C'est Tout Vert

C'est Tout Vert //
For vegetarian or vegan food lovers. Recipes, tips and inspiration. Clic on the photos for recipe. Enjoy.

Disclaimer: Neither the photos or recipes posted in this blog belong to me. Recipes are linked to their source and/or owner. //
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peta2 Tumblr: Recipe of the Week: Vegan Chicken Fajita Tacos!

When I heard that this week’s Recipe of the Week theme is tacos, naturally I was ecstatic! As far as I’m concerned, tacos are a girl’s best friend, not to mention that they’re the easiest, most versatile dish ever. Every now and then, I like to spice things up and stray a bit from traditional…

7 ♥

yummyrawfood:

Raw Pizza with Buckwheat Crust
Buckwheat Crust

1 cup buckwheat, sprouted

1/4 cup olive oil

1/2 cup walnuts, soaked 6 hours, drained

3 carrots, diced very fine

1 teaspoon Italian spices

1. Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times). Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed. This will take 1-2 days.
2. Place buckwheat and olive oil in the food process and pulse until a mash is achieved.
3. Add walnuts and pulse until well blended.
4. Add carrots and italian spices, blend well.
5. Form into 6, 4-inch squares on a non-stick dehydrator sheet. Dehydrate at 140 for 45 minutes. Turn down heat to 115 and dehydrate until the tops are dry. Remove from non-stick sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.
Marinated Mushrooms and Onions

1 cup mushrooms, sliced

1 cup onions, sliced thin

1/4 cup olive oil

1/4 cup Nama Shoyu

2 tablespoons maple syrup

1. Toss together mushroons and onions. Place in glass container.
2. Whisk together, olive oil, Nama Shoyu and maple syrup.
3. Pour over mushroom, onion mix. Stir to coat. Place in refrigerator for at least 4 hours to marinate.
4. Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.
Marinara Sauce

1 clove garlic

1 cup sun-dried tomatoes, softened

1/4 cup olive oil

1/2 lemon, juice from

1/4 cup raisins, soaked

1/2 cup soaking water from raisins

1 teaspoon italian spices

1. With food processor running, drop garlic in and chop fine.
2. Add remaining ingredients. Process until smooth.
Spinach Walnut Pesto

2 cloves garlic

3 cups spinach

1/3 cup olive oil

1/2 cup walnuts, soaked, drained and dried

1/2 lemon, juice from

1. With food processor running, drop in garlic.
2. Add remaining ingredients and process until a paste is formed.
Cashew Cheese:
3/4 cups cashews, soaked overnight, drained
1 teaspoon lemon juice
pinch Himalayan Salt and pepper
1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.
Assembly
Place crust on plate. Spread a layer of the marinara sauce, then a layer of the spinach walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.
Serves 6-8 A little goes a long way!

105 ♥

Pressed Portabella Sandwich with Roasted Peppers and Red Onion

3 ♥

Unbelievable Chocolate Pudding Made with…

6 ♥

2 ♥

14 ♥

3 ♥

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7 ♥

fuckyeavegans:

Barley Mushroom Risotto Recipe
Ingredients
5 cups vegetable broth
1 tablespoon vegan margarine
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley
5 cups vegetable broth1 tablespoon vegan margarine1 onion, chopped1 cup pearl barley3/4 teaspoon dried thyme1 bay leaf1 tablespoon olive oil1 pound mushrooms, sliced2 garlic, chopped2 tablespoons chopped fresh parsley
Directions
Bring vegetable broth to a boil in a saucepan. Melt margarine in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

22 ♥

fuckyeavegans:

Vegan Chocolate Cheesecake

19 ♥

menospesadillas:

jonathanbecker:

stuffed red pepper! frig yah!
there are a couple ways to do this. i used to sometimes make these on the stovetop the same way i would make stuffed vine leaves. you would assemble the filling, stuff the peppers (with the insides and seeds removed) and then place it closed top in a pot full of water/stock to cook. if you do it on the stovetop with stock then you could leave the rice uncooked if you desire and let the stock cook the rice (if the level is high enough). if you cook on the stovetop with the stock you could even fill a large pot and also stuff other vegetables (onions, leaves, etc) at the same time.
this way you cook the rice beforehand and just stand them in the oven / covered / until the flesh of the pepper is soft enough to cook, you can then remove the top and continue cooking a bit of the moisture out and also start dabbling in the daiya.
for an easy mixture cook some onions, diced tomatoes, and etc (i threw in zucchini) to soften and add some h & s (paprika, oregano, etc) and also try soaking up some lemon juice and balsamic in there while you’re at it. mix this with the rice and stuff your peppers and toss it in the oven until tender! use your discretion.
-jb

Jon is a food magician.

9 ♥

Crispy Vegetable Tenders and Collard Greens

30 ♥

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