3 Delicious plant-based Summer Recipes that I made this past week!
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Stuffed Peppers:
4-6 bell peppers of any color
1 yellow onion
1 cup marinara
Italian seasoning
Garlic powder
Fennel seeds
Crushed red pepper
1 cup vegetable broth
vegan mozzarella
Pecan & Mushroom meat:
1 cups of pecans ( soaked in boiling water for 2-3 hr or overnight)
8 oz of baby Bella Mushrooms
1/4 red bell pepper
1/4 green bell pepper
1/4 yellow onion
2 cloves garlic
4-6 sun-dried tomatoes in oil
2-3 tbs of coco aminos
1/4 cup vegetable broth
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Black pepper to taste
Crispy Zucchini:
Ingredients:
1 zucchini, sliced into 1/4 inch pieces
1 yellow squash, sliced into 1/4 inch pieces
1 1/2 cup panko
3/4 cup of unbleached whole wheat flour
3/4 spring water ( more or less)
1 tsp pink Himalayan salt
1/4 tsp Black pepper
1 tsp Like Sweet Like Smokey by @TabithaBrown
1 tsp garlic powder
1/2 tsp Cayenne pepper
Avocado oil or olive oil for drizzling.
Garlic Aoli:
1/3 cup vegan mayo
1 tbs ketchup
1 tsp minced garlic
1/2 tbs lemon juice
1/4 tsp pink Himalayan salt
1/8 tsp Black pepper
Spaghetti salad:
8 oz of Chickpea spaghetti pasta
1 English Cucumber
3-4 tomatoes
1/4 red onion
Vegan pepperoni’s
1 bottle Italian dressing
Salad Supreme:
1.5 tsp sesame seeds
1 tsp Smoked Paprika
3/4 tsp salt
1/2 tsp poppy seed
1/2 tsp celery seed
1/4 tsp garlic powder
1/4 tsp Black pepper
1/8 tsp Cayenne pepper
1 tbs nutritional yeast
Music from #Uppbeat
https://uppbeat.io/t/flow-garden/summer-sway
License code: XDFH1L430J6VGDSW
00:00 – Intro
00:29 – Mushroom & Pecan Meat
03:27 – Stuffed Peppers
06:45 – Taste Test
08:59- Crispy Zucchini
12:53 – Garlic Aoli
13:53 – Taste Test
14:46 – Spaghetti salad
20:35 – Taste Test
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