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Recipes
Kristina's FullyRaw Craving Buster Smoothie
By Vegiegail
(This is one half of her recipe)
- 2-3 ripe bananas
- 1 cup young coconut water
- 1 cup strawberries
- 1/2 cup raspberries
- 2-3 dates
- 1/2 tsp cinnamon
- 1 chunk peeled, raw beet -OR- 1-2 tsp beet powder
Stan's Vegan Challah
By Vegiegail
Peel yam and dice. Boil in water and simmer until soft, about 15 to 20 minutes
- 1 small yam, about 5 to 6 ounces
- 3 cups water
- 1 teaspoon salt
- 4 to 5 tablespoons brown rice syrup, divided *NOTE: USE agave next time!
- 2 tablespoons baking yeast
- 6 to 7 cups unbleached white flour
- Canola or olive oil
- Non-dairy margarine or vegetable spray
- 1/4 cup water
- Poppy seeds or sesame seeds
Creamy Garlic and Basil Cashew Cheese Sauce
By Vegiegail
PRI-ish Cheesy Pizza Sauce adapted from Imber Lingard
- 5 1/2 oz extra-firm tofu
- 1 cup cashews
- 3/4 non-dairy milk
- 1 Tbsp extra-virgin olive oil
- 1 tsp light miso (like chickpea)
- Juice of 1/2 lemon (about 1 Tbsp)
- 2 Tbsp nutritional yeast
- 2 tsp Himalayan sea salt
- 1/4 tsp ground black pepper
- 2 cloves garlic, minced
- 1 Tbsp basil, chopped fine
- 1 1/2 Tbsp tapioca flour (omit if making pasta sauce)
Shepherd's Pie
By Vegiegail
In a large pot boil the water and cook the potatoes until fork tender
- 2 lbs potatoes, peeled and cubed
- 2 tbsp vegan sour cream such as Tofutti
- 4 tbsp Earth Balance Vegan Buttery Spread
- 1/4 cup non dairy milk (I used So Delicious unsweetened coconut)
- 1/2 large Spanish onion chopped
- 1/2 cup chopped carrot
- 1 cup chopped mushrooms (I used criminis)
- 1/2 red pepper chopped
- 1/4 cup chopped flat leaf parsley
- 2 tbsp minced garlic
- 2 tbsp olive oil
- 14 oz faux ground beef ( I used Gimme Lean Beef Style)
- 2 tbsp flour
- 1 cup vegetable stock
- 2 tsp vegan Worcestershire sauce
- 1 tsp dried thyme
- salt and pepper to taste
- paprika
Cashew Lime Crema
By Vegiegail
This creaminess literally takes 5 minutes to whip up, and you’re going to want to put it on everything
- 1 packed cup of fresh cilantro leaves
- 1/2 cup almond milk
- 1/2 cup raw cashews {feel free to soak for an hour or not soak}
- 1 teaspoon sea salt
- 1/4 teaspoon coarse ground pepper
- Juice from 1 lime
- Zest from 1 lime
Tempeh Black Bean Taco Salad
By Vegiegail
Make the cashew sour cream: Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food proces...
- For marinated tempeh:
- One 8-ounce package tempeh, cut into 1/2-inch cubes
- 1 Tablespoon fresh lime juice
- 2 Tablespoons grape seed oil, divided
- 1 teaspoon liquid smoke
- 1 teaspoon pure maple syrup
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- For salad:
- One 14-ounce can black beans, drained
- 1 small head of Romaine lettuce, shredded (can also use 1 bunch kale, shredded)
- 2 avocados, diced
- 1 cup fresh salsa
- Tortilla chips
- Cashew sour cream
- For the cashew sour cream (From Colleen Patrick Goudreau)
- 1 1/2 cups raw cashews
- 1/4 cup fresh lemon juice
- 1/2 to 3/4 cup water
- Salt, to taste
Lebanese Eggplant stew (Mussaka)
By Vegiegail
Peel and cut the eggplants in thick slices then chunks; place on a cookie sheet lined with foil and preheat the ove...
- 2 large eggplants
- 1 cup of chickpeas, soaked in 4 cups of water and 1/2 tsp of baking soda for 18 hours
- 2 large onions
- 4 large tomatoes (or 1 can of excellent quality tomatoes), sliced or cut into chunks
- Olive oil, as needed
- Spice mix: salt, dash of white pepper, 1 tsp of dried mint (optional)
- 6 garlic cloves (optional)
Potato & Pea Samosa Cakes
By Vegiegail
Combine the tamarind sauce ingredients in a small bowl and whisk together
- Tamarind sauce:
- 3 tablespoons tamarind paste (from a jar, not a block)
- 1/3 cup (80 ml) water
- 1/4 cup (60 ml) agave syrup
- 1 tablespoon tamari (or soy sauce or liquid aminos)
- 1 tablespoon grated fresh ginger
- Salt to taste
- Samosa cakes:
- 1/2 cup (125 ml) vegetable broth, plus additional if needed
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cardamom
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 teaspoons extra virgin olive oil
- 1 teaspoon mustard seeds
- 1/2 medium red onion, chopped small
- 2 garlic cloves, minced
- 1 pound (455 g) small golden potatoes, chopped small
- 1/2 red bell pepper, chopped small
- 1 carrot, chopped small
- Salt and black pepper to taste
- 1/2 cup (55 g) chickpea flour
- 1/2 cup (70 g) green peas (fresh or defrosted if frozen)
- Olive oil spray
Holiday Mint Chocolate Pudding
By Vegiegail
In a small saucepan, whisk together the flour, sugar, baking cocoa, and salt
- 3 tablespoons all-purpose flour
- 3 tablespoons evaporated cane crystals
- 1 tablespoon baking cocoa
- 1/8 teaspoon fine sea salt
- 2 cups So Delicious Mint Chocolate Coconut Milk Beverage
- 1 teaspoon pure vanilla extract
- organic lavender sprigs* (optional)
Three Greens Ribollita
By Vegiegail
From The McDougall Newsletter
- 3 cups (2 cans drained and rinsed) cooked cannellini beans
- 4 cups vegetable stock
- 5 cloves garlic, minced
- 4 sage leaves
- 2 bay leaves
- 1/2 teaspoon salt
- 2 tablespoons water for sautéing
- 2 onions, diced
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 1/2 cups cabbage, coarsely chopped
- 1 bunch Swiss chard, trimmed and chopped
- 1 bunch kale, trimmed and chopped
- 2 cups water or vegetable stock
- Salt and freshly ground black pepper, to taste
- 12 (1/2-inch-thick) slices hearty Italian or French bread, lightly toasted