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Recipes
Spicy Three-Bean Chili
By Sarah-Lyn
“Even my meat-loving family devours this hearty meatless chili," says Melissa Mendez of Gilbert, Minnesota
- 1 medium green pepper, chopped
- 1 medium sweet yellow pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Crisco® Light Olive Oil or Canola Oil
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 can (16 ounces) spicy fat-free refried beans
- 1/3 cup shredded reduced-fat cheddar cheese
- 1/3 cup thinly sliced green onions
Raw Vegan Thin Mints
By Sarah-Lyn
A quickie kind of post, for a quickie kind of recipe
- For the Chocolate
- 1/2 Cupmelted Cacao butter
- 1/2 Cup melted coconut butter (for a firmer thin mint, sub coconut butter/oil with cacao butter)
- 1/2 Cup maple syrup
- 1 1/2 Cups cacao powder
- Sea salt to taste
- For the Mint mixture
- 3/4 Cup dehydrated coconut
- 1 1/2 Cups packed coconut meat
- 3 TB coconut butter/oil
- 1 TB maple syrup
- 1-2 packets of stevia
- 1 1/2 tsp mint extract
- 1/2 tsp spirulina (coloring agent)
- Salt to taste
Vegetarian Stuffed Peppers
By Sarah-Lyn
These filling and flavorful peppers are an updated version of my mom's stuffed peppers, which were a favorite when ...
- 6 large sweet peppers
- 2 cups cooked brown rice
- 3 small tomatoes, chopped
- 1 cup frozen corn, thawed
- 1 small sweet onion, chopped
- 1/3 cup canned red beans, rinsed and drained
- 1/3 cup canned black beans, rinsed and drained
- 3/4 cup cubed Monterey Jack cheese
- 1 can (4-1/4 ounces) chopped ripe olives
- 4 fresh basil leaves, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup meatless spaghetti sauce
- 1/2 cup water
- 4 tablespoons grated Parmesan cheese, divided
Thanksgiving Meatless Loaf
By Sarah-Lyn
Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and mic...
- 1 medium sweet potato
- 1 medium onion
- 2 ribs celery
- 1 medium carrot
- 2 cloves garlic, minced
- 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
- 14 ounces extra-firm tofu (one 14 to 16-ounce package)
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon spicy brown or whole-grain prepared mustard
- 1/4 cup fresh parsley, chopped
- 1/2 tablespoon rubbed sage
- 1 tablespoon thyme leaf
- 1/2 tablespoon dried rosemary, crushed
- 1 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1/2 cup chopped walnuts (optional)
- 3/4 cup quinoa flakes
French Onion Soup
By Sarah-Lyn
Heat olive oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups vegetable broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices Swiss cheese
Lemon Meringue Cupcakes
By Sarah-Lyn
1.Preheat oven to 325 degrees
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Lemon Curd
- Seven -Minute Frosting
Hedgehog Cookies
By Sarah-Lyn
as they can be and delicious, too
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped dates
- 1/2 cup packed brown sugar
- 1 cup flaked coconut, divided
- 1 egg
Low-Fat Lo Mein
By Sarah-Lyn
The trick to stir-frying without oil is to use high heat, a good non-stick wok (or well-seasoned cast iron), and ju...
- 6 ounces Napa Cabbage, cored and shredded
- 1 carrot, cut into matchsticks
- 1/2 teaspoon sambal oelek (or other chili paste, to taste)
- 3 oz extra-firm tofu
- 1/2 teaspoon soy sauce or tamari
- 1 teaspoon water
- 1/2 teaspoon seasoned rice vinegar
- 1/8 teaspoon sesame oil
- 8 ounces whole wheat pasta such as fettuccine
- 2 teaspoons minced ginger root
- 1 teaspoon minced garlic
- 1/4 red bell pepper, thinly sliced
- 6 Cremini mushrooms, sliced
- 1 tablespoon soy sauce or tamari (or to taste)
- 1/2 teaspoon sesame oil (or to taste)
Cinnamon Rolls
By Sarah-Lyn
1. Preheat oven to 375 degrees
- Dough:
- Cinnamon Rolls, Orange Frosting
- vegan, makes 7-8 rolls
- 3 1/2 – 4 cups white flour (or use your favorite flour)
- 1 Tbsp baking powder
- 3 tsp baking soda
- 1 tsp salt
- 1 stick vegan butter, melted (8 tablespoons)
- 1 cup soy or almond milk
- 1/3 cup fresh squeezed lemon or orange or tangerine juice
- 1 tsp vanilla extract
- plenty of flour for kneading/surface
- Filling:
- 1 cup brown sugar
- 3 Tbsp vegan butter, melted
- 1/2 tsp cinnamon
- a few drops of vanilla extract
- 2 Tbsp organic raisins, optional
- Topping:
- 3 Tbsp vegan butter, melted
- 3 Tbsp brown sugar
Ridiculously Easy Curried Chickpeas and Quinoa
By Sarah-Lyn
A high-quality curry powder is essential here because we’re relying on it for most of the seasoning
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 15-ounce can chickpeas, rinsed and drained
- 1 1/2 teaspoons good curry powder (or adjust to taste)
- 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
- 1 15-ounce can diced tomatoes (fire-roasted preferred)
- 1 cup cooked quinoa
- salt to taste