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Recipes
Vegan Thumbprint Cookies
By Vegiegail
1. Preheat oven to 350 degrees
- 1 cup unbleached flour
- 2 cups almonds, ground
- 4 cups baby rolled oats
- 1/2 teaspoon salt
- 1 cup maple syrup
- 1 cup canola or vegetable oil
- 1/2 cup jam, thinned with water
Inside Out Chinese Spring Roll Salad
By Vegiegail
Soak the bean threads in warm water to cover for 10 minutes or till pliable
- Salad:
- 2 oz Bean Thread, mung bean noodles
- 3 cups Shredded Napa Cabbage
- 1 cup Torn Watercress
- 1 Carrot, cut into matchstick thin strips
- 1/2 cup Seedless Cucumber, cut into matchstick thin strips
- 1/2 cup Red Bell Pepper, cut into matchstick thin strips
- 1 Green Onion, minced
- 1 cup Chopped Baby Corn
- 2 Tbsp Snipped Cilantro
- 2 Tbsp Snipped Mint
- Dressing:
- 1 Tbsp Sesame Oil
- 2 Tbsp Sweet Chili Sauce
- 2 Tbsp Lime Juice
- 1 tsp Soy Sauce
- 1 tsp Minced Ginger Root
- 1 Large Clove Garlic, crushed
- 1/2 tsp Lime Zest
- Garnish- Black Sesame Seeds
Cherry Focaccia
By Vegiegail
Spread 1 tablespoon of the oil on a baking sheet
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound whole wheat pizza dough
- 1 tablespoon finely chopped fresh rosemary
- 1 cup pitted cherries, halved
- 1/2 teaspoon coarse sea salt
Smoky Sweet Potato Burgers
By Vegiegail
by Lindsay S. Nixon for Forks Over Knives
- For the sweet potatoes:
- 1 15-oz can white beans, drained and rinsed
- 2 small or 1 large sweet potato
- 2 tablespoons nondairy milk
- 1 tablespoon nutritional yeast
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Few drops of liquid smoke (about 1/2 teaspoon)
- 2 −3 tablespoons ketchup
- 1/3 cup rolled oats
- 1/4 cup instant oats
- Hot sauce (optional)
- Chipotle powder
- Sea salt
- Freshly ground black pepper
Garden Tofu Scramble
By Vegiegail
Using your hands, crumble tofu into a bowl and set aside
- 1 lb extra firm tofu (I use White Wave Reduced Fat Tofu drained and pressed)
- 2 tsp toasted sesame oil
- 4 green onions, chopped
- 3 tsp low-sodium soy sauce or wheat-free tamari
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp ground pepper
- 3/4 cup shredded carrots
- 1 red bell pepper, chopped
- 1 small head broccoli, cut into small florets
- 2 cups packed spinach leaves
Fusilli Roasted Veggie Primavera
By Vegiegail
Preheat the oven to 450°F
- 1/2 lb whole wheat fusilli
- 1 lb zucchini, sliced 1/4 inch thick
- 1 lb yellow squash, sliced 1/4 inch thick
- 1/2 lb asparagus, coarse ends discarded, cut into 1-inch pieces
- 1 red bell pepper, seeded and sliced 1/4 inch thick
- 1 red onion, cut into 1/4-inch thick half-moons
- 1 1/2 cups cherry tomatoes
- 6 cloves garlic, minced (I'll use half)
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 Tbs olive oil
- 1 tsp salt
- Freshly ground black pepper
- 1 1/2 cups chickpeas (optional)
- 1 Tbs balsamic vinegar
- Fresh basil for garnish (optional)
Moroccan-Spiced Vegetable Stew
By Vegiegail
From Vegan Unplugged by Jon and Robin Robertson
- 1/2 cup dried mixed fruit
- 1/4 cup raisins or currants
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 14.5-oz can diced tomatoes
- 1 15.5-oz can chickpeas, rinsed and drained
- 1 Tbs dehydrated minced onion
- 1 1/4 cups vegetable broth
- 1 15-oz can green beans, drained or 3/4 cup dehydrated green beans, rehydrated
- 1 8-oz can sliced carrots, drained or 1/3 cup dehydrated carrots, rehydrated
- Salt and black pepper
Lemon-Pistachio Napoleons
By Vegiegail
1. Preheat oven to 375°. Unfoled each pastry seet and use a rolling pin to flatten and smooth out creases of each ...
- For the mousse:
- 2 sheets vegan puff pastry, defrosted 45 minutes before baking
- 1 1/2 cups shelled pistachios, soaked for 2 hours
- 1 8-oz container vegan cream cheese
- 2/3 cup powdered sugar
- 1 tsp vanilla
- 1 tsp lemon zest
- 1/2 tsp salt
- For the glaze:
- 1 cup powdered sugar
- 1 tsp vanilla
- 4 1/2 tsp water, divided
- 1 Tbsp cocoa powder
- For a more classic vanilla-filled Napoleon, substitute cashews for the pistachios, omit lemon zest, and blend the cream until completely smooth. To enhance the flavor, add the seeds of 1/2 vanilla bean.
Crazy Mixed Up Tempeh Burritos
By Vegiegail
Whisk together sauce ingredients, and set aside
- Sauce:
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 4 Tbs tequila
- 2 Tbs maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp sweet or smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp liquid smoke
- Burrito Ingredients:
- 1 8-oz package tempeh, cut into small cubes
- 1 red onion, diced fine
- 3-4 handfuls of spinach
- 1 large very ripe plantain, peeled and cut into small chunks
- 2 cups brown rice, cooked
- 1 ripe avocado, slightly mashed
- 8 large wheat tortillas
Grilled Veggie Fajita Salad
By Vegiegail
lace all marinade ingredients in a blender and blend until smooth
- For the marinade:
- 6 tablespoons safflower oil, or other high-heat safe oil
- 6 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 4 teaspoons minced garlic
- 2 teaspoons pure maple syrup
- 1 1/4 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 – 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 chipotle adobo pepper in sauce, seeds removed for less heat
- For the fajitas:
- 4-5 med/large portabella mushrooms
- 3 bell peppers, sliced
- 1 medium red onion, sliced
- 1 medium sweet onion, sliced
- 1 1/2 cups sweet corn, fresh or frozen
- 1 1/2 cups black beans, rinsed + drained
- 1 large head romaine hearts, or 2-3 small hearts
- 1 , 5oz package mixed baby greens
- toppings: green onions, salsa, avocado, avocado cream, black bean cream, plain Greek yogurt, cheese, tortilla chips, quinoa, rice, cilantro