Vegan Filipino Beefsteak Recipe

We had some requests for more vegan Filipino recipes... so here goes!  It is so easy to make and delicious too!

Ingredients:
1 large onion
3 cloves garlic
2 8-oz. packages of seitan (or tofu)
1/8 cup lemon juice
1 tsp black pepper
1/4 cup tamari soy sauce

Directions:
Put the seitan in a container and add the soy sauce, lemon juice, and black pepper.  Shake it up, and let it marinate for at least 1 hour.  Once the marinating is done, chop the onion into rings and mince the garlic.  Heat oil in a pan and add the garlic.  Let cook for a minute, then add the onions and a pinch of sea salt.  Saute until the onions get soft.  Add the marinated seitan and stir.  Put the cover on the pan and let simmer for about 10 minutes on medium heat (adding water if it seems to be sticking to the pan).  Serve with some brown rice and vegetables.  Enjoy!

Note:
We made this again with tofu.  It turned out great.  I just cut the tofu into slices and followed the same directions.  I also added some spinach I had left over in the fridge for some extra nutrition!

tofu sliced

 tofu in the marinade

 all done and ready to eat!

my hungry little Mika looks on...

my hungry little Arneil joins my hungry little Mika...

Vegan Split Pea and Barley Soup Recipe

This is such a delicious and nutritious hearty soup to eat during the winter!  It will definitely warm you up on a cold night!

Ingredients:
10 cups water
2 cups barley
2 cups split peas
1 1/2 cups corn
1 1/2 cups butternut squash (or carrots)
1 tbsp sea salt
1 tbsp garlic powder
black pepper to taste
4 tbsp oil (if you are using a pressure cooker, to help reduce foam)

Directions:
Put all ingredients into your pressure cooker.  Set it on high pressure for 30 minutes.  Once that is done, leave it on natural pressure release for 10 minutes.  Next do quick pressure release.  The soup is now ready--you can taste test it and add any other seasonings to taste.  Serve and enjoy!

Note:
If you do not have a pressure cooker, you can make this on your stove--it will just take much longer.

Vegan Vanilla Cake with Strawberry Ganache Recipe

My wonderful husband decided to make me a birthday cake this year.  Usually, if we even bother to get one, we just go to Whole foods.  The trouble is their cakes are FULL of sugar--not good.  That's why it was so thoughtful and loving that Arneil came up with this recipe and made it for me!

CAKE
Ingredients:
2 cups flour
1 1/2 cups rice milk
1/2 cup agave syrup
1/4 cup oil
10 oz jar strawberry jam (make sure it is made with fruit pectin--st. dalfour is a GREAT choice)
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon juice
2 1/2 tsp vanilla extract
1/2 tsp sea salt
3 tbsp unsweetened apple sauce

Directions:
Preheat oven to 350.  Combine all dry ingredients in a mixing bowl.  In a separate bowl, combine all the wet ingredients.  Pour the wet ingredient mixture into the dry ingredients and mix together.  Pour approximately half of the batter into a baking pan.  Spread the entire jar of jam on top of the batter.  Pour the remaining batter into the baking pan.  Bake the cake for approximately 25 minutes or until you put a toothpick in the middle and it comes out clean.  Let it cool completely before serving.

FROSTING
Ingredients:
1/4 cup agave syrup
1 container of vegan cream cheese
1 tsp vanilla extract

Directions:
Put all ingredients into a blender and mix thoroughly.  Set aside until the cake is ready to be frosted.

NOTE:
You can try making this with a different kind of jam, extract, and without the frosting.  We did this for the new year and made it with an apricot jam ganache, almond extract, and no frosting.  We also used organic coconut sugar instead of the agave syrup.  It cooks a little differently, so just keep an eye on it to know when to take it out of the oven.

Enjoy!

Vegan Berry Cheesecake Recipe

We have wanted to come up with a delicious and easy cheesecake recipe for quite some time now and we think we have found a winner!  We love Follow Your Heart vegan gourmet cream cheese because they don't use any gross sweeteners; they just use agave syrup!  Sweeteners are a big no no in our family--so thank you FYH!

Ingredients:
1 10 oz. package organic mixed berries
1 container of vegan cream cheese
1 pie crust
1/2 cup agave syrup
3 cups cashews (soaked overnight)

Directions:
Preheat oven to 400.  Pour berries, entire container of cream cheese, and agave syrup into food processor or blender.  Blend thoroughly.  Add half the cashews to the processor and blend thoroughly.  Add the other half of the cashews and blend thoroughly.  Put this mixture in the pie crust.  Bake for 20 minutes.  Once done, let the pie sit until it is cooled and then refrigerate for at least an hour.  Then serve and enjoy!

Vegan Pumpkin Pie Recipe

We love pumpkin and always have it on hand.  Our dogs love pumpkin too and always come running when they hear us open a can of it!  This is a recipe we came up with just before Thanksgiving because we were hosting family at our house for the first time.  It is a super quick and easy recipe that everyone can enjoy during the winter months!

Ingredients:
1 pie crust
1 cup cashews (soaked overnight)
1 can pumpkin puree (or 2 cup fresh pumpkin)
12 dates (soaked overnight and pitted)
1/4 cup raisins
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp cardamom
dash sea salt
a little water

Directions:
Preheat oven to 400.  Put pumpkin, cashews, dates, and raisins in food processor and blend thoroughly.  Next add the seasonings and blend thoroughly.  If the mixture seems too thick while blending add a tiny amount of water.  Once the mixture is completely blended pour it into the pie crust and bake for 20 minutes.  Once it is done, take it out and let it cool down.  Then put it in your refrigerator for at least an hour.  Then serve and enjoy!

Vegan Cheesy Harvest Casserole Recipe

This is a delicious recipe that we made using our homemade cashew cheese as well as many other super nutritious ingredients!  This is definitely a crowd pleaser!

Ingredients:
1 bunch of kale
1 head of cauliflower
1 large sweet potato
a handful of shiitake and maitake mushrooms
approx. 1 cup quinoa
approx. 1 cup mung beans
vegan cashew cheese

Directions:
Cut the sweet potato into chunks and cut the skin off.  Cut the cauliflower into chunks.  Put sweet potato and cauliflower in a pot of water and bring to a boil.  When it is boiling reduce the heat and cook until they are very soft.  Drain the water and mash the mixture. Next chop the kale and set aside.  Chop the mushrooms and set aside.  Saute the kale and mushrooms.  Add some black pepper and garlic to taste.  Pour a small amount of water in the pan and simmer until the water is gone.

Commence casserole construction:
First put a base layer of sweet potato/cauliflower mash.  Second is a layer of mung beans.  Third is a layer of quinoa.  Fourth is a layer of kale/mushrooms.  Lastly, the layer of our very own vegan cashew cheese!  Put the casserole in the oven at 400 for about 10-15 minutes.  Then serve and enjoy!

Vegan Cashew Cheese Recipe

This is a super easy way to make a "cheese" at home that can be used in so many recipes or even as a dip!

Ingredients:
1 cup raw cashews (soaked overnight)
1 tsp black pepper
1 tsp garlic powder
1 tsp sea salt
1 tbsp minced onions (or onion powder)
1/4 cup water
1/4 cup nutritional yeast
1 tbsp lemon juice
1 dash chipotle pepper (optional)

Directions:
Put all the ingredients into your food processor or blender.  Blend until the "cheese" is nice and smooth, making sure all the ingredients are thoroughly processed together.  Taste test your "cheese" and add any extra seasonings to taste.  You can store this in your refrigerator for up to 1 week.  Enjoy!

Vegan Quinoa Salad Recipe

A delicious, light, and healthy salad for you to enjoy!  Plus it is colorful--yay!

Ingredients:
2 cups cooked quinoa
2 cups cooked chickpeas
1 cup grape or cherry tomatoes
1 cup corn
1 cup peas
2 tbsp lemon juice
2 tbsp lime juice
2 tbsp toasted sesame oil
sea salt, minced onion, black pepper to taste

Directions:
Mix the quinoa, chickpeas, tomatoes, corn, and peas together.  Drizzle the sesame oil over the salad.  Drizzle the lemon and lime juice over the salad and mix (add more juice if desired).  Sprinkle a little bit of sea salt, black pepper, and minced onion over the salad and mix.  Add more seasonings if desired.  Then it is ready to serve!  Enjoy!

Simple Vegan Granola Recipe

Granola is so much fun!  You can have it for breakfast, as a snack, or even as dessert--it's so versatile!  If you want to get a high quality granola from the grocery store, it tends to be quite expensive.  So save yourself some money and make your own batch of it at home!

Ingredients:
2 cups rolled oats
1/2 cup flax seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
2 cups unsweetened (or fruit juice sweetened) cornflakes
4 tbsp. oil
1/2 cup agave syrup
1 tsp vanilla extract
1 cup dried fruit
1 tbsp cinnamon

Directions:
Preheat the oven to 300.  Mix all the dry ingredients (except the dried fruit) together.  (Go ahead and mix it with your hands!)  In a separate bowl, mix together all the wet ingredients.  Pour the wet ingredients over the dry ingredients and mix together well.  Put mixture into a baking pan and bake for 25 minutes.  Take it out of the oven, mix it up a little bit, and blend in the dried fruit.  Put it back in the oven for approx. 12 minutes.  Take it out of the oven and let it cool completely.  Then enjoy!

Vegan Chickpea Curry Recipe

Here is a delicious curry recipe!  Once again we have collaborated with the Food Empowerment Project on this one.  Be sure to check out their site here!

Ingredients:
1 can coconut milk
1 can chickpeas
1 cup frozen green peas (thawed)
1 tbsp ginger
1 heaping tbsp curry powder
Dash of cumin, cinnamon, cayenne, coriander
2-3 cloves garlic
1 small sweet potato
1 small bell pepper

Directions:
Chop the sweet potato into cubes.  Slice the bell pepper into thin strips.  Drizzle a pan with oil and heat over medium heat.  Add minced garlic and ginger to pan, let cook for a couple minutes.  Add sweet potato to pan and stir.  Cover and cook sweet potato for about 10 minutes.  If it starts to stick, add a small amount of water to the pan.  Add the bell pepper and the chickpeas, stir and let cook for 5 minutes.  Move all the veggies/chickpeas to one side of the pan and pour the curry powder, cumin, cinnamon, cayenne, and coriander into the empty side of the pan to let toast for 1 minute.  Mix all the spices and veggies together.  Add the coconut milk to the pan and stir evenly.  Add the green peas and mix.  Let simmer for at least 15 minutes, stirring occasionally, until coconut milk thickens up.  Remove from heat, and salt to taste.  Eat over brown rice and enjoy!

Vegan Banana Blueberry Bread Recipe

We absolutely love banana bread!  We love to experiment with it by adding different spices and such, and see what we come up with!  This is one of our favorite combos... bananas and blueberries!

Ingredients:
3 very ripe bananas
6 oz. blueberries
1/2 cup agave syrup
1 1/2 cups flour
1/4 cup earth balance (melted)
1 tsp sea salt
1 tsp baking soda
cinnamon (to taste)

Directions:
Preheat the oven to 325 degrees.  In a mixing bowl, mash the bananas with a fork, set aside.  In a separate mixing bowl combine the flour, earth balance, agave syrup, sea salt, and baking soda.  Pour the mashed bananas into the flour mixture and blend evenly.  Add cinnamon to taste, and mix evenly.  Pour the blueberries into the mixture and mix evenly.  Pour the batter into a greased loaf pan and bake for 50 minutes, or until it is cooked all the way through.  Enjoy!

Vegan Five Spice Chocolate Chip Cookies Recipe

I'm pretty sure most people LOVE cookies.  The problem is, cookies are not always good for you.  We have created a healthier version of the chocolate chip cookie, and it is DELISH!

Ingredients:

1 cup flour

1/3 cup maple syrup

1/4 cup grain sweetened chocolate chips

1/4 cup oil

1 tsp almond extract

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1 1/2 tsp five spice seasoning (a mixture of star anise, cloves, cinnamon, fennel, and black pepper)

Directions:

Preheat the oven to 350 degrees.  In one bowl mix the maple syrup, canola oil, and almond extract evenly.  In a separate bowl mix the flour, baking powder, baking soda, sea salt, and five spice seasoning evenly.  Pour the wet mixture into the dry mixture and blend together evenly.  Do not over mix.  Add the chocolate chips, and mix evenly.  Spoon onto a greased baking sheet.  Bake for approximately 8-10 minutes.  Once they are golden brown, they are done!  Let cool for a couple minutes and serve!

Note:
This makes a small batch of only 9 cookies.  If you want more cookies, double or triple the recipe!

Braised Daikon and Rutabaga Recap

This is a SUPER healthy and delicious macrobiotic meal made with amazing root veggies!


Ingredients:
1 rutabaga
1 daikon radish
2 tbsp ume plum vinegar (or more to taste)


Directions:
Peel the rutabaga and daikon, then cut them into slices about 3/4 inch thick.  Place all the pieces in one even layer in a deep skillet.  Pour enough water in to just cover the tops of the vegetables.  Pour the ume vinegar over top of the vegetables.  Cover and bring to a boil over medium heat.  Once the water is boiling, turn the heat down to low, and let it simmer until all the liquid is absorbed into the vegetables.  Serve with a whole grain, such as brown rice.


Note:
You could also add tamari soy sauce or rice wine vinegar if you want to experiment with the taste of the braised veggies!

Corn and Pea Fritter Recap

These are super easy and quick to make.  They travel well, and are great to bring to parties!


Ingredients:
1/2 cup whole wheat flour
1/2 cup cornmeal
3/4 tsp sea salt
1/2 tsp chipotle pepper
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp baking powder
1/4 cup water
1/2 cup unsweetened soy milk or rice milk
3/4 cup corn
3/4 cup peas




Directions:
Combine all the dry ingredients.  Once they are evenly mixed, add the water and "milk" and whisk until you get an even texture.  Stir in the corn and peas.  Heat a couple tbsp of oil in a cast iron skillet over medium heat.  Using a spoon, drop some of the batter in the skillet, and flatten with the bottom of the spoon.  Once they are golden brown, use a spatula to flip them over.  When the become golden brown on the other side, remove from skillet, and place on paper towel to remove excess oil.

Note:
Don't be afraid to substitute ingredients!  Try these with different seasonings, or different vegetables.  Be sure to let us know how you like them!

Vegan Mexican Casserole Recipe

Here is our delicious, super easy-to-make vegan Mexican Casserole recipe.  It's made with simple ingredients, and the mix of colors and flavors are fantastic.

Ingredients:
3 Cups Mashed Black and Kidney Beans
2 Cups Brown rice
Organic Salsa
Pepperjack Style Daiya Vegan Cheese
Homemade Guacamole (Recipe HERE)


Directions:
Preheat oven to 400 degrees.  Scoop the mashed beans into your casserole dish and spread evenly.  Next, spread a thin layer of homemade guacamole evenly in your dish.  Then put a thin layer of brown rice.  Spread a layer of salsa on top of the rice.  Sprinkle the pepperjack Daiya on top.  Bake in the oven for approximately 10 minutes, or until the Daiya is melted.  Let cool for a few minutes, and serve!

Vegan Adobo Recipe

Filipino food is known for its bold flavors--adobo is a signature dish with a sour, tangy taste and appetizing aroma.  Be advised, the smell of this dish is amazing.  You may be tempted to eat it before it's ready.  :)

Ingredients:

2  8 oz. Packages of Cubed Seitan (or Firm Tofu)

6 Cloves Garlic

1 Tsp Ground Ginger

1 Tsp Paprika
5 Bay Leaves

1/2 Cup Tamari Soy Sauce

1 Cup White Vinegar

2 Cups Water

2 Leeks

1 Cup Carrots

Sea Salt and Black Pepper to Taste

Directions:

Rinse your veggies before cooking.  Dice the leeks and set aside.  Cut the carrots into thin strips and set aside.  Chop the seitan into small chunks and set aside.  Heat oil on a pan over medium heat.  Once the oil is hot, press the garlic into the pan, stir, and cook for a couple minutes.  Add the leeks, stir, and cook for a couple minutes.  Add the carrots, stir, cook for a couple minutes.  Add sea salt.  Add seitan and stir.  Cook for a couple minutes.  Add water, vinegar, tamari, paprika, ginger, black pepper, and bay leaves.  Stir everything evenly.  Turn heat up to medium high, place lid on the pan, and bring liquid to a boil.  Cook for approximately 30 minutes, or until the liquid is all gone.  Remove the bay leaves, and serve with brown rice!  Enjoy!

Vegan "Chicken" Enchiladas Recipe

For this recipe, we collaborated with our friends over at Food Empowerment Project and Vegan Mexican Food.

Ingredients:
14.5 oz. Can Diced Tomatoes with Green Chilies
4 oz. Can Tomato Paste
8 oz. Container Vegan Sour Cream (Follow Your Heart brand is GREAT)
2 Cloves Garlic
1 Tsp. Ground Cumin
1 Tsp. Red Pepper Flakes
Sea Salt and Black Pepper to Taste
8 oz. Cubed Seitan or Firm Tofu
1 Large Leek
1 Bell Pepper
10 Whole Wheat Tortillas
1 bag Daiya Cheese.  (or 1/2 cheddar, 1/2 mozzarella)


Directions:
Rinse your veggies before cooking.  Preheat oven to 325 degrees.  Pour can diced tomatoes and "sour cream" into a food processor or blender.  Puree until it is blended evenly, and set aside.  Dice the leek, bell pepper, and seitan.  Put some oil in skillet, and heat on medium.  Once it is hot, saute the leeks until they are tender.  Press the garlic (or mince the garlic) into the skillet.  Add the cumin, red pepper flakes, and bell pepper.  Stir and cook until the bell pepper is a nice, vibrant color.  Add the seitan, and turn the heat up to medium high, stirring continually.  Once the seitan starts browning, add the tomato paste, and mix evenly.  Sprinkle half of the Daiya in the skillet, and let it melt.  Once it has melted, take the skillet off the heat.  Add sea salt and black pepper to taste.  Lightly grease a casserole dish.  Scoop some of the seitan mixture into a tortilla, roll the tortilla, and put it in your casserole dish with the fold facing down.  Continue doing this until you have filled all the tortillas.  Pour the tomato/sour cream mixture on top of the tortillas.  Take the remainder of the Daiya and sprinkle it on top.  Bake this for 10 minutes, and then broil for an additional minute.  Let it cool for a minute, and serve!

Vegan Pizza Recipe

Every once in a while you just need a pizza.  Here is our simple and quick pizza recipe.  Oh, and it is DELICIOUS too!

Ingredients:
Sauce:
2 lbs. Tomatoes
3 Cloves Garlic
1 Leek
1/2 Bunch Kale
1 Sprig Basil
3 Sprigs Oregano

Pizza:
Organic Cornmeal Pizza Crust (or whatever you can find)
1 Can Artichoke Hearts
1 Package Shiitake Mushrooms
Mozzarella Style Daiya Vegan Cheese


Directions:
Rinse your veggies before cooking.  Preheat oven to 425 degrees.  Dice the leeks and set aside.  Dice the tomatoes and set aside.  Dice the artichokes and set aside.  Remove the stems from the shiitake mushrooms and dice the caps, set aside.  Coarsely chop the basil and oregano, set aside.  Coarsely chop the kale, and set aside.  Put some oil in a pan, and heat on medium.  Once the oil is hot, press the garlic into the pan and stir.  Add the leeks, stir, and cook for a couple minutes.  Sprinkle in some sea salt.  Pour in the tomatoes and stir.  Cook for a few minutes.  Add crushed black pepper to taste.  Add the oregano, basil, and kale.  Cook for a few minutes until the greens wilt down.  Pour this into a food processor, and puree until blended evenly.  Make as smooth or as chunky as you prefer!  Add sea salt and pepper to taste.  Spoon some of the sauce onto your pizza crust.  Sprinkle the mozzarella Daiya onto the pizza.  Sprinkle the shiitake mushrooms and artichokes on top of the Daiya.  Bake for approximately 12-15 minutes.  Let cool for a minute and serve!

Note:
You will have plenty of extra sauce, and probably extra mushrooms and artichokes as well.  You can use this to make some delicious pasta dishes, or whatever else you can think of!  Experiment and enjoy!

Vegan Chocolate Pumpkin Pie Recipe

Another great pumpkin recipe!  Gosh, we love pumpkin!  This is a rich pie, so you will only want to eat a little at a time.  Unless, of course, you are a pumpkin and chocolate fiend like me!

Ingredients:
1 Can Pumpkin Puree
2 Tsp Arrowroot Powder
1/4 Tsp Sea Salt
3 Tbsp Agave Syrup
1 1/4 Cup Grain Sweetened Chocolate Chips
1 9-inch Pie Crust


Directions:
Preheat oven to 425 degrees.  Pour chocolate chips into a small pot.  Fill a larger pot with water, and heat until it is just shy of boiling.  Then put the smaller pot in the larger pot to melt the chocolate chips.  The water in the larger pot can make things tricky, so be careful--the smaller pot may make things shift around.  Pour the pumpkin puree into a mixing bowl and add the arrowroot powder, sea salt, and the agave.  Blend evenly with a hand mixer or food processor.  Pour the pot of melted chocolate chips into the pumpkin mixture.  Blend this mixture together evenly.  Pour the mixture into the pie crust and bake for 15 minutes, then reduce the heat to 350 and bake for 35 more minutes.  Take it out of the oven and refrigerate for at least 2 hours.  Then it is ready to serve!

Vegan Egg Nog Cheesecake Recipe

This is a great cheesecake to serve around the holidays.  Super festive and fun!

Ingredients:
1 9-inch Pie Crust
3/4 Cup Silk Egg Nog
2 Eggs Worth of Egg Replacer
1/4 Cup Agave Syrup
16 oz. Container Vegan Cream Cheese
1/2 Tsp Nutmeg
2 Tsp Vanilla Extract
1/4 Tsp Sea Salt
2 Tbsp Flour


Directions:
Preheat oven to 325 degrees.  Pour "cream cheese" into a mixing bowl.  Add the agave syrup, flour, nutmeg, and sea salt.  Mix thoroughly.  Add the Silk nog and the vanilla extract, and mix thoroughly.  Add the egg replacer, and mix thoroughly.  Pour the mixture into the pie crust.  Put the pie in the oven for 30 minutes.  Take the pie out and put it in the fridge to chill for at least 2 hours.  The pie will then be ready to serve!