The official coli cookbook thread

[KravenMorehead™]

http://www.ilovevegan.com/the-big-southwest-lentil-salad-bowl/
The Big Southwest Lentil Salad Bowl
February 23, 2015 by Brittany 4 Comments

Okay, this is the last lentil-based recipe I’ll be sharing for a while now. I’m sure it won’t be long before I’m itching to do another one though. Now that I’ve made the effort to try lentils in fun new ways I’m really inspired to keep doing it. I’m officially joining the lentil fan club!

The Canadian Recipe Revelations Challenge ends today. We’re entering a total of 4 recipes into the challenge:

• Mashed Lentil + Chickpea Salad (Pin it!)
• Sweet Pumpkin Seed Protein Granola (Pin it!)
• Roasted Garlic Red Lentil Hummus (Pin it!)
• and this one, The Big Southwest Lentil Salad Bowl (Pin it!)

Social media popularity (in this case, how many pins the entry receives) counts for 20% of the judging criteria. We’d love love love it if you could give us a hand by ‘pinning’ our entries from the Lentil Recipe Revelations Pinterest board, using the ‘Pin it!’ links above. Let us know if you pin our entry, we’d love to say thanks!

Update: Thank you for supporting us! Our Mashed Lentil + Chickpea Salad won the grand prize! The Big Southwest Lentil Salad Bowl was a finalist, and our Sweet Pumpkin Seed Protein Granola won for best photography. Thank you so so much!

Now, about The Big Southwest Lentil Salad Bowl! It’s quick, simple and bursting with fresh, nutritious ingredients. The base of this salad bowl is a protein rich blend of seasoned green lentils and black beans and a colourful array of bell peppers, purple onion, and baked sweet potato.

After that it’s all about the toppings (when isn’t it?) I went with shredded butter lettuce, fresh chopped tomato, finely chopped red and green onion, canned corn, sliced avocado, sriracha, lime juice and cilantro. No shortage of toppings here!

If you like you can mix it up and customize this bowl as you please. Here’s some more serving and topping ideas:

Guacamole, salsa, Daiya cheddar style shreds, roasted garlic hummus, your favourite taco sauce, or your favourite hot sauce. Serve this with tortilla chips or get really crazy (by that I mean you’d be crazy not to) and wrap all this heavenly goodness into a delicious loaded vegan burrito.

After taking these pictures I had to whip up some guacamole. I enjoyed a few dollops with the leftovers wrapped into a whole wheat tortilla. Ugghh. SO GOOD. I highly suggest you head on over to my guacamole recipe and make that to go with this. You will not regret it, I promise!

We’re entering this recipe into Canadian Lentils Recipe Revelations Challenge. Each recipe is judged based on taste, appeal, use of lentils, simplicity, and social media popularity. We’d be so grateful if you could help us out by ‘pinning’ this recipe from the Canadian Lentils Recipe Revelations Challenge Pinterest board. Please let us know if you do, we’d love to say thank you!

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins

Quick, simple and bursting with fresh, nutritious ingredients. The base of this salad bowl is a protein rich blend of seasoned green lentils and black beans and a colourful array of bell peppers, purple onion, and baked sweet potato. After that, it's all about the toppings!

Author: Brittany at ilovevegan.com
Recipe type: Lunch and Dinner, Salad, Main Course
Cuisine: Vegan
Serves: 2-4 servings

Ingredients
Lentil Black Bean Sweet Potato Base

• 1 small sweet potato, baked
• 1½ cups cooked green lentils (or ¾ cup dry - refer to cooking instructions)
• 1 tbsp olive oil
• 1 cup chopped bell peppers (I used red, green, and yellow)
• ½ cup red onion, chopped
• 3 cloves garlic, minced
• ¾ cup black beans, drained
• ½ tsp salt
• 1 tsp chili powder

Toppings

• 1-2 cups mild lettuce (iceberg, butter, romaine, spinach), shredded
• 1 chopped tomato, chopped
• ¼ cup green or red onion, finely chopped
• 1 avocado (or guacamole)
• ½ cup fresh or canned corn
• 2 tbsp cilantro
• 1-2 tbsp lime juice
• Optional: salsa, sriracha, taco sauce, vegan sour cream, Daiya shreds

Instructions
Cooking Lentils

1. Approx. ¾ cup dry green lentils = 1½ cups cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 2½ cups of unsalted water to a medium sized saucepan. Bring to a boil and boil for 20-25 minutes (until lentils are tender.)

Baking Sweet Potato

1. You can cook sweet potatoes in the microwave or oven. If using the oven, preheat to 400F. Clean the skin under running water before pricking 5-7 times with a knife or fork. Oven: Place a baking sheet and bake until tender (25-35 minutes for a small potato.) Microwave: Microwave for 5-8 minutes, flipping halfway through.

Making Lentil Black Bean Sweet Potato Base

1. Heat 1 tbsp olive oil over medium high heat. Add the chopped peppers, red onion and garlic. Cook, stirring often until onion is nearly tender.
2. Add the lentils, black beans, sweet potato, chili powder and salt. Stir to combine and cook for 3-5 minutes or until nice and hot.

Assembling The Big Southwest Lentil Salad Bowl

1. Scoop 1+ cups of the lentils/black bean base into a bowl.
2. Top generously with ½ cup or more of shredded lettuce, ¼ of an avocado, ¼ cup fresh chopped tomato, 2 tbsp corn, 2 tbsp green or red onion, and a sprinkle of cilantro and lime juice.

Notes
More serving and topping ideas: Guacamole, salsa, Daiya cheddar style shreds, roasted garlic hummus, your favourite taco sauce, your favourite hot sauce. Serve with tortilla chips or rolled into a whole wheat tortilla for a delicious burrito.

 

[KravenMorehead™]

http://www.ilovevegan.com/raspberry-almond-milk/
Raspberry Almond Milk
February 18, 2015 by Brittany 11 Comments

Last week I decided to make homemade almond milk for the first time. Have you ever done it before?

The process seemed simple enough: 1.) Soak almonds overnight. 2.) Blend soaked almonds with water. 3.) Strain. 4.) Sweeten and flavour as desired. Straightforward, right? So I jumped right in!

Next thing you know I’m fumbling with thousands of layers of cheese cloth and a litre of unstrained almond milk, suddenly having 2 hands just IS NOT ENOUGH, there’s varying degrees of strained almond pulp covering every surface, strainer, and bowl I own, and there are soggy balls of almond-caked cheese cloth littering the counters.

It’s all worth it though, because at least after all that work, and all those almonds, and all the cleaning up I’ve still got left to do, atleast I have 1 delicious cup of fresh, creamy, homemade almond milk.

WAIT. ONE cup!? From a recipe that was supposed to make 1 litre??

Oh right! The other 3 cups have been evenly distributed throughout my entire kitchen.

I learned 2 valuable lessons during my first battle trying to make almond milk. Cheesecloth is the WORST and you should definitely invest in a nut milk bag.

After a recipe disaster like this, I’m usually too put off to make the recipe for a very long time. But, sometimes you find inspiration in unexpected places and THAT is how I ended up making this recipe! This idea was inspired by my favourite moisturiser, Ayushi’s Facial Glow Lotion, which relies on potent natural ingredients like almond and raspberry oil.

I’ve had my share of skin issues over the years and I have tried A LOT of products in an effort to correct them. Tons of heavy creams, light moisturizers, oils (coconut, jojoba, olive, almond), organic and natural creams and lotions, and heavily processed lotions with dozens of ingredients I know nothing about.

I have tried them all, and this organic vegan lotion, made with real, simple ingredients (like sweet almond oil, lavender oil, cocoa butter, geranium oil, rose water, raspberry oil, and aloe vera gel) is the best one I’ve ever tried.

It’s light and quick to absorb but intensely hydrating. It feels great on your skin because it’s moisturizing but not at all greasy. It’s all organic, completely vegan and cruelty-free. Yay!

Every one of Ayushi’s lovely products is completely free of:

• GMO’s
• parabens, petroleum, and formaldehyde
• artificial dyes and synthetic fragrances

After falling in love with the new texture and tone of my skin after using Ayushi’s raspberry almond lotion for 6+ weeks, I wanted to find out more about how these two ingredients can affect our skin:

• Raspberries are rich in antioxidants, vitamins A, C, and E, which slow aging and cell damage. The seeds are high in Omega 3 & 6 fatty acids that help to soothe dry skin.
• Almonds are also rich in antioxidants like vitamin E which will protect your skin from cell damage, like exposure to harmful UV rays. Almonds contain hefty doses of protein and Omega-3 fatty acids.

With such great results applying these ingredients topically, I figured, why not turn them into something delicious and drinkable?

I really wanted to create a sweet, creamy and slightly tart raspberry almond milk to enjoy in smoothies, or along with granola or oatmeal. The bright flavour and pretty pink hue ought to brighten any grey winter morning!

This homemade raspberry almond milk is sweet, a teensy bit tart, and deliciously creamy. You can choose any natural sweetener you like, I chose coconut palm sugar (which was lovely!) but maple syrup, agave, or even dates would all be nice choices too!

This post is sponsored by Ayushi. We love this company for it’s lovely cruelty-free vegan body care products made with high quality organic ingredients and no GMO’s, artificial dyes or fragrances. Use code veganlove2015 to receive 20% off of your 1st order. Thank you for supporting the brands that support I Love Vegan!

Follow Ayushi on Facebook » Twitter » Pinterest » Instagram

Prep time: 20 mins
Total time: 20 mins

This homemade raspberry almond milk is sweet, a teensy bit tart, and deliciously creamy. Enjoy in smoothies, or along with granola or oatmeal -the bright flavour and pretty pink hue ought to brighten any grey winter morning!

Author: Brittany at ilovevegan.com
Recipe type: Drinks
Cuisine: Vegan
Serves: 1 litre

Ingredients

• 1 cup raw almonds, soaked overnight
• 3 cups filtered water
• 1 cup frozen raspberries
• ⅓ cup frozen strawberries (optional)
• ¼ cup coconut palm sugar (or preferred sweetener: maple, agave, dates, etc.)

 

[KravenMorehead™]

http://www.ilovevegan.com/roasted-veggie-quinoa-bowl/
Roasted Veggie Quinoa Bowl
February 4, 2015 by Brittany 28 Comments

I’ve gotta tell you, I am SO done with winter! These Canadian winters are just awful. It’s always so cold, I never want to venture outdoors and it feels like it’s dark ALL THE TIME.

The winter blues have been hitting me hard lately. And when I feel like crap it’s really easy for me to ditch my responsibilities and suddenly lose all of my good habits. Taking care of yourself and staying healthy takes effort! When I start taking the ‘easy’ way out and begin choosing processed convenience foods I only make myself feel worse.

Luckily, my body has gotten really good at letting me know when it’s time to clean up my act. After a few days of eating too much junky, processed food I start to get intense cravings for huge amounts of healthy, nutrient dense foods.

While I’m getting back on track I tend to crave nutritious things like smoothies, salads, and vegan lunch bowls.

I love lunch bowls because you can seriously throw whatever the heck you want in there: leftover brown rice, quinoa, potatoes, and any kind of veggies, cooked or raw. When you’ve got leftovers, lunch bowls are quick, easy and very satisfying. What’s not to love?

Well, unfortunately, if you don’t have leftovers on hand, putting together a lunch bowl can become a very long process. I can get disorganized really quickly so there have been a number of times where a lunch bowl craving has turned into me spending over an hour cooking.

That’s what made me want to make a recipe for a quick, easy, from scratch lunch bowl. This roasted veggie quinoa bowl has 5 tasty components and only requires 30 minutes of your time!

In this hearty roasted bowl we have: 1) Quinoa 2) Chili-lime kale 3) Garlic roasted broccoli 4) Curry roasted sweet potato rounds, and 5) Roasted soy sauce and sriracha chickpeas. All of that, in just 30 minutes.

Roasting is the superstar of this recipe. The chickpeas, broccoli florets, and sweet potato rounds all take the same length of time to cook so we can put everything on the same pan. Every ingredient is perfectly cooked in 20 minutes!

During that time you can simmer a pot of quinoa (15 minutes) and sauté some kale (less than 10 minutes) Easy! Assemble and enjoy.

You can add toppings as you please. I prefer straight lime juice and red pepper flakes for this bowl but you could also go with hummus, avocado, guacamole, or sriracha. Each element is plenty flavourful on it’s own so feel free to go topping-less too!

This recipe makes 2 servings so you get to share or save leftovers for work or school the next day.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

This 30 minute roasted vegan lunch bowl is made up of 5 delicious components: Chili-lime kale, quinoa, garlic roasted broccoli, roasted sriracha chickpeas, and curry roasted sweet potatoes.

Author: Brittany at ilovevegan.com
Recipe type: Lunch and Dinner, Lunch Bowl
Cuisine: Vegan
Serves: 2 bowls

Ingredients
Garlic Roasted Broccoli

• 2 cups broccoli
• 2 tsp olive or canola oil
• 2 cloves garlic, minced
• pinch of salt
• black pepper

Roasted Sriracha & Soy Sauce Chickpeas

• 1.5 cups chickpeas
• 1 tsp olive or canola oil
• 2 tsp sriracha
• 2 tsp soy sauce

Curry Roasted Sweet Potatoes

• 1 small sweet potato
• 1 tsp olive or canola oil
• 1 tsp curry powder
• 1 tsp sriracha
• pinch salt

Quinoa

• ¾ cup quinoa, rinsed
• 1.5 cups vegetable broth

Chili-Lime Kale

• 2 cups (packed) kale, destemmed and chopped
• 1 tsp olive, coconut or canola oil
• juice of ¼ lime
• ½ tsp chili powder
• pinch salt
• pinch pepper

Optional

• lime
• avocado
• hummus
• red pepper flakes
• guacamole

Instructions
Roasting

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
2. Prep your vegetables: chop broccoli into medium sized florets, destem and chop the kale, scrub and slice the sweet potato into ¼” wide rounds.
3. Massage the broccoli florets with oil, garlic, salt and pepper - make sure to work the ingredients into the tops of the florets. Lay them in a row down the center third of a large baking sheet.
4. Using the same bowl you mixed the broccoli in, combine chickpeas, oil, sriracha and soy sauce. Spread them out in a row next to the broccoli.
5. In the same bowl combine the oil, curry powder, salt, and sriracha. Add the sliced sweet potato and toss to coat. Lay the rounds on the remaining third of the baking tray.
6. Bake for 10 minutes. Flip the broccoli and sweet potatoes and redistribute the chickpeas to promote even cooking. Bake for another 8-12 minutes.

Quinoa

1. Rinse and drain the quinoa. Add rinsed quinoa and vegetable broth to a small saucepan and bring to a boil over high heat. Turn the heat down to medium-low, cover and simmer for approx. 15 minutes. Once cooked, fluff with a fork and set aside.

Kale

1. While the quinoa is simmering and the rest of the ingredients are roasting, preheat a large skillet with 1 tsp oil. Add the kale and cook for approx. 5 minutes, or until nearly tender. Add the salt, chili powder, and lime juice. Toss to coat and cook for another 2-3 minutes.

Serving

1. Assemble the bowls: Scoop ½ to 1 cup of quinoa into each bowl, top with ½ of the broccoli, ½ the chickpeas, ½ kale, and ½ sweet potatoes. Feel free to keep everything separated in the bowl or mix it all together.

 

[KravenMorehead™]

http://www.ilovevegan.com/guacamole/
Guacamole
April 24, 2013 by Brittany Leave a Comment

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

A great dip for tortilla chips or crudité, makes a delicious dressing for Taco Salads, and a great addition to vegetable wraps, sandwiches, burritos & burrito bowls, and tacos.

Author: Brittany at I Love Vegan
Recipe type: Dip
Cuisine: Vegan, Mexican
Serves: 1-2 cups

Ingredients

• 4 ripe avocados
• 2 small slightly under ripe tomatoes, seeded, and chopped
• ¼ red or white onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 jalapeno, very finely chopped
• juice of ½ lime
• ½ tsp salt

Instructions

1. Mash avocado.
2. Add chopped tomatoes, onion, jalapeno, cilantro, and lime juice.
3. Add salt, and taste. Add more if desired.
4. Chill, and store in a airtight container. The flavours will improve and intensify after a few hours.

Calories: 1345 Fat: 118g Saturated fat: 17g Unsaturated fat: 94g Trans fat: 0g Carbohydrates: 83g Sugar: 12g Sodium: 1247mg Fiber: 58g Protein: 18g Cholesterol: 0mg

 

[KravenMorehead™]

http://www.ilovevegan.com/chocolate-covered-cranberry-oatmeal/
Chocolate Covered Cranberry Oatmeal
October 23, 2012 by Brittany Leave a Comment

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins

For extreme chocolate lovers! Satisfy your chocolate cravings first thing in the morning with this deep and velvety oatmeal recipe.

Author: Brittany at I Love Vegan
Recipe type: Breakfast, Oatmeal
Cuisine: Vegan
Serves: 1 serving

Ingredients

• ⅓ cup quick oats
• ⅔ cup water or unsweetened soy milk (use any non-dairy milk)
• a small pinch of salt
• 2 tsp cocoa
• 1 tbsp ground flax seed
• 2 tbsp dried cranberries
• 2-3 squares of dark chocolate, roughly chopped
• 2 tsp date syrup or other sweetener
• toppings such as shredded coconut, sliced almonds, and almond butter
• soy or almond milk, for topping (use any non-dairy milk)

Instructions

1. Bring water and salt to a boil over high heat.
2. Turn heat down to medium, and add the oats. Cook until nearly thick, about 3 minutes*.
3. Add date syrup or other sweetener, cocoa, cranberries, and ground flax seed. Stir and cook until thick, about another 30 seconds.
4. Remove from heat, mix in chocolate chunks, transfer to a bowl and serve with toppings and a splash of soy milk.

Notes
*Oatmeal cooking times vary greatly depending on the type of oat you use. These directions are for quick oats (not instant), for large flake or rolled oats, extend the cooking time of the first step to 5-8 minutes or follow the recommended cooking time from the manufacturer.
Serving size: 1 Calories: 1860 Fat: 115g Saturated fat: 63g Unsaturated fat: 41g Trans fat: 0g Carbohydrates: 188g Sugar: 118g Sodium: 687mg Fiber: 30g Protein: 24g Cholesterol: 17mg

 

[Raava]

@KravenMorehead™

I had google search the potato salad last night but didn't do the others. Thank you! It looks so good. I have to add to my shopping list. Are you Vegan?

 

[KravenMorehead™]

@KravenMorehead™

I had google search the potato salad last night but didn't do the others. Thank you! It look so good. I have to add to my shopping list. Are you Vegan?

You're welcome. I'm trying to be

I'm going through my last hurrah and hopefully i'll be done with donuts and such before the year ends. I already don't crave meat, and i stopped liking cheese way back before this, i literally see it as glue now.

To be real black people's bodies aren't meant for the stuff we're raised to eat. Word to Minister Enqi on youtube:

 

[Raava]

You're welcome. I'm trying to be

I'm going through my last hurrah and hopefully i'll be done with donuts and such before the year ends. I already don't crave meat, and i stopped liking cheese way back before this, i literally see it as glue now.

To be real black people's bodies aren't meant for the stuff we're raised to eat. Word to Minister Enqi on youtube:

Lol that's really cool and it takes discipline. I have never been a huge meat eater like I don't have to have it all the time.

I'm just trying to incorporate more meatless things in my diet. I just started eating tempeh because of @Elle Driver

 

[KravenMorehead™]

Lol that's really cool and it takes discipline. I have never been a huge meat eater like I don't have to have it all the time.

I'm just trying to incorporate more meatless things in my diet. I just started eating tempeh because of @Elle Driver

That's what's good.

 

[ellessij]

@Jisselle can u make cheviche or is that a mexican thing?

I actually made some today, and was going to post a pic of it and saw this comment. Irony! lol

 

[Remote]

Making my 4th pernil today.
Gonna be in the oven for 8 hours and the house is gonna smell amazing






...y duespues que le pongan salsa!!
que le pongan salsa!!

 

[jeh]

Nothin like hearing trumpets play early to start your day....."silver streak"

@Raul what are they saying in that song, my Spanish is a lil rusty

 

[Remote]

Nothin like hearing trumpets play early to start your day....."silver streak"

@Raul what are they saying in that song, my Spanish is a lil rusty

They're just rattling off foods they like.



A mi me gusta el chivo con vino
Y el pescao con jugo de limón
Con pimienta y orégano el lechón
Y el arroz con jamón y tocino.
Para ponerle sabor a un buen fieston

Translates roughly to: I like goat with wine. And fish with lemon juice. The roasted pig with peppers and oregano. And rice and ham and bacon bits in it....to put some flavor is a great feast/fiesta.

The song goes on but you get the gist.

 

[jeh]

They're just rattling off foods they like.



A mi me gusta el chivo con vino
Y el pescao con jugo de limón
Con pimienta y orégano el lechón
Y el arroz con jamón y tocino.
Para ponerle sabor a un buen fieston

Translates roughly to: I like goat with wine. And fish with lemon juice. The roasted pig with peppers and oregano. And rice and ham and bacon bits in it....to put some flavor is a great feast/fiesta.

The song goes on but you get the gist.

Thanks breh

 

[Raava]

I had a quinoa and brown rice mix last night I made Thai red curry(ish) something with chicken and potatoes, whole grain naan

I will post the recipe

Massaman Chicken Recipe | Epicurious.com

MASSAMAN CHICKEN
BON APPÉTIT MARCH 2014

UNCLE BOONS, NEW YORK, NY

INGREDIENTS
YIELD: Makes 8 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 2 hours 45 minutes

Preparation
Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.

Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.

Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1 1/2 hours.

Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.

DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.

I substituted Thai red curry paste and I only used chicken breast with the bone and skin.


Mine