Vegiegail's profile page
Recipes
Summer Mango Salsa
By Vegiegail
Adapted from Kathy's Gerht's recipe
- Latin Seasoning Blend:
- 1 mango, peeled and diced in 1/4 inch cubes
- I avocado, peeled, pitted and diced in 1/4 inch cubes
- 1 tomato, seeded and diced in 1/4 inch cubes
- 1/2 cup red onion, diced
- 1 medium red bell pepper, chopped
- 1 cup cooked black beans (optional)
- 1 cup sweet yellow corn (optional)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1 tablespoon Latin Seasoning blend*
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 2 tablespoons dried lavender buds
- 2 tablespoons dried thyme leaves
- 1/2 tablespoon achiote powder
- 1/4 tsp allspice
- 1/4 tsp cloves
- pinch nutmeg
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon fine sea salt
Yummy Yamburgers with Creamy Roasted Sesame Dressing and Cranberry Sauce
By Vegiegail
Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with olive oil
- For the burgers:
- 1 cup baked yam
- 1 14.5-oz can Cannellini beans, drained and rinsed
- 1/2 cup cooked brown rice, divided
- 1/4 cup onion, diced
- 1 Tbsp Simply Sesame Pure Roasted Sesame Spread
- 1 Tbsp ground flaxseed
- 1 tsp garlic powder
- 1/2 tsp rosemary
- 1/2 tsp coriander
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1/2 cup dried cranberries, coarsely chopped
- 1/2 cup chopped pecans*
- For the Sesame Dressing:
- 2 Tbsp unsweetened nondairy yogurt (I use coconut yogurt)
- 1 Tbsp Simply Sesame Pure Roasted Sesame Spread or Simply Sesame Vanilla with Almond Bits
- 1 Tbsp lime juice, freshly squeezed
- 1 tsp agave nectar (optional)
- Cranberry sauce
- Lettuce
- Avocado
- Sliced red onion (optional)
Almond Strawberry Spinach Salad
By Vegiegail
From Extraveganza by Laura Matthias
- Dressing:
- 1 bunch fresh spinach, cleand and stems removed
- 2 cups strawberries, stems removed and thinly sliced
- 1 cup blueberries (optional)
- 2/3 cup whole almond toasted and coarsely chopped (or sliced raw almonds)
- 1 pear, peeled and thinly sliced
- 1/4 cup red onion, thinly sliced (optional)
- 3 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 2 Tbsp maple syrup
- 1/2 tsp sea salt
- 2 Tbsp poppy seeds
- 2 tsp Dijon mustard
Bombay to Bangkok Vegetable Curry
By Vegiegail
Place shredded coconut in a dry wok or large frying pan over medium heat
- 1/4 cup dry shredded coconut (unsweetened)
- 2 Tbsp coconut oil
- 1/2 cooking diced or chopped onion
- 4 cloves minced garlic
- 2 thumb-size pieces fresh ginger (thinly sliced into matchstick-like pieces)
- 1/2 tsp curry powder
- 1-3/4 cups vegetable stock
- 6 kaffir lime leaves
- 1-3 tsp Thai chili sauce (based on heat preference)
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1 sweet potato or yam (peeled and cut into 1/2 inch cubes)
- 1 cup cauliflower (cut into florets)
- 1 cup fresh button or baby bella mushrooms (sliced)
- 1 red bell pepper (de-seeded and sliced into thin strips)
- 3/4 package firm tofu or 12 oz tempeh (cut into triangular pieces 1/2 inch thick)
- 1 cup frozen peas
- 1 cup So Delicious Coconut Milk Beverage - Unsweetened
- 1/4 tsp. coconut extract
- juice of 1/2 lime
- 1 cup eggplant (chopped into bite-size pieces or slices) - Optional
Neat Loaf
By Vegiegail
Combine all ingredients, and mix for 2 minutes with a large spoon
- 1 cup cooked brown rice
- 1 cup wheat germ
- 1 cup quick rolled oats - OR - oat bran
- 1 cup finely chopped walnuts - OR - sunflower seeds
- 1 cup chopped mushrooms
- 1 onion, finely chopped
- 1/2 medium bell pepper, finely chopped
- 1 medium carrrot, shredded or finely chopped
- 1/2 tsp. each: tyme, marjoram, sage
- 2 Tbsp. soy sauce
- 2 Tbsp. stone ground or Dijon-style mustard
- 1 Tbsp. peanut butter
- catsup
- The vegetables should be chopped as finely as possible: a food processor is an invaluable aid in this task.
Darbster's Hearts of Palm Cakes
By Vegiegail
Heat a sauté pan over medium high heat
- 1/2 cup canola or vegetable oil
- 1/2 cup celery, minced
- 3/4 cup onion, chopped
- 1/2 cup carrot, minced
- 1 bell pepper, minced
- 1/4 cup parsley, chopped
- 1 16-ounce can hearts of palm, chopped
- 3/4 cup vegenaise or other vegan mayonnaise
- 1 teaspoon sea salt
- 2 cups breadcrumbs
- My notes: Add 1 Tbsp Old Bay Seasoning
Carrot 'n Potato Swiss Chard Curry with Pilau
By Vegiegail
For the curry: Place potatoes and carrots in a large saucepan, and cover completely with water
- For the curry:
- 3 medium red potatoes, unpeeled, scrubbed, and cut into 1-inch pieces
- 2 large carrots, cut into 1/4" rounds
- 1 Tablespoon coconut oil
- 2 Tablespoons evaporated cane crystals
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3 cups Swiss chard, coarsely chopped
- 1 14.5-oz. can diced tomatoes
- For the pilau:
- 1 1/2 cups basmati rice
- 1 tablespoon Earth Balance spread or coconut oil
- 4 whole cloves
- 1 small cinnamon stick
- 4 cardamom pods, bruised
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 3 1/4 cups hot water
Chocolate Black Bean Brownies
By Vegiegail
Preheat oven to 350F. Line an 8x8” pan with parchment paper and allow about 1” of the paper to hang out on eac...
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/2 cups agave nectar
- 2 tablespoons ground flax seeds
- 2 teaspoons pure vanilla extract
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup whole wheat pastry flour
Best Eggless Egg Salad Ever
By Vegiegail
If using firm tofu, press for at least 20 minutes
- 12 ounces extra-firm tofu
- 1 Tbsp low sodium soy sauce
- 1 whole celery stalks, minced
- 1 1/4 Tbsp nutritional yeast
- 1 1/2 Tbsp Dijon mustard
- 2 Tbsp relish (dill pickle)
- 1/2 tsp turmeric
- 1/4 tsp mild curry powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp black salt
- 2 Tbsp vegan mayo (fat-free)
Roasted Potatoes
By Vegiegail
Preheat oven to 425°. Line an 11x17 baking sheet with parchment paper
- 2 1/2 lbs Yukon Gold potatoes
- 1 Tbsp olive oil
- 1/2 tsp salt
- Fresh black pepper, to taste