Andreajayros' profile page
Recipes
sweetened condensed milk vegan
By andreajayros
Combine milk and sweetener in a medium saucepan
- 1 1/2 cups non-dairy milk (I used homemade coconut milk)
- 1/2 cup sweetener (I used this coconut sugar and this evaporated cane juice)
- 1 tsp vanilla extract
Grilled Eggplant Panini
By andreajayros
Putting eggplant on the grill is very common as it cooks quickly and it’s almost foolproof (unless you burn it)
- 2 tablespoons vegan mayonnaise
- 2 tablespoons chopped fresh basil
- 2 tablespoons extra-virgin olive oil, divided
- 8 slices eggplant - 1/4 inch to 1/2 inch depending on sandwich thickness desired
- 1 clove garlic pressed
- 8 slices whole-grain country bread
- 8 thin slices fresh vegan mozzarella cheese
- 1/3 cup sliced jarred roasted red peppers
- 4 thin slices red onion (optional)
Green Chili & Lentil Tamales~Vegan
By andreajayros
Soak the corn husks in a large bowl of warm water while preparing to cook the tamales
- For the Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1/2 small onion, finely diced
- 1 (15 ounce) can lentils, drained
- 1 vegan "beef" bouillon cube
- 1/2 teaspoon cumin
- 1 (16 ounce) can green chili (I love the stuff from KingsChefDiner.com)
- 1/2 cup frozen sweet corn
- For the Tamale Dough:
- 4 cups masa
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup coconut oil, melted
- 3 vegan "beef" bouillon cubes dissolved into 3 cups of water
- 1 (16 ounce) package dried corn husks
Pumpkin or Sweet Potato gnocchi and mushroom sauce
By andreajayros
Spoon the pumpkin puree into a strainer lined with cheesecloth over a bowl, overnight or for at least 4 hours (I st...
- 2 cups pumpkin puree (fresh or canned) or 2 cups mashed sweet potato
- 1 flax egg
- 2 to 3 cups 00 or All-Purpose flour
- 1/2 teaspoon salt
- Grated, fresh nutmeg, about 1/4 teaspoon
Vegan Mushroom Ropa Vieja
By andreajayros
Try this Vegan Mushroom Ropa Vieja recipe for dinner tonight and watch as the whole family is impressed by the vibr...
- SOFRITO:
- 6 large Portobello mushroom caps
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoon safflower oil
- 1/2 cup sofrito, see recipe below
- 8 to 10 stuffed pimento olives, alcaparrado or other green olives
- 1 teaspoon ground cumin
- 1 (14-ounce) can diced tomatoes
- 1 tablespoon vegan, gluten-free Worcestershire sauce
- 1 1/2 cups water
- 2 bay leaves
- 4 medium stalks celery, diced
- 2 medium carrots, diced
- 2 bell peppers, diced, mix colors if possible
- 1 medium onion, diced
- Kosher salt to taste
- 1/2 cup frozen green peas
- fresh parsley for garnish
- 1 medium Spanish onion, cut into large chunks
- 1 medium green pepper, cubanelle, or frying pepper
- 8 garlic cloves
- 3 ajices dulce, optional
- 1 cup cilantro
- 2 plum tomatoes, cored and cut into chunks
- 1 red bell peppers, chopped
Homemade Orange Creamsicle Ice Cream
By andreajayros
This ice cream is literally the easiest thing to make
- 1 3/4 cup – coconut milk, full fat
- 2 medium – Orange
- 4 tbsp – Sweetener
- 1 tsp – Vanilla extract
Vegan Thanksgiving Gravy
By andreajayros
Preheat oven to 375. Toss the shallots and garlic with a teaspoon of oil and place in a baking dish
- 6 medium shallots, unpeeled
- 4-6 cloves garlic, unpeeled
- 3 tablespoons + 1 teaspoon olive oil
- 4 ounces cremini (a.k.a. baby bella) mushrooms, thinly sliced
- 1 teaspoon fresh thyme
- 3 tablespoons all purpose flour
- 1/2 cup dry marsala
- 2 tablespoons low-sodium tamari
- 3 cups vegetable stock
- 1/4 teaspoon ground sage
- 1 tablespoon nutritional yeast
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
Crispy Tofu Nuggets
By andreajayros
For the Tofu Nuggets Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons (90 mL) water un...
- for the tofu nuggets
- 1/2 cup all-purpose flour (65 g)
- 1 teaspoon raw cane sugar
- 1 teaspoon sea salt
- 2 3/4 cups unsweetened cornflakes (100 g)
- 14 ounces tofu (400 g)
- 2 cups vegetable oil (500 mL)
- for the curry ketchup
- Juice from 1/2 lemon
- 2/3 cup tomato paste (140 g)
- 2 tablespoons agave syrup
- 1 teaspoon curry powder
- 2 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
Vegan Ceviche
By andreajayros
This vegan ceviche uses tofu that is coated in paprika and roasted as the main ingredient
- 1 pound tofu, small cubes
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 7 organic tomatoes, diced
- 1/2 red onion, 1/4" dice
- juice of 4 limes
- 1/4 bunch green onion, sliced on the diagonal
- 2 cloves garlic, pressed
- 1 teaspoon pink Himalayan salt
- 1 serrano pepper, minced
- 1 jalapeno pepper, minced
- 1/2 small bell pepper, 1/4" dice
- 1/2 bunch of cilantro, chopped
- 2 tablespoons tamari
- Olive oil to taste
- avocado for serving
Creamy Zinger Garlic Spread
By andreajayros
Place the nuts in a bowl with enough filtered water to cover the nuts by about an inch
- 1 cup raw cashews, macadamia nuts, pine nuts, or pili nuts (or a mix)
- filtered water for soaking the nuts
- 1 large clove garlic
- 1 tablespoon South River Miso’s Garlic Red Pepper Miso (or a dark miso)
- 1 tablespoon light miso
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin coconut oil
- a little water, if needed to help blend