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Recipes
Hempseed Tabbouleh
By andreajayros
(from my daughter, BRCA2, raw vegan) "Yeah, but you know I HATE anything that is stove involved
- two bunches of parsley
- about a 1/4 cup of mint
- 1/4 cup of lemon juice
- 2 TB of olive oil
- 2 TB of onion
- 1 large tomato diced
- 1/2 cup of hemp seeds
- 1 tsp of sea salt.
One banana pancakes
By andreajayros
Preheat a large skillet on the stove top
- 1 small very ripe banana, mashed (about 1/3 cup)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/8 t salt
- 1 flax/chia egg
- 1 Tbsp Earth Balance, melted
- 1 tsp pure vanilla extract
- 1 cup unsweetened vanilla almond milk (or other non dairy milk)
- 1 cup whole wheat pastry flour (or sub gluten free blend or oat flour)
- 2 Tbsp raw walnuts for topping (optional)
African Peanut Soup
By andreajayros
delicious, heartwarming stew
- 2 garlic cloves, chopped
- 1 small can organic tomato paste
- 2/3 c. organic peanut butter
- 1/2 + tsp cayenne
- 4 c. veggie broth
- 1 sweet potato, diced
- 1 onion, diced
- 1 green (or red) pepper, diced
- 1 yellow squash, diced
- 15 oz garbanzos
Vegan Salted Caramel Corn
By andreajayros
So if you’re like me and are unlearned in the ways of air popping popcorn, fear not! It’s incredible fast and e...
- 12 cups popped popcorn (about 1/2 cup kernels)
- 1 cup packed brown sugar
- 1/2 cup maple syrup
- 1/3 cup non-hydrogenated vegan butter (I used Earth Balance)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4-1/2 tsp good sea salt
Sourdough Crackers
By andreajayros
1) Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesi...
- 1 cup King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
- 1/2 teaspoon sea salt
- 1 cup unfed ("discarded") sourdough starter
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 2 tablespoons dried herbs of your choice, optional
- oil for brushing
- coarse salt (such as kosher or sea salt) for sprinkling on top
Baked Penne With Pumpkin Cream Sauce and Buttery Crumb Topping
By andreajayros
Makes 6 servings 1 (15-ounce) can pureed pumpkin (not pumpkin pie mix) To make the casserole base: Preheat the ov...
- Penne:
- 12 ounces dried penne
- 1 tablespoon olive oil
- 1 medium sweet onion, cut in half and thinly sliced
- 3 large cloves garlic, pressed or minced
- 1-1/2 cups unsweetened soy or almond milk, plus more as needed
- 1 (15-ounce) can pureed pumpkin (not pumpkin pie mix)
- 5 tablespoons nutritional yeast flakes
- 1/4 cup raw unsalted cashews, soaked for at least 2 hours and drained
- 1-1/4 teaspoons fine sea salt
- 1 teaspoon dried rubbed sage
- 3/4 teaspoon freshly ground nutmeg
- Salt and freshly ground black pepper, to taste
- buttery crumb topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons nonhydrogenated vegan margarine, melted (or 2 tablespoons olive oil)
- 1 tablespoon nutritional yeast flakes
- 1 clove garlic, pressed or finely minced
- Pinch of salt
Garden Tomato soup with Cashew Walnut cream
By andreajayros
the best tomato soup in the world
- A splash of veggie broth for sautéing veggies (or your favorite oil if using oil)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup sweet onion, chopped
- 1 teaspoon crushed garlic (2-3 cloves)
- 1/4 cup fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- 36 about 36 ounces pure Italian whole/peeled or crushed tomatoes (no other ingredients)
- 32 ounces veggie broth
- Himalayan Pink salt to taste
- fresh ground pepper to taste
- 1 cup Cashew Walnut Cream Sauce
- (ingredients for cashew walnut cream sauce)
- 1 cup raw cashews, soaked
- 1 cup walnuts, soaked
- 1/2 cup water (from soaking nuts, plus more for desired consistency)
- Himalayan pink salt & ground black pepper, to taste
Tofu Ranch Dip [Vegan]
![Tofu Ranch Dip [Vegan]](/media/9c/b9/662213c8facdeecd9300a4532b97a462cd72.jpg/tsp/tofu-ranch-dip-vegan.jpg)
By andreajayros
Place ingredients (except for parsley and green onions) into blender or Vita-Mix and blend until smooth
- 1 12.3 oz. package firm silken tofu
- 2 tablespoons lemon juice
- 1 clove of garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon nutritional yeast
- 2 teaspoon maple syrup or liquid sweetener of choice
- 1/4 teaspoon salt
- Fresh ground pepper
- 1 tablespoon parsley, chopped
- 2 tablespoons green/spring onions, sliced (green tops only)
Chanterelle pizza with arugula-pumpkin seed pesto and chevre
By andreajayros
This pizza is a perfect taste of autumn!
- Pizza Dough
- 1 1/2 tsp active dry yeast
- 3/4 cup warm water (105-115°F)
- 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
- 1 tsp. salt
- 3 tbsp. olive oil
- Pesto
- 4 cups (about 6 oz.) arugula leaves, packed
- 1/4 cup pumpkin seeds (or pine nuts), toasted
- 1 clove garlic
- 1/4 cup vegan Parmesan cheese, packed
- 1/4 cup olive oil
- Topping
- 2 tbsp. olive oil
- 1/4 cup shallots, thinly sliced
- 2 cloves garlic, minced
- 12 oz. chanterelles (or other wild mushrooms), thinly sliced
- 1/4 cup golden raisins (or dried turkish apricots), chopped or medjool dates
- 1/4 cup white wine
- 2 tbsp. balsamic vinegar (preferably aged)
- 1 tbsp. fresh thyme, minced
- 8 oz. vegan chevre (goat cheese)
Quick Kim Chi
By andreajayros
When I was working as sous chef at Blue Point Grille, in Cleveland, Ohio a long time ago I made a simple version of
- 2 heads or about 3 pounds of Napa Cabbage
- 1 each red onion, red and yellow pepper sliced thin
- 6 oz vegan fish sauce
- 1/2 cup sirachi
- 1/2 cup lime juice
- 2 tablespoons red pepper flakes
- 3/4 cup sesame oil