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Recipes
Roasted Root Vegetable Salad with Creamy Tarragon Dressing
By Vegiegail
By Spork Sisters Jenny Engle and Heather Bell
- For the salad:
- Roasted Root Vegetable Salad with Creamy Tarragon Dressing
- 2 2 2 parsnips, diced
- 3 3 3 purple carrots, diced
- 1 1 1 sweet potato, peeled and diced
- 2 2 2 Tbsp safflower oil (I omitted)
- 1/2 1/2 1/2 tsp salt
- 2 2 2 tsp lemon juice
- 1 1 1 tsp maple syrup
- 2 2 2 heads romaine lettuce, rough chop
- 1/4 1/4 1/4 cup toasted unsalted cashew pieces
- For the dressing:
- 3/4 3/4 3/4 cup unsweetened almond milk
- 1/2 1/2 1/2 cup raw cashews (I soaked them first)
- 1/2 1/2 1/2 tsp salt
- 1/4 1/4 1/4 tsp black pepper
- 4 4 4 roasted garlic cloves
- 2 2 2 tsp white wine vinegar
- 2 2 2 tsp maple syrup
- 2 2 2 Tbsp lemon juice
- 1/2 Zest of 1/2 lemon
- 1 1 1 Tbsp fresh tarragon, finely chopped
Hasselback Potatoes
By Vegiegail
Preheat the oven to 425˚F
- 6 medium potatoes
- 2 - 3 cloves garlic, thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp Earth Balance
- Sea salt
- Freshly ground black pepper
Watermelon Smoothie
By Vegiegail
From The PlantPure Nation Cookbook, recipe by Kim Campbell
- 3 cups chopped seedless red watermelon
- 2 cups strawberries (fresh or frozen)
- 1 cup orange juice
- 1 tablespoon grated ginger
Holiday-Spiced Crème Brûlée
By Vegiegail
Adapted from a recipe by Chef Chloe Coscarelli and tweaked by Vi Zahajszky
- ¼ cup non-dairy milk (use So Delicious Coconut Milk Creamer)
- ¼ cup organic cornstarch
- 1 14-ounce can coconut milk
- ½ cup sugar + extra for brûlée
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)
Could It Be Chocolate Pudding?
By Vegiegail
From the High Energy Diet by Doug Graham
- 12 medjool dates
- 12 black mission figs
- 1 quart distilled water (more or less as needed)
- 1 tsp raw carob powder
Easy Yam Burgers
By Vegiegail
Based on the recipe for Sweet Potato Veggie Burgers from http://kblog
- 2 cans cannellini white beans, drained
- 1 large sweet potato, baked/peeled/mashed (about 2 cups)
- 2 Tbsp tahini
- 2 tsp maple or agave syrup
- 1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
- 1/4 cup wheat flour
- optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
- salt to taste if needed
- plentiful Panko bread crumbs
- safflower oil for pan
- burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper
Spice Market Sweet Potato and Lentil Packets
By Vegiegail
From Vegetarian Times
- 2 cups sweet potatoes, finely diced
- 1 large red bell pepper, diced (1.5 cups)
- 1 cup fresh green beans, finely sliced
- 1/4 cup golden raisins
- 2 Tbs hot sesame oil (I used 1 Tbs)
- 1 cup low sodium vegetable broth
- 2 Tbs minced fresh ginger
- 2 fresh garlic cloves, minced (2 tsp)
- 1 tsp curry powder
- 1 1/2 cups cooked lentils, rinsed and drained or 1 15-oz can lentils, rinsed and drained
- 4 tablespoons prepared mango chutney (optional)
Crispy Cauliflower
By Vegiegail
Blend all flour mixture ingredients together until a nice batter is formed (shouldn't be too thick: think waffle ba...
- For Flour Mixture:
- 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe's)
- 1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
- 1/3 c. water
- 1/3 c. corn starch
- 1/4 c. Cara's gluten-free flour blend
- 1 tsp oil
- For Orange Sauce:
- 2 Tbsp oil
- 3-4 garlic cloves, peeled and zested
- 6 green onions, thinly sliced
- zest of 1 orange + juice of orange
- 2 Tbsp soy sauce (gluten-free)
- 2 Tbsp rice wine vinegar
- 1/4 c. orange juice
- 1 tsp corn starch
- 1 tsp brown sugar
Coconut Wild Rice with Cranberries and Pears
By Vegiegail
Rinse wild rice in cold water and drain thoroughly
- 1 cup wild rice
- 1 cup long-grain brown rice
- 3 3/4 cups So Delicious Coconut Milk Beverage
- 1 cup dried cranberries
- 1 pear, diced
- 1/2 cup chopped pecans (optional)
Garden Vegetable Soup
By Vegiegail
Zero points on Weight Watchers plan
- 2 carrots, peeled and sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 3 cups shredded green cabbage
- 1 cup green beans, trimmed and sliced into thirds
- 2 Tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 large zucchini, diced (optional)
- 7 oz Miracle Noodles (optional)