Ⓥ Cashew Mozzarella

INGREDIENTS:

  • 1 & 1/2 cups of raw cashews
  • 1 & 1/2 cups of water
  • 7 tbsp fresh squeezed lemon juice
  • 7 tbsp of tapioca flour or arrowroot starch
  • 3 tsp nutritional yeast
  • 2 tsp salt

METHOD:

  • Soak cashews in hot water for at least 30 minutes but up to overnight.
  • Drain the cashews & then add them to a high speed blender with the water, fresh squeezed lemon juice, tapioca flour or arrowroot starch, nutritional yeast & salt, & blend it all together until smooth.
  • Transfer the blended mixture to a pot on the stove and stir it constantly over medium heat with a wooden spoon for a few minutes until it starts to form into a sticky ball. The formulation of curds is normal, just keep stirring so it does not burn. Once the mixture has thickened into a ball, remove the pot from the heat.
  • In a large bowl, prepare an ice bath by adding ice cubes and filling it with water. Using an ice cream scoop or a large spoon, scoop out balls of the cheese mixture and drop them into the ice bath until the mixture is gone from the pot.
  • Refrigerate the mozzarella balls in the water for at least 30 minutes before slicing them and serving. Option to twist them into balls in plastic wrap for shaping as well before refrigeration.
  • They will melt on a pizza & can also be enjoyed cold in a Caprese salad.
  • Store in the water in the fridge for 5 days. Pat dry before slicing and serving. Enjoy.

Ⓥ Mung Bean Veggie “Egg” Bites

INGREDIENTS:

  • 1 & 1/2 cup split yellow mung beans moong dal (soaked for a few hours or overnight if you have time. I have skipped this step before and just added about 1/4 cup extra almond milk)
  • 1 cup plain unsweetened almond milk (+ 1/4 cup if not soaking beans)
  • 2 tsp baking powder
  • 2 tsp vinegar
  • 2 tbsp avocado or vegetable oil optional
  • 4 tbsp nutritional yeast
  • 1 tsp turmeric
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp black salt aka: kala namak
  • About 1/2 cup of chopped or diced veggies of choice. I used diced red bell pepper, spinach, & red onion, vegan cheese optional, Ⓥ feta would be great

DIRECTIONS:

  • Preheat oven to 400°F.
  • Dice veggies of choice & set them aside.
  • Spray a muffin pan with nonstick spray or line with baking cups with trays.
  • Drain the soaked mung beans & add them to a high speed blender with all the ingredients except for the diced veggies & Ⓥ cheese. Blend until smooth.
  • Pour the “egg” mixture evenly into the sprayed or lined baking cups about 2/3 full each. Add diced veggies & Ⓥ cheese to each cup & stir.
  • Bake for about 25 minutes until the edges are golden & they start to lift from the sides. Let them cool for about 5 minutes.
  • Good for 5-7 days in the refrigerator & about 4-6 months in the freezer. Enjoy!

Vegan Hamantashen Cookies

INGREDIENTS:

  • 1/2 cup sugar
  • 3/4 cup vegan butter, room temperature
  • 1/2 cup vegan yogurt
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract
  • 2 & 1/2 cups of flour of choice
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • fillings of choice: some suggestions & favorites are jams like apricot, strawberry, fig, cherry, vegan chocolate chips, vegan Nutella, etc.
METHOD:
  • Make the dough first: in a large mixing bowl, take the room temperature softened butter & sugar & cream them together with a hand mixer if you have one until they are well combined & fluffy.
  • To the bowl, add the vegan yogurt, orange zest, orange juice & vanilla extract & mix well.
  • Sift the flour, baking powder & salt into the wet ingredients & use a wooden spoon to mix until it is combined well. Form into a ball. Cover with plastic wrap or use an airtight container. Chill in the refrigerator for a minimum of 30 minutes. It is preferable to let it chill for at least 2 hours, if you have the time, you can also make it ahead of time & let it chill overnight.
  • Preheat oven to 350F. Add flour to your workspace, roll out the dough until it is about 1/8 inches thick. Using a 3 inch cookie cutter or cup, create as many circle cookie cut outs as you can. I usually get at least 24.
  • Add 1 tsp of your filling of choice to the center of each circle.
  • Pull up & create a triangle with 3 “sides’ of each circle, pinching them together around the filling, making the points. You can find videos on YouTube for guidance.
  • Bake for about 20-25 minutes or until edges are golden brown.
  • Let them cool completely & enjoy! Store for 3-4 days in an airtight container.

Ⓥ Jackfruit Taquitos

Ingredients

  • 2 (20)oz cans jackfruit in brine
  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp nutritional yeast
  • 2 tbsp chili powder
  • 1-2 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 3 tbsp tomato paste
  • 3/4 cup tomato sauce
  • 1 cup water
  • 20 tortillas

METHOD:

  • Preheat the oven to 450°F.
  • Drain the jackfruit & shred it up with your hands.
  • In a small bowl, make the spice mixture by mixing the nutritional yeast, chili powder, salt, smoked paprika, cumin, & oregano.
  • Heat olive oil in a large skillet over medium heat. Add onion & cook for about 5-7 minutes. Add garlic & spice mixture. Stir to combine. Add tomato paste, stir to combine & cook for a couple of minutes, until fragrant. Add tomato sauce, water, & jackfruit. Stir, cover & simmer for 15-20 minutes, stirring occasionally. Remove from the heat & set aside.
  • Fill tortillas with about 3 tbsp of the jackfruit filling. Roll the tortilla up to form a long cylinder. Place baking tray & repeat with the remaining tortillas & filling. Line the taquitos up snug and touching one another. Pour vegan cashew queso on top, store bought or my recipe here: https://veganyogamomma.com/2022/01/11/cashew-queso/ place in the oven & bake for 25-30 minutes. Enjoy!

Easy Donuts Ⓥ

INGREDIENTS:

  • 1/2 cup of plant milk, I used oat
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 2/3 cup agave or maple syrup
  • 2 cups of flour of choice, loosely packed, I used all purpose
  • 2 tsp baking powder
  • pinch of salt
  • I used vegan store bought frosting, Pillsbury is typically vegan & vegan sprinkles

METHOD:

  • Preheat oven to 350°F & spray donut trays lightly with cooking spray.
  • Mix the wet ingredients together (plant milk, apple cider vinegar, vanilla extract, mashed bananas & agave or maple syrup) in one bowl & the dry ingredients (flour, baking powder & salt) together in another bowl.
  • Add wet ingredients to dry ingredients & mix well. Then add mix evenly to greased donut trays. Makes 9 donuts.
  • Place the trays on a flat pan & bake for 15-20 minutes on the center oven rack. Let cool for 10 minutes, frost & enjoy!

Best Ⓥ Meatballs

INGREDIENTS:
  • 1/2 cup vegan Panko breadcrumbs
  • 1/4 cup plant milk (plain, unsweetened)
  • 2 lb vegan ground beef (TVP, BeyondMeat or Impossible Foods works)
  • 2 & 1/2 tbsp vegan Worcestershire
  • 2 tbsp nutritional yeast
  • 2 tbsp dried parsley
  • 3 cloves garlic, minced
  • 1/4 onion, minced
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
METHOD:
  • Preheat oven to 425° Line a large baking sheet with parchment paper or a silicone baking sheet. If using TVP, make sure to rehydrate it.
  • Mix the panko breadcrumbs & plant milk in a small bowl & set aside.
  • To a large mixing bowl add the rest of ingredients: TVP or vegan grounds, minced onion, minced garlic, vegan Worcestershire, nutritional yeast, dried parsley, Italian seasoning, garlic powder, onion powder, salt & pepper. Use hands to mix well, add the panko breadcrumb & plant milk mixture & continue to incorporate well.
  • Roll into about 30 balls that are 1-2 tbsp each, line them on the baking tray & bake for 30-40 minutes. Enjoy on a sub or with pasta.

Ⓥ Cannellini Piccata

INGREDIENTS:

  • 3-15 oz cans Cannellini beans
  • 4 cups of fresh spinach
  • 2 tbsp butter
  • 2 tbsp flour
  • 8 cloves of garlic, minced
  • 1 lemon, juiced
  • 1 large shallot, diced
  • 2 oz of capers in brine
  • 1 & 1/2 cups of vegetable broth
  • 2 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded vegan parmesan cheese
METHOD:
  • Melt vegan butter over medium-high heat in a pan. Add the shallot & garlic, sprinkle with salt & pepper & sauté for a few minutes.
  • Add the flour, stir & let it cook for a minute.
  • Add the vegetable broth, capers in brine, nutritional yeast, garlic powder, onion powder, salt & pepper & stir to combine.
  • Bring to a boil, reduce heat & let it simmer for about 5 minutes.
  • Add the rinsed, drained beans & fresh spinach, mix well while the spinach cooks & let it simmer for another 5-10 minutes on low-medium heat.
  • Remove from heat, add the lemon juice & vegan parmesan cheese shreds, mix well and serve warm with rice. Enjoy!

Ⓥ Asada Shrooms

INGREDIENTS:

  • 1 lb oyster mushrooms, sliced or peeled into strips
  • 3 limes, juiced
  • 1/3 cup of olive oil
  • 1/2 cup of fresh cilantro, minced
  • 5 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
METHOD:
  • Wash the mushrooms by wiping them with a damp paper towel, then shred them into strips.
  • Prepare the marinade by whisking all of the ingredients together. Add the peeled mushrooms and toss to coat well. If you have time, you can marinate in the fridge for a few hours.
  • Preheat oven to 450°F & line a baking tray with parchment paper. Add the marinated shredded mushrooms to the tray. Bake for 15 minutes, remove pan from oven, shake it & stir the shroom strips, return to the oven & bake for another 15 minutes.
  • Serve with rice, beans and veggies or add to a wrap, salad, bowl or sandwich. Enjoy!

Ⓥ Chocolate Cherry Overnight Oats

INGREDIENTS:

***I use 6-12 ounce mason jars & add the following to each:

  • 1/2 cup oats
  • 3/4 cup plant milk of choice, I used oat milk
  • 1 tbsp chia seeds
  • 2 tbsp vegan protein powder of choice
  • 1 tbsp cocoa
  • 1 tbsp agave or maple syrup
  • 2 bananas, sliced
  • 1/4 cup frozen cherries
  • 2 tbsp vegan chocolate chips

METHOD:

  • Mix all of ingredients together except for the bananas, cherries & chocolate chips, & stir. After you have mixed the other ingredients together, add the banana slices, frozen cherries & vegan chocolate chips. Seal the jars & store them in the fridge for up to 5 days. Can eat them hot or cold. To heat, remove the lid and heat it in the microwave in 30 second increments.

Ⓥ Bang Bang Sauce

INGREDIENTS:
  • 1 cup vegan mayonnaise
  • 1/4 cup sriracha
  • 1/4 cup sweet chili sauce
  • 2 tbsp lemon juice
  • 2-4 tbsp agave or maple syrup
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
METHOD: