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Sunday, February 21, 2016

Banana Bread - Vegan

Vegan Banana Bread




ingredients:


  • 3 bananas, very ripe
  • 1/2 cup vegan sugar
  • 1/2 cup oil-plus about 1 tbsp more to grease loaf pan(i used coconut oil)
  • 1 tsp vanilla extract
  • 1 and 1/2 cup flour
  • 1/4 tsp salt
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda




preparation steps:


1. preheat oven to 350


2. in a mixing bowl, mash bananas with sugar


3. stir in vanilla and coconut oil


4. place flour, salt, baking soda, and baking powder into a sifter and sift directly into banana mixture


5. mix until dry and wet ingredients are blended well


6. place batter into a well greased loaf pan and bake at 350 until a knife inserted into the middle of the loaf comes out clean


7. let cool


*tip: I love this when it has been cooled completely - or even best after it has been refrigerated










Sunday, February 7, 2016

Spicy Mexican Red Beans and Rice with Vegan Sausage - Vegan

Spicy
Mexican
Red Beans
and
Rice
with
Vegan Sausage
 
 
ingredients:
 
  • 2 links vegan sausage, diced - I used field roast apple sage
  • 2 tbsp olive oil
  • 4 cups cooked rice
  • 2 yellow onions, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 2 carrots, diced
  • 6 cloves garlic, minced
  • 2-3 tsp cumin
  • salt and pepper, to taste
  • 1 tsp crushed red pepper flakes
  • 1 tbsp chipotle in adobo sauce, pepper minced fine
  • 1 can red pinto beans, drained and rinsed
 
preparation steps:
 
1. sauté onions, carrots, red pepper, celery, and garlic in olive oil
 
2. add vegan sausage and sauté until sausage is lightly browned and vegetables are tender
 
3. add cumin, crushed red pepper, and salt and pepper, and cook until spices are lightly toasted
 
4. add chipotle in adobo sauce
 
5. add rice and beans mix well
 
6. remove from heat
 
7. serve hot with a squeeze of fresh lime and garnish with fresh cilantro leaves

Soft Tacos - Vegan


Soft Tacos - Vegan
 
 
ingredients:
 
 
 
preparation steps:
 
1. toast tortillas - we toast ours over the gas stove
 
2. build tortilla
 
3. devour!!
 
 
 
 
 
 
 


Black Bean Sausage Stew - Vegan

 
Vegan Black Bean
Sausage Stew
 
 
 
ingredients:
 
  • 2 tbsp olive oil
  • 3 yellow onions, diced
  • 6 cloves garlic, minced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 2 links vegan sausage, diced (I used field roast apple sage)
  • 1 tsp red crushed pepper flakes
  • 3 tsp cumin
  • 1 tbsp chipotle in adobo sauce
  • 2 cups vegetable stock
  • 1 large can diced tomatoes
  • 1 large can black beans, rinsed
  • 1 bag frozen corn
  • salt & pepper, to taste
  • fresh cilantro
 
preparation:
 
1. sauté onions, celery and carrots , and garlic in olive oil until tender and add vegan sausage and sauté until lightly browned
 
2. add crushed pepper flakes and cumin and cook a few moments longer to toast spices
 
3. add chipotle in adobo sauce (mince the chipotle peppers), vegetable stock, diced tomatoes, stir well
 
4. add black beans, corn
 
5. bring to the boil
 
6. remove from heat
 
7. serve hot with vegan sour cream and fresh cilantro garnish
 
 
 
 
 
 


Roasted Vegetable Couscous with Arugula - Vegan


Roasted Vegetable Couscous
with
Arugula
 
 
ingredients:
 
 
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 carrots
  • 3 beets
  • 1 yellow onion
  • 1 red onion
  • 8  cloves garlic, diced
  • 2 cup couscous, uncooked
  • 2-3 tbsp olive oil
  • salt and pepper, to taste
  • 3-4 cups baby arugula
  • kalamata olives, pitted
  • lemon juice
  • 1-2 tbsp pine nuts, toasted
 
 
preparation steps:
 
1. preheat oven to 425 degrees
 
2. parboil beets for 15 minutes, drain, peel under running cold water, cut into bite sized wedges or chunks and place on a small baking sheet and drizzle with olive oil and salt and pepper roast until tender (about 20-30 minutes)
 
3. cut peppers, carrots and onions into bite sized chunks or wedges and place on a separate baking sheet and drizzle with olive oil, salt and pepper, and roast until tender - add garlic after vegetables are about half the way done so it wont burn
 
4. cook couscous according to package directions
 
5. wash and spin dry arugula
 
6. toast pine nuts lightly in a tiny bit of olive oil
 
7. place a scoop of warm couscous in the bottom of a bowl, add greens and roasted vegetables
 
8. squeeze a tiny bit of fresh lemon juice over all and sprinkle with toasted pine nuts and kalamata olives