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Recipes
Chocolate Decadence
By Vegiegail
Preheat oven to 325˚F. Oil bottom and sides of one 5-6" round springform cake pan
- 2 tablespoons virgin COCONUT OIL
- 1/2 cup Enjoy Life® CHOCOLATE CHIPS
- 1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained
- 1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained
- 1/2 cup WATER
- 3 tablespoons AGAVE
- 3 tablespoons dark COCOA POWDER
- 2 tablespoons COCONUT FLOUR
- 3/4 teaspoon BAKING POWDER
Cauliflower Tacos with Cumin and Za'atar
By Vegiegail
1. Place a wire rack in the center of the oven and preheat the oven to 400F
- 1 small yellow cauliflower
- 1 small purple cauliflower
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red chili powder
- 1 teaspoon za'atar
- 1 lime
Za Za Ziti
By Vegiegail
To prepare the pasta, in a large pot, bring the water and salt to a boil
- For the pasta:
- 4 quarts water
- 1 tablespoon salt
- 12 ounces ziti
- For the tomato sauce:
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 teaspoon garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 28-ounce can fire-roasted crushed tomatoes (Next time use 3 14.5-oz cans)
- 1 teaspoon salt
- For the ricotta:
- 1 1/2 cups macadamia nuts, soaked in water for a minimum of four hours
- 1/4 cup water
- 1/8 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- For the cashew cream:
- 3/4 cup raw cashews
- 1/8 teaspoon dried dill
- 3/4 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup water
- 1/4 teaspoon rice vinegar
- 3 tablespoons fresh parsley, minced and divided
Creamy Coconut Corn Chowder
By Vegiegail
In a large soup pot, saute onion in Earth Balance until tender
- 1 large onion, chopped
- 1/4 cup Earth Balance Buttery Spread
- 2 cups water
- 2 cans cream-style corn
- 4 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 cups So Delicious Coconut Milk Creamer (Original)
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
E2 Omelet
By Vegiegail
For omelet filling: Sauté mushrooms and onion in a large sprayed skillet over high heat for 5-7 minutes or until...
- Omelet Filling:
- 8 ounces mushrooms, fresh, sliced
- 1/2 onion, diced
- 1 red bell pepper, sliced into strips
- 1 cup Baby Spinach leaves
- Omelet:
- 12 ounces Silken Tofu, Lite Firm
- 2 Tbsp So Delicious Coconut Milk
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Ener-G Egg Replacer
- 2 tsp Bragg Liquid Aminos
- 1 Tbsp vital wheat gluten
- 1/4 tsp onion powder
- 1/4 tsp turmeric
- Salsa to taste
- Fresh fruit
- Variation: Add sliced avocados, diced tomatoes, pineapple chunks, or sliced olives.
Vegan Pineapple Upside-Down Cupcakes
By Vegiegail
Preheat oven to 350. Lightly butter (with Earth Balance or vegetable oil) and flour cupcake pan
- For the topping:
- 4 Tbsp. (1/2 stick) Earth Balance, melted
- 1 can (20 oz.) crushed pineapple, drained, juice reserved
- 1/2 cup light brown sugar
- For cupcakes:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 4 Tbsp. (1/2 stick) Earth Balance
- 1/2 cup reserved pineapple juice
- 1 tsp. Egg Replacer, mixed with 2 Tbsp. water until smooth (equivalent of one egg)
Fermented Beets With Orange and Ginger
By Vegiegail
Adapted from a recipe at Saveur
- 4 medium beets, peeled and sliced into 1/8"-thick rounds
- 1 tsp brown mustard seeds
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 1 tsp whole cloves
- 2 sticks cinnamon
- 1 " piece ginger, peeled and cut into matchsticks
- Peel of 1 orange, cut off in wide strips
- 2 Tbsp water kefir
- 2 Tbsp agave
- 3 cups warm filtered water, warmed
- Kosher or sea salt, to taste
Impromptu Mushroom Gravy
By Vegiegail
By Susan Voisin
- 1/2 1/2 1/2 onion, minced
- 10 10 10 mushrooms, sliced
- 2 2 2 cloves garlic, minced
- 2 2 2 cups vegetable broth
- 1/2 1/2 1/2 teaspoon thyme
- 1/4 1/4 1/4 teaspoon rubbed sage
- 1 1 1 tablespoon nutritional yeast
- 1 1 1 teaspoon sherry (optional)
- 1 1 1 tablespoon soy sauce
- 2 2 2 tablespoons unbleached flour (substitute with arrowroot for gluten-free)
- 1/4 1/4 1/4 cup plain soymilk
- to and freshly ground black pepper, to taste
- 10 1 3 non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.
- 6 31 2g 6g 0mg 177mg 1g 0 trace Total Fat; (5% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 177mg Sodium; 1g Fiber. Weight Watchers: Core / 0 Points.
Cream Cheese and Lox
By Vegiegail
By Miyoko Schinner
- Sweet Cashew Cream Cheese:
- 2 cups raw cashews, soaked in water for 3 to 8 hours and drained
- 1/2 cup water
- 2 tablespoons plain nondairy yogurt, homemade or store-bought
- Pinch salt
- For Lox Cream Cheese:
- 8 oz. cream cheese
- 1 finely torn sheet of nori
- 1/2 roughly chopped roasted red bell pepper
- 1/2 teaspoon salt
- A few drops liquid smoke
Mediterranean Lover's Pizza
By Vegiegail
To make the Flatbread: Sift first 4 ingredients into medium bowl
- For the Flatbread:
- 1 1/2 cups whole wheat white flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 tsp dried parsley
- 1 1/2 tsp garlic powder
- 6oz plain SO Delicious coconut yogurt
- Olive oil (for grilling)
- Cornmeal
- For the Mediterranean Salad:
- 1 cup romaine lettuce, chopped
- 1 tomato, chopped
- 4 radishes, diced
- 1/4 red onion, diced
- 1/2 English cucumber, chopped (1/2 inch)
- 1/2 cup parsley, chopped
- 1/2 cup kalamata olives, sliced in half and pitted
- 1 lemon, juiced
- 2 Tablespoons olive oil
- 1/2 Tbsp Za'atar spices (or 1/2 teaspoon salt and oregano)
- For the Hummus: (makes 1 1/2 cups)
- 1 16 ounce can chickpeas, reserve 2 Tbsp of liquid
- 1 Tbsp Tahini butter
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 tsp cumin
- 2 garlic cloves
- 1 tsp salt
- 1 tsp paprika
- olive oil for drizzling