Omnivore's Guide to Vegan Cooking
Roasted Pumpkin Coconut Curry Soup

Roasted Pumpkin Coconut Curry Soup

findvegan:

Patriotic Pizza Cookie!

I think I know what I’ll be making this 4th of July!!! Yum.

findvegan:

Patriotic Pizza Cookie!

I think I know what I’ll be making this 4th of July!!! Yum.

Drunken Peach Trifle 
For this recipe I used 6 peaches and a half carton of Healthy-Top (non-dairy whipped cream). 
Make Healthy-Top whipped cream per directions on package.  I buy from Rainbow Grocery here in SF and you can also buy online.  Be sure to put package in the freezer for 1 hour before whipping with hand mixer or stand mixer for best results.  You can make this a day in advance if you like.
Cut peaches in half and remove pits.  Blanch peaches in boiling water for 2-3 minutes to loosen skin.  Place in ice bath after blanching to stop fruit from cooking.  Remove skins and slice into small pieces.  Soak in your favorite bourbon and/or peach schnapps for 1 hour in the refrigerator.
Layer cake (recipe below), drunken peaches, and whipped cream in a glass bowl or trifle dish. I added a layer of sliced banana to the trifle in the photo above.  Use any kind of fruit if peaches aren’t in season.  Enjoy!!
Vegan Yellow Cake Recipe
    1 cup almond milk    1 teaspoon apple cider vinegar    1 3/4 cups all-purpose flour    1/2 tablespoon baking powder    1/2 tablespoon baking soda    1/4 teaspoon salt      1  cup sugar    1/2 cup vegan margarine (I use Earth Balance)    1/4 cup applesauce    1/4 cup soy vanilla yogurt    1 teaspoon vanilla extract    1 1/2 teaspoons almond extractDirections:1. Preheat oven to 350 degrees F . Grease and flour two 9″ round pans. In a measuring cup, stir together the vinegar into the milk and let curdle. Set aside.2. Into a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.  In a large bowl, cream the sugar and vegan margarine until light and fluffy. 3. Beat in the applesauce and yogurt, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add additional milk if batter looks too thick. 4. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

Drunken Peach Trifle

For this recipe I used 6 peaches and a half carton of Healthy-Top (non-dairy whipped cream). 

Make Healthy-Top whipped cream per directions on package.  I buy from Rainbow Grocery here in SF and you can also buy online.  Be sure to put package in the freezer for 1 hour before whipping with hand mixer or stand mixer for best results.  You can make this a day in advance if you like.

Cut peaches in half and remove pits.  Blanch peaches in boiling water for 2-3 minutes to loosen skin.  Place in ice bath after blanching to stop fruit from cooking.  Remove skins and slice into small pieces.  Soak in your favorite bourbon and/or peach schnapps for 1 hour in the refrigerator.

Layer cake (recipe below), drunken peaches, and whipped cream in a glass bowl or trifle dish. I added a layer of sliced banana to the trifle in the photo above.  Use any kind of fruit if peaches aren’t in season.  Enjoy!!


Vegan Yellow Cake Recipe

    1 cup almond milk
    1 teaspoon apple cider vinegar
    1 3/4 cups all-purpose flour
    1/2 tablespoon baking powder
    1/2 tablespoon baking soda
    1/4 teaspoon salt  
    1  cup sugar
    1/2 cup vegan margarine (I use Earth Balance)
    1/4 cup applesauce
    1/4 cup soy vanilla yogurt
    1 teaspoon vanilla extract
    1 1/2 teaspoons almond extract

Directions:

1. Preheat oven to 350 degrees F . Grease and flour two 9″ round pans. In a measuring cup, stir together the vinegar into the milk and let curdle. Set aside.

2. Into a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.  In a large bowl, cream the sugar and vegan margarine until light and fluffy. 

3. Beat in the applesauce and yogurt, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add additional milk if batter looks too thick. 

4. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.


Green Papaya Salad
1 extra large green papaya, or 2 medium 3 large carrots2 cups green beans (cut to bite size pieces)1/2 cup plain peanuts (pan roasted till light brown)2  tomatoes (seeded and cut into medium sized pieces)DRESSING:1 tsp. vegetarian fish or oyster sauce 3 cloves garlic (crushed)1 Tbsp. vegetable oil2 Tbsp. soy sauce4 Tbsp. lemon juice2 Tbsp. lime juice1 Tbsp. Rice vinegar1-2 Tbsp. agave nectar or brown sugar 1 Thai red chili (birds nest chili), minced (seeds removed if you prefer a milder salad)
In a large bowl assemble ingredients for the dressing.  When cutting the Thai chili, you may want to use gloves as these little guys are super potent (remove seeds and vein if you like mild spice).  Add green beans and tomato to mixture and crush gently with a pestle or muddling tool.  Peel and julienne (handy tool can be found at BB&B) green papaya and carrot and add to mixture.  Toss all ingredients till thoroughly coated with dressing and chill for a couple hours to let flavors meld.  Top with chopped peanuts.
Optional ingredients: Thai basil, bean sprouts, green onion, green mango.Serves 5 as a side dish

Green Papaya Salad

1 extra large green papaya, or 2 medium
3 large carrots
2 cups green beans (cut to bite size pieces)
1/2 cup plain peanuts (pan roasted till light brown)
2 tomatoes (seeded and cut into medium sized pieces)

DRESSING:
1 tsp. vegetarian fish or oyster sauce
3 cloves garlic (crushed)
1 Tbsp. vegetable oil
2 Tbsp. soy sauce
4 Tbsp. lemon juice
2 Tbsp. lime juice
1 Tbsp. Rice vinegar
1-2 Tbsp. agave nectar or brown sugar
1 Thai red chili (birds nest chili), minced (seeds removed if you prefer a milder salad)

In a large bowl assemble ingredients for the dressing.  When cutting the Thai chili, you may want to use gloves as these little guys are super potent (remove seeds and vein if you like mild spice).  Add green beans and tomato to mixture and crush gently with a pestle or muddling tool.  Peel and julienne (handy tool can be found at BB&B) green papaya and carrot and add to mixture.  Toss all ingredients till thoroughly coated with dressing and chill for a couple hours to let flavors meld.  Top with chopped peanuts.

Optional ingredients: Thai basil, bean sprouts, green onion, green mango.
Serves 5 as a side dish

Sourdough French Toast
1 loaf crusty extra sourdough bread1 1/2 cup almond milk1 tbs flour1 tbs spiced rum (yeah, yeah, I know… but it’s GOOD)1 tsp almond extract1 1/2 tsp EnerG egg replacer1/2 tsp saltEarth Balance Buttery Spread
Mix together almond milk, flour, egg replacer, rum, salt, and almond extract.  Cut sour dough bread into 1 inch thick slices. Soak bread in milk mixture for a couple seconds on each side (don’t let it get too soggy).
Grill in a cast iron or non-stick pan with enough Earth Balance to coat surface of the pan.  Cook on medium until golden brown on each side.
Serve with topping of your choice.  Enjoy!

Sourdough French Toast

1 loaf crusty extra sourdough bread
1 1/2 cup almond milk
1 tbs flour
1 tbs spiced rum (yeah, yeah, I know… but it’s GOOD)
1 tsp almond extract
1 1/2 tsp EnerG egg replacer
1/2 tsp salt
Earth Balance Buttery Spread

Mix together almond milk, flour, egg replacer, rum, salt, and almond extract.  Cut sour dough bread into 1 inch thick slices. Soak bread in milk mixture for a couple seconds on each side (don’t let it get too soggy).

Grill in a cast iron or non-stick pan with enough Earth Balance to coat surface of the pan.  Cook on medium until golden brown on each side.

Serve with topping of your choice.  Enjoy!

theinformedvegan:

daiya pepperjack cheese

A great vegan cheese company is about to become even greater. In addition to mozzarella and cheddar styles, Daiya Foods has announced that they will start distributing Pepperjack Shreds.

Over the past few years, Daiya sales have exploded. Their cheeses are free of 8 of the most…

Yum!

Chocolate Chip Coconut Pecan Cookies (Vegan/Wheat Free)
Okay, so technically this recipe is semi-homemade but these cookies turned out way too good not to post.  Enjoy!
1 pkg Red Mill chocolate chip cookie mix 1 stick Earth Balance butter 1/8 cup vegetable oil 1/8 cup water 3 tbs spiced rum 1 tbs almond extract 1 1/2 tsp Ener-G egg replacer 1 pkg Danielle Roasted Coconut Chips (be careful, these things are like crack) 1 cup chopped pecans
Mix egg replacer with rum & almond extract.  Melt butter and blend with other liquid mixture.  Add liquid mixture to Red Mill cookie mix (also add in coconut & pecans) and blend well. Use medium sized ice cream scoop and drop on a cookie sheet lined with parchment. 
Bake at 350 for 20-25 minutes or until edges start to turn brown.

Chocolate Chip Coconut Pecan Cookies (Vegan/Wheat Free)

Okay, so technically this recipe is semi-homemade but these cookies turned out way too good not to post.  Enjoy!

1 pkg Red Mill chocolate chip cookie mix
1 stick Earth Balance butter
1/8 cup vegetable oil
1/8 cup water
3 tbs spiced rum
1 tbs almond extract
1 1/2 tsp Ener-G egg replacer
1 pkg Danielle Roasted Coconut Chips (be careful, these things are like crack)
1 cup chopped pecans


Mix egg replacer with rum & almond extract.  Melt butter and blend with other liquid mixture.  Add liquid mixture to Red Mill cookie mix (also add in coconut & pecans) and blend well. Use medium sized ice cream scoop and drop on a cookie sheet lined with parchment. 

Bake at 350 for 20-25 minutes or until edges start to turn brown.

tofupower:

Mac & Shews

Oh yeah - I am so trying this recipe.

tofupower:

Mac & Shews

Oh yeah - I am so trying this recipe.

unedited-peace:

Everyone share your Vegan Heart for Valentines Day <3


Happy early V-Day!!

unedited-peace:

Everyone share your Vegan Heart for Valentines Day <3

Happy early V-Day!!

Thai Red Curry (Panang)This is my vegan spin on one of my favorite dishes.  I&#8217;ve made this several times for friends and family to rave reviews.  Serve over Thai sticky rice.
The Sauce:4 tbs red curry paste (may ploy is the best I&#8217;ve tasted)4 clove crushed garlic2 can coconut milk2 tbs Vegetarian mushroom &#8220;oyster&#8221; sauce2 tbs Vegetarian &#8220;fish&#8221; sauce (find easy recipes online)3 tbs brown sugar3 tbs Paprika (optional for color)Optional Veggies:1/3 bunch Fresh Thai Basil5 lime leaves ripped in half1 bunch asparagus1/2 cup bamboo shoots (julienned)1/2 bunch Long Beans1/4 lotus root (sliced thin)1/2 cup carrots (julienned)1 Japanese eggplant (sliced and halved)Tofu or seitan, browned over medium heat before adding to potOver medium heat, combine red curry paste and garlic with a dash of oil and sweat for about 5 minutes on medium.  Add ½ cup of the coconut milk and mix ingredients until dissolved - then add remaining coconut milk, vegetarian &#8220;oyster&#8221; and &#8220;fish&#8221; sauce sauce and brown sugar.  Simmer on low for about 5 minutes, stirring constantly.  Add the remaining can of coconut milk, paprika, basil &amp; lime leaves (tied together with string so you can easily remove later).Let simmer for at least 30 minutes.  If you choose, add long beans, baby corn, sautéed tofu or seitan, broccoli, onion, red bell pepper anything!  Be sure to add vegetables last so they don&#8217;t get over cooked. Serves 8


Thai Red Curry (Panang)
This is my vegan spin on one of my favorite dishes.  I’ve made this several times for friends and family to rave reviews.  Serve over Thai sticky rice.

The Sauce:
4 tbs red curry paste (may ploy is the best I’ve tasted)
4 clove crushed garlic
2 can coconut milk
2 tbs Vegetarian mushroom “oyster” sauce
2 tbs Vegetarian “fish” sauce (find easy recipes online)
3 tbs brown sugar
3 tbs Paprika (optional for color)

Optional Veggies:
1/3 bunch Fresh Thai Basil
5 lime leaves ripped in half
1 bunch asparagus
1/2 cup bamboo shoots (julienned)
1/2 bunch Long Beans
1/4 lotus root (sliced thin)
1/2 cup carrots (julienned)
1 Japanese eggplant (sliced and halved)

Tofu or seitan, browned over medium heat before adding to pot

Over medium heat, combine red curry paste and garlic with a dash of oil and sweat for about 5 minutes on medium.  Add ½ cup of the coconut milk and mix ingredients until dissolved - then add remaining coconut milk, vegetarian “oyster” and “fish” sauce sauce and brown sugar.  Simmer on low for about 5 minutes, stirring constantly.  Add the remaining can of coconut milk, paprika, basil & lime leaves (tied together with string so you can easily remove later).

Let simmer for at least 30 minutes.  If you choose, add long beans, baby corn, sautéed tofu or seitan, broccoli, onion, red bell pepper anything!  Be sure to add vegetables last so they don’t get over cooked.

Serves 8