vegan mamas

Ingredients: 1 c of jasmine rice 2 c of liquid (combo of water, veggie broth and tomato sauce... explained below) 1 tbspn olive oil 7-8 medium tomatoes 1/3 white onion Directions: Put 7-8 medium tomatoes into a large saucepan. Cover with water. Boil tomatoes until soft. Pour all contents into blender once boiled and blend until smooth. Set aside. Pour 1 tbspn olive oil into large saucepan over medium heat. Pour 1 cup jasmine rice into large saucepan once oil is heated. Add in

Ingredients & Preperation: Select 4-5 sweet potatoes. Depending on size of the potatoes, I average 1-2 per person. Peel the skin off. I think it effects the overall taste. Try it both ways and decide for yourself. Cut potatoes in half length wise so they fit in your food processor. Using the grating/shredding attachment, grate all the sweet potatoes. Meanwhile, heat up your grill on medium-high. I use a flat double-burner grill, but any size will work. I have used both no

Ingredients: Roasted beets (about 10) 3 cloves of garlic Apple cider vinegar Red wine vinegar Balsamic vinegar Extra virgin olive oil Directions: Cut up beets into cube sizes and throw into a bowl. Cut up cloves of garlic into tiny pieces and throw in. Mix together equal parts of all vinegars and olive oil as a dressing and then toss the beets into the dressing. Notes: This recipe is from our family in France. I'm not a huge beet eater but I will eat these beets all day long.

Ingredients: 6 cups sliced peeled Rome apples (about 1 1/2 pounds) 1/3 cup packed brown sugar 1 tablespoon lemon juice 1 tablespoon water 1 cup blackberries 1 1/4 cups all-purpose gluten free flour (coconut flour is our favorite) 6 tablespoons chilled butter (we use Earth Balance butter substitute) 1/2 cup granulated sugar 3/4 teaspoon ground ginger Preparation: Preheat oven to 350°. Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium h

Serves 6-8 Ingredients: 8 organic avocados 4 organic limes 1 pkg of organic cilantro 1 organic tomato 1 organic white onion 2 organic cloves of garlic Sea salt & pepper to taste Directions: Half avocados and throw into a large bowl. Half limes, squeeze the lime juice over the avocados. Dice up the tomatoes into 1/2" pieces and throw into the bowl. Dice up the onion into 1/2" pieces and throw into bowl. Dice up the garlic as tiny as possible and throw in. Remove the stems from

I have found that I can just never make tofu taste like it does when I eat it at restaurants…. until now. I’ve tried this new method a number of times now and it has come out tasty every time. First, I take a block (or 2,3 or 4 blocks!) of organic firm tofu and I press the whole block for an hour. For those who don’t know how to press tofu, you take the tofu and wrap it in a dish towel or paper towels and then set it on a cutting board. I then stack about 5 other cutting boar

Vegan Banana Boat Ingredients: - banana - vegan chocolate bar (Trader Joe’s makes a great one in a green package) - Vegan marshmallows (Whole Foods) Directions: - Cut open the banana (leave the peal on) and stuff in chocolate and marshmallows and then try to close it up and then wrap in foil or don’t – your choice (I don’t like to use foil)) - put banana on the grill over the fire and let it all melt (a few minutes) then take it off the fire, open it up and enjoy! Vegan S

My fabulous mother made me a vegan chocolate cake for my birthday and it was so good. I don’t know where she got this recipe or who the originating author is, but thank you. It was moist, chocolaty and delicious. This is what it looked like right out of the oven. When it cooled I added some homemade vegan frosting, which didn’t look so pretty afterwards. Here is the recipe. Ingredients: 1 1/2 cups unbleached all-purpose flour 1 cup sugar 3 tablespoons unsweetened cocoa 1 teas

My first attempt at this pudding was an adaptation of a recipe I found at Forgiving Martha. I doubled the recipe for my use and I used all organic and raw ingredients including raw cacao powder. Chocolate Avocado Pudding vegan, gluten-free 2 ripe avocados 1/2 cup raw cacao powder 1/2 cup raw agave nectar 1/2 cup raw almond milk 1 teaspoon vanilla extract Cut avocados in half and carve them out with a spoon into the blender. Add all remaining ingredients into the blende

This salad is a take-off of a recipe I found in a Raley’s magazine. What I like about this recipe is that you can make it all without the dressing and then just keep it in the fridge and when you want some you can just add then so it keeps longer. Ingredients: 1 cup Trader Joe’s Organic Quinoa (or whatever brand you like) 3/4 cup Annie’s Naturals Gingerly Vinaigrette 1/2 cup shelled edamame (Trader Joe’s sells them already shelled) 1/3 cup each: sliced green onions, match