Supercook: recipe search by ingredients »
Find recipes by giving in the list of ingredients you have. What a great idea.
It is a great idea, but unfortunately, the site is pretty naff. All the recipes are user generated & are more or less the same :|
Well, it seems like a very new site, so it takes time for the recipe database to grow. I already found some pretty yummy sounding soybean recipes!
vegan gourmet
wow. what…is it?
I couldn’t find the recipe but it’s from VeganYumYum.. people really should learn to give credit where credit is due.
A Bowl Of Mush: Healthy No-Bake Granola Bars
These are vegan!
How to make a chocolate easter egg by Rebecca Seal.
Vegan chocolate brands
Endangered Species Dark Chocolate (most, but not all flavors)
Sunspire and Tropical Source (chocolate chips and chocolate bars)
Whole Foods Brand Chocolate Chips
Whole Foods Brand Dark Chocolate, and Dark Chocolate with Almonds
Dagoba
Plamil Organic Vegan Chocolate (fair trade)
Terra Nostra Rice Milk Vegan Choco Bars
Sjaaks
Bug Bites
Xan Confections (low-calorie and low glycemic for diabetics too)
“Accidentally” vegan chocolate brands
Chocolove Dark Chocolate and Orange Peel
Trader Joe’s brand chocolate chips
Newman’s Own Chocolate Bars: Sweet Dark Espresso and Sweet Dark Orange, regular and organic)
Ritter Sport - Chocolate Mint (the light blue ones) and Marzipan (the red one)
Green and Blacks Organic Chocolate - Dark Chocolate
Organic Equal Exchange Chocolate All flavors except for milk chocolate
Vegan Knitting
Wow, that’s so pretty!
These are actually by Lauren Ulm. The blog post and a clip from the Martha Stewart show where Ulm shows how to make them can be found here. :)
If you are able to find pre-made red bean paste, you can make this whole recipe with only a microwave and just a few minutes.
A vegan cookbook by Lauren Ulm. Check her blog post about the release!
I don’t sometimes fully agree with PETA but they do have awesome T-shirts. So want this one!! (found via Vegan Diet Experiment)
Vegan/raw. (via G Living)
This recipe makes a 7″ Round Cake.
For the Crust:
1/3 Cup Pecans
1/3 Cup Macadamia Nuts
2 TB Agave Syrup
1 TB Coconut Butter
1 tsp. Vanilla Extract
1 tsp. Cinnamon
2 tsp. Carob
1/4 tsp. Salt
For the Filling:
2 Cups Young Coconut Meat
1/2 Cup Coconut Butter
1/4 Cup Cacao Butter
1/2 Cup Macadamia Nut Butter
1/2 Cup Cacao Powder
1 TB Vanilla Extract
1/2 Cup Agave Syrup
1/2 Cup Maple Syrup
1 tsp Lecithin (optional)
1 tsp. Apple Cider Vinegar
1/2 tsp. Salt
For the Raspberry Sauce:
1 Cup Fresh or Frozen Raspberries
1/4 Cup Agave Syrup
1 tsp. Vanilla Extract
1 tsp. Coconut Butter
1/4 tsp. Guar Gum (optional)
Crust
In a Food processor, process the dry ingredients first. The nuts, cinnamon, carob and salt. Then Add the Agave, Coconut Butter and Vanilla Extract and Process again until it forms into a moist ball clumped together. If it’s too dry add a little more agave to get it to blend and stick together. Take the mixture out and press it into the bottom of an 7″ Springform Cake Pan. This is easiest to do by placing plastic wrap over the top of the mixture and pressing down on it through the plastic wrap. This prevents the mixture from sticking to your fingers as you press. You can also use a pestle to lightly pound it to even it out. Put this in the freezer to set while you work on the filling.
Filling
You will need to first liquify the cacao butter. In a small sauce pan add a large piece sliced off of the cacao butter and turn on the stove top to the lowest flame setting. We are not going to cook this or add enough heat to harm the cacao, just warm enough to get it to melt on the low setting. Stir it frequently with a fork or spoon and it should melt completely in 1-2 min. After it is melted measure 1/4 cup of the cacao oil. If it is not enough you may need to add a little more to melt. Add this cacao oil along with the rest of the ingredients to either a food processor or high speed blender.
The Coconut butter does not need to be liquified first, but it is ok if it is. For the Coconut meat, you will need 2-4 Young Coconuts. Open them with a cleaver or chefs knife and drain the water into a cup or bowl for another use. Scrape the white coconut meat off the inside of the coconuts and place the pieces into your measuring cup to measure out 2 cups worth of the meat. For the Cacao Powder you can use organic fair trade cacao powder (some great brands are Black and Blacks or Rapunzel), make sure it is unsweetened, organic and non-alcaline. You can also use raw cacao powder or raw cacao nibs ground in a coffee grinder into a fine powder.
Blend or process the mixture until smooth and creamy, about 1-3 minutes depending on the power of your machine. If you can’t find macadamia nut butter you can use cashew butter instead or grind your own butter out of whole maca-damia nuts. You can also omit the maple syrup if you wish and replace it’s portion with agave if you prefer. Have fun with variations, and flavor variations.
Raspberry Sauce
Place all ingredients in your blender or processor and process until well blended but thick.
Instructions
Once the filling is done, take out the pan from the freezer and make sure the plastic wrap is removed if you used it. Pour the filling into the cake pan. Then cover the top of cake pan with plastic wrap or wax paper and place the mixture back in either the fridge or the freezer. The obvious major difference is that the freezer will work a lot faster. In the freezer it should set and be ready to eat within a couple hours. In the fridge it should be left an entire day or overnight to set. If I will not be serving it that soon I prefer to put it in the fridge to set because it does it at a slower and more even rate.
Once the cake is set and firm, take it out of the springform pan and place it on a serving plate or cake plate. Garnish it with fresh raspberries, mint leaves and raspberry sauce. You can also just garnish each sliced serving piece by itself and leave the cake plain.
You can vary the flavors in this and still keep the same texture and consistency to customize it to your liking. You can add lemon juice and lemon zest for a chocolate lemon mousse, or add fresh mint or mint essential oil for a chocolate mint mousse or fresh raspberries to the cake batter for chocolate raspberry mousse cake. The crust also is completely optional and is just as nice without it. Have fun and enjoy.
.. instant drool.
Vegan Comfort Food: Accidentally Vegan »
a list of things that you wouldn’t necessarily know are vegan! pretty cool.
Nisha is an eccentric chick loving life, the world and everything in it.
