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pulled porcini

YIELD: 4-6 sliders

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 tablespoon coconut oil
1 shallot, diced
1 cup organic ketchup
1/2 cup organic molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1-2 teaspoons mesquite powder
1/3 pineapple, skinned / cored, chopped
1 (20 ounce) can jack fruit, drained
5-6 porcini mushrooms, wiped clean and sliced thin

INSTRUCTIONS:

In saucepan, saute shallot in coconut oil. Set aside to cool.

Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Add sliced mushrooms, combine with jack fruit. 

In blender, combine ketchup, molasses, vinegar, mustard, mesquite, and pineapple. Blend until combined completely. Add this mixture to jack fruit, stirring to combine and coat completely.

Return to saucepan, over medium heat, stirring continually for several minutes until heated through.

Serve as sliders, over mac and cheese, stuffed into a burrito (with mac and cheese or breakfast scramble), eat with a fork out of the pan while standing at the stove. The delicious possibilities are endless…

repost from Spabettie

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5 Ingredient Vegan Gluten Free Cookies

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Prep time
15 mins
Cook time
15 mins
Total time
30 mins

Simple, 5 ingredient V + GF cookies that are healthy, simple and delicious.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 2 dozen
Ingredients
1 cup Dates, packed (soaked for 10 minutes in warm water and then drained)
1 medium ripe banana
2 Tbsp all natural, salted almond butter or peanut butter
3/4 cup almond meal, ground from raw almonds*
3/4 cup gluten free rolled oats
Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts
Instructions
Add dates to a food processor and pulse until small bits remain.
Add banana and almond butter and mix again until combined, scraping down the sides as needed.
Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be wet and sticky. That’s OK! You’re on the right track.
Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking to my hands.
At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F.
Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching).
Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist.
Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

Repost from minimalistbaker.com

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The Best Damn Vegan Mashed Potatoes

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Prep time
10 mins
Cook time
30 mins
Total time
40 mins

6 Ingredient vegan mashed potatoes that are fluffy, creamy, buttery and loaded with roasted garlic and chives. Perfect as is, with gravy or with a giant scoop of butter.
Author: Minimalist Baker
Recipe type: Side Dish
Cuisine: Vegan, Gluten Free
Serves: ~4
Ingredients
6-8 medium yukon gold potatoes (if large, cut in half)*
1.5 tsp sea salt
1/2 tsp ground black pepper
5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
1/4 cup fresh chives for topping
Instructions
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives and measure your butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
Add in butter, salt, black pepper and stir to combine. Taste and adjust seasonings as needed.
Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days.

Repost from minimalistbaker.com
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1-Hour Vegan Pot Pies

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Prep time
20 mins
Cook time
40 mins
Total time
1 hour

Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!
Author: Minimalist Baker
Recipe type: Dinner
Cuisine: Vegan
Serves: 5
Ingredients
3/4 cup chopped yellow onion (~ 1/2 medium onion)
1 large clove garlic, minced
2 cups veggie broth (vegan friendly, such as Orrington farms)
2 cups frozen mixed vegetables (corn, green beans, carrots | or sub fresh)
1/4 cup unsweetened plain almond milk
~1/4 cup unbleached all purpose flour (or sub other thickener of choice)
2 bay leaves
sea salt and black pepper
1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)
Instructions
Preheat oven to 425 degrees F.
Add 2 Tbsp olive oil to a large saucepan over medium heat, then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add almond milk, bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes, then repeat if necessary.
While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.

Repost from minimalistbaker.com

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Creamy Broccoli and Mushroom Pasta
serves 4Pasta Ingredients:   400g pasta shells
   2 tablespoons olive oil
   280g broccoli florets
   salt and freshly cracked black pepper
   100g mushrooms, halved
   2 large garlic cloves, crushed
   1/4 cup pine nuts
   1/3 cup cooking water from the pasta shells
   1/4 cup parsley leaves, finely chopped
   1/2 teaspoon red chilli flakes
   1/4 cup vegan parmesan cheese (or store-bought)
   1 cup tightly packed rocket leavesTofu Mayonnaise (Makes 1 cup)   150g silken tofu   1/2 tablespoon water
   1/8 teaspoon salt
   1/2 tablespoon lemon juice
   2 1/2 teaspoons brown sugar 
   1 1/2 teaspoons dijon mustard
   1/2 tablespoon olive oil
   1 1/2 teaspoons white vinegar


Cook pasta in a pot according to packet instructions.
Make the tofu mayonnaise - Add all mayonnaise ingredients to a food processor or blender and process until completely smooth. Set aside. 
Prepare the vegan parmesan cheese if you are making it from scratch.
In a pan on high heat, add the oil and broccoli florets. Season with a good pinch of salt and pepper and fry until the broccoli has softened and is slightly browned.
Add the mushrooms, garlic and pine nuts. Sauté until the mushrooms have softened and decreased in size and the garlic is fragrant. Take off the heat.
Once the pasta has cooked, take off the heat and drain into a colander saving 1/3 cup of the cooking water. Set aside.
Add the pasta shells, mayonnaise, cooking water, pepper flakes and fresh parsley to the pan with the broccoli and the mushrooms. Toss to combine until the mayonnaise has evenly coated the pasta. 
Put the pan back on low heat and stir through until the sauce has heated through. Taste and season with more salt and pepper if needed. Take off the heat and pour into a large serving bowl.
Stir through the parmesan cheese and rocket leaves until combined.
Serve with lemon wedges, extra parmesan cheese and salt and freshly cracked black pepper.
 


If you are purchasing the parmesan cheese from the store, the taste of the dish will vary slightly to mine. If you would like it to taste exactly the same as mine you can make the recipes from scratch with the link provided.
repost from veggieful.com 

Creamy Broccoli and Mushroom Pasta

serves 4


Pasta Ingredients:
   400g pasta shells

   2 tablespoons olive oil
   280g broccoli florets
   salt and freshly cracked black pepper
   100g mushrooms, halved
   2 large garlic cloves, crushed
   1/4 cup pine nuts
   1/3 cup cooking water from the pasta shells
   1/4 cup parsley leaves, finely chopped
   1/2 teaspoon red chilli flakes
   1/4 cup vegan parmesan cheese (or store-bought)
   1 cup tightly packed rocket leaves

Tofu Mayonnaise (Makes 1 cup)
   150g silken tofu

   1/2 tablespoon water
   1/8 teaspoon salt
   1/2 tablespoon lemon juice
   2 1/2 teaspoons brown sugar 
   1 1/2 teaspoons dijon mustard
   1/2 tablespoon olive oil
   1 1/2 teaspoons white vinegar

  1. Cook pasta in a pot according to packet instructions.
  2. Make the tofu mayonnaise - Add all mayonnaise ingredients to a food processor or blender and process until completely smooth. Set aside. 
  3. Prepare the vegan parmesan cheese if you are making it from scratch.
  4. In a pan on high heat, add the oil and broccoli florets. Season with a good pinch of salt and pepper and fry until the broccoli has softened and is slightly browned.
  5. Add the mushrooms, garlic and pine nuts. Sauté until the mushrooms have softened and decreased in size and the garlic is fragrant. Take off the heat.
  6. Once the pasta has cooked, take off the heat and drain into a colander saving 1/3 cup of the cooking water. Set aside.
  7. Add the pasta shells, mayonnaise, cooking water, pepper flakes and fresh parsley to the pan with the broccoli and the mushrooms. Toss to combine until the mayonnaise has evenly coated the pasta. 
  8. Put the pan back on low heat and stir through until the sauce has heated through. Taste and season with more salt and pepper if needed. Take off the heat and pour into a large serving bowl.
  9. Stir through the parmesan cheese and rocket leaves until combined.
  10. Serve with lemon wedges, extra parmesan cheese and salt and freshly cracked black pepper.
 
  • If you are purchasing the parmesan cheese from the store, the taste of the dish will vary slightly to mine. If you would like it to taste exactly the same as mine you can make the recipes from scratch with the link provided.

repost from veggieful.com 

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Dressing:
1/4 cup tahini
1/4 cup water (plus more for thinning)
2 teaspoons fresh grated garlic (see note)
2 tablespoons nutritional yeast flakes
2 teaspoons whole grain dijon mustard
1/4 teaspoon salt

Salad:
8 oz romaine (2 hearts), chopped
Handful of baby arugula
15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
1 avocado diced
Fresh black pepper to taste

Stir together the dressing ingredients in a small bowl, or a coffee mug. Use a fork to blend smooth. Add additional tablespoons of water to thin, as needed. Taste for salt and seasoning. It should be slightly salty, because the saltiness will subside when you dress the salad.

In a large mixing bowl, toss the greens with the dressing. Add the avocado and chickpeas. Serve with fresh black pepper sprinkled on top.

repost from the post punk kitchen

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VEGAN CHOCOLATE LAVA CAKES
 
Prep time
10 mins
Cook time
17 mins
Total time
27 mins
 
Easy, one bowl vegan chocolate lava cakes with beets, cocoa powder and coconut oil. Super foods packed into a super luscious dessert for two.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan
Serves: 2
INGREDIENTS
  • scant 1/4 cup beet puree (or sub unsweetened apple sauce)
  • 1/4 cup unsweetened almond milk + 1/2 tsp vinegar
 or lemon juice
  • 2.5 Tbsp organic cane sugar (or sub granulated sugar)
  • 1 Tbsp melted coconut oil or Earth Balance
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking powder
  • pinch sea salt
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup + 1/2 Tbsp unbleached all-purpose flour
  • 2 Tbsp semisweet chocolate chips, melted
  • For topping/middle: 2 squares quality vegan dark chocolate + coconut whipped cream
INSTRUCTIONS
  1. See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce (adjusting added sugar depending on fruit’s sweetness).
  2. Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder – shake out excess. Preheat oven to 375 degrees F.
  3. Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
  4. Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
  5. Lastly, add the melted semisweet chocolate and mix once more.
  6. Divide the batter evenly between the two muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.
  7. Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness – optional) and serve with coconut whipped cream. Dig in.
  8. Other garnishes might include a dusting of cocoa powder, powdered sugar, fresh berries, fresh mint or edible flowers.

repost from minimalistbaker.com

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5 MINUTE VEGAN HOT COCOA
 
Prep time
1 min
Cook time
4 mins
Total time
5 mins
 
My go-to, 5-minute vegan hot chocolate made with simple ingredients you always have on hand. Creamy, luxurious and surprisingly healthy.
Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Vegan, Gluten Free
Serves: 1
INGREDIENTS
  • 1 cup unsweetened almond milk
  • 1 Tbsp unsweetened cocoa powder
  • 1.5 Tbsp dairy-free semisweet chocolate (chips or bar, chopped)
  • Sweetener of choice (I prefer 1 Tbsp raw sugar or 1/2 packet powdered stevia)
  • 1/8th tsp peppermint extract (optional)
  • Optional: Coconut whipped cream for topping
INSTRUCTIONS
  1. Add almond milk to a large mug and microwave for 1 minute. Alternatively, add to a saucepan over medium heat.
  2. Once milk is warm, add cocoa powder, chocolate and sweetener and whisk to combine.
  3. Put back in microwave or continue cooking on stove top until completely combined and has reached your preferred temperature.
  4. Taste and adjust sweetness as needed.
  5. Lastly, add in your extract of choice – I think peppermint is truly unbeatable. Stir, and top with coconut whipped cream.

repost from minimalistbaker.com

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5 INGREDIENT VEGAN GLUTEN FREE COOKIES
 
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Simple, 5 ingredient V + GF cookies that are healthy, simple and delicious.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 2 dozen
INGREDIENTS
  • 1 cup Dates, packed (soaked for 10 minutes in warm water and then drained)
  • 1 medium ripe banana
  • 2 Tbsp all natural, salted almond butter or peanut butter
  • 3/4 cup almond meal, ground from raw almonds*
  • 3/4 cup gluten free rolled oats
  • Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts
INSTRUCTIONS
  1. Add dates to a food processor and pulse until small bits remain.
  2. Add banana and almond butter and mix again until combined, scraping down the sides as needed.
  3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be wet and sticky. That’s OK! You’re on the right track.
  4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking to my hands.
  5. At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching).
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

repost from minimalistbaker.com

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SUPER THICK DIY CHOCOLATE ALMOND MILK
 
Prep time
30 mins
Cook time
1 min
Total time
31 mins
 
Super thick chocolate almond milk made with just three ingredients and without fancy equipment.
Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Vegan
Serves: 4-6
INGREDIENTS
  • 1.5 cups raw almonds
  • 3.5-4 cups filtered water
  • 1 cup dairy-free dark or semisweet chocolate, chopped*
INSTRUCTIONS
  1. Soak your almonds in warm water overnight at room temperature. Cover with enough water to ensure they’re fully immersed plus 1 inch of water. No need to cover. If you’re in a hurry, use boiling water – should reduce soaking time to 1 hour.
  2. The next day, drain and rinse your almonds under cool running water.
  3. Add almonds to a blender with 3.5 – 4 cups filtered water (the more water, the thinner it will be) and cover tightly with lid and a towel just in case any liquid seeps through.
  4. Blend on high for 1 minute or until the milk looks creamy and only small bits of almonds are visible.
  5. To strain the almond milk you can either use a nut milk bag, cheesecloth or my favorite: a super thin clean dish towel. Simply lay the towel over a mixing bowl and pour on almond milk, then gather the corners of the towel, lift and gently squeeze the liquid into the bowl until only the pulp remains. See this recipe for more visual help.
  6. Once the milk is thoroughly strained, you can either keep the pulp to add to baked goods (such as muffins, quick breads, granolas) or discard it. Your choice.
  7. To a separate small bowl, add your chocolate and melt in 30 second increments in the microwave, or over a double boiler (a large bowl over a saucepan with an inch of simmering water).
  8. Once melted, spoon 1/3 cup of almond milk into the bowl and whisk to combine. You’re wanting a chocolate “sauce” so it will more easily mix with the milk.
  9. Once combined, add to the almond milk and whisk until well combined. Taste and adjust flavor. You could add more melted chocolate using the same method, or even another sweetener of choice or cocoa powder for a more well-rounded chocolate flavor.
  10. Transfer to a container with a lid and store in the fridge for several days. Shake before serving. You could also freeze this for longer-term storage.

repost from minimalistbaker.com