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Recipes
Creamy Cheesecake
By Vegiegail
For the Crust: Mix the first five ingredients well
- For the Filling:
- For the Crust: (This will be enough for several cakes) Or use Arrowhead Mills Graham Cracker Pie Crust
- 1 lb unbleached flour
- 1½ lbs wheat flour
- ¾ cup sugar
- 1 ½ Tbs baking soda
- 2 ½ Tbs baking powder
- 1 ¼ cup canola oil
- 3 Tbs molasses
- 2 ½ Tbs vanilla extract
- 2 8-oz packages of vegan non-hydrogenated cream cheese alternative
- 2 cups vegan sour cream alternative
- 1 cup evaporated cane crystals
- 1 ½ tsp vanilla extract
- ½ cup flour
- 1 ½ Tbs Egg Replacer dissolved in ½ cup water
Mocha Frappe
By Vegiegail
Place first five ingredients in a blender and blend until smooth
- 3/4 cup Teeccino Hazelnut Herbal Coffee (or your favorite brew), chilled
- 1/3 cup So Delicious® Dairy Free Coconut Milk Creamer
- 1 scoop So Delicious® Dairy Free Mocha Almond Fudge Frozen Dessert
- 1/4 tsp vanilla extract or 2 drops vanilla stevia liquid
- 1 Tbsp dark Chocolate Fantasy Cocoa Powder
- Dairy-free whipped topping
- Grated chocolate
Burrito Salad
By Vegiegail
Adapted from a recipe at The Lean Green Bean
- Burrito Salad
- Ingredients
- 1 1/2 cups lettuce
- 1/2 cup brown rice, cooked
- 1/3 cup black beans, cooked
- 1 cup vegetables (try tomatoes, red peppers, onions, or roasted sweet potatoes)
- 2 tablespoons avocado or guacamole
- 2 tablespoons salsa
- Sprinkle of Daiya cheese shreds
Butternut Squash Pasta Sauce
By Vegiegail
- 20 oz pre cut butternut squash (or 1 medium squash, peeled and cubed)
- 1 tbsp Earth Balance Vegan Buttery Spread
- 1/4 cup water
- 1 rib celery rough chopped
- 1 shallot rough chopped
- 2 tbsp tomato paste
- 1/2 cup vegetable stock
- 1/2 + 1/4 cup So Delicious Unsweetened Coconut milk
- 1 tbsp fresh thyme, chopped plus some for garnish
- Salt and pepper to taste
Amazing 10-Minute Mexican Cheese (3 Ways)
By Vegiegail
To make the shakeable cheese, add all ingredients to a food processor and pulse until a fine meal is achieved (see...
- FOR THE SHAKEABLE:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- FOR THE SPREAD:
- 1 1/2 cups raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- pinch chili powder
- 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
- 1 Tbsp olive or grape seed oil (optional, for blending)
- FOR THE QUESO:
- 1 cup of the spreadable + hot water
Easy Baked Plantain and Guacamole Dip
By Vegiegail
Inspired by a recipe on theveganstoner
- 2 plantain
- 1 large avocado
- 1/2 onion (optional)
- 1 small tomato
- lime juice
- salt, pepper, and cumin to taste
All Hail Kale Salad
By Vegiegail
From the Veggie Grill!
- 6 bunches kale
- 2 cups quinoa, cooked
- 2 cups corn salsa (recipe below)
- 2 cups red cabbage
- 8 oz walnuts
- 3 cups Ginger Papaya dressing
- Ginger Papaya Vinaigrette (1 1/4 quarts)
- 1 oz fresh ginger root
- 1 cup lime juice
- 1 1/2 cups fresh papaya
- 1/2 cup rice vinegar
- 1 Tbs. sea salt
- 3 cups canola oil
- 1 1/4 cups evaporated cane juice
- Corn Salsa (1 quart)
- 8 cups Roma tomatoes
- 1 cup red onion
- 1/2 cup cilantro
- 1 cup roasted corn
- 2 tsp sea salt
- 1 tsp black pepper
- 2 oz. lime juice
Great American UnTuna Salad Sandwich
By Vegiegail
Crumble the tofu with your fingers into a medium bowl
- 1 block firm tofu, frozen, then thawed and pressed
- 2 stalks celery, diced
- 1 Tbs pickle relish
- 1/2 cup vegan mayo
- 1 Tbs soy sauce
- 1 Tbs lemon juice
- 1/2 tsp kelp powder
- 1/2 tsp nori flakes
- 1/4 tsp black pepper
Rosewater Cardamom Rice Pudding
By Vegiegail
(You will need a saucepan that can be used on the stove top, as well as, the oven
- pudding |
- 4 cups full fat coconut milk
- 1 vanilla bean, seeds scraped
- 8 cardamom pods, lightly crushed
- scant 2/3 cup white rice (I used Jasmine)
- 1 T agave
- pinch of salt
- roasted, unsalted pistachios, lightly crushed
- 1 T edible rose petals
- syrup |
- 1 T agave
- 1 1/2 tsp rosewater
- 1 tsp water
- Simplified version from @zahrakhalili on twitter.
- Working on this recipe. Get times down.
- 1/2 c arborio boiled w/extra water and bit salt til soft,
- 7 c SD Coconut
- 1/2 c sugar
- 1/2 t cardamom
- 1 t rosewater
- stir much on low
Lavender Icing Three Ways
By Vegiegail
Use for bundt cake or cupcakes
- Lavender Rose Icing:
- 2 tablespoons fresh sundried lavender flowers
- 1 cup powdered sugar
- 2-4 teaspoons rose water
- 4 drops red food coloring or lavendar food coloring (or more)
- 1 2 1 2 tablespoons lavender with 1 cup powdered sugar in a zip lock bag.
- 24 stand for 24 hours.
- 1 a bowl combine 1 cup powdered sugar-lavender combination,and rose water. Stir well. Add more if needed. Color with red or lavender food color.
- Provence Lavender Icing:
- 3 cups powdered sugar
- 1 tablespoon dried edible lavender blossoms
- 5 tablespoons water
- Stir together the sugar, lavender, and water until you have a smooth icing.
- Lavender Icing:
- Ingredients
- 1/3 cup So Delicious Coconut Milk
- 1/2 teaspoon dried lavender
- 3 cups confectioners' sugar
- Violet gel-paste food coloring