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Recipes
Flax Crackers
By vdub
Simply mix by hand and then spread evenly on a dehydrator sheet
- 2 cups vegetable pulp
- 1/2 cup ground golden flax seeds
- Juice of 1 lemon
- 1 tbsp. cumin
- 1 tbsp. turmeric
- Juice of 1 lemon
- 1 tbsp. tamari or soy sauce
- Water if necessary
Mini Crustless Tofu Quiches
By vdub
Preheat the oven to 375 F
- olive oil spray
- 1 teaspoon minced garlic
- 1/2 cup bell pepper
- 1 cup chopped mushrooms
- 1 tablespoon minced fresh chives (or one green onion)
- 1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
- black pepper to taste
- 1 12.3-ounce package lite firm silken tofu, drained of water
- 1/4 cup plain soymilk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
- 1 teaspoon tahini (preferred) or cashew butter
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2-3/4 teaspoon salt
Blueberry-Oat Bars
By vdub
Preheat oven to 375F and oil an 8×8-inch baking dish
- Blueberry Filling:
- 1 pint blueberries
- 1/4 cup agave nectar or maple syrup
- 1/4 cup apple juice
- 1/2 tsp. vanilla
- 2 Tbs. cornstarch mixed with enough water to form a smooth paste
- Oat Base:
- 3 cups gluten-free oatmeal (regular, not instant)
- 1/2 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 oz. unsweetened applesauce
- 6 Tbs. agave nectar or maple syrup
- 6 Tbs. water
- 1 tsp. vanilla
Thanksgiving Meatless Loaf
By vdub
Instructions Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper ...
- 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 or quick oatmeal
Sensational Janes
By vdub
This recipe is from famed vegan chef, Isa Chandra
- 1 cup uncooked green lentils
- 4 cups water
- 1 Tbs. olive oil
- 1 medium yellow onion, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 3 Tbs. chili powder
- 2 tsp. oregano
- 1 tsp. salt
- 8 oz. can tomato sauce
- 1/4 cup tomato paste
- 3 Tbs. maple syrup
- 1 Tbs. yellow mustard
- 4 to 6 kaiser rolls or sesame buns (optional – for serving)
Spiced Quinoa
By vdub
Brown spices in oil in a large saucepan Add rinsed quinoa and stir well Add boiling water; simmer until water is ab
- * 1 cup rinsed and drained quinoa
- * 1 teaspoon powdered ginger
- * 1 teaspoon ground cumin
- * 1 teaspoon ground coriander
- * 1 teaspoon ground turmeric
- * 2 tablespoons vegetable or olive oil
- * 2 cups boiling water
Poppy seed French Dressing
By vdub
Combine ingredients in blender
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 large clove garlic, minced
- 1/2 tsp salt
- 1/2 t fresh basil, chopped
- 1 t fresh thyme
- 1 t fresh tarragon
- 1/2 ground paprika
- 1/2 c xylitol
- 1/4 c poppy seeds
Italian Dressing
By vdub
Pull all ingredients in small jar and shake vigorously
- 3 Tablespoons white wine vinegar
- 1 small squirt of Dijon mustard
- 1/4 cup olive oil
- 1/2 tsp onion powder
- 1-2 cloves finely minced garlic
- 1/2 tsp each of thyme, basil and oregano
- salt and pepper to taste
Cocoa Crispies
By vdub
Instructions Place buckwheat groats in a bowl and cover them with purified water (about 1-2 inches above the groat...
- 1 c. raw buckwheat groats
- 3 T. cocoa powder
- 6 T. maple syrup
- 1/2 t. sea salt
- 1 t.vanilla
Curried Cauliflower and Sweet Potato Soup
By vdub
Heat a large non-stick pot (4 quarts or larger)
- 1 large onion, peeled and chopped
- 1/2 teaspoon cumin seeds
- 1 tablespoon ginger paste or minced ginger root
- 1 small chile pepper, seeded and minced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or water plus bouillon cubes)
- 1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes
- 1 tablespoon mild curry powder, divided
- 1/8 teaspoon cinnamon
- 1 large head cauliflower, separated into bite-sized flowerets
- 1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 1 15-ounce can diced tomatoes
- 2-4 cups water
- 1 teaspoon salt (or to taste)
- 1/4 tsp cayenne pepper (or to taste)
- 1 tablespoon natural peanut butter