http://www.souschef.co.uk/

recipe: yields about 4-5 pitas

4-5 4″ whole grain pitas
1 tablespoon of hummus for each pita
1 avocado diced medium
1 large vine ripened tomato diced medium
1 tablespoon extra virgin olive oil
pinch sea salt
pinch fresh ground black pepper
alfalfa sprouts
feta cheese
balsamic glaze

1. dice the tomatoes and avocados. add to a mixing bowl and stir in the olive oil and season with the salt and pepper.
2. toast the pitas until just warm. spread the hummus on each of the pitas.
3. divide the tomato avocado amongst each pita. drizzle each pita with balsamic glaze. crumble feta over each pita. add desired amount of alfalfa sprouts to each pita.
enjoy.

Here’s a list of some of the other Vegetarian Food Blogs and Vegan Food Blogs that I enjoy reading. These all contain some great vegetarian and vegan recipes and tips. If you have a favorite vegetarian food blog or vegan food blog, share it with us below i the comments section. Enjoy.

veggiebelly.com – Great vegetarian and vegan recipes with an Indian emphasis.
veganyumyum.com – This blog hasn’t been updated in awhile, but there is still a great collection of vegan recipes.
101cookbooks.com – Delicious natural, whole foods recipes with inspiring food photography.
ppk.com – Post Punk Kitchen is a great resource for vegan cooking and has an extensive collection of vegan recipes.
sweetonveg.com – Good veg recipes.
manifestvegan.com – vegan recipes
cestlavegan.com – C’est La Vegan contains a good selection of vegan recipes.
herbivoracious.com – vegetarian recipes

recipe: yeilds 5 cups

3 cups almond milk
1 cup oatmeal raw
1 ripe banana
2 tablespoons ground flax seeds
1 tablespoon agave nectar or honey
1 teaspoon ground cinnamon

directions:
place all ingredients in a blender and blend until smooth.

recipe: yields about 1 gallon

soup:
2 butternut squash (large)
1 cup brown sugar
1/2 cup water
1 tablespoon cinnamon
3 tablespoons grapeseed oil
1/2 white onion
1 tablespoon chopped garlic
32 oz vegetable stock
3 cups of heavy cream
2 tablespoons cinnamon
2 teaspoons nutmeg
1 vanilla bean
cooking liquid from apples and squash (to taste)
sea salt to taste
chopped chives for garnish

candied apples:
5 apples chopped (your choice)
2 cups brown sugar (loose)
1.5 cups water
1 tablespoon cinnamon
1 teaspoon sea salt

directions:
for the apples:
combine all ingredients and roast in 375 degree oven until tender.

for the soup:
wash the squash, cut in half and remove the seeds.  Mix the brown sugar with the water and cinnamon. Place the squash in flesh side down in a roasting pan and pour the cinnamon sugar mixture over the squash. Roast in a 375 degree oven until the squash is fork tender. Remove squash and scrape the flesh from the skin. Heat the oil in a soup pot. Add the onions and cook until soft, add the garlic, cook for a minute, then add the squash that you scrapped from the skins. Add the vegetable stock. Use an immersion blender to blend the soup. Then add the heavy cream, cinnamon, and nutmeg. Split the vanilla bean in half length wise, then use your knife to scrape the seeds from the pod. Add both the pod and vanilla seeds to the soup. Bring to a boil, then reduce heat to a simmer. Season to taste with salt and the cooking liquids from roasting the apples and squash. Remove the vanilla bean pod. Stir in chopped chives.
To serve, ladle soup into a bowl, add a spoonful of the apples to the center of the bowl, then top with chopped chives.

recipe: yields 5 servings
1 pineapple
1/4 cup mint leaf loosely packed
1 tablespoon chopped fresh ginger
6 oz. cold water

directions:
peel ginger and pineapple. wash mint under cold water. add all ingredients to a blender and blend until smooth. if the smoothie needs a little more sweetness, add a bit of agave nectar or honey.

These collard greens take on a great smokiness from the chipotle peppers. The maple syrup helps to cut through some of the bitterness of the greens. These are great on their own or as a side dish.

recipe: serves 2
2 tablespoons grapeseed oil
2 cloves garlic chopped
1 bunch collard greens, cleaned and chopped into 1.5  inch pieces
3 tablespoons pure maple syrup
2 chipotle peppers pureed w/ adobo sauce
1/4 cup vegetable stock
sea salt to taste

directions:
add oil to a wok and heat. add the garlic and  collard greens. stir well. when the greens are wilted down, add the chipotle, maple syrup, and stock. braise the greens for about 20 minutes or until tender. season to taste with sea salt.