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Recipes
Classic Chicken Salad
By Vegiegail
Recipes created by Allison Rivers Samson, Maven of Mmmm
- Gluten-free Soy-free Vegan Chicken:
- Note this chicken is not designed to be used in every chicken
- recipe; it is specifically intended as an inclusion, as in
- vegan chicken salad. Makes 3 cups
- 1 3/4 cups cooked short-grain brown rice
- 1 1/4 cups cooked garbanzo beans, drained
- 2 tablespoons ground white chia seeds
- 1 teaspoon olive oil
- 1 teaspoon salt
- For Chicken Salad:
- 3 cups cubed vegan chicken (recipe above)
- 1/2 cup diced celery
- 2 tablespoons finely diced yellow onion
- 2 tablespoons dried tarragon
- 1/2 cup vegan mayonnaise (I like soy-free Vegenaise)
- 1/4 teaspoon Dijon mustard
- Mixed greens, for serving
Thai Vegetable Soup
By Vegiegail
Fabulous flavor without all the fat of canned coconut milk!
- Coconut water from 3 young coconuts, or about 3 1/2 cups Real Coconut Water
- Coconut meat scraped from 1/2 coconut or 4-6 oz grated coconut
- 1 sweet potato, peeled and cut into 1 1/2-inch pieces
- 2 yams, peeled and cut into 1 1/2-inch pieces
- 1 small butternut squash, peeled and cut into 1 1/2-inch pieces
- 2 small carrots, peeled and diced
- 1/4 pound shiitake or cremini mushrooms, sliced
- 2 medium tomatoes, diced
- 3 stalks lemongrass (white part only), havled and cut into 2-inch pieces
- 2 jalapeño peppers, halved and seeded (I used 1/2 tsp red pepper flakes instead)
- 3 kafir lime leaves
- 1/2 medium onion, peeled and diced
- 1 -in piece ginger, peeled and scored
- 2 cloves garlic, peeled and minced
- Juice from 2 large limes or 1/2 cup Key lime juice
- 1 1/2 Tbsp low-sodium soy sauce
- 1 1/2 tsp ground coriander
- Pinch white pepper
- 3 cups spinach (about 1/2 lb) coarsely chopped
- 1 1/2 cups snow peas, trimmed
- Chopped cilantro for garnish
Quick Asian-Spiced Kabocha
By Vegiegail
Place all ingredients in a skillet and heat to boiling
- 3/4 lb Kabocha Squash Smallish Chunks (cut to about 1-inch in size, skin on)
- 1/3 cup water, plus additional if needed
- 1 Tbsp Wheat-Free Tamari
- 1-1/2 Tbsp Evaporated Cane Juice or Granulated Palm / Coconut Sugar (these sugars are earthy subs for your standard brown sugar)
- 1 tsp fresh ginger, minced
- 3/8 tsp Chinese 5-Spice Powder
Creamy Cheese Sauce
By Vegiegail
by Kathy Hester http://healthyslowcooking
- 1 1/2 cups cauliflower florets
- 1 cup sliced carrots
- 1/2 cup peeled and diced turnip
- 1/3 cup cashews
- 2 1/2 about 2 1/2 cups water
- 1 cup unsweetened Almond Milk
- 1/4 cup nutritional yeast
- 1 teaspoon granulated garlic
- 3/4 teaspoon salt (or to taste if you are on a salt-restricted diet)
- 1/4 teaspoon smoked paprika
- 1/8 to 1/4 teaspoon mustard powder
Chipotle Sofritas Burrito Bowl
By Vegiegail
Recipe from Lisa Kelly, The Vegan Pact
- CILANTRO LIME RICE
- 3 cups cooked white or brown rice
- 1 cup fresh cilantro
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- SOFRITAS
- 1 package extra firm tofu, drained, pressed and crumbled
- 1/3 cup water or vegetable broth
- 2 tbsp sriracha (I used half)
- 2 tbsp olive oil (I used half)
- 1 tsp paprika
- 1 tsp cumin powder
- 1/2 tsp oregano
- 1/2 tsp coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- CORN & RED PEPPER MIX
- 2 cups frozen organic corn
- 1 red bell pepper, diced
- 1 jalapeno, minced (I used half)
- 1 tbsp olive oil (I used half)
- 2 tsp chili powder (I used 3/4 tsp chipotle chili powder)
- Lettuce for serving
Autumn Mixed Greens Salad
By Vegiegail
Blend the brown rice syrup, orange zest and juice, balsamic vinegar, mustard, cayenne pepper, and the reconstituted...
- 1/4 cup brown rice syrup
- Zest and juice of 1 orange
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Pinch cayenne pepper
- 3 Tbsp fruit-sweetened dried cranberries, reconstituted in 6 Tbsp boiling water, PLUS 3 additional Tbsp dried cranberries
- 6 cups mixed salad greens
- 1/2 cup pecan halves, toasted (optional, I used raw)
- 2 crisp apples, peeled (I didn't peel as they were from my tree), cored, and cut into1/2-inch dice
Lavender Lemonade
By Vegiegail
Combine 2 cups water with lavender and sugar in a small saucepan
- 6 cups water
- 1/2 cup evaporated cane crystals
- 1/4 cup culinary lavender buds
- 1 cup freshly squeezed lemon juice from 5 or 6 large lemons
- Lemon slices and lavender sprigs for garnish
Sweet Potato and Avocado Panini
By Vegiegail
- For the Lemon-Poppyseed Aioli:
- 2 sweet potatoes or yams, sliced to 1/4 inch and roasted
- 1 tomato, sliced
- 1 large red onion, sliced and sauteed in water
- 1 avocado, mashed
- Lemon-Poppyseed Aioli (recipe below)
- Ciabatta bread, grilled
- Earth Balance
- Daiya cheddar (optional)
- 1 10.5-oz pkg Mori-Nu silken tofu
- 3 Tbsp lemon juice
- 2 Tbsp agave
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/8 tsp white pepper
- 2 Tbsp poppy seeds
Thai Coconut Corn Stew
By Vegiegail
In a large pot over medium heat, add oil, onions, celery, garlic, ginger, coriander seeds, salt (start with ¾ tsp)...
- 1/2 tbsp coconut oil
- 1 cup onion, diced
- 1 cup celery, diced
- 3 medium cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 - 3/4 tsp coriander seeds
- 3/4 - 1 tsp sea salt
- 1/4 tsp crushed red pepper flakes (or to taste)
- 1 stalk lemongrass (see note)
- 4 cups frozen corn kernels
- 2 cups vegetable stock
- 1 can (14-oz/400-ml) light coconut milk (may use regular)
- 1 cup red bell pepper, diced
- 1/2 - 2 tsp lime zest (zest limes before juicing, see below)
- 2 - 3 tbsp freshly squeezed lime juice
- 1/3 - 1/2 cup fresh cilantro or Thai basil, chopped
- Lime wedges (for garnish)
Mexican Cauliflower "Rice" Bowl
By Vegiegail
Cut cauliflower and red pepper into pieces and place in a food processor or blender
- 1 head cauliflower
- 1/2 red pepper
- 1/2 cup black beans
- 1/2 cup pineapple, cubed
- 1/4 cup red onion
- 1/2 avocado, cubed
- 1 carrot, diced
- Cilantro
- Salsa
- Cumin, cinnamon, red pepper flakes, salt, and pepper to taste