Andreajayros' profile page
Recipes
6 vegan onigiri
By andreajayros
The general rules for making onigiri are to use a shorter grain rice, keep a small bowl of water for dipping your h...
- 1 recipe Basic White or Brown Rice, omit the oil and use short or medium-grain rice only
- Stuffings and coatings to suit your taste. You can use greens, beans, seeds, tofu, pickles, olives, and steamed veggies. See my versions listed below.
Chocolate Covered Katie~Coconut Macaroons
By andreajayros
Combine all ingredients in a tall dish and microwave 3 minutes
- 1 cup shredded, unsweetened coconut
- 1 tbsp whatever flour you wish (such as ww pastry or even coconut flour)
- 1/2 cup plus 2 tbsp lite canned coconut milk (or full-fat)
- 3 tbsp agave or maple syrup
- 1 packet stevia (or 1 more tbsp agave/maple)
- 1/4 tsp coconut extract (or pure vanilla extract)
- tiny bit over 1/16 tsp salt
Corn and Radish Salad
By andreajayros
this is just delicious!
- 4 ears organic Corn (or 1 can organic corn)
- 1 Jalapeno chile, chopped
- 6 Radishes, sliced
- 1 t coarse salt
- 2 T fresh lime juice
- 1 T olive oil
Herbed Tofu Tomato Salad
By andreajayros
Take your block of tofu and wrap it tightly in a clean dish towel/cloth
- 1 – 14 oz. Block of Organic Extra Firm Tofu, Drained and Rinsed
- 1/2 C. Water
- 2 1/2-3 T. Sea Salt
- 2 1/2 T. Coconut Vinegar
- 2 T. Olive Oil
- 1 tsp. Dried Basil
- 1 tsp. Dried Oregano
- 4 C. Heirloom/Plum/Champion/etc. Tomatoes, Chopped
- 3 C. Baby Arugula
- 1 T. Fresh Lemon Juice
- Freshly Ground Pepper
- Optional: Pinch of Coarse Sea Salt
Mushroom Garlic Quinoa
By andreajayros
An easy, healthy side dish that you’ll want to make with every single meal! Heat olive oil in a large skillet o...
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grated vegan Parmesan
Cashew Cooking Cream
By andreajayros
Blend raw cashews and water in a high-speed blender or with an immersion blender until smooth (not gritty)
- 1 cup whole raw cashews, soaked overnight and rained
- 3/4 cup cold water
- 3 tablespoons full-fat canned coconut milk, chilled overnight (scoop the top thick layer)
- 2 1/2 teaspoons distilled white vinegar
- 1/8 teaspoon sea salt (optional)
Asian coleslaw with peanut sauce
By andreajayros
Directions In a large bowl, toss together Asian Slaw ingredients
- Asian slaw
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 carrots, shredded or spiralized
- 1 red bell pepper, cut into thin strips
- 2 cups pineapple chunks
- 2 scallions, chopped
- 1/4 cup mint, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/4 cup roasted peanuts, chopped
- spicy peanut dressing
- 1/2 cup peanut butter
- 1 1/2 tablespoons gluten-free soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons fresh lime juice
- 3 tablespoons raw honey
- 1 tablespoon ginger, minced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 6 tablespoons Silk® Unsweetened Cashewmilk
Healthy Snack: Roasted Chickpeas
By andreajayros
Preheat oven to 375 degrees
- 2 cans chickpeas (garbanzo beans) or about 4 cups cooked chickpeas from dried beans
- 2 tablespoons olive oil
- seasonings of your choice (see below for suggestions)
7-Ingredient Hasselback Sweet Potatoes with Avocado Aioli | vegan, gluten-free - Blissful Basil
By andreajayros
Instructions To Make the Hasselback Sweet Potatoes Preheat oven to 425F
- 4 medium-sized sweet potatoes, thoroughly washed
- 1-2 tablespoons olive oil
- sea salt, to taste
- 1 avocado, halved and pit removed
- 1 garlic clove, minced
- sea salt, to taste
- 1 cup pomegranate seeds
- 1/2 cup cilantro leaves
- 1/3 cup chopped fresh chives
- large-flake sea salt (optional)