Vegan Peanut Butter Pie
by Rachel @ Simple Girl
1 pre-made vegan crust
8 ounces silken Tofu
1 cup powdered sugar
1 cup natural creamy peanut butter
2 teaspoons vanilla
pinch of salt
1 can coconut milk (not lite)
1/4 cup powdered sugar
chocolate chips, melted for drizzling.
Mix together tofu, peanut butter, sugar, vanilla and salt.
Chill a separate bowl in the freezer.
Pour 1 can of coconut milk into glass container and refrigerate until it separates. The “milk” will be white and rise to the top and the “water” will be clear and stay at the bottom.
Skim off the milk and put into chilled bowl, being careful not to add any of the water.
Add 1/4 cup powdered sugar and beat like you would whipped cream.
Fold whipped coconut milk into the peanut butter mixture and pour into a pre-made Oreo Crust. Drizzle with melted chocolate chips. Freeze or refrigerate until ready to serve.
Edited by YummyVegan
Vegan Caramel Goji Berry & Mulberry Ice Cream
Vegan Pumpkin Spice Scones
makes 8 scones
1 cup + 1 Tbsp flour (white whole wheat used)
1/4 tsp salt
1 Tbsp vital wheat gluten*
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp baking soda
3/4 cup canned pumpkin, unsweetened - room temperature
1/3 cup sugar
1/2 tsp apple cider vinegar
1/3 cup vegan butter, softened
2 Tbsp grade B maple syrup
1/4 tsp vanilla extract (or 1/2 vanilla bean, seeded)
*1 Tbsp flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different.
Vanilla Bean Cream Cheese Frosting
1/3 cup vegan cream cheese - room temperature or slightly warmed.
1 1/2 Tbsp powdered sugar
1 Tbsp coconut oil, melted
1/2 vanilla bean, seeded
pinch of pink salt
Nutrition estimate: Calories: 229, fat: 11g, protein: 4g, carbs: 29g, vitamin A: 72% RDA, fiber: 2g, iron: 8% RDA
1. Preheat oven to 410 degrees.
2. Combine the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined in a soft, slightly sticky dough.
3. Place dough in the freezer (in bowl is fine if the bowl fits.)
4. After 10-20 minutes, pull dough from the freezer. It should be easier to handle now. Sprinkle about 2 Tbsp flour on a flat surface and press out your dough round into a thick circle about eight inches across and one inch thick.
5. Slice the round in half. Then into quarters. Then into eights. You should get eight triangles, about equal in size and shape.
6. Place the slices on a greased baking sheet. About an inch apart.
7. Bake at 410 for ten minutes, then reduce heat to 395 and bake for an additional 15 minutes, or until the tips of the scones begin to brown very slightly. The scones should puff up nicely, the vital wheat gluten and pumpkin really help with this even though this is a vegan, egg-free recipe.
8. Cool scones. Blend up your frosting. Place frosting in the fridge to firm up a bit. It should be soft yet firm when you transfer into a pastry bag for piping on top of scones in squiggly designs. The scones should be fully cooled or chilled when adding frosting. Serve cool or slightly warmed. Store covered in the fridge.
Recipe + photo courtesy http://kblog.lunchbox.com
9 oz. of coffee contain more antioxidants than a cup of grape juice or servings of raspberries, blueberries and oranges. You can drink a cup to that.
Data source: “The Birth of Coffee” by Daniel and Linda Rice Lorenzettie. 2000.
Plum Semolina Vegan Cake. Get the full recipe here.
1 block extra firm tofu
1 tablespoon olive oil
2 tablespoons dressing (olive oil, fresh lemon squeezed, black pepper)
1 tablespoon ginger powder
Half teaspoon ground cumin
Salt and pepper to taste
1 cucumber, washed
1. Place the oil in a pan on medium-low heat.
2. Cut 1/8-inch slices along the short side of tofu block. Turn the cutting board and cut two slices along the long side of the tofu, making 36 or so 1 1/2-inch by 2-inch pieces. (drain all the container water first, if using sealed toff)
3. Lay out each piece of tofu in the hot pan. Pour on the dressing and sprinkle on dry ginger powder, cumin, salt, and pepper. Allow to cook for 15 to 20 minutes or until the bottom of each piece is slightly browned. Flip pieces as they’re ready and lightly brown the other side. Set aside to cool.
4. While the tofu is cooking, prepare the cucumbers. Using a mandoline slicer or a regular knife, cut the cucumber lengthwise in 1/8-inch-thick slices. You should get eight slices out of the cucumber.
5. Lay one cucumber slice flat on the cutting board. Place a stack of four pieces of tofu on one end of the cucumber, roll it up, and place a toothpick through the center to keep it in a tight roll. Repeat until you make eight cucumber tofu rolls (two servings). Eat it up.
(Recipe/Photo adapted via fitsugar.com)
Vegan Falafel Balls
Chickpeas250 grams / 1 cup
Parsley4 tablespoonCoriander4 tablespoonChili2All Purpose Flour3 tablespoonBaking Soda3/4 teaspoonRoasted And Powdered Cumin1 teaspoonCrushed Whole Coriander1 teaspoonSaltto tasteBlack Pepper Powderto tasteOilas fry
Image courtesy, recipe adapted via: http://juhidharaiyapatel.wordpress.com/
2-4 T. Olive Oil
1 broccoli, zucchini, bell pepper diced
1/2 c. frozen corn
1/2 block of tofu
1 t. salt (divided)
1/2 t. pepper
1 t. smoked paprika
16 oz plain Black Beans (ensure there are no additives except salt)
1 avocado, sliced or diced (optional garnish)
cilantro (optional garnish)
Plain Tabasco in case you want to heat things up
Heat oil in a non-stick skillet, use enough to generously coat the bottom of the pan. Pan-fry veggies with 1/2 t of salt on medium heat until they are tender, stirring often.
Crumble the tofu into the pan (just squish it up in your hands and break into little crumbles). Add smoked paprika, pepper, and some salt and plain Tabasco sauce. Return heat to medium and stir and cook for about five minutes. Add corn and cook until corn is heated through ( a few more minutes).
Alternatively, you can heat the can of plain black beans - mash and add Tabasco to it for the kick.
Add onto tortillas and garnish.
In a sauce pan, heat:
Mix well until all ingredients are melted together.
Add organic grade B maple syrup to taste. If you prefer a creamier flavor, add a splash of almond milk or soymilk.
(adapted via mindbodygreen.com)
Coconut Curry Tofu with Green Apples
1 stalk celery chopped
1 package tofu
3 tablespoons vegetable oil
1 tablespoon dried ginger powder
2 tablespoons madras curry powder (ensure it’s without onion or garlic, it can also be a “Garam Masala”)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup vegetable broth
1 cup coconut milk
1 large Granny Smith apple, cut into small chunks
Roasted peanuts, fresh mango chunks, toasted coconut
1. Over medium-high heat, warm the oil in a wide, shallow saucepan or small Dutch oven.
2. Sauté the celery and ginger powder for 2 minutes. Add the curry powder, coriander, and cumin and cook, stirring, until fragrant, another minute or two.
3. Add the broth and coconut milk and simmer for 10 minutes to thicken. Add the tofu and apple and cook for an additional 10 minutes or until cooked through. Serve with brown rice and whatever toppings you like.
Recipe and photo edited/adapted via treehugger.com