Veggeroni (vegetarian pepperoni)
INGREDIENTS:
2 cups vital wheat gluten
1 egg (omit if vegan) substitute egg replacer.
1 1/2 tbsp paprika
1 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper ( substitute rooster hot sauce )
1 tbsp fennel seeds
2 tsp garlic powder
1 tsp onion powder
3 oz tomato paste
1 1/2 cups water
1 tbsp vegetable oil
1 tsp liquid smoke *optionalPreheat oven to 325° (165° Celsius)
Place gluten in separate bowl, set aside.
Add remaining ingredients to blender and liquify for 2-4 min.
Add wet ingredients to dry stir until mixed then knead for 1-3 min.
Shape into cylinder log about 2-4 inches wide. Wrap tightly in well oiled foil, pinching off sides. ( like a tootsie roll ).Bake in oven for about an hour. Cool completely before slicing.
Vegan Frittata
A block of extra firm tofu, drained
2 potatoes cooked and chopped into small pieces
1 onion chopped
a handful of mushrooms chopped
some mixed dried herbs
tsp tumeric
tsp paprika
grated vegan cheese
1/2 cup non dairy milk
2tbs nutritional yeast
4 cloves garlic, crushed
Preheat the oven to 180 degrees
Oil a casserole dish
Fry the onions until sweating and add the garlic and fry for a minute or two longer
Add the potates and the dried herbs, tumeric and paprika and half the tofu, mix together.
Blend the remaining tofu with the milk, nutritional yeast, grated vegan cheese and add to the mixture.
Pour into the dish and put in the oven for about 20 mins. After 20 mins, take it out, add some cheese on top and put back in the oven for about five minutes.
Remove from the oven and let sit for at least ten minutes for it to set.
Tomato Basil Cream Sauce
This was my first time experimenting with this type of sauce vegan-style and it turned out great. It took less than 20 minutes in its entirety (I’m fairly quick in the kitchen) and it makes about 2-3 servings. I enjoyed it with a salad lightly drizzled with an Italian dressing and a cup of iced pineapple juice.Ingredients:
- 2 medium ripe tomatoes
- 1/2 c raw cashews
- 1/4 c water
- 1 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 2-4 cloves garlic, minced (I used 4 because I love garlic)
- 1 tsp salt (or to taste)
- 2 tsp black pepper
- 1 c fresh packed basil, finely chopped
- 2 tbsp nutritional yeast
Directions:
- Put water to boil and follow package directions on how to prepare your pasta. I used whole wheat rotini, but this would be good with a lot of other different types of noodles.
- Chop tomato and put it in the blender. Add cashews, water, tomato paste, and nutritional yeast. Blend until smooth.
- While your sauce is blending, add olive oil to a large skillet and heat on low. While the olive oil is heating, mince your garlic. Place garlic in the olive oil and saute for a few minutes. Be very careful not to burn it!
- Pour your sauce from the blender to the skillet, stir, and bring to a simmer. Add salt and let it cook for 5 minutes, watching closely and stirring occasionally.
- While your sauce is cooking chop up your fresh basil. Remember to be attentive to the sauce and your noodles still.
- Remove sauce from heat and stir in pepper and chopped basil. Add cooked pasta to sauce and serve.
I really want to try out this recipe. i found it on lauren toyota’s food blog.
she’s a canadian tv host on new music live, and recently became vegan. http://hotforfoodblog.com/
Filling Ingredients:
2 cups diced peeled potatoes
1/2 cup diced carrots
3 tbsp vegetable oil
1 tsp each fennel and cumin seeds
1 tsp brown or black mustard seeds
1/2 tsp ground turmeric and coriander and fenugreek seeds
1/4 tsp cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated gingerroot
1/2 tsp salt
1/2 cup frozen peas
3 tbsp lemon juice
2 tbsp chopped fresh corianderDough Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup each cold Earth Balance and soy milkI did the dough in a food processor which is SO easy. Just combine flour and salt; pulse in Earth Balance until in fine crumbs. Pulse in soy milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes or make ahead and refrigerate for up to 24 hours.
In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.
In a large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander, garam marsala, fenugreek seeds and cayenne just until cumin seeds begin to pop, about 1 minute. I’ve never made anything where I heat or fry the spices to get them fragrant. It’s a good tactic though, and I think I will use it again.
Then add onion, garlic, ginger and salt; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.
Dairy Free Pizza
- 1 red onion thinly sliced
- baby spinach leaves
- tomato basil sauce
- 1 red pepper thinly sliced
- 4 or 5 stalks of asparagus. Ends removed and cut into 3rds
- sliced meat (optional of course)
- 4 or 5 fresh basil leaves roughly chopped
- black olives
- Daiya mozzarella style shreds
- nutritional yeast
- your favourite pizza shell
Preheat your oven to the highest temperature it will go to.
Thinly slice the red onion. Sauté over medium heat with a bit of coconut oil until translucent. Remove onion from pan. Next sauté red pepper and asparagus until crispy tender. Sprinkle a tiny bit of salt over them and remove from pan.
Layer pizza shell, spreading tomato basil sauce first. Then layer sautéed onions, followed by meat (optional) and spinach. Then layer red pepper, asparagus, fresh basil, Daiya cheese, black olives and nutritional yeast.
Bake for 5-7 minutes in hot hot oven. Watch crusts for perfect browning.
Banana Cream Pie
With Coconut Whipped Cream and Chocolate Crust
Part of Wellness Weekend!
Chocolate Crust
1 cup almonds
1/2 cup walnuts or pecans
1 cup pitted dates, chopped
1/4-1/3 cup cacao powder
1 teaspoon pure vanilla
1/8 teaspoon salt
1-2 teaspoons water, as needed
Grind the almonds in a food processor.
Add the remaining ingredients and process to combine into a dough.
If the mixture is too crumbly and dry, add a little water.
Banana Filling
1 1/2 cups mashed banana
2/3 cup packed young coconut pulp
4 tablespoons irish moss gel
12 drops stevia
1 teaspoon vanilla
1/2 teaspoon lemon juice
1 teaspoon psyllium (optional)
6 tablespoons melted coconut oil
————
Diced banana
Blend all but the psyllim and coconut oil until smooth and creamy in a high speed blender.
Add the last two ingredients and blend again to incorporate.
Fold in the diced banana.Coconut Whipped Cream
3/4 cup packed coconut pulp
1/4 cup coconut water
1/4 cup cashews
1/4 cup irish moss gel
2 tablespoons + 1/2 teaspoon agave or maple
2 teaspoons lemon juice
1 1/2 teaspoons vanilla
4 drops stevia
1 tablespoons agave powder or 2 teaspoons lecithin
1/3 cup melted coconut oil
Blend all but the coconut oil and powder/lecithin until smooth and creamy.
Add the last two ingredients and blend again to incorporate.
Pour into a large container and chill in the fridge for at least 8 hours.
When chilled, pipe over banana cream. Sprinkle with cacao nibs.SOURCE: http://www.sweetlyraw.com/
Tarte Flambée
Ingredients
Dough
•150g flour
•1 packet dry yeast
•75ml water
•1 tbsp olive oil
•1 pinch of salt and sugar
Topping
•120ml soy cream
• ½ - ¾ zucchini
• 60 tofu (almond-nut)
•1-2 onions
•75-100g mushrooms
Preparation
Mix the flour, yeast, water, salt and sugar. Put it in a warm place and leave it for 30 minutes.
Add herbs, salt and pepper to the soy cream. Chop all the vegetables and the tofu. :)
Put the dough onto a (lightly greased) baking tray and dispense the cream evenly on it. Add the zucchini, onions, mushrooms and the tofu.
Heat the oven to 220°C (430°F) and bake it for 15-20 minutes.
Voilà :D
Cumin & tumeric rice with steamed tofu salad! A humble meal with rich flavour contrasts :)
To make the rice, you’ll need:
Cooked rice (great way to make use of leftovers) l 1 tsp each of ground tumeric and cumin l Soy sauce l Frozen peas, carrots and corn l 1 1/2 tsp olive oil l 1 tbsp water
Mix the oil, water, spices and rice in a pan. Turn the heat to medium and stir. If the rice starts to stick, add more water/turn down the heat. Cook until rice is soft and fluffy, then add soy sauce & mixed veggies. Stir for another minute or 2 until veggies are cooked, turn off the heat and serve!
To make the silken tofu salad, you’ll need:
1 pack good quality silken tofu, cubed l 1 tbsp soy sauce l 1 1/2 tsp sesame oil l raw veggie of your choice (parsley, dill, leek, spring onion, anything!)
Place the silken tofu in a bowl and steam for 5 mins. Remove and drain water thoroughly. Place the veggies on the tofu. Mix soy sauce and sesame oil, then drizzle over! For a better taste, cover and refrigerate for at least an hour, and serve chilled :)
Hope everyone is enjoying summer! Or is it spring in your country?
Uber Easy Avocado Salad
So I’m yet to take a photograph of this but seeing as this tumblr account is less than a day old I figured I’d post up the recipe and get back to you with that picture. This salad is amazing all year round and extra yummy with a nice glass of yalumba <3
so what you’ll need:
- a handful of walnuts or cashews (which ever you prefer; oh and chop them!)
- 200g of spinach leaves (this will feed about 2 people so double or divide accordingly depending on the mouths you have to fill!)
- 1 avocado (make sure it’s ripe; but not too ripe you’ll have a hard time slicing it).
- 3 tbs of lemon juice or 2 table spoons of olive oil.
- Place spinach on a plate (make sure you’ve washed it!). On top of this lay out your sliced avocado!
- Pop your walnuts or cashews on top (feel free to zap these in the microwave if you’d prefer them hot) and drizzle over the lemon juice or olive oil! Eat raw :)
PS: Alternatively if you crush up the walnuts/cashews and slice the spinach very finely this makes an excellent guacamole paste!
I’ve been making more and more vegan friendly dishes recently. I cut dairy out of my diet for about 30 days, so I tried to find recipes that didn’t use milk, butter, and even eggs. There really are a lot of easy, simple, delicious, and healthy ways to make your traditional sweet treats. Here is my most recent creation.
Raw chocolate strawberry pie
Crust
1 cup pitted dates, roughly chopped
1 cup shredded coconut
1 cup raw nuts (I used almonds and pecans)
1 tsp. vanilla extract
Filling
¾ cup nut butter (I used almond)
¼ cup coconut oil
½ cup cocoa powder
2 cups fresh strawberries
¼ cup honey (or maple syrup or agave)
½ tsp. salt
Prep time: about 15 minutes
For the crust, put all ingredients into a food processor, and blend until everything is finely chopped. Press crust into a springform pan and spread evenly (crust should be slightly sticky).
For the filling, put all ingredients into a food processor or blender and blend until smooth and creamy.
Pour filing over crust, put into freezer or fridge until firm. Cut and enjoy!
I stored my extra pie in the fridge, and the filling was very creamy, almost like a mousse. If you want a firmer pie, just store in the freezer.
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