Hello Everyone! All the Vegan and Vegetarian recipes were starting the take up the entire side bar of my page. I’m going to put all the delicious Vegan recipes I’ve already posted and link them to this page. To be fair, I’m going to throw in a couple of new Vegan recipes! Vegan Blueberry Crisp and Garbanzo Orzo!
This recipe is very easy and you will love it! I found it on VegWeb.com
- 2 Tbsp Olive Oil
- 1 Medium Onion- Chopped
- 2 Tsp Fresh Rosemary- Minced, or 1 Tsp Dried & Crumbled
- 2 16oz Cans of Garbanzo Beans (Chick-Peas), Drained & Rinsed
- 1 16oz Can Chopped Tomatoes with Juice
- 1 & 1/4 Cups Orzo
- Salt and Pepper to Taste
Prepare the orzo – Bring a large pot of water to a boil and then add orzo and stir. Cook for 5 minutes, or until Orzo is still slightly under cooked. Strain water. While the orzo is cooking, prepare the tomato and onion mixture. Place a large skillet over medium heat until warm, then add olive oil. Once olive oil is warm, not hot! Add rosemary and onion, saute until onion begins to caramelize, it will be translucent and beginning to turn light brown. Add the garbanzo beans to your skillet and cook for 6 minutes, then add the tomatoes with juice, reduce heat and simmer for 12 minutes. Add the partially cooked orzo, cover and simmer on low until orzo is tender. About 6-7 minutes. Keep an eye on this and add water or vegetable broth if the mixture begins to stick or starts to look dry. When orzo is tender, salt and pepper to taste. Enjoy!
Vegan blueberry crisp
- 2 Cups Quick Oats
- 1 Cup Brown Sugar
- 1 Cup Flour
- 3/4 Cup Earth Balance or other Vegan Butter Substitute- Melted
- 1 Tbsp Flour
- 1/2 Cup Raw Sugar
- 3/4 Cup Water
- 2 Tbsp Lemon Juice
- 2 Cups Fresh Blueberries
- 1/8 Tbsp Salt
Preheat oven to 350 degrees F. In a Medium-Large mixing bowl add oats, brown sugar, and flour and stir well. Add butter substitute and mix together well. Keep 3/4 Cup of mixture to the side. Press the rest into the bottom of an 8 inch square dish. In a medium sauce pan, combine blueberries, water, lemon juice, 1Tbsp flour, raw sugar and salt, stir well. Simmer over low-medium to medium heat for 5 minutes. Pour the blueberry mixture into the baking dish and crumble the 3/4 Cup oat mixture over the top. Cook for 30 – 35 minutes at 350 degrees F. Enjoy!