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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/2/2012 6:06:52 PM | I will have to resist from making these to often, not a fan of sugar it`s a major enemy in my books, maybe I will try reducing the amount by half next time.
The Ultimate Vegan Oatmeal Raisin Cookie
Ingredients:
1 & 3/4 cups walnuts, toasted
2 cups regular oats, divided
3/4 cup white Kamut flour (other flours probably work!)
1/2 cup Sucanat (or brown sugar)
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup pure maple syrup
2 tbsp almond milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins
Directions: Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more. In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and Sucanat (or brown sugar). Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 largecookies. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/2/2012 8:45:46 PM | Penne with seitan sausage's and tomato sauce
1 lb penne, or rigatoni, or aiti
2 seitan sausages, cooled and sliced
3 T. grapeseed oil
2 cloves garlic, finely chopped
1/2 c. dry white wine
1 28 oz can plum tomatoes(juice and all), or 1 28 oz can crushed tomatoes
salt and pepper to taste
1 T. basil
2 T. tomato paste
1/2 c. nutritional yeast
1. Prepare pasta according to the directions on the box.
2. While pasta is cooking, heat 2 T. of the oil in a large pan over medium heat. Fry sliced sausage for a few mins on each side, until nicely browned. Remove from pan and set aside. Add remaining T. of oil, then fry the garlic until very lightly browned and fragrant.
3. Add wine and simmer until wine reduces by about a third to a half. Add tomatoes then seasons with salt, pepper and basil. Simmer for 10 mins, uncovered.
4 Add tomato paste and nooch and stir well to thicken. Add more paste if needed. Add sausages to the pan and heat through.
5. Drain pasta and toss with the sauce. Serve.
I just buy a pkg of Italian Tofu sausages and use at least the whole pkg of 4 or a least 3 for this is a lot of pasta. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/4/2012 3:17:29 AM | My youngest son says it's the best thing I've made in a while "lol"
Banana No Bake Cookies
Ingredients
2 medium bananas, cut into chunks
1 cup soy-free, dairy-free chocolate chips
1/4 cup almond butter
2 tablespoons chia seeds
1 tablespoon cocoa powder
1/3 cup non-dairy milk
Pinch of salt
2 teaspoons vanilla extract
2 cups rolled gluten-free oats
Directions
In a medium saucepan over low heat, combine banana chunks, chocolate chips, almond butter, chia seeds, cocoa power, milk and salt. Heat for 2-3 minutes or until just beginning to bubble.
Using a potato masher or fork, mash the bananas in chocolate mixture until smooth. Bring mixture to a boil and boil for 2-3 minutes. Remove from heat, add in vanilla.
Stir in oats until well-coated.
Spoon rounded tablespoonfuls onto waxed paper and let cool. Chill in fridge or freezer for a more solid cookie. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/6/2012 6:21:42 PM | Risotto Spinach Soup
INGREDIENTS
- 1 lb baby spinach
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 generous cup arborio rice
- 7-8 cups veggie stock
- salt and pepper to taste
METHOD
1. Rinse spinach and cook in a large pot over medium heat until wilted. Remove from pot.
2. Add oil and saute onion and garlic for 5 mins. Add rice and fry for 1 min, stirring constantly. Add in stock and season with salt and pepper. Bring to bubbling, lower heat and simmer until rice is tender (15 to 20 mins).
3. Add in spinach and more stock if too thick. Serve. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/7/2012 3:39:18 PM | Cheesy Broccoli Bean Fritters (makes 7-9)
4 c. minced broccoli (from whole florets)
1 1/2 c. cannellini beans, drained from one can
1/4 vegan Monterey Jack (or cheddar) cheese shreds
1/3 c. nutritional yeast
2 T. hemp seeds
1 T. apple cider vinegar
1 T. hot sauce
1/2 t. garlic powder
salt and pepper to taste
for frying: 1/4 c. safflower oil
bread crumb coating: panko or fine plain bread crumbs
1. Mince florets in a Vitamix or a food processor until finely chopped into flaky bits. I used one medium head of broccoli-mostly the florets and a few stems.
2. Add the beans and minced/chopped broccoli to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the broccoli.
3. Add in the garlic powder, apple cider, hemp seeds, hot sauce, nutritional yeast, and salt and pepper. Fold in the vegan cheese. Fold together until a moist mixture forms.
4. Preheat a few T. of safflower oil in a large skillet.
5. When the oil is hot, form the mixture into golf ball sized balls and roll into the bread crumbs until well covered-pat down into flatter cakes and place in the hot oil-carefully.
6. Continue until the pan is full-leave about an inch space between each cake for easier flipping. Cook on each side only about 2 minutes-or until toasty brown.
7. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/7/2012 4:47:04 PM | I don't really care for squash at all but this is not bad.
Oh my Gosh, Spaghetti Squash
1 spaghetti squash
1 bunch kale
1 1/2 c. cooked chickpeas (or 1 can)
3 cloves garlic
grape-seed oil
sea salt
pinch crushed chilies
3/4 c. toasted hazelnuts
1. Preheat oven to 400*F.
2. Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of grape-seed oil, then seasoning with salt and pepper. Place face down on a lined baking tray and place in the oven -cook for about 45 minutes.
3. While the squash is baking, prepare the rest of the filling. Wash kale well and remove the tough center rib of each leaf. Roughly chop kale into small pieces.
4. Heat oil, ghee, or butter in a frying pan then add minced garlic,crushed chilies to taste and a pinch of sea salt. Cook 2 minutes until fragrant, then add chopped kale and cook until the leaves are bright green and just starting to lose structure. Throw in the chickpeas and cook just to warm. Remove from heat.
5. Remove squash from the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands, like spaghetti. Place all strands in a bowl, and toss with the kale and chickpea mixture. Sprinkle with hazelnuts. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/8/2012 1:54:21 PM | If you love mushrooms you'll love this, I do.
King Oyster Mushroom Cannelloni (Makes 12 oven-ready cannelloni shells)
INGREDIENTS
Sauce
- 1/4 cup margarine
- 1/3 cup flour
- 3 1/2 cups plain soy milk
- 1/2 cup soy creamer (or more soy milk)
- 1/3 cup nutritional yeast
- 1/4 tsp nutmeg (or more if your nutmeg is as old as mine)
- salt and pepper to taste
Filling
- 2 tbsp olive oil
- 6 generous cups chopped king oyster mushrooms (I used 8 mushrooms)
- 1 large garlic clove, minced
- 1/2 tsp salt
- 1 tbsp vermouth (optional)
METHOD
Preheat oven to 400 degrees.
1. Make the sauce: melt the margarine in a saucepan over medium heat. Whisk in flour and cook for 1 min, whisking constantly. Slowly whisk in milk and creamer, and bring to bubbling. Whisk in nutritional yeast until smooth, then season with nutmeg and salt and pepper. Set aside.
2. Make the filling. Heat oil over medium heat. Add mushrooms, garlic, and salt and cook until starting to reduce. Add vermouth, then cook down until all liquid has disappeared (about 10 mins).
3. Whisk sauce and add 1/2 cup to the filling, mixing well. Stuff filling into shells.
4. If remaining sauce seems too thick, whisk in a little more soy. Put a layer on the bottom of a 9 x 13 baking dish. Place cannelloni into the dish, making sure there is some space between them so they can expand. Cover with the remaining sauce, then cover dish with foil.
5. Bake for 22-25 mins, until sauce is bubbling and pasta is cooked. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/10/2012 12:16:18 AM | Thank you for posting the pumpkin bread recipe, my cousin (not a vegan -- very not) likes pumpkin bread and for a while was experimenting. I sent her your recipe. I tend to eat vegetarian if I can. At friends and relatives I'll eat whatever to be polite.
Thank you for your recipes it's so helpful, because I often get stumped on what to cook. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/13/2012 7:15:51 AM | Banana Hemp Muffins
INGREDIENTS
Makes about 16 muffins
- 6 really ripe bananas
- 1/3 cup oil (or applesauce for low-fat)
- 1/2 cup brown sugar
- 1 cup oatmeal
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup hemp seeds
- 1/4 cup hemp powder
- 1/2 cup vegan chocolate chips
METHOD
Preheat oven to 350
1. Mash bananas really well in a large bowl. Whisk in oil and brown sugar.
2. Add in the rest of the ingredients and mix. Spoon into lined muffin tins and bake for 20-22 mins. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/13/2012 8:34:20 AM | Phew a little spicy but so good, were i live I can't get mirin so i just used rice vinegar.
Singapore-Style Rice Noodles with Tofu and Vegetables
Ingredients
8 ounces rice vermicelli (mei fun)
4 teaspoons vegetable oil, divided
8 ounces extra-firm tofu, drained, pressed, and cut into strips
3 tablespoons soy sauce, divided
1 to 1 1/2 tablespoons good-quality curry powder (mild or hot)
1 small yellow onion, halved lengthwise and thinly sliced
1 small red bell pepper, cut into thin matchstick strips
1 small carrot, shredded
1 ounce snow peas, trimmed and cut into 1-inch pieces
1 tablespoon mirin
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup vegetable broth
2 cups small broccoli florets, lightly steamed
2 tablespoons minced fresh cilantro
Directions
Soak the rice noodles according to package directions until softened. Drain well and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the tofu and stir-fry until browned, adding 1 tablespoon of the soy and a sprinkling of curry powder sauce while cooking. Remove and set aside on a plate. Reheat the skillet with the remaining 2 teaspoons of oil. Add the onion, bell pepper, carrot, and snow peas, and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant. Add the remaining 2 tablespoons soy sauce, along with the mirin, sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat.
Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Taste and adjust the seasonings, if needed. Serve hot sprinkled with minced cilantro.
Serves 4 | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/13/2012 8:48:18 AM | | This salad sounds so good~ My daughter is vegan. I love when she cooks for me. I'm going to copy this recipe down and give it to her on her fb. I'm sure she'll love it! Thank you for sharing...She uses most times coconut-butter. :o) | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/14/2012 9:02:25 AM | Tropical Lemon Cranberry Coconut Chia Bars
3 tablespoons chia seeds
6 tablespoons fresh lemon juice (approx 1.5 lemons)
1.5 cups regular oats, ground into a flour in food processor
1/2 cup regular oats (not ground)
1 tsp baking powder
1/2 tsp kosher salt
1.5 cups unsweetened shredded coconut + additional for sprinkling
2 tablespoons lemon zest
1/2 cup unsweetened applesauce
1/3 cup Agave nectar
4 tablespoons coconut oil, melted
1/4 cup pistachios
1/2 cup dried cranberries
1. Preheat the oven to 350F. Line an 8 inch square pan with parchment paper.
2. In a small bowl, mix together the chia seeds and lemon juice. Set aside to gel up while you prepare the rest of the ingredients. Take your 1.5 cup of oats and process them in food processor until a flour forms.
3. In a medium bowl, mix together the oat flour (regular oats processed into a flour), baking powder, 1/2 cup regular oats, kosher salt, lemon zest, dried cranberries, pistachios, and shredded coconut.
4. In another small bowl, whisk together the melted coconut oil, applesauce, and agave nectar. Mix in the gelled up chia seed mixture until combined.
5. Add wet to dry and stir well until blended. It will take a while to mix it thoroughly. Scoop the mixture into the prepared pan and spread out smoothly with a spatula. Sprinkle additional coconut on top before baking.
6. Bake for about 20 minutes at 350F until golden around the outer edge. It will very lightly spring up when pressed.
7. Cool in pan for about 10 minutes before transferring onto a cooling rack for about 30 minutes. Cut into 16 squares. Approx 200 calories per square. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/14/2012 2:00:15 PM | I love your recipes but wondering if you have any that are dairy and sugar free?
I do not use refined sugar but open to agave or stevia or dates to sweeten.
NO dairy here.
Got anything for me ?
I made the energy bars you posted except made a few changes, they are GREAT !
the bars in msg 65 look good, may try those too !
thanks for all this ! | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/14/2012 2:48:30 PM | Spinach salad with pecans and dried cherries
Salad:
8 oz fresh baby spinach, washed and dried
1/2 cup dried, unsweetened bing cherries
Small red onion, sliced into thin rings
Pecans:
1 cup raw pecan halves
1 tablespoon EVOO
2 tablespoons (real 100% pure grade A amber) maple syrup
1 tablespoon dijon mustard
Sprinkle of sea salt
Dressing:
2 tablespoons EVOO
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon dijon mustard
Sea salt and pepper to taste
Place pecans in pie plate, add ingredients and stir around with a spoon. Place in 375 oven for 10-12 minutes. Remove from oven and cool slightly, then transfer to plate to finish cooling (parchment paper will keep them from sticking to the plate).
When cool, place on top of salad.
Combine all dressing ingredients in a jar or any container with a tight fitting lid, and shake well. Pour over salad before serving. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/15/2012 12:01:17 AM | On msg 62, the Singapore-Style Rice Noodles, perhaps a more suitable substitute for Mirin (sweet rice wine) would be sweetened Sake (rice wine) or perhaps any sweet wine or perhaps there's a Chinese sweet rice wine as Mirin is Japanese. Rice vinegar is sour, though weaker than say pickling white vinegar. The recipe looks delicious never the less.
I've noticed that there's two types of Mirin there's a type that's labeled as cooking Mirin and another that's Mirin. Of the two, Mirin will be more expensive and is wine with the label indicating alcohol content -- on check out I needed to show my ID since the scanner indicated the need to the cashier. The other cooking Mirin has fillers and is more of a flavored liquid.
I noticed that on-line there's shopping sites like shop.com that sell Mirin. I personally have never used shop.com. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/15/2012 5:29:48 AM | | zmik-thanks for the information, I wasn't sure what I could replace mirin with and I didn't want to be ordering online unless I have other recipes that called for mirin . Since I've decided to go vegan I have purchased a variety of products that I've never used before or even heard of and now it's like what can I make to use this up and that, but I'am sure mirin is something that I may use more than a few times. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/15/2012 6:07:28 PM | Tahini Salad Dressing
1/4 cup apple cider vinegar
1/4 cup tahini
1/4 cup water - approximate, add more or less for consistency
1 Tbsp tamari (soy sauce)
1/4 tsp toasted sesame oil
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp tumeric
Whisk together the tahini and apple cider vinegar until it becomes thick and creamy. Add some water and stir it in to combine thoroughly. Start with less water if you like a thicker dressing, and add water until you get the consistency you like.
Stir in the tamari, sesame oil and seasonings and whisk together until smooth. Drizzle over your favorite salad, leave it thick as a dipping sauce, or stir it into some cooked beans for a creamy sauce. I hope you enjoy this tahini salad dressing recipe | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/15/2012 7:21:01 PM | I like your tahini dressing!
I do mine by simply squeezing some citrus juice (orange and/or lime and/or lemon) into a bowl and whisking vigorously as I add tahini, I then add cinnamon, cumin, coriander and a little salt. I'll try yours next time! | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/16/2012 3:33:31 AM | | Oh I forgot to mention last, that mirin is thicker than water or shall I say a bit more viscous. It pours like diluted corn syrup. Sake pours like water. I suspect that mirin is slightly fermented rice wine, so there's still a lot of the natural rice sugars left. There probably some articles that explain the process. Fortunately, out here in Hawaii we have Japanese programs on TV. Five evenings out of the week I watch them with my Mom. Some of them are cooking shows or rather shows that have cooking on them. Some of them, show how the many different Japanese foods are made such as tofu, shoyu (soy sauce), miso etc. Oh tofu, shoyu, and miso are related as they are all soy products with miso and shoyu related by fermentation. Now as I recall, for sake, the rice has a culture added that breaks the starch down to sugar before fermentation. I suspect mirin is removed before all the sugars are fermented into alcohol. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 4/16/2012 3:36:13 PM | specifictruths-that sounds good too and I happen to come across a mung bean recipe, I liked it.
Mung Bean Salad With Corn and Basil (Serves 4-6)
3/4 c. dried mung beans
2 large ears corn, kernels removed (about 2 c.)*
1 small red onion, diced (about 1/2 c.)
1 clove garlic, minced
1/2 c. basil leaves, chopped
1 T. parsley, chopped
3 T. EVOO
1 T. apple cider vinegar
Kosher salt
Freshly ground black pepper
Pick over, rinse, and drain the mung beans. Place them in a bowl and cover completely with cold water. Set aside to soak overnight or at least 8 hours, then drain.
Bring a pot of water to a boil over high heat. Add the beans, let the water return to a boil, then reduce head to medium. Simmer until the beans are tender but not mushy, about 10-15 minutes. Drain the beans and let them cool.
In a large bowl, whisk together the oil and vinegar. Add the beans, corn kernels, onion, garlic, basil, and parsley, and toss to coat. Season to taste with salt and pepper.
Serve at room temperature or chilled.
*Note: We like the fresh crispness of raw corn kernels, but if you prefer them less starchy, you can cook the corn cobs in boiling water for a minute or two, and then plunge them into cold water before scraping off the kernels. Or try grilled corn! | |
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thanks for asking.