Tag Archives: vegan

Microwave broccoli with lemon and herbs

Serves 4

  1. 1-1/2lb broccoli, bottom 1in discarded, florets in 1in pieces and stems peeled and cut into 1/2in pieces
  2. 3/4tsp salt
  3. 3tb olive oil
  4. 1tb fresh herbs
  5. 1 clove garlic
  6. Zest of 1 lemon
  • Toss broccoli with 1/2tsp salt and microwave covered for 6-10 minutes. Drain, toss with remaining ingredients and serve.
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Vegan chocolate cupcakes

Makes 1 dozen

  1. 3/4 cup coconut cream from 2 14oz chilled cans coconut milk
  2. 283g semisweet chocolate chips
  3. 1 cup water
  4. 42g cocoa powder
  5. 1oz bittersweet chocolate
  6. 4tb coconut oil
  7. 3/4tsp vanilla extract
  8. 4tb liquid from canned chickpeas
  9. 1tsp cream of tartar
  10. 189g flour
  11. 198g sugar
  12. 3/4tsp baking powder
  13. 1/2tsp salt
  14. 1/4tsp baking soda
  • Microwave 1-2 at half power,¬†stirring occasionally, for 2 minutes or until melted. Cover with plastic wrap on surface of mixture and chill for 3 hours; if chilled for longer, rest at room temperature until softened to chilled cream cheese consistency before using.
  • Microwave 3-7 at half power, stirring occasionally, for 2 minutes or until melted. Set aside and cool slightly.
  • Meanwhile, beat 8-9 to stiff peaks. Set aside.
  • Mix 10-14 with chocolate mixture. Fold in a third of chickpea mixture. Fold in remaining chickpea mixture.
  • Bake in a 12-cup muffin tin in the middle of a 400 degree oven for 15-20 minutes. Rest for 10 minutes, remove from tin and cool for 1 hour.
  • Beat frosting for 2-4 minutes or until fluffy. Divide over cupcakes and serve.

 

Vegan yellow cake with chocolate frosting

Serves 10-12

  1. 5tb liquid from canned chickpeas
  2. 1tsp cream of tartar
  3. 1-3/4 cups unsweetened oat milk
  4. 1/2 cup coconut oil, melted
  5. 1-1/2tb vanilla extract
  6. 453g cake flour
  7. 347g sugar
  8. 1tb baking powder
  9. 1tsp salt
  10. 1-1/2 cups coconut cream from 3 14oz chilled cans coconut milk
  11. 567g semisweet chocolate chips
  • Beat 1-2 to stiff peaks and set aside. Mix together 3-5. Mix in 6-9. Fold in a third of chickpea mixture. Fold in remaining mixture.
  • Bake in 2 9in cake tins in the middle of a 400 degree oven for 25-30 minutes. Rest for 10 minutes, remove from pans and cool for 2 hours.
  • Meanwhile, microwave 10-11 at half power,¬†stirring occasionally, for 2-4 minutes or until melted. Cover with plastic wrap on surface of mixture and chill for 3 hours; if chilled for longer, rest at room temperature until softened to chilled cream cheese consistency before using.
  • Beat frosting for 2-4 minutes or until fluffy. Spread 1-1/2 cups over the top of one layer and spread remaining over top and sides of cake. Serve.

Greek pasta salad

Replace feta with additional veggies to make vegan

Serves 4-8

  1. Zest and juice of 1 lemon
  2. 2tsp dijion
  3. 1 shallot
  4. 5tb olive oil
  5. 4tb dill
  6. 1/2tsp red pepper flakes
  7. 1lb orzo
  8. 4oz feta
  9. 1 english cuucmber, halved and sliced
  10. 1 small red onion, diced
  11. 5oz or 1/2 cup kalamata olives, sliced
  • Whisk 1-6 and toss with 7-8. Let cool for 20-30 minutes, toss in 9-11 and serve.

Italian chopped salad with artichoke-dill dressing

Salami and/or cheese can be replaced by extra cheese/veggies to make vegetarian/vegan

Serves 4

  1. 1 small red onion, sliced
  2. 6tb vinegar
  3. 3tb water
  4. 1tb sugar
  5. 1tsp salt
  6. 1 can cannellini beans
  7. 6oz jar marinated artichokes, drained
  8. 6tb olive oil
  9. Zest and juice of 1 lemon
  10. 1tsp dijion
  11. 3tb dill
  12. 2 hearts of romaine
  13. 1 cup olives
  14. 1 cup pepperoncini
  15. 5 radishes, sliced
  16. 5oz salami, julienned
  17. 5oz provolone, julienned
  • Microwave 1-5 for 2 minutes, stirring halfway. Mix in beans and set aside.
  • Puree 7-11. Set aside.
  • Toss 12-17. Drain onion-bean mixture and toss. Toss in dressing and serve.

Miso and celery barley

Serves 6-8

  1. 1-1/2 cups pearl barley
  2. 3tb rice vinegar
  3. 1tb white miso
  4. 1tb soy sauce
  5. 1tb sesame oil
  6. 1tb vegetable oil
  7. 2tsp ginger
  8. 1tsp brown sugar
  9. 1/2tsp red pepper flake
  10. 1 clove garlic
  11. 6 scallions
  12. 1/2 cup cilantro
  • Add barley to 1 galleon salted boiling water and boil uncovered for 25-45 minutes.
  • Drain barley and spread over a baking sheet. Rest until no longer steaming. Toss with remaining ingredients and serve.

Herb and lemon barley

Serves 6-8

  1. 1-1/2 cups pearl barley
  2. 3tb olive oil
  3. 2tb shallot
  4. Zest and juice of 1 lemon
  5. 1tsp dijion
  6. 6 scallions
  7. 4tb parsley
  8. 4tb cilantro
  • Add barley to 1 galleon salted boiling water and boil uncovered for 25-45 minutes.
  • Drain barley and spread over a baking sheet. Rest until no longer steaming. Toss with remaining ingredients and serve.