Fresh Garlic Bread

Fresh Garlic Bread

Prep Time10 mins
Cook Time15 mins
Course: Sides
Cuisine: Italian, Vegan

Ingredients

  • one baguette
  • ½ cup vegan butter
  • 3 tbsp extra virgin olive oil
  • 3 minced garlic cloves
  • ½ cup fresh chopped parsley
  • 1 tsp garlic powder
  • cup vegan parmesan cheese (https://tomatoeswithlemon.com/cashew-parmesan/)

Instructions

  • In a small bowl, mix all ingredients together. Mix well until butter is slightly softened and spreadable.
  • Cut the baguette in half, then cut each one lengthwise ,and place them on a baking sheet.
  • Generously spread the butter mixture on each piece of the bread.
  • Sprinkle the vegan parmesan on each bread.
  • Bake at 375°F for about 15 minutes.

The Gravy

The Gravy

Prep Time5 mins
Cook Time20 mins

Ingredients

  • 1 tbsp olive oil
  • ¾ cup diced onions
  • 3 minced garlic cloves
  • 2 cups diced mushrooms
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp thyme and rosemary
  • 3 tbsp corn starch
  • 2 cups veggtable broth
  • ¼ cup oat milk

Instructions

  • In a medium pot, sauté the onion until golden then add the garlic and cook for a few minutes.
  • Next, mix in the mushroom and close the pot lid for about 3 minutes. This will help the mushroom liquid infuse with the onion.
  • Now add all the spices cook for 1-2 minutes, and add the vegetable broth.
  • Close the pot lid and cook for about 5-7 minutes.
  • Blend the gravy in the pot with an immersion blender or pour in a blender and mix until creamy.

Roasted Brussels Sprouts (Thanksgiving Style)

Roasted Brussels Sprouts (Thanksgiving Style)

Prep Time10 mins
Cook Time45 mins
Servings: 2

Ingredients

  • 5 cups thinly sliced brussels sprouts
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup walnuts
  • cup cranberries

Dressing

  • 1 tbsp tahini
  • 1 tsp mustard
  • ½ cup balsamic vinegar
  • 1 tbsp chopped scallions

Instructions

  • Start by roasting the brussels sprouts by mixing the olive oil, salt, pepper, and brussels sprouts.
  • Bake the brussels sprouts 350°F for 35 minutes. Every 10 minutes take the brussels sprouts out of the oven and mix and spread them for even baking.
  • Let the brussels sprouts cool.
  • Chop the walnuts and cranberries into small pieces.
  • Make the dressing by mixing all the ingredients in a separate bowl.
  • In a serving bowl, mix everything together by mixing the brussels sprouts, walnuts, cranberries, and tossing with the dressing.

Bite-sized Cauliflower Nuggets (Oil-Free)

Bite-sized Cauliflower Nuggets (Oil-Free)

Prep Time10 mins
Cook Time40 mins
Total Time30 mins
Course: Entree, Sides, Uncategorized
Servings: 2 servings

Ingredients

  • One medium cauliflower

For dry mixture

  • 1 cup bread crumbs
  • cup oregano

For wet mixture

  • cup chickpea flour
  • 1 tbsp nutritional yeast
  • 1 tsp paprika
  • ½ tsp baking powder
  • Salt and pepper
  • 1 cup almond milk

Instructions

  • Mix the ingredients from the dry mixture list and set them aside.
  • Mix the ingredients from the wet mixture list and set them aside.
  • Remove the stem and leaves from the cauliflower. Snap the cauliflower into small pieces.
  • Coat the cauliflower with the wet mixer, then coat the cauliflower with the dry mixer.
  • Bake in the oven at 400°F for 20-25 minutes.
  • Top with chopped parsley!

Brussels Sprouts Bake

Brussels Sprouts Bake

Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Course: Entree, Holiday, Sides
Servings: 4 servings

Ingredients

  • 3 cups brussels sprouts
  • 1 cup onion
  • cup tahini
  • ¼ cup balsamic vinegar
  • 1 cup croutons
  • salt and pepper to taste
  • handful of parsley

Instructions

  • Cut ends of brussels sprout and thinly slice.
  • Cut onion in half and thinly slice.
  • Mix all ingredients in a baking dish.
  • Cover with foil.
  • Bake in the oven at 400°F for 45 minutes. Remove the foil for the last 5 minutes of baking.
  • Top with more parsley before serving.

Mango Mandarin Salsa

Mango Mandarin Salsa

Prep Time15 mins
Cook Time40 mins
Total Time20 mins
Course: Sides, Snacks, Uncategorized
Servings: 4 servings

Ingredients

  • ½ cup chopped avocado
  • 1 cup chopped tomatoes
  • 1 cup finely chopped mango
  • ¾ cup chopped mandarin
  • ½ cup chopped spring onions
  • 2-3 tbsp chopped cilantro
  • ½ cup lemon juice
  • Salt and pepper

Instructions

  • Mix all ingredients in a bowl.
  • Keep in refrigerator for up to 3 days or serve right away with tortilla chips!

Vegan In-N-Out Animal Style Fries

Vegan In-N-Out Animal Style Fries

Prep Time20 mins
Cook Time40 mins
Total Time40 mins
Course: Sides, Snacks, Uncategorized
Servings: 2 servings

Ingredients

  • 4-6 medium potatoes
  • ½ cup soaked cashews
  • ½ cup water
  • 2 tbsp Ketchup
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • cup finely chopped pickles
  • ½ cup chopped caramelized onions

Instructions

  • Peel and cut the potatoes into thin sticks. Wash them before air frying to remove the excess starch, then drain and pat dry with a towel.
  • In a bowl, add the fries, a tsp oil (optional), and ½ tsp of salt (optional).
  • Place fries in the basket of the air fryer and cook for 15-20 minutes at 390°F tossing the potato wedges in the basket halfway through.
  • Meanwhile, blend the cashews in the blender with the water.
  • Pour the cashew cream into a small bowl and mix in the ketchup, onion powder, garlic powder, salt, pickles, and onions.
  • Pour the sauce over the fries and enjoy!

Notes

  • Keep the sauce in the refrigerator for up to a week!
  • Air Fryer Italian Potato Wedges

    Air Fryer Italian Potato Wedges

    Prep Time10 mins
    Cook Time40 mins
    Total Time20 mins
    Servings: 1 servings

    Ingredients

    • 2 medium russet potatoes
    • 1 tbsp cashew parmesan https://tomatoeswithlemon.com/cashew-parmesan/
    • ½ tsp paprika
    • 1 tsp chili powder
    • 1 tsp dried oregano
    • 1 tbsp dried or fresh chopped parsley
    • 1 tbsp dried or fresh chopped basil
    • 1 tsp olive oil
    • Salt & Pepper

    Instructions

    • Start by cutting the potatoes into wedges.
    • In a bowl combine the potato wedges with the cashew parmesan, paprika, oregano, parsley, basil, olive oil, salt, and black pepper.
    • Place wedges in the basket of the air fryer and cook for 10 minutes at 390°F tossing the potato wedges in the basket halfway through.

    Lemon Pepper Corn

    Lemon Pepper Corn

    Prep Time5 mins
    Cook Time40 mins
    Total Time10 mins
    Course: Sides, Snacks
    Servings: 1 servings

    Ingredients

    • 2 cups fresh or frozen corn kernels
    • 1 tbsp lemon pepper
    • 1 tbsp vegan butter optional
    • Chopped parsley for garnish

    Instructions

    • Boil water and add the corn kernels to it.
    • Let it cook for 3-5 minutes then drain the water completely using a colander.
    • Pour the corn (while it’s warm) into a bowl and add the butter (optional) and lemon pepper.
    • Mix thoroughly, garnish with parsley and enjoy!

    Blueberry Yogurt

    Blueberry Yogurt

    Prep Time10 mins
    Cook Time40 mins
    Total Time20 mins
    Servings: 2 servings

    Ingredients

    • 1 cup blueberries frozen or fresh
    • 2 tbsp maple syrup
    • 2 tbsp orange juice
    • Vegan vanilla yogurt
    • 2-4 tbsp peanut butter optional

    Instructions

    • Add the blueberries to a saucepan and warm over medium-high heat until bubbling.
    • Add the orange juice and maple syrup.
    • Then lower heat to medium and cook for 2 minutes stirring occasionally. Remove from heat and let it cool.
    • Layer in a jar starting with the peanut butter, yogurt, and blueberries.
    • Keep refrigerated and enjoy it for up to a week!

    Quick Pickles

    Quick Pickles

    Prep Time30 mins
    Cook Time40 mins
    Total Time1 hr 10 mins
    Course: Sides
    Servings: 4 servings

    Ingredients

    • 3-4 medium Persian cucumbers washed and sliced
    • Pickle brine in the original jar 16 fl oz/ 1 pint

    Instructions

    • Save your pickle brine in the original jar.
    • Slice and add the cucumbers to the jar.
    • Refrigerate overnight and enjoy the next day!

    Potato Salad

    Potato Salad

    Prep Time10 mins
    Cook Time40 mins
    Total Time20 mins
    Course: Sandwich, Sides
    Servings: 2 servings

    Ingredients

    Vegetables

    • 2 medium baked potatoes
    • 1 cup cooked chickpeas
    • 1/2 cup chopped celery
    • 1/2 cup chopped green onions
    • 1/2 cup chopped cucumber
    • 1/2 cup chopped pickles
    • 5 chopped dill stems
    • 2 minced garlic cloves

    Sauce

    • Cashew cream blend 1 cup soaked cashews with 1/3 cup water
    • 1 tablespoon mustard
    • 1 tablespoon maple syrup
    • 1 lemon juiced
    • Sat and pepper to taste

    Instructions

    • Chop the potatoes, mash the chickpeas, and add to a bowl along with all the other ingredients.
    • Blend all the sauce ingredients.
    • Mix all ingredients and add to your favorite bread!