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Recipes
Foccacia Vegan and Gluten-Free Tomato and Garlic
By andreajayros
oil a 9 x 13 baking sheet
- olive oil
- 2 Tbs. flaxseed + 6 Tbs. warm water
- 1 package dry active yeast
- 2 cups warm water
- 2 tsp. + 1 Tbs. sugar, divided
- 2 3/4 cup gluten-free, all-purpose flour
- 1 tsp. xanthan gum or guar gum
- 1 Tbs. sugar
- 1 1/2 tsp. Kosher salt + more for garnish
- 1/2 tsp. garlic
- 1/2 tsp. dried thyme
- 1 tsp. vinegar
- 4 Tbs. extra-virgin olive oil
- 2 large Roma tomatoes, sliced
- 2 cloves garlic, minced
- 1 Tbs. fresh oregano, chopped
- 1 Tbs. fresh basil, chopped
Vegan Patty Pan Quiche
By andreajayros
preheat oven to 350 F saute pattypan slices a couple minutes on each side in olive oil until tender and slightly b...
- 7 small patty pan squash sliced 1/4" crosswise
- 1/2 lb fresh greens from your garden, spinach, chard, kale, pak choy
- 1 medium yellow squash, chopped
- 1 small vidalia or sweet onion, chopped
- 1 small red bell pepper, chopped
- olive oil for sauteing
- 1 pkg firm silken tofu
- 1/4 c non mammary milk
- 2 T nutritional yeast
- 1 T organic cornstarch
- 1 t tahini
- 1/4 t fresh ground turmeric
- 3/4 t black Hawaiian salt
- Daiya Havarti with jalapen~o, sliced
Avocado Pumpkin Panini With Caramelized Onions [Vegan, Gluten-Free]Amy Height September 1, 2015
By andreajayros
In a medium skillet, heat 1 teaspoon olive oil until glistening over medium heat
- 2 teaspoons olive oil, divided
- 1/3 medium yellow onion, sliced into rounds
- 2 slices gluten-free bread
- 2 tablespoons pureed pumpkin
- 1/4 avocado, thinly sliced into strips
Vegan Baked Carrot Bacon
By andreajayros
Baked carrot bacon doesn’t curl up like its deep-fried peers, but gets a nice crispiness and keeps that smoky fla...
- 7 large carrots
- 1/2 cup vegetable broth
- 1 teaspoon Bragg’s Liquid Amino Acids
- 2 tablespoons olive oil
- 1/2 teaspoons liquid smoke
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Crispy tofu macaroni salad
By andreajayros
Prepare pasta according to package directions
- For the salad:
- 15 ounces extra firm tofu, drained and pressed
- 1 1/2 tablespoons sesame oil
- 8 ounces macaroni noodles
- 1/2 medium red onion
- 3/4 bell pepper, chopped
- 3 cloves garlic, minced
- Fresh mozzarella slices (optional)
- Mint sprigs for garnish
- For the dressing:
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons low-sodium soy sauce
- Liberal dashes of salt and pepper
- 1 teaspoon oregano
- 2 garlic cloves, crushed
Unbelievably Raw Vegan Nori Wraps with Spicy Dipping SauceEmily von Euw February 14, 2014 35 Comment
By andreajayros
Make the sauce by blending all the ingredients together until smooth
- 1/2 head red cabbage
- 1 carrot
- 1 small zucchini
- 1/2 cucumber
- 2 kale leaves
- 1 avocado
- 3-4 nori sheets and/or rice paper sheets
- 1 tablespoon tahini
- Chili powder, to taste
- 1 tablespoon miso
- 2 dates
- Juice from 1/2 lemon
- 1 small garlic clove
- Water, as needed to make it creamy and smooth
Grilled Portobello Mushroom Burgers [Vegan]7Total SharesMolly Ashworth May 27, 2016
By andreajayros
To Make the Burgers: Remove the stems from the mushrooms and wipe any excess dirt with a dry paper towel
- 2 Portobello mushrooms, stem removed
- 2 burger buns
- 1 red bell pepper, sliced
- 1 bunch broccolini, remove about 1-inch from the stalks
- 3-4 baby bok choy
- 1 small shallot, chopped
- 1 clove of garlic, diced
- 2-4 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons coconut oil
- A splash of rice wine vinegar
- Salt and pepper, to taste
- 1/4-1/2 cup vegan mayonnaise
- 1/2 a ripe avocado
- 1 clove of garlic
- A splash of water and oil
- Salt and pepper, to taste
Kale Noodle Bowl with Avocado Miso Dressing
By andreajayros
Bring large pot of salted water to boil, add noodles, and follow the package instructions to cook
- 1 small bunch dinosaur (or lacinto) kale
- 1 package buckwheat soba noodles (7 or 8 oz.)
- 1 ripe, medium avocado
- 1 clove of garlic
- 1 Tbsp extra virgin olive oil
- 3 Tbsp white or chickpea miso
- 1/2 lime
- Sesame seeds to garnish (optional)
Raw Tomato Red Pepper Soup
By andreajayros
In a blender, puree the tomatoes, red pepper, carrots, tahini, dates, chipotle, and lime juice until very smooth
- 3 ripe tomatoes, quartered
- 1 red pepper, chopped
- 2 carrots, chopped
- 4 tablespoons tahini
- 4 dates
- 1 small clove garlic
- 1 teaspoon chipotle seasoning
- juice of one lime
- salt and pepper to taste
- 4 tablespoons celery, minced
- 1 tablespoon olive oil (optional)
Rose-Petal Peppermint Drops
By andreajayros
I took their basic recipe and used rose petal & lemon infused water instead of the herbal tea called for
- fresh roses
- one lemon, sliced thinly
- boiling water
- 1 1/2 cups of sugar
- 1/2 teaspoon of peppermint extract (you can also use other flavors such as lemon)