Veggiekins Blog
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Vegan and gluten-free recipes and tips to live your best balanced and holistic life. Remy Park is a vegan recipe developer, food photographer, & blogger based in NYC.
Veggiekins Blog
1w ago
Print Smoky, Spicy, Blackened Tofu
Course Main Course
Method Baking, Torching
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Servings 2 servings
Equipment
1 torch optional, can also broil in the oven instead
1 baking sheet
parchment paper or nonstick baking mat
Ingredients
neutral oil as needed
10 oz high protein tofu
Dry Spice Blend
1 tbsp spanish smoked paprika
1 tbsp garlic powder
1 tsp ground cumin
1 tsp ground coriander
1/4-1/2 tsp ground cayenne
2 tsp mushroom powder
2 tsp salt kosher
1/2 tsp black pepper
Instructions
Preheat your oven to 400F and line ..read more
Veggiekins Blog
2w 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
Veggiekins Blog
1M 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
Veggiekins Blog
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
Veggiekins Blog
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
Veggiekins Blog
2M 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
Veggiekins Blog
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
Veggiekins Blog
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
Veggiekins Blog
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
Veggiekins Blog
3M 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