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heyfranhey:

findvegan:

Peppers stuffed with a rice/sundried tomatoes! 

Click through for recipe

thelazyveggie:

Black and Pinto Bean Salad with Lime and Cilantro Dressing

heyfranhey:

Yum

thelazyveggie:

Apple & Cabbage Slaw with Creamy Poppy Seed Dressing

thelazyveggie:

Budget Bytes: zucchini pizza boats $7.92 recipe / $1.32 serving

vegenista:

“Cucumber Curry In a Hurry”

I was so hungry when I came home from work today & didn’t want to fuss too much over dinner, but still wanted something tasty & healthy.

The CSA sent me home with tons of cucumbers & I had flagged by a cucumber curry recipe I saw in the most recent Vegetarian Times. I’d been craving curry, so tonight was the night to make it! I modified by taking a short cut with a store bought vegan curry sauce & got this on the table in about 20 minutes!

Cucumber Curry

• 2 medium garden cucumbers, seeded, peeled & cut into 1/4 inch cubes
• 1 small red bell pepper, cut into strips
• 1/2 onion sliced
• 2/3 cup chopped basil
• 8 oz extra firm tofu, drained & cubed
• 1 -1/2 cups curry sauce (I used the Thai Red sauce from Fresh & Easy)

1. Simmer cucumber, bell pepper, onion & sauce over medium heat for 10-12 minutes. 
2. Stir in basil & fold in tofu. Simmer for 3 minutes. Serve over jasmine rice.

Enjoy!

(via heyfranhey)

robotheartrecipes:

Weeknight Warrior Stir-Fry
Makes 2 Hearty Servings

When done simply, stir-fry really is a perfect quick and easy weeknight dinner. This one was inspired by a recipe posted to Tumblr by Finding Vegan. In all my many years as a vegetarian I had never tried pre-flavored tofu. I have no idea why, considering that I have now discovered it to be lip-smacking delicious! This whole concoction took me about 35 minutes from start to finish—and that even included having time to wash all of the items that I dirtied during prep while the last stage of cooking was going down! (With the exception of my stir-fry pan, of course)!

INGREDIENTS

Sauce

3 tablespoons low-sodium soy sauce

1 tablespoon sesame seed oil

1 tablespoon agave nectar

1 tablespoon sriracha hot chili sauce

Stir-Fry

1 cup low-sodium vegetable broth

1/2 cup quinoa, (rinsed if necessary)

2 tablespoons vegetable oil

1 medium yellow onion, chopped

3 large cloves garlic, minced

3 cups sliced cremini mushrooms

3 cups broccoli florets

1 5.5-ounce brick mild szechuan smoked tofu

2 packed cups spinach leaves

sesame seeds for serving, optional

INSTRUCTIONS

Step One: In a small bowl combine all sauce ingredients; whisk and set aside. Bring vegetable broth to boil in a small pot. Stir in quinoa. Return to a boil, lower heat, cover and simmer until tender, about 12 minutes.

Step Two: In a large pan, heat oil over medium-high. Add onion and sauté 3 minutes or until onion begins to soften. Add garlic and sauté an additional two minutes. Add mushrooms and sauté, stirring occasionally, until lightly golden brown.

Step Three: Add broccoli, tofu, and sauce (stir sauce prior to adding). Cover and allow to cook until broccoli is tender. Add spinach and cover until spinach wilts. Serve stir-fry over a bed of quinoa. Sprinkle with sesame seeds if desired.

Source: A Robot Heart Recipes Original. (Inspired by “Spicy Tofu Stir-Fry for Two” from Vegerrific. Posted to Tumblr by Finding Vegan).

(via heyfranhey)

thelazyveggie:

(via Thai Mango Salad « Veggie Wedgie)

hellyeahrecipes:

Toasted Flatbread with Goat Cheese, Sauteed Greens and Blistered Cherry Tomatoes

• 2 tablespoons extra-virgin olive oil
• 2 pints (4 cups) cherry or grape tomatoes, stems removed

• 1/4 cup extra-virgin olive oil
• 1/2 cup thinly sliced shallots, separated into rings
• Crushed red pepper (optional)
• 1 bunch (about 12 ounces) greens, such as Swiss chard, kale or curly-leafed spinach

• 4 store-bought or homemade naan or other 1/2-inch-thick flatbread (like prebaked pizza crusts)
• 1/2 cup crumbled cold fresh goat cheese (about 2 ounces)

1. Preheat the oven to 450 degrees F.
2. To Prep the Tomatoes: Heat a large skillet on high. Add the 2 tablespoons of oil, and tilt the pan to coat. Add the tomatoes, and cook, stirring, until blistered and softened, about 5 minutes. Set aside.
3. To Prep the Shallots: Heat a small skillet over medium heat. Add the oil and shallots and cook, stirring, until the shallots turn dark golden brown, 4 to 5 minutes. Remove from the heat. Stir in a pinch of crushed red pepper, if desired. Set aside.
4. To Prep the Greens: Meanwhile, pull the leaves of the Swiss chard or kale from the stems. Coarsely chop the leaves, and discard the stems. Rinse the greens in cold water and drain. Add the wet leaves to a large skillet and cook, covered, over medium heat until wilted, 2 to 3 minutes.
5. Uncover the skillet, and toss the greens until they are tender, 2 to 3 minutes. Drain off any excess liquid.
6. Pour the shallots and oil over the greens, and toss over medium-high heat, about 1 minute.
7. Remove from the heat.
8. To Assemble: Place the naan directly on the oven rack for about 5 minutes. Remove the bread from the oven to a platter. Top each naan with goat cheese, tomatoes and greens. Spoon any excess shallot oil in the skillet over the greens. Return the naan for a few minutes to warm, if you’d like. Serve immediately.

(Source: , via heyfranhey)