Yummy Vegan

Spicy Rice & Bean Burritos (Makes 3...

Tue, 14 May 2013 12:14:51 -0400

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)

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

Wed, 01 May 2013 09:11:45 -0400

Raspberry White Chocolate Mousse Cake

Visit Maple Spice for the recipe.

Vegan Macaroons 1 cup sugar½ cup non-dairy milk2 Tablespoons...

Sat, 06 Apr 2013 03:40:05 -0400

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)

Chickpeas + Kale Tapas Ingredients:10 ounces fresh kale leaves,...

Wed, 03 Apr 2013 23:30:00 -0400

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)

Vegan Sourdough Banana Bread Yield: 1 9×5-inch...

Fri, 29 Mar 2013 07:28:00 -0400

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 Peach Napoleon. (click for recipe /photo)

Sat, 09 Mar 2013 11:52:56 -0500

Vegan Peach Napoleon.

(click for recipe /photo)

Tandoori Cauliflower Cauliflower Florets (medium)-2 cups Dairy...

Sun, 24 Feb 2013 21:16:28 -0500

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

The Juicy Show Podcast - Episode 25

Sun, 24 Feb 2013 13:15:04 -0500

The Juicy Show Podcast - Episode 25: Worth listening to. On Repeat.

Kathy’s Peanut Butter, Vega Maca Chocolate Chip...

Wed, 13 Feb 2013 01:50:01 -0500

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/)

Easy Crunchy Tofu Salad vegan, makes 5 cups 1 lb firm...

Thu, 07 Feb 2013 00:55:41 -0500

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)

Vegan Tofu Kangjung (Korean General Tso’s Tofu) Recipe...

Tue, 05 Feb 2013 00:13:05 -0500

Vegan Tofu Kangjung (Korean General Tso’s Tofu)

Recipe (serves 2-3)

Ingredients

1 16-19 ounce package of extra-firm tofu (frozen, then thawed)

1/3 cup corn starch (or more if needed)

1 cup of steamed broccoli

1 Tbsp finely minced or shredded ginger

2 Tbs soy sauce

1 Tbs white vinegar

4 Tbs agave syrup (or equivalent amount of maple syrup)

1 cup water

1 tsp crushed red pepper flakes (more or less to taste)

1Tbs & 1 tsp corn starch mixed with 2 Tbs water

Directions

Press the tofu to drain the water from it (freezing the tofu beforehand gives it a chewier texture and really makes a difference).

To press the tofu, place it between two absorbent towels on a cutting board. The key is to push out the water without breaking the tofu.

Slice the tofu into 1″ by 1″ cubes.

Put the tofu in batches in a bag or container with a lid, add the corn starch and shake to coat.

Add more corn starch if needed.

Heat oil in a small pan over medium heat and fry tofu in batches until crisp and slightly brown, turning to cook both sides.

Cut broccoli into bite sizes and steam.

Add 1 cup of water and all of the the sauce ingredients except the cornstarch and water mixture to a large pan, stir to dissolve the sugar (maple syrup) bring to a boil over high heat and cook for several minutes.

If desired, you can first saute the ginger, and red pepper in a tablespoon of oil for a couple of minutes before adding the other ingredients.

Add the cornstarch and water mixture to the sauce and continue to cook, stirring. When the sauce thickens enough to be syrupy remove from heat. If the sauce is too runny, combine a little more cornstarch and water and add to the sauce.

When sauce has thickened enough, remove from heat and allow to cool slightly.

Add the fried tofu to the sauce and stir and flip to coat (if desired, you can add the broccoli too).

Serve with brown rice and the steamed broccoli on the side.

(Recipe and photo adapted via vegan8korean.wordpress.com)

Thai Vegetable Soup YIELD: 4 servings INGREDIENTS: * 2...

Fri, 01 Feb 2013 09:49:17 -0500

Thai Vegetable Soup

YIELD: 4 servings

INGREDIENTS:

* 2 Tablespoons olive oil
* 1 teaspoon crushed red pepper flakes
* 1/4-inch piece ginger, finely grated
* 1 red bell pepper, stemmed, seeded and cut into thin strips
* 1 can coconut milk
* 1 medium zucchini, cut in half lengthwise and then thinly sliced
* 3 cups roughly chopped bok choy
* 3/4 cup roughly chopped cilantro leaves
* 1/3 cup thinly sliced Thai basil
* salt and pepper, to taste

DIRECTIONS:

Heat the oil in a large saucepan over medium heat. Add the crushed red pepper, ginger, and bell pepper and cook for another 2-3 minutes. Add the coconut milk and the zucchini.

Reduce heat to low, cover, and simmer for 5-10 minutes, or until the zucchini has softened. Stir in the bok choy, cilantro, Thai basil and cook, stirring, until the bok choy has begun to wilt. Season with plenty of salt and pepper to taste.

Adapted from The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition.

Photo via girlcooksworld.com

Vegan Berry Scones with Cream For the quick jam: 1 cup...

Fri, 18 Jan 2013 11:14:00 -0500

Vegan Berry Scones with Cream

For the quick jam:

1 cup blackberries
1/2 cup blueberries
1/3 cup unsweetened apple juice

Method:

Blend everything together, then simmer over a medium heat, stirring often
Remove from the heat after about 10 minutes, when it has almost reached a jam-like texture
Allow to cool – it will thicken up here too

For the cream:

1 cup firm tofu
3/4 cup icing sugar
2-3 tbsp almond milk
1 tsp vanilla

Method:

Blend all together, adding more icing sugar to reach the desired consistency.

Vegan Scones Recipe here

(Photo/Recipe courtesy: theeverydayveggie.com)

Vegan Strawberry Cupcakes from Michellescakerybakery.net

Wed, 16 Jan 2013 11:33:51 -0500

Vegan Strawberry Cupcakes from Michellescakerybakery.net

Vegan Ciabatta Sandwich Ingredients: 4 ciabatta baguettes 12...

Tue, 08 Jan 2013 01:20:31 -0500

Vegan Ciabatta Sandwich

Ingredients:

4 ciabatta baguettes
12 slices vegan deli cheese slices
2-3 tablespoons sweet grainy mustard
2 peaches, peeled and sliced

Directions

Slice the ciabatta baguettes through the center as a hot dog bun.
Spread both the top and bottom lightly with the mustard.
Layer 3 slices of vegan cheese.
Peel and slice the peaches and layer the peach slices on top of the deli slices.
Grill and serve warm.

Adapted via vegalicious.org

Vegan donuts from Ritual Coffee Roasters

Tue, 01 Jan 2013 14:03:24 -0500

Vegan donuts from Ritual Coffee Roasters

Baked Zucchini Sticks Ingredients 2 whole zucchini ¾...

Sat, 15 Dec 2012 06:01:00 -0500

Baked Zucchini Sticks

Ingredients

2 whole zucchini
¾ cup whole wheat bread crumbs
3 tbsp vegan parmesan
⅓ cup plant-based milk

Instructions

Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. Cut zucchini into sticks 1/2-inch thick and set aside. Grind bread crumbs using a mortar and pestle to a fine consistency. Mix crumbs with vegan Parmesan and a few dashes of salt and pepper. Place crumb mixture into a shallow bowl. Pour non-dairy milk into another bowl. Dip sticks into non-dairy milk and then press all sides into the crumbs mixture. Transfer to a cookie sheet, spray with cooking spray (optional) and bake 15-20 minutes, until the breading is golden brown and zucchini is tender.

Photo & Recipe Adapted via happyherbivore.com

Vegan Candied Nuts - Maple syrup or Brown Rice Syrup (or both) -...

Mon, 10 Dec 2012 22:50:42 -0500

Vegan Candied Nuts

- Maple syrup or Brown Rice Syrup (or both)

- Add to a large skillet or pot and sprinkle in cinnamon, fresh ground nutmeg, cardamom, and a bit of salt

- Add a bit of vegan butter

Let it all reduce to a syrup.

- Add nuts of your choice, and mix thoroughly to coat them. (Aim for a ratio of about 1:6, sweetener:nuts.)

Once the liquid is basically gone, turn them out onto some aluminum foil or parchment paper.

Vegan burrito. Best ingredients to put inside your vegan...

Sat, 01 Dec 2012 11:49:41 -0500

Vegan burrito.

Best ingredients to put inside your vegan burrito:

Black beans (plain chipotle powder), slightly sauteed tofu seasoned with pepper & salt, lettuce, tomatoes, cooked rice flavored with some original Tabasco, vegan cheddar cheese and of course a whole wheat tortilla.

(photo via quarrygirl)

MINI COCONUT BLOOD ORANGE BUNDT CAKES (Photo/Recipe)

Tue, 27 Nov 2012 08:45:23 -0500

MINI COCONUT BLOOD ORANGE BUNDT CAKES

(Photo/Recipe)