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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: vegan with a vengeance

I made this for dinner last night.  It was good!  I’ll post some of the additions/modifications I’ll make to it next time to enhance the flavors even more.

Chickpea Broccoli Casserole (Vegan with a Vengeance)

  • 3 (16 ounce) cans chickpeas, drained and rinsed
  • 1 large onion, quartered and thinly sliced
  • 3 large carrots, grated (about 2 cups)
  • 1 head broccoli, cut into small florets (about 4 cups)
  • 2 tablespoons chives, thinly sliced
  • 1/2 cup breadcrumbs (I used Panko)
  • 3 tablespoons olive oil (I used Grapeseed Oil)
  • 1 cup vegetable broth
Preheat oven to 350.
2 In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Modifications for next time I make this:
I think I will caramelize the onions  to give the casserole an extra special flavor.  I love caramelizing onions in the oven:  Thinly slice (or dice) the onions, put on a baking sheet, give the onions a thin coating of oil and bake them at 350 degrees until they are caramel in color. I like to bake them until they have a dark brown tint on some of the onions- they get even sweeter the more they cook!
Add a Tablespoon or so of Nutritional Yeast  to add a nice tangy (kind of like a cheddar cheese or Parmesan cheese tangy) flavor.
Add mushrooms (we love mushrooms!).

I made these rolls for a baby shower that I’m attending tonight.  I couldn’t help myself- I just had to try one and it was AWESOME!  So refreshing and YUMMY!  I have a feeling these will be a big hit at the shower tonight!

Fresh Mango Summer Rolls (Vegan with a Vengeance)

1 mango, peeled and sliced into matchsticks

1 cup seedless cucumber, sliced into matchsticks

1/2 cup fresh cilantro leaves

4 ounces rice noodles (very thin kind)

1/4 cup peanuts (chop very finely)

20 rice paper sheets (recipe calls for 20, but I doubled up on each roll to prevent tearing)


Boil a medium-sized pot of water.
Turn off heat and add the rice noodles.
Let them soak for 2 minutes, stirring occasionally.
Drain the noodles and run them under cold water. Set aside in separate bowl.
Fill pie pan or large wide bowl with hot tap water.
Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
Carefully remove wrappers from water and lay flat on clean surface.
In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
Keep wrapped and chilled until ready to eat.
Serve with small fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4 cup).
Mix all of the ingredients together and chill until ready to serve.

Thai Dipping Sauce

1/4 cup rice vinegar1/4 cup water1 teaspoon asian chili oil
1 garlic clove (minced)
3 tablespoons peanuts (chopped)
1 1/2 teaspoons sugar

Mix all of the ingredients together and chill until ready to serve.

If you’ve never made Summer or Spring Rolls before, go HERE for some detailed instructions.

I was at a loss as to what to fix for dinner tonight because I’ve just been a little ‘off’ all week, and I just haven’t felt like cooking too much.  I think I’m officially in summer-mode!

Then I came across a recipe for Kale in Vegan With a Vengeance, and it was a true success.  I served it alongside some bruschetta (thank you, Trader Joe’s!) on some whole wheat bread and some orange slices.  We all loved it.  Very refreshing, and very colorful!  I wish I would have captured a shot of my kids devouring his Kale… it was awesome!

Tahini Dressing

8 tsp olive oil

3 cloves garlic, chopped

1/2 cup tahini

2 tsp balsamic vinegar

Juice of 1 lemon

Several dashes of black pepper

1/2 tsp paprika

1/2 cup cold water

1/4 lightly packed fresh parsley (I used a tbsp of dried and it turned out just fine)

Heat the garlic in 6 tsp olive oil in a small saute pan over very low heat, just until it’s fragrant.  Make sure the garlic doesn’t burn… you just want it fragrant!

Place the heated garlic, oil and remaining ingredients (except the parsley if you’re using fresh, otherwise, just throw the dried parsley in with everything else) into a food processor or blender, and blend until smooth.  Add the parsley and pulse until the parsley is very finely chopped but not pureed.

Refrigerate for at least 1/2 hour in an airtight container.  You may need to mix in a little extra water once it’s chilled.

Garlicky Kale with Tahini Dressing (serves 4)

5 or 6 cloves garlic, thinly sliced

3 Tbsp olive oil

1 bunch kale, well rinsed and coarsely chopped

1/4 tsp salt

Lemon wedges to serve

Saute the garlic in the olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown.  Add the kale and a few splashes of water.  Use tongs to toss the kale around, coating with the garlic and oil.  Stir frequently for 4-5 minutes.  Servie with a drizzle of Tahini Dressing and lemon wedges.

We had these pancakes after we drank our Green Smoothies this morning, and let me tell you, I’m still drooling at the thought of them!

Banana-Pecan Pancakes (adapted from Vegan With a Vengeance)

1 1/2 cups soy milk (I use almond milk) plus 1 tsp vinegar (or lemon juice).  Let this sit for 5 minutes.

1 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/8 ground cinnamon

1 1/4 cups very well-mashed bananas

1 Tbsp canola oil (I use applesauce)

1 tsp vanilla extract

1/2 cups pecans, chopped

1/4 cup vegan chocolate chips (or semi-sweet)- Optional, but in my house, a MUST!

Sift together dry ingredients.  In separate bowl, mix the wet ingredients together until pretty smooth.  Pour wet ingredients into dry mixture and mix but don’t over-mix.  Fold in pecans and chocolate chips.

Pour 1/4 cup or batter per pancake onto lightly greased griddle (my griddle is usually set at 300 degrees for pancakes) or pan, and cook until bubbles appear.  Flip, and cook another 2-3 minutes until the undersides are a golden brown.

Serve with sliced bananas and pure maple syrup.  YUM!!!