With the extra time we have on our hands, and restaurants being closed, team WWW has been getting pretty crafty in the kitchen and wanted to share some of our favorite recipes we have made!
Coconut rice w/ sesame greens & peanut sauce
Ingredients:
1 can full fat coconut milk
1 cup basmati rice
1 clove of garlic, minced
Sprinkle of salt and coconut sugar
2 stalks bok choys
5 leaves of lacinato kale
Whatever other veggies you’d want
Sauce:
Eye ball amounts and stir together : olive oil, tamari, maple syrup, peanut butter, red pepper flakes, dash of hot sauce
Directions:
In a skillet, heat up some sesame oil, sauté garlic then add in bok choy and whatever other veggies you like – set aside. For rice, put rice and 2 cups of liquid in a pot. Use any liquid in the can of coconut milk first, then add enough water to equal your 2 cups. When the rice is almost done, add the coconut milk solids from the can. This will make it almost like a risotto consistency. Sprinkle coconut sugar and salt – mix all together!
Vegan Bolognese
Ingredients:
1/2 yellow onion
5 pieces of lacinato kale chopped into chunks or strips
1 cup shredded carrots
1 medium head cauliflower, chopped very small
3/4 Jar of Raos marinara sauce
Avocado oil
Salt, pepper
Whichever type of pasta you like
Nutritional yeast for topping
Directions:
Mince then saute onion in avocado oil until translucent, add cauliflower and mix around. Cover with lid and let cook on medium with occasional stirring. Continue to cook until you see the brown bits appear on the bottom of pan. Chop carrots to be even smaller and then add to pan – continue to mix/cover/stir. Add kale to the top and cover for ~4-5 minutes and let it wilt. Finally, add marinara sauce and combine everything. Boil water and make pasta as you would. Top with the veggie/sauce mixture and optional nutritional yeast/basil/cheese.
Roasted Veggie Sandwich
Ingredients:
2 crowns of Broccoli
1 medium head of Cauliflower
2 slices of Ezekial bread
Sir Kensignton’s fabonaise
Butter lettuce
Whatever else you’d want on sandwich: tomato, cheese, etc
Directions:
Chop cauliflower and broccoli and put on a sheet pan. Drizzle with avocado oil, season with salt, pepper, and red pepper flakes. Toss together. Roast at 400 degrees until the veggies are at desired cooking. ~ 20 minutes. Toast ezekial bread, spread mayo and create sandwich however you like (use leftover roasted veggies to make lunch/dinner the next day!
Vegan Taco Night
Ingredients:
Chopped lettuce
Vegan shredded cheese (Violife is my fav brand)
Diced Tomatoes
1 medium head of cauliflower, chopped
1 can of black beans or refried beans
Cilantro lime rice (cook rice as you would, once done add some avocado oil, 1/2 a lime juice, 1/2 cup chopped cilantro – stir)
Chopped avocado (or guacamole if you have)
1 packet of Siete taco seasoning
Siete almond flour tortillas
Directions:
Roast cauliflower at 400 degrees for ~15 minutes to soften. In a frying pan, toss cauliflower with 1/2 of the siete spice packet – add a little water to the pan until you like the consistency. Heat a dry frying pan on medium heat, add a tortilla until its lightly browned, then flip. Assemble as you want!
Vegan Banana Bread
Ingredients:
3 large mashed bananas
1/3 cup almond milk
1/3 cup coconut oil
2 tablespoons maple syrup
2 teaspoons vanilla
1/4 cup coconut sugar
1/2 cup oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups gluten free flour
Dark chocolate chips (vegan or not)
Directions:
Preheat the oven to 350°F. Spray a loaf pan with oil. Mash the banana and then stir in the wet ingredients. Mix the dry ingredients and then add to the wet. Add as many chocolate chips as you want! Pour the dough in pan and bake for 45-55 minutes. Let cool for about 30 minutes before removing from pan!
Avocado mango chutney & Roasted sweet potato and black beans
Ingredients: (for chutney)
1 avocado
1 cornn husk
2 roma tomatoes
1 mango
1 bunch of fresh cilantro
1 lime
Salt, pepper and paprika
Directions:
Mix together chopped avocado, tomatoes, mango, cilantro, and corn in a bowl. Squeeze lime and sprinkle with seasoning to taste. Eat with tortilla chips of choice!
Ingredients: (for sweet potatoes)
Diced sweet potato
1 can black beans
Paprika, salt, pepper
Directions:
Roast sweet potato with seasoning and olive oil at 450 for 20-30 minutes. Heat black beans in a skillet and add sweet potatoes.
Vegetable Noodle Soup
Ingredients:
5 large carrots diced
8 celery sticks chopped
Handful of mushrooms chopped
1 onion diced
Fresh parsley
Salt and Pepper
Garlic
Olive oil
Noodles
Vegetable broth
Directions:
Sautée onions, diced carrots, celery and mushrooms in olive oil with garlic salt and pepper till soft. Boil vegetable stock in a pot and add fresh parsley, once boiling add noodles and reduce to a simmer. Add the veggies! Serve with sourdough toast and avocado
Vegan Chocolate Chip Cookies
Ingredients:
2 Cups Gluten Free Flour
1 Teaspoon Salt
3/4 Teaspoon Baking Soda
2 Sticks (1 Cup) Softened Vegan Butter
3/4 Cup Granulated Sugar
3/4 Cup Packed Brown Sugar
2 Flax Eggs (2 tablespoons ground flax mixed with 5 tablespoons of water let sit 15 min)
1 Teaspoon Vanilla Extract
1/2 Package Vegan Chocolate Chips
Directions:
Preheat oven to 375. Mix all ingredients in a bowl. Refrigerate for 45 Min. Scoop with Ice Cream Scoop onto Parchment Paper and Bake at 375 for 8-10 minutes.
