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Pumpkin Snack Cake – With Maple Greek Yogurt Frosting

Pumpkin Snack Cake – With Maple Greek Yogurt Frosting

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Line an 8-inch pan with parchment paper

  • 1 cup plus 2 tbsp canned pumpkin or sweet potato (270g)
  • 1/2 cup milk of choice
  • 1/4 cup oil OR additional pumpkin for a fat-free cake
  • 2/3 cup pure maple syrup, agave, or honey
  • 2 tsp vinegar
  • 1 cup spelt, white, or Bob’s gf flour (125g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice or cinnamon
  • optional 1/2 cup chocolate chips
  • Maple Greek Frosting
  • 1/2 cup cream cheese
  • 1/2 cup plain Greek yogurt
4.2/5 (5 Votes)

French Toast Doughnuts

French Toast Doughnuts

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A welcome twist on plain doughnuts, these little treats are made with spice cake, topped with maple glaze and cinna...

  • Doughnuts
  • 1 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp baing powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup plain soymilk
  • 4 Tbsps margarine
  • 1/2 tsp apple cider vinegar
  • 1 1/2 tsp egg replacer
  • 1 tsp vanilla extract
  • Maple Glaze
  • 2 Tbsps plain soymilk
  • 2 Tbsps maple syrup
  • 1 cup confectioners' sugar
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • Cinnamon Sugar
  • 2 Tbsps sugar
  • 1/2 tsp ground cinnamon
0/5 (0 Votes)

Crockpot Chickpea Curry

Crockpot Chickpea Curry

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1. If using dried chickpeas, soak chickpeas following standard soaking rules

  • 2 Tbsp canola oil
  • 1 onion diced
  • 2 cloves minced garlic
  • 1 Tbsp ginger (or 1 inch of fresh ginger peeled and grated)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 cup dried or 1x15 oz can chickpeas
  • 12 oz diced tomatoes
  • 1/2 tsp garam masala
0/5 (0 Votes)

Roasted Pumpkin Soup

Roasted Pumpkin Soup

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Serve with a hearty grain bread and a leafy salad for a warming meal on a cool autumn evening

  • 8 cups pumpkin, 5 lb pumpkin
  • 10 cloves garlic, minced
  • 3 carrots, sliced
  • 1 onion, cut into quarters
  • 1 jalapeno pepper, cut in half leaving seeds in
  • 8 cups vegetable broth
  • 1 tsp rosemary
  • 1/2 tsp marjoram
  • 1/2 tsp sage
  • 5 or 6 threads of saffron
  • 1 x13 1/2 oz can coconut milk
  • salt to taste
  • black pepper to taste
0/5 (0 Votes)

Vegan Beef Substitute

Vegan Beef Substitute

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Preheat oven to 200 F. Mix the dry ingredients in a bowl really well

  • Dry Ingredients:
  • 1 1/2 cups wheat gluten
  • 1/4 cup nutritional yeast flakes
  • 1 tsp garlic salt
  • 2 tsps black or white pepper
  • 1/4 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • Liquid Ingredients:
  • 3/4 cup Bisto gravy (made really thick)
  • 2 Tbsp Tamarind Sauce
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 1 clove of garlic; squeezed
  • 2 Tbsp water
4/5 (1 Votes)

Slow Cooker Zesty Mexican Potato Soup

Slow Cooker Zesty Mexican Potato Soup

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Wash and cut all veggies into rough pieces and put in a 4 quart slow cooker

  • 7 lg potatoes, with skin
  • 5 Tbsp cilantro, raw
  • 1/4 cup onion, diced
  • 2 cups vegetable broth
  • 8 cups water
  • 1/2 lime juice
  • 1/4 tsp cumin
  • 3 cloves garlic
  • 1/4 tsp chili powder
  • 2 Tbsp butter
  • 1/2 cup green pepper, chopped
  • 1 cup dried bean soup mix
  • lime zest to taste
  • salt to taste
  • black pepper to taste
0/5 (0 Votes)

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

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Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy Recipe | Vegetarian Times How to Make

  • 1 tsp. cornstarch
  • 2 Tbs. low-sodium soy sauce
  • 2 tsp. minced fresh ginger
  • 2 tsp. Thai chile sauce, such as sriracha
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. sesame oil
  • 3 Tbs. canola oil, divided
  • 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
  • 1 lb. bok choy, cut into 1 1/2-inch pieces
  • 2 cups sliced fresh shiitake mushrooms
0/5 (0 Votes)

Eggless Tofu Spinach Quiche

Eggless Tofu Spinach Quiche

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Tofu and milk are blended, then baked with spinach, garlic, onion, cheddar and Swiss cheeses

  • 8 oz tofu
  • 1/3 cup 1% milk
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 10 oz package frozen chopped spinach, thawed and drained
  • 1 tsp minced garlic
  • 1/4 cup diced onion
  • 2/3 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1 unbaked 9-inch pie crust
5/5 (1 Votes)

"Chicken" Noodle Casserole

Chicken Noodle Casserole

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This dish requires the "Spice Mix" that is stored in the "Salads & Dressings" cookbook

  • 1/4 cup vegan margarine
  • 1 lb button mushrooms, sliced
  • 1 cup minced onion
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 qt thin cashew cream
  • 1 lb baby spinach, blanched
  • 1/4 cup vegan Parmesan cheese (optional)
  • 1/4 tsp nutmeg
  • 1 lb vegan chicken chunks
  • 1 Tbsp spice mix
  • 2 Tbsp olive oil
  • 3 cups cookd penne pasta
  • salt and black pepper, to taste
5/5 (1 Votes)

Eggplant Peanut Soup

Eggplant Peanut Soup

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This soup sounds very strange but it is an extremely delicious blend of flavours

  • 1 lb eggplant, peeled and chopped (can use potatoes instead)
  • 1 tsp salt
  • 4 oz shallots, peeled and thinly sliced
  • 1/4 cup peanut oil
  • 1 medium yellow onion, diced
  • 1 hot chili, seeded and minced
  • 1 " cube of ginger, peeled and minced
  • 1 tsp ground cumin
  • 1/8 to 1/4 tsp ground cayenne pepper (optional)
  • 1 tsp ground coriander
  • 1/4 tsp ground tumeric
  • 1/3 cup tomato paste
  • 1 x16 oz can roasted diced tomatoes with juice
  • 1/2 cup creamy or chunky peanut butter
  • 6 oz green beans, trimmed and cut into 2" pieces (can use spinach instead)
  • 2 Tbsp fresh lemon juice
  • 1/3 cup coarsely chopped cilantro, lightly packed
  • Chopped roasted peanuts and cilantro leaves for garnish
0/5 (0 Votes)