Baked curry carrots

(1) 10x11 baggie

8 Thick Carrots

or more tsp Curry Power

1 tbsp Olive Oil

Salt to taste


Directions
Peel carrots, rinse then slice lengthwise. Dry carrots.

Add curry powder and salt in a 10x11 size freezer bag

Add carrots, zip bag and shake carrots to coat with the seasonings.

Open bag and add the olive oil, ziplock the bag and shake to coat the carrots.

Place parchment sheet paper on a cookie sheet

Add the carrots. make sure the carrots do not touch each other.

Bake in a 350 degrees oven for 30 minutes until the carrots are slightly golden brown. You should be able to stick a folk into the carrots easily. They should be a little crunchy when you bite into them

Sweet & Sour Raisin Apple Sauce

 

Ingredients small 

5 gala apples peeled and chopped

1 1/2 tsp ceylon premium cinnamon powder

1 tsp earth balance butter

1/2 organic cane sugar

spring water

1/3 cup raisins 

Directions

Fry apples in earth balance butter until apples are soft

add spring water if apples are to thick. Add ceylon cinnamon, cane sugar (sweeten to your taste) and add raisins. Store in a recycled jar.

Boston 2013 Vegetarian Food Festival

This was my first time attending the BVS. It's a free Saturday and Sunday Food festival event. They also offered 100 people to enter at 10:00 am  for only $5.00. Otherwise the food festival starts at 11:00 am at no charge to the public. I paid the $5.00 so I could start sampling the food early. There was a lot of different food, jewelry, clothing, arts, drink vendors in this one big large circular room. The restaurant owners was cooking and giving away free food. They ask that you bring your own big shopping bag for the many free food samplers. I also purchased some food items I've never had before like, Prepared mocked meat sold in little packages from Loving Hut. The Citris mocked chikin was my favorite which sold for $3.00 for 8 0z bag. 

We also purchased a vegetarian burger from Roots and I must say the burger didn't fall apart while I was eating it on a bun, We will definitely be checking out their other mouth watering food items on their menu at their restaurant which I read a lot of positive reviews on yelp's website.

Follow your heart gave a lot of free samplers of their vegan mayo. Mah Wah also gave a lot of their fried spring rolls, mocked fried Chikin. Vitamix was giving away samplers - like fruit smoothies, ice cream, and soup. I was to full to indulge but it was fun to watch. I notice he was rinsing the pitcher he was serving customers in a hugh trash bin lined with a black garbage bag. He did this in between making recipes and serving it to the customers. I didn't see a sink near by...

I guess that's what they do? Besides that we had a blast also I forgot to mention there were a few food vendor trucks outside so, on our way out we purchased our first vegan vanilla ice cream on a cone from like no udder. Very tasty

I 

V

ROOTS

ALL MY FREEBIES

 

Mocked Ribs

Vegan Mocked BBQ Ribs

¾ cup Vital Wheat Gluten Flour
¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side.

Black Bean Soup in a Crockpot

1. 16 oz. Dry black beans cleaned, soaked and cooked

Two 14 ounce cans vegan broth

1/2 cup Sofrito

1/2 cup canned Spanish-style tomato sauce
1/2 chunky salsa 

3 tablespoons chopped pimiento stuffed olives
Goya seasoning

1 tbsp sea salt

black pepper

1/4 cup chopped pepper

Chopped red or white onion
3 glove garlic

Chopped cilantro

jalapeno pepper
1 tsp chilli pepper
1 tsp cumin

1 tbsp Olive oil

1st rinse, then soak bean over night. Ringe and drain beans, cook beans according to instructions on package..

In a instant pot add cooked black beans. Sauteed onions and and garlic in oil. Add sofriti and all ingredients.on high for 15 minutes

Serve hot, ladled into bowls

Add toppings your favorite toppings

My Version of Chickpea Salad

Ingredients 

recipe makes 4 Servings

2 cups cooked garbanzo beans (chickpeas), cooled, or (2) 16oz cans, rinsed and drained  and chopped 

2 tbsp follow your heart soy free vegenaise

nori seaweed crumbled or seaweed snacks

1 tbsp dulse flakes

1 cup spring water

1/2 teaspoons spicy brown mustard

1 tablespoon sweet pickle relish

1 or 2 green onions, chopped

1/2 celery chopped

salt and pepper to taste

Instructions

1) Place dulse flakes in a small stainless steel tea infuser. In a small pot add 1 cup of spring water and add the infuser with the dulse flakes. Boil for 3 minutes and let cool.

2) Remove the infuser and add the water mixture in a glass bowl, add 2 cups of beans. It's ok if you get a few pieces of dulse flakes in the bowl. Cover the bowl and marinate for an hour or in the refrigerator overnight. (I did and it gave my chickpeas more flavor)

3) Remove the cover from the garbanzo and drain some of the liquid leaving 1/4 cup left with the beans

Using a dough cutter mash beans but not like mashed potatoes. It should be a little lumpy or crumbly like tuna. (sorry for saying that word) :(

Combine garbanzo beans,vegenaise, mustard, relish, chopped green onions, chopped celery, salt and pepper. Mix well. If this mixture is to wet, drain it before adding it to bread or salad,

Add some nori seaweed crumble or seaweed snacks and enjoy!

Or you can just open two 16oz can of garbanzo beans. Drain the water and rinse the beans. Add the beans into a food processor and place in the bowl. Peel the skin of an onion, cut in quarters and add to a food processor along with celery. Add the onions and celery to the chickpeas, add your choice of seasonings. I like seaweed flakes. Add about 1/4 or 1/2 cup of vegan mayonnaise and mix. 

 

Gluten Free Apple Crisps

Gluten Free Vegan Apple Crisp

Ingredients

Crumb Topping

1 cup Gluten Free oats

1/4 cup organic light brown sugar cane

1/2 stick earth balance butter, melted

Apple Filling

2 extra large delicious apples cored and peeled

1/4 cup raisins (optional)

1/4 teaspoon ground cinnamon

1 TBSP organic syrup

Directions

Topping: Preheat oven to 375 degrees. Add 1/2 cup of Gluten Free Flour and 1/2 cup gluten free oats to a bowl add, brown sugar, and earth balance butter. Stir until combined.

Filling: mix together sliced apples, syrup and cinnamon in a bowl and transfer to a 9-inch-square baking pan. Sprinkle with crumb topping. Cover with foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Serve warm

Homemade Chunky Cinnamon Apple Sauce

2 Extra large Delicious Apples

1 tsp Saigon Cinnamon 

4 TBSP No sugar - Apples Juice or Spring water

1 TBSP Earth Balance

1 TBSP Organic Maple Syrup

,

Cut Apples in big chunks. In a frying pan add earth balance, and apple chunks and fry until golden brown al dented. Add cinnamon and apple juice or water. If apples are to dry add more apple juice or water. Bring apples to a quick boil. Lower flame and add maple syrup. Cook on low heat until juices are thick. This recipe I put together is yummy warm or cold. It also makes a great gift idea for family and friends. I recycle my tomato sauce and jelly jars and decorate them with my handmade labels and bows

Baked Seasoned Tofu

1 block extra-firm tofu, pressed and drained (choose organic/non-GMO)

2 Tbs. coconut amino 

2 Tbs. vegetable broth

sea salt

Kelp flakes

Old Bay Seasoning

2 Tbs. olive oil

2 Tbs. earth balance

Lemon slices

Cut the block of tofu in half and then cut each half in two width-wise. You should have 4 thin rectangles. I used a 1.75 inch-cookie cutter to press 2 circles out of each rectangle of tofu. Save the leftover tofu pieces for a stir-fry or tofu scramble

Combine the coconut amino and the broth in a shallow bowl. Marinate the scallops for at least 30 minutes. Remove them from the marinade and pat the scallops dry with a paper towel. If they are wet, they will not sear in the pan. Sprinkle the scallops with a bit of salt, kelp flakes and Old Bay Seasoning on both sides.

Heat a large skillet over medium-high heat. Add the vegetable oil and the butter to the pan. When the butter melts, carefully place each scallop in the pan. You should be able to see the bottom of the scallop browning.

After about 4 to 5 minutes, carefully flip the scallops over and cook on the other side. While the 2nd side is cooking. You should see the sides of the scallops turning brown like pretty rings. Remove from the pan with a slotted spoon and place on a paper towel to drain before serving. Sprinkle lemon juice and serve with vegan tartar sauce. I use soy free veganaise 

Black Bean Yummy Burger

Serves 6

Ingredients:

1 cup water

1/2 cup quinoa, rinsed

1 14-oz can black beans, drained and rinsed

1 1/2 cup boiling water

2 tsp. chili powder

1 tsp. cumin

1/2 cup fresh cilantro, chopped

2 green onions, chopped

1/2 cup red bell pepper, chopped

1/2 cup finely crumbled Sesmark Brown Rice Thins 

3/4 tsp. salt

2 tsp. Olive oil

Directions

1. Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.

2. Combine 1/2 cup cooked quinoa with the black beans, chili powder, cumin, cilantro, green onions, red bell pepper, Sesmark Brown Rice thin Cracker crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls.

3. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cakes until brown and cooked to your liking on each side. 

Baked Russet & Sweet Potato Wedges

Baked Russet Potato Wedges with theveganlicious BBQ Sauce

Prep time
45 min

Serving: 4-6
Ingredients
4 russet potatoes
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 tbsp chopped fresh parsley leaves
¼ cup Vegan parmesan cheese
Instructions
(preheat oven to 450˚F)
Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup vegan parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.
Serve with Organic ketchup.

Homemade Vegan Barbecue Sauce

Ingredients

2 tbsp mustard seasoning

2 tbsp garlic powder

1 tbsp smoked paprika

2 tbsp sea salt

2 tbsp pepper

6 oz can organic tomato paste I use 365 

2/3 cup apple cider vinegar 

2 tbsp molasses

¼ cup maple syrup I use trader joes grade B

2 tsp organic brown sugar

1 tsp liquid smoke

Instructions

Mix all ingredients into a small saucepan over medium heat. Stir until the mixture has come to a boil. lower flame and keep stirring for about 3 minutes

Use right away or allow to cool and store in a glass jar in the fridge. Make 2 to 3 cups

Homemade Vegan Worcestershire Sauce

Ingredients

2 cups apple-cider vinegar

1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Instructions
Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.
Yield: Makes about 1 cup

I found this recipe on Martha Stuart website. It's good but  would only use 1/4 tsp. of dry mustard unless you love a mustard tasting  Worcestershire sauce 

Stuffed Peppers my way

Vegetarian Stuff Peppers, My Way

Ingredients

1)  1 1/2 cups of cooked seasoned brown rice

2)  1 cup Cooked Chickpea Masala 

3)  2/3 cups Cooked Stew Lentils w/o the liquid

4)  2/3 cups of homemade Italian Stewed Tomatoes w/o the liquid

5)  1 1/2 or more of Medium Spicy Salsa

6)  2 Medium size Green Peppers

Directions

1. In a large bowl add first 4 ingredients and mix, set aside

2. Pour the Salsa in a bread loaf pan 

3. Add the prepared peppers

4. Stuffed the peppers with the rice mixture

5. Spray just a little Coconut oil on the stuffed peppers

Bake at 400 degrees for 45 - 60 minutes until peppers are cooked aldente. 

Let cool and enjoy the goodness.. 

Click Here for the Chickpea Masala Recipe

Gluten Free Brownies

INGREDIENTS

1½ - 2 cups gluten-free oatmeal

¾ tsp baking soda

½ tsp espresso powder

¾ cup unsalted butter

1½ cups sugar

1 cup cocoa powder

1 tsp salt

1 Tbsp vanilla extract

 TBSP of Flaxseed Meal Mixed with 9 TBSP of Water

1¼ cup chocolate chips

INSTRUCTIONS

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

In a food processor or blender, grind the oatmeal to a fine powder. Measure out 1⅓ cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.

Once melted, add the sugar and cook for another minute.

Remove from heat and add the cocoa and salt. Stir to combine.

Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.

Add dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this 

Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.

Let cool 20 minutes before cutting and serving.

Split Pea Soup Crock Pot

                                                                 

                             











16 ounces split peas with imatation ham flavor season
4 medium carrots, peeled and diced
1  1/2 cup white onion, chopped
2 garlic cloves, smashed
1 bay leaf
1 tablespoon salt
1/2 teaspoon pepper
6 cups hot water
Directions:
Layer ingredients in order listed above. Do not stir
Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
Remove bay leaf and garlic

Mocked Pork Balls

                                                                                                   

Ingredients
1 cup dry TVP
3/4 cup water
3 tbsp light soy sauce
1/2 cup mashed medium firm tofu
3 tbsp minced green onions or fresh cilantro
1 tsp roasted sesame seed oil
1/2 white pepper
1/4 tsp salt
3 tbsp chopped water chestnuts
1 tbsp fresh ginger
1/2 cup vital wheat gluten

 in the bowl of your food processor, combine the texture soy protein, boiling water, and let soak for about ten minutes until the soy protein has absorbed all the liquid. Add the rest of the ingredients. and process for several minutes until the soy protein is not so course.
Set aside to cool. You can speed up the cooling process by spreading the mixture on a plate and place in the freezer for a few minutes. This will keep the gluten from clumping into strings when it is added.
When cool, add the gluten flour and process until the mixture forms a loose ball. With wet hands, shape the mixture into 24 - 26 balls using a tablespoon. Roll the balls between the palms of your hands. Steam on an oiled plate simmering water for 20 minutes. After they have cooled, you can fry them. (optional) Dip them in duck sauce






                                                                                                   

Vegan No Sausage Patties

                                                                                                                         

                                                                                                     

What you will need
1)  ½ c tvp
2)  ½ c boiling water
3)  ½ c whole wheat flour
4)  ¼ c oat or wheat bran
5)  1 tbsp nutritional yeast
6)  1 tbsp ground flax seeds, optional
7)  1 tsp garlic powder
8)  ½ tsp crushed sage
9)  ½ tsp fennel seeds
10) ¼ tsp black pepper
11) ¼ tsp salt
12) dash or two of cayenne, optional
13) 1/4 Cup water
14) ½ tsp liquid smoke
15) 3 tbsp soy sauce
16) 1 tsp maple syrup
17) ¼ tsp blackstrap molasses
18) oil for frying

Instructions
Stir together tvp and boiling water and set aside to soak for 5 minutes.
Add flour, bran, and dry spices; stir to incorporate.
In a measuring cup, measure out water; add liquid smoke directly to the cup and stir (this way the smoke will be evenly distributed).
Add water mixture and remaining liquids to dry; mix well.
With your hands, form mixture into ½" thick patties.
Heat a quarter inch of oil in a cast iron pan.
When oil is hot, fry patties for a couple of minutes on each side, until golden.
Repeat last step with remaining batter, adding more oil each round as necessary.
Serve hot.

Veggie no meatballs

                                                                                                       

2 cups vegetable broth
1/3 cup bulgar wheat
1 cup TVP
½ cup yellow onion, chopped
1 tbsp vegetable oil
1 tsp salt
4-6 cremini mushrooms, chopped
½ cup black beans, cooled
1 tbsp tomato paste
1 tsp cumin
1 tsp vegan Worcestershire sauce
½ cup nutritional yeast
1 cup vital wheat gluten flour

In a small saucepan, add in 1 cup vegetable broth and bulgar wheat. Bring to a boil on med-high heat. Cover, lower the heat, and simmer until fully cooked.

In another saucepan, bring 1 cup of vegetable broth to a boil, then add in TVP to re-hydrate. Turn off the heat.

Add oil to a skillet on medium heat and cook onion with salt until transparent. Add in mushrooms and cook for about 4 more minutes.

In a food processor, add in black beans, tomato paste, cumin, and cooked onion and mushrooms. As it's blending add in vegan Worcestershire sauce.

Transfer mixture to a large mixing bowl and add in vital wheat gluten flour and nutritional yeast. Mix it all together with a spatula. Then add bulgar wheat and TVP to the dough. Mix well with bare hands.

Form into Round Balls or patties and fry on medium heat with a bit of oil until crispy and brown on both sides I baked my veggie balls for 35 minutes on 350 and they came out great!.