Category Archives: Vegan Recipes

Award Winning Vegan Pumpkin Chili

veganchili

It’s been a while.  Things have been a little crazy, but wanted to share this recipe.  If you plan to cook to a big crowd for Halloween or Thanksgiving chili is the way to go.  I got a prize at work for entering my vegan pumpkin chili to a Chili Cook-off contest.  It starts out a little sweet and ends with a kick.  I added pumpkin flavors to give it an autumn twist.  The level of hotness is fiery hot, so adjust the recipe to your spice level.

Ingredients:

  • 2 tbsp of olive oil
  • 1 onion (diced)
  • 2 cloves of minced garlic
  • 1 zucchini (cut in cubes)
  • 1 red pepper (cut into cubes)
  • 1 cubanelle pepper (cut into cubes)
  • 2 serrano peppers (remove seeds and cut into small cubes)
  • 1 jalapeno pepper (remove seeds and cut into small cubes)
  • 1 28 oz can of crushed tomatoes
  • 1 15 oz can of organic pumpkin (It has to be a can of pure pumpkin.  Don’t use pumpkin pie.)
  • 1 ½ tbsp chili powder
  • 1 tsp of cumin
  • 1 tsp of cinnamon
  • ½ tsp of cayenne
  • ½ tsp of pumpkin pie spice
  • 1 tbsp of maple syrup
  • 1 tbsp of vegan worcestershire sauce (I used Wizard’s Organic sauce and you can get this at Whole Foods.)
  • ¼ bottle of Sam Adam’s Pumpkin Beer
  • 1 cup of corn
  • 1 15 oz can of cannellini beans
  • 1 15 oz can of black beans
  • 1 ½ cups of veggie broth
  • spring onions (optional)

Instructions:

  1. Heat olive oil under medium heat in a large pot
  2. Sauté onion and garlic
  3. Once onions are slightly caramelized sauté zucchini, red pepper, cubanelle pepper, jalapeno, and serrano pepper until soft
  4. Add crushed tomatoes, pumpkin, beer, chili, cumin, pumpkin pie spice, maple syrup, worcestershire sauce, cinnamon, and cayenne.  Cover pot and cook for 15 minutes on medium low heat
  5. Add cannellini beans, black beans, and corn
  6. Add veggie broth as needed to create the thickness you need.  I used all 1 ½ cups of veggie broth
  7. Cook on low heat for 45 minutes
  8. It gets better overnight if you transfer the chili into a slow cooker and keep the temperature on warm
  9. Dress it with spring onions before you serve
  10. Sprinkle mild shredded cheddar if you like to make it vegetarian

Ninja Turtle Green Juice

ninja

I have to admit I’m not good with breakfast.  A cup of Joe started my day.  I know…it’s very bad.  Eating in the morning made my stomach uneasy, so I needed something easy to digest.  I’ve been eyeing on a Breville juicer for a very long time, and about a couple weeks ago it was on sale at Bed Bath and Beyond.  I also have a 20% coupon in the mail.  What a deal!  I was having fun with my new toy juicing all sorts of fruits and veggies.  I also found my go-to breakfast every morning – I call it the Ninja Turtle.  First of all, its green and it gives you a super kick like a ninja turtle.  A little corny I know, but this is the pick-me-upper I need.  It’s delicious, refreshing, easy to digest, and don’t get me started on how healthy this is.  No more skipping breakfast and no more Starbucks (*for now*).

If you have a juicer gave this a try.  Or you can blend the ingredients below and remove the fiber.  Make sure you wash your veggies before juicing.

  • 2 stalks of kale
  • ½ cucumber
  • 1 pear
  • 2 slices of pineapple
  • ½ inch of ginger (very good for relieving inflammation)
  • Small handful of parsley
  • 2 stalks of celery
  • Handful of spinach
  • 1 lemon (peel the skin)

Say Pseudo Cheese! Gluten-free, Low-Fat, Vegan Broccoli Rabe & Sundried Tomatoes Mac n’ Cheese

mac

Mac n’ Cheese is one of my favorite foods.  I get crazy over this stuff.  When I became more plant-based mac n’ cheese was not on my menu.   Although I missed it (especially my uncle’s mac n’ cheese) my body didn’t miss what it did to me afterwards, so I searched for a healthier version.  I went to a couple vegan restaurants, but didn’t find one I was crazy about.  This prompted me to make my own.  Plus I’m trying to go more gluten-free these days, so the best way to meet my criteria was in the Stay Classy & Fit kitchen.

Servings 8, Inspired by Oh She Glows Cheeze Sauce 

Ingredients

  • 1 8oz box of Quinoa Pasta Shells

Cheese Sauce

  • ½ cup nutritional yeast (The main ingredient for your cheese sauce.  You can find this at Whole Foods)
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp paprika
  • 1 cup unsweetened almond milk
  • ¼ tsp turmeric
  • ½ tsp sea salt (add more if needed)
  • 2 tsp dijon mustard
  • 1 tbsp tomato paste
  • 1 tbsp tahini
  • 1 tbsp dairy-free butter (Earth Balance)
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 1 ¼ cup pasta water (from cooked pasta)

Optional – You can add any of your favorite veggies and seasonings, but this mix is a winner.

  • 1 cup of frozen broccoli rabe
  • 1 clove of minced garlic
  • ¼ cup of sundried tomatoes
  • ½ tsp oregano
  • ¼ tsp red pepper flakes

Directions

  1. Boil quinoa pasta.  Drain the pasta when it’s al dente, but reserve about 2 cups of pasta water and set aside. 
  2. Sautee garlic, broccoli rabe, and sundried tomatoes over medium heat.  Set aside when cooked. 
  3. Blend all cheese ingredients in the blender to make it extra creamy including 1 ¼ cup of pasta water (save the rest of the pasta water for later).
  4. Then heat cheese sauce over medium-low heat.  Stir until the sauce thickens.
  5. Add pasta and stir.  If you want to put more moisture add a little bit of pasta water and stir. 
  6. Then add sautéed broccoli rabe and sundried tomatoes. 
  7. Sprinkle oregano and red pepper flakes
  8. Say Pseudo Cheese!

Kidney Beans and Kale Soup (Low Sodium, Low Calories)

kale and kidney

I’m guilty for consuming canned and boxed soups.  In college, my staple dinner was a can of Chunky soup.  Yes, New England Clam Chowder or Chicken Dumpling Soup with bread were my go-to meals.  When I actually paid attention to the calories I was like “Wow – for a can of soup. What the!”  Ok, so I went the healthy route and purchased light and low calorie soups.  You know, Light Progresso or Campbell’s Soup-to-Go.  Then I noticed the ingredients.  I didn’t know half of what they are, but I do know high fructose corn syrup is bad-bad-bad.  I ditched the canned soups for good.  Sure it’s quick and easy, but you can always make a pot of soup that can last you for the week.  If you still like canned soups I recommend the natural and organic kind, like Amy’s Kitchen.  Although, nothing beats a bowl of homemade soup.  I have my soups with salad or a side of veggies, and I feel more satisfied than any canned soups with bread.  Every week I make a batch, so forget about Progresso.

By Shelly Chiang, 6-7 servings

Ingredients

  • 1 can 15 oz unsalted organic kidney beans (drain and rinse kidney beans)
  • 1 can 14.5 oz unsalted organic diced tomatoes
  • 2 cups of chopped raw kale
  • 2 cloves of minced garlic
  • ½ diced onion
  • 4 cups of low sodium vegetable broth
  • 1 tsp of oregano
  • 1 tsp of rosemary
  • 1 tsp of garlic powder
  • ½ tsp of paprika
  • ¼ tsp of cayenne
  • 1 tbsp of olive oil

 Directions

  1. Sautee garlic and onions with olive oil over medium heat until brown
  2. Add vegetable broth and stir
  3. Then add kidney beans, chopped kale, and diced tomatoes
  4. Now add your spices – oregano, rosemary, garlic powder, paprika, and cayenne
  5. Bring to boil and then to low heat for 15-20 minutes

Cinnamini Coconutti Sweet Potato and Kale Salad

salad

I’ve been on a cinnamon kick lately.  It’s good in almost everything I eat – apples, oatmeal, nuts, and desserts.  Cinnamon has plenty of health benefits.  It regulates your blood sugar, help fight illnesses, and it has anti-inflammatory properties.  I’ve been craving for sweet potato and kale, so thought I whip something up with cinnamon.  It’s a perfect combination if you’re in for the sweeter side of salads.

 Serves 2

Salad Ingredients

  • 3 cups of chopped curly kale
  • ¼ cup of chopped pecans or walnuts
  • ¼ cup of unsweetened coconut flakes
  • 1 large sweet potato
  • ¼ tsp of nutmeg
  • ¼ tsp of paprika
  • ½ tsp of cinnamon
  • 2 tsp of grade b maple syrup
  • 1 tbsp of olive oil

Cinnamon Maple Dijon Dressing Ingredients

  • 2 tbsp of Dijon mustard
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of grade b maple syrup
  • ¼ tsp of ground ginger
  • ¼ tsp of cinnamon
  • 1-2 tbsp of olive oil (I like it without olive oil, but feel free to add 1-2 tbsp if needed)

Directions

  1. Cut sweet potato into cubes
  2. Add olive oil and massage the sweet potato cubes
  3. Add nutmeg, paprika, cinnamon to sweet potatoes
  4. Add maple syrup and massage the cubes
  5. Cover your oven pan with parchment paper and bake sweet potatoes at 375 degrees for 35-40 minutes.  Flip potatoes every 10-15 minutes
  6. Chop kale in pieces.  It helps distribute the greens and the potatoes evenly
  7. Chop walnuts or pecans
  8. Once your sweet potato is baked add it to a bed of chopped kale
  9. Add dressing ingredients together and whisk.  Make sure the cinnamon and ginger are mix thoroughly
  10. Pour dressing in your salad and mix
  11. Sprinkle with coconut flakes and nuts

Vegan Ice Cream Birthday Cake

There’s something about an ice cream cake that takes you back to your childhood.  For my husband Eric, it’s a flashback of taking his first bite of that cake and thinking it’s the greatest thing since sliced bread.  Almost every year I purchase a Carvel ice cream cake for his birthday, but this year I made him one.  The one thing that my husband wishes for in a Carvel cake is a layer of actual cake.  A soft spongy texture fused with ice cream to create a combination of pure yumminess.  Although my husband is an omnivore he enjoys vegan dishes.  In fact he’s always looking for creative vegan recipes to make.  I guess you can call him a flexitarian.  My husband loves to cook (reason #1 why I married him) and let me tell you his food is amazing.  When I started a plant-based diet he researched vegan recipes and loved experimenting with a variety of dishes.  Every evening my husband watches me enjoy his dinners, so for his birthday I wanted to do the same … but with dessert.

Cake Ingredients

  • 1 yellow cake mix (You can make your own, but I opted for Cherrybrook Kitchen.  It has natural ingredients and the cakes turn out perfect.)
  • 1 pint of dairy-free chocolate ice cream
  • 1 pint of dairy-free vanilla ice cream
  • ¼ container of organic chocolate syrup (Look for syrup without milk.)
  • 15 Newman-O’s cookies

Frosting Ingredients

  • 3 cups of powdered sugar
  • ½ cup of softened vegan butter (Earth Balance)
  • ½ cup of soymilk
  • 1 teaspoon of vanilla

Instructions

1. Follow the cake mix instructions using an 8-10” cake pan.

2. Cool cake for an hour.

3. Cut cake in half.  Save the other half for the next day.

4. Take plastic wrap and cover a cake pan.  Make sure there’s extra plastic wrap over the pan.

5. Place half of the cake in the pan.

6. Take out chocolate ice cream and let it soften for about 15 minutes.  Spread ice cream over cake.  Freeze for 2-3 hours.

7. Now let’s make the crunchies.  Scrape the cream from Newman-O’s cookies, so the crunchies don’t become soggy in the cake.

8. Pulse the cookies 1-2 times in a food processor until it looks coarsely-chopped.

9. Add about ¼ container of chocolate syrup.  Pulse 1-2 times until the crunchies forms into clumps.  Don’t overdo the syrup, because it can turn your crunchies into fudge.

10. Take the cake out of the freezer and layer with crunchies.

11. Put the cake back in the freezer for about 30 minutes.

12. Take out vanilla ice cream and let it soften for about 15 minutes.  Spread ice cream over cake.  Freeze for 2-3 hours.

13. Place the other half of the cake on top of the pan. Freeze overnight.

14. For the frosting – add powdered sugar, butter, soymilk, and vanilla and blend until creamy.  You may need to place the frosting in the fridge so it becomes thicker.

15. Turn the cake upside down on a piece of cardboard.  I cut the cardboard in a circle and taped wax paper to it.

16. Start frosting your cake and then place the cake back in the freezer for about 30 minutes.

17. Decorate your cake.

18. Time to sing “Happy Birthday!”

Vegan Gyro

Gyros – One of the staple foods of a college student.  Since I didn’t eat beef I ordered other greasy items on the menu while my friends got their gyros.  I never thought to order one since I didn’t have it before.  My husband picked up a vegan gyro from Harrison Street Coffee Shop, our dating digs when we lived in Richmond.  He gave me a bite of his gyro, and let me tell you, it didn’t end up to be a bite.  There’s an explosion of flavors coming from the seitan (wheat protein) with creamy tzatziki sauce oozing out of the pita.  It was phenomenal!  As I took bites out of my husband’s gyro the experience took me back to college, but this time I’m actually eating a gyro (a non-meat gyro that is).  Since we don’t live in Richmond anymore Harrison is a hike to get to, so I made my own version of a gyro.

By Shelly Chiang, Makes 2 gyros 

Ingredients

  • 2 pita bread
  • ½ onion
  • 1 tomato
  • 8 oz WestSoy seitan strips
  • 1 tablespoon tamari sauce
  • 1 tablespoon olive oil
  • Splash of red wine

Tzatziki Sauce

  • 6 oz So Delicious coconut milk “plain” yogurt
  • 1 cucumber
  • ½ squeezed lemon
  • ½ teaspoon of dill
  • 2 cloves of minced garlic

Gyro Mix

  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon marjoram
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon ground mustard
  • ½ teaspoon paprika
  • ½ teaspoon cumin

Directions

Tzatziki Sauce

1. Peel, un-seed, and grate cucumber

2. Drain and squeeze the water out of the grated cucumber

3. Mince 2 garlic cloves

4. Blend or combine cucumber, soy yogurt, garlic, lemon, dill

5. Place tzatziki in fridge for about 30 minutes for thickness

Seitan

1. Mix spices – oregano, rosemary, marjoram, garlic powder, thyme, ground mustard, paprika, and cumin in a small bowl.  Set aside

2. Heat oil in a skillet over medium heat

3. Sauté onions and then add seitan

4. Stir and then add tamari sauce.  Cook until tamari is distributed throughout seitan

5. Add gyro mix and splash of red wine

6. Stir until seitan is golden brown

Gyro

1. Cut tomatoes in slices

2. Spread tzatziki sauce, add seitan, and add tomatoes in pita bread

3. I like to squeeze a little sriracha in my gyro, so feel free to add for a kick

4. Enjoy!

Vegan Banana Almond Butter Bread

It rained all day this past weekend and I felt the urge to bake.  Something about baking on a rainy day seems comforting to me, so I turned on some French café music and whipped out my baking gear.  Now what to bake?  I had plenty of ripe bananas on our kitchen counter.  It’s been such a long time since I had a slice of sweet banana bread.  I wanted to give my banana bread a little flare, so took a gander at my fridge and saw almond butter.  Yum!  I love bananas with almond butter.  Why not make this into bread?  The experiment was a success – super moist with a nutty punch.

By Shelly Chiang, Makes about 10-12 servings

Dry Ingredients

  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt

Wet Ingredients

  • 3 bananas
  • 1/3 cup almond butter
  • 1 tsp vanilla extract
  • ¼ cup canola oil
  • ¾ cup apple sauce
  • 1/3 cup almond milk
  • ½ cup light brown sugar
  • 3 tsp Ener-G egg replacer with 4 tbsp of warm water

Directions

1. Preheat oven 325 degrees

2. Mix dry ingredients – flour, baking powder, cinnamon, nutmeg, salt

3. Blend or mash bananas

4. Mix wet ingredients – bananas, almond butter, vanilla, oil, apple sauce, almond milk, sugar.  Don’t add egg replacer at this step – it will be mixed in later

5. Mix dry and wet ingredients together

6. Add 4 tbsp of warm water for 3 tsp of egg replacer.  Mix water and egg replacer in a separate bowl.  After powder is dissolved in the water, add to the mix

7. Grease 8×4 pan and bake for approx 1-1/2 hour.  Do the toothpick test – insert a toothpick in the center of the loaf and if it comes out clean then the bread is done

8. Cool bread for 30 minutes

Great for breakfast!

You can also use the bread for dessert.  We cut a small slice and made it into a vegan banana almond butter bread a la mode.

Just heat the bread for a few seconds and add your favorite ice cream.  We used So Delicious Dairy Free Ice Cream Butter Pecan.  It’s divine!

PB&P Sammich

I know!  You must think I’m strange or preggers (don’t get any ideas now), but this is incredible.  I love PICKLES and PEANUT BUTTER, so when I saw this at The Bricks of Ybor I had to try it.  Sure enough I’m in heaven.  The combination of sweet and sour flavors amazed me, as well as the texture – crunchiness of the pickles and fluffiness from the bread.  I made a YUM-O version of what I had at The Bricks.  This time around I used crunchy peanut butter and grilled the bread for a crispy outside.

Inspired by The Bricks of Ybor – Tampa Florida

Ingredients

  • Unsalted crunchy peanut butter (Choosy moms choose natural pb.  Try to stay away from JIF or Skippy.  There’s added sugars and all sorts of unhealthy ingredients)
  • Kosher pickles
  • 2 slices of wheat bread
  • Earth Balance Butter (non-dairy butter)

Instructions

  1. Spread peanut butter on two slices of bread.
  2. Press pickles between paper towels to absorb the juices from the jar.
  3. Layer pickles.
  4. Spread non-dairy butter on both ends.
  5. Grill both sides over medium heat until golden.
  6. Enjoy!

Naked Veggie Cobb Salad – No Dressing Needed

I was not a fan of salads, but I didn’t appreciate the true taste of raw vegetables.  I hindered the freshness by drenching my salad with a very unhealthy bleu cheese dressing.  I thought I didn’t like salads because of the greens, but it was the heavy dressing that turned me off.

Now I like my salads “naked” – little or no dressing needed.  A bit of lemon juice, herbs, salt, and pepper usually does the trick for me.  When I order a salad I typically ask for the dressing on the side, so I take it by moderation.  Sometimes I find myself snacking on lettuce or spinach by itself.  I love how light and crisp leafy greens can be, so the combination of vegetables is simply delicious.

Here’s an extremely easy and healthy Cobb salad recipe.  You’ll get the crunchy texture from the lettuce, the sweetness from the corn, the creaminess from the avocado, and a grilled smoky taste from the artichokes.  Who needs dressing when you got all those flavors and textures coming together to form a Yum-O salad.

By Shelly Chiang, Makes 1 bowl or 2 small sides

Ingredients 

  • 1/2 bag of 10 oz romaine lettuce
  • 1/2 cup of canned chick peas
  • 1/3 cup frozen or fresh corn
  • 4 pieces of Monterey Farms Grilled Artichokes  (I got this from Whole Foods and it’s a key ingredient, so make sure to get this brand and get it “grilled”)
  • 1/4 medium avocado cubed
  • 1/4 medium red onion cubed
  • 1/2 large tomato cubed
  • 1/4 lemon wedge
  • Dash of salt
  • 1 tsp oregano
  • Pepper
Instructions
  1. Chop avocado, tomato, red onion, artichokes into cubes
  2. Boil frozen or fresh corn until tender
  3. Combine romaine lettuce, chick peas, avocado, tomato, red onion, artichokes, and corn in salad bowl
  4. Sneeze lemon, and sprinkle oregano, pepper, and a dash of salt.
  5. Mix and enjoy!