View this post on Instagram

A post shared by Sharing Delicious Recipes (@recipesofholly)

Ingredients:

• Potatoes
• Vegan butter
• Salt
• Pepper
• Olive oil
• Onion
• Garlic
• Tomato paste
• Lentils
• Vegetable stock
• Thyme
• Peas
• Carrots
• Green beans
• Corn
• Alternatively, a bag of frozen mixed veggies

View this post on Instagram

A post shared by Liz & Paul-Vegan Food Bloggers (@zardyplants)

Instructions:

1. Start by cutting your potatoes into quarters and boiling them in a large pot of salted water. Cook until they’re soft enough to be easily pierced by a fork.
2. While the potatoes are cooking, you’ll want to preheat your oven to 425 degrees Fahrenheit and prepare your baking dish by greasing it.
3. Additionally, chop your onions and mince your garlic.
4. After your potatoes are done cooking, drain them and mash them up in a big bowl. Add vegan butter, season with salt and pepper to taste, and set aside for now.
5. Next, you’ll want to heat up some olive oil in a large pan over medium heat.
6. Add your garlic and onions, sauteing until they get lightly browned, about five minutes.
7. Add tomato paste, salt, and pepper. Stir. Add lentils, vegetable stock, and thyme.
8. Stir again and bring the mixture to a low boil. Simmer until the lentils are cooked, which should take about 40 minutes.
9. Remove the lid and add peas, carrots, green beans, and corn. Cook for ten more minutes.
10. In your baking dish, spread the lentil mixture with a layer of mashed potatoes on top.
11. Season with salt and pepper and bake until golden brown, about 10 to 15 minutes.

The post Yes, Shepherd’s Pie Can Be Made Vegan appeared first on thedancingcucumber.com.

Ingredients

Truffles

3 packs of excellent and vegan dark chocolate
1 can of coconut milk (20% fat or more)
1 tablespoon Agave or date syrup
Cinnamon (optional)
Spicy chili powder to taste (optional)

Coating

2-3 tablespoons cocoa powder or ground coconut or crushed nuts

Instructions

In a small pot, melt all the truffle ingredients (without the coating ingredients). 

Transfer the mixture to a large bowl and refrigerate for at least three hours to allow the mixture to fully set.

Remove the mixture from the refrigerator, and using slightly moist hands, form small balls about the size of a strawberry. Coat the balls with coconut, cocoa, or nuts.

The prepared truffles can be stored in the refrigerator or freezer. To eat, take them out of the freezer 10 minutes before serving. 

The truffles will go great with a cup of tea, hot chocolate, coffee, or a glass of sweet dessert wine.

The post Vegan Chocolate Truffles appeared first on thedancingcucumber.com.

Ingredients

• 1 eggplant
• 4 Roma tomatoes
• 1 yellow squash 
• 1 zucchini
• Olive oil
• Half an onion 
• 4 cloves of minced garlic 
• 1 bell pepper
• 1 can of crushed tomatoes 
• Fresh basil, parsley, and thyme
• Salt and pepper to taste

Recipe

1. First, start by dicing the onion and pepper.
2. Heat up olive oil in a large skillet and saute the onions until translucent. 
3. Add in the peppers and continue to saute until soft. 
4. Add in the garlic and cook for 1 minute and then pour in the crushed tomatoes.
5. Season with salt and pepper and continue to simmer for 10-15 minutes.
6. Pour the sauce onto the bottom of a baking dish. 
7. Then, using a sharp knife or a mandoline, slice all the vegetables in the same thickness. 
8. Arrange them alternating the vegetables on top of the sauce in a circular motion. 
9. Bake at 375 F for 40 minutes covered, then take off the foil and cook for another 20 minutes. 
10. Chop up the fresh herbs and sprinkle them all over the top of the ratatouille and enjoy!  

The post Comforting Ratatouille is Just What You Need for Dinner appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Sharing Delicious Recipes (@recipesofholly)

Ingredients:

• Potatoes
• Vegan butter
• Salt
• Pepper
• Olive oil
• Onion
• Garlic
• Tomato paste
• Lentils
• Vegetable stock
• Thyme
• Peas
• Carrots
• Green beans
• Corn
• Alternatively, a bag of frozen mixed veggies

View this post on Instagram

A post shared by Liz & Paul-Vegan Food Bloggers (@zardyplants)

Instructions:

1. Start by cutting your potatoes into quarters and boiling them in a large pot of salted water. Cook until they’re soft enough to be easily pierced by a fork.
2. While the potatoes are cooking, you’ll want to preheat your oven to 425 degrees Fahrenheit and prepare your baking dish by greasing it.
3. Additionally, chop your onions and mince your garlic.
4. After your potatoes are done cooking, drain them and mash them up in a big bowl. Add vegan butter, season with salt and pepper to taste, and set aside for now.
5. Next, you’ll want to heat up some olive oil in a large pan over medium heat.
6. Add your garlic and onions, sauteing until they get lightly browned, about five minutes.
7. Add tomato paste, salt, and pepper. Stir. Add lentils, vegetable stock, and thyme.
8. Stir again and bring the mixture to a low boil. Simmer until the lentils are cooked, which should take about 40 minutes.
9. Remove the lid and add peas, carrots, green beans, and corn. Cook for ten more minutes.
10. In your baking dish, spread the lentil mixture with a layer of mashed potatoes on top.
11. Season with salt and pepper and bake until golden brown, about 10 to 15 minutes.

The post Yes, Shepherd’s Pie Can Be Made Vegan appeared first on thedancingcucumber.com.

Ingredients

Truffles

3 packs of excellent and vegan dark chocolate
1 can of coconut milk (20% fat or more)
1 tablespoon Agave or date syrup
Cinnamon (optional)
Spicy chili powder to taste (optional)

Coating

2-3 tablespoons cocoa powder or ground coconut or crushed nuts

Instructions

In a small pot, melt all the truffle ingredients (without the coating ingredients). 

Transfer the mixture to a large bowl and refrigerate for at least three hours to allow the mixture to fully set.

Remove the mixture from the refrigerator, and using slightly moist hands, form small balls about the size of a strawberry. Coat the balls with coconut, cocoa, or nuts.

The prepared truffles can be stored in the refrigerator or freezer. To eat, take them out of the freezer 10 minutes before serving. 

The truffles will go great with a cup of tea, hot chocolate, coffee, or a glass of sweet dessert wine.

The post Vegan Chocolate Truffles appeared first on thedancingcucumber.com.

Ingredients

• 1 eggplant
• 4 Roma tomatoes
• 1 yellow squash 
• 1 zucchini
• Olive oil
• Half an onion 
• 4 cloves of minced garlic 
• 1 bell pepper
• 1 can of crushed tomatoes 
• Fresh basil, parsley, and thyme
• Salt and pepper to taste

Recipe

1. First, start by dicing the onion and pepper.
2. Heat up olive oil in a large skillet and saute the onions until translucent. 
3. Add in the peppers and continue to saute until soft. 
4. Add in the garlic and cook for 1 minute and then pour in the crushed tomatoes.
5. Season with salt and pepper and continue to simmer for 10-15 minutes.
6. Pour the sauce onto the bottom of a baking dish. 
7. Then, using a sharp knife or a mandoline, slice all the vegetables in the same thickness. 
8. Arrange them alternating the vegetables on top of the sauce in a circular motion. 
9. Bake at 375 F for 40 minutes covered, then take off the foil and cook for another 20 minutes. 
10. Chop up the fresh herbs and sprinkle them all over the top of the ratatouille and enjoy!  

The post Comforting Ratatouille is Just What You Need for Dinner appeared first on thedancingcucumber.com.