1 floret broccoli
1/2 cup + 2 tbsp water
1/2 cup soy milk
1/4 cup + 2 tbsp nutritional yeast
1 1/2 tbsp cornstarch
1/2 tbsp lemon juice
1/2 tsp salt
1/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp dry mustard
1/4 tsp paprika
1/4 tsp tumeric
1/16 tsp cayenne pepper
1 tbsp tahini
1/2 tsp miso
1/8 tsp pepper
Boil broccoli until tender. While it’s cooking, blend all remaining ingredients together in a blender. Drain broccoli and return to the pot. Add the sauce mixture and cook, stirring, until mixture boils and thickens.
Altered from http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html
Thursday, September 26, 2013
Vegan Mango Slushie
1/2 cup Kikkoman unsweetened soy milk
1/4 cup Samana mango puree
1 tbsp sugar
3/4 cup ice (I used 6 moon shaped cubes)
Blend soy milk and mango puree until dissolved. Add ice, blend, then add sugar and puree until smooth. Makes 1 serving.
1/4 cup Samana mango puree
1 tbsp sugar
3/4 cup ice (I used 6 moon shaped cubes)
Blend soy milk and mango puree until dissolved. Add ice, blend, then add sugar and puree until smooth. Makes 1 serving.
Vegan Korean Fusion Kimchi Spaghetti
1 pound spaghetti
Pinch of salt
10oz kimchee (check for no anchovy sauce)
2 tbsp nametake or sauce below (http://veganwithkathleen.blogspot.com/2013/08/vegan-asian-light-bento.html)
1/3 cup Spectrum Vegan Light Canola Mayo
3 tbsp shredded seaweed (kizami nori)
Sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar
Bring a large pot of water to a boil, add a pinch of salt, and cook spaghetti until tender.
If making sauce, while spaghetti is cooking, in a small pot, bring all sauce ingredients to a light boil, lower heat, and simmer for two minutes or until sake taste has been cooked out.
Drain spaghetti, add nametake or sauce, stir, then add kimchee, mixing until well incorporated. Add vegan mayo, shredded seaweed, and stir well. Makes 8 servings.
Pinch of salt
10oz kimchee (check for no anchovy sauce)
2 tbsp nametake or sauce below (http://veganwithkathleen.blogspot.com/2013/08/vegan-asian-light-bento.html)
1/3 cup Spectrum Vegan Light Canola Mayo
3 tbsp shredded seaweed (kizami nori)
Sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar
Bring a large pot of water to a boil, add a pinch of salt, and cook spaghetti until tender.
If making sauce, while spaghetti is cooking, in a small pot, bring all sauce ingredients to a light boil, lower heat, and simmer for two minutes or until sake taste has been cooked out.
Drain spaghetti, add nametake or sauce, stir, then add kimchee, mixing until well incorporated. Add vegan mayo, shredded seaweed, and stir well. Makes 8 servings.
Vegan Sugar Free Pineapple Right Side Up Cupcakes
Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
20oz Del Monte 100% juice crushed pineapple, divided in half
1/4 cup canola oil
6 packets truvia or other stevia powder
1 teaspoon vanilla extract
Topping:
Remaining half of pineapple (1 cup)
3 packets truvia or other stevia powder
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
Preheat oven to 350ºF. Line a muffin pan with cupcake liners or baking sheet with 12 silicone muffin cups.
Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
Combine the pineapple (1 cup), oil, stevia, and vanilla in a blender and puree till the texture of applesauce. Make a well in the center of the flour mixture and add the wet ingredients. Mix well.
Pour batter into cupcake liners so that they are just over half full. Bake for 20 minutes.
Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit on a shelf in your fridge.
To make the topping, combine all ingredients in a small saucepan.
Bring to a boil, and stir constantly for about 30 seconds.
Bring the heat down to low and stir for one more minute.
Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of the spoon.
Place in the fridge for about 30 minutes or until ready to serve.
Makes 12 cupcakes, 102 calories each with topping, 86 calories each without topping.
Altered from Vegan Cupcakes Take Over the World
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
20oz Del Monte 100% juice crushed pineapple, divided in half
1/4 cup canola oil
6 packets truvia or other stevia powder
1 teaspoon vanilla extract
Topping:
Remaining half of pineapple (1 cup)
3 packets truvia or other stevia powder
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
Preheat oven to 350ºF. Line a muffin pan with cupcake liners or baking sheet with 12 silicone muffin cups.
Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
Combine the pineapple (1 cup), oil, stevia, and vanilla in a blender and puree till the texture of applesauce. Make a well in the center of the flour mixture and add the wet ingredients. Mix well.
Pour batter into cupcake liners so that they are just over half full. Bake for 20 minutes.
Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit on a shelf in your fridge.
To make the topping, combine all ingredients in a small saucepan.
Bring to a boil, and stir constantly for about 30 seconds.
Bring the heat down to low and stir for one more minute.
Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of the spoon.
Place in the fridge for about 30 minutes or until ready to serve.
Makes 12 cupcakes, 102 calories each with topping, 86 calories each without topping.
Altered from Vegan Cupcakes Take Over the World
Monday, September 23, 2013
Vegan Honeydew Slushie
1 cup chopped honeydew
1/4 cup Kikkoman unsweetened soy milk
4 tbsp sugar, or less if honeydew is sweet
3/4 cups ice (6 moon shaped cubes)
In a blender, process all ingredients until smooth. Enjoy!
1/4 cup Kikkoman unsweetened soy milk
4 tbsp sugar, or less if honeydew is sweet
3/4 cups ice (6 moon shaped cubes)
In a blender, process all ingredients until smooth. Enjoy!
Saturday, September 21, 2013
Vegan Pantry Hamburger Helper
1 pound elbow macaroni, cooked and drained (may substitute with ditalini)
1 23.5oz bottle Prego mushroom pasta sauce (About 2 1/2 cups)
1/2 cup water
1/2 cup Bob's Red Mill textured vegetable protein
1 1/2 tablespoons chili powder
1 1/2 teaspoon cumin
1/2 tsp tabasco
2 tbsp nutritional yeast
1/2 cup unsweetened Kikkoman soy milk
1 tbsp olive oil
1/2 tsp garlic salt
1/4 tsp pepper
Pantry as extras of all ingredients can be kept sealed at room temperature. Pasta sauce, textured vegetable protein, and Kikkoman soy milk need to be refrigerated after opening.
Cook the pasta as directed in a large pot.
While pasta is cooking, pour pasta sauce into a medium pot over low heat. Add water to pasta sauce bottle, close lid, and shake. Add more water if sauce is not thin enough to pour out easily. Stir in pasta sauce mixture, textured vegetable protein, chili powder, cumin, tabasco, and nutritional yeast stirring well after each addition. Add soy milk, stir and remove from heat.
Drain pasta and transfer sauce into large pot. Mix in macaroni. Stir in olive oil, garlic salt, and pepper. Enjoy!
Adapted not to need frozen Boca burger-style crumbles or Daiya cheddar cheese shreds http://veganwithkathleen.blogspot.com/2012/07/vegan-hamburger-helper.html
1 23.5oz bottle Prego mushroom pasta sauce (About 2 1/2 cups)
1/2 cup water
1/2 cup Bob's Red Mill textured vegetable protein
1 1/2 tablespoons chili powder
1 1/2 teaspoon cumin
1/2 tsp tabasco
2 tbsp nutritional yeast
1/2 cup unsweetened Kikkoman soy milk
1 tbsp olive oil
1/2 tsp garlic salt
1/4 tsp pepper
Pantry as extras of all ingredients can be kept sealed at room temperature. Pasta sauce, textured vegetable protein, and Kikkoman soy milk need to be refrigerated after opening.
Cook the pasta as directed in a large pot.
While pasta is cooking, pour pasta sauce into a medium pot over low heat. Add water to pasta sauce bottle, close lid, and shake. Add more water if sauce is not thin enough to pour out easily. Stir in pasta sauce mixture, textured vegetable protein, chili powder, cumin, tabasco, and nutritional yeast stirring well after each addition. Add soy milk, stir and remove from heat.
Drain pasta and transfer sauce into large pot. Mix in macaroni. Stir in olive oil, garlic salt, and pepper. Enjoy!
Adapted not to need frozen Boca burger-style crumbles or Daiya cheddar cheese shreds http://veganwithkathleen.blogspot.com/2012/07/vegan-hamburger-helper.html
Thursday, September 19, 2013
Vegan Stir Fried Noodles (Yaki udon)
3 packages of refrigerated udon noodles (7oz each)
1/2 tbsp sriracha
1/2 tbsp lemon juice
1/2 tbsp cooking sake
1 tbsp olive oil
1 tbsp rice vinegar
2 tbsp okonomi sauce
2 tbsp soy sauce
2 tbsp mirin
dash of pepper
Optional fusion additions:
onion powder
sage
adobo seasoning
vegan chicken strips
Bring a wok of water to a boil. Add udon noodles and let simmer until separated. Drain and return to wok.
Over medium high heat, add rest of ingredients and stir until well incorporated. Let simmer until thickened. Serve and enjoy! Also keeps well to bring for lunch the next day. Pack in lunch container, let cool, cover, and refrigerate.
If you lack some Japanese ingredients feel free to substitute:
dry white wine for cooking sake
white vinegar for rice vinegar
worcestershire sauce for okonomi sauce
sweet white wine for mirin
1/2 tbsp sriracha
1/2 tbsp lemon juice
1/2 tbsp cooking sake
1 tbsp olive oil
1 tbsp rice vinegar
2 tbsp okonomi sauce
2 tbsp soy sauce
2 tbsp mirin
dash of pepper
Optional fusion additions:
onion powder
sage
adobo seasoning
vegan chicken strips
Bring a wok of water to a boil. Add udon noodles and let simmer until separated. Drain and return to wok.
Over medium high heat, add rest of ingredients and stir until well incorporated. Let simmer until thickened. Serve and enjoy! Also keeps well to bring for lunch the next day. Pack in lunch container, let cool, cover, and refrigerate.
If you lack some Japanese ingredients feel free to substitute:
dry white wine for cooking sake
white vinegar for rice vinegar
worcestershire sauce for okonomi sauce
sweet white wine for mirin
Vegan Mini Vegetable Pot Pies
Filling:
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 red potato, peeled and diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper
Crust:
1 1/4 cups unbleached all-purpose flour
1 tbsp sugar
1/2 cup cold Earth Balance vegan buttery spread (1 stick), cut into 1/4-inch cubes
3 tbsp ice water
After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add sage, thyme, and pepper and stir until combined.
Remove from heat. If mixture has become too thick, add water 2 tbsp at a time until you reach a creamy ready to eat pot pie filling consistency, not a paste but not watery. Set aside. Note: You will have a lot of extra filling to eat on its own or feel free to double or triple the crust recipe.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater. Sift flour and sugar in the mixer bowl. Add the Earth Balance and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the Earth Balance pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Preheat oven to 400 degrees and coat a mini muffin pan with vegetable oil or line a baking sheet with 10 dry silicone mini muffin cups.
Using a 3-inch round cookie cutter, cut out 10 pieces of dough. Combine dough scraps and roll out again as necessary. Using a 2-inch round cookie cutter or the top of a 2-inch tart shell for a fancier look, cut out another 10 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan or muffin cups. Spoon the sauce into the pastry. Place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal.
Add soymilk to a small bowl. Brush the tops of each pie with soymilk. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake for 18 minutes or until the edges are golden and the filling is bubbling. Cool for 10 minutes and serve.
Recipe altered from http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chicken-and-broccoli-pot-pies-recipe/index.html
http://www.williams-sonoma.com/recipe/basic-pie-dough.html
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 red potato, peeled and diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper
Crust:
1 1/4 cups unbleached all-purpose flour
1 tbsp sugar
1/2 cup cold Earth Balance vegan buttery spread (1 stick), cut into 1/4-inch cubes
3 tbsp ice water
After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add sage, thyme, and pepper and stir until combined.
Remove from heat. If mixture has become too thick, add water 2 tbsp at a time until you reach a creamy ready to eat pot pie filling consistency, not a paste but not watery. Set aside. Note: You will have a lot of extra filling to eat on its own or feel free to double or triple the crust recipe.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater. Sift flour and sugar in the mixer bowl. Add the Earth Balance and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the Earth Balance pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Preheat oven to 400 degrees and coat a mini muffin pan with vegetable oil or line a baking sheet with 10 dry silicone mini muffin cups.
Using a 3-inch round cookie cutter, cut out 10 pieces of dough. Combine dough scraps and roll out again as necessary. Using a 2-inch round cookie cutter or the top of a 2-inch tart shell for a fancier look, cut out another 10 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan or muffin cups. Spoon the sauce into the pastry. Place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal.
Add soymilk to a small bowl. Brush the tops of each pie with soymilk. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake for 18 minutes or until the edges are golden and the filling is bubbling. Cool for 10 minutes and serve.
Recipe altered from http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chicken-and-broccoli-pot-pies-recipe/index.html
http://www.williams-sonoma.com/recipe/basic-pie-dough.html
Wednesday, September 4, 2013
Vegan Yeastless Focaccia
Olive oil for brushing and coating
2 cups unbleached flour + more as needed
2 teaspoons baking powder
1 teaspoon salt
1 cup water
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1 1/2 teaspoons crushed dried basil
1/4 cup Daiya vegan mozzarella shreds (optional)
Preheat oven to 425 degrees F (220 degrees C). Brush a 9x13 inch pyrex with olive oil.
In an electric mixer fitted with a dough hook, sift together flour, baking powder, and salt. Add to the water and mix on medium speed until dough forms a ball, adding an additional half a cup to one cup of flour as needed. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
Plop dough into pyrex. With floured hands, spread dough to 1/4-inch thickness. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, basil, and vegan cheese if using.
Bake in preheated oven for 15 minutes.
Altered from http://allrecipes.com/recipe/exquisite-yeastless-focaccia/
2 cups unbleached flour + more as needed
2 teaspoons baking powder
1 teaspoon salt
1 cup water
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1 1/2 teaspoons crushed dried basil
1/4 cup Daiya vegan mozzarella shreds (optional)
Preheat oven to 425 degrees F (220 degrees C). Brush a 9x13 inch pyrex with olive oil.
In an electric mixer fitted with a dough hook, sift together flour, baking powder, and salt. Add to the water and mix on medium speed until dough forms a ball, adding an additional half a cup to one cup of flour as needed. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
Plop dough into pyrex. With floured hands, spread dough to 1/4-inch thickness. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, basil, and vegan cheese if using.
Bake in preheated oven for 15 minutes.
Altered from http://allrecipes.com/recipe/exquisite-yeastless-focaccia/
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