Posts tagged ‘Vegan’

July 18, 2012

Vegan Vegetable Barley Soup

Ingredients
4 tbsp olive oil
5 cloves garlic, finely chopped
4 large carrots, diced
3 stalks of celery, diced
1 medium leek, sliced
2 yellow potatoes, diced
2 red potatoes, diced
1 cup ditalini pasta
1/4 tsp dried thyme
1 can diced tomatoes with juice
3/4 cup barley
8 cups low-sodium vegetable broth
1 cup frozen peas
salt and pepper to taste

Directions
In a large soup pot add  the olive oil, onion, garlic, carrots, celery, leek, potatoes and dried thyme. Saute on medium heat until the vegetables are soft, about 8-10 minutes. Next add the tomatoes, barley and broth. Bring soup to a boil and then reduce to a simmer on low-medium heat. Cook 45-60 minutes, until the barley is thoroughly cooked. In a separate small soup pot, cook the ditalini pasta al dente (about 5-6 minutes). Once the barley soup in thoroughly cooked add the pasta and peas and salt and pepper to taste. Cover soup and remove from heat. Let the soup cool/rest covered off heat for an hour. Then serve and/or refrigerate for later meals. Makes about 6-8 servings.

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July 16, 2012

Vegan Blueberry-Orange Whole Wheat Bran Muffins

Ingredients

¼ cup wheat germ
¼ cup rolled oats
1 cup wheat bran
½ cup Tofutti vegan cream cheese, softened  to room temperature
½ cup almond milk
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup fresh blueberries
⅓ cup vegetable oil
1 orange, zested and juiced
1 Ener-g Egg Replacer egg
1 tsp vanilla extract
½ cup brown sugar

Directions
Mix wheat germ, oats, wheat bran, cream cheese and almond milk in a bowl and let stand 10 minutes. Meanwhile mix flour, baking soda, baking powder and salt in another bowl – set aside. Next mix oil, orange juice, orange zest, egg, vanilla and brown sugar in another bowl. Slowly add the flour mixture and wet mixture into the wheat germ mixture until smooth. Fold in the blueberries. Pour mixture into a lined muffin tin and baked at 375 for 15-20 minutes. Makes roughly 12-16 super, moist and delicious muffins.

June 30, 2012

Vegan Waffles

Ingredients
2 Ener-g Egg Replacers “eggs”
2 cups flour
1 ¾ cup almond milk
½ cup vegetable oil
1 tbsp sugar
4 tsp baking powder
¼ tsp salt
½ tsp vanilla extract

Directions
Preheat waffle iron. Whip up “eggs” until the mixture thickens. Add flour, milk, oil, sugar, baking powder, salt and vanilla. Mix until smooth. Pour mixture onto a greased waffle iron and cook until golden brown. Serve hot with berries and/or syrup.

Freeze any leftover waffles and just pop in the toaster to reheat them. Great for a quick breakfast during the week. (I usually make waffles on Saturday morning)

I like to make the waffle batter the night before and keep in in the refrigerator. Makes my morning a little bit easier (always a plus with two little ones)!

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June 27, 2012

Vegan Almond-Bran-Raisin Mini Muffins

Ingredients
1 cup wheat bran
1 cup whole wheat flour
½ cup whole rolled oats
½ cup golden raisins
1 tsp baking soda
1 tsp baking powder
1 cup almond milk
¼ cup honey
¾ cup unsweetened applesauce
½ cup chopped almonds (reserve 3 tbsp)
2 tbsp vegetable oil
2 Ener-g Egg Replacer “eggs”
3 tbsp. brown sugar

Directions
In a large bowl, mix the wheat bran, flour, oats, raisins, baking soda, baking powder and almonds. In another bowl mix the milk, honey, applesauce, oil and vegan eggs. Gradually add the dry mixture to the wet mixture and mix thoroughly. Pour mixture into a greased mini muffin pan. In a small bowl, mix 3 tbsp brown sugar and 3 tbsp chopped almonds. Sprinkle mixture on top of muffins and bake at 400 for 12-15 minutes until golden brown.

Makes about 30 minute muffins.

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June 27, 2012

Vegan Banana-Nut Bran Mini Muffins

Ingredients
½ cup Earth Balance vegan butter
½ cup brown sugar
2 Ener-g Egg Replacer “eggs”
2 ripe bananas, mashed
1 cup whole wheat flour
½ cup wheat bran
½ cup whole rolled oats
1 tsp baking soda
½ cup chopped almonds (reserve 3 tbsp)
3 tbsp brown sugar

Directions
In a large bowl, mix flour, wheat bran, oats, baking soda and chopped almonds and set aside. In another bowl mix vegan butter, brown sugar, vegan eggs and mashed bananas and mix until smooth. Slowly add the dry ingredients to the wet, mixing thoroughly. Pour into a greased (use vegetable oil) mini muffin tin. In a small bowl, mix 3 tbsp chopped almonds and 3 tbsp brown sugar. Sprinkle mixture on top of muffins and bake at 375 for 12-15 minutes until golden brown.

Makes about 30 mini muffins.

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April 24, 2012

Vegan Red-Lentil Dal

Ingredients
1 ¼ cup red lentils, rinsed and sorted
14.5 oz low-sodium vegetable stock
½ tsp tumeric
2 tbsp olive oil
5 garlic cloves, finely chopped
1 ¼ tsp cumin seeds
½ tsp crushed red pepper flakes
2 large tomatoes, seeded and finely chopped
¼ cup fresh mint, finely chopped
½ tsp sea salt

Directions
In a medium pot, combine lentils, vegetable stock and turmeric. Bring to a boil and then reduce heat to a simmer. Cover pot with a lid and cook for 20 minutes, until lentils are cooked. Meanwhile sauté olive oil, garlic, cumin seeds and red pepper flakes in a small saucepan on medium heat until fragrant, about 3 minutes. Once the lentils are cooked, add the olive oil and spice mixture to the lentils. Then add the chopped tomato and mint. Season with sea salt. Stir and serve warm over brown rice. You can also serve this dal as a warm dip with pita points or pita chips.

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December 5, 2011

Vegan Whole Wheat Pumpkin Bread

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Ingredients
1 cup whole wheat flour
2/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup brown sugar
3 Tbsp pure maple syrup
1 cup pumpkin purée
1/2 tsp vanilla
1/4 cup vegetable oil
1/4 cup apple sauce
1 Tbsp ground flax seed + 3 Tbsp water, mixed and set aside for 3 minutes

Topping
1/4 cup chopped walnuts
1/4 cup rolled oats
3 Tbsp brown sugar

Directions: sift all the dry ingredients in a large mixing bowl and set aside. Mix all the wet ingredients in the order listed in another bowl. Slowly add the wet mixture to the dry mixture and mix until well-blended. Pour into a greased and floured bread pan. Sprinkle the top of the loaf with walnut, oats and brown sugar topping mixture. Bake at 350 for 55-60 minutes. Cool completely before serving.

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November 30, 2011

Vegan Banana Bread

 

This is a wonderful vegan recipe that I found on www.thebakingbird.blogspot.com. The only thing I changed was using vegetable oil rather than canola oil and brown sugar rather than sucanat sugar. Although this isn’t a Mama Bird Home original recipe, it’s too good not to share!

Hope you enjoy it and check out www.thebakingbird.blogspot.com for other yummy recipes. I know I will 🙂

Ingredients
3 large very ripe bananas
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1/2 cup brown sugar
2 tbsp molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

Directions
Mash the bananas in a large mixing bowl. Add the applesauce, oil, sugar and molasses. In another bowl, sift the flours and mix the baking soda and spices thoroughly. Slowly add the flour mixture to the banana mixture until mixed. Pour into a greased and floured bread pan and bake at 350 for 45-50 minutes. Cool completely before serving.

June 17, 2011

Vegan Carrot Cake

Cake Ingredients
31⁄4 cups whole wheat flour
1/4 cup flax seed meal
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
2 tsp. allspice
1⁄2 cup dark brown sugar
1⁄2 cup agave nectar
1 cup chopped walnuts (optional)
3 cups shredded carrots
2 cups shredded coconut
11⁄2 cup vegetable oil
1 20-oz. can crushed pineapple in juice
2⁄3 cup water
2 tsp. vanilla extract
1 cup dried apricots (diced)

Frosting Ingredients
1 cup vegan margarine, softened
2 1-lb. boxes powdered sugar
1 tsp. vanilla extract
2 to 3 Tbsp. unsweetened soy milk

Cake Directions
Preheat oven to 350° F. Grease 3 (9-inch) round cake pans with vegetable oil and dust with flour. Sift all dry ingredients into a large mixing bowl. Add remaining ingredients, thoroughly mixing until the mixture is uniform. If the batter is too thick, add one to three Tbsp. of water. Divide batter evenly into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the layer centers comes out clean. Remove from oven and cool completely before icing. Once cool, frost between layers, and top and side with Vegan Buttercream Frosting. Cinnamon and chopped walnuts may be added for decoration.

Frosting Directions
Gradually cream margarine and sugar together in a large mixing bowl. Blend in the vanilla extract and soymilk to create a lightly spreadable, but firm consistency.

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