Andreajayros' profile page
Recipes
Beet & Avocado Soup With Cashew Cream [Vegan]
By andreajayros
To make the soup: blend everything together in your blender until very smooth
- 1 avocado
- 2 peeled beets
- 2 tablespoons tamari
- 2 tablespoons miso
- 2 peeled garlic cloves
- 2 tablespoons peel fresh ginger root (optional)
- 2 1/2 cups hot water (approximately)
- 6 mushrooms, (cooked, always cook mushrooms)
- pinch of salt & pepper
- juice of 1 lemon
- 1/2 cup soaked, drained cashews with enough water to cover them
- Pinch of cinnamon & salt
Drop Dead Coffee Brownies
By andreajayros
Preheat oven to 375F (190C)
- 7 ounces (200g) Vegan Semi-Sweet Chocolate
- 5 tablespoons (75g) Vegan Butter
- 2/3 cup
- Whole Cane Sugar
- 3 tablespoons Ground Coffee or Espresso (Optional but recommended)
- 2/3 cup Applesauce
- 7 ounces (200g) Vegan Semi-Sweet Chocolate
- 1/2 cup Whole Wheat Flour
- 1/4 cup All-purpose Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
Raw Gingerbread Cake with Cashew Cream Frosting
By andreajayros
In a food processor, process almond until roughly chopped
- 1 cup walnuts
- 1 cup almonds
- 1 cup raisins
- 1 cup dates, pitted, soaked for 10 minutes or longer
- 1 tsp gingerbread spice
- 1/8 tsp salt
- 1 tsp lemon zest
- 1/4 cup coconut sugar
- 1 TBSP water
- 1 cup cashews, soaked two+ hours
- 2 TBSP lemon juice
- 2 TBSP coconut oil
- 1/2 tsp vanilla powder
- 1 TBSP xylitol
- 2 TBSP maple syrup
- lemon zest, dried cranberries, cacao nibs, etc. to garnish
Carbonara Spaghetti With Zucchini Noodles [Vegan]
By andreajayros
Mix almond butter and one cup (240 mL) water using a whisk
- 6 1/2 tablespoons white almond butter (100 g)
- 1/2 bunch parsley
- 5.5 ounces smoked tofu (160 g)
- 1 onion (120 g after onion is peeled)
- 1 garlic clove
- Approx. 5 tablespoons olive oil
- Grated peel of 1/2 organic lemon
- 1 teaspoon lemon juice
- Iodized sea salt
- Freshly ground black pepper
- 5 medium-size zucchini (approx. 1 kg)
This Rawsome Vegan Life: KALE + EDAMAME DUMPLINGS w/ SIMPLE DIPPING SAUCE
By andreajayros
To make the filling: blend all ingredients together in a food processor until you get a chunky paste
- Filling:
- 3 cups kale, lightly steamed
- 1 cup edamame beans, steamed
- 2-3 garlic cloves, chopped
- 1 tbsp tahini
- 1 tbsp lemon juice
- 2 green onions, sliced
- Salt & pepper, to taste
- 1 tbsp maple syrup
- Black sesame seeds (optional)
- Sauce:
- 1 tbsp tamari
- 1 tsp maple syrup
- 1/4 tsp chipotle powder
- 1 tbsp rice vinegar
- Around 15-20 vegan dumpling skins (found 'em in the freezer section in an Asian supermarket)
Ethiopian Injera Teff
By andreajayros
Makes 2 cups Starter and the batter (uses only 1/4 cup of starter) makes about 4-6 injera
- For the starter - Takes five days. If you want to have some starter left over to make injera again, wait seven days.
- 3/4 cup water, room temp. (70 degrees)
- 1/2 cup teff flour
- A pinch active yeast (about 1/8 tsp)
- For the Injera
- 1/4 cup teff starter
- 1-3/4 cups water, at room temperature
- 1-3/4 cups teff flour
- 1/4 tsp salt
Sourdough Pretzels
By andreajayros
1) Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth d...
- 3/4 cup lukewarm water*
- 1 cup unfed sourdough starter, straight from the refrigerator
- 3 cups King Arthur Sir Lancelot Unbleached Hi-Gluten Flour* or King Arthur Unbleached All-Purpose Flour
- 1/4 cup powdered soymilk
- 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar
- 1 tablespoon butter or vegetable oil
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- Add an additional 2 tablespoons water if using high-gluten Lancelot flour.
- topping
- 1 tablespoon non-diastatic malt powder or sugar
- 2 tablespoons water
- pretzel salt
- 2 tablespoons melted earth balance, optional
Mediterranean Pistachio Crusted Tofu
By andreajayros
1. Preheat the oven or toaster oven to 375°F
- Seasoned Tofu
- 14 ounces extra firm tofu
- 2 tablespoons wheat-free tamari or other soy sauce
- 1 tablespoon olive oil or your favorite, optional
- 1 tablespoon water
- Tahini Marinade
- 2 tablespoons sesame tahini
- 1 teaspoon wheat-free tamari or other soy sauce
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons water or more depending on consistency of tahini
- Crust
- 3/4 cup roasted unsalted pistachio nuts
- 1 tablespoon minced flat leaf parsley, basil or herb of your choosing
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon sea salt, or to taste
- 1/8 teaspoon ground black pepper
- Mediterranean Vegetables
- 3/4 cup chopped artichoke hearts, chopped
- 1 and 1/2 cups chopped tomatoes (1/2 inch chop)
- 1/2 cup finely chopped arugula or spinach
- 3 tablespoons finely chopped kalamata olives
- 2 tablespoons diced green onion
- 1 tablespoon thinly sliced or shaved, and chopped fennel
- 1 tablespoon capers
- 2 tablespoons chiffonade basil
- 2 teaspoons fresh minced oregano or 1/2 teaspoon dried
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
- 1/4 teaspoon lemon zest
- Dressing
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons balsamic vinegar
- 1 clove garlic, pressed or minced
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper
Agua de Jamaica
By andreajayros
Refreshing and flavorful, Agua de Jamaica has a slightly spicy flavor with cinnamon and allspice and citrus flavors...
- 2 quarts water
- 3/4 to 1 cup sugar (depending on how sweet you would like it to be)
- 1 cup dried hibiscus flowers
- 1/2 cinnamon stick, optional
- A few thin slices ginger, optional
- Allspice berries, optional
- Lime juice, optional
- Orange or lime slices for garnish
Vegan Blue Cornbread
By andreajayros
the best
- 2 T ground flaxseed
- 6 T water
- 1/2 c organic whole wheat pastry flour
- 1/4 c organic soy flour
- 1/4 c quinoa flour
- 1 c organic stoneground blue cornmeal
- 1/4 c raw sugar
- 4 t non-aluminum baking powder
- 3/4 t pink Himalayan salt
- 1 c nut milk
- 1/4 c grapeseed oil