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Recipes
OMG Baked Onion Rings
By Vegiegail
Slice onions into 3/4 inch thick rings
- 2 vidalia onions (about a pound)
- 1/2 cup plus 2 tablespoons all purpose flour
- 2 tablespoons corn starch
- 1 cup cold almond milk
- 1 teaspoon apple cider vinegar
- 1 cup storebought whole wheat bread crumbs
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- Cooking spray
Roasted Spiced Apples
By Vegiegail
Preheat oven to 375 degrees
- 2 tart apples, diced or sliced
- Juice of 1/2 small lemon
- 1/2 Tbsp melted coconut oil
- 1/2 to 1 Tbsp raw sugar, depending on how sweet you want them
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
Creamy Balsamic Calzones
By Vegiegail
Adapted from Soundly Vegan, with calzone assembling tips from Betsy DiJulio's Blooming Platter
- For the Creamy Balsamic Mushrooms:
- 1/2 cup diced shallot
- 2 large garlic cloves, minced
- 2 oz cremini mushrooms, diced (she uses morels)
- 1 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1/3 cup So Delicious plain Coconut Milk Yogurt
- For the Cheese:
- 1 cup tofu, crumbled
- 1/4 cup So Delicious Coconut Milk (Original or Unsweetened)
- 1/2 tsp basil
- 1/2 tsp oregano
- salt and pepper to taste
- 12 roasted aparagus spears (Toss in olive oil and roast at 450° until they start to caramelize, 10-15 min)
- 1 large pizza dough at room temperature
- Tomato sauce for topping, if desired
Rosewater-Glazed Lemony Cranberry Cookies
By Vegiegail
Preheat oven to 350°F and lightly grease two large cooking sheets
- 1/2 cup Earth Balance Buttery Spread, at room temperature
- 1/2 cup evaporated cane crystals
- 1/3 cup firmly-packed organic brown sugar
- 1/2 tsp grated lemon zest
- 1 1/2 tsp Egg Replacer plus 2 Tbs water
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tps aluminum-free baking powder
- 1/2 tsp ground cinnamon
- 1 1/2 cups chopped pecans
- 1 1/2 cups chopped fresh cranberries
- Rosewater Glaze (optional)
- Rosewater Syrup and Glaze
- 1 1/2 cups evaporated cane crystals
- 1 cup of Organic Red Roses
- 1 cup water
Carrot-Cardamom Oatmeal
By Vegiegail
From Kathy Hester **This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1 cup organic carrots, chopped fine or shredded fine
- 1 teaspoon ground cardamom
- 1 – 2 tablespoons sweetener (I used agave)
- For serving: a pinch of saffron and chopped pistachios
E2 Raise the Roof Sweet Potato and Vegetable Lasagna
By Vegiegail
Pre-heat oven to 400 degrees
- 1 onion, chopped
- 1 small head of garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, rinsed and drained
- 1 package Silken Lite tofu
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles (I only used 1 9-oz box)
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 6 roma tomatoes, sliced thin
- 1 cup raw cashews, ground
Homemade Oatmilk (Raw)
By Vegiegail
From Oh She Glows
- 1 cup steel-cut oats
- 3 cups filtered water
- 1.5-2 tbsp pure maple syrup (or other liquid sweetener or pitted dates), to taste
- 1 tsp pure vanilla extract
- Scant 1/4 tsp fine grain sea salt (enhances flavour)
- 1/4 tsp ground cinnamon (optional, but nice)
Orange and Mushroom Noodles with Kale
By Vegiegail
- 1 bunch lacinato kale
- 2 cups sliced shiitake mushroom caps
- 1 small onion, diced
- 2 cloves garlic, sliced
- 1/2 cup freshly squeezed orange juice, plus the zest of one orange
- 1/4 cup vegetarian oyster sauce [aka mushroom sauce easily found in Asian groceries]
- 1 – 8 oz package Tofu Shirataki, or noodle of your choice
Singaporean Sweet and Sour Plate
By Vegiegail
From Chat Mingkwan's Asian Fusion The best sweet and sour dish we've ever eaten!
- 2 Tbs light soy sauce, or more to taste
- 2 Tbs vegetarian or mushroom stir-fry sauce
- 1/3 cup sweet chili sauce
- 3 Tbs rice vinegar
- 2 Tbs sugar, or more to taste
- 2 Tbs cornstarch
- 1 Tbs tomato paste (for red color; optional—but I used it!)
- 1 Tbs sambal oelek (Indonesian hot chile sauce) or sriracha sauce (I omitted this ingredient)
- 1 small orange, zest and juice
- 3 Tbs vegetable oil (I used 1 1/2 Tbs)
- 2 cups julienned tofu (3/4 - 1 lb)
- 3 Tbs minced garlic
- 1 cup finely diced water chestnuts
- 1 cup finely diced onion
- 1 cup finely diced pineapple or apple
- 1 cup finely diced colorful bell peppers
- Salt and ground pepper, to taste
- 1/2 cup roasted cashew nuts (optional—I used raw)
- 1/2 cup sliced green onions, both green and white parts, cut into 1-inch-long strips
- 4 springs fresh cilantro, leaves only, for garnish
Snappy Apple Cake
By Vegiegail
Preheat oven to 350°F and grease an 8-inch square baking pan
- 2 Tbs Earth Balance, softened
- 3/4 cup evaporated cane crystals
- 1 1/2 tsp Ener-G Egg Replacer
- 2 Tbs water
- 2 Tbs So Delicious Coconut Milk Beverage (I used Original, but Vanilla or Unsweetened would work, too)
- 1 tsp vanilla extract
- 1 cup unbleached all-purpose flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp ground cinnamon
- 3 cups baking apples, diced (you can also grate them, if you don't want little chunks)
- 1/4 chopped walnuts