Tomato & Roasted Mediterranean Veggie Risotto Vegan Pasta

A delicious vegan pasta dish made with risotto-style pasta and roasted Mediterranean vegetables that are full of flavor.

Ingredients:

• 1 cup arborio rice
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss cherry tomatoes, bell peppers, eggplant, zucchini, onion, and garlic with olive oil until evenly coated

Spread vegetables in a single layer on a baking sheet lined with parchment paper

Roast vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through

While vegetables are roasting, heat vegetable broth in a saucepan over medium heat

Keep warm

In a separate large skillet, heat 1 tablespoon of olive oil over medium heat

Add arborio rice and cook, stirring constantly, for 2-3 minutes until lightly toasted

Stir in tomato paste, dried oregano, dried basil, salt, and pepper, cooking for an additional minute

Begin adding warm vegetable broth to the skillet, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the broth before adding more

Continue this process until all the broth has been absorbed and the rice is creamy and tender, about 20-25 minutes

Fold in the roasted Mediterranean vegetables and cook for an additional 2-3 minutes until heated through

Adjust seasoning if necessary

Serve the risotto vegan pasta hot, garnished with fresh basil leaves

Enjoy

Vegan Pecan Cinnamon Pumpkin Spice Doughnuts

These vegan pumpkin spice doughnuts with pecans and cinnamon are a great treat for any event. They taste great and are moist, so theyre great to eat with coffee or tea. When you mix pumpkin, cinnamon, and pecans, you get a delicious fall flavor that everyone will love.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• For coating: 1/4 cup granulated sugar 1 tsp ground cinnamon

Instructions:

Preheat the oven to 350F 175C

Grease a doughnut pan with oil or cooking spray

In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves

Add pumpkin puree, almond milk, melted coconut oil, and vanilla extract to the dry ingredients

Stir until well combined

Fold in chopped pecans

Transfer the batter into a piping bag or a zip-lock bag with one corner cut off

Pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full

Bake in the preheated oven for 12-15 minutes, or until the doughnuts are firm to the touch and a toothpick inserted into the center comes out clean

While the doughnuts are still warm, carefully remove them from the pan and toss them in the cinnamon-sugar mixture until coated

Let the doughnuts cool on a wire rack before serving

Best Brownies Recipe

Indulge in the rich, chocolatey goodness of these classic brownies. Perfect for satisfying your sweet tooth cravings

Ingredients:

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

Bring the oven up to 350 degrees F 175 degrees C

A 9x13-inch baking pan should be greased and floured

Melt 1 cup of butter in a large saucepan

Take it off the heat and add the sugar, eggs, and 1 teaspoon of vanilla extract

Add half a cup of flour, salt, baking powder, and 1/3 cup of cocoa and beat well

Place batter in pan that has been prepared

Put it in an oven that is already hot for 25 to 30 minutes

Do not cook too long

Perfect Pasta Primavera

Pasta Primavera is a colorful and tasty dish that shows off how fresh spring vegetables are. This recipe calls for pasta, a mix of colorful vegetables, garlic, and Parmesan cheese. The result is a filling meal that tastes great and is good for you.

Ingredients:

• 8 oz pasta of your choice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 cup sliced bell peppers
• 1 cup sliced mushrooms
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in the onion and garlic, and cook until the onion is clear and the garlic smells good

Put broccoli, mushrooms, and bell peppers in the pan

Cook the vegetables until theyre soft but still have some crunch

You can now add the cooked pasta and cherry tomatoes

Allow the flavors to blend for another two to three minutes

Add pepper and salt to taste

Add the Parmesan cheese to the pasta and gently toss it all together

Add fresh basil leaves on top and serve hot

Have fun with your tasty Pasta Primavera

Quinoa Protein Power Bars

These Quinoa Protein Power Bars are full of good things for you and would be great for a quick breakfast or a snack after a workout. They taste great, are vegan, and dont contain gluten.

Ingredients:

• 1 cup cooked quinoa
• 1 cup rolled oats
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1/4 cup vegan protein powder
• 1/4 cup chopped nuts such as almonds or walnuts
• 1/4 cup dried cranberries
• 1/4 cup dark chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C

In a large bowl, mix together cooked quinoa, rolled oats, almond butter, maple syrup, vegan protein powder, chopped nuts, dried cranberries, dark chocolate chips, vanilla extract, cinnamon, and salt until well combined

Press the mixture into a lined baking dish, ensuring its evenly spread and compressed

Bake for 20-25 minutes until the edges are golden brown

Allow the bars to cool completely before slicing into desired portions

Store in an airtight container for up to a week, or freeze for longer storage

Vegan Pumpkin Chocolate Chip Cookies - Clean-ish Living Katie

Indulge in the delightful flavors of fall with these vegan pumpkin chocolate chip cookies. Made with wholesome ingredients and dairy-free chocolate chips, theyre the perfect treat for clean-ish living.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups oat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract

Mix well

Add the oat flour, baking soda, cinnamon, nutmeg, and salt to the wet ingredients

Mix until a cookie dough forms

Fold in the dairy-free chocolate chips

Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet

Gently flatten the cookies with the back of a fork or your fingers

Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious vegan pumpkin chocolate chip cookies

Slow Cooker Corn & Potato Chowder

This slow cooker corn and potato chowder is the epitome of comfort food. Its creamy, hearty, and packed with the flavors of fall. Perfect for warming up on chilly evenings

Ingredients:

• 6 cups corn kernels fresh or frozen
• 4 cups diced potatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

Put corn, potatoes, onion, garlic, vegetable broth, milk, heavy cream, dried thyme, salt, and pepper in a slow cooker

Mix the ingredients together well by stirring them

For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat

Once its done, check the seasoning and make any necessary changes

Serve hot with fresh parsley chopped on top