Blog Contents from 3/2012 to 1/2018

veganrecipesaskavegan.blogspot.com

Contents from 3/2012 to 1/2018

2018

January-recipe contents from 1/18, sweet potato tart, chocolate walnut cookies, asparagus mushroom quiche, oatmeal date cookies

2017

January-popcorn not made in a kettle, lemon blueberry muffins, pizza, macaroni and cheeze, fruit jels, banana bread, pumpkin pecan date muffins

February-breakfast bars, chili and corn bread

July-cabbage rolls under pressure and bean burger crumbles, BBQ pulled plant on a bun, Kimchi, ramen noodle salad

August-Contents, sloppy TSP Joe's, almond truffles, peanut truffles, cherry almond cookies

September-apple pear salad with lemon dressing, lasagna, pineapple upside-down cake, apple upside down cake

October-chocolate walnut cookies, tofu eggies, tofu scramble, tofu wrap

November-my favorite holiday meal, Non-poultry loaf, golden gravy, cauliflower-mashed potatoes, green peas and onions

December-ginger cookies, eggless eggnog, broccoli rice, sesame condiment

2016

August-low fat brownie

November-chocolate muffin, apple cinnamon muffins

December-brownies, coconut shorties, cinnamon date oatmeal cookies

2015

April-chocolate chip, coconut, and pecan cookies, chocolate walnut cookies

2014

January-tempeh bacon, tempeh, date walnut bread, the dirty dozen

February-pasta bean soup, salsa saving tip, peach crisp, PLU number

April-breaker tart cherry cookies, eggplant pasta sauce, kale salad, apple crisp, mock mince pie, strawberry squares, fresh strawberry pie

May -coconut cream cake, chocolate cream cake, breaker cranberry orange cookies, banana cream cake

June-oatmeal raisin bread, cauliflower and potato salad, cauliflower and potatoes, breaker tropical unbroken cookies

July-peach mango crisp, strawberry cream cake, baked beans, tofu (easy and flavorful)

August-tofu ricotta, spinach triangles

2013

January-cheesecake, sweet potato chips, potato chips, coconut kisses cookies

February-cooking beans, refried pinto beans, lemon salad dressing, refried pinto bean and salsa salad

March-avocado salad dressing, chik cutie beet salad, chik cool hot salad, roasted slightly salted peanuts.

April-peanut butter oat cakes, oat cakes, bread and bean soup pasta, bean soup

May -Strawberry wash tip, flan, pizza blanks

June-garbanzo dip, three seed cracker, tofu sandwich, tofu steaks

July-frozen fruit pops, apple upside down cake, steel cut oats

August-baked corn chips, organic fruit money saving tip, vanilla smoothies, chocolate smoothies

September-Almond chocolate candy balls, potato salad, chocolate peanut butter candy balls

October-guacamole dip, avocado tip, date nut piecrust, fresh pineapple pie

November-brownies with walnuts, cranberry, date, and pecan upside down cake, pineapple upside down cake, sweet potatoes

December-botana beans and chips, toothpick trick, monkey cupcakes, blueberry oat waffles

2012

March-chocolate chip oatmeal cookies

April-pesto pasta sauce, nut shorties cookies, coconut cookies, pan cleaning tip, cream of broccoli soup, braised broccoli,

May-frozen bananas on a stick, coconut walnut chocolate chip cookies, poppy seed cookies, veggie and fruit wash

June-whole-wheat bread with variations, mango cashew oil free salad dressing, peanut butter cookies, chocolate mousse pudding, vanilla mousse parfaits tomato cutting tip, island salad, sticky cinnamon buns, buns or rolls, smoothies with variations, pizzelles

July-pineappleade, black beans and sausages, cranberry orange oatmeal cookies, chocolate chip oatmeal cookies, berry wash, scones with variations, parchment cookie baking tip, blackberry parfait, cucumber soup, mango bits, corn, cuke, and celery salad, cold potato salad, curry, wheat meat roast, cucumber sandwiches

August-chocolate pecan coconut cookies, almond biscotti, breakfast potatoes, big breakfast, lemonade or limeade, tofu sandwich prep, mango sherbet, pineapple coconut sherbet, vanilla cream, coconut milk, coconut flour, toasted coconut

September-ginger squares, chocolate chip, coconut oatmeal cookies, green split pea soup, braised cauliflower, nut shorties cookies with variations

October-lemon mousse, lemon curd, apple butter, applesauce, easy fast oatmeal

November-cranberry sauce, pear with raspberry, pear with pumpkin butter, frozen lemon and ginger tip, lemon bar cookies, granola chocolate chip cookies, pumpkin butter, rutabaga stew

December-banana bread, green beans Greek style, Greek stew, chunky mushroom barley soup

NUT PIECRUST

NUT PIECRUST

Oil an 8 or 9-inch pie pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 8 servings

3/4-cup whole-wheat pastry flour

1/2-cup smashed nuts

1/4-cup oil

1/4-cup maple syrup

option: add 1-teaspoon cinnamon or 1-teaspoon almond extract

In a bowl, mix the ingredients. 

Press mixture into the bottom and up the sides of a 9-inch pie or tart pan.

 Bake at 350 degrees for 15 minutes or until golden. 

SWEET POTATO TART

SWEET POTATO TART

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 16 servings

2-cups sweet potato

1/2-cup maple syrup

1-teaspoons pumpkin pie spice

1/2 container (7 ounces) firm tofu

1/2-cup alternative milk

1 recipe nut crust

Zap potatoes for 5 minutes, turn, and repeat until a knife easily goes through the potatoes. 

Peel potatoes and mash them with a potato masher. Blenderize tofu, maple syrup, milk, and spice.

Mix together the tofu mixture with the mashed sweet potatoes, pour the mixture into the tart pans, and bake at 350 degrees for 45 minutes. 

CHOCOLATE WALNUT COOKIES

CHOCOLATE WALNUT COOKIES

Preparation Time:  20-minutes

Yield: 4-dozen

Dough

1-cup maple syrup

1/4-cup coconut oil

2-teaspoons vanilla extract

1/3-cup ground flaxseed

1/3-cup water

2-cups walnut flour

2-cups oat flour

1-cup whole-wheat flour

1-teaspoon baking soda

1/2-teaspoon salt

Make walnut flour in a blender by pulsing the walnuts.  Oatmeal pulsed in a blender becomes oat flour. 

In a standing mixer, combine the flaxseed and wet ingredients.   

Whisk together the dry ingredients in a large bowl. 

Add the dry ingredients to the wet and mix until uniform.   

Drop by a tablespoon onto a baking sheet lined with parchment or a silicone pad. 

Press your thumb to make a depression in the middle of each cookie. 

Chocolate Filling

Yield:  one-half cup

1/2-cup chocolate chips

2-tablespoons vegan creamer or milk

In a glass container, zap the chips and milk in a microwave for one minute.  Stir with a spoon.  Zap again for 30 seconds if chips are not completely melted. 

Fill the cookie depression with chocolate by a teaspoon.

Bake the cookies at 350 degrees for 25 minutes.

  

ASPARGUS and MUSHROOM CRUSTLESS QUICHE

ASPARGUS and MUSHROOM CRUSTLESS QUICHE

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 8 servings

2-cups asparagus cut in 2-inch pieces

2-cups sliced mushrooms

2-container (14 ounces) firm tofu, rinsed, drained, and crumbled

2-tablespoons arrowroot

¼-cup nutritional yeast flakes

1/2-teaspoon turmeric

2-teaspoon paprika

2-teaspoons onion powder

1-teaspoon garlic powder 

1-teaspoon salt

½-teaspoon pepper

With your hands, mix all ingredients until uniform.

Place mixture in a 9-inch pie pan.

Bake at 350 degrees for 30 minutes or until firm and lightly browned.  Let set for 10 minutes before cutting and serving.