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Mango Cupcakes ~ vegan

Mango Cupcakes ~ vegan

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(can of puree of Alphonso mangoes (the sweetest) to make them moist and sweet

  • 1 1/2 cups spelt flour (could substitute all-purpose but you honestly couldn’t tell this was whole wheat)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cardamom powder
  • 1 1/2 cups mango puree
  • 1/3 cup melted coconut oil (or your favourite oil, canola may be better)
  • 2/3 cup granulated sugar (you could use less, depending on the sweetness of your mangoes)
  • 1 tsp vanilla
  • Mango Buttercream Coconut Oil Frosting
  • 1 cup coconut oil
  • 1/4 cup mango puree
  • 1 tsp vanilla
  • 2 cups icing sugar
4.4/5 (10 Votes)

Deep Dish Chocolate Peanut Butter Ice Cream Cake [Raw Vegan]

Deep Dish Chocolate Peanut Butter Ice Cream Cake [Raw Vegan]

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To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, ...

  • 1 cup dates
  • 1/2 cup hemp seeds
  • 1/3 cup whole flax seeds
  • 3 tablespoons cacao powder
  • 3 frozen bananas
  • 1 cup dates
  • 2 cups cashews
  • 2 tablespoons coconut oil
  • 1 1/4 cups water or vegan milk, as needed
  • 1/4 cup cacao powder
  • 2 tablespoons nut butter (whatever kind you like, I used peanut butter of course)
  • Raw chocolate sauce
  • Fave nut butter
4.6/5 (9 Votes)

Zucchini Chips Recipe

Zucchini Chips Recipe

By

Pre-heat your oven to 425 degrees Fahrenheit

  • One Zucchini, sliced very thinly
  • Olive oil
  • Salt & Pepper
  • Smoked paprika
4.6/5 (29 Votes)

Asian Cauliflower Lettuce Wraps

Asian Cauliflower Lettuce Wraps

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1. Preheat oven to 400 degrees and coat baking sheet with coconut oil cooking spray

  • Sauce:
  • 8 leaves romaine lettuce, washed
  • 1 head cauliflower
  • 1 tbsp sriracha sauce
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 2 tbsp almond milk
  • 1 tsp toasted sesame oil
  • 1/2 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/2 turmeric
  • Toppings:
  • 1/4 cup peanuts
  • cilantro
  • hemp seeds
4.8/5 (5 Votes)

Smoky White Bean and Roasted Yellow Pepper Hummus

Smoky White Bean and Roasted Yellow Pepper Hummus

By

Place the bell peppers, the navy beans, and the lemon juice in the bowl of a food processor

  • 2 roasted yellow or orange bell peppers
  • 1 15 oz. can of white navy beans, rinsed and drained
  • juice of 1/2 a lemon
  • 1 tsp. chipotle in adobo sauce
  • 1/4 cup tahini
  • 1/4 tsp. chipotle chile powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. smoked paprika
  • 4 garlic cloves
  • 1/4 tsp. Chipotle Tabasco Sauce
4.5/5 (10 Votes)

Fried Moss

Fried Moss

By

To make the lichen edible they are soaked in several changes of water, better, several changes of water with bicarb...

  • moss
  • organic rice flour or organic corn starch
  • oil for frying (325 F)
4.5/5 (2 Votes)

Vegan Matcha Green Tea Cupcakes

Vegan Matcha Green Tea Cupcakes

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These vegan matcha green tea cupcakes are great for a healthy dessert

  • 1 1/2 cups plain flour
  • 2 tablespoon corn starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teapoon salt
  • 2/3 cup sugar
  • 2 teaspoon matcha green tea powder
  • 1 cup soy milk, or non dairy milk of choice
  • 1 teapoon apple cider vinegar
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan margarine
  • 2 cups icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon matcha green tea powder
4.1/5 (14 Votes)

Beet Crust Pizza

Beet Crust Pizza

By

To make crust: Preparation: Place pizza stone on lower middle rack

  • Crust (makes two 12 inch crust)
  • 1 cup lukewarm water
  • 2 teaspoon active-dry
  • 17 ounce sunbleached organic flour
  • 1 1/2 teaspoons pink himalyan salt
  • 2 teaspoons agave
  • 3/4 cup pureed beets (about 2 large beets, roasted and peeled)
  • Topping
  • 4 oz. vegan cheese
  • 10-12 stalks of asparagus, trimmed, blanched and then tossed in 1 tablespoon of olive oil and 1/4 teaspoon of salt and pepper
  • something yellow (not eggs), sliced
  • 1 roasted beet, sliced
  • 4 oz. mini heirloom tomatoes, halved
  • 3-4 tablespoons pesto (optional)
  • 1 handful of watercress (optional)
4.8/5 (6 Votes)

Skinny Broccoli Salad

Skinny Broccoli Salad

By

In a large bowl, stir together the broccoli, grapes, celery, cranberries and sunflower seeds

  • 4 cups small broccoli florets (about 1 1/2 pounds)
  • 1-1/2 cups seedless red grapes, sliced in half
  • cabbage strips?
  • 1 cup chopped celery
  • 1/2 cup dried cranberries
  • 1/4 cup unsalted sunflower seed kernels
  • 1/3 cup light mayonnaise
  • 1/4 cup plain fat-free yogurt
  • 2 tablespoons sugar (or sweetener to taste)
  • 1 tablespoon white vinegar
4.7/5 (3 Votes)

How to Make Smoky Pesto Cashew Cheez

How to Make Smoky Pesto Cashew Cheez

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For the cheese Clean and dry the bowl of the food processor and grind the cashews

  • 1 oz. agar flakes or powder
  • 3 cups water
  • 2 cups raw cashews, ground into a fine powder
  • 3 tbsp. fresh lemon juice
  • 1/2 tbsp. olive oil
  • 1/4-1/2 tsp. Liquid Smoke
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp. salt
  • 1/2 tsp. onion flakes or powder
  • 1/2 tsp garlic powder
  • 1 cup quick, oil-free pesto (recipe follows)
  • 2 cups fresh basil leaves
  • 2 cloves garlic, peeled and roughly chopped
  • dash ground black pepper
4.3/5 (6 Votes)