I am always coming up with mytakes for food recipes. I have decided to come up with a vegan mytake idea for all the vegan/vegetarian GAGers out there. So Vegan and Vegetarian GAGers,this is for you!
Allergen Free Brownies
1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source
Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.
Spiced Up Hummus
15 (1 can) ounces chickpeas, drained, reserving 1/4 cup of the liquid
1/4 cup tahini (sesame paste)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1/4 teaspoon ground star anise (optional)
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
1 plum tomato, peeled, seeded, and very finely chopped
2 scallions, very thinly sliced
Coarse salt and ground pepper
In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.Serve with pita chips or bread
Vegetarian Chili
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes
In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Tomato and Basil Pizza
1/4 cup Simple Tomato Sauce
1 1/2 ounces torn fresh mozzarella
Fresh basil leaves
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top it: Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Southern Mac and Cheese
Coarse salt and ground pepper
1 tablespoon butter, melted, plus more for ramekins
1/2 pound elbow macaroni
2 cups shredded sharp cheddar (8 ounces)
2 large eggs
1 cup half-and-half
1 small garlic clove, minced
2 slices white sandwich bread, torn
Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.
In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.
Grilled Cheese with Tomato and Basil sandwiches
2 tablespoons unsalted butter, room temperature
8 slices white bread
12 ounces Gouda or Swiss cheese
1 large ripe tomato, thinly sliced
1 handful fresh basil leaves
Butter one side of each slice of bread. Arrange 4 slices, buttered side down, on clean work surface. Divide cheese evenly among 4 slices of bread. Arrange tomato slices over cheese, cutting slices in half to fit if necessary. Scatter basil leaves over tomatoes. Top with remaining slices of bread, buttered side up.
Place sandwiches on a medium-hot grill, off direct heat. Cook until bread is golden and cheese is beginning to melt, about 4 minutes depending on heat of grill.
Turn sandwiches over, and continue grilling until bread is golden and cheese is completely melted. Move to a slightly cooler part of the grill to melt if bread is darkening too much.
There you go! Vegan and Vegetarian ideas for everyday! I hope y'all enjoyed it!
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