Author: karenwpullen

Crunchy Slaw

karenwpullen Recipes, Salads , , , ,
Prep Time10 minutes
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Crunchy Slaw

Course: Salad, Side Dish
Cuisine: Vegan
Servings: 0

Ingredients

  • 1/4 head red cabbage about 2 cups, shredded
  • 1/4 head green cabbage about 2 cups, shredded
  • 3 carrots 1 to 1 1/2 cups, shredded
  • 1/2 yellow bell pepper sliced thin. Red or orange will do as well.
  • 1/2 cup pepitas or other nuts, like peanuts, sunflower seeds, walnuts
  • juice from one lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Instructions

  • Chop or shred both cabbages into thin pieces. I used a mandolin. Can also use the food processor, a grater, or a knife.
  • Carrots: I buy them already shredded. If using whole carrots, grate them.
  • Slice the bell pepper into thin strips.
  • Toast the pepitas for a few minutes. Watch them — they easily go from perfect to burnt!
  • Toss together the cabbages, carrots, bell pepper, and pepitas.
  • Whisk the lemon juice, salt, cumin, and garlic powder together, and pour over the salad. Mix well.

Notes

It might be a Southern thing to add nuts to slaw. But everyone will love that extra crunch.
Besides a side dish or salad, slaw makes a great topping for the possible burger or vegan sloppy joes.

Snobby Joes

karenwpullen Main Dishes, Recipes, Sandwiches, Snacks, Dips, and Smoothies , , , ,
Prep Time5 minutes
Cook Time10 minutes
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Vegan Sloppy Joes

Course: Main Course, Snack
Cuisine: American
Keyword: lunch, sandwich
Servings: 6 sandwiches

Ingredients

  • 2 15-oz cans lentils drained and rinsed
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic chopped

Sauce

  • 1 15-oz can tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons mustard
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons maple syrup
  • 1 teaspoon salt

Instructions

  • Sauté the onion, garlic, and green pepper until soft, about 5 minutes. Add a little water if they start to stick.
  • Add the chili powder, paprika, and cayenne to the vegetables; stir and cook about one minute.
  • Add the rest of the sauce ingredients and mix. Add the lentils, simmer for a few minutes to let the flavors develop.
  • Serve on toast or burger buns.

Notes

This recipe calls for canned lentils but you can easily cook lentils beforehand. One cup dried green or brown lentils to 4 cups of water; cooks in about 20 minutes. Lentils do not have to be soaked.
To make it even more quickly, use a jarred barbeque sauce (read the label to minimize oil). Just simmer the lentils in the sauce for a few minutes to develop flavor.
Very good served with crunchy slaw.

Sweet Crepes with Vegan Nutella

karenwpullen Breakfast, Desserts, Recipes
Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Plant-Based Crepes with Vegan Nutella

Six ingredients in the blender make a healthy dessert
Course: Breakfast, Dessert
Cuisine: French
Keyword: crepe
Servings: 10 crepes

Equipment

  • blender

Ingredients

  • 1 1/2 cup whole wheat pastry flour
  • 1 1/2 cup plant milk (I use almond)
  • 1 teaspoon baking powder
  • 1 tablespoon applesauce unsweetened
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Vegan Nutella

  • 1 1/2 cups roasted hazelnuts
  • 1/3 cup vegan chocolate chips
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt

Instructions

  • Place all of the ingredients for the crepes in a blender and blend until very smooth with no lumps. Let the batter sit for five minutes.
  • Heat a non-skillet pan over medium heat for a few minutes.
  • Pour about 1/4 cup of batter into the pan, swirling it to make a circle. Smooth with a spoon to make it thin.
  • After a minute, it should look dry on top. Flip with a spatula, cook another minute until it is golden, then remove from the pan.
  • If the batter does not appear thin enough, add a tablespoon of plant milk to it, mix.
  • Continue with the rest of the batter. Serve warm filled with fruit, drizzled with a sauce, like vegan nutella, pureed raspberries, or caramel.

Nutella Instructions

  • Warm the hazelnuts for 8 minutes at 325 degrees F. Cool for a few minutes.
  • Place them on a clean dishtowel, fold it up, and rub vigorously for a few minutes. This will dislodge some of the skins, which you can discard.
  • Add the hazelnuts to a food processor and blend for about 8 minutes until they turn into butter. Scrape down sides as needed. It will turn crumbly — just keep blending!
  • Heat the chocolate chips in the microwave about 1 minute. Add them to the hazelnut butter, along with the vanilla and salt. Mix thoroughly. It will be a bit runny but thickens up in a while.
  • You can add sweetener but it might make the nutella stiffen. If that happens, add a bit of plant milk and warm on the stove until it is a good consistency again. Refrigeration will also make it stiff.