Yummy Vegan

Everything posted is Jain + vegan. Please message us if you don't want your recipe or photo to be posted on our little vegan blog of delight.

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Ur moleskine link does not lead me to the correct site anymore. Do you have any links that can provide that moleskine notebooks are vegan?

Try this one https://www.moleskine.com/shop/limited-editions/precious-ethical-collection/precious-ethical-notebook-black-8056598859461.html

[yummyvegan]

I made bagels. Here’s the recipe:

Author: adapted from thesophisticatedgourmet.com

Servings: 8 Bagels

Ingredients

3 ½ cups (18oz/500g) bread flour

2 teaspoons (6g/.2oz) instant dry yeast

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 1/3 cups (10 1/2 floz/300ml) warm water

¾ cup (3 ¾oz/105g) extra bread flour for kneading in

Optional Toppings:

Sesame seeds 

Instructions

Making the Bagel Dough

In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a large bowl on medium/low speed.

Slowly add the warm water. Stir in just enough water for your dough to form a ball and clean the bottom of the bowl.

Knead the dough on medium/low speed for roughly 10 minutes. While it is kneading slowly incorporate the extra 3/4 cup (3 ¾oz/105g) of flour until your dough is smooth and elastic. Try working in as much flour as possible to form a firm but stiff dough. Add a few drops of water if needed to incorporate more flour. (See video for a step by step)

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl tightly with cling wrap and a dishtowel. Let rise in a warm place for 1 hour, until the dough has doubled in size.

Once doubled, punch the dough down and carefully divide the dough into 8 pieces (roughly 4oz/115g each).

Shaping the Bagels

Shape each piece into a smooth, round ball. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with the rest of the dough.

Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/2 the diameter of the bagel (around 1 1/2 inches) and place on a lined cookie sheet. Repeat the same step with the remaining dough.

Once more, repeat the process of shaping the bagels as they might have sprung back into shape. (Watch video for step by step!)

After shaping the dough rounds and placing them on the cookie sheet, cover with cling wrap and a towel and allow to rest for 20 minutes.

Cooking the Bagels

Meanwhile, preheat your oven to 425ºF (210ºC) and bring a large pot of water to a boil.

Carefully place the bagels one by one into the water. Boil as many as you are comfortable with boiling. Let them boil there for 2 minutes, and then flip them over to boil for another 2 minutes. Boiling the bagel makes for that authentic chewy bread we love in a New York style bagel.

Remove bagels and place them back on your lined cookie sheet. Egg wash one by one and top with the ingredients listed above or add your own flavor.

Bake for about 20 minutes or until golden brown.

Storing Bagels

So, bagels actually aren't at there very best straight from the oven. Leave them in an airtight container overnight at room temperature and the flavor and texture are significantly better (you will see). Enjoy within 3 days or freeze for up to 8 weeks.

Recipe Notes

*Bread Flour: If you only have plain/all purpose flour then you can use that just notes though that bread flour gives you a different kind of denser bagel. Also you will need to hold back some of the liquid as all purpose flour doesn't absorb as much as bread does. 

[yummyvegan]

Vermont Roasted Broccoli to Boost Immunity

Food has always been fuel. Us thirsty vegans just made it into a delicacy or something to rejoice. Yes, food is delicious but it also should serve a purpose. 

Conscious eating is conscious living. And awareness brings happiness and the ability to fight whatever comes our way. 

On the list of nearly every nutritionist’s list of immunity-boosting ingredients is the mighty green floret queen, broccoli. 

So, here’s a simpler than soup recipe where all you non-cooks can also delightfully prepare it within minutes. I call this a throw-together recipe. These are the ones where I’m most in my element because they require little-to-no skill and mostly just assembly & paying attention to the measurements. 

I choose this right now as we enter a worldwide quarantine. Really, this is the stuff of scifi movies, but at least you have this vegan recipe to warm your hearts and days. Also, listen to this. 

Ingredients

1 pound broccoli, cut into florets 

2 tbsp extra virgin olive oil 

2 tsp lemon juice 

1/4 tsp salt 

1/4 tsp chili flakes

2 tsp maple syrup (optional)

Preparation

Toss all ingredients together in a bowl.

Whisk until you can’t (pronounced cane+t) mix no mo’!

Fire up the preheat to 200 degrees 

Put all the seasoned broccoli florets onto a baking sheet for 15 minutes or until they look ready

Eat up. Share with family. Stay at home.

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An Evening Under the Stars Around a Campfire

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Billie Eilish Award-Winning Grammy Worthy Smoothie

Ingredients

1 1/2 cups almond milk

3 tablespoons chia seeds

1 cup frozen raspberries

1/2 cup frozen strawberries

1 teaspoon ground cardamom

Directions

In a small bowl, mix together 1 cup almond milk with chia seeds. Let sit at least 20 minutes and up to 1 hour, until chia expands and the texture becomes pudding-like.

Transfer chia mixture to a blender and add remaining 1/2 cup almond milk, frozen berries, and cardamom.

Puree ingredients in a blender until smooth.

Recipe developed by Lindsay Funston

[yummyvegan]

Succulent Tomato Toast

Ingredients/Prep are pretty much the same in this recipe:

Sourdough vegan toasted bread3 heaps of tofu cream cheeseSlightly sauteed tomato slices in olive oil Tomato slicesChopped basilBlack pepper

Put it together and crunch! 

[yummyvegan]

It’s been over a year. I thought you might be hungry. 

Vegan Asparagus Fries

Ingredients

1 bunch asparagus

a drizzle of your favorite cooking oil or veggie broth if you are avoiding oil

1 teaspoon Himalayan pink salt

½ teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon maple syrup

1 cup almond meal

Directions

Put asparagus in a deep bowl and sprinkle with oil, salt, pepper, paprika and maple syrup. Mix to coat.

Place almond meal in another bowl or dish and mix. One by one, put asparagus in bowl of almond meal and toss to coat well.

Place on a baking sheet covered with parchment and bake for 20-25 minutes or until golden brown. Serve with your favorite dip.

Preheat oven to 400°F (200°C). Wash and cut asparagus in half.

[yummyvegan]

Grown Up Avocado Toast

Ingredients

1 16 oz. can white beans (make sure there is no onion or garlic powder used in the can, you can also get the cannellini beans and soak them in warm water over night) - drained, rinsed

1 small avocado, diced

1/2 cup kale, thinly sliced

1 tsp apple cider vinegar

1 lemon, juiced

1 Tbsp fresh tangerine or orange juice + pinch of zest

2 tsp of tahini

1 Tbsp sunflower seeds (or fave seeds mix)

pinch of cayenne pepper or red hot chili pepper

salt + pepper to taste

The red chutney at the top is a Jain chutney made out of crushed red chili peppers, vinegar, water and salt. 

Your favorite toast

Directions

1. Add the beans and avocado to a large mixing bowl. Mash well with a fork until thick and chunky, yet creamy like a chunky guacamole or hummus. Hulk smash beans based on level of energy you want to expend.  2. Prepare all your veggies or get your lazy kids to do a ‘fun activity’ and fold into the avocado mixture. 3. Whisk tahini with the citrus juices and vinegar. Learn from them and live in peace with all your neighbors & that pesky coworker. Fold this liquid into the mixture until veggies begin to soak.

4. Serve right away to family, friends and onlookers. Otherwise, chill in the fridge for 15-30 minutes. Eat it yourself. Multiple times. You put in the effort, you deserve it, but it’s always nice to share food. 

5. Put on toast.

This thing won’t last forever cuz it’s a salad and liquid does weird things when left alone at night in the refrigerator . . . like become even more liquidy. Weird. 

Jain recipe by Yummy Vegan. Original by Kathy at kblog. She’s the best. Truly. 

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47 Followers, 1 Following, 2 Posts - See Instagram photos and videos from Spoony’s All Natural (@spoonysallnatural)

We’ve started making peanut butter in India! Follow us for the adventures.

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Maple-Pumpkin Vegan Quesadilla

By Kathy Patalsky

You’ve just watched Coco and are in the mood for some Mexican food . . . or at least what the whitewashed version of Mexican food is passed off for in the U.S. 

So, you raid your fridge and find tortillas, your favorite vegan/Jain cheese and start it up. 

Get into these yummy vegan quesadillas with a bit of sweet, savory and if you top it off with Jain hot sauce a lot of fire!

Ingredients

1 medium to large wrap or tortilla, any variety (If using small tortillas, use two.

1 tsp extra virgin olive oil

1/4 cup or 1 slice vegan cheese, shredded

1 Tbsp hummus

1 Tbsp parsley, finely chopped

Pumpkin Butter (this may be used in the future)

1 cup pumpkin puree, unsweetened

1 Tbsp maple syrup

1 tsp vegan butter, melted or softened

pinch of salt

1/8 tsp pumpkin pie spice or cinnamon

pinch of fresh orange zest (optional)

Instructions

Add all the pumpkin butter ingredients to a blender. Blend from low to high until smooth and warmed a bit. Scoop into a side bowl.

Warm a skillet over high heat. Add olive oil to the skillet and swirl pan so oil evenly distributes.

Slather one half od the inside of the tortilla in pumpkin butter. Using a fork, smash the beans into the pumpkin. If using hummus, slather it on the other half of the inside of the tortilla. Sprinkle in the parsley and cheese. If using a slice of cheese, tear into small pieces.

Place the tortilla in the pan and allow the outside to bubble in the hot oil for 1-3 minutes, until edges brown, but the tortilla is still soft enough to fold. Fold the tortilla over to close the quesadilla. Cover the pan with a lid for 1-2 minutes to help melt the cheese.

The tortilla should be browned and bubbly by now, and the insides warm and soft. Remove quesadila from pan. Slice into triangles and serve warm.

Yield: 1 serving

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 05 mins.

Total time: 10 mins.

[yummyvegan]

If you’ve attended public school in NYC you’ll drool as soon as you see these beauties. 

Vegan Black and White Cookies

Ingredients

For the cookies:

1¼ cup all-purpose flour

½ cup sugar

½ tsp baking powder

½ tsp baking soda

½ tsp salt

⅓ cup canola oil

⅓ cup soy, almond, or rice milk

1 Tbsp lemon juice

1 tsp pure vanilla extract

For the icing:

4 cups powdered sugar

6 Tbsp water, divided

2 Tbsp unsweetened cocoa powder

2 tsp lemon juice

Instructions:

To make the cookies:

Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, nondairy milk, lemon juice, and vanilla. Pour the wet mixture into the dry mixture and whisk until almost smooth. The batter will be thick.

Scoop about ¼ cup batter at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Gently flatten the dough with the palm of your hand and shape into a dome. Bake for 16 to 18 minutes, or until golden around the edges. Let cool on the pan.

To make the icing:

In a medium bowl, whisk together powdered sugar and 5 tablespoons water until smooth. For the chocolate icing, transfer ¾ cup of the icing mixture to a separate small bowl and whisk in cocoa and remaining 1 tablespoon water.

Add an extra teaspoon of water to the chocolate icing if it is too thick. Add lemon juice to the remainder of the white icing and whisk. If either icing gets too thick as it sits, add more water, a little at a time.

To assemble the cookies::

Using a small offset spatula or knife, spread a thin layer of white icing over half of the bottom side of each cookie. Then spread a thin layer of chocolate icing over the other half of each cookie. Let set at room temperature and serve.

Recipe by Chloe’s Vegan Desserts cookbook. Photo by Pioneerwoman.wordpress

[yummyvegan]

RAW ALMOND POPPY SEED NUT BUTTER

(With a lot of variable options, because we know how you just love being diffic..errr ‘different’)

Let’s get this show on the road. Buy yourself 250 grams of almonds & other ingredients as you deem fit from the process below.

Process 

1. Place those raw almonds and oil in the blender (the oil is completely optional, if you have a poor blender, you’ll need it just to make that part of it easier, if not, I’d suggest you leave it out.)

2. Add 2 tbsp poppy seeds, 1 tsp. vanilla essence, just a smidge of that wacky orange zest & a smidgeroonie of lemon juice. If you like to live on the edge, add a teeny, weeny bit of pink Himalayan rock salt.

3. If you’re making it sweet, you can add a lot of organic maple syrup here, like 2 tbsp or you know 1. Go with the taste that seems right. Almonds tend to blend sweeter than even peanut butters.

4. Blend. This process may take up to 15 minutes. You will have to check the consistency and ladle in the sides properly. Ensure the mix is mixing and stop when you get to that happy place of beautiful looking almond butter. 

For yet another alternative, soak the almonds in water overnight and then blend in the morning following the other steps just the same way.

Enjoy, you little home cook you! 

Photo credit: http://www.simple-veganista.com/2012/09/raw-almond-butter.html

Recipe: Originalie, bam, it’s time for the grand finale. I’m Mr. Warm and Easy. You listen to the new Damian Marley album yet? It’s dope. K. 

[yummyvegan]

Acai Bowl of Glory & Strength

Ingredients

1 1/4 cups almond milk

1 scoop of peanut butter

1 frozen acai smoothie pack, unsweetened (blueberries can do if you don’t get acai in your geographic location)

1 frozen banana

1/2 cup frozen watermelon 

1 cup frozen wild blueberries

Optional toppings: puffed rice, sliced banana, fresh berries, coconuts, granola without honey, organic sunflower seeds, organic flax seeds...

Instructions

Blend the almond milk and peanut butter into a blender until smooth.

Add everything else. Blend until smooth.

Pour, top, eat.

[yummyvegan]

Vegan Chocolate Tea Biscuit “Cake”

Queen Elizabeth, the one that’s alive right now supposedly has a version of this cake daily. On the regular. She has it made and eats it piece by piece until there’s none left. Then she gets another one made. 

My mom also used to make a similar cake back in NYC. Believe me, the Queen has good taste when it comes to cakes. And this isn’t really a cake cuz it’s all biscuits that make it. So, y’know. It’s like a rich breakfast treat at any time of freaking day.

Oh, you’re here to read the recipe, not to read this? Well here you go.

Ingredients:

5oz/125g Digestive Biscuits (there’s a vegan way to make them from scratch as well)

1 ½ oz/40g margarine

11 oz/300g vegan chocolate

½ tsp/2.5ml sp ground cinnamon

2oz/50g raisins

2oz/50g shelled pecan nuts

Method:

Line a 2lb/900g loaf tin with baking parchment. Put the margarine and chocolate into a heatproof bowl and set over a pan of simmering water, warm gently over a low heat until melted.

Break biscuits into 8 to 10 pieces. 

Take the chocolate off the heat, stir in the biscuits, cinnamon, raisins and half of the pecan nuts. 

Spoon mixture into the prepared tin and press down well. 

If any pecans remain, eat them!

Cool then chill for 2 hours. 

Slice and serve

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PB&J POP TARTS – VEGAN & GLUTEN-FREE

When you think of Peanut Butter you naturally think of Yummy Vegan. 

This recipe makes: 2-3 Pop Tarts

Ingredients

1/2 cup (80g) buckwheat flour

1/4 cup (25g) ground almonds

1/2 tsp baking powder

1/4 tsp salt

1 flax egg – 1 tbsp milled flaxseed + 3 tbsp hot water

1 tbsp oil

1.5 tbsp milk of choice

2 tbsp peanut butter

1 tbsp maple syrup

2 heaping tsp jam of choice

For the pink drizzle: Mix jam with soy yogurt.

Method:

Prepare the flax egg by mixing 1 tbsp milled flaxseed with 3 tbsp hot water and leave for 10 minutes to set.

Preheat your oven to 180*C (160*C fan assisted)/ 350*F

In a bowl, mix together the flour, ground almonds, baking powder and salt.

Pour in the prepared flax egg, oil and milk. Mix until it comes together into a dough.

Place the dough on a lightly floured surface and roll out into a rectangle about ¼ inch in thickness.

Cut the edges off then slice into 4 even rectangles*.

Mix the peanut butter and maple syrup in a small bowl then spread a thin layer onto 2 of the rectangles and top with the chia jam.

Top with the other two pieces of dough and press the edges down using a fork. Poke a few holes on the top using a fork.

Bake for 15 minutes or until the edges brown a little. Leave it to cool completely before you add the drizzle.

Enjoy!

[yummyvegan]

Vegan cronuts. 

This is one of those desserts that you will crave as soon as you see it but will always be lazy to make. I’m not going to make this, probably ever. 

That is why, here’s the full recipe, print version. If you make it, I salute you.