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Recipes
Strawberry Cupcake Mountains
By atxvegn
Use your favorite cupcake recipe (this one is lime) and layer with a fresh strawberry sauce to make a cupcake mount
- 1 dozen cupcakes, cooled
- Fresh Strawberry Sauce
- 1 1/2 cups fresh strawberries, cleaned, stemmed, and chopped
- 1/2 cup water
- 1/4 cup sugar
- 1 T. arrowroot or cornstarch (arrowroot will not cloud the berries) mixed with 2 T. water
Wasabi Coleslaw
By atxvegn
Creamy, slightly sweet, vegan coleslaw
- 1/3 cup soy yogurt
- 1 tablespoon sucanat or brown sugar
- 1/2 teaspoon garlic salt
- juice of one lime
- 2 tablespoon. pickle juice
- 1 tablespoon wasabi paste
- 1/2 teaspoon ground pepper
- 1 pound shredded green cabbage
- 1/4 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup red onion
Broccoli and Potato Salad
By atxvegn
A little twist on the green bean potato salad
- 1-1/2 pounds new or red potatoes
- 2 cups chopped fresh broccoli
- 1/3 cup green onions, white & green parts
- 2 T. olive oil
- 2 T. balsamic vinegar
- 1 clove garlic, crushed
- 2 T. chopped fresh parsley
- 1/2 t. salt
- 1/2 t. pepper
Pumpkin, Millet, and Chocolate Chip Muffins
By atxvegn
Toasted millet replaces nuts and tastes just like candy sprinkles
- 1/2 cup millet
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1/4 t. ground cloves
- 1 cup vegan buttermilk
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup canola oil
- 1/4 cup sucanat
- 1 t. vanilla
- 1/2 cup chocolate chips
Chickpea Slaw
By atxvegn
The addition of chickpeas and avocado make this an extra tasty slaw
- 1-1/2 cups broccoli slaw or shredded crisp cabbage
- 1/2 cup grated carrots
- 4 sundried tomatoes, rehydrated and chopped
- 1 fresh tomato, chopped
- 1 can chickpeas, rinsed and drained
- 1 medium avocado, chopped
- 2 T. chopped fresh chives
- 2 T. olive oil
- 1 T. white balsamic vinegar
- salt and pepper to taste
Pretty Bread
By atxvegn
This photo was a big hit on the internet when I first posted it
- Assorted fresh herbs, such as sage, parsley, and chives.
- Your favorite bread recipe.
Texas Quinoa Salad
By atxvegn
A fresh and fabulous salad inspired by Texas chef Paula Disbrowe
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can red beans, drained and rinsed
- 1 cup salsa verde
- salt & pepper
- half of a medium cucumber, sliced thinly
- half of a small red onion, sliced thinly
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 3 green onions, sliced thinly
- cilantro
- half of a lime
Krispy Cookies
By atxvegn
Gluten free cookies made with one of my favorite ingredients, rice krispies
- 3/4 cup oats
- 1/2 cup gluten free flour (any kind should work)
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/2 t. salt
- 1/2 t. xantham gum
- 3 T. canola oil
- 1/2 cup applesauce
- 1/4 cup natural sugar
- 1/4 cup maple syrup
- 1-1/2 t. vanilla
- 1 cup rice krispies
- 3/4 cup chocolate chips (or carob)
- 1/4 cup peanuts (or any other nuts you like)
Cilantro Spinach Pesto
By atxvegn
Put all ingredients in food processor and blend until smooth
- 1/2 cup raw pumpkin seeds
- 4 cloves garlic
- 1/2 cup fresh chopped cilantro
- 1/2 cup fresh chopped spinach
- 1/4 cup nutritional yeast
- 2 T. fresh lemon juice
- 2 T. soy sauce
- 1 medium to large chopped fresh tomato
Apple Tart with Chocolate Ginger Crust
By atxvegn
A spicy chocolate crust is filled with a fantastic gala applesauce and topped with tart green apples
- Chocolate Ginger Tart Crust:
- 1-1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/2 t. ground ginger
- 1/4 t. salt
- 1 T. candied ginger, minced (Ginger Chews recommended)
- 6 T. margarine, cut up
- 2 T. shortening
- 3 to 5 T. ice water
- Applesauce:
- 2 lbs. gala apples, peeled, cored, and chopped
- 1/2 cup apple cider
- 2 T. apple cider vinegar
- 2 T. white sugar
- 1 T. brown sugar
- 1/2 t. cinnamon
- 1/4 t. ground ginger
- Topping:
- 3 green apples
- 2 T. apple jelly
- 1 T. coarse sugar (optional)