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Thug Kitchen creamy curry soup

Thug Kitchen creamy curry soup

By

Warm the oil in a large stockpot over a medium-high heat

  • COCONUT CURRY SOUP
  • Serves 4 as a main, 6 as a side
  • 2 teaspoons olive or coconut oil
  • 1/2 a large white onion, cut into 1-inch strips
  • 2 red bell peppers, cut into 1-inch strips
  • 1 large carrot, cut into 1-inch strips
  • 1 cup chopped broccoli*
  • 4 cloves of garlic, minced
  • 2 tablespoons of loosely-packed minced fresh ginger
  • 2 tablespoons yellow curry powder**
  • 2 teaspoons soy sauce or tamari
  • 1 1/2 cups of canned coconut milk
  • 4 cups of vegetable broth
  • 12 ounces of rice noodles, cooked according to the package***
  • 2 cups of chopped spinach or whatever leafy green you like
  • 1/3 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon Sriracha-style hot sauce****
  • Toppings: cilantro, green onion, sliced peppers, lime wedges.
4.6/5 (9 Votes)

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball

By

Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water

  • 1 1/2 cups raw cashews, soaked in purified water for 4-6 hours
  • 2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews
  • 1/4 cup nutritional yeast
  • 1 tablespoon dry sherry (optional)
  • 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • dash cayenne
  • 1/2 cup organic unrefined coconut oil
4.4/5 (5 Votes)

Tinkerbell's Poison Green Vegan Spinach Cake

Tinkerbell's Poison Green Vegan Spinach Cake

By

these are the best color! and yummy

  • frosting:
  • Cake
  • 3 flax eggs or egg replacer
  • 1 tsp vanilla
  • 1 1/2 cups of sugar (I ran out of raw and had to sub 1 c brown)
  • 1.5-2 cups fresh spinach
  • 3/4 cup of olive oil or coconut oil; can sub for vegetable oil, or apple sauce, or plain yogurt…I used 1/4 grapeseed oil, 1/4 coconut oil and 1/4 olive oil
  • 2 tbsp lemon or lime juice
  • 2 cups flour, (I used organic whole wheat pastry flour) sifted with
  • 3 tsp non-aluminum baking powder
  • 1/2 tsp himalayan sea salt (any salt is fine)
  • 1 8oz package vegan cream cheese (I didn't have any, subbed refrigerated top half of coconut milk)
  • 1 cup organic powdered sugar (no bone char)
  • 1 1/2 tsp Mexican vanilla extract
  • 1 1/2 TBS cream from coconut milk (add more if consistency if too thick)
4.6/5 (11 Votes)

Tofu Skin Roulade with Sage Mushroom Stuffing. A Vegetarian Thanksgiving Recipe

Tofu Skin Roulade with Sage Mushroom Stuffing. A Vegetarian Thanksgiving Recipe

By

on thanksgiving day. Make this tofu skin roulade with sage mushroom stuffing a day ahead and reheat it by steaming ...

  • three 9×12 inch sheets of dried or frozen tofu skin, also called yuba
  • 1 tablespoon earth balance
  • 1/4 cup diced onion
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 6 large button mushrooms, chopped
  • 1/2 tablespoon chopped fresh sage
  • 2 sprigs of thyme
  • 1/4 cup vegetable stock
  • 1 cup stuffing
  • Red Wine Gravy
  • serves about 4
  • 1 cup red wine
  • 1 cup vegetable stock
  • 1 tablespoon flour
  • 1 sprig of thyme, optional
  • 1 tablespoon butter
  • Salt, pepper
5/5 (2 Votes)

Roasted cauliflower

Roasted cauliflower

By

leave off the capers :) I think they mean olive oil

  • Roasted Cauliflower with garlic, caper, olive, thyme lemon, and rosemary
4.9/5 (7 Votes)

Fried Green Beer Tomatoes

Fried Green Beer Tomatoes

By

Wash and slice the tomatoes into very thin slices

  • 2 large green tomatoes
  • 1 12-ounce bottle dark vegan beer
  • 1 cup organic yellow cornmeal
  • 1 cup unbleached, all-purpose flour
  • oil for frying
  • Salt and pepper, to taste
4.6/5 (12 Votes)

Vegan Cashew Cheese

Vegan Cashew Cheese

By

Soak, drain and rinse cashews

  • 1 cup cashews (130g) soaked in 3 cups (709 ml) of water for at least 1 hour.
  • 2 teaspoons lemon juice (10ml)
  • 1/2 teaspoon salt (3g)
  • 2 turns fresh black pepper
  • 1/4 cup water (60ml)
4.7/5 (7 Votes)

Churro Flavored Cheesecake Cups [Vegan, Raw,]

Churro Flavored Cheesecake Cups [Vegan, Raw,]

By

Soak your cashews overnight making sure to fill bowl with plenty of water as cashews expand quite a bit

  • crust
  • 1/2 cup macadamia nuts
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup dates
  • 1/4 teaspoon Himalayan pink salt
  • cheesecake
  • 3 cups cashews (soaked overnight)
  • 1/2 cup date paste
  • 1/2 cup coconut palm sugar (plus a little extra for topping)
  • 1/4 cup molasses
  • 3/4 cup room temp almond milk (or milk of choice)
  • 3/4 cup coconut oil (optional for consistency)
  • 3 tablespoons cinnamon
  • a dash of Himalayan pink salt
  • cream
  • 1 can full fat coconut milk (placed in refrigerator overnight, or you can buy actual coconut cream)
  • the seeds from one vanilla bean
  • 1-2 tablespoons date paste (can also use maple syrup or coconut palm sugar)
  • 1 cinnamon stick broken into pieces
  • coconut palm sugar to sprinkle on top
  • cinnamon to sprinkle on top
4.6/5 (7 Votes)

Confetti Bean Salad

Confetti Bean Salad

By

is my number one, most-requested dish at any party, cookout, or get-together

  • 1-2 cans garbanzo beans/chickpeas
  • 1 can kidney beans
  • 1-2 cans black beans
  • 1 package (10 oz) frozen corn, thawed (I use the steam-in-the-bag ones and microwave it according to the directions. I have also used canned corn. It just depends on what I have available at the time)
  • 1 medium red onion, diced
  • 2 bell peppers, diced (any color, any combination)
  • 3 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika (optional)
  • 1/2 teaspoon sugar
  • salt and pepper to taste
4.4/5 (22 Votes)

Vegan Paella

Vegan Paella

By

Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred

  • 2 ears of fresh corn, husked
  • 11 ⁄4 teaspoons saffron
  • 1 cup hot water
  • 3 tablespoons virgin olive oil
  • 1 ⁄2 pound oyster mushrooms, stemmed and chopped
  • 21 ⁄2  teaspoons sea salt, plus more for sautéing
  • Freshly ground pepper
  • 1 ⁄2 cup chopped white onion
  • 2 cloves garlic, thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 11 ⁄4  teaspoons smoked paprika
  • 1 cup chopped cauliflower florets
  • 1 cup chopped tomatoes 3 to 4 cups vegetable stock
  • 2 cups Valencia or Arborio rice
  • 1 cup ground seitan sausage, cut diagonally into 1inch pieces
  • 1 ⁄2  cup chopped scallions, white and green parts (optional)
  • Lemon wedges, for garnish
4.4/5 (8 Votes)