 Ingredients:
1 bunch of romaine lettuce 2-3 garlic cloves minced 2 T nutritional yeast 1-2 T lemon 1 t white wine vinegar (not necessary if you don't have it) 1/2 cup of vegan mayonnaise 2 t dijon mustard (also not required but gives a nice flavor if you like mustard) Process: Clean and chop the romaine lettuce. Mix all of the other ingredients together in a bowl. Put your as much romaine lettuce as you crave in a bowl and top with the desired amount of dressing.
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I've got a lot of kale growing in my garden plus I babysat my daughter's pups for a few days and picked the kale in her garden as well (my paycheck:)). So I came up with this delicious kale chip snack that uses on 4 ingredients. I hope you love them as much as I do.  Ingredients:
 I love tomatoes and any derivative of tomatoes (think paste, sauce, diced, etc.). So to satisfy my strong desire for this delicious fruit (although considered vegetable by nutritionists) I came up with this yummy salsa.
Ingredients: 3 1/2 cups tomato (chopped or cherry tomatoes) 1/2 cup tomato paste 1 T garlic powder (or 5 cloves fresh garlic) 1/4 cup of chopped onion 1/2 t cuman water as needed to get to your desired consistency Mix all of the above in either a food processor or blender and process enough to keep it somewhat chunky.  Ingredients
1/2 onion chopped 4 cloves garlic chopped 2 T Mexican seasoning (click here for the mixture I used) 3 cups dry pinto beans 1 t cilantro 1 t chipotle peppers in adobo (more if you really like spice or less if you don't) 1 cup water Method: Using the fry function of your pot, saute the chopped onions and garlic until translucent. Add all of the rest of ingredients. Follow your instant pot instructions on how long to pressure cook the pinto beans. My instant pot requires pressure for 25-30 minutes. You can speed this time up if you soak your beans the night before. I selected high pressure to cook my pinto beans per my instant pot instructions. Select the time and follow any other of your instant pot instructions for pressure cooking. When the pressure cycle is complete, remove any excess remaining water in the pot. Blend the beans using a hand held emulsion blender ( or throw beans in a blender) and blend until smooth. Enjoy!  Ingredients
1 cup Flour 1/4 cup sugar 1/4 cup brown sugar 1/2 cup oats 1/2 t baking powder 1/2 t baking soda 1/2 t salt 1 t vanilla extract 4 T canola oil 2 T Vegan Milk 1/2 cup chocolate chips (vegan) 1/2 cup chopped walnuts Method: Preheat oven to 375. Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix. Add the chocolate chips and walnuts and continue to mix. Cool the dough in the freezer for about and hour or so. Roll into 1- 1.5 inch balls and space appropriately on a baking sheet as the cookies will spread while baking. bake for about 12 minutes. Enjoy! NOTE: You can add whatever nuts you like. I happened to have walnuts. You can add other things you like such as raisins, dried cherries or remove chocolate chips. Do whatever suits you.  Vegan Stuffing 1 loaf of vegan bread torn into pieces dried out a day or two 4 celery stalks chopped 1 onion chopped finely chopped 2 cups of vegan stock 1 lb of vegan sausage cut into smaller pieces 2-3 oz maple syrup 8 T vegan butter t T Sage, Thyme, Rosemary and any other herbs you like Heat oven to 350. Melt the vegan margarine in a large saucepan. Sauce the onion and celery and sauce until translucent. Brown the sausage. Add the maple syrup and stir. Add the dried bread and mix well into the butter. Add as much of the Vegan stock as necessary to make the dressing moist. Put the stuffing into a square oven proof casserole with a top and place in oven for about 30 minutes. Remove casserole lid and keep in the oven for another 15 minutes or so until the top of stuffing is crispy. Top with vegan gravy (recipe below) Vegan Gravy
6 cups of vegetable stock 1/2 cup sweet onion finely chopped 4-6 oz of mushrooms chopped 1 clove garlic minced 1/2 cup of flour 1 tsp soy sauce 1 tsp sage 1tsp thyme salt and pepper to taste In a large sauce pan, heat about 1/2 of the stock until boiling. Add the onion, mushrooms and garlic and cook until onions are translucent about 5 -10 minutes. Add the spices and the soy sauce. Sprinkle in the flour and cook. Stir continuously to make a roux until brown. Slowly add as much as the stock as necessary to make a gray of your liking while whisking until smooth while keeping the mix on a low simmer.  Ingredients
1 14.5 oz can of fire roasted tomatoes with green chilis 1 t fresh jalapeno pepper, more if you like it spicier (jarred is ok in a pinch) 1/4 cup yellow onion chopped 2-3 cloves fresh garlic chopped 1/2 t cumin Throw all the ingredients in a blender and blend for a few seconds. If you like it thicker, add some tomato paste until desired consistancy is reached.  I had several ears of corn left after a barbecue we had. I decided to try making corn chowder loosely based and veganized off of this recipe by serious eats!
Ingredients:
1) Cut off kernels from corn with a sharp knife. Reserve kernels and cobs separately. 2) Use the back of a knife to scrape corn cobs into a medium saucepan to collect and milk left in the bases of the kernels. Break corn cobs in half and add to saucepan. Add vegetable stock, bay leaf, fennel seed, coriander seed, and whole black peppercorns. Stir to combine. Bring to a boil over high heat, reduce to just below a simmer, and let steep for 10 minutes. Strain through a fine mesh strainer and discard cobs and spices. 3) While stock infuses, melt vegan butter in a separate 3 quart saucepan over medium-high heat. Add onions, garlic, celery and corn kernels, and cook, stirring frequently, until onions are softened and kernels are tender, about 7 minutes. Add white wine and let burn off. Reduce heat if vegan butter begins to brown. Add flour and cook, stirring constantly, for 1 minute. 4) Stirring constantly, gradually add infused corn stock, letting mixture come to a simmer. Add potato cubes and 1 teaspoon salt. Let simmer, stirring occasionally, until potatoes are tender, about 10 minutes. Add plant based milk and stir to combine. 5) Transfer 1/4 of soup to a blender and blend on high heat until smooth, about 1 minute. Return to pot and whisk to combine. Alternatively, use a hand blender to blend in the pot until desired consistency is reached. Season to taste with salt and pepper.  I have not made Rice Krispie treats since becoming vegan. You could substitute vegan marshmallows in a regular Rice Krispie treat recipe but that can be pricey (I found Dandies on Amazon for 6.60 for a 10 oz package) or you can make them like this!
Ingredients: 3 cups Rice Krispies (use gluten free for a gluten free version) 1/4 chopped nuts, I had cashews on hand for the above picture which was good, but feel free to use peanuts or whatever other nuts you like 1/4 cup vegan chocolate 1/4 cup peanut butter Topping 1/4 cup vegan chocolate chips Prepare an 8 x 8 pan by putting parchment paper in it. Mix rice krispies and chopped nuts together in a bowl. Melt the vegan chocolate and peanut butter in a pan until well mixed and melted. Add this mix to the bowl of rice krispies and mix well. Put in the prepared pan and freeze about 30 minutes or so. Meanwhile, melt the 1/4 cup of chocolate chips. You can also use melted vegan white chips or make a glaze with powdered sugar and vegan milk as a topping also. Use your imagination!  Ingredients for cake:
1 T vanilla extract 3.5 cups flour 1 T baking powder 1 cup vegan margarine (softened) 1 t salt 2 cups sugar 1 cup cashew milk (or whatever other vegan milk you have on hand) 1 cup silken tofu or regular tofu but if you use regular tofu, you will have to add 1/2 cup of the liquid it's in 1 cup vegan butter Method: Preheat oven to 350ºF. Prepare two 8 in. round aluminum pans or 1 large cake pan with parchment paper and vegetable pan spray. Puree silken tofu in food processor or blender. In large bowl, stir together flour, baking powder and salt. Set aside. In large bowl, beat vegan buttery spread and sugar with electric mixer until light and fluffy. Add pureed tofu and vanilla; mix well. Add flour mixture alternately with almond milk, beating well after each addition. Continue beating one minute. Divide evenly into prepared pans if using two or put entire mix in the large cake pan; smooth tops. Bake 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling grid; remove from pan and remove parchment paper from bottoms of cakes. Cool completely before filling and icing. Buttercream frosting Ingredients: 1 teaspoon vanilla extract 1/2 cup shortening 1/2 cup vegan margerine 4 cups sifted confectioners' sugar 2 T cashew milk (or whatever you have on hand Method: Cream together the shortening and margarine. Add the sugar and mix. Add the vanilla extract and the cashew milk. |
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