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Conscious Box http://mbsy.co/Cp6
A perfect holiday gift. We curated the December edition of Conscious Box.
Get yours while they last!
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More fall themed recipes.
Vegan pumpkin muffins.
Wet Ingredients:
3/4 cup pumpkin puree (from previous video)
1/2 cup pure maple syrup
1/3 cup melted refined coconut oil
1 tsp apple cider vinegar
1/2 cup apple cider
Dry Ingredients:
1 1/2 cups unbleached flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
whisk together
Pour wet into dry and lightly mix it together until flour disappears.
Add 1/2 cup chopped dates
Add to muffin tray.
Jumbo muffins take 20 mins for 350 degrees
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The Vegan Zombie
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Zucchini Bread – Vegan style of course!
Vegan Zucchini Bread
1/2 cup Earth Balance
1 cup sugar
1/2 tbsp vanilla
2 tbsp almond milk or soy milk
mix together
1 cup zucchini (grated)
1/2 package silken tofu
add sugar mixture zucchini and tofu to blender. Blend till smooth
slowly stir in 1 3/4 cup all purpose unbleached flour
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 pinch salt
add your choice of dried cranberries, raisins, chocolate chips and/or pecans
grease small bread tin add batter
bake 350* for 40-50 mins
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Here is a product review of Galaxy Foods new vegan cheese shreds. We make a grilled cheese with it.
https://www.facebook.com/galaxynutritionalfoods
http://www.galaxyfoods.com/
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Jon sings a lullaby to Indy.
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Vegan Pad Thai for two just in time for Valentine’s Day!
Ingredients for vegan Pad thai for two:
1/4 cup olive oil
2 cloves shredded garlic
1/2 tsp coriander
1/4 tsp crushed red pepper flakes
3 tbsp sugar
1 tsp onion powder
1/2 tsp vinegar (we used apple cider vinegar)
1/2 cup sliced baked tofu (we made this in previous episode-very easy)
1 1/4 cup veggie broth (also in previous episode)
1/2 lb rice noodles
1/4 cup shredded cabbage
1/4 cup shredded carrots
4-5 fresh basil leaves thinly sliced
1/2 tsp sea salt
1 tsp vegan worcestershire sauce (we used The Wizards brand)
1 tbsp fresh lime juice
crushed peanuts and sprouts for garnish ( just a handful to your liking)
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The Vegan Zomblette Ingredients:
1/2 brick firm tofu (fresh, not frozen and thawed)
1 tbsp nutritional yeast
1 tsp corn starch
2 tbsp chick pea flour
1/2 tsp curry powder
1/8 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/8 tsp sage
1 tsp onion powder
1 tsp dijon mustard
1 tsp vegan worcestershire sauce (we used Edward & Sons organic)
3-5 tbsp veggie broth till you get medium thick pancake batter consistency (how drained your tofu is will affect this)
optional 2-3 shakes of hot sauce
1 handful of fresh chopped spinach
Add everything except spinach to blender.
Blend till smooth batter.
Add chopped spinach and stir in with spoon.
Use non stick pan, lightly oil or spray.
Turn heat to low temperature or in between Med and Low
Pour batter on heated skillet and smooth out so middle is even with edge.
Cover and let cook for 5-7 mins.
Use thin spatula to flip.
Cover again and cook for 3-5 mins.
Add chopped veggies of your choice and Daiya Cheddar Cheese (optional) to omelet.
Fold omelet and cover again to melt cheese.
Enjoy!
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