Great Vegan Blog!

this lady does it better than me. she's got everything, check it out! http://www.vegiehead.com/breakfasts-snacks--smoothies.html

Vegan Thin Mints

A hint of mint sends the classic chocolate wafer into delicious overdrive, making everyone crazy for these cookies year after year.

This veganized rendition of the epitomical Girl Scout cookie has a sweet secret: its base is a brownie recipe.

Makes 18 to 24 cookies

What You Need:

For the cookies:
1/2 cup all-purpose flour, plus more for flouring surfaces
1/4 cup whole-wheat flour
1/4 cup rice flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup vegan margarine
1/2 teaspoon applesauce
5 tablespoons almond milk
1 teaspoon vanilla
1/2 teaspoon peppermint extract

For the mint-chocolate coating:
1 10-ounce bag vegan chocolate chips
1/4 teaspoon peppermint extract

What You Do:

Preheat oven to 350 degrees. In a mixing bowl, add flours, cocoa powder, salt, and baking soda, and whisk together.
In a medium bowl, add margarine, applesauce, almond milk, vanilla, and peppermint extract. Blend until smooth and add to flour mixture. With an electric hand mixer, mix until batter forms pebbles. Using your hands, form dough into a ball.
On a floured surface with a roller, roll out dough to 1/4-inch thickness. With a cookie or biscuit cutter, cut out cookies in circular shapes. Place on cookie sheet covered in aluminum foil and bake for 10 to 15 minutes or until cookies are solid in the center. Remove cookies and place on wire cooling rack.
To make mint-chocolate coating, in a microwave-safe dish, add all chocolate chips and melt (about 2 minutes on high heat) in microwave. Add peppermint extract and stir. Dip cookies into chocolate, using a spoon to coat them thoroughly. Place finished cookies on parchment and refrigerate for 2 hours or until chocolate is fully dry.

No-Meat Philly Cheesesteak

Lookie here, philly cheese steak without the colon cancer, heart-attacks, diabetes, etc. etc. etc! oh hells yes!


"With over a whopping 1000 calories, the classic Philly cheesesteak is a definite diet disaster! Author and health food guru Kathy Freston knows her no-meat cheesesteak passes a taste test that matches the original. The only difference? Her vegan version will help you shed pounds, not pack them on!" - From Dr Oz website

Ingredients
Serves 2

2 tbsp olive oil
1 small onion, cut in half vertically and thinly sliced
1 green pepper, sliced
1 red pepper, sliced
2 cloves garlic, minced or pressed
1 (12 oz) package seitan, finely chopped
1 tsp vegan Worcestershire sauce
1 tsp garlic powder
1/4 tsp freshly ground pepper
4 slices vegan provolone cheese (if not available, use vegan mozzarella), torn into strips
2 whole wheat sandwich thins
1 cup vegan marinara sauce (optional)

Directions
Heat 1 tsp olive oil in a large skillet over medium heat. Sauté the onion and peppers for 3 minutes, stirring occasionally. Cover and reduce the heat to low for 5 minutes, or until the onion becomes soft and translucent. Uncover and increase to medium-high heat. Add the remaining tablespoon of oil, the garlic cloves, and chopped seitan. Make sure all the water is pressed out of the seitan before cooking to keep oil from splattering.

Pour the Worcestershire sauce, garlic powder and pepper over the seitan while constantly stirring it. Cook for approximately 4 minutes or until the seitan starts to turn golden. Lay the cheese on top of the seitan mixture and reduce the heat to low. When the cheese is melted, pile onto the sandwich thins and top with marinara sauce if desired.

Banana Ice cream - vegan and raw! YUM!

2 1/2 frozen bananas (chopped! i recommend chopping prior to freezing)
2 tablespoons water - i used a lot more maybe 1/2 cup (or almond milk)
optional add-ins: a Chunk of dark chocolate, a handful of almonds, a few tbs of almond butter, etc. - get creative.

good tips on how to food process (i don't have a vita mix yet :( http://www.choosingraw.com/banana-soft-serve/

Needs to be consumed immediately. Serves 2-3

Black Bean Soup & Skillet Cornbread

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.


Skillet Cornbread


Ingredients:
1 1/2 cups cornmeal
1 1/2 cup unbleached all-purpose flour
3 1/2 teaspoon baking powder
1/4 cup canola or safflower oil
1 tablespoons maple syrup or agave
2 1/4 cups soymilk or water
1 teaspoon salt

Directions:

Preheat oven to 400. Put oiled 10" iron skillet in oven to heat. Mix dry ingredients well, stir in milk and oil. Pour into hot skillet and bake about 30 min on the top shelf.

***for mexican cornbread add to batter: 1 small onion, chopped; 2 cups corn, 2 tsp. chili powder.