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VEGAN CHOCOLATE SAUCE

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INGREDIENTS: 1/ cup of Coconut Oil, melted 1/2 cup of Non dairy milk ( I used almond milk) 1/2 cup of Maple syrup 1/2 cup of Cocoa powder
DIRECTIONS: In a small saucepan, combine coconut oil, maple syrup, and milk. Then slowly whisk in the cocoa powder. Cook on simmer for about three minutes, keep whisking! Let cool and store in an airtight container in the fridge. 
*In the picture I just drizzled the banana with the chocolate sauce and sprinkled with coconut. I also put it in the freezer while I made dinner. SO GOOD!  



VEGAN SHEPHERDS PIE

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Top Layer: 5 Potatoes 2 tbsps of Vegan butter 1 tbsp of Vegan cream cheese Salt and Pepper
"Meat" layer: 2 tbsps of Oil 1 Medium Onion, diced small 12 baby Carrots, diced small Half a pack of Veggie Ground Round (I use the one by Yves) 1/2 cup of peas (canned) 1/2 cup of Mushrooms (canned), cut small 1 tsp of Garlic salt 1 tbsp of Worcestershire sauce 1/2 cup of Vegetable broth 2 tbsps of Tomato paste 1/4 cup All Purpose flour (until thickens a bit)

DIRECTIONS: Peel and cut potatoes into 1/2 inch dice. Place in a sauce pan and cover with water. Set over high heat and bring to a boil, then decrease the heat and cook until tender and easily crushed with masher. about 10-15 minutes. Drain the potatoes and return to sauce pan. Mash potatoes and add the vegan butter, cream cheese and salt and pepper to taste.
Preheat oven to 400 degrees F.
While the potatoes are cooking, prepare the "meat" layer. In a medium sauce pan add in the oil over medium heat. Add in onion, and g…

Stuffed Zucchini

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2 large Zucchinis
1/4 of Red Onion
1/2 cup of Bread Crumbs
1/4 cup Vegan Parmesan cheese
Salt and Pepper to taste
Crushed canned Tomatoes
1 tsp Oil
Small bunch of Fresh Parsley

Cut zucchini in halves and place in oven at 350ºF for about 20 minutes or until softened.
Scrape out insides of zucchini and finely chop. 
In a frying pan, heat oil and add in chopped onion, zucchini insides and some of the parsley.
Then pour that into a mixing bowl and add in strained tomatoes (Keep the juice for after), bread crumbs, Vegan Parmesan, and salt and pepper.
Fill zucchini halves with mixture and place in a baking pan, pour the tomato juice on top. Add parsley on top and more Parmesan.

Bake at 350ºF for 45 minutes to an hour. 


CAULIFLOWER BUFFALO WINGS

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1 head of cauliflower (approx. 4-5 cups of florets)
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp earth balance buttery spread
1 C frank's red hot sauce Line baking sheet with parchment paper and preheat your oven to 450 F.
Wash and cut cauliflower head into bite sized pieces.
Mix all the ingredients (minus the earth balance and hot sauce) into a mixing bowl.
Coat each piece in the mixture evenly.
Lay them on parchment lined baking sheet evenly spread without crowding.
Bake for 25 mins, flipping halfway through.
While the florets are baking make the sauce by heating up the earth balance in a small sauce pan until melted then add in hot sauce. Stir together and set aside.
Toss the florets in a bowl with the sauce then place them back in the oven for another 25 mins, flipping halfway throu…

SIMPLE VEGAN PANCAKES

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1 cup of Whole Wheat Flour
1 tsp of Baking Powder
Pinch of Salt
1 tsp of Date Paste
2 tbsps of Olive Oil
1 tsp of Vanilla
1 cup and 1 tbsp of unsweetened Almond milk

1)In a medium size bowl mix the flour, baking powder, and salt.
2)Add in the date paste, oil, and vanilla, then whisk in the almond milk.

GREEN SMOOTHIE

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Handful of Spinach  1 frozen banana A few Strawberries  Silk unsweetened Coconut milk  Half an Orange
I also added half a scoop of Green+ genuine health acai and mango

VEGGIE SOUP

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1 can or jar of Tomato puree  
1 box of Vegetable Broth
3 stalks of Celery  
1  small Onion  
2 cloves of Garlic  
3 Tomatoes  
1 cup of chopped baby Carrots
1 cup of cut Green beans (optional frozen)  
1 cup of Water Chestnuts (optional)
3 cups Water
Parsley
Oregano  
Hot Sauce (optional)
Salt and Pepper to taste
(For a quick and easy soup, you can buy mixed frozen veggies) 1) Chop everything up small and evenly (so everything cooks evenly). 2) Heat a 1/4 cup of Broth in a large Sauce pan (optional Slow Cooker) on Medium high heat. Then add Onion, Garlic, Celery, Carrots, and Water chestnuts. Let that cook for a few minutes. 3)Then add the rest of the broth and vegetables.  4) Add the water, puréed tomatoes, spices, and hot sauce. 5) Bring to a boil, then turn it down to simmer. Let it simmer for about an hour (the longer the better flavor).