Vegan Recipe Inspiration
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Vegan Spinach and Cheese on Sourdough Batard

4 tablespoons vegan butter (Earth Balance brand)
2 cups organic onion (chopped/diced)
3 cloves garlic (chopped/diced)
1/3 cup organic green onions (chopped)
2 boxes frozen organic chopped spinach (10 ounce boxes)
2 tablespoons dry bread crumbs
2 teaspoons pink himalayan salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 bag vegan mozzarella cheese (Daiya brand)
1 loaf of sourdough batard

Directions

Step 1Put the onions and garlic in a food processor and pulse until finely chopped.Lightly saute the onions and garlic in the butter.Mix remaining ingredients and about 1/2 the shredded vegan mozzarella cheese in a large mixing bowl.Spoon onto pieces of sliced sourdough batard bread.Top with the remaining shredded vegan mozzarella cheese.Bake in oven at 350 degrees for 15 - 20 minutes or until cheese is golden brown on top.Enjoy!

Vegan Spinach and Cheese on Sourdough Batard

  • 4 tablespoons vegan butter (Earth Balance brand)
  • 2 cups organic onion (chopped/diced)
  • 3 cloves garlic (chopped/diced)
  • 1/3 cup organic green onions (chopped)
  • 2 boxes frozen organic chopped spinach (10 ounce boxes)
  • 2 tablespoons dry bread crumbs
  • 2 teaspoons pink himalayan salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 1 bag vegan mozzarella cheese (Daiya brand)
  • 1 loaf of sourdough batard
Directions
Step 1Put the onions and garlic in a food processor and pulse until finely chopped.

Lightly saute the onions and garlic in the butter.

Mix remaining ingredients and about 1/2 the shredded vegan mozzarella cheese in a large mixing bowl.

Spoon onto pieces of sliced sourdough batard bread.

Top with the remaining shredded vegan mozzarella cheese.

Bake in oven at 350 degrees for 15 - 20 minutes or until cheese is golden brown on top.

Enjoy!
Bombay Aloo Latkes
2 Pounds Yukon Gold Potatoes, Peeled and Shredded1/2 Small Yellow Onion, Shredded1 Medium Fresh Jalapeno, Finely Minced1 1/2 Tablespoons Grated Fresh Ginger4 Cloves Garlic, Finely Minced1 1/4 Teaspoons Garam Masala1 Teaspoon Whole Cumin Seeds, Toasted3/4 Teaspoon Turmeric3/4 Teaspoon Salt2 Tablespoons Tomato Paste1 1/2 Teaspoons Lemon Juice1/4 Cup Potato Starch or Cornstarch
About 1/4 Cup Canola Oil, for Frying
After running both the potatoes and onion through the shredder (the food processor attachment is easiest, in my opinion) place both in a strainer and press down firmly, extracting as much liquid as possible. No need to get too crazy, but you should be able to remove about 1/3 cup starchy potato water. This will help the shreds hold together better while cooking.
In a large bowl, mix together the minced jalapeno, ginger, garlic, spices, salt, and tomato paste until smooth. Add in the drained potatoes, drizzling them first with the lemon juice before tossing with the seasonings. Stir well to blend the paste throughout, getting in there and using your hands as needed. Sprinkle the cornstarch over last, tossing to coat and evenly distribute throughout the shreds.
Heat about half of the oil in a medium-sized skillet over moderate heat. Once the oil is shimmering, it’s hot enough to start cooking up the latkes. For large, thick potato pancakes, I use about 1/3 cup of firmly packed shreds, using the measuring cup to mold them into an even round. Press the potato puck out lightly, so that it’s about 1 cm thick. For more dainty latkes, use closer to 1/4 cup of loosely packed shreds, flattening them out to about 1/2 cm thick. Cook no more than 3 latkes at one time, giving them all enough space to comfortable flip when the time comes.
Allow the latkes to sizzle undisturbed for about 3 – 5 minutes on each side, flipping only once. When they’re golden brown on both sides, remove the latkes to paper towel-lined plates to drain. Add more oil to the skillet as needed for additional latkes.  Serve immediately, or transfer to a wire rack and store in a 250 degree preheated oven until they’re all cooked and ready.
Makes 10 – 12 Thick Latkes, 16 – 18 Thinner, Smaller Latkes

Bombay Aloo Latkes

2 Pounds Yukon Gold Potatoes, Peeled and Shredded
1/2 Small Yellow Onion, Shredded
1 Medium Fresh Jalapeno, Finely Minced
1 1/2 Tablespoons Grated Fresh Ginger
4 Cloves Garlic, Finely Minced
1 1/4 Teaspoons Garam Masala
1 Teaspoon Whole Cumin Seeds, Toasted
3/4 Teaspoon Turmeric
3/4 Teaspoon Salt
2 Tablespoons Tomato Paste
1 1/2 Teaspoons Lemon Juice
1/4 Cup Potato Starch or Cornstarch

About 1/4 Cup Canola Oil, for Frying

After running both the potatoes and onion through the shredder (the food processor attachment is easiest, in my opinion) place both in a strainer and press down firmly, extracting as much liquid as possible. No need to get too crazy, but you should be able to remove about 1/3 cup starchy potato water. This will help the shreds hold together better while cooking.

In a large bowl, mix together the minced jalapeno, ginger, garlic, spices, salt, and tomato paste until smooth. Add in the drained potatoes, drizzling them first with the lemon juice before tossing with the seasonings. Stir well to blend the paste throughout, getting in there and using your hands as needed. Sprinkle the cornstarch over last, tossing to coat and evenly distribute throughout the shreds.

Heat about half of the oil in a medium-sized skillet over moderate heat. Once the oil is shimmering, it’s hot enough to start cooking up the latkes. For large, thick potato pancakes, I use about 1/3 cup of firmly packed shreds, using the measuring cup to mold them into an even round. Press the potato puck out lightly, so that it’s about 1 cm thick. For more dainty latkes, use closer to 1/4 cup of loosely packed shreds, flattening them out to about 1/2 cm thick. Cook no more than 3 latkes at one time, giving them all enough space to comfortable flip when the time comes.

Allow the latkes to sizzle undisturbed for about 3 – 5 minutes on each side, flipping only once. When they’re golden brown on both sides, remove the latkes to paper towel-lined plates to drain. Add more oil to the skillet as needed for additional latkes.  Serve immediately, or transfer to a wire rack and store in a 250 degree preheated oven until they’re all cooked and ready.

Makes 10 – 12 Thick Latkes, 16 – 18 Thinner, Smaller Latkes

Vegan Cinnamon Eggnog Rolls
Dough:
1 cup Vegan Eggnog, warm like a hot bath
1 tbsp Quick Rise Yeast
1/2 cup Canola Oil
3 tbsp Agave Nectar
1 tsp Apple Cider Vinegar
1/2 tsp Salt
3 – 3 1/2 cups All-Purpose Flour
Filling:
1/3 cup Margarine
3/4 cup Brown Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
Icing:
1 cup Icing Sugar
1/4 cup Vegan Eggnog
1/2 tsp Eggnog Extract (optional)
Prepare a 9 x 13 inch baking pan. I used parchment paper.
Place all the filling ingredients in a bowl and stir together until thoroughly combined.
In a large bowl, dissolve the yeast in the warm eggnog. Stir in oil, agave, vinegar, and salt. Add 3 cups of flour, one cup at a time, stirring until well incorporated. When dough becomes too stiff to stir, finish incorporating flour by kneading it in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).
Immediately roll out the dough into a rectangle (approximately 21 x 16 inches). Spread the filling over the dough, roll up, and cut into 12 rolls. Place rolls in the prepared baking pan and let rise for 45 – 60 minutes, until rolls have doubled in size.
Pre-heat oven to 350°F.
When rolls have finished rising, bake for 20-25 minutes, until golden brown. Allow to cool for 15 minutes before icing and serving.
To make the icing: sift the sugar to remove lumps, then stir all the icing ingredients together until smooth.
Makes 12 rolls.

Vegan Cinnamon Eggnog Rolls

Dough:

  • 1 cup Vegan Eggnog, warm like a hot bath
  • 1 tbsp Quick Rise Yeast
  • 1/2 cup Canola Oil
  • 3 tbsp Agave Nectar
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Salt
  • 3 – 3 1/2 cups All-Purpose Flour

Filling:

  • 1/3 cup Margarine
  • 3/4 cup Brown Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg

Icing:

  • 1 cup Icing Sugar
  • 1/4 cup Vegan Eggnog
  • 1/2 tsp Eggnog Extract (optional)

Prepare a 9 x 13 inch baking pan. I used parchment paper.

Place all the filling ingredients in a bowl and stir together until thoroughly combined.

In a large bowl, dissolve the yeast in the warm eggnog. Stir in oil, agave, vinegar, and salt. Add 3 cups of flour, one cup at a time, stirring until well incorporated. When dough becomes too stiff to stir, finish incorporating flour by kneading it in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).

Immediately roll out the dough into a rectangle (approximately 21 x 16 inches). Spread the filling over the dough, roll up, and cut into 12 rolls. Place rolls in the prepared baking pan and let rise for 45 – 60 minutes, until rolls have doubled in size.

Pre-heat oven to 350°F.

When rolls have finished rising, bake for 20-25 minutes, until golden brown. Allow to cool for 15 minutes before icing and serving.

To make the icing: sift the sugar to remove lumps, then stir all the icing ingredients together until smooth.

Makes 12 rolls.

Black Bean and Corn Stuffed Sweet Potatoes
Ingredients
4 Sweet potatoes
Cooking spray
1 small chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
1 1/2 cups frozen whole-kernel corn
1 1/2 cups fresh salsa
1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese or vegan shredded cheese for a vegan meal
1/4 cup chopped fresh cilantro
Instructions
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Black Bean and Corn Stuffed Sweet Potatoes

Ingredients

  • 4 Sweet potatoes
  • Cooking spray
  • 1 small chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
  • 1 1/2 cups frozen whole-kernel corn
  • 1 1/2 cups fresh salsa
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese or vegan shredded cheese for a vegan meal
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
  2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
  3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.
DIY Vegan Mint Chocolate Baileys Irish Cream 
2/3 cup sweetened condensed coconut milk
1 1/2 cups Irish whiskey
1 cup unsweetened vanilla almond milk
2 tbs light chocolate syrup
1 tsp espresso powder
1 tsp vanilla extract
1/4 tsp peppermint extract
Directions:
Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.

DIY Vegan Mint Chocolate Baileys Irish Cream 

  • 2/3 cup sweetened condensed coconut milk
  • 1 1/2 cups Irish whiskey
  • 1 cup unsweetened vanilla almond milk
  • 2 tbs light chocolate syrup
  • 1 tsp espresso powder
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
Directions:
  1. Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.
findvegan:

Lemon poppy seed pancakes with juicy strawberries

Oh my goodness.

findvegan:

Lemon poppy seed pancakes with juicy strawberries

Oh my goodness.

My boyfriend and I went mushroom hunting in the woods a few days ago and found eatable black trumpet mushrooms!  We sauteed them with onions and had them with pine nut-basil pesto.  It was amazing!  The coolest part is that black trumpets cost $10 for only 2 ounces, and we got them for FREE! 
Yay nature!

My boyfriend and I went mushroom hunting in the woods a few days ago and found eatable black trumpet mushrooms!  We sauteed them with onions and had them with pine nut-basil pesto.  It was amazing!  The coolest part is that black trumpets cost $10 for only 2 ounces, and we got them for FREE! 

Yay nature!

Cinnamon Latte Cupcakes
Makes 10 cupcakes and extra icing:Ingredients:200g plain flour1 tsp baking powder3 flax eggs (1tbsp ground flaxseed + 3tbsps tepid water makes one flax egg)100ml soya milk150g brown sugar2 tsp coffee extract2 tsp cinnamonFor the icing: 100g vegan margarine,1 tsp coffee extract200g powdered sugar1 tsp cinnamonInstructions:1. Preheat the oven to 180ºC. Prepare the flax eggs, whisking the ingredients together to combine them well, and set aside.2. Sift the flour into a large mixing bowl, add the baking powder, brown sugar and cinnamon, and combine. Mix in the soya milk, coffee extract and flax eggs. Don’t overmix, because that will toughen the batter. 3. Pour the batter into cupcakes tins and bake for 20-25 minutes. 4. For the icing, beat the margarine and powdered sugar together with an electric whisk to form soft peaks. Add the coffee extract and cinnamon. Set aside in the fridge until your cupcakes have baked and cooled, then ice them. 

Cinnamon Latte Cupcakes

Makes 10 cupcakes and extra icing:

Ingredients:
200g plain flour
1 tsp baking powder
3 flax eggs (1tbsp ground flaxseed + 3tbsps tepid water makes one flax egg)
100ml soya milk
150g brown sugar
2 tsp coffee extract
2 tsp cinnamon

For the icing: 100g vegan margarine,
1 tsp coffee extract
200g powdered sugar
1 tsp cinnamon

Instructions:
1. Preheat the oven to 180ºC. Prepare the flax eggs, whisking the ingredients together to combine them well, and set aside.
2. Sift the flour into a large mixing bowl, add the baking powder, brown sugar and cinnamon, and combine. Mix in the soya milk, coffee extract and flax eggs. Don’t overmix, because that will toughen the batter. 
3. Pour the batter into cupcakes tins and bake for 20-25 minutes. 
4. For the icing, beat the margarine and powdered sugar together with an electric whisk to form soft peaks. Add the coffee extract and cinnamon. Set aside in the fridge until your cupcakes have baked and cooled, then ice them. 

Pumpkin Tofu Curry
serves 4 with rice
3 tablespoons virgin coconut oil, ghee or rice bran oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 stems curry leaves, leaves picked and stems discarded
500g pumpkin (butternut, crown, Japanese or Queensland blue), peeled, seeded, cut into 1cm cubes (approx 2-3 cups once diced)
320g packet of extra firm tofu, cut into 1cm cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 cloves garlic, finely chopped
1-2 long red Thai chillies, seeded and finely chopped
sea salt, to taste
juice 1/2 lemon, plus wedges to serve
1/2 cup lightly toasted unsalted cashew nuts, roughly chopped, to serve
cooked brown rice, to serve
Heat coconut oil in a large heavy-based frying pan over medium-high heat. Add black mustard seeds, cumin seeds and curry leaves. Cook, stirring until the mustard seeds start to pop. Add diced pumpkin and tofu and cook, stirring for 1-2 minutes or until everything is coated in the fragrant oil. Add ground spices, garlic and chilli, stir well. Add 1/4 cup (60ml) water and bring to the boil. Cover, reduce heat to a simmer and cook for 6-8 minutes, or until the pumpkin is tender but not too mushy. Season to taste with sea salt, add lemon juice and stir well. Serve hot with brown rice, sprinkled with toasted cashew nuts and a wedge of lemon to squeeze over top if desired.

Pumpkin Tofu Curry

serves 4 with rice

  • 3 tablespoons virgin coconut oil, ghee or rice bran oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 stems curry leaves, leaves picked and stems discarded
  • 500g pumpkin (butternut, crown, Japanese or Queensland blue), peeled, seeded, cut into 1cm cubes (approx 2-3 cups once diced)
  • 320g packet of extra firm tofu, cut into 1cm cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, finely chopped
  • 1-2 long red Thai chillies, seeded and finely chopped
  • sea salt, to taste
  • juice 1/2 lemon, plus wedges to serve
  • 1/2 cup lightly toasted unsalted cashew nuts, roughly chopped, to serve
  • cooked brown rice, to serve


Heat coconut oil in a large heavy-based frying pan over medium-high heat. Add black mustard seeds, cumin seeds and curry leaves. Cook, stirring until the mustard seeds start to pop. Add diced pumpkin and tofu and cook, stirring for 1-2 minutes or until everything is coated in the fragrant oil. Add ground spices, garlic and chilli, stir well. Add 1/4 cup (60ml) water and bring to the boil. Cover, reduce heat to a simmer and cook for 6-8 minutes, or until the pumpkin is tender but not too mushy. Season to taste with sea salt, add lemon juice and stir well. Serve hot with brown rice, sprinkled with toasted cashew nuts and a wedge of lemon to squeeze over top if desired.