Category: Recipes

Avocado Toast with Tomatoes

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A comfort food of mine is avocado toast. It can be versatile, you can add anything you like on it and it’s so yummy.

Lately, I have been on this kick of putting sliced tomatoes on mine.

Get your avocados and sliced bread out and enjoy some yummy toast.

1 sliced sourdough bread

Vegan butter

1 quarter large avocado (more or less)

Sliced grape tomatoes (or any kind of tomatoes you like)

Toast the bread. Place once toasted spread on some vegan butter, the. Avocado and top with sliced tomatoes. Enjoy!

Veganized Toll House Cookies

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The next time you are craving some homemade chocolate chip cookies, here is a veganized version of recipe of Nestle’s Toll House Chocolate Chip Cookies. Enjoy.

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegan butter, softened
  • ¾ cup white sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons chia seeds (soak a couple minutes in 6 Tablespoons of warm water)
  • 2 cups vegan semisweet chocolate chips
  • 1 cup oatmeal and/or nuts (optional)

Step 1:  Preheat the oven to 350 degrees F

Step 2:  Beat butter, white sugar, brown sugar, vanilla, chia seeds and water in a large mixing bowl until creamy and fluffy.

Step 3:  Add salt, baking soda and gradually add flour. Mix well.

Step 4: Add chocolate chips and optional oatmeal/nuts. 

Step 5:  Drop by rounded tablespoon onto ungreased baking sheets.

Step 6:  Bake in the preheated oven until golden brown, 9 to 11 minutes

Step 7: Cool and enjoy

Quite Simply Easy Tomato Basil Soup

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Ingredients used in the recipe

32 ounces creamy Tomato Soup (read label to make sure no dairy/animal products used)

14.5 ounce can Fire Roasted diced Tomatoes

1/2 cup fresh Basil leaves- chopped

1/4 tsp garlic – minced

Place all ingredients in pan (or slow cooker) and warm until hot.

 

 

I cooked mine on low in a slow cooker for 4 hours to allow the flavors of the ingredients to  blend well.  It was yummy!

 

(Please note: all contents and photos belong to Quite Simply Vegan) 

Vegetable Curry – Slow Cooker

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Some ingredients used in this recipe.

 

 

8 oz sliced baby bella mushrooms

1 Red pepper – chopped

1 Green pepper – chopped

1 Yellow onion – chopped

2 Garlic cloves – chopped

2 TBLS Curry powder or Curry Paste

1 Tbls Brown sugar

1 15 oz can Chickpeas

1 14.5 Diced Fire roasted tomatoes

12 oz original V8 juice

1 14 oz Extra firm Tofu – drained, diced and baked(see below)

2 Cups Spinach

1 Cup Coconut Milk

 

In crockpot add peppers, onion, garlic, curry, brown sugar, chickpeas, tomatoes and V8. Cook on low for 6-8 hours. 

Meanwhile, open tofu package and drain.  Wrap whole tofu in clean cloth and place something like a plate on top to help weight it down to absorb the liquid.  Let sit for a couple hours.  Then dice and bake with 1 – 2 Tbls olive oil in the oven heated at 375 degrees until light golden brown.

20-30 minutes before serving add baked tofu, spinach and coconut milk.

Serve with vegan Naan or flatbread. 

(Please note: all photos and content belong to Quite Simply Vegan)

Quite Simply “Chicken” Enchiladas

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Some ingredients used in this recipe.

 

Preheat oven 325 degrees.

 

5 ounces vegan cream cheese, softened

1/4 cup vegan sour cream

2 cups salsa

1 jalapeno pepper, chopped

2 cup shredded vegan cheddar cheese, divided

2 cup shredded vegan mozzarella cheese, divided

2 cups vegan chicken strips, chopped

1/2 cup black olives, sliced

1/2 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper

5-8 tortillas (depends on what size you use)

  1. In a medium bowl cream together cream cheese and sour cream. Stir in jalapeno pepper. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
  2. In a second bowl toss together the chicken, olives, cumin, chili powder, salt and pepper.
  3. Add the chicken mixture to the cheese mixture and stir to combine.
  4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place ½ to ¾ cup filling on a tortilla (depends on size of tortillas you use) roll up and put in dish seam side down. Repeat process for remaining tortillas.
  5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
  6. Transfer to preheated oven and bake 25 to 35 minutes until hot and  vegan cheese is melted.

(Please note:  vegan cheese has less fat than regular cheese so the melted cheese may have a different “melted” appearance. The vegan cheese used in my example is a vegan nut cheese and does not have your typical “melted” cheese appearance.)

 

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I used 5 large tortillas with 3/4 cups cheese and chicken filling.

 

 

(All photos and content belong to Quite Simply Vegan)

Chocolate Chip Cookies

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Some ingredients used in the recipe.

 

Preheat oven 375 degrees

 2 TBLS flaxseeds – grounded

3 TBLS warm water

¾ cup sugar

¾ cup brown sugar

1 cup vegan butter

1 tsp vanilla extract

2 ¼ cup all-purpose flour

1 tsp salt

1 tsp baking soda

½ package Vegan chocolate chips

Mix flaxseed and water in small bowl and let stand a few minutes. 

 Combine sugars, butter, vanilla extract and flaxseed mixture and beat until light and creamy. Add flour, salt and baking soda.  Mix well.  Stir in ½ package chocolate chips (or full bag, I like ½ package).

Bake 8-12 minutes, or until golden brown.

(all content and photos belong to Quite Simply Vegan)

 

 

 

 

 

 

 

Quite Simply Blackberry Cobbler

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Some ingredients used in recipe.

 

Preheat oven 375 degrees

 

5 Cups frozen blackberries

1 Cup Flour

1/2 Cup Sugar

1TBLS Baking Powder

1/2 Cup Vegan Butter, melted

1/4 Cup Coconut (or Almond) Milk

Pinch of Salt

 

Place blackberries in baking dish.

Mix dry ingredients in a bowl.  Add and stir in melted butter and coconut milk.  Evenly spread over blackberries.

Bake for 55-65 minutes.

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(All photos and content belongs to Quite Simply Vegan)

 

 

 

Quite Simply Vegan Chili – Slow Cooker Recipe

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Some of the ingredients used.

 

 

6 oz Vegan crumbles

1 14oz Diced fire roasted tomatoes

1/2 Medium onion – diced

2 TBLS Chili powder

1 14 oz Kidney beans

1 6oz Tomato paste

1/2 tsp Smoked Paprika

1/2 tsp Onion powder

1/2 tsp Garlic powder

1 Bay leaf

1 Red Jalapeno pepper – chopped

2 Cups water  (add more water if you don’t prefer thick chili)

salt and pepper to taste

Combine all ingredients into the slow cooker.  Cook on low 4-6 hours

Top off with some vegan cheese.  Yum!  Enjoy!

 

(All photos and content belong to Quite Simply Vegan)

 

 

Creamy Cheesy Veggie Soup – Slow Cooker Recipe

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Fall is upon us and soups are always a favorite.  My favorite are slow cooker recipes since they are easy.  You throw your ingredients in the slow cooker and then walk away only to  return to it hours later to a delicious soup.

My Creamy Cheesy Veggie Soup is a new recipe.  I created it one morning and gave it a try. Have fun!  Throw in some of your favorite veggies and spices.

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2 Garlic cloves – minced

1 Small yellow onion – chopped

1 10oz bag of chopped frozen broccoli

2 Medium red potatoes  – diced

1 cup Asparagus – chopped

2 Celery stalks – chopped

1 32oz Vegetable broth

2 TBLS Vegan butter

1 cup Coconut milk

1/2 cup Nutritional yeast

1 cup Vegan cheddar cheese

1 1/4 tsp Sea salt

1/4 tsp Pepper

1 tsp Dried  Parsley flakes

Combine all ingredients in the slow cooker.  Simmer on low heat for 6-8 hours. Salt and pepper to your taste.   Enjoy!

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Enjoy your soup with delicious Sourdough bread topped with vegan butter.

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(All photos and content belong to Quite Simply Vegan.)