Ingredients:
1 mango, cut into spears
1/4 large jicama, cut into spears
2 cucumbers, sliced
1 jalapeno, seeded and minced
zest and juice of 1 lime
3 tablespoons cilantro, chopped
a pinch of cumin
a pinch of chipotle powder (optional)
salt, to taste
Toss all ingredients together and serve cold.
Friday, January 19, 2018
Garlic Pasta with Cajun Cauliflower
Ingredients:
1 small cauliflower, cut
2 teaspoons oil
2 tablespoons cajun seasoning
4 cups penne pasta
2 teaspoons oil
4 cloves garlic, minced
2 cups almond milk or cashew cream
1 tablespoon flour
1 tablespoon arrowroot powder
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
2 tablespoons nutritional yeast
salt, to taste
2 tablespoons parsley, chopped
1/4 teaspoon cayenne pepper
Combine cauliflower, oil, and cajun seasoning. Bake for 20-30 minutes at 425.
Meanwhile, cook the pasta until al dente and set aside.
Heat oil in a skillet and cook the garlic.
Add almond milk, flour, arrowroot powder, paprika, thyme, nutritional yeast and salt to a blender and blend until smooth. Add to the skillet and stir until thickened.
Fold in the pasta and garnish with parsley and cayenne pepper.
1 small cauliflower, cut
2 teaspoons oil
2 tablespoons cajun seasoning
4 cups penne pasta
2 teaspoons oil
4 cloves garlic, minced
2 cups almond milk or cashew cream
1 tablespoon flour
1 tablespoon arrowroot powder
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
2 tablespoons nutritional yeast
salt, to taste
2 tablespoons parsley, chopped
1/4 teaspoon cayenne pepper
Combine cauliflower, oil, and cajun seasoning. Bake for 20-30 minutes at 425.
Meanwhile, cook the pasta until al dente and set aside.
Heat oil in a skillet and cook the garlic.
Add almond milk, flour, arrowroot powder, paprika, thyme, nutritional yeast and salt to a blender and blend until smooth. Add to the skillet and stir until thickened.
Fold in the pasta and garnish with parsley and cayenne pepper.
Celery Pear and Hazelnut Salad
Ingredients:
1 small pear, peeled and cored
2 tablespoons olive oil
juice of 1 lemon
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon tarragon
salt and black pepper, to taste
4 stalks celery, thinly sliced diagonally
1 fennel bulb, thinly sliced
1 pear, cored and sliced
1/4 cup hazelnuts, toasted and chopped
1 tablespoon tarragon, chopped
Combine dressing ingredients in a blender and puree until smooth.
Arrange or toss the salad ingredients and toss or drizzle with the pear vinaigrette.
1 small pear, peeled and cored
2 tablespoons olive oil
juice of 1 lemon
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon tarragon
salt and black pepper, to taste
4 stalks celery, thinly sliced diagonally
1 fennel bulb, thinly sliced
1 pear, cored and sliced
1/4 cup hazelnuts, toasted and chopped
1 tablespoon tarragon, chopped
Combine dressing ingredients in a blender and puree until smooth.
Arrange or toss the salad ingredients and toss or drizzle with the pear vinaigrette.
Wednesday, January 17, 2018
Hot and Sour Glass Noodle Soup
Ingredients:
3 ounces glass noodles
1 teaspoon oil
3 cloves garlic, minced
2 teaspoon ginger, minced
4 cups vegetable or mushroom stock
1 tablespoon sugar or agave
1 tablespoon soy sauce
1 teaspoon tom yum paste (optional)
2 cups shiitake mushrooms, sliced
1 cup snap peas
1 carrot, cut into matchsticks
tofu, diced (optional)
sriracha, to taste
juice of 1 lime
green onion, cilantro, and basil leaves
Cook the glass noodles, rinse under cold water, and set aside.
Cook the garlic and ginger in the oil and add the stock, sugar, soy sauce, tom yum, mushrooms, snap peas, carrots, and tofu. When vegetables are tender crisp, add the sriracha and lime juice.
Divide noodles between bowls and ladle the soup over. Sprinkle with the green onion, cilantro, and basil.
3 ounces glass noodles
1 teaspoon oil
3 cloves garlic, minced
2 teaspoon ginger, minced
4 cups vegetable or mushroom stock
1 tablespoon sugar or agave
1 tablespoon soy sauce
1 teaspoon tom yum paste (optional)
2 cups shiitake mushrooms, sliced
1 cup snap peas
1 carrot, cut into matchsticks
tofu, diced (optional)
sriracha, to taste
juice of 1 lime
green onion, cilantro, and basil leaves
Cook the glass noodles, rinse under cold water, and set aside.
Cook the garlic and ginger in the oil and add the stock, sugar, soy sauce, tom yum, mushrooms, snap peas, carrots, and tofu. When vegetables are tender crisp, add the sriracha and lime juice.
Divide noodles between bowls and ladle the soup over. Sprinkle with the green onion, cilantro, and basil.
Barbecue Mushroom Sandwiches
Ingredients:
2 cups chestnut or trumpet mushrooms, sliced
2 cups shiitake mushrooms, sliced
4 portobello mushrooms, gills removed and thinly sliced
1/2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon rosemary, chopped
1/4 cup barbecue sauce
1 red chili, sliced
iceberg lettuce
sliced red onion
cilantro
vegan smoked cheese slices (optional)
bread buns
Cook the mushrooms in a skillet and add the cumin, paprika, rosemary, and barbecue sauce. Assemble into buns with the red chili, lettuce, red onion, cilantro, and cheese.
2 cups chestnut or trumpet mushrooms, sliced
2 cups shiitake mushrooms, sliced
4 portobello mushrooms, gills removed and thinly sliced
1/2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon rosemary, chopped
1/4 cup barbecue sauce
1 red chili, sliced
iceberg lettuce
sliced red onion
cilantro
vegan smoked cheese slices (optional)
bread buns
Cook the mushrooms in a skillet and add the cumin, paprika, rosemary, and barbecue sauce. Assemble into buns with the red chili, lettuce, red onion, cilantro, and cheese.
Tuesday, January 16, 2018
Vegan French Toast
Ingredients:
1 cup milk
1 teaspoon vegan butter
1 small ripe banana
2 tablespoons flour
1 tablespoon nutritional yeast
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1 tablespoon flax meal
a pinch of salt
stale bread
Combine all ingredients except bread in a blender and puree until smooth. Transfer to a bowl.
Coat a nonstick frying pan or griddle with oil or butter. Dip both sides of the bread in the milk mixture and cook on both sides until golden brown.
Serve with maple syrup.
1 cup milk
1 teaspoon vegan butter
1 small ripe banana
2 tablespoons flour
1 tablespoon nutritional yeast
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1 tablespoon flax meal
a pinch of salt
stale bread
Combine all ingredients except bread in a blender and puree until smooth. Transfer to a bowl.
Coat a nonstick frying pan or griddle with oil or butter. Dip both sides of the bread in the milk mixture and cook on both sides until golden brown.
Serve with maple syrup.
Cinnamon Peanut Butter Oat Bites
Ingredients:
1/4 cup peanut butter
1/2 cup peanuts
1/2 cup medjool dates
6 tablespoons old fashioned oats
1 tablespoon maple syrup
1 teaspoon cinnamon
a pinch of salt
1 teaspoon vanilla
1/2 teaspoon lemon juice
flaked sea salt
Combine peanut butter, peanuts, dates, oats, maple syrup, cinnamon, salt, vanilla, and lemon juice in a food processor until it is almost dough-like.
Divide mixture into 12 balls and flatten onto waxed paper with a fork. Sprinkle with sea salt and dust with more cinnamon.
Chill for at least an hour before serving.
1/4 cup peanut butter
1/2 cup peanuts
1/2 cup medjool dates
6 tablespoons old fashioned oats
1 tablespoon maple syrup
1 teaspoon cinnamon
a pinch of salt
1 teaspoon vanilla
1/2 teaspoon lemon juice
flaked sea salt
Combine peanut butter, peanuts, dates, oats, maple syrup, cinnamon, salt, vanilla, and lemon juice in a food processor until it is almost dough-like.
Divide mixture into 12 balls and flatten onto waxed paper with a fork. Sprinkle with sea salt and dust with more cinnamon.
Chill for at least an hour before serving.
East African Cucumber and Mango Salad
Ingredients:
2 cucumbers, sliced
1 medium mango, diced
1 tomato, chopped
1/2 habanero (or green chili) pepper, seeded and minced
1/2 red onion, thinly sliced
1 tablespoon cilantro, chopped
1/4 teaspoon cumin
a pinch of cinnamon
1/4 teaspoon garlic powder
1/2 teaspoon ginger, minced
juice of 1 lime
1 teaspoon peanut oil
salt, to taste
1/4 cup roasted peanuts, roughly chopped
Combine all ingredients and toss with the peanuts before serving. Serve cold.
2 cucumbers, sliced
1 medium mango, diced
1 tomato, chopped
1/2 habanero (or green chili) pepper, seeded and minced
1/2 red onion, thinly sliced
1 tablespoon cilantro, chopped
1/4 teaspoon cumin
a pinch of cinnamon
1/4 teaspoon garlic powder
1/2 teaspoon ginger, minced
juice of 1 lime
1 teaspoon peanut oil
salt, to taste
1/4 cup roasted peanuts, roughly chopped
Combine all ingredients and toss with the peanuts before serving. Serve cold.
Mushroom Gravy
Ingredients:
2 tablespoons vegan butter
1/2 onion, finely diced
8 ounces button mushrooms, sliced
2 tablespoons flour
2/4 cup vegetable stock
1/2 cup cashew cream
salt and black pepper, to taste
Cook onion in the butter and add the mushrooms. When the onions are cooked, stir in the flour. Whisk it until mixture is sticky, then very gradually add the stock. Bring to a simmer and add the cream, salt, and pepper.
Serve with vegan schnitzel, a wedge of lemon, and parsley.
2 tablespoons vegan butter
1/2 onion, finely diced
8 ounces button mushrooms, sliced
2 tablespoons flour
2/4 cup vegetable stock
1/2 cup cashew cream
salt and black pepper, to taste
Cook onion in the butter and add the mushrooms. When the onions are cooked, stir in the flour. Whisk it until mixture is sticky, then very gradually add the stock. Bring to a simmer and add the cream, salt, and pepper.
Serve with vegan schnitzel, a wedge of lemon, and parsley.
Pisto
Ingredients:
1 large potato, diced
1 teaspoon olive oil
1 onion, finely diced
3 cloves garlic, thinly sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, diced
2 teaspoons paprika
1/4 teaspoon oregano
1 tomato, chopped
1/2 cup tomato puree
salt and black pepper, to taste
Steam or boil the potatoes until cooked through.
Meanwhile, cook the onion and garlic in the oil. Add the bell peppers followed by the zucchini. When the vegetables are tender crisp, add the paprika, oregano, and tomato. Stir for a minute and add the tomato puree, potatoes, salt, and pepper. Simmer until vegetables are cooked.
Serve with rustic bread.
1 large potato, diced
1 teaspoon olive oil
1 onion, finely diced
3 cloves garlic, thinly sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, diced
2 teaspoons paprika
1/4 teaspoon oregano
1 tomato, chopped
1/2 cup tomato puree
salt and black pepper, to taste
Steam or boil the potatoes until cooked through.
Meanwhile, cook the onion and garlic in the oil. Add the bell peppers followed by the zucchini. When the vegetables are tender crisp, add the paprika, oregano, and tomato. Stir for a minute and add the tomato puree, potatoes, salt, and pepper. Simmer until vegetables are cooked.
Serve with rustic bread.
Monday, January 15, 2018
Freekeh Salad with Sumac Dressing
Ingredients:
1 cup freekeh, cooked and cooled
2 cucumbers, diced
1 pint cherry tomatoes, halved
2 tablespoons mint, chopped
2 tablespoons olive oil
juice and zest of 1 lemon
1 tablespoon sumac
1/4 teaspoon garlic powder
salt and black pepper, to taste
Combine all the ingredients and serve cold.
1 cup freekeh, cooked and cooled
2 cucumbers, diced
1 pint cherry tomatoes, halved
2 tablespoons mint, chopped
2 tablespoons olive oil
juice and zest of 1 lemon
1 tablespoon sumac
1/4 teaspoon garlic powder
salt and black pepper, to taste
Combine all the ingredients and serve cold.
Sausage Rolls
Ingredients:
puff pastry squares
pesto sauce
sun dried tomatoes, chopped
vegan sausages
vegan mozzarella cheese slices
sesame seeds
Spread pesto sauce over the puff pastry squares, add on the sun dried tomatoes and cheese. Place the sausages in the center and roll the squares, sealing the seam on the bottom. Sprinkle with sesame seeds and bake at 350 for 25 minutes or until golden brown.
puff pastry squares
pesto sauce
sun dried tomatoes, chopped
vegan sausages
vegan mozzarella cheese slices
sesame seeds
Spread pesto sauce over the puff pastry squares, add on the sun dried tomatoes and cheese. Place the sausages in the center and roll the squares, sealing the seam on the bottom. Sprinkle with sesame seeds and bake at 350 for 25 minutes or until golden brown.
Mangonada
Ingredients:
2 cups mango nectar
2 mangoes
2 limes
3 tablespoons apricot jam
ice
1 tablespoon ancho chili powder
1/2 tablespoon tajin seasoning
Combine the mango nectar, one of the mangoes, lime juice, apricot jam, ice, and ancho chili powder in a blender and puree.
Chop the remaining mango and blend for 1 second just to mix it in.
Serve over ice and sprinkle with tajin.
2 cups mango nectar
2 mangoes
2 limes
3 tablespoons apricot jam
ice
1 tablespoon ancho chili powder
1/2 tablespoon tajin seasoning
Combine the mango nectar, one of the mangoes, lime juice, apricot jam, ice, and ancho chili powder in a blender and puree.
Chop the remaining mango and blend for 1 second just to mix it in.
Serve over ice and sprinkle with tajin.
Friday, January 12, 2018
Hummus with Ground Beef
Ingredients:
1 teaspoon oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon allspice
1/8 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon coriander
a pinch of cumin
1 large tomato, chopped
1 green onion, thinly sliced
1 tablespoon harissa paste
1 tablespoon tomato paste
1 cup vegan ground beef
salt, to taste
1 tablespoon parsley, chopped
1-1/2 cup hummus
2 tablespoons pine nuts, toasted
lemon wedges
pita bread
Cook onion and garlic in the oil. Add the spices and stir until fragrant. Add the tomato. When tomatoes have softened, add the white parts of the green onion, harissa and tomato pastes as well as the ground beef. Season with salt and stir in the parsley.
To assemble, spread the humms on a plate and top with the beef mixture. Sprinkle with the pine nuts then the remaining green onion. Serve with lemon wedges and pita bread.
1 teaspoon oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon allspice
1/8 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon coriander
a pinch of cumin
1 large tomato, chopped
1 green onion, thinly sliced
1 tablespoon harissa paste
1 tablespoon tomato paste
1 cup vegan ground beef
salt, to taste
1 tablespoon parsley, chopped
1-1/2 cup hummus
2 tablespoons pine nuts, toasted
lemon wedges
pita bread
Cook onion and garlic in the oil. Add the spices and stir until fragrant. Add the tomato. When tomatoes have softened, add the white parts of the green onion, harissa and tomato pastes as well as the ground beef. Season with salt and stir in the parsley.
To assemble, spread the humms on a plate and top with the beef mixture. Sprinkle with the pine nuts then the remaining green onion. Serve with lemon wedges and pita bread.
Thursday, January 11, 2018
Hotteok
Ingredients:
3/4 cup plus 2 tablespoons bread flour
1/2 cup plus 2 tablespoons glutinous rice flour
1/2 tablespoon sugar
1 teaspoon yeast
1/2 teaspoon salt
3/4 cup warm milk
1/2 tablespoon oil
2/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons toasted walnuts, finely chopped
Combine flour, rice flour, sugar, yeast and salt in a bowl. Stir in the milk and oil. Cover and allow to rise for at least an hour.
Meanwhile, combine brown sugar, cinnamon, and walnuts. Set aside.
Divide dough into 4 pieces. Slightly flatten each with oiled hands and fill with some of the sugar mixture. Pinch the edges closed and flatten into a pancake.
Shallow fry the dough in a frying pan on each side until golden. Serve hot.
3/4 cup plus 2 tablespoons bread flour
1/2 cup plus 2 tablespoons glutinous rice flour
1/2 tablespoon sugar
1 teaspoon yeast
1/2 teaspoon salt
3/4 cup warm milk
1/2 tablespoon oil
2/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons toasted walnuts, finely chopped
Combine flour, rice flour, sugar, yeast and salt in a bowl. Stir in the milk and oil. Cover and allow to rise for at least an hour.
Meanwhile, combine brown sugar, cinnamon, and walnuts. Set aside.
Divide dough into 4 pieces. Slightly flatten each with oiled hands and fill with some of the sugar mixture. Pinch the edges closed and flatten into a pancake.
Shallow fry the dough in a frying pan on each side until golden. Serve hot.
Catalan Chickpeas
Ingredients:
a pinch of saffron, crushed
2 tablespoons olive oil
1 onion, grated
2 cloves garlic, minced
1/2 teaspoon sugar
2 tomatoes, diced
1 teaspoon paprika
1/4 cup tomato puree
1/2 cup parsley, chopped
2 cups vegetable stock
2 cups chickpeas
juice of 1/2 lemon
salt, to taste
3 tablespoons toasted hazelnuts, roughly chopped
Steep the saffron in some water.
Cook the onion and garlic in the oil. Add the sugar, tomato, and paprika and cook until the tomatoes are softened. Add the puree, stock, chickpeas, and the saffron. Cover and bring to a simmer. Add the parsley (reserving some for garnish) as well as the lemon juice and salt.
Garnish with more parsley, the hazelnuts, and lemon wedges. Serve with crusty bread and olives.
a pinch of saffron, crushed
2 tablespoons olive oil
1 onion, grated
2 cloves garlic, minced
1/2 teaspoon sugar
2 tomatoes, diced
1 teaspoon paprika
1/4 cup tomato puree
1/2 cup parsley, chopped
2 cups vegetable stock
2 cups chickpeas
juice of 1/2 lemon
salt, to taste
3 tablespoons toasted hazelnuts, roughly chopped
Steep the saffron in some water.
Cook the onion and garlic in the oil. Add the sugar, tomato, and paprika and cook until the tomatoes are softened. Add the puree, stock, chickpeas, and the saffron. Cover and bring to a simmer. Add the parsley (reserving some for garnish) as well as the lemon juice and salt.
Garnish with more parsley, the hazelnuts, and lemon wedges. Serve with crusty bread and olives.
Wednesday, January 10, 2018
Carrot Cilantro Soup
Ingredients:
1 teaspoon oil
1 clove garlic, sliced
1 onion, chopped
4 large carrots, chopped
1 potato, peeled and diced
4 cups vegetable stock
1/4 teaspoon cumin
salt, to taste
1/4 cup cilantro
1 teaspoon mexican hot sauce
lime wedges and chopped cilantro for garnish (optional)
Cook garlic and onion in the oil and add the carrots. Allow to cook 5 minutes before adding the potato and vegetable stock. Cover and simmer until vegetables are tender. Stir in the cilantro, cumin, and salt
When the cilantro is wilted, transfer to a blender and puree until smooth.
Return to saucepan and stir in hot sauce. Garnish with cilantro and serve with lime wedges.
1 teaspoon oil
1 clove garlic, sliced
1 onion, chopped
4 large carrots, chopped
1 potato, peeled and diced
4 cups vegetable stock
1/4 teaspoon cumin
salt, to taste
1/4 cup cilantro
1 teaspoon mexican hot sauce
lime wedges and chopped cilantro for garnish (optional)
Cook garlic and onion in the oil and add the carrots. Allow to cook 5 minutes before adding the potato and vegetable stock. Cover and simmer until vegetables are tender. Stir in the cilantro, cumin, and salt
When the cilantro is wilted, transfer to a blender and puree until smooth.
Return to saucepan and stir in hot sauce. Garnish with cilantro and serve with lime wedges.
Brazilian Bowls
Ingredients:
coconut long grain rice
black beans
cumin
coriander
garlic powder
mango, diced
avocado, sliced
red onion, diced
cashews
cilantro
lime
Cook the black beans in the cumin, coriander, garlic, and salt.
Place the rice on a plate and arrange the beans, mango, avocado, red onion, and cashews over it. Garnish with the cilantro and serve with lemon wedges.
*can also add brazilian spiced vegan meat or chicken
coconut long grain rice
black beans
cumin
coriander
garlic powder
mango, diced
avocado, sliced
red onion, diced
cashews
cilantro
lime
Cook the black beans in the cumin, coriander, garlic, and salt.
Place the rice on a plate and arrange the beans, mango, avocado, red onion, and cashews over it. Garnish with the cilantro and serve with lemon wedges.
*can also add brazilian spiced vegan meat or chicken
Jaipur Vegetables
Ingredients:
1 tablespoon coconut oil
1 potato, cut into 1/2 inch cubes
1 small head of cauliflower, chopped
1 cup green beans, cut into 1/2 inch pieces
1 carrot, diced
1/2 cup peas
2 roma tomatoes, diced
1/2 teaspoon turmeric
1 teaspoon black mustard seeds
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 cup cashews, soaked
1 inch ginger
2 cloves garlic
1 green chili, seeded
1/2 onion
1/2 cup tomato puree
salt, to taste
1 tablespoon cilantro, chopped
2 tablespoons roasted cashews, coarsely chopped
Cook the potato and cauliflower in the oil. Add the green beans, carrot, and peas and allow to cook for a few more minutes. Add the tomatoes and allow to cook until mushy, then add the spices.
Meanwhile, puree the cashews, ginger, garlic, chili, and onion with some water in the blender until smooth. Add to the vegetables along with the tomato puree. Season with salt. Cover and simmer until the vegetables are tender.
Garnish with cashews and cilantro and serve with basmati rice.
1 tablespoon coconut oil
1 potato, cut into 1/2 inch cubes
1 small head of cauliflower, chopped
1 cup green beans, cut into 1/2 inch pieces
1 carrot, diced
1/2 cup peas
2 roma tomatoes, diced
1/2 teaspoon turmeric
1 teaspoon black mustard seeds
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 cup cashews, soaked
1 inch ginger
2 cloves garlic
1 green chili, seeded
1/2 onion
1/2 cup tomato puree
salt, to taste
1 tablespoon cilantro, chopped
2 tablespoons roasted cashews, coarsely chopped
Cook the potato and cauliflower in the oil. Add the green beans, carrot, and peas and allow to cook for a few more minutes. Add the tomatoes and allow to cook until mushy, then add the spices.
Meanwhile, puree the cashews, ginger, garlic, chili, and onion with some water in the blender until smooth. Add to the vegetables along with the tomato puree. Season with salt. Cover and simmer until the vegetables are tender.
Garnish with cashews and cilantro and serve with basmati rice.
Banana Maple No Bake Cookies
Ingredients:
1 ripe banana, mashed
1/2 cup almond milk
2 tablespoons coconut oil
1/2 cup almond butter
1/4 cup maple syrup
1/4 teaspoon maple extract
pinch of salt
1/2 teaspoon vanilla
2-1/2 cups old fashioned oats
In a saucepan, combine banana, milk, oil, almond butter, and maple syrup. Bring to a simmer and allow to thicken, then remove from heat.
Stir in maple and vanilla extracts, salt, and oats. Allow to slightly cool and drop dollops of it onto waxed paper. Refrigerate to cool before serving.
1 ripe banana, mashed
1/2 cup almond milk
2 tablespoons coconut oil
1/2 cup almond butter
1/4 cup maple syrup
1/4 teaspoon maple extract
pinch of salt
1/2 teaspoon vanilla
2-1/2 cups old fashioned oats
In a saucepan, combine banana, milk, oil, almond butter, and maple syrup. Bring to a simmer and allow to thicken, then remove from heat.
Stir in maple and vanilla extracts, salt, and oats. Allow to slightly cool and drop dollops of it onto waxed paper. Refrigerate to cool before serving.
Monday, January 8, 2018
Kringle
Ingredients:
1 tablespoon yeast
1 tablespoon sugar
3/4 cup almond milk, heated
2-1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons vegan butter or coconut oil
3 tablespoons vegan butter or coconut oil
1/2 cup almond meal
3 tablespoons sliced almonds
3 tablespoons brown sugar
1 teaspoon vanilla
3 teaspoons cinnamon
a pinch of salt
2 teaspoons agave
1 teaspoon coconut oil
2 tablespoons sliced almonds
1 tablespoon sugar
small handful of mini chocolate chips (optional)
Combine the yeast and sugar and pour lukewarm almond milk over it. Set aside for 10 minutes or so and then stir in the remaining dough ingredients. Cover and allow to rise for an hour.
Combine all filling ingredients and set aside.
Roll out the dough as thin as possible and spread the filling over it, leaving a 1/2 inch border. Roll the dough up and then cut down the center lengthwise to expose the layers inside. Braid them over each other and then pinch both ends together to shape into a circle.
Whisk the agave with the coconut oil and brush over the surface of the dough. Sprinkle with the sugar, sliced almonds, and chocolate chips. Allow to rise again for about half an hour.
Bake at 350 for about 25 minutes.
1 tablespoon yeast
1 tablespoon sugar
3/4 cup almond milk, heated
2-1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons vegan butter or coconut oil
3 tablespoons vegan butter or coconut oil
1/2 cup almond meal
3 tablespoons sliced almonds
3 tablespoons brown sugar
1 teaspoon vanilla
3 teaspoons cinnamon
a pinch of salt
2 teaspoons agave
1 teaspoon coconut oil
2 tablespoons sliced almonds
1 tablespoon sugar
small handful of mini chocolate chips (optional)
Combine the yeast and sugar and pour lukewarm almond milk over it. Set aside for 10 minutes or so and then stir in the remaining dough ingredients. Cover and allow to rise for an hour.
Combine all filling ingredients and set aside.
Roll out the dough as thin as possible and spread the filling over it, leaving a 1/2 inch border. Roll the dough up and then cut down the center lengthwise to expose the layers inside. Braid them over each other and then pinch both ends together to shape into a circle.
Whisk the agave with the coconut oil and brush over the surface of the dough. Sprinkle with the sugar, sliced almonds, and chocolate chips. Allow to rise again for about half an hour.
Bake at 350 for about 25 minutes.
Saturday, January 6, 2018
Vegan Brownies with Sesame Frosting
Ingredients:
3/4 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons flax meal
1 tablespoon egg replacer
1/3 cup coconut oil
1/4 cup applesauce
3/4 cup sugar
1 teaspoon vanilla
3 tablespoons almond milk
1/3 cup 70% chocolate, finely chopped
1/3 cup walnuts (optional)
4 tablespoons vegan butter or coconut oil
1/3 cup tahini
1/4 cup powdered sugar
pinch of salt
Combine dry ingredients and stir in the wet ingredients. Fold in the chocolate.
Place the batter into a greased baking pan and bake at 350 for 30 minutes. Then set aside to cool.
Meanwhile, whip the butter, tahini, powdered sugar, and salt. Refrigerate for a few minutes. When the brownie is cooled, spread the frosting over it, then cut into squares.
3/4 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons flax meal
1 tablespoon egg replacer
1/3 cup coconut oil
1/4 cup applesauce
3/4 cup sugar
1 teaspoon vanilla
3 tablespoons almond milk
1/3 cup 70% chocolate, finely chopped
1/3 cup walnuts (optional)
4 tablespoons vegan butter or coconut oil
1/3 cup tahini
1/4 cup powdered sugar
pinch of salt
Combine dry ingredients and stir in the wet ingredients. Fold in the chocolate.
Place the batter into a greased baking pan and bake at 350 for 30 minutes. Then set aside to cool.
Meanwhile, whip the butter, tahini, powdered sugar, and salt. Refrigerate for a few minutes. When the brownie is cooled, spread the frosting over it, then cut into squares.
Thursday, January 4, 2018
Apple Gingerbread Baked Oatmeal
Ingredients:
1 cup old fashioned oats
1 tablespoon flax meal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
a pinch of clove
1/4 teaspoon salt
a pinch of baking soda
1/4 teaspoon baking powder
1/4 cup applesauce
1-1/2 tablespoon molasses
1/2 cup almond milk
2 tablespoons coconut oil
1 teaspoon vanilla
1/4 teaspoon maple extract
1 small apple, peeled, cored, and grated
1 tablespoon dried cranberries
Toss the oats, cinnamon, nutmeg, ginger, clove, salt, baking soda, and baking powder together. Add the applesauce, molasses, milk, oil, vanilla and maple. Fold in the apples and cranberries.
Pour the batter into a casserole dish. If there is extra apple, slice and arrange on top.
Bake for 30-40 minutes at 350. Allow to cool for 5 minutes before cutting.
1 cup old fashioned oats
1 tablespoon flax meal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
a pinch of clove
1/4 teaspoon salt
a pinch of baking soda
1/4 teaspoon baking powder
1/4 cup applesauce
1-1/2 tablespoon molasses
1/2 cup almond milk
2 tablespoons coconut oil
1 teaspoon vanilla
1/4 teaspoon maple extract
1 small apple, peeled, cored, and grated
1 tablespoon dried cranberries
Toss the oats, cinnamon, nutmeg, ginger, clove, salt, baking soda, and baking powder together. Add the applesauce, molasses, milk, oil, vanilla and maple. Fold in the apples and cranberries.
Pour the batter into a casserole dish. If there is extra apple, slice and arrange on top.
Bake for 30-40 minutes at 350. Allow to cool for 5 minutes before cutting.
Mashed Potatoes
Ingredients:
2 yukon gold (or russet) potatoes, diced
4 cloves garlic
2 tablespoons vegan butter
1/2 tablespoon flour
1/2 cup homemade almond milk
salt and pepper, to taste
2 tablespoons cashew cream
2 tablespoons parsley, minced
Boil the potatoes and the garlic and drain.
Melt the butter and sit in the flour. Cook until thickened and gradually add the almond milk.
Mash the garlic and add the potatoes. Add the roux mixture, salt, pepper, cashew cream, and parsley.
2 yukon gold (or russet) potatoes, diced
4 cloves garlic
2 tablespoons vegan butter
1/2 tablespoon flour
1/2 cup homemade almond milk
salt and pepper, to taste
2 tablespoons cashew cream
2 tablespoons parsley, minced
Boil the potatoes and the garlic and drain.
Melt the butter and sit in the flour. Cook until thickened and gradually add the almond milk.
Mash the garlic and add the potatoes. Add the roux mixture, salt, pepper, cashew cream, and parsley.
Wednesday, January 3, 2018
Grilled Zucchini and Tomato Salad
Ingredients:
3 light green zucchinis, cut in half lengthwise
2 tomatoes, cut in half
olive oil
1/2 cup vegan yogurt
1/4 teaspoon garlic powder
1 red chili, minced
zest and juice of 1 lemon
1/2 tablespoon date molasses
salt and black pepper, to taste
1/2 cup walnuts, toasted and coarsely chopped
2 tablespoons mint, chopped
2 tablespoons parsley, chopped
Grill the zucchini and tomatoes after brushing with oil, then roast in the oven until tender. Allow to strain in the refrigerator for a few hours.
Combine yogurt, garlic, chili, lemon, date molasses, and salt and pepper.
When the vegetables are cooled, toss in the walnuts, mint, and parsley as well as the dressing mixture.
Garnish with more date molasses and parsley.
3 light green zucchinis, cut in half lengthwise
2 tomatoes, cut in half
olive oil
1/2 cup vegan yogurt
1/4 teaspoon garlic powder
1 red chili, minced
zest and juice of 1 lemon
1/2 tablespoon date molasses
salt and black pepper, to taste
1/2 cup walnuts, toasted and coarsely chopped
2 tablespoons mint, chopped
2 tablespoons parsley, chopped
Grill the zucchini and tomatoes after brushing with oil, then roast in the oven until tender. Allow to strain in the refrigerator for a few hours.
Combine yogurt, garlic, chili, lemon, date molasses, and salt and pepper.
When the vegetables are cooled, toss in the walnuts, mint, and parsley as well as the dressing mixture.
Garnish with more date molasses and parsley.
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