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Recipes
Air-Fryer Stromboli
By Vegiegail
Adapted from a recipe by Eric Theiss
- 1 store-bought or homemade pizza dough
- 2/3 cup homemade or store-bought vegan ricotta
- 2 Tofurky Italian Sausages, sliced thin
- 3/4 cup Daiya Mozzarella shreds
- Handful or 2 of baby spinach leaves
- Sprinkling of oregano, garlic powder, salt, and pepper
- Aquafaba for brushing
Green Velvet Soup
By Vegiegail
From The Peaceful Palate by Jennifer Raymond This beautiful green soup is a delicious way to eat green vegetables
- Optional:
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 potatoes, scrubbed and diced
- 3/4 cup split peas, rinsed
- 2 bay leaves
- 6 cups water or vegetable stock
- 2 medium zucchini, diced
- 1 medium stalk broccoli, chopped
- 1 bunch fresh spinach, washed and chopped
- 1/2 tsp basil
- 1/4 tsp black pepper
- pinch cayenne
- 1 1/2 tsp salt
- Swirl a bit of coconut milk or soy sour cream on top to make it look pretty.
Crispy Air Fryer Tofu
By Vegiegail
Cut tofu into cubes and place in medium bowl
- 1 package extra-firm tofu
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 Tbsp cornstarch
Carrot-Orange Ginger Soup
By Vegiegail
Based on a recipe from Elizabeth Kaplan
- 1 yellow onion, chopped
- 1 Tbsp coconut oil
- 7 large carrots, peeled and cut into 1/4 inch slices
- 1 tablespoon fresh ginger, minced
- 4 cups homemade or store bought vegetable stock
- 1 cup non-dairy milk
- 1/2 cup freshly squeezed juice from two oranges
- 1 tablespoon grated orange zest
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- Garnish: toasted coconut (optional)
Vanilla Quinoa Milk
By Vegiegail
This recipe makes enough quinoa milk for two days, if two people are drinking it (and allows for half the portion o...
- Variations:
- 1 cup uncooked quinoa
- 1 tsp vanilla extract
- Pinch of salt
- Sweetened: Add 2-3 dates or 1 Tbsp coconut nectar or maple syrup
- Cinnamon: Add 1 tsp ground cinnamon
- Chocolate: Add 1/4 cup cacao nibs or 4 tablespoons raw cacao powder
Chocolate Chip Coconut Flour Pancakes with Simple Raspberry Sauce
By Vegiegail
Directions: For the Pancakes: Heat a large skillet or pan for 2-5 minutes
- For the Pancakes:
- 1/3 cup coconut flour
- 2/3 cup whole wheat pastry flour
- 2 tsp baking powder
- 1 Tbs evaporated cane crystals
- 1/2 tsp salt
- 2 Tbs canola oil
- 1 1/4 cups So Delicious Original Coconut Milk Beverage
- 1 Tbs pure maple syrup
- 1 tsp vanilla
- For the Raspberry Sauce:
- 4 cups raspberries, fresh or frozen
- 1/2 cup sugar
- 1 Tbs cornstarch or arrowroot mixed with 2 Tbs water
French Lavender Rice Pudding
By Vegiegail
Place milk, lavender, sugar, and salt in a small pot, and bring to a boil
- 2 1/2 cups Unsweetened So Delicious Coconut Milk
- 2 tablespoons lavender (use 1/2 tbs less next time)
- 2/3 cup sugar (try using 1/2 cup or 1/4 cup next time)
- pinch salt
- 2 1/2 tablespoons cornstarch plus 2 tsp water
- 1/2 cup Arborio rice
- 1 cup boiling water
Allison's Brazil Nut Milk
By Vegiegail
Soak Brazil nuts overnight
- 1 part Brazil nuts
- 3 parts water
- Maple syrup, agave nectar, or liquid vanilla stevia to sweeten
Green Tea Coconut Milk Ice Cream
By Vegiegail
Heat the coconut milk and green tea powder in a saucepan over high and bring to a full boil
- 2 14.5-ounce cans coconut milk (full fat)
- 1.5 tablespoons matcha green tea powder
- 1/2 cup agave nectar
African Cabbage, Carrot, Potato, and Chickpea Stew
By Vegiegail
From Donna Klein's Supermarket Vegan
- 2 Tbs peanut oil and/or extra-virgin olive oil (I omitted this and used vegetable broth, instead)
- 1 16-oz bag baby carrots
- 1 cup chopped onion
- 2-3 large cloves garlic, finely chopped
- 1 pound boiling potatoes, peeled and cut into 1-inch cubes
- 1 15-oz can chickpeas, rinsed and drained
- 8 ounces shredded cabbage (I used red and green)
- 1 cup low-sodium vegetable broth
- 1/2 cup water
- 2-3 Tbs tomato paste
- 1 tsp sugar, or to taste (optional)
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp salt, or to taste
- 1/4 tsp crushed red pepper flakes, or to taste (optional)
- Freshly ground black pepper, to taste