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November 19, 2012 — Vegan Recipes

Banana-Coffee Bread

Source:  Tasting Table  http://www.tastingtable.com/entry_detail/chefs_recipes/11220

Banana-Coffee Bread.  My Voice Vegan Recipes

Flaxseeds, ¼ cup

Coffee, freshly brewed and hot, ¼ cup plus 2 tablespoons

Canola or grapeseed oil, ½ cup plus 1 tablespoon, divided

All-purpose flour, 1 1/3 cups plus 2 teaspoons, divided

Whole wheat flour, 1/3 cup

Baking soda, 1 teaspoon

Ground cinnamon, ¼ teaspoon

Ripe bananas, 4 large or 5 small, peeled

Vegan mayonnaise, 2 tablespoons

Vanilla extract, 1½ teaspoons

¼ teaspoon kosher salt

Granulated sugar, 1 cup plus 3 tablespoons

 

1. In a coffee grinder or spice mill, grind until fine the Flaxseeds.  Add the ground flaxseeds to a medium bowl and use the wooden spoon to stir in the hot coffee.  Cover the bowl with plastic wrap and refrigerate until the mixture becomes gelatinous, at least 15 minutes and up to 1 hour.

2. Preheat the oven to 350°. Coat the loaf pan with 1 tablespoon canola oil. Add 2 teaspoons all-purpose flour.  Shake the pan to coat the bottom and sides. Tap out the excess.

3. Place 2 large pieces of parchment paper on the counter. Over the sheet, sift together:

  • 1⅓ cups all-purpose flour
  • Whole wheat flour
  • Baking soda
  • Ground cinnamon

Repeat sifting the dry ingredients over the second sheet of parchment, then sift a third time onto the first sheet of parchment. Transfer the dry mixture to a large bowl.

4. In a medium bowl, use the potato masher to mash the peeled bananas.  Use the wooden spoon to stir in the, vegan mayonnaise, vanilla extract and kosher salt.

5. Remove the coffee-flax mixture from the fridge and whisk in the granulated sugar.  Whisk in the remaining ½ cup oil.  Use a rubber spatula to fold the flax mixture into the flour mixture until a few dry streaks remain, then fold in the banana-mayonnaise mixture.

6. Once the batter is completely combined, use the rubber spatula to transfer it to the prepared loaf pan. Bake for 40 minutes, and if the top looks dark, loosely cover with a sheet of aluminum foil. Continue to bake until a cake tester inserted into the center of the cake comes out clean and the center resists light pressure, 15 to 20 minutes longer. Remove from the oven and cool completely before running a paring knife around the loaf and inverting it onto a platter. Use the bread knife to slice the banana bread into 1-inch-thick pieces and serve.

 

 
November 19, 2012 — Vegan Recipes

Roasted Butternut Squash and Apple Soup

Source:  A Sweet Spoonful  http://asweetspoonful.com/2012/10/returning-home.html

Roasted Butternut Squash & Apple Soup.  My Voice Vegan Recipes

Serves: 6-8

For the soup:
1 large winter squash (butternut, kabocha) – about 3 pounds
2 medium yellow onions, peeled and quartered
4 cloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
few dashes freshly-ground black pepper
healthy pinch red chili powder
5-6 cups vegetable stock

For the Cilantro Walnut Pesto:
1/2 cup walnuts
1 cup washed cilantro leaves, stems removed
2 cloves garlic, peeled
generous pinch of salt, or to taste
1 teaspoon apple cider vinegar
3 tablespoons olive oil
cold water, as needed to thin pesto

To make the pesto:  Preheat the oven to 350 F and toast the walnuts for 5-7 minutes, or until fragrant. Allow to cool. Put walnuts in the food processor and grind until fine. Add the cilantro, garlic, salt, vinegar, and olive oil. Blend. If the pesto is too thick, add water, 1 teaspoon at a time, to make it smoother and the consistency you’d like. Taste and add more salt and pepper if necessary.

To make the soup: Increase the oven temperature to 400 F. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt, pepper and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.

Put all of the vegetables into a big soup pot and blend until smooth with an immersion blender. Alternatively, blend the soup in batches in your food processor or blender. Return pureed soup to a large soup pot. Add more broth if the soup seems too thick. Taste and adjust the seasoning as you see fit. Serve hot in bowls with a dollop of walnut cilantro pesto.

November 19, 2012 — Vegan Recipes

Quinoa & Sweet Potato Chili

Source:  Milk Free Mom  http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/

Quinoa & Sweet Potato Chili.  My Voice Vegan Recipes

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!


November 19, 2012 — Vegan Recipes

Lemon Quinoa Cilantro Chickpea Salad

Source:  The Diva Dish  http://thediva-dish.com/uncategorized/healthy-living-class-green-drinks-sweet-eats-and-salads/

Lemon Quinoa Cilantro Chickpea Salad.  My Voice Vegan Recipes

1/2 C. dry quinoa

2 C. vegetable broth

1 can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

2 small cloves garlic

For the dressing:

Juice of 2 lemons

zest of 1 lemon

2 tsp. dijon mustard

2 tsp. olive oil

1 tsp. agave nectar

1/2 tsp. cumin

dash of salt and pepper

 

1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.

3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor too), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

 

November 19, 2012 — Vegan Recipes

Roasted Brussel Sprouts with Sherry-Mustard Vinagrette

Source: What Would Cathy Eat?  http://www.whatwouldcathyeat.com/2011/11/roasted-brussels-sprouts-with-sherry-mustard-vinaigrette/

Roasted Brussel Sprouts with Sherry-Mustard Vinagrette.  My Voice Vegan Recipes

2 pounds Brussels sprouts, trimmed
4 tablespoons extra virgin olive oil, divided
2 tablespoons finely minced shallot
2-3 cloves garlic, minced
1/2 cup aged sherry vinegar
1 teaspoon fresh thyme
1 tablespoon Dijon mustard
1 tablespoon coarse-ground Dijon mustard
2 tablespoons agave nectar
Freshly ground black pepper to taste

Heat the oven to 400 degrees.

Heat 1 tablespoon of the olive oil in a small skillet or saucepan. Add shallot and garlic and stir for 30 seconds.

Stir in vinegar, thyme, mustard and agave. Simmer on medium heat until reduced by about half (about 4 minutes).

Remove from heat and whisk in 2 tablespoons of olive oil. Season with pepper. Pour the dressing into a serving bowl.

Toss the brussel sprouts with the  remaining tablespoon of olive oil and place on a large baking sheet. Roast the brussels sprouts until very dark and just tender, about 40 minutes.

Toss with the vinaigrette and serve warm or at room temperature.

Serves 6


November 19, 2012 — Vegan Recipes

Acorn Alfredo Penne Pasta

Source:  The Lunchbox Bunch  http://kblog.lunchboxbunch.com/2010/10/acorn-squash-vegan-alfredo-sauce-kamut.html

 Acorn Alfredo Penne Pasta.  My Voice Vegan Recipes

Acorn Alfredo Sauce
4 Cups roasted Acorn Squash (about 1 medium squash)
1 cup parsley (or fresh basil)
3/4 cup plain plant milk (almond/hemp/soy)
1/3 cup Nutritional Yeast Flakes
2-3 Tbsp EVOO
2-3 Tbsp Dijon Mustard
2-3 Tbsp apple cider vinegar
2 Tbsp roasted garlic
2 Tbsp dried Italian herbs (basil, oregano, thyme)
1 Tbsp maple syrup
1 tsp red pepper flakes or dash of cayenne
salt and pepper

1 bag pasta (any variety you choose)
*I used Kamut Penne
2-3 cups mushrooms
optional add-in's:
1 package tempeh, cut into cubes
1 Field Roast Chipotle Vegan Sausage tube
Sprinkle of Daiya Cheese on top

Directions:

1. Turn on oven to 350 degrees.

2. Fill a casserole dish with an inch of water. Slice Acorn Squash in half (horizontal slice as shown) and lay flat in dish. Place in oven to roast at 350 degrees for 60-75 minutes.

3. When your squash is roasted the skin should peel away quite easily. Remove all skin and place squash flesh in a food processor. Add all other ingredients.

4. Blend on high for at least 2 minutes. You want all the parsley to chop into fine bits. Set sauce aside.

5. Boil a pot of salted water. Cook your pasta. 2-3 minutes before the pasta is ready to drain, add mushrooms and optional protein add-in's. Drain as usual. Toss dry pasta in a splash of EVOO (opt'l).

QuickStep Note: Cook mushrooms/tempeh and sausage simply by throwing them into pasta pot 2-3 minutes before draining pasta. This allows you to boil my protein/veggies quickly without adding in another step. Drain pasta/veggies/protein together.

6. Toss warm pasta in your Acorn Alfredo Sauce. Mix well so each pasta bit is coated.

7. You can either store in fridge and re-heat later - or eat right away - or transfer pasta into an oven safe dish and let heat at 300 degrees for 20 minutes. This will marinate the pasta a bit and soften the sauce. You can even add a sprinkle of Daiya cheese on top if you'd like.

November 19, 2012 — Vegan Recipes

Apple Pie Cheesecake

Source:  Manifest Vegan http://www.manifestvegan.com/2011/09/apple-pie-cheesecake/

Apple Pie Cheesecake.  My Voice Vegan Recipes

crust:

  • 3 cups whole pecans
  • 4 tbsp granulated sugar
  • 3 tbsp superfine brown rice flour
  • 6 tbsp melted vegan margarine

filling:

  • 2 tbsp almond milk
  • 3 tbsp lemon juice
  • 3 tubs tofutti better than cream cheese
  • 1 package (19 oz) extra firm regular tofu (not silken)
  • 1 tsp vanilla bean paste, or one scraped vanilla bean pod
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • 3/4 tsp cloves
  • 6 tbsp superfine brown rice flour

topping:

  • 2-3 medium sized honeycrisp or granny smith apples
  • 2 tbsp cold vegan margarine, cut into small bits
  • 1 1/2 cups packed brown sugar
  • 1/4 cup potato starch mixed with 1/4 cup very cold water

Crust:

To make crust, preheat oven to 400 °F. Pulse pecans, sugar and superfine brown rice flour in food processor until crumbly. Stir in melted vegan margarine with fork until well mixed. Press mixture into springform pan until crust is about 1/4 inch thick. Bake in preheated oven for 13 minutes. Let cool slightly and reduce heat to 325 °F.

Filling:

Place all ingredients for filling into bowl and stir together until roughly mixed. Transfer to food processor and blend until smooth. Spread  the contents of food processor evenly into baked crust and place in oven.

Bake for 70 minutes. Turn off oven, but leave cheesecake in oven for an additional hour. Remove from oven and let cool on wire rack until room temp. Chill in fridge for a few hours before making topping.

Topping:

Slice apples thinly, leaving peels on apples. Toss with margarine and place into small frying pan. Saute over medium heat until apples are softened and a good amount of water has been produced. Stir in brown sugar and let mixture cook over medium heat until bubbly. Add in potato starch mixed with water, stirring constantly until thickened. Remove from heat and let cool slightly.

Top cheesecake with apple mixture and chill in fridge for a few more hours or preferably overnight until firm.

 
November 19, 2012 — Vegan Recipes

Smokey Butternut Mac and Cheese

Source:  Manifest Vegan  http://www.manifestvegan.com/2012/10/smokey-butternut-mac-and-cheese/

 

  • 16 ounces brown rice pasta, macaroni, penne, fusili, shells all work well  Smokey Butternut Mac & Cheese.  My Voice Vegan Recipes
  • 2 cups cashews, soaked in water at least 3 hours and drained
  • 1  1/2 to 2 cups almond milk, to thin
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 cups cooked butternut squash
  • 1/3 cup nutritional yeast
  • 1 teaspoon minced garlic
  • 1 1/4 teaspoon salt
  • 5 cups chopped (and de-stemmed) kale
  • 1/2 tablespoon coconut or olive oil
  • 1/2 teaspoon sea salt
  • 1 to 1 1/2 teaspoons smoked paprika

Cook the pasta according to package directions, under cooking just slightly by a minute or so. Drain well and rinse completely with cold water to remove any starch.

Transfer the pasta back to the pot and set aside. I like to stir in a drizzle of olive oil at this point to keep the pasta slick, but it’s not necessary.

Place the soaked and drained cashews, 1 cup almond milk, lemon juice, lemon zest, cooked butternut squash, nutritional yeast, garlic, and 1  1/4 teaspoons salt into a food processor. Blend very well, at least 7 minutes, until completely smooth and silky, scraping down the sides as necessary. Add about 1/2 cup more almond milk until thinned, pulsing between each addition. Add the sauce to the pasta in the pot, and then stir in the remaining almond milk to thin. Warm up gently over medium-low heat, stirring often until desired temperature is reached. Sprinkle on the smoked paprika and fold just to combine.

In a small frying pan over medium-high heat, toss together the kale, coconut oil and sea salt and saute for about 3 minutes, or until bright green and slightly wilted. Stir into the pasta and serve immediately.


November 19, 2012 — Vegan Recipes

High Protein Garlic Mashed Potatoes

Source:  Oh She Glows  http://ohsheglows.com/2010/09/08/high-protein-garlic-mashed-potatoes/

Ingredients:High Protein Garlic Mashed Potatoes.  My Voice Vegan Recipes

  • 10-12 large organic red potatoes
  • 3-3.5 cups cooked navy beans (two 15-oz cans)*
  • 1/4 cup soy-free Earth Balance buttery spread
  • 2 tbsp unsweet. almond milk
  • 4-5 large cloves of garlic
  • 1 tsp sea salt
  • 1/4 tsp ground paprika
  • Freshly ground black pepper, to taste
  • other herbs and seasoning, to taste

 

Directions:

1. Wash potatoes with a potato scrubber, chop into large chunks, and toss into a large pot. I prefer to leave the skin on, but you can peel if desired.

2. Fill pot with water until potatoes are covered. Cook on medium-high heat for about 30-35 minutes until fork tender. Drain potatoes and place in a large bowl.

3. Drop in garlic cloves into a food processor (running) and process until finely chopped. Add drained and rinsed beans, salt, paprika, and process until mostly smooth.

3. After cooling potatoes for a few minutes, take a potato masher and mash until desired consistency is achieved. Now add your milk and Earth Balance and keep mashing.

4. Add processed bean mixture to potato mixture and mash until smooth. Sprinkle with black pepper, other herbs, and additional sea salt.

5. Serve with Earth Balance, salsa, ketchup, or BBQ sauce, and a serving of cooked veggies to round out the meal.

Note: You can also swap the beans for 1 cup of red lentils. Simply stir in cooked lentils as you mash the potatoes.

Nutritional Info: (Serves 8). Per serving, approx: 336kcal, 7 gram fat, 11 grams fibre, 11 grams protein, 2 grams sugar.

November 19, 2012 — Vegan Recipes

Maple Pecan Pie

Source:  Post Punk Kitchen http://www.theppk.com/2011/08/maple-pecan-pie/ Maple Pecan Pie.  My Voice Vegan Recipes

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine
6 oz extra firm silken tofu (1/2 of a tetra pack)
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves

Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)

First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.

Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.

Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

Preheat oven to 350 F.

With the caramel still warm in the mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.

Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.

Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.