Vegetarian / Vegan Recipes thread
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Found this interesting recipe for Chocolate frosting, made with avocados, rather than with shortening or dairy products. If someone tries this before I'm able to, let us know how it turned out, and if you liked it
Lectin-Free Vegan Chocolate Avocado Frosting
https://thehealthyfamilyandhome.com/lectin-free-vegan-chocolate-avocado-frosting/
Prep 5 mins
Author Karielyn Tillman - The Healthy Family and Home
Yield 1 cup
Raw / Vegan / Gluten-Free / Dairy-Free / Soy-Free / Paleo-Friendly / No Refined Sugar
Ingredients2 organic avocados
1/4 cup organic raw cacao powder
1/4 cup organic almond butter
1/4 cup organic date nectar*
1 - 2 pinches Himalayan pink salt*or organic maple syrup, organic coconut nectar, etc.
Instructions
Add the avocados to a small bowl and whisk together until they are creamy and completely smooth, without any tiny pieces.
Add the remaining ingredients and whisk everything together until it is creamy, thick and smooth.
Use as you would in any recipe that calls for "chocolate frosting".
Optional: If you prefer the frosting to be thicker, just put it in the refrigerator for about 15-30 minutes and it will thicken up.
Enjoy! -
The Jazzy Vegetarian's Vegan Meat Loaf
https://jazzyvegetarian.com/lauras-hearty-vegan-meatloaf/
Laura’s Hearty Vegan Meatloaf is easy, delicious, and hearty. The white beans and pecans add a meaty texture, while the marinara sauce and spices add flavor. Serve this loaf at any family meal to rave reviews, guaranteed!
Makes 6 servings
INGREDIENTS:
1½ cups pecan halves (see note for alternative)
1 cup plus 2 tablespoons quick cooking rolled oats (use gluten-free if needed, do not use instant oats)
1½ rounded cups vegan marinara sauce, divided
1 can (14 to 16 ounces) great northern white beans, drained and rinsed (see Chef’s Note)
1½ tablespoons tamari
1 tablespoon Italian seasoning blend
¾ teaspoon garlic powder, divided
2½ teaspoons maple syrup, dividedINSTRUCTIONS:
Preheat the oven to 375℉. Line a 9- x 5-inch (or similarly-sized) loaf pan with unbleached parchment paper, leaving a 2½-inch overhang on the two lengthwise sides of the pan to make paper “wings.”
Put the pecans into a blender or food processor and process (on medium or low) into coarse crumbs. Transfer the pecan crumb mixture to a large bowl. Add the quick cooking rolled oats and stir with a large spoon to combine.
Put 1 cup marinara sauce, white beans, tamari, Italian seasoning, ½ teaspoon garlic powder, and ½ teaspoon maple syrup into the blender or food processor and process (on medium) into a very chunky purée making certain that some chunky pieces of the beans remain. Add the marinara/bean mixture to the pecans and oatmeal and stir with a large spoon to combine.
Spoon the loaf mixture into the prepared pan and smooth the top of the loaf with a spatula, pressing it down in order to compress the loaf. Fold the paper “wings” over the top of the loaf and gently press down with your hands. This will help to hold the loaf together while it bakes. Cover the loaf (tightly) with foil.
While the loaf bakes, make the glaze. Put ½ cup marinara sauce, 2 teaspoons maple syrup and ¼ teaspoon garlic powder into a small bowl and stir with a whisk to combine.
Bake the loaf for 45 minutes. Remove the foil and bake for 20 to 25 minutes. Put the pan on a wire rack and carefully peel back the parchment paper “wings” that are covering the top of the loaf. Spread the glaze evenly over the top of the loaf. Bake uncovered for an additional 20 to 30 minutes or until the loaf is golden brown around the edges and very firm to the touch.
Transfer the pan to a wire rack and let cool for 2 minutes to allow it to firm up slightly. Using the paper “wings,” lift the loaf out of the pan and put it on the rack. Let cool 10 to 15 minutes before gently pulling back the paper and slicing. Carefully cut the loaf into 7 to 9 slices, using a serrated bread knife and wiping the knife clean after cutting each slice. Serve warm.
CHEF’S NOTE: You may use any variety of white beans this recipe, or, if preferred, you may use kidney beans.
CHEF’S NOTE: For a nut-free version, use roasted sunflower seeds in place of the pecans.
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Easy Vegan Ranch Dressing (Oil-Free!)
Creamy, oil-free vegan ranch requiring just 10 simple ingredients and 1 bowl with BIG flavor! The perfect dairy-free dressing for salads, vegetables, and more!
Author: Minimalist Bakerhttps://minimalistbaker.com/easy-vegan-ranch-dressing-oil-free/#wprm-recipe-container-38075
PREP TIME
35 minutes
TOTAL TIME
35minutesServings 11 (2-Tbsp servings)
Gluten-Free, Vegan
Freezer Friendly: No
Does it keep?7-10 DaysIngredients
1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
2/3 cup unsweetened almond milk (or sub water)
2 tsp lemon juice
1 clove garlic, peeled
1/2 tsp sea salt (plus more to taste)
1 pinch black pepper
1/4 tsp onion powder
1 1/4 tsp apple cider vinegar
1/2-1 tsp maple syrup (or other sweetener of choice to taste)HERBS
1 Tbsp fresh minced dill (or 2 tsp dried)
1 Tbsp fresh minced parsley (optional)
1 tsp fresh chives (or 1/2 the amount dried chives // optional)Instructions
Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
Add herbs and pulse several times to incorporate (you don’t want it fully puréed).
Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.Enjoy with vegetables, salads, cauliflower wings, or pizza! Store leftovers covered in the refrigerator up to 7-10 days. Not freezer friendly (will likely separate upon thawing).
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Rishta bil Adas (Lebanese Pasta & Lentil Soup)
A comforting lentil soup that gets its rich flavour from carefully caramelised onions, a few spices, and fresh coriander. Cooking the lentils together in the same pan imparts their hearty flavour and turn the liquid into a wholesome broth.https://bakinghermann.com/rishta-bil-adas-lebanese-pasta-lentil-soup/
INGREDIENTS
- 4 tbsp extra virgin olive oil + extra for drizzling
- 2 large onions
- 30 g coriander
- 4 garlic cloves
- 300 g brown lentils
- 1 heaped tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp freshly ground pepper
- 3 tbsp lemon juice
- 1 heaped tsp plain flour
- 1 1/4 tbsp salt (18g)
- 300 g tagliatelle
INSTRUCTIONS
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Pre-heat the olive oil in a casserole. Finely dice the onions and sauté them in the oil until dark golden (15-20 mins). Meanwhile, discard the lower stems of the coriander, finely chop the rest and set aside.
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Grate the garlic into the casserole and cook for another minute until the raw scent has disappeared. Stir in the spices with most of the chopped coriander and let them heat through, then rinse the lentils and add them to the pan followed by 2l of water. Bring to a boil, then simmer covered for 20 minutes or until the lentils are just tender.
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Whisk together the lemon juice and flour and stir it into the soup along with the salt. Break the pasta into spoon-sized pieces into the casserole and cook for another 10 mins or until al dente. Divide the soup over plates, garnish with the remaining coriander and a drizzle of olive oil.
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@annika Thanks so much for posting this! It looks delicious!
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@ladyleslie It is! I made a big pot of it Monday and have been eating it all week, haha. Topped with some diced avocado and it is spectacular!
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@annika That's great! I'll have to try it. Lentils are such a good source of protein.
Have you tried making the George Harrison Lentil Soup Recipe, on the John, George and Ringo recipes thread here? I haven't made it yet, but if you want to try it, you can let us know how it turns out
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@ladyleslie Oh! I'll have to check it out! Thanks!