Vegan Mom
Vegan Mushroom Risotto 

Vegan Mushroom Risotto 

Back To The Basics
Brussel Sprouts and Mushroom & Tomatoes Kabobs ready for the grill.
I combine the following in a large bowl. Add the veggies and coat evenly:
2 T Olive Oil
1 T Crushed Garlic
1 t Smoked Paprika
1 t Mustard Powder
1 t Kosher Salt
1/8 t  Pepper
Grill over medium heat 5 min on each side.  I’m using a grill basket from Amazon ..works great for flipping.

Back To The Basics

Brussel Sprouts and Mushroom & Tomatoes Kabobs ready for the grill.

I combine the following in a large bowl. Add the veggies and coat evenly:

  • 2 T Olive Oil
  • 1 T Crushed Garlic
  • 1 t Smoked Paprika
  • 1 t Mustard Powder
  • 1 t Kosher Salt
  • 1/8 t  Pepper

Grill over medium heat 5 min on each side.  I’m using a grill basket from Amazon ..works great for flipping.

Coconut Bacon
Preheat oven to 325 degrees 
Combine the following ingredients in a large bowl:
3 1/2 cups flaked coconut
2 tablespoons liquid smoke
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon pure maple syrup
1 tablespoon water
1 teaspoon smoked paprika 
Once the coconut flakes are evenly coated, dump them on a non-stick baking sheet (I sprayed mine with coconut oil). 
Bake at 325 degrees.  15-25 min My coconut flakes were small so I only baked these for 15 min..turning them every 3-5 min so they wouldn’t burn.  Definitely watch them closely. They will crisp up more after baking.

Coconut Bacon

Preheat oven to 325 degrees 

Combine the following ingredients in a large bowl:

  • 3 1/2 cups flaked coconut
  • 2 tablespoons liquid smoke
  • 1 tablespoon Braggs liquid aminos or soy sauce
  • 1 tablespoon pure maple syrup
  • 1 tablespoon water
  • 1 teaspoon smoked paprika 

Once the coconut flakes are evenly coated, dump them on a non-stick baking sheet (I sprayed mine with coconut oil).

Bake at 325 degrees.  15-25 min My coconut flakes were small so I only baked these for 15 min..turning them every 3-5 min so they wouldn’t burn.  Definitely watch them closely. They will crisp up more after baking.

Vegan Deviled Eggs

This week I bought  Black Indian Kala Nama salt. This salt smells like eggs due to its high sulfur content. Amazon also delivered the agar powder and the $2 plastic egg mold I ordered. I should have ordered 2-3 more since this recipe will make 16-24 eggs of that size. 

Whites:

Bring the following ingredients to a boil:

  • 2 Cups Unsweetened Original Almond Milk
  • 2 t Agar Powder
  • 1/4 t Indian Black Salt (Kala Nama)

 Pour into molds and refrigerate until set gelled  (apx 30 minutes).

Filling:

Mix the following ingredients in a food processor:

  • 1 lb. extra firm tofu (drained and pressed)
  • 4 T Just Mayo   (or any Vegan Mayo you like)
  • 1/3 c olive oil
  • 2 t Mustard
  • 2 t White Wine Vinegar
  • 1 t Indian Black Salt
  • 1 t Turmeric 
  • Salt to taste ( I used none since I think my black salt is really salty)

You can use a melon baller to scoop out a bit from the now set eggs. Use a piping bag to fill your whites with the filling. 

Homemade Vegan Sun dried Tomato and Basil Cheese.

Appetiser Plate featuring Homemade Vegan Smoked Provolone Cheese. 

Appetiser Plate featuring Homemade Vegan Smoked Provolone Cheese. 

I started making cheese.  The Vegan Sharp Cheddar is aging and the Smoked Provolone is air drying.  Will post an update once they are ready.

I started making cheese.  The Vegan Sharp Cheddar is aging and the Smoked Provolone is air drying.  Will post an update once they are ready.

Cherry Chocolate Mousse Pie. 
I couldn’t find graham crackers void of honey so for this pie I did buy a Keebler pre-made graham cracker pie crust. No honey and I scanned it with my app “Isitvegan?” 
You will need to soak 1/2 cup of dried cherries until softened.
Combine the following in a food processor until smooth:
1/2 Cup of the soaked dried cherries (drained)
12 Oz. of Silken Tofu
1 tsp. Vanilla Extract
2 Tbs. Agave
10 Oz. Melted chocolate chips
Once it is combined and smooth, pour it into your Graham Cracker crust, cover , and refrigerate until firm. About 2-4 hours. 
I topped it with Soyatoo .

Cherry Chocolate Mousse Pie. 

I couldn’t find graham crackers void of honey so for this pie I did buy a Keebler pre-made graham cracker pie crust. No honey and I scanned it with my app “Isitvegan?” 

You will need to soak 1/2 cup of dried cherries until softened.

Combine the following in a food processor until smooth:

  • 1/2 Cup of the soaked dried cherries (drained)
  • 12 Oz. of Silken Tofu
  • 1 tsp. Vanilla Extract
  • 2 Tbs. Agave
  • 10 Oz. Melted chocolate chips

Once it is combined and smooth, pour it into your Graham Cracker crust, cover , and refrigerate until firm. About 2-4 hours. 

I topped it with Soyatoo .

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Vegan Corn Bread  

Preheat Oven to 425 degrees.  Prepare an 8” square baking tray with non-stick spray. I use Trader Joe’s Coconut Oil Spray. 

Mix

  • 6 TBS warm Water
  • 2 TBS Ground Flax Seed

Set aside to thicken. 

In a large Bowl, with a fork or whisk combine:

  • 1 Cup Flour
  • 1 Cup Corn meal ( I use Bob’s Red Mill Stone ground)
  • 1/4 Cup Sugar
  • 4 Tsp Baking Powder
  • 3/4 Tsp Salt

Add the following to the dry ingredients:

  • The Ground Flax Seed Mixture
  • 1/4 Cup Canola Oil
  • 1 Cup Almond Milk (or soy if you prefer)

Once all the ingredients are combined, dump it in your prepared pan and bake for 20 minutes (maybe a bit more…use a toothpick to check)

Cool on Wire rack for 10 min. 

Add Earth Balance and drizzle your piece with some agave.  Enjoy!