Dolphl1970's profile page
Recipes
Raw Vegan Lime "Cheese" Cake
By Dolphl1970
Directions for the crust: Pulse these ingredients in a food processor until well combined, but still a bit chunky
- Ingredients for the crust:
- 2 cups raw macadamia nuts
- 1 cup shredded, unsweetened dry coconut
- 1 tablespoon lemon or lime zest
- 2 tablespoons fresh lemon or lime juice
- 2 teaspoons vanilla
- 1 teaspoon sea salt
- 4 packets stevia or 4 teaspoons sugar
- 2 tablespoons agave nectar
- 1 tablespoon sesame oil or vegetable oil
- Ingredients for the filling:
- 1 1/2 cups cashews, soaked for at least one hour
- 1/4 cup + 2 tablespoons lemon or lime juice
- 1/4 cup + 2 tablespoons agave nectar
- 1/4 cup + 2 tablespoons coconut oil, melted
- 1/4 cup water
- 1 teaspoon vanilla
- 1/4 teaspoon nutritional yeast
- 1/4 teaspoon sea salt
- 2 tablespoons lemon or lime zest
White Chocolate
By Dolphl1970
Measure the powdered sugar, soy milk powder, and salt into a sifter and sift into a bowl; set aside
- 1/2 cup + 2 tablespoons powdered sugar
- 2 teaspoons soy milk powder (I used raw coconut flour with good results)
- 1/8 teaspoon salt
- 4 1/4 ounces food grade cocoa butter
- 1 vanilla bean (optional)
Vegan Mushroom Gravy
By Dolphl1970
1. Melt the margarine over medium-high heat
- 3 tablespoons vegan margarine (I like organic Smart Balance-it works better in cooking than Earth Balance)
- 1/2 cup red onion, diced
- 2 garlic cloves, diced
- 2 tablespoons flour (I use whole wheat flour)
- 2 tablespoons nutritional yeast flakes
- 2 cups vegetable broth (I use Better Than Bouillon vegetable base - 1 teaspoon per 1 cup of hot water)
- 1/2 cup plain nondairy milk (I use unsweetened soymilk)
- 8 ounces baby portobella mushrooms, sliced and coarsely chopped
- 1 teaspoon Bragg's Amino Acids
- fresh ground black pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Honky Tonk Sweet and Spicy Salad Dressing
By Dolphl1970
Blend all ingredients in blender
- 1/4 cup sugar
- 1/8 cup water
- 3/4 cup olive oil
- 1/4 cup cider vinegar
- 1/4 About 1/4 cup Dijon mustard
- 1/8 cup Sriracha sauce
- 1/2 tablespoons sea salt
- 1/2 teaspoons ground dried ginger
- 1/2 teaspoons celery seed
- 1/4 teaspoon ground black pepper
Savory Lunchtime Vegan Oats
By Dolphl1970
Put oats and water in a pot on medium heat and stir frequently for 5 mins
- Toppings:
- 1/2 cup Old Fashioned Oats
- 1 3/4 cups water
- 1/2 cup frozen veggies
- Freshly ground black pepper
- Pinch of sea salt
- 1/4 teaspoon freshly minced garlic
- Black Beans
- 1/2 teaspoon Parsley flakes
- Herb Seasoning
- spaghetti Sauce
- Hummus
- black pepper
Whole Braised Chestnuts
By Dolphl1970
Dessert
- 24 peeled chestnuts
- A heavy, fireproof casserole or baking dish just large enough to hold the chestnuts in one layer
- 1 Tb arrowroot or cornstarch mixed to a paste with 2 Tb port, Madeira, or water
- 2 cups good brown stock or 1 1/2 cups canned beef bouillon and 1/2 cup water
- Water, if necessary
- 3 Tb butter
Vegan Country Fried Seitan
By Dolphl1970
1.In a large bowl, mix flour, nutritional yeast, salt, pepper, and garlic
- 1 cup flour
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic, crushed
- 1/2 cup water
- 3 tablespoons spicy Dijon mustard
- 2 tablespoons baking powder
- 3 cups panko
- 1 cup vegetable oil
- 1 pound seitan, sliced into thin cutlets
Detox Soup
By Dolphl1970
1.Saute onion and garlic in sauce pan with a little water for a few minutes
- 1 large onion, chopped small
- 1 clove garlic, minced
- 2 turnips or 1 sweet potato, peeled & chopped small
- 4 cups vegetable stock (from 1 vegetable stock cube)
- 1 " piece of ginger, minced
- 2 large zucchinis, chopped small
- 2 cups minced curly kale
- large handful of spinach, coarsely chopped
- juice of 1 lemon
- fresh chopped parsley, flax oil & black pepper (garnish)
Vegan Hungarian Eggplant
By Dolphl1970
1.Pre-heat the oven to 300 F
- 1 large eggplant, chopped into large chunks
- 1 onion, diced
- 1 clove garlic, chopped fine
- 2 medium-size sweet peppers
- 1 large tomato
- 4 small potatoes, chopped in 1/2-inch pieces
- 1 cup red wine (optional*)
- 1 cup vegetable broth
- 1 tsp. paprika
- 4 sprigs fresh marjoram, more to garnish
- salt & pepper (to taste)
- If you choose not to use wine, simply add an extra cup of vegetable broth to the recipe
Sweet Potato Pie with Pecan Streusel
By Dolphl1970
Fold the dough round in half and transfer to a 9-inch pie dish
- For the pecan streusel:
- 1 rolled-out basic pie dough round (see related
- recipe at right)
- 1 Tbs. firmly packed light brown sugar
- 1/4 cup pecans, coarsely chopped
- 1/4 tsp. ground cinnamon
- For the filling:
- 1 large Garnet yam (orange-fleshed sweet
- potato), 12 to 14 oz.
- 3/4 cup firmly packed light brown sugar
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1 1/4 cups heavy cream
- Sweetened whipped cream for serving