Five terrific vegan recipes from Vegan Richa including a great spaghetti using lentils and a delicious pizza dip. Plus some mega sweet treats. All video recipes. All from Insta.
I’ve made all of these now. Making my family especially crazy lately with these great eats. Do you get into those kinda grooves too? So tasty, so fun. So easy!
Turn the sound down before starting up these videos so you don’t make yourself (or someone else) jump! Wink.
First up . . . . these vegan cookie dough ice cream sandwiches melt in your mouth. Wasn’t a cookie dough anything lover until these. Too too sweet. These are just right. Use your homemade oat flour. You can blend them up in a jiffy. I’ll tell you real quick how to do that now.
HOW TO MAKE OAT FLOUR
1. Add 1 to 2 cups old-fashioned oats to a blender or food processor. Must be old-fashioned oats.
2. Place the lid on, and give it a go on high speed until the oats turn into a fine powder.
3. Transfer to an air-tight container and store for in the pantry for about 3 months.
I hope I have inspired you and made you happy. Have a superb weekend, and thank you for following Tuesday’s Horse and helping us defend our wonderful horses. We wouldn’t be sitting here right now, and have all that we have, without them. They helped mankind discover and shape the world.
Hello there. Ha ha! — look at me. I am going from sweet to savoury. And how savoury it is.
I don’t miss dairy. Can’t really remember it now. But I am nuts about nut cheeses. Who knows how close to the real thing they are. That I can’t tell you. Think I was 12 or 13 last time I had it.
But I am darn sure that I am particularly nuts about this cashew based sour cream from Oh She Glows. We put it on our nachos made with plant based cheese using eggplant. No kidding. That’s coming up in a few minutes. It’s by Dana at Minimalist Baker. One of my heroes.
“Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free.
Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.”
1 1/2 cups (225 g) raw cashews, soaked
3/4 cup (180 mL) water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
Scant 1/2 teaspoon fine sea salt
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.
Next up . . .
:: Make the Queso
My husband, who is not vegan, could care less about cheese. He doesn’t put it on anything. Totally weird right? That’s not human.
My daughter is not crazy about cheesy things. Only wants it occasionally. Gets it from her father. But when I want it, I want it. Because I love nachos for all the stuff that goes on them, not so much for the cheese. Until now.
All three of us LOVE this queso, and LOVE these nachos. We eat them a three or four times each month, especially in the summer. They are a great hit for pajama parties for the kids too. With root beer floats later on. Ka-pow!
The recipe for the vegan queso comes from Dana at Minimalist Baker. Here we go!
:: Make the Cashew-Less Vegan Queso
Standard drill on this. I will list the ingredients so you can get an idea if you will like it, how much you will need to shop for, and then send you over to her site for the how to.
First off, Dana writes:
“Once I discovered the secret to Cashew-Less Vegan Queso, I wanted to put it on everything within reach; starting with nachos, of course.”
Once you conquer her queso, you can build something as amazing as what’s coming up. It is the awesome-est, taste bud heavenli-est thing ever. Ingredients list on the other side of the nacho image. Look!
Here we go with the ingredients for the queso . . . see what you think.
Ingredients (US Customary – Metric)
7-9 rounds of eggplant (sliced 1/4-inch thick // half of a medium eggplant yields 7-9 rounds)
1 1/2 – 2 cups unsweetened original almond milk
2-3 Tbsp nutritional yeast (see instructions)
1/4 tsp finely minced fresh garlic (I used crushed garlic from Trader Joe’s)
1 tsp cumin
1 tsp chili powder
2 tsp cornstarch (optional for thickening // sub another thickener if desired)
1/4 cup chunky medium salsa (slightly drained // OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies)
Smoked paprika and hot sauce (optional // for added color and flavor upon serving)
Tip: Make sure you don’t grab “sweetened” almond milk by mistake, cause that will be a disaster for this recipe.
For that plate of nacho heaven like you saw above, Dana advises:
“Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.”
My gang favor pinto beans over black beans, so I cook a pot of them, then add whatever seasoning I have on hand, and mash them. I have used canned too, which works fine.
Drop delicious spoonfuls of warm mashed beans over the chips. Smother in queso. Add chopped red onions and salsa. Add more queso. Sprinkle with cilantro. Did I mention lettuce? If we’ve got some in the fridge, I chop it up too. Have I said guacamole yet? I have now!
Oh, yeah. How about a big dollop of sour cream to top it all off.
Hey. Do you have some extra firm tofu hanging ’round the fridge? Get it, press it, grab a bottle of beer and let’s go. Seriously!
Vegan Beer-Battered Tofu Sticks with Ranch Dressing
1 cup vegan mayonnaise (I use Vegenaise)
1/3 cup vegan sour cream
1/4 cup unsweetened nondairy milk (I use almond)
1 tablespoon lemon juice
1 tablespoon dried or fresh chives
1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon dry mustard
1 (14 ounce) package extra firm tofu, drained and pressed
3/4 cup all-purpose flour
3/4 cup beer (preferably ale)
1 1/2 cups panko breadcrumbs
11/2 teaspoons salt
3/4 teaspoon paprika
1/4 rounded teaspoon black pepper
canola oil, as needed for the pan
1. Prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.Cut tofu into 3/4” wide sticks. Pat dry.
2. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper. Heat 2 tablespoons canola oil in a large frying pan over medium-high heat.
3. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides.
4. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.
My neighbor has been baking yet again. I asked her to do something with pumpkin because I adore it any time of year but particularly right now.
I know it is has chocolate chip in its name but I didn’t really want them. So she made two loaves, one with and one without (just for me).
This recipe is from our good, good friends at One Green Planet. If you want to skip on over here’s the link.
Here’s what OGP say about it.
This sweet pumpkin bread has no oil or butter, yet is deliciously moist and decadent! The secret is pumpkin puree, mashed banana, and plenty of almond milk. This bread is also studded with crunchy walnuts and melty chocolate chips making it the ultimate sweet tooth breakfast option or a yummy dessert that’s perfect for dunking in coffee after dinner.
Takes 45-50 minutes in a 350 degree oven. You’ll need a loaf pan and parchment paper.
1 3/4 cup all-purpose, unbleached flour
3/4 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine ground sea salt
2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
3 tablespoons vegan chocolate chips
3 tablespoons chopped walnuts
1 cup canned pumpkin purée
2 tablespoons mashed ripe banana or 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil
3 tablespoons maple syrup or agave nectar
3 tablespoons unsweetened vanilla almond milk or water
Check the label and make sure you are getting purée.
Tip: If you have an electric stove put an oven proof pan of water in the oven while you are baking to moisturize the air.
*I always freeze my tofu and thaw it out when I am ready for it. I like the texture it gives it. Always, always press your firm and extra firm tofu.
Cut open the wrapper and lift the block of tofu out. Rinse it well then squeeze it gently between some paper towels with your hands. Rinse and repeat.
Don’t cut it up. Not yet.
Place it on a firm surface on your counter between layers of paper towels top and bottom. Put something on top of it like a flat plate (I use my small wooden chopping board) and weigh it down with something to squeeze excess water out of it. I use canned goods. Leave it for an hour or two. That should do the trick.
You can buy a tofu press but this also works perfectly fine.