Passionfruit Bars (vegan, gluten free)
Veggiekins Blog
by Remy Park
4d ago
Print Passionfruit Bars (vegan, gluten free) Course Dessert Method Baking Prep Time 5 minutes minutes Cook Time 25 minutes minutes Chilling Time 2 hours hours Servings 16 servings Equipment 9×9 baking sheet parchment paper small saucepan Ingredients Vegan Shortbread Crust 3/4 cup vegan butter, melted 6 tbsp organic cane sugar 1 1/2 cups gluten free all-purpose flour 1/4 tsp salt kosher Passionfruit Curd 1/2 cup passionfruit juice or purée 2 fresh passion fruits optional 1 cup organic cane sugar 1 1/4 cup full fat coconut milk 6 tbsp cornstarch Instructions Preheat your ..read more
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Vegan Basque Cheesecake
Veggiekins Blog
by Remy
3w ago
Print Vegan Basque Cheesecake Course baked goods, Dessert Method Baking, Blending Prep Time 10 minutes minutes Cook Time 45 minutes minutes Cooling Time 8 hours hours Servings 8 slices Equipment high power blender or use a stand mixer springform pan 6-8" parchment paper Ingredients 24 oz vegan cream cheese of choice room temp, I like tofutti or monty's 250g silken tofu 2/3 cup organic cane sugar 1/4 cup maple syrup optional, see notes 2 tsp fresh lemon juice 1 tbsp vanilla bean paste 2 tbsp tapioca or cornstarch pinch salt kosher Instructions Preheat your oven to 400F an ..read more
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White Bean, Quinoa, Snap Pea and Kale Salad with Caramelized Shallot Dressing
Veggiekins Blog
by Paulina Baray
1M ago
Print White Bean, Quinoa, Snap Pea and Kale Salad with Caramelized Shallot Dressing Course Salad Servings 2 servings Ingredients 1 cup navy beans rinsed and drained 1 1/2 cups cooked quinoa 1 1/2 cups lacinato kale chiffonaded 1 cup snap peas sliced diagonally 1 cup raw brussel sprouts shaved thinly 3 tbsp roasted pistachios chopped Dressing 3/4 cup neutral oil avocado or other 3/4 cup olive oil 5 shallots finely diced 1/4 cup sherry vinegar or champagne vinegar 2 tsp dijon mustard 1-2 tbsp maple syrup to taste *see recipe notes Kosher salt to taste Black pepper to taste Instructions ..read more
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Homemade Matcha Cereal
Veggiekins Blog
by Remy
1M ago
Print Homemade Matcha Cereal Course Breakfast Prep Time 15 minutes minutes Cook Time 10 minutes minutes Servings 3 servings Equipment mini cookie cutter optional baking sheet parchment paper mixing bowl Ingredients 1/4 cup almond butter 1/4 cup maple syrup 2 tsp vanilla bean paste 2/3 cup oat flour or gluten free flour of choice 2 tbsp ceremonial grade matcha powder pinch salt kosher Instructions Preheat the oven to 325F and line a baking sheet with parchment paper or a nonstick baking mat. In a mixing bowl, whisk together almond butter, maple syrup and vanilla until s ..read more
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Ginger Lemon Immunity Shots
Veggiekins Blog
by Remy
1M ago
Print Ginger Lemon Immunity Shots Course Drinks Prep Time 10 minutes minutes Servings 8 servings Equipment cold press juicer or use blender and strain pulp Ingredients 1/2 pineapple plus the core (see notes) 4 lemons 1-2 pieces ginger palm sized 1-2 pieces fresh turmeric 1/2" 1 pinch black pepper freshly cracked Instructions Peel and cut pineapple into chunks. Save the core and slice into pieces as well. The core contains the highest concentration of bromelain in the pineapple! Slice off the ends of the lemons, then cut them in half and then into quarters. Keep the skin on if ..read more
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Matcha Latte Overnight Oats
Veggiekins Blog
by Paulina Baray
2M ago
Print Matcha Latte Overnight Oats Course Breakfast, Snack Prep Time 5 minutes minutes Servings 1 jar Ingredients 1/2 cup gluten-free oats 2 tbsp chia seeds 1 serving protein powder we used Ritual 1 pinch salt 1 1/2 tsp matcha sifted 1 cup almond milk 1 tsp vanilla extract 1 tbsp maple syrup plant based yogurt to top Instructions In a jar, add oats, chia seeds, protein powder, salt and sifted matcha powder and mix together. Pour in the almond milk, vanilla and maple syrup and mix again until combined – be sure to get the edges so there are no protein powder or matcha clumps. Seal wi ..read more
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Sticky Rice Meatballs (Pearl Balls)
Veggiekins Blog
by Remy Park
2M ago
Print Sticky Rice Meatballs (Pearl Balls) Course Main Course Cuisine Chinese Method Soaking, Steaming Prep Time 10 minutes minutes Cook Time 15 minutes minutes Soaking Rime 12 hours hours Servings 10 pieces Equipment steamer basket parchment paper small cookie scoop Ingredients 1/3 cup glutinous rice 300 g vegan ground meat substitute 2 scallions finely sliced 1 clove garlic grated 1/2 tsp ginger peeled and grated 2 tsp tapioca starch or use corn starch 2 tsp toasted sesame oil 1 tbsp tamari or soy sauce 1/2 tsp salt kosher 1/2 tsp sugar Instructions Soak Glutinous Rice I ..read more
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Matcha Lemon Bars (vegan, gluten free)
Veggiekins Blog
by Remy Park
2M ago
Print Matcha Lemon Bars (vegan, gluten free) Servings 16 servings Equipment 9×9 baking sheet parchment paper matcha whisk small saucepan Ingredients Vegan Shortbread Crust 3/4 cup vegan butter, melted 6 tbsp organic cane sugar 1 1/2 cups gluten free all-purpose flour 1/4 tsp salt kosher Matcha Lemon Curd 1/2 cup lemon juice freshly squeezed 1 lemon, zested 1 cup organic cane sugar 1 1/4 cup full fat coconut milk 6 tbsp cornstarch 2 tsp vanilla bean paste or use extract 1 1/2 – 2 tbsp matcha powder ceremonial grade 1/4 cup powdered sugar for garnish Instructions Preheat y ..read more
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Scallion Oil
Veggiekins Blog
by Paulina Baray
2M ago
Print Scallion Oil Ingredients 3/4 cup neutral oil 25-30 scallions Instructions Slice white stem off of the scallions, then cut the remaining green tops into 3-4” pieces. Transfer to a small heavy bottomed pot along with oil on medium heat and cook until the scallions start to sizzle. If you have a thermometer, bring the oil temperature to 180F and let the mixture cook at this temperature for 2-3 minutes. Turn the heat off and transfer the contents to a high speed blender. While still hot, blend the mixture for 5 minutes on the highest speed setting. Prepare a larger bowl of ..read more
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Silver Pin Noodles (vegan, gluten free)
Veggiekins Blog
by Remy
3M ago
Print Silver Pin Noodles (vegan, gluten free) Ingredients 1/2 cup rice flour more for dusting 1/4 cup cornstarch 1/8 cup tapioca flour 1/2 cup water boiling 1/2 tsp salt Instructions Whisk together rice flour, cornstarch, tapioca flour and salt in a heat safe mixing bowl. Bring 1 cup of water to a rolling boil on the stove, then pour out 1/2 cup of water into a measuring cup. Add the boiling water into the flour mixture and stir with a spatula to combine and form a dough. Let the dough mixture sit to hydrate and cool down for about 5 minutes. Flour a working surface with rice f ..read more
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