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Recipes
Tangerine Miso Dressing
By Vegiegail
This fast-free dressing tastes great on spinach, other raw or cooked greens, or on soba or rice noodles with veget...
- 1/2 cup freshly squeezed tangerine juice (2 to 3 of them)
- 1 teaspoon grated tangerine zest (best to zest before juicing)
- 1/4 cup water
- 2 tablespoons mellow white miso (my favorites are South River Miso or Miso Master)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1-2 teaspoons agave syrup, only if necessary but it’s not likely with tangerines
Beyond Amazing White Bean Vegan Quesadillas
By Vegiegail
Note: Although I used meat and cheese substitutes, these quesadillas still taste great without the soyrizo and the ...
- Smokey Bean Paste:
- 4 Large, whole wheat tortillas
- 1/4 cup nutritional yeast
- 1 1/2 cups white beans
- 1/2 teaspoon liquid smoke
- 1 cup tomato sauce
- 1 teaspoon cayenne powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- Fillings:
- 1 large bell pepper (any color, can be fresh or sautéed/grilled, I used a combination of red, orange, yellow and green)
- 1/2 red onion, thinly sliced (can be fresh or sautéed/grilled)
- 2 cups sautéed or steamed kale (could also use spinach)
- Vegan chorizo (optional)
- Vegan Cheese (optional)
- Avocado, sliced
- Garnish (optional)
- Salsa
Lacinato Kale Salad with Dried Cranberries, Cashews, Apple & Curried Dressing
By Vegiegail
Toss kale, cabbage, cashews, cranberries and apple together in a large serving bowl
- For the dressing:
- 1 bunch lacinato kale (10 oz)
- 1/4 small head red cabbage, finely shredded (about 2 cups)
- 1 cup raw cashews
- 1/2 cup dried cranberries
- 1/2 Brabeburn apple, unpeeled, cored, and cut into 1/2-inch dice
- 1/2 Braeburn apple, peeled, cored, and chopped
- 1 1/2 Tbsp apple cider vinegar
- 3 tsp raw agave
- 2 small garlic cloves
- 1 1/2 tsp curry powder
- 1/4 tsp salt
- 1/4 cup extra-virgin olive oil
- 1/8 tsp freshly ground black pepper
Miracle Mayo in Seconds
By Vegiegail
from BBC Food
- 3 Tbsp aquafaba
- 2 tsp Dijon mustard
- 3/4 tsp salt
- 2 Tbsp white wine vinegar
- 1 1/2 cups vegetable oil
- 1 Tbsp extra virgin olive oil
Pumpkin Spice Pancakes
By Vegiegail
Whisk dry ingredients together in a medium bowl and set aside
- 1 1/2 cups all-purpose flour or gluten-free flour blend
- 3 Tbsp natural cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 3/4 cup pumpkin purée
- 1/2 very ripe banana, mashed
- 1 cup So Delicious® Dairy Free Pumpkin Spice Coconut Milk
- 1/2 tsp vanilla extract
- 1 Tbsp vegetable oil
- Vegetable oil or coconut oil for pan
- Optional: 1/2 cup chopped walnuts or pecans
Poblano and Portobello Fajitas
By Vegiegail
Heat a large skillet and a medium skillet over medium-high heat
- 1 poblano pepper, seeds removed and thinly sliced
- 2 bell peppers, seeds removed and thinly sliced
- 1 jalapeño, seeds removed and thinly sliced
- 1 yellow or white onion, cut into thin rounds
- 2 large or 4 baby portobello mushrooms, stems removed, wiped clean and thinly sliced
- 2 ripe avocados
- juice of 1/2 lime
- sea salt, cumin & garlic powder
- 1 tsp A1 steak sauce (for mushrooms, optional)
- 6 small flour or corn tortillas
- Optional: fresh red onion, hot sauce, cilantro, salsa
Moroccan Pumpkin Hummus
By Vegiegail
By virtue of sticking within the “30 minutes or less” rule of Quick-Fix Vegan, the original recipe calls for ca...
- 1 Tbsp olive oil
- 2 garlic cloves, chopped
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp turmeric
- 1/8 tsp cayenne
- 1/4 tsp sugar
- 2 Tbsp tahini
- 1 cup home-cooked or canned chickpeas
- 1 cup canned solid-pack pumpkin (or fresh cooked winter squash!)
- 2 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp chopped pistachios, for garnish
Beer Flatbread
By Vegiegail
In a large bowl of an electric stand mixer fitted with the dough hook, mix the flour, yeast and garlic powder
- 2 1/2 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon garlic powder (optional)
- 1 cup vegan wheat, pale ale, or blonde beer (very warm; warmed to 120°-125° F, see "Notes")
- 1 teaspoon salt
- coarse-ground cornmeal or polenta (optional)
- extra virgin olive oil
Mint Chocolate Macaroon Tapioca Pudding
By Vegiegail
Place tapioca, cornstarch or arrowroot, salt, and milk together in a small saucepan
- 1/2 cup granulated tapioca
- 1 1/2 Tbs cornstarch or arrowroot
- 1/8 tsp sea salt
- 3 cups So Delicious Mint Chocolate Coconut Milk
- 1/4 cup shredded coconut plus 1 Tbs for garnish
- Mint leaves, berries, for garnish (optional)
Oven-Roasted Brussels Sprouts
By Vegiegail
Preheat oven to 450 degrees
- 1 lb Brussels Sprouts, trimmed and halved
- 8 oz Cipollini Onions, peeled with stem and roots trimmed
- 2 Tbsp vegan butter
- Salt and pepper to taste