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Recipes
Tofu Spinach Lasagna
By Vegiegail
Preheat oven to 350° F. Prepare the lasagna noodles according to package directions
- 1/2 lb. lasagna noodles
- 3 10-oz. packages frozen chopped spinach, thawed and squeezed dry
- 1 lb. soft tofu, patted dry
- 1 lb. firm tofu, patted dry
- 1 Tbsp maple syrup
- 1/2 cup soy, rice or coconut milk beverage
- 1/2 tsp garlic powder
- 2 Tbsp lemon juice
- 3 tsp basil
- 2 tsp salt
- 4 cups homemade tomato sauce or 1 32-oz jar commercial sauce
- 3/4 cup grated Daiya or Vegan Gourmet Mozzarella Cheese (optional)
Spicy Tempeh and Black Bean Burritos with Lime
By Vegiegail
Place tempeh in a steamer basket and steam for 10 minutes
- 2 12-oz packages tempeh
- 4 Tbs soy sauce
- 3 Tbs lime juice
- ½ tsp chili powder, more or less, depending on how hot your chili is, and how spicy you want it (I used chipotle chile powder)
- 2 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp cayenne
- 1 can black beans, rinsed and drained
- 1-2 tsp lime juice, or to taste
- 1 10-oz package spinach leaves (optional)
- 1 large, ripe avocado
- 1 package large flour or gluten-free tortillas
Allison's Beet Burgers
By Vegiegail
From Allison's ebook, Comfortably Yum!
- 3 tablespoons olive oil, divided
- 2 cups crimini or white mushrooms, coarsely chopped
- 1 cup yellow onion, coarsely chopped
- 3 tablespoons tamari
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground rosemary
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups cooked French green lentils, rinsed, drained, and patted dry with a paper towel*
- 1/2 cup red beets, washed, ends cut off and shredded
- 1 3/4 cups cooked short grain brown rice, divided
- 1/2 cup tapioca flour
- 1/4 cup ground chia seeds
- 2 tablespoons ground flax
- Buns, condiments, veggies, pickles, etc.
Kristina's Fully Raw Carrot Cake
By Vegiegail
Combine all cake ingredients together into a food processor
- Carrot Cake:
- 4-6 cups pulp from juiced carrots
- 2-3 cups raw dried mulberries
- 1/2-1 cup of dried raisins
- 1-2 cups fresh pitted dates
- Ginger spice
- 1 Tbsp cinnamon
- 1 vanilla bean
- Vanilla Icing:
- 3-4 cups soaked raw cashews
- 3-4 cups young coconut water
- 1-2 cups fresh pitted dates
- 2 Tbsp lemon juice
- Pinch cinnamon
- 1 vanilla bean
- 1 tsp rosewater
- Toppings:
- Crushed pistachios
- 2 types shredded coconut
Uncle Todd's Mess O' Greens
By Vegiegail
From Cornbread Cafe in Eugene, OR
- 3 cups spinach, washed
- 2 Tbs water
- 1 Tbs Earth Balance
- 1 tsp soy sauce
- 1 tsp agave
- 1 tsp lemon juice
Jamaican Ital Soup
By Vegiegail
Wash the split peas then place them in a large pot and pour in the 8 cups of water in
- 1 cup dried split peas
- 8-10 cups water
- 2 scallions
- 3 cloves garlic
- 1 onion
- 1 tablespoon freshly grated ginger
- 1/2 cup celery cut into 1″ pieces
- 1 scotch bonnet pepper or habanero pepper
- 1 unripened regular banana, it should be green 1" chopped
- 2 potatoes, cubed big chunks
- 1 medium sweet potato cubed
- 2 carrots cut into 1″ pieces
- 1 cup pumpkin or acorn squash cubed big chunks
- 2 cups coconut milk
- 6 sprigs fresh thyme
- 1/2 teaspoon black pepper
- 2 tablespoons fresh oregano
- Veggie broth concentrate according to instructed measurements
- 6 okra cut into 1″ pieces
- 2-3 cups kale, cut
- 1 cup frozen corn
- Sea Salt to taste
Yellow Split-Pea Soup with Sweet Potatoes and Kale
By Vegiegail
You may cook this soup either in a pressure cooker or in a regular pot
- 2 medium onions, chopped
- 1 1/2 teaspoons whole cumin
- 1 teaspoon black mustard seeds
- 1/8 – 1/4 teaspoon canola oil (necessary for tempering the spices)
- 2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger
- 2 teaspoons finely minced garlic
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 8 cups water
- 3 cups dried yellow split peas, picked over and rinsed
- 1-2 tablespoons mild curry powder (to taste)
- Salt to taste (optional)
- 1 bunch kale
Raspberry Rugalach
By Vegiegail
Combine and mix the flour, sugar and salt well
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon fine salt
- 2 sticks Earth Balance, cut in pieces and chilled
- 8 ounces vegan cream cheese, cut in chunks and chilled
- 2 tablespoons vegan sour cream
- Filling
- 3/4 cup pecans
- 1 cup raspberry preserves
- 2/3 cups golden raisins
- "Egg" wash
- 1 tablespoon agave syrup
- 1/4 cup sugar
Baked Avocado Tacos
By Vegiegail
Preheat the oven to 450°F
- 2 large Hass avocados, pitted, peeled, and sliced into bite-size pieces
- 1/2 cup soy milk
- 1 Tbsp vegetable oil
- 1/2 cup flour
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp crushed red pepper
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup panko bread crumbs
Lemon Creme Pie Oatmeal
By Vegiegail
From Kathy Hester **This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- For the Oats:
- 1/2 cup steel-cut oats
- 2 cups Unsweetened Unsweetened So Delicious Coconut Milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 – 2 tablespoons sweetener
- (I used agave)
- For the Creme topping:
- 3 tablespoons Vanilla So Delicious Coconut Yogurt mixed with the zest of 1/2 a lemon