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Vegan Recipes
- 1. Top 10 veganrecipes
- 2. Corn Salsa Add thecorn on a griddle pan and cook for around 15 minutes.Remove to a chopping board and leave to cool slightly.Hold the charred corn steady on the board , then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl.Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.Cut the chilli in half lengthways.Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.Finely slice half the chilli and place in the bowl.Trim and finely slice the spring onions. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt.Cut the limes in half.Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
- 3. BANANA CHERRY GARCIASOFT SERVE 2 frozen bananas, cut into 1 inch chunks 1 1/2 cups cherries, pitted and frozen (divided) splash of unsweetened coconut milk or almond milk scant 1/4 cup dark chocolate chunks (70% +), cacao nibs or raw chocolate chips Place banana chunks, 1 cup cherries and splash of milk into blender/food processor and blend until just combined. You may need to scrap down the sides a few times or add another splash of milk to help the mixture move. Add in chocolate and remaining 1/2 cup cherries, pulse until just combined. Serve immediately topped with shaved dark chocolate, cacao nibs or raw chocolate chips. You can also freeze and serve this for later. Place ice cream into a sealed container and freeze for at least six hours. Let set at room temp for a few minutes, scoop and serve.
- 4. Simple lemony springgreens Finely grate the lemon zest and transfer to a jam jar.Cut the lemon in half.Squeeze half the juice into the jar, using your fingers to catch any pips. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil Half-fill a large saucepan with cold water and add a tiny pinch of salt.. Place on a high heat and bring to the boil. Meanwhile... Trim and cut the spring greens in half lengthways, then finely slice them. Once the water is boiling, carefully add the spring greens and cook for 3 to 4 minutes.Once cooked, drain them the sink into a colander, steam dry for a minute, then tip back into the pan.. Give the dressing another good shake up, then drizzle it over the greens.. Using tongs, gently toss the spring greens in the dressing while they're still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away.
- 5. Gluten-free chocolate brownies Theday before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours. Preheat the oven to 180C/gas. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. Place the beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking. Remove from the oven and set aside to cool just a little. In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.
- 6. Vegan Philly CheeseSandwich. ● Bold red bell peppers sizzle in a hot skillet with thinly sliced sweet onions, chilies, black pepper and spices. Toss in some vegan seitan strips and melt in some savory vegan cheddar cheese. Toast a fluffy, fresh hoagie roll and pile in the Philly Cheese filling. Accents of fresh green cilantro on top, a few juicy tomato slices too. Your Vegan philly Cheese Sandwich is served
- 7. Avocado Pasta In alarge pot of boiling salted water, cook pasta according to package instructions; drain well. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn. Serve immediately.
- 8. Blueberry Oatmeal Waffles ●Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined. ● Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie. ● Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle. ●
- 9. Baked Blueberry Doughnuts ●To make the donuts, start by preheating your oven to 325 degrees Fahrenheit and coating your donut pan with oil or cooking spray (I used grape seed oil). In a large bowl, stir together the sugar, applesauce, almond milk, grape seed oil and vanilla.Gradually add in the flour, baking powder, baking soda, cinnamon and nutmeg and stir until fully combined. Gently fold in the blueberries.Spoon the batter into a donut pan, filling each hole about 3/4 of the way.Bake for 15-20 minutes, until the tops of the donuts begin to brown.Remove the donuts from the oven and allow them to cool before removing them from the pan.Once the donuts are cool, it’s time to make the glaze. Place the thawed blueberries in a large bowl and crush them with a spoon.Remove and discard the skins but keep the juice. Add in the confectioners’ sugar, vanilla, lemon juice and almond milk and stir until the ingredients combine to form a pretty purplish glaze. Drizzle, pour or brush the glaze over the donuts and devour. ● ●
- 10. Detox Green MonsterSmoothie ● 1 large frozen banana, broken into pieces ● 1 1/2 cup vanilla almond milk (or alternate milk) ● 1 1/2 cups kale, loosely packed, stems removed (you can also use spinach) ● Large handful of spinach ● ● Instructions: ● Add the almond milk to a high-power blender and toss the banana pieces and kale in. Blend on high. Add the strawberries and cucumber. Blend again until smooth. Add in more almond milk and/or ice for desired consistency. ●
- 11. Chocolate chunk coconutice cream ● 3 1/3 cups full fat coconut milk (2 cans) ● 1/2 cup cane sugar ● 1 tsp pure vanilla extract ● 1/4 tsp xanthan gum, optional ● 3 oz dark chocolate, chopped ● 1/2 cup shredded coconut ● In a saucepan over medium heat, whisk together the milk and sugar. Bring to a boil and continue whisking for 1-2 minutes. Remove from heat and stir in the vanilla extract. Sift in the xanthan gum, whisking to combine. Transfer to a glass bowl and refrigerate until cooled. Once cooled, pour mixture into the bowl of your ice cream machine and mix according to the manufacturer’s instructions. Add toppings once the ice cream starts to thicken. It takes 30 minutes for my machine to make ice cream, and I added the toppings after 10. Eat ice cream immideately (it will be somewhat soft) or transfer to a container and freeze until ready to consume. Thaw for about 10 minutes before serving.
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- 13. Good apetite! Made byNegru Patricia