#ILIKEMYFOODPRETTY
This is not a diet plan or suggestions of any kind
simply a collection of recipes to some of my favorite foods I make on a regular basis.
I only use Vegan organic ingredients I'm not going to keep typing that for every single recipe so just go with that as a given, thanks. ;)
#Salads
Avocado Peach Salad
(servings 1)
1 romaine heart chopped
1/2 cup cubed peach with skin
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/2 cup halved grape tomatoes
1/2 sliced avocado
1/4 cup fresh mint
Dressing:
take the remainder of the peach & juice it!
drizzle on a tablespoon of olive oil too!
Over Abundance Salad
(Serves 1)
1 romaine heart chopped
1/2 cup strawberries sliced
1/2 of a naval orange cubed
1 kiwi peeled & sliced
1/2 cup tomato cubed
1/2 cup raspberries
Handful of alfalfa sprouts
1/4 cup pecan halves
Dressing:
Whisk: 1/2 cup of orange juice with 1 tablespoon of fresh ginger
Rainbow Salad
(Serves 1)
2 cups of Organic Girl Baby Spring
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/4 cup orange bell pepper
1/2 cup carrots shredded
1/2 cup celery peeled & chopped
1/2 cup zucchini peeled & chopped
1/2 cup tomato
Dressing:
Whisk: 1/2 cup of orange juice with 2 tablespoons of hemp seeds
Fruit Salad
(Finger Food: Serves 1)
1/2 naval orange chopped
1 kiwi peeled & slided
1/2 grapefruit chopped
1/2 mango peeled & sliced
1/2 cup papaya peeled & cubed
1/2 cup mixture of berries
*raspberries, strawberries & blueberries (shown)
Vegan Potato Salad
(Serves 1)
Mix:
1 medium cooked golden potato cubed
1 tablespoon Just Mayo
1/2 teaspoon of rosemary
Kick it up a notch by adding 1 tablespoon of brown mustard
or
Kick it up 2 notches by using Just Mayo Chipotle!!! #SoYummy
Rejuvenation Salad
(Serves 1)
1 romaine heart chopped
1/2 cup cantaloupe peeled & cubed
1/2 cup tomato cubed
1/2 cup mango peeled & sliced
1/2 cup banana peeled & sliced
Dressing:
Whisk: 1/2 cup orange juice with 1 tablespoon of fresh ginger.
Vegan Parmesan Salad
(Serves 1)
1 romaine heart torn
1/2 cup peeled & cubed pineapple
1/4 cup Saffron Road roasted chick peas (any flavor)
1/4 cup Vegan Parmesan Cheese by Follow Your Heart
Dressing:
1 tablespoon of olive oil
*Look in Snacks Section for a recipe to make
Roasted Chickpeas!
I've got Zero Time for Chopping Salad
(Serves 1)
2 cups Organic Girl Super Greens
1/4 cup sliced almonds
Tossed with 1 tablespoon of Olive Oil. Done, stick a fork in it!
Super Nutritious!!!
Dessert Salad
(Serves 1)
2 cups baby spring greens
1/2 cup pineapple peeled & cubed
1 cuke sliced (pickling cucumber NOT a pickle)
Glaze:
Whisk: 1 tablespoon pure maple syrup with 2 tablespoons brown mustard.
Tastes like a melt in your mouth dessert when all the flavors meld together.
(Serves 1)
2 cups baby spring greens
1/2 cup pineapple peeled & cubed
1 cuke sliced (pickling cucumber NOT a pickle)
Glaze:
Whisk: 1 tablespoon pure maple syrup with 2 tablespoons brown mustard.
Tastes like a melt in your mouth dessert when all the flavors meld together.
Vegan Crumbles for Salads
(Servings 4)
In a Food Processor Finely Chop together:
1 Plum Tomato
5 Sun Dried Tomatoes
1 Small Zucchini Peeled
5 White Mushrooms Caps
*Feel free to throw in a handful of "other" vegetable
Slice of Red Onion
Clove of Garlic
Teaspoon Each of Cilantro, Thyme, Basil, Cumin, Paprika, Chili
2 Tablespoons Catsup
1 Tablespoon Yellow Mustard
Transfer mixture to a bowl & fold in
1/2 cup of gluten free oatmeal
Spread onto a non-stick cookie sheet
Bake at 400*F for 7 minutes then flip portions over & bake additional 7 minutes
Break up into four servings & top your salad!
*Makes a great substitute to croutons, nuts etc giving you salad a healthy yummy crunchy topping!
(Servings 4)
In a Food Processor Finely Chop together:
1 Plum Tomato
5 Sun Dried Tomatoes
1 Small Zucchini Peeled
5 White Mushrooms Caps
*Feel free to throw in a handful of "other" vegetable
Slice of Red Onion
Clove of Garlic
Teaspoon Each of Cilantro, Thyme, Basil, Cumin, Paprika, Chili
2 Tablespoons Catsup
1 Tablespoon Yellow Mustard
Transfer mixture to a bowl & fold in
1/2 cup of gluten free oatmeal
Spread onto a non-stick cookie sheet
Bake at 400*F for 7 minutes then flip portions over & bake additional 7 minutes
Break up into four servings & top your salad!
*Makes a great substitute to croutons, nuts etc giving you salad a healthy yummy crunchy topping!
#Snacks & #dESSERTS
Vegan Sweetheart Candy
(36+ pieces)
*If you live in a humid climate you will need a food dehydrator otherwise the candy will not dry properly*
Place 1 Packet of Pectin, 1/2 Cup of Water & 2 teaspoons of Liquid Raw in a microwave bowl, stir & heat for 30 seconds
Pour into a mixing bowl set with paddle attachment
On a low setting begin to stir the mixture adding 1 cup of Powdered Sugar at a time; 4 cups total
Dust dough, rolling pin & work area with additional powdered sugar
Separate the dough & work food coloring into each to create desired colors. Also at this time add any flavors
*note the mixture by itself has a citrus fruit flavoring naturally, I've opted not to add any flavor.
Roll mixture a little thicker then 1/4" then cut with cookie cutter & place each candy on a drying rack.
The mixture tends to be a little strong so I would press down with the cutter & give it a little shimmy to separate the shape from the rest of the slab.
If you live in a dry climate the candy will dry out naturally on a cooling rack as shown.
I however, live in Florida and have discovered that putting the candy shapes into a food dehydrator on the "Banana Chip" timing depending on your appliance for time works great for drying out these candies!
I have also used this mixture, rolled it out & used similarly as you would fondant to decorate cakes, it's yummy soft too!
(36+ pieces)
*If you live in a humid climate you will need a food dehydrator otherwise the candy will not dry properly*
Place 1 Packet of Pectin, 1/2 Cup of Water & 2 teaspoons of Liquid Raw in a microwave bowl, stir & heat for 30 seconds
Pour into a mixing bowl set with paddle attachment
On a low setting begin to stir the mixture adding 1 cup of Powdered Sugar at a time; 4 cups total
Dust dough, rolling pin & work area with additional powdered sugar
Separate the dough & work food coloring into each to create desired colors. Also at this time add any flavors
*note the mixture by itself has a citrus fruit flavoring naturally, I've opted not to add any flavor.
Roll mixture a little thicker then 1/4" then cut with cookie cutter & place each candy on a drying rack.
The mixture tends to be a little strong so I would press down with the cutter & give it a little shimmy to separate the shape from the rest of the slab.
If you live in a dry climate the candy will dry out naturally on a cooling rack as shown.
I however, live in Florida and have discovered that putting the candy shapes into a food dehydrator on the "Banana Chip" timing depending on your appliance for time works great for drying out these candies!
I have also used this mixture, rolled it out & used similarly as you would fondant to decorate cakes, it's yummy soft too!
Fruitcake Biscotti (30+ slices) 2-Day Process
Dried Fruits:
1 Cup Figs (stems removed)
1/2 Cup Raisins
1/2 Cup Colored Cherries
1/4 Cup Pineapple
1/2 Cup Apricots
3/4 Cup Pecans
Chop all these coarsely in a food processor & put into a storage bowl.
Add to the fruit mixture:
2 Tablespoons of Bourbon Whiskey
1 Tablespoon Lemon Juice
Pinch of Pink Himalayan Sea Salt
Cover the storage bowl & store in a cabinet for at least 8 hours.
Cream Together in a Stand Mixer:
1/2 Tub of Earth Balance Vegan Butter
1 Vegan Egg (2 Tablespoons of Egg Mix & 1/2 Cup Water)
1/2 Teaspoon ground cloves
1/2 Cup of Organic Sugar
2 Tablespoons of Molasses
Then gently add 2-3/4 Cups of Unbleached All Purpose Flour
Cut the dough into 2 Equal Sections & roll each into a oval loaf. Wrap with parchment paper & refrigerate for 2 hours.
Remove chilled dough & cut into 3/8" slices. Place slices onto parchment lined cookie sheets.
Bake at 350*F for 17-18 minutes
Cool completely before serving these are far too hot to enjoy right away.
Serve with Coffee!!!
Ginger Tea Biscuits
Cream together in a standing mixer:
12 ounces of Earth Balance Vegan Butter (about 3/4 tub)
1 Cup of Organic sugar
1 Teaspoon vanilla extract
2 Teaspoons of water
1 Teaspoon of Pink Himalayan Sea Salt
Slowly add 3-1/2 Cups of Unbleached All Purpose Flour
Fold in 3/4 Cup minced crystalized ginger
Add 1-6 additional tablespoons of water until the dough forms, should resemble pie crust dough. Not sticky but soft enough to handle. Wrap dough in plastic & refrigerate for 30 minutes.
Roll out dough to 3/8" thick
Cut with cookie cutters or biscuit cutters; place on parchment lined baking sheets
Sprinkle each with a pinch of organic sugar
Bake 350*F for 15 minutes until golden brown on the bottom & edges.
Allow to cool.
Serve with Tea!
**Also great if served with jam. #Yummy
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StudioKES Cheesecake
(Serves 8)
Gadgets: Kitchen Aid or Other Stand Mixer w/Paddle Attachment, a Food Processor & Oven.
First off spray the inside of your spring form pan with coconut baking oil.
Finely chop in the food processor 2 Cups of Sliced Almonds
(I use sliced ones to save my blade from unnecessary wear)
Sprinkle on the bottom of your pan with the chopped almonds
In your standing mixer w/paddle attachment, mix together on Level 2:
2 teaspoons of Earth Balance Vegan Butter
3 (8oz) tubs of Kite Hill Vegan Cream Cheese
1 Cup Organic Raw Cane Sugar
2 Tablespoons of Organic Flour
1/8 teaspoon of Himalayan Sea Salt
4 Follow Your Heart Vegan Eggs mixture (follow their eggs for baking directions)
2 Tablespoons Califa Coconut Almond Creamer
1 teaspoon Vanilla Extract
2 Tablespoons of Hazelnut Liqueur (Frangelico or Giffard is vegan)
Pour this mixture into the spring form pan & place the pan onto a shallow baking tray (ie cookie sheet)
Bake at 325*F for 55-60 minutes
Remove pan from tray & place on cooling rack.
10 minutes later scrape a knife along the pan wall to loosen the cheesecake from the sides of the pan
30 minutes later remove the sides of the spring form pan
an additional 30 minutes later wrap in foil & refrigerate the cheesecake
Chill for at least 2 hours then it's ready to serve! (store cheesecake in refrigerator)
(Serves 8)
Gadgets: Kitchen Aid or Other Stand Mixer w/Paddle Attachment, a Food Processor & Oven.
First off spray the inside of your spring form pan with coconut baking oil.
Finely chop in the food processor 2 Cups of Sliced Almonds
(I use sliced ones to save my blade from unnecessary wear)
Sprinkle on the bottom of your pan with the chopped almonds
In your standing mixer w/paddle attachment, mix together on Level 2:
2 teaspoons of Earth Balance Vegan Butter
3 (8oz) tubs of Kite Hill Vegan Cream Cheese
1 Cup Organic Raw Cane Sugar
2 Tablespoons of Organic Flour
1/8 teaspoon of Himalayan Sea Salt
4 Follow Your Heart Vegan Eggs mixture (follow their eggs for baking directions)
2 Tablespoons Califa Coconut Almond Creamer
1 teaspoon Vanilla Extract
2 Tablespoons of Hazelnut Liqueur (Frangelico or Giffard is vegan)
Pour this mixture into the spring form pan & place the pan onto a shallow baking tray (ie cookie sheet)
Bake at 325*F for 55-60 minutes
Remove pan from tray & place on cooling rack.
10 minutes later scrape a knife along the pan wall to loosen the cheesecake from the sides of the pan
30 minutes later remove the sides of the spring form pan
an additional 30 minutes later wrap in foil & refrigerate the cheesecake
Chill for at least 2 hours then it's ready to serve! (store cheesecake in refrigerator)
Cantaloupe Sorbet
(Serves 1)
Gadget: #DessertBullet
1/2 cup frozen sliced & cubed cantaloupe
1/4 teaspoon vanilla extract
Top with a 1/4 cup frozen blueberries or blend them through the bullet as well!
Holy Guacamole!
(Serves 1)
#Gadget #HamiltonBeach Food Processor
Puree:
1/2 cup peeled & pitted avocado
1/2 cup peeled zucchini
1/4 cup red bell pepper
1 tablespoon red onion
pinch of cilantro
1 teaspoon of garlic
1-2 teaspoons of lime juice
Serve with White Corn Tortilla Chips
These are #Greenwise but I've also come to love #LateJuly
Orange Avocado Picante Tostadas
(5 servings)
#Gadget #HamiltonBeach Food Processor
Chop:
1 navel orange peeled
1 avocado peeled & pitted
1 tablespoon cilantro
1 tomato
1 tablespoon green onion
1 tablespoon red onion
1 garlic clove
Serve with #Charras White Corn Tostadas
Basic Vegan Chocolate Recipe with a Bark!
(3 Servings)
#Gadget #KitchenAid Stand Mixer Whisk Attachment
Whisk:
1/3 cup cacao powder
1/3 cup melted coconut oil
2-1/2 tablespoons of pure maple syrup
1/2 teaspoon of almond oil
Pour mixture loosely onto a parchment lined toaster oven sized baking sheet.
Sprinkle 3/4 cup of sliced almonds over the drizzle.
Refrigerate about an hour. Break into shards.
Store in refrigerator as well.
Basic Vegan Chocolate Recipe
(12 servings)
#Gadget #KitchenAid Stand Mixer w/Whisk Attachment & #Wilton Icecream Sandwich Pan
Whisk:
1 cup cacao powder
1 cup melted coconut oil
7-1/2 tablespoons of pure maple syrup (1/2 cup too much)
1-1/2 teaspoons of almond oil
Spray sandwich pan with coconut oil or other vegan baking spray.
Pour mixture into each of the 12 pan sections.
Quickly top each section with chopped Pistachios, Dried Fruits, Almond slices etc.
Refrigerate about 2 hours. Pop bars out of sandwich pan.
Store chocolate bars in refrigerator.
Chocolate Strawberry Explosion!
(Serves 1)
#Gadget #DessertBullet
1/4 teaspoon vanilla extract
5 frozen strawberries
1/2 cup banana mashed with 1 tablespoon cacao powder,
& then frozen
1/4 cup frozen blueberries
To Die For Cashew Carrot Torte
(16 servings. Slice it into 8th then halve those slices)
#Gadget #HamiltonBeach Food Processor
Light Layer (Puree):
2 cups raw cashews (soaked in water for 2 hours prior)
2 tablespoons lemon juice
2 tablespoons melted coconut oil
1/3 cup pure maple syrup
1-2 tablespoons of water to help the food processor along.
Dark Layer (Chop):
2 large carrots
1-1/2 cups oat flour
1 cup pitted dates
1 cup dried pineapple
1/2 cup unsweetened shredded coconut
1/2 teaspoon all-spice.
In a spring form pan spoon in half of the Dark Layer Mixture, then half of the Light Layer Mixture. Freeze for 50 minutes. Then add remainder of Dark Layer Mixture & remainder of Light Layer Mixture. Freeze for 50 minutes.
Refrigerate inside pan until ready to serve.
*Top if you like with some dried tropical fruit.
(16 servings. Slice it into 8th then halve those slices)
#Gadget #HamiltonBeach Food Processor
Light Layer (Puree):
2 cups raw cashews (soaked in water for 2 hours prior)
2 tablespoons lemon juice
2 tablespoons melted coconut oil
1/3 cup pure maple syrup
1-2 tablespoons of water to help the food processor along.
Dark Layer (Chop):
2 large carrots
1-1/2 cups oat flour
1 cup pitted dates
1 cup dried pineapple
1/2 cup unsweetened shredded coconut
1/2 teaspoon all-spice.
In a spring form pan spoon in half of the Dark Layer Mixture, then half of the Light Layer Mixture. Freeze for 50 minutes. Then add remainder of Dark Layer Mixture & remainder of Light Layer Mixture. Freeze for 50 minutes.
Refrigerate inside pan until ready to serve.
*Top if you like with some dried tropical fruit.
There's always room for a Vegan Version!
(4 servings)
Whisk Together:
4 teaspoon evaporated can juice (organic sugar)
24 ounces boiling water steeped with strawberry herbal tea
1 packet of 100% fruit pectin
Refrigerate in the mixing bowl for 4 hours.
Scrap out of bowl using a fork & serve in pretty glasses to get that sparkling presentation.
Basic Vegan Chocolate Recipe
(12 servings)
#Gadget #KitchenAid Stand Mixer w/Whisk Attachment & #Wilton Icecream Sandwich Pan
Whisk:
1 cup cacao powder
1 cup melted coconut oil
7-1/2 tablespoons of pure maple syrup (1/2 cup too much)
1-1/2 teaspoons of almond oil
Spray sandwich pan with coconut oil or other vegan baking spray.
Pour mixture into each of the 12 pan sections.
Quickly top each section with #Greenwise Tropical Fruit & Nut
Refrigerate about 2 hours. Pop bars out of sandwich pan.
Store chocolate bars in refrigerator.
Pairs Awesome with
Silk Almond Creamer & New England Coffee Donut Shop Latte
Baked Pumpkin Puree
(8 serving)
#Gadget #NutribulletRX
Puree:
3 cups peeled, cubed & boiled lumina pumpkin
1/2 cup pure maple syrup
1/2 cup coconut milk
4 teaspoons olive oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of all-spice
1/2 teaspoon pink himalayan sea salt
2 tablespoons cornstarch
1 teaspoon baking powder
Pour ingredients into an oven-safe dish
Bake at 350*F for 55 minutes [Electric Oven]
Cool, scoop & serve!
Garnished with a Vegan Ginger Cookie...
(8 serving)
#Gadget #NutribulletRX
Puree:
3 cups peeled, cubed & boiled lumina pumpkin
1/2 cup pure maple syrup
1/2 cup coconut milk
4 teaspoons olive oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of all-spice
1/2 teaspoon pink himalayan sea salt
2 tablespoons cornstarch
1 teaspoon baking powder
Pour ingredients into an oven-safe dish
Bake at 350*F for 55 minutes [Electric Oven]
Cool, scoop & serve!
Garnished with a Vegan Ginger Cookie...
Spicy Mango on the Side
(1 serving)
Mix:
1 cup mango sliced & chopped
1 tablespoon red onion
1 teaspoon of tumeric
1 teaspoon of basil
Vegan Chocolate Bowls
#Gadget #KitchenAid Stand Mixer w/Whisk Attachment
& #Pyrex tiny bowls sprayed with either coconut oil or other vegan baker's spray.
Whisk:
1/3 cup cacao powder
1/3 cup melted coconut oil
2-1/2 tablespoons of pure maple syrup
1/2 teaspoon of almond oil
Pour into glass bowls swirl around to build up on the walls of the bowls. Freeze each one as you go along. Store them in freezer.
Shown here filled with Mango Sorbet
Mango Sorbet
(1 serving)
#Gadget #DessertBullet
1/4 teaspoon vanilla extract
1/2 cup frozen mango
Topped with piece of Vegan Chocolate Tropical Fruit & Nut Bar
Caramel Apple Cupcakes
(11 servings)
#Gadget #KitchenAid Stand Mixer w/Paddle Attachment
cake:
6 tablespoons almond milk
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup apple sauce
1/2 cup evaporated cane juice
1 teaspoon vanilla extract
1/2 teaspoon pink himalayan sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon all-spice
1 teaspoon pure maple syrup
frosting:
1/2 cup Earth Balance vegan butter
1-1/2 teaspoons vanilla extract
2 cups vegan powder sugar
2 tablespoons almond creamer
3-5 drops caramel essential oil
Fill paper lined cupcake pan with cake mixture and bake at 350*F for 14 minutes [Electric Oven] Cool completely. Pipe on frosting!
(11 servings)
#Gadget #KitchenAid Stand Mixer w/Paddle Attachment
cake:
6 tablespoons almond milk
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup apple sauce
1/2 cup evaporated cane juice
1 teaspoon vanilla extract
1/2 teaspoon pink himalayan sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon all-spice
1 teaspoon pure maple syrup
frosting:
1/2 cup Earth Balance vegan butter
1-1/2 teaspoons vanilla extract
2 cups vegan powder sugar
2 tablespoons almond creamer
3-5 drops caramel essential oil
Fill paper lined cupcake pan with cake mixture and bake at 350*F for 14 minutes [Electric Oven] Cool completely. Pipe on frosting!
Vegan Cookies
(Makes 12 Cookies; 6 servings)
#Gadget #KitchenAid Stand-mixer
Mix:
3/4 cup evaporated cane juice
1/3 - 2/3 cup coconut oil
(2/3 if your using a dry component see below)
1/4 cup almond milk
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup component ie. Oatmeal, Potato Chips, Chocolate Chips, Nuts, dried fruit, candy etc or a mixture of anything.
Use an icecream scooper to dollop mixture onto parchment lined cookie sheets.
*sometimes I'll add a couple drops of Essential Oils if I happen to have a sample like peppermint, lavender etc.
Bake 350*F for 15-20 minutes (Electric Oven)
[Possibly only 12-15 minutes in a Gas Oven]
(Makes 12 Cookies; 6 servings)
#Gadget #KitchenAid Stand-mixer
Mix:
3/4 cup evaporated cane juice
1/3 - 2/3 cup coconut oil
(2/3 if your using a dry component see below)
1/4 cup almond milk
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup component ie. Oatmeal, Potato Chips, Chocolate Chips, Nuts, dried fruit, candy etc or a mixture of anything.
Use an icecream scooper to dollop mixture onto parchment lined cookie sheets.
*sometimes I'll add a couple drops of Essential Oils if I happen to have a sample like peppermint, lavender etc.
Bake 350*F for 15-20 minutes (Electric Oven)
[Possibly only 12-15 minutes in a Gas Oven]
Sun dried tomato bread
1) Into the mixing bowl combine using dough paddle attachment:
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon all-spice
1/2 teaspoon pink himalayan sea salt
3/4 cup sugar
2) Add one at a time to dry mixture:
1-1/4 cups almond milk
5 tablespoons coconut oil
1-1/2 teaspoons vanilla extract
1/2 cup finely chopped sun dried tomatoes (dry type found in produce aisle not the jarred in oil type)
3) Mix together on medium until completely incorporated.
4) Drop dough into a non-stick loaf pan.
5) Bake at 350*F for 50 minutes - 1 hour
6) Remove loaf from pan & cool at least 20 minutes before slicing.
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon all-spice
1/2 teaspoon pink himalayan sea salt
3/4 cup sugar
2) Add one at a time to dry mixture:
1-1/4 cups almond milk
5 tablespoons coconut oil
1-1/2 teaspoons vanilla extract
1/2 cup finely chopped sun dried tomatoes (dry type found in produce aisle not the jarred in oil type)
3) Mix together on medium until completely incorporated.
4) Drop dough into a non-stick loaf pan.
5) Bake at 350*F for 50 minutes - 1 hour
6) Remove loaf from pan & cool at least 20 minutes before slicing.
Alternative Pan for making Vegan Breads!!!
I used my whoopie pan to make awesome buns for burgers!
Follow Bread Recipe but for baking purposes:
Spoon dough onto a non-stick whoopie pan approximately want an ice cream scoop worth of dough in each well.
Bake at 350*F for 20-25 minutes
Remove & cool completely on a rack, once cool using a bread knife slice open each bun.
Spoon dough onto a non-stick whoopie pan approximately want an ice cream scoop worth of dough in each well.
Bake at 350*F for 20-25 minutes
Remove & cool completely on a rack, once cool using a bread knife slice open each bun.
Roasted Chicpeas
(makes 3 servings)
1 can garbanzo beans (5% or less sodium)
2 tablespoons olive oil
rosemary(shown) or other spices (tumeric or cumin for spicy) , I also love cinnamon & sugar!
Preheat Oven to 450*F
Strain, rinse & dry the garbanzo beans.
Toss the beans in a bowl with the olive oil & like 1 teaspoon of spice.
Spread the beans onto a non-stick baking sheet.
Sprinkle with some additional spice of choice.
Bake 35 minutes.
Cool & Serve.
Artisan Filled Chocolates
(yields approximately 22 pieces)
Whisk:
1/3 cup cacao powder
1/3 cup melted coconut oil
2-1/2 tablespoons of pure maple syrup
1/2 teaspoon of almond oil
Have at the ready your filling!
I've use pomegranate seeds, sliced the strawberries into thin discs, pitted the raspberries, stemmed the blueberries before hand because the chocolate sets pretty quickly.
Using a teaspoon drip some of the chocolate mixture into each cup of the molds, press up the sides so the cup is completely lined with the chocolate.
Place fruit into each chocolate lined cup in the molds.
Spoon in more chocolate to completely fill in each cup of the mold. Repeat until you've used all the chocolate.
Freeze molds for 20-30 minutes. Then remove the pieces from the molds. Store pieces in an air tight container. (perhaps a re-purposed take-out container?!)
If your using fruit or almond butter etc
If your using vegan ice cream obviously you'll want to store the pieces in the freezer!
(yields approximately 22 pieces)
Whisk:
1/3 cup cacao powder
1/3 cup melted coconut oil
2-1/2 tablespoons of pure maple syrup
1/2 teaspoon of almond oil
Have at the ready your filling!
I've use pomegranate seeds, sliced the strawberries into thin discs, pitted the raspberries, stemmed the blueberries before hand because the chocolate sets pretty quickly.
Using a teaspoon drip some of the chocolate mixture into each cup of the molds, press up the sides so the cup is completely lined with the chocolate.
Place fruit into each chocolate lined cup in the molds.
Spoon in more chocolate to completely fill in each cup of the mold. Repeat until you've used all the chocolate.
Freeze molds for 20-30 minutes. Then remove the pieces from the molds. Store pieces in an air tight container. (perhaps a re-purposed take-out container?!)
If your using fruit or almond butter etc
If your using vegan ice cream obviously you'll want to store the pieces in the freezer!
#Brunch & #Dinnertime
Gluten Free Vegan Zucchini Loaf
(Makes 2 Loaves or 1 Bundt Cake) In a stand mixer add all these ingredients & mix together on Level 2 using the paddle attachment: 1 Bag of Goya Enriched Rice Flour (24 ounces) 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon all-spice 3 vegan eggs 1 cup avocado oil 2-1/4 cups evaporated cane juice 3 teaspoons vanilla extract 1 cup chopped pecans Then switch to the dough hook and fold in also at Level 2: 2 cups of grated zucchini Divide dough into two loaf pans or one bundt pan that has been sprayed with avocado baking spray. Preheat oven to 325*F Bake for 55-60 minutes, until a tester inserted in center comes out clean. Cool in pans on a rack for 20 minutes. Remove from pans and continue to cool on rack for 30 minutes before attempting to slice or cool completely. |
Vegan Falafel
(4 servings of 3 pieces) In a food processor combine 1 can of drained organic garbanzo beans 1/3 cup parsley 2 cloves of garlic 3/4 cup sweet onions 2 tablespoons sesame seeds 1/2 teaspoon tumeric pinch of salt & black pepper 1 vegan egg Pulse chop until everything is chopped & combined (don't puree) Scoop out a tablespoon amount & roll into Gluten Free Vegan Panko Crumbs Fry over medium heat in 1/4" depth of Avocado Cooking Oil. Brown on both sides, remove from pan & set onto paper toweling to remove excess oil & serve! |
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Vegan Broccoli Quiche
(8 servings)
Coarsely chop steamed broccoli & use it to line the bottom of a non-stick pie tin
Sprinkle a pinch or two of Pink Himalayan Sea Salt over the broccoli
Mix together 6 vegan eggs with 2 Tablespoons of Vanilla Almond Milk & 1 cup of Vegan Shred Cheese
Pour the mixture over the broccoli in the pie tin
You may have to poke the broccoli down to make sure it all gets a nice coating as it will rise to the surface
Bake at 325*F for 35-40 minutes
Allow to cool 10 minutes then slice & serve!
(8 servings)
Coarsely chop steamed broccoli & use it to line the bottom of a non-stick pie tin
Sprinkle a pinch or two of Pink Himalayan Sea Salt over the broccoli
Mix together 6 vegan eggs with 2 Tablespoons of Vanilla Almond Milk & 1 cup of Vegan Shred Cheese
Pour the mixture over the broccoli in the pie tin
You may have to poke the broccoli down to make sure it all gets a nice coating as it will rise to the surface
Bake at 325*F for 35-40 minutes
Allow to cool 10 minutes then slice & serve!
Vegan Comfort Food
(1 Serving)
1 romaine heart chopped
1/2 avocado peeled & chopped
1/2 cup mango peeled & chopped
1/2 naval orange peeled & cubed
5-6 grape tomatoes halved
1/4 cup red bell pepper chopped
1/2 cup english cucumber peeled & sliced
1/4 cup pecan halves
1/4 cup pepitas (shelled pumpkin seeds)
Splash on 1/2 cup of orange juice.
(1 Serving)
1 romaine heart chopped
1/2 avocado peeled & chopped
1/2 cup mango peeled & chopped
1/2 naval orange peeled & cubed
5-6 grape tomatoes halved
1/4 cup red bell pepper chopped
1/2 cup english cucumber peeled & sliced
1/4 cup pecan halves
1/4 cup pepitas (shelled pumpkin seeds)
Splash on 1/2 cup of orange juice.
Watermelon Gazpacho
(1 serving)
1/2 cup watermelon peeled & chopped
1/2 cup english cucumber peeled & chopped
1/2 medium tomato chopped
1/4 cup red bell pepper chopped
1 cup orange juice
1 teaspoon lemon juice
fresh basil leaf
Vegan Burritos
(2 servings) Shown wrapped in Collard Greens but also great with white corn tortillas, romaine leaves etc.
1/4 cup each of red, yellow & orange bell peppers chopped
1/2 cup zucchini peeled & chopped
1/2 cup english cucumber juilienned
1 packet baby carrots chopped
5-6 grape tomatoes halved
pinch of cilantro
1 tablespoon green onion chopped
Fist full of alfalfa sprouts
1/2 avocado peeled, pitted & mashed
1 tablespoon red onion
*Wrap it up!
Zucchini Shoots
(1 serving)
1/2 cup zucchini peeled & julienned
1 celery heart peeled and finely chopped
1 ounce macademia nuts chopped
1/2 garlic clove
2 teaspoons lemon juice
3 fresh basil leaves finely chopped
Top with Grated Cauliflower.
Vegan Chili
(2-3 servings)
1 serving of sun-dried tomatoes (see package)
1/2 a tomato chopped
5 grape tomatoes halved
1 dash chili powder
1 dash paprika
1 dash sage
1 dash ground cumin
1 garlic clove minced
1/2 cup white corn kernals
1/2 cup zucchini peeled & chopped
1 celery heart peeled & chopped
1 packet baby carrots chopped
1 tablespoon green onion chopped
1 tablespoon red onion chopped
1 dash cilantro
1 dash basil
1 dash thyme
1/2 cup white mushrooms chopped
1 avocado peeled, pitted & mashed.
Serve as is or over lettuce leaves.
To serve with chips put all these ingredients into your food processor & finely chop until blended!
(2-3 servings)
1 serving of sun-dried tomatoes (see package)
1/2 a tomato chopped
5 grape tomatoes halved
1 dash chili powder
1 dash paprika
1 dash sage
1 dash ground cumin
1 garlic clove minced
1/2 cup white corn kernals
1/2 cup zucchini peeled & chopped
1 celery heart peeled & chopped
1 packet baby carrots chopped
1 tablespoon green onion chopped
1 tablespoon red onion chopped
1 dash cilantro
1 dash basil
1 dash thyme
1/2 cup white mushrooms chopped
1 avocado peeled, pitted & mashed.
Serve as is or over lettuce leaves.
To serve with chips put all these ingredients into your food processor & finely chop until blended!
Vegan Tacos
(2 servings)
1/2 cup white corn kernals
1/2 cup mango peeled & chopped
6 grape tomatoes chopped
1 tablespoon red onion chopped
1 dash cilantro
1/2 cup avocado peeled, pitted & finely chopped
1 romaine leaf shredded
1 celery heart peeled & chopped
1/2 cup tomato chopped
1 dash of basil
1 teaspoon of lemon juice
Mix together & fill White Corn Taco Shells.
Orange Avocado Picante
(1 Serving)
#Gadget #HamiltonBeach Food Processor
Chop:
1/2 naval orange peeled
1/2 avocado peeled & pitted
1 dash of cilantro
1/2 medium tomato
1 tablespoon green onion
1 tablespoon red onion
1/2 garlic clove
Pineapple Gazpacho
(1 serving)
#Gadget #HamiltonBeach Food Processor
Chop:
1/2 cup pineapple peeled
1/2 cup english cucumber
1/2 cup tomato
1/4 cup red bell pepper
1 dash of cilantro
1 teaspoon lemon juice
1 tablespoon green onion
1 tablespoon red onion
Serve with 1 White Corn Tostada.
(1 serving)
#Gadget #HamiltonBeach Food Processor
Chop:
1/2 cup pineapple peeled
1/2 cup english cucumber
1/2 cup tomato
1/4 cup red bell pepper
1 dash of cilantro
1 teaspoon lemon juice
1 tablespoon green onion
1 tablespoon red onion
Serve with 1 White Corn Tostada.
Zucchini Pasta w/Tomato Sauce
(1 serving)
#Gadget #SpiraLife Veggie Slicer
Mix:
1/2 cup of #Pomi tomato sauce
1 dash basil
1 dash oregano
1 dash thyme
Drizzle over:
1 zucchini peeled & pushed through a veggie pasta slicer
Top with 1 ounce chopped macademia nuts.
YumFest 2017
(1 serving)
#Gadget #HamiltonBeach Food Processor
Chop:
1/2 cup peach
5 grape tomatoes
2 cups romaine
1/2 cup avocado peeled & pitted
1 dash basil
Top with
1/4 cup almond slivers
National Singles Day Entree (aka Valentine's Day)
(Serving for 1)
1/2 naval orange peeled & chopped
5 strawberries chopped
1/2 cup tomato chopped
1 radish chopped
1/4 cup raspberries halved
Fist full of alfalfa sprouts
1/4 cup almond slivers
Served over a bed of 1 torn romaine heart
Vegan Pad Thai
(1 serving)
#Gadget #SpiraLife Slicer
1 zucchini peeled & turned through the slicer
1/2 cup shredded carrots
1/2 cup shredded cabbage
1/4 cup red bell pepper finely chopped
1 large white mushroom sliced
A fist full of mung bean sprouts
1/4 cup sesame seeds
1/4 cup pistachios chopped
For dressing whisk together:
2 tablespoons apple juice
2 tablespoons orange juice
1 teaspoon lime juice
1 teaspoon lemon juice
1 teaspoon fresh ginger
Sweet Corn Salad
(1 serving)
1/4 cup white corn kernals
1/2 cup #BeyondMeat Vegan Crumbles (cooked)
1/2 cup tomato chopped
1/2 cup avocado peeled, pitted & chopped
1 tablespoon red onion
1 dash cilantro
Throw together takes about 5 minutes!
Post Surgical: I need options!
(1 serving each)
#Gadget #HamiltonBeach Food Processor
Puree:
1/2 cup apple peeled
1 dash ground cinnamon
1 pinch raw sugar
or
1/2 cup peeled & 5 minute steamed turnip
1 stems worth of rosemary
or
1 small golden potato peeled & 5 minute steamed
1 large fresh basil leaf
2 tablespoons almond creamer
(1 serving each)
#Gadget #HamiltonBeach Food Processor
Puree:
1/2 cup apple peeled
1 dash ground cinnamon
1 pinch raw sugar
or
1/2 cup peeled & 5 minute steamed turnip
1 stems worth of rosemary
or
1 small golden potato peeled & 5 minute steamed
1 large fresh basil leaf
2 tablespoons almond creamer
6-minute Sprouts
Steam brussels sprouts for 6-minutes
1 tablespoon #EarthBalance vegan butter
sprinkle with a stems worth of rosemary
Vegan Stuffed Peppers
(4 servings) #Gadget Tortilla Bowl Pans or Muffin Pan works too! Wash, top & gut four bell peppers. Set into pan. Mix Together: 1/4 cup dry quinoa follow box instructions for cooking 1/2 cup #BeyondMeat vegan crumbles, cooked 1 tablespoon olive oil 1 tablespoon #OrganicVille sauce Divide mixture into fourths & fill each bell pepper. Top with a slice of #Daiya vegan cheese. The slices melt better then the shredded..no idea why? 350*F [Electric Oven] Cover with Foil & Bake 10 minutes then remove foil & bake for additional 15 minutes |
Alternative Stuffed Pepper Filling:
(4 servings) Food Processor Chop Together: Cannelini Beans or other bean, 1/4 cup of chopped peppers, 2 stalks of celery, 1 avocado, 1 teaspoon of garlic, basil, thyme, cilantro, sage, 1 tablespoon of green onion, 1/2 cup another vegetable such as Zucchini, Asparagus etc. Fill hollowed peppers with the mixture. Top with a slice of #FollowYourHeart #Vegan Smoked Gouda |
2020 Beyond Stuffed Peppers Recipe
(3 servings)
Gadgets: Tortilla Bowl Pans or Muffin Pan and Food Processor
Preheat oven to 400* F
Wash, top and gut three bell peppers. Set into pan.
Mix together:
1 cup of Mushroom broth
3 large portbello mushrooms (pulse chopped in a food processor)
Half a package of Beyond Beef (plant-based meat)
Divide this mixture into thirds and stuff each bell pepper!
Bake for 40 minutes (electric oven)
No foil or oil required! SOOOO YUMMMY one of my pandemic rules experiments in the kitchen.
(3 servings)
Gadgets: Tortilla Bowl Pans or Muffin Pan and Food Processor
Preheat oven to 400* F
Wash, top and gut three bell peppers. Set into pan.
Mix together:
1 cup of Mushroom broth
3 large portbello mushrooms (pulse chopped in a food processor)
Half a package of Beyond Beef (plant-based meat)
Divide this mixture into thirds and stuff each bell pepper!
Bake for 40 minutes (electric oven)
No foil or oil required! SOOOO YUMMMY one of my pandemic rules experiments in the kitchen.
Asparagus
(1 serving)
6 spears remove the base of the stem
Steam for about 3-1/2 minutes
1 tablespoon #EarthBalance vegan butter
1/4 cup pepitas (shelled pumpkin seeds)
Farmer's Market Finds
#RainbowCarrots
Wash & peel 5 rainbow carrots
*yellow, purple & red shown
Steam carrots for 3 minutes
Serve with hot #Pacific organic low-sodium vegan vegetable broth
A little somethin' somethin'
(1 serving each)
#Gadget #HamiltonBeach Food Processor
Puree:
1/2 cup peeled & 5 minute steamed turnip
topped with some baby spinach leaves
My go-to Vegan Burger! Black Bean Burgers
(4 servings)
#Gadget #HamiltonBeach Food Processor
Chop:
1 can black beans, drained & rinsed
2 tablespoons organic ketchup
1 tablespoon organic yellow mustard
1 tablespoon green onion
1/2 clove garlic
4 leaves of fresh basil
1 cup instant gluten free oats
Form into four patties using your hands.
Place on parchment lined baking sheet.
Bake at 400*F [Electric Oven] for 7 minutes then flip each burger & bake an additional 7 minutes.
*I have used all sorts of other beans as well, they work too!
(4 servings)
#Gadget #HamiltonBeach Food Processor
Chop:
1 can black beans, drained & rinsed
2 tablespoons organic ketchup
1 tablespoon organic yellow mustard
1 tablespoon green onion
1/2 clove garlic
4 leaves of fresh basil
1 cup instant gluten free oats
Form into four patties using your hands.
Place on parchment lined baking sheet.
Bake at 400*F [Electric Oven] for 7 minutes then flip each burger & bake an additional 7 minutes.
*I have used all sorts of other beans as well, they work too!
Substitute beans with 2 Cups of chopped Vegetables to create a Garden Burger. *See below for a garden burger recipe!!!
My newly invented Vegan Meatloaf (fools kids & carnivores!)
(8 servings)
#Gadget #HamiltonBeach Food Processor
Chop; Process Together:
1 cup zucchini
1 avocado (remove peel & pit)
1 can reduced sodium red pinto beans
3 stalks of celery hearts
1 Snack bag of baby carrots
1 cup green beans
3 or 4 white mushrooms
6 tablespoons organic ketchup
3 tablespoons organic yellow mustard
3 tablespoons green onion
1-1/2 cloves garlic
10-12 leaves of fresh basil
Fold this mixture into:
3 cups instant gluten free oats
Pour into a non-stick loaf pan & level.
Glazing:
Spoon on #Pomi Tomato Sauce just to cover don't go crazy.
Sprinkle with chopped garlic, rosemary, cilantro & basil.
Cover with Aluminum Foil.
400*F Oven:
Bake for 30 minutes covered then an additional 5 minutes uncovered.
Cool for a few minutes, slice & serve!
(8 servings)
#Gadget #HamiltonBeach Food Processor
Chop; Process Together:
1 cup zucchini
1 avocado (remove peel & pit)
1 can reduced sodium red pinto beans
3 stalks of celery hearts
1 Snack bag of baby carrots
1 cup green beans
3 or 4 white mushrooms
6 tablespoons organic ketchup
3 tablespoons organic yellow mustard
3 tablespoons green onion
1-1/2 cloves garlic
10-12 leaves of fresh basil
Fold this mixture into:
3 cups instant gluten free oats
Pour into a non-stick loaf pan & level.
Glazing:
Spoon on #Pomi Tomato Sauce just to cover don't go crazy.
Sprinkle with chopped garlic, rosemary, cilantro & basil.
Cover with Aluminum Foil.
400*F Oven:
Bake for 30 minutes covered then an additional 5 minutes uncovered.
Cool for a few minutes, slice & serve!
Vegan Pizza
(4 servings)
#Gadget #KitchenAid w/Dough hook attachment
Dough:
1 cup warm water
2-1/2 teaspoons active dry yeast
1 tablespoon evaporated cane juice (organic sugar)
3 cups organic flour
1 teaspoon pink himalayan sea salt
1 tablespoon olive oil
Allow dough to rise 2 hours. Roll onto pizza pan or stone.
Sauce:
1 cup #Pomi tomato sauce
1 dash each of Basil, Rosemary, Thyme & Cilantro
1 clove of garlic
Toppings:
Shown #Daiya shreds but I actually prefer to purchase their sliced cheeses because it melts better.
Feel free to pile on the peppers, olives, mushrooms, pineapple, etc.
Baking:
350*F for 25-28 minutes
Garden Vegetable Burgers
(makes 6-8 servings)
#Gadget #HamiltonBeach #FoodProcessor
Chop Together:
1 stalk celery heart, 1 snack pack of baby carrots, 1 peeled zucchini, 1 peeled & pitted avocado, 1 Tablespoon green onion,
2 Tablespoons of peppers (mixture of red, orange, yellow & green bells), 1 Teaspoon of rosemary, 1 Tablespoon yellow mustard,
2 Tablespoons of organic ketchup (I specify organic here because you want to avoid corn syrup!)
Fold the chopped mixture into 1 cup of instant oats
Scoop mixture & flatten into patties on a parchment lined baking sheet.
Bake 400*F
15 minutes then flip patties & bake an additional 10-12 minutes.
I like to add some vegan cheese before sliding patties onto a bun!
OR crumble up the patties & add to your salad! (which I had for lunch today & it was yummy!)
(makes 6-8 servings)
#Gadget #HamiltonBeach #FoodProcessor
Chop Together:
1 stalk celery heart, 1 snack pack of baby carrots, 1 peeled zucchini, 1 peeled & pitted avocado, 1 Tablespoon green onion,
2 Tablespoons of peppers (mixture of red, orange, yellow & green bells), 1 Teaspoon of rosemary, 1 Tablespoon yellow mustard,
2 Tablespoons of organic ketchup (I specify organic here because you want to avoid corn syrup!)
Fold the chopped mixture into 1 cup of instant oats
Scoop mixture & flatten into patties on a parchment lined baking sheet.
Bake 400*F
15 minutes then flip patties & bake an additional 10-12 minutes.
I like to add some vegan cheese before sliding patties onto a bun!
OR crumble up the patties & add to your salad! (which I had for lunch today & it was yummy!)
Vegan Cauliflower Fillets
(Makes 4 servings)
#Gadget #HamiltonBeach #FoodProcessor
Chop then Puree Together:
4 Tablespoons Organic Ketchup,
2 Tablespoons Organic Yellow Mustard,
2 Cups of Cauliflower Crowns,
1/2 Cup Organic Flour (any kind- I've used All-Purpose, Oat, Almond doesn't matter)
1-2 Teaspoons of Rosemary
Bake 400*F
Non-Stick Pan (no parchment, please to avoid swearing during the flipping process)
Bake 7 minutes, FLIP & Bake additional 7 minutes
Cool on a rack!
I served as shown with steamed asparagus & fresh pineapple.
(Makes 4 servings)
#Gadget #HamiltonBeach #FoodProcessor
Chop then Puree Together:
4 Tablespoons Organic Ketchup,
2 Tablespoons Organic Yellow Mustard,
2 Cups of Cauliflower Crowns,
1/2 Cup Organic Flour (any kind- I've used All-Purpose, Oat, Almond doesn't matter)
1-2 Teaspoons of Rosemary
Bake 400*F
Non-Stick Pan (no parchment, please to avoid swearing during the flipping process)
Bake 7 minutes, FLIP & Bake additional 7 minutes
Cool on a rack!
I served as shown with steamed asparagus & fresh pineapple.
Veggie Falafel
Makes 4 servings
In a food processor, chop together:
1/2 Bag of Eat Smart Broccoli / Cauliflower Medley
2 Tablespoons Organic Ketchup
1 Tablespoon Organic Yellow Mustard
1 Teaspoon Mrs. Dash Mexican Blend
Transfer to a mixing bowl, set aside:
In a food processor, finely chop together:
1 Can of Organic Beans (Any Kind You Want!) Drained
Juice from 1/2 Lemon
1 Tablespoon Olive Oil
1 Tablespoon Coconut Oil
1 Teaspoon Baking Powder
1 Clove of Garlic
Small handful of Parsley
Pinch each of Salt & Pepper
Transfer to the top mixture in the bowl & mix together.
Fold in 1/2 Cup of Gluten Free Vegan Bread Crumbs
Spray a frying pan with Olive Oil let it heat up over Medium Heat
Scoop balls of mixture onto the frying pan & press into small patties using the spatula.
Fry for 3 minutes flip 3 minutes more then transfer to a plate.
*Great in a pita w/lettuce & tomato. I drizzled with apricot puree (shown)
Makes 4 servings
In a food processor, chop together:
1/2 Bag of Eat Smart Broccoli / Cauliflower Medley
2 Tablespoons Organic Ketchup
1 Tablespoon Organic Yellow Mustard
1 Teaspoon Mrs. Dash Mexican Blend
Transfer to a mixing bowl, set aside:
In a food processor, finely chop together:
1 Can of Organic Beans (Any Kind You Want!) Drained
Juice from 1/2 Lemon
1 Tablespoon Olive Oil
1 Tablespoon Coconut Oil
1 Teaspoon Baking Powder
1 Clove of Garlic
Small handful of Parsley
Pinch each of Salt & Pepper
Transfer to the top mixture in the bowl & mix together.
Fold in 1/2 Cup of Gluten Free Vegan Bread Crumbs
Spray a frying pan with Olive Oil let it heat up over Medium Heat
Scoop balls of mixture onto the frying pan & press into small patties using the spatula.
Fry for 3 minutes flip 3 minutes more then transfer to a plate.
*Great in a pita w/lettuce & tomato. I drizzled with apricot puree (shown)
Stuffed Mushrooms
(makes 3 servings of 2)
In a Food Processor, Chop:
1 Can of Kidney Beans
2 Cups of Broccoli
2 Tablespoons of Catsup
1 Tablespoon of Yellow Mustard
1 Tablespoon of Olive Oil
1 Teaspoon of Taco Seasoning
Take this mixture & fold in 1/2 Cup of Gluten Free Bread Crumbs
Using a spoon, cram the mixture into & dome 6 portabella mushrooms.
Arrange mushrooms into a non-stick pie plate
Drizzle stuffed mushrooms with Olive Oil & spring on some dried Basil.
Bake at 350*F for 25 minutes uncovered.
Remove from pan & serve!
(makes 3 servings of 2)
In a Food Processor, Chop:
1 Can of Kidney Beans
2 Cups of Broccoli
2 Tablespoons of Catsup
1 Tablespoon of Yellow Mustard
1 Tablespoon of Olive Oil
1 Teaspoon of Taco Seasoning
Take this mixture & fold in 1/2 Cup of Gluten Free Bread Crumbs
Using a spoon, cram the mixture into & dome 6 portabella mushrooms.
Arrange mushrooms into a non-stick pie plate
Drizzle stuffed mushrooms with Olive Oil & spring on some dried Basil.
Bake at 350*F for 25 minutes uncovered.
Remove from pan & serve!
French Toast
Create my vegan bread just add 1 cup of raisins & 2 Tablespoons of cinnamon to the dough before baking.
Slice 1/2" thick.
Create 1 Vegan Egg & whisk in 1 Tablespoon of Vanilla Almond Creamer.
Dip each slice into the egg mixture coating on both sides.
Fry on both sides in a non-stick pan or griddle until golden brown.
Drizzle with 100% pure maple syrup.
#Concoctions
Peach Tea Martini
Brew black tea. In a cocktail shaker mix ice cubes, 2 shots of black tea, 1 shot of Georgia Peach infused Vodka. Shake & Serve.
Brew black tea. In a cocktail shaker mix ice cubes, 2 shots of black tea, 1 shot of Georgia Peach infused Vodka. Shake & Serve.
#Vegan #Princess #Infusion
(1 quart)
1 quart of spring water
Mash:
1/2 cup blueberries
1/2 cup blackberries
1/2 cup raspberries
1/2 cup strawberries
Add to water & chill overnight
Using a metal strainer separate the water from the fruit.
Tea Blends:
(serving 1 pot)
Combining about 1 tablespoon of each dehydrated (not dried or roasted) ingredients.
Blueberry Cobbler Martini
Step 1) Choose Vodka that has been distilled at least 5 times. Chill in refrigerator overnight.
Step 2) Glass Presentation:
Wet rim using an ice cube
Sprinkle Organic Sugar onto the rim. I pour the sugar onto a dessert size plate & press the glass rim into the sugar. Make it excessive!
Garnish sliced Vegan Fruit Candy "Sugared Lemon Slice"
Step 3) Martini:
In a cocktail shaker place 1 ice cube
2 shots of organic blueberry juice
1 shot of Vodka *Vodka that has been distilled at least 5 times*
Shake & pour into the already presented martini glass.
Step 1) Choose Vodka that has been distilled at least 5 times. Chill in refrigerator overnight.
Step 2) Glass Presentation:
Wet rim using an ice cube
Sprinkle Organic Sugar onto the rim. I pour the sugar onto a dessert size plate & press the glass rim into the sugar. Make it excessive!
Garnish sliced Vegan Fruit Candy "Sugared Lemon Slice"
Step 3) Martini:
In a cocktail shaker place 1 ice cube
2 shots of organic blueberry juice
1 shot of Vodka *Vodka that has been distilled at least 5 times*
Shake & pour into the already presented martini glass.
Creamsicle Dream Martini
Step 1) Choose a brand Whipped Cream Infused Vodka. Chill in refrigerator overnight.
Step 2) Glass Presentation:
Garnish with sliced Vegan Fruit Candy "Sugared Orange Slice"
Step 3) Martini:
In a cocktail shaker place 1 ice cube
2 shots of organic orange juice *NO PULP
1 shot of Vodka
Shake & pour into the already presented martini glass.
Step 1) Choose a brand Whipped Cream Infused Vodka. Chill in refrigerator overnight.
Step 2) Glass Presentation:
Garnish with sliced Vegan Fruit Candy "Sugared Orange Slice"
Step 3) Martini:
In a cocktail shaker place 1 ice cube
2 shots of organic orange juice *NO PULP
1 shot of Vodka
Shake & pour into the already presented martini glass.