What We're Cooking This Weekend Archives - The Beet https://cms.thebeet.com/tags/what-were-cooking-this-weekend/ Your down-to-earth guide to a plant-based life. Fri, 05 Nov 2021 15:00:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 8 Holiday Recipes Everyone Will Love, and They Won’t Believe are Vegan https://thebeet.com/the-ultimate-vegan-holiday-menu-that-your-whole-family-will-love/ Sat, 19 Dec 2020 16:54:32 +0000 http://thebeet.com/?p=11607 Just in case you’re looking to impress your friends and family and let's be real, you totally are, The Beet has created a set of fully vegan recipes to make for your Holiday Feast that will be sure to “WOW!” everyone.

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]]> The holidays are here and you know what that means, right? An abundance of fantastic food with even more fantastic people! Just in case you’re looking to impress your friends and family (and let’s be real, we all are), I’ve created a set of fully vegan recipes to make for your Holiday Feast that they won’t believe are vegan. This Holiday Feast ranges from Vegan Eggnog with Bourbon to creamy White Mac & Cheeze to a stunning Seitan Holiday Roast! Some of these recipes take up some time, so be sure to budget your hours (yes, hours) accordingly. It wouldn’t be a Holiday Feast without the extra time and effort, and your family will appreciate the great lengths you go to deliver them a cruelty-free meal. Get ready to hear “WOW!” from everyone.

Hors D’oeuvres & Cocktail

JD Raymundo
JD Raymundo JD Raymundo

Navy Bean & Sun-Dried Tomato Bruschetta

Ingredients

  • 15oz Can of Navy beans
  • 1 Tbsp Freshly Chopped Parsley
  • 6-8 Sun-Dried Tomatoes, roughly chopped
  • 1 Tbsp Extra Virgin Olive Oil, plus extra for a baguette
  • Juice from 1 Lemon
  • salt and pepper to taste
  • 1 Baguette
  • 1 Clove of Garlic, peeled and cut in half

Instructions

  1. Preheat oven to 400F.
  2. Drain and rinse your beans. Transfer to a medium-sized bowl and mash it with a fork.  It’s okay if there are some bits that aren’t mashed.
  3. Add your parsley, chopped sun-dried tomatoes, olive oil, lemon juice, salt and pepper. Mix until evenly combined. Taste for any adjustments.
  4. Cut your baguette diagonally into ½ thick slices. Place on a baking tray and lightly brush on some olive oil over your slices. Bake in the oven for 2-3 minutes or until it becomes golden brown.
  5. Remove bread from the oven, take your garlic and rub the sliced end on your toasted baguettes. Don’t rub it too much, this will give it a very strong garlic flavor.
  6. Spoon your bean mixture onto your baguette, drizzle with some olive oil and serve!
JD Raymundo
JD Raymundo JD Raymundo

Vegan Eggnog with Bourbon

Ingredients

  • 1 Cup Raw Cashews, soaked in boiling water for 30 minutes
  • 2 ½ Cups of Water
  • 4 Medjool Dates; pitted
  • ½ Tsp Vanilla Extract
  • ½ Tsp Ground Nutmeg
  • ¼ Tsp Ground Cinnamon
  • ¼ Tsp Ground Cloves
  • 4oz Bourbon

Ingredients

  1. Add all ingredients to a high-speed blender and blend for 1 minute or until smooth. To be sure it’s extra smooth, you can run your eggnog through a strainer to catch any bits that didn’t get blended. Adjust for any flavoring.
  2. Transfer to a fridge for at least 1 hour to chill it. Serve with a stick of cinnamon or whipped cream on top!

Main Dish

Seitan Roast

Holiday Seitan Roast

Ingredients

Dry Ingredients

  • 2 Cups Vital Wheat Gluten
  • 1/3 Cup All-Purpose Flour
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Dried Oregano
  • 4 Tsp Smoked Paprika
  • ½ Tsp Ground Nutmeg
  • ½ Tsp Cinnamon
  • Pinch of Salt and pepper

Wet Ingredients

  • 3 Tbsp Miso Paste
  • 3 Tbsp Tamari or Soy Sauce
  • ¾ Cup Beet Juice
  • ½ Cup Water
  • ¼ Cup Olive Oil (or oil of choice)

Seitan Stock

  • ½ Cup Beet Juice
  • 1 Cup Veggie Stock
  • 1 Cup Water
  • 3 Tbsp Tamari or Soy Sauce
  • 1 Sprig Rosemary
  • 2 Sprigs Thyme
  • 2 Bay Leaves
  • 4-5 Cloves of Garlic, peeled and crushed

Instructions

  1. In a large bowl, add in your dry ingredients and mix until well combined. In a separate bowl, whisk in all your wet ingredients until well combined.
  2. Add your wet ingredients to the dry ingredients. Using a rubber spatula (or your hands) mix it together until it forms a sticky dough. Knead your dough for 10 minutes until it becomes firm and feels like its bouncing back. If you have a stand mixer with a dough hook, go ahead put your speed to medium and let it knead for 10 minutes.
  3. Form your seitan into a thick log. Set aside as you prep the seitan stock.
  4. In a bowl, combine your beet juice, veggie stock, water, and tamari. Mix until combined.
  5. Heat 2 Tbsp of oil in a large pan over medium-high heat. Take your Seitan Roast and sear the bottom and the top. For about 3-5 minutes or until browns. Throw in your rosemary, thyme, bay leaves, and garlic into the pan with the seitan and cook until the garlic starts to brown.
  6. Turn your heat down to low and add your stock to the pan. Cover your pan and let it cook for 1.5 hours. Spooning your stock over your seitan every 30 minutes.
  7. Flip your Seitan over, and cook for another 1.5 hours as you spoon your stock over every 30 minutes. If you find the liquid is starting to get low, add in more water or veggie stock.
  8. Once cooked, remove your seitan from the pan. Let it sit for 3-5 minutes. Cut into it and enjoy it!

Side Dishes

Green Bean Caserole

Green Bean Casserole

Ingredients

  • 1 lb Green Beans, rinsed, trimmed, and cut in half
  • 2 Tbsp of Olive Oil (or cooking oil of choice)
  • 1 Medium Shallot (or half an onion), diced
  • 3 cloves of Garlic, minced
  • 1 Tsp Pepper Flakes
  • 1 Tsp Dried Thyme
  • 1 Cup Button Mushrooms, chopped
  • 2 Tbsp All-Purpose Flour
  • ½ Cup Veggie Broth
  • 1 Cup Non-Dairy Milk, unsweetened
  • 1 ½ Cup Crispy Fried Onions (I used store-bought)
  • Pinch of salt and pepper to taste

Instructions

  1. Preheat oven to 400F. Bring a large pot to a boil with lots of salt. Grease an 8×8 baking pan. If using an oven-safe pan or skillet, skip the baking pan.
  2. Once the water comes to a boil, add in your green beans. Boil for 3-5 Minutes. Drain and set aside.
  3. In a large, pan heat up your oil over medium-high heat. Add your shallots and garlic. Cook for 2-3 minutes. Add pepper flakes, thyme, and mushrooms and cook for 4-5 minutes.
  4. Stir your flour into the pan with the rest of the ingredients. Stir until well mixed. Add your veggie broth and non-dairy milk to the pan. Bring to a boil and then turn your heat down to a simmer. Simmer for 3-5 minutes or until the mixture starts to thicken up.
  5. Add your beans, and stir until the beans are evenly coated. Transfer your mixture into your baking pan. If using an oven-safe skillet don’t worry about transferring it over.
  6. Mix in ½ Cup of the crispy onions into your green bean mixture. Sprinkle the rest of the crispy onions over your green beans. Add more if you’d like!
  7. Bake in the oven for 15 minutes or until it starts to slightly bubble. Remove from oven, serve, and enjoy!
White Mac & Cheeze

White Mac & Cheeze

Ingredients

  • 16oz Dried Macaroni pasta
  • ¼ Cup Non-Dairy Butter
  • 2 Cloves of garlic, minced
  • ¼ Cup All-Purpose Flour
  • 2 ½ Cups Non-Dairy milk, unsweetened
  • 1 Cup your favorite Vegan Cream Cheese
  • 1 Cup Vegan Parmesan
  • ½ Tsp Ground Mustard
  • ¼ Tsp Garlic Powder
  • 1 Tsp Lemon Juice
  • Salt and Pepper to taste

Instructions

  1. Bring a large pot to a boil and cook Macaroni as instructed on the package. Drain and transfer back to the pot.
  2. Over medium heat, melt your butter in a pan. Once the butter has completely melted, add your garlic and cook for 30 seconds. Whisk in your flour and keep whisking until well combined and it starts to bubble.
  3. Slowly pour your non-dairy milk in a steady stream as you continue to whisk.  Keep whisking until it thickens a bit and is heated through.
  4. Add your vegan cream cheese. Whisk until melted in and your mixture is smooth.
  5. Add your parmesan, ground mustard, garlic powder, lemon juice, salt, and pepper. Stir until it is well combined. Taste for any seasoning adjustments.
  6. Add your sauce to your cooked pasta and stir until evenly mixed.
  7. Garnish with some red pepper flakes, paprika, or extra vegan parm. Enjoy!
Easy Vegan Stuffing

Easy Vegan Stuffing

Ingredients

  • 1.5 lb of Sourdough Bread, chopped in 1-inch cubes and left out overnight to stale
  • 1 Cup Red Onion, diced
  • 1 Cup Celery, sliced
  • 5-6 cloves of Garlic, minced
  • 2 Cup Veggie Stock
  • Pinch of Salt and Pepper, to taste
  • ¼ Cup Dried Cranberries
  • 1 Tsp Dried Thyme,
  • ½ Tsp Dried Sage
  • 1 Tsp Dried Rosemary

Instructions

  1. If strapped for time and don’t have stale sourdough, you can bake it in the oven at 200F for 20 minutes to dry it out.
  2. Preheat oven to 350F and grease baking dish with oil.
  3. In a large pan, heat your oil over medium heat. Add your onions and cook for 5 minutes. Add celery and garlic and cook for an additional 3-5 minutes or until celery becomes translucent.
  4. Add veggie stock to the pan and stir to pick up anything sticking to the bottom of the pan (those bits are full of flavor!). Season with salt and pepper to taste.
  5. Mix your bread, dried cranberries, and dried herbs to the pan. Stir until evenly combined and each piece of bread has soaked up the veggie mixture.
  6. Transfer over to your baking dish and tightly cover it with foil. Bake in the oven for 40 minutes. Remove the foil and bake for an additional 35 minutes or until top becomes golden brown.
  7. Serve and enjoy!

Dessert

Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients

For the Cake

  • 1 ¼ Cup Medjool dates, pitted and roughly chopped
  • 1 Cup Boiling Water
  • 2 Tbsp ground Flax Seeds
  • 10 Tbsp of Water
  • 1/2 Cup Vegan Butter, unsalted and room temperature
  • 1 ½ Cup All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • ½ Tsp Salt
  • ¾ Cup Dark Brown Sugar

Toffee Sauce

  • ½ Cup vegan butter, unsalted
  • 1 Cup Dark Brown Sugar
  • ¾ Cup Soy Milk

Instructions

  1. Preheat oven to 350F. Grease an 8×8 baking pan and line with parchment paper. Place dates in a bowl and pour over 1 Cup of boiling water over it. Let it sit for 15 minutes. In a separate bowl, combine your ground flaxseeds with 10 Tbsp of water. Set aside to thicken. This will be your flax-egg.
  2. In a large bowl, whisk in your flour, baking soda, baking powder, and salt.
  3. Once your dates are soaked, transfer to a food processor with water and blend on high until a paste is formed. Set aside.
  4. Using a stand mixer or hand mixer, beat your butter and sugar on high until pale and fluffy. Reduce your speed to low and beat in your flax egg. Add in half your flour mixture and beat until just combined. Add date paste, beat until combined. Then add the remaining flour mixture and, you guessed it, beat until combined. Be sure to not over mix.
  5. Transfer batter to your baking dish and bake in the oven for 25-30 minutes or until you can stick a skewer in the middle and it comes our dry.
  6. While it’s baking, create your toffee sauce. Combine butter, sugar, and soy milk in a saucepan over medium heat until butter is melted. Whisk until combined. Turn heat onto high to bring to a boil, once it starts boiling reduce heat back to medium. Continue to whisk for 4 minutes or until sauce thickens.
  7. Remove the cake from the oven and using a skewer, poke holes 1-inch apart from each other. Pour half your toffee sauce over the cake and let it soak for 15-20 minutes.
  8. Cut into 9 squares and serve with remaining toffee sauce and scoop of coconut ice cream on the side! Enjoy!

These recipes were created for The Beet by JD Raymundo, who is a chef, a vegan and also a personal fitness trainer in his spare time (we are impressed). His website is The Little Almond. Follow Chef JD @The_Little_Almond on IG and on his blog by the same name.

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]]> What We’re Cooking This Weekend: Vegan Chocolate Mousse https://thebeet.com/what-were-cooking-this-weekend-vegan-chocolate-mousse/ Wed, 12 Feb 2020 15:32:48 +0000 http://thebeet.com/?p=16083 This Vegan Chocolate Mousse is the perfect way to end off your Valentines dinner and it’s a lot healthier than most chocolate mousse’s. You can count the number of ingredients on one hand, and the same goes for the number of steps to make this recipe. This recipe may be healthy but this Vegan Chocolate Mousse is just as decadent and delicious as any other.

The post What We’re Cooking This Weekend: Vegan Chocolate Mousse appeared first on The Beet.

]]> Can you really call it a Valentine’s Day celebration without chocolate? To some, buying a box of chocolates from the store seems like a cop-out, and finding an assortment of vegan chocolates locally can be harder than you’d think (we rounded up our favorites here). After impressing your date with a romantic home-cooked dinner (Vegan Scallops over Risotto perhaps?), you’re going to want to end the night with something that can match the wow-factor of your date.

Are you ready for possibly the easiest dessert you’ll ever make in your life? You can count the number of ingredients on one hand, and the same goes for the number of steps to make this recipe. This Vegan Chocolate Mousse is the perfect way to top off your Valentine’s dinner and it’s a lot healthier than most desserts because the secret ingredient is silken tofu! Don’t worry, you won’t even taste it but please make sure that you use silken tofu, which will ensure your chocolate mousse is smooth. Although this is a healthy dessert, it’s just as decadent and delicious as any other, so don’t be afraid to indulge.

1. Ingredients

INGREDIENTS:

  • 1 15oz Block of Silken Tofu
  • 3 Tbsp Maple Syrup
  • 1 Tsp Vanilla Extract
  • 1 ¼ Cup good quality Vegan Dark Chocolate, chopped
  • Pinch of Salt

INSTRUCTIONS:

  1. Place your tofu, maple syrup, vanilla extract, and salt in a blender. Blend until smooth.
  2. Melt your chocolate over a double boiler or in the microwave in 30-second increments. Once your chocolate is fully melted and smooth add it to the blender.
  3. Blend until tofu mixture and chocolate is evenly combined, scraping down the sides if you need to.
  4. Transfer your mousse to a ceramic bowl or a nice glass and let it chill in the fridge for 2 hours.
  5. Garnish with some coconut whipped cream, fresh fruits, crushed nuts, or any toppings you like. Enjoy!!

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]]> Download Our New App and You Won’t Miss a Beet https://thebeet.com/download-our-new-app-and-you-wont-miss-a-beet/ Thu, 06 Feb 2020 21:34:13 +0000 http://thebeet.com/?p=15912 Want more plant-based recipes in the palm of your hand every day? Love getting the latest plant-based news alerts? Or finding a restaurant that just opened in your ‘hood that serves...

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]]> Want more plant-based recipes in the palm of your hand every day? Love getting the latest plant-based news alerts? Or finding a restaurant that just opened in your ‘hood that serves vegan sushi? The Beet is excited to announce that our new app is now available for iOS and Android! And it will keep you up to date on all the latest news, helpful how-tos, and everything you need to embrace the plant-based lifestyle.

Download it today to access exclusive news, city guides to the best plant-based restaurants, and a helpful “Find Vegan Near Me” widget that locates vegan food all over the world.

Product Reviews to Help You Shop Smarter and Buy the Best Vegan Foods

Standing in Whole Foods or Trader Joe’s trying to figure out which plant-based creamer is best? The Beet Meter, which ranks products for health and taste, is right there on the app. (And you can add your own rating too, once you’ve tried something you want to recommend to others.) Get the latest helpful advice from leading experts in the plant-based field, and so much more.

A few of the helpful features on the app include:

  • Recipe of the Day Alerts to help you decide what to cook for dinner or dessert
  • Shopping Lists for what to buy or prep this weekend so you’ll eat healthy all week long
  • New delicious products to try, like Ben & Jerry’s latest vegan ice cream flavors
  • Tips and tricks on how to go plant-based and love it, like nutritionist-approved snacks
  • Share your pictures of what you’re cooking and enter to be featured on The Beet

Our app allows you to save articles for offline viewing, and also to share your greatest recipe hits. Just submit a photo of a recipe you’ve tried out—from The Beet or Goop or elsewhere —and we may even publish it along with your commentary on how it went. You can be featured on The Beet.

We’re collecting user entries for #RealityBites, our new column that lets you test the recipes and report back on how it went! Or share your plant-based transformation story for a chance to be featured on The Beet as a First-Person Success Story!

Download The Beet app today and get even more support on your plant-based journey!

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]]> The Perfect Valentine’s Day Treat: Vegan Strawberry and Almond Crostata https://thebeet.com/the-perfect-valentines-day-treat-vegan-strawberry-and-almond-crostata/ Wed, 05 Feb 2020 17:08:03 +0000 http://thebeet.com/?p=15814 What We’re Cooking This Weekend: Vegan Strawberry and Almond Crostata FROM: @natalie.naturally  WHY WE LOVE IT: This tasty dessert can be made anytime with seasonal fruits. Since Valentine’s Day is approaching,...

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]]> What We’re Cooking This Weekend: Vegan Strawberry and Almond Crostata

FROM: @natalie.naturally 

WHY WE LOVE IT: This tasty dessert can be made anytime with seasonal fruits. Since Valentine’s Day is approaching, use strawberries, raspberries, or cherries for a festive pink or red color.

TOTAL TIME: 45 Minutes

Prep: Make: 15 Minutes Bake: 30-40 Minutes

TOTAL INGREDIENTS: 9

MAKE IT FOR: Your loved one on Valentine’s Day or bring it to your Galentine’s get together and make a toast with champagne while you enjoy the sweet flavors of this pastry. (take a picture, it’s Insta-worthy).

SPECIAL NOTE: You will need a rolling pin to roll out the dough. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)

Ingredients:

Pastry

  • ½ cups of plain flour
  • ⅔ cups of ground almonds
  • ⅔ cups of plant based butter
  • 2 tbsp caster sugar
  • ¼ – 1/2tsp almond extract
  • Pinch of salt
  • Splash or two of plant milk if required
  • Filling
  • Approx. 800g strawberry halved or quartered
  • 2 tbsp golden caster sugar or coconut sugar
  • 2 tbsp ground almonds (optional)
  • To finish
  • 1 tbsp plant milk I used oat
  • ⅓ cups of cup flaked almonds

Instructions:

  1. In a large bowl and the flour, ground almonds, sugar and a pinch of salt, stir to combine. Add the butter in small chunks or dollops.
  2. Using your hands rub the butter into the flour with your hands facing up and rubbing your thumb to the little finger. Do this until it resembles breadcrumbs.
  3. Add ¼-1/2 tsp of almond extract depending on taste and a splash of plant milk, using a knife gently mix. You should now be able to bring the dough together into a ball.
  4. No not over work or kneed on anyway, just bring together quickly form into a rough disc and wrap in cling film. Place in the fridge for at least half an hour.
  5. Preheat the oven to 356 F
  6. In a bowl add the chopped strawberries and sugar, stir to combine.
  7. When you’re ready to bake, take the pastry out from the oven and unwrap. Place in on one large square of baking paper or parchment and place another one on top. Using a rolling pin roll out the pastry to for a rough round about 5mm thick.
  8. Remove the top layer of parchment and slide onto a baking tray or as I like to use a round pizza tray.
  9. In the middle of the pastry sprinkle the ground almonds and top with the strawberries. Now fold up the pastry around the strawberries, you can use the parchment the pastry is on to help with this. Carefully folding it up and then pulling back the paper.
  10. Once all the edges have been folded up brush the outside with the plant milk and sprinkle and push on the flaked almonds. They should stick well.
  11. Place in the pre heated oven for about 30-40 minutes, or until the pastry is lightly golden, the almonds are toasted, and the strawberries bubbling and released their sticky syrup.
  12. Serve with oat cream or dairy free ice-cream.

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]]> Make Your Own Sweetgreen Salad at Home: Harvest Kale Caesar Bowl https://thebeet.com/make-your-own-sweetgreen-salad-at-home-harvest-kale-caesar-bowl/ Tue, 04 Feb 2020 15:34:58 +0000 http://thebeet.com/?p=15665 What We’re Cooking This Weekend: Harvest Kale Caesar Bowl FROM: @twospoons.ca WHY WE LOVE IT: This salad is full of flavor and in fact, it tastes better if you make...

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]]> What We’re Cooking This Weekend: Harvest Kale Caesar Bowl

FROM: @twospoons.ca

WHY WE LOVE IT: This salad is full of flavor and in fact, it tastes better if you make it hours or a day before to let the dressing absorb. If you love the Sweetgreen harvest bowl salad, this recipe tastes very similar.

TOTAL TIME: 20 Minutes

Prep: Make: 20 Minutes

TOTAL INGREDIENTS: 13

MAKE IT FOR: A healthy lunch or as a side dish for dinner.

INGREDIENTS

For the Kale Caesar Dressing:

  • 1 1/2 lemons, juiced
  • 1/4 cup (60 ml) tahini
  • 2 cloves garlic, finely chopped
  • pinch sea salt
  • filtered water, to thin (I used 2-3 tbsp)

Other ingredients:

  • 1 bunch kale (315g, or approx. 6 large stems)
  • 1/2 cup (75g) raw cashews
  • 2 Tbsp. (24g) hemp hearts
  • 1 (70g) apple, thinly sliced
  • 1/3 cup pomegranate seeds
  • 2 Tbsp. dried cranberries
  • 3 dates, pits removed and chopped
  • sea salt and pepper to taste

INSTRUCTIONS

  1. Make your Kale Caesar Dressing: In a small bowl add lemon juice, tahini, chopped garlic, and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 Tbsp.).
  2. Wash kale well. Tear leaves into small bite-sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and toss to combine.
  3. Roast cashews in a saucepan on medium heat, stirring occasionally until cashews are browned, (approx. 6-8 minutes). Let cashews cool slightly then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
  4. Transfer kale caesar salad into a serving bowl and top with sliced apple, pomegranate seeds, cranberries, and chopped dates. Season with salt and pepper and serve.

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]]> Hibiscus Coconut Yogurt Bowl With Fresh Fruit https://thebeet.com/hibiscus-coconut-yogurt-bowl-with-fresh-fruit/ Thu, 30 Jan 2020 16:09:51 +0000 http://thebeet.com/?p=15317 What We’re Cooking This Weekend: Hibiscus Coconut Yogurt Bowl FROM: @resplendentkitchen WHY WE LOVE IT: It’s an easy dish to make for breakfast and bring on the go. Let the...

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]]> What We’re Cooking This Weekend: Hibiscus Coconut Yogurt Bowl

FROM: @resplendentkitchen

WHY WE LOVE IT: It’s an easy dish to make for breakfast and bring on the go. Let the chia seeds sit for 20 minutes while you get ready for work and enjoy. Side note: almost all the carbs in chia seeds are fiber.

TOTAL TIME: 25 Minutes

Prep: Make: 5 Minutes Rest: 20 Minutes

TOTAL INGREDIENTS: 9

MAKE IT FOR: A quick breakfast or snack to take on the go.

SPECIAL NOTE: You will need to let this mixture rest for 20 minutes so the chia seeds can hydrate. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)

INGREDIENTS:

INSTRUCTIONS:

  1. Mix coconut yogurt, chia seeds, and pure hibiscus flower powder in a bowl.
  2. Let this mixture rest for 20 minutes so the chia seeds can hydrate. Rinse the berries.
  3. Top the yogurt mixture with the cereal, raspberries, blueberries, pomegranate arils, coconut flakes, and dried mulberries.

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]]> What We’re Cooking This Weekend: Easy Lentil Curry (Daal) https://thebeet.com/what-were-cooking-this-weekend-easy-lentil-curry-daal/ Tue, 28 Jan 2020 17:31:48 +0000 http://thebeet.com/?p=15202 If you asked me what my favorite cuisines are, Indian food is definitely in my top three. I am a sucker for curry dishes as they are easy to make,...

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]]> If you asked me what my favorite cuisines are, Indian food is definitely in my top three. I am a sucker for curry dishes as they are easy to make, packed with flavor and the leftovers often become more flavorful as the ingredients and spices have time to get acquainted. This makes it the perfect meal to make in bulk! One of my favorite curries to make is a Daal, which is simply a lentil curry.

This Daal is a delicious one-pot recipe and can be made in less than one hour. that is packed with good-for-you spices such as anti-inflammatory turmeric and high in protein from the lentils. I use dry red lentils as they cook quickly compared to other dry legumes, but you can use any kind of lentil you want, even canned if you’re short on time, but you definitely get more bang for your buck when you buy dry lentils in bulk.

1. Ingredients

Easy Lentil Curry (Daal)

Prep Time: 10 min
Cook Time: 30 Min
Total Time: 40 Min
Servings 2

Ingredients

  • 1 Cup Dry Lentils
  • 1 Large Onion, chopped
  • 1 Cup Carrots, finely diced
  • 3 cloves of Garlic, minced
  • 2 Tsp Ginger, minced
  • 1 Red Chili Pepper, finely diced
  • 1 Tbsp Tamari Sauce, Soy Sauce also works
  • 1 ½ Tsp Cumin
  • 1 Tsp Turmeric
  • 1 Tbsp Curry Powder
  • 3 Cups Water
  • ½ of a 400ml Can of Coconut Milk
  • 1 Tbsp Coriander, chopped
  • Salt and Pepper to taste

Instructions

  1. Heat about 2 Tbsp of oil in a pot over medium heat. Add in chopped onions and cook for 2-3 minutes or until it starts to brown, stirring occasionally. Add your carrots, garlic, ginger, and chili pepper to the pot and cook for 1-2 minutes.
  2. Add your soy sauce, cumin, turmeric, and curry powder. Cook for 30 seconds until fragrant. Stir in your water and lentils into the pot. Bring to a boil and simmer for 15 minutes covered. The lentils will absorb some of the water and expand just a bit.
  3. Pour in half the can of your coconut milk, you can use coconut milk lite if you want it to be lower in fat. Stir until well combined. Bring it back to a simmer for 10 minutes uncovered, stirring occasionally. If your curry isn’t thick enough you can simmer for a few more minutes. Or if your curry becomes too thick, stir in a splash of water until you get your desired consistency.
  4. Stir in your coriander. Add in your salt and pepper to taste. Taste for any other spices to add in as well.
  5. Serve with basmati rice, or rice of choice, and garnish with some fresh coriander. Have some naan on the side as well if you really want to take your Daal experience to another level! Enjoy!

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]]> Start Your Morning Off Right: Peanut Butter and Coconut Yogurt Toast https://thebeet.com/start-your-morning-off-right-peanut-butter-and-coconut-yogurt-toast/ Mon, 27 Jan 2020 18:25:45 +0000 http://thebeet.com/?p=15083 What We’re Cooking This Weekend: Peanut Butter and Coconut Yogurt FROM: @twospoons.ca WHY WE LOVE IT:  This recipe is straightforward and takes less than 15 minutes to make. Since there are only...

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]]> What We’re Cooking This Weekend: Peanut Butter and Coconut Yogurt

FROM: @twospoons.ca

WHY WE LOVE IT:  This recipe is straightforward and takes less than 15 minutes to make. Since there are only 6 ingredients, be sure to choose top quality like organic peanut butter, nutritious bread, and low-calorie coconut yogurt. You’ll notice how fresh it tastes.

TOTAL TIME:
Prep: 5 Minutes Sit:10 Minutes

TOTAL INGREDIENTS: 6

MAKE IT FOR: A quick breakfast or snack and is much more impressive than toast and jam.

SPECIAL NOTE: Make this recipe just before serving because if you wait for the ingredients will seep into the toast and make it soggy. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)

INGREDIENTS

  • 2 slices sourdough bread (1-inch thick)
  • 2 tbsp peanut butter
  • 2 tbsp coconut yogurt
  • 2 tbsp walnuts, chopped (about 8 walnuts)
  • 2 tsp chocolate chips
  • 2 tsp agave (or to taste)

INSTRUCTIONS

  1. Slice two slices of sourdough bread, each 1-inch in thickness, and toast the slices. Lather each with peanut butter and coconut yogurt.
  2. Sprinkle with walnuts and chocolate chips. Drizzle each slice with 1 tsp agave, or to taste.

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]]> Vanilla Matcha Oatmeal Topped With Fresh Berries and Peanut Butter https://thebeet.com/vanilla-matcha-oatmeal-topped-with-fresh-berries-and-peanut-butter/ Wed, 22 Jan 2020 18:14:00 +0000 http://thebeet.com/vanilla-matcha-oatmeal-topped-with-fresh-berries-and-peanut-butter/ What We’re Cooking This Weekend: Vanilla Matcha Oatmeal Recipe Developer: @vegamelon Why we love it: Matcha is a powerful superfood and gives you the energy to last you throughout the day. Find out everything...

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]]> What We’re Cooking This Weekend: Vanilla Matcha Oatmeal

Recipe Developer: @vegamelon

Why we love it: Matcha is a powerful superfood and gives you the energy to last you throughout the day. Find out everything you need to know about matcha here.

Total Time: Prep: 5 Minutes  Make: 6-7 Minutes

Total Ingredients: 7

Make It For: Breakfast or a snack. Oats will fill you up and give you energy.

Ingredients:

  • 3/4 cup rolled oats
  • 1 1/2 cups water / plant-based milk or use a mix of both
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest
  • 1-2 tsp lemon juice to taste
  • 1-2 tsp matcha powder to taste
  • 1 tbsp maple syrup

Instructions

  • Combine the oats and water/milk in a pot, then bring to a boil.
  • Cover the pot and let simmer on low heat for 6-7 minutes, until the oatmeal has thickened.
  • Turn off the heat, then mix in all the remaining ingredients and a pinch of sea salt. Adjust the amount of matcha & lemon to taste.
  • Serve warm!

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]]> Simple and Comforting Pot Pie Your Non-Vegan Friends Will Love https://thebeet.com/simple-and-comforting-vegan-pot-pie/ Wed, 22 Jan 2020 17:30:49 +0000 http://thebeet.com/?p=14718 What We’re Cooking This Weekend: Vegan Pot Pie FROM: @myveganminimalist WHY WE LOVE IT: This flaky pastry is much lighter than a typical pot pie and your non-vegan friends will want to...

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What We’re Cooking This Weekend: Vegan Pot Pie

FROM: @myveganminimalist

WHY WE LOVE IT: This flaky pastry is much lighter than a typical pot pie and your non-vegan friends will want to eat this one instead.

TOTAL TIME: Prep: 15 Minutes Fry: 37 Minutes Bake: 25 Minutes

TOTAL INGREDIENTS: 17

MAKE IT FOR: A dinner party or Sunday night baking.

Ingredients

FOR THE FILLING

  • 2 carrots (the equivalent of 275g of carrots)
  • 2 large white potatoes (the equivalent of 485g of potatoes)
  • 1 Tbsp. olive oil
  • 4 cloves garlic
  • ½ tsp. thyme
  • 900 ml vegetable stock (i used 900 ml of water and 1,5 vegetable stock cubes)
  • 4 Tbsp. soy sauce
  • 4 Tbsp. plain white flour
  • ⅙ tsp. black pepper
  • 450 g celery

FOR THE TOFU

  • 350 g tofu (i used firm silken tofu, but any tofu will do)
  • 1 tsp. sesame oil
  • 1 Tbsp. soy sauce
  • ¼ tsp thyme
  • 1 tsp. garlic powder
  • ⅛ tsp. salt
  • ⅛ tsp. black pepper

FOR THE PUFF PASTRY

Instructions

FOR THE FILLING

  1. In a large non-stick pan, heat up olive oil, then add crushed garlic, carrot cubes, and celery chunks.

  2. Fry for approximately seven minutes just until slightly softened.

  3. Add vegetable stock and let it simmer to a boil.

  4. Add potato cubes, thyme, black pepper and soy sauce.

  5. Slowly sprinkle in 1 Tbsp. of flour at a time. Stir it in straight away to prevent it from forming large clumps. Do not worry about small clumps as these will dissolve during cooking.

  6. Let simmer for approx. 20 minutes with the lid slightly open, stirring occasionally.

  7. When potatoes and carrots are tender, but not overcooked, remove from heat.

FOR THE TOFU

  1. Heat up sesame oil in a non-stick pan.

  2. Open and drain your tofu, then crumble it up and add to the hot pan. Stir.

  3. Add soy sauce, salt, pepper, 1/4 teaspoon of thyme, garlic powder.

  4. Lightly fry for approximately 10 minutes until all the water has evaporated and you’re left with egg-like tofu.

  5. Add tofu to your vegetable filling.

FOR THE PUFF PASTRY

  1. Transform your vegetable filling (including tofu) to an ovenproof dish.

  2. Pre-heat the oven to 180°C / 356°F.

  3. Even out the surface using a flat spatula.

  4. Fold-out your ready-made puff pastry and use it to cover the entire pie dish.

  5. Use a fork to press down the puff pastry onto the sides.

  6. Use any leftover puff pastry for decoration e.g. cut out small leaves using a knife.

  7. Brush with almond milk.

  8. Bake at 180°C / 356°F for approx. 25 minutes.

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