Free To Be

Changing the world one Vegan at a time

Posts tagged food

95 notes

vegelutions:

Three-Color Dips - Source
Ingredients:
Red:
6 red peppers
½ tomato
½ onion
1 teaspoon agave syrup (or liquid honey)
1ch.l. salt
Yellow:
1 small can of corn (without water)
½ avocado
1 small zucchini young
1 tablespoon olive oil
2-3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Green:
200 g frozen peas
1 avocado
2 tablespoons tahini
freshly squeezed juice of ½ lemon
few sprigs fresh basil leaves
1 teaspoon salt
Directions:
For each dip, clean and cube larger vegetables, and then put its respective ingredients into a blender or food processor and process until smooth.

vegelutions:

Three-Color Dips - Source

Ingredients:

Red:

  • 6 red peppers
  • ½ tomato
  • ½ onion
  • 1 teaspoon agave syrup (or liquid honey)
  • 1ch.l. salt

Yellow:

  • 1 small can of corn (without water)
  • ½ avocado
  • 1 small zucchini young
  • 1 tablespoon olive oil
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt

Green:

  • 200 g frozen peas
  • 1 avocado
  • 2 tablespoons tahini
  • freshly squeezed juice of ½ lemon
  • few sprigs fresh basil leaves
  • 1 teaspoon salt

Directions:

For each dip, clean and cube larger vegetables, and then put its respective ingredients into a blender or food processor and process until smooth.

(via vegpocalypsenow)

Filed under food vegan recipes raw raw food snacks GF sauces

27 notes

makeyourmrk:

Foodies Guide: Raw Vegan Alfredo Recipe

I’ve tried this recipe numerous times and I absolutely love it. I’m lactose intolerant so vegan recipes are usually my go to. You can pair this with regular pasta or even go completely raw with a raw pasta recipe.

<(^_^/)

(via vegpocalypsenow)

Filed under vegan food recipes video

35 notes

veganskinnybitch:

‘Tuna’ Salad 1 cup sunflower seeds, soaked
1 cup walnuts, soaked
2 tbs lemon juice
2 tbs nama shoyu or tamari
1 teaspoon kelp flakes
1/2 - 1 teaspoon minced garlic
2 teaspoons apple cider vinegar
3 tbs pickle juice* or more apple cider vinegar
1/2 - 1 teaspoon sea salt (use less if you’re using pickle juice)
1 raw pickle, chopped (*Bubbies) - optional
1/4 cup chopped fresh dill
1/4 cup chopped green onion
1/2 cup chopped celery
3-4 tbs chopped parsley
1/4 cup chopped red bell pepper
In a food processor grind the nuts and seeds. Add the next seven ingredients and process to combine. Transfer to a bowl and stir in the dill, green onion, celery, red pepper, and parsley.

The thought of mock tuna, even if raw, revolts me, so I’m literally just passing this on for you guys.

veganskinnybitch:

‘Tuna’ Salad 
  • 1 cup sunflower seeds, soaked
  • 1 cup walnuts, soaked
  • 2 tbs lemon juice
  • 2 tbs nama shoyu or tamari
  • 1 teaspoon kelp flakes
  • 1/2 - 1 teaspoon minced garlic
  • 2 teaspoons apple cider vinegar
  • 3 tbs pickle juice* or more apple cider vinegar
  • 1/2 - 1 teaspoon sea salt (use less if you’re using pickle juice)
  • 1 raw pickle, chopped (*Bubbies) - optional
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped green onion
  • 1/2 cup chopped celery
  • 3-4 tbs chopped parsley
  • 1/4 cup chopped red bell pepper

In a food processor grind the nuts and seeds. Add the next seven ingredients and process to combine. Transfer to a bowl and stir in the dill, green onion, celery, red pepper, and parsley.

The thought of mock tuna, even if raw, revolts me, so I’m literally just passing this on for you guys.

(via vegpocalypsenow)

Filed under raw raw food recipes vegan food GF

25 notes

thepantrypocket:

Homemade Seitan
I ran across a video of the Vegan Drag Queen making seitan. Who knows how to cook better than vegan drag queens? I tried to follow along and make it look like the way it turned out in the video but mine ended up looking more like ground beef. It made 3 times as much is in the above picture. I think I should have used a little more gluten mix or a little less water and soy sauce mix. Even though the texture isn’t what I was going for, it still tastes good so I’m going to give it another shot next week once I use all of this up.
3 1/2 Cups: Vital Wheat Gluten
2 Tbsp: Nutritional Yeast
12 Tbsp (total): spices (pick one of the following or choose your own spices)Mexican: Dried Cilantro, Garlic Powder, Cumin, Chili PowderAsian: Garlic Powder, Onion Powder, GingerItalian: Basil, Oregano, Sage, Rosemary
2 Cups: Tamari Soy Sauce (or regular soy sauce)
14 1/2 Cups: Water
6 cubes: Vegetable Bouillon
Add and mix wheat gluten and nutritional yeast with tablespoons of your chosen spices. 
Next, add 1/2 cup soy sauce and 2 1/2 cups water and mix until thick and tough. 
In a large pot, crumble bullion and add 12 cups of water, 1 1/2 cups soy sauce and the remaining 9 tbsp of spices and stir to make your broth. 
Cut your seitan mix into pieces and add it to the broth. 
Cover pot and bring to a boil then reduce heat and let simmer on low for 45 minutes.
Remove pieces and strain and press to remove the excess juice in a bowl so you have broth to use for other recipes and seitan to use for whatever your heart desires.

thepantrypocket:

Homemade Seitan

I ran across a video of the Vegan Drag Queen making seitan. Who knows how to cook better than vegan drag queens? I tried to follow along and make it look like the way it turned out in the video but mine ended up looking more like ground beef. It made 3 times as much is in the above picture. I think I should have used a little more gluten mix or a little less water and soy sauce mix. Even though the texture isn’t what I was going for, it still tastes good so I’m going to give it another shot next week once I use all of this up.

  • 3 1/2 Cups: Vital Wheat Gluten
  • 2 Tbsp: Nutritional Yeast
  • 12 Tbsp (total): spices (pick one of the following or choose your own spices)
    Mexican: Dried Cilantro, Garlic Powder, Cumin, Chili Powder
    Asian: Garlic Powder, Onion Powder, Ginger
    Italian: Basil, Oregano, Sage, Rosemary
  • 2 Cups: Tamari Soy Sauce (or regular soy sauce)
  • 14 1/2 Cups: Water
  • 6 cubes: Vegetable Bouillon
  1. Add and mix wheat gluten and nutritional yeast with tablespoons of your chosen spices.
  2. Next, add 1/2 cup soy sauce and 2 1/2 cups water and mix until thick and tough.
  3. In a large pot, crumble bullion and add 12 cups of water, 1 1/2 cups soy sauce and the remaining 9 tbsp of spices and stir to make your broth.
  4. Cut your seitan mix into pieces and add it to the broth.
  5. Cover pot and bring to a boil then reduce heat and let simmer on low for 45 minutes.
  6. Remove pieces and strain and press to remove the excess juice in a bowl so you have broth to use for other recipes and seitan to use for whatever your heart desires.

Filed under Vegan Vegetarian Seitan Homemade recipie drag queen Cooking broth food

125 notes

robotheartrecipes:

Rosemary Roasted Rose Finn Fingerling PotatoesServes 3-4
A lovely bag of rose-tinted organic fingerling potatoes caught my eye at the grocery store over the weekend. When I discovered they were Finn potatoes, I couldn’t pass them up, knowing that Finn tates always have a lovely creaminess about them. (Granted, my Finnish heritage may also make me biased). Anticipating that the potatoes would be delicious in their own right, I opted for a minimalist preparation.
INGREDIENTS
3/4 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, coarsely chopped
1 pound rose Finn fingerling potatoes, scrubbed (cut in half lengthwise if large)
1 tablespoon extra-virgin olive oil
INSTRUCTIONS
Step One: Heat oven to 400 degrees. In a small bowl, combine salt, pepper, and rosemary.
Step Two: In a large bowl, toss potatoes with olive oil. Sprinkle with salt mixture and toss to combine. Transfer potatoes to a roasting pan. Roast until golden brown on the outside and tender when pierced with a fork, about 25-30 minutes, turning halfway through.
Source: A Robot Heart Recipes Original.

robotheartrecipes:

Rosemary Roasted Rose Finn Fingerling Potatoes
Serves 3-4

A lovely bag of rose-tinted organic fingerling potatoes caught my eye at the grocery store over the weekend. When I discovered they were Finn potatoes, I couldn’t pass them up, knowing that Finn tates always have a lovely creaminess about them. (Granted, my Finnish heritage may also make me biased). Anticipating that the potatoes would be delicious in their own right, I opted for a minimalist preparation.

INGREDIENTS

3/4 teaspoon kosher salt (or to taste)

1/4 teaspoon freshly ground black pepper

1 teaspoon fresh rosemary, coarsely chopped

1 pound rose Finn fingerling potatoes, scrubbed (cut in half lengthwise if large)

1 tablespoon extra-virgin olive oil

INSTRUCTIONS

Step One: Heat oven to 400 degrees. In a small bowl, combine salt, pepper, and rosemary.

Step Two: In a large bowl, toss potatoes with olive oil. Sprinkle with salt mixture and toss to combine. Transfer potatoes to a roasting pan. Roast until golden brown on the outside and tender when pierced with a fork, about 25-30 minutes, turning halfway through.

Source: A Robot Heart Recipes Original.

(via tryvegan)

Filed under cooking easy recipes food potatoes recipes vegetarian vegan

375 notes

hipsterfood:

we made these cashew quinoa muffins in bulk this week, for a healthy-ish and simple on-the-go sort of breakfast. i love these because they’re not “glorified cake” like most cupcake-shaped baked goods, they’re hearty, filling, AND tasty. the recipe is essentially this one, with a few substitutions.
in one bowl, whisk together: 2 cups flour, 1 1/3 cup sugar (we used sucanat), 2 tbsp baking powder, 2 tsp cinnamon, 1 tsp ground ginger, and 1/2 tsp ground nutmeg.
in another bowl, whisk together: 1 cup cashews blended into a paste, 1 cup almonds blended into a paste, 1 2/3 cup soy milk, 3 tsp vanilla extract, 1 tsp almond extract, and 1 1/3 cup cooked and cooled quinoa. (to make the cashew and almond pastes, just put them into a blender with a bit of water, adding water when needed.)
make sure to have both bowls well mixed! fold the wet ingredients with the dry until just combined, then gently mix in any dried fruit and nuts that you like. (we put in dried cranberries, dried cherries, and walnuts.)
spoon the dough into greased cupcake tins. this recipe makes exactly two dozen muffins, so you’ll need two pans. bake at 400F for 20 minutes, or until a toothpick comes out clean. enjoy!

hipsterfood:

we made these cashew quinoa muffins in bulk this week, for a healthy-ish and simple on-the-go sort of breakfast. i love these because they’re not “glorified cake” like most cupcake-shaped baked goods, they’re hearty, filling, AND tasty. the recipe is essentially this one, with a few substitutions.

in one bowl, whisk together: 2 cups flour, 1 1/3 cup sugar (we used sucanat), 2 tbsp baking powder, 2 tsp cinnamon, 1 tsp ground ginger, and 1/2 tsp ground nutmeg.

in another bowl, whisk together: 1 cup cashews blended into a paste, 1 cup almonds blended into a paste, 1 2/3 cup soy milk, 3 tsp vanilla extract, 1 tsp almond extract, and 1 1/3 cup cooked and cooled quinoa. (to make the cashew and almond pastes, just put them into a blender with a bit of water, adding water when needed.)

make sure to have both bowls well mixed! fold the wet ingredients with the dry until just combined, then gently mix in any dried fruit and nuts that you like. (we put in dried cranberries, dried cherries, and walnuts.)

spoon the dough into greased cupcake tins. this recipe makes exactly two dozen muffins, so you’ll need two pans. bake at 400F for 20 minutes, or until a toothpick comes out clean. enjoy!

Filed under vegan vegetarian baking muffins breakfast food quinoa cashews almond