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Recipes
Impossible Vegan Pumpkin Pie
By OhApril
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray
- 1 1/2 cups soymilk
- 1 tbsp. Ener-G egg replacer*
- 1/4 cup water*
- 1 tbsp. cornstarch
- 1 tsp. vanilla
- 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
- 1/2 cup rice flour (see note)***
- 2 tsp. baking powder
- 3/4 cup sugar
- 1/4 tsp. ginger powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
Shiny Happy Carrot Hummus
By OhApril
Instructions On the stove or in the microwave, cook the carrots in the water, covered, until the carrots are just ...
- 2 medium carrots, peeled and sliced (about 1 cup)
- 1/4 cup water
- 2-3 cloves garlic
- 1 15-ounce can chickpeas, rinsed and drained
- 2 tbsps. fresh lemon juice
- 1/2 tsp. salt, or to taste
- 1/2 tbsp. tahini
- 1/4 tsp. ground coriander
- 1/2 tsp. ginger paste (or 1/4 tsp. finely minced ginger)
- pinch cayenne
- 1/4 tsp. paprika
"Meaty" Spinach Pesto Lasagna
By OhApril
A great dish to serve to friends and really impress those meat-eaters
- Spinach Pesto:
- 8-12 8-12 5 sheets lasagna, parboiled for 5 minutes (I used Tinkyada rice lasagna)
- 1 1 1 recipe tofu ricotta (recipe follows)
- 5 5 About 5 cups (1200 ml) homemade or prepared marinara sauce (for ACD, be sure it doesn’t contain sugar)
- 1 1 1 batch Spinach Pesto (recipe follows)
- 1 1 1 batch ground “meat’ (recipe follows).
- to 375F 9 8 to Grease a 9 inch (22.5 cm) square pan and 8 inch (20 cm) loaf pan. (If you have a larger pan that equals the same area, please feel free to use it instead of two separate pans).
- to a medium-sized bowl, fold the cheese and pesto together, just enough to combine (I left a few blobs of pesto visible here and there–you can mix it in completely if you wish). Set aside.
- to up the different ingredients so they’re ready to go, assembly-line style.
- 1/4 to to of each pan with one layer of lasagna noodles. If necessary, overlap the noodles, but no more than 1/4 inch (.5 cm) to fit them into the pans (I broke them into smaller pieces to accomplish this).
- 1-1/2 out about 1-1/2 cups (360 ml) of the sauce and set aside.
- 3/4 1 remainder of the sauce, spoon a thick layer of sauce over the noodles in each pan (I used about 3/4 cup/180ml for the loaf, 1 cup/240 ml for the square pan). No noodles should be visible.
- Repeat the layers one more time, using up all the cheese and meat. Cover with one more layer of noodles, then coat with the reserved sauce.
- 45-60 to 15 8-10 for 45-60 minutes, until bubbly and browned on the edges. Remove from oven and allow to set for at least 15 minutes before cutting into squares. Makes 8-10 servings. May be frozen.
- 1 1 1 cup (240 ml) lightly packed fresh basil leaves
- 1/2 1/2 1/2 cup (120 ml) lightly toasted walnut halves and/or pine nuts (I used a combination)
- 2 2 cloves 2 large cloves garlic, chopped
- 1/2 1/2 1/2 cup (120 ml) extra virgin olive oil, preferably organic
- 1 1 1/2 230 (about 1/2 pound or 230 g) fresh spinach, trimmed and washed (stems included)
- to 3 ingredients in a food processor until smooth. Use as is or mix with ricotta cheese. Will keep, covered, in refrigerator up to 3 days. May be frozen.
- Meaty Veg-Based Ground “Meat”:
- 1 1 1 1 medium head cauliflower, trimmed and washed, broken into florets (about 1 pound/450 g after trimming)
- 2 2 2 cups (250 g) raw walnut halves
- 2 2 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
- 2 2 1tsp cloves garlic, minced, or 1tsp (5 ml) garlic powder
- 1/4 1/4 1/4 tsp (1 ml) dried sage
- 1/2 1/2 1/2 tsp (2.5 ml) smoked paprika
- 1 1 1, tsp (5 ml) liquid smoke (for ACD Stage 1, use more smoked paprika)
- 1/2-3/4 1/2-3/4 to tsp (2.5-3.5 ml) fine sea salt, to taste
- 2 2 1 Tbsp (30 ml) Bragg’s liquid aminos, soy sauce, or tamari (ACD Stage 1 use Bragg’s only)–omit for an entirely soy-free “meat”
Padma Lakshmi's Lentil Salad
By OhApril
“Top Chef” host Padma Lakshmi joined Ellen to cook up some delicious looking vegan food
- 2 cups beluga black lentils
- 1 green apple, cored and diced
- 1 yellow bell pepper, diced
- 1 large jalapeno pepper, diced
- 1 large carrot, diced (optional)
- 1 stick of celery, diced (optional)
- 1/2 cup olive oil
- 1 tbsp balsamic vinegar
- juice of 1 1/2 ripe lemons
- 1 tsp salt
- 1 cup loosely packed, chopped flat leaf parsley
- 1 tsp sesame oil
- 1 1/2 tbsp minced fresh ginger
- 1/4 cup shredded unsweetened coconut
- black mustard seed to taste (optional)
Coconut Flour Apple Cake
By OhApril
Coconut flour gives this elegant apple cake a moist and tender crumb with a subtle coconut flavor
- 1 cup sorghum flour
- 1/2 cup organic coconut flour
- 1/2 cup tapioca starch
- 1 scant teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 1/3 cup organic light brown sugar
- 1/2 cup organic coconut oil, melted, or vegetable oil
- 1 cup light coconut milk
- Egg replacer equivalent to 2 eggs
- 2 teaspoons bourbon vanilla extract
- 4 medium organic apples
- (Golden Delicious apples make this delectable apple cake subtly sweet but you can use your favorite apple.)
Chocolate Cupcakes with Avocado-Mint Icing
By OhApril
Whoa mama! Chocolate and mint pair up to create an amazing flavor sensation in these gluten-free, oil-free, low sug...
- Icing Ingredients:
- 1/2 cup millet flour
- 1 cup buckwheat flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup banana puree
- 1/2 cup avocado puree
- 1/2 cup plus 2 tbsp agave nectar
- 1 tsp vanilla
- 6 tbsp water
- 1/4 cup avocado puree
- 1/2 tsp lemon juice
- 1-2 sprigs of mint leaves chopped
- mint extract, optional (if mint isn’t minty enough)
- 1 tbsp agave
- 1 tsp water to blend
Chocolate Beet, Black Bean, Zucchini Cake with Coconut Cashew Cream Icing
By OhApril
I challenged myself to come up with a nutrient-rich, gluten-free, vegan cake that would satisfy even the toughest c...
- DRY INGREDIENTS:
- 1 1/2 c brown rice flour (I ground my own in my VitaMix dry container)
- 1/2 c amaranth flour (also ground in VitaMix)
- 1/2 c almond flour (also ground in VitaMix)
- 1/4 c ground flax seed (also ground in VitaMix)
- 1/2 c garbanzo bean flour
- 1/2 c tapioca flour
- 1 c unsweetened cocoa powder
- 2 T cinnamon
- 2 t baking soda
- 1 1/2 teaspoons xanthan gum or guar gum (may substitute 1/4 cup ground chia seeds, add to the blender portion of recipe)
- WET INGREDIENTS:
- 2 c boiling water
- 1 cup Medjool dates, pitted
- 1 cup black beans, drained and rinsed
- 1 cup beets, roasted at 350 degrees for about an hour, peeled
- 1/2 c black strap molasses
- 1/4 c agave
- 1/4 c maple syrup
- Egg replacer equivalent of one egg
- 1/2 c virgin coconut oil
- 2 T apple cider vinegar
- 2 T vanilla extract
- 3 zucchinis, grated
Layered Raw Taco Salad for Two
By OhApril
1. Add a hearty base of greens in a large bowl
- Other salad ingredients:
- Walnut Taco Meat: (adapted from Oh She Glows taco meat recipes) (yield: scant 1/2 cup)
- 1/2 cup walnuts, soaked for 2-8 hours
- 1 & 1/2 tsp chili powder
- 1/2 tsp cumin powder
- fine grain sea salt, to taste
- cayenne pepper, to taste (optional)
- Nut Cream Sauce: (yield: 1 heaping cup)
- 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
- 11-12 tbsp water (use as needed to achieve desired consistency)
- 2-3 tbsp fresh lemon juice, to taste
- fine grain sea salt, to taste (I used just over 1/4 tsp)
- 3 -Minute Guacamole: (yield: 3/4 cup)
- 1 large ripe avocado
- 1/4 cup chopped red onion
- 1/2 small tomato, chopped
- 1/2 tsp ground cumin
- 1 tbsp + 1 tsp fresh lime juice
- scant 1/4 tsp fine grain sea salt, or to taste
- greens of choice
- salsa
- green onion (optional)
- crackers
Easy Microwaveable Coffee Cake for One
By OhApril
Can't believe this only takes 2 minutes! Makes a healthy & satisfying breakfast or sweet snack
- For the crumb topping:
- 1 Tablespoon unsweetened shredded coconut (I used reduced fat coconut.)
- 1/2 Tablespoon almond meal
- 1 teaspoon applesauce
- pinch salt
- sweetener to taste (I used 1/2 packet of stevia.)
- For the cake:
- 2 Tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 Tablespoon egg replacer plus 4 Tablespoons of water
- 1/4 cup applesauce
- sweetener to taste (I use 1-2 packets of stevia.)
Sumptuous Shepherd’s Stew
By OhApril
1. In a large pot over high heat, add onion, garlic, and vegetable broth and sauté for about 5 minutes
- Unlike traditional versions of Shepherd’s Stew, this recipe does without greasy gravy—but fear not! It still features a classic, rich broth.
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoons vegetable broth
- 2 cups peeled chopped carrots
- 2 cups chopped potatoes
- 1-1/2 cups chopped celery
- 2 cups sliced cremini mushrooms
- 1/2 cup chopped fresh parsley
- 1/3 cup flour (wheat or gluten free)
- 1-1/2 teaspoons Herbes de Provence
- 3 tablespoons low-sodium tamari
- 3 cups vegetable broth, plus more as needed
- 1 14-oz package of extra-firm tofu, drained, rinsed, and pressed
- 1 tablespoon vegetable oil
- 2-1/2 teaspoons apple cider vinegar
- 1/4 teaspoon smoked paprika