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
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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!
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
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!
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.
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.
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
Blender, or bowl and whisk Measuring cups and spoons
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.
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!
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.)
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?
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.
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
Basil, roughly chopped or pulled apart
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.
Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract
Preheat your oven to 400F
In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.
In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.
Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.
Hello! I'm looking to make these cheesecake popsicles (http://blog.hostthetoast.com/boozy-red-white-and-blueberry-cheesecake-popsicles/) for an upcoming Pioneer Days bbq, and I'm quite stuck. I like frozen cheesecake, so I suppose it might taste alright, but rumchata is dairy based and I have no idea what to replace it with. Or the condensed milk. Or anything from the white layer really. I hate rum, but like pretty much anything else.
Can I get some help please on how to improve these? I'm fine with completely changing up the white layer, or turning it into a proper cheesecake, I'm just very stuck as to what to do!
For the Simple Syrup: ½ cup sugar ½ cup water For the Strawberry Layer: 1¼ cups strawberries, hulled and chopped ¼ cup simple syrup 2 tablespoons Rumchata (or Bailey's, or milk) For the Blueberry Layer: 1¼ cups blueberries ¼ cup simple syrup 2 tablespoons Rumchata (or Bailey's, or milk) For the Cheesecake Layer: 6 oz cream cheese, softened ¾ cup sweetened condensed milk ⅓ cup Rumchata (or Bailey's, or milk 4 graham crackers, crushed into crumbs
Hey all! Made some delicious Thai(ish) cabbage rolls, and wanted to share. Pretty simple. Innards were mashed sweet potatoes (boiled in curried water) with coconut creamer and Earth Balance, peanut butter, tamari, toasted sesame oil, caramelized red onions, zest of an orange, chopped green onions, chopped cilantro, Tofutti cream cheese, and hot sauce (used some of the green stuff from the mediterranean deli I went to earlier).
Stuffed and rolled six cabbage leaves, poured sauce made with everything except the mashed sweet potatoes with an addition of the juice from the zested orange over it all, and baked for 45 minutes at 350. Turned out so delicious. I may, however, add some gf flour and cornstarch to the innards next time. It would make the texture a bit firmer, but other than that, it was quite lovely.
I made a lot of delicious food for Valentine's Day!
spring rolls: http://www.earthyfeast.com/recipe/winter-summer-rolls-orange-ginger-cashew-dip/ but without cabbage and with peanut butter/rice vinegar/soy sauce/sugar dipping sauce instead. I, like, can’t even explain how tasty these were. Next time I might use shredded lettuce instead of shredded brussels sprouts for a milder flavor but these were still pretty much a transcendent symphony of flavor. Not overtly Valentine's Day- like but I think finger food is romantic and these spring rolls definitely taste like special occasion restaurant food.
shredded browned brussels sprouts and gluten free penne with vodka sauce. yum!
Saturday night, I did what any other arsehole would do. I wrote letters to my correspondences, blared my latest mixtape, and watched Bake With Anna Olsen. I tuned into a stellar cookie episode. Lemon Linzer cookies were a part of my childhood. Yeah, so were eggs, and mullets. Those days are now behind me, though I often mullet over. I spent a good while veganizing this recipe and am happy to report they turned out stellar. Plus, what better way to utilize my lovely new CuisinArt mixer?
Happy Valentines Day friends!! It's been a while since I've posted here (though I have continued to update my blog) but I couldn't resist coming back with a themed breakfast to celebrate the day of love. Whether you are spending today with a significant other, loved one, family, friend, or with yourself this breakfast will be sure to start your day off right!
I usually make these along with cabbage rolls, but when I decided to make them I had absolutely no cabbage at home, so just ended up making tomatoes, which are always my favourites anyway. The recipe is actually pretty simple, the whole preparation takes about 10min plus about 25 min cooking. And the result is of course delicious :)
I made these today and they so easy and so delicious I felt the need to share! It's awesome that they're vegan, gluten-free and not too unhealthy, yet still taste totally decadent and look beautiful! perfect holiday gift.
You will need:
vegan semisweet chocolate chips apricots sea salt
1. heat up an inch of water in a saucepan. put a metal bowl on top of the saucepan and melt the chocolate chips in it. (my preferred method of melting chocolate chips. because they are melted by steam, there is no danger of the chocolate burning. but you can also melt the chocolate chips in the microwave if you prefer.) 2. cover a baking sheet with parchment paper or foil. one by one, dip apricots in the melted chocolate, then sprinkle with a pinch of sea salt. you may need to heat the chocolate up one more time halfway through. 3. let them cool at room temperature until the chocolate has hardened. enjoy!
I used 2 bags of apricots and 1 1/4 bags of chocolate chips and it yielded about 120 of these bad boys.
If you had $50 to feed 3 people for almost two weeks, what would you buy and what would you make with what you bought?
I really need some grocery advice for cheap but still filling and healthy meals for the next week or two and I'm having a lot of trouble. I live in the east coast USA and here things seem to be moderately priced. I have access to a pretty decent grocery store (Stop and Shop). Any help is much appreciated, especially specific meals! Thanks so much in advance!
Being vegan around the holidays has certainly gotten easier over the years, though I certainly missed my grandmother's fruitcake. All 20 pounds of that wee loaf was something to write home about. Because I don't drink, I had to come up with a spiced something to soak my fruit and nut mix in.. I went with pineapple juice and a big chunk of ginger. It softens the mix and adds a badass kick to everything.
This is a 4-part recipe, which may seem a little terrifying - but in actuality, it's easy peasy, lemon squeezy.
Lately, I've been eating a gluten-free diet. I don't kid myself that I have a gluten allergy or intolerance but I will say I have liked the results of this new diet. I have more energy, less stomach aches, and overall feel better after a meal when avoiding gluten. That being said, I was fearful I'd have to say goodbye to my occasional pancake treat while eating gluten-free, however it turns out my fears were for naught. Today I have a recipe of a lovely set of carrot cake pancakes that are tasty and gluten free!
Doughnuts? Donuts? Little round doughy bits that taste quite alright. I love the smell of pumpkin spice lattes, but a gnarly caffeine allergy deters me from a morning cuppa. That's okay. I found Krakus, from Poland! I picked it up at my local Bulk Barn. Nope, It's not exactly like coffee, because it's made from the extracts of roasted barley, chicory, rye and beet roots. It does have that nice roasted, full, flavour coffee seems to have. I've made this little ditties in mini muffin and mini doughnut pans, and they turned out nice! The glaze is a ganache made of melted dairy-free white chocolate and a few tablespoons of extremely strong Krakus. This would be rad with a dark chocolate as well, I'm sure!
- 1 jar of Soy-free Vegannaise (or any other vegan mayonnaise) - 5 large potatoes - 5 average beets - 1/4 yellow onion, chopped finely - 4 packages of oyster mushrooms - 2 large carrots - whole black marinated olives (canned) - some fresh parsley
Fall is upon us at last! My favorite season of the year and my favorite flavors of the year. As the cold creeps in so does everything pumpkin flavored, nutmeg, cinnamon, and all those warm spices that heat up any chilly autumn evening. This filling salad hits the spot for all my autumn cravings and it so easy to make!
I've been skipping risotto recipes because I assumed they all had dairy, but this one is vegan and easy and DELICIOUS. (And gluten-free too!)
(recipe from Laura Washburn's The Pressure Cooker Cookbook)
2 Tbsp olive oil 1 small onion or large shallot, finely diced 1 large carrot, 1 cm dice 5 oz/140 g shiitake mushrooms, chopped 1.5 cups/300 g arborio or other risotto-suitable rice 3.25 cups/750 g broth 1 cup/140 g fresh or frozen peas
In the pressure cooker over high heat, cook oil, onion/shallot, carrot, and mushrooms until the mushroom liquid has cooked off and the vegetables have caramelized, about 10 minutes. Add rice and stir a lot to coat the rice with the oil. Let cook 1 minute. Pour in broth and cover. Pressurize and cook at high pressure for 4 minutes. Quick-release pressure. Add peas and heat 3–5 minutes, stirring frequently, until most of the remaining broth has been absorbed. Let sit, covered, 5–10 minutes. Add salt, pepper, and fresh parsley to taste. Makes three hefty servings. (To make a double batch, double the ingredients but use the same cooking time.)