The Omnivorous Veggie

Hi, my name is Hope! I'm a former veggie chef and teacher, but these days I'm focusing on creating a vegan cookbook. All posts here are vegan friendly, although I give a thumbs up to vegetarians and aspiring vegans too.




Reblogged from natycow
thegreensmoothiegirl:   My favorites are 1,5,6, and 10.

thegreensmoothiegirl:

  My favorites are 1,5,6, and 10.

(Source: natycow)


Reblogged from chrisidk

(via animalfreak11)

Vegan Fashion!  Love this knit set by Just Color http://www.etsy.com/listing/49454957/knitted-womens-hat-scarf-set-handmade

Vegan Fashion!  Love this knit set by Just Color

http://www.etsy.com/listing/49454957/knitted-womens-hat-scarf-set-handmade


Reblogged from fungi-culture
Soy-Glazed Shiitake Mushrooms (x)

Soy-Glazed Shiitake Mushrooms (x)



Reblogged from veganfoody

Vegetarian Thanksgiving.  Not all recipes are vegan, but can easily be veganized!  

veganfoody:

Happy Thanksgiving Canadians! Here are some recipe ideas for your holiday dinner.

Yuba (Beancurd) Roulade with Sage Mushroom Stuffing and Red Wine Gravy

Hearty Lentil and Mushroom Shepherd’s Pie

Stuffing

S’mores Shots in Chocolate Glasses

Pumpkin Spice Coconut Milk

Pumpkin Tiramisu

Stuffed Sweet Potatoes

Seitan Roulade with Chestnut Stuffing

(via pilates-and-peanut-butter)



Reblogged from finedininglovers
finedininglovers: Vegan Recipes: homemade seitan with mushrooms and white wine

finedininglovers:

Vegan Recipes: homemade seitan with mushrooms and white wine


Reblogged from dimpledvegan
Yum!  These look so good. dimpledvegan: Raw vegan Turkish Apricot Lemon Bars WANT. RIGHT. NOW.

Yum!  These look so good.

dimpledvegan:

Raw vegan Turkish Apricot Lemon Bars

WANT. RIGHT. NOW.


Reblogged from fruitandtea
fruitandtea: Spiced Pumpkin Carrot Soup (Vegan and Gluten-Free) (Serves two) Ingredients 1/2 tbsp olive oil 1 shallot (or 1 tbsp chopped onion) 2 large carrots, peeled and sliced (1/2 c) 2 cups canned pumpkin 2-3 cups vegetable stock (depending on how thick/thin you prefer the consistency) 1/2 tsp ground coriander 1/4 tsp ground fennel seeds 1/4 tsp oregano 1 clementine peel salt, to taste optional: garnish with toasted pumpkin seeds, sage leaves, or chopped green onion Directions Heat oil in a soup pot over medium heat. Add shallots and cook until tender (about 2-3 minutes) Add carrots, pumpkin, vegetable stock, coriander, fennel seeds, oregano, and clementine peel. Bring to a boil, then reduce heat and cook 25-35 minutes. Remove clementine peel and puree soup in a blender or food processor. Season with salt to taste. Ladle soup into bowls and garnish if you desire.

fruitandtea:

Spiced Pumpkin Carrot Soup (Vegan and Gluten-Free)

(Serves two)

Ingredients

  • 1/2 tbsp olive oil
  • 1 shallot (or 1 tbsp chopped onion)
  • 2 large carrots, peeled and sliced (1/2 c)
  • 2 cups canned pumpkin
  • 2-3 cups vegetable stock (depending on how thick/thin you prefer the consistency)
  • 1/2 tsp ground coriander
  • 1/4 tsp ground fennel seeds
  • 1/4 tsp oregano
  • 1 clementine peel
  • salt, to taste
  • optional: garnish with toasted pumpkin seeds, sage leaves, or chopped green onion

Directions

  1. Heat oil in a soup pot over medium heat. Add shallots and cook until tender (about 2-3 minutes)
  2. Add carrots, pumpkin, vegetable stock, coriander, fennel seeds, oregano, and clementine peel.
  3. Bring to a boil, then reduce heat and cook 25-35 minutes.
  4. Remove clementine peel and puree soup in a blender or food processor.
  5. Season with salt to taste.
  6. Ladle soup into bowls and garnish if you desire.

Reblogged from fruitandtea
Something to do with my chia seeds.  I should really start eating smoothies, etc. for breakfast again.   fruitandtea: Chocolate Chia Pudding 1/4 cup chia seeds 3/4 cup almond milk 1 tbsp cocoa powder 2 tbsp agave nectar (or maple syrup) 1 tsp vanilla 1/4 tsp cinnamon Mix all ingredients except chia seeds Add chia seeds and set aside for an hour Garnish with coconut, fresh fruit, nuts

Something to do with my chia seeds.  I should really start eating smoothies, etc. for breakfast again.  

fruitandtea:

Chocolate Chia Pudding

  • 1/4 cup chia seeds
  • 3/4 cup almond milk
  • 1 tbsp cocoa powder
  • 2 tbsp agave nectar (or maple syrup)
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  1. Mix all ingredients except chia seeds
  2. Add chia seeds and set aside for an hour
  3. Garnish with coconut, fresh fruit, nuts

Reblogged from lazyveganhedonist

Yes!  Vegan and gluten free:)

lazyveganhedonist:

Chocolate-Pumpkin Pizookie

Pumpkin Chocolate-Chip Pizookie

(gluten free!)

Obviously inspired by the Deep-Dish Cookie Pie.

  • 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
  • 1 cup quick oats
  • 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 3 tbsp vegetable oil or coconut oil
  • 1 and 1/2 cups brown sugar or coconut sugar (For a sugar-free version, perhaps try xylitol. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave, but I haven’t tried it.)
  • 1 cup chocolate chips

Blend everything (except the chips) very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.