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Recipes
Fluffy Coconut Cupcakes
By Vegiegail
To make the Coconut Cupcakes: Preheat the oven to 350 degrees F
- Cocunut Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup canola oil
- 2 tablespoons vanilla extract
- 1 tablespoon white or apple cider vinegar
- Coconut Frosting:
- 1 cup unrefined coconut oil (should be solid at room temperature)
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 to 5 tablespoons coconut milk (or other nondairy milk)
Chocolate Mousse
By Vegiegail
Only 1 gram of fat per serving!
- 2 packages lite firm silken tofu
- 3/4 cup agave or maple syrup
- 3 tsp vanilla extract
- 1/2 cup cocoa powder
Chocolate Mole Sauce
By Vegiegail
Place all ingredients in your blender and blend until smooth
- 2 Tbsp raw Cacao Powder
- 1 Tbsp Mesquite Powder
- 2 Tbsp Yacon Syrup (or agave)
- 1/4 tsp dried chipotle powder
- 1 tsp cinnamon powder
- 1/3 cup olive oil
- 1/2 cup tomato, diced
- 1/4 tsp sea salt
- 2 Tbsp water, as needed
Hopi Corn and Chili Stew
By Vegiegail
From The McDougall Newsletter
- 1 onion, chopped
- 1 ½ cups vegetable broth
- 3 carrots, chopped
- 3 Yukon Gold potatoes, chopped
- 2 ears corn
- 6 tomatoes, chopped
- 1 15 ounce can pinto beans, drained and rinsed
- ¼ cup diced green chilies
- 3 large dried New Mexico mild chili peppers, crushed or ground
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Chopped fresh cilantro (optional)
Mexican Chocolate Tofu Pudding
By Vegiegail
In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occas...
- 3/4 cup sugar
- 1 pound silken tofu
- 8 ounces high-quality bittersweet or semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon chili powder, or more to taste
- Chocolate shavings (optional).
Baked Sweet Potato Falafel
By Vegiegail
Preheat oven to 400 °F. Mash sweet potatoes with chickpeas
- 2 sweet potatoes or yams, cooked and peeled
- 1 can chickpeas, drained and rinsed
- 2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cinnamon
- 1 tsp coriander
- 2 tsp parsley
- 2 Tbsp ground flax
Allison's Mac 'n Cheese
By Vegiegail
In a large pot, bring the water and salt to a boil
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces macaroni
- 4 slices of bread, torn into large pieces
- 2 tablespoons + 1/3 cup non-hydrogenated margarine
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- 1/4 cup carrots, peeled and chopped
- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- 2 teaspoons sea salt
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
Vegetable Pot pie
By Vegiegail
Preheat oven to 375 degrees
- For the vegetable filling:
- 4 teaspoons coconut butter
- 3 cups onion, chopped
- 1 1/3 cup carrots, 1/4-inch diced
- 2 cups mushrooms, sliced
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 tablespoon salt
- 3/4 teaspoon ground black pepper
- 1 cup peas
- 2 1/2 cups potatoes, 1/4-inch diced, steamed for 15 minutes
- 1/2 cup corn (optional-suggested by Jessie)
- 1/2 cup peas (optional)
- For the Béchamel sauce:
- 3/4 cup cashews
- 3 cups water
- 2 teaspoons salt
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg
- 6 tablespoons coconut butter
- 1/2 cup barley flour
- For the crust:
- 2 cups barley flour
- 1/4 cup tapioca flour
- 1 teaspoon salt
- 6 tablespoons coconut butter
- 11 tablespoons water
Coconut Chai Hot Cocoa
By Vegiegail
In a small pot, heat coconut milk on medium high heat
- 1 cup coconut milk (I used So Delicious unsweetened)
- 1 tbsp. unsweetened cocoa powder (use good quality cocoa)
- ½ tsp. Arvinda’s Chai Masala (http://www.arvindas.com/blends-spice.htm)
- 3-5 drops pure coconut extract
- coconut sugar, to sweeten
- dry coconut, toasted, to garnish (optional)
E2 Basic Salad Dressing
By Vegiegail
(The one that tastes like iced tea)
- 2 Tbsp nutritional yeast
- 1 Tbsp tamari
- 1 Tbsp mustard
- 2 Tbsp balsamic vinegar
- Juice of 1 lemon, lime or orange
- 1 Tbsp agave nectar or maple syrup
- 1 tsp vegetarian Worcestershire sauce
- 1 Tbsp wheat germ
- Water to desired consistency