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nut milk

servings: 4 cups   time: 8 hours

ingredients:

  • 1 cup nuts

directions:

  1. measure out 1 cup of your favourite nuts.
  2. cover with water and let soak for 8 hours.
  3. drain and rinse.
  4. combine with 4 cups drinking water in blender and blend.
  5. line jug with nut milk bag and pour mix in.
  6. squeeze and enjoy! (keeps for 3-4 days in fridge)

recipe source: my new roots

kale with squash, chickpeas, caramelized onions and cilantro-yogurt dressing
servings: 4   time: 
ingredients:
1 onion, thinly sliced
2 tbsp olive oil
1 bunch kale, washed
2 garlic cloves minced
1/2 tsp sea salt
dash of pepper
dash of red chili flakes
1 acorn squash, cooked and cut into cubes (or any other squash)
1 cup cooked chickpeas
1 tbsp cilantro, minced
1 tbsp lemon juice
1 tsp tahini
1 bunch cilantro, rinsed and roughly chopped
1/2 cup yogurt
directions:
1 tbsp olive oil to a saute pan over low heat.
add sea salt and onions. let cook for 15-20 minutes, stirring occasionally.
de-stem the kale leaves by hand. dice stems into small pieces.
roll the leaves and slice thinly into a chiffonade.
heat remaining 1 tbsp olive oil over low-to-medium heat.
add stems since they take longer to cook. add salt, peper, red peper flakes. stir frequently (about 5 minutes).
add kale leaves. put in a bit of water of leaves stick to the pan. cook for a few minutes or until kale starts to wilt.
add garlic cloves, cook until fragrant and then remove from heat.
in a large bowl, add squash and chickpeas.
in a small bowl, mix together cilantro, lemon juice and tahini.
pour over squash/chickpeas and mix carefully.
blend cilantro and yogurt until smooth.to assemble meal, start with bed of kale, add squash/chickpea mixture, top with caramelized onions, then drizzle dressing around the dish.
image and recipe source: adrienneats

kale with squash, chickpeas, caramelized onions and cilantro-yogurt dressing

servings: 4   time: 

ingredients:

  • 1 onion, thinly sliced
  • 2 tbsp olive oil
  • 1 bunch kale, washed
  • 2 garlic cloves minced
  • 1/2 tsp sea salt
  • dash of pepper
  • dash of red chili flakes
  • 1 acorn squash, cooked and cut into cubes (or any other squash)
  • 1 cup cooked chickpeas
  • 1 tbsp cilantro, minced
  • 1 tbsp lemon juice
  • 1 tsp tahini
  • 1 bunch cilantro, rinsed and roughly chopped
  • 1/2 cup yogurt

directions:

  1. 1 tbsp olive oil to a saute pan over low heat.
  2. add sea salt and onions. let cook for 15-20 minutes, stirring occasionally.
  3. de-stem the kale leaves by hand. dice stems into small pieces.
  4. roll the leaves and slice thinly into a chiffonade.
  5. heat remaining 1 tbsp olive oil over low-to-medium heat.
  6. add stems since they take longer to cook. add salt, peper, red peper flakes. stir frequently (about 5 minutes).
  7. add kale leaves. put in a bit of water of leaves stick to the pan. cook for a few minutes or until kale starts to wilt.
  8. add garlic cloves, cook until fragrant and then remove from heat.
  9. in a large bowl, add squash and chickpeas.
  10. in a small bowl, mix together cilantro, lemon juice and tahini.
  11. pour over squash/chickpeas and mix carefully.
  12. blend cilantro and yogurt until smooth.
    to assemble meal, start with bed of kale, add squash/chickpea mixture, top with caramelized onions, then drizzle dressing around the dish.

image and recipe source: adrienneats

creamy avocado smoothie

servings: 1   time: 5 minutes

ingredients:

  • 1/2 avocado, ripened
  • 1/2 apple, skin peeled
  • 1/3 cup light soy milk
  • a splash of water
  • 1 cup ice
  • agave nectar or sugar, to taste

directions:

  1. blend all ingredients in a blender until smooth. add more nectar, to taste.

recipe source: honest fare

maple glazed brussels sprouts with hazelnuts
servings: 2-3   time: 20 minutes
ingredients:
10-12 brussels sprouts
3 tbsp hazelnuts or walnuts, chopped
3 tbsp maple syrup
olive oil
salt
black pepper
garlic powder
onion powder
directions:preheat oven to 400F.
in a bowl, toss nuts with maple syrup, about 1/2 tsp salt and some black pepper. set aside.
slice off very bottom of dirty portion of stem and remove any damaged outer leaves. cut in half. place in a bowl and toss with a little olive oil, salt, pepper, garlic powder, and onion powder.
place cut side up on a well greased baking sheet. bake covered for about 5-7 minutes or until they just start to soften.
leave oven on, but remove partially cooked sprouts and toss in a bowl with maple and nut mixture. spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes).
if desired, broil a couple minutes if they aren’t browning enough on bake, but keep an eye on them to make sure the nuts don’t burn.
image and recipe source: honest fare

maple glazed brussels sprouts with hazelnuts

servings: 2-3   time: 20 minutes

ingredients:

  • 10-12 brussels sprouts
  • 3 tbsp hazelnuts or walnuts, chopped
  • 3 tbsp maple syrup
  • olive oil
  • salt
  • black pepper
  • garlic powder
  • onion powder
directions:
  1. preheat oven to 400F.
  2. in a bowl, toss nuts with maple syrup, about 1/2 tsp salt and some black pepper. set aside.
  3. slice off very bottom of dirty portion of stem and remove any damaged outer leaves. cut in half. place in a bowl and toss with a little olive oil, salt, pepper, garlic powder, and onion powder.
  4. place cut side up on a well greased baking sheet. bake covered for about 5-7 minutes or until they just start to soften.
  5. leave oven on, but remove partially cooked sprouts and toss in a bowl with maple and nut mixture. spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes).
  6. if desired, broil a couple minutes if they aren’t browning enough on bake, but keep an eye on them to make sure the nuts don’t burn.

image and recipe source: honest fare

french 75
servings: 1   time: 2 minutes
ingredients:
1/4 cup brute Champagne or dry sparkling wine
3 tbsp gin
juice of 1/2a lemon
1 thin slice of lemon
1 tsp super fine sugar or simple syrup
3/4 cup ice
1 cherry (optional)
directions:
muddle a cherry slightly and place in a tumbler.
pour champagne over.
combine gin, lemon juice, ice, and sugar in a cocktail shaker and shake vigorously for 15 seconds.
pour over champagne.
notes: use less or no sugar if using sweet champagne or cava
image and recipe source: honest fare

french 75

servings: 1   time: 2 minutes

ingredients:

  • 1/4 cup brute Champagne or dry sparkling wine
  • 3 tbsp gin
  • juice of 1/2a lemon
  • 1 thin slice of lemon
  • 1 tsp super fine sugar or simple syrup
  • 3/4 cup ice
  • 1 cherry (optional)

directions:

  1. muddle a cherry slightly and place in a tumbler.
  2. pour champagne over.
  3. combine gin, lemon juice, ice, and sugar in a cocktail shaker and shake vigorously for 15 seconds.
  4. pour over champagne.

notes: use less or no sugar if using sweet champagne or cava

image and recipe source: honest fare

kale and roasted vegetables soup
servings: 6   time:
ingredients:
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4-5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 tbsp olive oil
6 cups or more vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
15 oz can great northern white beans, drained
directions:
preheat oven to 400F (reduce heat by 25F if using convection oven).
brush rimmed baking sheet with a thin coat of olive oil.
arrange carrots, squash, tomatoes, onion, and garlic on sheet. drizzle with more olive oil. sprinkle with salt and pepper. toss to coat.
roast vegetables until they’re brown and tender, stirring occasionally, about 45 minutes.
cut squash and carrots into 1/2 inch pieces; set aside.
peel garlic cloves; place in food processor. add tomatoes and onions. puree until almost smooth.
pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. transfer broth and vegetable puree to large pot. add 5 1/2 cups broth, kale, thyme, and bay leaf to pot. bring to boil. reduce heat. simmer uncovered until kale is tender, about 30 minutes.
add carrots, beans, and squash to soup. simmer 8 minutes to blend flavours, adding more broth to thin soup if necessary. season with salt and pepper. discard thyme sprigs and bay leaf.
notes: can make a day ahead.
image and recipe source: simply recipes

kale and roasted vegetables soup

servings: 6   time:

ingredients:

  • 3 medium carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges or 4-5 slices
  • 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
  • 6 garlic cloves
  • 1 tbsp olive oil
  • 6 cups or more vegetable broth
  • 4 cups finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 15 oz can great northern white beans, drained

directions:

  1. preheat oven to 400F (reduce heat by 25F if using convection oven).
  2. brush rimmed baking sheet with a thin coat of olive oil.
  3. arrange carrots, squash, tomatoes, onion, and garlic on sheet. drizzle with more olive oil. sprinkle with salt and pepper. toss to coat.
  4. roast vegetables until they’re brown and tender, stirring occasionally, about 45 minutes.
  5. cut squash and carrots into 1/2 inch pieces; set aside.
  6. peel garlic cloves; place in food processor. add tomatoes and onions. puree until almost smooth.
  7. pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. transfer broth and vegetable puree to large pot. add 5 1/2 cups broth, kale, thyme, and bay leaf to pot. bring to boil. reduce heat. simmer uncovered until kale is tender, about 30 minutes.
  8. add carrots, beans, and squash to soup. simmer 8 minutes to blend flavours, adding more broth to thin soup if necessary. season with salt and pepper. discard thyme sprigs and bay leaf.

notes: can make a day ahead.

image and recipe source: simply recipes

broccoli and apple salad

servings:    time:

ingredients:

  • 1 pound broccoli, chopped into small florets
  • 1 apple, chopped
  • 1 green onion, finely chopped
  • 1/4 cup sunflower seeds
  • dried fruits, optional (cranberries, raisins)
  • 2 tablespoon red wine vinegar
  • 1/3 cup olive oil
  • salt and pepper, to taste

directions:

  1. throw broccoli, apple, onion, sunflower seeds, and dried fruits together in a bowl and toss to mix.
  2. combine red wine vinegar, olive oil, salt and pepper in a small bowl, mixing well.
  3. pour dressing over salad and toss. serve immediately.

recipe source: summer harms

caramelized brussels sprout leaves
servings: 4   time:
ingredients:
1 pound brussels sprouts
1 large shallot, minced
3 tbsp butter, divided
1 tsp extra virgin olive oil
1/4 cup pecans, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 cup sunflower seeds
1/3 cup dried cranberries
directions:
mix nuts, seeds and cranberries. toast in a pan over medium=low heat until fragrant and lightly toasted.
add 1 tbsp butter, brown sugar, and pinches of salt, tossing to coat nuts and cranberries. continue to toast until slightly caramelized. remove from heat and spread out on a plate to cool. set aside.
cut off sprouts’ stem ends. then peel leaves from the stem end, working in a circular motion around the sprout, a few at a time. 
heat a large saute pan over medium-high heat. add remaining butter and oil. saute shallots for about 30 seconds, then add brussels sprout leaves. saute until they’re slightly caramelized and cook through. careful not to overcook. season with salt and pepper, to taste. 
image and recipe source: kiss my spatula

caramelized brussels sprout leaves

servings: 4   time:

ingredients:

  • 1 pound brussels sprouts
  • 1 large shallot, minced
  • 3 tbsp butter, divided
  • 1 tsp extra virgin olive oil
  • 1/4 cup pecans, roughly chopped
  • 1/4 cup walnuts, roughly chopped
  • 1/4 cup sunflower seeds
  • 1/3 cup dried cranberries

directions:

  1. mix nuts, seeds and cranberries. toast in a pan over medium=low heat until fragrant and lightly toasted.
  2. add 1 tbsp butter, brown sugar, and pinches of salt, tossing to coat nuts and cranberries. continue to toast until slightly caramelized. remove from heat and spread out on a plate to cool. set aside.
  3. cut off sprouts’ stem ends. then peel leaves from the stem end, working in a circular motion around the sprout, a few at a time. 
  4. heat a large saute pan over medium-high heat. add remaining butter and oil. saute shallots for about 30 seconds, then add brussels sprout leaves. saute until they’re slightly caramelized and cook through. careful not to overcook. season with salt and pepper, to taste. 

image and recipe source: kiss my spatula

no bake blueberry granola bars
servings: 15   time:
ingredients:
1/2 cup slivered almonds
1 1/2 cups raw unsalted cashews, coarsely chopped
1 cup dried blueberries
1 1/2 cups old fashioned rolled oats
1 1/2 cups crispy brown rice cereal
1 cup brown rice syrup
1/4 cup date sugar (or brown sugar)
2 tsp vanilla extract
directions:
line a 9x13 glass baking dish with either parchment paper or non-stick foil.
place slivered almonds in a large skillet on medium high heat. stir occasionally for about 5 minutes, or until nicely browned.
repeat with cashews.
combine nuts in a large bowl and mix in oats, rice cereals, and blueberries. stir well.
in a small saucepan, heat syrup, date sugar, and vanilla over medium high heat. stir constantly to avoid burning.
once the syrup comes to a light boil, reduce heat to low and cook for an additional 2-3 minutes, until it begins to thicken.
pour over oat mixture, stirring until evenly coated.
transfer mixture to baking dish, using a rubber spatula to pat everything down. let cool.
notes:
can substitute brown rice syrup with honey or maple syrup but it will alter the taste of the granola bars, as brown rice syrup is much milder.
wrap bars separately with saran wrap to prevent them from sticking and store in a cool place/fridge
good for up to 2 weeks
image and recipe source: clean eating

no bake blueberry granola bars

servings: 15   time:

ingredients:

  • 1/2 cup slivered almonds
  • 1 1/2 cups raw unsalted cashews, coarsely chopped
  • 1 cup dried blueberries
  • 1 1/2 cups old fashioned rolled oats
  • 1 1/2 cups crispy brown rice cereal
  • 1 cup brown rice syrup
  • 1/4 cup date sugar (or brown sugar)
  • 2 tsp vanilla extract

directions:

  1. line a 9x13 glass baking dish with either parchment paper or non-stick foil.
  2. place slivered almonds in a large skillet on medium high heat. stir occasionally for about 5 minutes, or until nicely browned.
  3. repeat with cashews.
  4. combine nuts in a large bowl and mix in oats, rice cereals, and blueberries. stir well.
  5. in a small saucepan, heat syrup, date sugar, and vanilla over medium high heat. stir constantly to avoid burning.
  6. once the syrup comes to a light boil, reduce heat to low and cook for an additional 2-3 minutes, until it begins to thicken.
  7. pour over oat mixture, stirring until evenly coated.
  8. transfer mixture to baking dish, using a rubber spatula to pat everything down. let cool.

notes:

  • can substitute brown rice syrup with honey or maple syrup but it will alter the taste of the granola bars, as brown rice syrup is much milder.
  • wrap bars separately with saran wrap to prevent them from sticking and store in a cool place/fridge
  • good for up to 2 weeks

image and recipe source: clean eating

vegetarian paella

servings: 4-6   time: 30 minutes

ingredients:

  • 3-4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 bell pepper, sliced or diced
  • 1 medium onion, diced
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 cup carrot, grated
  • 1/4 tsp crushed saffron (substitute 1 1/2 tsp turmeric)
  • 1 cup basmati rice
  • 1 3/4 cups vegetable broth
  • 2 ripe tomatoes, seeded and diced
  • 1 cup green peas
  • 1 cup corn
  • parsley, chopped (to taste)

directions:

  1. heat oil on medium heat in a large, deep pan.
  2. add onions, saute for 5 minutes on medium-high.
  3. add carrots and garlic and cook for additional 2 minutes.
  4. add rice and mix well.
  5. add saffron, peppers, peas, and broth and bring to a simmer. cover and cook for about 20 to 25 minutes or until liquid has absorbed and rice has softened.
  6. add parsley and season with salt and pepper. saute a clove of garlic and bell peppers, let cook for 2 minutes. set aside in a bowl.
servings: 2   time: 1hr10m
ingredients:
1 butternut squash
6 cloves garlic
2 tsp olive oil
1 tbsp agave nectar (or maple syrup)
1/2 tsp fine sea salt
1/4 tsp ground black pepper
dash cayenne pepper
directions:
preheat oven to 400F.
peel squash and scoop out flesh (removing seeds). cut into 1” chunks.
combine all ingredients until thoroughly coated, then pour into a medium casserole dish.
roast for 50-55 minutes (turn at halfway point), or until squash is tender. serve as is or mashed.
image and recipe source: door sixteen

servings: 2   time: 1hr10m

ingredients:

  • 1 butternut squash
  • 6 cloves garlic
  • 2 tsp olive oil
  • 1 tbsp agave nectar (or maple syrup)
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • dash cayenne pepper

directions:

  1. preheat oven to 400F.
  2. peel squash and scoop out flesh (removing seeds). cut into 1” chunks.
  3. combine all ingredients until thoroughly coated, then pour into a medium casserole dish.
  4. roast for 50-55 minutes (turn at halfway point), or until squash is tender. serve as is or mashed.

image and recipe source: door sixteen

kale chips

servings: 2   time: 20 minutes

ingredients:

  • 1 large bunch kale
  • 1 tbsp olive oil
  • 1 tsp brown sugar
  • freshly ground black pepper
  • fine sea salt

directions:

  1. preheat oven to 300F.
  2. wash and thoroughly dry the kale.
  3. cut out the center stalk and tear into large bite-sized pieces.
  4. in a bowl, toss kale with olive oil.
  5. sprinkle sugar and toss again.
  6. spread kale on silpat in a single layer (ensure not to overcrowd)
  7. season lightly with salt and pepper (in my experience, a little goes a long way!). make two separate batches if necessary.
  8. bake for 12-15 minutes or until crisp.
  9. serve. (sprinkle more brown sugar if it turned out too salty/peppery).
spicy mushroom soup
servings:  time:
ingredients:
2 quarts stock
2-3 tbsp gochujang (add more to taste)
1 oz dried mushrooms, reconstituted in hot water (porcini, shitake, chinese black mushrooms), drained and chopped
1/2 lb button mushrooms, quartered
1/3 lb oyster mushrooms, coarsely chopped
5 cloves garlic, minced
1/2 block firm tofu, drained and cut into 1/2” cubes
1 head bok choy, leaves coarsely chopped and stems chopped into 1/2” pieces
5 green onions, sliced in 3” lengths
gochugaru (korean red chili flakes)
salt, to taste
1/2 tbsp sesame oil, or more to taste
directions:
bring stock to a simmer and add gochujang, stirring to dissolve.
add mushrooms and garlic. continue to simmer for about 20 minutes, until mushrooms flavour the stock.
add remaining ingredients and cook for 5-10 minutes, or until bok choy stems are slightly soft.
adjust seasoning and serve.
notes: suppose to be similar to yukaejang
image and recipe source: minimally invasive.

spicy mushroom soup

servings:  time:

ingredients:

  • 2 quarts stock
  • 2-3 tbsp gochujang (add more to taste)
  • 1 oz dried mushrooms, reconstituted in hot water (porcini, shitake, chinese black mushrooms), drained and chopped
  • 1/2 lb button mushrooms, quartered
  • 1/3 lb oyster mushrooms, coarsely chopped
  • 5 cloves garlic, minced
  • 1/2 block firm tofu, drained and cut into 1/2” cubes
  • 1 head bok choy, leaves coarsely chopped and stems chopped into 1/2” pieces
  • 5 green onions, sliced in 3” lengths
  • gochugaru (korean red chili flakes)
  • salt, to taste
  • 1/2 tbsp sesame oil, or more to taste

directions:

  1. bring stock to a simmer and add gochujang, stirring to dissolve.
  2. add mushrooms and garlic. continue to simmer for about 20 minutes, until mushrooms flavour the stock.
  3. add remaining ingredients and cook for 5-10 minutes, or until bok choy stems are slightly soft.
  4. adjust seasoning and serve.

notes: suppose to be similar to yukaejang

image and recipe source: minimally invasive.

ultimate low fat brownie cookies

servings: 18 time:

ingredients:

  • 1/2 cup whole wheat flour
  • 1/4 cup milled flax seed
  • 1/4 cup cocoa powder
  • 1/2 cup oats
  • 1/4 cup sugar
  • 1/2 tsp soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla
  • 2 tbsp canola oil
  • 1/4 cup maple syrup
  • 1 tbsp black strap molasses
  • 1 tbsp apple sauce

directions:

  1. Preheat oven to 350.
  2. Mix dry ingredients together, then stir in wet ingredients.
  3. Drop onto cookie sheets sprayed with nonstick spray by spoonfuls (exactly 1 tbs).
  4. Bake 15 minutes, or longer for a chewier cookie.

source: myvegancookbook.com

best vegan pecan pie
servings: 8  time:
ingredients:
crust
1/2 Cup Whole Wheat Pastry Flour
1/2 All-Purpose Flour
1/4 Cup Earth Balance Original Buttery Spread
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Ice water
pecan topping
1 Cup Pecan Halves
1/2 Tablespoon Earth Balance Original Buttery Spread
1 Tablespoon Light Brown Sugar
Salt, Sprinkle
filling
10 Multigrain Saltine Crackers
1/2 Cup + 1 Tablespoon Water
2 1/2 Tablespoons Earth Balance Original Buttery Spread
1/2 Cup + 2 Tablespoons Light Brown Sugar
1/2 Cup + 2 Tablespoons Sugar
1/4 Cup Agave Nectar
2 Teaspoons Vanilla
2 1/2 Tablespoons Applesauce
3 1/2 Tablespoons Cornstarch
directions:
Preheat Oven to 325.
Crust: place pastry and all-purpose flour, butter, salt and baking powder into food processor and pulse about 7 times. Add water to this and turn food processor on and let it mix until it turns into a ball of dough (about 1 minute). Sprinkle pastry or counter top generously with all-purpose flour. Take dough ball and roll it out into a 1/4 inch thick sheet. Transfer to pie plate and shape it to the pie plate. Trim the edges that are hanging off. You can decorate the raw edge by creating a fluted edge using your fingers or a fork. This crust is forgiving, if the crust tears you can pat it down with your hands and it will repair easily. Take a fork and prick across the bottom of the crust 5 or 6 times. Place in oven and bake for 5 minutes. Remove from oven. 
Pecan topping: place pecan halves, butter, brown sugar and salt into a heavy skillet on medium heat and soon as it starts to sizzle cut heat down to medium-low and stir occasionally while mixing up the filling.
Filling: crumble crackers into a small mixing bowl and pour water in with this. Let cracker crumbs soak all the water up. In a food processor place butter, brown sugar, sugar, agave, vanilla, applesauce , corn starch and the cracker/water pulp. Check to make sure the crackers have soaked up all the water by mixing them around with a fork. Now process for about a minute until it’s all liquefied. Pour into saucepan on medium heat and bring to a low boil, stirring constantly. 
When filling comes to a boil, let cook for 2 minutes. Pour into shell while still hot. Then put pecan halves on top. Place into oven and cook 50 to 55 minutes. If crust starts to get too brown or starts to burn before it finishes cooking, place a piece of tin foil on top. After cooking, let cool on counter top for 2 to 3 hours.
source: myvegancookbook.com (including image)

best vegan pecan pie

servings: 8  time:

ingredients:

crust

  • 1/2 Cup Whole Wheat Pastry Flour
  • 1/2 All-Purpose Flour
  • 1/4 Cup Earth Balance Original Buttery Spread
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/4 Cup Ice water

pecan topping

  • 1 Cup Pecan Halves
  • 1/2 Tablespoon Earth Balance Original Buttery Spread
  • 1 Tablespoon Light Brown Sugar
  • Salt, Sprinkle

filling

  • 10 Multigrain Saltine Crackers
  • 1/2 Cup + 1 Tablespoon Water
  • 2 1/2 Tablespoons Earth Balance Original Buttery Spread
  • 1/2 Cup + 2 Tablespoons Light Brown Sugar
  • 1/2 Cup + 2 Tablespoons Sugar
  • 1/4 Cup Agave Nectar
  • 2 Teaspoons Vanilla
  • 2 1/2 Tablespoons Applesauce
  • 3 1/2 Tablespoons Cornstarch

directions:

  1. Preheat Oven to 325.
  2. Crust: place pastry and all-purpose flour, butter, salt and baking powder into food processor and pulse about 7 times. Add water to this and turn food processor on and let it mix until it turns into a ball of dough (about 1 minute). Sprinkle pastry or counter top generously with all-purpose flour. Take dough ball and roll it out into a 1/4 inch thick sheet. Transfer to pie plate and shape it to the pie plate. Trim the edges that are hanging off. You can decorate the raw edge by creating a fluted edge using your fingers or a fork. This crust is forgiving, if the crust tears you can pat it down with your hands and it will repair easily. Take a fork and prick across the bottom of the crust 5 or 6 times. Place in oven and bake for 5 minutes. Remove from oven. 
  3. Pecan topping: place pecan halves, butter, brown sugar and salt into a heavy skillet on medium heat and soon as it starts to sizzle cut heat down to medium-low and stir occasionally while mixing up the filling.
  4. Filling: crumble crackers into a small mixing bowl and pour water in with this. Let cracker crumbs soak all the water up. In a food processor place butter, brown sugar, sugar, agave, vanilla, applesauce , corn starch and the cracker/water pulp. Check to make sure the crackers have soaked up all the water by mixing them around with a fork. Now process for about a minute until it’s all liquefied. Pour into saucepan on medium heat and bring to a low boil, stirring constantly. 
  5. When filling comes to a boil, let cook for 2 minutes. Pour into shell while still hot. Then put pecan halves on top. Place into oven and cook 50 to 55 minutes. If crust starts to get too brown or starts to burn before it finishes cooking, place a piece of tin foil on top. After cooking, let cool on counter top for 2 to 3 hours.

source: myvegancookbook.com (including image)

nut milk

servings: 4 cups   time: 8 hours

ingredients:

  • 1 cup nuts

directions:

  1. measure out 1 cup of your favourite nuts.
  2. cover with water and let soak for 8 hours.
  3. drain and rinse.
  4. combine with 4 cups drinking water in blender and blend.
  5. line jug with nut milk bag and pour mix in.
  6. squeeze and enjoy! (keeps for 3-4 days in fridge)

recipe source: my new roots

kale with squash, chickpeas, caramelized onions and cilantro-yogurt dressing
servings: 4   time: 
ingredients:
1 onion, thinly sliced
2 tbsp olive oil
1 bunch kale, washed
2 garlic cloves minced
1/2 tsp sea salt
dash of pepper
dash of red chili flakes
1 acorn squash, cooked and cut into cubes (or any other squash)
1 cup cooked chickpeas
1 tbsp cilantro, minced
1 tbsp lemon juice
1 tsp tahini
1 bunch cilantro, rinsed and roughly chopped
1/2 cup yogurt
directions:
1 tbsp olive oil to a saute pan over low heat.
add sea salt and onions. let cook for 15-20 minutes, stirring occasionally.
de-stem the kale leaves by hand. dice stems into small pieces.
roll the leaves and slice thinly into a chiffonade.
heat remaining 1 tbsp olive oil over low-to-medium heat.
add stems since they take longer to cook. add salt, peper, red peper flakes. stir frequently (about 5 minutes).
add kale leaves. put in a bit of water of leaves stick to the pan. cook for a few minutes or until kale starts to wilt.
add garlic cloves, cook until fragrant and then remove from heat.
in a large bowl, add squash and chickpeas.
in a small bowl, mix together cilantro, lemon juice and tahini.
pour over squash/chickpeas and mix carefully.
blend cilantro and yogurt until smooth.to assemble meal, start with bed of kale, add squash/chickpea mixture, top with caramelized onions, then drizzle dressing around the dish.
image and recipe source: adrienneats

kale with squash, chickpeas, caramelized onions and cilantro-yogurt dressing

servings: 4   time: 

ingredients:

  • 1 onion, thinly sliced
  • 2 tbsp olive oil
  • 1 bunch kale, washed
  • 2 garlic cloves minced
  • 1/2 tsp sea salt
  • dash of pepper
  • dash of red chili flakes
  • 1 acorn squash, cooked and cut into cubes (or any other squash)
  • 1 cup cooked chickpeas
  • 1 tbsp cilantro, minced
  • 1 tbsp lemon juice
  • 1 tsp tahini
  • 1 bunch cilantro, rinsed and roughly chopped
  • 1/2 cup yogurt

directions:

  1. 1 tbsp olive oil to a saute pan over low heat.
  2. add sea salt and onions. let cook for 15-20 minutes, stirring occasionally.
  3. de-stem the kale leaves by hand. dice stems into small pieces.
  4. roll the leaves and slice thinly into a chiffonade.
  5. heat remaining 1 tbsp olive oil over low-to-medium heat.
  6. add stems since they take longer to cook. add salt, peper, red peper flakes. stir frequently (about 5 minutes).
  7. add kale leaves. put in a bit of water of leaves stick to the pan. cook for a few minutes or until kale starts to wilt.
  8. add garlic cloves, cook until fragrant and then remove from heat.
  9. in a large bowl, add squash and chickpeas.
  10. in a small bowl, mix together cilantro, lemon juice and tahini.
  11. pour over squash/chickpeas and mix carefully.
  12. blend cilantro and yogurt until smooth.
    to assemble meal, start with bed of kale, add squash/chickpea mixture, top with caramelized onions, then drizzle dressing around the dish.

image and recipe source: adrienneats

creamy avocado smoothie

servings: 1   time: 5 minutes

ingredients:

  • 1/2 avocado, ripened
  • 1/2 apple, skin peeled
  • 1/3 cup light soy milk
  • a splash of water
  • 1 cup ice
  • agave nectar or sugar, to taste

directions:

  1. blend all ingredients in a blender until smooth. add more nectar, to taste.

recipe source: honest fare

maple glazed brussels sprouts with hazelnuts
servings: 2-3   time: 20 minutes
ingredients:
10-12 brussels sprouts
3 tbsp hazelnuts or walnuts, chopped
3 tbsp maple syrup
olive oil
salt
black pepper
garlic powder
onion powder
directions:preheat oven to 400F.
in a bowl, toss nuts with maple syrup, about 1/2 tsp salt and some black pepper. set aside.
slice off very bottom of dirty portion of stem and remove any damaged outer leaves. cut in half. place in a bowl and toss with a little olive oil, salt, pepper, garlic powder, and onion powder.
place cut side up on a well greased baking sheet. bake covered for about 5-7 minutes or until they just start to soften.
leave oven on, but remove partially cooked sprouts and toss in a bowl with maple and nut mixture. spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes).
if desired, broil a couple minutes if they aren’t browning enough on bake, but keep an eye on them to make sure the nuts don’t burn.
image and recipe source: honest fare

maple glazed brussels sprouts with hazelnuts

servings: 2-3   time: 20 minutes

ingredients:

  • 10-12 brussels sprouts
  • 3 tbsp hazelnuts or walnuts, chopped
  • 3 tbsp maple syrup
  • olive oil
  • salt
  • black pepper
  • garlic powder
  • onion powder
directions:
  1. preheat oven to 400F.
  2. in a bowl, toss nuts with maple syrup, about 1/2 tsp salt and some black pepper. set aside.
  3. slice off very bottom of dirty portion of stem and remove any damaged outer leaves. cut in half. place in a bowl and toss with a little olive oil, salt, pepper, garlic powder, and onion powder.
  4. place cut side up on a well greased baking sheet. bake covered for about 5-7 minutes or until they just start to soften.
  5. leave oven on, but remove partially cooked sprouts and toss in a bowl with maple and nut mixture. spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes).
  6. if desired, broil a couple minutes if they aren’t browning enough on bake, but keep an eye on them to make sure the nuts don’t burn.

image and recipe source: honest fare

french 75
servings: 1   time: 2 minutes
ingredients:
1/4 cup brute Champagne or dry sparkling wine
3 tbsp gin
juice of 1/2a lemon
1 thin slice of lemon
1 tsp super fine sugar or simple syrup
3/4 cup ice
1 cherry (optional)
directions:
muddle a cherry slightly and place in a tumbler.
pour champagne over.
combine gin, lemon juice, ice, and sugar in a cocktail shaker and shake vigorously for 15 seconds.
pour over champagne.
notes: use less or no sugar if using sweet champagne or cava
image and recipe source: honest fare

french 75

servings: 1   time: 2 minutes

ingredients:

  • 1/4 cup brute Champagne or dry sparkling wine
  • 3 tbsp gin
  • juice of 1/2a lemon
  • 1 thin slice of lemon
  • 1 tsp super fine sugar or simple syrup
  • 3/4 cup ice
  • 1 cherry (optional)

directions:

  1. muddle a cherry slightly and place in a tumbler.
  2. pour champagne over.
  3. combine gin, lemon juice, ice, and sugar in a cocktail shaker and shake vigorously for 15 seconds.
  4. pour over champagne.

notes: use less or no sugar if using sweet champagne or cava

image and recipe source: honest fare

kale and roasted vegetables soup
servings: 6   time:
ingredients:
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4-5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 tbsp olive oil
6 cups or more vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
15 oz can great northern white beans, drained
directions:
preheat oven to 400F (reduce heat by 25F if using convection oven).
brush rimmed baking sheet with a thin coat of olive oil.
arrange carrots, squash, tomatoes, onion, and garlic on sheet. drizzle with more olive oil. sprinkle with salt and pepper. toss to coat.
roast vegetables until they’re brown and tender, stirring occasionally, about 45 minutes.
cut squash and carrots into 1/2 inch pieces; set aside.
peel garlic cloves; place in food processor. add tomatoes and onions. puree until almost smooth.
pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. transfer broth and vegetable puree to large pot. add 5 1/2 cups broth, kale, thyme, and bay leaf to pot. bring to boil. reduce heat. simmer uncovered until kale is tender, about 30 minutes.
add carrots, beans, and squash to soup. simmer 8 minutes to blend flavours, adding more broth to thin soup if necessary. season with salt and pepper. discard thyme sprigs and bay leaf.
notes: can make a day ahead.
image and recipe source: simply recipes

kale and roasted vegetables soup

servings: 6   time:

ingredients:

  • 3 medium carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges or 4-5 slices
  • 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
  • 6 garlic cloves
  • 1 tbsp olive oil
  • 6 cups or more vegetable broth
  • 4 cups finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 15 oz can great northern white beans, drained

directions:

  1. preheat oven to 400F (reduce heat by 25F if using convection oven).
  2. brush rimmed baking sheet with a thin coat of olive oil.
  3. arrange carrots, squash, tomatoes, onion, and garlic on sheet. drizzle with more olive oil. sprinkle with salt and pepper. toss to coat.
  4. roast vegetables until they’re brown and tender, stirring occasionally, about 45 minutes.
  5. cut squash and carrots into 1/2 inch pieces; set aside.
  6. peel garlic cloves; place in food processor. add tomatoes and onions. puree until almost smooth.
  7. pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. transfer broth and vegetable puree to large pot. add 5 1/2 cups broth, kale, thyme, and bay leaf to pot. bring to boil. reduce heat. simmer uncovered until kale is tender, about 30 minutes.
  8. add carrots, beans, and squash to soup. simmer 8 minutes to blend flavours, adding more broth to thin soup if necessary. season with salt and pepper. discard thyme sprigs and bay leaf.

notes: can make a day ahead.

image and recipe source: simply recipes

broccoli and apple salad

servings:    time:

ingredients:

  • 1 pound broccoli, chopped into small florets
  • 1 apple, chopped
  • 1 green onion, finely chopped
  • 1/4 cup sunflower seeds
  • dried fruits, optional (cranberries, raisins)
  • 2 tablespoon red wine vinegar
  • 1/3 cup olive oil
  • salt and pepper, to taste

directions:

  1. throw broccoli, apple, onion, sunflower seeds, and dried fruits together in a bowl and toss to mix.
  2. combine red wine vinegar, olive oil, salt and pepper in a small bowl, mixing well.
  3. pour dressing over salad and toss. serve immediately.

recipe source: summer harms

caramelized brussels sprout leaves
servings: 4   time:
ingredients:
1 pound brussels sprouts
1 large shallot, minced
3 tbsp butter, divided
1 tsp extra virgin olive oil
1/4 cup pecans, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 cup sunflower seeds
1/3 cup dried cranberries
directions:
mix nuts, seeds and cranberries. toast in a pan over medium=low heat until fragrant and lightly toasted.
add 1 tbsp butter, brown sugar, and pinches of salt, tossing to coat nuts and cranberries. continue to toast until slightly caramelized. remove from heat and spread out on a plate to cool. set aside.
cut off sprouts’ stem ends. then peel leaves from the stem end, working in a circular motion around the sprout, a few at a time. 
heat a large saute pan over medium-high heat. add remaining butter and oil. saute shallots for about 30 seconds, then add brussels sprout leaves. saute until they’re slightly caramelized and cook through. careful not to overcook. season with salt and pepper, to taste. 
image and recipe source: kiss my spatula

caramelized brussels sprout leaves

servings: 4   time:

ingredients:

  • 1 pound brussels sprouts
  • 1 large shallot, minced
  • 3 tbsp butter, divided
  • 1 tsp extra virgin olive oil
  • 1/4 cup pecans, roughly chopped
  • 1/4 cup walnuts, roughly chopped
  • 1/4 cup sunflower seeds
  • 1/3 cup dried cranberries

directions:

  1. mix nuts, seeds and cranberries. toast in a pan over medium=low heat until fragrant and lightly toasted.
  2. add 1 tbsp butter, brown sugar, and pinches of salt, tossing to coat nuts and cranberries. continue to toast until slightly caramelized. remove from heat and spread out on a plate to cool. set aside.
  3. cut off sprouts’ stem ends. then peel leaves from the stem end, working in a circular motion around the sprout, a few at a time. 
  4. heat a large saute pan over medium-high heat. add remaining butter and oil. saute shallots for about 30 seconds, then add brussels sprout leaves. saute until they’re slightly caramelized and cook through. careful not to overcook. season with salt and pepper, to taste. 

image and recipe source: kiss my spatula

no bake blueberry granola bars
servings: 15   time:
ingredients:
1/2 cup slivered almonds
1 1/2 cups raw unsalted cashews, coarsely chopped
1 cup dried blueberries
1 1/2 cups old fashioned rolled oats
1 1/2 cups crispy brown rice cereal
1 cup brown rice syrup
1/4 cup date sugar (or brown sugar)
2 tsp vanilla extract
directions:
line a 9x13 glass baking dish with either parchment paper or non-stick foil.
place slivered almonds in a large skillet on medium high heat. stir occasionally for about 5 minutes, or until nicely browned.
repeat with cashews.
combine nuts in a large bowl and mix in oats, rice cereals, and blueberries. stir well.
in a small saucepan, heat syrup, date sugar, and vanilla over medium high heat. stir constantly to avoid burning.
once the syrup comes to a light boil, reduce heat to low and cook for an additional 2-3 minutes, until it begins to thicken.
pour over oat mixture, stirring until evenly coated.
transfer mixture to baking dish, using a rubber spatula to pat everything down. let cool.
notes:
can substitute brown rice syrup with honey or maple syrup but it will alter the taste of the granola bars, as brown rice syrup is much milder.
wrap bars separately with saran wrap to prevent them from sticking and store in a cool place/fridge
good for up to 2 weeks
image and recipe source: clean eating

no bake blueberry granola bars

servings: 15   time:

ingredients:

  • 1/2 cup slivered almonds
  • 1 1/2 cups raw unsalted cashews, coarsely chopped
  • 1 cup dried blueberries
  • 1 1/2 cups old fashioned rolled oats
  • 1 1/2 cups crispy brown rice cereal
  • 1 cup brown rice syrup
  • 1/4 cup date sugar (or brown sugar)
  • 2 tsp vanilla extract

directions:

  1. line a 9x13 glass baking dish with either parchment paper or non-stick foil.
  2. place slivered almonds in a large skillet on medium high heat. stir occasionally for about 5 minutes, or until nicely browned.
  3. repeat with cashews.
  4. combine nuts in a large bowl and mix in oats, rice cereals, and blueberries. stir well.
  5. in a small saucepan, heat syrup, date sugar, and vanilla over medium high heat. stir constantly to avoid burning.
  6. once the syrup comes to a light boil, reduce heat to low and cook for an additional 2-3 minutes, until it begins to thicken.
  7. pour over oat mixture, stirring until evenly coated.
  8. transfer mixture to baking dish, using a rubber spatula to pat everything down. let cool.

notes:

  • can substitute brown rice syrup with honey or maple syrup but it will alter the taste of the granola bars, as brown rice syrup is much milder.
  • wrap bars separately with saran wrap to prevent them from sticking and store in a cool place/fridge
  • good for up to 2 weeks

image and recipe source: clean eating

vegetarian paella

servings: 4-6   time: 30 minutes

ingredients:

  • 3-4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 bell pepper, sliced or diced
  • 1 medium onion, diced
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 cup carrot, grated
  • 1/4 tsp crushed saffron (substitute 1 1/2 tsp turmeric)
  • 1 cup basmati rice
  • 1 3/4 cups vegetable broth
  • 2 ripe tomatoes, seeded and diced
  • 1 cup green peas
  • 1 cup corn
  • parsley, chopped (to taste)

directions:

  1. heat oil on medium heat in a large, deep pan.
  2. add onions, saute for 5 minutes on medium-high.
  3. add carrots and garlic and cook for additional 2 minutes.
  4. add rice and mix well.
  5. add saffron, peppers, peas, and broth and bring to a simmer. cover and cook for about 20 to 25 minutes or until liquid has absorbed and rice has softened.
  6. add parsley and season with salt and pepper. saute a clove of garlic and bell peppers, let cook for 2 minutes. set aside in a bowl.
servings: 2   time: 1hr10m
ingredients:
1 butternut squash
6 cloves garlic
2 tsp olive oil
1 tbsp agave nectar (or maple syrup)
1/2 tsp fine sea salt
1/4 tsp ground black pepper
dash cayenne pepper
directions:
preheat oven to 400F.
peel squash and scoop out flesh (removing seeds). cut into 1” chunks.
combine all ingredients until thoroughly coated, then pour into a medium casserole dish.
roast for 50-55 minutes (turn at halfway point), or until squash is tender. serve as is or mashed.
image and recipe source: door sixteen

servings: 2   time: 1hr10m

ingredients:

  • 1 butternut squash
  • 6 cloves garlic
  • 2 tsp olive oil
  • 1 tbsp agave nectar (or maple syrup)
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • dash cayenne pepper

directions:

  1. preheat oven to 400F.
  2. peel squash and scoop out flesh (removing seeds). cut into 1” chunks.
  3. combine all ingredients until thoroughly coated, then pour into a medium casserole dish.
  4. roast for 50-55 minutes (turn at halfway point), or until squash is tender. serve as is or mashed.

image and recipe source: door sixteen

kale chips

servings: 2   time: 20 minutes

ingredients:

  • 1 large bunch kale
  • 1 tbsp olive oil
  • 1 tsp brown sugar
  • freshly ground black pepper
  • fine sea salt

directions:

  1. preheat oven to 300F.
  2. wash and thoroughly dry the kale.
  3. cut out the center stalk and tear into large bite-sized pieces.
  4. in a bowl, toss kale with olive oil.
  5. sprinkle sugar and toss again.
  6. spread kale on silpat in a single layer (ensure not to overcrowd)
  7. season lightly with salt and pepper (in my experience, a little goes a long way!). make two separate batches if necessary.
  8. bake for 12-15 minutes or until crisp.
  9. serve. (sprinkle more brown sugar if it turned out too salty/peppery).
spicy mushroom soup
servings:  time:
ingredients:
2 quarts stock
2-3 tbsp gochujang (add more to taste)
1 oz dried mushrooms, reconstituted in hot water (porcini, shitake, chinese black mushrooms), drained and chopped
1/2 lb button mushrooms, quartered
1/3 lb oyster mushrooms, coarsely chopped
5 cloves garlic, minced
1/2 block firm tofu, drained and cut into 1/2” cubes
1 head bok choy, leaves coarsely chopped and stems chopped into 1/2” pieces
5 green onions, sliced in 3” lengths
gochugaru (korean red chili flakes)
salt, to taste
1/2 tbsp sesame oil, or more to taste
directions:
bring stock to a simmer and add gochujang, stirring to dissolve.
add mushrooms and garlic. continue to simmer for about 20 minutes, until mushrooms flavour the stock.
add remaining ingredients and cook for 5-10 minutes, or until bok choy stems are slightly soft.
adjust seasoning and serve.
notes: suppose to be similar to yukaejang
image and recipe source: minimally invasive.

spicy mushroom soup

servings:  time:

ingredients:

  • 2 quarts stock
  • 2-3 tbsp gochujang (add more to taste)
  • 1 oz dried mushrooms, reconstituted in hot water (porcini, shitake, chinese black mushrooms), drained and chopped
  • 1/2 lb button mushrooms, quartered
  • 1/3 lb oyster mushrooms, coarsely chopped
  • 5 cloves garlic, minced
  • 1/2 block firm tofu, drained and cut into 1/2” cubes
  • 1 head bok choy, leaves coarsely chopped and stems chopped into 1/2” pieces
  • 5 green onions, sliced in 3” lengths
  • gochugaru (korean red chili flakes)
  • salt, to taste
  • 1/2 tbsp sesame oil, or more to taste

directions:

  1. bring stock to a simmer and add gochujang, stirring to dissolve.
  2. add mushrooms and garlic. continue to simmer for about 20 minutes, until mushrooms flavour the stock.
  3. add remaining ingredients and cook for 5-10 minutes, or until bok choy stems are slightly soft.
  4. adjust seasoning and serve.

notes: suppose to be similar to yukaejang

image and recipe source: minimally invasive.

ultimate low fat brownie cookies

servings: 18 time:

ingredients:

  • 1/2 cup whole wheat flour
  • 1/4 cup milled flax seed
  • 1/4 cup cocoa powder
  • 1/2 cup oats
  • 1/4 cup sugar
  • 1/2 tsp soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla
  • 2 tbsp canola oil
  • 1/4 cup maple syrup
  • 1 tbsp black strap molasses
  • 1 tbsp apple sauce

directions:

  1. Preheat oven to 350.
  2. Mix dry ingredients together, then stir in wet ingredients.
  3. Drop onto cookie sheets sprayed with nonstick spray by spoonfuls (exactly 1 tbs).
  4. Bake 15 minutes, or longer for a chewier cookie.

source: myvegancookbook.com

best vegan pecan pie
servings: 8  time:
ingredients:
crust
1/2 Cup Whole Wheat Pastry Flour
1/2 All-Purpose Flour
1/4 Cup Earth Balance Original Buttery Spread
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Ice water
pecan topping
1 Cup Pecan Halves
1/2 Tablespoon Earth Balance Original Buttery Spread
1 Tablespoon Light Brown Sugar
Salt, Sprinkle
filling
10 Multigrain Saltine Crackers
1/2 Cup + 1 Tablespoon Water
2 1/2 Tablespoons Earth Balance Original Buttery Spread
1/2 Cup + 2 Tablespoons Light Brown Sugar
1/2 Cup + 2 Tablespoons Sugar
1/4 Cup Agave Nectar
2 Teaspoons Vanilla
2 1/2 Tablespoons Applesauce
3 1/2 Tablespoons Cornstarch
directions:
Preheat Oven to 325.
Crust: place pastry and all-purpose flour, butter, salt and baking powder into food processor and pulse about 7 times. Add water to this and turn food processor on and let it mix until it turns into a ball of dough (about 1 minute). Sprinkle pastry or counter top generously with all-purpose flour. Take dough ball and roll it out into a 1/4 inch thick sheet. Transfer to pie plate and shape it to the pie plate. Trim the edges that are hanging off. You can decorate the raw edge by creating a fluted edge using your fingers or a fork. This crust is forgiving, if the crust tears you can pat it down with your hands and it will repair easily. Take a fork and prick across the bottom of the crust 5 or 6 times. Place in oven and bake for 5 minutes. Remove from oven. 
Pecan topping: place pecan halves, butter, brown sugar and salt into a heavy skillet on medium heat and soon as it starts to sizzle cut heat down to medium-low and stir occasionally while mixing up the filling.
Filling: crumble crackers into a small mixing bowl and pour water in with this. Let cracker crumbs soak all the water up. In a food processor place butter, brown sugar, sugar, agave, vanilla, applesauce , corn starch and the cracker/water pulp. Check to make sure the crackers have soaked up all the water by mixing them around with a fork. Now process for about a minute until it’s all liquefied. Pour into saucepan on medium heat and bring to a low boil, stirring constantly. 
When filling comes to a boil, let cook for 2 minutes. Pour into shell while still hot. Then put pecan halves on top. Place into oven and cook 50 to 55 minutes. If crust starts to get too brown or starts to burn before it finishes cooking, place a piece of tin foil on top. After cooking, let cool on counter top for 2 to 3 hours.
source: myvegancookbook.com (including image)

best vegan pecan pie

servings: 8  time:

ingredients:

crust

  • 1/2 Cup Whole Wheat Pastry Flour
  • 1/2 All-Purpose Flour
  • 1/4 Cup Earth Balance Original Buttery Spread
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/4 Cup Ice water

pecan topping

  • 1 Cup Pecan Halves
  • 1/2 Tablespoon Earth Balance Original Buttery Spread
  • 1 Tablespoon Light Brown Sugar
  • Salt, Sprinkle

filling

  • 10 Multigrain Saltine Crackers
  • 1/2 Cup + 1 Tablespoon Water
  • 2 1/2 Tablespoons Earth Balance Original Buttery Spread
  • 1/2 Cup + 2 Tablespoons Light Brown Sugar
  • 1/2 Cup + 2 Tablespoons Sugar
  • 1/4 Cup Agave Nectar
  • 2 Teaspoons Vanilla
  • 2 1/2 Tablespoons Applesauce
  • 3 1/2 Tablespoons Cornstarch

directions:

  1. Preheat Oven to 325.
  2. Crust: place pastry and all-purpose flour, butter, salt and baking powder into food processor and pulse about 7 times. Add water to this and turn food processor on and let it mix until it turns into a ball of dough (about 1 minute). Sprinkle pastry or counter top generously with all-purpose flour. Take dough ball and roll it out into a 1/4 inch thick sheet. Transfer to pie plate and shape it to the pie plate. Trim the edges that are hanging off. You can decorate the raw edge by creating a fluted edge using your fingers or a fork. This crust is forgiving, if the crust tears you can pat it down with your hands and it will repair easily. Take a fork and prick across the bottom of the crust 5 or 6 times. Place in oven and bake for 5 minutes. Remove from oven. 
  3. Pecan topping: place pecan halves, butter, brown sugar and salt into a heavy skillet on medium heat and soon as it starts to sizzle cut heat down to medium-low and stir occasionally while mixing up the filling.
  4. Filling: crumble crackers into a small mixing bowl and pour water in with this. Let cracker crumbs soak all the water up. In a food processor place butter, brown sugar, sugar, agave, vanilla, applesauce , corn starch and the cracker/water pulp. Check to make sure the crackers have soaked up all the water by mixing them around with a fork. Now process for about a minute until it’s all liquefied. Pour into saucepan on medium heat and bring to a low boil, stirring constantly. 
  5. When filling comes to a boil, let cook for 2 minutes. Pour into shell while still hot. Then put pecan halves on top. Place into oven and cook 50 to 55 minutes. If crust starts to get too brown or starts to burn before it finishes cooking, place a piece of tin foil on top. After cooking, let cool on counter top for 2 to 3 hours.

source: myvegancookbook.com (including image)

creamy avocado smoothie
broccoli and apple salad
vegetarian paella
kale chips
ultimate low fat brownie cookies

About:

an online recipe box for a newbie "vegan". (i eat honey).

mostly a collection of recipes from friends, the www, or magazines. many untested and some favourites, slightly altered to suit my family's tastebuds. click on posts to view image and recipe sources.

don't be a stranger! please leave a comment or share your favourite vegan-friendly recipes.

you can also find me at http://coolitagain.tumblr.com

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