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Recipes
Lorin's Spiced Coconut Lentil Soup Recipe
By andreajayros
1. Finely chop the red onion - I actually like to mince mine with a knife
- 1/2 large red onion (I used a quarter of a colossal one)
- 1/2 red chili
- thumbsize piece of peeled ginger
- 1 clove garlic
- 1 cup red lentils
- 1 400g can coconut milk
- 3 cups filtered water
- 1 scant tsp vegan vegetable bouillon
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp cumin
- pink Himalayan salt
- black pepper
- juice of 1 lime
- 1 heaped tsp coconut oil
Vegan Potato & Leek Soup With Cashew Cream & Crispy Fried Sage | Collective-Evolution
By andreajayros
CE inspires us to begin expanding our way of thinking so we can take conscious steps towards creating BIG change on...
- For the soup
- 2 large leeks, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 pound mini red potatoes, diced
- 8-10 spears asparagus, chopped into small pieces
- 7 cups no-sodium-added vegetable stock (I use these bouillon cubes)
- 1/4 tsp each of dried basil, oregano, marjoram, sage, rosemary, and tarragon
- freshly cracked black pepper and sea salt, to taste
- 1 tbsp vegan butter (optional)
- a handful of fresh sage leaves (optional)
- hot sauce (optional)
- For the cashew cream
- 1.5 cups cashews, soaked overnight*
- 1 cup water
- 1/2 cup almond milk
- 1/3 cup nutritional yeast
- 2 tbsp lemon juice, plus more for serving
Gluten-Free Vegan Peanut Butter and Marshmallow Tart {Yum!}
By andreajayros
1. Preheat oven to 350F
- Crust Ingredients:
- 1/4 cup coconut oil, melted or very soft
- 1/4 cup liquid sweetener of your choice (I used maple syrup)
- 1/2 tbsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup water
- 1/4 cup natural smooth/creamy peanut butter
- 1/2 cup quinoa flour
- 1/4 cup potato starch
- 1/4 cup cocoa powder
- Filling Ingredients:
- 1 tbsp coconut oil
- 1 cup vegan mini marshmallows (I used Dandies)
- 1/2 cup natural smooth peanut butter
- pinch of salt
- 1 can full fat coconut milk (chilled in the fridge overnight)
- 1 tsp pure vanilla extract
- Garnish options:
- Use some cacao nibs or chocolate chips to sprinkle on top of the finished pie. Or top with some whipped cream or chopped roasted peanuts. Or drizzle with chocolate sauce… Or leave it “nude” — it’s delicious either way :)
Homemade Vegan Mayonnaise
By andreajayros
1. Place all ingredients in a blender and process until smooth
- 325 g (11.5oz) Silken Tofu
- 1 tsp apple cider vinegar
- 1 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1 tsp mustard
- 1 and 1/2 tsp sugar
- 1/2 tsp finely ground pepper
One Bowl Vegan chocolate Cake
By andreajayros
*
- For the Cake:
- 1 1/2 cups original unsweetened Almond Breeze Almond Milk
- 2 tsp white or apple cider vinegar
- 1 1/4 cups unsweetened applesauce*
- 1/2 cup strong brewed coffee (or sub more almond milk)
- 2/3 cup melted coconut oil, or sub grape seed or canola oil
- 2 tsp pure vanilla extract
- 2 cups + 2 Tbsp whole wheat pastry flour or unbleached all-purpose flour
- 1 1/3 cups cane sugar (or sub granulated sugar)
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- For the Frosting:
- 1 cup (16 Tbsp) vegan butter, softened
- 2 1/2 - 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 cup dairy-free semisweet chocolate, melted and slightly cooled
- 2 tsp pure vanilla extract
- ~1/4 cup unsweetened original Almond Breeze Almond Milk
Raw Vegan Chocolate and Peanut Butter Fudge
By andreajayros
Soak your dates in hot water for about 20 minutes to make them soft and sticky
- 1 cup coconut oil
- 1 cup unsalted crunchy peanut butter
- 2 cups raw cacao
- 1 cup dates (pitted)
- 1 to 2 pinches of unrefined sea salt
Cashew Pesto
By andreajayros
Bring a large pot of water to a boil, and then cook the pasta according to the package directions
- 1 Bunch of Basil (about 1 Cup. Save some extra leaves for garnish)
- 3/4 Cup Cashews (raw or roasted)
- 1/4 Cup Olive Oil
- 2 Cloves Garlic
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Lemon Juice
- 1/4 teaspoon Salt (or to taste)
- Couple Grinds of Pepper
- 1 Pound dried pasta (around 4 cups)
Caeden's Chocolate Creme Pie
By andreajayros
the best vegan chocolate creme pie in the world
- 2 c vegan choc chips
- 1 organic silken tofu firm, rinsed and drained
- 1/4 c unrefined dry sweetener
- 1 T vanilla
chocolate stout cake | smitten kitchen
By andreajayros
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted Earth Balance
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large flax eggs
- 2/3 cup tofutti sour cream
- 6 ounces good semisweet chocolate chips
- 6 tablespoons coconut cream
- 3/4 teaspoon instant coffee granules
Roasted Baby Artichokes
By andreajayros
Roasted vegetables just might be my favorite thing in the whole world
- Baby artichokes
- Salt, to taste
- Olive oil