This is one of the best guacamoles I have ever had - but fair warning, it's only good if you like lime!!
Lime-Jalapeno Guacamole
Ingredients:
-3 medium avocados, ripe - peeled and chopped
-1 medium vine-ripened tomato, seeded and diced
-1/4 cup yellow onion, finely diced
-1/4 cup pickled jalapenos (I used from a jar), coarsely chopped
-1/4 cup fresh cilantro, chopped
-2 limes, squeezed and juice reserved
-2/3 tsp salt
Method:
Mix the onion, cilantro, jalapenos and salt in a medium-sized bowl. Pour the lime juice over the mix and using a fork or muddler, muddle the ingredients until well combined and slightly crushed. Let this sit for about 5-10 minutes.
After allowing the mix to sit, add in the chopped avocado and stir with a fork until you get the chunky consistency you prefer. Then fold in the diced tomato.
Bonus: Because there is so much lime juice, the guac will keep the fresh green color for a WHILE. No browning!
Monday, August 26, 2013
Thursday, August 22, 2013
Vegan Chipotle Taco Lasagna
Though I do get cravings for cheesy dishes sometimes, I try to make cashew cheese or some other creamy topping (creamy tahini sauce, avocado-based sauce, etc.) rather than buy vegan cheese to melt, because vegan cheese so often is made mostly of oil and still full of additives and/or chemicals to replicate the texture of real cheese. So this recipe was a little experiment with "cheese" sauce and it was fantastic!! Multiple steps but would be great made in advance for a dinner party so when your guests arrive you can just pop it in the oven. This recipe is adapted from Natalie Slater.
Vegan Chipotle Taco Lasagna
Ingredients for the filling/construction:
-2 tsp. olive oil
-1 lb. button mushrooms, stemmed and chopped
-2 cloves garlic, minced
-1/2 tsp. salt
-freshly ground pepper
-6-8 soft tortillas
-12-16 oz. of your favorite salsa
-Chalupa chipotle sauce, or Tabasco chipotle sauce
Ingredients for chipotle "cheese" sauce:
-1 1/2 tsp. salt
-2 cups warm water
-1/4 cup raw cashews
-1 cup nutritional yeast
-2 chipotle peppers in adobo sauce, diced (I get this in a can in the Mexican area of the grocery store)
-2 tbsp. cornstarch
-1 tbsp. freshly squeezed lemon juice
-1/2 tsp. onion powder
-3/4 tsp. garlic powder
-3 cans of black beans (drained and rinsed)
-2 cans of corn, drained
To top:
-diced red onion
-guacamole (recipe to follow in another post!)
-sliced black olives (optional)
Method:
1st step: One hour before you prepare! Mix the salt and warm water until salt is dissolved, then add cashews and soak for 1 hour!
Preheat oven to 400F. Heat olive oil in a skillet over med-high heat and once it's hot, throw in mushrooms. Cook about 6-8 minutes until browned, then add garlic, salt and pepper. Mix for 1-2 more minutes then remove from heat.
In a food processor, blend the soaked cashews with the soaking water, yeast, peppers, cornstarch, lemon juice and onion and garlic powders until VERY smooth. Then transfer to a saucepan and over medium heat whisk until thickened (about 10 minutes). (Do try to whisk almost constantly so it doesn't burn.) Remove from heat.
In a very large bowl, mix the mushrooms, cheese sauce, beans and corn. Set aside.
Pour about 1/3 of the salsa into the bottom of a 9x13" Pyrex lasagna dish. Then set down one layer of tortillas (cutting if necessary, like lasagna noodles). Then spoon about 1/3 of the mushroom/bean/cheese/corn mixture on top and sprinle with a few drops of Chalupa sauce. Then spoon about 1/3 of the remaining salsa on, followed by another tortilla layer. Then another cheese/bean layer, Chalupa and salsa, tortillas, etc. The top should be a layer of tortillas.
Put it in the oven and cook about about 20-25 minutes, until the tortillas on top are browned and the juices are bubbling. Remove from oven and let sit for about 5-10 minutes, then cut and serve like lasagna. Top with onions, olives, more Chalupa, and guacamole if desired.
Vegan Chipotle Taco Lasagna
 |
| Lasagna before last layer of tortillas and baking |
-2 tsp. olive oil
-1 lb. button mushrooms, stemmed and chopped
-2 cloves garlic, minced
-1/2 tsp. salt
-freshly ground pepper
-6-8 soft tortillas
-12-16 oz. of your favorite salsa
-Chalupa chipotle sauce, or Tabasco chipotle sauce
Ingredients for chipotle "cheese" sauce:
-1 1/2 tsp. salt
-2 cups warm water
-1/4 cup raw cashews
-1 cup nutritional yeast
-2 chipotle peppers in adobo sauce, diced (I get this in a can in the Mexican area of the grocery store)
-2 tbsp. cornstarch
-1 tbsp. freshly squeezed lemon juice
-1/2 tsp. onion powder
-3/4 tsp. garlic powder
-3 cans of black beans (drained and rinsed)
-2 cans of corn, drained
To top:
-diced red onion
-guacamole (recipe to follow in another post!)
-sliced black olives (optional)
 |
| Mushrooms cooking with garlic |
1st step: One hour before you prepare! Mix the salt and warm water until salt is dissolved, then add cashews and soak for 1 hour!
Preheat oven to 400F. Heat olive oil in a skillet over med-high heat and once it's hot, throw in mushrooms. Cook about 6-8 minutes until browned, then add garlic, salt and pepper. Mix for 1-2 more minutes then remove from heat.
 |
| Cheese sauce thickening |
In a food processor, blend the soaked cashews with the soaking water, yeast, peppers, cornstarch, lemon juice and onion and garlic powders until VERY smooth. Then transfer to a saucepan and over medium heat whisk until thickened (about 10 minutes). (Do try to whisk almost constantly so it doesn't burn.) Remove from heat.
In a very large bowl, mix the mushrooms, cheese sauce, beans and corn. Set aside.
 |
| First layer of tortillas on the sals |
Put it in the oven and cook about about 20-25 minutes, until the tortillas on top are browned and the juices are bubbling. Remove from oven and let sit for about 5-10 minutes, then cut and serve like lasagna. Top with onions, olives, more Chalupa, and guacamole if desired.
Dark Chocolate-Blackberry Cupcakes
I adapted this recipe from a non-vegan one and also changed it a bit because I had blackberries and blackberry liqueur instead of what it originally called for (Chambord). The jam somehow makes these cupcakes so insanely moist; absolutely delicious.
Deep Chocolate-Blackberry Cupcakes
Ingredients:
-1 cup flour
-1/2 cup unsweetened dark cocoa powder
-1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/2 cup vegan butter
-3/4 cup sugar
-1 tsp. vanilla
-1 egg substitute
-3/4 cup soy/almond/oat milk (your choice)
-3 tbsp. blackberry jam
-3 tsp. blackberry liqueur
Ingredients for frosting:
-1/2 cup vegan butter
-5 tbsp. unsweetened dark cocoa powder
-1 lb. powdered sugar
-1 tsp. vanilla
-1/4 cup soy/almond/oat milk
-1/8 cup blackberry liqueur
Method:
Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream vegan butter and sugar until light and fluffy; reduce speed to low and add vanilla and egg substitute. Add milk substitute and flour mixture alternately while still mixing. Fold in jam and liqueur. Pour into lined cupcake tin and bake at 350F for 20-25 minutes, or until toothpick comes out clean.
For the frosting:
In a saucepan, melt vegan butter at a low temp. In another bowl, mix cocoa powder and sugar. Add the melted butter, vanilla, and milk substitute and beat at low speed. Mix in the liqueur. Frost (cooled) cupcakes GENEROUSLY!
Deep Chocolate-Blackberry Cupcakes
Ingredients:
-1 cup flour
-1/2 cup unsweetened dark cocoa powder
-1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/2 cup vegan butter
-3/4 cup sugar
-1 tsp. vanilla
-1 egg substitute
-3/4 cup soy/almond/oat milk (your choice)
-3 tbsp. blackberry jam
-3 tsp. blackberry liqueur
Ingredients for frosting:
-1/2 cup vegan butter
-5 tbsp. unsweetened dark cocoa powder
-1 lb. powdered sugar
-1 tsp. vanilla
-1/4 cup soy/almond/oat milk
-1/8 cup blackberry liqueur
Method:
Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream vegan butter and sugar until light and fluffy; reduce speed to low and add vanilla and egg substitute. Add milk substitute and flour mixture alternately while still mixing. Fold in jam and liqueur. Pour into lined cupcake tin and bake at 350F for 20-25 minutes, or until toothpick comes out clean.
For the frosting:
In a saucepan, melt vegan butter at a low temp. In another bowl, mix cocoa powder and sugar. Add the melted butter, vanilla, and milk substitute and beat at low speed. Mix in the liqueur. Frost (cooled) cupcakes GENEROUSLY!
Monday, August 5, 2013
Raspberry-Hazelnut Biscotti
This recipe is so delicious because the raspberry flavor is really inflused throughout the entire cookie - not just in spurts where the berries are - because it doesn't use whole berries but instead a very fine raspberry puree. I think the hazelnuts were a great complementary flavor but of course you can use almonds or walnuts or even macadamia nuts if you prefer.
Raspberry-Hazelnut Biscotti
Ingredients:
-2 cups flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-2/3 cup sugar
-1/2 cup hazelnuts, chopped (or nut of your choice)
-2 cups fresh or defrosted raspberries
-2 tbsp vegetable oil
-1 tsp lime zest
-1 tsp vanilla
Method:
Biscotti is twice-baked, that's why it's so crunchy. In between bakings, make sure you let the loaves cool a bit before you slice them into the biscotti shapes.
Preheat oven to 325F. Prepare a baking sheet with parchment paper. In a medium bowl, mix the flour, sugar, salt, baking powder, and chopped nuts. In a food processor or blender, puree the raspberries completely until very smooth. Then add in the oil, lime zest and vanilla. Puree again.
Add the wet ingredients to the dry and mix well enough that it is combined but don't overmix. Take half of the batter and shape with your hands on the parchment paper into a loaf-shape. It should be about 9-10 inches long and about 2 1/2 inches wide, and no thicher/taller than 1 inch. Do the same with the other one. Don't worry about making them perfect; it will be a bit hard to shape and the batter should be sticking to your hands. (And be pink!)
Bake for about 40-45 minutes until the tops are getting a little brown. Remove from the oven but keep the oven on; let cool on the pan for about 15 minutes. Then slice into biscotti-shaped logs about 5-6 inches long and 3/4 inch wide. Place these on a new sheet of parchment paper, one sliced side down, and put back in the oven for about 8-10 minutes. Then remove, flip the slices over so the other sliced side is down, and put back in the oven for another 8-10 minutes.
Cool completely before eating.
Raspberry-Hazelnut Biscotti
Ingredients:-2 cups flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-2/3 cup sugar
-1/2 cup hazelnuts, chopped (or nut of your choice)
-2 cups fresh or defrosted raspberries
-2 tbsp vegetable oil
-1 tsp lime zest
-1 tsp vanilla
Method:
Biscotti is twice-baked, that's why it's so crunchy. In between bakings, make sure you let the loaves cool a bit before you slice them into the biscotti shapes.
Preheat oven to 325F. Prepare a baking sheet with parchment paper. In a medium bowl, mix the flour, sugar, salt, baking powder, and chopped nuts. In a food processor or blender, puree the raspberries completely until very smooth. Then add in the oil, lime zest and vanilla. Puree again.
 |
| Loaves after the first bake, while cooling, before slicing. |
Add the wet ingredients to the dry and mix well enough that it is combined but don't overmix. Take half of the batter and shape with your hands on the parchment paper into a loaf-shape. It should be about 9-10 inches long and about 2 1/2 inches wide, and no thicher/taller than 1 inch. Do the same with the other one. Don't worry about making them perfect; it will be a bit hard to shape and the batter should be sticking to your hands. (And be pink!)
Bake for about 40-45 minutes until the tops are getting a little brown. Remove from the oven but keep the oven on; let cool on the pan for about 15 minutes. Then slice into biscotti-shaped logs about 5-6 inches long and 3/4 inch wide. Place these on a new sheet of parchment paper, one sliced side down, and put back in the oven for about 8-10 minutes. Then remove, flip the slices over so the other sliced side is down, and put back in the oven for another 8-10 minutes.
Cool completely before eating.
Tuesday, July 30, 2013
Southwestern Chipotle Gazpacho
This experimental gazpacho started out normally and then I saw the chipotle-infused olive oil in my cabinet. It tasted amazing, but if you can't find chipotle olive oil, then you can use chipotle powder and regular (but good quality) olive oil instead. Even the color looks Southwestern. And it's obviously so good for you! Some topping suggestions that I didn't have on hand but would work GREAT: vegan bacon bits, a dollop of vegan sour cream, a squirt of vegan creme fraiche... etc.
Side notes:
-This is very good the first day you make it but gets even better if you let it sit in the refigerator overnight before serving (like all gazpachos).
-I made this in my blender because with some of these veggies I find that does a better job than my larger food processor. But that meant I had to do it in 2 batches and just try to put half of the ingredients in one and half in the other. It's fine if they're not totally even because it's all going in a big bowl which you'll mix up anyway.
Southwestern Chipotle Gazpacho
Ingredients:
-2 lbs tomatoes (I used a mix of cherry tomatoes and Roma tomatoes)
-1 medium cucumber, roughly chopped, with skin on
-2 slices bread, with crusts removed, torn into smaller pieces
-1/4 cup chipotle-infused olive oil (or 1/4 cup regular olive oil with 1 tbsp. Chipotle powder)
-2 tbsp. red wine vinegar
-1 clove garlic, chopped
-4 scallions, roughly chopped
-1 red bell pepper, roughly chopped
-6 cups baby spinach
-juice of 1 lime
-Salt and pepper, to taste
Method:
Put the vegetables, bread, oil, vinegar, garlic, spinach and lime juice into a blender and blend well. (If you need to do it in a couple batches that's fine.)
Add salt and pepper to taste.
Serve! (Or better yet, let sit overnight in the fridge then serve.)
Side notes:
-This is very good the first day you make it but gets even better if you let it sit in the refigerator overnight before serving (like all gazpachos).
-I made this in my blender because with some of these veggies I find that does a better job than my larger food processor. But that meant I had to do it in 2 batches and just try to put half of the ingredients in one and half in the other. It's fine if they're not totally even because it's all going in a big bowl which you'll mix up anyway.
Southwestern Chipotle Gazpacho
Ingredients:
 |
| The nice southwestern-color is due to the spinach! |
-1 medium cucumber, roughly chopped, with skin on
-2 slices bread, with crusts removed, torn into smaller pieces
-1/4 cup chipotle-infused olive oil (or 1/4 cup regular olive oil with 1 tbsp. Chipotle powder)
-2 tbsp. red wine vinegar
-1 clove garlic, chopped
-4 scallions, roughly chopped
-1 red bell pepper, roughly chopped
-6 cups baby spinach
-juice of 1 lime
-Salt and pepper, to taste
Method:
Put the vegetables, bread, oil, vinegar, garlic, spinach and lime juice into a blender and blend well. (If you need to do it in a couple batches that's fine.)
Add salt and pepper to taste.
Serve! (Or better yet, let sit overnight in the fridge then serve.)
Friday, July 26, 2013
Chocolate Chip-Coconut Oatmeal Cookies
These are absolutely delicious - especially if you are a fan of the "coconut-chocolate" mix of flavors. Enjoy!
Chocolate Chip-Coconut Oatmeal Cookies
Ingredients:
-1 3/4 cups all purpose flour
-1 tsp baking soda
-1/2 tsp salt
-2 cups oats
-1 cup vegan butter at room temperature
-1 cup light brown sugar, packed
-1/2 cup milk substitute (I used unsweetened oat milk)
-1 tbsp lemon juice
-1 tbsp vanilla extract
-1 cup unsweetened shredded coconut
-1 cup semi-sweet chocolate chips
Method:
Preheat the oven to 375 degrees. Combine dry ingredients (flour, baking soda, salt and oats).
Cream the vegan butter with the sugar until light and fluffy, then beat in the milk, lemon juice and vanilla. Mix dry ingredients gradually with the creamed mixture. Stir in chocolate chips and coconut.
Scoop cookies onto a cookie sheet. Bake one sheet at a time for 10 -12 minutes, just until brown around the edges.
Remove from oven, and cool on racks.
Chocolate Chip-Coconut Oatmeal Cookies
 |
| Just out of the oven! |
-1 3/4 cups all purpose flour
-1 tsp baking soda
-1/2 tsp salt
-2 cups oats
-1 cup vegan butter at room temperature
-1 cup light brown sugar, packed
-1/2 cup milk substitute (I used unsweetened oat milk)
-1 tbsp lemon juice
-1 tbsp vanilla extract
-1 cup unsweetened shredded coconut
-1 cup semi-sweet chocolate chips
Method:
Preheat the oven to 375 degrees. Combine dry ingredients (flour, baking soda, salt and oats).
 |
| I made mine pretty big - maybe 1/3 cup of batter per cookie |
Scoop cookies onto a cookie sheet. Bake one sheet at a time for 10 -12 minutes, just until brown around the edges.
Remove from oven, and cool on racks.
Wednesday, June 12, 2013
Strawberry-Lemon Cake with Buttery Lemon Icing
I love that this recipe has no butter, oil, or other fat in the cake itself, yet it's still so moist! The frosting of course does have some soy butter for creaminess and flavor, but it's overall a really healthy, delicious cake!
Strawberry-Lemon Cake with Butter-Lemon Frosting
Ingredients:
-2 tbsp. ground flax seed
-2/3 cup warm water
-1 1/2 cups flour (I used wheat flour)
-1 tbsp. baking powder
-1/2 tsp. salt
-3/4 tsp. cinnamon
-1/2 cup sugar
-4 tbsp. rolled oats
-1/3 cup almond (or soy, or oat, or rice) milk
-1/4 cup unsweetened applesauce
-3 1/2 tbsp. fresh lemon juice
-2 tsp. lemon zest
-1/2 tsp. vanilla extract
-1 cup strawberries (diced small, about 1 cm cubes)
Frosting:
-1/3 cup soy butter (or other vegan butter spread) (softened)
-2 1/4 cups powdered sugar
-2 tsp. fresh lemon juice
-1-2 tbsp. almond (or alternative) milk
-1 tsp. lemon zest
-extra strawberries for decorating the top
Method:
Preheat the oven to 350F and prepare a springform pan (or other metal pan; I used a 9" springform) by smearing with soy butter and dusting with flour.
Mix flax and water and set aside. In a large bowl, mix together flour, baking powder, salt, cinnamon, sugar and oats. In another bowl, mix together the almond milk, applesauce, lemon juice, lemon zest, vanilla and flax water. Slowly pour the wet mix into the dry mix and combine but don't overstir. Then fold in the diced strawberries.
Pour batter into the pan and bake for about 30 minutes, until the cake starts pulling away from the sides and the top feels springy and a toothpick comes out clean.
For the frosting, use an electric mixer to combine the sugar and butter. Then add in the lemon juice and zest, and very slowly, 1/2 tbsp. at a time, pour in the milk to get the right frosting texture.
Let the cake cool completely before frosting, then decorate!
Strawberry-Lemon Cake with Butter-Lemon Frosting
Ingredients:
-2 tbsp. ground flax seed
-2/3 cup warm water
-1 1/2 cups flour (I used wheat flour)
-1 tbsp. baking powder
-1/2 tsp. salt
-3/4 tsp. cinnamon
-1/2 cup sugar
-4 tbsp. rolled oats
-1/3 cup almond (or soy, or oat, or rice) milk
-1/4 cup unsweetened applesauce
-3 1/2 tbsp. fresh lemon juice
-2 tsp. lemon zest
-1/2 tsp. vanilla extract
-1 cup strawberries (diced small, about 1 cm cubes)
Frosting:
-1/3 cup soy butter (or other vegan butter spread) (softened)
-2 1/4 cups powdered sugar
-2 tsp. fresh lemon juice
-1-2 tbsp. almond (or alternative) milk
-1 tsp. lemon zest
-extra strawberries for decorating the top
Method:
Preheat the oven to 350F and prepare a springform pan (or other metal pan; I used a 9" springform) by smearing with soy butter and dusting with flour.
Mix flax and water and set aside. In a large bowl, mix together flour, baking powder, salt, cinnamon, sugar and oats. In another bowl, mix together the almond milk, applesauce, lemon juice, lemon zest, vanilla and flax water. Slowly pour the wet mix into the dry mix and combine but don't overstir. Then fold in the diced strawberries.
Pour batter into the pan and bake for about 30 minutes, until the cake starts pulling away from the sides and the top feels springy and a toothpick comes out clean.
For the frosting, use an electric mixer to combine the sugar and butter. Then add in the lemon juice and zest, and very slowly, 1/2 tbsp. at a time, pour in the milk to get the right frosting texture.
Let the cake cool completely before frosting, then decorate!
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