Meatless 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. My meatless ribs looks big because I double the recipe

Carob cookies - Gluten Free

 

2 cups almond flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar

1 egg replacer

1 tbsp. crushed flaxseed + 3 tbsp. water

1/2 cup non dairy milk

1 cup organic unsweetened coconut flakes

2/3 crushed pecan nuts and 1/2 cup of crushed coconut flakes

You'll need 6 bowls.

 In the first mixing bowl, mix the almond flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp. flaxseed meal and 3 tbsp. of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add the 1 egg replacer set aside. Add wet ingredients to the dry ingredients and stir until well combine. Let the mixture sit for 10 minutes.

Use a small bowl to hold 2/3 cups of pecan nuts. Use a 1/2 cup for the crushed coconut flakes.

Place parchment paper on a cookie sheet. Use a tbsp. to scoop the cookie mixture, and drop them onto a cookie sheet. Topped the cookie mixture with coconut flakes and pecan nuts. Bake at 350 for 15 minutes.

These cookies are soft, crispy around the edges. If you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Orange sticky buns

 

Dough

1 packet instant yeast

1 cup unsweetened soy milk

1/2 cup Earth balance butter, divided

1/4 tsp salt

3 cups all purpose flour

Raisins Optional

1 orange peel

Juice from 1 orange

Grated orange peel

Instructions

IN A LARGE SAUCE PAN (OR IN A BOWL IN THE MICROWAVE AT 30 SEC INCREMENTS), HEAT THE NON DAIRY MILK AND EARTH BALANCE UNTIL  MELTED, REMOVE FROM HEAT AND LET COOL TO 110 DEGREES. IT SHOULD BE WARM BUT NOT TOO HOT OR IT WILL KILL THE YEAST.

USE A STAND MIXER AND ADD FLOUR, SUGAR ACTIVE YEAST AND THE SALT AND STIR. ADD THE BUTTER AND NON DAIRY MILK. ON LOW SPEED MIX UNTIL THE DOUGH FORMS TOGETGER INTO SMOOTH 

THE DOUGH WILL BE STICKY. WHEN IT IS TOO THICK TO MIX, TRANSFER TO A LIGHTLY FLOURED SURFACE AND KNEAD FOR A MINUTE OR SO UNTIL IT FORMS A LOOSE BALL. COAT A GLASS BOWL WITH OLIVE OIL AND ADD DOUGH, COVER WITH PLASTIC WRAP AND SET IN A WARM PLACE TO RISE FOR ABOUT 1 HOUR, OR UNTIL DOUBLED IN SIZE 

ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE DOUGH INTO A THIN RECTANGLE. BRUSH WITH 3 TBSP MELTED MON DAIRY BUTTER AND TOP WITH 1/2 CUP BROWN SUGAr, grated orange peel, raisins

STARTING AT ONE END, TIGHTLY ROLL UP THE DOUGH AND SITUATE SEAM SIDE DOWN. THEN WITH A SERRATED KNIFE, CUT THE DOUGH INTO 1.5 - 2 INCH SECTIONS AND POSITION IN A WELL-BUTTERED ROUND PAN. BRUSH WITH REMAINING EARTH BALANCE AND COVER WITH PLASTIC WRAP. SET IN A WARM COUNTER OR ON TOP OF STOVE TO LET RISE. PREHEAT OVEN TO 350 DEGREES.

ONCE THE OVEN IS HOT, BAKE ROLLS FOR 25-30 MINUTES OR UNTIL SLIGHTLY GOLDEN BROWN. LET COOL FOR A FEW MINUTES AND THEN SERVE IMMEDIATELY.

ORANGE GLAZE

1 CUP ORGANIC POWDERED SUGAR

1 TBSP FRESH SQUEEZED ORANGE JUICE

Orange grated peel from one orange

ADD THE ORANGE JUICE and grated peel TO THE POWDERED SUGAR.

USE A HAND WHIP AND WHIPPED UNTIL MIXED. POUR ONTO THE BUNS.

Fried Grits Patties w\ garlic non-dairy cheese sauce

 

Ingredients

1/2 cups quick grits

1 cup water

1/2 tsp Seasoning salt

1/2 tsp Garlic powder

1/2 tsp Onion powder

1 tsp dairy free butter

1/2 flour

1 tbsp olive oil

Directions

Add water to a pot. When the water starts to boil, add butter, seasoning salt, onion powder, garlic powder and grits. Keep stirring to prevent lumps. Turn burner down to very low and simmer until the grits are a smooth thick consistency. Spread grits onto a cookie sheet about 1/4" thick. Refrigerate for an hour or until cool enough to use a round cookie cutter to make into patties. Place one patty at a time into flour on each side. Gently brush off access flour with a food brush. Heat pan with oil on medium. Place patties in a heated pan. Fry until brown and crispy on the outside. (10 minutes each side)

Quick Garlic Non-dairy Cheese Dipping Sauce 

1/2 bag Daiya shredded Cheese

1/4 cup non-dairy milk

1 tsp garlic powder

1/2 tsp salt

Add non dairy milk to a small pot. When milk starts to boil, add the cheese and garlic powder and salt. Turn down the flame to very low and whisk mixture for one minute. Remove cheese mixture from the stove, pour into a serving dish. 

Banana Pudding

4 to 6 tbsp. non-gmo corn starch

1/4 cup organic cane sugar

pinch sea salt

2 cups non dairy milk

1 1/2 tsp pure vanilla

Biscoff Cookies

In a pot whisk together the 1st 3 ingredients. Add the non-dairy milk and whisk to incorporate all the ingredients before turning on the heat. Once all the ingredients are mixed together, turn the burner on very low heat. (Important to whisk until thick) You don't want lumps. Turn the heat on medium and whisk mixture until it starts to thickens. Remove from the stove and place the mixture into a glass bowl and whisk in the vanilla. Once the pudding cools enough to place into the refrigerator for at least 2 to 3 hrs. In another small bowl preferably with a cover.

Layering

I used a 2 cup glass storage container and the whole recipe fit to perfection!

First add about 2 to 3 tbsp. of the pudding, then sliced bananas and lay about 3 Biscoff cookies. Do this for about 3 layers. Top with non-dairy whipped cream. Place the banana pudding in the refrigerator for about 3 to 4 hours to let the cookies soften. Enjoy!

 

My second vegan cookbook

Ice Cream, Ice cream, We all (((((Scream))))) for non-dairy ice cream! Buying ice cream as much as I do can be a little expensive.  I wanted to know how to make varies of non-egg/dairy ice cream. After doing some search on the net and experimenting with other non dairy ice cream recipes, I came upon a non-dairy recipe book and my ice cream photos I thought I would share with you all.

 <~~~Click to purchase

Here's the link to where I purchased these 6oz ice cream containers

Time for the end of Summer all natural cleanser remedy

2 tbsp fresh lemon juice

2 tbsp grade - A pure maple syrup

8oz purified water

pinch cayenne pepper

Before I started an all planted-based diet over ten years ago, I wanted to do a detoxification cleansing first. I did some research and came across the master cleanse program originated by a man name Stanley Burroughs. He is known for using alternative medicine for detoxification and losing weight using fresh lemon juice and a high grade of maple syrup and purified water. 

The first time I tried this method was for 7 days because that was all my body and mind could handle. The first day was the hardest because I thought of only of food, especially during lunch breaks. Lunch was my biggest meal of the day. The second day was just as hard as the first. I wanted to eat around mid day and when I got home, I would open my refrigerator to just touch and smell the food, which help ease my urge to eat believe or not. That was my first mistake to not cleaned out my refrigerator before starting the detoxification program. On the third day, I notice small breakout in my face.

On the forth day I had more breakout on my face and I started experiencing night sweats. I read that my body was going through the detoxification period. On the fifth day I started feeling a little weak. I read that I should add more maple syrup to my lemon drinks for more energy. According to Helen Thomas of the New York Maple Association, Pure maple syrup is not only high in antioxidants, but every spoonful offers nutrients like riboflavin, zinc, magnesium, calcium and potassium, maple syrup has a higher concentration of minerals and antioxidants, yet fewer calories than honey which is not vegan.

On the 6th day my I started drinking more water in between my detox drinks. My breakouts had lessoned and I actually felt less tired during work but I was totally exhausted by the time the went to bed. I was still experiencing night sweats which subsided on about the 14th day. On the last day I decided to stopped the detox drink.  I made a huge pot of homemade vegetable broth enough for about 4 days in which I had for lunch and dinner and on the 8th day I started to gain a little more energy each day. I didn't crave sweets at all or any kind of junk food! I mainly had soups and proteins drinks for desserts and manage to keep my goal weight.

 After one month My skin had cleared from the breakouts, I felt much lighter from the detox which I will spare you the details, lol my dignity if you know what I mean.  I received so many complimented me on how my skin glowed and how cleared it looked  especially from patients who I seen me up close on a daily basis. I worked a medical laboratory and patients would have to sit pretty close to me while I registered their information. I have to admit that starting my plant-based journey after the detox program made it easier to stop eating meat. I don't missed it at all. I started a planted-based diet back in 2008 and had only one relapsed only to start the plant-based diet again in 2009

I'm not advising, just sharing my experiences, please ASK YOUR DOCTOR ADVICE BEFORE YOU CONSIDER ANY DETOX PROGRAM. IT IS NOT FOR EVERYONE!

 

End of Summer lemon Bundt Cake

 

2 cups organic flour  2/3 cups pure cane sugar

1 tbsp baking powder

1 egg replacement (I used bob redmill)

1 cup coconut milk

1/2 cup vegetable oil

grated zest of 1 lemons

2 tbsp lemon fresh juice

Grease 9" non stick bundt cake pan pans

In a large bowl, use a whisk to mix the flour, sugar, baking powder together and set aside.

In another small bowl, mix 1 tbsp of bob redmill egg replacer with 3 tbsp of spring water, set aside.

In another bowl or stand mixer add the egg replacer, coconut milk, vegetable oil, lemon zest and lemon juice.

Add the wet ingredients to the flour mixture and mix until well blended. Try not to over mix or your cake will be too dense.. Pour the mixture into the muffin pans and bake at 350 and check with a toothpick in 20 minutes of baking. If the tooth pick  is clean then, your cake is done

My First Vegan Cookbook!

Before going vegan over 10 years ago my very first recipe cook book was the Original Betty Crocker Cook Book. Had I known I would go on a plant-based diet I should had kept it to veganized her recipes but I sold it at a yard sale.

If you are looking to learn vegan recipes, the Betty Goes Vegan is a pretty good start. This book has 500 of her classical recipes.
I purchased her Vegan cookbook in 2017. Last year I made my first vegan doughnuts following her recipe and they came out so good that they sold out the first day I sold them to a local healthy food restaurant!

CLICK PHOTO TO PURCHASE FROM AMAZON

One of my favorite Betty Goes Vegan Baked Goods Recipes was the Doughnuts listed in her book. I can't list her Doughnut recipe but I can post my doughnut photo.

Here's the silicone doughnut mold I used to bake my doughnuts in. Amazon long longer sells the King Bake brand anymore but I found another. Large 12 hole silicone bake mold

It's a wrap!

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shop from Amazon

1 tsp  Turmeric
1 tsp garlic powder
1 tbsp olive oil
1/4 cup red onion
1/4 cup red pepper
1/4 green pepper
2 tbsp organic almond milk
1/4 tsp Sunflower Lecithin Powder
daiya shredded cheese
1 tbsp vegan mayo
1 tsp olive oil
Soft tacos
8 oz extra firm tofu

In a skillet add olive oil and cooked the onions, and peppers until done. Remove the onions and peppers and turnoff the skillet. Remove the tofu from package and drain the liquid. Cut the tofu in haf and save one half in the refrigerator. Cot the half into 4 pieces and add them to a food processor, add the turmeric, garlic powder, salt to taste, lecithin powder and almond milk. Mix well but not runny. In a skillet add 1 tsp of olive oil and cook the tofu scramble until well done to your taste. Add the onions and pepper back in and cook for a few more minutes until all the vegetable are mixed in with the tofu scramble.

grill the soft tacos for about a minute. Remove and lay it on a plate and add about 3 tbsp of the tofu scramble, onions and peppers, mayo and salsa of your choice. I made a homemade one

Stir-fry veggies and noodles

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Ingredients
1 pack noodles
2 gardein patties, cubed
4 tbsp sweet chili sauce
1 tbsp brag's amino acid
1 tbsp ginger, minced
1 tbsp garlic paste
1 tsp sesame seed oil
2 tbsp sesame seeds
1/2 red onion, chopped
1/2 green and red pepper, chopped
3/4 cup organic frozen mixed vegetables
1/4 cup green onions
1 tsp garlic powder


Directions
In a skillet, add the sesame oil and saute the onions, and peppers until tender, add the brags amino acid and garlic powder then set aside.
bake the two patties according to directions. After the patties have cooled. break up or cut into cubes and add them to the saute veggies. With the heat on med high, mix the cubed patties with the veggies and add the garlic and ginger paste. Turn off the heat and start boiling the noodles according to the package directions. In another pot of boiling water add the frozen mixed vegetables. When the vegetables are done, strain the water and add them to the stir-fry. After straining the water from the noodles add them to the stir-fry and mix everything together with tongs. Add the hot chili sauce. If the stir-fry is to dry for you then add some vegetable stock and more garlic powder.

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
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