Tamarind a Mexican Fruit ?

Buy Tamarind Fruit

from Amazon 

Fresh Tamarind

Do you know the origin of the Tamarind fruit?
I did some research on the web, here are my finding: One article claims that the fruit was well known to the ancient Egyptians and to the Greeks in the 4th Century B.C.

In another article states that the fruit grows from a very large tree that grows up to 100ft in its native Africa.
I also read that it is grown in India, Mexico and Central America. 

It has an outter shell that has to be peeled. If you place it in your mouth, be careful of the pearl like seeds. Don't swallow them. The tamarind fruit itself has a tart, yet sweet taste with a prune/raisin texture and taste in my opinion..

What's the health benefits?
tamarind have antioxidant and anti-inflammatory properties. These can protect against diseases such as heart disease, cancer and diabetes. The seed extract may also help lower blood sugar, while the pulp extract may help you lose body weight and reverse fatty liver disease

Easy plant-based Tartar Sauce

This Tatar sauce was easy to make) I used 1/4 hellsman's vegan mayo and 1 tbsp sweet relish 1/2 tsp onion shredded Gardein frozen fish and crinkle cut fries.. Easy cheap Dinner! Oh and it's vegan lol

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Baked Mac and Cheez

2 cups penne noodles
1/2 cup violife cream cheese (vegan)
3/4 cup daiya cheddar cheese
3/4 cup almond milk
4 tbsp earth balance butter
1 tsp garlic powder
1/2 tsp seasoning salt
2 tbsp nutritional yeast
1/2 sauteed sweet onion
2 tbsp bread crumbs for topping

Cook noodles according to the back of box
Rinse noodles and place into a buttered 9 x 13 baking pan. Add sauteed onions Melt earth balance butter and pour over noodles, add the seasonings, incorporate the violife cream cheese, diaya cheese and milk. Sprinkle bread crumbs on top and bake at 400 degrees for about 20 minutes
Printable Recipe



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Face-mask Travel Kit Giveaway!

Face-mask Travel Kit Giveaway is over, we have a winner. Congratulations #asillymommy
                                                                  

Inside Kit

1) Face-mask 

2) Face-Mask 

Face-mask Kit

Theveganlicious Contest/Giveaway!

Your choice of one handmade Face-mask. You will also get (1) 2.oz of plant-based hand sanitizer gel, (1 pair) medium size medical glove, (1) All Natural Shea butter moisturizer pod, and (1) 2x2 alcohol swab in a snap seal baggie to keep your face-mask inside.

How to enter the Facemask Contest/Giveaway? You must be 18 years and older to enter.

1.Follow my Instagram Theveganlicious2014 Instagram

2.Tag two people when sharing the original post. Tag Theveganlicious2014 Histogram

Every person who completed three of these criteria, entered into the giveaway.

Description of Vegan Face-mask:

100% cotton Fabric

Face-mask measures 8" wide without elastic.

5" height from bridge of nose.

Disclaimer - Instagram contest or giveaway is not sponsored, endorsed or administered by, or associated with instagram - Theveganlicious2014

Constest/giveaway starts June 2, 2020 at 6:00am EST and ends on June 9, 2020 at 6:00am EST. Winners will be notified via instagram private messages first then annouced on theveganlicious2014 instagram page. Thank you in advance for entering
DIDN'T WIN? YOU CAN PURCHASE BY CLICKING HERE

Repairing my Vitamix after expired warranty

1/13/20

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Have you ever looked down the bottom of your vitamix container? I don't remember reading in the manual to check for rust or when to exchange it for a new one. I truly don't know how long I've been using this container with rust down the very bottom of my vitamix container. I thought it was just dirty in a very hard to reach area but no matter how thoroughly I've tried to cleaned the container after every use, I just can't seem to get the rust out. I discovered this couple of weeks ago. Although my vitamix is still under warranty, the vitamix company I called explained to me how I should clean it using warm water and dish liquid then run the vitamix on number 10 for a few minutes which did not get rid of the rust! I've decided to take matters in my own hands! I googled, how to change out the blade and what tools were needed.. As you can see in my photos this is what I ordered last week and it arrived today! I successfully disconnected the old blade with a new BLADE AND  TOOL that came with the NUT & SEAL GASKET  as a set.

Old blade and Replacement Blender Retainer Nut & Sealing Gasket

Cleaned the old Nut & Sealing Gasket

Checking for leaks

Works perfect! 

7 Days Alaskan Glacier Cruise June 14 - 21 2019

My sister and I took our very first cruise to see the Alaskan Glacier. Here's some footage.

Aquafaba Whipped Cream - dairy free!

I'm using a HAMILTON BEACH 6320 MIXER

Ingredients
1 (15.5 oz) organic chickpeas, unsalted (chilled liquid, out of can)
1/2 tsp cream of tartar
2 tsp vanilla or other flavor of your choice extract
1 cup of sugar
I used Bakol Jel Dessert

Instructions
Use a can opener to open can of chickpeas, leaving a little of the lid attached to press as much of the liquid from the can. Pour the chilled chickpea liquid only, into the electric mixer. Use the whip attachment and whip the liquid on high speed. Add the cream of tartar. At this point you will see the liquid thicken into whipped cream. Add the vanilla and sugar and whip for another 5 to 7 minutes. Top the whip cream on your favorite vegan jello or other favorite desserts! Makes (2) 9 oz containers of vegan whipped cream

This whipped cream can also be place in a container to freeze.

Strawberry Banana Papaya Creamsicles

Ingredients
3 ripe frozen bananas
1 papaya
3 frozen strawberries

Supplies
Popsicle molds
Popsicle sticks
powerful blender

Instructions
peel banana and slice into small pieces
remove green tops from strawberries
peel and slice papaya into small pieces

Add all ingredients into a powerful blender using plunger to help blends the fruits into a liquid. Mixture should be mixed well to a thick milk shake consistency. Pour mixture into popsicle molds and stick popsicle sticks into the middle. should be ready to eat in about 4 hours or over night.

Sweet Potato & White Potato Apple Salad

Ingredients
2 medium sweet potato
2 Medium white potato
1 red onion - chopped
2 mini sweet red peppers - chopped
1 celery - chopped
1 red delicious or gala apple - slices
1 tbsp apple cider vinegar
1/2 bag of fresh express chopped asian salad
1/2 cup or more to your liking
hellmann's vegan mayo
salt & pepper

Instructions
Wash potatoes and dry. Peel and slice them into bite size for a potato salad. Boil until you can easily pierce with a folk. Using a strainer, drain potato and run them under cold water. Place the potatoes into a bowl and chill in the refrigerator while you prep the veggies. Chopped the red onion, sweet mini peppers, celery and add them into the bowl of potatoes, add the 1/2 bag of fresh express chopped asian salad. you can use the toppings that's included with this kit but I'm saving them for a different salad. Add the the vinegar, vegan mayo, salt & pepper and mix. Top with  sliced apples and chopped green onions. Refrigerate until served

You're Welcome.. :)

Hearty Vegan Chilli

Ingredients

1 green and yellow zucchini, sliced

1 green bell pepper, chopped

1 sweet red pepper, chopped

2 cloves of garlic, minced

1 jalapeno pepper! finely sliced

3 Tbsp oil 

1 cup sweet corn

1 lb. homemade roasted tomato or you can use 1 (14.5 oz) can, diced tomatoes

1 (15 oz) can Tomato sauce

1 cup dried kidney beans, cooked or (15 oz) can kidney beans, rinsed & drained

1 cup dried black beans, cooked or (15 oz) can black beans, rinsed & drained

1 cup garbanzo beans, cooked or (15 oz) can garbanzo beans, rinsed and drained

1 tsp chili powder

1 tsp celery flakes

1 tsp cilantro

1 tsp thyme

1 tsp parsley

1 tsp oregano

1 tsp basil

1 Tbsp sugar

1½ tsp salt

1 tsp ground cumin

1/2 tsp paprika

A few drops of liquid smoke 

For meat substitutes I used (4)Tofurky Italian Sausages, and (2) already baked chairboiled boca burgers, grounded in my food processor.

Instructions 

Heat olive oil in the instapot or a large pot

Add the onions and bell peppers

Sauté on medium heat until the bell peppers are tender.

Add the corn and cook for another minute

Add the chopped tomatoes, and tomato sauce and the meat substitute

Stir in the drained beans and mix all ingredients. Place top on instapot and cook on (Bean/Chilli) or simmer in pot for 25 minutes.

Roma GarlicTomato Sauce

8 large roma tomatoes
2 tbsp basil seasoning or (fresh, chopped)
2 tbsp oregano
1 1/2 tsp garlic powder
1 tsp natural sea salt
1 1/2 tbsp extra virgin olive oil

Wash and dry tomatoes, then slice them into 1 inch slices. Add parchment paper to a large cookie sheet. add the sliced tomatoes, make sure that they do not touch. Pour olive oil into a 1/4 measuring cup and use a cooking brush to spread the olive oil onto the tomatoes. Sprinkle the oregano, basil, garlic powder and salt on the tomatoes and bake at 425 for 30 minutes or until the tomatoes have some crispy look around the edges but not dried out looking. The center should look moist.

Garlicky Collard Greens with Tomatoes

Ingredients

2 lbs collard greens, finely chopped

1 red and green bell pepper, chopped

1 medium onion, chopped

4 clove garlic, minced

1 pint red cherry tomatoes

1 pint yellow cherry tomatoes

3 tbsp extra virgin olive oil

2 tbsp white vinegar

water 

Instructions

In a large imusa pot, add olive oil, peppers onions and tomatoes, saute over medium heat until translucent, add minced garlic collard green and saute for 3 minutes more. Add enough water to cover the vegetables add vinegar,and salt to taste on very low heat simmer for 45 minutes

Sweet Fried Pineapple

Ingredients
1 Fresh Pineapple , Peeled and cut into 3" thick slices
1 tsp olive oil
Agave Nectar
cinnamon & sugar

Instructions
Use 1/2 pineapple of the pineapple peeled, rinsed and dry with a paper towel. Slice pineapple length wise. Use a non-stick frying pan and use a paper towel to wipe the inside of the pan with a little olive oil, fry pineapple on each side until golden brown. Topped with agave nectar.

Other topping options - cinnamon & sugar

Homemade Buns

3 cups all purpose flour

1 cup warm water

(2) ¼ tsp rapid rise yeast

2 tsp organic cane sugar

1/3 cup extra virgin olive oil

In a bowl mix flour, sugar, yeast.  Add warm water and olive oil. Kneed the dough for 15 minutes until smooth. You may need to add more flour to prevent the dough from sticking to your fingers. Add smooth dough to a lightly greased bowl and cover it with saran wrap. Place the bowl in a warm area in order for the dough to double in size for about an hour. 

After the dough has doubled in size. Turn the dough onto a cutting board or counter. Using a pastry cutter, cut dough in half. Place each of the dough on a floured board shape into oval and round buns. Cover and let rise for 30 more minutes.

Click here for chickpea salad recipe Chickpea Salad

Seitan Roni Pizza!

Seitan Roni Ingredients

1 1/2 cups vital wheat gluten flour

2 tsp mustard powder

2 tsp paprika

1 1/2 tsp crushed fennel seeds

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp cayenne pepper

1/2 tsp white sugar

3/4 cup cold water

1/4 cup tomato paste

2 tbsp olive oil

2 tbsp liquid amino acid

2 tsp liquid smoke flavoring



Instructions

Mix the first 9 ingredients-into a bowl with a whisk and set aside. In measuring cup add the next 5 ingredients and mix well. Add the wet ingredients to the dry ingredients. Use your hands to knee the mixture into a dough. The dough will be soft not like bread dough. Divide the dough into 4 pieces then roll the dough into about 10 inches long each. Wrap the dough individually in aluminum foil and twist the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough and slice into thin pieces. I use a tofu slicer.



Dough Ingredients
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour

In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.

Sauce  
1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.

Top with your favorite non dairy Cheez.

Spicy Sausages (Plant-Based)

Ingredients

15 oz can pinto beans, rinsed

1 tbsp better than bouillon seasoned vegetable base
1/2 medium size red onion, finely chopped

4 tbsp pure maple syrup

2 tbsp bragg liquid aminos

2 tbsp olive oil

1 tbsp colgin liquid smoke

1 tbsp garlic powder

1 tbsp thyme

1 ½ tsp paprika

1 ½ tsp fennel seeds

1 1/2 tsp hot red  pepper flake

1 cup vital wheat gluten

Instructions

Use a fork to mash the beans in a large glass bowl. Add the  next 12 ingredients and mix to combine all the ingredients.

Add the vital wheat gluten and mix with a fork. Place the mixture that’s now turned into a dough onto a cutting board

and knee it with your clean hands for about a minute. The dough should be smooth.  The dough should not cling to your

hands. You should be able to form 8 link sausages I made 8 but wasn’t able to showcase all of them in this photo. After forming into link sausages, wrap each sausage into aluminum foil, tightly, twisting and tucking the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough.You can fried them in a little olive oil or boil them. These sausages also freeze well.

Sweet Potato Bites

1 extra large sweet potato
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup brown sugar
1 tbsp bob red-mill egg replacer
3 tbsp water
1/4 cup earth balance butter
1 1/4 cup flour
1/2 cup butter
1/4 cup cold water
slither almonds
grated lemon peel

Bake sweet potato in a 350 heated oven for about 50 minutes. Check 45 minutes into baking to see if you can pierce the potato with a fork to tell if the potato is done. Let the potato cool to handle. Peel the skin off the potato and break it up in a glass bowl. Using a potato masher, mash potato. I was talking to my cousin gave me a tip on getting rid of the strands from the potatoes in order to get a creamy potato texture. He suggested that I use a hand mixture to mix the potatoes, in between mixing I should stop the mixer to see if any strands are on the mixer to remove. To prepare the egg replacement, add 3 tbsp of egg replacer powder to 1 tbsp of water and mix with a small whisk or fork, set aside.
Sweet Potato Filling
Add brown sugar, cinnamon, nutmeg and egg replacer mix to the sweet potatoes, use the hand blender to mix. Set aside

Crust
Add flour and sugar to into a bowl and cut in earth balance butter with a pastry cutter or folk until the mixture is crumbly. Add ½ of the the water. Use your hands to mix the flour mixture add more water and start to kneeing the dough with your hands. The dough shouldn’t be too wet and sticky but smooth. Use a rolling pin or a bottle to roll out the dough onto a clean cutting board. Cut the dough in half and roll that half of the dough flat to about 10x4. I use a glass jar as pictured below to roll the dough and to cut circles to be able to fit them into a 12 mini muffin pan.
After placing the dough pieces into the muffin pans add about a tbsp of the potato mixture on top the dough that’s in the pans. Brush the top of the sweet potatoes and the dough with melted earth balance butter.  Oven Temp 350 for 20 minutes. When the sweet potato bites are cooled, topped with grated lemon peel or slithered almonds

Glass jar I use

Mini Muffin Pan

Stirfry Pasta

1/2 lb snow-peas
olive oil
rep and green bell peppers, chopped
leeks, chopped
green onion, chopped
1 clove garlic
1/2 thumb of a ginger, chopped
sesame seeds
2 tbsp olive oil
angel hair pasta
2 tbsp liquid aminos
roasted sesame seeds
plum sauce
1/2 lb angel hair pasta


Wash and pea-pods.Pinch the curly end of the snow pea. Hold the snow pea and grasp the small curl at the bottom of the pod. Pinch it until it is completely off. If you have trouble removing the end, use a small knife to help you.Grasping the curly end, pull it downward along the pod to remove the string
 chop onions, and peppers. In a large frying pan add olive oil, turn heat to medium and add onions, peppers and fry until translucent, add ginger and garlic, fry for 1 minute then add snowpeas, stir fry for 3 minutes. Add pasta and liquid aminos and green onions, stirfry until well incorporated. top with more green onions, roasted sesame seeds and plum sauce

Stuffed Baked Potatoes - Non Dairy

med size russet potatoes

fresh broccoli

1 tbsp earth balance butter

daiya shredded cheddar cheez

lawry's seasoning salt

onion powder

pepper to taste

potato water

Wash and dry potatoes. Make a 1/2 inch slit in the middle of the potatoes. This not only will prevent the potatoes from exploding in the oven but it will be easier to remove the inside of the potatoes when warm enough to handle to touch.

bake potatoes on a cookie sheet that's covered with parchment paper until you are able to easily penetrate a folk into them about 50 minutes to an hour  of baking depending on the size of your potatoes.

After the potatoes are warm enough to handle, Use a large glass bowl and scoop out the potatoes from the skins, leaving the skin of the potatoes in tacked, place them aside. Add earth balance butter seasoning salt, pepper, onion powder. Use a potato masher to mash the potatoes and enough water from the boiled potatoes to make the potatoes nice and fluffy. Stuff the potato skins with the mashed potatoes and top with broccoli and daiya cheddar cheez. Place the stuffed potatoes back on the cookie sheet and bake for about 15 - 20 minutes.

Solo Trip To Toronto. Women Who Love To Travel Solo

My Vegetable Kale Soup

2 tbsp olive oil
1 red bell pepper, diced

1 green bell pepper, diced

1 onion, chopped

2 stalk celery, chopped
4 peeled sliced carrots

1 glove garlic, minced

1/2 chopped fresh parsley

2 large white potato, peeled and cubed
2 small sweet potato, peeled and cubed
2 cups of chopped kale
1 1/2 cups homemade chickpeas
water
4 packet con culantro y achiote
salt and pepper to taste
1 tsp garlic powder

Add olive oil to a large pot on medium heat. I use a large imusa pot. Add the next 5 ingredients, saute until cooked then add the minced garlic and saute for 2 minutes. Add the potatoes, and kale and enough water to cover the vegetables. Let everything come to a boil then lower to simmer for 30 minutes, add the cooked chickpeas, seasonings, test the veggies with a folk if they are not tender let the soup cook for 20 minutes more. This soup is so flavorful and delicious the next day.

Garlic Cheez Biscuits

Ingredients
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 tbsp garlic powder of fresh glove
3/4 cup non dairy shredded cheddar cheez
1 cup milk
1/ 4 cup room temp earth balance butter


Heat oven to 450 degrees

In a glass bowl, sift the flour and baking powder. Add the room temp earth balance butter. I used a folk to mix. Mix in the non dairy shredded cheddar cheez, then add the milk, stir until well mixed. I used a 1/4 cup to scoop out the batter and place onto a cookie sheet with parchment paper. Place the biscuits into the hot oven and bake for about 15 minutes