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Recipes
FatFree Vegan Kitchen » Purple Pesto Soup
By raklisa2020
Sauté the onion in a non-stick pan until translucent, about 3 minutes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups hot water
- 1 head cauliflower, cut into florets
- 1 1/2 cups (or 1 15-ounce can) great northern beans, rinsed and drained
- 1 cup purple basil leaves, firmly packed (or use green)
- 1 tablespoon cashew butter (or try almond butter or tahini)*
- white pepper, to taste
- salt, to taste
- additional garlic, to taste
Brandied Cherries
By raklisa2020
Recipe from the Tasting Table Test Kitchen
- 1 pound cherries, pitted (preferably fresh, but high-quality jarred and drained stem-on and pitted cherries work too)
- 1 1/2 cups brandy
- 1 cup water
- 3/4 cup light brown sugar
- 1 tablespoon fresh lemon juice
- 2 long strips fresh orange peel
- 1 cinnamon stick
Crispy Chickpeas
By raklisa2020
1. In a large bowl, combine the thyme with the lemon zest, salt, paprika and a pinch of cayenne pepper, if using
- 1 tablespoon thyme leaves
- 2 teaspoons finely grated lemon zest
- 2 teaspoons salt
- 1 teaspoon paprika
- Cayenne pepper (optional)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- One 15-ounce can chickpeas--rinsed, drained and thoroughly dried
Chipotle Sofritas
By raklisa2020
1. Marinade - In a blender or hand blender's jar, add 1/4 cup Chipotle in Adobo sauce
- 1/4 Cup Chipotle in Adobo
- 2 Poblano Pepper (roasted, skin and seeds removed)
- 1 lbs Tofu (I used two 10 oz (about 0.6 lb each) packet of House Foods Super Firm Organic Tofu)
- 1 tsp Cumin Powder
- 1 tsp Oregano (Preferably Mexican Oregano)
- 1 tsp Salt
- 1 tsp Tajin Seasoning
- 2 tbsp Olive Oil (plus extra 1 tbsp for frying)
- 1 tbsp Sugar (Optional - Add this if marinade is spicy for you.)
Maple Pecan Popcorn Balls
By raklisa2020
"Light" corn syrup doesn't refer to its calories; it's a reference to its color -- and its mild flavor
- 4 quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil -- work in batches if necessary)
- 2 cups granulated sugar
- 2/3 cup water
- 1/4 cup light corn syrup
- 1/4 cup maple syrup (do not use imitation maple syrup)
- 8 tablespoons unsalted butter (1 stick), plus additional for greasing
- 2 teaspoons salt
- 1/8 teaspoon cream of tartar
- 1 cup chopped toasted pecans
Orecchiette with Creamy Chipotle & Corn
By raklisa2020
Pasta heads in a delightfully different direction with this Southwestern spin, featuring a smoky adobo chipotle chi...
- 1 pound(s) orecchiette
- 1 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- Kosher salt and pepper
- 1 clove(s) garlic, finely chopped
- 3/4 cup(s) soy or almond milk
- 4 ounce(s) vegan cream cheese, cut into pieces
- 1/4 cup(s) vegan Parmesan (1 oz)
- 1 teaspoon(s) chopped chipotles in adobo, plus 1 tsp adobo sauce
- Pinch freshly grated or ground nutmeg
- 1 1/2 cup(s) frozen corn, thawed
- 1/2 cup(s) fresh cilantro
California Pasta Salad Recipe
By raklisa2020
Cook pasta according to package directions; Drain and rinse in cold water
- DRESSING:
- 1 pound thin spaghetti, broken into 1-inch pieces
- 3 large tomatoes, diced
- 2 medium zucchini, diced
- 1 large cucumber, diced
- 1 medium green pepper, diced
- 1 sweet red pepper, diced
- 1 large red onion, diced
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1 bottle (16 ounces) Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 2 teaspoons poppy seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Low-Carb Risotto
By raklisa2020
Heat 1 tbsp olive oil in a medium skillet and cook the mushrooms until tender; set aside
- 3 Tbsp olive oil
- 450 g mushrooms, chopped (I used just oyster, but any mix would be great)
- 1 head cauliflower, grated (either by hand or food processor)
- 1/4 cup dry white wine
- 1 cup onion, grated
- 2 garlic cloves, minced
- 1/2 cup vegetable broth
- 6 Tbsp pine nuts, lightly toasted
- 2 Tbsp nutritional yeast
- 1 tsp salt
- 2 tbsp vegan margarine
- pepper, to taste
- truffle oil
No Meat Athlete’s Buffalo Hummus
By raklisa2020
As with other hummus recipes, substitute the liquid from the can of chickpeas if you wish to avoid oil
- 1 can (15-ounces or 440 g) or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (I used 1/2 teaspoon fine grain sea salt – AL)
- 2 cloves garlic
- 2 tablespoons (30 g) tahini
- 1 tablespoon (15 ml) hot sauce (I used Frank’s Hot Sauce – AL)
- 1 tablespoon (15 ml) lemon juice
- 1/2 cup (90 g) jarred roasted red pepper
- 2 tablespoons (28 ml) olive oil or liquid from can (I used water- AL)
- Cayenne pepper, to taste, for serving
Starbucks Blueberry Oat Bars Copycat
By raklisa2020
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minut...
- 1 cup old fashioned rolled oats
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter, softened
- 3 cups blueberries (fresh or frozen)
- 1/2 cup sugar
- 1/3 cup orange juice
- 4 teaspoons cornstarch