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Vegan and Gluten-Free Palak ‘Paneer’

Vegan and Gluten-Free Palak ‘Paneer’

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Boil the spinach for two minutes in a cup of water

  • 4-5 cups fresh spinach
  • 8 ounces extra firm tofu
  • 1 tsp cumin seeds
  • 2 medium onions, chopped fine
  • 2 tsp crushed ginger
  • 2 tsp crushed garlic
  • 2 tomatoes
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1 tbsp coconut cream
  • 3 tbsp coconut oil
  • Salt, to taste
5/5 (1 Votes)

Vegan Fish-and-Chips (a Cleaned-Up British Classic)

Vegan Fish-and-Chips (a Cleaned-Up British Classic)

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Vegan Fish Fillets  In a very small cup or bowl, whisk together lemon juice, soy sauce, vegan fish sauce, dulce f...

  • Vegan Fish Fillets:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce (I use “lite” for less salt)
  • 1 tablespoon vegan fish sauce (readily available as “vegetarian” in Asian markets)
  • 1/2 teaspoon dulce flakes
  • 1 teaspoon Old Bay Seasoning, divided in half
  • 1/2 teaspoon sea salt
  • 1-14 ounce box of extra firm tofu (not Silken), drained and gently pressed between paper towels
  • 2 sheets Nori (roasted seafood sheets; now available in virtually all grocery stores on international foods aisles)
  • Vegan Seafood breading:
  • 2 tablespoons yellow mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce (again, I use “lite”)
  • 1 tablespoon vegan fish sauce
  • Leftover marinade from tofu fillets
  • 2 teaspoons dulce flakes, divided in half
  • 1 teaspoon Old Bay Seasoning, divided in half
  • 1/4 teaspoon sea salt, divided in half
  • 3/4 cup Panko bread crumbs
  • Vegan "Chips" ingredients
  • 1 tablespoon olive oil
  • 12 new potatoes, quartered
  • Pinch sea salt
4.4/5 (5 Votes)

Sunny Hemp Cheeze [Vegan, Gluten-Free]

Sunny Hemp Cheeze [Vegan, Gluten-Free]

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In your high speed blender or food processor, add in the hemp and sunflower seeds (and cashews if using)

  • 1 cup hemp seeds
  • 1 cup sunflower seeds – soaked for 10 mins in hot water
  • 1/2 cup cashews – (opt)
  • 1/3 cup nutritional yeast
  • 1/3 cup sun-dried tomatoes
  • 2 Tbsp Bragg’s liquid aminos
  • 1 Tbsp basil
4.9/5 (9 Votes)

No Bake Peanut Butter Cup Cheesecakes, Vegan

No Bake Peanut Butter Cup Cheesecakes, Vegan

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Preheat oven to 350 degrees and blitz oreos in a food processor until a fine meal remains

  • 10 ounces crushed oreo cookies
  • 2 Tbsp coconut oil (or sub melted or vegan butter)
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
  • 1/2 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/3 cup salted natural peanut butter (creamy or crunchy)
  • 3/4 cup semisweet chocolate chips (dairy-free)
  • 3 Tbsp full fat coconut milk, warmed to a simmer
  • 18 mini dark chocolate PB Cups (vegan-friendly), chopped
4.6/5 (16 Votes)

Cashew Alfredo Sauce

Cashew Alfredo Sauce

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What you do: 1. Place raw cashews (not roasted!) in a food processor and pulse until nuts are very fine

  • 1 1/2 cup raw cashews
  • 1 1/2 cups boiling water (best to use starchy pasta-cooking water)
  • 1 teaspoon fresh lemon juice
  • 1-3 garlic cloves, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast
  • salt and pepper, thyme to taste
  • I used quinoa rice rotelles
4.7/5 (3 Votes)

deviled potatoes

deviled potatoes

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Instructions Preheat oven to 200 degrees Celsius

  • 15 small Salad Potatoes, halved
  • 2 teaspoons Vegetable Oil
  • Salt, to taste
  • 1 14oz can Chickpeas, drained
  • 1 tablespoon Lemon Juice
  • 1 1/2 teaspoons Minced Garlic
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Turmeric
  • 1 teaspoon Maple Syrup
  • 1/4 teaspoon Cayenne Pepper
  • 1 1/2 tablespoons Tahini
  • 3 tablespoons Water
  • Salt/Pepper, to taste
  • Smoked Paprika
  • Chives
4.4/5 (7 Votes)

Coconut Oil Pie Crust

Coconut Oil Pie Crust

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Place flour and salt in the bowl of a food processor and pulse briefly to combine, or combine by hand in a large bo...

  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 3 ounces (about 1/2 cup) refined solid (not liquid) coconut oil
  • 8 tablespoons ice water
4.6/5 (11 Votes)

Walnut ‘Taco Meat’ [Vegan, Raw, Gluten-Free]

Walnut ‘Taco Meat’ [Vegan, Raw, Gluten-Free]

By

Combine all of the ingredients and process until desired consistency

  • 1 cup walnuts
  • 1 Tbsp olive oil
  • 1 Tbsp tamari or soy sauce
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne
4.8/5 (4 Votes)

Vegan tres leches cake

Vegan tres leches cake

By

Preheat the oven to 350 degrees F and grease a 9-inch square baking pan

  • 1-1/2 cups organic whole wheat pastry flour
  • 3/4 cup granulated raw sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup organic vanilla almond milk
  • 1/3 cup warm coconut oil
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon red wine vinegar
  • 1 (15 ounce) can coconut milk (refrigerated, do not shake can before opening)
  • Cashew cream made by soaking 1 c cashews in water for 3 hours, draining, blending with 1 c of the coconut water, a little cinnamon, agave and triple sec
  • Ground cinnamon and cocoa powder for dusting
4.4/5 (5 Votes)

How to Make Vegan Scalloped Potatoes

How to Make Vegan Scalloped Potatoes

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Preheat the oven to 375 degrees F (190 C) and oil a baking pan

  • 1 medium onion, peeled and chopped
  • 1 tsp. turmeric
  • 2 1/2 tbsp. olive oil
  • 1/3 cup (79 ml.) flour
  • 1/2 cup (118 ml.) vegetable stock
  • 1/4 cup(59 ml.) Dijon mustard
  • 2 cups (483 ml.)soy milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. soy sauce
  • 4 scallions, chopped
  • 6 medium potatoes, peeled and sliced into thin discs
4.5/5 (4 Votes)