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Recipes
Chocolate Pumpkin Pie
By Vegiegail
Adapted from Dreena Burton's Eat, Drink, and Be Vegan
- 1 1/4 cups non-dairy chocolate chips
- 1 14 ounce can organic pumpkin pie mix
- 2 Tbs unrefined sugar (I used 3 1/2 Tbs Just Like Sugar Baking Sugar)
- 2 tsp arrowroot powder
- 1/8 tsp (rounded) sea salt
- 1 prepared chocolate cookie-crust pie crust (I used a prepared graham cracker crust)
- 2 Tbs non-dairy chocolate chips, optional (for garnish)
Coconut Bacon
By Vegiegail
Preheat oven to 300°. Place coconut in a shallow baking pan
- 3 large handfuls of large flake, unsweetened coconut
- 1 Tbsp. liquid smoke
- 2 Tbsp. tamari
- 1 Tbsp. water
- 1 Tbsp. maple syrup
- 1 Tbsp. vegan Worcestershire (optional, but I used it. Try without next time.)
New York City Hotdog Cart Onions
By Vegiegail
Adapted from a recipe by Bobby Flay
- 2 teaspoons vegetable oil
- 2 medium onions, cut into 1/4-inch slices
- 1 Tablespoon agave nectar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 cup ketchup
- 1/2 cup water
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
2-Ingredient Merengues
By Vegiegail
Whisk chickpea brine in a bowl until it's fluffy/solid like egg whites would be
- Brine from 1 can of chickpeas
- 1/2 cup sugar
- Dash of vanilla (optional)
- Pinch of salt (optional)
Kishka
By Vegiegail
Place onion, carrots, celery, and green pepper into the canister of a food processor or blender
- 2 cups large diced onion
- 1 cup large diced carrot
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1/4 cup silken tofu
- 1/4 cup oil
- 2 cups matzo meal or finely crumbled matzo
- 1/4 cup vegetable stock or water
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 teaspoons paprika
Sukiyaki
By Vegiegail
Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet
- 12 ounces shiiitake mushrooms, left whole with stems removed or cut in half
- 1/2 small Kabocha Squash, sliced 1-inch thick
- 3 cups broccoli florets
- 1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)
- 1 pound medium or regular tofu, sliced 1/2 inch thick
- 1/2 c. soy sauce
- 1/3 c. mirin (sweet sake for cooking)
- 1/3 c. agave syrup
- 2 bunches of scallions, cut into 3-inch lengths
- 1 small head napa cabbage, cut into 3-inch pieces
- 1 tablespoon fresh ginger
Pumpkin Pecan Banana Bread
By Vegiegail
From Kim Barnouin's Skinny Bitch Ultimate Everyday Cookbook
- 2 cups unbleached all-purpose flour
- 1/3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp salt
- 1 1/2 cups pumpkin purée
- 1/2 cup canola oil
- 1/2 cup almond milk (I substituted So Delicious Coconut Milk Beverage)
- 1 cup evaporated cane sugar
- 1/2 cup packed dark brown sugar
- 1 tsp vanilla extract
- 1 banana, mashed
- 2/3 cup chopped pecans (I substituted dark chocolate chips)
Chocolate Pistachio Bark
By Vegiegail
Cover a baking sheet with parchment paper
- 1 1/2 cups chopped dairy-free dark chocolate or chocolate chips
- 1/2 cup shelled pistachios, toasted (I toasted them in the toaster oven for about 7 minutes)
- 1/8 teaspoon good quality sea salt or pink himalayan salt
Deliciously Vegan Goulash
By Vegiegail
Heat pasta water in a large pot
- 2 cups diced onions
- 2 cups chopped celery
- 6 cloves crushed garlic
- 2 chopped portobello caps
- 1 Tbsp vegetable oil
- 2 (15oz.) cans corn, drained
- 2 (8oz.) cans tomato sauce
- 2 (14.5oz.) cans diced tomatoes, undrained
- 2 cups water
- 2 cups cooked red or kidney beans
- 2 cups potatoes, peeled and diced
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 8 oz corn pasta
- Optional: 2 Tbsp cornstarch plus 4 Tbsp water
- Vegan sour cream and chopped cilantro for garnish
Allison's Save the Tuna Salad Sandwiches
By Vegiegail
1. In a large bowl, press chickpeas using fingers, potato masher, or back of a fork
- 2 cups cooked chickpeas, drained and rinsed
- 1/2 cup vegan mayonnaise
- 1/3 cup celery, finely chopped
- 3 Tbsp onion, finely chopped
- 3 Tbsp dill pickle, diced
- 1 1/2 Tbsp nori seaweed flakes
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp minced garlic
- 4 slices bread
- 4-8 slices tomato