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Recipes
Jelly Donut Cupcakes
By Vegiegail
Preheat the oven to 350° and line a cupcake tin with paper liners
- 1 cup soymik or So Delicious Coconut Milk Beverage
- 1 tsp apple cider vinegar
- 2 Tbsp cornstarch
- 1 1/2 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/3 cup canola oil
- 3/4 cup plus 2 TBS sugar
- 2 tsp vanilla
- 1/3 cup raspberry, strawberry, or grape jam
- 2 Tbsp powdered sugar
Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms
By Vegiegail
Nutrition (per serving): 288 calories, 13 calories from fat, 1
- 1 head cauliflower, chopped into small pieces
- 4 cups water
- 4-6 cloves garlic, minced
- 1 to 2 teaspoon dried basil
- 1/2 to 2 teaspoon dried oregano
- pinch cayenne pepper
- salt to taste
- freshly ground black pepper
- 1 pinch nutmeg
- 1 1/2 tablespoon nutritional yeast
- 2 large Portabella mushrooms, sliced 1/4-inch thick
- 2 cloves garlic, minced
- 1/8 cup wine (I used white, but red will do)
- salt to taste
- 1 pound fettuccine
- 1 head broccoli, cut into florets
Linda's Greens
By Vegiegail
By Linda Vallin from the McDougall Newsletter, August 2012
- 1 bunch Lacinato kale
- 1 tablespoon pure maple syrup
- sea salt (optional)
Stir Fried Noodles with Carrots + Eggless Tofu
By Vegiegail
Press the tofu overnight or for at least 8-12 hours until extra firm
- 1 lb. medium dried Chinese noodles or fresh noodles at your local Asian market
- 2 medium carrots, julienned (We love this Kuhn Rikon Julienne Peeler)
- 1/4 cup frozen peas (or edamame), defrosted or fresh peas, blanched
- 4 cloves garlic, finely grated using a micro planer (We have Microplane Home Series Fine Grater)
- 4 tablespoons dark sweet soy sauce (We used Healthy Boy Thai Dark Sweet Soy Sauce)
- 2 tablespoons vegetarian oyster sauce
- 4 teaspoons light soy sauce (The product I used is Non-GMO Project Verified: Pearl River Bridge Superior Light Soy Sauce)
- 1-2 tablespoons brown sugar, to taste
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 1/2 bunch scallions and/or cilantro, chopped for garnish
- Vegetable or Sunflower Oil
- For the Eggless Tofu
- 14-oz. firm tofu (Trader Joe's)
- 2 tablespoons vegetarian broth (Used Pacific Natural Foods Organic Vegetable Broth)
- 1 teaspoon turmeric powder (Used Indus Organic Turmeric Powder )
- Vegetable or Sunflower Oil for frying
Orange Pan-Glazed Tempeh
By Vegiegail
Place the orange juice in a small bowl
- 1 1/2 cups freshly squeezed orange juice (3-4 large juicy oranges)
- 1 1/2 tablespoons freshly grated ginger
- 3 teaspoons wheat-free tamari
- 2 1/4 tablespoons mirin
- 3 teaspoons maple syrup
- 3/4 teaspoon ground coriander
- 1 small garlic clove, crushed
- 12 ounces of soy tempeh
- 2 Tbs olive oil or coconut oil (optional)
- 1/2 lime
- a handful of cilantro (optional)
- shredded coconut (optional)
Curried Chickenless Salad Sandwiches
By Vegiegail
Grate or finely chop the tempeh and place in a large bowl
- 1 12-ounce package tempeh, poached for 10 minutes and cooled
- 1 celery rib, minced
- 2 scallions, minced
- 1 Tbsp. seeded and minced red bell pepper
- 1/4 cup raisins
- 2 Tbsp. slivered almonds
- 3/4 cup soya mayonnaise (I like Nayonnaise)
- 1 Tbsp. sweet pickle relish
- 2 tsp. curry powder
- 1 tsp. fresh lemon juice
- 1 tsp. sugar or natural sweetener
- Salt and freshly ground black pepper
Low-fat Tartar Sauce
By Vegiegail
Nutritional Facts Servings 8 Serving Size 2 Tablespoons Calories 30 Fat 1
- 1/2 14-oz Block of Silken Tofu
- 1/2 Teaspoon Agave Nectar or 1 Teaspoon Sugar
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Tablespoon Canola Oil
- 1/4 Teaspoon Salt
- 1 Tablespoon Corn Starch
- 2 Tablespoons Dill Relish
Red Rose Petal Parfaits
By Vegiegail
Place all ingredients (except ice cream) in a small saucepan, and bring to a gentle boil, stirring occasionally
- 1 1/2 cups evaporated cane crystals
- 1 cup of Organic Red Roses (I buy them from Mountain Rose Herbs.)
- 1 cup water
- 1 pint Purely Decadent Vanilla Bean Coconut Milk Ice Cream
UnChicken Noodle Soup
By Vegiegail
Reconstitute soy curls as per package directions
- 1 medium onion, chopped (I used vidalia)
- 3 garlic cloves, minced
- 1 medium sweet potato, peeled and cubed
- 2 medium carrots, sliced
- 3 celery ribs, sliced
- 2 bay leaves
- 1/2 tsp thyme
- 2 cups soy curls
- 3 cups veggie broth
- 1.5 cups water
- 10 ounces small, dry pasta
- S&P
Curried Carrot Soup
By Vegiegail
Adapted from a recipe in The Peaceful Palate by Jennifer Raymond
- 1 onion, chopped
- 6 carrots, thinly sliced
- 2 cups water or vegetable stock
- 1 tsp curry powder
- 2 cups So Delicious Dairy Free Vanilla Coconut Milk
- 1/4 tsp salt