Vegan Cuts-Fall Harvest

8/13/2019 Vegan Cuts-Fall Harvest

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2/22

Jill & John
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4/22

COUPON ON PAGE 20!

Loaded Caramel Apples, you ask? Why, yes!These beauties are covered in a pumpkin spice

caramel with mini-chocolate chips, pecans,and most importantly, pieces of Uptons SeitanBacon!

Makes: 4 - Prep Time: 15 min - Cook Time: 10-15 min Ingredients:3 Slices of Uptons Naturals Seitan Bacon2 tsp. Coconut Oil1/3 C. Pecans, Chopped1/3 C. Mini Vegan Chocolate Chips C. Organic Cane Sugar6 T. Coconut Milk2 T. Pumpkin Puree tsp. Pumpkin Spice4 Small Apples, Chilled in the Refrigerator4 Pointed Wood Skewers or Lollipop Sticks

Wax Paper
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5/22

This simple and delicious Thai Curry, one of manyrecipes featured in Fake Meats Meal Packs, makes fora great weekday dinner. By subscribing to the mealpack, youll have all the staples you need to throw ittogether in no time! Serves: 4-6 - Prep Time: 15 min - Cook Time: 20 min Ingredients:2 T. Olive Oil1 C. Yellow Onion, Sliced into Thin Strips1 C. Shiitake Mushrooms, Sliced into Thin Strips1/2 of a 14 oz. can Full-Fat Coconut Milk (shake canbefore opening)2 C. Water2 Edward and Sons Yellow Curry Cubes2 C. Butler Soy Curls1 C. Green Bell Pepper, Sliced into Thin Strips1 Medium Russet Potato, Peeled and Julienne Cut1 C. Snow PeasFresh Lime Juice

Directions:1. In a large, high-sided, non-stick skillet, heat oilover medium-high heat. Add the onion and mush-

rooms and saut until the onion begins to turn clearand the mushrooms begin to soften (3-5 minutes).2. Stir in the coconut milk, water, and curry cubes,and bring to a boil. Stir until the curry cubes aredissolved (2-3 minutes).3. Stir in the dry soy curls, green pepper, potato, andsnow peas. Continue to simmer until soy curls andpotatoes are tender (8-10 minutes).4. Serve and squeeze fresh lime juice over each serv-ing. This curry goes well with noodles or rice.

COUPON ON PAGE 20!
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6/22
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7/22


8/22

COUPON ON PAGE 20!
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9/22

Roasted hazelnuts are superb with the creamy squashsauce in this recipe. Throw in some peppery arugulaand one ingredient TOLERANT pasta for a dish bor-

dering on a ne-dining experience. Serves: 4 - Prep Time: 10 min - Cook Time: 50 min

Ingredients:1 lb. Butternut Squash, Peeled & Cubed1 C. Unsweetened Non-Dairy Milk1 T. Tamari1 tsp. Garlic Powder1 tsp. Onion Powder tsp. White Pepper

Dash of Ground Nutmeg8 oz. (of 12 oz. Pkg) TOLERANT Organic Red Len-til Mini-Fettuccini1 C. Firmly Packed Arugula, Chopped into smallpieces if the leaves are larger C. Roasted Hazelnuts, Chopped

Directions:1. Preheat your oven to 400F. Get out a baking sheetand line it with parchment paper or a silicone mat.2. Spread the cubed butternut squash over thebaking sheet and roast for 25-30 minutes, or untilthe squash is fork tender.3. Once the squash is done, place it in a blender

with the non-dairy milk, tamari, garlic powder, onionpowder, white pepper, and nutmeg. Blend until verysmooth.4. Next, ll a large pot with water to boil the pasta.Follow the instructions on the package to cook thenoodles.5. Once the noodles are cooked, drain the hot water

and rinse them with cold water. Drain again.6. Place the pot back on the stove over low-mediumheat. Pour the butternut squash sauce over thenoodles and stir until evenly combined.7. Fold the arugula into the pasta and cook until

wilted. Taste and add salt and pepper if you feel theneed.8. When the pasta is hot, divvy it up between fourbowls and garnish with the chopped roastedhazelnuts. Serve warm.

COUPONON PAGE 20!
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10/22
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11/22

This aint your average pazookie! Here we have adelicious and aromatic, gluten-free dessert thattastes as good as it smells. Serves: 4 - Prep Time: 10 min - Cook Time: 13 min

Ingredients:2/3 C. EatPastry Gluten-Free SnickerdoodleCookie Dough1 Small Pear, Sliced thinly lengthwiseCinnamon for Sprinkling1-2 Scoops Vegan Vanilla Ice CreamOptional: Maple Syrup or Agave for Drizzling

Directions:1. Preheat oven to 350F. Spread the cookie doughout into a 9 pie pan. It does not need to coverthe whole bottom surface, as it will spread whenbaked.2. Bake for 5 minutes, take out of the oven andarrange the pear slices on top of the cookie in acircular fashion. Sprinkle with cinnamon.3. Bake for an additional 8-10 minutes, or until theedges of the cookie start to brown.4. Top with a hefty scoop of vanilla ice cream and alight drizzle of maple syrup. Serve.

COUPON ON PAGE 20!
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12/22

Make this refreshing, massaged kale salad with sweetcitrus vinaigrette and serve as a side or an impressiveand colorful main course.

Serves: 4 (as a side) | Prep Time: 15 min | Cook Time: 20min

Ingredients:1 lb. Sweet Potatoes, Chopped C. Fresh Orange Juice2 T. Olive Oil1 T. Agave Nectar1 T. Apple Cider Vinegar tsp. Dijon Mustard1/8 tsp. Ground GingerPinch Ground CinnamonPinch Salt1 Bunch Kale (I used a mix of Red & Green Curly Kale)3 T. Dried Cranberries3 T. EatSeed: Six Seed Super Blend

Directions:1. Preheat your oven to 350F. Spread the choppedsweet potato over a baking sheet lined with parchmentpaper or a silicone mat. Bake for 20 minutes, and thenremove from the oven.2. In a small bowl, whisk together the orange juice, oliveoil, agave nectar, apple cider vinegar, Dijon mustard,ginger, cinnamon, and salt.3. Rinse the kale thoroughly, then tear it from the stemsinto bite-sized pieces. Place the pieces in a large bowland pour the vinaigrette over them.4. Massage the kale with dressing until it has reducedin size by half and is softer. Massaging the leaves justmeans squeezing and tossing at the same time.5. Mix the sweet potatoes, cranberries, and seed blendinto the salad and transfer to a serving bowl.6. There will be excess vinaigrette in the bottom of themixing bowl. Pour it into a spouted vessel and keep onthe side if youd like to add more to your salad while

eating.

COUPON ON PAGE 20!
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13/22

This wholesome breakfast loaf has subtle avors ofpumpkin and chai spice. Recipe created by SuzannePoldon of Hello Veggy.

Serves: 10 | Prep Time: 10 min | Cook Time: 30 min

Ingredients:1 Flax Egg (1 T. ground ax seed + 3 T. warm water) C. Unsweetened Non-Dairy Milk2 Chai Tea Bags1 C. Spelt Flour C. Quinoa Flour C. Oat Flour2 tsp. Baking Soda tsp. Baking Powder2 tsp. Chai Spice (Or

Pumpkin Spice) C. Pumpkin Puree C. Organic Cane Sugar1 T. Coconut Oil C. Pepitas

Directions:1. Preheat oven to 375F. Line an 8 loaf pan withparchment paper and set aside.2. In a small bowl, make the ax egg. Set aside.3. Place the non-dairy milk and chai tea bags in asmall saucepot. Bring to a simmer for 5 minutesuntil tea is steeped.4. While the tea is steeping, mix together the ours,baking soda, baking powder, and chai spice in alarge bowl.5. Add the coconut oil, pumpkin, ax egg, and canesugar to the tea-steeped milk pot. Whiskuntil smooth then add to the dry mixture and stiruntil just combined.6. Scoop into loaf pan and top with pepitas. Press inslightly so they stick during baking.7. Bake for 30-35 minutes, or until a toothpick insert-ed in the middle comes out clean.
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14/22

Hold a vegan bake sale at your childrens school. Design a brochure for a vegan campus campaign. Volunteer at your local animal shelter. Rescue a cat, dog, ferret, guinea pig, or rabbit. Offer your professional services pro bono to an animal rights nonprofit organization. Hand out leaflets on vegan diets at local events or on college campuses. Write letters to the editor about animal issues. Start a blog to share your vegan recipes with your friends and family.
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15/22


16/22

Need an appetizer for a holiday get-together?Serve these Lentil Quinoa Balls on a platteralongside your gravy, in a small slow cooker fora warm, savory treat. A dish that my mom servedour family when I was a child inspired this recipe. Makes: 15 Balls - Prep Time: 20 min - Cook Time:45 min

Ingredients: C. Dried Red Lentils

C. Quinoa2 C. Vegetable Broth, Divided C. Water C. Textured Vegetable Protein (TVP) C. Gluten-Free Instant Oats1/3 C. Yellow Onion, Minced1 T. Tomato Paste1 tsp. Dried Italian Seasoning tsp. Fennel SeedsBlack Pepper4 oz. Baby Bella Mushrooms, Minced3 T. Yellow Onion, Minced1 Clove of Garlic, Minced C. + 2 C. Unsweetened Non-Dairy Milk C. Nutritional Yeast2 T. Organic Corn StarchSalt & Black Pepper to Taste

Directions:1. Get a small pot and a medium-sized saut panready on the stove, each with 1 C. of vegetablebroth in it. Add the lentils to the small pot. Addthe quinoa to the saut pan, along with the C.of water.2. Adjust the heat to medium and cover both ves-sels with lids. Cook the lentils for 15-20 minutes(making sure the pot doesnt boil over) and thequinoa for 20-22 minutes. When the quinoa isdone, uncover it and uff with a spoon.

3. Do not drain the lentils, they should have soakedup almost all of the liquid.4. Preheat your oven to 350F and get out a largebaking sheet. Line it with parchment paper or asilicone mat.5. In a large bowl, stir together the lentils, quinoa,TVP, instant oats, onion, tomato paste, Italian sea-soning, fennel seeds, and a pinch of black pepper,until thoroughly mixed.6. Let the mixture sit for 5 minutes so that the TVPand oats can soak up some of the liquid.7. Using clean, wet hands, form 3 T.-sized balls bypressing and rolling them between your palms.Place each one on the baking sheet and bake for25 minutes.8. Carefully turn each lentil quinoa ball over andbake for an additional 10 minutes.9. While the balls are baking, get a large saucepanhot over medium-heat. Add the mushrooms, on-ion, garlic, and C. of non-dairy milk to the pan.10. Bring to a simmer and cook until the onionsare clear. Add nutritional yeast and cornstarch tothe pan, dissolving both completely.11. Add the remaining 2 C. of non-dairy milk.Bring to a boil and cook until the mixture hasthickened to a gravy consistency. Season with saltand pepper and serve with the lentil quinoa balls.


17/22

Enjoy this hearty vegan chili lled with satisfyinglegumes and vegetables. Slow cooking has neverbeen easier!

Serves: 4-6 - Prep Time: 15 min - Cook Time: 6-8 hrs

Ingredients:1 C. White Onion, Diced1-15 oz. Can of Black Beans1-15 oz. Can of Pinto Beans1-15 oz. Can of White Northern Beans1-15 oz. Can of Diced Tomatoes (Or 1 C. DicedTomatoes)2/3 C. Bell Pepper, Diced (I used a mixture of greenand red)2/3 C. Corn Kernels (I used organic frozen corn)1 C. Vegetable Broth2 T. Tomato Paste tsp. Sea SaltDash of Black PepperPinch of Cayenne PepperOptional: tsp. Liquid Smoke

Directions:1. Place all ingredients into a 4-6 Qt. crock pot/slowcooker, and stir together until evenly combined.2. Set heat on slow cooker to low if youll be gone for8 hours or more. For a shorter cook time (4-6 hours),set to medium or high heat.3. Serve warm with your favorite cornbread recipe!


18/22
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19/22

Serves: 4 - Prep Time: 5 min - Cook Time: 30 min

Ingredients:1 lb. Carrots, Washed Very Well with LeavesTrimmed2 tsp. Olive Oil5 Cloves Garlic, Peeled and SlicedSalt & Pepper

Directions:1. Preheat your oven to 400F and get a large bak-ing dish out.2. Lay the carrots out in a single layer in the bak-ing dish. Brush a light coating of olive oil on eachcarrot.3. Arrange the garlic slices among the carrots, thensprinkle salt and pepper over the vegetables.4. Bake/roast for 30 minutes. Serve warm and sprin-kle with more salt and pepper if necessary.

These carrots make up one of my favorite holiday sides that started with me in a pinch as far as some-thing to bring to a family dinner. Throw some garlic and carrots into your oven and bring on the avor!


20/22

5105 99250 7

005105-000003

SAVE 50on any one packageof Uptons Naturals seitan

RETAILER: We will reimburse you the face value of this coupon plus 8handling provided you and the consumer have complied with theterms of this offer. Invoices proving purchase of sufficient stock tosupport coupon submissions must be provided upon request. Cashvalue 1/100. No doubling. Void if reproduced or where prohibited.Limit one coupon per item purchased.MAIL TO: Uptons Naturals, 2054 West Grand Avenue, Chicago, IL 60612

MANUFACTURERS COUPON EXPIRES 12/31/14

TRADITIONAL GROUND

ITALIAN CHORIZO BACON

on any ONE (1) GO Veggie! Dairy Free product

SAVE $

100

TAILER:WE WILL REIMBURSE YOU THE FACE VALUE OF THIS COUPON PLUS 8 HANDLING PROVIDED YOU AND THE CONSUMER HAVEOMPLIED WITH THE TERMS OF THIS OFFER. INVOICES PROVING PURCHASES OF SUFFICIENT STOCK TO COVER PRESENTED COUPONSUST BE SHOWN ON REQUEST. ANY OTHER APPLICATION MAY CONSTITUTE FRAUD. COUPON VOID WHERE PROHIBITED, TAXED OR RERICTED. CONSUMER MUST PAY ANY SALES TAX. CASH VALUE .001. REPRODUCTION OF THIS COUPON IS EXPRESSLY PROHIBITED. NOTANSFERRABLE.MAIL TO:GALAXY NUTRITIONAL FOODS, INMAR DEPT. # 77172, ONE FAWCETT DRIVE, DEL RIO, TX 78840.

Eat Smart. Live Happy.

und in Grocery and Natural Foods Stores in PRODUCE or DAIRY 021205

MANUFACTURERS COUPONEXPIRES 02/28/14

0% Dairy. 100 % yum.

i _ ll_ _ _ _ _ _ i

$20 of your rst meal pack with couponcode VeganCutsMeal, ofer ends 1/1/2014

$2 of a $10 or more purchasewith coupon code vegancuts

Expires 1/1/2014
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21/22
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22/22
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Vegan Cuts-Fall Harvest

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