I used a banana cake recipe and cut the sugar to 1/2 cup and added 1tb blackstrap molasses. Worked out fine! Revised recipe 1 3/4 cups flour 1/2 cup sugar 2 tsp baking powder 1/4 tsp salt 3/4 cup soymilk 1/2 cup oil 1 tsp vanilla 1 TB blackstrap molasses 2 ripe mashed bananas Mix all ingredients together and spoon into paper muffin liners. Bake 350f for about 30 minutes.
Ah, vegan mayo. I love it so. But, alas, at 100 calories per tablespoon–sadly, no different than egg- and oil-based mayo–I don’t allow myself to indulge nearly as much as I would like. Or I end up having to log extra miles just to burn it up. Enter Blooming Platter Mayo which I created in Read more
Today's quick 'n' easy 'n' versatile salad, just a thick slice of iceberg lettuce topped with summery BLT-ish vegetables and a drizzle of Homemade Thousand Island Dressing. Surprisingly filling! Low Carb. Weight Watchers Friendly. Naturally Gluten Free. Please oh please, don't mock. Show More Summary
Yield: 1 serving of 4 silver dollar-sized vegan pancakes (recipe easily multiplies) With more ground chia seeds and flax seed meal than I knew what to do with–courtesy of a friend’s church pantry where the higher end donations from grocery stores apaprently aren’t what the needy need–I wondered what would happen if I used Read more
Look what I made! It's spicy because cinnamon and cayenne.
Actually green lentils!
Yield: 4 crisps (recipe easily multiplies, but they are rich) Yesterday, I purchased a new carton of Follow Your Heart brand vegan parmesan for a dinner party last night. But about 3 tablespoons remained in the previous carton. Wanting to save room in the fridge, I was about to combine them when the Parmesan Crisp Read more
OMG, I have been laughing so hard reading the #MakeABookTasty hashtag on Twitter today.I tweeted at Goodreads (where I store all my books... 121 this year and counting!) asking them to roundup the best and pair them with recipes, but then I thought WAIT I can do that. Here are some of my favorite responses... Show More Summary
Yield: 8 to 12 servings I have loved baking–and now vegan baking–for as long as I can remember: both the art and the science of it. Experimentation and solving culinary puzzles have kept the excitement in the relationship. This New York Style cheesecake represents a veganization triumph. I think my mother–who considered her dairy-based recipe Read more
Haven't made this in a long time because the price of quinoa went up a few years ago. It came down a bit so I bought some to make this. Insides: quinoa, black beans. Soyrizo, peppers and spinach and Follow Your Heart mozzarella.
Yield: about 4 servings, but it depends on how large you cut the crackers and I like irregular shapes and sizes If you are not a vegan baker, keep reading…this is the perfect “gateway” recipe to have you fall in love with pastry. This dough handles beautifully–promise! And the resulting crackers are worth a tiny Read more
Are there some foods you don’t like? You’re definitely not alone! When I asked our members: “Was there a food you didn't like but after you began preparing Meal Mentor meals, your tastes changed and you like it now?" These were the most...Show More Summary
Thai papaya salad is spicy, piquant, refreshing and crunchy. I watched my mom make this today and snapped some pics and took notes! Thai papaya salad 1/4 of a Thai green papaya, unripe- peeled and shredded. 1-2 red Thai chills or you...Show More Summary
Yield: 4 servings A gift of green beans freshly picked by good friends from their organic home garden inspired this simple recipe. I love Sichuan green beans in Chinese restauants, but I was craving peanut butter, so I nudged these in a Thai direction using ingredients I had on hand. So quick and easy. Oh, Read more
Sounds weird huh? When I was young my mom used to make us Thai egg omelet to eat with rice. Sometimes we'd have fried sausage or kielbasa too. I was craving that today so I made this. It is basically scrambled tofu with veggie dogs.Show More Summary
Yield: 16 browniesBe prepared to have your world rocked. While there’s not a thing in the world wrong with a baked brownie in my partially-raw world, I have enjoyed experimenting with raw foods this summer, and enjoy not having the oven and stove on. Plus it’s just an exciting new culinary world to explore. I Read more
I actually cooked today! I make chili whenever I have pantry items and no produce. I used some frozen veggies for more nutrients. Served hot with a toasted buttered flour tortilla.
Yield: approximately 4 cups Growing up, I ate LOTS of canned tuna salad. After I became a vegetarian and then vegan, chickpea tuna salad seemed to be the standard substitution. But I didn’t quite get it. Something was missing; something from the sea. So I started adding Nori. (But you can add kelp, dulce, whatever Read more
The key to a good scrambled tofu sandwich is a locked of mayo.
Lately I’ve been sharing some of my favorite Meal Mentor exclusives with you… Sugar-Free Teriyaki Sauce (with gluten-free, soy-free option) Sugar-Free Barbecue Sauce Lentil Gravy Caesar Salad Dressing (vegan, soy-free, gluten-free, nut-free) Here’s...Show More Summary