BEAUTY Recipes, Healthy Living Tips and Home remedies for you

easy Vegan Recipes 

    These vibrant, veggie-driven, whole foods recipes are full of flavor and feature fresh produce, most prominently.

Consider what is in season in your neck of the woods and pick out a few to try this week!

Roasted Red Pepper Hummus 



Makes about 11⁄2 cups

 Roasted red pepper gives a vibrant color and flavor to hummus, making it an ideal inclusion on a holiday party buffet, especially when served with green dippers such as celery sticks and blanched green beans and broccoli florets.

2 garlic cloves, crushed 
11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 roasted red peppers*
1 tablespoon fresh lime juice 
Salt Ground cayenne

 1. In a food processor, process the garlic until finely minced. Add the chickpeas and red pepper and process until smooth. Add the lime juice and salt and cayenne to taste. Process until well blended. Taste, adjusting seasonings if necessary.
 2. Transfer to a medium bowl and serve.

If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

 *Roasting Bell Peppers: Roast the peppers over an open flame or under the broiler, about 4 inches from the heat, turning until the skins are completely blackened. Put the charred peppers into a paper bag and set aside for 5 minutes to allow the steam to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. The peppers are now ready to use in recipes.


Leaf Lettuce And Grilled Radicchio Salad With Lemony Dressing


Makes 4 servings 


Grilling mellows the slightly bitter flavor of radicchio, a member of the chicory family. The creamy sweet-tart dressing is an ideal complement.

 1 medium head radicchio, quartered 
1⁄4 cup olive oil, plus more to coat the radicchio 
1 medium head leaf lettuce, torn into bite-size pieces 
1 small red or yellow bell pepper, cut into matchsticks
 1⁄4 cup raw cashews 
1⁄4 cup chopped green onions 
1⁄4 cup water 
3 tablespoons fresh lemon juice 
1 teaspoon pure maple syrup
 1⁄2 teaspoon salt 
1⁄8 teaspoon ground cayenne 

1. Preheat the grill or broiler. Coat the radicchio with oil and grill or broil until the leaves begin to char around the edges, turning and brushing with more oil, as necessary, about 6 minutes total.

 2. Cut the radicchio halves in half lengthwise, then cut crosswise into 1-inch strips and place in a large bowl. Add the leaf lettuce and bell pepper and set aside.

 3. In a blender, grind the cashews to a fine powder. Add the green onions and water and blend until smooth. Add the lemon juice, maple syrup, salt, cayenne, and the remaining 1⁄4 cup of oil. Blend until smooth and creamy. Add enough dressing to the salad to coat. Toss gently to combine and serve.

Grilled Portobello Burgers 

Makes 4 burgers 
This is my favorite way to enjoy portobello mushrooms—hot and juicy right off the grill. Served on a toasted roll, with fresh ripe tomato slices and a sprightly vinaigrette, these burgers are ideal for a backyard cookout.

 2 tablespoons olive oil 
1 tablespoon balsamic vinegar 
1⁄4 teaspoon sugar 
1⁄4 teaspoon salt 
1⁄8 teaspoon freshly ground black pepper 
4 large portobello mushroom caps, lightly rinsed and patted dry 
4 slices red onion 
4 kaiser rolls, halved horizontally or other burger rolls 
8 large fresh basil leaves
 4 slices ripe tomato 
1. Preheat the grill or broiler. In a small bowl, combine the oil, vinegar, sugar, salt, and pepper. Set aside. 
2. Place the mushroom caps and onion slices on the hot grill and cook until grilled on both sides, turning once, about 10 minutes total.
3. Brush the tops of the mushrooms and onion with the vinaigrette and keep warm. Place the rolls cut side down on the grill and lightly toast, about 1 minute.
4. Layer an onion slice and mushroom onto the bottom half of each roll. Top each with two basil leaves and a tomato slice. Drizzle with any remaining vinaigrette and cover each burger with the roll tops. Serve immediately.


Refried Bean And Salsa Quesadillas


 Makes 4 quesadillas 

This zesty, protein-rich recipe is especially suited for those who prefer not to use vegan cheese products but still want to enjoy quesadillas. I like to offer a bowl of freshly made guacamole on the side.

 1 tablespoon canola or grapeseed oil, plus more for frying
 11⁄2 cups cooked or 1 (15.5-ounce) can pinto beans, drained and mashed 
1 teaspoon chili powder 4 (10-inch) flour tortillas 
1 cup tomato salsa, homemade (see Fresh Tomato Salsa) or store-bought
 1⁄2 cup minced red onion (optional) 

1. In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chili powder and cook, stirring, until hot, about 5 minutes. Set aside.
2. To assemble, place 1 tortilla on a work surface and spoon about 1⁄4 cup of the beans across the bottom half. Top the beans with the salsa and onion, if using. Fold top half of the tortilla over the filling and press slightly. 
3. In large skillet heat a thin layer of oil over medium heat. Place folded quesadillas, 1 or 2 at a time, into the hot skillet and heat until hot, turning once, about 1 minute per side.
4. Cut quesadillas into 3 or 4 wedges and arrange on plates.

Serve immediately.

Sweet Potato And Peanut Soup With Baby Spinach 


Makes 4 servings
 A delectable merger of flavors and textures, this colorful soup combines bright chunks of sweet potato and strands of vivid green spinach in a silky broth enriched with peanut butter. Despite the rich, complex flavor, this delicious soup is extremely simple to make. 

1 tablespoon olive oil 
1 medium onion, chopped
11⁄2 pounds sweet potatoes, peeled and cut into 
1⁄2-inch dice 
6 cups vegetable broth, homemade or store-bought, or water
1⁄3 cup creamy peanut butter 
1⁄4 teaspoon ground cayenne
1⁄8 teaspoon ground nutmeg 
Salt and freshly ground black pepper
4 cups fresh baby spinach 

1. In a large soup pot, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the sweet potatoes and broth and cook, uncovered, until the potatoes are tender, about 30 minutes.
2. Ladle about a cup of hot broth into a small bowl. Add the peanut butter and stir until smooth. Stir the peanut butter mixture into the soup along with the cayenne, nutmeg, and salt and pepper to taste. 
3. About 10 minutes before ready to serve, stir in the spinach, and serve.

Barbecued Tempeh

Barbecue sauce seems to be the great equalizer when it comes to finicky family members who might otherwise not be tempted to try tempeh. This luscious sauce is also terrific paired with tofu or seitan. 

1 pound tempeh, cut into 2-inch bars 
2 tablespoons olive oil
1 medium onion, minced 
1 medium red bell pepper, minced
3 garlic cloves, minced 
1 (14.5-ounce) can crushed tomatoes 
3 tablespoons dark molasses 
2 tablespoons apple cider vinegar
1 tablespoon soy sauce 
2 teaspoons spicy brown mustard 
1 tablespoon sugar 
1⁄2 teaspoon salt 
1⁄4 teaspoon ground allspice
 1⁄4 teaspoon ground cayenne 

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and set aside. 
2. In a large saucepan, heat 1 tablespoon of the oil over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until softened, about 5 minutes. Stir in the tomatoes, molasses, vinegar, soy sauce, mustard, sugar, salt, allspice, and cayenne and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
3. In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the tempeh and cook until golden brown, turning once, about 10 minutes. Add enough of the sauce to generously coat the tempeh. Cover and simmer to blend the flavors, about 15 minutes.
 Serve immediately.


Eggplant Paprikash


Makes 4 servings 

The hearty Hungarian paprikash dish is traditionally made with chicken, sour cream, and bacon drippings. In this version, paprikash goes vegan with meaty chunks of eggplant, vegan sour cream, and a touch of liquid smoke. If eggplant isn't your thing, you can use tempeh or seitan instead. 

2 tablespoons olive oil 
1 medium yellow onion, chopped 
3 garlic cloves, minced 
3 tablespoons sweet Hungarian paprika
2 medium eggplants, peeled and cut into 
1⁄2-inch dice 
1 medium green bell pepper, chopped 
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth, homemade (see Light Vegetable Broth) or store-bought 
1⁄2 teaspoon salt
1⁄2 cup vegan sour cream, homemade (see Tofu Sour Cream) or store-bought
1⁄2 teaspoon liquid smoke

1. In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 8 minutes. Add the garlic and paprika. Cook, stirring, for 1 minute.
2. Add the eggplants, bell pepper, tomatoes, broth, and salt. Cover and simmer until the eggplant is tender, 20 to 30 minutes. 
3. Stir in the sour cream and liquid smoke and cook until the sauce is blended and heated through, about 1 minute.
 Taste, adjusting seasonings if necessary, and serve immediately.

More Vegan Recipes Soon