Go Green – Eat Guacamole

Recipe: Go Green – Eat Guacamole!

Summary:

One of my favorite fruits, the avocado. You got to love it for its’ simplicity and versatility. I make this recipe almost every week and use it as a dip, spread, on chili and salads. The possibilities are endless…

Ingredients:

• 2 ripe avocados
• 1 small Roma tomato (diced)
• 2 tbsp chopped red onion
• 1 tbsp chopped cilantro
• 1 tsp chopped garlic
• Juice of 1/2 a lime
• Sea salt and fresh ground pepper, to taste.

Instructions:

1. Slice each avocado in half and scoop the center out using a metal spoon. In a medium bowl, mash the avocado until desired consistency. A food processor can be used if you would like a creamy, lump free dip.
2. Stir in the lime juice until well blended and add sea salt and fresh ground pepper, to taste.
3. Add the diced tomato, red onion, garlic & cilantro. Mix well and add additional salt and pepper, if needed.

Quick Notes:

Serve with your favorite tortilla chips or fresh vegetables. Try adding a spoonful to some veggie chili!

Don’t throw away the seeds! Did you know that placing the seeds back into the completed dip (covered and refrigerated) helps prevent your guac from turning brown?

Variations:

Give your guacamole a little kick – consider adding 2 tsp of ground paprika.

Cooking time (duration): 10

Diet type: Vegan

Diet (other): Raw

Number of servings (yield): 8

Meal type: snack

Culinary tradition: Mexican

My rating:5 stars: ★★★★★

Copyright © Vegan Hogg 2010.
Microformatting by hRecipe.

Banana Berry French Toast

Who says vegans can’t enjoy French Toast?  This recipe proves that you don’t need eggs to create this scrumptious breakfast treat.  Enjoy!

Makes 6 servings

Ingredients

• 1½ cups soy milk or other non-dairy milk
• 1 cup all-purpose flour
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp allspice
• 1 tbsp sugar
• 6 slices of french bread cut into ¾” slices
• 2 ripe bananas (sliced)
• 1 pint + 1 cup strawberries
• ¼ cup pure maple syrup
• ¼ cup powdered sugar (extra for dusting)
• Earth Balance margarine as needed for frying

Directions

1. In a medium bowl mix the soy milk, flour, vanilla extract, cinnamon, nutmeg, allspice and sugar until well blended and foamy.  Pour mixture into a cake pan and soak sliced bread in the batter.
2. Heat the Earth Balance in a non-stick skillet over medium heat.  Fry each slice of batter covered bread until golden brown.
3. Place 1 cup of sliced strawberries and ¼ cup powdered sugar  in a blender or food processor.  Blend until smooth.
4. Pour strawberry mixture into a small pot and cook over lo-heat until warm.  Remove from burner and mix in ¼ cup maple syrup.
5. Set bread on serving plate and top with fresh sliced strawberries and bananas.  Drizzle with the strawberry and maple syrup sauce.  Top with a light dusting of powdered sugar.
6. Enjoy!

Classic Potato Salad (Vegan Style)

Who isn’t a fan of potatoes?  One of the ultimate comfort foods not only taste great, but are low in calories and packed with Vitamin C and B-6. Potato salad may seem like a summer picnic treat, but when it taste this good – it’s hard to wait!

Classic Potato Salad

And there you have it, a quick and easy recipe for one hearty potato salad!  Enjoy!

Ingredients:

• 1 ½ pounds unpeeled white potatoes
• 4 strips vegan ‘bacon’
• 2 celery ribs, chopped
• 1/4 cup sweet pickle relish
• 3 tablespoons mined white onion
• ¾ cup vegan mayonnaise (I like Veganaise – available at Whole Foods)
• 1 tablespoon soy milk or soy creamer
• 1 tablespoon red wine vinegar
• 1 teaspoon mustard
• ½ teaspoon sea salt
• Fresh ground black pepper, to taste.

1. Cut potatoes into small cubes and add to salted boiling water.  Cook until tender, about 10 minutes.  Drain and set aside to cool.
2. In a large skillet, brown the ‘bacon’ strips and set aside.
3. In a small bowl, add the mayo, salt, pepper, soy milk, mustard and vinegar.  Mix until well blended.
4. In a separate bowl, combine the celery, onion and relish.
5. Once the potatoes have cooled, toss in the celery mixture and gradually add the dressing until desired creaminess is achieved.  I like a lot of dressing, so I add it all!
6. Crumble the bacon strips and add to the salad, mixing gently.

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VeganYumYum » Mini Donut Test Kitchen

They turned out amazing!

I just finished making the donut recipe (below) that I found on the Vegan YumYum site. I’m happy to say that they turned out fantastic! My donuts don’t look that pretty, but they taste phenomenal!

I did alter their recipe a teeny bit:  I left out the salt (didn’t have any) and I substituted ¼ cup of applesauce for the Egg Replacer.  I also cooked mine about 5 minutes longer because they seemed a bit too ‘wet’ at 12 minutes.

So, I highly recommend these donuts to any vegan (or non-vegan), as they are sure to impress!  Enjoy!

Vegan YumYum’s Recipe for Donut’s

I’ve been craving donuts for awhile now and came across this tasty looking recipe from Vegan Yum Yum. I can only hope that my batch of donuts turn out as good as theirs!

via VeganYumYum » Mini Donut Test Kitchen.

Mini Baked Donuts
Make 20 Donuts

Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon

Wet Ingredients:
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance

Preheat oven to 350º F

In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!

Add wet to dry and mix until just combined. It should form a very soft dough.

Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial.

Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.

Time for toppings!

Glaze with Sprinkles
1/2 Cup Powdered Sugar (lump free!)
1 Tbs Soymilk
Bowl full of sprinkles (1/4 to 1/2 cup, ish?)

Whisk soymilk and powdered sugar together. Dip the “bottom” half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.

Chocolate Dip

This is the easy part. Melt 6 oz of high quality fairly sweet chocolate over low heat in a double boiler. Remove from heat and stir until chocolate is smooth and barely warm to the touch. I should mention that you should be very careful not to get any water in the chocolate or it could seize, and no one likes that!

Dip your donuts one-by-one into the chocolate until completely covered. Place donut on your wire rack to drip off excess chocolate – it’ll make for a much smoother appearance than if you try to scrape off excess chocoalte with your fingers. Allow to set until chocolate isn’t so shiny and can be picked up without making a sticky mess!

*Edit!! So, I waited until the chocolate was set and realized that my donuts had glued themselves to the rack, making the bottoms rip off when your try to pick one up. I think it’d be better to let these set on parchment paper! Also, use a decently sweet chocolate, mine was too bitter.