Tuesday, September 18, 2012

Vegan Pepperoni



Vegan Pepperoni


Beets, vinegar, mustard, and spices combine to create a tasty alternative to pepperoni. Chop up and toss it into your next dish of vegan Pasta Carbonara or pizza. 

By Ricki Heller | August 27, 2012




After all the liquid was absorbed, the slices were laid out flat on a cookie sheet and frozen for later use.
These have a great taste!
Makes about 35 pepperoni slices


1 tablespoon olive oil
2 tablespoons Bragg’s Liquid Aminos
1/3 cup vegetable broth
1/4 teaspoon liquid smoke
1 teaspoon apple cider vinegar
1 tablespoon coconut sugar
1/2 teaspoon yellow mustard
1 teaspoon onion powder
1/4 teaspoon dried fennel
1/8 teaspoon dried sage
1/4 teaspoon chipotle powder
1/8 teaspoon cayenne
1/8 teaspoon salt
4 small beets, peeled and thinly sliced

Preheat oven to 350 degrees and grease a 9-inch square glass pan.

In pan, combine all ingredients except for beets. Add beet slices and toss to coat. Spread into a thin layer.

Bake, uncovered, for about 20 minutes. Remove from oven and flip slices over, stirring them around slightly. 

Continue baking and stirring every 10 to 15 minutes until liquid is absorbed and slices begin to crisp and curl up at edges. Remove from oven and serve warm or store in refrigerator up to 4 days.

Note form RB: if you don't like a heavy liquid smoke taste, use less liquid smoke. The 1/4 teaspoon was a bit too much for me.

Enjoy! from the Beegan Vegan, Rbudladi


Thursday, September 6, 2012

Taco "Meat" RAW

Rawk Your World Taco "Meat"

Get ready to be RAWKed by this recipe, it is scrumptious!  



2C Walnuts, raw & soaked
2T Cumin
1T Coriander
2T Soy Sauce (Nama Shoyu, raw version of soy sauce)
1/8 C Sprouts
*Optional
Dust with sun-dried lime or serve with a lime wedge.

Place raw walnuts in a bowl, cover with filtered water and let soak for 2-6 hrs.

Drain and discard water, no NOT use soaking water
Place sprouted walnuts in food processor with remaining ingredients and PULSE on and off just until mixed but still crumbly.
Serve on kale or green leaf. Dust with lime wedge.

Enjoy! Rbudladi
Recipe by Margaux Drake

Saturday, September 1, 2012

Chickpea Tomato Salad


Chickpea Tomato Salad

This is one I make over and over and over. Very good! I've eaten it in the morning, on my salad, as a snack.
Sometimes I add cumin seasoning.


2 tablespoons Olive Oil
2-3 Garlic Cloves, minced
½ teaspoon finely grated Lemon Zest
2 tablespoon Lemon Juice or to taste
1 tablespoon balsamic vinegar
3 tablespoons mi
15.5 oz can chickpeas, black-eyed peas, black beans, drained, rinsed
1 cup diced Tomato
½ cup green Bell Pepper, diced
½ cup corn
3 Green Onions, sliced

In a bowl, stir together the first 6 ingredients to make the vinaigrette.
Add the rest of ingredients and stir well.

Enjoy! Rbudladi

Carrot Raisin Spice Chewies


Carrot Raisin Spice Chewies

Delicious! A bit on the sweet side.
I used 1/4 cup oil and 1/4 cup applesauce.
Next time: a ripe banana instead of all the sugars.

1/3 cup nondairy milk
1 Tblsp ground flax seeds
½ cup canola or peanut oil (1/4 cup applesauce & 1/4 oil)
1/3 cup brown sugar
1 cup sugar
½ tsp finely shredded orange zest
1.5 tsp vanilla
1 ¾ cup flour
1 tsp baking powder
1.5 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 cup shredded carrots, lightly packed
½ cup coconut
½ cup walnuts, chopped
1 cup raisins
Preheat oven to 350°

Beat together milk, flax seeds, oil, sugars, orange zest & vanilla. Sift in flour, baking powder, cinnamon, ginger, and nutmeg. Stir to moisten and fold in carrots, walnuts and raisins. Dough will be moist and sticky.
Drop generous tablespoons of dough onto greased cookie sheets. Bake 14 – 16 mins until edges are bropwn and tops are firm. Let cookies rest 10 mins before transferring to wire racks to cool.


Enjoy! Rbudladi
Vegan Cookies Invade your Cookie Jar pg 37

Meatballs or Patties


Meatballs or Patties

This was very good (left out the hickory smoke), baked 25 mins. Topped it with thick slice of Vidalia onion and spicy mustard.
Next time I might add some minced jalepeno pepper. 


1 cup dark vegetable stock
1 tsp hickory liquid smoke
1 tsp Worcestershire sauce
1 cup TVP
¾ cup unseasoned bread crumbs
1 Tblsp vital wheat gluten
2 Tblsp minced cilantro
1-inch fresh ginger, peeled & minced or
½ tsp ginger
½ tsp cumin
2 garlic cloves, or 1/8 tsp garlic powder
¼ tsp black pepper
3-7 Tblsp ketchup

Bring stock, liquid smoke & Worcestershire sauce to boil. Remove from heat, stir in TVP, let stand 5 mins.
Mix remaining ingr. with TVP.
Form into balls or patties. Refrig one hour.
Bake 350° 20-25 mins.
Makes 4 patties

Enjoy! Rbudladi
From Quick & Easy Vegan Celebrations pgs 64 & 220