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Edamame Hummus

Edamame Hummus

By

shared one lovely evening in Elizabeth with Aria

  • 3 T tahini
  • 1/2 c fresh flat leaf parsley
  • 3 T lemon juice
  • 4 T extra virgen olive oil, divided
  • 1/2 t toasted ground cumin
  • 1/4 t toasted ground coriander
  • 1/2 t seasalt
  • 1 1/2 c shelled edamame, cooked
  • 1/2 t smoked paprika
  • 3 T water
  • 2 cloves garlic
4.6/5 (10 Votes)

Carrot Cake With Creamy Cashew Lemon Frosting [Raw Vegan]

Carrot Cake With Creamy Cashew Lemon Frosting [Raw Vegan]

By

To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed

  • for the frosting:
  • 1 1/2 cups cashews
  • Juice from 1 lemon
  • 2 tablespoons liquid coconut oil
  • 2 tablespoons coconut nectar
  • 1 teaspoon vanilla powder
  • Water, as needed
  • for the cake:
  • 3 large carrots, peeled and chopped into small chunks
  • 1 1/2 cups oats
  • 2 cups dates
  • 1/2 cup dried coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
4.2/5 (11 Votes)

Raw Vegan Creamy Cheese

Raw Vegan Creamy Cheese

By

Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape ...

  • Blender
  • Colander
  • Cheese Cloth/ Nut Milk Strainer/ Nylon Mesh
  • Plate
  • Bowl
  • Something heavy to weigh down the bowl (I used dry peas, but dumbbells or jugs with water will also work well)
  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Cashew Nuts
  • 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)
  • Optional: Herbs and Spices
4.8/5 (5 Votes)

cashew Cream easy

cashew Cream easy

By

Add the cashews and fresh filtered water to the blender or food processor and blend until smooth

  • 1 cup (150 g) raw cashews
  • 1/2 – 3/4 cup (125 – 190 ml) filtered water (add more water according to consistency desired)
  • Savory Cashew Cream
  • Juice of 1/2 lemon
  • 1/2 tsp. sea salt
  • 1/2 tsp apple cider vinegar (optional)
  • 1 garlic clove (optional)
  • 1 tbsp olive oil (optional)
  • Sweet Cashew Cream
  • 2-4 tbsp agave or pure maple syrup
  • 1/2 tsp vanilla extract
4.7/5 (6 Votes)

thyme and white bean pot pies

thyme and white bean pot pies

By

*

  • 2 Tbsp (30 ml) olive oil
  • 1 large white or yellow onion (150 g), finely diced
  • Salt + Pepper to taste
  • 1 pound (453 g) carrots, peeled and finely chopped
  • 1/4 cup (34 g) unbleached all purpose flour
  • optional: 1/2 cup (120 ml) dry white wine (or sub more vegetable broth)
  • 3 cups (720 ml) vegetable broth
  • 2 tsp fresh thyme, chopped (or sub 1 tsp dried)
  • 1 15-ounce (425 g) can white beans, rinsed and drained
  • 1 1/2 cups (204 g) unbleached all purpose flour
  • 1/4 tsp sea salt
  • 10 Tbsp (140 g) cold vegan butter (or sub room temperature coconut oil*)
  • 4-7 Tbsp (60-105 ml) cold water
4.3/5 (3 Votes)

Betty's shortbread cookies

Betty's shortbread cookies

By

Heat oven to 350. In a large bowl, stir Margarine and Sugar together until well mixed

  • 3/4 & 3 Tablespoons Cup Margarine (softened)
  • 1/4 Cup Sugar
  • 2 Cups Flour
4.6/5 (19 Votes)

KOREAN KONGJABAN (KOREAN SWEET BLACK BEANS)

KOREAN KONGJABAN (KOREAN SWEET BLACK BEANS)

By

Wash and soak black beans in water for a minimum of 3 hours to overnight in the refrigerator

  • 2 cups black soy beans, washed (seorittae)
  • 5 cups water
  • 1/2 cup soy sauce
  • 2 tbsp brown sugar
  • 5 tbsp corn syrup (mulyeot)
  • 1 tsp sesame seeds
  • 1 tsp sesame oil (optional)
4.4/5 (7 Votes)

Raw Vegan Creamy Cheese

Raw Vegan Creamy Cheese

By

Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape ...

  • Blender
  • Colander
  • Cheese Cloth/ Nut Milk Strainer/ Nylon Mesh
  • Plate
  • Bowl
  • Something heavy to weigh down the bowl (I used dry peas, but dumbbells or jugs with water will also work well)
  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Cashew Nuts
  • 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)
  • Optional: Herbs and Spices
4.5/5 (6 Votes)

korean kongjaban (korean sweet black beans)

korean kongjaban (korean sweet black beans)

By

Wash and soak black beans in water for a minimum of 3 hours to overnight in the refrigerator

  • 2 cups black soy beans, washed (seorittae)
  • 5 cups water
  • 1/2 cup soy sauce
  • 2 tbsp brown sugar
  • 5 tbsp corn syrup (mulyeot) (I used maple syrup)
  • 1 tsp sesame seeds
  • 1 tsp sesame oil (optional)
4.4/5 (10 Votes)

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

By

This easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple

  • ROASTED BRUSSEL SPROUTS:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  • ROASTED BUTTERNUT SQUASH:
  • 1 and 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • OTHER INGREDIENTS:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 3 tablespoons maple syrup (optional)
4.2/5 (20 Votes)