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Recipes

Vegan Sliders

Vegan Sliders

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1. Heat Earth Balance® Original Natural Buttery Spread in a large saute pan over medium heat

  • 1/4 C Earth Balance® Original Natural Buttery Spread
  • 1 yellow or white onion, diced
  • 1 (15oz.) can black beans, drained & rinsed
  • 1 C. breadcrumbs
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 3/4 tsp. sea salt
  • 2-4 Tb. water, as needed for consistency
  • 1/4 C. extra-virgin olive oil
4.7/5 (7 Votes)

Jamaican Red Beans and Rice

Jamaican Red Beans and Rice

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Coconut milk, thyme, scallions and scotch bonnet peppers give this rice dish an island flair! The perfect side dish...

  • 1 tsp coconut oil (or canola)
  • 1 garlic clove, crushed
  • 1/4 cup onion, minced
  • 1 scallion, chopped
  • 1 sprig fresh thyme
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 cups uncooked long grain rice
  • salt and fresh ground pepper, to taste
  • 2 1/4 cups water
  • 13.5 oz can (1 3/4 cups) light coconut milk (plus another 1/2 can)
  • 1 whole scotch bonnet hot pepper (not chopped)
4.4/5 (18 Votes)

Asian-Style Lettuce Tacos

Asian-Style Lettuce Tacos

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Recipe courtesy of Leslie Durso

  • 4 cloves garlic
  • 1 pound mushrooms (e.g., crimini or baby portobellos), chopped
  • 1 5-ounce can of water chestnuts, drained and chopped
  • 1 cup chopped walnuts
  • 2 tablespoons margarine (e.g., Earth Balance)
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 carrot, shredded
  • 3 green onions, sliced at an angle
  • 1 tablespoon toasted sesame seeds
  • 12 cold iceberg lettuce leaves
4.4/5 (9 Votes)

Vegetable Enchiladas

Vegetable Enchiladas

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by Calvin Harris

  • 1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
  • 1 1/2 tablespoons olive oil, divided
  • 12 corn tortillas (6 inches each)
  • 1 medium onion, diced
  • 1 1/2 tablespoons dark chili powder
  • 1/2 tablespoon chipotle powder
  • 1 teaspoons ground cumin
  • 1 cup roasted or thawed frozen corn
  • 1 cup roasted red peppers
  • 1 can (15 ounces) low-sodium black beans, rinsed and drained
  • 2 cups cooked shortgrain brown rice
  • 1 can (8 ounces) enchilada sauce
  • 1 cup shredded lowfat pepper Jack cheese, divided
  • 1 avocado, thinly sliced
  • 1 scallion, chopped
  • 6 sprigs fresh cilantro
4.5/5 (13 Votes)

DAIRY-FREE VANILLA CASHEW ICE CREAM WITH DATE COCOA SWIRL

DAIRY-FREE VANILLA CASHEW ICE CREAM WITH DATE COCOA SWIRL

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This is a creamy, guilt-free summer treat

  • For the ice cream:
  • 3/4 C Coconut milk
  • 1 1/2 C Non-dairy milk of choice
  • 1/3 C Honey, or sweetener of your choice
  • 1 Vanilla bean, split and scraped, or 1/2 tsp vanilla extract
  • 2 C Raw cashews, soaked in water overnight to soften
  • 3/4 C Coconut milk
  • Pinch of sea salt
  • FOR THE DATE COCOA SWIRL
  • 2 T Almond butter
  • 1/2 C Dates, pitted and soaked in water to soften
  • 1/4 C Cocoa powder, unsweetened
  • 1/4 tsp Tamari, low sodium
  • 3 T Dark rum
  • Water to blend
0/5 (0 Votes)

Asparagus Pasta Salad

Asparagus Pasta Salad

By

very good

  • 12 oz. bag veggie bowtie pasta
  • 1 lb. fresh asparagus, cut with tips and stems
  • separated
  • 1/4 c pine nuts
  • 3 cloves garlic, minced
  • 1 tbsp nutritional yeast
  • 1/2 tsp lemon juice
  • Salt and pepper to taste
  • 1/2 cup black olives
  • 1 cucumber, chopped
  • 1/3 onion chopped
  • 1 tomato, diced
  • olive oil for thinning sauce
4.5/5 (2 Votes)

Vegan French Onion Soup Recipe by allison rivers samson

Vegan French Onion Soup Recipe by allison rivers samson

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Savory, rich, and indulgent, this soup is the perfect combination of flavor and texture

  • 2 tablespoons unflavored coconut oil
  • 4 cups quartered & thinly sliced yellow onion
  • 1/2 teaspoon salt
  • 1/2 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon garlic, minced
  • 4 cups of vegetable broth
  • 1/4 cup tamari
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons vegan Worcestershire sauce
  • 1/8 teaspoon Dijon mustard
  • 1 teaspoon arrowroot
  • 1 loaf French bread
  • 2/3 cup meltable shredded vegan mozzarella
  • 4 sprigs Italian parsley
4.2/5 (6 Votes)

Orange White Chocolate Bark with Cranberries & Apricots

Orange White Chocolate Bark with Cranberries & Apricots

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Sweet sensations! Here's an irresistible handmade confection that makes the perfect Christmas gift if you don't eat...

  • 1 (12-ounce) package white chocolate chips
  • 1/4 teaspoon McCormick® Pure Orange Extract
  • 1/4 cup almonds, sliced
  • 1/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
4.2/5 (21 Votes)

Cheesiest Potato Soup

Cheesiest Potato Soup

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Method: In a large soup pot, saute the onion, carrot and celery over medium heat until the onion is translucent, ab...

  • 1 diced onion
  • 1 stalk diced celery
  • 1 diced carrot
  • 1 clove minced garlic
  • 1 T. extra virgin olive oil
  • 2 large red potatoes scrubbed and diced (you can peel them if you prefer)
  • 4 cups good vegetable stock
  • 1 T. dried or fresh parsley
  • 1 T. tomato paste
  • 1 T. lemon juice
  • 1/2 t. smoked paprika
  • 1 t. ground mustard powder
  • 1/4 t. turmeric
  • 1 T. mellow white miso
  • 1/4 C. nutritional yeast
  • dash cayenne
  • 1 cup raw cashew pieces (soaked for several hours if you don't have a power blender)
  • 1 cup water
  • salt and pepper to taste
4.3/5 (6 Votes)

Hot Corn Relish

Hot Corn Relish

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Full of fresh corn, bell pepper, and, of course, green chiles, this is a sweet hot sour relish that can go on a hot...

  • 4 ears corn, husked and cleaned
  • 2 cups peeled, seeded, coarsely chopped tomatoes (1 lb)
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1/4 peeled cucumber, chopped
  • 1/2 cup chopped onion
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • 1 1/2 tsp salt
  • 1/2 tsp celery seed
  • 1/2 tsp mustard seed
  • 1/4 cup diced hot green chiles
4.6/5 (7 Votes)