Click the permalinks for recipe info!This blog is run by me (Elaine) My Personal BlogTumblr (3.0; @dailyvegan)http://dailyvegan.tumblr.com/<img src="http://25.media.tumblr.com/tumblr_m9eeiuLTaR1qhrtudo1_500.png"/><br/><br/><p><strong>Vegan Blueberry Bread French Toast with Blueberry </strong><strong>Cream Cheese</strong><strong> Topping</strong></p> <p>This delicious recipe can either be a very rich breakfast or a dessert! </p> <p><em>For Blueberry Bread</em></p> <ul><li>1/3 cup of Earth Balance (I use whipped Earth Balance)</li> <li>1/2 cup of applesauce</li> <li>1/4 teaspon salt</li> <li>2 cups of flour</li> <li>1 cup of sugar </li> <li>1 tablespoon baking powder</li> <li>1 teaspoon of vanilla </li> <li>1/2 cup of vegan soy creamer (makes this bread super moist!)</li> <li>1/2 cup of soy milk (I used rice milk)</li> <li>1 teaspoon of lemon juice </li> <li>2 cups of fresh blueberries (fresh is recommended over frozen)</li> </ul><div><em>For Blueberry Cream Cheese Topping</em></div> <div> <ul><li>1 container of Tofutti Cream Cheese</li> <li>1 teaspoon of vanilla </li> <li>1/3 cup of sugar </li> <li>1 cup of blueberries </li> </ul><div><em>For French Toast Dredge </em></div> <div> <ul><li>1/2 cup of flour </li> <li>1 cup of water</li> <li>Apple Pie Spice (optional) </li> </ul></div> </div> <p>Combine all dry ingredients and add the wet ingredients for bread, except for blueberries. If batter is too thick, add a little water until the consistency is relatively thick but about the viscosity of cake batter. Add blueberries and gently stir, to avoid crushing them and turning your batter purple. </p> <p>Pour into a 8 or 9 inch bread pan and bake for 50 minutes or until a knife comes out clean except for a few crumbs. Cool bread for 30 minutes before cutting. </p> <p>While bread is cooling, mix all ingredients together for the cream cheese topping using an electric mixer. Mix until ingredients are combined and the color is purple. Put this mix immediately in the freezer and let it sit until ready for serving (the mixer causes the ingredients to thin because friction heats it, so freezing it will thicken the mixture back up.) </p> <p>Mix together the french toast dredge ingredients until the batter is very thin. Add more water if necessary. When the bread has cooled, slice the bread after turning it over on a plate, and soak into dredge, coating it completely. Put a pan over medium heat, and add a little Earth Balance. Place french toast in pan and cook until the dredge is not liquid anymore and has formed a golden crust around bread. Remove from heat and take cream cheese topping out of freezer, and mix until it is not frozen.</p> <p>Serve over French toast and garnish. </p>http://dailyvegan.tumblr.com/post/30299283744http://dailyvegan.tumblr.com/post/30299283744Mon, 27 Aug 2012 01:13:42 -0400veganvegan foodvegan cookingvegan recipevegan french toastvegan blueberry muffinsi came<img src="http://24.media.tumblr.com/tumblr_m0lyd9AjGz1qhrtudo1_500.png"/><br/><br/><p><strong>The Best Vegan Cheesecake</strong></p> <p>Cheesecake</p> <ul><li>1 Graham Cracker Crust (I found one without honey @ whole foods)</li> <li>2 tubs of vegan cream cheese (I use tofutti)</li> <li>3 egg replacers</li> <li>2 tablespoons of lemon/lime juice</li> <li>1/2 cup of sugar</li> <li>2 tablespoons of agave nectar</li> <li>1/2 teaspoon vanilla </li> </ul><p>Strawberry Compote </p> <ul><li>1 pint of strawberries, sliced</li> <li>1/3 cup of water</li> <li>1/3 cup of lime/lemon juice</li> <li>2 tablespoons of cornstarch</li> </ul><p>Preheat oven to 375. Mix all filling ingredients until thoroughly combined. Place in graham cracker crust. Bake for 30 minutes. Cheesecake should be firm on the edge, and still a little wiggly in the middle. </p> <p>In a saucepan, put strawberries, lime/lemon juice, water, and sugar together. Bring to a boil, and add cornstarch while stirring constantly. Put on simmer for a few minutes while mixture thickens. Remove from heat and pour over cheesecake. Pour strawberry mixture over cheesecake and place in fridge for 2 hours minimum. When the cheesecake is set and the strawberries are cold, serve.</p>http://dailyvegan.tumblr.com/post/18994926657http://dailyvegan.tumblr.com/post/18994926657Fri, 09 Mar 2012 03:03:00 -0500cheesecakeveganvegan dessertvegan cheesecakevegan recipe<img src="http://25.media.tumblr.com/tumblr_m0a3u32vQV1qhrtudo1_500.png"/><br/><br/><p><strong>Vegan Baked Mac-n-Cheese</strong></p> <ul><li>16 oz of macaroni noodles</li> <li>1 cup of daiya mozzarella </li> <li>1 cup of daiya cheddar cheese</li> <li>3/4 cup of rice milk</li> <li>2 tablespoons of nutritional yeast</li> <li>2 tablespoons of bread crumbs</li> <li>1/2 cup of melted Earth Balance</li> <li>Paprika, salt, and pepper</li> </ul><p>FIrst boil the noodles. Preheat the oven to 350F degrees. After the noodles are done boiling, only strain about half of the water. Spoon the noodles out into a pan. Pour rice milk and melted Earth Balance over the noodles. In a separate bowl, mix paprika, salt, pepper, and nutritional yeast. Sprinkle the spice mixture over the noodles and mix together. Put the cheese on the noodles and mix thoroughly. Top with bread crumbs and bake for 25 minutes or until the cheese is melted and the bread crumbs are browned. Enjoy!</p> <p>Serves 8</p>http://dailyvegan.tumblr.com/post/18624776719http://dailyvegan.tumblr.com/post/18624776719Fri, 02 Mar 2012 17:30:00 -0500veganvegan mac and cheesemac and cheesevegan recipevegan comfort food<img src="http://24.media.tumblr.com/tumblr_lwa8uyxAZb1qhrtudo1_500.png"/><br/><br/><p><strong>Vegan Whoopie Pie</strong></p> <ul><li><strong>3 Ener-g Egg replacer eggs</strong></li> <li><strong>1 cup of Earth Balance</strong></li> <li><strong>3/4 cup of brown sugar</strong></li> <li><strong>1/2 cup of sugar</strong></li> <li><strong>1/2 tablespoon molasses</strong></li> <li><strong>1 teaspoon vanilla</strong></li> <li><strong>1/2 teaspoon salt</strong></li> <li><strong>1 1/2 cups of flour</strong></li> <li><strong>1 1/2 cup ground up quick oats</strong></li> <li><strong>1 teaspoon baking soda</strong></li> <li><strong>1/8 teaspoon cinnamon</strong></li> <li><strong>1/2 container Vegan Marshmallow fluff (I used Ricemallow) </strong></li> <li><strong>1/2 cup of shortening</strong></li> <li><strong>1/3 cup of powdered sugar (I didn’t have any so I put 1/3 cup of granulated sugar + 1/3 teaspoon of cornstarch in my blender and blended until powdery)</strong></li> <li><strong>1/2 teaspoon vanilla</strong></li> </ul><p><strong>Preheat oven to 375. Mix softened Earth Balance with the egg replacer, brown sugar, sugar, molasses, and vanilla until very smooth and similar to peanut butter. Next grind the oats in the blender until similar looking to flour. Mix in the oats, flour, salt, baking soda and cinnamon. Put in the oven on a baking sheet(ungreased) and bake for 10 minutes. Watch them closely to make sure the cookie is still soft when you pull it out. Next mix the marshmallow fluff, shortening(room temperature), powdered sugar, and vanilla. Wait until cookies are cool and put filling in the middle. Serve and enjoy.</strong></p>http://dailyvegan.tumblr.com/post/14299530132http://dailyvegan.tumblr.com/post/14299530132Fri, 16 Dec 2011 01:04:00 -0500vegan oatmeal cookieoatmeal whoopie pieoatmeal cookieveganwhoopie pievegan recipevegan baking<img src="http://25.media.tumblr.com/tumblr_lwa17im4dg1qhrtudo1_500.jpg"/><br/><br/><p><strong>Orange Chicken Style Tofu with Jasmine Rice</strong></p> <ul><li>4 tablespoons of olive oil</li> <li>Extra Firm Tofu cut into cubes</li> <li>3 garlic cloves minced</li> <li>2 small carrots chopped</li> <li>1/4 cup of water</li> <li>1/3 cup of brown sugar</li> <li>2 tablespoons of orange juice</li> <li>1 tablespoon of lemon juice</li> <li>1 1/2 tablespoons vinegar</li> <li>2 packets of soy sauce/2 tablespoons of soy sauce</li> <li>Crushed red pepper packet</li> <li>2 teaspoons of corn starch</li> <li>1 tablespoon water</li> <li>Any kind of rice (I used jasmine and cooked 1 cup for 2 cups of water)</li> </ul><p>Cut the tofu into cubes and place into 2 tablespoons of hot oil. Be careful when putting the tofu in because the oil will be hot. Cook the tofu throughout until golden brown.</p> <p>While the tofu is cooking, in another skillet saute garlic and carrots with oil. After the carrots and garlic are cooked, add the mixture of water, brown sugar, orange juice, lemon juice, vinegar, soy sauce, and crushed red pepper. Combine and simmer until tofu is done. In a cup combine cornstarch and water, and then whisk it into the sauce until it thickens. Remove tofu from heat and pour sauce over tofu. Pour over jasmine rice and serve. </p>http://dailyvegan.tumblr.com/post/14293303494http://dailyvegan.tumblr.com/post/14293303494Thu, 15 Dec 2011 22:18:53 -0500vegan recipefake orange chickentofuvegan asian foodvegan foodvegan cookingvegan<img src="http://24.media.tumblr.com/tumblr_lvigp6potS1qhrtudo1_500.png"/><br/><br/><p><strong>Quinoa Chili </strong></p> <ul><li><strong>2 tablespoons of olive oil</strong></li> <li><strong>1 clove of garlic, minced</strong></li> <li><strong>1 onion, minced</strong></li> <li><strong>10-15 baby carrots, diced</strong></li> <li><strong>2 stalks of celery, diced</strong></li> <li><strong>Fake meat (I used chicken)</strong></li> <li><strong>2 tablespoons of cumin</strong></li> <li><strong>1 tablespoon chili powder</strong></li> <li><strong>1 can of stewed tomatoes</strong></li> <li><strong>1 can of black beans</strong></li> <li><strong>1 can of refried beans</strong></li> <li><strong>1 cup of quinoa</strong></li> <li><strong>2 cups of vegetable broth</strong></li> <li><strong>Avocado slices (optional)</strong></li> </ul><p>Heat oil and garlic in a pot. Add onions, celery, carrots, and fake meat and saute until the vegetables are soft. Add all the spices in with the cooked vegetables. After the vegetables are seasoned, pour in the stewed tomatoes and both kinds of beans. Bring the mixture to a boil, and add the quinoa with the vegetable broth and cover. Cook until the quinoa is done (roughly about 25 minutes). Top with avocado slices and enjoy. </p>http://dailyvegan.tumblr.com/post/13580862312http://dailyvegan.tumblr.com/post/13580862312Thu, 01 Dec 2011 01:01:00 -0500veganvegan chiliquinoaproteinvegan recipechili recipeeasy vegan recipe<img src="http://25.media.tumblr.com/tumblr_lvif90zLc31qhrtudo1_500.png"/><br/><br/><p><strong>Vegan Pot Pie</strong></p> <ul><li>1 tablespoon of extra virgin olive oil</li> <li>1 cup of mushrooms</li> <li>1/2 of an onion, minced</li> <li>1 clove of garlic, minced</li> <li>6-7 baby carrots, diced</li> <li>1 small potato, diced</li> <li>1 stalk of celery, diced</li> <li>5-6 florets of cauliflower</li> <li>1 handful of uncooked green beans, diced</li> <li>1 1/4 cups of vegetable broth</li> <li>1 tablespoon of cornstarch</li> <li>1 tablespoon of soy sauce</li> <li>1/4 cup of water</li> <li>Salt and pepper to taste</li> </ul><p><strong><em>Crust for pie</em></strong></p> <ul><li>1 cup of whole wheat flour (regular is fine, but I prefer whole wheat for this recipe)</li> <li>1/2 cup of cold margarine (Earth Balance)</li> <li>1/4 cup of cold water</li> </ul><p>Preheat your oven to 420 degrees. Heat the olive oil and add onions, mushrooms, garlic, carrots and potatoes. Add the celery, cauliflower, green beans, and vegetable broth and bring to a boil. Reduce to simmer and in another bowl mix together soy sauce and cornstarch. Then add the water and mix until the cornstarch has completely dissolved. Add this mixture to vegetables, this will be the sauce. Season with salt and pepper.</p> <p>If you have a food processor, making dough is fairly easy. If you do not, I advise you to use a blender and a mason jar. If you don’t have either, you can do this using two knives and it will take a bit of effort but it is not impossible. Attach the mason jar to the blade after pouring in flour and margarine. “Blend” them until they reach a sandy consistency. Remove the mixture from the jar and put in a bowl, and add the cold water. The dough should not be very sticky. Use more flour and roll out the dough big enough to fit inside a pie pan, cake pan, soufflé dish, et cetera. Put the vegetables from the pan in the pie pan. Leave some dough for the top, and roll out and place over mixture of vegetables. Bake for 30-35 minutes or until dough is golden brown. </p>http://dailyvegan.tumblr.com/post/13579880187http://dailyvegan.tumblr.com/post/13579880187Thu, 01 Dec 2011 00:29:00 -0500vegan pot pieveganvegan recipevegan cookingrecipenom<p>is anyone interested?</p>http://dailyvegan.tumblr.com/post/13533841472http://dailyvegan.tumblr.com/post/13533841472Tue, 29 Nov 2011 23:49:50 -0500<img src="http://25.media.tumblr.com/tumblr_lvgiesdqsH1qhrtudo1_500.png"/><br/><br/><p>Do you like cheesecake? What about strawberry milkshakes? Lets make that shit vegan!</p> <p><strong>Strawberry Cheesecake Milkshake</strong></p> <ul><li>1/2 cup of fresh strawberries</li> <li>1/4 cup of ice</li> <li>1 tablespoon of simple syrup/maple syrup/agave nectar/etc.</li> <li>1 tablespoon of fake cream cheese (tofutti is what I used)</li> <li>1/8 cup of coconut milk or almond milk </li> </ul><p>Blend all the ingredients together until desired consistency is achieved. Sprinkle with graham crackers (I had a hell of a time finding vegan ones) or other cookies. </p> <p><strong><em>Also did you know that most blender blade attachments fit directly with a mason jar, so you can blend the perfect portion and not have to clean out the entire blender every time you use it? Woo hoo!</em></strong></p>http://dailyvegan.tumblr.com/post/13533563996http://dailyvegan.tumblr.com/post/13533563996Tue, 29 Nov 2011 23:42:00 -0500veganstrawberry cheesecakevegan cheesecakevegan recipedelicious as shit yomason jar blending<img src="http://24.media.tumblr.com/tumblr_lrntj7LzXr1qhrtudo1_500.png"/><br/><br/><p>Chocolate Coconut Pecan Soft Serve</p> <ul><li>2 cans 14 oz coconut milk </li> <li>1 cup raw sugar</li> <li>1 teaspoon vanilla</li> <li>3 teaspoons bakers cocoa</li> <li>Pecans</li> <li>Coconut flakes</li> </ul><p>First mix the coconut milk and vanilla. Slowly whisk in the cocoa powder until mixed. Add the sugar and stir until smooth. Next follow your ice cream makers instructions. Most require for you to keep one part frozen for multiple hours. When you put the ice cream in the ice cream maker, add in the pecans and coconut flakes. Serve and enjoy.</p>http://dailyvegan.tumblr.com/post/10309637092http://dailyvegan.tumblr.com/post/10309637092Sat, 17 Sep 2011 05:11:30 -0400vegan ice creamcoconut ice creamcoconutpecanschocolateveganhealthycoconut milksoft serve<img src="http://25.media.tumblr.com/tumblr_lpngoaEVzP1qhrtudo1_500.jpg"/><br/><br/><p>Yellow Hazelnut Cake with Blueberry Frangelico Cream Cheese frosting<span> </span></p> <p><span><span> </span>(</span>cake ingredients)</p> <ul><li>1 1/2 cups flour</li> <li>1/2 cup white sugar</li> <li>1/2 cup brown sugar</li> <li>1/2 teaspoon baking soda</li> <li>1/2 teaspoon salt</li> <li>1 cup ice water (very important that it is cold)</li> <li>1/2 cup oil</li> <li>2 teaspoons vanilla</li> <li>2 tablespoons lemon juice</li> <li>1 table spoon Frangelico Liquor (optional)</li> </ul><p><span> </span>(frosting ingredients)</p> <ul><li>1 cup of vegan margarine </li> <li>6 oz of vegan cream cheese (tofutti)</li> <li>2 teaspoons vanilla</li> <li>2 teaspoons Frangelico (optional)</li> <li>1/2 cup brown sugar</li> <li>blueberries</li> </ul><p>First combine all ingredients for cake mix together. Mix until thick but still liquid. Grease a pan and preheat oven to 375. Bake cake for 20-27 minutes or until golden brown and toothpick comes out clean. Let cool and remove from pan.</p> <p>For frosting, combine the room temperature margarine and room temperature cream cheese. After softened together and combined, add sugar and vanilla. Spread over cake until coated liberally. Cover with blueberries and enjoy.</p>http://dailyvegan.tumblr.com/post/8682273358http://dailyvegan.tumblr.com/post/8682273358Tue, 09 Aug 2011 03:26:00 -0400vegan recipeveganvegan cakebirthday cakeblueberriesfrangelicohazelnutvegan cake<img src="http://25.media.tumblr.com/tumblr_lphnwfQy631qhrtudo1_500.png"/><br/><br/><p>Super yummy recipe for a completely vegan french toast sticks</p> <ul><li>3/4 cup almond milk</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons oil</li> <li>1/4 tablespoon salt</li> <li>1 tablespoon flour</li> <li>2 tablespoons cornstarch</li> <li>3 teaspoons sugar</li> <li>1 tablespoon cinnamon</li> <li>1/2 tablespoon of nutmeg</li> <li>4 slices of bread (cut into 4ths)</li> <li>powdered sugar and syrup (optional)</li> </ul><p>Combine all first 9 ingredients in a bowl and whisk together. Soak the pieces of bread in the mixture individually. Use margarine on a hot pan to grease it, and put four strips on at a time. Let them cook for 4 minutes on each side or until golden brown. Put on a plate and garnish with syrup and powdered sugar. </p>http://dailyvegan.tumblr.com/post/8544545736http://dailyvegan.tumblr.com/post/8544545736Sat, 06 Aug 2011 00:17:00 -0400french toastrecipesvegan french toastvegan recipefrench toast sticks<img src="http://25.media.tumblr.com/tumblr_lpa8p646jo1qhrtudo1_500.jpg"/><br/><br/><p>This is a fairly easy dessert to make and it tastes amazing</p> <ul><li>1/4 cup of tapioca pearls</li> <li>3 cups of coconut milk</li> <li>1 tablespoon of sugar</li> <li>Fresh fruit (I used bananas and strawberries)</li> <li>Brown sugar</li> </ul><p>First, simmer the coconut milk and tapioca pearls for 12-15 minutes until they turn transparent and thicken. After the mixture is transparent, remove from heat and stir in the sugar until completely mixed. Put the mix in the refrigerator until room temperature. Slice bananas and strawberries and fill the bottom with strawberries and the top with bananas. Sprinkle with brown sugar and enjoy.</p>http://dailyvegan.tumblr.com/post/8370816215http://dailyvegan.tumblr.com/post/8370816215Tue, 02 Aug 2011 00:05:29 -0400tapioca pearlstapioca puddingveganvegan recipedessertrecipe<img src="http://25.media.tumblr.com/tumblr_lm93fa23x41qhrtudo1_500.jpg"/><br/><br/><p><strong>Vegan Blueberry Tart</strong></p> <p>Crust:</p> <ul><li>1/2 cups of flour</li> <li>3/4 cups of hard, refrigerated Earth Balance margarine </li> <li>1/2 cup of sugar </li> <li>1/2 - 3/4 cups of cold water</li> </ul><p>Filling</p> <ul><li>2 cups of fresh blueberries</li> <li>1/2 cup of sugar</li> <li>1 tablespoon of flour</li> <li>cinnamon</li> </ul><p>Preheat the oven to 400 Degrees</p> <p>First, make sure the butter your using is cold. Put it in the freezer for about 15 minutes. Next, mix the sugar and flour with the butter. Mash it with a fork until it resembles sand. Next, add water until it looks like dough. Put the dough in the freezer for 45 minutes until it isn’t sticky. Put the crust in the pan, make it as thick or as thin as you desire. Put it back in the fridge for five minutes. Next mix the blueberries with the sugar, and the flour. Add a little water to the filling. Take the pie crust out and fill it with the filling. Sprinkle the cinnamon on top. Put it in the oven for 60 minutes, or until golden brown. </p>http://dailyvegan.tumblr.com/post/6167479350http://dailyvegan.tumblr.com/post/6167479350Sat, 04 Jun 2011 01:33:00 -0400vegan recipevegan dessertveganblueberriesblueberry tart<img src="http://25.media.tumblr.com/tumblr_lkpdv6YMas1qhrtudo1_500.png"/><br/><br/><p>Creamy Mango Coconut Smoothie</p> <p>Makes 1-2 servings</p> <ul><li>3-4 good size scoops of coconut mango rice cream</li> <li>1/4 cup of coconut drink by Coconut Dream ( I really prefer this brand to coconut milk, because it is less fattening and not quite as thick or sweet)</li> <li>1/4 cup of frozen mango chunks</li> <li>1 mango</li> </ul><p>First, cut up your mango and add your ice cream. Add your coconut drink and blend until smooth. Once it is blended well, slowly add your mango chunks. The mixture is quite thick, and if you add the mango chunks too fast it will be harder to blend and won’t come out with a smooth thick texture. Pour and serve. </p>http://dailyvegan.tumblr.com/post/5209642121http://dailyvegan.tumblr.com/post/5209642121Wed, 04 May 2011 23:33:06 -0400<p>and I apologize! Unfortunately my phone broke, so it has been hard for me to take pictures of my food before someone gets the chance to eat it. </p> <p>Anyway, I will be posting recipes still and trying to update as much as I can. </p> <p>Also, if you want a good recipe for a certain food, please feel free to let me know <a title="Ask box" href="http://dailyvegan.tumblr.com">here</a> and I will try my best to make it and post it as soon as possible. </p>http://dailyvegan.tumblr.com/post/5209529475http://dailyvegan.tumblr.com/post/5209529475Wed, 04 May 2011 23:28:29 -0400<img src="http://25.media.tumblr.com/tumblr_lhm6efjfdu1qhrtudo1_500.jpg"/><br/><br/><ul><li>1 cup of pancake mix (without milk or eggs in it)</li> <li>1 banana</li> <li>1 teaspoon of baking powder</li> <li>1/2 cup of almond milk</li> <li>3/4 cup of cold water</li> <li>Syrup of your choice</li> </ul><p>First mix the pancake mix, baking powder almond milk and water together. Add pieces of the banana in and beat until thick. Pour on a medium heated skillet and let cook for 5-6 minutes or until bubbles form in the middle and the outside has a crust. Turn over and cook for an additional 3 minutes and serve. Add any syrup of your choice to the pancake.</p>http://dailyvegan.tumblr.com/post/3671008870http://dailyvegan.tumblr.com/post/3671008870Sat, 05 Mar 2011 21:18:13 -0500<img src="http://24.media.tumblr.com/tumblr_lhip1kmoaL1qhrtudo1_500.png"/><br/> <br/><img src="http://25.media.tumblr.com/tumblr_lhip1kmoaL1qhrtudo2_500.png"/><br/> <br/><p>This is a super quick recipe for homemade hot chocolate</p> <ul><li>1 bar of dark chocolate (I used 90% which is VERY high, so I added a lot of sugar)</li> <li>2 1/2 cups of vanilla almond milk (chocolate is too much chocolate flavor ]:)</li> <li>Orange zest</li> <li>8 tablespoons of sugar (only because I used such a high percentage chocolate</li> </ul><p>First, melt the chocolate in the saucepan. Add the sugar in slowly and let it dissolve. Add the almond milk and orange zest and heat to a boil. After your hot chocolate is finished, put that shit in an awesome space jam thermos and enjoy!</p>http://dailyvegan.tumblr.com/post/3634865867http://dailyvegan.tumblr.com/post/3634865867Fri, 04 Mar 2011 00:10:00 -0500Elaine's Recipes<img src="http://25.media.tumblr.com/tumblr_lh8u21iez21qhrtudo1_500.png"/><br/><br/><p>Chocolate Coffee Ice Cream</p> <p>This Recipe is fairly difficult, but extremely worth it! </p> <ul><li>21 spoonfuls of cocoa powder</li> <li>7 tablespoons of oil</li> <li>2 cups of sugar</li> <li>1 package of silken tofu</li> <li>2-3 tablespoons of vanila</li> <li>1 tablespoon of instant coffee</li> <li>2 cups of chocolate almond milk</li> </ul><p>First mix the cocoa, oil & sugar with one cup of almond milk in a mixing bowl. The consistency will be a little grainy, but to make the chocolate smooth you need to melt it. After the chocolate is completely melted, but it back in the mixing bowl and into the fridge. Chill until it is cool. Put your package of tofu in the blender, and mix until the consistency is smooth. Add the cooled chocolate, and the second cup of almond milk. Add sugar until the sweetness is to your liking. Add the instant coffee and vanilla.</p> <p>Put the mixture in the pot and heat for a few minutes. Put the mixture in a metal bowl, and put it over ice cubes, shocking it with an ice bath. Let the mixture cool for a few minutes and put in the freezer. Let it freeze for 45 minutes, and pull it out of the freezer. Beat the mixture very well with an electric mixer. Put it back in the freezer and continue this process every thirty minutes. When the ice creams starts to freeze, beat it completely until it’s liquid again. This should take 3-4 hours depending on how well you mix it. After it completely frozen, take it out of the freezer and serve. :)</p>http://dailyvegan.tumblr.com/post/3530101168http://dailyvegan.tumblr.com/post/3530101168Sat, 26 Feb 2011 16:22:00 -0500<img src="http://24.media.tumblr.com/tumblr_lh43sqU1Kv1qhrtudo1_500.png"/><br/><br/><p>Recipe for Super Spicy Chickenless Fajitas</p> <ul><li>Half a package of Chickenless Strips (I bought mine from Trader Joe’s)</li> <li> A full Red Bell Pepper</li> <li>1/4 Red Onion</li> <li>A handful of White Mushrooms</li> <li>Sriracha Sauce*</li> <li>Paprika*</li> <li>Red Chili Powder*</li> <li>Hot Sauce*</li> <li>3 Flatbread Tortillas</li> <li>Guacamole (I didn’t have any :(, but it would be perfect for this)</li> </ul><p>Heat your skillet to a medium heat, and fill the bottom with olive oil. Wait until the oil is hot, and put the peppers, chicken onions, & mushrooms in the pan. let them simmer for a few minutes before adding the sriacha sauce, hot sauce, paprika, red chili powder, and hot sauce. Let the mixture cook for 10 minutes until the onions and mushrooms are caramelized. </p> <p>In another pan, heat the flatbreads up until they are warm and soft. Put the onions, peppers, chicken, and mushrooms into them. If you have guacamole, spoon it on top and enjoy.</p>http://dailyvegan.tumblr.com/post/3479999840http://dailyvegan.tumblr.com/post/3479999840Thu, 24 Feb 2011 03:05:14 -0500