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Recipes
Avocado Cream Soup
By Vegiegail
Very creamy, rich, and delicious
- 2 large ripe Haas avocados, pitted, peeled, and chopped
- 1/2 cup raw cashews, soaked for 2-4 hours and drained
- 2 green onions, ends trimmed, chopped
- 1/2 clove garlic, peeled, rough chop
- 1 Tbsp lime juice
- 2/3 tsp sea salt, or to taste
- 1/2 tsp ground cumin
- 2 1/4 cups filtered water
- 1 small Roma tomato, cored, seeded, and diced (optional for garnish)
- Chopped fresh cilantro (optional for garnish)
Tom Kha Gai Thai Coconut Soup
By Vegiegail
Heat the vegetable broth and water, then add in the lime leaves, lemongrass, and galangal, and bring to a boil
- Optional ingredients:
- 4 cups vegetarian broth
- 1 cup coconut water (with natural sweetness)
- 4 kaffir lime leaves
- 2 lemon grass stalks, cut into 2-inch pieces
- 1 2-inch piece galangal ("kah") sliced
- 1 can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon sugar (or less, depending on sweetness of coconut water)
- 1 shallot, sliced thinly
- 1 carrot, sliced thinly
- 1 red bell pepper, sliced thinly
- 8 oz extra-firm tofu, squeezed dry and cut into small bite-sized pieces
- 1 4-oz can sliced water chestnuts, drained and rinsed
- 1 8-oz can straw mushrooms
- 1 8-oz can baby corn
- Thai red chili pepper flakes to taste
- 2 tablespoons lime juice
- Cilantro leaves or thinly sliced scallions (for garnish)
- Yam, cauliflower, peas, broccoli
Sweet and Sour Tempeh
By Vegiegail
Add cubes of tempeh to a 3-quart pot fitted with a steamer basket and steam for about 10 minutes
- 1 lb. tempeh, cubed
- Sesame oil for sautéeing (optional)
- 1 cup plus 3 Tbs water for sautéeing, divided
- 1 medium-size yellow onion, diced
- 1 medium-carrot, peeled and sliced thin
- 2 Tbs minced ginger
- 1 large-size red bell pepper, diced
- 1 cup green beans, ends trimmed
- 1 cup broccoli
- 7 ounces apricot preserves (I used more)
- 2 Tbs arrowroot powder or kudzu root starch, dissolved in 1/4 cup cold water
- 5 Tbs tamari soy sauce
- 3 Tbs apple cider vinegar
- 1 Tbs light miso paste
- 1/2 to 1 tsp crushed red pepper flakes
- 2-3 tsp black sesame seeds for garnish (optional)
Swiss Chard with Raisins and Capers
By Vegiegail
From Terry Hope Romero's Viva Vegan!
- 1 large bunch chard (over 1/2 pound or a little more)
- 2 Tbs olive oil
- 2 cloves garlic (chopped)
- 2 Tbs capers (drained)
- 1/4 cup dark raisins
- 2 Tbs cooking wine, vegetable broth, or water
- Salt and pepper
Sesame-Glazed Cauliflower
By Vegiegail
Preheat oven to 450 degrees
- For the sauce:
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- 26, 2014 26, 2014
- Sesame Glazed Cauliflower
- to most people think of vegan "meat replacements" I think mostly tofu comes to mind. For those a little more educated on plant based eating maybe tempeh or seitan. Mostly, people don't think about cauliflower as a meat replacement but it is a good one.
- I especially like it for small bite type appetizers. I absolutely love Buffalo Cauliflower. I like Orange Cauliflower. This Sesame Glazed Cauliflower is a close second.
- to to a bit of an Asian flair and is a nice alternative to Sesame Glazed Wings and it could be served over rice to be eaten as a full meal.
- 1/2 1/2 1/2 cup tamari sauce
- 1/4 1/4 1/4 cup agave nectar
- 1/2 1/2 1/2 tsp ground ginger
- 1 1 1 tbsp sesame oil
- 1/4 1/4 1/4 cup apple cider vinegar
- 1 1 1 scallions, minced
- 1 1 1 tbsp sesame seeds
- For the cauliflower:
- 1 1 1 head cauliflower cut into bite size florets
- 1/2 1/2 1/2 cup whole wheat flour
- 1 1 1 cup non dairy milk
- 1/2 1/2 1/2 tsp garlic powder
- Sesame seeds and sliced scallions for garnish
Bryanna's Low-fat Poppyseed Dressing
By Vegiegail
In a blender, mix until smooth
- 8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
- 6 tablespoons maple syrup OR half of a 6 ounce can frozen apple juice concentrate, thawed
- 6 tablespoons non-dairy milk
- 3 tablespoons cider vinegar (or other preferred vinegar-- not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!)
- 1- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons chopped onion
- 1 1/2 tablespoons wholegrain Dijon mustard
- 1 scant teaspoon salt
Raspberry Truffle Brownies
By Vegiegail
A few recipe notes: ~This is one of those rare occasions where frozen fruit actually works better than fresh, so do...
- 4 oz unsweetened chocolate, chopped
- 1/2 cup raspberry fruit spread
- 1/2 cup sugar or other dry sweetener (see note)
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup frozen raspberries
Fat-Free Raspberry Salad Dressing
By Vegiegail
Add raspberries, juice, vinegar, mustard and agave to the jug of your high powered blender and blend until smooth, ...
- 6 ounces fresh raspberries
- 1/2 cup homemade apple juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon agave or coconut nectar
- 1 shallot, finely diced
Italian Style Meatless Meatloaf Muffins
By Vegiegail
- 1/2 cup marinara sauce, jarred or homemade, divided
- 1/4 cup ground flax seed
- Two 14-oz cans pinto beans, drained and rinsed
- 1/2 of a large onion, chopped
- 3/4 cup oats
- 1 tsp minced garlic
- 1 Tbs Worcestershire sauce (vegetarian)
- 2 tsp olive oil
- 2 Tbs nutritional yeast
- 1/2 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- One 5 oz. can of sliced olives (optional)
Kale, Quinoa, and Mushrooms with Lime-Tahini Sauce
By Vegiegail
Place quinoa and 1 cup water in small saucepan, and bring to a boil
- 1/2 cup quinoa
- 1 cup water
- 1 small delicata squash, seeded, and cut into 1/2-inch rounds with skin on
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 lb shiitake or chanterelle mushrooms
- 1 bunch kale, tough stems removed and chopped
- For the Lime-Tahini Sauce
- 1/4 cup tahini
- 1 Tbsp low-sodium tamari
- 2 Tbsp lime or lemon juice
- 1 clove garlic, minced
- 1 tsp agave or maple syrup
- Dash of crushed red pepper flakes
- 1/4 cup water