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Paella is a great dish whether you’re cooking for yourself or for a group!  You can use whatever you have in your fridge or pantry. Whip one of these up, and everyone will be impressed by its color and taste. 
RECIPE: http://www.peta2.com/recipes/vegan-paella-recipe/

Paella is a great dish whether you’re cooking for yourself or for a group!  You can use whatever you have in your fridge or pantry. Whip one of these up, and everyone will be impressed by its color and taste.

RECIPE: http://www.peta2.com/recipes/vegan-paella-recipe/

Photo
Pancakes that you can make in a microwave in just TWO minutes! Yep, we’re being 100% serious.Get the recipe here: http://bit.ly/10zzziZ

Pancakes that you can make in a microwave in just TWO minutes! Yep, we’re being 100% serious.

Get the recipe here: http://bit.ly/10zzziZ

Photo
Cucumber Salsa
1 cucumber, peeled, seeded, and diced
1 jalapeno, diced
1/2 white onion, diced
Fresh cilantro, chopped, to taste
Juice of 1 lime
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
Instructions
Combine the cucumber, jalapeno, white onions, and cilantro in a bowl. 
Add the lime juice (to get most juice out of a lime, roll on a hard surface before cutting in half) and season with the cumin, salt, and black pepper. 
Refrigerate before serving! 
Enjoy! :)

Cucumber Salsa

  • 1 cucumber, peeled, seeded, and diced
  • 1 jalapeno, diced
  • 1/2 white onion, diced
  • Fresh cilantro, chopped, to taste
  • Juice of 1 lime
  • 1/4 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Combine the cucumber, jalapeno, white onions, and cilantro in a bowl. 
  2. Add the lime juice (to get most juice out of a lime, roll on a hard surface before cutting in half) and season with the cumin, salt, and black pepper. 
  3. Refrigerate before serving! 

Enjoy! :)

Photo
Curried Broccoli Couscous
Ingredients
2 Tbsp. olive oil
1 1/2 cups chopped broccoli
1 cup snap peas
1 tsp. curry powder
1 cup canned chickpeas, rinsed
1/3 cup golden raisins 
1 cup water
1/2 tsp. salt
3/4 cup couscous
Instructions
In a large saucepan, heat the oil over medium-high heat. Add the broccoli and snap peas and cook, tossing occasionally for 2 to 3 minutes, or until the broccoli is tender. 
Add the curry powder and stir to combine. Stir in the chickpeas, raisins, water, and salt and bring to a boil. 
Stir in the couscous, cover, and remove from heat. Let steam for 5 minutes, then fluff with a fork and dig in! 
Enjoy! 

Curried Broccoli Couscous

Ingredients

  • 2 Tbsp. olive oil
  • 1 1/2 cups chopped broccoli
  • 1 cup snap peas
  • 1 tsp. curry powder
  • 1 cup canned chickpeas, rinsed
  • 1/3 cup golden raisins 
  • 1 cup water
  • 1/2 tsp. salt
  • 3/4 cup couscous

Instructions

  1. In a large saucepan, heat the oil over medium-high heat. Add the broccoli and snap peas and cook, tossing occasionally for 2 to 3 minutes, or until the broccoli is tender. 
  2. Add the curry powder and stir to combine. Stir in the chickpeas, raisins, water, and salt and bring to a boil. 
  3. Stir in the couscous, cover, and remove from heat. Let steam for 5 minutes, then fluff with a fork and dig in! 

Enjoy! 

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Vegan Tofu-Bacon English Muffin
Ingredients: 
1/4 block extra-firm tofu, drained
2 Tbsp. nutritional yeast flakes
Pinch salt
Pinch pepper
1 tsp. olive oil
2 strips tempeh bacon (try Turtle Island Foods’ Smoky Maple Bacon Marinated Tempeh)
1 vegan whole-wheat English muffin, cut in half and toasted (Many are accidentally vegan—just check the label!)
3 slices tomato (optional)
2 slices avocado (optional)
1 handful spinach (optional)
Instructions
Using a drinking glass that has approximately the same diameter as the English muffin, cut a circle in the block of tofu. Separate the tofu round, then slice lengthwise in half to create two equal circular pieces. Store one of the pieces in an airtight container with a little water and place in thee fridge for when you’re ready to make another sandwich. 
Combine the nutritional yeast, salt, and pepper in a small bowl. Place the remaining tofu piece in the bowl and press against the nutritional yeast mixture until completely covered.
Heat the oil in a frying pan and cook the tofu until crisp, about 3 minutes on each side. Add the tempeh bacon and cook until crisp, about 2 minutes on each side. 
Place the tofu on one half of the English muffin and top with the avocado, tomato slices, tempeh bacon, and spinach. Cover with the other half of the English muffin and enjoy! 
Enjoy! :)

Vegan Tofu-Bacon English Muffin

Ingredients: 

  • 1/4 block extra-firm tofu, drained
  • 2 Tbsp. nutritional yeast flakes
  • Pinch salt
  • Pinch pepper
  • 1 tsp. olive oil
  • 2 strips tempeh bacon (try Turtle Island Foods’ Smoky Maple Bacon Marinated Tempeh)
  • 1 vegan whole-wheat English muffin, cut in half and toasted (Many are accidentally vegan—just check the label!)
  • 3 slices tomato (optional)
  • 2 slices avocado (optional)
  • 1 handful spinach (optional)

Instructions

  1. Using a drinking glass that has approximately the same diameter as the English muffin, cut a circle in the block of tofu. Separate the tofu round, then slice lengthwise in half to create two equal circular pieces. Store one of the pieces in an airtight container with a little water and place in thee fridge for when you’re ready to make another sandwich. 
  2. Combine the nutritional yeast, salt, and pepper in a small bowl. Place the remaining tofu piece in the bowl and press against the nutritional yeast mixture until completely covered.
  3. Heat the oil in a frying pan and cook the tofu until crisp, about 3 minutes on each side. Add the tempeh bacon and cook until crisp, about 2 minutes on each side. 
  4. Place the tofu on one half of the English muffin and top with the avocado, tomato slices, tempeh bacon, and spinach. Cover with the other half of the English muffin and enjoy! 

Enjoy! :)