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Recipes
Blueberry Amaranth Porridge
By andreajayros
This warm and satisfying breakfast recipe was created by Chef Eric Stein, Chef-Instructor at Johnson & Wales Univer...
- 1 1/2 cup amaranth
- 2 1/2 cups water
- 2 1/2 cups nut milk
- 2 Tbsp. Earth Balance
- 1/3 cup cocnut cream
- 1/2 cup blueberries
- 4 Tbsp. maple syrup
Avocado Nori Crostini
By andreajayros
1. Into a wide bowl, crumble sheets of nori into small flakes
- What You Need:
- Makes 16 crostini
- 2 nori sheets
- 1/2 cup mashed avocado (about 1 large)
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 4 slices sprouted-grain bread
- 1 tablespoon coconut oil
- 1 tablespoon chia seeds
- 1/4 cup chopped raw walnuts
spelt + beer soft pretzels — sobremesa // savoring food and friendship
By andreajayros
I had friends over to watch the AFC Championship game, told them about my family’s love of soft pretzels, and pro...
- 1/2 cup warm water
- 1 package yeast
- pinch of sugar
- 1 1/2 cups of your favorite beer at room temperature, divided into 1 cup and 1/2 cup (I used IPA)
- 2 teaspoons salt
- 2 cups all purpose flour
- 2 cups spelt flour
- 6 cups water
- 1/3 cup baking soda
- 1/4 cup high heat oil for brushing on the pretzels
- coarse salt for sprinkling
Vegan Aged Raw Nut Cheese
By andreajayros
Blend all ingredients in food processor until smooth
- 1 cup nuts (almonds, cashews, macadamia, pine nuts, walnuts, etc.)
- 1-2 cloves garlic
- Pinch of salt & pepper
- 2-3 Tb sun-dried tomatoes (optional)
- 2 Tb olive oil
- 2-3 Tb lemon juice
- 3/4 cup water, as needed
- Other herbs and spices, as desired (basil, etc. would be lovely)
Herb-&-Nut-Encrusted Cheese Log (Vegan & Gluten-Free)
By andreajayros
Vegan and gluten free, this cheese log gets great flavor from the sun dried tomatoes and the fresh herbs that are m...
- COATING:
- 9 ounces extra-firm SILKEN tofu, crumbled
- 1/2 tablespoon agar powder
- 2 tablespoons tahini
- 2 tablespoons water
- 3/4 tablespoon nutritional yeast flakes
- 1/2 teaspoon organic sugar
- 1/4 teaspoon salt
- 2 tablespoons light miso
- 4 teaspoons fresh (or organic bottled) lemon juice
- 1 large clove garlic, crushed
- 3 large sundried tomatoes, chopped (either soak plain sundried tomatoes in boiling water to reconstitute, or rinse oil-packed sundried tomatoes under hot water to rinse off the oil and pat dry)
- 2 tablespoons chopped green onion ends or chives
- 4 tablespoons chopped toasted nuts of choice (hazelnuts, pecans, walnuts, pine nuts, almonds, etc.)
- 3 tablespoons chopped fresh herbs
- 1/4 cup minced parsley, optional
Jamaican Tomato Soup
By andreajayros
Add oil to a large soup pot; let it get hot
- 7 1/2 cups
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 cups chopped fresh tomatoes
- 1 (28 ounce) can tomatoes, undrained
- 1/4 cup chopped fresh basil
- 1 teaspoon sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh orange zest
- 2 cups orange juice
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh parsley
- 1/2-1 teaspoon salt
- pepper
Vegan Garlic Alfredo Sauce
By andreajayros
1. Add the onion and ONLY 1 cup of the broth to a large pan over medium-low heat
- 1 medium white onion, chopped (make sure to measure out 1 1/2 cups of chopped onion)
- 1-2 cups low sodium vegetable broth, separated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3-4 large garlic cloves, minced
- 1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for 2-4 hours in hot water if you don't have a high powered blender)
- 1 tablespoon lemon juice (or more to your taste, I added a little more, do not omit!)
- 1/4 cup + 1 tablespoon nutritional yeast
- It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
- Also, if you don't have a high powered blender like a Vitamix, it is crucial to pre-soak the cashews so they soften and the sauce ends up smooth and creamy, and not gritty. Drain them and rinse after soaking.
Raw Chocolate Chip Cookie Dough Bars (made from almond milk pulp)
By andreajayros
Every week I make at least one quart of almond milk, if not more than that
- 1/4 cup softened, not melted, coconut oil or vegan butter
- 1/3 cup maple syrup or agave
- 2 tablespoons coconut sugar (light brown sugar or other granulated sugars will also work)
- 2 teaspoons vanilla extract
- 1 1/2 cups dehydrated almond milk pulp flour (or blanched almond flour)
- pinch sea salt
- pinch baking soda
- 1 cup semi-sweet mini chocolate chips
Blue Pumpkin Pie (vegan)
By andreajayros
3 years ago on Thanksgiving I received the message from my adult kids back east that they were outside being thankf...
- alternatively:
- 2 & 1/4 cup roasted blue pumpkin (cut, cover in olive oil and roast for 40 minutes at 350', cool scoop and mash)
- 1/2 cup natural cane sugar or brown sugar
- 1/4 cup full-fat coconut cream, softened
- 1 tbsp Earth Balance, softened
- 1/4 cup pure maple syrup
- 3 tbsp arrowroot powder (or organic cornstarch)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- pinch of ground cloves
- 1 (10.5 ounce) package silken tofu, drained
- 2 & 1/4 cup roasted blue pumpkin (cut, cover in olive oil and roast for 40 minutes at 350', cool scoop and mash)
- 3/4 cup raw sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (9 inch) unbaked pie crust
Delicious wholesome recipes for the whole family!
By andreajayros
Mash tofu coarsely and stir in remaining ingredients
- 4 cups firm water-packed tofu (2 pkg of 454g/16oz each)
- 1 1/2 tsp sea salt
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 cup Mayo (or other, I like Vegenaise)