Vegetable Curry – Slow Cooker

November 10, 2016Leave a comment

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)

Chocolate Chip Cookies

October 22, 2016October 22, 2016Leave a comment

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

October 16, 2016October 16, 2016Leave a comment

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.

(All photos and content belongs to Quite Simply Vegan)

Quite Simply Vegan Chili – Slow Cooker Recipe

October 14, 2016October 16, 2016Leave a comment

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

October 1, 2016October 14, 2016Leave a comment

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.

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!

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

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

Baked Spaghetti

October 1, 2016October 14, 2016Leave a comment

I have never made baked spaghetti. In all honesty, I have never even thought about making it. One morning I was looking at recipes online and came across a recipe for the traditional baked spaghetti with beef. I thought that looks easy to make and to create it vegan. Add what spices you like. I added the ones I do. I hope you enjoy it!

Preheat oven 350 degrees

2 TBLS Olive Oil

1 Medium onion – chopped

12 oz Frozen Vegan meat crumbles

1 tsp Garlic powder

1 tsp Rosemary

1 tsp Thyme

1 tsp Basil

16 oz Spaghetti noodles

1 1/2 24 oz jar of Pasta Sauce

2 Cups Vegan Mozarella cheese

Sauté Olive Oil, onions, vegan crumbles, garlic, rosemary, thyme and basil until onions are translucent and crumbles are hot.

Prepare Spaghetti noodles as indicated on the package. Drain.

In a large bowl add: cooked noodles, sautéed onion and crumble mixture and one and a half jar of pasta sauce (Or if you like more or less sauce add what you like). Mix all together. Pour mixture into a baking pan. Sprinkle vegan cheese on top and bake at 350 for 30 minutes.

(Please note: Vegan cheese has less fat in it so it will have a slightly different appearance than traditional melted mozzarella)

Quite Simply Vegan

Tag: plant based