Menu Enter a recipe name, ingredient, keyword...

Andreajayros' profile page

Recipes

Foccacia Vegan and Gluten-Free Tomato and Garlic

Foccacia Vegan and Gluten-Free Tomato and Garlic

By

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
4.7/5 (9 Votes)

Vegan Patty Pan Quiche

Vegan Patty Pan Quiche

By

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
0/5 (0 Votes)

Avocado Pumpkin Panini With Caramelized Onions [Vegan, Gluten-Free]Amy Height September 1, 2015

Avocado Pumpkin Panini With Caramelized Onions [Vegan, Gluten-Free]Amy Height September 1, 2015

By

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
5/5 (4 Votes)

Vegan Baked Carrot Bacon

Vegan Baked Carrot Bacon

By

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
4.5/5 (17 Votes)

Crispy tofu macaroni salad

Crispy tofu macaroni salad

By

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
4.3/5 (3 Votes)

Unbelievably Raw Vegan Nori Wraps with Spicy Dipping SauceEmily von Euw February 14, 2014 35 Comment

Unbelievably Raw Vegan Nori Wraps with Spicy Dipping SauceEmily von Euw February 14, 2014 35 Comment

By

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
4.6/5 (14 Votes)

Grilled Portobello Mushroom Burgers [Vegan]7Total SharesMolly Ashworth May 27, 2016

Grilled Portobello Mushroom Burgers [Vegan]7Total SharesMolly Ashworth May 27, 2016

By

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
4.8/5 (4 Votes)

Kale Noodle Bowl with Avocado Miso Dressing

Kale Noodle Bowl with Avocado Miso Dressing

By

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)
4.7/5 (7 Votes)

Raw Tomato Red Pepper Soup

Raw Tomato Red Pepper Soup

By

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)
4/5 (2 Votes)

Rose-Petal Peppermint Drops

Rose-Petal Peppermint Drops

By

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)
4.7/5 (6 Votes)