Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”

Ingredients:

  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste

Directions:

1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

DIY Cellulite Battling Coffee Body Scrub

 

Although there are plenty of products that promise to get rid of cellulite, I simply don’t believe it is possible to get rid of it all.  A healthy diet and exercise are the number one ways to battle the unsightly dimply annoyance, however that doesn’t always work.  The fact it…a person is either genetically prone to having cellulite, or they’re not.  I happen to be one that is.  Awesome.

Cellulite consists of fibrous bands that go from the top of your skin to the fat layer, pulling it down.  These bands need to be severed to make cellulite go away.  Unfortunately for those who seek to make cellulite disappear, coffee grounds can’t achieve this indefinitely.  Going into trying to ‘treat’ cellulite with this mindset, I do believe there are things that we can do to help reduce the appearance without going through any drastic procedures.

Again…the most recommended approaches are mentioned above…proper diet and consistent exercise.  Then we turn to beauty products.  This DIY scrub is so easy to make, requiring only five ingredients.  I use it a few times a week on my problem areas.  Caffeine from the coffee stimulates dilation while the scrubbing motion increases circulation, plumping up the skin and making cellulite look less obvious.  Additionally, coffee grounds contain antioxidants, so they can increase collagen production.  Brown sugar assists with exfoliation of dead skin.  Coconut oil and jojoba oil are both natural skin conditioners that work to hydrate and leave the skin smooth.  Vitamin E is absolutely amazing for your skin.  It is a natural anti-aging agent that works to heal scars and gets rid of dull dry skin, along with many other benefits.

I’ve been making my own skin care products for awhile now.   Like so many others, for years I would blindly buy products promising to give dramatic results and didn’t give any thought about what was in it or how it was tested if there was a chance that there was a miracle cure for whatever real or made-up flaw I had.  After I became vegan, I began doing some research on beauty products for the sole purpose of separating the vegan and cruelty free companies from the others.  This was a great start, but then led me to further research the ingredients. (This post isn’t about animal cruelty, although I do implore you to do a google search on animal testing in beauty products)

Vegan product or not, there are some disgusting things in beauty products, many that you probably don’t know are there. Other than vowing to never buy products that have been tested on animals again, I also decided that I wanted to stay away from unnecessary chemicals and preservatives.  After all, your skin is your largest organ and it really does matter what you expose it to.  Just another reason to make your own concoctions…aside from how easy it is and how much cheaper to make.

Alt=”Coffee Body Scrub”

Coffee Body Scrub

  • 1 and 1/2 cups coffee grounds
  •  3 tablespoons of brown sugar, packed
  • 1/2 cup cold pressed unrefined coconut oil, room temperature
  • 1 tablespoon of jojoba oil
  • 20 drops of vitamin E oil

Directions:

1. Place all ingredients in a bowl and mix until fully combined using either a fork or your hands.  Store in an air-tight glass jar at room temperature.

2. To use, wet skin with warm water.  Scrub and massage area well and rinse with warm water.

 

Did you try this?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Hummus Salad

Hummus salad is one of my favorite things to eat.  You get a little bit of everything;  your veggies, fruits, nuts, some protein, a little bit of fiber…and it is so good.  I probably have this at least twice a week since we tend to keep most of these ingredients in the house at all times.  It is also easy to make a salad jar to-go to take for lunch, instructions and photo below.

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We have a running joke in the house about my BIG salads.  My husband laughs every time at both the size and process.  From what my husband tells me, most normal people get a normal bowl, make their normal size salad and go along their merry way.  When I make a salad, I go to the cupboard and find the biggest glass mixing bowl I can find, plop all my ingredients into it, stir it properly for a few minutes to make sure there is an equal amount of dressing on every item in said bowl (OCD much?), at which point I am then able to proceed to devour my ‘giant, ridiculous’ salad.  This picture truly depicts how I eat them.  These cutesy blog photos of a small bowl with perfectly placed toppings is more for your benefit and appealing visuals.  The sloppy mess below is my reality.  Hubby is a lucky guy, huh?

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Ingredients:

  • 4 cups lettuce, mixed greens
  • cup hummus
  • 1 ½ tablespoons balsamic vinegar
  • ½ cucumber, sliced
  • 6-8 strawberries, sliced
  • cup kalamata olives, pitted
  • ¼ red onion, sliced
  • cup walnuts
  • 1 tablespoon sun-dried tomatoes, chopped
  • ¼ cup green onions, chopped

Directions:

1. Place lettuce, cucumber, strawberries, olives, onion, walnuts, sun-dried tomatoes, and green onions in a bowl and toss to mix. Spoon hummus on top and drizzle with balsamic vinegar.

2. To-Go Salad Jar: In a small bowl combine hummus and balsamic vinegar until fully mixed. Pour hummus dressing into the bottom of a large mason jar. Carefully layer the cucumber slices over the dressing to act as a barrier to the other ingredients. Next layer the onion, olives, strawberries, tomatoes, walnuts, and green onions, then top with the lettuce. The goal is to layer the wet ingredients on the bottom and the dry ingredients on top to keep everything from getting mushy.  Toss it in your lunch bag and go!

(Serves 1)

Alt=”Hummus Salad Jar”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Mexican Potato Salad

Sometimes I get tired of the same rotation of side dishes when grilling…corn on the cob, baked beans, fruit.  Don’t get me wrong, they are all delicious, but occasionally you just need to shake it up a bit.  This potato salad is super easy, taking about 15 minutes to make, and can be served warm or chilled, both equally as good.  I prefer it warm.  My husband prefers it cold.  To each their own.

A good alternative to an all-mayo based or an all-vinegar based potato salad, this recipe encompasses the creaminess and tanginess of both, while resembling neither.  The onions give it a little crunch, the chilies give it a little bite, the citrus juice gives it a little punch, and the beans give it the creamy texture.  Together…perfection.

Alt=”Vegan Mexican Potato Salad”

Ingredients:

  • 1 pound baby red potatoes, quartered
  • 1 cup vegan refried beans (I use Amy’s Organic Traditional Refried Beans)
  • ¼ cup vegan mayo (I use Earth Balance Mindful Olive Oil Mayo)
  • 1 tablespoon green chilies, chopped
  • ½ tomato, gutted, peeled, and chopped into 1/4 inch cubes
  • 2 green onions, sliced
  • 3 tablespoons red onion, chopped
  • 2 tablespoons cilantro, chopped
  • juice from 1/2 lemon
  • juice from 1/2 lime
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • chives, to garnish

Directions:

1. Wash and quarter the potatoes. Boil uncovered in salted water for 5 – 7 minutes until cooked through and soft. Drain and set aside.

2. In a large bowl, combine refried beans, mayo, green chilies, tomato, green onions, red onion, cilantro, lemon juice, lime juice, cumin, chili powder, garlic powder, and salt. Stir well.

3. Add drained potatoes to the bowl and stir gently, but thoroughly. Serve warm or place the salad in the refrigerator to cool and serve chilled. Garnish with chopped chives.

Makes 6 to 8 servings.

Vegan Mexican Potato Salad Recipe Card

Alt=”Vegan Mexican Potato Salad”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Jalapeño Dip Two Ways

A chilled jalapeño dip and a creamy baked jalapeño dip, this is what happens when I can’t make up my mind.  Not only are both of these so very delicious, but they are super easy, essentially throwing everything into a food processor.

The chilled dip has a cool, fresh, mellow flavor with some heat rising on the back end that doesn’t linger too long.   The creamy baked dip has a bit more of a robust flavor with a more intense heat.  I like spicy and I think it’s perfect.  My husband is not always a fan of spice and he thought it was great and not too overpowering.  Of course, you can always adjust the amount to your taste.

Jalapeño Dip

Ingredients:

  • 2 cups cashews
  • 1 cup non-dairy milk
  • 2 jalapenos, whole, with seeds
  • 1 clove garlic
  • 1 cube not-chick’n bouillon (I use Edward and Sons brand)
  • Juice from 1 lemon
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon salt

Directions:

1. Soak cashews in 2 cups of water for 2-3 hours until soft. Drain.

2. In a food processor or vitamix, combine drained cashews, milk, whole jalapeños minus the stem, garlic, bouillon, juice of one lemon, thyme, rosemary, nutritional yeast, and salt. Blend on high until the mixture is smooth.

3. Refrigerate until chilled. Serve with crackers, pita chips, bread, or veggies.

Jalapeno Dip Recipe Card

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Alt=”Jalapeno Dip”

Alt=”Creamy Baked Jalapeno Dip”

Creamy Baked Jalapeño Dip

Ingredients:

  • 2 cups cashews
  • 1 cup non-dairy milk
  • jalapenos, whole, with seeds
  • 1 clove garlic
  • 2 1/2 cube not-chick’n bouillon (I use Edward and Sons brand)
  • Juice from 1 lemon
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon salt
  • ½ cup silken tofu
  • 1 cup vegan mozzarella, shredded

Directions:

1. Soak cashews in 2 cups of water for 2-3 hours until soft. Drain.

2. In a food processor or vitamix, combine drained cashews, milk, whole jalapeños minus the stem, garlic, bouillon, juice of one lemon, thyme, rosemary, nutritional yeast, salt, tofu, and mozzarella, setting a pinch of cheese to the side. Blend on high until the mixture is smooth.

3. Place the mixture in an oven safe bowl. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until it bubbles and cracks. Serve hot with bread or crackers.

Creamy Baked Jalapeno Dip Recipe Card

Alt=”Creamy Baked Jalapeno Dip”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

 

Sage Scented Gnocchi and Sautéed Mushrooms with Creamy Garlic Sauce

This recipe combines so many of my favorite things; potatoes, sage, mushrooms, garlic.  The gnocchi are pillowy and soft with a hint of sage.  The mushrooms are woodsy and pretty much fabulous.  The sauce is garlicy, smooth, creamy, and salty…I would drink it, but that’s just gross.

If you don’t want to make enough for six servings, freezing the gnocchi makes a great 5 minute meal in a pinch.  Place parchment paper on a baking sheet, lay uncooked gnocchi in a single row, and put in the freezer until cold and they begin freezing.  Remove pan from the freezer and dump the gnocchi into a ziplock bag and return to freezer for future use.  Ready to boil and eat!

Sage Gnocchi with Creamy Garlic Sauce

Ingredients:

Gnocchi

  • 3 pounds russet potatoes, peeled, quartered (approximately 6 potatoes)
  • 2 – 2 ½ cups flour
  • 1 heaping tablespoon fresh sage, chopped
  • 1 teaspoon salt

Mushrooms

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 4 cups mushrooms, chopped (I used beech and oyster mushrooms)
  • 1 pinch salt

Creamy Garlic Sauce

  • 2 cups almond milk
  • 1 cube vegetable bullion
  • 2 cloves garlic, minced
  • ½ cup cashews, chopped
  • 1 heaping tablespoon fresh sage, chopped
  • 1 tablespoon earth balance
  • salt, to taste

Directions:

1. Bring a large pot of water to a boil. Add potatoes, reduce heat to medium low and cover. Simmer until potatoes are tender and can be pierced easily with a fork.

2. While the potatoes are boiling, add almond milk, bullion cube, garlic, cashews, sage, and earth balance to a medium sauce pan. Bring to a boil, then reduce heat to simmer for five minutes. Pour sauce into a blender and mix on high until smooth. Return the mixture to the pan and simmer over medium low or low heat uncovered until thickened, approximately ten minutes then remove from heat and set aside. Add a pinch of salt to taste if needed.

3. When the potatoes are done, drain. Clear a countertop with plenty of workspace. Put each potato through a ricer. If you don’t have a ricer, simply place the potatoes on the counter and mash with a potato masher until there are no chunks left. Let the potatoes cool a bit, enough so that you can touch them and not burn your hands. Sprinkle flour, sage, and salt over the potatoes and knead with your hands until a soft dough forms. Do not over knead. Place the dough in a bowl, cover with a towel, and let rest for ten minutes.

4. Bring a large pot of water to a boil. While waiting for it to begin boiling, sauté the mushrooms. Heat a large sauté pan over medium heat. Add olive oil and garlic, stirring the garlic for two to three minutes. Add the mushrooms and a pinch of salt. Sauté until mushrooms a soft and begin to crisp.

5. After the dough has rested, divide into four sections. Roll out each section into long cigars approximately an inch in diameter. Cut gnocchi pieces to desired length, mine varied from one to two inches. If you want to get fancy and have a bit of time, roll the gnocchi over the back of a floured fork to get the pretty ridges of a traditional gnocchi. Once the pot of water is boiling, place gnocchi in the water to cook, they will sink to the bottom. As soon as the gnocchi begin floating, they are done cooking, approximately two minutes. Remove the gnocchi when ready and place in a colander. Quickly rinse with cold water to remove any stickiness.

6. Optional: I like to sear my gnocchi to get a nice color and a bit of a crisp. It adds some color and texture to the dish. Simply bring a sauté pan to heat over medium high, add olive oil and add a few gnocchi at a time. After one side achieves a golden brown, turn over and repeat. It is important not to add too many at a time, otherwise they will stick to each other.

7. Combine gnocchi and mushrooms in a serving dish and top with sauce. Garnish with fresh sage and serve.

(Serves 6)

Sage Scented Gnocchi and Sautéed Mushrooms with Creamy Garlic Sauce Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Sage Gnocchi with Creamy Garlic Sauce

Savory Dumpling Soup

This vegan version of chicken and dumplings is a comfort food classic.  After nineteen inches of snow and the flu made its way through the house, it is exactly what the doctor ordered.  The aroma of the herbs while cooking fills the house and the rich, yummy, squishy, pillowy dumplings are to die for.  Two (and a half) of us ate all it in one sitting

All day, I had visions of going home, putting on PJs, sinking into my favorite spot on the couch, and slowly plopping dumpling after dumpling into my mouth.  Then I woke up to reality and just shoveled spoonfuls in my mouth in between buttering my two year old’s bread, feeding the baby his peas, refilling water glasses, wiping peas off my face, mopping up water from the floor…  But I’ll tell you one thing, those spoonfuls were delightful.

Alt=”Savory Dumplings”

Ingredients:

Dumpling Batter

  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ tablespoon rosemary, fresh, finely chopped
  • ½ tablespoon thyme, fresh, finely chopped
  • ½ tablespoon oregano, fresh, finely chopped
  • ¾ cup non-dairy milk
  • 2 tablespoons olive oil

Soup

  • 1 tablespoon olive oil
  • 1 onion, medium, chopped
  • 2 cloves of garlic, minced
  • 2 stalks celery, sliced 1/4 inch thick
  • 2 carrots, sliced into coins 1/4 inch thick
  • ½ red pepper, chopped
  • 6 baby portobello mushrooms, chopped
  • ½ teaspoon rosemary, fresh, finely chopped
  • ½ teaspoon thyme, fresh, finely chopped
  • ½ teaspoon oregano, fresh, finely chopped
  • 6 cups vegetable broth (I use Edward and Sons brand.  It is by far the best)
  • 2 bay leaves

Roux

  • 2 tablespoons olive oil
  • 2 tablespoons flour

Directions:

1. Begin by making the dumpling batter, as it will need time to rise a bit before dropping into the soup. In a medium bowl, mix flour, baking powder, salt, rosemary, thyme, and oregano. Add the milk and olive oil and mix until a wet dough forms and no dry ingredients are sticking to the bowl.  Set aside

2. Heat a large pot over medium heat. Add olive oil and onions and sauté until onions are translucent. Add garlic, celery, carrots, and red pepper and sauté until vegetables are soft, stirring often making sure the onions and garlic do not brown. Add mushrooms and herbs and sauté for another three to four minutes until mushrooms soften and herbs become fragrant. Add the vegetable broth and bay leaves and bring to a boil. Once boiling, reduce to a simmer and let cook uncovered for 25 minutes.

3. After the soup has been simmering for 15 minutes, begin the roux. Heat a small sauce pan over medium heat. Add the olive oil. Sprinkle a pinch of the flour over the oil and once it starts to bubble add the remaining flour. Continuously whisk as the roux gently bubbles until it turns a medium brown shade, approximately 4 minutes. Remove from heat.

4. Pour the roux into a small bowl. Take one tablespoon of the simmering soup broth and slowly whisk into the roux until fully mixed. Repeat this step 10 times, until the roux is thin and yields approximately a cup of liquid. Pour the mixture slowly into the soup pot while continually mixing.

5. Scoop a teaspoon of the batter and drop into the soup. I use the small end of my melon baller. Repeat until all of the dough has been added to the soup. Gently stir. Cover the pot and continue to simmer for another 15 minutes until the dumplings are firm and cooked through.  Serves 4-6.

Savory Dumpling Soup Recipe Card

Alt=”Savory Dumplings”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Herb Cabbage Rolls

This has quickly become a family favorite, my 2 year old even loved it.  Comfort food at its best, these cabbage rolls made with Beyond Meat fill the belly and warm the soul. This is truly a must-try recipe.

Ingredients:

Sauce

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cups tomato sauce, canned
  • 2 cups crushed tomato, canned
  • 2 tablespoons tomato paste
  • 1 cup cabbage, chopped
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 cup vegan beef broth (I use Edward and Sons)
  • 1 bay leaf
  • ½ teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • pepper, to taste

Cabbage Rolls

  • 12 cabbage leaves
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 cloves of garlic, chopped
  • 11 ounces Beyond Beef Feisty Crumbles (1 package)
  • 3 cups vegan beef broth, divided
  • 1 cup long grain brown rice, dry
  • 1 tomato
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh oregano
  • ½ tablespoon fresh thyme
  • ½ teaspoon salt
  • 1 egg replacer

Directions:

1. Bring a large pot of water to a boil. Remove the core of the cabbage and carefully place the whole cabbage in the boiling water. Peel off leaves of the cabbage with tongs when the leaves are flexible enough to remove. Reserve 12-16 leaves. Chop the remainder of the cabbage.

2. Bring 2 cups of vegan beef broth to a boil in a small pot. Add rice, cover and simmer until aldente, approximately 10 minutes.

3. For the sauce, heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until translucent. Mix in the tomato sauce, crushed tomato, tomato paste, 1 cup of the reserved chopped cabbage, brown sugar, apple cider vinegar, beef broth, bay leaf, cinnamon, garlic powder, onion powder, salt, and pepper. Bring to a boil, then lower heat and simmer covered for 30 minutes.

4. Place Beyond Meat crumbles in a food processor and pulse 5 – 10 times to make a finer crumble. This step is optional. I like my ‘meat’ finer for this recipe, however straight from the bag is fine, too.

5. For the filling, heat the olive oil in a medium sauce pan over medium heat. Add the onions and saute until translucent. Add garlic and sauce another minute. Add Beyond Meat crumbles, the remaining 1 cup beef broth, rice, tomato, sage, rosemary, oregano, thyme, and salt. Bring to a boil then reduce heat to low and cook uncovered until no liquid remains. Remove from heat and add egg replacer.

6. Preheat the oven to 350℉. Remove the bay leaf from the sauce and add 1 cup of sauce to the bottom of a 9 x 13 pan. To assemble, place 1/2 cup of filling near the edge of each leaf near the base. Roll up toward the outer edge, folding in the sides as you roll. Place the rolls seam side down over the sauce. When the pan is full, pour the remaining sauce over the top and place in the middle rack of the oven. Bake for an hour uncovered. Let rest for 10 minutes, then serve.  Serves 12.

Vegan Herb Stuffed Cabbage Rolls and Nutrition Info

Alt=”Vegan Herb Cabbage Rolls”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you

Exotic Fruit Salad with Vegan Cream Cheese Dip

I love fruit.  I eat a lot of it every day, but sometimes get tired of the same old thing so I thought, why not mix it up a little?  Let’s get fancy.  This exotic fruit salad with vegan cream cheese dip makes me feel like I’m at the beach.  It is fresh and sweet and creamy, a great recipe to bring to parties and impress the pants off of your friends, and is super easy to make.

Fruit Salad Ingredients:

  • 1 fruit Dragon Fruit, scooped with a melonballer
  • 1 small fruit Star Fruit, sliced
  • 2 fruits Kiwi, peeled and sliced
  • 1 16 oz carton Strawberries, sliced
  • 1 18 oz carton Blueberries
  • 1 6 oz carton Raspberries
  • 1 cup Pineapple, cut into chunks
  • Seeds from one Passion Fruit (use remaining seeds from Cream Cheese Dip below)
  • Lemon Juice from 1/2 of a lemon
  • 2 oz Pineapple Juice
  • Mint (Optional)

Directions:

  1. Wash fruit and pat dry. Add dragon fruit, star fruit, kiwi, strawberries, blueberries, pineapple, and passion fruit seeds to a large bowl.
  2. Combine lemon and pineapple juices and pour over fruit. Toss gently to coat. Add raspberries. Toss gently to coat.
  3. Garnish with fresh mint.

Cream Cheese Dip Ingredients:

  • 8 oz container Kite Hill Cream Cheese Spread
  • 1 9 oz container So Delicious CoCo Whip
  • ½ Tablespoon Pineapple Juice
  • Juice from 1  Passion Fruit (squeeze seeds with hands)
  • Mint (Optional)

Directions:

  1. Combine cream cheese, CoCo Whip, pineapple juice, and passion fruit juice in a blender. Mix until thoroughly blended. Place in a bowl and garnish with fresh mint.
  2. Enjoy right away or refrigerate.

 

Dragon Fruit

What the heck is that? I get that a lot.  No really.  I was at the store yesterday and had two in my cart and was stopped four times by people asking what they were and what they tasted like.  I love that people are curious, though.  Maybe they just might pick one up for themselves.  And they should!  Dragon fruits are rich in antioxidants, vitamin C, polyunsaturated (good) fatty acids, B vitamins for metabolism, carotene, and protein.

Dragon fruits, or pitayas, are the fruit of a cactus and were originally native to Mexico.  The outside of the fruit has a vibrant red/pink skin which looks almost like a pineapple, with white seeded flesh inside.  You eat the flesh, which has a very mild, sweet flavor, almost like a melon or a not-so-tart kiwi.  To snag a ripe dragon fruit, look for bright, vibrant, even-colored skin.  If it has many blotches or a brown stem, it may be overripe.  Hold it in your hand and press with your thumb; it should be soft, but not mushy.  They are $7.99/pound at my grocery, and one weighed in at a little less than a pound.  For this recipe, I halved the dragon fruit and scooped out the flesh using my small melon baller.

 

Star Fruit

Star fruits, or carambolas, are cultivated in India and Southeast Asia.  The fruit has distinctive ridges, usually five, that run the length of the fruit, which resembles a star.

Ripe star fruits are yellow or a light shade of green with a bit of brown along the edges.  The entire fruit is edible.  It is crunchy and firm, and has a mild sweet and sour taste, almost like a mix between a grape, apple, and pear.  Star fruits are rich in antioxidants, potassium, and vitamin C.  The fruit was $2.50 for one.  For this recipe, I sliced using a mandolin.

 

Passion Fruit

Seriously one of my all-time favorite foods.  Technically a berry, it is native to South America, and is packed with a bright, tart flavor.  They are best when the outside is dark purple with lots of wrinkles.

When you pick one up and shake it, you should be able to feel all the goo inside slosh around.  That’s the technical description.  When you cut it open, scoop out the fruit with a spoon separating the insides from the white skin, if not already separated, but be careful not to scrape out the white skin, as it can be bitter.  The inside consists of sacs filled with juice and seeds, which are all edible.  The passion fruit is also a rich source of antioxidants, fiber, vitamins A and C, and various minerals.  One passion fruit was $2.50.

 

Kite Hill Cream Cheese

There are many different vegan versions of cream cheese out there and any will work in this recipe.  I particularly like this Kite Hill version.  It is very creamy and wait for it…soy free, which is awesome since I have been having such a hard time finding soy free alternatives.  Not all stores carry this brand yet, unfortunately, but many do.  My local Wegman’s does not have it.  My lovely mother was so kind as to pick some up for me at her grocery when she saw it on the shelf.  I definitely like Kite Hill for this recipe, but another option would work just fine.  From what I can tell from the internet, which is always right, the 8 oz tub is $5.99.

 

So Delicious CocoWhip

This cool whip alternative is better than the original.  It is coconut based and is dairy, gluten, and soy free.  My 9 oz tub was $3.99.

 

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you