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Recipes
Strawberry Cream Pie Smoothie
By Demi
In a blender or food processor, puree all the ingredients until smooth and creamy
- 10 strawberries, stems removed
- 1 banana
- 1 cup soy milk
- 1 tbsp maple syrup
Gingered Cranberry-Raspberry Relish
By Demi
Pulse cranberries in a food processor until coarsely chopped
- 1 12-ounce package fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
- 3 cups raspberries, (2 pints), fresh or frozen (not thawed)
Vegan Gingerbread Cookies
By Demi
Directions: 1. Mix together in a small bowl, the spices – ginger, cinnamon, allspice and the salt and baking so...
- Ingredients:
- 1/2 cup brown sugar
- 1/2 cup granulated sugar (white)
- 2 teaspoons ginger, ground
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg substitute (I used No Egg by Orgran)
- 1/4 cup vegetable oil
- 1/4 cup molasses
- 1 tablespoon vegan margarine, melted
- 2 cups flour
- Icing for the cookies:
- 8 ounces vegan cream cheese, room temperature
- 1 & 1/2 cups powdered sugar, sifted
- 1-2 teaspoons lemon juice
- 1 teaspoon lemon zest
Avgolemono Soup
By Demi
In a large saucepan, bring broth to a boil
- 1 quart chicken broth
- 1/2 cup orzo
- 2 large eggs
- 3 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- sea salt and freshly ground pepper, to taste
- 2 tbsp chopped dill or parsley
Tomato Lentil Soup
By Demi
Heat olive oil in a large soup pot over medium heat
- 1 tsp olive oil
- 1 1/2 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 7 cups chicken broth
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (10 oz) reduced fat tomato soup, undiluted
- 2 cups dried brown or green lentils
- 2 cups chopped carrots
- 2 cups peeled, diced yams
- 2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 tsp each ground coriander and salt
- 1/2 tsp pepper
- 1/8 tsp ground nutmeg
- 2 cups packed, chopped, fresh spinach
Vegan Pesto Sauce
By Demi
Place all ingredients except the olive oil and nutritional yeast into processor
- 3 cups of loosly packed Basil
- 2 - 3 gloves of garlic
- 6 TBSP Pine Nuts
- 3/4 - 1 tsp salt
- 6 TBSP Olive Oil
- 1/4 cup Nutritional yeast
Chargrilled British Asparagus & Spring Onions with Lime and Sea Salt
By Demi
Heat griddle pan to hot or light the barbeque
- 1 bundle British asparagus spears (300 g)
- 1 bunch spring onions
- 1 tbsp sunflower oil
- 1 lime
- flaked sea salt
King Oyster Mushroom "Calamari"
By Demi
TARTAR SAUCE: In a high-speed blender, blend the macadamia nuts, olive oil, lemon juice, shallot, and water unti...
- TARTAR SAUCE:
- 1 1/2 cups macadamia nuts, soaked one hour or more
- 1/2 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 small shallot, peeled and chopped
- 3/4 cup water
- 3/4 cup capers
- 1 scallion, chopped
- 1 small handful of parsley, chopped
- zest of 1 lemon
- 1/2 tsp sea salt
- COCKTAIL SAUCE:
- 3 cups chopped tomatoes
- 1 cup sundried tomatoes, soaked until soft
- 1/4 grated fresh horseradish
- 2 small shallots, peeled and chopped
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tsp red chili flakes
- 1 tsp sea salt
- CALAMARI:
- 10-12 king oyster mushrooms
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- sea salt
- 1 cup ground flaxseed
- 1/4 cup minced mixed herbs such as basil, thyme, oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp chili powder
- freshly ground black pepper
Sugar Cookies
By Demi
Recipe courtesy Alton Brown
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Vegan Rum Balls
By Demi
Directions: The trick to keep this vegan is to make sure the cookies are vegan
- Ingredients:
- 3 cups vanilla wafer crumbs or digestive biscuits
- 1/4 cup cocoa
- 1 cup pecans or walnuts, finely chopped
- 1/2 cup rum or bourbon
- 1 cup confectioners’ sugar
- 1/3 cup corn syrup