Awesome vegan Holiday Brownie recipe <3
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CLICK THE BUNNY.
2 cups nondairy milk (I used unsweetened almond milk)
1-1 1/4 cups nutritional yeast
1/2 teaspoon sweet paprika
1/2 pound firm silken tofu
1/2 cup vegan mayonnaise (I use Vegenaise)
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
So this is basically the most versatile recipe on the face of the earth. All you really need for a tofu scramble to be a tofu scramble is…tofu. Pretty easy.
This is the one I made tonight:
The ingredients I used were what I had on hand in the fridge.
The first time I tired it I almost had a little food freak out its soooo good! I had to share. It’ll be perfect for the upcoming fall season, and it’s a really is a simple recipe (and cheap too!). ;)
What You’ll Need (Cake)
1/2 cup Soy Milk
2 Tsp Apple Cider Vinegar
1/2 cup Vegan…
At the risk of being completely the opposite of modest and humble, I might have stumbled upon the most perfect vegan banana bread ever. No, seriously.
I’ve tried nearly a dozen different recipes for banana bread and they always turn out OK at best, but never mind-blowingly good. If I bake…
Vegan Baked Tofu Steaks with Mushroom Sauce
- One 14 oz block extra firm tofu, drained
- 1 tiny garlic clove, peeled
For the marinade:
- 1 tablespoon vegetable oil
- 3 tablespoons light soy sauce
- A pinch of dried Italian seasoning or poultry seasoning, optional
- Cracked black pepper
- Cut the tofu vertically in half. Then cut each half widthwise into two pieces. You will have 4 tofu pieces. Using a kitchen towel, pat the tofu pieces to absorb as much moisture as you can.
- Make 2 small slits on top of each tofu piece. Thinly slice the garlic clove into 8 slices. Insert one slice of garlic into each slit on the tofu. Skip this step if you don’t like garlic.
- Whisk together all marinade ingredients and pour into a dish. Place the tofu slices in the dish with the marinade. Carefully flip the tofu pieces so they are covered all over by the marinade. Let the tofu marinade for about 15 minutes.
- Pre heat oven to 350f
- Remove the tofu pieces from the marinade and place on a non-stick baking dish. Bake for about 1 hour and 15 minutes, flipping the tofu pieces every 20 minutes. Cooking times will vary depending on your oven and thickness of tofu slices.
- Tofu is done when it is firm and browned all over.
Mushroom gravy with thyme and sage:
- 12oz fresh mushrooms (a mix of white, crimini, shiitake, chanterelle etc)
- 2 tablespoons olive oil, butter or margarine
- 1 onion, finely chopped
- 3 cloves garlic, peeled and chopped
- 2 sprigs fresh thyme
- 3 large sage leaves, chopped
- 3 splashes sherry or red wine
- ½ teaspoon balsamic vinegar
- 2 cups vegetable stock or water
- 2 tablespoons flour
- Salt & pepper
- Clean the mushrooms using a paper towel. Then slice them into even sized pieces. If using shiitakes, remember to remove and discard the stems.
- Heat oil, butter or margarine in a large skillet. Add onions and cook on medium-low. When onions are soft, add garlic, thyme and sage. Stir for 30 seconds. Add chopped mushrooms. Increase heat to high and cook for about 3 minutes. Add the sherry or wine and continue cooking another minute or till the alcohol evaporates.
- Whisk together all the gravy ingredients (balsamic vinegar through salt and pepper). Make sure there are no lumps. Pour this mixture over the mushrooms. Bring to a boil. Then reduce heat and simmer for about 5 minutes. Taste and adjust salt, pepper and balsamic vinegar if needed.
- 1 1/2 c. water
- 1/2 c. cornmeal
- 2 tsp margarine
- 2 tsp garlic salt
- 1 tsp onion powder
- 10 oz Silken Tofu
- 1/4 c. fresh parsley, chopped
- 1/2 c. fresh spinach, chopped
- 2 tsp. garlic salt
- ground black pepper
- 1/2 tsp. oregano
- 1/2 tsp. sweet basil
- 1/2 tsp. thyme
- 1 c. red bell pepper, chopped
- 1 1/2 c. white onion, chopped
- 2 diced cloves of garlic
- 2 tsp capers (optional)
- 1/2 c. chopped green onions (the green part)
- 1/2 c. black olives, pitted and sliced
- 1 c. black beans, cooked
- 6 corn tortillas or 4-6 non corn homemade GF tortillas
- as needed oil for frying
- 1 1/2 cups enchilada sauce (click for recipe)
- Bring your water to a boil in a pan and add your cornmeal gradually, whisking continuously until it thickens thoroughly (takes a few minutes.) Take it off the burner and set it aside to cool slightly.
- Add margarine, garlic salt, and onion powder to the cornmeal mixture, and then put it all into a food processor with your silken tofu and blend. Add your fresh spinach, parsley, and additional herbs and process until smooth and creamy with green flakes evenly distributed through the mixture. Don’t blend it too much.
- Heat a non-stick or cast iron pan on the stove, and throw in your chopped garlic and white onion, sautee until they are translucent and slightly caramelized. Throw in your capers. Let heat through and then take off the heat. Throw in your chopped red pepper and olives, mix, and season if needed with salt and pepper. Remove to a plate or bowl, rinse out your pan and heat it again.
- Add a marginal amount of olive oil (think teaspoon, not tablespoon) to the pan and then when the oil is warm, fry your tortillas one at a time, heating each side until slightly oily and more flexible.
- As each tortilla is done, put them in a baking dish, glop a good circle of the tofu/cornmeal mash in the center, and top it with your sauteed veggies and garnish with your black beans. (Be a little sparing with your mash, depending on how many you are making- you want to have some left over to top the enchiladas!) Spread a little enchilada sauce on top and gently close each enchilada to make a “taco” type shape. If it won’t stay shut, gently lean a large spoon on top of the taco and let it cool- it will eventually hold its shape. Do this for all of your tortillas, until you have a lovely little row of stuffed enchiladas in your baking Dish. Top them with the remaining ingredients. First I put a thick strip of tofu/cornmeal mash down the center, sprinkled it with the veggie sautee, and put a racing stripe of enchilada sauce down the center. then I basted the uncovered edges of the tortillas with enchilada sauce and garnished with more tofu/cornmeal mash as appropriate.
- Bake in a preheated 350 degree oven for 30-40 minutes or until you can’t wait any longer.
- Enjoy! These babies are GOOD and pretty darned good for you, too.
Home-made Peanut Butter
- 1½ c. unsalted roasted peanuts
- 1 tbsp. peanut oil
For smooth peanut butter:
- Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
- Process the mixture until it’s very smooth.
- Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
For chunky peanut butter:
- Take about ¼ cup out of your 1½ cups of peanuts and set them aside.
- Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.
- Process the mixture until it’s very smooth, then stir in the peanuts that you had set aside.
- Process a few seconds more to create the chunks in your chunky peanut butter.
- Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
Serving size: 2 tablespoons
Nutritional analysis (per serving):
4.3 g protein
10.25 g fat
4 g carbohydrate
1.5 g fiber
0 mg cholesterol
1 mg sodium
10 mg calcium
0.4 mg iron