Put cilantro into a blender a few bunches at a time
It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
Gradually add all other ingredients except the oils
Add oils last slowly to emulsify
Amazing Vegetarian or Vegan Lasagna | Vegetarian Recipes
1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
1/4 cup chopped parsley
1 lb firm tofu
1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
1 tablespoon nutritional yeast flakes
parmesan cheese
Steps:
Cook lasagna noodles according to the package directions
Saute onion and garlic in oil until tender Add vegeburger or gluten
Stir in speggetti sauce and parsley; simmer for 5 minutes
Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
Bake for 1 hour at 350 degrees F or 180 degrees Celsius
Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely
1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup vegan butter or 1/2 cup margarine
granulated sugar topping or coarse sugar topping
whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts
Steps:
Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool
Chewy, Buttery Vegan Peanut Butter Cookies | Vegetarian Recipes
Heat oven to 375 In large bowl beat sugar 1 cup butter and the vanilla with electric mixer on medium speed until fluffy Beat in egg yolk until smooth Beat in flour and cocoa
Shape dough by rounded teaspoonfuls into 1 inch balls On ungreased cookie sheet place balls 1 inch apart With inxes finger or thumb make indentation in center of each ball
Bake 7-9 minutes or until set Immediately remove from cookie sheet to wire rack Cool completely about 30 minutes
In small bowl beat 1/4 cup butter and the powdered sugar on low speed until smooth Beat in milk peppermint extract and enough food color for desired color Spoon about 1/2 t filling into each cookie
Melt the chocolate chips and shortening and drizzle over the tops of each cookie
In a medium sized bowl; add the Cream Cheese Chopped Green Onions Minced Garlic Lemon Zest Lemon Juice Chopped Parsley and Salt Mix until well combined
Stir in 1 cup of the Shredded Parmesan Cheese
Gently stir in the Diced Roasted Red Pepper try not to mash them
Turn oven onto Broil
Cut Baguette into slices slices should be about 2 centimeters thick
Place Bread slices onto a cookie sheet drizzle Bread lightly with Olive Oil
Broil until Bread turns golden brown watch carefully this will burn easily
Remove the cookie sheet from the oven and turn over the bread slices they should be soft side up
Spread about 1 tbsp of the Cream Cheese mixture onto the soft side of the Bread Slices repeat for each Bread slice
Sprinkle the remaining Shredded Parmesan Cheese over the Crostini
Broil until the Cheese mixture begins to bubble being careful not to burn them
Crunchy Exploding Snack Beans/Spicy Chili Variation | Vegetarian Recipes
Crunchy Exploding Snack Beans/Spicy Chili Variation
2 thinly sliced red jalapenos keep seed for more heat
3 long green chili pepperoncini peppers
3 -5 garlic cloves peeled and sliced super thin
fresh thyme sprig
2 bay leaves
3 tablespoons unrefined salt
6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow
Steps:
Prepare brine by dissolving the salt in water
Mix all the ingredients except the brine in a large bowl
Add them to the Fermenting Vessel of choice check description above packing them down as you go
Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
Be sure to secure towels with a very tight rubber band or the ring from the canning jars
Place the jar out of direct light
Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
If to your taste transfer the jars to the refrigerator
Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
This doesnt need to be done in my home because we help ourselves to it daily
Cut cabbage in one inch bands Separate leaves Place in large bowl Sprinkle with 2 T of salt save 1/2 T for final mix and mix salt in well making sure every leaf gets some Cover and let sit for 6 hours or so until cabbage is wilted Rinse well
After wilting I like to sift through and break in half vertically some of the larger thicker pieces of cabbage from closer to the base of the leaves Not required but I think it makes for a better balanced final product
Cut Daikon into matchstick pieces 1 to 2 inches long Chop green onions across in bands or lengthwise in strips as preferred Mince garlic and ginger I usually do this preparation while the cabbage is wilting
Mix everything in bowl then pack semi-tight in jars and put on lids
Store in cool dark place Check daily after 3 days continuing to check periodically until fermented to your taste Could take a week or so Refrigerate when down Keeps well in the refrigerator for a couple of weeks
The preparation time listed is in reference to the actual hands-on labor It does not take into account the wilting time or of course the fermentation time
Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
Combine flours flax seed baking powder baking soda and salt in large mixing bowl
Add brown sugar and mix until blended
In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
6 tablespoons vegan margarine 90 g I use Earth Balance
3/4 cup soymilk 02 liter
2 tablespoons melted margarine 30 g
1/4 cup sucanat 60 g
1 tablespoon ground cinnamon 15 g
1 teaspoon margarine softened 15 g
1 cup vegan powdered sugar 225 g
soymilk
Steps:
Mix dry ingredients first then cut in margarine
Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm
stir together the shortening and corn syrup Mix in the salt and vanilla flavoring
then gradually mix in the confectioners sugar until it is a stiff dough If you are using a stand mixer
use the dough hook attachment Otherwise
knead by hand If the dough is sticky
knead in more confectioners sugar until it is smooth Store in an airtight container at room temperature or in the refrigerator
To use
roll out on a clean surface that has been dusted with confectioners sugar until it is 1/8 inch thick or thinner if you can Drape over frosted and chilled cakes and smooth the sides down
or cut into strips to make bows and other decorations
1 cup dates soaked in 1-2 C water-save water and use in recipe
2 ripe bananas
1 cup unsweetened flaked coconut
2 tablespoons ground flax seeds
1 tablespoon cinnamon
1 tablespoon kosher salt to taste
1/2 cup raisins
3 tablespoons vegan butter or neutral oil
1/2 cup water
2 teaspoons vanilla
1/4 cup maple syrup
1 tablespoon oil
1 cup non-dairy chocolate chips
1/4 cup dried cranberries
Steps:
Soak dates in water for at least 30 minutes Blend dates soaking water and bananas until smooth
Combine ground flax with 1/4 C warm water and stir Let sit for 15 minutes to create a vegan egg If not using ground flax grind your chia seeds before mixing into water
Combine dry ingredients and mix in banana-date mixture and flax egg Stir to combine and add water if needed
2 cups bell peppers any combination of green yellow orange and or or red chopped
1/4 cup kosher salt
1 3/4 cups Splenda sugar substitute granulated
1 cup cider vinegar
2 tablespoons pickling spices
Steps:
Finely dice unpeeled cucumbers
pared peppers and pared onions and place all in large bowl
Sprinkle the salt over the vegetables
Cover with cold water and let stand for 2 hours
Drain vegetables well
In a large pot
combine Splenda
vinegar and pickling spices
Bring to a boil
Add vegetables to the pot
and adding
if necessary
just enough water to cover vegetables
Bring back to a boil and simmer for 10 minutes
Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
Peel and dice the potatoes then boil them for about 15 minutes or until tender Drain and then mash thoroughly Leave to cool
Sift the flour and salt into a bowl then add the yeast caraway seeds and black pepper
Add the sweet potato and rub it in well
Add enough water to make a soft dough and knead until smooth and elastic
Leave the dough in a warm place until doubled in size 1-2 hours
Knock back the dough on a floured surface and knead again briefly Place in a greased loaf tin and leave to rise again for another 30 minutes
Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen golden brown and sounds hollow when tapped underneath
Threadgill's French Quarter Pasta Salad | Vegetarian Recipes
Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
Place in the oven for 3 minutes or until mixture has melted
The mixture should be sticky
Place the apples and cranberry on top
CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
In another bowl stir together flour and baking powder
Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
Spread it over the fruit in the pan
Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
Let cool on a wire rack for 20 minutes and then turn out onto a large platter
3 cups spelt flour or 3 1/2 cups whole wheat flour
2 teaspoons baking soda
3/4 cup walnuts chopped
8 tablespoons flax seed meal
Steps:
1 First get your carrots grated
and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
otherwise blended smoothly works
then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
Now preheat your oven to 350 degrees F
3 In one big bowl
mix applesauce
spices
oil
syrups
egg replacer
salt
4 After carrot and raisin mix is simmered for 7-10 min
mix this in with 3
5 In separate bowl
mix flour
nuts
flax seed mill
and baking soda together
6 Add 5 to the fluidified mixture slowly
stirring well but not too much
7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
8 Pour ingredients into bowls
then set them into the oven
all on same rack if baking them together
9 Set your timer for 45 minutes
but a separate timer should be set for 15 min
which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
turn oven down to about 300 degrees F
10 Should be done after 45 min
set the cakes on cooling racks and wait about 15 minute to take your first bite
11 Enjoy
Vegan Peanut Butter, Granola, and Chocolate Chip Cookies | Vegetarian Recipes
Vegan Peanut Butter, Granola, and Chocolate Chip Cookies
Preheat oven to 350 degrees Mix batter together until smooth in a mixer or by hand Form 1 to 2 inch balls in your hands and place on a cookie sheet These cookies wont spread out too much so you can place them close together Cook for 10-12 minutes
Preheat oven to 350F Line two cookie sheets with parchment paper
In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving
3 1/2 cups zucchini shredded I used the food processor
4 tablespoons olive oil
1 onion chopped fine
2 garlic cloves minced
1 tablespoon vinegar
1/2 teaspoon sugar
5 eggs beaten
1/4 cup breadcrumbs
salt pepper
1 dash Tabasco sauce I did several dashes
1/2 teaspoon oregano I skipped the oreganoI don't know why
1/2 teaspoon sage
2 cups cheddar cheese shredded also works well with Swiss cheese
2 tablespoons parmesan cheese grated
2 tablespoons fresh parsley chopped fine
Steps:
Preheat oven at 325 degrees
Place shredded zucchni in a large colander and sprinkle with 1 tbls salt Let drain for 30 minutes Remove zucchini from colander and pat dry with paper towels
In a skillet over medium heat
saute in olive oil onion
zucchini and garlic until onion is clear Turn off heat
then stir in vinegar and sugar Let cool
In a bowl
whip eggs Add the remainder of ingredients and mix well
Pour mixture in 9x11 greased pan Bake at 325 degrees for 30 to 35 minutes or until top is set Allow to cool in the pan
then cut into 2 inch squares Serve cold or warm
I dont know
if it was my oven -- but it took closer to 45 minutes for it too set
Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's | Vegetarian Recipes
Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's
1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
5 cups sugar
3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
1 6 ounce box pineapple Jell-O
food coloring Red and yellow
Steps:
Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
Stirring all the while
Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
Add some red food coloring and more yellow to produce a color to your liking
Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift