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Recipes
Vegan Queso
By andreajayros
Mix the Daiya and 3/4 cup milk in a saucepan over medium heat
- 1 bag Cheddar-style Daiya shreds (you could also use Pepper Jack)
- 3/4 to 1 cup nondairy milk
- 1 heaping teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 cup chunky salsa of choice (I used a "medium" heat)
- 1 small red onion, diced
- 2 Tofurky Italian Sausage links, diced pretty finely
- a few tablespoons of the same or hotter salsa (I used Sadies "HOT") for drizzling
- Chives, for sprinkling if desired
Tamarind Chocolate Chili
By andreajayros
Cook everything except the chocolate and cilantro at a simmer in a large pot, stirring occasionally, for 25 minutes
- 2 cups (396 g) cooked lentils or other legumes
- 1 cup (150 g) chopped seasoned tofu or cooked tempeh
- 1/2 cup (80 g) diced onion
- 1 cup (235 ml) vegetable broth (more as needed)
- 1 cup (240 g) crushed tomatoes
- 2 minced garlic cloves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon minced ginger
- 1/3 cup (82 g) tamarind purée
- 1 tablespoon (15 ml) lemon juice or balsamic vinegar
- 1 tablespoon (9 g) minced chile pepper
- 1/2 cup (75 g) diced bell pepper
- 1/4 cup (27.5 g) minced carrot
- 1/2 cup (75 g) corn, fresh, frozen, or canned
- 2 tablespoons (18 ml) tamari
- 1/2 teaspoon black pepper
- 1/3 cup (27 g) cocoa powder or 2 to 4 ounces (55 to 115 g) chopped dark chocolate
- 1/4 cup (4 g) chopped fresh cilantro
- Sweetener of your choice, to taste (optional)
Vegan Recipes Mayim Bialik’s Turtle-Shaped Bread Recipe (Her Vegan Kids Love it!)
By andreajayros
Preheat the oven to 400°F
- 2 1/2 to 3 cups all-purpose flour
- 1 (0.25-ounce) envelope quick-acting active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/3 cup almond milk (soy or rice milk works fine, too)
- 1 tablespoon vegan margarine
- Egg replacer equivalent of 1 egg
- 2 raisins
- Vegetable or canola oil, for pan
Creamy Vegan Avocado Mac and Cheese
By andreajayros
Add ingredients for avocado sauce to high speed blender and blend until smooth
- Avocado sauce:
- 1 avocado (ripe)
- 1/4 cup lemon juice
- 1 1/2 cup basil leaves (loosely packed)
- 1/3 cup cilantro
- 1/2 tsp garlic powder
- 1/8 tsp smoked paprika
- 3 tbsp nutritional yeast
- 1/4 - 1/2 cup almond milk (to thin)
- 8 oz macaroni or elbow pasta
- 4 cloves garlic (minced)
- 2 1/2 tbsp olive oil
- 2 tbsp flour
- 1 cup almond milk
- 1/2 tsp salt
Tofu Vegetable Kebabs with Peanut Sauce
By andreajayros
Soak 10 bamboo skewers in water for 20-30 minutes
- 1/2 cup smooth, unsalted peanut butter
- 1/2 cup hot water
- 2 tablespoons reduced sodium tamari, or soy sauce (use gluten-free tamari if you are gluten-sensitive)
- 2 tablespoons mirin (sweet Japanese cooking wine, available in most supermarkets)
- 2 teaspoons sesame oil
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 14 ounces extra firm tofu, cubed
- 1 red bell pepper, cut into 1-inch chunks
- 1 small zucchini, cut into 1-inch chunks
- 1 medium onion, quartered and cut into chunks
- 8 ounces mushrooms, quartered (or halved if small)
Vegan Dad~Cream of Tomato Soup
By andreajayros
I only make one claim about my food: it's vegan
- 2 cups chopped cherry tomatoes (or plum tomatoes)
- 2 tbsp oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 4 stems of fresh thyme
- 1/2 cup diced carrot
- 1/4 cup red lentils
- 4 cups vegetable stock
- 1 28 oz can diced tomatoes
- 1 can light coconut milk
- salt and pepper to taste
FoodRaw Zucchini Pasta with Creamy Avocado-Cucumber SauceJulie West May 9, 2013
By andreajayros
Prepare your zucchini noodles julienne style or spiralized
- 1 large zucchini (1 per person)
- grape, cherry or mini heirloom tomatoes, halved
- jalapeno, thinly sliced and seeds removed (optional)
- arugula
- pea shoots (optional)
- zest of one meyer lemon or regular lemon
- 1 medium avocado
- 1 cucumber, peeled and sliced thick
- a few large leaves of basil (optional)
- 1 meyer lemon or regular lemon, juice of
- 2 garlic cloves
- 1/4 teaspoon white pepper or black pepper to taste
- salt to taste
Amazing Tomato Basil Pasta
By andreajayros
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot
- 12 ounces pasta (I used Linguine)
- 1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- Vegan Parmesan cheese for garnish
Valentine Heart-Shaped Cinnamon Rolls
By andreajayros
1) Preheat the oven to 350F, and line two baking sheets with parchment paper
- For the Whole Wheat Bun Dough:
- 1 1/2 tablespoons quick-rise yeast
- 2 tablespoons brown sugar
- 1/2 cup Earth Balance or other vegan margarine
- 1 cup unsweetened almond milk or other non-dairy milk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup warm water
- 4 cups whole wheat flour, divided
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- For the Cinnamon/Sugar Filling:
- 1/4 cup Earth Balance Margarine, softened or other non-dairy margarine
- 2 cups brown sugar
- 1 1/2 – 2 tablespoons ground cinnamon, as much as you like
SF Sourdough using Carl's Oregon Trail starter 1847
By andreajayros
work in progress
- Final dough:
- Starter - 2/3 cup
- Water (dechlorinated) - 1 cup
- White flour - 1 1/2 cup
- Water - 2 cups
- White flour - 5 1/2 - 6 1/2 cups
- Fine sea salt - 1 T
- (I usually halve this recipe)