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Adapted from Averie's recipe at http://www.loveveggiesandyoga.
Based on the recipe my mom used to make.
The book says this is 6 servings, but I think it's more like 3.
Made 6 1/2 cups. 1 cup servings.
From Isa Chandra Moskowitz' Vegan Brunch.
subbed oil: 1 tbsp oil, 2 tbsp applesauce
subbed silk soy milk for yogurt and almond milk
candied ginger not included in calculation
From Isa Chandra Moskowitz' "Vegan Brunch," p190
From Isa Chandra Moskowitz' "Vegan Brunch."
p 132 and http://theppk.com/blog/2009/04
Recipe makes 10 cakes - assuming 2 cakes per serving
From Isa Chandra Moskowitz' "Vegan Brunch."
From "The Joy of Vegan Baking".
Changes: 1 tbsp oil, 1 tbsp applesauce.
From Vegan with a Vengeance, p. 96
used 3 tbs applesauce, 1 tbs oil
1 cup whole wheat flour, 1/2 cup white flour
From Vive Le Vegan, p. 32.
Nutrition info is for the entire batch.
Raw Food Revolution Diet, p. 151
From Ani's Raw Food Kitchen, p. 53
From Cafe Gratitude's Book
Makes just over 4 cups (for me, after straining)
Just edited: after straining, I had .5cups of shredded almond pulp. Assuming that 1c. of almonds is 2c. after soaking, I re-calculated the recipe.
from my bread machine's cookbook
From Ani Phyo's Raw Food Kitchen.
I used 6 deglet dates and Artisana coconut butter.
From Lisa Devos' "It's My Kitchen" - recipe given in a raw food class
From Raw Food Real World
See Raw Food Real World.
For those of you who have "Vegan with a Vengeance" - it's on page 80.
Inspired by Karen Knowler's Muesli recipe (http://www.youtube.com/watch?
v=wAmO6JLwl1c) and buckwheat.
From Ani's Raw Food Kitchen. Recipe also posted on Raw Freedom Forum here: http://www.rawfreedomcommunity
I used a 1/4 cup to measure and made 7 burgers.
Vegan with a Vengeance, p. 111
Makes 3 cups - I estimate that to be 6 servings.
From Vegan with a Vengeance, p. 101.
Oil reduced from 2 tbsp to 1 tbsp. Didn't add in oil used to panfry. Calculated using kikkoman lite soy sauce.
From Isa Chandra Moskowitz' "Vegan with a Vengeance".
Calculated using Silk DHA enhanced. Recipe is calculated as 1 serving - divide as you need (the book says 6 6-7" or 10 4" pancakes but I make them into about 27 pancakes for my 2 year old:)
P.31 of VwaV
I modified this a tiny bit - I use red wine vinegar instead of lemon juice. I left out the bread and the cilantro.
Makes about 9 1cup servings.
From Ani's Raw Kitchem p. 161.
From Ani's Raw Food Kitchen. Also here: http://www.rawfreedomcommunity
?t=847 (comments copied from RFC link)
From Ani's Raw Food Kitchen, page 78.
Modified from http://rawepicurean.net/ via oneweekraw.com to make it more like my mom's recipe.
Yes, I know all gazpachos are raw. Whatever. :)
8/12/goddess-dressing.html via oneweekraw.com.
I don't know how many servings you'll get so the recipe is calculated as 1 serving. Divide however you use it.
Reduced olive oil from 2 TBS to 1 TBS. I use Nasoya brand XFirm tofu. Also I don't know how you'll use it, so I'm calling the whole batch 1 serving, so . . .
Modified from "Practical Vegetarian Cookery." Their insane recipe asks for 1 1/4 cups of olive oil. I found 1/2 tbsp. to be sufficient.
**Nutrition Data is wrong - for starters calories way too high - will attempt to figure out problem and fix.***
Vegan Dad rocks!!
I put that it's 10 servings, but I don't actually know yet because I've never made it before. Sorry if this makes your life a calculating mess :)
From Isa's Vegan Brunch
IF YOU DON'T HAVE THE BOOK, DON'T WHINE ABOUT ME NOT PUTTING IN THE INGREDIENTS. I DON'T VIOLATE COPYRIGHT!!
From Isa Chandra Moskowitz' Vegan Brunch
Makes 4 logs - assuming 1 serving = 1/2 log
From the PPK. http://www.postpunkkitchen.com
I guessed at 8 servings because I divided mine into 4 smaller logs (instead of 1 large log as directed) and each one seems about 2 servings.
Calculated w/ hodgson mill oatbran, silk soymilk (dha), 1/2 cup walnuts. Didn't add in the jam.
From Veganomicon, p. 131. Calculated using water instead of veg broth, kikkoman lite soy sauce, bob's vwg.
Nutritional info is for entire batch.
Veganomicon p. 133
Reduced olive oil from 2 tbsp to 1 tbsp and used 1 tbsp extra of water. Used panko instead of regular bread crumbs.
Just the recipe for the dressing. I left out the almonds b/c I don't think they're essential (I usually use them, but naa for now). I don't know the nutritional info for the 1/2tsp dry mustard powder and there wasn't info for caper brine so I upped the calculations to account for 2 tbsp capers.
Also, I accidentally left the 1/4c olive oil out, but I tried it without, and I think it was pretty good! So add it if you want.
I know there's a bunch of scrambled tofu recipes up already, but they're all wrong. It's Isa's recipe or the one from Cathe Olson's book. All others are just not right.