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After you’ve been vegan awhile, you may find that you have cravings for foods you used to eat. I found that I wasn’t actually craving meat or cheese, but just really wanted some nostalgia veganized that hit a similar flavor spot. You see it again and again in vegan recipes for bbq, “ribs”, vegan cheese, and vegan crab cakes.

Today’s recipe is a veganized Chez-it by Robin Robertson. A book that is chock full of make from scratch recipes that will quench and cravings you might have. You can make your own vegan butter, vegan meatballs, veggie burgers, bacon substitutes, condiments, sweets, and so much more. Be sure to look in the book on Amazon to be able to take a look at the table of contents it’s impressive!

You can find this recipe and more in Robin Robertson’s new book, Veganize It!

Vegan Cheesy Crackers from Veganize It!
Serves 40 crackers     adjust servings

It’s easy to find crackers without animal ingredients, unless of course, your favorite crackers happen to be the cheesy ones. Now you can make them at home, complete with the delicious crunch and cheesy color and flavor you love but without the animal ingredients and additives.

Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon turmeric
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1 teaspoon fresh lemon juice
  • 5 to 6 tablespoons cold water, or more as needed
Instructions
  1. Preheat the oven to 350°F. In a medium bowl, combine the flour, nutritional yeast, baking powder, salt, garlic powder, smoked paprika, and turmeric. Mix well. Add the olive oil, butter, and lemon juice, mixing with a fork until the dough is fine and crumbly. Add the water a tablespoon at a time until the dough becomes cohesive.
  2. Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. (You can use a Silpat instead, if you have one.) Top the dough with another sheet of parchment paper and roll out the dough until thin, measuring about 11 x 13 inches. Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. Remove the top sheet of parchment paper and cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. (Otherwise, you’ll have a few partial crackers from around the end to nibble on!)
  3. Bake for 15 to 17 minutes, or until the crackers are baked but not browned. The color should be golden. Cool completely on the baking sheet. These crackers keep well for a week in a sealed container at room temperature.

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What’s more refreshing than a mango lassi? Vegan Mango Lassi Popsicles! The flavors keep to the traditional lassi with mango, and yogurt with a hint of sweetness, rosewater and cardamom.

You can use any vegan yogurt you’d like for this, but the tangier, the better. I used a plain soy yogurt, but you can also use an unsweetened plain yogurt if you want to control the kind of sweetener you use. Stevia, monkfruit, agave and even simple syrup made with vegan sugar would all work.

How to peel a mango. - YouTube

These are so simple to throw together. Recently, I learned an easy way to peel a mango and wanted to share it with you. It’s demoed in the video above. Once you cut the cheeks off your mango, use a glass with a thin edge to scrape the pulp away from the skin.

It’s so much faster than scoring the mango and then using a knife to slice the pulp off. I cut my mango cheeks in half lengthwise first to make it even easier. If you have a good mango tip be sure to leave it in the comments so we can all be as smart as you!

I used my Tovolo rocket pop molds for these. You can use any popsicle mold you like to make these. They are  a delicious and cooling way to have breakfast or a treat.

5 1
1 review
Vegan Mango Lassi Popsicles
Serves makes about 6 to 8 medium popsicles     adjust servings

It's pretty awesome to sip a mango lassi, a traditional Indian yogurt drink, to cool down. This popsicle recipe makes it even cooler and you can freeze it in your favorite popsicle molds.

Ingredients
  • 1 1/2 cups chopped mango (about 2 small mangos)
  • 1 cup plain vegan soy or coconut yogurt
  • 2 tablespoons agave nectar (or sweetener of your choice, to taste)
  • 1 teaspoon rosewater
  • 1/4 teaspoon ground cardamom
Instructions
  1. Add all the ingredients to your blender and puree until smooth.
  2. Fill up popsicle molds and freeze at least 8 hours. Run cold water over the molds to release the popsicles. Enjoy!

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This Vegan Air Fryer French Toast is from my new book, Vegan Cooking in Your Air Fryer, and is perfect for a weekend brunch or even a breakfast for dinner.

My recipe is coated with a nut oat mixture to make it extra crunchy and I think you’re going to love it!

You can use your favorite bread, then coat it in an oat nut mixture. Make it gluten-free by using a gluten-free bread and oats that are clearly labeled gluten-free.

If you don’t have an air fryer, you can bake this on a baking pan in a 350 degree oven until crispy, about 15 minutes on each side.

If you are looking for advise on buying an air fryer I talk about my favorites in this article.

Yield: 4 servings Vegan Air Fryer French Toast
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Print Recipe
Ingredients
  • 1 cup (99g) rolled oats
  • 1 cup (113g) pecans, or nut of your choice
  • 2 tablespoons (12g) ground flax seed
  • 1 teaspoon (2g) ground cinnamon
  • 8 pieces of whole grain vegan bread, regular or cinnamon raisin (*use gluten-free bread)
  • 3/4 cup nondairy milk (plain or vanilla)
  • maple syrup, for serving
Instructions

Make the topping by adding the oats, nuts, flax seed and cinnamon to your food processor and pulse until it looks similar to bread crumbs. Do not over blend. Pour into a shallow pan that's large enough to dip your bread slices in.

Add the nondairy milk to a second container, then soak one or two pieces of the bread for about 15 seconds, turn and soak the other side. You don't want to leave it long enough to become mushy.

Place the amount that fits into your air fryer basket at once time without overlapping. Cook at 350 degrees for 3 minutes, then flip the bread and cook 3 more minutes.

Repeat until all the bread is coated and cooked.

Serve topped with maple syrup.

Nutrition Information: Yield: 4
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g
© Kathy Hester
Cuisine: breakfast / Category: Air Fryer
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10 Vegan Blueberry Recipes to celebrate summer! Blueberry smoothie, blueberry breakfast, blueberry desserts, and even a blueberry bbq sauce main dish salad!

How did it get to be July so fast this year? I guess time is flying while I work on my blog, Plant Based Instant Pot, and my online cooking classes that you can take at any time.

My favorite part of summer is all the beautiful berries and fruit. I’ve always been a fan and love to start my day with a little sweetness. Today I have some great vegan blueberry recipes that will help you make masterpieces of the fresh blueberries you have on hand.

I also eat a ton of berries on top of a bowl of soy yogurt for breakfast and dessert and by the handfuls too. There’s no bad way to eat blueberries!

If you have an air fryer, you must try JL’s Vegan Air Fryer Blueberry Apple Crumble from her new book. The Vegan Air Fryer.

No air fryer? You can cook it in your oven instead!

I love starting my morning with these Blueberry Scones from Zsu Dever’s book, Everyday Vegan Eats.

I’m usually too lazy to make the icing, but they are delicous either way. (Photo by Zsu Dever)

This little cake is perfect for a fun dessert for 2 or use it as a breakfast side. Blueberry Lemon Cake from Your Slow Cooker from Vegan Slow Cooking for Two.

No 2 quart slow cooker? Try baking this in your oven instead. I’d use a small baking dish or make it in a muffin pan.  (Photo by Katie Lewis)

You must try these Fresh Blueberry Blintzes from Mastering the Art of Vegan Cooking. They are worth the effort and would make an impressive brunch! (Photo by Annie Shannon)

Looking for a gluten-free waffle recipe? My Gluten-Free Lemon Blueberry Belgian Waffles from OATrageous Oatmeals will hit the spot. (photo by Kate Lewis)

I love showing off in salad form and this Blueberry Whiskey BBQ Salad with Tempeh and Roasted Potatoes will impress any of your guests or family. There are a few steps, but the dish is easy to make.

Use up some of the mint and lemon balm that’s taking over your garden in this Lemon Balm Mint Blueberry Smoothie.

Looking for a recipe that everyone can eat? Try my Vegan Blueberry Buckle with No Oil Added!

Lemon and blueberries are a flavor combo I never get tired of, so this Lemon Blueberry Smoothie Packed with Vitamin C shows up a lot for breakfast in my house.

Use a little matcha to boost your energy when the temperature rises, My Blueberry Green Tea Cheap-o-chino is so much cheaper than buying one at a fancy coffee shop and you can use the nondairy milk you prefer and the sweetener of your choice!

What are some of your favorite ways to use blueberries?

Even More Recipes to Try

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There’s nothing better than a quick and easy dinner. Well, except for one that’s rich and delicious too! This Easy Avocado Lemon Basil Pesto is one of my favorites from my book and is one of the easiest of the bunch!

Don’t let the specialty basil intimidate you. If you don’t have lemon basil, you can use regular basil. Just add some lemon zest, extra lemon juice or another lemon herb like lemon verbena or lemon balm.

This pesto comes together in minutes, so put your pasta in the boiling water while you make the pesto in your blender. It will be ready to toss with your piping hot, perfectly cooked pasta. You’ll be out of the kitchen before it has time to get too hot!

This pesto also feels like it has a little magic in it too. It has no added oil, but is silky smooth from the pureed avocado and has a big punch of flavor from the fresh herbs. It’s amazing the flavor you can get out of just a few ingredients mixed together.

If by chance, there are any leftovers, put it in the fridge and call it pasta salad the next day and eat it for lunch.

5 2
2 reviews
Easy Avocado Lemon Basil Pesto from The Easy Vegan Cookbook
Serves 3 to 4 servings     adjust servings

Don’t let the specialty basil intimidate you. If you don’t have lemon basil, you can use regular basil and add lemon zest, extra lemon juice or another lemony herb like lemon verbena or lemon balm. This rich, creamy pasta sauce comes together in minutes and has a bright lemon and herb flavor.

Ingredients
  • 1 medium ripe avocado
  • 1/2 cup (12 g) fresh lemon basil
  • 1 - 4 inch sprig thyme
  • 1 tablespoon (3 g) fresh oregano leaves
  • 1 tablespoon (15 ml) lemon juice
  • 1/2 teaspoon salt or to taste
  • pepper, to taste
  • 1/4 cup (59 ml) water plus more if needed
  • 1/2 lb (227 g) cooked whole wheat angel hair pasta
Instructions
  1. Put the avocado flesh, lemon basil, leaves only from the thyme, oregano, lemon juice, salt and water in a blender and blend well until the herbs are pureed.
  2. If the puree is still too thick, add 2 more tablespoons of water and blend again.
  3. Toss with ½ pound cooked whole wheat angel hair pasta.

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This is the time of year that zucchini can be too plentiful. I am using a CSA that I get to pick out what I want. But I have a default box that comes and this week it had lots of zucchini in addition to all the extra I already had in my fridge. My first use-up-the-zucchini mission are these Vegan Gluten-free Zucchini Chocolate Chip Cookies.

They are gluten-free from the oat flour and rolled oats – as long as you get bags that are clearly labeled gluten-free. Oats are gluten-free naturally but are often contaminated with gluten along the way from field to bag.

The little gems use avocado and shredded zucchini in place of oil, so these are oil-free too! Oats, coconut, avocado, zucchini, pecans all come together to create these healthy little cookies.

If you are in a humid area of the world and won’t eat all of these in a day or two you can store them in the fridge. Another trick is to form the dough into cookie shapes and freeze in foil. I have 2 cookie dough keepers that I fill, then I just pop out one or two cookies out at a time and bake them. Yum!

4.2 5
5 reviews
Vegan Gluten-free Zucchini Chocolate Chip Cookies
Serves about 3 dozen small cookies     adjust servings

Use up your extra zucchini in these tasty chocolate chip cookies. These cookies use oat flour to make them gluten-free, but if you have celiac disease make sure that yours is clearly marked gluten-free to avoid gluten contamination.

Ingredients
    Wet Ingredients
    • 2 tablespoons ground flax seed mixed with 1/4 cup warm water
    • flesh of 1 medium avocado, mashed (about 1 cup)
    • 2 cups shredded zucchini
    • 1/2 cup agave nectar or maple syrup
    • 2 teaspoons vanilla
    Dry Ingredients Mix-ins
    • 1 1/2 cups vegan chocolate chips
    • 1 cup coconut shreds
    • 1 cup minced pecans (or nut of your choice)
    Instructions
    1. Preheat your oven to 350 degrees and prepare 2 baking sheets with parchment paper.
    2. Add the wet ingredients to a large mixing bowl and stir until well combined.
    3. Mix the dry ingredients in a small bowl and mix well. Pour the dry mixture into the wet mixture and stir until well combined. Add the mix-ins and mix until they are evenly distributed.
    4. Scoop out a heaping tablespoon of the dough onto the baking sheet with about a 1-inch space in between. The cookies will not spread out much while baking.
    5. After you've filled the pan smash the cookies down into a round shape. Bake for 15 to 20 minutes, or until medium brown. Because of the moisture in the zucchini, you have to cook these slightly longer than a regular cookie and it can vary depending on the zucchini.

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    I’ve been talking about how it’s too hot to cook and I have the perfect summer dinner recipe for you – Pad Thai Spring Rolls from Sweet Debbie’s Organic Cupcakes new cookbook, Sweet, Savory & Free.

    You do need to boil the brown rice noodles and I suggest that you do that early in the morning or the night before to keep your kitchen cool. The roll wrappers just get dipped in warm water before you assemble it all, so you don’t need to do those ahead.

    Debbie owns a vegan, allergy-free, gluten-free and sugar-free bakery in Los Angeles called Sweet Debbie’s Organic Cupcakes. All of her recipes are free of the top 8 food allergens, in addition to gluten-free, sesame-free, and refined sugar. Her recipes in this book are also refined oil-free as well – even her baked goods.

    In her first book, Sweet Debbie’s Organic Treats, all her recipes were sweet ones and in this one she has mostly savory with a few sweets thrown in for good measure.

    The chapters include what you need equipment-wise in your kitchen, staples recipes, morning munchies, soup is good food, meals in muffin tins and ramekins, pizza pasta rice & noodles, the main attraction, the side show, the bread basket, and a feast of sweets. I can’t wait to try some of the ramekin recipes in my air fryer!

    Note that you can get brown rice wrappers in health food stores or on Amazon. You can also get brown rice pad Thai noodles on Amazon, and lately I’ve found some red rice noodles at Aldi’s for cheap!

    Enjoy these Pad Thai Rolls and staying cool this summer!

    Pad Thai Spring Rolls
    Serves 10 Spring Rolls     adjust servings
    Ingredients
      Must Have
      • Sweet & Sour Miso Dip and Dressing
      • 1/4 cup yellow miso paste
      • 3 teaspoons grated ginger
      • 1 clove garlic, minced
      • 1/4 cup room temperature green tea
      • 2 tablespoons coconut aminos (or soy sauce)
      • 2 tablespoons maple syrup
      • 2 tablespoons rice vinegar
      • 2 tablespoons mirin (Japanese rice wine)
      • 1 teaspoon red pepper flakes
      Spring Rolls
      • 10 Brown Rice Paper Wraps
      • 4 ounces gluten-free pad Thai noodles
      • 1 cup chopped mixed greens
      • 1 cup chopped cilantro
      • 1 carrot, cut in half and cut into matchsticks
      • 1 seedless cucumber, cut in half and cut into matchsticks
      • 1 small red bell pepper, thinly sliced
      • 1 avocado, pitted and sliced into crescents
      Instructions
        Make the dressing:
        1. Mix al the dressing ingredients together and set aside.
        make the Spring Rolls:
        1. Bring a large pot of water to boil. Cook the pad Thai noodles according to package instructions. Drain and rinse the noodles.
        2. To make the dressing; Combine the miso, ginger, garlic, tea, coconut aminos, maple syrup, vinegar, mirin, and red pepper flakes in a small bowl. Stir well.
        3. To make the Spring rolls; Pour warm water into a 9-inch cake pan. Place one rice paper wrap in the water and let it sit until it softens, about 1 minute. If it curls just push it back down into the water.
        4. Place the wrap on a plate and add some mixed greens, cilantro, carrot, cucumber, bell pepper and avocado in the center. Add about 2 tablespoons of pad Thai noodles and pour about 1 tablespoon of the miso dressing on top.
        5. Fold in the right and left sides of the wrap and then roll up the side nearest to you until it’s closed.
        6. Continue to fill and roll the rest of the wrappers. The dressing can also be used as a dip.

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        I’m really excited to give you a sneak peek into Miyoko Schinner’s new book, The Homemade Vegan Pantry. We loved her Unrib recipe at our house! (Disclaimer: I organized the blog tour for The Homemade Vegan Pantry and received a complimentary copy of the book. However, I was not paid to write this post and all the opinions are truly my own.)

        There are a few steps, so it’s a great weekend project. First you mix the seitan dough in your food processor. Second you cut and shape it into 4 long pieces and brown it in a large saute pan.

        If the saute pan is large enough, and can go into the oven, you can then cover with BBQ sauce and bake for 90 minutes, until the sauce thickens and the seitan cooks. After that cools enough to cut it, cut into smaller strips and saute in a little more BBQ sauce.

        Photo © 2015 by Eva Kolenko

         

        Easy, right? It does take some time, but I whipped them up last night and have enough in the freezer to have them for 2 future dinners too. Trust me, it’s time well spent. I want to try the same recipe with a Thai saute sauce and then maybe a Korean BBQ sauce.

        These are going to be on the menu plan all summer long!

        Photo © 2015 by Eva Kolenko

         

        Miyoko’s book is full of my favorite kind of recipes – staples. There are condiments like vegan oyster sauce, vegan fish sauce and everyday vegan necessities like mayo, dressings, and jams.

        It also includes vegan subs for milk, cream, butter, and cheese. There are DIY stocks for every soup, homemade tofu, tempeh and various types of seitan. Learn to make your own pasta, pasta sauces, breads, baking mixes, and so much more.

        There’s a little something for everyone in this book and I encourage you to at least take a peek on Amazon or flip through it at your local store. It’s a beautiful book with recipes that will have you making all your favorite staples from scratch.

        3.8666666666667 15
        15 reviews
        Unribs from The Homemade Vegan Pantry
        Serves 8 to 10 servings     adjust servings

        This recipe by Miyoko Schinner comes out of the recipe she used to make her Unribs when she was manufacturing them in large quantities. She's cut the recipe so home cooks can make it. Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

        Ingredients
        • 1/4 cup soy sauce
        • 3 tablespoons nutritional yeast
        • 2 tablespoons smooth peanut butter
        • 2 tablespoons tomato paste
        • 1 tablespoon white, chickpea, or red miso
        • 4 or 5 cloves garlic
        • 1 1/4 cups water
        • 21/2 to 3 cups vital wheat gluten
        • Oil, for cooking (optional)
        Sauce
        • 31/2 to 4 cups your favorite store-bought variety (Miyoko has a recipe for Zippy Barbecue Sauce in the book as well)
        • 2 cups water
        Instructions
        1. In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created. If you are using a food processor, just keep everything in there;
        2. if using a blender, pour it out into a large mixing bowl. Add 21⁄2 cups of the gluten to the slurry and mix well, either using the food processor or by hand in the bowl. If you’re using a food processor, keep pulsing to knead the dough, adding a little
        3. more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you’re mixing it by hand, knead it in the bowl for several minutes until it becomes smooth.
        4. Roll the dough into a log about 6 inches long. Slice the log lengthwise into four “steaks” about 3⁄4 inch thick. Now here’s one of the places where you get to decide whether or not to use oil, and how much. Heat a skillet over medium-low heat—if you’re going for oil-free, make sure that it is nonstick. If you’re using oil, add a couple of tablespoons to the skillet and let it get hot. Add the steaks and cook until browned on both sides. They will rise and puff a little.
        5. Preheat the oven to 350°F. If your skillet is ovenproof, you can just leave the steaks in the pan. If not, transfer them to a baking dish. Mix 11⁄2 cups of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a
        6. lid or aluminum foil. Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven.
        7. Let them cool until they can be handled without burning your fingers. Then slice each steak lengthwise into “ribs” about 1⁄3 to 1⁄2 inch thick. Heat the skillet over medium-low heat. You’re going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you’ll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad—yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.

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        I have a super fun recipe for you called Straightforward Cashew Lemon Cheezecake. It comes from Jill Nussinow’s newest cookbook, Vegan Under Pressure. If you belong to any of the Facebook Vegan Instant Pot Groups or are a pressure cooker fan, you are already familiar with Jill and her blog, The Veggie Queen.

        Vegan Under Pressure contains a center spread with about 20 beautiful full-color photos. Jill gives you tons of pressure cooker info, tips and hints on how to pick out a pressure cooker that’s right for you. I love how thorough she is, and the illustrations on how to make helper handles for your pressure cooker is perfect!

        I don’t use a stove-top pressure cooker and if you don’t there is still plenty of info that applies to you. In fact, all of the recipes can be made in my beloved Instant Pot! She even has a chapter with spice blend recipes and I’ve found that so helpful to readers in my own books.

        You’ll find chapters on grains, beans, veggies, soups, mains, burgers and patties, sauces and fillings, plus appetizers and desserts. It’s a great a – z reference to pressure cooking with delicious recipes. If you have a pressure cooker tucked away, are curious about using one, or are one of the many people that just got an Instant Pot, I’d recommend Vegan Under Pressure to you.

        (Hello there from inside my Instant Pot!) I used the rack that came with it. I folded down the handles because that’s the only way the pan I have would fit. It would be ideal if you had a pan slightly smaller than mine, but as long as it can go in and sit on the rack you are good to go.

        You need to elevate the pan because you need to have water in the bottom of the pressure cooker and no one wants a soggy cheesecake!

        Behold the helper handles above. Just take 2 long pieces of heavy-duty aluminum foil and fold lengthwise into 4ths. You’ll need these to lower the pan into the Instant Pot and to retrieve it once it’s done. I wish I made mine long enough that I could grab all 4 at the same time, so I’d recommend you to make yours longer than you think they should be.

        Once you have the crust and filling in the pan, you cover it with more foil to keep the moisture out of the pan. I did find that there was still some condensation inside the aluminum foil, so I dabbed the cooked cheesecake with a clean paper towel to remove what was on the cake.

        I tried my best to “just follow the recipe” and I did pretty well. I did taste the filling mixture in the blender and ended up adding another 1/4 cup coconut sugar because it wasn’t sweet enough for me. With that said it may be perfect for you, so taste before you do any adding.

        I also added some lemon oil because lemon is my favorite dessert flavor and I like it strong. Again, you may not want to do this, but it spoke to me with a little extra zing. I could have zested an additional lemon to get that tang too.


        3.625 8
        8 reviews
        Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure
        Cook Time 2 hours Serves 8 servings     adjust servings

        I am not a dairy cheesecake fan, but I love vegan cheezecake as it’s usually not cloyingly sweet or overly fatty. This comes together rather easily but seems like a very special dessert. It can be served with a variety of fruit toppings, depending upon what’s in season. The star is the filling, although the crust is mighty tasty, too. You do, however, need to remember to soak the cashews for at least 2 hours in advance. To get the best results, you need to use a high-speed blender. You can also make this in a regular blender or food processor, but know that you won’t get the creamy result that is intended (it will still taste darned good). You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker. If you don’t want to make an oat crust, use your favorite raw crust. Recipe from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

        Ingredients
          Crust
          • 1 cup quick oats
          • 1/2 cup walnuts
          • 1/2 cup chopped dates, soaked in 1/4 cup water for 15 to 30 minutes, drained, but reserve soaking liquid
          Filling
          • 1 cup cashews, soaked in 1 cup water for 2 to 4 hours
          • 1/2 cup coconut flour
          • 1/4 cup coconut palm sugar
          • 1/2 cup vanilla nondairy milk
          • 1 to 2 teaspoons grated lemon zest
          • 2 tablespoons lemon juice
          • 1 teaspoon vanilla extract
          • 1 tablespoon arrowroot powder
          • 1/2 cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheesecake
          Instructions
          1. Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of helper handles to enable you to remove the pan.
          2. To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.
          3. To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.
          4. Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the pan into the pressure cooker, using the helper handle, if necessary.
          5. Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.
          6. Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.

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          When I was in Austin, I had the most amazing vegan Thai Iced Tea Ice Cream, so I had to make some homemade Thai Iced Tea Concentrate once I got home. I even saved some to try and make my own Thai tea ice cream!

          The concentrate isn’t hard to make and the ingredients aren’t as unusual as you might think. What it doesn’t have is artificial colors like the Thai tea mixes have. Instead, my concentrate uses beets to give it that red color. And you can make it in your slow cooker or on the stove top.

          The other recipe I’m giving you today is for a vegan sweetened condensed coconut milk. While you can substitute any sweetener for the coconut sugar, be aware that it will thicken more with sugar rather than stevia or monk fruit.

          It’s delicious in iced coffee and has enough caramel undertones that it’s at home over your vegan ice cream too.

          Iced Thai Tea Concentrate
          Serves 6 cups     adjust servings

          This is much easier to clean up if you put the spices in a re-usable muslin tea bag. It takes more work to get all the cardamom seeds out without it. You can throw the whole bag into the slow cooker and it's easy to take out.

          Ingredients
          • 6 cups (1500ml) water
          • 1 small red beet, quartered (optional for color)
          • 2 whole cinnamon sticks, about 3 inches long
          • 4 whole star anise
          • 4 whole cloves
          • 1 teaspoon cardamom seeds
          • 8 teabags black, green, or rooibos (or about 8 to 10 teaspoons of loose tea in a very large tea ball or muslin tea bag)
          • 1 tablespoon vanilla extract
          • 2 teaspoons orange flower water
          • 1/2 cup coconut sugar (or other sweetener: like maple syrup, stevia or agave nectar, or leave unsweetened if you prefer)
          Instructions
            Stove-top Method
            1. Put water, beet and spices in a large pot. Bring to a boil, then turn heat to low and simmer for 20 minutes.
            2. Add the tea bags and steep for 5 minutes. Remove tea bags and strain tea.
            Slow Cooker Method
            1. Put water, beet and spices in the slow cooker. Cook on low for 4 hours.
            2. Remove spice bag and beets. Add in tea bags to the slow cooker and turn to high. Let steep 5 minutes. Remove tea bags and add vanilla, orange flower water, and sweetener.
            3. Store in the fridge for 1 to 2 weeks. Use about ½ concentrate and ½ non-dairy milk (less if you are using the condensed coconut milk).

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            Sweetened Condensed Coconut Milk
            Serves about 1 cup     adjust servings

            This is a sticky sweet and creamy sauce that dreams are made of. Use in Thai iced tea or Vietnamese iced coffee - or use in plain coffee or as a topping for vegan ice cream.

            Ingredients
            • 1 can (14.5 to 15.5 ounces) coconut milk (light or regular)
            • 1/2 cup coconut sugar
            Instructions
            1. Add the coconut milk and sugar to a saucepan. Bring almost to a boil, then lower the heat to medium-low and simmer for 20 minutes.
            2. Store in the fridge for up to a week.

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            The post Iced Thai Tea Concentrate with Sweetened Condensed Coconut Milk appeared first on .

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