Yummy Vegan

May 14

Spicy Rice & Bean Burritos (Makes 3 burritos) Ingredients: 1 T EVOO 1 t chili powder 1-2 peppers 1/2 t cumin 1/4 cup water 1/2 can red kidney beans 1/2 can black beans 1/3 tsp of salt (to taste) 1 handful of Follow Your Heart vegan cheddar cheese 1 cup cooked brown rice 1/4 cup salsa (chopped tomatoes, cucumbers, cilantro mixed with salt/lime juice) 3 large burrito tortillas Shredded lettuce 2-3 T vegan sour cream Directions: In a large skillet over medium, heat the oil and add the peppers and chili powder, cumin, salt, water and beans for 5-6 minutes until everything is warm and the water is gone. Remove from heat and stir in the cheese, rice and salsa. Divide the mixture evenly down the center of each tortilla, then top with lettuce and sour cream. Roll them up good and tight, you don’t want any goodness escaping! This can also be done without the cooking. Just add the ingredients one by one. The primary thing that needs to cook are the kidney beans with some tomato sauce. For extra spice add in jalapeno peppers (pickled ones will also do). (via thatwasvegan.com)

Spicy Rice & Bean Burritos (Makes 3 burritos)

Ingredients:

Directions:

  1. In a large skillet over medium, heat the oil and add the peppers and chili powder, cumin, salt, water and beans for 5-6 minutes until everything is warm and the water is gone.
  2. Remove from heat and stir in the cheese, rice and salsa.
  3. Divide the mixture evenly down the center of each tortilla, then top with lettuce and sour cream. Roll them up good and tight, you don’t want any goodness escaping!

This can also be done without the cooking. Just add the ingredients one by one. The primary thing that needs to cook are the kidney beans with some tomato sauce. For extra spice add in jalapeno peppers (pickled ones will also do).

(via thatwasvegan.com)

May 01

Raspberry White Chocolate Mousse Cake Visit Maple Spice for the recipe.

Raspberry White Chocolate Mousse Cake

Visit Maple Spice for the recipe.

Apr 06

Vegan Macaroons 1 cup sugar½ cup non-dairy milk2 Tablespoons brown rice syrup2 teaspoons vanilla extract1 teaspoon salt3 cups shredded coconut, unsweetened¾ cup all-purpose flour1)Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.2)Add the all-purpose flour to the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you’ll probably need to mix it with your hands. Continue mixing until the dough is well mixed.3)Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 3 months.Makes about 20 Vegan Coconut Macaroons. (recipe/photo via Mattie)

Vegan Macaroons

1 cup sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup
2 teaspoons vanilla extract
1 teaspoon salt

3 cups shredded coconut, unsweetened

¾ cup all-purpose flour

1)
Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.

2)
Add the all-purpose flour to the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you’ll probably need to mix it with your hands. Continue mixing until the dough is well mixed.

3)
Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 3 months.
Makes about 20 Vegan Coconut Macaroons.

(recipe/photo via Mattie)

Apr 03

Chickpeas + Kale Tapas Ingredients:10 ounces fresh kale leaves, rinsed19-ounce can (2 cups) chick-peas, drained and rinsed1 red bell pepper, finely diced1 tablespoon snipped fresh coriander (cilantro)1 to 2 lemons, juiced or to taste1/4 to 1/3 cup extra virgin olive oilSalt and freshly ground black pepper, to tasteMethod:1. If using fresh kale: Cook the kale in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop.2. In a bowl combine the kale with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper.3. Serve as is or chilled with toasted bread. (Recipe adapted via babeinthecitykl.blogspot.in)

Chickpeas + Kale Tapas

Ingredients:
10 ounces fresh kale leaves, rinsed
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh coriander (cilantro)
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Method:
1. If using fresh kale: Cook the kale in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop.

2. In a bowl combine the kale with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper.

3. Serve as is or chilled with toasted bread.

(Recipe adapted via babeinthecitykl.blogspot.in)

Mar 29

Vegan Sourdough Banana Bread Yield: 1 9×5-inch loaf   Ingredients 1 cup sourdough starter 3 bananas, mashed 1 tablespoon ground flaxseed 3 tablespoons water 2 tablespoons melted coconut oil 1 teaspoon vanilla ½ cup brown sugar ½ cup all-purpose flour ½ cup whole wheat flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup chopped pecans Optional toppings: Ground flaxseed; cinnamon sugar; chopped or whole pecans Instructions Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan; set aside. In a small bowl, combine the ground flaxseed with the water. Set aside for 10-15 minutes, or until thickened and the consistency of an egg. In a large bowl, combine the flours, baking soda, and salt. In a medium bowl, whisk together the starter, mashed banana, flaxseed mixture (your “flax egg”), vanilla, and brown sugar. Add to the dry ingredients and stir until just combined. Gently fold in the pecans. Pour the batter into the prepared loaf pan. If desired, sprinkle the top generously with extra ground flaxseed, cinnamon sugar, or pecans. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan, then set on a rack to cool completely. Recipe and photo courtesy: eat-your-heart-out.net

Vegan Sourdough Banana Bread

Yield: 1 9×5-inch loaf
 
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan; set aside.
  2. In a small bowl, combine the ground flaxseed with the water. Set aside for 10-15 minutes, or until thickened and the consistency of an egg.
  3. In a large bowl, combine the flours, baking soda, and salt.
  4. In a medium bowl, whisk together the starter, mashed banana, flaxseed mixture (your “flax egg”), vanilla, and brown sugar. Add to the dry ingredients and stir until just combined. Gently fold in the pecans.
  5. Pour the batter into the prepared loaf pan. If desired, sprinkle the top generously with extra ground flaxseed, cinnamon sugar, or pecans. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan, then set on a rack to cool completely.

Recipe and photo courtesy: eat-your-heart-out.net

Mar 09

Vegan Peach Napoleon. (click for recipe /photo)

Vegan Peach Napoleon.

(click for recipe /photo)

Feb 24

Tandoori Cauliflower Cauliflower Florets (medium)-2 cups Dairy Free Yoghurt-1 cup  Crushed Ginger-2 tsp Garam Masala-1 1/2 tsp Red Chili/paprika-1 tsp Turmeric-1/2 tsp Lemon Juice-2 tbsp Oil-1 tbsp Salt-to taste Chat Masala (optional) Instructions In a ziplock bag mix all the ingredients and let it marinade for about 2-3 hours in the fridge. Place the florets on a foil lined baking sheet and broil on low for about 20 mins (turning once in between) until all golden and cooked! Arrange on a platter and sprinkle some chat masala all over. Image courtesy: sonisfood

Tandoori Cauliflower

Instructions

  1. In a ziplock bag mix all the ingredients and let it marinade for about 2-3 hours in the fridge.
  2. Place the florets on a foil lined baking sheet and broil on low for about 20 mins (turning once in between) until all golden and cooked!
  3. Arrange on a platter and sprinkle some chat masala all over.

Image courtesy: sonisfood

The Juicy Show Podcast - Episode 25 -

Worth listening to. On Repeat.

Feb 13

Kathy’s Peanut Butter, Vega Maca Chocolate Chip Shakevegan, makes one shake4 ounces unsweetened almond milk4 ounces water (or more almond milk)1 1/2 bananas, frozen1/3 - 1/2 bar of vegan Chocolate bar (or 2 vegan oreos)1 Tbsp peanut butter1/2 cup iceBlend all ingredients except the chocolate or Oreos. When shake is smooth, add in the Chocolate or Oreos and blend on low until it blends into chips.  (photo/recipe adapted via kblog.lunchboxbunch.com/)

Kathy’s Peanut Butter, Vega Maca Chocolate Chip Shake
vegan, makes one shake

4 ounces unsweetened almond milk
4 ounces water (or more almond milk)
1 1/2 bananas, frozen
1/3 - 1/2 bar of vegan Chocolate bar (or 2 vegan oreos)
1 Tbsp peanut butter
1/2 cup ice

Blend all ingredients except the chocolate or Oreos. When shake is smooth, add in the Chocolate or Oreos and blend on low until it blends into chips. 

(photo/recipe adapted via kblog.lunchboxbunch.com/)

Feb 07

Easy Crunchy Tofu Salad vegan, makes 5 cups 1 lb firm tofu, drained 1 1/4 cups celery, chopped 3/4 cup flat leaf parsley, finely chopped (sub or add dill, basil, cilantro) 4-5 Tbsp Vegenaise (vegan mayo) 3 Tbsp Dijon mustard 1 lemon, juiced pinch lemon zest 1 Tbsp maple syrup dressing spices: 1/4 tsp celery seed 1/4 tsp fine black pepper 1/8 tsp cayenne a few dashes mustard powder optional fold-ins: 1/2 green apple, finely diced for more saltiness add in a splash of tamari (or salt to taste if needed) Directions: 1. Squeeze your tofu dry with a paper towel and slice into large cubes. Steam for about 5 minutes. Let cool. 2. In a large mixing bowl, add all your ingredients and whisk into a creamy sauce. Fold in the tofu and begin breaking into smaller bits with a fork. Fold well until all the tofu is coated. 3. Fold in the parsley and celery. 4. Adjust salt and spices as desired. 5. Cover and place in the fridge until ready to serve - allow at least an hour for the tofu to chill and the flavors to marinate. Serve with a side of organic chips (I prefer Foodshouldtastegood Chocolate or plain corn chips) (Photo/Recipe adapted via kblog.lunchbox.com)

Easy Crunchy Tofu Salad

vegan, makes 5 cups

1 lb firm tofu, drained

1 1/4 cups celery, chopped

3/4 cup flat leaf parsley, finely chopped (sub or add dill, basil, cilantro)

4-5 Tbsp Vegenaise (vegan mayo)

3 Tbsp Dijon mustard

1 lemon, juiced

pinch lemon zest

1 Tbsp maple syrup

dressing spices:

1/4 tsp celery seed

1/4 tsp fine black pepper

1/8 tsp cayenne

a few dashes mustard powder

optional fold-ins:

1/2 green apple, finely diced

for more saltiness add in a splash of tamari (or salt to taste if needed)

Directions:

1. Squeeze your tofu dry with a paper towel and slice into large cubes. Steam for about 5 minutes. Let cool.

2. In a large mixing bowl, add all your ingredients and whisk into a creamy sauce. Fold in the tofu and begin breaking into smaller bits with a fork. Fold well until all the tofu is coated.

3. Fold in the parsley and celery.

4. Adjust salt and spices as desired.

5. Cover and place in the fridge until ready to serve - allow at least an hour for the tofu to chill and the flavors to marinate.

Serve with a side of organic chips (I prefer Foodshouldtastegood Chocolate or plain corn chips)

(Photo/Recipe adapted via kblog.lunchbox.com)