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Recipes
Black Bean, Corn, and Rice Burritos
By Vegiegail
Based on a recipe from Mary McDougall
- 1 onion, diced
- 1 jalapeño, finely diced (optional)
- 1/4 cup water or vegetable broth
- 1 15-oz can fire-roasted tomatoes
- 1 15-oz can black beans, rinsed and drained
- 1 15-oz can corn
- 2 cups cooked brown rice
- 1/2-1 tsp cumin
- salt and pepper to taste
- burrito-size tortillas
Jackfruit Crab Cakes
By Vegiegail
Preheat oven 350 degrees. Chop the onion finely in a food processor and place it in a medium bowl
- 1 small onion
- 1 20 oz. can young green jackfruit in water, rinsed and well drained
- 1 15 oz. can white beans, drained, rinsed
- 2 tablespoon of poultry seasoning or Old Bay Seasoning
- 2 large cloves garlic, pressed
- 2 tsp. organic tamari soy sauce
- 1 tsp. prepared mustard (any kind)
- 1/8 tsp. turmeric powder (optional)
- 1/2 cup of oatmeal (regular or quick)
Raspberry Jam Brownies
By Vegiegail
Adapted from a recipe in Veganomicon
- 1 cup dark chocolate chips, divided
- 1 jar minus 2 T Bonne Maman Raspberry Preserves (or any jar of good quality raspberry preserves will do)
- 1/4 cup milk
- 3/4 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract (or 1 vanilla bean, seeds scraped out)
- 1 1/2 cups all purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
Moxarella Cheese 'n Margherita Pizzas
By Vegiegail
This cheese (aka Foxy Moxy Cheese) stays in a “melted” type form until baked, and then it forms a nice crust, l...
- Pizza Dough:
- This crust contains gluten, for several gluten free crust options, click here.
- 2 cups organic all purpose flour
- 1 cups organic whole wheat flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm water
- 2 tsp sea salt
- 1 tsp agave
- 1 Tbsp extra virgin olive oil (optional)
- Sauce:
- 1 14-ounce can crushed tomatoes
- 3 cloves minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 Tbsp extra virgin olive oil (optional)
- 1 tsp agave
- Sea salt and ground black pepper to taste
- Cheese:
- 1/4 cup raw cashews (soaked in water for several hours and then drained if you don’t have a high powered blender)
- 1 cup hot water
- 2 Tbsp + 1 tsp tapioca starch
- 1 Tbsp extra virgin olive oil (optional)
- 1 small garlic clove, minced
- 3/4 tsp sea salt
- 1 tsp fresh lemon juice
Bryanna's Easy Butter
By Vegiegail
Pour the soymilk and the lecithin into the blender container and place the cover on it, with the central cap off
- 1/2 cup soy milk
- 1/2 Tbs soy or sunflower lecithin
- 3/4 cup neutral tasting oil
- 1/4 cup cruelty-free coconut oil, melted but not hot.
- 1/2 tsp lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp guar gum or xanthan gum
Allison's Grilled Tempeh Reuben Sandwiches
By Vegiegail
In a large saute pan over medium heat, heat 2 tablespoons sunflower oil and tempeh, browning tempeh on each side
- 3 tablespoons sunflower oil, divided
- 8 ounces tempeh, sliced into 8 large, 1/8-inch thick sheets
- 1 large yellow onion, sliced
- 1 teaspoon garlic, minced
- 2 bay leaves
- 1 1/2 teaspoons paprika
- 3/4 teaspoon caraway seeds
- 3/4 teaspoon dried dill
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari
- 1/4 teaspoon black pepper
- 3/4 cup water
- 8 slices light rye bread (I used 12 grain)
- 2 tablespoons non-hydrogenated margarine
- Thousand Island Dressing (see recipe below)
- 1 cup sauerkraut, drained
- 2 avocados, mashed
Classic Crumb Cake
By Vegiegail
From Cybele Pascal's The Allergen-Free Baker's Handbook
- FOR THE CRUMB TOPPING
- 3/4 cup Basic Gluten-Free Flour Mix
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon coarse salt
- 1/2 cup firmly packed light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into tablespoon-size pieces (I use Earth Balance Buttery Spread)
- FOR THE CAKE
- 1/2 cup dairy-free, soy-free vegetable shortening room temperature, plus more for baking pan (I use Earth Balance Buttery Spread)
- 2 cups Basic Gluten-Free Flour Mix, plus more for baking pan
- 1/2 teaspoon xanthan gum
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut milk or rice milk vanilla yogurt
- 1 teaspoon cider vinegar
- 1 tablespoon Ener-G egg replacer
- 1/4 cup rice milk
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
Best Pumpkin Pie Recipe Ever!
By Vegiegail
The texture of the filling in Hannah Kaminsky's spectacular recipe is spot on!
- For the Crust:
- 1 box Enjoy Life Gingerbread Spice Soft Baked Cookies, finely ground (about 1 1/2 cups crumbs)
- 1/2 cup gluten-free flour blend (tested with Enjoy Life All-Purpose Flour Mix)
- 1/4 cup palm shortening (like Spectrum) or coconut oil, melted
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 1 to 3 teaspoons water
- For the filling:
- 1 15-ounce can pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 3/4 cup aquafaba (you will need 1 to 2 cans of chickpeas)
- 1/4 cup tapioca starch
Frozen Pistachio Yonanas
By Vegiegail
In a food processor, grind 12 oz
- 2 frozen ripe bananas
- 8 frozen pistachio cubes
Pulled Butternut Squash (or Jackfruit) Tacos
By Vegiegail
In a large pan, add oil and heat at medium heat
- For Pulled Butternut
- 1/2 butternut squash, 3 loaded cups shredded (or 2 cans jackfruit)
- 1 tsp oil
- 1/4 tsp salt
- add 1/4 cup + 2 Tbsp traditional Chipotle sauce or other roasted chile sauce (or use bbq + taco spice)
- 1/4 tsp cumin powder
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- generous dash of black pepper
- a generous dash of chipotle pepper powder
- 2 Tbsp water
- For Tacos
- Corn chia Tortillas
- Pickled Jalapenos
- Pico de gallo
- Red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice), add crunchy shredded veggies like carrot for added texture.
- Avocado or guacamole
- Vegan sour cream or vegan chipotle ranch
- Cilantro
- Lemon juice