Vegan Blog

Ingredients (use vegan versions):

4 large very ripe bananas
1 cup pineapple- chopped
1/2 blueberries
1/2 dates
1/4 cup carob powder
mango slices cherries, etc (optional)

Directions:

Peel and slice bananas and place into a Ziplocish freezer bag ( a splash of e.g. or lemon will prevent browning) and let freeze all day or overnight

When ready to continue, place dates in a bowl of water to soften.

Place bananas into your food processor and blend. They will become the texture and consistency of ice cream. Place into a sealable container and toss in the freezer to keep cool.

Remove dates from water and place in processor with carob and enough water (coconut water works well too) and keep blending and adding liquid until the consistency is syrupy.

Remove banana “ice cream” and scoop into serving dishes top with pineapple and berries etc and drizzle with carob date syrup and enjoy!

Serves: 2-4

Preparation time: 30 (excluding freezing)

http://vegweb.com/index.php?topic=14838.0

Ingredients (use vegan versions):

1/2 cup canola oil
1/2 cup apple sauce (you can use oil also if you don’t want the “lower fat” version)
3 “eggs”– flax seed and Ener-g eggs both work well
3 cups shredded carrot
1 1/2 cups sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice

Directions:

This is a modified version of a carrot cake recipe I have. All of the vegan recipes I was finding had other ingredients (pineapple, coconut, etc) in them. I wanted straight up carrot cake. This makes a nice, moist cake. My officemate and carrot cake lover requests this.

Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.

In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.

Pour into a 9 by 13 cake pan. Put into preheated 350 degree oven for about 40 minutes. It is done when a toothpick comes out clean. If you use other sized pans (rounds, for example) be sure to adjust your baking time.

Let cool and enjoy! I just put powered sugar on mine but you can be more creative.

Feel free to also add other goodies, like coconut, walnuts, or whatever sounds good to you.

Serves: 12

Preparation time: 20 minutes

http://vegweb.com/index.php?topic=13696.0

Ingredients (use vegan versions):

1 1/4 cup all-purpose flour
1/2 cup lukewarm water
1 tablespoon yeast
1 teaspoon salt
2 tablespoons vegetable oil or melted margarine (both work fine)

Directions:

Preheat oven 425 degrees.  Mix the yeast with the lukewarm water untill the yeast is disolved. Let it stand for a couple minutes. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix. Roll out the dough. Put it in the oven for 5 minutes. Take it out and rub margerine over it.  Add toppings, and cook for 10-15 more minutes.

Serves: 1

Preparation time: 20 min.

http://vegweb.com/index.php?topic=5701.0

INGREDIENTES

1 quilo de cará
2 colheres (sopa) de margarina (Azeite?)
1 xícara (chá) de leite (de castanhas?)
1 colher (sopa) de sal

MODO DE FAZER

Cozinhe o cará, com casca, em água e sal, de preferência em panela de pressão (que economiza tempo e gás) por uns 30 a 40 minutos. Quando estiverem cozidos, descasque-os e passe-os pelo espremedor. Junte a metade da margarina, o leite e o sal. Misture bem, leve ao fogo com o resto da margarina e deixe despregar da panela.

Sirva com um molho feito com 2 tomates aferventados e passados por uma peneira. Faça um refogado com uma colher (sopa) de óleo, meia cebola picada e um dente de alho socado. Junte os tomates e deixe apurar.

Rendimento: 10 porções

Valor calórico total: 1.448 calorias.

http://www.vitaminasecia.hpg.ig.com.br/piraocara.htm