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Recipes
Air-Fryer Brussels Sprouts
By Vegiegail
Recipe from Glue and Glitter
- 2 cups halved Brussels sprouts (sliced in half lengthwise)
- 1 tablespoon olive oil OR maple syrup* (I'll use 1 teaspoon)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon sea salt
Curried Chickpea Eggless Salad
By Vegiegail
In a food processor, pulse 1
- 2 cup cooked (0r canned) chickpeas
- 1/2 cup diced celery
- 3 Tbsp Vegenaise (or other vegan mayo)
- 1 tsp curry powder
- 1/4 tsp cumin
- 1 Tbsp lemon juice
- 3/4 tsp salt
- Ground pepper to taste
- Water
Chocolate Mousse Divine
By Vegiegail
Puree all together in a blender or food processor
- 2 ripe avocados
- 1/2 cup agave nectar
- 1/2 cup coca powder
- 1/2 Tbsp vanilla
Orange Peach Mango Salad Dressing
By Vegiegail
Blend until smooth. If needed, add water for a desirable consistency
- 1 cup sliced peaches, peeled
- 1 cup sliced mangoes, peeled
- 1 cup orange juice
- 1/2 cup rice vinegar
- 1 Tbsp grated fresh ginger
Spiced Pumpkin French Toast
By Vegiegail
Add the milk, pumpkin purée, flax meal, pumpkin pie spice and salt to a blender
- 2 cups non-dairy milk [I used So Delicious Original unsweetened coconut milk]
- ½ cup pumpkin purée
- 2 heaping Tbsp finely-ground flax meal
- 1 Tbsp pumpkin pie spice
- pinch of salt
- 1 loaf fresh ciabatta cut into ½ inch slices
- ¼ cup pecans, toasted
- maple syrup
Chickpea Flour Omelet
By Vegiegail
Grease the pan. When hot, place the slices of onion, tomato and jalapeno
- Wet:
- 1 cup chickpea flour
- 1 Tablespoon flaxseed meal or chia seed meal
- 1/2 tsp salt
- 1/4 tsp each of turmeric, garlic powder, kala namak(Indian black salt), baking soda, cumin powder
- 3 Tbsp non dairy plain yogurt(unsweetened or lightly sweetened)
- 1 1/4 cup water
- Veggies:
- tomato slices
- red onion slices
- raw jalapeno slices or pickled jalapeno slices
- chopped cilantro (optional)
- Variations: Add 1 to 2 Tbsp nutritional yeast for cheesy flavor. Add 1/4 tsp carom seeds/ajwain for Indian Chilla flavor.
Marinated Lotus Root
By Vegiegail
Adapted from a recipe found at http://a-soy-bean
- 1 lb fresh lotus root
- 1 Tbs soy sauce
- 1 Tbs rice vinegar
- 2 tsp sugar
- 1/4 teaspoon salt
- 1 teaspoon sesame oil
Biscotti with a Persian Twist
By Vegiegail
Preheat your oven to 325 F and lightly oil one large or two smaller cookie sheets
- 3 cups of flour (I used equal amounts of organic pastry flour and all purpose flour)
- 1 Tablespoon baking powder (Yes, a Tablespoon!)
- 1/2 teaspoon of salt
- 3/4 cup of agave necar OR 3/4 cup of granulated sugar
- 3/4 cup of smooth unsweetened applesauce or apple butter
- 1-3 Tablespoons neutral tasting oil of choice (I used coconut oil; Use more oil for softer biscotti, less oil for crunchier biscotti)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- For Sour Cherry and Almond Biscotti: 1/2 cup tart (sour) cherries AND 1/2 cup almonds
- For Cranberry Pistachio and Cardamom Biscotti: 1/2 cup cranberries AND 1/2 cup pistachios AND 1 teaspoon of ground cardamom
Mini Mexican Pizzas
By Vegiegail
From the McDougall Newsletter
- For Adobo seasoning:
- 1/2 medium red onion, diced
- 3 garlic cloves, diced
- 1 jalapeño, diced
- 2 tomatoes, diced
- 2 tsp lemon juice
- 4 slices butternut squash
- 1 cup cooked black beans
- 2 tsp adobo seasoning (recipe follows)
- Earth Balance (for cookie sheet)
- 1 tsp garlic powder
- 1 tsp dried Mexican oregano
- 1 tsp peppercorns
- 1/2 tsp cumin
- 1 tsp salt
Fennel and Chickpeas Provençal
By Vegiegail
Heat olive oil In a large deep skillet
- 2 Tbsp extra virgin olive oil
- 3 fennel bulbs, sliced thin
- 3 cloves garlic, minced
- 1 onion, sliced thin
- 1 tsp salt
- 1/8 tsp pepper
- 1-15 oz can diced tomatoes
- 1 tsp Herbes de Provence
- 1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste)
- 1/2 cup water
- 1-15 oz can organic chickpeas, drained
- 10 black cured olives, pitted
- 10 Kalamata olives, pitted
- 2-3 Tbsp capers (optional)
- Chopped parsley for garnish