Posts tagged vegan
Posts tagged vegan
Yes, I need more practice.
And it could have helped had I known what time J actually wanted to step out of the house so that I could have managed my time better.
So I ended up with ghastly but tasty treats for J’s packed lunch: Shiitake Mushroom Burgers!
Three-Color Dips - Source
- 6 red peppers
- ½ tomato
- ½ onion
- 1 teaspoon agave syrup (or liquid honey)
- 1ch.l. salt
- 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
- 200 g frozen peas
- 1 avocado
- 2 tablespoons tahini
- freshly squeezed juice of ½ lemon
- few sprigs fresh basil leaves
- 1 teaspoon salt
For each dip, clean and cube larger vegetables, and then put its respective ingredients into a blender or food processor and process until smooth.
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.
Whole Wheat Vegan Pancakes with Cinnamon Apples
Quinoa and black bean tacos
- 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.
spicy raw vegan ice cream :O !!! A blended mix of banana, walnut milk, and spirulina powder. the chocolate sauce is chocolate powder, maple syrup, coconut oil, and cayenne.
its okay to cryyy.
almond cupcakes with chocolate buttercream frosting. totally vegan.
I’ve also put a few almond flakes on each one now too.
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
- 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.
Fava bean falafel, with a kick of sriracha!
Vegan Oatmeal Raisin Cookies
- 1 cup oats
- 1 & 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup apple sauce
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 cup raisins
- Preheat the oven to 350 degrees.
- Comine the dry ingredients in a bowl. Add the wet ingredients and stir until just mixed.
- Drop by about 2 tbsp cookie dough onto baking sheet. Bake for 12-15 minutes. Makes 20 cookies
Nutritional Info: per cookie: 92 calories, 2g protien
I’ve been messing around with cheese sauces since I stopped eating cheese. I’ve been trying to make the perfect combination I think that I have found it. Way better than my original cheesy sauce which will be promptly deleted after this is posted that’s how good this new cheesy sauce is. ^_^ enjoy…
15 Minute Creamy Avocado Pasta
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 2-3 garlic cloves, to taste (if you’re not a big fan of garlic, use 1)
- 1/2 tsp kosher salt, or to taste
- ~1/4 cup Fresh Basil, (probably optional)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta
- Freshly ground black pepper, to taste
- Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
- Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
- When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
(Source: , via afickleheartandabitterness)