Mini No~Meat Loaves
Vegan; 1 hour total
I made these to be part of the Christmas Day feast. They came out great, but only last for a few days as left overs. They get to be really dense, so at a certain point you feel like you're eating a hockey puck.... Honestly, these were great the first two days... (I doubled the recipe, so there would be enough for everyone!)
Inspired by a meatball recipe in The Complete Guide to Vegan Food Substitutions
1 cup tomato sauce
4 Tablespoon almond butter
1/4 cup nutritional yeast
1/2 cup vital wheat gluten
1/2 very finely diced onion
2 cloves minced garlic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 cup Italian bread crumbs
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon smoked paprika
1 Tablespoon vegan Worcestershire
Glaze: combine the following in a small container:
1/2 cup organic ketchup
1/4 cup pure maple syrup
1/2 Tablespoon apple cider vinegar
1. Preheat your oven to 375 degrees. Vegetable broth saute the onion and garlic until the onion is nearly translucent, about 5 minutes. Set aside.
2. Whisk tomato sauce, almond butter and Worcestershire together. In a separate bowl Mix dry ingredients together including spices. Combine the dry and wet ingredients with a wooden spoon, then add the sauteed onions and garlic.
3. Lightly spray half or place a parchment cupcake liner of a 12 cup muffin tin, this will make 6-8 mini “meat” loaves. Press the mixture into the tins, then top each mini “meat” loaf with some of the glaze. Bake for 25 to 30 minutes. Remove from muffin tins and let cool for a few minutes before serving.
RecipesUS
Showing posts with label Apple Cider Vinegar. Show all posts
Showing posts with label Apple Cider Vinegar. Show all posts
Tuesday, January 1, 2013
Cashew Queso
Cashew Queso
Vegan; 10 minutes
When I make this, Bruce is the salsa maker... I get him to make a fresh salsa and that's what I add to the recipe. If you don't have time for fresh, it's fine to use a jar (please check the label). You don't want to eat a lot of GMOs or something filled with preservatives! I've made this a few times already, and get great reviews!
Ingredients
1 cup raw cashews, soaked for 4-6 hours. The soaking is key, so don’t skip this step!
1/2 cup salsa
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons olive oil
1/4 cup nutritional yeast – you can find this in the bulk bins at your natural food store. Don’t leave this out – it won’t taste right without it.
2 cloves garlic
Directions
Drain the cashews, then toss all of the ingredients into your blender or food processor. Blend until it’s smooth and creamy, scraping down the sides of the carafe, as needed. Have patience – if you keep blending, this will get a smooth texture!
Read more: http://www.care2.com/greenliving/vegan-dip-no-hummus.html#ixzz2GMJ2e58B
Vegan; 10 minutes
When I make this, Bruce is the salsa maker... I get him to make a fresh salsa and that's what I add to the recipe. If you don't have time for fresh, it's fine to use a jar (please check the label). You don't want to eat a lot of GMOs or something filled with preservatives! I've made this a few times already, and get great reviews!
Ingredients
1 cup raw cashews, soaked for 4-6 hours. The soaking is key, so don’t skip this step!
1/2 cup salsa
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons olive oil
1/4 cup nutritional yeast – you can find this in the bulk bins at your natural food store. Don’t leave this out – it won’t taste right without it.
2 cloves garlic
Directions
Drain the cashews, then toss all of the ingredients into your blender or food processor. Blend until it’s smooth and creamy, scraping down the sides of the carafe, as needed. Have patience – if you keep blending, this will get a smooth texture!
Read more: http://www.care2.com/greenliving/vegan-dip-no-hummus.html#ixzz2GMJ2e58B
Monday, November 12, 2012
Pumpkin Spice Almost-Raw Cheesecake
Pumpkin Spice Almost-Raw Cheesecake
Vegan, Gluten Free, Almost Raw
Getting back from vacation, I was able to finally get to the pumpkins that I thought were going to go bad. Ending up having almost 8 cups of pureed pumpkin, I'll be posting the next few recipes calling for pumpkin. I took this to a potluck on Sunday, and didn't even get a slice since it went SO fast! Adapted from Addicted to Veggies.
Crust:
1 cup Walnuts
1 cup Dates
1 pinch of salt
Filling:
1 cup Cashews (I soaked overnight)
1 cup Macadamia nuts (I soaked overnight)
2 cups fresh/raw pureed Pumpkin Flesh
1/2 cup Coconut Sugar plus 3 heaping Tbsp
1/4 cup Coconut Oil- liquefied
3 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Vanilla
1 1/2 tsp ground Cinnamon
1 1/2 tsp ground Allspice
1/2 tsp ground Cloves
1/2 tsp Ginger Powder
2 pinches Salt
1. Combine walnuts, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.
2. Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy. (I had to add a little bit of water, so I didn't burn out my food processor motor.)
3. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.
Vegan, Gluten Free, Almost Raw
Getting back from vacation, I was able to finally get to the pumpkins that I thought were going to go bad. Ending up having almost 8 cups of pureed pumpkin, I'll be posting the next few recipes calling for pumpkin. I took this to a potluck on Sunday, and didn't even get a slice since it went SO fast! Adapted from Addicted to Veggies.
Crust:
1 cup Walnuts
1 cup Dates
1 pinch of salt
Filling:
1 cup Cashews (I soaked overnight)
1 cup Macadamia nuts (I soaked overnight)
2 cups fresh/raw pureed Pumpkin Flesh
1/2 cup Coconut Sugar plus 3 heaping Tbsp
1/4 cup Coconut Oil- liquefied
3 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Vanilla
1 1/2 tsp ground Cinnamon
1 1/2 tsp ground Allspice
1/2 tsp ground Cloves
1/2 tsp Ginger Powder
2 pinches Salt
1. Combine walnuts, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.
2. Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy. (I had to add a little bit of water, so I didn't burn out my food processor motor.)
3. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.
Thursday, August 23, 2012
Strawberry Mousse Cupcakes
Strawberry Mousse Cupcakes
Vegan; Makes 16
Speaking of birthdays, I made these a few years ago for mine. So, these were my "Stuck in the Middle with You" cupcakes to with my Quentin Tarantino themed party. These turned out really good, my non-veg friends were very impressed! I warn you, there are a lot of steps-so worth it!
For the Cupcakes:
1 Tbsp. apple cider vinegar
1 1/2 cups vanilla soy milk
2 cups plus 2 Tbsp. all-purpose flour
1 cup plus 2 Tbsp. organic sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
2 tsp. vanilla extract
1. Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.
2. Mix the vinegar and soy milk together and set aside.
3. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
4. In another bowl, stir together the soy milk mixture, the canola oil, and the vanilla extract and add to the dry ingredients, mixing well.
5. Fill each cupcake liner about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
6. Let cool in the cupcake pan for 5 minutes, then remove and place on a wire rack. Let cool completely before frosting.
For the Strawberry Filling: (This part can be cut in half, I had WAY too much left over)
2 cups fresh strawberries, sliced
1/2 cup organic apple juice
1/4 cup organic unbleached granulated sugar
4 tsp. cornstarch
1/2 cup water
1. Place the strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 minutes, until the strawberries soften.
2. While stirring, slowly add the sugar. Dissolve the cornstarch in the water and add to the saucepan. Heat until thickened, being careful not to boil.
3. Remove from the heat. While still warm, blend briefly with a hand blender, creating the consistency of a very thick purée. If you do not have a hand blender, use a traditional blender instead.
4. Refrigerate for 30 minutes to 1 hour, until jelly-like.
For the Strawberry Mousse:
1 cup vegan margarine
1/4 cup nonfat soy milk
1 tsp. vanilla extract
4-5 Tbsp. prepared strawberry filling
5-6 cups organic powdered sugar
1 drop red food coloring (optional)
1. Beat the margarine until creamy. Add the soy milk, vanilla, and strawberry filling and mix well. Add the powdered sugar a little at a time, beating well after each addition. Stir in the food coloring, if desired. Beat for 5 to 10 minutes.
To Assemble:
1. Cut a cone-shaped piece out of the top of each cupcake. Fill with 1 to 2 teaspoons of the strawberry filling. Replace the cupcake top and frost with the strawberry mousse.
Found: PETA
Vegan; Makes 16
Speaking of birthdays, I made these a few years ago for mine. So, these were my "Stuck in the Middle with You" cupcakes to with my Quentin Tarantino themed party. These turned out really good, my non-veg friends were very impressed! I warn you, there are a lot of steps-so worth it!
For the Cupcakes:
1 Tbsp. apple cider vinegar
1 1/2 cups vanilla soy milk
2 cups plus 2 Tbsp. all-purpose flour
1 cup plus 2 Tbsp. organic sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
2 tsp. vanilla extract
1. Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.
2. Mix the vinegar and soy milk together and set aside.
3. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
4. In another bowl, stir together the soy milk mixture, the canola oil, and the vanilla extract and add to the dry ingredients, mixing well.
5. Fill each cupcake liner about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
6. Let cool in the cupcake pan for 5 minutes, then remove and place on a wire rack. Let cool completely before frosting.
For the Strawberry Filling: (This part can be cut in half, I had WAY too much left over)
2 cups fresh strawberries, sliced
1/2 cup organic apple juice
1/4 cup organic unbleached granulated sugar
4 tsp. cornstarch
1/2 cup water
1. Place the strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 minutes, until the strawberries soften.
2. While stirring, slowly add the sugar. Dissolve the cornstarch in the water and add to the saucepan. Heat until thickened, being careful not to boil.
3. Remove from the heat. While still warm, blend briefly with a hand blender, creating the consistency of a very thick purée. If you do not have a hand blender, use a traditional blender instead.
4. Refrigerate for 30 minutes to 1 hour, until jelly-like.
For the Strawberry Mousse:
1 cup vegan margarine
1/4 cup nonfat soy milk
1 tsp. vanilla extract
4-5 Tbsp. prepared strawberry filling
5-6 cups organic powdered sugar
1 drop red food coloring (optional)
1. Beat the margarine until creamy. Add the soy milk, vanilla, and strawberry filling and mix well. Add the powdered sugar a little at a time, beating well after each addition. Stir in the food coloring, if desired. Beat for 5 to 10 minutes.
To Assemble:
1. Cut a cone-shaped piece out of the top of each cupcake. Fill with 1 to 2 teaspoons of the strawberry filling. Replace the cupcake top and frost with the strawberry mousse.
Found: PETA
Tuesday, July 31, 2012
Tofu Feta
Tofu Feta
Vegan; Gluten-Free
I made this (again) to go with the fabulous meal for Bruce and the boys. Even Bruce mentioned that this wouldn't slip past a Greek, but it was an amazing meal.
1 block extra-firm tofu, drained and pressed to remove any extra water (see notes in the blog for an easy tip)
3 Tablespoons apple cider vinegar
3 Tablespoons kalamata or other olive juice (from a jar or can of olives packed in water, not oil)
4 Tablespoons of lemon juice
2-3 teaspoons sea salt (I used pinches instead of teaspoons)
1. The night before, freeze the pressed tofu overnight in a freezer safe plastic bag.
2. The next day, let the frozen tofu thaw for about 4 hours and then press again to remove any moisture. (When I did this, I hand squeezed it and there was a lot of moisture.) Crumble into 1/2 inch chunks into a medium bowl.
3. In a smaller bowl, whisk together the apple cider vinegar, olive juice, lemon juice and 2 teaspoons of the sea salt. Drizzle over the tofu and stir to combine.
4. Let rest in the fridge for 1 hour (I let it sit for 30 minutes), stir again and let rest 1 hour longer (I skipped this "rest" step). Add the remaining teaspoon of salt to taste, if desired.
**Will keep fresh in an airtight container for 1 week.
Found: Great Gluten-Free Vegan Eats
Vegan; Gluten-Free
I made this (again) to go with the fabulous meal for Bruce and the boys. Even Bruce mentioned that this wouldn't slip past a Greek, but it was an amazing meal.
1 block extra-firm tofu, drained and pressed to remove any extra water (see notes in the blog for an easy tip)
3 Tablespoons apple cider vinegar
3 Tablespoons kalamata or other olive juice (from a jar or can of olives packed in water, not oil)
4 Tablespoons of lemon juice
2-3 teaspoons sea salt (I used pinches instead of teaspoons)
1. The night before, freeze the pressed tofu overnight in a freezer safe plastic bag.
2. The next day, let the frozen tofu thaw for about 4 hours and then press again to remove any moisture. (When I did this, I hand squeezed it and there was a lot of moisture.) Crumble into 1/2 inch chunks into a medium bowl.
3. In a smaller bowl, whisk together the apple cider vinegar, olive juice, lemon juice and 2 teaspoons of the sea salt. Drizzle over the tofu and stir to combine.
4. Let rest in the fridge for 1 hour (I let it sit for 30 minutes), stir again and let rest 1 hour longer (I skipped this "rest" step). Add the remaining teaspoon of salt to taste, if desired.
**Will keep fresh in an airtight container for 1 week.
Found: Great Gluten-Free Vegan Eats
Wednesday, May 23, 2012
Green Beans with Cranberries
Green Beans with Cranberries
In honor of the up coming holiday season and EVERYONE in my family asking for this recipe. The next several recipes can be used in your holiday meals..... Happy Holiday Season!
In the spring I like to substitute raspberries
2 lbs. of green beans, trimmed
1 cup of cranberries
1 clove of garlic
2 Tbs. of fresh parsley
4 Tbs. of vegetable oil
3 Tbs. of maple syrup
3 Tbs. of apple cider vinegar
1 cup toasted chopped walnuts/almonds
1.) Cook green beans in a large pot of boiling salted water for 5 to 8 minutes or until tender. Drain.
2.) Put the green beans into a dry skillet and heat over medium heat until remaining moisture on beans evaporate. Stir in 2 Tbs. of vegetable oil, cranberries and parsley and coat well. Cook until heated through about 5 minutes.
3.) Whisk together vinegar, maple syrup, and remaining oil. In a large serving bowl add green beans/cranberries and walnuts. Coat with vinegar/syrup mixture tossing to cover the green beans and cranberries. Serve and enjoy.
In honor of the up coming holiday season and EVERYONE in my family asking for this recipe. The next several recipes can be used in your holiday meals..... Happy Holiday Season!
In the spring I like to substitute raspberries
2 lbs. of green beans, trimmed
1 cup of cranberries
1 clove of garlic
2 Tbs. of fresh parsley
4 Tbs. of vegetable oil
3 Tbs. of maple syrup
3 Tbs. of apple cider vinegar
1 cup toasted chopped walnuts/almonds
1.) Cook green beans in a large pot of boiling salted water for 5 to 8 minutes or until tender. Drain.
2.) Put the green beans into a dry skillet and heat over medium heat until remaining moisture on beans evaporate. Stir in 2 Tbs. of vegetable oil, cranberries and parsley and coat well. Cook until heated through about 5 minutes.
3.) Whisk together vinegar, maple syrup, and remaining oil. In a large serving bowl add green beans/cranberries and walnuts. Coat with vinegar/syrup mixture tossing to cover the green beans and cranberries. Serve and enjoy.
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