Tag Archives: vegan

Idli (Gf, V)

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Ingredients:

  • 1/2 cup urad dal
  • 1 cup idli rava (or idli rice)
  • 1/2 t non-iodized salt
  • 3/4 – 1 cup chilled water

Special tools:

  • Idli plates(like these) or stainless steel measuring cups
  • Steamer
  • 2 non-metal mixing bowls
  • Blender or food processer

Steps:

  1. Rinse and soak the idli rava and urad dal in separate non-metal bowls. Have at least 2 – 3 inches of water above the top of each bowl.
  2. Let soak for at least 6 – 8 hours.
  3. After 6 hours, drain and rinse both idli rava and urad dal.
  4. Add soaked urad dal and 3/4 cup water to a blender or food processor. Blend until smooth. If you need to add more water, do so.
  5. Add in soaked idli rava and salt. Blend just until combined.
  6. Set the idli batter aside in a warm place for at least 12 – 14 hours but can go longer. You may want to put a pie dish or something to catch any overflow just in case. The batter will ferment and should get thicker and smooth. If you start the batter in the evening, you can let it ferment overnight and continue on the next step just before dinner the evening after.
  7. Do not cover the batter while fermenting but you can put it in the oven turned off to keep it away from any bugs or dirt.
  8. After the fermentation process is over, prepare to cook the idli.
  9. Boil water in the bottom of the steamer basket.
  10. Lightly grease your idli plates or stainless steel measuring cups. Give the batter a light stir and fill the plates about 3/4 of the way full. The batter will rise so you do not want the cups to overflow.
  11. When the water begins to boil, place the filled idly stand and plates or measuring cups in the steamer. If you are using measuring cups, make sure the cups are sitting flat and not on an angle. Cover and steam for 10 minutes. Turn off the stove and leave the lid on for 2 minutes to gently lower the heat. after 2 minutes, carefully take the idli out of the steamer. It may be very hot to touch so you may want to be careful.
  12. Continue the process until all idli have been cooked.

Chocolate Chip Cookies (Gf, V)

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Ingredients:

  • 2 1/4 cup flour (can be gluten-free)
  • 1 T cornstarch or arrowroot
  • 1 t baking soda
  • 3/4 t salt
  • 1/2 cup vegan butter, margarine, or oil
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 – 1/2 cup water
  • 1 t vanilla extract
  • 3/4 cup chocolate chips
  • Optional chopped pecans, walnuts, or other nuts.
  • Optional sea salt

Cooking directions:

350 f for 10 – 15 min

Special tools:

  • 2 – 3 baking sheets
  • Parchment paper (slipmats are not great for this)
  • Stand or hand electric beater

Steps:

  1. Preheat oven to 350 f and line 2 – 3 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch or arrowroot, and baking soda.
  3. Using the stand or hand mixer, beat the butter or substitute, both sugars, vanilla extract, and salt.
  4. Add in the dry ingredients to the butter mixture. It will be very crumbly and dry.
  5. Slowly add in the water until the dough has come together and can be rolled into cookies, but not too wet.
  6. Carefully fold in the chocolate chips and nuts if adding.
  7. Scoop about 1 T of dough onto prepared baking sheets. Press down slightly and add sea salt if using.
  8. Bake for 10 – 25 minutes at 350 f.
  9. You can freeze the baked cookies to eat later or freeze the raw dough to bake later if there are not many cookie eaters in your house.

Brownies (Gf, V)

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Ingredients:

  • 1-2 T flax or chia seeds
  • 1/2 cup water or cold coffee
  • 1/2 – 3/4 cup sugar depending on preference
  • 1/4 cup oil
  • 1 t vanilla extract
  • 3/4 cup flour – can be gluten free
  • 1 t baking powder
  • 1/2 t salt
  • 1/4 cup cocoa powder
  • Optional chocolate chips, nuts, or other add-ins.

Cooking directions:

350 f for 25 – 35 min

Special tools:

  • Pyrex 9 x 9,9 x 13, or muffin cups – lightly greased
  • Fine mesh sieve

Steps:

  1. Preheat oven to 350 f.
  2. In a small bowl, mix the flax or chia seed and the water or coffee until well combined.
  3. Let soak for 5 – 10 minutes until it turns into a gelatinous looking mixture.
  4. In a medium-sized bowl, add in the sugar and oil. Mix well.
  5. Add in the vanilla extract and flax or chia mixture.
  6. Sift in the flour, cocoa powder, baking powder, and salt.
  7. Mix until combined but do not over mix.
  8. Gently stir in your add-ins if using.
  9. Spoon into Pyrex baking dish or muffin cups.
  10. Bake until a toothpick inserted will come out clean.

Carrot & Mushroom Loaf (Gf, Veg)

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Ingredients:

  • 1 onion – minced finely
  • Oil
  • 8 oz mushrooms
  • Basil to taste – cut up finely
  • Thyme to taste – cut up finely
  • Dill to taste – cut up finely
  • 3 cups shredded carrot
  • 1 cup bread crumbs – you can put some stale bread in a food processor to make bread crumb instead of store-bought breadcrumbs.
  • 1/2 – 3/4 cup grated cheese
  • 1 egg

Special tools:

  • 9 x 9 baking dish

Steps:

  1. Prepare the carrots and onions. Set aside in different bowls.
  2. Preheat oven to 350 F.
  3. Lightly oil your 9 x 9 baking dish.
  4. In a large pan, heat up 1/2 – 1 T oil.
  5. Saute onions for about 5 minutes.
  6. Add in mushrooms, basil, thyme, and dill.
  7. Continue to saute for 5 – 10 more minutes.
  8. Set aside.
  9. In a medium-sized bowl, mix together the grated carrots, bread crumbs, cheese, and egg.
  10. Mix in the sauteed veggies.
  11. Spread the mixture into the prepared pan.
  12. Cover with foil.
  13. Bake for 30 minutes covered then 15 minutes with the foil off.

Corn Tortillas (Gf, V)

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Ingredients:

  • 2 cups masa harina flour
  • Salt
  • 1 T oil
  • 1 – 1 1/2 cups warm water

Special tools:

  • Large frying pan
  • Rolling pin or tortilla press
  • Optional scale

Steps:

  1. In a medium sized bowl, mix together the masa harina flour, salt, and oil.
  2. Warm up about 1 – 1 1/2 cups water in the microwave or on the stove until it is just warm but not too hot to touch.
  3. Slowly add in the water while mixing until it becomes a dough ball.
  4. Knead for 2-3 minutes to incorporate.
  5. Cover and let sit for 20-30 minutes.
  6. Break off a piece of dough and either roll it out in between two pieces of parchment paper or use your tortilla press. Roll it out to the thickness of less than a penny.
  7. Depending on how much you broke off, add more or take some off of the tortilla that you pressed to make it your desirable size.
  8. Once you have the size that you want for one tortilla, weigh the one tortilla.
  9. Separate the rest of the dough into balls the same weight as your first.
  10. Roll or press all of the remaining tortillas.
  11. Cover with a towel so not to dry out.
  12. Heat up a cast iron or nonstick pan over high heat.
  13. Add a little oil to the pan and add your first tortilla from the stack.
  14. Cook on one side until there are large bubbles in the tortilla and is slightly browned.
  15. Flip over and repeat the process until browned.
  16. Place on a plate covered with a towel. Cover it with another towel.
  17. Repeat the cooking process until all are cooked.

Cashew Milk (Gf, V)

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Ingredients:

  • 1 cup cashews
  • 3 – 4 cups water
  • Sweetener and flavouring if desire

Special tools:

  • Blender
  • Fine-mesh sieve

Steps:

  1. Place the cashews in a bowl and cover with water.
  2. Let soak overnight or for at least 5 hours.
  3. Drain, rinse, and dry.
  4. Place in a blender with about 2 cups of water.
  5. Blend until cashews are fully broken up.
  6. Add more water until you have a consistency of your liking.
  7. Blend more until cashews are even smaller and are only little grains.
  8. Add in sweetener if wanted.
  9. Strain using a fine-mesh sieve and remove the grainy parts.
  10. Store in an airtight container in the fridge until use.

Sweet Potato Fries (Gf, V)

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Ingredients:

  • Sweet potato
  • Oil
  • Spices or herbs of choice

Baking directions:

425 f for 20 – 25 minutes

Special tools:

  • Spatula
  • Veggie peeler
  • Baking sheet pan

Steps:

  1. Peel and wash your sweet potato.
  2. Cut into 1/4 inch slices about 3 – 4 inches long.
  3. Place on a baking sheet and drizzle with oil.
  4. Add spices and herbs of choice.
  5. Toss around until all slices are covered with oil.
  6. Bake at 425 f for 20 – 25 minutes or until desired crispness.

No-churn Ice cream (Gf, V)

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Ingredients:

  • 1 can coconut milk*
  • 1 – 2 cups any creamy nondairy milk – I like cashew milk but any should work
  • 1 – 2 T coconut oil or cocoa butter
  • 1 – 2 t vanilla extract
  • Any flavorings of choice
  • Sugar to taste**

Special tools:

Steps:

*For the coconut milk, place the can in the fridge for at least 12 hours. Do not shake it or turn it. Carefully scoop out the milky looking part of it until you get to the watery and clear looking part. You will only need the cream, not the water.

** The type of sugar depends on what flavourings you use. If you use chocolate, use brown sugar. If you use vanilla, use white sugar and so on.

  1. Place your bowl of the stand mixer and the whisk attachment in the freezer for at least 10 – 20 minutes.
  2. After the 10 – 20 minutes, take the bowl and whisk out of the freezer.
  3. In the bowl, add the coconut cream*.
  4. Whisk on high speed until light, fluffy, and looks like mousse when you pick some up.
  5. While the mixer is running, add in your other non- dairy milk. You can add in as little or as much as you want to create a somewhat liquidy texture.
  6. Next, add the cocoa butter or coconut oil, vanilla extract, and flavourings.
  7. Slowly add in the sugar** until desired taste.
  8. Pour into loaf pan and cover and freeze until solid. If you want more of a mousse-like ice cream, only freeze for 3 – 4 hours. if you want a harder ice cream, let freeze for longer or overnight.

Bagels (Gf, V)

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Ingredients:

  • 1 1/4 cup warm water
  • 1 packet or 2 1/4 t active dry yeast
  • 3 – 3 1/2 cups flour
  • 1 – 2 T sugar
  • Salt
  • 2 T oil
  • Water
  • Toppings of choice

Special tools:

  • Large pot
  • Slotted or mesh spoon

Steps:

  • Mixing bowl
  • Bread pan or baking vessel

Steps

  1. Mix together 1/2 cup warm water, sugar, and yeast.
  2. Let rest for about 10 minutes until yeast starts to bubble. If the yeast does not smell and start to bubble, your yeast has died and you need new yeast. Your bread will not work.
  3. In a different bowl, mix together flour, oil, and salt.
  4. Make a well in the center of the flour mixture
  5. Pour yeast mixture into flour well. Stir until blended.
  6. Add the remaining 1/3 cup water slowly until the dough becomes a workable consistency.
  7. Knead for 10 to 15 minutes. Trying to add in as much of the remaining 1/2 cup of flour to create a stiff but fluffy dough.
  8. Set in a warm place to rise. About 1 – 2 hours depending on how warm your house is. If your house is really cold, you can warm up the oven for 30 seconds. Then turn it off and put the dough in there to rise.
  9. Divide dough into 8 pieces
  10. Form each piece into a ball and create a hole in the middle to form a bagel shape.
  11. In a large pot, boil water that is filled 3/4 of the way up the pot.
  12. Using a slotted spoon, place one of the bagels in the water.
  13. Let cook for 1 – 2 minutes on each side. The longer it cooks, the more fluffy. The shorter it cooks, it will be denser.
  14. Repeat process with the other 7 bagels.
  15. Sprinkle with toppings of choice.
  16. Bake at 425 f for 20 – 25 minutes.

Indian Flavoured Rice w/ Cashews (Gf, V)

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Ingredients:

  • 1 T (15 ml) oil
  • 1 1/2 (280 g) cup rice
  • 14 oz or 1 3/4 cups (115 ml) coconut milk
  • 14 oz or 1 3/4 cups (115 ml) vegetable broth
  • 1/2 t (2 g) cumin
  • 1/2 t (2 g) coriander
  • Salt to taste
  • 1/2 t (2 g) turmeric
  • 1 bay leaf
  • 3/4 – 1 cup (110 – 150 g) halved cashews
  • Optional peas, corn, or other vegetables

Special tools:

  • Large pan or skillet

Steps:

  1. In a large pan or skillet, add the oil and rice.
  2. Saute for 1 – 2 minutes until all rice is covered with oil and warm.
  3. Add coconut milk and vegetable broth.
  4. Bring to a boil then add cumin, coriander, salt, turmeric, the bay leaf, and cashew halves.
  5. Cover and reduce heat to low.
  6. Cook, stirring every 1 – 2 minutes until rice is tender and all liquid is cooked off. About 20 – 25 minutes.
  7. Remove bay leaf and serve.