Make a quick, rich, flaky, and delicious skillet biscuit featuring our melty Smoked VeganMozz and our VeganButter. Recipe developed by the talented Cobi Kanani! […]
We’ve shared Miyoko’s video on how she makes a healthier alternative to dairy butter, because we share the same world vision about all sentient beings coexisting on Earth: Animals are sentient beings of intelligence. They deserve to live a natural life in peace, not a life of torture and pain.
But, lots of people make the excuse that making Veggie-friendly butter is too much trouble … they don’t have the time … I’d rather take my chances eating real butter … I’m a Vegetarian, but I don’t care whether my butter is dairy … I don’t wanna hear how the cows are treated … Really?
Well, it’s here. What you didn’t even know you were waiting for … and it’s hitting Whole Foods shelves in several regions this week … and it tastes great! The bonus? Your arteries will thank you.
Can’t get to a Whole Foods store in your area? Order your VeganButter and try some of Miyoko’s various nut cheeses (so yummy!) online … http://www.miyokoskitchen.com/
Yay, Miyoko!! Get heart-healthy and get with-it … Live Peace! Go Vegetarian! Go Vegan! Live Aloha!
They come in all different sizes, shapes and colours. The seed is an embryonic plant itself and the origin of nutrition. A plant goes to great lengths to produce each seed and fill it with high concentrations of vitamins, minerals, proteins, essential oils and dormant enzymes. If you’re looking for a high quality, nutritious and filling snack, seeds are tough to beat. Let’s look at the ten healthiest seeds on Earth and how to consume them.
How incredible would it be if you could lose weight fast with one simple drink and of course few exercises? It may sound hard to believe, but there is a way that you can actually burn fat and shed pounds really fast and easy!
How? This simple drink is the secret to losing weight.
Ingredients for Sleeping Weight Loss Drink
With these simple ingredients, which you can pick up at your local grocery store, you can whip up this weight loss drink (which is also super tasty) in no time:
- 1 lemon
- 1 cucumber
- 1 tablespoon of grated ginger
- 1 tablespoon of aloe vera juice
- A bunch of either cilantro or parsley
- ½ glass of water
Simply add the ingredients together, blend them and drink a glass of the juice before bedtime.
How it Works
By drinking just one glass of this juice before bed, you will greatly reduce your fat levels – especially your belly fat. If you drink it nightly, and after waking up you do some cardio workouts for about 30 minutes you will notice results in just a few days.
It’s not uncommon to develop fat while you sleep. Why? Because when you go to sleep, your metabolism significantly slows down. The ingredients in this drink will give your metabolism a jump start so that it will continue burning fat while you sleep.
How is this possible? – Because the ingredients in the drink are all proven to speed up the metabolism, so when you consume them you before you go to bed, your metabolism keeps running on high.
Cucumbers are very powerful for fighting fat. They are a key element in any weight loss program. One full cucumber contains just 45 calories and they are high in fiber and water content, two things that are keys to cutting fat; plus, they are very refreshing and give this drink a wonderful taste.
Parsley and cilantro are very low in calories and they are both loaded with antioxidants, as well as vitamins and minerals that are extremely powerful for easing water retention, thus, they help to deflate an inflated tummy.
Ginger steps up the metabolism and also prevents constipation, two things that are very powerful for fighting off that unwanted belly fat. This ingredient will help to burn off that stubborn belly fat while you sleep.
Lemon juice is very effective for flushing out toxins that accumulate in the body. As such, when you drink lemon juice, you will be able to blast off that belly fat. You’ll also feel a whole lot better because the impurities that have built up in your system will be cleaned out.
Aloe vera juice is exceptionally powerful for weight loss. It is full of antioxidants and helps to delay the development of free radicals in the body that cause inflammation and bloat. This juice also helps to stimulate your metabolic rate, which can help to greatly reduce your body mass index.
Sip this healthy drink before bed and you’ll wake up feeling lighter and more energetic.
2 large potatoes
1/2 onion, diced
2 tsp curry powder
2 tsp minced ginger
1/2 tsp mustard seeds
1/4 cup cilantro, chopped
3/4 cup peas, cooked
3 TBS butter
Salt and pepper
Plain Greek yogurt (for topping)
1. Wash potatoes, and pierce with fork. Bake directly on oven rack at 400 degrees, for one hour.
2. While potatoes cook, saute onions, curry, ginger, and mustard in olive oil over medium heat until onions are translucent, about 5-7 minutes.
3. Carefully remove potatoes from oven using oven mitts, and split lengthwise (but don’t cut all the way in half). Carefully scoop out insides into a bowl. Add onion mixture, cilantro, peas, and butter, and mash with a potato masher or fork until most lumps are gone. Season to taste with salt and pepper.
4. Fill the potato with mixture, top with yogurt and cilantro, and serve.
Each potato serves 1 person as a main dish, but these could also be split in half and served as sides. Double to recipe for 4 full servings.
- 12 whole wheat lasagna noodles, uncooked
- 2-25 oz jars marinara sauce or homemade
- Daiya mozzarella cheese shreds
- Basil Cashew Cheese Filling
- 2 cups raw cashews, soaked in water overnight
- 4 oz package fresh basil, leaves picked
- 4 cloves of garlic
- 1 cup nutritional yeast
- ½ cup fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- 1-2 cups vegetable stock or water
- Vegetable Filling
- 2 tablespoons olive oil
- 1 small head of broccoli, cut into small pieces
- 2 small zucchini, small chunks
- 4 cloves of garlic, minced
- ½ lb cremini or button mushrooms, sliced
- pinch of chili pepper flakes
- 1 teaspoon Italian seasoning
- salt to taste
- Preheat oven to 350 degrees.
- Start by preparing the cashew cheese filling. Drain and rinse cashew and place in food processor or high powered blender with the rest of the ingredients. Start with 1 cup of vegetable stock and add more if needed.Process until smooth. Set aside.
- Next prepare your vegetable filling. Saute the vegetables with the chili pepper flakes and Italian seasoning in olive oil over medium high heat for 5 minutes. Taste for salt. Set aside.
- To assemble lasagna; spread ½ a jar of marinara sauce in the bottom of a 9 x 13″ pan, then lay down 4 pasta noodles, spread ⅓ of cashew cheese over noodles, top with half of vegetables, top with half a jar of marinara sauce, 4 lasagna noodles, half of cashew cheese, other half of vegetables, half of jar of marinara sauce, 4 lasagna noodles, the last of the cashew cheese and finally daiya mozzarella shreds.
- Cover with a piece of parchment paper and then aluminum foil. (This helps to prevent aluminum from sticking to your food.) Bake for an hour. Cut into 12 even pieces. I heated the remainder of the marinara sauce and served it on the side.
If you didn’t know already, lentils are awesome! They cook up in less than an hour and they’re packed with protein. Their light flavor pairs well with most spices and they make an excellent topping for salads. I hope you enjoy this recipe and if you really wanted to make it a complete meal you could serve it with some homemade mashed potatoes, or even some mashed cauliflower!
This recipe was comes to you courtesy of….The Simple Veganista! What an awesome blog name!
“Sweet potatoes are incredible: they’re bursting with nutritional goodness with all their antioxidants, and their anti-inflammatory properties, as well as being awesome blood sugar-regulators. Each cup contains an almost unrivaled amount of vitamin A, with more than four times your daily need of this antioxidant boosting vitamin, which is essential for strengthening your body’s immunity against infection.
Their bright color also doses you up on anti-inflammatories which have been shown to reduce inflammation on the brain and nerve tissue. Each serving also contains lots of wonderful fibre, which gives each brownies a ‘slow burning’ quality, meaning their energy is used up much more slowly than low-fibre carbohydrates – like normal brownies, so you’ll be fuller, more energized and more satisfied for way longer! So if you needed an excuse to eat brownies then here it is! They’re healthy!
Don’t forget that raw cacao is also a superfood as it is such an insanely rich source of antioxidants, one of the best in the world, as well as being packed with a number of other beneficial nutrients: manganese, which helps oxygenate the blood; magnesium, which helps maintain healthy bodily nerves, muscles and bones; and sulphur, which builds strong nails and hair, and promotes beautiful skin.” -Ella Woodward
Makes 10 brownies
- 2 medium to large sweet potatoes
- 2/3 of a cup of ground almonds
- 1/2 a cup of buckwheat flour (brown rice flour will also work)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
- a pinch of salt
1. Start by pre-heating the oven to 350ºF, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
2. Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
3. Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
4. Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
Source: Mind Body Green
Watch Miyoko as she recreates for you her famous UnTurkey with gravy and stuffing. Holidays are coming … this recipe will come in handy. Enjoy!
This makes one very large UnTurkey, enough to feed 12 and still have leftovers for sandwiches and UnTurkey Noodle Soup.
1 Tbsp. salt
1/2 tsp. ginger
1/2 tsp. turmeric
1 tsp. black pepper
1 tsp. marjoram
1 tsp. tarragon
1 tsp. paprika
1 tsp. rosemary
2 tsp. sage
2 tsp. celery seed
2 tsp. thyme
2 tsp. garlic powder
2 tsp. onion powder
Pulverize all ingredients in a blender until powdered. Store in a jar in a cool place.
For the UnTurkey:
6 cups water
1/3 cup soy sauce
½ cup Light Yeast Flavoring
8 cups vital wheat gluten
1 large oni
2 stalks celery, chopped
2 carrots, diced
1 Tbs. rubbed. sage
1 1/2 tsp. marjoram
1 1/2 tsp. Thyme
1 tsp. salt
2 cups UnTurkey stock
Baking can be fun, but sometimes you just want a simple dessert that comes together quickly and does not require that you heat up the whole house by turning the oven on. If you are in a warmer climate or it is still summer weather where you are right now, I have a feeling you are going to really enjoy todays recipe.
This crumble takes advantage of the natural sweetness of dates and fresh apricots or peaches to create a stunning dessert that will take you less time to make than it would for you to preheat your oven. You can also use peaches, plums, pears, nectarines or even thinly sliced apples in this recipe if you do not have access to fresh apricots. Get creative and have fun with this one!
- 1 ½ cup Fresh dates, pitted and chopped
- 1 cup walnuts
- 4 tbsp dried shredded coconut
- 4 tbsp maple syrup
- 7-8 apricots, pitted and diced or 2-3 large peaches
- 1 tsp vanilla powder or extract
- 2 tsp cinnamon powder
- pinch sea salt
1. Place ½ cup dates, 2 tbsp maple syrup, ½ tsp vanilla, 1 tsp cinnamon, 1 pinch salt and 1 apricot in a blender and blend until smooth. Pour mixture over remaining chopped apricots, toss and set aside.
2. Place walnuts in a blender or food processor and pulse a few times to chop. Add your remaining dates and pulse until a sticky mixture forms.
3. Remove date walnut mixture from blender or food processor and place in a bowl. Add coconut, remaining maple syrup, remaining vanilla, remaining cinnamon and a pinch of salt. Combine with your hands.
4. Crumble date walnut mixture over apricot mixture. Refrigerate for 1-2 hours. Enjoy!
5. Makes 4-6 portions – can be frozen for 1-2 months if well sealed.
PREP – 8 minutes
COOK – 15 minutes
YIELD – 6 servings
100% guilt-free, low-to-almost-no-fat, super good for you CREAMY pasta sauce.
1/2 cup packed sun-dried tomatoes*
1 cup vegetable broth
2 garlic cloves, minced
3 tbsp. almond butter or 1/2 cup almonds
1 tbsp. olive oil, optional**
3/4 tsp. sea salt
1/4 tsp. ground pepper
1 tbsp. nutritional yeast, optional
1/4 cup chopped fresh basil
1 lb. dried pasta, cooked to serve
Place all ingredients except for basil and pasta in the jar of a high-speed blender. Purée until completely smooth. Add the basil and turn the blender on low just to distribute.
Toss as much sauce as desired with cooked pasta and a little of the starchy cooking water, if needed.
*If using sun-dried tomatoes that are NOT packed in oil, then you will want to soak them in boiling water for at least 15 minutes. Do not boil them- soak them in the boiled water. Or you can heat the vegetable broth and soak them in that, and then use the vegetable broth in the sauce for the added flavor from the sun-dried tomato soaking liquid.
**You don’t need the extra tbsp. of oil if you used sun-dried tomatoes that are jarred in oil. You can omit it completely if you’d like, but the sauce will be less rich.
2 tablespoons olive oil
2 lbs fresh white mushrooms, finely chopped
2 pinches salt
2 tablespoons butter
1 cup finely chopped onion
8 cloves garlic, minced
1 cup quick-cooking oats
2 ounces very finely shredded
1 cup bread crumbs
1/2 cup chopped flat-leaf (Italian) parsley,
4 eggs, divided
2 teaspoons salt
freshly ground black pepper to taste
2 pinches cayenne pepper, or to taste
2 pinches dried oregano
6 cups pasta sauce
2 tablespoons very finely shredded
Parmigiano-Reggiano cheese, or to taste
2 tablespoons chopped flat-leaf (Italian)
parsley, or to taste
|1.||Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
|2.||Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
|3.||Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
|4.||Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
These taste great with a cup of your favorite organic coffee, or whenever you want a nutritional chocolatey pick-me-up. The cacao and dates are chock-full of vitamins and minerals and are sugar, dairy and nut-free. And the best part? They don’t melt in your bag, so you can take them with you and enjoy them while you travel.
3/4 cup raw cacao powder
1/4 cup of melted cacao butter
2 Tbsp. agave nectar
1/4 cup pitted dates, roughly chopped
2 Tbsp. unsweetened dried cranberries
2 Tbsp. sunflower seeds
1 Tbsp. unsweetened shredded coconut
Melt the cacao butter on the stove over very low heat. To avoid burning the butter, you can create a makeshift double boiler. Put a little hot water into a metal pot or bowl and then use another smaller metal bowl or metal cup for the solid chunks of cacao butter. Place the smaller metal cup into the larger bowl, and try to be sure that not one drop of water enters the cup with the butter in it. Gently stir the cacao butter while it heats up.
Remove the melted cacao butter from heat and pour into a large mixing bowl. Add the cacao powder and agave nectar and mix thoroughly and quickly. Next add in approximately half of each of the dry ingredients and stir. You will need to be quick with this step to ensure it is mixed well.
On a sheet of baking paper spread out the mixture into an even thickness into the shape of a rectangle. Put a second sheet of baking paper on top and press down firmly on the mixture. You can use a rolling pin if you have one or just give yourself an arm workout by pressing down on the mixture with your hands.
Take off the top layer of baking paper and add the rest of the dry ingredients on top of the mixture.
Fold the edge of the bottom sheet of baking paper towards the centre of the mixture, to roll the mixture over itself (a bit like rolling sushi). Be sure to press down firmly to keep the mixture warm with the body temperature from your hands and to keep the mixture sticking together. Roll until you have a nice fat tube created, and be sure to pull the tube away from the baking paper as you roll.
Alternatively you can roll the outside of the tube across a plate of shredded coconut.
Pop the chocolate tube into the fridge for an hour to make sure it’s nice and hard. This will make it easier to cut into the thickness of rounds that you prefer using a sharp straight edged knife.
Store in a container with a lid and pop a few in a sandwich bag when you’re ready to hit the road. Safe, healthy travels!
There are only 3 ingredients and it takes like 2 minutes.
Cashew cream is basically a yummier, healthier, vegan-er way to get your cream sauce fix. If you want it less “nutty” tasting, just don’t toast your nuts before-hand. E Z. ENJOY!
Vegan Macadamia Chocolate Bark
- 1/3 cup coconut oil
- 2 Tbsp. organic maple syrup
- 1/3 cup organic cacao powder
- 1/2 cup macadamia nuts
Line a plate or baking tray with baking paper, place the macadamia nuts on top.
Add coconut oil to a small saucepan on low heat and stir until melted.
Remove from the heat and add the organic maple syrup, whisking briskly until well combined.
Add the cacao powder, stirring until well combined.
Pour the chocolate over the macadamias, ensuring that they are evenly coated.
Place in the refrigerator or freezer to set for 20-30 minutes.
Take out and break apart to serve.
- 1 small onion, finely chopped
- 1/4 cup earth balance vegan butter (or regular butter)
- 1/4 cup flour, I used spelt
- 3 cloves garlic, minced
- squeeze of lemon
- 1 cup coconut milk
- 1/4 cup nutritional yeast (not regular baking yeast)
- 2 tablespoons dijon mustard
- 2 tablespoons tomato paste
- 2 teaspoons turmeric
- 1/4 to 1 teaspoon smoked paprika (to taste), plus a little more on top
- 8-12 oz elbow pasta, I used this brown rice brand
- 1 to 1-2 cups pasta water, use a little at a time
- 1 cup frozen peas
- salt & pepper
- 1/4 cup panko bread crumbs
- 1/4 cup chopped pine nuts
- pinch of cayenne & smoked paprika
- drizzle of olive oil on top before baking
- salt & pepper
- Heat butter in a medium pot over medium heat. Add onions, a few pinches of salt, and simmer until translucent (about 5 minutes). Add flour and whisk to thicken. Add garlic and cook for a few more minutes on medium-low.
- Add a good squeeze of lemon and stir to make sure nothing is sticking to the bottom of the pan. Add coconut milk, nutritional yeast, mustard, tomato paste, turmeric, paprika, and a few more pinches of salt. Let simmer, stirring occasionally, for about 15 minutes. Meanwhile, cook your pasta.
- Optional step – vitamix the sauce together to make the sauce really creamy.
- Taste and adjust seasonings. In a large bowl stir together the cooked pasta, some of the sauce, and peas. Stir in pasta water as needed to thin the sauce. You can stop here and serve this now if you like, or continue on to bake it.
- Preheat oven to 450 degrees. Place everything in a baking dish, add more pasta water and possibly more sauce. This will dry out a little while baking so make sure it’s really creamy first. Add the breadcrumbs, panko, a little more salt, cayenne, and paprika on top. Drizzle with a little bit of olive oil and bake for 8-10 minutes, just until the crust starts to become golden brown. Serve with extra sauce.
2-3 sweet peppers (red and/or yellow)
sherry vinegar (or balsamic or white wine vinegar)
pinch of sweet or smoked paprika
toasted stale bread, rubbed w/ olive oil & garlic
1 cup cherry tomatoes
1-2 leaves of kale, torn
1/2 cup little mozzarella balls
1/4 cup chunky pickled onions (see below)
handful of torn basil
salt & pepper
1 small red onion, sliced into thick strips
white wine vinegar (enough to fill the jar of onions)
a few pinches of cane sugar and salt
For the pickled onions: (make in advance) pickle your onions by shaking all ingredients together in a jar. Chill until for at least an hour, or up to days (or weeks, really) in advance.
Slice cherry tomatoes and toss them with a splash of olive oil, a splash of sherry vinegar, salt, pepper.
Drizzle olive oil on your stale bread and toast (or grill) it until golden. While it’s still warm, rub it with a sliced clove of garlic, then slice it into bite sized pieces.
De-seed and slice your peppers into thick strips. Sautée them in a pan with olive oil until soft and lightly blistered. (you could also do this on a grill). Remove from heat, drizzle with a little sherry vinegar and a pinch of paprika.
Toss all salad ingredients together so that the juices from the tomatoes and the peppers create a light dressing. Drizzle with a little more olive oil. Taste, and add more salt and pepper to your liking. Let it sit for at least 10 minutes or so for the bread to soak up the juices. Serve at room temp.
Instead of pickled onions, you can also cook onions with your peppers. Use a yellow onion instead of a red one.
Vegan option: skip the cheese
Yield: serves 3-4 as a side
3 ripe bananas
2 cups oats
1/4 cup peanut butter
1/4 cup cocoa powder
1/3 cup unsweetened apple sauce
1 tsp. Vanilla
Preheat oven to 350 degrees F.
Mash bananas, then add the remaining ingredients. Stir and let sit for 20 minutes.
Drop by teaspoonful onto a greased cookie sheet. Bake 10-12 minutes.
Like with any vegan cookie recipe, you have to mix the ingredients properly. Soak the oats in a 1/4 cup of almond milk while preparing the rest of the batter. Mash the Bananas first, then stir in the peanut butter, vanilla and applesauce. Add a 1/2 teaspoon of baking powder (recipe does not call for it, but it is a MUST), then the cocoa powder and, lastly, the oats. You may also want to add a couple drops of liquid stevia if you are using raw cacao powder, or if you prefer a sweeter cookie. Mix well and let the batter sit as directed, above.
As an option, you can soak a 1/4 cup of currants in water while the batter sits, then fold the currants into the batter after the batter has rested.
Alternate No-Bake recipe:
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. I would suggest putting them in the freezer for an hour.
Pizza CAN BE healthy! If you cut this crust into 8 slices, each piece of crust (without toppings) has only 50 calories, 2 carbs and 5 grams of protein! There’s no need to feel guilty about eating a few slices, several times a week!!
- ½ head cauliflower (about 2 cups riced)
- 1 clove garlic, minced
- 1 cup part-skim shredded mozzarella cheese (or Vegan alternative)
- 1 egg, beaten (or Vegan egg-substitute — flaxseed, chia or powdered egg substitute)
- 1 teaspoon basil
- 1 teaspoon oregano
- Pre-heat oven to 400° F.
- Prep a cookie sheet or pizza stone by grease it with oil. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don’t grease it properly!! (I used a Pampered Chef baking stone, and made sure to spray it before putting on the crust.
- Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
- Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
- In a bowl, combine the cooked cauliflower with all remaining ingredients.
- Spread dough out evenly over foil (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
- Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven.
- Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
- Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.
Chef Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese and can be downloaded at http://www.artisanveganlife.com/ .
San Francisco Vegan Chef Miyoko Shinner has been making vegan butter substitutes of various sorts for a couple of decades. This one is true perfection. Try it and see. Go to http://www.artisanveganlife.com/ to get the latest recipe.
- Start to Finish: 1 hour
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
Lana made this dish for her parents and housemates, and it was a HIT!
Do you know what we really like? Soba noodles. And Japanese food. And putting cabbage in things.
Cabbage is so underrated.
We are also not very fast at julienning carrots, and they’re most certainly not the most evenly-cut thing we’ve ever produced, but we really like how everything is long and skinny in this dish. Normally we would be carrot coins all the way!
We like to keep this pretty simple, but it can be doctored to your liking. Lana has added Fry’s chicken-style strips to the one in the picture here, but we didn’t like them and picked them out. We bet it would be better with tofu, and we can’t believe we just said that. The Vegan chickin strips work great; so does the Vegan “beef” strips, so try it and enjoy. Anyway, here’s a basic recipe to get you started:
2 carrots, julienned
1/2 head cabbage, sliced thinly
2 cloves garlic, minced
4 green onions/scallions
1/2 cup soy sauce
2 tbs sambal oelek or other chili
1 tbs sugar
toasted sesame seeds
1. Saute the carrots, cabbage, garlic and light-green part of green onion/scallion over medium heat 5 minutes or until soft and beginning to brown.
2. Meanwhile, cook your soba noodles in boiling water 2 minutes, then drain and refresh.
3. Add noodles to veggies, turn heat down and add combined soy, chili and sugar.
4. Turn up to re-heat without boiling the crap out of your sauce, and serve topped with toasted sesame seeds.
If using tofu or other chicken substitute, cook them before the veg, set aside and add to the pan again when you add the noodles.
Ingredients for the cookies
- 1 Tbsp. ground flaxseed
- 1/4 cup coconut flour
- 3/4 cup all purpose gluten-free flour
- 2 Tbsp. shredded coconut
- 1 tsp. baking powder
- dash of salt
- 1/4 cup coconut oil, softened
- 2-3 Tbsp. agave
- 2 tsp. vanilla extract
Ingredients for the coconut icing
- 1/4 cup coconut butter
- 1 Tbsp. agave
- 1/4 tsp. vanilla extract
Ingredients for the chocolate sauce
- 2 Tbsp. agave
- 2 Tbsp. cocoa powder
Preheat oven to 325° Fahrenheit. Grease a baking sheet or line it with parchment paper.
Prepare flax “egg” by mixing ground flaxseed with 3 Tbsp warm water. Let sit for 10 minutes.
In a large bowl, combine coconut flour, all-purpose flour, shredded coconut, baking powder and salt
In a small bowl, combine coconut oil, agave and vanilla. Stir wet ingredients and flax “egg” into large bowl until thoroughly mixed.
On a clean surface, use a rolling pin to roll batter out until it’s about 1/4″ thick. Use a circular cookie cutter (a jar lid works well) to cut cookie shapes. Transfer cookies to baking sheet and bake for 9 to 11 minutes, until edges are golden.
While cookies bake, prepare coconut icing by mixing coconut butter, agave and vanilla together. Prepare chocolate sauce by mixing agave and cocoa powder together.
Remove cookies from oven and allow them to cool. Spread a layer of coconut butter on each cookie and drizzle with chocolate sauce. Sprinkle extra shredded coconut on top. Enjoy!
Makes about 15 cookies
David Haye explains why, six months ago, he took the decision to become a vegan: “I watched a TV documentary about how animals are farmed, killed and prepared for us to eat. I saw all those cows and pigs and realised I couldn’t be a part of it any more. It was horrible. I did some research to make sure I could still obtain enough protein to fight and, once satisfied that I could, I stopped. I’ll never go back.”
This vegan avocado mousse is super simple to make and totally delicious. Full of healthy fats to support the nervous system, it also gives you beautiful skin and hair. I love it as breakfast but it can also be a great healthy, sugar-free treat.
What you need
1/2 ripe avocado
1/2 cup young coconut flesh
Caco nibs for topping (optional)
What you do
– Blend all your ingredients in your hight speed blender.
– Add a dash of filtered water or coconut water if needed.
– Pour in a nice glass and garnish with some cacao nibs or and chocolate chunks.
Note: If you’d like a sweeter taste, you can add half a banana to the preparation or any sweetener of your choice.
Asian style sandwiches are one of my family’s favorite foods. However, having a vegan daughter makes going out to enjoy them a little tricky. So, when I found this mouth-watering Asian street sandwich recipe, I knew I could easily make it into a vegan-friendly meal.
Substituting hoisin sauce for the oyster sauce makes the marinade vegan. The flavor of the hoisin sauce is less smoky when compared to the oyster sauce; however, the finished product still has the perfect blend of sweet, salty, spicy and umami. I made double the amount of marinade so that there would be enough to cover both pork and tofu.
The savory marinade transformed humble tofu into a luscious filling. Simply fry thinly sliced firm tofu until crisp, and slather with the marinade. The result is full of robust flavor and a really appealing texture. My vegan daughter thought it was delicious and requested that I make more so that she could enjoy it over white rice the next day.
The savory proteins of these sandwiches are perfectly contrasted by the fresh vegetables. Along with the sweet marinated cucumbers, herbaceous cilantro and cool crisp lettuce, I also added bean sprouts and sliced fresh jalapenos and scallions. The cucumber, lettuce and sprouts cooled the palate while the jalapeno and scallions add an element of spice and crunch. Piled high and slathered with the sriracha mayonnaise, these sandwiches will take you on a culinary trip to an exotic land.
- Prep : 10MINS
Cook : 8MINS
Total : 18MINS
Yields : 5 SERVINGS
- 1 lb. dried rice stick noodles or spaghetti
- 1/2 cup peanut butter
- 4 to 6 tbsp. tamari or soy sauce, as needed
- 1/4 cup warm water
- 1 1/2 to 2-inch piece fresh ginger, peeled and cut into pieces
- 4 cloves garlic, minced or pressed
- 3 tbsp. rice vinegar
- 2 tbsp. toasted sesame oil
- 5 tbsp. agave syrup
- 2 tsp. Sriracha sauce, or to taste
- 2 cups thinly shredded purple cabbage
- 1 cup shredded carrots
- 3/4 cup chopped cilantro
- 4 scallions, thinly sliced
- 2 tbsp. toasted sesame seeds
- In a large pot of boiling water, cook the noodles until they are al dente. Drain and rinse noodles. Set aside to cool.
- In a blender jar, add peanut butter, soy sauce, water, ginger, garlic, rice vinegar, sesame oil, agave syrup and Sriracha sauce. Blend sauce until it’s smooth and creamy. This might take a few minutes. Adjust seasonings to taste.
- Place the noodles in a large bowl. Pour peanut sauce over the noodles, tossing well so that noodles are well coated with sauce. Add shredded cabbage, carrots, cilantro, scallions and sesame seeds, tossing until mixed. Adjust seasonings to taste and serve.
If not serving noodles right away, refrigerate until ready to serve. If sauce on noodles gets too thick to serve, add 1 to 2 tbsp. hot water, mixing or tossing well.