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Smoky Vegan Cheddar Cheez

Smoky Vegan Cheddar Cheez

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Combine the cashews, carrots, and rice milk in a small saucepan

  • 1 cup raw cashews
  • 1/2 cup baby carrots
  • 1 cup rice milk
  • 1/4 cup agar flakes, optional
  • 1/4 cup vegan cream cheese
  • 1/4 cup nutritional yeast flakes
  • 2 to 3 tablespoons lemon juice, to taste
  • 1 teaspoon prepared yellow or Dijon mustard
  • 2 teaspoons mesquite seasoning*, 1 teaspoon smoked paprika,
  • or 1 teaspoon liquid smoke, any of these to taste
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • Pinch of turmeric
4.6/5 (8 Votes)

Eggplant and Parsley Dip (Melintzanosalata)

Eggplant and Parsley Dip (Melintzanosalata)

By

1. Build a hot fire in a charcoal grill or heat a gas grill to high

  • 2 lbs. eggplant (about 2 large eggplants)
  • 1/2 cup extra-virgin olive oil
  • 1 green bell pepper, cored and roughly chopped
  • 1 jalapeño, stemmed, seeded, and roughly chopped
  • 1 cup flat-leaf parsley leaves
  • 2 tbsp. red wine vinegar
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • Toasted pita, for serving
4.4/5 (9 Votes)

Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup Recipe

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In a large saucepan, saute onions in oil until tender

  • 2 medium onions, chopped
  • 2 tablespoons canola oil
  • 1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 3 cups diced peeled potatoes
  • 3 cups vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lemon juice
  • 1/2 cup PHILADELPHIA® 1/3 Less Fat Cream Cheese Spread, cubed
4.4/5 (36 Votes)

Mexican Lasagna (or Enchilada Casserole)

Mexican Lasagna (or Enchilada Casserole)

By

Preheat oven to 375 F

  • 1/2 large green bell pepper, chopped
  • 1/2 large red bell pepper, chopped
  • 1/2 jalapeño pepper, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 3 cups cooked black beans (2 cans rinsed and drained)
  • 2 medium tomatoes, diced
  • 1 tsp. chili powder, divided
  • 1/2 tsp. cumin, divided
  • corn tortillas–at least 12
  • 3 cups (28 ounces) fatfree refried beans
  • 1 cup salsa
  • 1 can enchilada sauce (or 1 1/2 cups homemade)
  • sliced black olives (optional)
4.6/5 (14 Votes)

Chai Spiced Apple Turnovers

Chai Spiced Apple Turnovers

By

Directions Heat the oven to 400°F

  • 1 egg
  • 3 tbsp. water
  • 2 tbsp. butter
  • 2 large apples, peeled and thinly sliced (about 3 cups)
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup chopped walnuts
  • 2 tbsp. sugar
  • 2 tsp. ground cinnamon
  • 1 1/4 tsp. ground cardamom
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 cup confectioners' sugar
  • 1/2 tsp. vanilla extract
0/5 (0 Votes)

Tex Mex Spaghetti Squash with Black Bean Guacamole

Tex Mex Spaghetti Squash with Black Bean Guacamole

By

Preheat oven to 375F and line a large baking sheet with parchment paper

  • For the spaghetti squash:
  • 1 medium spaghetti squash
  • extra virgin olive oil
  • ground cumin
  • ground chili powder
  • dried oregano
  • salt & pepper
  • For the black bean guacamole:
  • 2 avocados, pitted and flesh scooped out
  • 1/2 cup diced red onion
  • 1 small tomato, seeded and diced
  • 1 (15-ounce) can black beans, drained and rinsed (about 1.5 cups cooked beans)
  • 1/4 cup chopped cilantro leaves
  • 2 tablespoons fresh lime juice, or to taste
  • fine grain sea salt, to taste
  • freshly ground black pepper, to taste
  • red pepper flakes, to taste
4.7/5 (10 Votes)

Potato Leek Soup II

Potato Leek Soup II

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1. Melt the butter in a large pot over medium heat

  • 2 tablespoons unsalted butter
  • 1 cup sliced leeks
  • 1 cup chopped onion
  • 1 2/3 cups chicken broth
  • 4 cups milk
  • 1 1/3 cups potato flakes
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

Homemade Vegan Cro-nots

Homemade Vegan Cro-nots

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1. Place your first cup of Earth Balance between layers of plastic wrap and use a rolling pin to roll to a medium...

  • 1 cup Earth Balance Natural Buttery Spread
  • 1/2 cup non-dairy milk
  • 2 tablespoons Earth Balance Natural Buttery Spread
  • 1 packet (.25 oz) of active dry yeast
  • 1/3 cup hot water (heated to 110 degrees F)
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 2 3/4 cup all-purpose flour
  • Oil for frying
  • granulated sugar for dusting
4.4/5 (10 Votes)

Peach and Prosecco Sorbet

Peach and Prosecco Sorbet

By

Although peaches are very delicate, combined with Prosecco they literally shine and the final sorbet is delicious a...

  • 2 2 2 cups diced peeled peaches
  • 2 2/ 3 3 cup Prosecco
  • 4 4 4 tablespoons honey
  • 1 1 1 teaspoon lemon juice
4.8/5 (9 Votes)

Steakless Diane

Steakless Diane

By

Brown beefless tips in canola oil on all sides and set aside

  • 1 bag gardein beefless tips
  • 2 tbsp canola oil
  • 1/2 cup button mushrooms
  • 1 shallot, minced
  • 1 clove garlic,minced
  • 1/8 tsp salt
  • 3 tbsp cognac
  • 1 tbsp lemon juice
  • 1 tsp vegan worcestershire sauce
  • 1/4 cup earth balance vegan butter
  • 2 tbs parsley,minced
4.4/5 (9 Votes)