Dolphl1970's profile page
Recipes
Vegan Peanut Butter Mousse Cup Pie
By Dolphl1970
Drain and rinse the tofu and squish out any excess water
- Peanut Butter Mousse Layer
- 12 oz. Extra-Firm Silken Tofu (I used Moru-Nu because I had it lying around. This would probably be fine with firm or non-silken, too.
- 1 cup peanut butter
- 1/3 cup powdered sugar
- 1/4-1/3 cup agave nectar/maple syrup/brown rice syrup, etc.
- 1 teaspoon vanilla extract
- NOTE: I used natural peanut butter, so if you're using a peanut butter with more sugar already added you may want to cut the amount in the recipe down to keep it from being sickeningly sweet.
- Chocolate Ganache
- 1/4 cup soy/rice/oat/almond milk (I used oat)
- 3/4 cup vegan chocolate chips
- 2 tablespoons agave nectar/maple syrup, etc.
- 1 vegan ready-made graham cracker crust of your choice (I'm lazy)
- vegan white chocolate (optional, for garnish)
Green Beans with Pecans and Clementine Dressing
By Dolphl1970
In a blender, combine shallot, mustard, salt and clementine juice and blend until smooth
- 1 small shallot, chopped
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
- Zest and juice of 3 clementines
- 1 1/2 pounds fresh green beans, trimmed
- 1/2 cup pecans, toasted and chopped
Vegan Tasty Tempeh Stir-Fry
By Dolphl1970
1.Measure one cup of rice and rinse it in a sieve or strainer; combine the rice with the water in a medium to l...
- 1 cup long grain brown rice
- 1 1/2 cups water
- 1 package (7 oz.) of tempeh
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 head of broccoli
- 1 onion
- 2 cloves garlic
- 1 Tbs. of olive oil (for sautéing)
- a dash of sesame oil (for flavoring)
- slivered or toasted almonds, pine nuts, or cashews
Basil-Spinach Pesto
By Dolphl1970
Place all ingredients in a food processor and pulse until combined
- 2 cups fresh basil leaves
- 2 cups fresh spinach leaves
- 1 cup pitted green olives, such as Castelvetrano
- 1/2 cup walnuts
- 1/2 cup pine nuts
- 2 garlic cloves
- 1 tablespoon lemon juice
Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
By Dolphl1970
Heat grill to medium. Whisk together the cream cheese and goat cheese in a medium bowl until smooth
- 8 ounces cream cheese, at room temperature
- 4 ounces soft goat cheese
- 4 ounces shredded aged white Cheddar cheese
- 2 ears corn, grilled in husk and kernels removed
- 2 green onions, thinly sliced
- Salt
- Freshly ground black pepper
- 12 jalapeno chiles, halved, stemmed and seeded
- 1 heaping tablespoon ancho chili powder
- Grilled Red Pepper-Tomato Sauce, recipe follows
Crock-pot Ravioli Casserole
By Dolphl1970
Brown ground beef with onion and garlic
- 1 1/2 lbs. lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15 oz.) can tomato sauce
- 1 can stewed tomatoes
- 1 tsp. oregano
- 1 tsp. Italian seasoning
- salt/pepper
- 10 oz. frozen spinach, thawed (I used fresh spinach)
- 16 oz. bowtie pasta, cooked
- 1/2 cup parmesan cheese, shredded
- 1 1/2 cup mozzarella, shredded
Ultimate Chocolate Chip Bars
By Dolphl1970
Dessert
- 1 cup margarine , melted
- 3/4 cup granulated sugar
- 3/4 cup brown sugar , packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup nuts , chopped (optional)
Vegan Chocolate Cream Pie
By Dolphl1970
1. Melt chocolate chips*. In a food processor, using the “S” shaped blade, blend all filling ingredients until ...
- Filling:
- Bake a Pie Crust
- 2 C. fair-trade chocolate chips (vegan of course)
- 1 package silken tofu (organic), rinsed and drained
- 1/4 C. dry sweetener
- 1 T. vanilla
Fried Pickled Okra with Creamy Chipotle Sauce
By Dolphl1970
Heat the oil to 350 degrees F in a deep skillet or fryer
- Ingredients
- Peanut oil, for frying
- 1 1/4 cups Fry Mix, recipe follows
- 1 cup beer
- 1 (16-ounce) jar pickled okra, drained
- Creamy Chipotle Sauce, recipe follows
MILK CHOCOLATE BUBBLE RING
By Dolphl1970
Preheat oven to 375 degrees
- Shortening, Pam spray, or butter
- 20 milk chocolate kisses, unwrapped
- 1/4 c. butter
- 2 (10 each) pkgs. refrigerated biscuits
- 1/2 c. sugar
- 1/2 tsp. ground cinnamon