Tag Archives: recipe

Cookie Dough Cookies

Notes: I thought these were pretty good. Nova didn’t like them. Mixed reviews from others that tried them.

Ingredients:
1 1/4 cups canned (almost a full can) chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

Source: Unknown.

Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients:

1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice

Directions:

1. Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
3. Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
4. Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
5. Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews

Chocolate Pud’n Pops – Non Dairy

Notes: Both the flavor and texture pretty good.

Ingredients:
2 cups of water
2 cups of milk substitute
1 cup of raw sugar
1/4 cup of all purpose whole wheat flour
1/4 cup cocoa powder.

Directions:
In a large pan combine all ingredients. Whisk over medium high heat until it begins to boil and thicken up.
Pour the pudding mix into the molds and put in the sticks. Place molds in the freezer.

Vegan Chocolate Chunk Cookies

Notes: I didn’t have pastry flour so I used all purpose ww. I made the cookies way too big and thick. I thought they were ok. Nova didn’t.

Ingredients:
¾ cup and 2 tablespoons unsweetened applesauce
2 tablespoons flaxseed meal mixed with ¼ cup water
1 cup plus 4 tablespoons light brown sugar, packed
1 tablespoon Ener-G egg replacer mixed with ¼ cup water
1 tablespoon vanilla extract
3 cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon finely ground sea salt
2 cups 70 percent cocoa (or greater) chocolate chips or chunks

Directions:
Preheat oven to 350º. Mix the applesauce, flaxseed, and sugar together using an electric or hand mixer. Beat in the Ener-G and vanilla. Mix the remaining ingredients (except the chocolate chunks) in a separate bowl. Gradually combine the dry and wet ingredients until thoroughly combined. Stir in the chocolate chunks. Place rounded, heaping tablespoons of dough onto a sprayed or parchment-lined cookie sheet and bake for 10–12 minutes. Let the cookies cool on a wire rack.

Sloppy Joes

Notes: This was ok. I didn’t really follow the measurements in the recipe. Neither one of us are big on Sloppy Joes anyway. Probably wouldn’t make again unless for the Grand-lids.

Ingredients:
onion – 3 ounces
vegetarian meat crumbles (frozen) – 4 ounces
tomato paste – 2 ounces
tamari – 1 ounces
Worchestershire sauce (vegetarian) – 1 ounces
brown sugar – 1 teaspoon
whole grain bun – 1 bun

Directions:
1 Saute’ the onion on high heat in a nonstick skillet for 3 minutes, until just translucent.
2 Add the veggie meat crumbles and 1/4 cup of water to the skillet and cook for 5 minutes, until warmed through.
3 Stir in the tomato paste.
4 Add the remaining water and stir until thoroughly mixed, using more water as necessary to make a thick sauce.
5 Stir in the tamari, Worcestershire, and sugar.
6 Place a generous amount of filling into each bun.
7 Top with sliced onion and pickles.

Source: I believe this is a Engine 2 recipe.

Quinoa Granola

Notes:

Ingredients:
1 cup whole rolled oats (certified gluten free)
1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
2 T chia seeds
3/4 cup raw almonds, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw walnuts, coarsely chopped
1/4 cup shredded coconut
2 tsp cinnamon
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup maple syrup
1/2 cup coconut oil, melted

Directions:
In large mixing bowl, combine dry ingredients (first 4 listed).
Chop nuts and add to the bowl along with seeds and coconut.
Mix well.
Add liquids (melted coconut oil and maple syrup).
Mix.
Spread onto a baking sheet lined with parchment paper.
Bake for 60 minutes at 225 degrees F.
Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together).

Source: Hungry hungry Hippie

Smokey Black Bean Enchiladas

Notes: We both thought these were really good. I used a 12oz box of firm tofu and added a little bit of diced onion and red bell pepper to the mix. Pictured above with home-made baked tortilla chips and guacamole.

Ingredients:
15 ounces extra-firm tofu
15 ounces black beans, drained and rinsed
2 tsp liquid smoke
1 tsp hot sauce
8 whole whole wheat wraps
15 ounces enchilada sauce
1 tsp garlic powder

Directions:
Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.

Source: The Happy Herbivore Cookbook

Quiche with Greens

Notes: This was pretty good. Might make again in the future. I used fresh spinach, broccoli and green onions. Served it with a salad.

Ingredients:
1 pound extra-firm tofu
1 tsp onion powder
1 tsp garlic powder
½ tsp turmeric
½ tsp salt
¼ cup nutritional yeast
¼ cup cornstarch
1½ tbsp Dijon mustard
1 tbsp lemon juice
4 cup fresh greens (any), chopped
¼ tsp red pepper flakes

Directions:
Preheat oven to 350 F. Grease a shallow 9″ pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it’s even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).

Source: The Happy Herbivore Cookbook

Vegan Corn Chowder

Notes: Last time I made this I replaced 2 cups of broth with 1 cup each water and rice milk.

Ingredients:
1 tablespoon Earth Balance or olive oil
1/2 white onion, finely chopped
1 bell pepper, seeded and finely diced
8 small red potatoes, diced
3 carrots, diced
5 tablespoons Better Than Bouillon, No Chicken Base
8 cups vegetable broth
1 cup cashews (soaked overnight in water, if possible)
1/2 cup cornstarch
3 cups fresh or frozen white & yellow corn
salt & pepper to taste

Directions:
Heat a large pot over medium-high heat. Add the olive oil. Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes, then toss in the Better Than Bouillon and 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.

Meanwhile, toss the cashews and 1 cup of broth into your Vitamix or blender and puree completely until creamy. Pour into your pot and stir to combine. Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat. Salt and pepper to taste. Serve topped with piping hot croutons while taking a hot bath in a fur stole.

NUT FREE ALTERNATIVE: Swap half the vegetable broth with soymilk and omit the cashew cream from this recipe.

Source: cheekykitchen.com

Vegan Corn Chowder