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Recipes
Summer Peach Salsa
By Vegiegail
Mix all the vegetable and fruit ingredients together in a large bowl
- 3 tomatoes, chopped
- 1 green heirloom tomato, chopped
- 1 small cucumber, chopped (try 1/2 English or Japanese cucumber)
- 1/2 red onion chopped
- 1/2 bunch cilantro
- 2 peaches, pitted, peeled and chopped (Try this with mango, too!
- 2 limes, juice of
- 1 Jalapeno, diced - optional
- 2-3 tablespoons olive oil
- Salt
- Pepper
Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball
By Vegiegail
Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water
- 1 1/2 1 1/2 1/2 cups raw cashew pieces, soaked in purified water overnight
- 1/4 1/4 1/4 cup nutritional yeast
- 1 1 1 tablespoon dry sherry (optional)
- 1 1 to heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
- 1 1 1 tablespoon raw apple cider vinegar
- 1 1 1 teaspoon sea salt
- 1 1 1 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon dry ground mustard powder
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon turmeric
- dash dash cayenne
- 1/2 1/2 to cup organic unrefined coconut oil, warmed to room temperature (liquid)
Moroccan Couscous with 8 Vegetables and Tfaya
By Vegiegail
Cut all of the vegetables into large, bite-size chunks
- Tfaya Ingredients:
- 1 medium red onion
- 2 Tbs. vegetable broth
- 4 cups vegetable broth
- 2 carrots, peeled
- 2 parsnips, peeled
- 2 turnips, peeled
- 1 sweet potato, peeled
- 1 zucchini
- 1 red bell pepper
- 1 can garbanzo beans, rinsed and drained
- 1 15 oz. can tomato sauce
- 1/4 tsp. cinnamon
- 1/2 tsp. turmeric
- pinch of saffron
- pinch of curry
- 2 cups couscous grains
- 2 large red onions, thinly sliced
- 1 cup raisins, soaked in water for 15 minutes, then drained
- 1/2 cup water
- 4 tablespoons agave nectar
- 1 teaspoon pepper
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads, crumbled
Raspberry Sparkling Cider Fizz
By Vegiegail
To make the coulis, place the raspberries, lemon juice, sugar and liqueur in the bowl of a food processor and proce...
- For the raspberry coulis:
- 1 12-oz package frozen raspberries, thawed
- 1 teaspoon lemon juice
- 3 tablespoons evaporated cane crystals
- 2 tablespoons Chambord or Cassis liqueur (I used Chambord)
- For the fizz:
- 2 pints Purely Decadent Made with Coconut Milk Vanilla Bean ice cream (Coconut flavor would be fabulous, too!)
- 1 pint fresh raspberries, as garnish
- 1 bottle Sparkling Cider (You could also use champagne or sparkling wine, as suggested in the original recipe. This would not only up the alcohol, but it would also make it more fizzy.)
Magic Chocolate Ice Cream Shell
By Vegiegail
Place chocolate in a small heatproof bowl and set in a saucepan of very hot water over lowest heat
- 7 oz/198g dark chocolate (68-70%), finely chopped
- 2 Tbsp/30 ml mild tasting coconut oil, melted or extra-virgin olive oil
- 1/2 tsp pure vanilla extract
Loaded Guacamole Tacos
By Vegiegail
prepare the guacamole Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desir...
- for the guacamole
- 2 avocados, pit and skin removed, roughly chopped
- 1/2 of a lime
- 1/2 of a lemon
- 1/4 salt (plus extra as needed)
- 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
- 1/4 cup red bell pepper, diced
- 2 tablespoons diced poblano pepper
- 1 tablespoon diced red onion
- 1 tablespoon diced jalapeño pepper
- 2 teaspoons minced cilantro
- 1 clove garlic, minced
- for the black beans
- 1 can black beans (15 ounces)
- 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
- 1/4 cup red bell pepper, diced
- 1/4 cup poblano peppers, diced
- 1/2 teaspoon ground cumin
- for the tacos
- 6 small flour or soft corn tortillas
- 2 cups chopped iceberg or romaine lettuce
- 1 tablespoon minced cilantro
- hot sauce, such as Cholula or Sriracha (optional)
- lime and/or lemon wedges
Pumpkin Pie Coconut Chai
By Vegiegail
While brewing your tea, mix the pumpkin and creamer in a small cup and heat in a microwave for 2 minutes
- 1/4 cup pumpkin purée
- 2 Tbs So Delicious Coconut Milk Creamer (I used French Vanilla)
- 1 cup brewed chai tea
- 1 tsp sweetener of choice (optional—but I used agave)
- dash of nutmeg
Chickpea Rice Soup With Cabbage
By Vegiegail
Preheat a stock pot over medium heat
- Olive oil (1 teaspoon to 2 tablespoons, however much you want to use)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dry thyme
- 1 teaspoon salt
- Fresh black pepper
- 1/2 cup jasmine rice, rinsed
- 1/2 lb baby carrots (see comment above)
- 1 lb cabbage, shredded (about 1/4 of a big head)
- 6 cups broth
- 1 24 oz can chickpeas, drained and rinsed (about 3 cups)
- 3 tablespoons fresh chopped dill, plus extra for garnish
Phyllo Tempeh Reubens
By Vegiegail
For the Cashew Sundried Tomato Spread: Soak the cashew in water to get them as creamy as possible
- For the Sundried Tomato Cashew Spread:
- 1/2 cup cashews
- 1/3 cup sundried tomatoes packed in oil, drained (about 8 )
- 1 cup water
- 1/4 teaspoon salt
- For the tempeh filling:
- 1 lb tempeh
- 2 tablespoons olive oil
- 1 medium yellow onion, diced medium
- 1 teaspoon caraway seeds
- 3 cloves garlic, minced
- Fresh black pepper
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice (from 1/2 a lemon)
- To assemble:
- 1 1/2 cup Sauerkraut
- 1 lb 13×18 sheets phyllo dough, thawed
- Olive oil for brushing
Bailey's Irish Cream
By Vegiegail
Combine all ingredients in VitaMix and blend till smooth*
- 1 can coconut milk, room temperature
- 2 tablespoons brown sugar
- 1/4 cup So Delicious coconut milk creamer
- 2 tsp vanilla extract (use real vanilla)
- 1/3 cup fresh brewed strong coffee (I used Stumptown)
- 1/2 cup -3/4 cup whiskey, to taste
- 5 dark chocolate discs from Trader Joe’s melted, and mixed with 1 Tablespoon agave nectar