HookedOnPlants

When getting hooked is a good thing

julia

Simple Creamy Tomato Pasta with Chick’n | Vegan + Oil-Free

By

A week night dinner saviour!

This pasta is super delish, and takes no time.

The creaminess? Hello cashews.

The simple-ness? Hello blender.

Pretend you’re a top chef for a minute with out actually having the credentials.

The biggest bonus of it all? The creaminess and decadent mouth feel we all crave… doesn’t have to come from the cow!

As for the vegan chick’n; it can be taken out completely, or replaced with any other kind of vegan meat you like. I’m thinking cauliflower ground round would be delish in here from Big Mountain Foods, or Gusta sausages, or Very Good Butcher’s bangers, or Field Roast sausages, or a little more indulgent Gardein or Yves ground round. Make this multiple times, and switch it up every time!

Why not add a side of steak? Cauliflower steak that is… Just douse a thick slice of cauliflower in your fave sauce (used Naked Coconut Teriyaki for this one), and sear them on the BBQ for 4-5 minutes a side!

Don’t forget to whip up some ridiculously easy vegan parm.

Simple Creamy Tomato Pasta with Chick'n | Vegan + Oil-free
Print

Simple Creamy Tomato Pasta with Chick’n | Vegan + Oil-free

Recipe by JulesCourse: DinnerDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • Creamy Tomato Sauce:

  • 1/2 cup cashews (soaked over night or a couple hours for the most creaminess)

  • 1 tbsp onion powder

  • 2 tsp oregano

  • 1 tsp basil (or 2 sprigs fresh basil

  • 1/4 cup nutritional yeast

  • 1/4 tsp salt

  • 1/2 tsp white pepper (optional)

  • 1 cup diced canned tomatoes

  • Pasta Fixin’s:

  • 1 medium sweet onion, diced

  • 2 cloves garlic, minced

  • 4-5 mushrooms of choice, sliced

  • 1 red pepper, diced

  • Meatiness: pre-cooked brown lentils or vegan chicken or ground round (Sweet Earth seitan strips, Very Good Butchers bangers, Gusta sausage, Field Roast weiners, Gardein chicken, Yves Veggie Cuisine Ground, Big Mountain Foods Ground

  • 2 handfuls kale or spinach, chopped

  • 300g whole grain pasta of choice (choose one with a couple of ingredients only… like brown rice or quinoa or chickpeas and water)

Directions

  • Turn pan to medium heat, add onions and let brown. Add a splash of water to de-glaze the pan. Then add in the pepper, mushrooms and garlic. Let sauté 5 minutes (add a bit of water if it sticks)
  • Boil water for your pasta
  • Add the ‘meat’ of choice to the pan. Let brown and heat up for 5-10 minutes while stirring periodically
  • Cook pasta according to directions
  • Meanwhile, make the creamy tomato sauce: Add all pasta sauce ingredients to the blender and whizzzz until smooth
  • Add the sauce to the veggie and ‘meat’ pan, stir to combine
  • Strain your pasta, then add that to the loaded pan too. Give it a good stir
  • Blend up some 3 minute cashew parmesan, then serve up your dish with some basil leaves, parm, and maybe even some garlic bread (toast with vegan butter and garlic powder = easiest garlic bread ever).

Basic Vegan Peach Crisp | 10 Ingredients

By

A basic vegan peach crisp as basic as your 2nd grade art class!

There’s nothing like a dessert with gourmet feels that you can whip up and devour in an hour.

Make the most of the end of the juicy peach season, and load up on those juicy peaches at the next Farmer’s Market.

Eat it for dessert. Eat it for breakfast. Because YOLO;)

No dairy butta’ needed for this beauty.

Top it off with coconut whipped cream or banana ice cream, and enjoy!

Basic Vegan Peach Crisp | 10 Ingredients
Pin
Print

Basic Vegan Peach Crisp | 10 Ingredients

Recipe by JuliaCourse: dessertDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • Peach Filling:



  • 2 -3 cups peaches, chopped

  • juice of 1/2 a lemon

  • 1 tbsp cornstarch

  • 2 tbsp cane sugar

  • Topping:

  • 1/2 cup flour

  • 1 1/2 cup oats

  • 1/2 cup cane sugar

  • 1/4 cup vegan butter

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

Directions

  • Pre-heat oven to 350F
  • In a pie plate, mix together your filling ingredients
  • Then, mix together the topping ingredients (I used the Kitchen Aid mixer)
  • Pour the topping over the peach filling and press down until it’s evenly distributed.
  • Bake for 35-40 minutes (until the top is slightly golden.
  • Serve with your fave vegan ice cream! Or this coco whip

If you make these, be sure to tag @hookedonplants on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

The Dessert Queen’s Basic Veganized Peach Galette | Mom’s Specialty

By

My Mom is the dessert queen. Always has been and always will be. The only difference over the last few years is that the desserts she’s always made…the ones that have earned her the title…are now veganized. I’m talking about the dense chocolate flourless Sachertorte Cake (best birthday cake), her amazing fruit crisps, her Tarte Tatin (insanely delicious), and now this, the Peach Galette (the best way to put these seasonal peaches to use).

Thanks to Mom for veganizing old faves.

She’s been plant-based now for about 3 years. Ever since reading The China Study, and Eat to Live, she was hooked on the disease prevention, energy boosting and longevity aspects of veganism. Then she watched all the documentaries around…. Cowspiracy and Forks Over Knives, and dove into Dr. Gregor’s Nutrition Facts.org… Her main reason is the desire to live a long, healthy life as the athlete and energizer bunny she is, so we can continue to bike, ski, and now kite board (we’re both learning!) together. I’m so grateful that she and my step Dad are on the plant train.

Ok, moving on with this dessert.

First of all, I want you to know that you can easily veganize any of your fave baking.

Like this:

Grab yourself some juicy peaches and enjoy this Galette from the dessert queen herself;)

The Dessert Queen’s Basic Veganized Peach Galette | Mom’s Specialty
Pin
Print

The Dessert Queen’s Basic Veganized Peach Galette | Mom’s Specialty

Recipe by Jules
Servingsservings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • Pastry:

  • 2 cups of whole wheat or white flour

  • 1 tablespoon of cane sugar

  • ½ pound ‘butter’ (use Earth Balance or Culcherd squares for baking)

  • 1/3 cup of cold water

  • Filling:

  • 5-7 peaches (or gala apples)

  • 1/4 cup coconut or cane sugar

  • 1 tbsp cinnamon

Directions

  • Make pastry: Mix the flour and sugar in your food processor with the paddle attachment. Turn off food processor and quickly cut in pieces of cold butter (1/2 tablespoon chunks). Then, turn the food processor back on and mix until butter breaks up into pea sized pieces. Add cold water and mix until it forms a ball. Flatten the dough into a disk shape, wrap with saran wrap (re-usable saran wrap if you have it!) and chill pastry overnight or at least for a few hours.
  • Cut the peaches or apples in wedges. If using apples place wedges in a big bowl and toss with sugar  (approx. 1/4 cup) and cinnamon. For the peaches, lay them down on the pastry, then sprinkle the sugar and cinnamon on them.
  • Preheat oven to 400 F
  • Roll out the pastry on floured surface into a large circle 16-18 inches across. Fold in half and then in quarters so you can move it to a parchment-lined baking sheet. Unfold so the pastry drapes over the baking sheet.
  • Place fruit in spiralled circles on the pastry leaving 4-5 inches of the pastry sticking out beyond the fruit so that you can fold the pastry over the fruit after you have laid all of the fruit down (there should be 2-3 layers of fruit).
  • Before placing in the oven, brush the pastry with water and sprinkle with sugar for a crispy and nicely browned crust.
  • Bake at 400F for 30 – 40 minutes. Take a look and rotate at 30 minutes and bake 5 -10 minutes longer if needed.
  • Serve warm with your favourite vanilla non-dairy ice cream or coconut whipped cream!

Notes

  • Prep time doesn’t include the chill time for the pastry (2 hours or overnight)

If you make these, be sure to tag @hookedonplants on instagram)!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program.

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

The Happiness Burger | Smokey Tempeh Beet Rice Patties

By

There’s a million different ways to eat a burger without the beef. But, this Happiness Burger is a special one.

Have you heard of the Delivering Happiness Project?

Hundreds of low-income family homes across the lower mainland and throughout Vancouver are being graced by free vegan burger patties all summer long because of this awesome project. How cool is that!?

Vanessa at Feed Me Fit created this recipe, and Juno is the man behind the Delivering Happiness Project mission.

Juno says; “More than half a million people in B.C. live in poverty. It’s sad to know that low-income families face impossible choices: buying food, heating the house, filling a prescription or paying the rent…”By providing healthy alternative food to families for three months we will not only give them a well-balanced plant-based diet but also the chance to save money on food costs…”

So, here’s a thank you to Feed me Fit and Delivering Happiness! What a way to make a difference in the people’s lives that need an extra boost.

Everyone is loving this patty recipe, so I had to grab it off Vanessa and share it with you!

Happiness Burgers | Smokey Tempeh Rice Patties
Print

Happiness Burgers | Smokey Tempeh Rice Patties

Recipe by juliaCourse: Lunch, DinnerDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 1/2-3/4 cups quick oats (add more if the mixture seems too wet at the end)

  • 12 oz tempeh (about 320 grams or about 1.5 packages)

  • 2 cups short grain rice, pre-cooked

  • 3 cups (or 10 oz) sliced mushrooms

  • 1 cup grated beets

  • 3 cups onions, sliced (will caramelize down to 1.5 cups)

  • 1/4 cup vegan bbq sauce

  • 2 tbsp nutritional yeast

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp liquid smoke, or smoked paprika

  • 1 tsp salt

  • 1 tsp pepper

Directions

  • Sauté onions and mushrooms until caramelized: Heat a pan to medium, add onions and mushrooms. Let sauté for a couple minutes, then turn the heat down to low. Let sauté for 15 minutes, adding a little bit of water when needed if it’s sticking. This should make about 2 cups of mushrooms and onions.
  • Add the onions and mushrooms to the food processor with all the other ingredients and pulse until evenly combined, but not quite smooth! Make sure there are still a few chunks (you could even leave 1/2 of the rice out, and hand mix it into the mixture after).

  • Once mixed, put the mixture in the fridge for 1 hour. Then take out to mould into burger patties.
  • BBQ, bake or pan-fry! About 5 minutes per side…Vanessa says: ‘We’ve tried baking them, and pan-frying them and I like the pan-fried option better myself, but many people disagree and like the baked version, so I suggest trying both!’

Notes

  • Prep time doesn’t include the pre-cooking time for the rice, and the hour of fridge time for the mixture!

If you make these, be sure to tag @hookedonplants @feedmefit & @deliveringhappiness on instagram)!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program.

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Refreshing No-Bake Blueberry Bliss Bars | Raw Vegan

By

A summer dessert to cool you off, and keep your house cool too. These Coconut Blueberry Bliss Bars are perfect for a hot summer day.

With just a few ingredients, and a couple hours of freezer time later, you’ll have a melt-in-your-mouth treat to drooooool over.

It’s berry season, so hit up your farmer’s market, or order some from a local farm. Go organic and as local as possible for the juiciest berries around.

No-Bake Blueberry Bliss Bars | Raw Vegan
Print

No-Bake Blueberry Bliss Bars | Raw Vegan

Recipe by JulesCourse: dessertDifficulty: Easy
Servings

12

servings
Prep time

10

minutes

Ingredients

  • Crust:

  • 1 cup rolled oats

  • 1 1/2 cups medjool dates (18 dates)

  • 1 tsp cinnamon


  • pinch of sea salt

  • Filling:

  • 1 can coconut cream (just the solid stuff, about 1/3 cup)

  • 1 ripe banana

  • 1 cup blueberries

  • 1 tsp vanilla

  • 1/4 cup maple syrup

  • 1 tbsp lemon juice

Directions

  • Line an 8×8 pan with parchment paper.
  • Blend all crust ingredients together in food processor until evenly blended.
  • Press the crust down evenly into the pan. Place in the freezer while you make the filling.
  • Put 1/4 cup of the blueberries aside, and blend all the filling ingredients together in the food processor until smooth. At the end, hand mix in the whole berries.
  • Pour the filling over the crust, then place in the freezer for about 2 hours.
  • Slice and enjoy!

Notes

  • Prep time doesn’t include freezer time of 2 hours
  • To make an even creamier version, replace the banana with another 1/3-1/2 cup of coconut cream from another can!

Want a plant-based kickstart?

Try out this vegan handbook and mini challenge: #PlantsForAWeek