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Recipes
Decadent Cherry Torte
By Batgirl
This rich and decadent vegan torte features a creamy filling nestled on a shortbread crust and topped with sweet ch...
- 1 cup vegan butter I used Earth Balance buttery sticks, softened
- 1 1/2 cups unbleached white flour
- 1/2 cup whole wheat flour
- 4 tbsp unrefined sugar
- 1/2 cup vegan chocolate chips I used Ghirardelli brand
- 2 10oz cartons Soyatoo Soy Whip
- 1 8oz tub Toffuti Better Than Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 21oz can cherry pie filling
Creamy Restaurant-Style Hummus
By Batgirl
The perfect basic hummus, made especially creamy by emulsifying the tahini and lemon juice before adding the other ...
- 4 tbsp tahini
- 4 tbsp lemon juice
- 1 clove of garlic, smashed
- 14 oz can of chickpeas, drained and rinsed
- olive oil
- water
- salt
- garnish of choice
Veggie Planet Stir Fry
By Batgirl
My at-home interpretation of Veggie Planet's Homestyle Tofu Scramble
- 1 ⁄2 lb white potatoes about 2 medium, peeled and chopped
- 1 ⁄2 lb butternut squash about 1⁄2 small, peeled and chopped
- 2 tbsp extra virgin olive oil, divided
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 ⁄2 lb broccoli, cut into bitesize pieces
- 1 ⁄2 tsp red pepper flakes
- 1 tsp lemon juice
- 1 lb tofu, drained, pressed, and cut into cubes
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 ⁄2 lb ripe tomatoes, chopped
- 1 tsp chili powder
- salt & pepper to taste
Creamy Potato and Broccoli Soup
By Batgirl
Creamy, rich, and comforting; a perfect autumn delight
- 1/4 cup of vegan margarine
- 1 large onion
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups of water
- 2 tablespoons of veggie bouillon powder
- ground black pepper, to taste
- 3 tablespoons of all-purpose flour
- 3 cups soy milk
- 1 head of broccoli (frozen or steamed)
- 1 tablespoon of dried parsley
- 1/4 teaspoon dried thyme
- salt, to taste
Maple Banana Bread
By Batgirl
The perfect banana bread: healthy, sweet enough {but not too sweet}, moist, and delicious
- 3 ripe bananas, mashed
- 1/2 cup pure maple syrup
- 1/4 cup canola oil
- 1/4 cup unsweetened apple sauce
- 1/4 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 cups whole wheat pastry flour
Creamy, Crunchy Fruit-and-Nut Sandwiches
By Batgirl
Sweet, crunchy, and complex in flavor
- 2/3 cup almond butter
- 1/4 cup agave nectar or pure maple syrup
- 1/4 cup chopped walnuts or other nuts of choice
- 1/4 cup sweetened dried cranberries
- 8 slices whole grain bread
- 2 ripe Bosc or Anjou pears, cored and thinly sliced
Vietnamese-Style Noodle Soup
By Batgirl
Flavorful soup of Vietnamese origin, often referred to as pho
- 1 tbsp canola oil
- 1 medium onion, coarsely chopped
- 1 serrano or other hot green chile, seeded and chopped
- 1 tbsp coarsely chopped fresh ginger
- 3 tbsp soy sauce
- 2 whole star anise
- 5 cups vegetable broth
- 2 tbsp barley miso paste
- 2 tbsp hoisin sauce
- 1 tbsp fresh lime juice
- 1/2 cup hot water
- 4 oz dried rice noodles
- 16 oz extra-firm tofu, drained, pressed, and sliced into wedges
- flour, for dredging
- oil, for pan frying
- 1/2 cup fresh bean sprouts, for garnish
- 3 green onions, chopped, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
Pumpkin Mole Chili w/ Chipotle Creme and Homemade Cornbread Croutons
By Batgirl
A spicy and savory chili, topped with crunchy cornbread croutons and cool chipotle creme
- For Chili:
- 1 medium sugar pumpkin sometimes called pie pumpkins, peeled, seeded, and diced
- 3 tbsp olive oil, divided
- 1 large onion, diced
- 12 oz vegan crumbles I used Boca Ground Crumbles
- 4 1/2 cups red kidney beans 3 15oz cans drained and rinsed
- 1 28oz can crushed tomatoes
- 1 - 2 cups of vegetarian broth, depending on desired consistency I used Better-Than-Bullion No Beef broth
- 1 cup pumpkin puree
- 1 1/2 tbsp pureed chipotle in adobo more or less, to taste
- 2 tbsp dark cocoa powder
- 1 tsp cumin
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- salt and pepper to taste
- For Chipotle Creme:
- 1 1/2 cups vegan sour cream I used Tofutti Better Than Sour Cream
- 1 tbsp pureed chipotle in adobo, or more, to taste
- For Cornbread Croutons:
- 1 recipe cornbread, baked and cooled
- 2 - 3 tbsp olive oil
- salt and pepper to taste
Penne with Peanut Pesto
By Batgirl
A unique garlicky-peanutty pesto, reminiscent of Asia
- 3 garlic cloves, minced
- 1/2 cup unsalted roasted peanuts
- 1 tsp sugar
- 1/4 cup soy sauce
- 1 tbsp fresh lime juice
- 1/2 tsp Asian chili paste
- 1/4 cup creamy peanut butter
- 2 tbsp toasted sesame oil
- 1 lb penne
- 1/4 cup chopped fresh cilantro, for garnish
- 2 tbsp chopped green onions, for garnish
General Tao's Tofu
By Batgirl
Delicious crisp tofu coated in an Asian-inspired sweet and spicy sauce
- 16 oz container extra firm tofu, drained, pressed, and cut into cubes
- flour, in a shallow dish
- 2 tbsp vegetable oil, plus more for frying
- 4 chopped green onions
- 1.5 tbsp minced ginger
- 1.5 tbsp minced garlic
- 1 cup vegetable stock
- 3 tbsp soy sauce
- 6 tbsp sugar
- to taste a pinch of red pepper flakes to taste
- 1.5 tbsp white wine vinegar
- 1.5 tbsp cornstarch dissolved in 3 tbsp cold water
- 1 lb broccoli, steamed