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.
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.
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).
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.
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 .
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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.
- 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!