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We have curry all the time, and my favorite to make is a vegan chickpea coconut curry served with basmati rice!

Zero Waste Chickpeas

I love chickpeas and I used to buy canned. To reduce my waste I now buy dried chickpeas from Shopzero, The Daily Goods Store, or Granadilla Eats (Nude Foods) who all sell it free from traditional packaging.  This is just one of the many items in my zero waste pantry which I buy this way. When shopping online I get the pantry items in a reusable jar, and when I go shop in store I take along my reusable jars. 

Zero waste living takes a little bit of planning. The trick with cooking dried chickpeas is that you need to soak the chickpeas overnight. After soaking, 1 cup of dried chickpeas will make about 3 cups of soaked chickpeas, as they triple in size whilst soaking. And cooking the chickpeas that have been pre-soaked can take about an hour or more.

The Recipe

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To see more of my main meal recipes visit my Main Course Recipe page. New recipes posted regularly. Also, look at my other recipes here. Finally, look at my Directory for a list of all the awesome green + vegan products I have found locally

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Follow me on Facebook and Instagram to stay up to date with my posts! If you end up making one of my recipes, tag me and hashtag it  #thegreenveganchick

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You can still have a delicious bowl of cheesy pasta as a vegan. To create this cheesy chickpea pasta dish I’ve used chickpea pasta tossed with broccoli, cauliflower, pumpkin seeds, chickpeas, & an easy homemade creamy vegan pasta sauce made from coconut milk, nutritional yeast, vegetable stock powder, and grated vegan cheese. It really is super easy and totally dairy-free, vegan & packed with veggies!

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To see more of my main meal recipes visit my Main Course Recipe page. New recipes posted regularly. Also, look at my other recipes here. Finally, look at my Food & Drinks Directory for a list of all the awesome vegan food products I have found locally.

Let’s get Social!

Follow me on Facebook and Instagram to stay up to date with my posts! If you end up making one of my recipes, tag me and hashtag it  #thegreenveganchick

© the green vegan chick. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.

I recently made a quick and easy mushroom based recipe served with rice. As with most of my recipes, I try to use what I have in my fridge. For this recipe, I used portabellini mushrooms, spinach, and red pepper as my main ingredients. 

Mushrooms are one of my favourites. I’m always trying to come up with new ways to cook with it. This time I decided to mix mushrooms with some spinach I had in the fridge. I wanted to make a sauce, but didn’t have coconut milk so I improvised by making a sauce with a red pepper.

First I sauteed the red pepper in some olive oil, and on a impulse i added some garlic. I then added salt and pepper. Once it was ready I added the red pepper to my nutribullet and blitsed it quickly. Voila! As easy as that.

Next I added the spinach to the pan with some olive oil. I bought an amazing herb spice at the mushrooms stand at the the Oranjezicht Market in Granger Bay. I added the mushrooms and herbs to the pan and sauteed it till ready. Thinking back I probably should have done the mushrooms first, and then added the spinach afterwards. Note for next time.

When the mushrooms were done, I added the red pepper sauce and served it with wild rice. I will definitely be playing around with this recipe and hope it inspires you to experiment with yours.

Scroll down for the full instructions to make this recipe.

[penci_recipe] And that is how easy it is to make this dish. What are your favourite mushroom recipes? Let me know in the comments below. On the other hand, if you’d like to see similar recipes, feel free to head on over to my main course recipe page. New recipes posted regularly. And look at my directory for a list of all the awesome vegan products I have found locally.

Let’s get social

Follow me on facebook and instagram to stay up to date with my posts! If you end up making one of my recipes, tag me and hashtag it  #thegreenveganchick

© the green vegan chick. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.

A recipe for green vegan stir-fry which mixes all of my favourite greens with Chinese egg-free noodles and some sesame seeds.

vegan stir-fry

I love B-well‘s vegan mayo (see post here) so when I spotted their wok oil at Checkers I really wanted to try it out. It’s a mixture of non-GMO canola seed, safflower or sunflower seed and toasted sesame seed.

Kale yeah i’m vegan

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For this recipe I used the B-well wok oil to saute the onion and garlic. After which I added the cabbage, kale leaves and broccoli, broccoli, green beans, peas and soy sauce. Once done, I mixed it with the egg-free Chinese noodles and sprinkled some sesame seeds on top. I used a lot of greens that are packed full of things that are good for us. Kale + spinach are rich in calcium, vitamins A, C, E and K, and broccoli + green beans are also rich in many B vitamins. 

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And that is how you make a green vegan stir-fry. What is your favourite stir-fry? Have you tried the B-well wok oil? Let me know in the comments below. On the other hand, if you’d like to see similar recipes, feel free to head on over to my main course recipe page. New recipes posted regularly. Finally, look at my directory for a list of all the awesome vegan products I have found locally.

Let’s get social!

Follow me on facebook and instagram to stay up to date with my posts! If you end up making one of my recipes, please tag me and hashtag it  #thegreenveganchick

© the green vegan chick. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.

feed me vegan food and i’m yours

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I made a super yummy if I say so myself, vegan pizza using the NEW Basil & Chilli pesto from Pesto Princess, sundried tomatoes, mushrooms, topped with fresh rocket and a balsamic dressing.

Vegan pizza from scratch

I love the NEW Basil & Chilli Pesto from Pesto Princess, so much so that I blogged about it here, and it inspired me to create this very pizza. I made the pizza dough from scratch, which was super easy, and let it rise for 2 hours, after which I stored it in the fridge overnight, to use the next day.

The next day I rolled the dough out and coated it with the Pesto Princess Basil & Chilli pesto. I added sundried tomatoes, mushrooms, and mixed herbs before popping it in the oven. Once it was done, I added the fresh rocket and drizzled some balsamic dressing on top.

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And that is how easy it is to make a simple but yummy vegan pizza from scratch. What are your favourite pizza toppings? Have you tried the NEW Basil & Chilli pesto from Pesto Princess? Let me know in the comments below. On the other hand, if you’d like to see similar recipes, feel free to head on over to my main course recipe page. New recipes posted regularly. And also look at my other posts using Pesto Princess products – here, and here. Finally, look at my directory for a list of all the awesome vegan products I have found locally.

Let’s get social

Follow me on facebook and instagram to stay up to date with my posts! If you end up making one of my recipes, tag me and hashtag it  #thegreenveganchick

© the green vegan chick. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.