Yummy Vegan

May 24

“When in doubt, hungry, sad, happy, tired, energetic, pooped, popped, sweaty, dry, cool, hot, calm, nervous, jubilant, apathetic, eat a spoonful of peanut butter, it always cures the hunger. As for the rest of your moods, there’s always meditation.” — Me

May 22

Vegan Raw Macaroons Ingredients: 1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds) 3 cups coconut flakes, dried, unsweetened ½ maple syrup ⅓ cup coconut oil, (found in most health food sections) 1 tablespoon vanilla ½ teaspoon sea salt Chocolate Coating: 1 cup chocolate chips, dairy-free 1 tablespoon coconut oil Directions: First of all, do not preheat your oven. Isn’t that nice for a change? Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all. In a large bowl, combine the almond flour and remaining ingredients and stir well to combine. Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two. Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat. Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge. Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer. Enjoy them while they last! Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder. Photo & Recipe courtesy: namelymarly.com

Vegan Raw Macaroons

Ingredients:

Chocolate Coating:

Directions:

  1. First of all, do not preheat your oven. Isn’t that nice for a change?
  2. Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
  3. In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
  4. Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
  5. Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
  6. Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
  7. Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
  8. Enjoy them while they last!

Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder.

Photo & Recipe courtesy: namelymarly.com

May 21

Easy breezy tofu scramble. Tofu, turmeric, salt, olive oil. Black pepper optional. Vegan breakfast of champions.

Easy breezy tofu scramble. Tofu, turmeric, salt, olive oil. Black pepper optional. Vegan breakfast of champions.

May 13

Vegan Coconut Milk, & Roasted Chili Ravioli yield: approximately 2 dozen large ravioli Dough 2 cups of semolina flour 2 cups of all-purpose flour a little over 1 cup of water a dash of salt Filling 3 small to medium cooking bananas around 6 oz. of coconut milk 2 chili peppers (red serranos or similar) Preheat the oven to 450°. Rub the peppers with a little bit of olive oil, then place the bananas and peppers together in the oven. Roast for about 15 minutes, or until the pepper skin begins to blister and blacken. Remove the peppers and place them in a paper bag (an air-tight container also works if you don’t happen to have a paper bag). Close and let peppers rest for at least 10 minutes (they will steam in the bag, making the skins easier to remove). Peel the skin away from the pepper, then remove the seeds from the inside. Mince the pepper and set aside. While you’re waiting for the bananas to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Pour water in the well and stir to combine. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap or a damp tea towel and let rest. When the bananas are soft, remove them from the oven. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the minced pepper and the coconut milk, and stir until well combined. Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal. Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze any ravioli that you won’t eat immediately. Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Top with a little bit of fresh rosemary and sage if you happen to have it, then serve! Recipe & photo adapted via petitekitchenesse.com

Vegan Coconut Milk, & Roasted Chili Ravioli

yield: approximately 2 dozen large ravioli

Dough

Filling

Preheat the oven to 450°. Rub the peppers with a little bit of olive oil, then place the bananas and peppers together in the oven. Roast for about 15 minutes, or until the pepper skin begins to blister and blacken. Remove the peppers and place them in a paper bag (an air-tight container also works if you don’t happen to have a paper bag). Close and let peppers rest for at least 10 minutes (they will steam in the bag, making the skins easier to remove). Peel the skin away from the pepper, then remove the seeds from the inside. Mince the pepper and set aside.

While you’re waiting for the bananas to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Pour water in the well and stir to combine. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap or a damp tea towel and let rest.

When the bananas are soft, remove them from the oven. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the minced pepper and the coconut milk, and stir until well combined.

Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.

Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze any ravioli that you won’t eat immediately.

Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Top with a little bit of fresh rosemary and sage if you happen to have it, then serve!

Recipe & photo adapted via petitekitchenesse.com

May 12

Spicy Red Pepper Soup Ingredients: 2 large red peppers 4 vine tomatoes 1/4 to 1/2 avocado (depending on how thick you want it) 2 tablespoons fresh cilantro, chopped 1/2 large organic cucumber, peeled 1-2 teaspoons chili powder (or cayenne to make it hot) Directions: Add all ingredients into your Blender and blend until smooth and creamy. Optional - have a side of plain quinoa and use “soup” as gravy. It’ll be a textural party in your mouth.

Spicy Red Pepper Soup Ingredients:

Directions:

  1. Add all ingredients into your Blender and blend until smooth and creamy.
  2. Optional - have a side of plain quinoa and use “soup” as gravy. It’ll be a textural party in your mouth.

May 08

Vegan French Toast with raspberry coulis. Photo via veganmenu.blogspot. Unfortunately, no recipe. If you have one, submit it & i’ll post via edit. <3

Vegan French Toast with raspberry coulis. Photo via veganmenu.blogspot. Unfortunately, no recipe. If you have one, submit it & i’ll post via edit.

<3

May 05

Happy Cinco De Mayo. Here&#8217;s a vegan gordita for all you lovers of the mexican food. Gordita Ingredients 1&#160;C Enriched Yellow corn flour 1/4&#160;C Whole Wheat flour 2 tsp oil to knead the dough Salt to taste Enough water to make the dough For filling you need: 16oz. organic red kidney beans or you can get the spotted red/white ones. Soaked in boiled water overnight or at least for 6 hours. 1&#160;C tomatoes,chopped 1&#160;C Romaine Lettuce/ finely chopped 1/2&#160;C Follow Your Heart Cheddar, hand shredded Fresh avocado guacamole with red bell pepper chopped finely, salt, lime Jain hot sauce (Mild at Taco Bell) or Tabasco Cilantro, chopped for garnishing. Method: For the wrap, knead the dough using yellow corn flour &amp; wheat flour (adding wheat flour will give some elastcity to bind it well) with water &amp; oil, just like roti dough is been made.  Roll it using some flour if needed, and roast it well, just as you make roti. 3. Once the wraps are ready, before serving, heat up these wraps either in a microwave or hot griddle, using a little veggie or olive oil, on one side warm up ready to use refried beans, its already seasoned with spices..but for more flavor chili flakes can be added. 4. Spread up these beans on the wraps along with tomatoes, lettuce, red sauce, Jain salsa, vegan sour cream, and cheese, wrap up and serve..warm. (Recipe &amp; image adapted via a2zvegetariancuisine)

Happy Cinco De Mayo. Here’s a vegan gordita for all you lovers of the mexican food.

Gordita Ingredients

1 C Enriched Yellow corn flour

1/4 C Whole Wheat flour

2 tsp oil to knead the dough

Salt to taste

Enough water to make the dough

For filling you need:
16oz. organic red kidney beans or you can get the spotted red/white ones. Soaked in boiled water overnight or at least for 6 hours.
1 C tomatoes,chopped
1 C Romaine Lettuce/ finely chopped
1/2 C Follow Your Heart Cheddar, hand shredded
Fresh avocado guacamole with red bell pepper chopped finely, salt, lime
Jain hot sauce (Mild at Taco Bell) or Tabasco
Cilantro, chopped for garnishing.

Method:
For the wrap, knead the dough using yellow corn flour & wheat flour (adding wheat flour will give some elastcity to bind it well) with water & oil, just like roti dough is been made. 
Roll it using some flour if needed, and roast it well, just as you make roti.

3. Once the wraps are ready, before serving, heat up these wraps either in a microwave or hot griddle, using a little veggie or olive oil, on one side warm up ready to use refried beans, its already seasoned with spices..but for more flavor chili flakes can be added.
4. Spread up these beans on the wraps along with tomatoes, lettuce, red sauce, Jain salsa, vegan sour cream, and cheese, wrap up and serve..warm.
(Recipe & image adapted via a2zvegetariancuisine)

Apr 30

Baked Vegan DoughnutsDry Ingredients: 1 cup all-purpose flour 1/2 cup sugar 1&#160;1/2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. (scant) nutmeg 1 dash cinnamon Wet Ingredients: 1/2 cup soy milk 1/2 tsp. apple cider vinegar 1/2 tsp. vanilla extract2 Tbsp. cinnamon apple sauce ¼ cup vegan margarine Preheat the oven to 350ºF. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch. Add the wet mixture to the dry and mix until just combined. It should form a very soft dough. Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn&#8217;t crucial. Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating. Top with a glaze, melted chocolate, and/or sprinkles if desired. Make 20 mini-doughnuts or 10 regular-sized doughnuts Recipe &amp; Photo courtesy PETA

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon

Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
2 Tbsp. cinnamon apple sauce
¼ cup vegan margarine

Make 20 mini-doughnuts or 10 regular-sized doughnuts

Recipe & Photo courtesy PETA

Apr 24

Gratitude + Decisions

To all those who liked the post on vegan compassion and went out and committed one of those acts, thank you. You’re the reason I post this blog. You’re who I want to reach out to.

To all the other thousands who just care about ogling at food. I may shut down this blog as of today.

Random Act of Kindness:- Vegan Compassion

Do one today. Any one. Today is Akhatrij, one of the holiest days of the year according to Hindu and Jain traditions. It is an auspicious day which is ideal for giving and donating. One act of kindness will come back tenfold to you today.

  1. Feed the poor.
  2. Donate a coat.
  3. Save an animal’s life by donating to organizations that prevent them from going to slaughterhouses.
  4. Donate clothing.
  5. Pay for the medical treatment of someone in need.
  6. Help build a shelter for someone who has lost a home.

And as a bonus do one of the following to connect with your loved ones:

  1. Go and listen to your elderly relatives about their problems. Just listen.
  2. Play with someone younger than 5. Give them your full attention.