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Recipes
Tuscan Chickpea Stew
By Vegiegail
From Vegan Unplugged by Jon and Robin Robertson
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/2 tsp dried marjoram
- 2 15.5-oz cans chickpeas, rinsed and drained
- 1 15-oz can sliced white potatoes, drained
- 1 15-oz can artichoke hearts, drained and chopped
- 1 6-oz jar roasted red bell peppers, drained and chopped
- 1 Tbs dehydrated minced oinion
- 1 bay leaf
- 1 1/4 cups vegetable broth
- Salt and black pepper
Udon Noodles with Shiitake and Button Mushrooms
By Vegiegail
Adapted from a recipe by Robyn Webb in The Get Healthy Go Vegan Cookbook by Neal Barnard, MD
- 1 8-oz package udon noodles
- 1 1/4 cups vegetable broth
- 1 Tbs minced garlic
- 1 small onion, halved and thinly sliced
- 1 Tbs black bean sauce
- 2 tsp minced fresh ginger
- 1 small carrot, peeled and sliced into 1/4-inch slices
- 1 cup thinly sliced shiitake mushroom caps
- 1 cup thinly sliced button mushroom caps
- 1/4 cup mirin
- 1 Tbs soy sauce
- 2 scallions, thinly sliced
- 2 tsp chopped toasted almonds
- 1 cup shelled edamame
- 1 cup spinach
Free the Chickens Salad
By Vegiegail
Note: this recipe was created specifically for use in vegan chicken salad and may not perform in other applications
- Gluten-free Soy-free Vegan Chicken:
- 1 1/2 cups cooked and cooled short-grain brown rice
- 1 1/2 cups cooked and cooled garbanzo beans, well drained
- 1 tablespoon yellow onion, minced
- 3/4 teaspoon salt
- 1/2 teaspoon minced garlic
- Classic Chicken Salad
- 3 cups cubed vegan chicken (recipe above)
- 2/3 cup diced celery
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon or dill or 2 Tablespoons dried tarragon (the latter is my choice!)
- 1/2 cup vegan mayonnaise
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- Mixed greens, for serving
Totally Allergy- and Gluten-Free Pita Bread
By Vegiegail
From Cybele Pascal
- 1 cup plus 2 Tbsp warm water (110°F - 115°F)
- 1 Tbsp sugar
- 1 packet rapid-rise yeast*
- 3 1/4 cups Gluten-Free Bread Flour Mix (my recipe follows)
- 3 tsp xanthan gum (Authentic Foods Xanthan Gum is corn-free)
- 1 tsp salt
- 2 Tbsp plain coconut milk yogurt (So Delicious)
- 1 Tbsp olive oil
- Be sure to use rapid-rise yeast, and don't rush the rise time.
- Gluten-Free Bread Flour Mix
- Makes 6 cups
- 1 1/2 cups millet flour
- 1 1/2 cups sorghum flour
- 2 cups tapioca starch
- 1 cup potato starch
- 1 . Measure flour by spooning into a dry measuring cup, then leveling it off with a straightedge. Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.
Cranberry Persimmon Salsa
By Vegiegail
Cranberry Persimmon Salsa, Rancho La Puerta Style
- 1 cup fresh cranberries
- 2-3 Tbsp rice wine vinegar, unseasoned
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro leaves
- 1/4 minced Serrano or Jalapeño pepper, seeded
- Dash sea salt, to taste
- 4 Tbsp fresh lime juice (or to taste)
- 4 whole small fuyu persimmons (or substitute 1 mango), peeled and cut into 1/4-inch dice
Miracle Noodle Hot or Cold Sesame Noodles
By Vegiegail
Open bag of Miracle Noodles into a colander draining the water that the noodles are packed in
- Hi Jill!
- 1-2 7oz bags of Miracle Noodle Angel Hair
- 1 tablespoon Braggs Liquid Aminos (Low Sodium Soy Sauce can be used)
- 1 tablespoons raw unsalted peanut butter
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon dark sesame oil
- 2 cups shredded white cabbage
- 1 cup bean sprouts
- 3 scallions, chopped
- 1 tablespoon sesame seeds
- 1 teaspoon Sriracha hot sauce(optional)
Spanish Rice, Buffalo Tempeh, Kale, Bell Pepper Wraps
By Vegiegail
For the Spanish rice: Wash and rinse the rice
- For the Spanish rice:
- 1/2 cup rice
- 1 cup water
- 1 large ripe Tomato
- 1/4 cup onion
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder or to taste
- 1/4 teaspoon cumin powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Additions: a Tablespoon of tomato paste or a 1/4 cup fresh salsa.
- For the Buffalo Sauce:
- 2 Tablespoons hot sauce + 1 Tablespoon Sriracha + 1-2 Tablespoons melted earth balance butter/oil
- Or 2 Tablespoons Sriracha, 2 Tablespoons extra virgin olive oil 2 teaspoons vinegar
- Or 1/3 cup of your favorite Buffalo sauce
- For the wrap:
- Tortillas or lavash bread
- 1 package 4 oz 3 grain Tempeh (use gluten-free Tempeh or black beans for gf)
- 1 Red bell pepper thinly sliced or equivalent roasted red bell pepper
- bunch of Kale, rinsed and chopped
- cilantro or parlsey, chopped
- Oil as needed
Beam Me Up, Scottie Dressing
By Vegiegail
Whisk all ingredients together in a bowl, or shake in an airtight glass jar
- 3 Tbsp balsamic vinegar
- 3 Tbsp any mustard (I like Dijon)
- 1 Tbsp agave nectar or coconut nectar
- Smidge of water
Kimchi Miso Soup
By Vegiegail
Into a blender, add water, tamari, miso, goji berries, and ginger, and blend until combined
- 4 cups water
- 2 Tbsp tamari
- 2 Tbsp miso
- 2 Tbsp dried goji berries
- 1 tsp finely grated ginger
- 2 Tbsp coconut oil (I used 1)
- 3 garlic cloves, minced
- 1 1/2 cups thinly sliced shiitake mushrooms
- 1/3 cup chopped vegan kimchi
- 1/4 cup kimchi juice (liquid from jar)
- 1/2 14-oz pkg firm tofu, cut into 1/2" cubes
- 2 scallions, white and green parts thinly sliced
- 1 Tbsp black sesame seeds for garnish
Caribbean Beans and Quinoa
By Vegiegail
Spray a large, non-stick pot lightly with olive oil
- 1 large green, yellow, or red bell pepper, chopped
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 1/2 cups quinoa, rinsed several times
- 2 cups vegetable broth
- 2 cans (about 3 cups) cooked kidney beans, drained
- 1 can diced tomatoes
- 1/4 – 1/2 cup stuffed Spanish olives
- 1/8 – 1/2 cup capers, drained
- 1 tablespoon basil
- 1 tablespoon oregano
- 1/2 teaspoon chipotle chili pepper
- 3/4 teaspoon allspice
- 1/2 – 1 tablespoon hot pepper sauce
- salt and freshly ground pepper, to taste
- lime, optional