Tacos

Thank you people who put these incredible recipes on line. This one is amazing!!!  I can't get over the mushroom mixture. Another WOW recipe.

 

Slaw

1. 2 Tablespoons White Wine Vinegar
2. 1 Tablespoon Sugar
3. 1 Tablespoon Vegetable Oil
4. 1/2 teaspoon Salt
5. 3 cups Coleslaw Mix

Teriyaki Sauce

1. 1/4 cup Brown Sugar (preferably dark brown sugar)
2. 1/4 cup Low-Sodium Soy Sauce
3. 1 clove Garlic, minced
4. 1/2 teaspoon Ginger Powder or fresh Ginger, minced
5. 1/4 teaspoon Sesame Oil (optional)

Tacos

1. 2 Large Portobella Caps
2. 3 cups chopped Kale
3. 1/2 cup shelled, cooked Edamame
4. 6 (6") Tortilla Shells, Flour, Gluten-Free, or Corn

For the Slaw

1. In a medium bowl, mix vinegar and sugar. Stir in oil and salt, then the coleslaw mix. Set aside until tacos are ready. Before serving, stir again.

For the Teriyaki Sauce

1. Combine all ingredients in a small bowl.

For the Tacos

1. Cut portobella caps in half and then in 1/4 inch strips.
2. Add the portobella, kale, and half of the teriyaki sauce to a pan over medium-high heat. Cook 7-8 minutes, stirring occasionally.
3. Taste the mixture and decide if you would prefer more teriyaki sauce. If so, add more, reserving any extras to serve on the side.
4. Cook the mixture an additional 2-3 minutes or until desired softness.
5. To assemble the tacos, add a layer of the portobella mixture, followed by slaw, and sprinkle with edamame.

 

 

Thai Yam YUM

OH JOY! The flavours are incredible. Yum. Next time I will use kale instead of broccoli.

1 yam

1 large head of broccoli, cut into bite-sized florets, steamed

1 cup cooked edamame beans

1/2 cup almond butter

1 cup coconut milk

1 clove garlic

1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)

1 tablespoon tamari

1/2 tablespoon apple cider vinegar

1/2 tablespoon sugar

1/2 teaspoon crushed red pepper flakes

1 lime, juiced

1 bunch chives, chopped, for garnish

1/2 cup chopped peanuts, for garnish

Kosher salt

Freshly ground black pepper

 

Cook the yam, cube.

Blend the almond butter, milk, garlic, ginger, tamari, vinegar, sugar, red pepper flakes and lime juice. Blend until smooth.

Stack the yam then the broccoli, edamame and drizzle the sauce over. Garnish with salt, pepper, chives and nuts.

Enjoy

Cauliflower Alfredo

Another great recipe I found on line. This one comes from myveganp WOW it is great!!!

• 3 cups cauliflower (steam it)
• 1/4 cup nutritional yeast
• 1/4 cup soaked raw cashews
• 1 cup almond milk (plain unsweetened)
• 1 tsp salt
• 4 cloves minced garlic
• 1 medium onion (diced or sliced)
• 1 tablespoon canola oil
• ¼ cup vegetable broth
• 1/4 cup unsweetened applesauce
• 1 tsp apple cider vinegar
• ¼ cup water
• lots of fresh black pepper

Instructions

Fill medium sized pot with water, bring to boil.

1. Steam cauliflower and set aside. 

2. Saute onion and oil until onion is caramelized, soft/brown (7-10 minutes, stirring occasionally). Add minced garlic and cook another 1 minute.

3. Lower heat and add broth, applesauce, and vinegar. Stir well to combine and cook until reduced (about 3 minutes). Turn off heat and set aside.

4. Drain soaked cashews and put in blender or food processor. Add the nutritional yeast, almond milk, salt, water and cauliflower. Add the garlic/onion reduction last so it has cooled at least 5 minutes. Blend until smooth and creamy.

5. Cook noodles according to package instructions. Once cooked, drain and add sauce from blender. Serve immediately

PIZZA PANCAKES

 

 

Yummy. They were really good!

• 2 cups all purpose rice flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp dried oregano
• 2 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 cup shredded daiya pepper jack  
• 1/4 cup vegan bacon bits
• 1 1/2 cups almond milk
• 1/4 cup vegetable oil
• pizza sauce for serving

Instructions

1. Preheat pan. In a large bowl, combine the flour, baking powder, baking soda, salt, oregano, basil, red pepper flakes, and and whisk until blended. Add the daiya and bacon bits and mix to coat with the flour mixture.
2. Add the almond milk and oil to the dry ingredients until just combined, taking care not to over mix.
3. Grease hot pan. Pour about 1/2 cup batter into the pan and cook 3 to 5 minutes, or until  are golden and cheese is melted. Repeat with the rest of the batter. Serve with warm marinara sauce.

Banana Pancakes - gluten free

These are so easy to make and they turn out perfect!  Next time I will add some chopped walnuts.

1/2 cup mashed bananas, 2 medium sized ones

1 cup rice flour

2 tsps baking powder

1 1/4 cups almond milk

1 tbsp maple syrup

pinch of salt

1 tbsp. coconut oil

- Whisk the milk, oil and sugar into the mashed bananas.
- Sift in the flour, salt and baking powder.
- Whisk to a smooth consistency. Set aside.
- Heat a frying pan until hot, drizzle in a little oil.
- Fry about a 14 cup of the dough until bubbles come to the surface and the bottom has turned golden.
- Turn and fry the other side til golden

CHEESE BALL

WOW! This tastes amazing. It comes from Cara of Fork & Beans. Can't wait to try more of her recipes.

 

 

 

 

Cranberry Walnut Vegan Cheese Ball

Author: Cara of Fork & Beans

Recipe type: Appetizer

Cuisine: Vegan, Vegetarian

Serves: 4

 

Ingredients

• 1 c. raw cashews, soaked 2+ hours, drained
• 2 Tbsp. coconut oil
• 1 Tbsp. white wine
• Juice of ½ lemon
• ¼ tsp. sea salt
• ⅓ c. dried cranberries, chopped
• ¾ c. walnuts, chopped
• 2 pieces of plastic wrap
• 1 bowl

Instructions

1. Place the cashews, coconut oil, wine, lemon juice and salt into a high-speed blender and begin to mix until smooth. Add 1 tablespoon of water at a time if it is too thick to blend. You shouldn’t need more than 2 Tbsp. of water most likely.
2. Add the cranberries and only ¼ c. of the walnuts to roughly blend for a couple of seconds.
3. Line a bowl with plastic wrap as pictured above and spoon the cheese sauce inside. Wrap the top up securely and place in the freezer for 1 hours until it begins to set.
4. Take the cheese out of the plastic wrap and in a shallow bowl place the remaining ½ c. chopped walnuts in and gently roll the cheese ball around until it is completely covered in walnuts. Wrap in a clean piece of plastic wrap, placing it back in the bowl and into the freezer for another hour.

Mmmm Fudgy Chocolate Cake with Pink Icing

This is incredible. The secret ingredient is beets. It is fudgy and moist and delicious.

 

 



 1 300g beet

1 cup rice flour

1 tsp baking powder

1/2 baking soda

1/2 cup cocoa powder

3/4 cup superfine sugar

1 cup non dairy milk

1 tsp apple cider vinegar

1/4 cup canola oil

2 tsp vanilla extract

 

Pre-heat oven to 400 degrees. Wash the beet and place it unpeeled on a baking tray and roast for 1 hour. Cool on rack. Peel the beet. Reserve 2 tsps. of the juices released to colour the icing.

 

Puree the beet adding a little water to help the process.

 

Reduce the oven temperature to 375 degrees. Grease a 8 inch pan.

 

Curdle the milk by adding the vinegar. Set aside for a few minutes.

 

Combine the dry ingredients in one bowl and the wet ingredients in another. Fold the dry into the wet ingredients, add the pureed beet and stir until no lumps remain.

 

Pour into greased cake pan and bake for 27 minutes. Cool and ice.

 

Icing

2 cups icing sugar

1/4 cup water

2 tsp beet juice

Whisk until smooth.