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Recipes
Buffalo Roasted Chickpeas
By andreajayros
Directions: Preheat oven to 450ᵒF
- 1 Tablespoon Earth Balance (Vegan alternative butter)
- 1/4 cup hot sauce (I used Frank’s Original Cayenne Pepper Sauce)
- 2 T braggs apple cider vinegar
- smoked paprika
- chipotle
- 1- 15oz can garbanzo beans
Isa's Pumpkin muffins
By andreajayros
Preheat oven to 400°F. Lightly grease a twelve-muffin tin
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
- 1/2 cup soy milk
- 1/2 cup vegetable oil~coconut oil?
- 2 tablespoons molasses
- chocolate chips?
- dash of vanilla?
- cranberries?
- walnuts?
How to Make Raw Sauerkraut
By andreajayros
The way I make raw sauerkraut it is generally ready within 4 to 7 days
- 1 medium to large head green cabbage, shredded in food processor or finely sliced by hand
- 6 radishes, shredded in FP or finely sliced by hand
- Leave several of the outer cabbage leaves to the side, intact for filling top of jars
- 4 cups water
- 4 inches ginger root, peeled
- 2 TB. sea salt
- Blend brine up in a high powered blender (I use a Vitamix) until smooth.
- (The ginger root assists with digestion and adds a nice zing to the combo.)
Pumpkin Cashew Cream Cake with Chocolate Sauce (Raw Vegan)
By andreajayros
To make the crust: pulse the oats or nuts in your food processor until they become crumbs
- 1 cup oats or walnuts
- 1 cup raisins or dates
- 2 cups cashews (preferably soaked for 3-4 hours)
- 1/3 cup lemon juice
- 1/3 cup coconut nectar
- 1/2 cup melted coconut oil
- 1/2 teaspoon Himalayan crystal salt
- 1 teaspoon vanilla extract
- 1 sugar pumpkin (about 6 cups) peeled, cubed and deseeded
Vegan Bone Broth
By andreajayros
Since broths are liquids and we consume them when they are hot, they are really good at breaking down mucus
- 1 onion, chopped
- 2 medium carrots, chopped
- 2 sticks of celery, chopped
- 4 cloves of garlic, halved
- Handful of dulse or kelp seaweed, reconstituted in warm water first
- 1-inch of fresh ginger, cut into strips (or 1 tsp of powdered ginger)
- 1-inch of fresh turmeric, cut into strips (or 1 tsp of powdered turmeric)
- 1 tsp miso paste
- 1 tsp caraway seeds*
- 1 tsp dried chives
- 1 bay leaf
- 1 tsp olive oil
- 10-12 cups of water
Basic Raw Vegan Cheese
By andreajayros
Place the macadamia nuts in the blender
- 200 gr. macadamia nuts
- some spring water
- 1/2 lime juiced (optional)
- a dash of pink himalayan salt
Okayu, Japanese Porridge for upset tummy
By andreajayros
Wash Japanese rice and drain
- for toppings (optional):
- 1/2 cup Japanese rice (short grain rice)
- 3 cups water (adjust the amount of water based on your preference)
- 1/2 tsp salt
- chopped green onion
- sesame seeds
- umeboshi (ume pickles)
All-Dressed Kale Chips
By andreajayros
Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper
- approx. 1/2 bunch kale leaves
- 1/2 tablespoon extra virgin olive oil or melted coconut oil
- 1.5 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 3/4 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
- 1/8 teaspoon cayenne pepper (optional)
Vegan "Buttrmlk" Pancakes or Waffles
By andreajayros
Delicious pancakes or waffles for the Vegan family
- Dry:
- 1 1/2 c stoneground organic whole wheat flour, buckwheat, rice, oat, pastry flour, whatever
- 1/2 c quinoa, chickpea or organic soy flour
- 1/4 c ground flax seeds or chia seeds
- 1 2/3 T non aluminum baking powder
- 1/2 t pink Himalayan salt or salt of choice
- 1 T egg replacer
- Wet:
- 6 T grapeseed oil, or melted Earth Balance, coconut oil, your choice
- 2 T apple cider vinegar with mother
- 1 t Mexican vanilla
- 1-2 T blue agave
- 1 1/2-2 cups nut milk (you can blend in kale, if it's St Paddy's Day or pumpkin if it's Halloween)
- and of course, real maple syrup or fruit of choice
Filo asparagus
By andreajayros
Directions Heat the oven to 400°F
- 1 pkg. organic filo Pastry Sheets, thawed
- 6 tbsp. spreadable garlic & herb nut cheese, softened
- 8 slices thinly sliced tofurkey ham
- 30 medium asparagus spears, trimmed