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Recipes
Coconut and Turmeric Roast Potatoes [Vegan, Gluten-Free]
![Coconut and Turmeric Roast Potatoes [Vegan, Gluten-Free]](/media/d2/5c/7dd60667fc3ce1d1f5dbafde9ef50969e327.jpg/tsp/coconut-and-turmeric-roast-potatoes-vegan-gluten-free.jpg)
By andreajayros
Place the potato wedges in a saucepan and cover with water
- 2 large potatoes (cut into wedges)
- 2 tbsp coconut flour
- 1 tsp ground turmeric
- 3 tbsp olive oil
- 1 vegetable bouillon cube
NO BAKE PEANUT BUTTER CHOCOLATE BARS
By andreajayros
1. Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form
- Base
- 7 oz (200g) digestive biscuits (graham crackers)
- 1/3 cup (70g) unsalted earth balance, melted
- 1/2 cup (120 g) crunchy or creamy peanut butter
- Chocolate Layer
- 7 oz (200 g) bittersweet chocolate (55%-70% cocoa)
- 1/4 cup (60g) creamy peanut butter, divided
Cheezy Kale Salad
By andreajayros
Put kale leaves in a large bowl
- 2 bunches kale, washed and de-stemmed
- 3/4 cup hemp seeds
- 1/2 cup nutritional yeast
- 1/4 cup onion
- 2 cloves garlic
- 4-6 Medjool dates
- 1 1-inch piece of ginger root
- 1 tablespoon no-salt seasoning
- 1 cup coconut vinegar (or apple cider vinegar)
- 1 teaspoon turmeric
- 2-3 tablespoons of water, if necessary to blend
- 8-10 scallions, chopped into bite-sized pieces
Shaved Asparagus Pizza
By andreajayros
Makes 1 thin crust 12-inch pizza Preheat your oven to the hottest temperature it goes, or about 500 in most cases
- Makes 1 thin crust 12-inch pizza
- 1 recipe Really Simple Pizza Dough or your favorite pizza dough
- 1/2 pound asparagus
- 1/2 pound cashew brie, shredded or cut into small cubes
- 2 teaspoons olive oil
- 1/2 teaspoon coarse salt
- Several grinds black pepper
- 1/2 , thinly sliced (using leek from garden, sauteed with earthbalance, garlic, thyme and sage)
- I hot serrano
- a few soycurls soaked in curry
Mocha Chocolate Icebox Cake
By andreajayros
to make mascarpone:Place the mascarpone ingredients (not the thickener ingredients yet) in a high speed food proc...
- 2 cups cold coconut cream
- 12 ounces Italian vegan mascarpone cheese
- ( ‘MASCARPONE CHEESE’ VANILLA (LAYER 4)
- 200 g (7 oz) raw cashew nuts, pre-soaked – or if using a high speed blender just rinse before processing
- 1 tsp nutritional yeast
- 2 tsp vanilla extract
- 2 Tbsp maple syrup or agave
- 1/2 cup (125 mL) cold water
- THICKENER INGREDIENTS
- 1 1/2 tsp agar powder (NOT the flakes) mix
- well with 1/2 cup boiling water
- 1/4 cup Kahlúa liqueur
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
- Shaved semisweet chocolate, for garnish
Vegan Pepper Jack Cashew Cheese
By andreajayros
Lightly oil half (6) of a cupcake tin rounds in a pan with a 12 cupcake capacity (or if you have a 6 cup one, jus...
- 1/2 package Pomona’s Pectin (must use this brand! Otherwise it won’t set!)
- 1 C. water
- 1 C. raw cashews
- 2 T. lemon juice
- 2 T. nutritional yeast
- 1 t. sea salt
- 1/2 t. onion powder
- 1 t. garlic powder
- 1/2 to 2 t. crushed red pepper flakes (depending on your heat-o-meter)
- 1 t. agar powder (optional, makes for an even firmer cheese)
- you can also quickly stir in some added some canned green chilies and pimientos just before putting in containers to set, but doing so will cause the cheese to have a bit of a shorter shelf life.
Ice cream sandwich cake
By andreajayros
Open and pour the 2 packages of coconut milk (makes 2 ¼ cups coconut cream) into a mixing bowl
- 2 11-ounce containers So Delicious Dairy Free Original Culinary Coconut Milk (about 2 1/4 cups coconut cream)
- 2/3 cup powdered sugar (organic, if possible)
- 2 teaspoons vanilla extract
- 2 tablespoons dairy-free semi-sweet or dark chocolate chips
- 12 So Delicious Dairy Free Minis Coconut Milk Ice Cream Sandwiches (I used Banana Split) or Almond Milk Ice Cream Sandwiches (you will need 2 packages)
- Garnishes, such as sandwich cookies (shown), sprinkles, melted chocolate, fresh fruit, etc.
Simple Vegan Omelette
By andreajayros
Instructions Preheat oven to 375 degrees F
- 5 ounces (~3/4 cup) firm silken tofu, drained and gently patted dry
- 2 Tbsp hummus
- 2 large cloves garlic, minced
- 2 Tbsp nutritional yeast
- Salt and black pepper
- 1/4 tsp paprika
- 1 tsp cornstarch or arrowroot powder
- 1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)
- Fresh herbs
- Salsa
- Vegan Parmesan Cheese
Protein Monster Vegan Enchiladas
By andreajayros
I don't want to get all dramatic
- 1 onion
- 1 red bell pepper
- 15 oz. can black beans
- 15 oz. can garbanzo beans
- 1/2 cup hemp hearts
- 1/3 cup nutritional yeast
- 3 roma tomatoes
- 2 tsp. cumin
- 1 tsp. smoked paprika
- Salt to taste
- 6 large tortillas
- Optional: spinach, chipotle, garlic
- {For the enchilada sauce}
- 3 cups organic low sodium vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all purpose flour (or gluten-free flour)
- 2 Tbsp. olive oil
- 2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Salt/pepper
- Optional: cayenne pepper, ground chipotle, smoked paprika, etc.
Peanut Butter Bars with Salted Chocolate Ganache
By andreajayros
Coat the bottom and sides of an 8-by-8-inch baking dish with coconut oil
- coconut oil, for baking dish
- 1 1/2 cups vegan confectioners' sugar
- 1 1/2 cups vegan graham cracker crumbs
- 1 cup creamy peanut butter
- Kosher salt
- 1 stick (8 tablespoons) unsalted earth balance, melted
- 8 ounces semisweet baking chocolate, chopped into small pieces
- 1 cup coconut cream
- 1 teaspoon flaky sea salt, optional