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Recipes
Roasted Butternut Squash Slider with Balsamic Caramelized Onions & Sriracha Mayo
By Vegiegail
Sriracha Mayo: Add 1 Tablespoon(or more to taste) of Sriracha or hot sauce in 4-5 Tablespoons of Vegenaise or home ...
- Roasted Butternut Squash
- Onion
- Balsamic
- EVO
- sugar
- Salt and pepper
- Sriracha
- Vegenaise
- Lettuce and tomato
- Sandwich buns
Bountiful Autumn Stew
By Vegiegail
Place the onion, garlic and ginger in a large pot with a tablespoon or 2 of the broth
- 1 onion, chopped
- 1 tsp minced fresh garlic
- 1 tsp minced fresh ginger
- 4 cups vegetable broth
- 3 cups peeled and diced yams
- 2 cups tightly packed chopped kale
- 1 Tbsp soy sauce
- 1 tsp dry mustard
- ½ tsp crushed red pepper
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 large chopped fresh tomatoes
- 2 zucchini, chopped
- 2 cups cooked brown rice
- 1-2 Tbsp balsamic vinegar
- Freshly ground pepper, to taste
Chocolate Bark
By Vegiegail
If using coconut cream, chill a can of full-fat coconut milk for a few hours
- Toppings:
- 1/4 cup coconut milk creamer or cream from top of coconut milk can
- 1/2 - 1 cup (4 oz container) pure cocoa butter
- 1 cup semi-sweet chocolate chips
- 1 Tbsp finely ground sugar
- 2 Tbsp maple syrup
- 2 Tbsp cocoa powder
- 1 Tbsp kahlua, chambord, cointreau or other flavored liqueur - or- 1 tsp instant coffee powder
- 1/2 tsp vanilla extract
- cranberries and almond slivers
- raisins and shredded coconut
- goji berries and pumpkin seeds
- apricots and pistachios
Samosa Wraps
By Vegiegail
Cook the potatoes, unpeeled, in boiling water until they're tender (pierce easily with a fork)
- 1 pound red or gold potatoes (about 2 medium)
- 14 ounces extra-firm tofu, frozen for 24 hours and thawed
- 1 medium onion, minced
- 1 cup frozen green peas
- 1 medium tomato, diced
- 1 tablespoon fresh ginger, peeled and minced
- 1/2 - 1 jalapeno pepper, stemmed, seeded and finely diced
- 1/2 - 3/4 cup water
- 1 teaspoon salt to taste
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/8 - 1/4 teaspoon cayenne pepper (or to taste)
- 1 tablespoon lemon juice
- 6 whole-grain tortillas, pita, or chapatti
Lettuce Wraps with Hoisin-Mustard Tofu
By Vegiegail
From Isa Chandra Moskowitz's Appetite for Reduction 1 serving = 3 WW points
- For the Tofu:
- 1 block extra-firm tofu, squeezed dry, drained, and diced into 1/2-inch pieces
- 2 tsp soy sauce
- For the Sauce:
- 1 tsp sesame oil
- 1 red bell pepper, seeded and diced small
- 1 small onion, diced small
- 3 cloves garlic, minced
- 1 Tbs minced fresh ginger
- 1/4 tsp red pepper flakes (I omitted for Mark)
- 3 Tbs mirin
- 2 Tbs hoisin sauce
- 2 tsp prepared yellow mustard
- To serve:
- 8-12 iceberg lettuce leaves
Blueberry Peach Chia Parfait
By Vegiegail
A great way to beat the heat while enjoying a delicious and nutrient-filled parfait!
- 3 Tbsp. chia seeds
- 3/4 cup So Delicious Unsweetened Coconut Milk
- 2 tsp. maple syrup
- 1/4 tsp. vanilla extract
- Pinch of salt
- 1 medium peach, sliced thinly (equal to roughly 1/2 Cup)
- 1/2 cup blueberries
- Optional: Hulled hemp seeds for sprinkling
Ultra-Crispy Roasted Potatoes
By Vegiegail
Place potatoes in a large pot and cover with cold water by 1-inch
- 2 1/4 lbs russet or Yukon potatoes, scrubbed and sliced in half
- 1 Tbsp salt
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1/2 tsp salt
- Freshly ground black pepper
- Fresh or dried herbs: thyme, rosemary, parsley, etc.
Triple Chocolate Brownie Cookies
By Vegiegail
Preheat oven to 350° F. In a large mixing bowl, mix all wet ingredients until creamy and smooth
- 3/4 cup safflower oil
- 2 cups of brown sugar
- 2 teaspoons of vanilla
- 1/2 cup chocolate almond milk
- 2 cups of all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
Homemade Oatmilk (Cooked)
By Vegiegail
From Go Dairy Free
- 1 cup rolled or whole oats (use certified gluten-free oats for gluten-free)
- 5 cups water
- 1 teaspoon vanilla extract
- Sweetener, optional
Potato Latkes
By Vegiegail
Peel and grate potatoes, then place in a colander and set over a large bowl
- 1-1/2 pounds russet potatoes
- 1 small yellow onion
- 1 tablespoon fresh parsley, minced
- 1/4 cup unbleached all-purpose flour (Allison suggests using oat flour)
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Safflower oil, for frying (Allison suggests unflavored coconut oil)