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Recipes I've Shared:
by Talia Fuhrman
Lightly adapted from Joy The Baker
This is far from a traditional tasting pesto, but it’s so delicious I couldn’t stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheezy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.
Yield: 1.5 cups (see below for nutritional info)
Created by: Susan Voisin
Yield: 4 servings
Using zucchini instead of lasagna noodles makes this normally rich dish light and healthy--but still great tasting!
Garlic, 1 cloves (remove)
Mushrooms, fresh, 113.30 (remove)
Zucchini, 800 (remove)
Spinach, frozen, 0.50 package (10 oz) yields (remove)
Tofu, firm, 227 (remove)
Red Star, Nutritional Yeast, Vegetarian Support Formula, 1 Tbspn (remove)
Trader Joe's Organic Spaghetti Sauce, 3.25 cup (remove)
Cinnamon Roll Bittbar
1 cup pecans (98 grams)
1 cup dates, pitted (sunsweet 140 g)
1 1/2 teaspoons cinnamon
1/3 cup raisins (45 g)
Blend up dates into date paste. Add pecans and cinnamon and blend until well mixed but not all into one huge ball. Then add raisins and pulse a few times so raisins are slightly chopped but not fully blended in.
Mold into bars or place in small pan (I use a mini breadloaf pan) and press down. Put in the fridge for about an hour to get firm. Cut into bars. Eat or pack into bars for your snacking needs.
Adapted from Savvy Eats.
Yield: 12 large burgers.
©Hannah Kaminsky http://www.bittersweetblog.com
Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. A good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. To emulate this takes an expedition deep into the innards of brownie science.
I started by emulating two eggs with water and golden flax meal. I then added some baking soda to the flour to emulate egg's subtle leavening tendencies. Cocoa powder along with semi-sweet chocolate and espresso powder allows the complex chocolate flavors to truly shine. I tested these brownies with canola oil but later settled on margarine because it allowed the flavor to mingle and slightly evolve along the flavor profile, rather than diminishing in a downward spiral which was the case with canola oil. This is why chocolate baked goods with canola oil rarely match up to chocolate baked goods with margarine. In order to make dense, soft vegan baked goods like brownies and cookies that are similar to their egg-laden counterparts the dough must be extremely thick because the egg is not going to be there to bake into the base of the baked item and act like flour. Thus, you have to add extra flour so it can take over for the egg. The result of this brownie R and D is a dense, fudgy, soft brownie with a complex chocolate flavor.
This rustic looking banana cake blew our socks off with an intense banana flavour and sweet bites of chocolate. It has a wonderful chewy texture from the oats and a little bit of crunch from the nuts. You’d never guess it has just two tablespoons of oil and it can easily be made gluten-free by using GF oats!
Yield: 8-10 servings
I adapted these soft and moist ginger cookies to make them vegan and they turned out even better than I remember. They also freeze wonderfully. I carefully froze the cookies in plastic wrap + ziplock bags (double wrapped) leading up to the wedding and they were as fresh as ever on the big day!
This is VN's signature Macaroni & Cheese, and we absolutely couldn't live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it's just that delicious! Oh, and there's the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate.
These cookies are one of the standards of our Christmas baking celebrations. They are crispy on the outside and soft on the inside. The crunchy pecans and tart-sweetness of the cranberries really make a complex and well rounded flavor and texture. They are really, really delicious!
Can you have a pie crust that's whole wheat and fat-free? Yes, yes you can. This pie crust, however, works best only as the bottom layer. I don't recommend using it as the top cover for the pie also. Instead, use this crumb topping.
Golden Vanilla Bean Caramels
- makes eighty-one 1-inch caramels -
A 9-inch square baking pan
With their crisp texture, these twice-baked cookies are
perfect for dunking in coffee or hot cocoa. Dotted with
cranberries and pistachios, the red-and-green quotient of
your baking extravaganza is perfectly presented in these
elegant bars. For an Italian holiday, dip these treats in your
afternoon port while playing a leisurely game of bocce.
Another great one from VegNews! Yum!
Read more: http://ellen.warnerbros.com/recipes/vegan_
Crunchy, sweet, and full of protein, these scrumptious treats will keep your energy up during a long hike or satisfy afternoon sugar cravings.
This recipe is loosely based on the Baked Oatmeal recipe from Cooking Light.
These muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden...If you are a dairy lovin' fool just substitute with the good 'ol fashioned stuff...
Mmmm … macaroni and cheese. Everyone’s
favorite comfort food is traditionally
loaded with butter, cheese, cream, and
more butter. This transformed version with
a super-rich vegan cheese sauce makes this
mac ‘n’ cheese the ultimate comfort food.
From VegNews (http://www.vegnews.com/web/articles/page.
Whether or not you celebrate Hannukah, these potato pancakes warm up winter mornings.
By Robin Robertson
Dollop these crispy treats with apple sauce or vegan sour cream, and if you happen to feel like spinning a dreidel, we say go for it.
The calorie count for this recipe does not include the oil, in case you choose to bake them.
The perfect amount of salty and sweet!