What a fantastic idea – vegan Choc creme eggs! Just in time for Easter. ??????????????
A BIG THANK YOU to Alicia Galantic from healthingyou.com for these three scrumptious recipes. These recipes are big on taste, health and compassion – so get cooking and feel GREAT about it!
Thanks Alicia. ?
Black Bean Broccoli Burger
- 2 cans of Unsalted Black Beans
- ½ of an Onion
- ½ of an Red Pepper
- 1 cup of Broccoli
- 3 tbsp. of Nutritional Yeast
- ¼ cup of Oat Flour
- 1 tbsp. of Vinegar
- 4 tbsp. of Garlic Powder
- 4 tbsp. of Cajun Pepper
- 1 tbsp. of Kosher Salt
- 1 tbsp. of Spicy Mustard
- 1 egg replacement
- 1 tbsp. of Coconut Oil
- Preheat oven to 400 degrees
- Place the beans in a bowl and mash thoroughly or blend lightly
- Dice the onion, broccoli, red pepper and place in bowl with beans (set aside)
- Place the egg replacement, vinegar, mustard in bowl and stir thoroughly (wet mixture)
- Mix the wet mixture with the beans until it comes very moist.
- Blend the raw oats until it becomes a flour and stir in a bowl with the seasonings
- Next, mix the dry mixture into the bowl with the beans.
- Place the coconut oil on a pan and spread evenly
- Form the burgers into flat circles (size of your fist)
- Bake for 15 minutes and turn on other side, bake an additional 15 minutes.
- Note: these are extremely good on a whole wheat or gluten free bagel.. toast the bagel until golden. Melt the cheese on one side and place 1 tbsp. of vegenaise on other, followed by all your favorite toppings! I left this open because there’s a wide range of options to satisfy everyones needs.
Raisin Nut Energy Bars
- 2 cups of Raisins
- 3 tbsp. of Nut Butter
- ½ cup of Almonds
- 4 tbsp. of Chia Seeds
- ¼ cup of Coconut
- ½ cup of Pecans
- ½ cup of Sunflower Seeds
- Blend the raisins in food processor or high speed blender until smooth (may have to add some water)
- Scoop the raisin butter in bowl and add the nut butter, nuts, seeds, and coconut
- Place Parchment Paper on top of pan and form squares out of the mixture
- Add extra coconut on top of the bars and place in freezer for 3-4 hours
Carrot Banana Bread Sticks
- 3 Bananas (the more ripe, the better)
- ? cup of Carrots Blended in Liquid
- 3 to 4 Raw Baby Carrots to be Shredded
- 2 tbsp. of Organic Apple Sauce
- 1 cup of Brown Rice Flour
- 1 tbsp. of Baking Powder
- 1 tsp. of Kosher Salt
- 2 tbsp. of Cinnamon
- ¼ cup of Stevia Sweetener
- Preheat oven to 350 degrees
- Spray non-stick spray in 8×8 baking dish
- Place carrots with little water in high speed blender/processor until liquid
- Mash bananas with applesauce and blend with carrot juice to form the wet ingredients
- In separate bowl, mix the dry ingredients such as brown rice, sugar, baking powder, salt.
- Take the raw baby carrots and shred small pieces within the dry ingredients
- Blend the wet and dry together until mostly smooth
- Pour the batter in the baking dish and cook for 50-55 minutes
I made this breakfast pie today and it’s seriously yummy! Thought I’d share with you all.
Ps: I recommend reducing the sugar to half cup or even a bit less if you don’t like things to be too sweet. Also to make your own egg replacer – all you need is 1/2 tsp bicarbonate to 1 tsp cornflower to 1 tbsp water (per egg). Whisk well.
Baked Oatmeal Breakfast Pie (Website Link)
I got this recipe from vegweb.com
- 1/2 Cup applesauce or pureed pumpkin
- 3/4 Cup sugar
- Ener G egg replacer for 2 eggs
- 1 Cup vanilla soymilk
- 1/2 tsp ground sea salt
- 1 Tbsp baking powder
- 3 Cups dry oatmeal (instant or regular)
- 1/2 Cup of raisins
- 1 Tbsp or 2 brown sugar
- 1/2 tsp cinnamon
- Mix in egg replacer, soymilk, salt, baking powder, apple sauce, sugar and oatmeal.
- Beat well then stir in raisins.
- Pour into a lightly greased pie pan.
- Sprinkle with brown sugar and cinnamon.
- Cover and refrigerate overnight (or 8+ hours).
- The next morning, preheat oven to 350 Fahrenheit. Bake, uncovered, about 35 minutes or until firm. Serve hot.
- Makes: 6-8 servings, Preparation time: 10 minutes plus 8 hours in the fridge, Cooking time: 35 minutes
Be careful, it may seem cooked on outside but mine was still a bit raw in the middle so be sure to use a skewer to test the inside. If still gooey – cook another 5-10 mins till it’s right. Oh and I add nuts too …. Walnuts go really well in this. This is yum on its own, or my fav way to eat it is served hot with oat milk poured over the top, or you can slice it and butter it and eat it for morning tea. Seriously good!
*apologies for the quality of this picture, it is the one that is featured on vegweb.com, unfortunately I cut into my cake and devoured it before I had the presence of mind to photograph it. 🙂
This dessert looks absolutely delicious, and very VERY good for you!
I made the “faux butter” today and it turned out beautifully! Tastes great and is very VERY similar in texture, meltability and flavour to regular butter. I highly recommend this to anyone wanting to reduce or eliminate Palm Oil from their shopping lists, and to eat more healthily. (and of course, no animal products!) Thank you Veganster for this little gem. ?
I just found this wonderful blog spot featuring amazingly delicious & healthy looking vegan recipes! Check them out at vegiehead.com!
Oh wow, a really YUMMY looking soup has just been put up on “Sprout” – a cool little vegan cooking blog I’ve been following of late. (Hi Jen!)
I know my readers would love to give this one a go. It looks divine doesn’t it?
CLICK HERE for the recipe.
This recipe is de-lish-ous! I actually made a mistake and undercooked the rice – so it was pretty dry but it STILL tasted good – image how good it would’ve been if I cooked the rice properly!!! I added orange capsicum and broccoli. My favourite thing about this meal is the addition of nuts and seeds… I loved it, and I’m sure you will too!
This cross post comes from the Physicians Committee for Responsible Medicine – promoting good health with vegan nutrition and fighting animal cruelty in medical and training fields. If you haven’t checked out the PCRM website before, be sure to have a look, they’re a fantastic group.
RECIPE OF THE WEEK | Cornmeal Flapjacks
Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup.
Makes 16 3-inch flapjacks
1 cup fortified nondairy milk
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 cup whole grain cornmeal
1/2 cup whole wheat pastry flour
1/2 teaspoon sodium- and aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
vegetable oil spray
In a large bowl, mix nondairy milk, maple syrup, and vinegar. Set aside.
In a separate bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. Add to nondairy milk mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more nondairy milk if batter seems too thick.
Preheat a nonstick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Nutrition Information | Per flapjack:
calories: 44; fat: 0.4 g; saturated fat: 0.1 g; calories from fat: 8.2%; cholesterol: 0 mg; protein: 1.4 g; carbohydrates: 8.9 g; sugar: 2 g; fiber: 0.8 g; sodium: 66 mg; calcium: 29 mg; iron: 0.5 mg; vitamin C: 0.1 mg; beta-carotene: 5 mcg; vitamin E: 0.2 mg
Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.
I thought you would enjoy this recipe that I keep in the My Recipe Book app on my iPad (such a cool app – highly recommended!).
Eggplant Mozzerella Bake
I got this recipe from Recipe Book Selections (modified to vegan ingredients)
- 1 Medium Eggplant (Peeled)
- 2 tsp Salt
- 3/4 Cup Dry Bread Crumbs
- 1 Tbsp Galic Salt
- 1/2 tsp Pepper
- 3 egg replacer
- 2 Tbsp Olive Oil (Divided)
- 1 Large Green Pepper (Chopped)
- 1 Medium Onion (Chopped)
- 1/2 lb Fresh Mushrooms (Sliced)
- 14 1/2 Ozs Stewed Tomatoes (2 cans)
- 6 Ozs Vegan Mozzarella Cheese (Shredded)
- Preheat oven to 350.
- Cut eggplant into 1/4 inch slices, sprinkle with salt, put in a colander and allow to drain for 30 minutes. Rinse under cold water and pat dry with paper towels.
- In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another bowl, beat egg replacer. Dip eggplant into egg mix, then coat with a crumb mixture.
- In a large skillet, cook first batch of eggplant in 1/2 tbsp oil for 2 minutes on each side, or until lightly browned. Transfer to an non-greased 9×13 inch baking dish. Add 1/2 tbsp oil and do the same for the second batch.
- In the same skillet, sauté the pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant, top with tomatoes.
- Bake uncovered for 25 minutes. Uncover, place cheese slices over the top.
- Bake 25-30 minutes longer or until cheese is lightly browned.