Better than Tuna

Better than Tuna , By www.uniquegiftstips.com .

This chickpea vegan "tuna" salad is an easy, satisfying and delicious vegan alternative to the usual non-vegan sandwich fillers. Enjoyed by vegans and non-vegans, it is also much more affordable than tuna or chicken salad and it can be available for a weeks worth of lunches if prepared ahead. In our house, it never lasts that long!

Total Time: 20 Minutes,Servings: 2 Servings

Ingredients :

• (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
• 1 shredded carrot
• 2 stalks celery, finely diced
• 1/2 small red onion, finely diced
• Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• optional: extras like mustard, dill, etc

Instructions :

• Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
• Add the carrot, celery, onion, salt and pepper and mix well with a fork
• Add mayo to desired texture of creaminess (I find tastes really vary in this regard)

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Vegan Zucchini Cakes (Gluten-free, Plant-based, Oil-free)

Vegan Zucchini Cakes (Gluten-free, Plant-based, Oil-free) , By www.uniquegiftstips.com .

Baked Vegan Zucchini Cakes crisp to a golden brown with a fresh herbal taste. Dollop them with vegan lemon cream for the ultimate complement of flavors! #vegan #vegandinner #glutenfreedinner #plantbased

Total Time: 40 Minutes,Servings: 6 Servings

Ingredients :

• 3 medium zucchini (4 cups grated)
• 2 teaspoons sea salt finely ground (divided)
• 2 tablespoons golden flaxseed meal (plus 6 tablespoons filtered water)
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh cilantro chopped
• 1/3 cup sweet onion (chopped fine)
• 1/4 teaspoon granulated garlic
• 1/8 teaspoon black pepper finely ground
• 1/4 cup coconut flour
Vegan Lemon Cream *Optional* (optimal if made and refrigerated in advance)
• 1 cup raw cashews (soaked)
• 1/2 cup plus 2 tablespoons plant-based milk (I use cashew milk)
• 3 tablespoons fresh lemon juice (more or less to taste)
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon sea salt finely ground (a little more may be added if desired)

Instructions :

• 1) Grate zucchini with food processor or box grater. Place in colander, sprinkle with one teaspoon sea salt and mix with hands. Set aside. (Place in sink or on towel as liquid will come out the bottom.)
• 2) Mix flax with six tablespoons filtered water, set aside. Chop herbs and onion.
• 3) After at least 10 minutes, squeeze excess fluids from zucchini in handfuls and place on a handtowel. Wring out excess moisture in handtowel. Place zucchini in large mixing bowl.
• 4) Add herbs, onion, remaining one teaspoon salt, granulated garlic, black pepper, and flax mixture. Stir together well with wooden spoon. Mix in coconut flour.
• 5) Make six 1/4 cup cakes by scooping, packing and flattening in palm. Place on parchment-lined baking sheet. Sprinkle top side with fresh lemon juice to remain oil-free, or olive oil. Place in 400 degree Fahrenheit oven and bake for 15 minutes. Turn cakes over, sprinkle with lemon juice or olive oil and return to oven for additional 10 minutes (more baking time can be added if cakes are not firm). Cool on baking sheet for 5 to 10 minutes, then serve. Cakes can be stored in airtight container in refrigerator for a couple of days and reheated in microwave, oven, or toaster oven.
• Vegan Lemon Cream *Optional* (Tastes optimal if made and refrigerated in advance)
• 1) Place raw cashews in one cup of very hot water and soak for 30 minutes. Empty water and repeat process again. After one hour rinse and drain cashews (they should be soft and swollen).
• 2) Add soaked cashews and remaining ingredients (plant-based milk, lemon juice, apple cider vinegar, and salt) to high-speed blender and blend until smooth (about 3 to 5 minutes). Periodically stop blender and scrape sides. Refrigerate when complete. Will keep in refrigerator for several days.

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one pan zucchini and 3 cheese lasagna

one pan zucchini and 3 cheese lasagna , By www.uniquegiftstips.com .

One Pan Zucchini and 3 Cheese Lasagna | halfbakedharvest.com #healthy #summerrecipes #onepan #pasta

Total Time: 60 Minutes,Servings: 6 Servings

Ingredients :

• 2 tablespoons extra virgin olive oil
• 1 pound ground spicy Italian sausage
• 1 small sweet onion, diced
• 4 medium heirloom tomatoes (or regular), roughly chopped
• 2 cups cherry tomatoes
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh chopped oregano
• kosher salt and pepper
• 1/2 cup red wine
• 1/4 cup fresh basil, roughly chopped, plus more for serving
• 6-8 no boil lasagna noodles
• 3 medium zucchini, sliced into 1/8 inch slices
• 1 cup whole milk ricotta cheese
• 1 cup fresh mozzarella cheese, torn
• 1/2 cup grated parmesan cheese

Instructions :

• 1. Preheat the oven to 425 degrees F.
• 2. Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about 8 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the cherry tomatoes, thyme, and oregano, season generously with salt and pepper. Pour in the wine and 1 1/2 cups water. Cover and simmer 10 minutes or until the tomatoes are soft and have released their juices. Remove from the heat and stir in the basil.
• 3. Break the lasagna noodles in half and press half of them into the tomato sauce. Dollop on the ricotta cheese, then add half the zucchini in an even layer, pressing it into the sauce and submerging it. Add the remaining noodles, submerging them into the sauce. Add half the mozzarella and then arrange the remaining zucchini on top in an even layer. Season with salt and pepper. Top with mozzarella and parmesan.
• 4. Transfer to the oven and bake for 25-30 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil.

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VEGAN LENTIL MOUSSAKA

VEGAN LENTIL MOUSSAKA , By www.uniquegiftstips.com .

This vegan lentil moussaka is twist on the classic greek dish. It's made with layers of eggplant, lentils, and mashed potatoes for a delicious weeknight dinner recipe! #veganrecipe #lentilrecipe #healthy #moussaka #choosingchia

Total Time: 65 Minutes,Servings: 4 Servings

Ingredients :

Lentil layer:
• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 1 tsp thyme
• 1/2 tsp cinnamon
• 1 can of lentils (approx 14oz)
• 1 cup crushed tomatoes
• 1/2 cup vegetable broth
• salt & pepper to taste
Eggplant layer:
• 1 medium eggplant
Potato layer:
• 2 large potatoes, peeled and cut into large chunks (or 3–4 medium potatoes)
• 1 tbsp vegan butter
• splash of almond milk
• salt and pepper to taste

Instructions :

• Roast the eggplant: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.
• Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.
• Potato layer: boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth.
• Putting it all together: Preheat the oven to 350 degrees. Layer the eggplant, lentils and mashed potatoes in a baking dish and bake for 30-45 minutes. Optionally place on broil for 1 minute to brown the top and serve.

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Vegan Seitan Bites - Sticky Garlic and Buffalo

Vegan Seitan Bites - Sticky Garlic and Buffalo , By www.uniquegiftstips.com .

Vegan Chicken Wings!!!! Vegan seitan bites made in two flavours, sticky garlic and buffalo sauce. This classic bar food served with vegan blue cheese dip and all! Make ahead recipe. Perfect for Superbowl Sunday, game night, or a party appetizer. #itdoesnttastelikechicken #veganrecipes #vegan

Total Time: 55 Minutes,Servings: 4 Servings

Ingredients :

For the seitan wings:
• 1 recipe Vegan Seitan Tenders, cut into wing sized pieces *see step 1
• 2 tablespoons light oil (such as canola or vegetable), more if needed
Sticky garlic sauce:
• 6 cloves garlic, minced
• 1/3 cup agave, maple syrup or corn syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1/2 tablespoon corn starch
Spicy buffalo sauce:
• 1/3 cup Franks red hot (or similar hot sauce)
• 2 tablespoons vegan butter, melted

Instructions :

To make the seitan into bite sized pieces:
• Make the recipe for Vegan Seitan Tenders. Instead of forming the seitan into oval shapes, use scissors to cut the dough into small wing sized pieces (they will almost double in size, so keep them on the smaller size). One batch of seitan tenders should make about 25 to 30 wing sized pieces.
• Spread the pieces out on a well-greased steamer basket. Use spray oil to generously coat the seitan bites to stop them from sticking to each other as you layer them. Steam at a simmer for 25 minutes. The seitan bites will merge together into one lump, but don’t worry, let the seitan cool and shrink up a bit. Once cool you will be able to pull apart the seitan bites from each other. If any stick, simply use a knife or scissors to cut pieces.
• *Alternatively, if you have already prepared Vegan Seitan Tenders, you can use a knife or scissors to chop the tenders into wing sized pieces.
• Let cool, covered in the fridge for a minimum of 30 minutes or up to 3 – 4 days before frying.
To prepare the seitan bites for serving:
• Make the sticky garlic sauce: in a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and corn starch while everything is still cold. Turn on the heat to medium, and cook for about 5 minutes, being careful not to burn, whisking often until the sauce thickens a bit. Toss half of the fried seitan bites in the sticky garlic sauce.
• Make the buffalo sauce: whisk together the hot sauce with the melted vegan butter.
• Fry the vegan seitan bites: heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add the bites and fry a couple minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.
• Toss half of the fried seitan bites in the sticky garlic sauce, and the remaining half in the buffalo sauce. Serve hot with vegan blue cheese dip, celery and carrot sticks.

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Vegan Raspberry Bars

Vegan Raspberry Bars , By www.uniquegiftstips.com .

Vegan Raspberry Bars are made with a coconut oil shortbread crust and topping, made with only 5 ingredients and 1 bowl! #vegan #plantbased #dessert

Total Time: 70 Minutes,Servings: 12 Servings

Ingredients :

• 2 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup coconut oil, softened (but not melted)
• 13 ounces (about 1 1/4 cups) raspberry preserves
Optional glaze
• 1/2 cup powdered sugar
• 2 tablespoons almond milk

Instructions :

• Preheat the oven to 300 degrees F. Line the bottom and sides of a 9 x 13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
• In a large bowl, combine flour, sugar and salt. Now add the softened coconut oil, and stir until everything is well combined. The mixture should be rather crumbly. Use your hands if you need to.
• Set aside 1 cup of the shortbread dough, in a smaller bowl. This is your crumble topping.
• Press the mixture evenly into the baking pan. Bake for 15 minutes.
• Remove from the oven and turn the oven up to 350 degrees F.
• Spread the raspberry preserves over the warm crust. Sprinkle on the topping. Place in the oven and bake for 40 minutes. The filling should be bubbling on the edges.
• Allow the bars to cool in the pan for 20 minutes, and then move them to the refrigerator to cool for at least 2 hours. Lift the bars out using the parchment paper, cut into squares and drizzle with optional glaze.
Optional glaze
• In a small bowl, whisk together the powdered sugar and almond milk until a glaze is formed.

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falafel naan wraps with golden rice and special sauce.

falafel naan wraps with golden rice and special sauce. , By www.uniquegiftstips.com .

Falafel Naan Wraps with Golden Rice and Special Sauce | halfbakedharvest.com #falafel #wraps #middleeastern #vegan

Total Time: 60 Minutes,Servings: 6 Servings

Ingredients :

GOLDEN RICE
• 2 tablespoons salted butter
• 1/2 teaspoon ground turmeric
• 1 pinch crushed red pepper flakes
• 1 cup long grain rice
FALAFEL
• 1 cup chopped veggies, such as carrots, cauliflower, or broccoli
• 1 can (16 ounces) chickpeas, drained + rinsed
• 1/2 cup all-purpose flour. Use a gluten free flour, if needed
• 1/4 cup raw sesame seeds
• 2 cloves garlic, grated
• 1 teaspoon ground cumin
• 1/4 cup fresh cilantro, parsley, or oregano
• kosher salt and black pepper
• canola or vegetable oil, for frying
• 6 fresh naan or pitas, warmed
• shredded lettuce, cucumbers, and harissa sauce, for serving
SPECIAL SAUCE
• 1/2 cup plain Greek yogurt
• 2 teaspoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley chopped
• 1 clove garlic, grated (use 2 if you love garlic)

Instructions :

• 1. To make the rice. Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 2 cups water and a pinch of salt and bring to a boil. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 15 minutes (don't take any peeks inside!). Fluff the rice with a fork.
• 2. To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. Roll the dough into rounded teaspoon size balls.
• 3. Add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F. Fry the balls for 2-3 minutes or until golden and cooked through. Drain onto paper towels and then sprinkle lightly with salt.
• 4. To make the special sauce. Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt.
• 5. To assemble, stuff the rice into the wraps and top with lettuce, falafels, and cucumber. Drizzle the special sauce and harissa over the falafels. Enjoy!

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Low Carb Sour Cream Chicken Enchiladas Skillet Recipe

Low Carb Sour Cream Chicken Enchiladas Skillet Recipe , By www.uniquegiftstips.com .

This cheesy low carb sour cream chicken enchiladas recipe is a delicious, easy keto Mexican dinner. Also available with vegan, plant based instructions. #mexican #lowcarb #keto #chicken #vegan #veganrecipes #ketodiet #ketorecipes #dinner #dinnerrecipes #easydinner

Total Time: 35 Minutes,Servings: 6 Servings

Ingredients :

• 3 tablespoons butter
• 3 tsp arrowroot powder
• 6 tsp water
• 2 cups chicken broth
• 1/2 teaspoon kosher salt
• 1/8 teaspoon chipotle chili powder
• 1/4 teaspoon oregano
• 4 ounces chopped green chiles
• 3 whole boneless skinless chicken breast halves
• 1 cup sour cream
• 3 cups riced cauliflower frozen
• 2 cups colby-jack cheese grated

Instructions :

• In a large skillet, heat butter over medium heat until melted.
• Make a slurry with the arrowroot and water (mix them together and stir until smooth) and add to butter.
• Whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
• Stir chipotle chili powder, salt, oregano and green chiles into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
• Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
• Stir sour cream into the sauce and return chicken to the pan along with the cauliflower.
• Stir until combined. Cover pan and simmer for 5 minutes .
• Top with cheese and continue to simmer until cheese is melted.
• Serve.

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5 minute vegan “yogurt”

5 minute vegan “yogurt” , By www.uniquegiftstips.com .

This Creamy Dreamy Vegan Yogurt is the BEST! Made in five minutes with three ingredients and naturally sweetened. #yogurt #vegan #plantbased #sugarfree

Total Time: 5 Minutes,Servings: 4 Servings

Ingredients :

The Main Things
• 2 cups frozen peaches
• 1/2 cup cashews
• 12 ounces tofu (see notes)
The Extras
• 1/4 cup liquid sweetener – agave, maple syrup, or honey (more or less to taste)
• 1 tablespoon lemon juice (more or less to taste)
• 1 probiotic capsule (optional! see notes)

Instructions :

• Blend everything together on a high speed setting until very, very, verrry smooth.
• Store in jars, in the fridge, for up to 5 days!

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GINGER TURMERIC COOKIES FROSTED WITH VANILLA CASHEWS RECIPE

GINGER TURMERIC COOKIES FROSTED WITH VANILLA CASHEWS RECIPE , By www.uniquegiftstips.com .

Ginger Turmeric Cashew Vanilla Cookies - Vegan and low sugar plant-based recipe #vegan #whole30 #plantbased #veganrecipe #healthy

Total Time: 25 Minutes,Servings: 16 Servings

Ingredients :

COOKIE INGREDIENTS
• 3 Bananas
• 1½ cups / 200g ground Oats
• 2 tbsp ground Ginger
• 1 tbsp Turmeric
• pinch of Salt
• pinch of Black pepper
CASHEW VANILLA ICING
• 3/4 cup / 115 g Cashew nuts
• 2 tbsp Sweetener such as Maple syrup
• 1 tsp Vanilla
• 2 tbsp Coconut oil or Coconut butter, optional – sub with extra water
• a splash of Water for blending
• a sprinkle of Turmeric or Ginger to top with

Instructions :

• Mix all of the dry cookie ingredients together. The oats should be ground into a reasonably fine flour, a small blender jug will do this in 30 seconds.
• Mash the bananas with a fork and then mix with the dry ingredients.
• Spoon onto a baking tray, try to make them the same size and a roughly round shape.
• Bake at 180C / 350F for 12-15 mins until they start to get a bit of colour. You will smell a banana caramely smell when they’re cooked.
• Take the healthy cookies out of the oven and leave to cool and firm up.
• Blend all of the cashew vanilla icing ingredients together.
• Place in the freezer for 5 mins to firm up.
• Ice the cookies and then sprinkle with a pinch of turmeric or ground ginger.
• Keep in an airtight container in the fridge and enjoy within three days.

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VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE

VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE , By www.uniquegiftstips.com .

DELICIOUS Vegan Gluten-Free COCONUT YOGURT Cheesecake! 10 ing, naturally sweetened, BIG flavor! #vegan #glutenfree #dessert #cheesecake #plantbased #minimalistbaker

Total Time: 480 Minutes,Servings: 10 Servings

Ingredients :

CRUST
• 1 cup medjool dates (packed, pitted // pitted before measuring)
• 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
• 1 pinch sea salt
FILLING
• 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
• 1 tsp vanilla extract
• 1 Tbsp citrus zest (orange or lemon)
• 1/4 cup lemon juice
• 1 Tbsp melted coconut oil (omit if oil-free)
• 1/2 cup maple syrup (use less for a more tart cheesecake)
• 3/4 cup coconut yogurt (or store-bought - we like COYO and Culina)
• 1/4 tsp sea salt
FOR SERVING optional
• Fresh berries
• Citrus zest/orange slices
• Coconut Whipped Cream

Instructions :

• Prepare a cheesecake pan (I prefer this springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
• Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
• To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.
• Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.
• Add all filling ingredients to a blender and mix until very smooth - up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.
• Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut yogurt for tanginess, or lemon or orange zest for citrus flavor.
• Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap or wax paper and freeze until firm - about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.
• Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries.
• Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.

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Cold Sesame Noodles with Spiralized Vegetables

Cold Sesame Noodles with Spiralized Vegetables , By www.uniquegiftstips.com .

These cold sesame noodle meal prep bowls are the perfect vegan prep ahead lunch: spiralized vegetables tossed with chickpeas and whole wheat spaghetti in a spicy almond butter sauce. #sweetpeasandsaffron #mealprep #vegan #spiralizer

Total Time: 30 Minutes,Servings: 4 Servings

Ingredients :

• 4 oz whole wheat spaghetti uncooked
• 1 medium-sized zucchini spiralized
• 2 large carrots spiralized or shredded
• 2 cups chickpeas 19 oz can, drained & rinsed
• green onions to garnish
• sesame seeds to garnish
Almond Butter Sauce:
• 1/4 cup almond butter
• 1 teaspoon finely grated ginger
• 1 clove garlic minced
• 2 tablespoons soy sauce I use reduced sodium
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon lime juice
• 1/2 teaspoon red pepper flakes optional; omit for non-spicy version

Instructions :

• Cook pasta according to package directions. Rinse under cold water and set aside to cool completely.
• Portion out pasta, zoodles, carrot noodles and chickpeas between four 2-cup storage containers. Sprinkle with green onions and sesame seeds.
• Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz storage containers.
Storage
• Store in the fridge for up to 4 days. This recipe is not freezer-friendly.
To Serve
• Enjoy cold. Drizzle with the almond butter sauce and toss up before serving.

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Vegan Onion Rings

Vegan Onion Rings , By www.uniquegiftstips.com .

You are going to love these vegan onion rings! They are incredibly easy to make, crispy, and delicious. Plus, they are oven-baked, which makes them so much healthier than fried onion rings! Find more vegan recipes at veganheaven.org! #vegan #veganrecipes

Total Time: 30 Minutes,Servings: 4 Servings

Ingredients :

• 2 sweet onions
• 2/3 cup all-purpose flour
• 2/3 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika powder
• 1 tablespoon nutritional yeast
• 1/4 teaspoon salt
• 1 cup panko bread crumbs

Instructions :

• Combine the all-purpose flour, garlic powder, smoked paprika powder, nutritional yeast, salt, and unsweetened almond milk in a bowl and stir well.
• Peel the onions and cut them into about 1/4 inch rings. Carefully separate the rings from each other.
• Fill a bowl with panko flakes. Coat each onion ring in the flour spice mixture. Then coat it in the panko flakes afterwards.
• Line a baking sheet with parchment paper and place the onion rings on top. Preheat the oven to 350 °F and bake them for 20 minutes. Flip them after 10 minutes.
• Serve immediately with ketchup or dip of choice.

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How to Cook Chickpeas in an Instant Pot (Pressure Cooker Chickpeas)

How to Cook Chickpeas in an Instant Pot (Pressure Cooker Chickpeas) , By www.uniquegiftstips.com .

Here's how to cook chickpeas in an Instant Pot -- it's a simple and quick method for cooking dried beans in less than 1 hour! #instantpot #healthy #mealprep #chickpeas #garbanzobeans #driedbeans #quick #easy #healthy #vegan #vegetarian #glutenfree

Total Time: 52 Minutes,Servings: 6 Servings

Ingredients :

• 1 pound dry chickpeas
• 1 teaspoon kosher salt

Instructions :

• Place the chickpeas into Instant Pot and cover with water by 1 inch (about 6 cups). Add the kosher salt. Lock the lid. Place the pressure release handle (vent) in the “Sealing” position.
• Cook on high pressure 22 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time for 22 minutes. It takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (Note: During cooking, avoid touching the metal part of the lid.)
• Natural release for 20 minutes: After the Instant Pot beeps, wait for another 20 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) After 20 minutes, vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)
• Open the lid and taste one chickpea to see if it is tender. Some chickpea brands and pressure cooker brands have require longer cook times. If it’s not tender, cook 10 more minutes on high pressure and do a quick release. Once cooked, drain and use immediately, store in the refrigerator for 4 to 5 days, or freeze indefinitely. We freeze the drained chickpeas in sealable containers in 1.5 cup servings, which equals 1 15-ounce can.

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Vegan Jambalaya

Vegan Jambalaya , By www.uniquegiftstips.com .

This vegan jambalaya makes the perfect vegan dinner! It's super easy to make and so delicious. It has been one of my favorite vegetarian recipes or recipes with rice for a long time. Find more vegan recipes at veganheaven.org! #vegan #veganrecipes

Total Time: 15 Minutes,Servings: 4 Servings

Ingredients :

• 1 red onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, cut into medium-sized chunks
• 2 stalks of celery, chopped
• 2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
• 3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) kidney beans, drained
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika powder
• 2 tablespoons soy sauce
• 1 teaspoon Tabasco
• salt, to taste
• cayenne pepper, to taste
• 2 green onions, cut into rings
• 1/2 cup fresh parsley, chopped

Instructions :

• In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
• Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
• Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

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Comment 7436 / Based On 7436 Total User

Rated 4.8 / Based On 7436 Customer Reviews

1-POT VEGAN TORTILLA SOUP

1-POT VEGAN TORTILLA SOUP , By www.uniquegiftstips.com .

BROTHY Delicious Vegan Tortilla Soup with Jackfruit! 10 ingredients, BIG flavor, so satisfying! #dinner #mexican #tortilla #vegan #soup #minimalistbaker

Total Time: 55 Minutes,Servings: 4 Servings

Ingredients :

JACKFRUIT
• 1 1/2 cups rinsed, drained, and shredded jackfruit*, rinsed and sorted
SOUP
• 3 Tbsp water, vegetable broth, or oil
• 1/2 small white or yellow onion, diced
• 2 cloves garlic, minced
• 1-2 small chipotle peppers in adobo sauce, loosely chopped (reduce or increase to preferred spice)
• 1/2 tsp sea salt, plus more to taste
• 2 tsp ground cumin
• 5 cups vegetable broth (or store bought)
FOR SERVING
• 5 small corn tortillas (or use tortilla chips!)
• 2-3 Tbsp oil
• 1/2 tsp sea salt
• Lime wedges
• Cilantro (optional)
• Ripe avocado (optional)

Instructions :

• Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center "core" portion of the jackfruit that's tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands (or two forks) to pull into small shredded pieces. You're aiming to separate the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry. Set aside.
• Heat a large pot over medium heat. Once hot, add 3 Tbsp vegetable broth (or water or oil), diced onion, and minced garlic. Sauté, stirring occasionally for 3-5 minutes or until onions are translucent.
• Add rinsed and shredded jackfruit and saute for 4-5 minutes to get some color and dry out jackfruit.
• Add chipotle peppers, salt, and cumin. Saute, stirring frequently, for 3-4 more minutes. Add the remaining vegetable broth and bring back to a low boil. Then reduce heat and simmer for at least 15 minutes or up to 30 minutes.
• Taste and adjust flavor as needed, adding more sea salt for saltiness, cumin for smokiness, or chipotle peppers or adobo sauce for heat. Once seasoned to taste, turn heat off to rest soup before serving.
• In the meantime, heat oven to 380 degrees F (190 C). (If using tortilla chips, you can skip this step.) Cut corn tortillas into bite-sized strips and transfer to a baking sheet. Add 2-3 tablespoons of avocado oil and 1/2 teaspoon salt and toss to coat (amounts as original recipe is written // adjust if altering batch size). Arrange in a single layer on a baking pan and bake for 10-15 minutes or until they are golden brown. Watch carefully toward the end or they can burn!
• To serve, place tortilla strips or chips in serving bowls, top with soup, and garnish with desired toppings such as avocado, cilantro, lime wedges (optional). Store cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Store any leftover tortilla strips at room temperature up to 2-3 days.

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Comment 7026 / Based On 7026 Total User

Rated 4.8 / Based On 7026 Customer Reviews