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Recipes
Sweet Potato, Pear, and Chickpea Tzimmes
By Vegiegail
Preheat oven to 350*. Combine the sweet potato, pear, beans and red onion in a bowl, and toss with olive oil and m...
- 1 small-medium sweet potato, cubed
- 1 medium red pear, cubed
- 1/4 of a red onion, chopped
- 1/3 c. garbanzo beans
- 1 / 2 T. basil oil (or olive oil – or coconut oil, maybe?)
- 1/2 T. maple syrup
- 1/4 t. ground cinnamon
- 1/8 t. maple pepper
- 1/8 t. garlic salt
- 2 dried figs, chopped
Brussels Sprouts with Balsamic and Cranberries
By Vegiegail
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole)
- 3 pounds Brussels sprouts, cleaned and trimmed
- 1/2 cup olive oil
- Salt and pepper
- 1 cup balsamic vinegar
- 1/2 cup sugar
- 1 cup dried cranberries
Deconstructed Enchilada Bake
By Vegiegail
From Robin Robertson's Vegan on the Cheap
- 1 Tbs olive oil (I made this McDougall friendly, and substituted 1/4 cup vegetable broth)
- 1/4 cup minced oinion
- 2 garlic cloves, minced
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1 1/2 cups cooked or 1 15.5-oz can pinto beans, drained, rinsed, and mashed
- 2 Tbs water
- 1/4 tsp salt
- Black pepper
- 1 1/2 cups cooked or 1 15.5-oz can black beans, drained rinsed, and mashed
- 1 24-oz. jar tomato salsa
- 8 7-inch flour tortillas
- 1/2 cup Cheezee Sauce
- Cheezee Sauce
- 2/3 cup nutritional yeast
- 3 Tbs cornstarch
- 1 1/4 tsp salt
- 1/2 tsp garlic powder
- 2 cups plain unsweetened soy milk
- 1 Tbs olive oil
- 2 tsp fresh lemon juice
- 2 tsp apple cider vinegar
- 1 tsp yellow mustard
Pad Thai
By Vegiegail
From The McDougall Quick & Easy Cookbook
- 8 ounces uncooked rice noodles
- 2 Tbs soy sauce
- 2 Tbs rice vinegar
- 2 Tbs lime juice
- 1 Tbs ketchup
- 2 tsp sugar
- 1/4 tsp crushed red pepper flakes
- 1/3 cup water
- 4 green onions, chopped
- 1/2 tsp minced fresh garlic
- 1 6.5-oz package smoked tofu, thinly sliced
- 2 cups mung bean sprouts
- 1/2 cup shredded carrot
- 1/4 cup chopped cilantro (optional for me)
- 2 Tbs chopped peanuts (optional, I did not use)
Pumpkin Spice Bread
By Vegiegail
Preheat oven to 350 F. Oil 1 regular sized loaf pan or 4 small ( approximately 3 1/2 X 5 1/2-inch) loaf pans or a d...
- Wet ingredients:
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin
- 1/4 cup canola oil (or apple sauce)
- 1/4 cup apple sauce
- 1/2 cup water
- 1 tablespoon Ener-G Egg Replacer mixed well with 4 tablespoons water
- Dry ingredients:
- 1 2/3 cups unbleached white flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 3/4 teaspoon powdered ginger
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 – 1/2 cup chopped pecans or walnuts (optional)
Creamy Ceasar Salad Dressing
By Vegiegail
Place all ingredients, except the capers, in a food processor
- 1 12.5 ounce box Lite Silken tofu
- 2 teaspoons minced fresh garlic
- 3 tablespoons Dijon mustard
- 3 tablespoons soy parmesan cheese
- 3 tablespoons lemon juice
- 2 tablespoons soy sauce
- ¼ cup water (approximately)
- 1 tablespoon drained capers (optional)
Best Raw Lemon Pudding
By Vegiegail
Place all ingredients in a food processor
- 2 medium ripe avocadoes, chopped
- ½ cup agave nectar
- ¼ cup lemon juice
Best Applesauce Ever!
By Vegiegail
Blend two apples and one banana together in a blender
- 2 large apples with skin
- 1 large banana, peeled
- 1 tablespoon of water
- Dash of cinnamon
BBQ Pulled Jackfruit Sandwich
By Vegiegail
Drain and wash the jackfruit in several changes of water
- 1 20 ounce can young green jackfruit in brine
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- Salt to taste
- 1/2 cup + extra BBQ sauce, bottled or homemade
- Hamburger buns
Citrus Collards with Raisins Redux
By Vegiegail
In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoons salt
- Coarse sea salt
- 2 large bunches collard greens, ribs removed, cut into a Chiffonade, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 2/3 cup raisins
- 1/3 cup freshly squeezed orange juice