Dairy-Free Ranch Trail Mix

Hello to you all,
I am very glad to have found like minded people eager to share knowledge, experience and recipes. Here is something I would like to share with all of you - recipe for my morning mix:


Dairy-Free Ranch Trail Mix:


8 servings
Cook time: 10 minutes


INGREDIENTS
⅓ cup hemp seeds
2 tablespoons nutritional yeast
¾ teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon black pepper
1 cup macadamia nuts
1 cup raw almonds or walnuts
½ cup raw pumpkin seeds
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1 teaspoon apple cider vinegar


INSTRUCTIONS
Preheat oven to 325°F.
Add the hemp seeds, nutritional yeast, dill, garlic powder, onion powder, salt, and pepper to a small blender or food processor and pulse to fine crumbs.
Add the nuts, seeds, oil, lemon juice, and vinegar to a large bowl and stir well. Stir in crumb mixture until nuts are fully coated.
Spread onto a nonstick baking sheet and bake for 15 minutes, shaking the pan once at the 8-minute mark.
Store in a sealed container for up to 5 days.
Nutrition Information:
Calories: 337 | Protein: 10g | Fat: 31g | Carbs: 8g | Fiber: 4g | Net Carbs: 4g


Six months ago my body needed a serious metabolism reset. I tried so many different diet approaches but I wasn’t gaining any results. Then I discovered one3one methodthat has helped me balance my hormones, ignite my metabolism, and build a healthy gut. Check out more delicious and healthy recipes on their blog.

Carrot Ribbons & Sprue Asparagus



This vegan, gluten-free and grain-free recipe is totally hassle free and convenient to make when you are tired and don’t really feel like cooking. You only need a big saucepan for steaming the Carrot Ribbons and the Young Asparagus. Steaming will take you less than 5 minutes, just enough time to slice the spring onion and the sun dried tomatoes, and crush a few cashew nuts for the topping. Serve and enjoy!

Ingredients

For 2 persons

* 6 Carrots, sliced lengthwise on a mandolin
* 1 Bundle of Young Asparagus, washed and woody ends trimmed
* 1 Spring Onion, sliced
* 6 Sun-Dried Tomatoes, sliced
* ½ Cup of Cashew Nuts
* Extra virgin Olive Oil, for sprinkling
* Nutritional Yeast, as topping
* Salt and Pepper to taste

Instructions

1) Place the Carrot Ribbons and the Young Asparagus Shoots in your steamer for about 4 minutes, until the vegetables soften, but remain crisp.
2) Serve into 2 plates first the Carrot Ribbons, then the Asparagus. Add the Sun-Dried Tomatoes and the Cashew Nuts.
3) Sprinkle with some Olive Oil and decorate with a few Nutritional Yeast flakes. Enjoy!
Hit Girl

nutritional shakes (shaker/blender ball compatible)

What does everyone like to do for easy protein/nutritional shakes? I'm on a med regimen that messes with my appetite, and I've found shakes useful for times when solid food is not going to happen.

I've been grabbing those Bolthouse Farms shakes at work, but they're 1) expensive and 2) not vegan, and I'd like to start getting closer to vegan again. Those shakes do have a really nice thick creamy texture. They're whey + soy protein, probably some other thickeners to achieve the consistency.

What I sometimes mix up at home is almond milk, Genisoy protein powder (don't believe the weirdos on Amazon who mix this with plain water - it tastes like nothing), and Ovaltine (for vitamins & flavor; but it's ONE ingredient away from vegan, which bugs me). This tastes good, is pretty cheap, and can be made easily with my blender shaker ball thing, it just lacks the thickness and variety of the premade shakes. I've read about chia/flax for thickening beverages - but how do you separate out the solids once they've done their trick?

I'm almost out of Genisoy and ready for new ideas before I buy anything again. I could maybe get an actual electric blender soon, but I'm a last-minute person, often mixing my shakes on the way to my car, so simpler = better.
spices, ginger, baking, cooking

Peanut butter sesame sauce

Hey, remember when people used to post recipes to this community? :)

One batch of sauce will coat 12 oz of noodles, 1 lb of cooked faux-meat nuggets or strips, and probably lots of other things--experiment! It can also be used as a dip for pieces of cucumber, celery, or apple. Sauce + noodles = a very quick, easy meal with minimal cleanup.

Optionally, garnish with pieces of cucumber and/or chopped roasted peanuts.

Ingredients

3 Tbsp sesame oil (pure, not blended)
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sugar
1 to 3 tsp grated fresh or frozen ginger (to taste)
0.25 c creamy natural peanut butter (contains nothing but peanuts and possibly a bit of salt--DO NOT use Skippy, Jif, etc.)
Chili oil or garlic-chili paste (optional, to taste)
Water

Equipment

Blender, or bowl and whisk
Measuring cups and spoons

Instructions

Combine the ingredients and 3 Tbsp of water. Blend or whisk until smooth, adding more water 1 Tbsp at a time if needed--you want it just thin enough to pour easily. If you accidentally add too much water, heat the sauce in a small pot on the stove until some water evaporates and the sauce thickens.

Pour the sauce over whatever you're saucing. Store leftover sauce in the fridge for up to a week. Reheat before serving, adding water as needed to thin it out.
FIERCE

making your own...

does anyone have any experience with making their own tempeh, seitan, or gluten? i've been very disappointed with the quality of the tempeh available here (it's only frozen, and falls apart too easily, as opposed to the fresh stuff i was able to purchase in europe), and we can't get seitan or gluten in this end of the world. any fave recipes or tips? thanks!

Banana Split Brownie Fail!

So I decided to make the Banana Split Brownies from Vegan With a Vengeance as my contribution to my family's Thanksgiving dinner. And... Well, my niece liked them. *blink*

The biggest problem for me was that they were so very banana-y, and I love bananas, so if I'm saying there's too much banana, there might be some truth to that statement. Also, they didn't bake thoroughly, I don't think; they were very gooey, and not in the awesome way; in the "is this a brownie, or slightly underdone fudge?" way.

I'm trying to think of what I might have done wrong, but the oven was the right temp, the ingredients were fine, and I gave them plenty of time to sit and cool. I think it might be the recipe itself.

I dunno. Anybody else ever made the Banana Split Brownies? What did you think of them? If you've tinkered with the recipe, what did you do with it? (I'm more of a cook than a baker, so I'm always hesitant to futz around with baking recipes, lest I make something too unspeakably horrible.)
spices, ginger, baking, cooking

Help: need a SOY-FREE vegan dairy-style noodle kugel recipe

Dear Jewish vegan cooks, help! I'm looking for a vegan noodle kugel recipe that's "dairy-style" (creamy) but soy-free. All the vegan versions I've found rely heavily on tofu, soy yogurt, Tofutti sour cream, etc. I was hoping to use homemade cashew cheese, almond sour cream, and so forth. If I need to I can veganize a recipe but it's always nice when someone else has gotten there first. :) Any links or recipes?
kingkong

Tomato basil hand pies.

I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.
Yields: 5

pie001pie004
pie007
Ingredients I
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano
2 tbsp canola oil
~1 cup warm water
Ingredients II
Tomato paste
Basil, roughly chopped or pulled apart
Tomatoes
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice
Preheat oven to 400F.
For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.
I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.
Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging.