No-Bake Chocolate Mint Bars recipe from Betty Crocker. Baklava for Beginners. Baklava for beginners This amazing baklava recipe is for all of you who’ve written in asking for a beginner’s guide to baklava.
Anyone, regardless of their Greek cooking experience, can make these perfectly every time – no unwieldy sheets of filo, an infinitely scalable recipe, just a few flavor packed ingredients and all ready in just 30 minutes or less – win, win, win, win (you get the idea!) The oh-so-delicious authentic filling is one my Yiayia (and her mom before her) used when they wanted to make a special treat for someone during fasting periods of the year. Warmed tahini is used in place of melted butter to bind the nut filling and is just the perfect complement to the traditional flavors of cinnamon and toasted walnuts. A bit of lemon zest and a squeeze of lemon juice make this a baklava filling you’re guaranteed to indulge in on a regular basis and not just on special occasions! Filled baklava cups The work-around here for filo sheets is to use filo cups. Lemon zest Ingredients. Vegan Pecan Walnut Baklava.
This Vegan Pecan Walnut Baklava recipe is much easier to make than it looks.
It features layers of phyllo dough coated with Vegan Butter, layered with chopped pecans, walnuts and spices then drizzled with sweet syrup. Below are recipes for two different types of syrups to use depending on the availability of ingredients in your area. Find more Easy recipes on Veganbaking.net. Better Than Restaurant Falafel (Vegan & Gluten Free) I’ve been waiting patiently to share this recipe with you guys and I can’t take it any longer.
On a total whim, I somehow crafted a falafel recipe that’s better than any version you’ve likely had at a restaurant. Unless it was in Greece, then I’ll give you a pass. But the best part? It’s vegan, gluten free, and chock full of healthy ingredients. Creamy Not-Clam Chowder [Vegan] Some of these cold, icy nights call for chowda.
Being vegan, I saw this as a tiny, potential obstacle. Once again though, I've discovered that I can still have the delicious things I loved as an omnivore. This vegan, smoky mushroom clam chowder is ultra creamy and super thick making it very rich and hearty. Creamy Not-Clam Chowder [Vegan, Gluten-Free] Ingredients Soup Base: 1 cup raw cashews, soaked2 medium red potatoes, cubed1/2 cup plain soy creamer1 cup plain soy milk1 cup fresh water1/3 cup nutritional yeast1/2 small yellow onion, diced1/2 tsp. kosher salt1/4-1/2 tsp. kelp granule seasoning(optional)1/4 tsp. ground black pepper1/4 tsp. paprika1/4 tsp. dried oregano1/4 tsp. powdered garlic1 lemon, juicedsplash of liquid smoke Mushroom Confit: 2 tsp. olive oil10 oz. shiitake mushrooms, cut small1/2 cup celery, chopped1/2 small yellow onion, minced1 garlic clove, mincedsplash of liquid smokedash of kosher salt Preparation To start, you’ll need to soak the cashews.
Vegan Buffalo Sauce Recipe. I love hot sauce.
Like, really love hot sauce. I put that sh*t on everything! The only thing better than hot sauce is homemade hot sauce, or in this case good ol’ fashioned buffalo sauce; with a vegan twist. Sure, you can buy it, it’s easier that way, but bought sauces are so full of garbage, it’s not even funny. Cauliflower Buffalo Wings. Wings are for flying, not frying!
So next time you’re craving buffalo wings, opt for these healthy, gluten-free cauliflower wings. This recipe was ingeniously developed by Alex Thomopolas. Head over to her blog for the full recipe and procedure. Cauliflower Buffalo Wings Ingredients: 2 medium heads of cauliflower1 cup white rice flour (or substitute regular flour)¼ teaspoon garlic power¼ teaspoon salt¼ teaspoon paprika1 cup water1 cup Frank’s Red Hot Buffalo Wing Sauce Vegan Ranch Dip: 1 cup vegan mayonnaise½ cup vegan sour cream1 teaspoon vegan worcesterchire sauce1 teaspoon white vinegar1 tablespoon dill1 tablespoon chives¼ cup Italian parsley1/8 teaspoon cayenne pepper1 garlic clove1/2 teaspoon black pepper. Vegan Sloppy Joes. How have I never shared my recipe for vegan sloppy joes?
My family hails from right down the road from the birthplace of these messy sandwiches, Sioux City, Iowa, so this is a food I grew up eating in massive quantities. Although sloppy joes are pretty ubiquitous and everyone does them a little differently, this recipe yields sandwiches that taste just like those I ate as a kid. I know there are a lot of recipes for lentil-based sloppy joes out there, but for me, TVP more closely approximates the taste and texture of the sandwiches I ate growing up. I really love lentils, but I would seriously never try feeding anything short of TVP to an omnivore. If you aren’t already familiar, sloppy joes are usually made with copious amounts of ketchup and seasoned with bottled mustard.
On that note, please feel free to adjust the seasonings to your liking! Naturally Fermented Dill Pickles. Welcome!
If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Vegan Brown Rice Pudding Recipe. Homemade Vegan Kimchi. Seitan. I may get a ton of email asking me questions about how to best prepare tofu, but it’s nothing compared to the number of people who write with questions and frustrations about making homemade seitan.
Seitan (pronounced say-tan), also known as “wheat meat” or gluten is one of people’s favorite vegan meats. It’s extremely versatile – it can be made with a multitude of flavors and textures. Seitan can be made to taste similar to beef, pork or chicken; the texture can be soft like pot roast or as firm as a cutlet or steak. Seitan is a great source of protein and is low in calories. How to Make Sauerkraut: The Basics. Making your own sauerkraut or "raw cultured vegetables" is a great skill to have if you’ve adopted this fermented food as a frequently eaten condiment.
Here we will share two delicious beginner recipes for those of you, like us, who prefer the benefits of homemade versions over store bought varieties. Vegan Pad Thai. Vegan Japanese Curry. Ever since I got back from our last trip I’ve been working on perfecting one of my favorite dishes. My Japanese Curry recipe has always been a favorite, but with winter upon us and squash season in full swing I decided to make an alteration and replace potatoes with kabocha squash. With the sweet and fluffy kabocha squash, this Japanese curry has been a huge hit this season. I’ve also omitted a few ingredients to make this an even easier curry dish! Gluten-free option is available by using gluten-free tamari and sweet rice flour instead of soy sauce and flour.
Kombucha Bottling Recipes. With clean hands, reach into your brewing jar and remove your culture(s). Place in a glass container with enough Kombucha to cover the culture (usually at least one cup - this will be your starter tea for your next batch.) Cover with a cotton cloth and set aside until you are ready to brew again. Your culture can sit at room temperature in between brewing for up to 4 weeks.Using glass bottles with tight fitting lids (check out our TKS Swing Tops in the SHOP!)
Add your favorite flavorings to your bottles. We recommend a 1:5 ratio fruit or juice to Kombucha. TIP: If you are reusing store bought kombucha bottles or mason jars, we recommend placing a piece of parchment paper underneath the lid to help make a tighter seal. Coconut Kefir. This is a non-dairy coconut kefir recipe that we enjoy as an alternative to dairy and milk products. Although kefir is traditionally made from cow or goat's milk, in the early 2,000's people started making it from coconuts and it has become a worldwide vegan health drink ever since.
Coconut kefir, when made from the water and meat of the young Thai coconut, is a soured, thick, pourable yogurt-like beverage packed with beneficial microflora provided by the kefir grains or culture starter. Most always these species include Lactobacillus bacteria as well as other highly complex strains excellent for improving intestinal strength, endocrine function and greater immunity against pathogens.
Garbanzo Bean Tempeh. There is nothing like a fresh homemade tempeh recipe to make you realize what you've been missing! In our opinion, cultured tempeh made in your own kitchen doesn't even compare to the rubbery, bland, frozen store-bought varieties available in many health food markets. The rich "mushroomy" taste of the homemade version is really the only tempeh worth eating. In fact, it is often so good that you don't even need to prepare it with sauces or marinades.
Although soybeans are traditionally used to make Indonesian-style tempeh, the best part about making it yourself is that you get to use any bean you want, not just soybean. Over time, you will discover your favorite legumes and combination's. Thick and Creamy Mexican Atole. Atole is an ancient corn based drink that was enjoyed by the Mayan’s and Aztecs. I first read about Atole when I was twelve, and doing a school project on the Mayan empire, and at the time I thought: “Gross! They drank wet polenta!”
It was not until recently that I actually tried this creamy, vegan drink, and I now crave it often. There are many versions of this drink, I will share with you a spiced chocolate variation. Others include, cinnamon, plain, or with pureed fruits. Easy Baked Doughnuts. Who needs a trip to Krispy Kreme or Dunkin Donuts when you can make your own doughnuts at home? These are healthy, easy, and are just as delicious, without all the fat and sugar. Easy Baked Doughnuts Ingredients Dry 1 1/2 cup all-purpose flour1/2 cup agave nectar2 tsp. baking powderpinch of saltdash of cinnamon. Vanilla Chia Seed Pudding.
Bubble Tea. Apple Crumb Pie.