Andreajayros' profile page
Recipes
Ned Ludd's Charred Bruss
By andreajayros
Makes 6 servings Preheat broiler to high
- 1 pound Brussels sprouts
- 1 tablespoon olive oil, plus more for finishing
- Pinch of coarse sea salt
- 1/2 teaspoon red chile flakes
- Juice from 1/2 lemon
Asian Broccoli Salad with Peanut Sauce
By andreajayros
The result is a simple healthy and delicious salad that makes the perfect side dish
- PEANUT SAUCE:
- 1 large head broccoli, cut into small florets
- 1 cup shelled cooked edamame
- 1/2 cup green onions, thinly-sliced
- 1/2 cup peanuts
- 1 batch peanut sauce (recipe below)
- Sesame or hemp seeds, for garnish
- 1/4 cup organic peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
- 1 tablespoon honey or agave nectar
- 1/8 teaspoon sesame oil
- 1 to 2 tablespoons hot water, as needed to thin the sauce
Tempeh Mushroom Burgers
By andreajayros
Place tempeh in a steamer basket and cook for 15 minutes
- 1 8-ounce package multigrain tempeh, 1/2-inch cubed
- 3 ⁄4 cup onion, 1/8-inch diced
- 2 tablespoons olive oil, divided, plus additional for cooking
- 1 ⁄2 cup crimini mushrooms, roughly chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon each dried basil, thyme, and rosemary
- 1 ⁄2 teaspoon each garlic and onion powder
- 1 ⁄4 teaspoon black pepper
- 1 ⁄4 cup whole-wheat or spelt flour
- 2 tablespoons tamari
Holly Wood's peanut sauce
By andreajayros
My friend Madeline originally turned me onto this recipe a few years ago
- 1 cup unsalted, unsweetened peanut butter (all-natural)
- 1.5 tbs. minced garlic
- 2 tbs. soy sauce
- 2 tbs. brown sugar
- 2 tbs. red curry paste
- 1 tbs. ground ginger
- Sriracha sauce to taste
- 1 cup very hot water
Kombucha Cashew Cheese
By andreajayros
Make your own dairy free cashew cheese with a little bit of Kombucha tea
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1/4 cup raw Kombucha tea (I brew my own, learn how!)
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 2 tablespoons fresh herbs of choice (I like basil & rosemary)
Peanut Butter Bars [Raw, Vegan, Gluten-Free]
![Peanut Butter Bars [Raw, Vegan, Gluten-Free]](/media/09/90/0c94d261335f4d812f626480826740caa74f.jpg/tsp/peanut-butter-bars-raw-vegan-gluten-free.jpg)
By andreajayros
Peanut Butter Bars: In food processor with s-shaped blade, blend all ingredients until they form a sticky dough ba...
- 3 cups raw peanuts (not roasted or salted)
- 1/2 tsp salt
- 20 dates
- 1/2 tsp vanilla
- 1 ripe avocado
- 1/2 cup agave nectar
- 1/2 cup cocoa powder
Vegan Peanut Butter Cup Pie
By andreajayros
Instructions Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches)
- 1 sleeve graham crackers (or sub similar gluten free cracker/cookie)
- 4.5 Tbsp melted vegan butter or coconut oil
- 12 ounces firm silken tofu, slightly drained and patted dry
- 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
- 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
- 1 14-ounce can (~ 1/34 cups) full fat coconut milk OR coconut cream, chilled overnight
- 1 cup semisweet dairy-free chocolate chips
- 1/3 cup non-dairy milk (I used full fat coconut, but almond milk is fine, too)
Creamy Spiced Cauliflower Soup
By andreajayros
In a large soup pot, heat the oil over medium-low
- Aromatics:
- 1 Tbsp. olive or coconut oil
- 2 medium yellow onions, diced
- 1 bay leaf
- 1 1/4 tsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/8 tsp. ground cardamom
- dash of ground black pepper
- sprinkling of crushed red pepper flakes
- 4 garlic cloves, minced
- Sustenance:
- 4 1/2 cups vegetable broth1 large head of cauliflower, roughly chopped to the same size
- Conclusion:
- 1 cup canned coconut milk
- 1 Tbsp. apple cider vinegar
- fresh dill (for garnish - optional)
Vegan RecipesRaw Vegan Pumpkin Mini CheesecakesKarielyn Tillman December 12, 2013 2 Comment
By andreajayros
Prepare the crust Put all ingredients for the crust in a food processor and process until well combined and crumbl...
- 2 cups organic pecans
- 7 organic medjool dates
- 2 tablespoons organic coconut oil (melted/liquid)
- 1/2 teaspoon pink himalayan salt
- 1 can organic pumpkin (Farmer’s Market with BPA-free can)
- 2 cups organic cashews
- 4 tablespoons organic coconut oil (melted/liquid)
- 1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
- 1/2 teaspoon organic vanilla extract
- 2 teaspoons organic ginger
- 1 1/4 teaspoon organic nutmeg
- 1/4 teaspoon pink himalayan salt
How to Make Vegan Sauces & Gravies
By andreajayros
Here is how to make 5 basic sauces - vegan style
- VEGAN BECHAMEL SAUCE:
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup non-dairy milk
- Salt and pepper, to taste
- Pinch of nutmeg
- VEGAN MUSHROOM VELOUTE SAUCE:
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- 2 cups vegetable broth
- 1/2 cup sliced mushrooms
- 2 tablespoons minced shallots
- Salt and pepper, to taste
- Optional: non-dairy milk or cream
- VEGAN ESPAGNOLE SAUCE:
- 2 tablespoons vegan butter or olive oil
- 1 small diced onion
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 1 bay leaf
- VEGAN HOLLANDAISE SAUCE:
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 cup non-dairy milk, room temperature
- 1 teaspoon dijon mustard
- 1 lemon, juiced
- Pinch cayenne pepper
- Pinch ground turmeric
- Salt and pepper, to taste
- VEGAN CLASSIC TOMATE SAUCE:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 to 6 cups of crushed diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- Salt and pepper, to taste