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Recipes
Peanut Butter and Jelly Banana Muffins
By SAEB
From "Big Vegan" by Robin Asbell Elvis was onto something with those peanut butter and banana sandwiches he loved s...
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe, medium bananas
- 1 cup raw sugar
- 1/2 cup rice milk or other nondairy milk
- 1/2 cup vegetable oil
- 2 tablespoons ground flax seeds
- 1 teaspoon apple cider vinegar
- 10 teaspoons peanut butter (creamy or chunky)
- 10 teaspoons jelly or jam (use your favorite flavor)
Mofongo
By SAEB
Start by peeling the plantains and slicing them into ½ inch slices
- 3-4 medium sized plantains (they should be green)
- 3 cloves of garlic
- 1 teaspooon salt
- 1 tablespoon olive oil
- 2-4 cups water (depending on how dry the plantains are)
- Butter or oil for frying the plantains
- 3-4 cups Vegetable Broth (optional)
Peach Coffee Cake
By SAEB
Preheat an oven to 375 degrees F (190 degrees C)
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup peach yogurt
- 1 very ripe banana, mashed
- 1/4 cup butter, melted
- 1 egg, beaten
- 1/2 cup steel cut oats
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped ripe peach
- 1/2 cup chopped pecans
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1 pinch ground cinnamon
Pecan Sticky Buns
By SAEB
In a large bowl, combine milk, water and yeast
- Glaze:
- 1 1/4 cups warm milk (110° to 115°)
- 1/4 cup warm water (110° to 115°)
- 6 3/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons salt
- 1/4 cup unsalted butter, cut into pieces, at room temperature
- 2 eggs
- 5 - 5 1/2 cups flour
- 3 cups Diamond of California® pecans
- 3 cups packed dark brown sugar
- 1 cup unsalted butter
- 1/2 cup light corn syrup
- 1 1/2 teaspoons ground cinammon
- 2 teaspoons vanilla extract
Pumpkin Cheesecake Skull Bon Bons
By SAEB
For the filling: Preheat oven to 300 degrees and grease a 9-inch glass or ceramic pie dish with Earth Balance or co...
- Chocolate Coating:
- 2 8 ounce tubs of Vegan Gourmet Cream Cheese, room temp
- 1 & 1/2 cups pumpkin puree
- 1 cup powdered sugar
- The equivalent of two eggs of egg replacer, I use The Vegg
- 1 tsp vanilla extract
- 2 tsp of pumpkin pie spice
- 2 tbsp coconut oil
- 6 ounces of dairy free dark chocolate chips.
- Picks
Lemony Lemon Brownies
By SAEB
Preheat the oven to 350 degrees
- For the tart lemon glaze:
- 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
- 3/4 cup granulated sugar
- 1/4 teaspoon salt {Sea Salt}
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 4 tbsps lemon juice
- 8 tsps lemon zest
- 1 cup icing sugar
Sopaipillas
By SAEB
**The secret to fluffy sopaipillas is heating the oil to the right temperature
- 1 cup flour
- 1 1/2 tsp baking powder
- Dash of salt
- 1 Tbsp shortening, margarine or butter
- Shortening or oil for deep frying
Hushpuppies
By SAEB
This Southern classic is perfect served alongside salads, po’ boys, fried faux fish, and soup
- Egg Replacer equivalent of 1 egg
- 2/3 cup plain soy milk
- 1 1/4 cup yellow corn meal
- 1/2 cup unbleached flour
- 3 tsp. baking powder
- 1 tsp. sugar
- 1 tsp. black pepper
- 1/2 cup minced yellow onion
- 1/2 cup whole kernel sweet corn
- 1/4 cup chopped green onion
- 1 jalapeño, seeded and diced (optional)
- 1/2 cup soy cheddar cheese (optional)
- Vegetable oil, for frying
Spinach, White Bean, and Pine Nut Strudel
By SAEB
Tender baby spinach combines well creamy white beans and crunchy pine nuts in flaky pastry for a strudel vaguely re...
- 2 tablespoons olive oil
- 3 shallots, minced
- 2 garlic cloves, minced
- 6 cups baby spinach
- 1 1/2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped pine nuts or walnuts
- 1 sheet frozen puff pastry, thawed
Chickpea of the Sea Sandwich
By SAEB
vegan tuna sandwich adapted from The Kripalu Cookbook
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 1/2 tablespoons umeboshi vinegar
- 2 teaspoons celery seeds
- 1/4 cup chopped celery, from about one rib
- 2 tablespoons sliced scallions, from about about two scallions
- Pinch cayenne pepper, optional
- Freshly ground black pepper
- a pinch of cayenne pepper (optional)
- Whole grain or artisan-style bread, to serve
- Lettuce leaves, washed and dried well, to serve