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Recipes
Vegan Chickpea “Tuna” Sandwich
By TAMMY-6
makes 5 servings Directions: 2
- 3 cups cooked chickpeas
- 1 1/2 cups homemade vegan mayo *
- 1/2 cup pickles
- 1 large red onion
- 2 celery sticks
- 5-10 tbsp freshly chopped dill (or parsley)
- Juice from 1 lemon
- Salt and pepper, to taste
Impossible Vegan Pumpkin Pie
By TAMMY-6
Instructions Preheat oven to 350 F
- 1 1/2 cups soy milk or other non-dairy milk
- 1 tbsp. Ener-G egg replacer*
- 1/4 cup water*
- 1 tbsp. cornstarch
- 1 tsp. vanilla
- 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
- 1/2 cup rice flour (see note)***
- 2 tsp. baking powder
- 3/4 cup sugar
- 1/4 tsp. ginger powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
Mojito Pina Colada Cupcakes
By TAMMY-6
Instructions Prepare flax egg
- 1 cup sorghum flour or brown rice flour
- 1 cup tapioca starch
- 1 cup sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon guar gum
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1 flax egg {1 T flax meal + 3 T water}
- 3 tablespoons coconut oil
- 1 t vanilla
- 2 t lime juice
- 1 bunch mint leaves
- 1/4 cup unsweetened coconut flakes
- 1 cup vegan shortening
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons lime juice
- 1/4 cup coconut milk
- 1/2 teaspoon mint leaves, minced
- zest of one lime
- coconut for garnish
Vegan Apple Doughnuts
By TAMMY-6
Procedures 1 In large mixing bowl, combine brown rice flour, potato starch, tapioca starch, dark brown sugar, bakin...
- aking & Spices
- 2 tsp Baking powder
- 11 1/4 oz Brown rice flour
- 4 oz Brown sugar, dark
- 2 1/2 tsp Cinnamon, ground
- 1 cup Granulated sugar
- 2 oz Potato starch
- 1 tsp Salt
- 2 oz Tapioca starch
- 1 White rice flour
- 1/2 tsp Xanthan gum
- Nuts & Seeds
- 3 tbsp Flax seeds, ground
- Drinks
- 1 1/4 cup Apple juice or apple cider, natural
- Liquids
- 1/4 cup Water, very hot
Lavender Vanilla Bean Scones
By TAMMY-6
Instructions Preheat oven to 400 °F
- 1 1/4 cups (100 g) sorghum flour
- 1/2 cup (75 g) potato starch
- 1/4 cup (30g) brown rice flour
- 1 tsp xanthan gum
- 4 tsp baking powder
- 3 tbsp organic granulated sugar
- 1 1/2 tbsp dried lavender buds
- 5 tbsp vegan margarine
- 1/2 cup almond milk
- 1/4 cup coconut cream
- 1 tsp vanilla bean paste, or 1 tsp freshly scraped vanilla beans
- additional sorghum for dusting
Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter
By TAMMY-6
In a small bowl, combine the peanut butter, cocoa powder, maple syrup, and pinch of salt
- for the cups:
- 1 cup coconut butter, melted
- 1 vanilla bean, seeds scraped
- 2 tablespoon extra virgin coconut oil, melted
- 1 tablespoon warmed honey/maple syrup, or pure cane sugar, optional
- for the chocolate peanut butter filling:
- 1/2 cup natural creamy peanut butter
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 tablespoon maple syrup, warmed
- pinch fine grain sea salt
Almond Butter Cookies
By TAMMY-6
GF Almond Butter Cookies
- 1 cup packed dark brown sugar
- 3/4 cup peanut butter
- 1/2 cup Earth Balance vegan butter (or Spectrum shortening)
- 1 tsp pure vanilla
- 1/4 cup unsweetened applesauce
- 1 1/2 cups gluten-free flour blend (I love Bob's Red Mill)
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- organic cane sugar
Doughnut - Plain Cake Donut
By TAMMY-6
Makes 12 I was so impressed (honestly, surprised is probably the better word) with how good this vegan, gluten-free...
- 1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays (I used half coconut and half canola)
- 1 cup vegan sugar
- 3/4 cup white or brown rice flour
- 1/3 cup garbanzo and fava bean flour (or use all brown rice flour)
- 1/2 cup potato starch
- 1/4 cup arrowroot
- 1 1/2 tsp. baking powder
- 1/2 tsp. xanthan gum
- 1/2 tsp. salt
- 1/8 tsp. baking soda
- 6 Tbsp. unsweetened applesauce
- 1/4 cup vanilla extract
- 1/2 cup hot water
Buckwheat & Apple breakfast
By TAMMY-6
Preheat oven to 350°F (180°C)
- 2 cups Bob’s Red Mill Creamy Buckwheat (a pantry favourite–does it a devoted post?)
- 1 1/2 cups raisins
- 2 sweet tart apples, chopped into small pieces
- 1/2 cup pure maple syrup, plus more for serving (I like the dark stuff)
- 2 teaspoons ground cinnamon, plus a bit more
- 1 teaspoon ground nutmeg
- 1/2 teaspoon fine sea or Himalayan salt
- 2 cups unsweetened plain or vanilla nondairy milk (such as So Delicious or Almond Breeze)
- 1/2 cup toasted pecans or walnuts, coarsely chopped
Roasted Vegan Zucchini Pesto Dip
By TAMMY-6
You can use this pesto for basically anything you would use regular pesto for
- Ingredients, makes about 2-3 cups pesto:
- 1 medium zucchini/squash
- 2 medium sized garlic cloves
- 2 sundried tomatoes (not oil-packed)
- 27 g (1 ounce) almonds, walnuts OR roasted pine kernels (preferably soaked in water for 2+ hours )
- 1 tbsp nutritional yeast
- 1-2 cups fresh basil leaves
- A squeeze lemon juice (optional)
- Salt (and pepper) to taste