Saturday, March 17, 2012

Vegan Coconut Macaroons

1cup shredded coconut(i used unseetened even though it called for sweetened)
1/2 cup coconut/almond milk
1/2 cup all purpose unbleached flour
1 tablespoon agave nectar
1 tablespoon local honey
1 teaspoon vanilla extract
Pinch of salt

Preheat the oven to 350 degrees and coat a baking sheet with parchment paper
Whisk together the coconut milk, agave nectar, honey, and salt in a heavy saucepan over medium heat.
Add the flour and whisk thoroughly.
Heat the mixture to a full boil, and continue to boil for about three - four minutes or until it has thickened.
Remove from the heat and whisk in the vanilla and coconut.
Drop the mixture by teaspoonfuls onto the baking sheet, and bake the macaroons for 18-22 minutes, or until golden brown.
Add chocolate drizzle if desired (not pictured).


These were awesome. I used finely shredded coconut because that's what we had in the pantry but the recipe called for moderately shredded, which I will try for next time.

Friday, March 16, 2012

Vegan Mac & Cheese

I love mac & cheese, and I love that this vegan recipe is healthy and delicious. Thank you world, for allowing me to have a healthy version of this dish. I tested this on a best friend that loves milk. She was very surprised about how good this was. This is a variation from the Epicurean Vegan.

1-1/4 cup raw cashews
1/2 cup nutritional yeast
2 tsp onion powder
salt / pepper, to taste
1 tsp garlic powder
3-1/2 cup nondairy milk
3 tbsp. cornstarch
1/2 cup vegetable oil
1 tbsp. coconut oil (optional)
1/2 lemon, squeezed
16oz macaroni, cooked
broccoli, cooked
hot sauce (optional)

Place cashews (pieces) in a food processor and mix until finely ground. Mix nutritional yeast, onion powder, salt, pepper, and garlic powder.

In a saucepan, combine milk, starch and oils on high heat. Lower temperature and simmer for about ten minutes, stir occasionally.  In separate pots, cook pasta and broccoli.

Move cooked mixture into food processor combining dry mixture. You will have to do this a ladle at a time until it is all mixed together. My device wasn't large enough, so I had to portion in another bowl, and then re-blend (a bit of a pain but totally worth it!).  Once its all mixed together, add it to the drained pasta and broccoli.

It will need salt and pepper. I also added hot sauce.

Vegan Yam Burgers

Whoever says that eating Vegan is giving up on amazing tasting food is completely mistaken. If only everyone got to try these amazingly delicious burgers, they might stop eating meat themselves. I had been eyeing a recipe from the Post Punk Kitchen, but decided to try my own take on it. We couldn't have been happier. This is going to become a weekly item on our menu.

2 cups cooked, cooled brown rice
11/2  cup shredded yams
1 tsp. dry mustard
3 tbsp. finely chopped onion
3 cloves garlic, minced
2 tbsp. almond butter
1/2 cup breadcrumbs 
salt & pepper

Peel and shred yam. Add yam and rice to food processor and mix until you get  a texture similar to ground meat. Mix everything in a bowl, massaging the ingredients together very well. Chill in refrigerator for about an hour.

Now ready to cook, this doesn't take very long. I put the patties in a small amount of oil (picture above) and got the outside a bit crispy. After flipping once, I then put them in the oven at 350 degrees to finish them off. Keep an eye on them to prevent burning.  

For a bun, I decided to use what I had in the freezer, which were whole wheat pitas.  They were the smaller ones which fit these burgers perfectly. I cut them open and spread soy-free Veganaise on them, then placed the patties in between. It was delicious!

Monday, March 12, 2012

Vegan Tofu Scramble with Polenta

Needed a quick and easy lunch before I went to work so I tried a new tofu scramble with what I had in the fridge:


Italian tofu
Pre-cooked polenta
Nutritional Yeast
Scallions (chopped) about 3 inches?
Extra-Virgin Olive Oil


1. Put cast iron skillet on medium heat.
2. Add extra virgin olive oil to pay, and brush to coat pan's surface (roughly 1-2 tablespoons).
3. Cut pre-cooked polenta into half-inch slices- 2-3 depending on how hungry you are- then cut each slice in half, then half again to afford 4 trangular shaped pieces per slice.
4. Mince 1 clove garlic into pan and allow it to start to brown.
5. Add polenta and stir allowing each side to brown- approx. 3 minutes.
6. Take tofu and crumble into pan- I used about a half a cup bad add as much as you want depending on how hungry you are.
7. Stir with garlic.
8. Add a "shake" of onion granules, cumin, and two pinches on nutritional yeast to tofu and stir.
9. Stir polenta into tofu and keep stirring until tofu browns.
10. Add chopped scallions.


This was SO delicious! Plan to make it again very soon and vary to make it a daily breakfast. Yum!

Sunday, March 11, 2012

Vegan Tofu Scramble

We had left over frozen tofu after pressing it some time last week, so when I went to use it this morning for breakfast it wasn't ready to cook. I did have a block of 'Twin Oaks Italian Tofu (with Quinoa and Amaranth)', which I pressed half of.

We found a great resource for vegan bread from the farmers market. Gail Jeffrey owns and operates, "Southern Basket", which we purchase two loaves at a time of the 'Light 9 Grain Whole Wheat'. When we get it, I slice it and put almost all of it in the freezer. Best bread I think I've ever had.

4oz tofu
1tsp Nutritional yeast
onion granules
garlic (minced)
ground cumin seed
scallions (chopped)
daiya cheese
extra virgin olive oil

Sautee the tofu in a skillet with olive oil and the minced garlic. I had to add water, so I recommend not to press the tofu for this! Add the nutritional yeast, a bit of cumin, and about half a teaspoon of onion granules. Cook for five to eight minutes, stirring occasionally.  Add the scallions and continue to cook and stir.

When plating, top with a little daiya, we used mozzarella because of the Italian herb tofu, which was a great choice. I've never been a fan of scrambled eggs, but this is something I could eat and honestly enjoy on a regular basis. I might add this to my coffee breakfasts more often.