Devogirl's profile page
Recipes
Garden Harvest Cake
By devogirl
Zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil
- 4.5 ounces all-purpose flour (about 1 cup)
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup grated peeled Granny Smith apple (about 1 medium)
- 1/2 cup grated carrot (about 1 medium)
- 1/2 cup shredded zucchini
- 1/4 cup chopped walnuts, toasted
- 1/4 cup canola oil
- 1/4 cup nonfat buttermilk
- 2 large eggs
- Cooking spray
Cuban Black Bean Cakes
By devogirl
Happy Herbivore These bean cakes capture traditional Cuban flavors and finish with a refreshing lime cream sauce
- 1 15-oz can black beans, drained and rinsed
- 1/4 cup loosely packed fresh cilantro, chopped
- 1 tablespoon ketchup
- 1 teaspoon garlic powder (granulated)
- 1 teaspoon onion powder (granulated)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoon Vegan Mayo (pg. 272)
- 2 tablespoon cornmeal
- Lime Creme (pg. 271)
Apple Spice Bundt Cake
By devogirl
This cake is perfect for the autumn season
- BROWN SUGAR GLAZE:
- 1/3 cup butter or margarine, softened
- 1/3 cup shortening
- 3/4 cup sugar
- 2/3 cup brown sugar, packed
- 1 teaspoon grated lemon peel
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce
- 2/3 cup peeled tart apple, finely chopped
- 3/4 cup chopped pecans, toasted
- 3 tablespoons butter or margarine
- 3 tablespoons brown sugar
- 3 tablespoons heavy whipping cream
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pecans, toasted
Peanut Butter Banana Smoothie
By devogirl
Blend and enjoy!!
- 2 frozen bananas
- scoop of peanut butter
- splash of almond milk
Beanie Veggie Loaf
By devogirl
The chickpeas and walnuts help the texture of this dish approximate real meatloaf
- 1/2 cup low-sodium ketchup (no high-fructose corn syrup)
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 3/4 cup water, divided
- 3 tablespoons flax meal
- 1 onion, diced
- 3 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 green or red bell pepper, seeded and diced
- 1/4 cup vegetable stock, for sautéing, plus more as needed
- 1 1/2 cups canned chickpeas, rinsed and drained
- 1 cup dry oats
- 1 cup whole wheat bread crumbs
- 1 cup shredded carrot
- 3/4 cup finely chopped walnuts
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Edamame Dip
By devogirl
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food ...
- 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
- 1/4 cup diced onion
- 1/2 cup tightly packed fresh cilantro or parsley leaves
- 1 large garlic clove, sliced
- 1/4 cup freshly squeezed lime or lemon juice
- 1 tablespoon brown miso
- 1 teaspoon kosher salt
- 1 teaspoon red chili paste
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons olive oil
Pumpkin Fudge
By devogirl
Set out squares of this pumpkin confection alongside chocolate fudge and a fruity sweet for a pretty, mouthwatering...
- 3 cups sugar
- 3/4 cup butter
- 1 5-ounce can evaporated milk
- 1/2 cup canned pumpkin
- 1 10-ounce package cinnamon-flavored pieces
- 1 7-ounce jar marshmallow creme
- 3/4 cup chopped walnuts, toasted
Curried Sweet Potatoes with Peas
By devogirl
1. Bake or microwave potatoes in skins
- 3 lg sweet potatoes
- 2 cups frozen sweet peas, thawed
- 14-16 oz diced tomatoes
- 1-2 tsp curry powder
- 2-3 tbsp minced cilantro
- salt to taste
Creamy Parsnip and Apple Soup
By devogirl
Heat olive oil in saucepan
- 1 onion, chopped
- 1 lb peeled and cut-up parsnips
- 2 peeled and cup-up apples
- Chicken broth (or vegetable)
Peppermint Sticks
By devogirl
You can get the soft sticks at Wal-mart
- 4 ounces bittersweet or semisweet chocolate, chopped
- 1 teaspoon shortening
- 2/3 cup pecans or your favorite nuts, chopped
- 16 3 - 4 inches soft peppermint sticks