Vegiegail's profile page
Recipes
Instant Bundi Ladoo
By Vegiegail
Grind the first three ingredients in a food processor until coarsely chopped
- 1 cup pistachios or almonds
- 1/4 cup grated coconut
- 1/2 cup grated jaggery*
- 1 tsp rosewater
- 1/2 tsp cardamom seed
Sweet and Tangy Berry Dressing
By Vegiegail
Combine all ingredients in a blender
- 8 strawberries
- 16-20 raspberries
- 4 tsp agave or your favorite liquid sweetener
- 1 Tbsp avocado
- 1 Tbsp water
- 2 Tbsp lemon juice
- 2 tsp lemon zest
- 2 fresh basil leaves
- Sea salt and pepper to taste
Fat-free Lemon Garlic Salad Dressing
By Vegiegail
Add all ingredients to the jug of your high powered blender and blend until smooth, about 1 minute
- 1/4 cup fresh lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon agave or coconut nectar
- 1 clove garlic
Bryanna's Fat-Free Oil Substitute for Salad Dressings
By Vegiegail
From Bryanna Clark Grogan: Use this simple mixture in place of oil in salad dressing recipes
- 1 cup water
- 1 tablespoon low-sodium vegetarian broth powder
- 2 teaspoons cornstarch
Air-Fryer Cauliflower Pakoras
By Vegiegail
Recipe adapted from http://www
- 1 lb cauliflower, cut into half-inch florets
- 3 tablespoons plain unsweetened coconut milk yogurt
- 3 tablespoons garbanzo flour (chickpea flour/besan)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 - 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 to 2 tablespoons water
Feijoada with Brazilian Rice
By Vegiegail
For the Feijoada: Spray pan, add tempeh strips, and sauté for 2 minutes on each side
- Ingredients:
- Feijoada
- Cooking oil spray
- 1 6-oz. pkg. Lightlife Fakin’ Bacon smoky tempeh strips
- 2 15-oz. cans black beans, rinsed and drained
- 1 cup vegetable broth
- 1/2 Tbs. cumin
- salt and pepper to taste
- 1 tsp red pepper flakes
- 1 bay leaf
- 1/4 tsp grated orange zest
- 1 orange peeled and sliced for garnish
- 1 stalk of celery, diced
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 2 cloves garlic, minced (about 2 tsp.)
- 1 1/4 cup orange juice (divided)
- parsley, minced (optional)
- Brazilian Rice
- Ingredients:
- 1/4 cup vegetable broth
- 1 clove garlic, mashed
- 1 small onion, diced
- 1 tomato, chopped
- 1 tsp salt
- 2 cups water
- 1 cup rice long or medium-grain rice
Lavender Vanilla Shake
By Vegiegail
Do ahead: Mix the agave, water, and lavender flowers in a small saucepan over medium heat, until the agave is liqui...
- 1/2 cup agave nectar + 2 Tbs water
- 3 heaping Tbs culinary lavender flowers
- 8 scoops So Delicious Creamy Vanilla ice cream, softened for about 10 minutes until slightly melty at the edges
- 1/2 cup Vanilla So Delicious Coconut Milk Beverage
- 1 very ripe banana
- 1/4 tsp pure vanilla extract
Artichoke, Asparagus, Spinach, Sun-dried Tomato, Mushroom, Onion Pizza
By Vegiegail
Preheat oven to 450°F. Roll out pizza dough and place on a lightly-oiled pizza pan or pizza stone
- 1 packaged pizza dough (I like the pizza dough made by a local company, The Bread Stop)
- 1 16-oz jar Trader Joe's Fat-free Pizza Sauce
- 1/2 yellow onion, sliced into 1/4-inch rings
- 8 asparagus stalks, tough ends removed
- 1 cup spinach, roughly chopped
- 1 cup baby bella mushrooms, sliced
- 1 15-oz can artichoke hearts, drained and sliced into 1/4"-thick rings
- sundried tomatoes
- fresh basil, roughly chopped
Aebleskiver
By Vegiegail
Puff-like Danish pastries
- 1 ¼ cup flour
- 1 Tbs baking powder
- 2 Tbs sugar
- ½ tsp salt
- 1 cup soymilk + 1 tsp apple cider vinegar
- 2 Tbs canola oil
- 1 tsp vanilla
- 1 Tbs Earth Balance, softened
Samosadillas
By Vegiegail
From Vegan Unplugged by Jon and Robin Robertson
- 1 16-oz can white potatoes, drained or 3/4 cup dehydrated potatoes, rehydrated
- 1 4-oz can green peas, drained or 1/4 cup dehydrated peas rehydrated
- 1 4 oz-can hot or mild diced green chiles drained (optional)
- 2 Tbs raisins
- 1 Tbs soy sauce (I used 3 Tbs So Delicious coconut milk instead)
- 1 tsp curry powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder (optional)
- Salt and black pepper
- 4 flour tortillas
- small jar of chutney