Vegiegail's profile page
Recipes
Garlic Bread (Simply Perfect!)
By Vegiegail
Preheat oven to 350 degrees
- 1 medium French, Italian, or baguette loaf, sliced in half lengthwise
- 4 cloves garlic, minced
- 1/8 cup olive oil
- 1 1/2 Tbsp Earth Balance Spread
- 1/4 tsp garlic powder
- 1/4 tsp Italian seasoning (I prefer parsley)
- 1/8 tsp salt
Oriental Pasta
By Vegiegail
Adapted from a recipe in The McDougall Quick and Easy Cookbook
- 1 tsp minced fresh garlic
- 1 tsp grated fresh ginger
- 1/8 to 1/4 tsp crushed red pepper
- 1 cup shredded carrot
- 2 cups broccoli florets
- 1/2 cup water
- 1/4 cup soy sauce
- 1/2 lb sliced fresh mushrooms (I used shiitake soaked in warm water for 30 minutes)
- 1 red bell pepper, thinly sliced
- 1/2 can baby corn
- 1 cup snap peas
- 1 bunch green onions cut into 1-inch pieces
- 1/2 lb uncooked udon or soba noodles (I used Thai rice noodles)
- 1 Tbs cornstarch mixed with 2 Tbs cold water
Arroz con Gandules
By Vegiegail
In a stockpot, saute the onion and green pepper in a couple of tablespoons of broth along with a pinch of sazon
- For the sazon, mix together in a small glass jar:
- For the sofrito: (This will make lots more than you need, and you can freeze the extra for the next time you make this dish.)
- 1 large green pepper
- 1 onion
- 1 tomato
- 1/2 red pepper
- 1/2-1 head garlic
- 1 bunch culantro or cilantro*
- 1/2 bunch flat leaf parlsey
- Coarsely chop all the ingredients and then puree in the food processor.
- 1/2 tsp turmeric
- 1/2 tsp hot paprika
- pinch sweet paprika
- 1 tsp cumin
- 1 tsp garlic powder
- salt to taste
- For the arroz con gandules:
- 1 15-oz can pigeon peas, drained and rinsed
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 1 cup long grain white rice
- 1 cup vegetable broth
- 1/2 cup water
- 1/2 cup tomato sauce
- 7-8 tbsp sofrito
- 1-2 tsp sazon or to taste
- dash of liquid smoke
- dash of balsamic vinegar
- handful of fresh culantro or cilantro*, chopped
Pumpkin Cranberry Scones
By Vegiegail
Preheat oven to 375 degrees
- Dry Ingredients:
- 3 1/4 cup unbleached wheat or spelt flour
- 4 1/2 teaspoons baking powder
- 6 tablespoons non-hydrogenated vegan margarine or light oil (like sunflower or safflower)
- 1/4 teaspoon salt (only if using oil; margarine is already salted)
- 1 teaspoon cinnamon
- Wet Ingredients:
- 2/3 cup dried cranberries
- 1 cup rice milk
- 1/2 cup canned pumpkin puree
- 1/3 cup maple syrup
Tempeh Too Good for Words Burgers
By Vegiegail
By Chef Beverly Lynn Bennett
- 1 8-ounce package multigrain tempeh, 1/2-inch cubed
- 3 ⁄4 cup onion, 1/8-inch diced
- 2 tablespoons olive oil, divided, plus additional for cooking
- 1 ⁄2 cup crimini mushrooms, roughly chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon each dried basil, thyme, and rosemary
- 1 ⁄2 teaspoon each garlic and onion powder
- 1 ⁄4 teaspoon black pepper
- 1 ⁄4 cup whole-wheat or spelt flour
- 2 tablespoons tamari
Air-Fryer BBQ Cauliflower Bites
By Vegiegail
Mix the flour and liquid together to make a batter
- 1 head cauliflower, cut into florets
- 1 cup flour
- 2 cups liquid (e.g. 1 cup water & 1 cup almond milk )
- 1 1/2 -2 cups breadcrumbs
- Poultry seasoning ( any seasoning that you like is good too!)
Fully Loaded Kale Salad
By Vegiegail
Zesty-sweet tahini dressing gently coats the perky, curly shreds of fresh, raw, dark green kale leaves
- Toppings (as shown - but you can add your faves):
- 1 large bunch of kale (any variety) - remove thick stems/shred leaves by hand
- 2-3 Tbsp hemp seeds
- 2-3 Tbsp raw sunflower seeds
- 1/2 cup apple, sliced
- 1/2 avocado, diced/tossed in lemon juice
- handful of cherry tomatoes, diced
- 1/2 cup juice-packed mandarin oranges
- 1 small sweet onion, thinly sliced
- fine black pepper
- Dressing:
- 2 1/2 Tbsp tahini
- 3 Tbsp seasoned rice vinegar
- 2 tsp apple cider vinegar
- 1-2 tsp healthy oil (I used macadamia nut oil - grape seed oil also nice)
- 1 tsp grade B maple syrup (optional - if you need extra sweetness to balance the bitterness of tahini)
The Best Damn Vegan Nachos
By Vegiegail
From the minimalist baker
- 4 ~5 cups Restaurant Style Tortilla Chips
- 3/4 cup Cashew-less Vegan Queso (See recipe in index)
- 3/4 cup cooked Black Beans
- 1/3 cup Guacamole (1 ripe avocado + 1/4 tsp sea salt + 1 lime, juiced)
- 1/2 – 3/4 cup Chunky Salsa
- Fresh Jalapeños and Red Onion, sliced (optional)
- Hot Sauce (optional)
Sweet Potato, Eggplant, Tomato, and Spinach Curry
By Vegiegail
Adapted from A Life(Time) of Cooking
- 1/2 cup water, divided
- 1 teaspoon black mustard seeds
- 2 large cloves garlic, finely chopped
- 1 heaping tablespoon cumin seeds
- 1 large sweet potato or yam, peeled and cut into small cubes (I also used some pumpkin I had on hand)
- 1 15-oz can diced tomatoes
- 1 large eggplant, cut into small cubes
- 1 bunch of spinach, blanched, dried, and chopped
- 1 Tablespoon Madras Sambar Powder or a good Masala mix / curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
Quickie Cheeseless Quesadillas
By Vegiegail
1. Chop your onion, tomato and avocado
- 1 XL vegan tortilla or wrap
- I used IndianLife Spinach Wraps (I love love love them)
- 1 large tomato, diced
- 1 small sweet onion, diced
- 1 avocado, cubed or sliced
- 1-2 limes (1 squeeze for veggies, the rest sliced for serving)
- salt + spices to taste
- She uses generous sprinkles of Penzey's Spices 4S (a salted blend of chili and peppered spices)
- 1/3 cup garlic hummus OR vegan refried or mashed black beans
- for pan: 1/2-1 tsp oil (try safflower, extra virgin olive oil) + cooking oil spray (optional)
- Hummus