Thursday, July 17, 2014

Huge Vegan Recipes List

Sorry, this one's not about grunge, but I don't want to create a new blog for this stuff when I probably wouldn't end up doing much with it (at least right now. I may in the future).

Here are the recipes I've collected. This will be continuing. I've separated them by specific food but it won't be perfect for everything so there may be some in other areas you might not think so if you can't find exactly what you want under a category, perhaps try looking in other areas that could relate or the misc. sections, at the top (and bottom for the sweets section, oh yes, there are tons of sweets), or hold down the ctrl and f buttons to search for keywords. Don't think that if there are only a few recipes for a specific food that that's all there is. I haven't had the time to search and flesh out the list and add tons of recipes for each section. Most of these come from recipes that pop up in my news feed from following vegan pages on facebook. You could always take that time to look up the food with "vegan" in front of it and find more if you're curious, or skip the word vegan and just search in The Great Vegan Search Engine. I also put lists of multiple recipes at the top of each section if I have them, unless I wanted to keep it in the specific food item of a section with a few related ones, which is why some of them have "..." in front of them. Pretty much anything you can think of is here, though I'm sure there are things I'm missing or haven't even heard of, so suggestions are welcome. There are also a few of them that are technically vegetarian since it's easy enough to make them vegan, so if you happen to come across those, don't worry (it's not many and if it doesn't have something like (sub__ for __) then please tell me). If you find any recipes with broken links, please tell me.

*Links with multiple recipes;jsessionid=8F3E698E98B36E91896A95E975776A56?pageId=5641&catId=2 (11 Spicy Vegan Dishes for Hot Sauce Lovers) (13 Stellar Vegan Jackfruit Recipes) (tofu) (60 Yummy Vegan Cooking Ideas!) (Kale and Banana Smoothie, Banana Avocado Pudding)
*Holiday season dishes (10 Downright Delicious Dessert Thanksgiving Recipes) (How To Make A VEGAN Thanksgiving) (Amazing Stuffed Roast Turkey Recipe for Thanksgiving!)
*Crockpot and crockpot freezer meals
*Misc (casseroles, stir fried stuff, roasted or grilled veggies, tofu dishes, other dishes) (Roasted Tahini Sriracha Cauliflower)
I use this recipe most of the time.
But you can also simply soak extra firm tofu in a bowl of medium salsa overnight. Works great too! Easier but it takes some planning since it needs to soak I would say for at least 12 hours.
1 package firm or extra-firm tofu, cut
5 tbsp salsa
2 tsp olive oil
1 tbsp sriracha
1/4 tsp chili powder
2-3 garlic cloves, minced
1/4 tsp cumin
1 tsp lemon juice
1 tsp salt
In a shallow bowl or food storage container combine all ingredients. Gently mix to evenly coat the tofu. Allow the tofu to marinate for 1-2 hours in the fridge.
Preheat oven to 400°F.
Line a baking sheet with parchment paper, lay the tofu on the sheet in a single layer, reserve excess marinade.
Bake for 10 minutes.
Flip each piece of tofu and spoon a little bit of the reserved marinade over each piece. Bake for another 8-10 minutes."
"BBQ Tofu:
Cut in cubes, press fluid out with paper towel.
Bake for 20 mins (turn over at 10).
Flash fry, then sauté in Annie's sweet and spicy organic bbq sauce." (Savory Broccoli Almond Stir Fry) (use vegan dairy products) (Vegan Zucchini Recipe—Perfect for Summer!) (You're Doing It All Wrong - How to Roast Vegetables) (How to Grill Vegetables) (Grilled Veggies - Quick & Easy Sides)
"Tonight I am going to roast a beautiful concert of fresh organic vegetables locally grown from organic farmers in the Sierra Mountains where I live.
1 whole large zucchini
6 medium size rainbow carrots
3 thin japanese eggplants
4 thin red peppers
1/2 of bunch of celery
1 whole red onion
1 whole bulb of garlic
1 yam
3 tomatoes
4 beets
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of sage
1 whole bulb of garlic
2 tablespoon of walnut oil (or use olive oil)
Cut the vegetables into chunks and place in a mixing bowl. Combine all of the seasonings and thoroughly mix together. Place the seasoned vegetables into a large glass baking dish. Sprinkle the chopped parsley on top and bake at 400 for ab our 30-40 minutes. I am at 6500 feet in the Sierra Mountains so it takes longer for me to cook anything.
While the vegetables are roasting, simmer up a cup of quinoa. Take one cup of organic quinoa, thoroughly rinse and add two cups of water. Bring to a boil and simmer for fifteen minutes. When the quinoa has absorbed all the water, take off the heat, fluff and let stand until the vegetables are done.
When finished, serve over the organic quinoa and season further with fresh squeezed lemon and an avocado........
This recipe serves about four people. I have to emphasize that the cost of this dish is around $15.00 at the most. By buying from farmer's direct, you save about 1/2 as if you bought from a health food store, not to mention the vegetables and fruit are just picked the day before when you buy CSA boxes Unlike a store where the produce has to pass through a distributor and then traveling time and storage at the store (at least a week turnaround time.)"
"Recipe: black lentils, potatoes, and kale with a lemon cashew butter, scallions, purple dulse flakes, toasted nori, and black sesame.
For the lentils, potatoes and kale
1.5 cups water, divided
1/4 cup black beluga lentils (green, brown, dupuy will also work, but not red)
1 'spring' dried kombu (about 1/2")
1 medium yellow potatoes, about 1/8lb or 3/4 cups in 1/2" dice
1 scallion, minced (2" - 3" green reserved for garnish)
1/2T minced garlic
1 cup green kale, chopped
1t purple dulse flakes, 1/4t reserved
1t nori flakes, 1/4t reserved
1T nutritional yeast
1t black sesame seeds (white will do)
Sea salt, tamari, and/or black pepper to taste
For the cashew sauce
1T cashew butter
1T warm water
1T nutritional yeast
1/2T lemon juice
Sea salt and black pepper to taste
Start the lentils, add the potatoes and finish with the kale. In a medium pan with a lid, bring 1/2 cup water to a soft boil. Add the lentils and kombu, cover and simmer on low for 20 minutes. Drain the lentils and rinse thoroughly.
Return the lentils and kombu to the pan, add the potatoes and add enough of the 1 cups remaining water to cover. Bring the pan to a soft boil on medium-high. Cover, reduce heat to low and simmer for another 20 minutes or until the potatoes are just shy of fork tender and most of the water has been absorbed. If you have more than 1/4 cup or so water left in the pain, drain the lentils carefully. Remove the kombu. Add the kale, garlic, purple dulse, nori, and scallions. Stir to combine and simmer on low for another 5 minutes until the kale is lightly wilted.
When done, remove from heat and set aside for 5 minutes to cool. Toss with the nutritional yeast. Season to taste. Whisk the cashew butter with the water and lemon. until creamy. Add the nutritional yeast and stir till its absorbed and consistent. Season to taste. Plate the lentils, potatoes and kale. Spoon the cashew mixture over the top. Sprinkle with the remaining 1/4t nori, 1/4t dulse, and black sesame seeds. Garnish with the scallion green sliced on an angle and serve."
"Stuffed tomatoes
4 ripe large organic heirloom tomatoes
1 bunch of organic parsley
1 red organic onion
1 portobello mushroom
3 stalks of organic celery
2 cloves of organic garlic
1/2 cup of organic quinoa
1/2 tbs of organic virgin organic oil
3 tbs toasted shelled pistachios
Garnish: kalamata olives, walnuts, avocado, spinach and mango -
First take a half a cup of organic quinoa and rinse it well. Put the quinoa in a pot with a cup of water and bring to a boil, then simmer for fifteen minutes. When the quinoa has absorbed the water, fluff the quinoa take off the heat and let it stand until you are ready to fold in the other ingredients.
While the quinoa is cooking, hollow out the tomato. Put the inside of the tomato in a large bowl.....Now take the parsley, onion, portobello mushroom, garlic and celery and chop it up fine. Mix the chopped up vegetables with the tomato. Squeeze a whole organic lemon into the bowl with all of the vegetables and add 1/2 tbs. of organic virginolive oil.........
Toast the shelled pistachios and combine that with the vegetables.....
Now, fold in the quinoa into the bowl with all the vegetables and blend well with a large spoon. Take the mixture and scoop it into the hulled out tomatoes.
Place the tomatoes on a glass oven dish and place in the oven at 350 degrees for about 20 minutes or until the tomato skin starts to sear.
Take the kalamata olives and slice them along with chopped walnuts and sprinkle over the stuffed tomatoes along with fresh organic lemon juice.
Now serve on a bed of fresh organic spinach and garnish with half an avocado and mango slices... "
"Costa Rican Beans and Rice (Gallo Pinto)
Yields: 4–6 servings Prep
Time: 15 minutes
Cook Time: 45 minutes
This is a staple recipe for Costa Ricans. It’s a very simple dish to make that goes well with a green salad or a side dish of roasted vegetables.
1 onion, diced
5 garlic cloves, minced
1 red bell pepper, seeded and diced
2 tablespoons grated fresh ginger
1 carrot, finely diced
1 celery stalk, finely diced
1 jalapeño pepper, seeded and minced
1/4 cup water, for sautéing
3 tablespoons vegan Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cups canned black beans, rinsed and drained
3 cups cooked brown rice
1 avocado, sliced
1/4 cup chopped fresh cilantro
4 green onions, sliced
1. In a skillet over medium-high heat, sauté the onion, garlic, bell pepper, ginger, carrot, celery, and jalapeño in the water until tender.
2. Add the Worcestershire sauce and spices to the onion mixture and stir to combine.
3. Add the beans and rice, and stir completely, cooking over medium heat until warmed through.
4. Garnish with the avocado, cilantro, and green onions before serving.
Kim’s Hint: 1 cup of brown rice with 21/2 cups of water should yield about 3 cups of cooked rice."
*Pasta/pasta sauce/pasta salad/macaroni salad/noodles (AMAZING TOMATO BASIL PASTA) (Easy Vegan Fettuccine Alfredo) (Beet Fettuccine Alfredo) (Creamed Avocado and Lime Chilled Pasta)
"Spaghetti squash: Try baking or broiling the halved squash until it feels tender, then scraping the cooked insides with a fork to break the squash into strands. I have a great recipe below for stuffed spaghetti squash that even adds more nutrition......
1 medium spaghetti squash
1/2 cup red onion, chopped
2 red pepper, chopped
1 cup black beans cooked
1/2 bunch of cup cilantro, minced
1 whole lime juiced
dash of Himalayan pink salt
Soak a half of a cup of black beans overnight, or more if you want to make more stuffed spaghetti squash. Next day rinse the beans well, throw in a pot and cover well with water, bring to a boil and reduce to a simmer for about an hour or until the beans are tender......
Bake the squash at 400 degrees until easily pierced, about 40-50 minutes. when done, scoop out the strands of squash that resemble spaghetti.
Add the strands of the spaghetti squash to a bowl, along with the drained beans and all the other ingredients. Mix together and re-stuff the shells of the squash for a beautiful presentation. Your family and friends will love it......" (Vegan Almond Garlic Pesto) (Low Fat Raw Vegan Pesto!) (Creamy Avocado Pesto Recipe) (use vegan parmesan) (Fav Vegan Pesto Pasta - with roast pumpkin & pine nuts) (Beet Ravioli with Almond Thyme Pâté & Basil from The Rawsome Vegan Cookbook by Emily von Euw)
"Cheesy ravioli:
I was experimenting in the kitchen last year and discovered that if added with the right ingredients, coconut milk tastes pretty close to real cheddar!
I make the coconut milk from scratch (you get 2 cups from 1 coconut by adding two cups of water after grinding up the coconut meat inside) but I think store-bought milk will work the same. I don't really follow a recipe, but this is roughly what I do :
For the sauce :
Fry 2 Tbsp flour in 2 Tbsp oil for 30 seconds. Add the juice of 1 whole lemon cut in half to stop the cooking along with 1 Tbsp mustard. Mix everything together so that it forms a paste.
Then add coconut milk a little bit at a time while mixing on low heat so that it doesnt thicken too fast. Make sure there are no lumps. Add salt to taste.
You can make it it as runny or as thick as you want, and the great part is that all the ingredients are available anywhere in the world.
I use this same cheese recipe on pizza and for macaroni and cheese too. For a while when I ran my non-profit bakery, I actually use to make and sell this cheese to people grin emoticon
For the ravioli :
I just used 1 cup all-purpose flour, half of 3/4th cup of wheat flour a drizzle of olive oil and water. You can use semolina flour too (1 cup semolina and half of 3/4th cup of wheat.)
For the Filling :
I cut up two packets of mushrooms and 3 onions in to small pieces. Add the onions to a cooking pot and fry them till they are almost carmelized. Then add the mushrooms and cook till all the water is gone.
Then add 1 Tbsp of cooking wine, coconut milk and salt to taste (I used a bit of soy milk and coconut milk.)
Cook everything till it becomes thick and you're ready to start rolling out the dough. Roll it out thin and then cut out circles/squares to fill with the filling smile emoticon
When you drop the ravioli in to your pot of water, leave them in till they rise to the top. After that happens, let them cook for another minute and a half." (Vegan Cheese Tortellini) (Vegan Stuffed Shells w/ Cashew Ricotta Cheese) (FullyRaw Pasta with Cinnamon Beet Basil Marinara)
One pan enchilada pasta. An aesthetic mess but so delicious.
Gardein beefless ground, garlic, onion, taco seasoning (I went a little heavy on the chili powder!), fusilli pasta, enchilada sauce, veggie broth, Daiya mozzarella shreds, green pepper, and spinach. (pasta salad) (Peanut Noodle Pasta Salad) (use agave nectar instead of honey)
*Pasta Primavera
*Pad Thai (FullyRaw Vegan Pad Thai with Mom and Me!) (Pad Thai Recipe | Vegan | The Vegan Zombie) (Perfect Pad Thai (Vegan)) (Vegetarian Tonight with Lukas Volger: Vegetarian Pad Thai) (Zucchini Pad Thai With Citrus Ginger Dressing - Raw Vegan Recipe) (How to make authentic Pad Thai sauce at home)
*Meat balls
*Shrimp Scampi
*Pizza/pizza stuff (Vegan Pizza! Mushroom and Cream Cheesy Tomato Sauce)
"I sautéed eggplant and onion together separately with some sea salt and a tiny bit of coconut vinegar. I added chopped garlic, basil, oregano and the 12 spice seasoning from Trader Joes into the tomato paste before spreading it on the dough and put it in the oven for 15 min @350 degrees (Fahrenheit). I added the eggplant-garlic mix to it and placed back in oven for another 5 minutes. Oh should probably add- I brushed the entire crust with olive oil before putting the sauce on/putting in the oven"
"Cilantro Pesto Pizza on Quinoa Crust:
Quinoa crust :
1 1/2 cup of sprouted quinoa
1 cup of lukewarm water
1 tbsp avocado oil
1 tsp zaatar
1/2 tsp salt
1 tsp baking powder
Wash quinoa and drain. Add quinoa, oil, zaatar and salt to food processor, add water little by little until a soft dough is formed (slightly sticky)
Use plastic paper to roll on a greased parchment paper.
Bake at 350f for 35-40 mns or until brown and crispy
Cilantro pesto:
2 bunches of cilantro washed and drained
2 cups of diced crimini mushrooms
1 big onion diced
5 cloves of garlic minced
2 tbsp of avocado oil
1 tsp of Celtic salt
1/4 tsp of white pepper
In a skillet, Sauté onions and garlic in avocado oil on medium heat.
Add the mushrooms, salt and pepper and sauté for 2 mns.
Chop the cilantro and add it to the skillet. Sauté briefly for 30 seconds.
Turn off the heat and top your crust, with fresh avocado (optional) and some sautéed purple cabbage."
"Thanks everyone  For the pizza dough I used Waitrose ciabatta bread mix. When the dough had proved I stretched it out and laid it accross an oiled baking tray. I filled it with chestnut mushrooms (pre cooked to remove liquid), Wheaty 'doner meat', Teeze mozzarella and garlic butter (clove of crushed chopped garlic fried in Vitalite). Poured garlic butter over the top once folded, cracked black pepper, and baked for about 20 mins at 200C. Then chopped fresh parsley on top and voila."
*Sandwiches/burgers/sliders/sandwich stuff/grilled cheese/toast (7 Best Vegan Sandwiches) (Spicy Masala Veggie Burgers)
... (Munchies Moments: The Regal Vegan) (banh mi) (Bombay Potato Pitas) (VEGAN BUFFALO CAULIFLOWER SANDWICH WITH RANCH | hot for food) (My Vegan Sandwich) (Vegan Recipe: Mango Masala and Reuben Sandwiches) (Red Lentil Cauliflower Burger with Chipotle Habanero Mayo)
"Black bean and potato with chipotle burgers: 1 cup of black beans
2 potatoes choped up
About a cup of yellow corn
Half chopped white onion
1tsp of chipotle but you can put as much as you want, depending how spicey you want it
I rinsed out the black beans and put it in a bowl to cool.
In a large pan, I used a bit of safflower oil(any oil for high heat is fine) I put the chopped potatoes in. Cook until golden brown. After the potatoes are golden brown I put in the onions on medium heat and let it cooked a little until they were a bit tender then I added the corn Let it cook for about 3-5mins. I added the chipotle and let it cooked for about 5 mins. Turned of the stove and added the ingredients into the bowl with the beans, add salt, black pepper and garlic powder to your liking and let them cool off. I later mashed the ingredients with my hands (a masher works too) I sprinkled a bit of flour so the ingredients could stick when I formed a pattie but that is up to you, they will stick with or without flour. I like it a bit frimer. I cooked up the patties until there golden brown and that's basically it.
As for the "cheese" I soaked roasted no-salt cashews over night. I used a blender to purée the cashews and added water. I don't know how much water I added, but you can add as much as you like, the more water you add the less thickness." (McDonalds Quarter Pounder with Cheese Homemade Vegan-Vegetarian) (Hemp Burgers) coleslaw (Simple Bean Burgers - Simple Daily Recipes) (Vegan Chickpea Burger)
"Vegan burgers with BBQ sauce, ketchup, banana peppers, tomato, spinach, lettuce, onion, garlic, pickles and brussel sprouts!
Vegan burger ingedients: Carrots, red peppers, green peppers, onions, water chestnuts, mushrooms, water, soy protein, wheat protein, whole grain brown rice, onion powder, garlic powder, corn starch, corn, soy & wheat protein, salt, spices, jalapeno pepper powder, lemon peel, orange peel, flavour, spinach powder and parsley."
"Veggie Burger with spiced Yucca Fries and sauted mushrooms
After seeing Robert Oser's Burger recipe, I was inspired to make my own and I'm glad I did... My wife said it was the best burger she's ever had in her life - which is ironic bc they are, in fact, the most healthy burgers we have ever had. Much of the following comes from Robert's recipe with a few exceptions
The following recipe is approximate. You need to be able to make the ingredients into a pattie, like a burger pattie, that holds together when it cooks and, naturally, tastes great. Easy enough. Be creative! This is your chance to build your burger masterpiece. Mix your ingredients together. If it’s too wet to form patties, add more dry ingredients. If it’s too dry, add more wet ingredients. If it crumbles add more binding ingredients to hold it together. Mix in whatever spices and seasonings you like. Voila! You have a burger.
The basic recipe is:
½ cup cooked beans (I used Black Beans)
½ cup cooked grains (I used long grain wild rice)
1/2 cup vegetables (cooked or raw), finely minced or mashable (We minced a small amount of purple cabbage, purple eggplant, yellow bell, red chili, anaheim and poblano peppers; shredded carrot, beet, zucchini and raddish; minced dates, mushrooms, red onion, yellow onion, shallots and garlic
Enough binder to, well, bind (we used flax seed, sesame seeds, chia seeds, oats, tomato paste, avocado, baked sweet potato, and boiled, minced yucca root)
Miscellaneous ingredients (spices, herbs, flavors) for nutrition and taste (we used cumin, chili powder, onion powder, pepper, smoked paprika, italian herbs, kelp granules, soy sauce and liquid smoke!!)
The wild long grain rice took a long time to cook so I'd advise starting with that if you plan to follow this recipe to a T. While the rice is going, start mincing up all the veggies you plan to use - the smaller the better as smaller pieces will help the burger keep form better.
Put everything except the whole grain, binding ingredients and dry ingredients in a bowl and mash it well with a potato masher
Add the oats, seeds, herbs and spices to the coffee grinder and grind to a powder. Add hot water and let sit for a few minutes (stir periodically.
Add the rice (or other grain) and binder mix to the main bowl and continue mashing.
Adjust the consistency or seasoning, if desired, and form into SMALL patties. You may fry these in an oiled skillet or bake them in a 350 F oven. Cook through until slightly crispy on the outer edges. Serve on your favorite vegan roll (we used onion Kaiser Rolls) with all of your favorite burger fixings: lettuce, tomato, onion, pickle, mustard or ketchup (or salsa or barbecue sauce), mushrooms, sprouts, etc. Enjoy!
Here are some ideas or suggestions to show what you can use:
Beans: Pinto, Kidney, Anasazi, Lentils, Adzuki, Lima, Garbanzo, Navy, Great northern, Black turtle, Soy beans
Grains: Brown rice, White rice, Bulgur wheat, Spelt, Millet, Barley, Oats (steel cut or rolled), Quinoa, Amaranth, Buckwheat groats, Other rolled cereal grains
Vegetables: Onions, Garlic, Scallions, Shallots, Grated carrot, Mushrooms, Bell Peppers, Chile Peppers, Grated beets, Celery, Zucchini or other summer squash, Potatoes (cook first or use shredded), Jicama, Spinach or other greens
Binder: Sesame tahini, Peanut butter or other nut butter, Tomato paste, Mashed potatoes, Mashed beans, Miso, Egg Replacer*
Seasonings: Chili powder, Cumin, Basil, Oregano, Soy sauce (shoyu or tamari), Bragg’s Liquid Aminos, liquid smoke, Balsamic vinegar or other seasoning, Cayenne, Dill, sage Black pepper, Other herbs and spices
Miscellaneous: Cereal, Chopped nuts or seeds, Oat or wheat bran, Bread crumbs or flour, Tempeh, Tofu, Seitan, Sun-dried tomatoes
This is a great way to use leftovers or those foods that are still good but have lost some of their appeal as to freshness. Also, makes a quick and easy meal when you’re not sure what to make. Just go into the kitchen and have fun. It’s sort of like, Stunt Chef! This will bring out your creative side if nothing else will!
Please let me know what additions you discover!
*Bob’s Red Mill or Ener-G both make a vegan egg replacer. You may also grind 1 Tbsp. flax seeds in a coffee mill and mix with ¼ cup of hot water. Let sit for a few minutes until it becomes gelatinous. This will replace 1 egg!" (Vegan Recipe: Falafel Sliders) (FullyRaw Sandwich Sliders!)
... (Vegan Recipe: Grilled Cheese and Tomato Soup)
"Homemade VEGAN gyro! my absolute favorite thing to make that is quick and easy and amazingly delicious! I promise it's bomb!
I use:
Lavish bread
Vegenaise mayo
Hummus any type (roasted pine nut is my fave)
Mushrooms (usually put more veggie, but not this time)
Diaya sliced cheddar
Beefless tips by gardein"
*French Toast (Zombie-Free French Toast) (How to Make Egg Free French Toast) (Note that the Mornigstar farms sausage patties actually have egg and milk in them)
2 cups fresh blueberries
¼ cup plus 1 Tbs. sugar
1 Tbs. lemon juice
¼ tsp. freshly ground black pepper
To make Jam: Combine all ingredients in medium saucepan, and smash berries with back of fork (mixture will still be chunky). Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 20 minutes, or until mostly thickened but still slightly juicy. Cool, then refrigerate until ready to use."
*Bread, garlic bread, cheese bread, rolls, biscuits, croissants, pretzels/wonton egg roll and spring roll wrappers (Simple Homemade French Bread) (Vegan French Bread recipe video) (Vegan Garlic French Bread) (How to make Vegan Bread, Tasty Vegan French Bread So Yummy) (Baking with natural yeast 3/3 "Whole wheat bread" ? ??????3??????)
... (Vegan Fluffy Flax Hamburger Buns) (sub water or possibly non-dairy milk for the milk)
"Mexican Street Corn! It's better with Just Mayo...
- 2 ears of corn
- 1/4 c. Hampton Creek Just Mayo (Chipotle, too!)
- 2 T. chopped cilantro
- 1 T. chili powder (or to taste)
- salt and pepper
- 2 lime wedges
Grill corn till slightly charred on all sides. When cool enough to handle, brush ears generously with Just Mayo.
Roll the corn in this mixture till well coated. Sprinkle with chili powder, salt and pepper.
Serve immediately with lime wedges"
*Corn Pudding
*Popcorn (#Vegan caramel popcorn = the perfect movie-watching snack.) (use vegan butter)
*Chips (potato and tortilla and other)
*Kale Chips
"Kandy Kale: So all I did was add approx.2 cups of cashews in a blender (I used the Magic Bullet) and blended till smooth. Then I added about 1/2 cup of coconut sugar (any kind of sugar will work) or a bit more for desired sweetness, about 1 tsp of vanilla extract and 1/4 tsp of sea salt. Then I added a bit of toasted coconut flakes (but thats optional). The mixture should be quite thick. Then, coat kale pieces thoroughly and place on dehydrator for 24 hrs! They will come out hard and crunchy!!!"
*Salads/taco salad/quinoa salad/salad dressing/cole slaw (Back on Track Wheatberry and Bean Salad) (The FullyRaw Spring Salad) (Quick Easy Vegan Recipe: Thai Cucumber Peanut Salad) (Mediterranean Salad with FullyRaw Hummus) (use agave nectar instead of honey) (Season Finale Road Trip! | Raw. Vegan. Not Gross) (watercress and pixie taangerine salad) (Vegan Black Rice Burger & Purple Cabbage Salad Recipe)
... (with dressing)
... (5 FullyRaw Salad Dressings!) (Lemon Garlic Salad Dressing)
"Thai slaw:
For the dressing:
¼ cup mild tasting oil
1 tablespoon Sesame oil
2 tablespoons rice wine vinegar
2 tablespoons agave
½ teaspoon fresh ginger, finely grated with microplane
1 clove garlic, finely minced
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
salt and black pepper to taste
For the slaw:
1 8oz package shredded purple cabbage
½ heaped cup grated carrot (the one you buy prepackaged works great)
½ cup yellow pepper finely chopped
½ cup edamame (shelled) and roughly chopped
¼ cup cilantro, finely chopped
1 tablespoon green onion, finely chopped
¼ cup roasted and salted peanuts, roughly chopped
For the dressing:
Place all ingredients in a mason jar fitted with a lid, shake until well combined.
For the slaw:
Toss all ingredients together to combine
Add desired amount of dressing to slaw, toss to combine.
You can garnish with extra chopped peanuts if desired.
Serve and enjoy!"
*Tabbouleh (Tabbouleh)
*Falafel (Spicy Quinoa Chickpea Patties (Quinoa Falafel)) (Vegan Quinoa Falafel with Tahini Avocado Dressing | Jason Wrobel) (Baked Falafel | Raw. Vegan. Not Gross) (How to Make Falafel - Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe) (How To Make Falafel)
*Baba Ganoush
*Soup/stew/chowder/ramen/curry (use vegan versions of butter and heavy cream)
1/2 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp salt
1 tsp dried thyme
1/2 tsp black pepper
2 cups lentils, rinsed and drained
2 cups water
2 cups vegetable broth
2 cups fresh spinach, washed chopped
In a large stockpot, sauté onion, carrots and celery over medium heat for about 4-5 minutes.
Add garlic, stir and sauté another minute or two.
Add remaining ingredients. Stir.
Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
Add spinach, stir and simmer another 10 minutes.
Add additional salt and pepper to taste.
If soup is a little too thick, add some more water/broth and simmer for another 5 minutes."
"Spiced Tomato soup with Avocado
2 c tomatoes
1/6 cup onion
1 zucchini chopped
1 avocado
1 teaspoon cumin
1 teaspoon coriander
Clove of garlic
1-2 cups water or vegetable broth
Salt & pepper to taste
Blend everything until smooth.
Top with parsley or cilantro if you choose."
"Creamy carrot, red lentil soup with crispy, tofu-potato nests and roasted poblano pepper
Sweet and spicy, this makes a fair filling soup with the tofu, potato nests: 4 small bowls, 2 larger ones.
For the soup
1 cup dried red lentils
2 cups carrots, coarsely chopped
4 cups vegetable stock
1 'sprig' kombu, about 3" - 4"
1/4t coarse sea salt
1t fresh ginger, grated and minced
1/2T fresh garlic, minced
1/4t dried ground turmeric (or to taste)
1 poblano pepper, seed, cored and sliced about 1/4"
2T nutritional yeast
2T milled brown flax seed
Coarse sea salt and black pepper to taste
For the potato-tofu nests
1 cup packed shredded white potato
225g extra firm tofu, shredded
Coarse sea salt and black pepper to taste
Optional: Add a little oil to the potato and tofu if you like. Press your tofu ahead of time if necessary. I slow cook the soup, but have provided directions for stove top.
In a large pan with a lid, bring everything up to but excluding the poblano pepper to a simmer. Cover, reduce heat to low and simmer until the lentils are dissolving and the carrot is soft. Expect at least 30 minutes.
Preheat the oven to 450F. Toss the shredded tofu and potato with salt and pepper (and the oil if you'll be using it). Add in a shallow to a nonstick baking sheet. Roast for about 10 minutes. Stir. Press lightly. Roast another 10 minutes or so until the lattice is starting to brown (longer but only if necessary). Remove and let cool. In a roasting pan or baking sheet, in a shallow layer, roast the pepper until very lightly browning.
When the potato-tofu nests have cooled, cut into even pieces. It will be crispy. Remove the kmobu from the soup. Remove from heat. Puree smooth. Add the nutritional yeast and flax. Season to taste. Ladel out. Add the potato-tofu nest. Add the sliced pepper. Serve and enjoy."
"Egyptian Lentil Soup
1 cup Red Lentils
3 3/4 cups Vegetable Broth
1 Teaspoon Salt
1 Dash Black Pepper
3/4 teaspoon Cumin
1/2 Teaspoon Turmeric
2 Tablespoons Chopped Cilantro
1 Dash Cayenne
2 Teaspoons lemon juice
In a large saucepan, place the Lentils, Vegetable Broth, Salt and pepper and simmer for about 30 minutes or until the lentils are cooked very well. Stir in Cumin, Turmeric, Cilantro, Cayenne, and Lemon Juice. If you don't want your soup so thick, add more water.
Serve and Enjoy!" (How To Make Raw Avocado Soup Recipe) ("Clam" Chowder made with Oyster Mushrooms & Artichoke Hearts) (Vegan Minestrone Soup Recipe | Theo Randall) (FullyRaw Minestrone Soup!) (Cherry Tomato & Basil Gazpacho) (Easy LowFat Vegan Spinach Miso Soup Recipe (HCLF)) (VEGAN Bean Sprout Soup *LOW-FAT) (PHO CHAY - Vietnamese VEGAN NOODLE SOUP Recipe)
"veggie pho with tofu:
For the broth: sauté a large onion and ginger for a few mins, place both in veggie broth and simmer for at least an hour. I also added sautéed garlic and ginger. Drain broth add steamed veggies, noodles and sautéed tofu." (VEGAN RAMEN NOODLE BOWL - COOKING WITH MONAMI FROST)
1 pkg top ramen noodles
2 1/2 cups vegetable broth
1 Tbsp chickpea miso
1 Tbsp nutritional yeast
1 tbsp braggs liquid aminos
1 tsp sesame oil
2 Tbsp minced fresh
Put all above ingredients in the water bring to a boil then turn down to med cook until desired tenderness of noodles
In separate saute pan olive oil, broccoli, sliced onions, sliced 1/2 red bell pepper 1/4 cup sweet corn, 1/2 cup diced zucchini saute (u can use what ever veggies you like) until veggies are tender
Combine noodles and veggies top off with hand full spinach and dig in"
"Raman Bowl with lots of Veggies
2 servings
250 g Udon noodles
1 l vegetable broth
2 tsp miso paste
2 tbsp soy sauce
1 piece of ginger
1/2 lemon juiced
2 carrots
6 mushroms
150 g broccolini
1 fennel bulb
Spring onions, black sesam, chili for topping
1. cook the noodles in lots of water for about ten minutes
2. while cooking the noodles heat the vegetable broth, add soy sauce, miso paste and chopped ginger
3. add the veggies and cook for about 5 minutes
4. add the noodles, lemon juice, spring onion, sesam and chilli
5. Enjoy " (vegetable Stew)
*Beans/refried beans/baked beans/lentils (Smothered Black-Eyed Peas)
*Burritos/burrito filling/wraps (Burrito Recipe | Homemade Vegan Burrito) (Coconut Avocado Wrap)
*Mu Shu/Moo Shu (How To Make Vegetarian Moo Shu- Tortilla)
"In the 20th Century, a new entrée began to turn heads in the United States: moo shu pork. As a Northern Chinese dish, it shook up the scene of American Chinese food, most of which reflected the culinary traditions of the Southern provinces. This recipe puts a vegetarian spin on classic moo shu. We're sautéing shiitake mushrooms, carrots and cabbage­—then wrapping the vegetables up in moist, delicate Chinese pancakes. Served on the side, sweet plum sauce puts the dish over the top.
6 Moo Shu Pancakes
4 Ounces Shiitake Mushrooms
3 Cloves Garlic
2 Scallions
2 Carrots
2 Stalks Celery
¾ Pound Napa Cabbage
2 Tablespoons Soy Sauce
1 1-Inch Piece Ginger
? Cup Plum Sauce
Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel the carrots and cut into matchsticks. Thinly slice the celery on an angle. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves crosswise. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly crispy. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
Add the garlic, ginger and white bottoms of the scallions to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.Add the cabbage and soy sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the cabbage is slightly wilted. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
Fill a small bowl with water. Heat the pan used to cook the vegetables on medium until hot. Working 1 pancake at a time, using your fingers or a brush, lightly moisten both sides of the pancakes with the water; add to the pan and heat 10 to 15 seconds per side, or until warm and pliable. Transfer to a plate and cover with a damp paper towel.
Transfer the warmed pancakes to a clean, dry work surface. Divide the finished vegetables between the pancakes; loosely fold the pancakes over the vegetables to create wraps. Divide between 2 plates. Garnish with the green tops of the scallions. Serve with the plum sauce on the side. Enjoy!"
"Moo Shu Plum Sauce:
1¾ to 2 lbs pounds plums
1 to 2 tablespoons agave
1 to 2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
2 tablespoons minced shallot or red onion
2 tablespoons water
1 tablespoon minced garlic
½ teaspoon red chili paste, or more if you like it spicy hot
2 tablespoons soy sauce
1 whole star anise (optional)
Split the plums, pit them, then cut each half vertically down the center. Cut each side of each split half into two or three pieces, or just hold split half together and cut into two or three pieces (the most logical choice lol)
Place the chopped plums, plus all the rest of the ingredients, in a medium saucepan. Bring to a boil, stirring. then reduce the heat and simmer until the plums are soft, stirring occasionally, about 15 -20 minutes. Taste as it cooks, add to it, play with it, until the taste is to your liking. Remove star anise, if using.
Puree the mixture in a blender or food processor. If the sauce is too thin for your liking, cook over low heat with a little cornstarch and water (a slurry) until thickened. Too thick, slowly add water until it reaches your desired consistency. Makes about 4 cups."
"Asian Plum Sauce
4 cups prepared plum pulp
1/4 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup soy sauce
5 slices of fresh ginger
1-2 garlic cloves
1-2 star anise
1 stick of cinnamon
My inspiration came from Put 'em Up by Sherri Brooks Vinton, a canning and preserving book that is great fun to read and use. I altered her recipe slightly. Because my mom's plum tree produces little plums, about the size of a cherry, we never pit and chop them. We simply simmer them down with a little water and then run them through a food mill to capture the pits and skins. I processed these large plums the same way. I don't mind chopping when it enhances the finished product, but for this, smooth plum pulp was more desirable anyway. She starts with 2 pounds of fresh plums, but I started with 4 cups of prepared plum pulp. She also grated her ginger into the mixture, whereas I used whole spices to fish out at the end. The plums I used were very sour, so I reduced the vinegar from 1/2 to 1/4 cup.
Prepare jars and lids for two 12 oz. jars more smaller jars to equal about 24 oz. Prepare the boiling water bath.
Place all ingredients in a large sauce pan and bring to a boil. Simmer until it is reduced and thickened to a consistency similar to ketchup. This will take 20-30 minutes at a medium simmer. Stir often to prevent scorching. Remove the spices with a slotted spoon. Ladle into prepared jars, wipe rims and top with lids and rings. Process in the boiling water bath for 10 minutes. Turn off the heat and let them remain in the boiling water bath for 5 minutes. Carefully remove to a towel lined tray and set them aside over night to seal. The next day, check the seals and label.
"Mu Shu pancakes:
2¼ cups flour
1 cup boiling water
sesame oil
For the pancakes mix the flour and water with a fork until the dough holds together. On a lightly floured surface knead for 6-8 minutes. Shape the dough into an 8-inch roll and then cut the roll into 8 1-inch pieces. Keep the dough covered to not dry out and start shaping two at a time.
Roll 2 pieces of the dough into small circles, brush the top of one with sesame oil and top with the other circle of dough. Press together and roll into a 7-8 inch circle. Keep your rolling pin and surface floured so they do not stick or slide due to sesame oil. Repeat with remaining dough and cover.
In a heated frying pan add a pancake, one at a time and brown on both sides. If air bubbles arise, press down gently. Remove from pan when done and carefully peel apart the 2 pancakes and fold into quarters. Set aside covered to stay warm."
"Mu Shu mandarin pancakes
(Makes 12 pancakes, about 7 inches in diameter)
1 1/2 cups flour
Pinch of salt
2/3 cup boiling water
1 teaspoon oil
Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour. Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs. Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both of the dough discs are rolled into the same size. Heat a wok or frying pan over medium low heat, and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked.After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done. The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch."
"Mandarin Pancakes
4 cups (960 ml) (560 gm) (19¾ oz) all purpose flour
About 1½ cup (300ml) (10 fl oz) boiling water
1 teaspoon (5 ml) vegetable oil
sesame oil
Dry flour for dusting
Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.
Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth.
Divide the dough into an even number of small pieces, rolling each into a ball. Working with two balls of dough at a time, dip the bottom of one ball lightly into sesame oil and press it onto the top of the second ball. Press the double layer flat, then, on a lightly floured surface, roll the doubled pancake layers into 6 to 8 inch circles. In a dry pan, cook on each side until dry and lightly blistered (but without browning). Separate pancakes after cooking.
Since this recipe makes double the amount needed for Moo Shu chicken, wrap remaining cooked panackes in freezer wrap, then place in a freezer bag and freeze for up to 3 months"
*Tacos (HOW TO MAKE THE BEST VEGAN TACOS) (Vegan Tacos | Raw. Vegan. Not Gross.) (Vegetarian Walnut Tacos | Veria Living) (Vegan Recipe: Tacobell Crunch Wrap Supreme) (easy vegan tacos) (Vegan Recipe: Vegetarian Pulled Pork Tacos (Carnita Recipe) | The Edgy Veg)
*Spring Rolls/egg rolls/summer rolls/avocado rolls (Mango Salad Rolls with Spicy Peanut Sauce [gluten-free + vegan]) (DIY: DELICIOUS VEGETABLE SALAD ROLLS!) (Veggie Spring Rolls With Chili Sauce | Veria Living) (How to make vegetarian crispy spring rolls) (HOW TO MAKE SPRING ROLLS - VIDEO RECIPE) (Vegetable Spring Rolls) (Vegetable Spring Rolls (Egg Rolls))
*Dumplings (How to Cook Dumplings: Boil, Steam, or Pan-Fry) (Making Vegan Dumplings w/ my roomates)
*Dim Sum
*Stuffed Peppers (Walnut Mushroom Stuffed Peppers with Cashew Gravy) (Vegan Stuffed Bell Pepper (Healthy))
*Quesadillas (Vegan Recipe: Fajita Quesadillas) (Vegan Banana Quesadillas Recipe) (Chipotle Chicken Quesadillas)
*Fajitas (Vegan Black Metal Chef Episode 17 - Chipotle Crimson Hell) (HOW TO MAKE TOFU SOURCREAM AND FAJITAS)
*Enchiladas/enchilada casserole
*Taquitos (Vegan Taquitos)
*Chile Relleno
*Empanadas (Apple Empanadas Recipe | The Vegan Zombie) (Argentine Empanadas, Vegan Style !)
*Potatoes/fries/hash browns/potato salad/mashed potatoes/gratin
"Baked Potato Skins:::::::
~keep potatoes whole, oil and salt and put in foil
~bake the potatoes for an hour on 400 degrees
~remove and turn oven to 450 degrees
~scoop out inside (cool down a few minutes) careful, don't be rough
~brush with oil (I used coconut)
~return to oven for about 10 minutes
~remove and fill with everything! and anything you have
~return to oven for 10 minutes
~remove from oven" (use Earthbalance for the butter)
fries: rinse off really well in cold water (best to chill), soak for about a half hour, change the water a couple of times, and then dry really well (never put wet food into hot oil), always heat oil before putting them in, use a good amount of really hot oil, 8 setting, re-use the oil each time, blanch first in oil at 275 for about 5 minutes, then let them cool completely (better when chilled), and put them back in at 350 until brown 95 OR 6 minutes or so), or blanch first in boiling water (perhaps with salt and vinegar) then freeze, (perfect: soak off starch, boil then dry and chill, fry once then dry and freeze, fry twice) when seasoning, mix seasonings together along with water and then cover fries like batter (French Fries (Restaurant Recipe) (French Fries - How to Make Crispy French Fries) (McDONALDS FRENCH FRIES - VIDEO RECIPE) (McDONALDS FRENCH FRIES - Better and fresher than the real thing) (The Best Homemade French Fries - Crispy.) (McDONALDS FRENCH FRIES) (Homemade French Fries) (How To Cook French Fries At Home)
"French Fries: This is one of my favorite snacks as well as lots of my family and friends. It is simple, no oil added and all natural.....
I take two or more potatoes (russet, Yukon Gold, sweet potato, or yam), depending how many people you need to serve, and scrub the potatoes with the skins on and then slice them in long pieces resembling french fries.
I place the potato slices on a cookie sheet with parchment paper. I bake them for fifteen minutes or so at 400 degrees and then turn them over and bake for another fifteen minutes until golden brown.
The ketchup is really delicious and certainly not out of a bottle that sits on a shelf for weeks and months and sometimes years. I take 2 ripe organic tomatoes, 1/2 cup of sun dried tomatoes, a little Himalayan pink salt for taste, 3 organic Medjool dates and a the juice from one organic lemon. I blend all the ingredients in a food processor and blend to desired consistency. Taste and add more of anything you wish like garlic, more tomatoes, dates. etc.....
Serve and enjoy" (Potato Salad)
"Creamy vegan potato salad. Sooooo delicious!
Many of my recipe posts use my cashew creamy mayonnaise as it goes so well in most dishes that traditionally would have used dairy products.. and this recipe is no exception - that Mayo recipe is available on my blog or in the comments section down below.
Today we use ..
14 very small chap potatoes which are steamed in a gentle simmer with pot lid on with only a small amount of water at the bottom of pot, always keeping an eye that the water doesn't run out. To test if potatoes are ready use a very thin knife and gently push into a potatoe, and if it can go through without effort they're ready. Discard water and let them cool.
1 Tbl. finely shredded parsley
1 Tbl. Finely shredded fresh dill
1 Tbl. Finely cut chives or green onions.
Chop your potatoes in half or 1/3 if a little large and mix gently with greens.
Now gently mix in 1/3 cup cashew mayonnaise.
Squeeze lemon or lime juice all over, and garnish with chives or parsley.
*Ingredients are flexible to suit your taste, I use double the parsley and dill than this post today lists. So add more if you think it needs it."
*Other Gratins
*Gravy (Dr John McDougall's Fat Free Golden Gravy Recipe by CookingWithPlants) (Vegan Chicken-style Low Fat Gravy for Starch-Based Diet)
"Gravy: 1. Blend 6 Tbsp. vegan margarine (melted) and 6 Tbsp. flour over medium heat. 2. Add 2 cups hot water and 4 Tbsp. soy sauce. 3. Reduce heat to low and cook until thickened, stirring constantly."
"Gravy: just simmer down some mushrooms or just the stems...a dash of vegan worsch sauce and then buzz until smooth in blender...return to simmer and stir in a tiny bit of flour until thickens"
This, with sautéed onions and mushrooms.
Vegan Gravy Mix
1 cup brown rice flour
1/4 cup nutritional yeast
2 tsp. salt
1 tsp. ground sage
2 tsp. ground black pepper
To make gravy, heat 2 cups of vegan milk. Stir in 1/4 cup of the gravy mix. Whisk until thick."
*Apple Sauce
*Honey (Vegan Honey?! | Made from Apples, Sugar and Lemon) (Homemade Vegan Honey Recipe - Just 2 Ingredients!) (VEGAN HONEY - simple 2 ingredient recipe, fat free)
*Date Paste
*Pancakes/Waffles/crepes/socca (Breville Presents "Make It Vegan" Puffy Pillow Pancakes: Isa Chandra Moskowitz) (switch to 1 tablespoon or 2 teaspoon of baking powder, add some vanilla)
">Hazelnut Banana Pancakes<
INGREDIENTS: (makes 5 pancakes)
½ cup rice flour
½ cup oat bran
1 tbsp hazelnut meal
1 tbsp coconut sugar
1 tsp cinnamon
1 tbsp cacao powder
1 tsp baking powder
1 ½ cups rice milk/any non dairy milk
1 big mashed banana
4-5 drops vanilla essence
Toppings ideas:
Maple syrup/rice bran syrup
Fresh fruit/berries
Coconut shreds
Combine dry ingredients first and mix in a food processor until looks like fine bread crumbs.
Add wet ingredients (banana, milk, vanilla) and blend.
Set a non stick pan on low/medium heat and spray with coconut oil.
Use about 1/3 cup for each pancake.
Top with whatever you like. Enjoy! X" (Fluffy Flax Vegan Pancakes) (Protein Pancakes | Fitness Tips | Vegan Proteins) (Vegan Sweet Potato Pancakes with Cinnamon Whipped Cream) (Buckwheat Pancakes (vegan) ? ???????????????) (Vegan Pancakes | Raw. Vegan. Not Gross.)
"This makes 2 to 4 pancakes depending on how thick and how big u like your pancakes
-1/2 cup of trader joes gf all purpose flour (can use any gf flour u desire like coconut flour, brown rice flour or if u are not gluten free u can use spelt flour or sprouted wheat flour)
-ripe banana (use as a substitute for egg plus add flavor)
-1/4 cup plant based milk more or less depending on how thick u like ur batter
-1 tsp baking powder (aluminum free)
-1/2 tsp baking soda (aluminum free)q
-1-2 tsp of sugar (opt. if u desire a sweet batter personally I dont like things too sweet so I left it out for my personal taste)
-dash cinnamon
mix well and cook like regular pancakes top it with what u desire I topped mine with fresh berries, raw coconut nectar syrup, and vegan coconut plain yogurt" (Vegan Gluten Free Salted Caramel Waffles)
*Orange tofu/cauliflower/chicken!Vegan-Orange-Cauliflower-BitesBetter-Than-Takeout/c131k/13549E2D-B242-4277-AC86-45B32A087CF1
*Sweet and Sour
*General Tso's
*Chicken nuggets/strips/tenders/fingers/popcorn/fried/wings/drumsticks/buffalo wings (Not Chicken Nuggets | Raw. Vegan. Not Gross.)
"Chicken nuggets: I press extra firm tofu coat in a mixture of flour and crushed oatmeal(is that weird) then fry them. Could probably bake them too. Anyways everyone loves them"
"Chicken nuggets: I rinse a can of white beans and put it in the food processor with some cooked rice and seasonings. Then in coat them bread crumbs and bake them. They're awesome! : )"
"Chicken nuggets: Opened a can of white beans, rinsed them and put them in the food processor with about a cup (or more, didn't measure) of cooked brown rice and some onion powder. Mixed in a little bread crumbs. Then I shaped the nuggets (with a little flour on my hands, but but not too much or the bread crumbs won't stick to the nuggets) and dropped them into a bowl with bread crumbs, both sides, to coat them.
Baked at 425 about 20 min, turning once." (VEGAN sweet spicy COMPASSIONATE chicken DRUMSTICKS!! Seitan) (Spicy Buffalo Tofu Drummettes)
*Kebab/skewers (sub the cheese for other veggies/vegan cheese, or just omit)
*Pot Roast/meat loaf (Lentil Loaf)
*Steak/beef (VEGAN STEAK ANYONE?? RECIPE! Seitan made with yeast.)
*Prosciutto (Mock Prosciutto Crudo)
*Pulled Pork (BBQ Pulled Jackfruit That'll Fool Meat Eaters.)
^"What you need:
Jackfruit - 2 cans (in brine or water - NOT SYRUP)
Brown Sugar - 2 tbsp.
Smoked Paprika - 1 tsp
Garlic Powder - 1 tsp
Chili Powder - 0.5 tsp
Salt - 0.5 tsp
Pepper - 0.5 tsp
Directions: Mix jackfruit and spices together. Heat 2 tbsp. of oil in a pan, and fry jackfruit on high for 3 minutes. Next, add 1 cup of BBQ sauce and bring heat down to low. Simmer for 15 minutes, and turn jackfruit to brown other side. Simmer for another 15 minutes, adding 1/2 cup of water to keep the sauce thin. Once jackfruit has softened, begin to pull apart with 2 forks. Remove from heat or keep cooking if you prefer a cripsy texture. Eat by itself or serve it as a burger. Either way, it is delicious and tastes exactly like pulled pork!"
"I used 4 20 oz cans of jackfruit
Bbq sauce of choice
Vegetable stock
Oil the pan
Cook for 30 mins shredding the jackfruit until sauce thickens
Serve on buns
Make sure you take out the core before putting the jackfruit in the pan"
*Bacon (Laekon - Lovely Bacon) (eggplant, jicama) (Grilled Eggplant Wrapped King Oyster Mushrooms) (eggplant) (eggplant) (eggplant) (eggplant bacon) (Raw Bacon) (eggplant) (eggplant) (eggplant) (dulse) (eggplant)
"Eggplant Bacon: 1 medium eggplant, very thinly sliced lengthwise
1 Tbsp. sea/kosher/Himalayan pink salt
1 Tbsp pure maple syrup (not raw) or raw date syrup
2 Tbsp cold-pressed extra virgin olive oil
2 Tbsp tamari/coconut aminos/nama shoyu/soy sauce (your choice)
2 Tbsp raw ACV
1 tsp smoked paprika (not raw), or regular paprika
1 tsp chili powder
And if desired, a few splashes of Colgin Liquid Smoke
Mix above together well. Lay eggplant slices in layers inside large gallon sized ziplock bag. Pour marinade over slices, moving bag around gently after you seal it tightly to coat all the eggplant slices. Lay bag flat on refrigerator shelf and let eggplant marinate for 1 hour or more.
Remove eggplant slices and lay in single layer on dehydrator trays. Dehydrate at 115F or less for 6-12 hours or until crispy (depends on how thin you have cut the slices...thicker slices will take much longer to dehydrate and get crispy), then enjoy!"
*Jerky (Veganes Seitan Beef Jerky)
"I made a chorizo flavored seitan
I made the basic seitan roast which is here:
This is my go-to recipe for seitan.
Seitan Roast
Preheat oven to 350F.
In a dry bowl mix together:
2c vital wheat gluten (I use Bob's Red Mill brand)
1 tbs onion powder
1 tbs garlic powder
Set aside.
In a large, high sided baking pan (roast pan) whisk together:
5.5C water
1/2 cup ketchup
1/2 cup soy sauce
2tbs liquid smoke
Mix 1.5 cups of the broth with the dry ingredients.
Knead for about five minutes. Let stand for another five minutes. Shape the dough into a longish ball wrap it tightly in cheese cloth. Secure the ends of the cheesecloth by tying the ends in knots, or tie with string.
Slip the wrapped dough into the broth.
Bake covered at 350f for 60 minutes.
Remove from oven
Turn the ball over
Cover and return to oven for another 60 minutes.
Continue to bake, uncovered, turning every 30 minutes for an additional
60 minutes. Add more water if needed.
Let the roast cool on the counter until cold.
This is a basic seitan recipe. If you want to add spices or flavoring, add
additional dry ingredients (like dried herbs or spices) to the dry
ingredients, and any moist ingredients (like chopped sundried tomatoes
or green olives, fresh herbs, onions, etc) to the 1.5 cups of liquid used to mix the dough, before mixing.
Pictured is seitan with sundried tomato, basil and black pepper.
To that I added:
Spices for Chorizo Seitan
2 tbs paprika
2 tbs nutritional yeast
1 tbs chili powder (special blend. Link to recipe below)
1 tbs each onion and garlic powder
1 tsp ground black pepper
1 tsp ground oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ancho chili peppers
1/2 tsp ground cloves
Chili powder recipe:
Shh... My secret recipe for chili powder:
2 tbs paprika
1 tbs oregano
1 tbs onion powder
2 tsp cumin
2 tsp garlic powder
1.5 tsp cayenne pepper
1 tsp coriander
Mix well and store in an airtight container.
Add a tsp or two to just about anything you want to spice up."
*Hot dogs/sausages/kielbasa/pigs in a blanket (Veggie Dog Recipe | The Edgy Veg)
"Carrot Dogs
For The Marinade:
1/4 cup soy sauce
1/2 red chilli (finely chopped)
2-4 garlic cloves (minced)
1 tbsp. smoked paprika
1 tbsp. maple syrup
1 tsp. molasses
1 tsp. ground ginger
1 tsp. onion powder
For The Coleslaw
1 carrot (julienned)
1 small brown onion (finely sliced)
1/4 red cabbage (finely sliced)
1 tsp. extra virgin olive oil
4 large carrots
1 large brown onion (sliced)
1 tbsp. extra virgin olive oil
4 long rolls
Step 1: prepare the marinade by combining ALL of the marinade ingredients in a small mixing bowl, stir well then set aside
Step 2: prepare the carrots by peeling and trimming the ends then, steam them until tender (note: this should take 10-15 minutes)
Step 3: once the carrots are sufficiently steamed transfer them to a shallow baking tray and use a fork to insert holes in the carrots (note: this will allow them to absorb plenty of marinade), pour over the marinade, cover and refrigerate overnight
Step 4: prepare the coleslaw by combining ALL of the coleslaw ingredients in a small mixing bowl then set aside
Step 5: divide the 1 tbsp. extra virgin olive oil between two frying pans and gently heat
Step 6: place the onion in one of the frying pans and cook, over a medium heat, for 5-10 minutes
Step 7: place the carrots in the second frying pan and cook, over a medium heat for 5-10 minutes (note: turn and baste with the remaining marinade frequently)
Step 8: prepare your long rolls, i.e. add your desired condiments which, in my case, was Dijon mustard and tomato ketchup
Step 9: finally, add a small handful of coleslaw, top with a cooked carrot then some cooked onion and, voila, carrot dogs"!Teriyaki-Dogs/cln0/C936259E-002E-4C68-B8B3-EBFC185EABCC
*Fish and seafood
... (Flaky Un-Fish Filets)
*Sushi (Sushi Rice Dip) (Fruit Sushi)
*Tofu and other Scramble
*Deviled Eggs (Bedeviled Eggless Eggs)
*Other egg dishes
*Omelet (Vegan Egg-Free Omelet)
*Huevos Rancheros (Vegan Huevos Rancheroes Recipe | The Edgy Veg)
*Quiche! (Savory Egg-Free Quiche)
"Super-Yummy Mini Quiche Bites
These are SOOOO good. You'll want to make an extra batch (because you'll probably eat half of them before they get to the table!)
1 TBSP coconut oil
2 green onions, diced
1 red bell pepper (or pepper of your choice), diced
1 cup mushrooms, chopped
2 cloves garlic, minced
2 TBSP parsley, chopped
1 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
1 package extra-firm tofu, drained (place on a plate between 2 sheets of paper towels -- cover with something heavy ... After about 15 minutes the tofu will be drained)
1/4 cup almond milk
1/2 tsp turmeric
2 TBSP nutritional yeast
2 tsp apple cider vinegar
Heat oven to 375°.
In a large sauté pan, sauté onions, peppers, mushrooms, garlic, parsley and thyme in coconut oil (over medium heat). Mix well and sauté about 3-4 minutes.
In a blender, mix tofu, almond milk, turmeric, nutritional yeast and apple cider vinegar until smooth.
Add tufu mixture to sautéed vegetables.
Spray mini-muffin pans with non-stick spray.
Spoon mixture into mini muffin tin. (Makes about 24-30).
Bake 25-30 minutes (until quiches set -- test with a knife to be sure quiches are done/ knife will come out clean)."
*Granola/Oatmeal/oats/granola bars/porridge/cream of wheat/grits
"chocolate chia breakfast with banana
STEP 1: whisk together 1 and 1/2 cup coconut milk, 1/4 cup maple syrup, 1 and 1/2 tsp. vanilla extract, 1 tsp. Himalayan pink salt, 3 tbsp. cacao powder and 4 and 1/2 tbsp. chia seeds then place in the fridge for about an hour to set (or overnight) STEP 2: once set, simply layer with banana, or an alternative choice of fruit, and enjoy"  (Sweet Potato Peach Banana Breakfast Bowl)
*Dip/Hummus/tahini/pate/guacamole/salsa/nachos/sauces/cheese dip (Spinach and Artichoke Dip... Vegan Style!) (Spinach and Artichoke Dip... Vegan Style!) (Quick & Easy Vegan Spinach Artichoke Dip Recipe) (Vegan Spinach Artichoke Dip) (Raw Food Recipes: Creamy Spinach Dip) (Raw Sun Dried Tomato Hummus) (World's Best Pico De Gallo - Fresh Salsa) (Chef’s Favorite Garden Salsa) (Grilled Avocado Salsa Recipe)
"Herbivore Festival – Celebration Nachos
I created this recipe especially for a cooking demo I did at the second annual Herbivore Festival at Crafton Hills College in Yucaipa, CA. Since the festival is held the first week of May, and very close to Cinco de Mayo, I offer this variation on the traditional nacho.
This variation is inspired by the history of nachos which originated from the city of Piedras Negras located in Coahuila, Mexico around 1943. According to the “The Oxford Companion to American Food and Drink”, the wives of U.S. Soldiers stationed at Fort Duncan in the Texas border town of Eagle Pass, stopped by the Victory Club, a popular restaurant, for a bite to eat. While happy to receive business, the maitre d’ who greeted the women, Ignacio “Nacho” Anaya, could not locate the cook, so he looked around the kitchen and threw together what he had, and created little bites of tortilla chips, cheese, and jalapeno peppers. Word spread fast and Nachos, Anaya’s nickname became Tex-Mex history.
Celebration Nachos
There are three steps to creating these delicious nachos. First you prepare the nacho cheese, then the taco seasoning and lastly the garbanzo bean taco meat.
Nacho Cheese
2 cups potatoes
1 cup carrots
? cup extra virgin olive oil
½ cup water
1 teaspoon salt
1 tablespoon lemon juice
½ cup nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
Dash of cayenne
Boil the potatoes and carrots for 20 minutes or until soft.
Put all the ingredients in a blender and blend until smooth.
Taco Seasoning Mix
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Garbanzo Bean Taco “Meat”
15 oz can garbanzo beans; drained, rinsed and dried
1 tbsp tamari (soy sauce or Bragg’s Amino’s can be used as well)
2 tsp lemon juice – Cut and Squeeze
3 tbsp taco seasoning (see recipe above)
Heat vegetable oil in a frying pan to 350 degrees
Fry the garbanzo beans for 3-4 minutes until lightly browned. Make sure the beans a dry or they will splatter when you put them in the oil. Use a pan splatter guard on top of the pan as well.
Carefully remove the beans from the oil and place on a piece of parchment paper and sprinkle with the prepared taco seasoning.
Place the beans in a food processor and add the tamari and lemon juice and pulse to a course “shred”.
I like to serve these in tortilla “Scoops” which are little tortilla bowls. You can find these in the snack aisle of most grocery stores. I start by putting a little of the Nacho cheese in the bottom of the scoop. Then I add a small spoon of the garbanzo bean taco meat and finish with some fresh Pico de gallo. You can prepare these as a traditional nacho and pile on any toppings you like – enjoy!"
"Slowcooked refried bean dip with mushrooms and spinach
A very simple, flavourful dip with lots of greens, garnished here with some scallions, sriracha and a white miso, sesame fauxqueso.
1 large, 6" portobello mushroom, stemmed and cut 1/4" dice
2 cups shredded green cabbbage (I use cole slaw mix)
3 scallions, minced, 2" - 3" reserved for garnish
1T fresh garlic, minced
1/2t dried, ground cumin
1/4t dried, ground coriander
1/4t dried red chilis
1/4t coarse sea salt
1 cup refried beans
1T cashew butter
1T lemon juice
1 cup vegetable stock
2T tomato passata (or puree)
2 cups packed spinach, coarsely chopped
1/4 cup nutritional yeast
Coarse sea salt and black pepper/red chili to taste
Optional: Add more cashew butter to taste and application. Garnish with scallions, sriracha, a sour cashew cream, etc. Serve with tortilla chips, fresh bread, whatever you like. If you don't make your beans from scratch with a little dried kombu, you may want to add a small piece with the stock. Remove it before adding the spinach.
Warm your slowcooker on high. Add the mushrooms, cabbage, herbs, spices, and sea salt. Cook on high for about 2 hours until the cabbage is well wilted. Add everything from the refried beans up to and including the passata.
Reduce heat to low and cook another 3 - 4 hours or so, until the dip has thickened, stirring periodically. Slowcookers vary depending on the size and exact heat. Use the colour and thickness as a guide.
When the dip has thickened, add the spinach and toss to combine. Let cook another 10 minutes or so to wilt the spinach. Remove from heat. Add the nutritional yeast. Season to taste. Garnish and serve warm." (DIY: DAIRY FREE/ VEGAN CHEESE SAUCE RECIPE!)
"Vegan nachos! I used #beyondmeat beefy crumbles and #Teese vegan creamy cheddar. For the cheese: I sautéed 1 med. onion, 2 pieces of garlic, 3 Serrano peppers, liquid smoke and orange & yellow sweet pepper, 1 Roma tomato and a spoonful of homemade salsa. Once softened I added the cheese and simmered. For the meat: Sautée diced onion, 2 garlic cloves, 1 diced tomato & 1 diced Serrano pepper and added one package of the crumbles and cooked until liquid was absorbed. I thought it turned out great but I won't be buying teese again by itself it tasted like Daiya and I hate that awful stuff"
"I always use the vegan cheese recipe from Vegweb for nachos. I love it. It's just margarine, flour, chili powder, I think, and nutritional yeast. And salt."
"I've made chreese with a potatoe, carrot boil till soft add NUT yeast , turmeric, salt and pepper and that's it. I like it. Add in blender and make into liquid can add some almond milk to make extra creamy"
"For fellow Daiya haters and store bought vegan cheese haters. Here is the best and easiest cheese sauce ever. I promise! 1 cup of almond milk, 1/4 cup raw cashew nuts, 1 heaping T nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp white miso, 1/2 tsp salt, 1 to 2 tsp lemon juice. 2 T tapioca starch. Blend in high speed blender until liquid. Note If you are not using a high speed blender such as a vitamix then soak the cashews first. Transfer the liquid to a sauce pan and cook over med heat whisking constantly until it thickens. To make it more nacho like add a little chili powder or Cajun seasoning before blending. It's so quick and easy. I use this sauce as a base for everything from pastas to pizza." (Really Cheesy Fat Free Vegan Cheese Dip) (Vegan Nacho Cheese Sauce Made With Potatoes and Carrots - Oil Free)
"Macho cheese sauce: I boiled 3 potatoes and 2 carrots and then blended it with some of the cooked water, 1/3 cup of nooch, and lemon juice"
"Cheese sauce recipe:
Boil 2 peeled potatoes, 1 cup baby carrots and 1/4 yellow onion.
Place in blender with 1/4 cup nutritional yeast, 1/3 cup olive oil, 1/3 cup water, squirt of lemon juice and 2 teaspoons salt. Puree until smooth and serve warm. Feel free to get schmancy and add diced roasted red pepper!"
*Avocado grilled/stuffed/breaded (grilled and stuffed avocado)
"Grilled avocados and salsa"
For the salsa:
1 15 ounce can fire-roasted tomatoes
¼ cup diced onion
3 cloves garlic
¼ teaspoon cayenne pepper or crushed red pepper
½ teaspoon salt
4 sprigs cilantro
1 tablespoon white wine vinegar
1 tablespoon lime juice
1 jalapeño*, stemmed and seeded
For the grilled avocados:
3 avocados, halved
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon cilantro, chopped
1 lime, cut into wedges
salt, to taste
To make the salsa:
Combine the tomatoes, diced onion, garlic, pepper, salt, cilantro, vinegar or lime juice and jalapeño, if using. Pulse in a food processor or blender until the salsa is chopped and blended to preference.
To complete the grilled avocados with salsa:
Preheat a grill to medium-high heat.
Remove the pit of each avocado by cutting into the pit with a large sharp knife and turning the knife counter-clockwise. Once the knife is properly wedged into the avocado pit, it should be easy to remove the pit from the flesh of the avocado, as you twist and remove the knife.
Whisk together the lime juice and olive oil in a small bowl. Brush each avocado half with the lime juice marinade.
Place each prepared avocado half, flesh side down, over the hot grill. Cook for about 5-7 minutes, or until grill marks appear and the avocado is warm, but not overly mushy.
Remove the avocado halves from the grill and fill the hole, left by the pits, with salsa. You will have salsa left over after all the holes are filled. Reserve the leftover salsa in the fridge for a future snack or entrée topping.
Squeeze the wedge of lime over the avocado halves and sprinkle lightly with salt.
Consume with a fork or use baked pita chips as your utensil." (stuffed avocado)
"Stuffed avocados: Ingredients for four people as a main meal:-
1 cup of organic black beans (soaked for 12 hours and simmered for 30 minutes or until tender)
1 bunch of organic cilantro
2 organic tomatoes
1 organic red onion
2 organic ripe mangoes
4 organic ripe but firm avocados
2 organic limes
Dice the tomatoes, onions, cilantro and mangoes. Mix it all with the black beans drained in a large bowl. Cut the avocados in half and place two halves on a plate and pour the mixture over the avocados. Squeeze the fresh organic lime juice over the stuffed avocados." (Crunchy Avocado Bites | PETA Living #8)
*Chili (Vegan Chili Recipe | The Master Vegan)!vegan-chili-/c1z6p
*Shepherd's Pie/pot pie/stout pie/savory tarts/savory turnovers
"Lentil sheppards Pie.
depends on how big you want to make it this will serve 4 people easily.
pie filling ingredients.
2 cups brown lentils 1/2 brown onion chopped, 1/2 capsicum, 1 sml sweet potato cubed, spinach chopped, broccoli 1/4 lrg flowerette, i medium eggplant cubed herbs thyme oregano dried or fresh chopped , 1 1/2 cups of stock vegi , sweet soy sauce 2 tblespns, tomato paste 2 tblespns.
seperately, 5 medium potatoes or 3 medium sweet potatoes 2 cloves of garlic boiled mashed with nutlex, soymilk and salt pepper dried herbs make sure you have a nice tasty fluffy mash.cover set aside.
pie filling- Large saucepan olive oil tomato paste sweet soy sautee all vegis making sure eggplant and sweet potato are cooked the longest, herbs onion, garlic then add tomatoes, stock, lentils , adding more water if you need during cooking, salt pepper cover and put on low simmer stirring occasinally until lentils are cooked, take lid off and simmer till its thick but not dry , need to make sure its not watery either.
Place filling in large roasting pan even out with wooden spoon,
using the mashed potato use a spatula and cover the top of the filling.
oven 180 deg and cook until the potato starts to brown. can grate some vegan cheese on top before putting in oven but I havnt found one in Aus that's nice.
hope I havnt forgotten anything Good luck." (Vegan Shepherd's Pie) (DELICIOUS Vegan Pot Pie) (5 Layer Deep Dish Thanksgiving Pot Pie!)
*Mac and Cheese (Creamy, Cheezy Pasta and Broccoli) (Creamy Mac & Cheese)
^"I made this one last night and it was sooo good! I had a recipe but I did some things differently. I added some hemp seeds, replaced the water for low sodium veggie broth, skipped the cayenne pepper (I didn't have any), and added roasted broccoli (tossed in garlic, olive oil, and vegan Parmesan). I garnished with smoked paprika and some caramelised onions I picked from my garden. Also I only baked it for about 12 min. on 425." (Vegan Mac and Cheese | PETA Living #12)
"i make stove top mac & cheeze that is tasty and creamy. just 2 cups of cooked pasta, add a 1/2 bag of cheddar daiya, 1/2 cup of plain non-sweetened almond milk and a pinch of pepper. Stir, cook over medium heat till things are melt and gooey!"
"Mac n cheese: 1/4 cup earth balance melted in saucepan.
Stir in 1/2 cup flour.
Slowly add 1 1/2 cup milk (rice, almond, your choice)
Stir over medium heat til thickened.
Add 3 slices (or more if you like) slices of daiya cheddar (i don't like daiya shredded) chopped.
Stir til melted and creamy. Add 1/2 top garlic powder and salt/pepper to taste. Add your favorite choice of macaroni. You can at at this point or sprinkle bread crumbs on top and bake at 425 for 8 minutes til lightly browned"
"Sherry, that's exactly how I make my mac-n-cheese. I also add nutritional yeast and turmeric for color and flavor. I bake mine because I like the crunchy on top (I use Panko bread crumps mixed with a bit of olive oil). Comes out nice and brown and crunchy. Depending on how spicy I like it, I might add a bit of cayenne or jalapeño peppers, or a couple of cans of Ro-tell chilis in the sauce and use if for nachos or just a Mexican mac-n-cheese." (VEGAN MAC AND "CHEESE"?!?! DOES IT WORK?! - #TastyTuesday)
^"Vegan Mac and “Cheese”
We never thought we’d say this, but you won’t even miss the cheese. "
"1 package of pasta of choice
1 clove garlic
1 cup soaked raw cashews (at least 2 hours, longer is better, up to 1 day)
1/4 cup of water.
1/4 cup of nutritional yeast
1/2 tsp of all these ingredients
-Chili powder
-Smoked paprika
-Onion powder
-Sea salt
1/4-1/2 lemon to your taste
Cook pasta. Blend all the other ingredients together untill smooth. Add more water if needed. Add sauce to hot pasta. Mix and Serve!
Top with toasted bread crumbs!"
*Green Bean Casserole (Native Foods Wellington Green Bean Recipe)
*Candied yams/sweet potatoes
*Chicken Parmesan
*Eggplant Parmesan/parmigiana/parmesan sandwich
*Onion Rings
*Fried Zucchini
*Non-potato fries
*Mozzarella sticks/cheese sticks (Cheese Stix Recipe | Vegan | The Vegan Zombie)
*Jalapeno Poppers (Cheesy #vegan jalapeño poppers!)
*Pickles (Refrigerator Pickles)
*Fried Green Tomatoes
*Trail Mix
**Homemade base ingredients like milk, butter, cheese, sauces...
*Milk (how to make nut milk) (Making Nut Milk) (Recipe for Rice Milk - Video From Start To Finish) (How to make nut, seed or oat milk) (Oat Milk) (Homemade Raw Hemp Milk in 50 Seconds!) (nut milk with nut milk bag),0,3177614.story#axzz30i7twrML (How to Make Almond Milk) (How to Make Coconut Milk) (Wonderful Almond milk - 5min recipe)
*Heavy Cream/Cashew Cream
*Sweetened Condensed Milk (Vegan Sweetened Condensed Milk | Just 2 ingredients)
*Evaporated milk
*Yogurt (yogurt) (Making Coconut Yogurt) (Quick yogurt (vegan) ? ???????????)
"Coconut Milk Yogurt Ingredients
2 cans full fat coconut milk
1 tablespoon lemon juice
2 probiotic capsules, contents emptied, OR 1 teaspoon probiotic powder, OR 1/4 cup water or coconut kefir
Pinch sea salt
1 tablespoon maple syrup, coconut nectar, or agave (or to taste)
1. Place the coconut milk in the fridge overnight. In the morning, scoop out the solidified part from both cans and place it into a food processor or blender.
2. Add remaining ingredients and blend yogurt till smooth. Add a little water to thin if desired. Serve with fresh berries, granola, or other toppings of choice."
*Tofu made from scratch
*Nut Butters (How to Make Almond Butter & Chocolate Almond Butter - The Vegan Zombie)
*Almond and other flours
*Cream Cheese (How To Make a Vegan-Friendly Cream Cheese) (Raw Vegan Probiotic-Infused Cashew Cream Cheese)
"Cream cheese:
1 1/2 cups raw cashews (soaked for at least 8 hours)
1/4 cup refined coconut oil
1/2 tsp salt
1/3 cup rejuvelac
Add pre soaked cashews and melted coconut oil into food processor, grind into paste. Transfer to blender with salt and rejuvelac and blend until completely smooth. Transfer to clean container and let culture at room temp for 24 hours.
For whipped cream cheese:
Whip 1 can worth of aquafaba with a pinch of cream of tartar until stiff peaks form. Add cream cheese and whip until combined. It'll be a little bit runny, but don't worry. Let it sit in the fridge for at least 12 hours before serving. It will be a lot thicker and fluffier once it has set in the fridge."
... (Foxy Moxy! Vegan fresh mozzarella for pizza..and more [gluten-free + soy-free])
"Vegan Hard Smoked Gouda
5/8 c raw cashews
1/4 c nutritional yeast
1/2 TB onion powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
pinch turmeric (optional)
1/2 to 1 tsp salt, to taste (depends on your miso)
1 3/4 c (unsweetened) nondairy milk
scant 1/2 c agar flakes
1/4 c canola oil
2 TB light (yellow or white) miso
1 TB lemon juice
1/2 tsp vegan worcestershire
1/8 tsp liquid smoke
1. Place cashews in a large-sized bowl of the food processor (see headnotes) and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, garlic powder, cayenne, turmeric (if using), and salt. Pulse three more times to blend in spices.
2. In a heavy saucepan, combine milk, agar flakes and oil. Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until the sauce thickens.
3. With the food processor running, gradually add milk mixture to cashew mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso, lemon juice, worcestershire sauce, and liquid smoke. It won’t take long for the sauce to start thickening up. Transfer to a mold.
4. Let it harden in the refrigerator for at least four few hours. Serves 8-12." (Raw Vegan Almond Cheese [Chef Tina Jo's Recipes]) (Best Vegan 'Cheese' In The World!) (Make Your Own Vegan Cheese - It Melts & Slices!)
""Parmesan cheese". Walnuts, nutritional yeast, garlic powder, smoked sea salt, smoked paprika or chipotle powder, black pepper, turmeric, hemp hearts. Whatever you want. Blended in food processor." (Raw. Vegan. Not Gross. - Cheese)
"Recipe for Soft vegan cheddar with chives,
2 cups of cashews (soaked for 3 to 8 hours then rinsed and drained
1/2 tsp of probiotic powder, 1/4- 1/2 cup nutritional yeast (to taste), 1/4-1/2 cup of water, 1 tablespoon brown miso, 1tsp salt.
blend above ingredients until smooth; pour mixture into a glass or non-reactive metal bowl, cover and leave to culture for 1-2 days until desired sharpness is achieved.
Melt 250 ml of refined coconut oil and whisk until fully combined, stir in a big handful of chopped chives. Now pour your mixture into a mould to set in the fridge. I use push pans originally for cakes to set my cheese so they can easily be removed when set. This cheese will continue to set in the fridge; when its set to your liking wrap in a plastic wrap "
"Saw the recipe on here a while back, it was for a smokey cheese but I just made a cheddar! It is just 2 cups dairy-free milk,1/2 cup olive oil, 2 tsp apple cider vinegar, 1 tsp salt, 5tbsp nutritional/savory yeast, 1 tsp onion powder, 1/2 tsp garlic powder, 3 tbsp agar powder, 1/4 tsp turmeric, 1/2 tsp maple syrup, 1/2 tsp mild mustard. Put all the ingredients in a pan and heat on high until it thickens, then put in a dish and refrigerate till set! It melts soooo well too, although this one didn't taste as creamy as I would have liked, you might want to tweak the recipe a bit and use a high fat/creamy non-dairy milk"
*Mayonnaise (Illustrated mini recipe: (Vegan) mayonnaise)
"Gena’s Raw Almondaise
1 cup almonds, soaked at least 8 hours
1 tsp salt
Juice of two lemons
1 tbsp apple cider vinegar
1 clove garlic
1 cup water
½ cup olive oil
Put all ingredients in a high speed blender or food processor and blend very well. Next, drizzle the oil in a thin stream, just as you would to make an emulsified dressing. When you finish, adjust the tartness and saltiness and texture to suit your taste." (Vegan mayonnaise) (Oil Free Vegan Mayonnaise Recipe - Quick and Easy!) (Did you know that you can make your own vegan mayonnaise? Check out this 30 second recipe from The Buddhist Chef!)
*Worcestershire Sauce
*Peanut Sauce
"Peanut sauce
2.5 cups veggie broth
4 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon sesame oil
Thai chili garlic paste (or red paper flakes, or a dash of hot sauce) to taste. Depends on how hot you want it.
I also add a little green curry paste - gives it a little more flavor without upping the spicy heat.
After the liquids are warm, stir in about 1-1.5 cup or so of peanut butter.
After peanut butter is melted into sauce, add 1 tablespoon flour for thickening.
I would add Less flour (if any) if using as a dipping sauce. This was for over noodles"
"vegan hollandaise sauce ingredients:
1/2 C soaked nuts (cashews, almonds, whatever you wish)
1/2 cup hot water
2 tbsp earth balance buttery spread or vegan margarine (or you could check out my veganomical butter recipe)
2 tsp lemon juice
1/4 tsp sea salt
2 tbsp nutritional yeast flakes
1/4 tsp turmeric powder
1/2 tsp dijon or yellow mustard
Place all the ingredients in a vita-mix or high powered blender and blend until extremely smooth."
*Ketchup (ketchup)
*BBQ Sauce
*Other Sauces
*Broths, Stocks, and Bouillon (No-Chicken Broth)
-Whipped Cream/cool whip
"8 tablespoons soy milk, 2.5 tbsp raw cane sugar, half a teaspoon arrowroot, mix these three with a hand blender and then slowly add 125 ml sunflower oil, continue to mix until it becomes a smooth substance, 30 minutes in the fridge and ready."!Aquafaba—Magical-Vegan-Whipped-Cream-Made-from-Chickpeas/c24j5/55538a100cf298b2d3b61ff3
"Vegan Chocolate cake Preheat oven: 300
Bake 50 min to 1 hour
2 1/4 cup flour
1/2 cup coca powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cup sugar
3/4 cup vegetable oil
1 1/2 cup cold coffee or water (coffee makes it richer)
3 tsp vanilla
3 TBSP apple cider vinegar
Mix dry ingredients. Mix wet ingredients Combine. Add vinegar" (Vegan Chocolate Cake recipe | Cooking with The Vegan Zombie) (Healthy Flourless Chocolate Cake (Vegan) | Fablunch) (RAW VEGAN CHOCOLATE CAKE! with Chef Be Live! :)) (How to Make The Best (Vegan) Chocolate Cake) (Vegan Chocolate Cake recipe | Cooking with The Vegan Zombie) (make sure you use maple syrup instead of honey) (use maple syrup or agave, not honey) (Turkish Delight Cake) (Chocolate Cake from The Joy of  Vegan Baking
by Colleen Patrick-Goudreau)! (Vegan Chocolate Cake - No Butter, No Egg Cake Recipe - My Recipe Book By Tarika Singh) (Mini VEGAN Chocolate Cake Recipe By BakeLikeAPro)
"I make an awesome white cake....
3c flour
1.5c sugar
1tsp baking soda
2tsp baking powder
1tsp sea salt
1tbsp vanilla
3tbsp apple cider vinegar
1/2c coconut oil
2c room temperature water
bake at 350" (use agave instead of honey)
"sticky toffee/ginger cake with butterscotch sauce:
185g pitted chopped dates
3 chunks stem ginger
2tbs Ginger syrup (optional)
100g black treacle
150g Vegan margarine
100g light brown sugar
6tbs AF (I used red kidney bean)
250g SR all purpose flour
2tsp ground ginger
1tsp mixed spice
1tsp bicarbonate of soda
Soak dates in 200ml boiling water for at least 60 minutes.
Preheat oven to 180c.
Grease and line a 23cm square baking tin.
Blitz up the soaked dates, stem ginger pieces and the treacle and ginger syrup in a blender.
Meantime whisk softened margarine and light brown sugar until light and creamy, slowly add AF and whisk well.
Add in the blended date mixture (it may curdle but that's ok).
Add the sieved flour, ginger and mixed spice and bicarb soda, folding in gently. Add a little milk if required to ensure a soft consistency. ( I added about 1/4 cup coconut milk).
Pour into tin and bake for 45 mins.
Butterscotch sauce:
55g margarine
110g Dark brown sugar
110ml coconut milk
1tsp vanilla essence
Heat margarine and sugar in a pan until sugar us dissolved. Take off heat and add the coconut milk and vanilla essence. To make it thicker I mixed 1 heaped tsp arrowroot mixed in a little water and added to the mixture, putting it back on the stove, stir until thickened and glossy." (Pistachio Cake [Vegan]) (Raw Vegan Neopolitan Birthday Cake) (Vanilla chai pound cake (vegan) ? ?????????????????) (Epic Healthy Vegan Birthday Cake & Lunch) (Day 2 of cleanse: BANANA CREME TORTE! Yeh baby!)
Fresh Strawberry Cupcakes
1 cup spelt flour
1 cup all purpose flour (or more spelt flour)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup full fat coconut milk
? cup pure maple syrup
1 tbsp apple cider vinegar
1 tbsp vanilla
½ cup coconut oil, melted
1 cup fresh diced strawberries
Strawberry Coconut Frosting
½ cup coconut butter (not coconut oil)
¼ cup organic powdered sugar
½ cup fresh diced strawberries (diced very small so they fit through the piping bag)
¼ cup full fat coconut milk
Preheat oven to 350 degrees F.
Line a cupcake pan with cupcake liners (or spray with a bit of oil).
In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
In a large bowl, whisk together the coconut milk, maple syrup, coconut oil, vinegar and vanilla.
Pour the dry into the wet while whisking until thoroughly combined.
Add the diced strawberries and stir to evenly distribute the strawberries throughout the batter.
Spoon the batter into the cupcake pan, filling them up almost to the top.
Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
Let cool on a wire rack while you make the frosting.
In a small bowl, whisk together the coconut butter, powdered sugar, and coconut milk. If your coconut butter is very hard, you might have to soften for a few seconds in the microwave first. Usually by adding the other ingredients it will naturally soften while you whisk.
Add the strawberries to the frosting and stir to combine.
If your frosting is till too thick, add more coconut milk a tsp at a time, stirring after each addition, until desired consistency.
Once the cupcakes are cool, using a piping bag or a plastic baggie with one corner snipped off, pipe the frosting onto the cooled cupcakes. Alternately, just slather it on with an offset spatula.
Devour!" (Vegan Recipe: Close-tess Cream-filled Cupcakes)
"VEGAN CHOCOLATE CUPCAKES (Homemade gluten free vegan peanut butter cup cupcakes)
 For the cupcakes:
- 1 1/2 cups organic flour ( or gluten free flour blend)
- 1 cup organic cane sugar
- 1/3 cup organic cocoa powder
- 1 tsp baking soda
- 1/2  cup oil
- 1 cup water
- 1 tsp salt
- 1 tsp vanilla
1. Blend all the ingredients together.
2. Bake cupcakes in a GREASED muffin tin at 350f for 22-28 minutes (depending on the oven)
For the Peanut butter cups:
- 1 package vegan semi sweet chocolate chips
- 1/2 cup organic smooth peanut butter
- approximately 1 cup earth balance or vegan margarine
- 1/4 cup organic brown rice syrup ( or icing sugar)
- really small cupcake/ chocolate baking cups
1. In a bowl, melt down the chocolate chips.
2. In a desperate bowl, blend the brown rice syrup, peanut butter, and earth balance together. Set aside in the fridge.
3. Place the baking cups into a small cupcake pan. Coat the inside of the cups with chocolate and place them in the freezer until hardened.
4. With the peanut butter spread, place a small spoonful into each chocolate cup. Leave in the freezer for a few minutes.
5. Take the the peanut butter cups out of the freezer. Put a spoonful of chocolate over each peanut butter cup, and make sure the top is completely coated. Place back into the freezer until hardened.
6. Finally, once the chocolates are completely hardened,  remove the paper baking cups carefully from the chocolate, and place back into the freezer. These will go on top of the cupcakes.
For the peanut butter icing:
*** for the icing you will have to estimate how much of each ingredient....
- organic smooth peanut butter
-  1 stick vegan friendly shortening ( earth balance makes a great one)
- earth balance or other vegan margarine
- organic icing sugar
1. In a bowl, beat the shortening alone until creamy. Then do the same with the earth balance ( make sure you don't beat them together... This assures a smoother icing)
2. Now you can beat the butter and shortening together. Add in the peanut butter, beat... Then add in the icing sugar.
3. I suggest putting this in the fridge for at least 10 minutes before icing the cupcakes with it.
Ice the cupcakes and give each a peanut butter cup for the top" (Crème-filled Chocolate Orange Cupcakes)
"Preheat oven to 375°F
Bake time: 30 to 35 minutes
Makes approximately 24 cupcakes
4 ounces cinnamon applesauce
1.5 cup cane sugar
1/2 cup oil
2 cups flour (scooped)
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
One cup minced carrots
3/4 cup vanilla soy milk
Two eggs in normal recipe to be replaced with 2 tablespoons of egg replacer mixed with 6 tablespoons of water.
If using aquafaba 3 tablespoons = 1 whole egg
Mix dry ingredients and carrots together in mixing bowl then fold in wet ingredients.
Line muffin pan with cupcake liners, and scoop in 2 tbsp. of batter per cupcake.
8 ounces Daiya plain 'cream cheese'
3 tablespoons vegan butter (Earthbalance) or vegetable margarine
3 tablespoons BeeFree Honee
No need to soften margarine. Add all to mixer and whisk at high-speed for approximately 10 minutes or until stiff peak.
*****Cupcakes must be kept refrigerated because the frosting *******"
-Tres Leches Cake (Vegan Tres Leches Cake) (#Vegan Tres Leches Cake)
-Funnel Cake
"Deliciously Sustainable Blueberry Muffins
True sustainability, a vegan diet and seasonal, organic produce doesn't have to be uncomfortable. It's a delicious combination worth celebrating
July is national blueberry month, but you can keep the party going all year. Blueberries freeze beautifully.
Pour berries into a flat, rimmed container, such as a baking sheet, and spread in a single layer. Freeze for several hours or overnight. When berries are frozen solid, store them in an airtight container or resealable bag.
Toss frozen berries into the blender for smoothies for a burst of juicy blue greatness. Or mix them into this muffin batter.
2 cups unbleached all-purpose flour
2/3 cup evaporated cane sugar
1-1/2 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 cup unsweetened soy milk or other nondairy milk
1 tablespoon cider vinegar
2/3 cup fresh orange juice
1/4 cup grapeseed or other neutral oil
1 cup blueberries (fresh or frozen -- no need to thaw)
Preheat oven to 375 degrees.
Lightly oil a baking tin with 12 muffin cups (or fill cups with paper cupcake liners)
In a large bowl, sift together unbleached flour, evaporated cane sugar, baking powder and baking soda.
In a separate bowl, mix together soy milk with cider vinegar. Mixture will clabber, forming the tangy vegan equivalent of buttermilk. Stir in orange juice and grapeseed oil. Whisk everything together lightly.
Pour wet ingredients into the flour mixture and stir quickly, with a light hand, until just combined. Pour in blueberries and give a final stir or two.
Fill muffin cups 2/3 full of batter. Bake for 20 minutes, or until they puff and turn golden and spring back to the touch.
Let muffins cool in their cups 15 minutes or so before transferring to a wire rack (or to your table for breakfast).
Serves 10 to 12."
"Brownies: 2 cups flour, 2 cups sugar, 2/3 cup unsweetened baking cocoa, 1/2 cup oil, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 Tbsp ground flax, 2/3 cup water, 1 tsp vanilla. Mix dry separately and wet separately, then add wet to dry, bake in 7" x 11" pan for 30-35 minutes. Bake at 350 degrees F." (FullyRaw Pumpkin Pie Brownies!)
-Marshmallows and marshmallow fluff (Homemade Circus Peanut Marshmallows : Trailer Park Cooking) (use vegan gelatin)
-Cheesecake (use agave instead of honey) (FullyRaw Pumpkin Pie Cheesecake!) (How to Make Dairy Free Cheesecake) (Lemon Cheese Cake (No Bake, Vegan)) (Raw Strawberry Cheesecake Recipe) (No Bake Oreo Cheesecake) (Raw Vegan Cheesecake Recipe - Getting Into Raw: Cooking with Zane) (Vegan stRAWberry Cheesecake - Organic & Gluten-free) (FullyRaw Cherry Cheesecake!) (use agave instead of honey) (Lavender & Beet "Cheesecake" | Raw. Vegan. Not Gross.)
Serves 4
1/2 cup pitted dates
1/2 cup almonds
pinch of salt
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut
Edible flowers
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don't have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.
*If you're in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight
Recipe adapted from Sift & whisk
"Dark chocolate, cherry cashew cheesecake with date, walnut crust
Rich and flavourful, no flour and no baking.
1 1/4 cup cashews, soaked for 2 hours
1/4 cup coconut milk (use full fat)
1T lemon juice
1T white vinegar
3T agave nectar (or to taste)
2T white miso
1 1/2 cups fresh cherries, stemmed and stoned
10g bittersweet chocolate, chopped (I use an organic, fair trade bar)
1/4 cup soft, dried dates, pitted and chopped
1/3 cup walnuts
Optional: Stevia, maple syrup and other sweeteners will work in place of the agave. Miso is what provides the fermented, umami and light salty flavor to this dish.
Whirl the walnuts in a food processor until crumbly. Add the dates and process until you have a dough like texture. Set aside while you make the rest.
Drain the cashews and puree until you reach a cashew butter consistency. Add the coconut milk, lemon juice, vinegar, miso and agave. Puree smooth.
Pack the walnut, date mixture into a thin even layer of an appropriate dish lined with baking paper or plastic wrap (about 4" - 6" round depending on how thick you want your cake to be). Add the cashew mixture and smooth the top. Freeze covered for a few hours or refrigerate overnight to setup.
When the cake has setup, slice the cherries in half, top to bottom, stem and stone. Garnish the top of the cake with a layer of cherries face down. Garnish with another layer face up. Stuff the open-faced cherries with a little chocolate.
Return the cake to the freezer for about 30 minutes (depending on the ambient temperature). Remove from the dish carefully and serve." (be sure to use the agave or maple syrup instead of honey)
For the cookie base
150g rye flour
50g banana flour
2 Tbsp of coconut flour
125ml olive oil
60ml coconut nectar or another
50g coconut sugar
1tsp baking powder
a pinch of vanilla and salt
Bake for 10-15min, let them cool down a bit, make crumbs and press them on the base of a silicon cake pan
For the filling
540g silken tofu (2 packages aprox)
280g coconut butter (I used 'kokos-mus but the one from Artisana is also good)
2 Tbsp banana flour
150g coconut sugar
4 Tbsp of lemon juice
1/2 lemon zest
a pinch of salt and vanilla
Melt your coconut butter using bain marie and them mix all the ingredients in your blender. Then, pour it on top of your cookie base and bake for 40/45 min to 180C/360F. Let it cool down first and then put in the fridge overnight. YUM!"
-Angel food cake
-Strawberry Shortcake (FullyRaw Strawberry Shortcake!)
-Chocolate covered strawberries (Chocolate Covered Strawberries: Vegan Valentine's Day Recipe)
-Chocolate Bars, chips, and sauces;_ylt=AwrTccoBVmRTpWAA04xjmolQ;_ylu=X3oDMTByaDNhc2JxBHNlYwNzcgRwb3MDMQRjb2xvA2dxMQR2dGlkAw--?qid=20070619044120AA5CZsX;_ylt=AwrTccoBVmRTpWAA2YxjmolQ;_ylu=X3oDMTByc25qcnVyBHNlYwNzcgRwb3MDNARjb2xvA2dxMQR2dGlkAw--?qid=20080820032422AAcoWxL (Raw Chocolate (raw vegan) ? ????????????) (Homemade Vegan Chocolate Recipe - Simple - 3-Ingredients!) (DIY GIANT VEGAN Hershey's Cookies & Cream Bar | Timmy Timato Remake)
"make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder."
-Pudding, custard, flan (Raw Banana Cream Pudding) (RAW Vegan CHOCOLATE PUDDING!) (Chocolate Avocado Pudding | Raw. Vegan. Not Gross.) (Healthy Chocolate Pudding Recipe That's Raw and Vegan, Healthy Recipes, Fit How To) (Raw Food Recipes: Healthy Chocolate Pudding (Vegan)) (Pumpkin pudding (vegan))
PERFECT Vegan Lemon Curd (YUM) !!! :
Makes 1 cup
1/2 cup fresh squeezed lemon juice
1/4 cup water
3/4 cup white sugar/or organic turbinado "raw" sugar
2 Tblsp cornstarch
Zest of 1 lemon
6 Tbsp unflavored, sugar free soy milk
1 Tbsp vegan margarine
Lemon Curd Directions:
Whisk together lemon juice, water, sugar, cornstarch, and lemon zest in a saucepan
Place on the stove on medium heat and continue to whisk until the mixture comes to a boil
Allow mixture to boil for 1 minute without stirring
Remove saucepan from heat and stir in soy milk and margarine
Cool to room temperature and then refrigerate in an airtight container for 8 hours or overnight before using... (OR, eat it ALL warm) !!! This is wonderful & BETTER than the egg kind, & is great as a cake filling, or warm pudding ... AND, this recipe is very close to my recipe for Vegan Lemon Cream Pie Filling. This is SO GOOD, & it IS Vegan, but there is LOTS of Sugar in it... So be careful !!! Just made a batch of this & ate the whole thing warm !!!
-Panna Cotta (Vegan Panna Cotta Recipe - Vegan Dessert Recipes - Italian Dessert)
-Parfait (Strawberry Rhubarb Parfait Recipe | With Outtakes | The Vegan Zombie)
-Creme Brulee
-Fudge (Chocolate Peanut Butter Freezer Fudge Recipe) (Miracle Fudge - Vegan Chocolate Fudge with Walnuts - Edible Holiday Gift) (use agave instead of honey) (Lower Fat Raw Vegan Orange Carob Fudge (Only 6 Ingredients!))
-Pie/strudel/tart/cobbler/turnover/dumplings/crisp/crumble/pinwheels/other pastries (FullyRaw Pumpkin Pie!) (Brownie Pumpkin Pie with a Crunchy Pecan Topping)
"Pumpkin Pie:
2 cup pumpkin puree
3 1/2 Tbsp cornstarch or use 2 tablespoons 1/2 tsp of tapioca starch
1/2 cup brown sugar
1 tsp pumpkin pie spice
pinch sea salt
1 2/3 cup unsweetened non dairy milk or coconut cream
1/2 tsp vanilla extract optional
I used a vegan pie shell
Cook on 400 degrees for 35 - 40 minutes"
"I have a great, easy and delicious recipe for vegan sweet potato pie if anyone cares.
1 - 14oz container silken tofu
1 - 14oz container firm or extra firm tofu
1 - 24oz can sweet potatoes in syrup
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp salt
2 tsp vanilla extract
1/2 cup sugar
1 pre-made or store-bought vegan pie crust
Preheat oven to 350 degrees.
Blend all ingredients (except pie crust) in a blender or food processor until free of lumps. Pour into the pie shell & bake for 1 1/2 hours or until toothpick inserted in the center comes out clean."
"Isa's pecan pie and my apple pie...7 granny smith apples peeled and sliced, about 1\3 cup each cane sugar and brown sugar, about 1/4 cup flour, and about 1 teaspoon each salt and cinnamon. Then I adjust to taste, pour in pie shell, top with crust, cut slits to vent, and spread earth balance on top and sprinkle with sugar. Bake for about an hour to an hour 15." (FullyRaw Apple Pie!) (Kristina & Megan Make Raw Love Pies!) (Vegan Peach Pie) (Low Fat Raw GREEN Key Lime Pie Recipe (Oil Free!)) (Vegan Apple Pie - Ultimate Thanksgiving Pies) (bourbon apple pie)
... (Raspberry Tart | Raw. Vegan. Not Gross.) (Lemon Meringue Tart (vegan)) (The FullyRaw Peach Cobbler!) (Southern Charm Cherry Cobbler (Low Fat Raw Vegan))
"Blueberry/banana/zucchini/peach cobbler~ all plant based.
4 cups spelt flour
2 Tbsp. baking powder
1 cup coconut sugar
4 scoops Sunwarrior protein powder
cinnamon to taste
nutmeg to taste
~mix all dry ingredients together & set aside~
4 bananas
3 cups shredded zucchini
~mix together with your food mixer~
Blend dry ingredients & wet ingredients, add in 2 cups fresh blueberries and gently fold in~ set aside.
Lightly grease a baking dish w/ coconut oil~ cut & slice 3 fresh peaches and arrange in the bottom of the dish~ spread the batter you have set aside on top of peaches and bake for 30 minutes in a 350' oven~ it may take another 10 minutes~ juts do the tooth pick test to see if its done. Remove from oven and let cool. Then cut, serve and enjoy!"
"Raspberry Cobbler
From author of New American Vegan and beloved moderator, Vincent Guihan.
There are lots of variations on cobbler topping, ranging from a doughy, cake-like topping to a something more like an upside-down pie with a flaky crust. This is a simple, rustic and easy to prepare version with lots of room for modifications. This version is also berry-heavy. You can safely change the berry to topping ratio to suit yourself (just remember this will change the cooking time).
For the berries:
6 cups of raspberries
2T of lemon juice
1/4 cup of corn starch*
2 cups of sugar*
A pinch of sea salt...
1 cup of whole wheat flour
2t of baking powder
1/2 cup of sugar
1 cup of unsweetened soy milk
1/4 cup of plant-only margarine (or 2-3T of coconut oil)
A pinch of sea salt
Preheat the oven to 375F
Toss the berries in the lemon juice.
Add the salt, sugar and corn starch and stir thoroughly to combine.
Mix the dry ingredients.
With a fork, cut the margarine into the flour (or you can put pats of the margarine onto the batter once you've poured it -- this is a pretty traditional way of doing it).
Add the liquid ingredients and stir to combine.
Put the berries in a baking dish with a lid (a large one in this case, so that you have at least a inch between the berries and the top of the dish).
Pour the batter over the raspberries in an even layer (but don't worry too much about it -- cobbler is a rustic dessert).
Bake covered for about 30 minutes.
Bake uncovered for about another 30-40 minutes until the topping has browned lightly and is cake-like.
*Adjust the amount of sugar to your taste and to the ripeness/sweetness your berries. Some white table sugars are still filtered using animal bone charcoal. Organic, sugar beet, sugar, agave nectar and other substitutes. When the raspberries are particularly ripe, I often replace some of the sugar with dates and dried figs to sweeten the cobbler. If you use other berries, like blueberries, you'll need a little more cornstarch but a little less sugar."
Plum dumplings
For 12-15 dumplings:
12-15 medium size plums
1/2 kg potatoes
150 g flour
1 tablespoon oil
3 tablespoons raw sugar
pinch of salt...
1 cup breadcrumbs
2 tablespoons raw sugar
Cook the potatoes, drain and mash.
Allow to cool then add the flour, oil, sugar and salt. Mix until you obtain a soft dough.
Make a roll of the dough, approx. 5 cm. thick. Cut into 12-15 pieces of 1.5-2 cm.
Wash the plums, remove the pits and eventually full each plum with a little bit of sugar (only if de plums are sour).
Take a piece of dough, stretch it between your hands, place the plum in the middle, seal the edges and form balls.
In a souppan bring 3 l water, with a pinch of salt, to boil. Carefully drop each dumpling into boiling water. Cook on low heat for about 15 minutes (when ready they will rise to the surface).
In a saucepan brown the breadcrumbs stirring continuously. Allow to cool than add the raw sugar and mix.
Drain the dumplings well then roll them in the mix of breadcrumbs with sugar until covered.
Plum dumplings - fleursvegankitchen"
-Pop Tarts (Raw. Vegan. Not Gross. - Pop Tarts)
-Cool Caramel Dessert
-Ice cream/frozen yogurt (Vegan Hot Chocolate Ice Cream) (Frozen Sunshine! Mango Coconut Ice Cream [ vegan + gluten-free, + soy-free ]) (How To Make Dairy Free Ice-Cream) (Mint Chip Ice Cream | Raw. Vegan. Not Gross.) (HOW TO MAKE RAW VEGAN ICE CREAM!) (Dairy-free Banana Ice Cream) (The FullyRaw Ice Cream Dream!) (FullyRaw Banana "Nice" Cream with Berry Sprinkles!) (The FullyRaw Banana Ice Cream Split!) (PUMPKIN PIE SPICE "ICE CREAM" RECIPE (RAW+VEGAN)) (Banana Ice Cream | Raw. Vegan. Not Gross.) (4 ingredients Strawberry Ice cream (vegan) ? ???????????) (Maccha ice cream (vegan) ? ?????????????) (Maple Almond Icecream (Vegan)) (Vegan Mint Chocolate Chip Sundae)
"Recipe is: 2 cans of full fat coconut milk, 1 & 3/4c sugar and 2tsp vanilla extract (this is the basic nicecream recipe I have). I added raw almonds, peanut butter, vegan chocolate chunks and freshly chopped banana chunks and omg it's addicting! Just stir the ingredients together. Throw it in the freezer. Stir it every thirty minutes for the first 3 hours. It should be frozen within 4 hours or you can leave it overnight to freeze like I did  it tastes perfect!" (Dairy-Free Ice-Cream Recipe (No Ice-cream Machine Required))
"Chocolate Hazelnut Cookies with Spiced Pumpkin Vanilla Nice Cream ??
Preheat oven to 375 degrees F. Combine 1 ¾ cup flour and 1 teaspoon baking soda. Set aside. In a small bowl, combine 1 tablespoon ground flax seeds, 3 tablespoons water, and 1 teaspoon vanilla. Let sit for 5 minutes. Cream together ½ cup vegan chocolate hazelnut spread, ½ cup vegan butter, ½ cup sugar and ½ cup brown sugar. Mix on medium speed about 3 minutes till creamy. Add in flax seed and mix to combine. Slowly add the flour and baking soda and mix just until smooth dough forms.
Shape the dough into 1 inch balls. Roll in turbinado sugar to coat. Set on parchment lined baking sheet. Bake for 4 minutes. Remove from oven. With the bottom on a jar or a any flat surface, gently flatten each cookie. Return to oven and cook for 4 more minutes. Transfer to a cooling rack and cool completely.
To assemble, place 1 pumpkin ice cream round between 2 chocolate hazelnut cookies and press gently. Eat right away or store in the freezer wrapped in plastic wrap or parchment paper.
You can either make your ice cream or buy it. I used a cashew based vanilla ice cream. Add in about ¼ cup organic pureed pumpkin and 1 tablespoon pumpkin pie spice. If you are short on time, you can just buy the ice cream! You can easily transform store bought vanilla ice cream into pumpkin spice by adding in the pureed pumpkin and spices to slightly softened ice cream.
Line an 8 x 8 inch square baking dish with parchment paper. Smooth your pumpkin ice cream into an even 1 inch layer. Refreeze till completely firm, at least an hour. With a round cookie cutter roughly the same size as your cookies, cut out rounds from your block of ice cream. Place the rounds on a parchment lined tray and keep in the freezer until ready to build your sandwich cookies."
-Ice Cream Cakes
-Popsicles/snow cones (Vegan Orange Creamsicle Popsicles) (FullyRaw Dreamsicle Juice & Popsicles!) (FullyRaw Popsicles!) (Peach Lavender Popsicles | Raw. Vegan. Not Gross.) (Sweet Watermelon Snow Cones! FullyRaw & Vegan!)
-Cookies/bars/scones/biscotti/squares/candy bar knockoffs/rice crispy treats
"Churro cookies:
This Recipe should make 11 Cookies
4 oz. Vegan Cream Cheese
3/4 cup Sugar. Divided (1/4 goes into the Cream Cheese mixture & the rest is for the Cinnamon Sugar mixture)
Frozen Vegan Pie Crust (2ct.)…defrosted. (Or you can make Pie crust)
1 tsp. Vanilla Extract
2 tablespoons Cinnamon
2 tablespoons melted vegan Butter
In a medium bowl combine the Cream Cheese, Vanilla and 1/4 of the sugar, set aside
Unroll Pie Crusts and smear one of them with the Cream Cheese mixture…
Place the other Crust on top and cut out your cookies. You can use whatever size cookie cutter you like
With a fork gently mash down the edges to seal them…
Bake them on a parchment lined baking sheet at 350 degrees for approx., 12 minutes, or until they’re firm and slightly golden.
Let them cool, and brush both sides of them with the melted butter
Now, coat them very well in the Cinnamon Sugar (the remaining Sugar and the 2 tbsp. Cinnamon)…
Here is a recipe for Pie Crust
2 ¼ cups flour
½ cup (more as necessary) coconut oil, cool enough to be solid
1 teaspoon salt
1 tablespoon cane or demerara sugar
1/3 - ½ cups ice water
Mix together flour, salt, and sugar. Add your solid coconut oil until mixture is crumbly and will stick together when you squeeze it. Add 1/3 cup water, or until the dough holds together, add a little more water until the texture is right. Knead the whole mixture together until it has the texture is right. Make a ball and wrap with plastic wrap for 30 minutes. When ready roll out for what you are baking and use cookie cutter for Churro Cookies" (soft gingersnaps (vegan and gluten-free) Something Vegan)
Awesome! I blended two cups oats in a food processor until they were like flour. I then put it in a bowl with 2 1/2 tsp baking powder, 1/2 tsp salt, about 1 1/2 tsp cinnamon, 1/2 cup white sugar, and 1/4 cup brown sugar. After stirring, I added 1/2 cup coconut oil, 1/2 cup coconut milk (any nondairy milk should work, and any kind of neutral oil or "butter" would work for the coconut oil as well), and 1 tsp vanilla extract. Blend again, then add chopped up Endangered Species Chocolate with Espresso Beans and/or vegan chocolate chip. Put on lightly greased pan and bake at 350 for 10-12 min.
10 mins
16 mins
26 mins
Chocolate chip oatmeal cookies made even better with a sprinkling of sea salt on top.
Author: The Pretty Bee
Recipe type: Dessert
Serves: 20
½ cup vegan buttery spread
½ cup light brown sugar
½ cup sugar
1 Tablespoon flax seed meal + 3 Tablespoons water
½ teaspoon vanilla
1 cup gluten free flour blend
½ teaspoon baking soda
½ teaspoon sea salt, plus more for on top
1½ cups old fashioned oats
? cup water or almond milk
1 cup chocolate chips
½ cup chopped walnuts, optional
Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
In a small bowl or mug, make the flax egg: mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
In a large bowl, cream the butter and sugars until light and fluffy
Add the flax egg and vanilla and continue to mix. Add ? cup water or almond milk.
Add the gluten free flour, baking soda, and salt. Mix until combined.
Stop the mixer and stir in the oats, chocolate chips, and walnuts. If the dough is too dry at this point, add a little more liquid. Every gluten free flour acts a little differently, so if the dough seems crumbly, add a splash more water or almond milk.
Take some of dough and roll into a ball about 1.5 inches wide and place on the cookie sheet. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
Sprinkle cookies with sea salt.
Bake at 350 degrees for 14-16 minutes.
Makes about 20 cookies." (Vegan Thin Mints) (Raw. Vegan. Not Gross. - Peppermint Patties)
Base Ingredients:
• 1 C raw cashews
• 3 Medjool dates, pitted
• 1/4 C almond meal
• 1 t coconut extract
• 2 T dessicated coconut
• 3 T coconut oil, melted
Base Method:
Add all ingredients to a blender and blend until everything is well combined. Add mixture to a baking tray, smooth out with a spoon and place in the freezer to set (approximately 10 minutes).
Strawberry Filling Ingredients:
• 2 C fresh strawberries
• 1 C dessicated coconut
• 1/2 C freeze dried strawberries
• 6 T coconut nectar
• 2/3C raw cashews
• 1 T coconut oil, melted
Strawberry Filling Method:
Melt coconut oil and set aside. Blend all ingredients expect of the coconut oil in a high-speed blender until smooth. Add coconut oil and blend until just combined. Add to base and smooth over with a spoon and place into the freezer for at least 1 hour. Then ice with either dark or white chocolate icing.
Dark Chocolate Icing:
In double boiler melt 3 T coconut oil, 3 T cacao powder, 3 T coconut nectar, 1t vanilla extract, and a pinch of salt together over low heat. When well combined pour over slice and smooth over with a spoon. Put back into freezer and let it set completely (around 1 hour).
White Chocolate Icing:
In double boiler melt 1/2 C cacao butter over low heat. Blend 1/2 C soaked cashews, 2 T lemon juice, 4 T coconut nectar, 1t vanilla extract, and a pinch of salt together in a high-speed blender. Add melted cacao butter slowly to blender. Pour over slice and smooth over with a spoon. Put back into freezer and let it set completely (around 1 hour). Remove from the tin, slice straight away into small squares and store in an airtight container in the freezer." (Vegan Magic Cookie Bars)
"Round Sweetness
Instructions: Put 150g. dates with a handful of nuts in a blender to get a nice mixture. Then add 1-2 tbsp. cocoa and a little orange peel. Mix it well, then make small balls with your hands and put them in refrigerator to get firm. You can sprinkle them with some coconut flour."
"Rice Crispy Treats:
- 1 box of Sweet & Sara marshmallows
- 3 Tablespoons of margarine
- 5 cups of crispy rice cereal
Melt the margarine in a pot over low heat. Add the marshmallows and stir until completely melted (about 10 minutes). Remove from heat. Add the crispy rice cereal and mix until well coated. Spray an 8" square pan with oil and press mixture down evenly with fingers and chill in refrigerator for about 15 minutes or until firm. Cut into squares and enjoy! Warning: these are addictive!"
-Meringue (No Egg™ Meringue) (Lemon Meringue Drop Cookies) (Crispy meringues with Miyokos marvellous flax foam!)
"(Not meringue)
Rich dark chocolate aquafabulous mousse!
100g dark chocolate
Half a cup aquafaba
Quarter cup of coconut milk
Quarter cup of sugar
Melt chocolate and coconut milk together in a double broiler or your preferred method
Whisk aquafaba in a stand mixer on high for about 10 minutes or until stiff peaks form
Slowly add in sugar
The melted chocolate should be cool by now but if it's not, I have a plan! Hold your bowl/glass/cup/container in front of a fan while mixing, it should only take 1-2 minutes to cool (but don't let it solidify) tongue emoticon
Fold the cooled melted chocolate into the aquafaba (pic.1)
Place in a glass/cup/pretty thing and put in the fridge to chill overnight"
-Caramel/caramel apples/toffee (How to make Vegan Caramel)
"caramel apples sauce: 2/3 cup peanut butter
1 cup maple syrup (we used rice syrup instead)
1/8 tsp vanilla extract
Put in a pot on the stove over medium heat, stir until smooth, and simmer a few min while stirring being careful not to let it burn." (EASY VEGAN TOFFEE)
"Vegan Caramel
A lightened-up recipe for caramel sauce that is completely vegan! Made with soymilk and maple syrup, even non-vegans will love this sweet, low-fat alternative to regular caramel. Drizzle over ice cream, pancakes, or simply eat it directly with a spoon!
Yield: About 1 cup
Prep Time: 2 minutes
Cook Time: 10 minutes
•3/4 cup vanilla or regular soymilk (do not use light)
•1 cup granulated sugar
•1/4 cup pure maple syrup
•1 tablespoon cornstarch or arrowroot flour
•1 tablespoon water
•2 tablespoons dairy-free soy margarine, such as Earth Balance
•1 teaspoon vanilla extract
•1/8 teaspoon kosher salt
1.In a medium saucepan, combine the soymilk, sugar and maple syrup over medium heat. Cook for 5 minutes, whisking often. In a small bowl, whisk together the cornstarch and water, then add to the saucepan. Cook caramel an additional 5 minutes. The mixture will bubble, foam, and thicken somewhat. Remove from heat and whisk in the soy margarine, vanilla extract, and kosher salt. Transfer to a heat-proof container and leave the lid ajar until the caramel comes to room temperature. The caramel will continue to thicken as it cools."
-Dulce De Leche
-Truffles (Chocolate Truffles | Raw. Vegan. Not Gross)
"I just made these with fair trade vegan baking chocolate and coconut sugar instead of the chips it called for, and they turned out really delicious. The texture is amazing, just like the milk-based truffles from my pre-vegan days, and the flavor is even richer. I would recommend this as a holiday treat.
"Vegan pecan chocolate truffles: You can add whatever nut you'd like. Melt one cup of chocolate chips in two table spoons of coconut oil in microwave for one minute. stir after 30 seconds. Add nuts and stir.
Spoon them on parchment paper. Put in fridge for thirty minutes."
-Taffy/salt water taffy
-Candy/hard candy/lollipops
-Gummy bears and other gummy candies (How To Make Vegan Gummy Bears)
-Fruit Roll-Ups/Fruit Leather (make sure to not use honey, which is one of their suggestions of sweeteners) (Great Fruit Leather Recipes - Waste less food)
"Healthy Homemade Mango Fruit Roll-Ups
What you need: FRUIT!! Yep that's it! ??????????????
4 cups diced ripe mango
*edit* ::: I used strawberries & black berries
What you do:::
Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.
Puree the mango in a food processor or blender until smooth.
Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it's about 1/8-inch thick.
Bake the purée for 3 to 4 hours. The fruit roll-ups are done when the purée is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips.
****The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
The fruit roll-ups will last for up to 1 week when stored in an air-tight container."
-Crystallized Ginger
-Canolli (Raw Vegan Chocolate Pumpkin Cannoli)
"Vegan Nutella!! My husband loves nutella but since it's far from Vegan here's a cruelty free version of it! So Frickin yummy yummers:)
In a sauce pan, heat:
2 heaping tablespoons of coconut oil
2-3 heaping tablespoons of cocoa powder
½ cup of hazelnut butter
Mix well until all ingredients are melted together.
Add organic maple syrup to taste. If you prefer a creamier flavor, add a splash of almond milk or soymilk." (Homemade Nutella)
"I used a mini food processor but I'm sure high speed blenders work great for this, or presoak hazelnuts. I don't have exact measurements. I used a handful of hazelnuts, cacao powder, pure maple syrup, vanilla extract, & a pinch of salt, blended till smooth & creamy."
-Hot Chocolate
-Shakes/smoothies/juices/other drinks (The FullyRaw Blueberry Milkshake! (Dairy-Free)) (Blackberry Green Shake | Raw. Vegan. Not Gross.) (Strawberry Shake with soymilk, fresh strawberries & vanilla)
"vegan apple pie smoothie!
- 1 apple, sliced
- 1 frozen banana
- 1.5 cups almond milk
- ¼ teaspoon pure vanilla extract
- 2 dates, pitted -
- 2 tablespoons pecans or walnuts -
- dash cinnamon
- dash nutmeg
- additional add-ins: ground flax seeds or chia seeds
Place all ingredients in a high-speed blender and blend until creamy!" (Decadent Blueberry-Banana Smoothie Without Dairy) (The Amazing Orange Spinach Basil Smoothie!)
Coffee cashew banana macca breakfast smoothie.
Dairy free, smooth, nutty, nutritious and creamy.
My own recipe:-
2 shots of fresh expresso coffee
500mls filtered cold water
I ripe banana
I tbsp macca powder
I tbsp maple syrup
I tsp freshly grated nutmeg
Handful soaked fresh cashews
Put everything into a high speed blender until silky smooth. Pour over ice. Makes enough for three, (or one greedy person). (Vanilla Kissed Mango Bliss)
"Cherry Lime Monster Smoothie :
1 cup frozen pitted black cherries
1 cup water
2-4 dates
2 tbsp chia seeds
1 packed cup kale
juice of 2 limes
5-6 ice cubes
Blend until totally smooth (then taste and any additional sweetener to taste!) Delicious and energizing!!! I've been making green smoothies instead of having an afternoon coffee every day."
"I'm not sure how Nora does it but I blend about 10 (or so) medjool dates in 1-1.5 liters of water then I add my bananas (anywhere from 2-10!) and blend again. Today I did 15 dates and 3 bananas in 1.25 liters."
"I do 4 dates 1litre water, 7-9 bananas then a couple handfuls of random fruit of choice! nom nom"
"Smoothies are a staple in my life...3bananas, 4 medjool dates, 2 cups of spinach, 2 cups of almond milk, 1/2 litre of water, 2 tblspoons of peanut butter...Divine"
"I love smoothies  usually have bananas ( upto 8 ) strawberries ( about 10 ) a load of spinach, oat milk and cocoa! Looks like choc milkshake and my kids love it "
"The smoothie is: 2 bananas, 2 frozen bananas, 1/2 cup frozen blueberries, 1 tablespoon @nutiva coconut butter, 1 teaspoon @organicburst maca powder, 1/4 teaspoon vanilla powder, 1/2 teaspoon cinnamon powder, 1/2 teaspoon lucuma powder, 1 cup filtered water."
"strawberry banana pineapple smoothie: 3 bananas, 1 cup frozen strawberries, 1 cup frozen pineapple, 2-3 cups water. " (The FullyRaw Sunburst Juice!) (FullyRaw Dreamsicle Juice & Popsicles!) (Watermelon-Lemon Splash) (The FullyRaw Love Elixir Juice!)
-Banana/zuccini/pumpkin bread
-Doughnuts (Vegan Recipe: Donuts)
-Cinnamon rolls/Sticky Buns
 (Vegan Dessert Vegetarian COCOA CINNAMON ROLLS Easy It's a Keeper!) (Vegan Cinnamon Rolls with Cranberry Filling) (Cinnamon Rolls (vegan) ? ???????) (how to make vegan cinnamon rolls easy) (Brigitte Mars Raw, Vegan, Superfood Cinnamon Buns) (Vegan Cinnamon Roll Recipe - Vegan, No Dairy, No Eggs - Cinnabon Cinnamon Bun) (Orange Rolls) (Nutella Cinnamon Rolls | Vegan | Foodie Friday) (VEGAN CINNAMON ROLLS | hot for food) (Pumpkin sticky buns (vegan) ? ????????????) (Sticky Buns Recipe ?Vegan)
-Smores (Vegan S'mores Bars at Xs to Os Vegan Bakery - The Vegan Zombie)
-Jello/gelatin dessert (Vegan Jello (Gelatin Free) Recipe by Manjula)
-Apple butter/Maple butter/pumpkin butter
"Chocolate AF mousse with piped salted caramel was a hit at my dinner party of 12 other non vegans last night !
330 mls af whipped til stiff peaks
Icing sugar to taste (at least 3/4 cup)
250 g melted dark chocolate folded through slowly, we kept adding more depending on how sweet we wanted it
Chill for a few hours
Salted caramel - 1 tin full fat coconut milk, 1/2 tsp salt, 1/2 tsp vanilla, 1/2 cup brown sugar combined, brought to boil on stove and then simmered stirring occasionally for at least one hour (though longer is better!)"
"Chocolate mousse.
.... Just too simple and delicious.
A whole medium to large sized avocado.
1 Tbl. Cacao powder.
Maple syrup to taste.
Salt to taste (optional).
1 1/2 Tbl. Almond milk (or preferred milk)
Blend until smooth.
I use a mini food processor.
You will have to stop and scrape down the edges a few times.
Keep mixing until ultra smooth.
Taste test to see if more cacao or sweetness is needed.
Et voilà! .... Magnifique!
If it doesn't taste quite right, or you can really taste the avocado, it means you need to add just a touch more cacao and / or sweetener."
-Vanilla Extract
... (Chloe Coscarelli's 5 Tips to Veganize Desserts)
"Buckeyes: Peanut butter dough: 1 1/2 c. creamy peanut butter, 1/2 c. vegan butter, and 1 tsp. vanilla extract. and 3 c. powdered sugar. mix into firm dough then make 1" balls. put in fridge for 1 hr. to chill. In a double boiler combine 6 oz vegan chocolate chips and 2 tbsp. vegan butter. Dip in chocolate and chill another hour and DONE!" (The FullyRaw Love Bites!) (Vegan "Piecaken" is a Thing for Thanksgiving)

1 comment:

  1. WOW! Must have taken you ages to do that list, really cool! I understand the thing with the "blog for everything"... have that "problem", too, blogging about vegetarian things, but also about photography and grunge ...


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