Pistachio Ice Cream

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Pistachio Ice Cream
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Roughly chop 1/3 of the pistachios, spread on a cookie sheet and put in the freezer to freeze.
  2. Place 2/3 of the pistachios in the blender and grind them to a fine powder. Add coconut milk, nondairy milk, flavoring and sweetener and process until smooth. Cover and chill for at least two hours.
  3. Freeze in an ice cream maker according to the manufacturer's directions, stopping about five minutes before fully frozen to add the chopped pistachios. Restart the machine and continue to process five more minutes.
Recipe Notes

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.

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Cherry Ice Cream

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Cherry Ice Cream
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine 1 3/4 cup cherries and rest of ingredients in blender and blend until smooth. Taste to adjust sweetness. Add additional cherries and process just until roughly chopped. Cover and chill for at least 2 hours.
  2. Freeze in an ice cream maker according to the manufacturer's directions.
Recipe Notes

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.

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Chocolate Ice Cream

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Chocolate Ice Cream
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the milk, sweetener and cocoa powder in a pan to simmer, whisking smooth.
  2. Turn off heat. Add the dark and semisweet chocolate and stir until melted and smooth.
  3. Add coconut milk and vanilla, whisking until smooth. Cover and chill for at least three hours or overnight.
  4. Freeze in an ice cream maker according to manufacturer's directions.
Recipe Notes

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.

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Alfredo Sauce

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Alfredo Sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Blend cashews and water till smooth.
  2. Then add the rest of the ingredients and blend.
  3. Warm till thick and creamy.
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Tofu and Veggie Frittata

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Tofu and Veggie Frittata
From: ForksOverKnives.com
Instructions
  1. Preheat the oven to 325°F.
  2. Combine the tofu, aquafaba, flours, nutritional yeast, miso, garlic powder, onion powder, turmeric, black salt, and red pepper flakes in a food processor. Pulse into a batter.
  3. Add the potatoes and bell pepper to a skillet and sauté over medium heat until the potatoes are cooked, about 10 minutes. Add 1 to 2 tablespoons of water if needed to prevent the vegetables from sticking to the pan.
  4. Add the zucchini, scallions, and cilantro and mix well. Cook until the vegetables are tender and all the liquid has evaporated, about 5 more minutes.
  5. Spread the vegetables into the bottom of an 8-inch pie dish.
  6. Pour the batter over the vegetables. Stir lightly to allow the batter to mix with the vegetables.
  7. Bake for 60 minutes, until the top of the frittata browns a bit. Remove from the oven and let it cool for a few minutes. Slice and serve warm.
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Oil-Free Crispy Oatmeal Raisin Cookies

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Oil-Free Crispy Oatmeal Raisin Cookies
www.feastingonfruit.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 350F.
  2. Combine everything except for the raisins in a food processor. Process till well combined.
  3. Stir in the raisins.
  4. Line a baking sheet with parchment paper. Drop the batter onto the pan 1 tablespoon at a time. Do not crowd them as they will spread while baking.
  5. Bake for 15 mins at 350F.
  6. Let them cool for about 10 minutes before removing from the pan and enjoying!
  7. Keep in the fridge for up to 5 days.
Recipe Notes

You can use any flake cereal here, or even something like brown rice crisps. Or you can substitute the cereal with more rolled oats, about 1/2 cup.

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Vegan Thumbprint Cookies

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Vegan Thumbprint Cookies
From Barbara Rogers
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all together.
  2. Make walnut size balls and place on a sprayed cookie sheet.
  3. Press Thumb into each ball to make indentation.
  4. Fill thumbprint with natural fruit jam.
  5. Bake at 350* for 10-15 minutes.
  6. Makes 40 cookies at this size, you can make them a little larger, if you wish.
Recipe Notes

You can substitute cinnamon for the coriander.

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Black Bean Quinoa Burgers

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Black Bean Quinoa Burgers
From: www.emilieeats.com
Instructions
  1. Preheat oven to 375F. Lightly grease a baking sheet. Combine flax meal and water in a small bowl; set aside in the fridge.
  2. To cook quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 13-15 minutes.
  3. *Meanwhile, cook chopped onions with some water in a skillet over medium heat for a few minutes, stirring often. Add bell pepper, jalapeño (if using), and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
  4. In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved flax eggs. Mix until combined, then add oat flour. Stir.
  5. Form 10-12 patties depending on desired size (see notes for a cool little trick!). Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
  6. Serve on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
Recipe Notes

You don’t have to sauté the vegetables, but I think it really brings out the flavors better. If not sautéing, simply mash them directly in the bowl with the black beans and other ingredients.
To get evenly shaped burgers, line the lid of a jar (I use a peanut butter jar lid) with wax paper or foil. Stuff the lid with the burger mixture, then flip it over onto the baking sheet and remove the wax paper.

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Corn Chowder

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Corn Chowder
When the craving strikes for something rich and comforting, this hearty chowder hits the spot! It's a dairy-free version of the classic corn chowder, made with less fat and calories than the traditional recipe; I bet you'll even like this one better. From "Give The Something Better" cookbook.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place potatoes and onions in a large pot and cover with water; bring to boil over high heat. Reduce to a low boil; cook until potatoes are tender.
  2. Place 2 cups of the potato and onion mixture in a blender; add cashews and half of one can of corn. Blend until smooth, adding additional water as necessary.
  3. Pour contents of blender, along with the remaining ingredients, into pan with cooked potatoes and simmer until heated through. Add water as needed to reach desired consistency.
Recipe Notes

DO NOT BOIL;  the soup will curdle.

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Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus
Margie Conner
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut peppers in half and remove stems and seeds. Place cut side down on cookie sheet and put in oven under the broiler. Broil until the skin turns black over most of the peppers.
  2. Remove from oven and cool in a tightly closed paper sack. When cool enough to handle, peel the skin from the peppers.
  3. Blend peppers and all other ingredients in a blender or food processor until smooth and creamy. Adjust seasonings and serve.
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