Vegan Corn and Zucchini Pancakes

Summer Savory Pancakes. Yum!! Corn & Zucchini are such amazing and versatile summer veggies.

Love chickpea flour!! So super high in protein and such a great binder. It works great in pancakes & burgers. These pancakes were deelish! Very savory and had that sweet corn bite as well. The kiddos had lots of fun with them too!

Vegan Corn and Zucch

Vegan Corn and Zucchini Pancakes
Recipe from Gena at choosingraw.com
makes 4 large pancakes (I doubled the recipe and made a bunch of smaller pancakes.)

1 small zucchini, shredded
Kernels from 1 large ear corn
1 red pepper, chopped
1/4 cup nutritional yeast
6 tbsp chickpea flour
1 tsp non-aluminum baking powder
1/4 cup flax meal + 6 tbsp water, mixed 5 min prior to making pancake batter and set aside
3/4 tsp salt
1 tsp coriander
1 tsp Herbamare or Spike
1/2 tsp cumin
Dash red pepper flakes (to taste)

1. Preheat a griddle or large saute pan over a medium flame. Spray or rub it with coconut oil—just enough for pancake making.
2. Mix all ingredients together.
3. As if you were making regular pancakes, drop the batter by 2-tbsp servings onto the griddle, and wait until the bottom side is nicely browned. Flip, and cook till second side is browned.
4. Serve and Enjoy!

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Creamy Polenta with Barbeque Seitan Sauce

As you know we LOVE polenta over here 🙂 What is not to love; creamy, smooth corn goodness! And what makes this even better is a deelish, hearty sauce over top 🙂

Just a couple of past polenta dishes: Vegan Creamy Polenta with Sausage and PeppersMushroom and Kale PolentaPolenta & Shallot SquaresPolenta with Nectarine-Blackberry SalsaPolenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato SauceSlow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.

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Creamy Polenta with Barbeque Seitan Sauce

1 1/2 cups water, divided
3 teaspoons tamari, divided
1 large onion, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 15-ounce can tomato sauce
1 tablespoon sugar
1 teaspoon chili powder
2 tablespoons apple cider vinegar
1 tablespoon peanut butter
1 teaspoon stone-ground or Dijon mustard
8 ounces coarsley chopped or grated seitan
4 cups cooked polenta (see recipe)

Heat 1/2 cup water and 1 teaspoon tamari in a large pot. Add onion, pepper, and garlic and cook until onion is soft and translucent. Add remaining 1 cup water and 2 teaspoons tamari, tomato sauce, sugar, chili powder, vinegar, peanut butter, mustard, and seitan and cook over medium heat, stirring frequently, for 10 minutes. Spoon the cooked polenta into bowls and top with the sauce. Enjoy 🙂

Tofu Lettuce Wraps with Peanut Sauce

I am obsessed with Lettuce Wraps! I think it is the ultimate light fresh meal. Typically the filling is cooked and hot, but it being so warm out I wanted a nice cooling easy no-cook meal.

I have always loved the ones at Gobo and also at Wild Ginger. I thought it was about time I made my own 🙂 I am so happy I did, loved this meal!

What is your favorite lettuce wrap recipe? I want to try out some more variations!!

Tofu Lettuce Wraps with Peanut Sauce

2 blocks extra-firm tofu, diced
4 carrots, grated
4 stalks boy choy, shredded
1 sweet onions, grated or diced
2 red bell peppers, diced
1 cucumbers, peeled and grated
4 tablespoons mint, chopped
3 tablespoon sesame oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
4 teaspoons rice wine vinegar
3 inches ginger, peeled and grated
2 jalapenos, diced
1 teaspoon salt, or to taste
24 large boston bib lettuce leaves, washed and patted dried
24 peanuts, chopped

  1. In a bow, combine tofu, carrots, bok choy, onion, pepper, cucumber and mint.
  2. In a large bowl, whisk together the oils, lime juice, rice wine vinegar, ginger, jalapeno, and salt.
  3. Add tofu and veggies to the peanut sauce and toss.
  4. Serve on lettuce leaves garnished with peanuts.

Tempeh Tacos

We love tempeh and tacos so this was a perfect dinner for us! I have made tacos with soy crumbles before but decided to grate tempeh this time and it was sooo good! YUM!

Tempeh Tacos
Makes 4 – 6 servings

1/2  onion, chopped
3 cloves garlic, minced
2-3 jalapeño pepper, minced
1 red pepper, diced
1 teaspoon olive oil
2 8-ounce packages tempeh, grated
4 tablespoons Mexican seasoning
1 teaspoon salt
1 cup water
1 pint cherry or grape tomatoes
12 whole grain or corn tortillas
avocados, romaine lettuce, and jalapeños for add-ins

  1. Sauté onion, garlic, bell pepper and jalapeño in olive oil until soft. Add tempeh and continue to sauté for 2 minutes. Add seasoning, salt, and water. Cook the mixture 10 to 25 minutes, until enough liquid evaporates.
  2. Fill each tortilla with 2 or 3 tablespoons of tempeh mixture and your choice of add-ins.

Tofu and Veggie Stir-fry with Peanut Sauce

Stir-frys are the ultimate quick one-pot vegan meals. Typically it is a super balanced meal with proteins, veggies and a grain. Perfection! Quick, easy, Deelish!

Check out these other stir-frys for a quick meal. You can always get super creative and change it up easily for variations. Thai Vegan Tofu, Quick Seitan Stir-Fry, Super Fast Veggie Stir-frySpinach and Tofu with Peanut Sauce and Rice Noodle and Vegetable Stir-Fry.

Peanut Sauce is my typical go to sauce as we all love it! Check out these other variations on this super deelish sauce. Amazing Raw “Peanut” Sauce and Zucchini Noodles, Cold Sesame Noodles, Mixed Veggies with Peanut Sauce (slow cooker style), Raw Zucchini Noodles and ‘Peanut’ Sauce II, Lettuce Wraps with Almond Butter Sauce and Kelp Noodles & Veggies in Peanut Sauce.

Tofu and Veggie Stir-fry with Peanut Sauce


sauce
1/2 cup apple cider vinegar
1/2 cup tamari
3 tablespoons agave
2 tablespoons natural peanut butter

veggie stir-fry
3 teaspoons peanut oil or sesame oil
2 blocks extra firm tofu, drained, pressed & cubed
6 cloves garlic, minced
8 scallions, chopped, white and green parts separated
2 jalapenos, minced
2 red pepper, chopped
1 can water chestnuts, sliced
Dash of lime juice or lime wedges
Roasted Peanuts

Cooked Brown Rice

  1. Combine vinegar, tamari, agave and peanut butter and whisk until smooth.
  2. In a skillet or wok, add the oil and saute tofu, garlic, white part of scallions, jalapeno, and red pepper for 2-3 minutes. Add water chestnuts.
  3. Add the sauce and turn heat to low, stirring until combined.
  4. Serve over brown rice, garnished with green part of scallions, peanuts and either lime wedge or drizzled with lime juice.

Butternut Squash Cornbread Stuffing

I’m so sorry to have gone MIA for so long! It was a crazy couple of months and then we went on a fabulous whirlwind tour of Australia 🙂 So no complaining here but I am happy to be back home and back in the kitchen!! And just in time for an awesome Thanksgiving recipe!!

I have always Loved the stuffing part of the meal so this dish is pretty perfect. It has all the carby goodness of the cornbread but much more veggies than a normal stuffing, so you can even enjoy this as a great fall meal. Yum! And I just love roasted squash! Plus this dish is also really low in fat compared to all the butter laden stuffing recipes out there 🙂

What are your favorite vegetarian Thanksgiving recipes/dishes? I would love to hear from you!!

Butternut Squash Cornbread Stuffing 
Serves 8 as Main Dish or 16 as Side Dish

  • 1 butternut squash (love buying the pre-chopped!!), cut into 1/2″ pieces
  • 2 Tbsp. canola oil
  • 2 onions, diced
  • 1 red pepper, diced
  • 3-4 celery stalks, diced
  • 1 lb. button mushrooms, diced
  • 5 cloves garlic, minced
  • 14 ounce bag cornbread stuffing
  • 2 cups “chicken” flavored veggie broth
  • salt

Heat oven to 400°F. Spray sheet or roasting pan (I needed 2 pans – but I also made extra squash for buttnernut mash- nice to be able to double duty the recipe!) Spray pan with nonstick cooking spray and roast squash for 25 minutes. Rotate squash and cook for an additional 20 minutes. Set aside and reduce heat to 350°F.

In a saute pan or wok – heat canola oil and cook onions, pepper, celery and mushrooms until onion is translucent. Add garlic, cook for one minute more and remove from heat.

Combine squash, veggies, broth and cornbread in large bowl. Place in a baking dish/roasting pan (use the same 1 or 2 that you roasted squash in) and cover with aluminum foil and bake at 350°F for 30 minutes. Uncover and bake for another 10 minutes. Sprinkle with salt to taste and enjoy 🙂

Avocado Kale Salad #3

I recently had a not so great Kale Salad at a restaurant. The menu ingredients sounded fabulous but with Kale you need to massage it a bit with your hands so it “wilts” and this one wasn’t. Here is my take on it, yum!!

We like a lot of kale salad and it keeps really well for a few days. But if you don’t want as much just half the recipe.

Avocado Kale Salad 

  • 3 heads lacanato kale, chopped
  • 1 avocado
  • 3-4 tablespoons lemon juice
  • 3-4 tablespoon Braggs, tamari or nama shoyu
This is just a base…Combine and Massage the avocado, lemon juice and braggs into the kale. Then add whatever is fresh, you have in the house or love in a salad.

The Base - before adding the toppings

I added — raw sunflower seeds, diced raw red onion, shredded carrots and diced red pepper.

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