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Nougat with Pistachios & Dried Cranberries

Nougat with Pistachios & Dried Cranberries

By

Line a 9 x 13 inch baking pan with wafer paper and set aside

  • 4 Egg Whites
  • 2 Cups Granulated Sugar
  • 1 and 1/2 Cups Honey
  • 3/4 Cup Powdered Sugar
  • 1 and 1/2 Cups Pistachios, shells removed
  • 1 Cup Dried Cranberries
  • 1 Tablespoon Water
  • Pinch of Salt
  • Pinch of Cream of Tartar
  • Parchment paper to line and cover a 9 x 13 inch pan
4.6/5 (10 Votes)

Stuffed Seitan Roast (Vegan)

Stuffed Seitan Roast (Vegan)

By

Make your own vegan Stuffed Seitan Roast at home, instead of buying prepared in the store

  • FOR THE SEITAN DOUGH:
  • 1 cup vital wheat gluten
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 1 cup cold vegetable broth
  • 1 teaspoon Dijon mustard
  • 1 tablespoon soy sauce or coconut aminos
  • FOR THE STUFFING:
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 medium carrot, diced
  • 1 stick of celery, diced
  • 1 1/2 cups firm tofu
  • 3/4 cup ground mixed nuts such as walnuts and almonds, with a few chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • FOR THE GLAZE:
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
5/5 (1 Votes)

Andouille Vegan Sausage

Andouille Vegan Sausage

By

1. Before mixing your ingredients, get your steaming apparatus ready (I just used a vegetable steamer insert in a s...

  • 1/2 cup chickpeas, rinsed and drained
  • 1 cup cold vegetable broth
  • 1 TBSP olive oil
  • 2 TBSP soy sauce
  • 1 1/4 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1 tsp thyme
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 2 bay leaves, finely crumbled
  • 1 tsp red pepper flakes
  • 1 TBSP smoked paprika
  • 1 tsp sage
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp freshly ground pepper
4/5 (1 Votes)

Morning Glory Breakfast Cookies

Morning Glory Breakfast Cookies

By

Preheat the oven to 325°F and then grease or line a baking sheet with parchment paper and set aside

  • 1 and 3/4 cup rolled oats
  • 1 cup walnuts or pecans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3/4 cup shredded carrot (approx. 2 large carrots)
  • 1/2 cup shredded unsweetened coconut
  • 2 medium-size ripe bananas
  • 1 teaspoon vanilla extract
  • 4 Mejdool dates, pitted
  • 1/4 cup pure maple syrup
  • 1 tablespoon melted coconut oil
4.4/5 (7 Votes)

Garlic and Parmesan Dinner Rolls

Garlic and Parmesan Dinner Rolls

By

Mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl

  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon white sugar
  • 1 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
  • 1 teaspoon fine salt
  • 1 tablespoon olive oil
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tablespoons melted butter
  • 2 cloves garlic, crushed
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 2 tablespoons freshly chopped Italian parsley
  • olive oil for brushing
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
0/5 (0 Votes)

Vegan French Toast

Vegan French Toast

By

Whisk together the flour and cinnamon

  • 1 cup soy milk
  • 6 Tbsp flour
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • 8 slices bread
  • 2-3 Tbsp vegan margarine
0/5 (0 Votes)

Canadian Bacon Potato Pancakes

Canadian Bacon Potato Pancakes

By

Cook 4 slices Canadian bacon in 2 Tbsp Butter; drain and minced

  • 4 slices Canadian bacon
  • 2 tbsp. butter
  • 2 Yukon Gold potatos, peeled
  • 4 green onions
  • 2 tsp. Paprika
  • salt and pepper
0/5 (0 Votes)

Lentil Mushroom Meatballs

Lentil Mushroom Meatballs

By

Combine lentils, bay leaf, and water in a small saucepan

  • 1/2 c. dried brown lentils, rinsed and picked over
  • 1 bay leaf
  • 1 c. water
  • 8 oz. white mushrooms
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 tbsp. red wine
  • 1/2 c. vegetable or mushroom broth
  • 1 tbsp. soy sauce (or liquid aminos)
  • 1/2 c. old-fashioned oats
  • 1 tsp. Italian seasoning
  • salt + pepper to taste
  • oil mister or cooking spray
0/5 (0 Votes)

Swiss Apple Breakfast Loaf

Swiss Apple Breakfast Loaf

By

Preheat oven to 375 °F (190 °C)

  • 3 tbsp (45 ml) butter
  • 2 cups (500 ml) peeled and diced apples
  • 1 tsp (5 ml) cinnamon
  • 1 1/2 cups (375 ml) whole wheat flour
  • 3/4 cup (180 ml) rolled oats
  • 1/3 cup (80 ml) wheat bran
  • 1 tbsp (15 ml) baking powder
  • 1 1/2 tsp (7 ml) baking soda
  • 2 cups (500 ml) diced Swiss cheese
  • 1/2 cup (125 ml) butter
  • 1/2 cup (125 ml) brown sugar
  • 3 eggs
  • 2 cups (500 ml) milk
  • 1 tsp (5 ml) vanilla extract
4.4/5 (52 Votes)

Vegan Lasagna Roll Ups with Almond Ricotta

Vegan Lasagna Roll Ups with Almond Ricotta

By

To celebrate National Lasagna Day we thought we’d switch things up and roll up our lasagna! These fun and healthy...

  • Almond Ricotta:
  • 1 cup blanched sliced almonds
  • 1/3 cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper
  • 1 Tbsp finely chopped basil
  • Tomato Sauce:
  • 1/2 cup finely chopped white onion
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 2 Tbsp tomato paste
  • 2 cups canned crushed tomatoes
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 2 Tbsp finely chopped basil
  • Lasagna Rolls:
  • 8 lasagna noodles
  • 4 cups baby spinach
  • 1 large yellow zucchini (or 2 small)
  • 1 tsp olive oil
  • 1/4 tsp nutmeg
  • Sea salt & pepper to taste
  • Note: The almond ricotta should be prepared one day in advance to give it time to set.
4/5 (1 Votes)