Archive for the ‘Vegan Recipes’ Category
Here are 2 recipes I made from Vegan Cupcakes Take Over the World (with minor changes) for a party.
Apricot Amaretto Cupcakes. Instead of using plain almond meal in the batter, I made almond meal from crushed cinnamon sugar toasted almonds. I used Amaretto in the glaze instead of water, and sprinkled the cupcakes with the toasted almond meal instead of sliced almonds. I love that sandy, gritty-sweet texture. The only issue I have is that the apricot jam made a hole in the cupcakes — mostly noticeable in the larger ones. Next time, I’d place the apricot jam in the center of the muffin and cover it batter, so it doesn’t leave a hole.
Carrot Cake Cupcakes. A couple of issues here. One was the problem with my oven. I increased the oven temp while these were baking and the oven stopped for a few minutes. It kept them from rising properly. When I took them out, they were not quite done & I put them back in the oven for additional time. So — they are probably overbaked [sad face] That said the flavor was excellent. I had made 2 changes. Instead of powdered ginger (which I consider worthless) I used freshly-grated nutmeg. Instead of raisins I used dried cranberries. I would have liked to add some crushed pineapple to the batter or frosting. It would have kept the cupcakes more moister when they were put back in the oven. The icing is my own creation — it’s made from Earth Balance, homemade vegan sour cream, vanilla and powdered sugar. Really good. =
and water with 1 cup dry grits or polenta When throroughly cooked, stir in until well-blended:
1/2 to 2/3 c freshly Portabella or other mushrooms, sauteed in Earth Balance margarine
1/4 c toasted chopped walnuts
3 T parmesan/asiago/romano and 1/4 c sharp chedder cheese (vegetarian)
2 T. nutritional yeast (vegan) and /14 c vegan cheese sub (vegan)
Finely chopped rosemary or thyme (optional)
Add plenty of salt & pepper to taste and additional Earth Balance if desired. Serve as is or pour into loaf pan to chill, and saute the slices in Earth Balance before serving.
Serve with stewed plums and hot coffee. Would also be a fine lunch or supper served with steamed broccoli, French bread & a glass of wine.
Saute 3-4 sliced green onions, 1/2 cup mushrooms & 1/4 cup chopped walnuts in 3 T EV olive oil. If desired, add 1/4 c smashed drained tofu. Add 1 T pesto and 4 diced fresh sage leaves. (Substitute other herbs if desired, or slivered spinach greens). Stir and saute until onions are wilted and golden brown. Meanwhile cook 1/2 package whole wheat orzo for 6 minutes. Drain the orzo, stir in sauteed mixture and coook for an additional 2-3 mintues. Season to taste. This would be great with steamed asparagus, with fresh strawberries for dessert.
Saute the following in organic canola (or other oil) on med. high heat, stirring occasionally until soft and onion is golden:
3-4 cloves garlic, diced
1 onion, chopped
2-3 zucchini, sliced
1 heaping tsp. hot pepper flakes
2 handfuls mushrooms, slived
5 pieces candied ginger (or 2 T freshly grated)
2/3 block tofu, drained and crumbled
Add 1-2 cups cooked greens (I used frozen spinach) and stir well
Season with soy souce and a soupcon of salt. Contine to cook on low heat.
Stir in 2 “bunches” of soba noodles that have been cooked for 5 minutes and drained. Mix well, taste for seasoning and garnish with a
vegan nori sprinkle and some black sesame seeds. This is a very mellow dish: not too spicy, not too bland, soft and richly colored — and vegan deluxe.
Saute 2 chopped, good-sized onions (and a few green onions if available), 2-3 stalks finely chopped celery and 4-5 cloves minced garlic in 3 T canola oil. You should absolutely add sliced mushrooms if available… When golden brown add 1/2 pkg Boca meatless non-GMO crumbles. Cover and cook on low heat. When cooked down and nicely browned, add 1 lg can tomatoes, 2 finely chopped carrots, 2 sm or 1 lg heads cabbage (Note: Savoy or Chinese cabbage has a more delicate flavor) and 2 c. veggie broth. Simmer until veggies are nice and soft. Season with coarse salt, sugar and pepper to taste. You may add a dash of vinegar or caraway seeds if desired. Add cooked chopped potatoes if desired. Serve with a thick, margarined slice of whole grain bread.
Use organic products and veggies if available…
Cook 1 pkg. whole grain lasagna noodles according to package directions. Drain. Saute 1/2 to 1 c. sliced mushrooms, 1 chopped onion, 4 cloves garlic and 2 sliced peppers (your choice) in EV olive oil until soft & golden brown. Stir in 1 box mashed and well-drained silken tofu and keep on low heat. If you have some olives on hand, pit them and put aside. Open 1 jar organic pasta sauce.
In a casserole dish, layer 1/2 c pasta sauce, 1/3 of the lasagna noodles, the tofu mixture, 2 T. vegan parmesan, olives, & 2/3 c pasta sauce. Repeat. Finish up with the last of the pasta noodles & whatever sauce is left. Exact amounts are not important. What is important is the quality of the ingredients! Bake for 40 minutes, until most of the liquid is gone and the top is a bit dry.