Category Archives: vegetarian recipes

THE BEST CROCKPOT RED THAI VEGGIE CURRY

THE BEST CROCKPOT RED THAI VEGGIE CURRY

Crockpot Red Thai Veggie Curry Recipe

This Crockpot Red Thai Veggie Curry is perfect for veggie Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1/2 head cauliflower chopped into florets
  • 2 medium sweet potatoes peeled and cubed
  • 1 small onion diced or sliced vertically into sections
  • 1 14 oz. can light coconut milk (or full fat coconut milk or coconut cream)
  • 3 TBSP. soy sauce
  • 1-2 tsp. sriracha sauce depending on how much spice you can handle
  • 1/2 tsp. salt more or less to taste
  • *3 TBSP. red curry paste See Note
  • 1 TSBP. brown sugar
  • 8 oz. quartered white mushrooms
  • 1 C. green peas fresh or frozen
  • 1/2 C. toasted cashews for garnish
  • 1/4 C. fresh cilantro chopped (for garnish)
  • a couple fresh bail leaves for garnish
  • cooked brown rice
Instructions
  1. Rinse and chop the cauliflower, sweet potatoes, and onion and place in the crockpot. While you are at it, chop the mushrooms and cilantro and set aside. If you are starting with raw cashews, toast them for about 5-7 minutes in an oven preheated to 350 F. and set aside.
  2. In a small bowl, combine the coconut milk, soy sauce, red curry paste (see note below), brown sugar, sriracha sauce, and salt. If you have a low tolerance for spicy food, just put in one teaspoon of the sriracha sauce and taste. If you feel like it needs more heat, add the second teaspoon. Or if you are feeling wild, add as much as you want!
  3. Add the sauce to the veggies in the crock pot and stir until the veggies are all coated. Turn the crockpot to the low setting and let cook for 4 hours. Add the mushrooms and peas and cook for another 30 minutes. This would be a good time to start cooking the rice. Taste and add more salt, if needed.
  4. Serve over rice and topped with toasted cashew pieces, fresh cilantro, and basil.
Recipe Notes

*For a long time, I used Thai Kitchen for my red Thai curry paste. Its the kind you can find in the Asian section of most grocery stores. However, recently, I bought a big tub of a more authentic red curry paste and it is far more potent and requires a lot less curry paste. If you are using anything other than Thai Kitchen brand, mix the curry paste into the sauce mixture a teaspoon at a time, tasting after each addition.

Source : http://ediblexperiments.com/2014/07/crockpot-red-thai-veggie-curry.html

THAI PIZZA WITH ZUCCHINI AND PICKLED ONIONS VEGGIE

THAI PIZZA WITH ZUCCHINI AND PICKLED ONIONS VEGGIE

THAI PIZZA WITH ZUCCHINI AND PICKLED ONIONS RECIPE

This THAI PIZZA WITH ZUCCHINI AND PICKLED ONIONS  is perfect for Veggie Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1/2 red onion sliced thin
  • 1 juice of 1 lime
  • salt and pepper
  • parchment paper
  • 12 inch pizza dough
  • olive oil
  • 1/3 or 1/2 cup Sweet Chili Sauce
  • 1 and 1/2 cups mozzarella divided
  • 1 cup cooked chicken or pork shredded or cubed
  • 1/2 small zucchini sliced thin
  • 1 very small carrot shredded
  • 1/4 or 1/3 cup cilantro chopped
Instructions
  1. Preheat oven to 450 degrees F. Put your pizza stone in the oven if you have one.
  2. Put the sliced red onion in a small bowl and stir in the lime juice. Add salt and pepper to taste and set aside, stirring every few minutes so that they all get pickled.
  3. Lightly flour a square of parchment paper. Roll out the dough with a rolling pin to about 12 inches.
  4. Use your hands to spread about 1 tablespoon of olive oil all over the dough, especially the edges. Use a flat baking sheet or a large cutting board to transfer the parchment paper and the dough to to oven. If you have a pizza stone, great, otherwise put the parchment paper directly on the rack.
  5. Set a timer for 1 minute, then remove the parchment paper and pizza dough and put it on the counter.

  6. Spread the Sweet Chili Sauce all over the pizza, leaving a crust if you want. Sprinkle 1 cup of cheese on top. Add the chicken or pork and distribute evenly. Add the zucchini slices and shredded carrot.
  7. Stir the pickled onions one last time, and add them to the top of the pizza, leaving the remaining lime juice behind.

  8. Transfer the pizza and parchment paper to the oven rack or pizza stone, and bake for about 8 minutes, or until the cheese is melted and some of the carrots have just started to brown.

  9. Sprinkle with chopped cilantro and serve hot!

( Vegan & GF )3 INGREDIENT COCONUT COOKIES

( Vegan & GF )3 INGREDIENT COCONUT COOKIES

3 INGREDIENT COCONUT COOKIES RECIPE

This  3 INGREDIENT COCONUT COOKIES is perfect for Cookies Lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1 cup / 2 5 dl shredded coconut
  • cups + 2 tbs / 1 dl oats
  • 2 ripe bananas
Instructions
  1. Preheat oven to 180 C / 350 F.
  2. Measure the shredded coconut and the oats in a food processor and run until they look like panko crumbs.
  3. Add the peeled and sliced bananas and pulse to a paste.
  4. Line an oven tray with greaseproof paper and with the help of two tablespoons, form cookies on the tray.
  5. Bake the cookies for app. 20 minutes. Keep a close look at them at the end of the baking.
  6. Let the cookies cool on a cooling rack. They are ready to eat as soon as they have cooled enough to be held without burning your fingers.
Recipe Notes

TIPS A food processor is not a necessity. Just mash the bananas with a fork and mix in the rest of the ingredients. Fork, in my opinion, is the handiest kitchen tool! You are not missing anything if you don’t make your cookies perfectly round, I assure you they taste the same. Make sure to press the cookies a little though before baking.

Source : https://thequeenofdelicious.com/en/3-ingredient-coconut-cookies/

FRUIT SALSA WITH CINNAMON CRISPS

FRUIT SALSA WITH CINNAMON CRISPS

FRUIT SALSA WITH CINNAMON CRISPS

This FRUIT SALSA WITH CINNAMON CRISPS  is perfect for dessert lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
CINNAMON CRISPS
  • 10 flour tortillas 10″
  • Cooking spray or Olive Oil Spray
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
FRUIT SALSA
  • 2 granny smith apples
  • 1 lemon
  • 1 cup finely diced melon your favorite variety or kiwi
  • 1 lb strawberries
  • 1/2 lb raspberries
  • 4 tablespoons preserves I used raspberry
Instructions
  1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
  2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
  3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
  4. FRUIT SALSA
  5. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
  6. Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit.
  7. Allow to sit at room temperature at least 15 minutes before serving.
Recipe Notes

Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

NUTRITION INFORMATION

 Calories: 288

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

source:www.spendwithpennies.com/fruit-salsa-with-cinnamon-crisps/

HONEY SRIRACHA TOFU

HONEY SRIRACHA TOFUHONEY SRIRACHA TOFUHONEY SRIRACHA TOFU

HONEY SRIRACHA TOFU

This HONEY SRIRACHA TOFU is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 14 ounce block House Foods medium firm tofu
  • 1 clove garlic minced
  • 2 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 tablespoons potato starch or corn starch for dusting
  • 2 tablespoons vegetable oil or other neutral oil
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 scallion finely chopped optional
Instructions
  1. Put tofu in Tofu Xpress for 1 hour or in the EZ Tofu Press for 15 minutes. Slice tofu into 1-inch cubes. Alternatively, you can drain the tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier.
  2. Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
  3. Dust tofu with corn starch until all sides are coated.
  4. Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
  5. Add sauce and gently coat tofu cubes. Cook for 3 minutes.
  6. Turn the heat off and add sesame oil and sesame seeds.
  7. Stir once more to evenly coat tofu cubes and serve topped with scallions.
Recipe Notes

source:www.pickledplum.com/house-foods-honey-sriracha-tofu/

HONEY SRIRACHA TOFU

THE ULTIMATE CHEWY CHOCOLATE CHIP COOKIES

THE ULTIMATE CHEWY CHOCOLATE CHIP COOKIES

THE ULTIMATE CHEWY CHOCOLATE CHIP COOKIES

This THE ULTIMATE CHEWY CHOCOLATE CHIP COOKIES is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1 cup 8 oz or 2 sticks of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup non-dairy milk I usually use soy or almond
  • 1 teaspoon vanilla extract or vanilla paste
  • 2 1/4 cups flour
  • 1/2 tsp salt see notes
  • 1 tsp baking SODA
  • 12 oz dairy-free chocolate chips
Instructions
  1. Pre-heat the over to 350F.
  2. In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
  3. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
  4. Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.
  5. Stir in chocolate chips
  6. Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
  7. Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)
  8. Remove the parchment paper from the baking sheet and onto a wire rack to cool.
  9. Once the cookies have cooled, remove from parchment paper and serve.
Recipe Notes

source:http://veganchowdown.com/ultimate-chewy-chocolate-chip-cookies/

THE ULTIMATE CHEWY CHOCOLATE CHIP COOKIES