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Recipes
E2 Black Beans and Brown Rice Extravaganza
By Vegiegail
Heat the beans with water, Bragg’s, and chili powder
- 2 cans black beans, rinsed and drained
- 1 cup water or vegetable stock
- 1 tablespoon Bragg Liquid Aminos
- 1 teaspoon red chili powder
- 2 to 3 tomatoes, chopped
- 1 bunch green onions, chopped
- 1 can water chestnuts, drained (I'd try jicama here)
- 1 cup corn: fresh, frozen, or canned
- 2 red, yellow, or green bell peppers, seeded and chopped
- 1 bunch cilantro, rinsed and chopped
- 1 avocado, peeled and sliced
- 3 cups cooked brown rice
- Salsa or tamari, to taste
No Chicken Chinese Salad Sandwich
By Vegiegail
Cut tempeh into bite-sized pieces and fry over medium heat in minimal oil until all edges are golden brown
- 1 Green apple, chopped
- 3 Celery stalks, halved and chopped
- 5 Scallions, chopped
- 1/2 cup Sliced almonds
- 1/2 cup Fresh dried cranberries
- 1 1/2 cups tempeh, cubed
- Vegan mayonnaise
- 1/4 cup Rice vinegar
- 3 Tbsp Shoyu
- 1 Tbsp Black pepper
- 1 Tbsp Sesame oil
- 1/4 tsp Five-spice
Baked Falafel with Tahini Tzatziki Sauce
By Vegiegail
For the Falafel: Preheat oven to 425℉
- For the Falafel:
- 1 15-oz. can or 2 cups cooked chickpeas, drained & rinsed
- 2-3 garlic cloves, quartered
- ½ cup parsley, coarsely chopped
- 2 Tbsp flour (I use white whole wheat)
- 2 Tbsp whole wheat bread crumbs
- 1-2 Tbsp fresh lemon juice
- 2 tsp ground cumin
- 1 tsp baking powder
- ½ tsp ground coriander
- ½ tsp onion powder
- Generous ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- Pita bread
- For the Tzatziki Sauce:
- ½ cup plain nondairy yogurt
- 2 Tbsp tahini
- 1 Tbsp chopped fresh dill (or 1 tsp. dried dill)
- 1 tsp fresh lemon juice
- 1 tsp white wine or apple cider vinegar
- ½ tsp garlic granules/powder
- ½ tsp onion granules/powder
- ¼ tsp sea salt
- Pinch black pepper
E2 Sour Cream
By Vegiegail
Blend all the ingredients together until smooth
- 1 package Silken Lite firm tofu
- 1/3 cup So Delicious Unsweetened Coconut Milk
- 3 Tbsp lemon or lime juice
- 2 Tbsp freshly chopped cilantro or dill
- 1 Tbsp nutritional yeast
New Mexico Red Chile
By Vegiegail
always go for the red chile sauce
- 20 About 20 pods of dried red chile, washed, stems and seeds removed (just shake out the seeds once you remove the stem)Place all ingredients in a large pot and simmer for about 20 minutes. mjskitchen.com
- 3 cloves garlic, smashed
- 1/2 small onion, coarsely chopped
- 3 cups water or stock*
- 1/2 tsp. cumin seed*, toasted and ground in a spice grinder
- 1/2 tsp. dried oregano (Mexican oregano if you have it)
- 1 tsp. salt
Golden Zucchini Bread
By Vegiegail
Preheat oven to 350°F and lightly grease a loaf pan with cooking spray
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp poppy seed
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/3 cup canola oil
- 1/2 cup soy milk
- 1/3 cup maple syrup (*Thank you Christa!)
- 1/4 cup lemon juice
- zest of 1/2 lemon
- 1 tsp vanilla
- 1 cup green or yellow zucchini (or combination of both), grated plus 2 Tbsp for garnish
Cashew-less Queso
By Vegiegail
Slice eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch), then sprinkle both sides of the flesh wit...
- 7-9 rounds of eggplant, sliced 1/4-inch thick (~half of a medium eggplant)
- Olive oil
- Sea salt
- 1 1/2-2 cups unsweetened original almond milk
- 2-3 Tbsp nutritional yeast (see instructions)
- 1/4 tsp finely minced fresh garlic
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp cornstarch (optional for thickening | sub another thickener if desired)
- 1/4 cup chunky medium salsa, slightly drained (OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies)
- OPTIONAL: Smoked paprika and hot sauce for added color and flavor upon serving.
Roasted Kale Chips
By Vegiegail
Preheat oven to 300F/150C
- 1 small bunch of kale, about 6 oz.
- 1 T extra-virgin olive oil
- 1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
- sea salt to taste
Bryanna's Lemon Poppy Seed Bundt Cake
By Vegiegail
Very delicious and almost fat-free! This batter can be made into 24 cupcakes (bake 20 minutes) or a cake roll (1...
- Mix in food processor or blender until smooth:
- Preheat the oven to 350 degrees F. Spray a bundt pan with non-stick spray, or grease and flour as usual.
- 1 lb medium-firm tofu, drained
- 2 cup light unbleached sugar
- 1/4 cup lemon juice
- 2 Tbsp lemon extract
- 1 tsp vanilla
- In a medium bowl mix (sift before measuring flour):
- 2 cup pastry flour (regular, unbleached or wholewheat)
- 2/3 cup oat or barley flour (oats can be ground in a dry blender)
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup poppy seeds
- In a small bowl mix with an egg beater or electric mixer until like softly mounded beaten egg whites:
- 2 Tbsp plus 2 tsp EnerG Egg Replacer
- 1/2 cup cold water
Mexican Roasted Corn Salad with Avocado & Creamy Lime Dressing (Esquites)
By Vegiegail
From Terry Hope Romero's Salad Samurai
- Creamy Lime Dressing
- 1 ⁄2 cup unroasted cashews
- 1 ⁄2 cup hot water
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon olive oil or coconut oil
- 1 clove garlic, peeled
- 2 teaspoons white (shiro) miso
- Corn Salad
- 4 ears of corn, husks and corn silk removed
- Olive oil
- 1 ⁄2 cup lightly packed, chopped fresh cilantro
- 2 scallions, green part only, thinly sliced
- 1 green or red jalapeño pepper, roasted or fresh, seeded and minced
- 1 ripe avocado, diced
- 1 big red ripe tomato, cored and diced
- 2 teaspoons chili powder (preferably Mexican, such as ancho or chipotle)
- Lime wedges, for garnish