Roasted Chickpea Trail Mix

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Roasted Chickpea Trail Mix

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 TSP high-heat oil
  • 1/2 TSP salt
  • 1/2 TSP ground cardamom
  • 1 cup of cashews, walnuts, or brazil nuts
  • 1 cup dried date pieces
  • 1/2 cup coconut flakes
  • 1/4 cup pumpkin seeds
  • 1/4 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 400 F. Line baking sheet with parchment paper.
  2. Blot chickpeas dry with paper towel and remove any loose skins.
  3. Toss chickpeas with oil, salt, and cardamom. Spread on baking sheet and bake for 30 minutes, stirring every 10 minutes or so. Remove from heat and let cool.
  4. Combine chickpeas, nuts, dates, coconut, pumpkin seeds, and chocolate chips.
  5. Store in a dry place for up to 2 weeks.
https://www.sinfultidbits.com/2019/03/160/

Curried Cauliflower and Squash Soup

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Curried Cauliflower and Squash Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

  • 2 TBSP olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 TSP ground ginger
  • 2 TSP curry powder
  • 2 TSP sea salt
  • 1 TSP ground cumin
  • 1 med-large cauliflower, cut into florets
  • 2 10oz bags frozen butternut squash (or fresh)
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1-2 TBSP coconut aminos
  • apple cider vinegar to taste

Instructions

  1. Saute onion in olive oil in a large pot over medium heat.
  2. Add garlic, ginger, curry powder, salt, and cumin. Saute for about 1 min.
  3. Add cauliflower florets and squash, stir to coat with spices.
  4. Stir in broth and coconut milk. Simmer for 20 minutes or until veggies are softened.
  5. Blend in blender or use immersion blender to puree until smooth.
  6. Add coconut aminos and a splash of apple cider vinegar.
  7. Salt and pepper to taste.
  8. Garnish with chives and a drizzle of coconut milk.
https://www.sinfultidbits.com/2019/03/158/

Vegan Gluten-Free Calico Beans

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Vegan Gluten-Free Calico Beans

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Yield: large group

Ingredients

  • 1 to 2 TBSP organic olive oil
  • 1 small chopped organic yellow onion
  • 1 cup organic brown sugar
  • 1/2 cup organic ketchup (contains organic tomato puree, sugar, white vinegar, salt, onion powder & spices)
  • 1 TBSP organic mustard (contains organic gluten-free grain vinegar, water, mustard seed, salt, sugar, turmeric, paprika & spices)
  • 1 TBSP organic white vinegar
  • 1 TSP organic Himalayan salt
  • 1 small can organic lima, pinto, or Great Northern beans (contains beans, water & sea salt)
  • 2 small cans organic red kidney beans (contains beans, water & sea salt)
  • 3 small cans organic baked beans (contains organic navy beans, water, cane sugar, tomato paste, molasses, sea salt, white vinegar, brown rice flour, onion powder & mustard powder)

Instructions

  1. Saute onions in olive oil. Combine all ingredients in slow cooker. Bake on low or 300 F for 1 1/2 hours, mixing 2-3 times.
  2. For meat version, saute 1/4 lb diced bacon with 1 lb ground beef and onion. Substitute 2 small cans of pork and beans for 2 small cans of baked beans.
https://www.sinfultidbits.com/2019/03/vegan-gluten-free-calico-beans/

Vegan Jeera Pilau

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Vegan Jeera Pilau

Cook Time: 1 hour

Yield: 4 servings

Serving Size: small

Ingredients

  • 1 cup rice
  • 2 cups boiling water
  • 1 TSP salt
  • 2 TBSP coconut oil
  • 1 TBSP cumin seeds
  • 8-10 fresh curry leaves
  • 3 whole cloves

Instructions

  1. Rinse rice.
  2. Soak the rice for 20-30 minutes.
  3. Heat the oil in a large pot with a tight-fitting lid. Add the cumin seeds, cloves, and curry leaves. Sauce until they snap and crackle.
  4. Drain the rice and add it to the pot. Stir gently to coat all of the rice.
  5. Add the boiling water and bring the pan to a boil. Put the lid on and simmer for 8 minutes.
  6. Remove from heat and leave the rice to stand for 20 minutes or more.
  7. Fluff up the rice prior to serving.
https://www.sinfultidbits.com/2019/03/vegan-jeera-pilau/

Vegan “Butter” Cauliflower & Pilau

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Vegan "Butter" Cauliflower

Total Time: 45 minutes

Serving Size: 4 servings

Ingredients

  • ROASTED CAULIFLOWER
  • 1 head of cauliflower broken into small florets
  • 1/2 bag of frozen peas (fresh peas are good, too)
  • 1 TSP turmeric
  • 1 TSP salt
  • 3 cardamom pods lightly crushed
  • 5 black peppercorns
  • 1 TBSP coconut oil melted
  • SAUCE
  • 1/2 cup coconut oil
  • 1 TSP ground cinnamon
  • 2 TBSP ground brazil nuts
  • 6 small green chillis
  • 2 TBSP fresh ginger grated
  • 2 cloves of garlic crushed
  • 2 dried bay leaves
  • 1 TBSP ground coriander
  • 1 TSP turmeric
  • 1 jar of diced tomatoes
  • 2 TSP salt
  • 2 TSP sugar
  • 1/3 can of coconut cream

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl, combine the melted coconut oil, turmeric, black peppercorns, crushed cardamom pods, and salt. Add cauliflower, put on the lid, and toss until the cauliflower is coated.
  3. Place the cauliflower mixture into a roasting tray and roast for 25 minutes.
  4. While the cauliflower is roasting, heat the coconut oil in a large cast-iron pan, add the cinnamon, green chillies, garlic, ginger, bay leaves, ground brazil nuts and sauce for 1 minute. Next, add the diced tomatoes, turmeric, ground coriander, salt, and sugar. Bring to a boil, put the lid on, and then simmer on low for 15 minutes.
  5. Take the cauliflower from the oven. Remove the peppercorns and cardamom pods and add it to the simmering sauce.
  6. Remove the bay leaves from the simmering sauce. Combine the coconut cream and sauce in a blender and blend until smooth.
  7. Return the sauce to the pan and add the peas and cauliflower. Simmer for 10 minutes.

Notes

Delicious with Vegan Jeera Pilau.

https://www.sinfultidbits.com/2019/03/vegan-butter-cauliflower-pilau/

Easy & Quick Vegan Pasta Salad

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Easy & Quick Vegan Pasta Salad

Total Time: 30 minutes

Yield: 6 servings

Ingredients

  • Cooked pasta (about 8 ounces)
  • 1 can of chickpeas, drained and rinsed
  • 1 small head of broccoli
  • 1 small red onion thinly sliced
  • 1/2 cup of shredded carrot
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove crushed
  • 1 TSP dried oregano
  • salt & pepper to taste
  • 1 pint cherry tomatoes

Instructions

  1. Cook pasta, drained and rinsed with cold water.
  2. Steam broccoli.
  3. While the pasta is cooking and the broccoli is steaming, whisk together olive oil, red wine vinegar, garlic, oregano, salt & pepper in a small liquid measuring cup.
  4. Combine chickpeas, shredded carrot, red onion, tomatoes, steamed broccoli, pasta, and dressing in a large bowl.
https://www.sinfultidbits.com/2019/03/easy-quick-vegan-pasta-salad/

Vegan Bolognese Pasta Sauce

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Vegan Bolognese Pasta Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 2 to 3

Ingredients

  • 2 TBSP olive oil
  • 1 small red onion finely diced
  • 3 large garlic cloves crushed
  • 1 carrot finely diced
  • 1 stalk of celery finely diced
  • cherry tomatoes halved (optional)
  • 1/4 cup of dry small lentils cooked
  • 6 sun-dried tomatoes, soaked in hot water and then diced (no need to soak them if they're preserved in oil)
  • fresh basil (optional)
  • 3 to 6 TBSP pasta sauce
  • 1 TBSP balsamic or red wine vinegar
  • salt & pepper to taste
  • 1-2 TSP of sugar, if needed

Instructions

  1. Place the sun-dried tomatoes in a small bowl with hot water.
  2. Cook the green lentils according the package's instructions.
  3. Cook the pasta according to the package's directions, drain and set aside.
  4. While the pasta is cooking, heat up olive oil in a large frying pan and fry diced onion on low heat until soft. Next, add in diced carrot, celery, and crushed garlic and fry until soft, stirring frequently.
  5. Chop up the sun-dried tomatoes and add them to the frying pan.
  6. Move the mixture to the side and cook the cherry tomatoes for about 1 minute, then add the cooked lentils, pasta sauce, and vinegar. Season with salt & pepper. Add the sugar, if needed.
  7. Add the cooked pasta to the pan and toss it in the sauce, letting it warm up for a minute before serving.
  8. Garnish with fresh basil and vegan parmesan (optional).
https://www.sinfultidbits.com/2019/03/vegan-bolognese-pasta-sauce/

Vegan & Gluten Free Lasagne

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Lasagne

Ingredients

  • 1 cup of cooked quinoa
  • 2 jars marinara/pasta sauce (I use Amy's)
  • 1/4 cup finely chopped onions
  • 1 chopped bell pepper
  • 1 can of sliced black olives
  • 1 can pinto beans, rinsed and drained
  • 1 teaspoon vinegar
  • 1 clove of crushed garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • box of no boil GF lasagne noodles
  • 1 bag of shredded vegan cheese

Instructions

  1. Preheat oven to 375.
  2. Cook quinoa.
  3. Spread 1/2 cup of pasta sauce in the bottom of a 7 x 11 baking dish.
  4. In a large bowl, combine remaining pasta sauce with remaining ingredients, except noodles and cheese. Mix well.
  5. Arrange a layer of noodles over sauce in dish. Spread 1/2 of mixture over the noddles. Sprinkle with 1/2 cheese.
  6. Repeat one more time using remaining noodles, mixture, and cheese.
  7. Cover with foil and bake 20 minutes. Uncover and continue baking 15 more minutes or until noodles are tender.
  8. Let stand 5 minutes prior to serving.
https://www.sinfultidbits.com/2018/11/lasagne/

Vegan & Gluten Free Blueberry Oat Muffins

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Blueberry Oat Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Ingredients

  • 1 cup GF Oats
  • 1 cup oat or nondairy milk
  • 2 TBSP apple cider vinegar
  • 1 cup GF flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup sunflower oil or melted DF butter
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375°F.
  2. Place 2 TBSP of apple cider vinegar in a medium-sized liquid measure cup, then fill will nondairy milk to 1 cup, add oats, and let stand.
  3. Line 12 muffins cups with liners.
  4. Combine the remaining dry ingredients in mixing bowl. Stir well to blend.
  5. Add oil or melted butter to oat mixture. Mix well. Add to dry ingredients, stirring just until moistened.
  6. Gently fold in blueberries.
  7. Fill prepared muffin cups.
  8. Bake for 25 minutes or until top springs back when lightly touched.
https://www.sinfultidbits.com/2018/11/blueberry-oat-muffins/

Coconut-Pumpkin Pie

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Coconut-Pumpkin Pie

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings (1 pie)

Ingredients

  • 1 15-ounce can pumpkin puree
  • 1 7-ounce can sweetened condensed coconut milk
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 GF vegan piecrust
  • 1 can of coconut milk for whipping cream
  • 2 TBSP icing sugar

Instructions

  1. FOR THE PIE:
  2. Preheat oven to 350° F.
  3. Combine pumpkin, coconut milk, sugar, cornstarch, vanilla, pumpkin pie spice and salt in a blender. Pulse until smooth.
  4. Pour pumpkin mixture into pie crust. Place on a rimmed baking sheet and bake until the center is slightly wobbly and the edges are cracked (about 60 minutes).
  5. Remove from the oven and let cool. Transfer to the refrigerator and chill 4 hours or overnight.
  6. FOR THE COCONUT WHIPPED CREAM:
  7. Put 1 can of coconut milk in refrigerator overnight.
  8. Whip cold coconut milk with icing sugar in a mixer.
https://www.sinfultidbits.com/2018/11/coconut-pumpkin-pie/