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Recipes
Spanish Tortilla with Red Bell Pepper and Peas
By Vegiegail
Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroug...
- 6 tablespoons (divided) plus 1 teaspoon extra virgin olive oil
- 1 ½ lbs Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
- 1 medium onion, halved and sliced thin
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 garlic cloves
- 1 lb fresh (not asceptically packaged) silken tofu
- 2 Tbs nutritional yeast
- ½ tsp turmeric
- 1 tsp fine black salt (kala namak), plus extra for sprinkling
- ½ cup chickpea flour
- 1 Tbs arrowroot or cornstarch
- 1 red bell peppers, chopped
- ½ cup frozen peas, thawed
Cashew Cheese Sauce
By Vegiegail
Discovered on HappyFoody.com
- 1 cup Raw Cashews
- 1/2 cup Frozen Red and/or Yellow Bell Pepper slices (or 1/2 a fresh one, if you have it)
- 1/4 cup water
- 2 Tbs fresh lemon juice
- 2 Tbs Nutritional Yeast
- 1 Tbs Tahini
- 1 1/2 tsp sea salt
- 1 garlic clove
- 2 tsp onion powder
Japanese Carrot-Ginger Dressing
By Vegiegail
Place all ingredients in a blender jar in order listed
- 4 carrots, peeled and cut into 1/2" slices
- 1 piece ginger root, about 2 inches, peeled and cut into 1/2" pieces
- 1 shallot, peeled and cut into 4 pieces
- 1 clove garlic, peeled
- 1 tsp. dry mustard
- 1/2 cup apple juice
- 1/3 cup rice vinegar
- 1/4 cup water
- 2 Tbsp. mirin
- 1 Tbsp. soy sauce
- 1 Tbsp. Asian toasted sesame oil
Light and Fluffy Blueberry Pancakes
By Vegiegail
In a small mixing bowl mix together dry ingredients, then add wet and fold together slowly
- Dry Ingredients
- 2 Cups all-purpose flour
- 1 Tbsp double-acting baking powder
- 1/8 tsp sea salt
- 2 Tbsp sugar
- 1/4 tsp cinnamon
- Wet Ingredients
- 1 Tbsp Earth Balance
- 2 1/2 cups almond milk
- pint blueberries
Raw Lemon Strawberry Cheesecake with an Almond Crust
By Vegiegail
Start with the crust. Pulse the rolled oats in the food processer until they are slightly broken (do not over-proce...
- Crust:
- 1 1/2 cups rolled oats (could use almonds or coconut, but I figured there were enough nuts in the rest of the pie)
- 3 Tbsp almond butter
- 1/2 tsp xanthum gum (or 1 Tbsp ground flax mixed with 3 Tbsp warm water)
- 2-3 Tbsp maple syrup
- 1 tsp almond extract
- 1/4 tsp salt
- Filling:
- 3 cups cashews (soaked for 4 hours and reserve liquid)
- 2/3 cup lemon juice
- 3/4 cup coconut oil warmed to a liquid
- 30 drops liquid NuNaturals Vanilla Stevia (or to taste)
- 1/2 tsp vanilla powder (or alcohol free vanilla)
- 2-3 Tbsp maple syrup
- 3 Tbsp liquid or granules of lecithin (can leave out, but it will not be quite as creamy)
- Strawberry Sauce:
- 1 cup defrosted frozen strawberries with juices
- 2 medjool dates
Minestrone Stew
By Vegiegail
Adapted from Marilyn Peterson's Eggplant Minestrone Stew in Vegan Bite by Bite
- 2 potatoes, peeled and cut into 1/2" cubes
- 6-8 oz elbow macaroni, cooked al dente
- 1 TBS olive oil
- 6 cups plus 1/4 cup vegetable broth
- 1 medium onion, diced small
- 2 carrots, peeled and sliced 1/4"-inch thick
- 4 garlic cloves, minced
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tsp lemon juice
- 2 15-oz cans garbanzo beans, drained and rinsed
- 1 28-oz can crushed tomatoes
- 2 14.5-oz cans fire-roasted tomatoes
- 3 large bay leaves
- 2 tsp thyme, dried
- 2 tsp oregano, dried
- 1 TBS basil, dried
- 1 cup packed fresh basil, roughly chopped
Julie's Hot Chocolate
By Vegiegail
Adapted from a recipe by Julie Morris
- 1 Tbsp Cacao Powder
- 1 tsp Mesquite Powder
- 1 1/2 Tbsp Just Like Sugar
- 1 cup unsweetened original So Delicious Coconut Milk Beverage
Dry Roasted Cauliflower
By Vegiegail
Preheat oven to 375°. Lay a sheet of parchment paper or silpat onto a cookie sheet
- 1 head cauliflower, rinsed, dried, and cut into florets
- Nutritional yeast
Chocolate Pumpkin Bread Pudding
By Vegiegail
Preheat oven to 350 degrees F
- 1 cup coconut milk
- 1 15-ounce can organic pumpkin
- ½ cup brown sugar (can use maple syrup)
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- 10 cups cubed day-old bread of your choice (about 10-12 slices of sandwich bread depending on the thickness of slices)
- ¾ cup semi-sweet chocolate chips (Guittard and Ghirardelli are both non-dairy)
- 2 tablespoons brown sugar
- powdered sugar for dusting (*optional)
Spicy Baked Cauliflower Florets
By Vegiegail
To make these gluten-free, use 1/2 cup chickpea flour + 1/4 cup rice flour instead of unbleached all-purpose flour
- BATTER:
- Spicy Baked Cauliflower Florets
- Gobi 65
- Prep: 20 minutes | Active: 20 minutes | Inactive: 30 minutes | Serves 4
- 2 tablespoons chopped red onion
- 3/4 cup + 2 tablespoons unbleached white flour
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon Garam Masala
- 1 1/2 to 2 teaspoons cayenne
- 1 teaspoon sriracha sauce, chile garlic sauce, or other hot sauce
- 1 (1-inch) knob of ginger
- 4 cloves garlic
- 12 curry leaves
- 2 teaspoons soy sauce
- 1 cup water
- 2 teaspoons safflower or other neutral oil
- CAULIFLOWER:
- Safflower oil spray, as needed
- 4 1/2 cups small cauliflower florets
- GARNISH:
- 1 teaspoon safflower or other neutral oil
- 2 cloves garlic, minced
- 1/3 cup thinly sliced red onion
- 1/3 cup thinly sliced green or red bell pepper
- 10 curry leaves, chopped