All posts tagged: Recipes

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: 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. Stir in the lime juice until well blended and add sea salt and fresh ground pepper, to taste. 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 …

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 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. Heat the Earth Balance in a non-stick skillet over medium heat.  Fry each slice of batter covered bread until golden brown. Place 1 cup of sliced strawberries and ¼ cup powdered sugar  in a blender or food processor.  Blend until smooth. Pour strawberry mixture into a …

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. Cut potatoes into small cubes and add to salted boiling water.  Cook until tender, about 10 minutes.  Drain and set aside to cool. In a large skillet, brown the ‘bacon’ strips and set aside. In a small bowl, add the mayo, salt, pepper, soy milk, mustard …

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 …

Vegan Style Buttermilk Biscuits

Thick and flaky just like your grandma used to make…but better!  All natural and 100% Vegan! Ingredients: 2 cups All Purpose Flour 1 cup Soy Milk + 1 tsp Cider Vinegar ¼ cup Vegetable Shortening (I like Earth Balance sticks) 3 teaspoons Baking Powder 1 teaspoon Sea Salt 2 tablespoons Pure Maple Syrup 1 tablespoon vegan butter – for brushing (Earth Balance) Directions: Preheat Oven to 400° In a small bowl, combine the soy milk and vinegar and set aside to curdle.  In a separate large bowl combine the flour, baking powder & salt and mix well.  Cut small pieces of the vegetable shortening into the dry ingredients and mix (I find that using my hands works best for this) until coarse crumbles are formed. Next, add the soy milk/vinegar mixture and the maple syrup to the crumbles.  Again, using your hands, mix until all ingredients are blended and form a ball of dough.  Place the dough on a lightly floured surface and knead for 3 minutes.  Using a rolling pin, flatten the dough until …

Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing

To all the cupcake lovers out there…these yummy cakes are sure to satisfy that sweet tooth!  And the best part…there 100% vegan! Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing Makes 12 Cupcakes 1 cup plain or vanilla soy milk 1 tsp cider vinegar 3/4 cup vegan cane sugar 1/3 cup canola oil 1 1/2 tsp pure vanilla extract 1 cup flour 1/3 cup cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt Preheat oven to 350 degrees.  In a medium bowl, mix soy milk and vinegar and let sit for a minute or two.  Add the sugar, oil and vanilla.  Using a wire-wisk or hand-mixer, beat until foamy.  In a separate large bowl, add all dry ingredients and mix well.  Add the wet mixture to the dry and mix until smooth.  Line a cupcake pan with 12 cupcake holders and fill each 3/4 full.  Bake 16-20 minutes.  Insert a toothpick into the middle cake, if it comes out clean, they’re done. ‘Butter Cream’ Icing 1/4 cup vegetable shortening (I prefer …