Fresh-baked biscuits are a lovely treat for holiday brunch or any time of the year! I filmed this video to show how easy they are to make.
Ever wonder what it would be like to have a personal chef? Here’s a day in the life of personal chef Vegan Flavorista, that’s me!
Here’s a demonstration video I filmed for a killer quick and easy chocolate cake! A text version of the recipe appears below.
Chocolate Mug Cake
Adapted from The Happy Herbivore Cookbook by Lindsay Nixon
4 tbsp all purpose flour
2 tbsp brown sugar
2 tbsp unsweetened cocoa
1⁄4 tsp baking powder
1⁄4 c canola or olive oil
3 tbsp nondairy milk
1 to 2 drops vanilla extract
2 to 3 tbsp vegan chocolate chips
Mix all ingredients just until blended. Smooth into lightly greased microwave-safe mug.
Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.
Note: Microwave cooking time based on 1,000 watt microwave.
What is a holiday roast without gravy? I filmed this video to show how easy it is to make vegan gravy. This simple recipe makes lots of rich, tasty sauce to pour over your feast! Happy Thanksgiving!
Recipe courtesy Ann Gentry’s The Real Food Daily Cookbook
Just in time! If you’re looking for a meatless alternative this year, look no further. This tasty roast is moist and delicious, with savory herb stuffing baked right in. Serve it with your favorite sides and lots of vegan gravy.
Recipe courtesy Robin Asbell, “Big Vegan”
Chocolate Bourbon Pie
Source: Chloe Coscarelli
¾ cup Flour
¾ cup Sugar
1 tsp. Baking powder
½ cup dairy-free margarine, melted
¼ cup Bourbon
1 tsp. Vanilla
1 cup Walnuts, chopped
1 ¼ cups dairy-free chocolate chips
1 Pie crust, 9 inch
1. Preheat oven to 350. In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together melted margarine, bourbon and vanilla.:
2. Pour wet into dry and whisk until just combined. Fold in walnuts and chocolate chips. Spread into pie crust and bake for about 55 minutes. Let cool slightly before serving.:
Here is my latest cooking demonstration video for my favorite veggie loaf! A link to the original text version of the recipe follows.
I am pleased to share my new November menu!
GF= gluten free SF= soy free
___Raw Vegetable Stir Fry with Shoyu Ginger Sauce GF
___Raw Spaghetti Bolognese (zucchini, fresh and sun-dried tomatoes, walnuts) GF
___Raw Veggie Burgers (hemp, sunflower, flax, veggies) GF, SF
___Raw Lasagna Rolls (zucchini, cashew cheeze, fresh and sun-dried tomatoes, basil) GF, SF
___Raw Tuna Salad (sunflower, dulse) GF, SF
___Tofu or Chickpea Vindaloo GF, SF option
___White Bean Puttanesca on a Bed of Massaged Kale and Chard GF, SF
___Southwest Chimichurri Enchiladas with Red Beans and Mixed Peppers SF
___Savory Baked Tofu with Creamy Tarragon Mustard Sauce GF
___Home Style Veggie Loaf with Tomato Glaze SF
___Sausage and Peppers with Marinara SF
___Soba Noodle Bowl with Roasted Cauliflower, Lentils and Miso-Tahini Dressing
___Chickpea “Tuna” Salad SF, GF
___Sesame Grilled Tofu Planks with Peanut Dragon Sauce GF
___Yakisoba with Edamame and Buckwheat Noodles
___Coconut Chana Saag with Chickpeas and Lacinto Kale (Indian) SF, GF
___Red Sweet Potato Curry with Cauliflower and Adzuki Beans (Thai) SF, GF
___Black Bean Burgers with Cilantro-Lime Sauce SF
___Marinated Tofu with Peanuts and Charred Bean Sprouts GF
___Grilled Portobello Mushrooms with Sundried Tomato Pesto SF, GF
___African Sweet Potato-Lentil Stew SF, GF
___Raw Curried Cauliflower Soup SF, GF
___Raw Cream of Zucchini Soup SF, GF
___Raw Coconut Carrot Soup SF, GF
___Raw Creamy Spinach Soup SF, GF
___Raw Zucchini Hummus SF, GF
___Raw Golden Flax Crackers GF
___Lentil Hummus with Crudité SF, GF
___Massaged Kale Salad SF, GF
___Spicy Black Bean and Sweet Potato Soup SF, GF
___Kale and Cauliflower Soup SF, GF
___Creamy Tomato Soup SF, GF
___Tom Yum Soup GF
___Thai Ginger Soup GF
___Sesame Noodles with Chilies and Green Onions
___Lemon-Scented Carrots with Capers and Coriander SF, GF
___Garlicky Seared Spinach SF, GF
___Sauteed Collards with Caramelized Miso Butter GF
Here’s my latest cooking demonstration video! A quick and easy tutorial on how to bake the perfect Dutch Apple Pie!
I am happy to announce that I have started a channel on YouTube to share and demonstrate my recipes! I hope you will visit and give me feedback on this new brand new venture. I am a complete newbie to video and this a a solo project so there is quite a lot to learn! I feel very accomplished at what I have completed so far and I look forward to sharing more!!
This is one of my very favorite dishes! Creamy, sweet and spicy–with lots of tender-crisp vegetables and protein-rich tofu! My recipe is easy to prep ahead of time and enjoy whenever you are ready!
Thai Peanut Curry with Vegetables and Tofu
2 tbsp. Cornstarch
1 cup Veggie broth
¼ cup Peanut butter, creamy
1 tsp. Red curry paste
2 tbsp. Brown sugar
2 tbsp. Tamari sauce
2 tbsp. Ginger, fresh, minced
2 tsp. Garlic, minced
1 Bell pepper, red, diced
7 ounces Tofu, extra firm, diced
6 ounced Mushrooms, sliced
½ head Broccoli
1 cup Coconut milk
1 tbsp. Lime juice
1/4 cup Cilantro, chopped
Method: First, make the sauce base. Combine ingredients 1 through 8 in a medium saucepan and whisk until smooth and well-blended. Continue whisking and cook on medium-low heat until thick. Remove from stove and set aside. At this point, you may wish to refrigerate your sauce base until about 30 minutes before meal time.
If not, continue on by adding the coconut milk and vegetables. Cook on medium low, uncovered, until vegetables are tender, about 7-10 minutes. Finish with lime juice and garnish with cilantro.
If using the make-ahead option: Pull base from fridge and heat gently until warmed. Add coconut milk and vegetables and follow remaining recipe steps to finish. Enjoy!
If you think you don’t like brussels sprouts, then you probably never tasted them roasted with maple syrup and a touch of dijon mustard–crispy caramelized edges and sweet, tender mild almost broccoli-like flavor.
This is a simple, no-fuss recipe that provides excellent results every time. Give it a try!
Maple Roasted Brussels Sprouts
from Big Vegan by Robin Asbell
1 pound Brussels Sprouts, Trimmed and halved
2 small Shallots, Quartered
1 tbsp. Olive oil
1 tbsp. Maple Syrup
1 tsp. Dijon mustard
Preheat oven to 400 degrees. Toss sprouts and shallots lightly with olive oil, maple syrup and mustard. Roast on parchment-lined sheet pan for 20 minutes. Stir and roast another 15-20 minutes. Serve immediately. Yield: 3 servings
Tasty, easy and healthy—these rolls are an exciting twist on a classic Italian dish. Having just recently begun my exploration of raw foods, I admit I was skeptical at first. However, I am so pleased with the intense flavors of foods in their natural state when you have the right mix of ingredients! Now, it would seem a shame to cook this dish and wash out the flavor and texture.
This raw marinara sauce is so flavorful–it just pops! With the creamy smooth nut ricotta filling and the thin wrapper of zucchini these rolls make a perfectly delicious snack or light meal.
Laura-Jane The Rawtarian has done it again! These crackers are rich, hearty and delicious. They make a perfect base for a raw pate or an accompaniment to a fresh salad.
Unlike conventional crackers, they contain no flour, sugar, fillers or anything else that isn’t whole, natural food. Packed with protein, they are substantial enough to eat on their own when you need a little snack to tide you over to your next meal.
If you’ve been reading my blog for awhile you may have noticed that when I do chocolate it’s never in a small way. I like it rich and dark and decadent. These brownies are all that–plus they are psychologically satisfying in that they are almost good for you, albeit highly caloric.
I discovered Laura-Jane, The Rawtarian, quite by accident, but I can’t say enough good things about her website and her recipes. Her site offers free how-tos, videos and recipes–she will even email you a beginner’s guide to raw food in pdf format. Cool lady, cool content–I dove right in and I’m still exploring her recipes, looking forward to my next raw foods culinary caper.
Serve these brownies in small pieces, because they are very rich. One thing I have learned since going vegan–dishes made from whole foods tend to fill you up quickly as they are identified by our bodies as nutritious fuel. Although these are meant to be a treat, they are filled with organic raw pecans, dates and coconut–plenty of real, whole foods; no grains or starches. Enjoy!
I am so impressed with this recipe I found online, I have to share it. As you may know, there are a few gluten free french bread options in your grocer’s freezer, but the brands in my neighborhood markets include eggs.
Happily, I came across this recipe–that not only turned out two fragrant, delicious loaves of bonafide French bread, but it was also quick and easy. Once I got all the ingredients gathered together, the whole project took about an hour (including rise time)!
The loaves look pretty rustic and bumpy, because the dough is not formable with the hands, per say, like gluten flour doughs. It is scooped carefully into the molds. However, it rises and bakes up like a dream!
If it were up to me, every night would be Indian night in my kitchen! I love the complex spice blends and flavor contrasts as well as the great variety of vegetarian dishes that can be created with just a few humble kitchen staples.
I haven’t enjoyed palak paneer in years, ever since I went vegan–so I was elated to come across an excellent recipe online for a vegan version made with tofu instead of the cheese.
I couldn’t decide which recipe to make, so I made both the Palak Paneer and Cauliflower and Potato Curry for the same meal. Boy, were we stuffed–but happily so and with plenty of leftovers for tomorrow’s lunch!