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Recipes
Easy Vegan Pumpkin or Blue Squash Soup
By andreajayros
Heat the oil in a large Dutch oven or stockpot
- 2 tablespoons coconut or olive oil
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
- 2 cups vegetable stock
- One 15-ounce can coconut milk
- 1 tablespoon sugar or agave or maple syrup
- 2 teaspoons sriracha (or spiciness of choice)
- 2 teaspoons sea salt (or truffle salt or your favorite salt)
DIY Kombucha
By andreajayros
Note: Avoid prolonged contact between the kombucha and metal both during and after brewing
- 3 1/2 quarts water
- 1 cup white sugar
- 8 bags black tea (or 2 tablespoons loose tea)
- 2 cups starter tea from last batch of kombucha or store-bought (unpasteurized, neutral-flavored) kombucha
- 1 scoby per fermentation jar
- Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices
- Stock pot
- 1-gallon glass jar or two 2-quart glass jars
- Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles
- Small funnel
Easy Roast Tofu
By andreajayros
1. Preheat oven to 425 (220) 2
- 2 pkgs firm tofu or tempeh or Butler's soycurls
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 4 shallots, chopped
- 2 cloves of garlic, minced
- Handful of fresh parsley
- Salt and Pepper
Bacon~vegan
By andreajayros
Makes 12 to 15 strips, serving 2 to 4
- 1 tablespoon white miso
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 4 ounces tempeh (1/2 package), sliced thin
Waffled Miso-Sesame Tofu With Waffled Sticky Rice
By andreajayros
Serious Heat A waffle iron's ridges make for beautiful contrasting textures
- 1 package (14 to 16 ounces) firm or extra-firm tofu, cut into slices 1-inch thick
- 2 tablespoons canola or vegetable oil
- 1 tablespoon sesame oil, plus more for serving
- 1 teaspoon yellow miso paste
- 1 teaspoon soy sauce, plus more for serving
- Nonstick cooking spray
- 2 cups previously prepared Asian-style short grain rice or Thai sticky rice
- Sriracha, for serving
451 Gado-Gado Dutch Indonesian
By andreajayros
Clean the vegetables; cook cabbage and beans briefly
- 100 grams of cabbage (white, green, savoy cabbage or cauliflower)
- 100 grams of green beans
- 100 grams bean sprouts
- 1/2 cucumber
- 2 large boiled potatoes
- 3 lettuce leaves
- 2 tablespoons of chopped celery
- 1/4 block tofu
- 1/4 slice tempeh
- 1/4 block santen (creamed coconut)
- 1/2 jar of peanut butter
- 10 grams emping belindjoe
- 10 gram krupuk (prawn cracker)
- 2 hard boiled eggs
- 2 tablespoons of oil
- 2 cups of water
- 1 tablespoon of vinegar
- spices
- 3 tablespoons chopped onions
- 2 chopped garlic cloves
- 2 teaspoons sambal terasi (chili sauce with prawn paste)
- piece of tamarind (asem) the size of two walnuts
- 2 teaspoons of Javanese sugar
- 1 tablespoon of soy sauce
- salt
Thai Peanut Sauce for Satay
By andreajayros
Instructions Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, wh...
- One 13.5-ounce can of full-fat, unsweetened coconut milk
- 2 ounces (approximately 1/4 cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
- 3/4 cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker's.)
- 1/2 tablespoon salt
- 3/4 cup sugar
- 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
- 1/2 cup water
Vegan Baked Doughnuts
By andreajayros
Preheat oven to 350ºF/180ºC In a mixing bowl, combine the dry ingredients In a small sauce pan over medium low ...
- Dry
- 1 1/2 cup all-purpose flour
- 1/2 cup agave nectar
- 2 tsp. baking powder
- pinch of salt
- dash of cinnamon
- Wet
- 3/4 cup soy milk
- 1 tsp apple cider vinegar
- 1 tsp. vanilla extract
- 1/4 cup applesauce
- 1/4 cup coconut oil
Vegan Brownies
By andreajayros
Preheat oven to 350 degrees F (180 degrees F)
- 1/4 cup pureed or well-mashed avocado
- 1/4 cup extra-virgin olive oil
- 1 cup white whole wheat flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup cane sugar (or granulated sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
- 1 1/2 cups vegan dark or semisweet chocolate chips
Vegan Garlic Pasta
By andreajayros
Instructions Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt
- 3 cups grape tomatoes, halved
- 10 ounces whole wheat pasta (such as penne, linguini or fettuccini | Use less if you want a higher sauce:pasta ratio)
- Olive oil
- 2 medium shallots, diced
- 8 large cloves garlic, minced/grated
- Sea salt and black pepper
- 3-4 Tbsp unbleached all purpose flour (or another thickener of choice)*
- 2.5 cups unsweetened plain Almond Breeze (you could also sub up to 1 cup with veggie stock)