Original Vegetarian Salud (Uber Salad)

Posts Tagged ‘Baking’

http://SupremeMasterTV.com • VEG860; Aired on 21 Jan 2009
Miyoko Schinner, an author, chef, and cooking instructor, has been creating and promoting the healthful vegetarian/vegan cuisine for over 30 years. She is the author of three vegan cookbooks and is a former contributor to publications- such as Vegetarian Times Magazine.

• INGREDIENTS: (For all ingredients, please use organic versions if available)

Vegan Triple Chocolate Ganache Cake:
2 cups whole wheat pastry flour (or unbleached white flour)
1 teaspoon baking soda
½ teaspoon sea salt
1 cup Dutch processed cocoa powder
½ cup oil (canola or grape seed oil)
1 cup maple syrup
1 teaspoon vanilla extract
1 cup water

Chocolate Vegan Butter Cream:
8 ounces vegan dark/bittersweet chocolate
¼ – ½ cup maple syrup
12 ounces regular or soft tofu (or silken)
Vanilla extract
1 cup vegan butter

Chocolate Ganache:
4 ounces vegan dark/bittersweet chocolate
½ cup soy milk creamer (or soy milk)
• Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: http://video.godsdirectcontact.net/download/2009.01.21/Vegetarianism_2009.01.21_860.wmv

Duration : 0:13:8

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Easy Garlic Bread is a simple but delicious side dish, perfect for serving with Italian food, pizza, pasta or hearty soups and casseroles. Fresh bread is combined with a garlic and herb infused butter mixture to create and all-time classic that everyone will love – Give it a go!

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=================
RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

1 French Bread Loaf (Baguette)
100g Butter (or Margarine)
Minced Garlic (to taste)
1 Teaspoon of Chopped Parsley

Preparation Time: 5 minutes
Cooking Time: 15 minutes

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

More cooking videos at:

http://www.onepotchefshow.com

Music by Kevin McLeod (Used with Permission)
http://incompetech.com

Duration : 0:3:52

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A Yahcna original inspired by The Caribbean Vegan Cookbook

This patty is soul food meets caribbean cuisine and is not your average beef patty! It can be made gluten free, or with flour and goes in accordance with the hebrew lifestyle and any diet that forbids unclean meats or any meat at all!

Enjoy the culture and various taste of the Trans-Atlantic Diaspora and keep your health intact.

Duration : 0:12:30

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Here is a wonderful Vegetarian recipe for Eggplant & Black Bean Stew.

Duration : 0:1:21

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Vegan No Bake Cookies Recipe – HeyThatsMike TyBoze

Vegan No Bake Cookie Recipe requested by HeyThatsMike. When I searched for recipes and videos, I saw that our friend Tyboze made these before, so these are also for him!

Vegan No Bake Cookies Recipe

Ingredients:

1 ½ cup white sugar
½ cup almond milk
¼ cup earth balance margarine
1/3 cup cocoa powder
1 tsp vanilla extract
½ cup peanut butter
3 cups quick cooking oats

How to:

In a medium saucepan, combine sugar, almond milk, margarine, and cocoa powder. Bring to a boil and cook for 1 to 2 minutes.

Remove the pan from the heat, and stir in the peanut butter and vanilla extract.

Once well combined, stir in the quick cooking oats.

Line a cookie sheet with wax paper, and place the mixture onto it by the tablespoon. Leave about an inch in between, because they do spread a little.

Refrigerator for at least an hour, or until they have set.

Enjoy, they really taste like Reese’s Peanut Butter Cups to me.

Thanks HeyThatsMike for the idea and Thanks Tyboze for demonstrating how to make No Bake Cookies, peanut butter and chocolate flavor.

Duration : 0:3:15

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In this video, Betty demonstrates how to make Healthy Green Pea Salad. This is a delightful blend of green peas, pickled beets, yellow squash, cucumbers, green onions, and parsley. It is tossed in white wine vinegar with sugar or sweetener.
Ingredient:
1 pound frozen green peas, steamed until crisp-tender
15-oz. can pickled beets, drained, rinsed, and cubed
1 yellow squash, cubed
1 cucumber, cubed
1/2 cup chopped green onion tops
1/2 cup chopped curly parsley
1/4 cup white wine vinegar (You may use any type of vinegar.) or to taste
1/4 cup sugar or artificial sweetener or to taste

Place 1 pound frozen green peas, a 15-oz. can cubed pickled beets, 1 cubed yellow squash, 1 cubed cucumber, ½ cup chopped green onion tops, ½ cup chopped curly parsley, 1/4 cup white wine vinegar, and 1/4 cup sugar or artificial sweetener in a large bowl. Toss, in order to coat all vegetables with vinegar and sugar. Cover with plastic wrap and refrigerate 4 hours (or overnight). Serve in small bowls or on salad plates. Enjoy! This is a healthy and hearty salad for those of you who are dieting. I hope you like it! –Betty 

Duration : 0:9:34

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Hi fine folks!!
This recipe will show you how to whip up a homemade batch of sweet, moist muffins loaded with summers bounty!

Carrots, zucchini, squash and a nice hint of cinnamon has my preschooler calling these muffins “cake”.

Visit my blog to scoop up the recipe!

http://divascancook.blogspot.com/2011/08/sweet-vegetable-muffins.html

music by kevin Macleod

Duration : 0:3:8

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This is my review on the Vegan Cookbooks Vegan with a Vengeance and The Joy of Vegan Baking.

Side Note “The farm”=Farm Sancturary (www.farmsanctuary.org)

Thank you for leaving a comment and giving this video a “Thumbs Up”

Follow me on Twitter:
www.twitter.com/CrunchyandHappy

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www.crunchyandhapy.blogspot.com

Disclaimer: This video is not sponsored. All products were purchased by myself.

Duration : 0:7:15

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Technorati Tags: Baking, Colleen Patrick-Goudreau, Cookbooks, crunchyandhapy, Isa Chandra Moskowitz, muffins cooking food kitchen, recipes, Vegan, Vegetarian

How to make Vegan Carrot Cake delicious.
30 days of discipline to The Sweetest Vegan Cookbook
Inspired by Deonsworld

Vegan Carrot Cake
Ingredients:
6 Medium sized carrots, grated
2 ½ cups self rising flour
¼ teaspoon cloves
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
1 1/3 cup white sugar
¼ cup brown sugar
¾ cup applesauce
½ cup vegetable oil

Directions:
1. Preheat oven to 350 degrees F
2. Whisk together flour, cloves, cinnamon, and nutmeg
3. Toss carrots in flour mixture until coated
4. In another bowl, mix together white sugar, brown sugar, applesauce, vinegar, and vegetable oil.
5. Combine the sugar mixture and the carrot mixture. Mix well, maybe use an electric mixer.
6. Place dough into a 9 inch cake round that has been greased and lined with parchment paper.
7. Bake for 45 minutes.

Icing
Instructions:
1 ¼ cup confectioner’s sugar
3 tbsp almond milk

Directions:
1. Mix confectioners sugar and almond milk

Vegan Carrot Cake Recipe
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html
Icing
Adapted from: http://www.wilton.com/recipe/Confectioners-Sugar-Glaze-Icing

Oops, I branded myself:

Youtube: http//www.youtube.com/thesweetestvegan
Blog: http://www.thesweetestvegan.com

Follow me on twitter: http://www.twitter.com/sweetestvegan

Like me on facebook: http://www.facebook.com/sweetestvegan
How to make Vegan Carrot Cake delicious.
30 days of discipline to The Sweetest Vegan Cookbook
Inspired by Deonsworld

Vegan Carrot Cake
Ingredients:
6 Medium sized carrots, grated
2 ½ cups self rising flour
¼ teaspoon cloves
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
1 1/3 cup white sugar
¼ cup brown sugar
¾ cup applesauce
½ cup vegetable oil

Directions:
1. Preheat oven to 350 degrees F
2. Whisk together flour, cloves, cinnamon, and nutmeg
3. Toss carrots in flour mixture until coated
4. In another bowl, mix together white sugar, brown sugar, applesauce, vinegar, and vegetable oil.
5. Combine the sugar mixture and the carrot mixture. Mix well, maybe use an electric mixer.
6. Place dough into a 9 inch cake round that has been greased and lined with parchment paper.
7. Bake for 45 minutes.

Icing
Instructions:
1 ¼ cup confectioner’s sugar
3 tbsp almond milk

Directions:
1. Mix confectioners sugar and almond milk

Vegan Carrot Cake Recipe
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html
Icing
Adapted from: http://www.wilton.com/recipe/Confectioners-Sugar-Glaze-Icing

Oops, I branded myself:

Youtube: http//www.youtube.com/thesweetestvegan
Blog: http://www.thesweetestvegan.com

Follow me on twitter: http://www.twitter.com/sweetestvegan

Like me on facebook: http://www.facebook.com/sweetestvegan
How to make Vegan Carrot Cake delicious.
30 days of discipline to The Sweetest Vegan Cookbook
Inspired by Deonsworld

Vegan Carrot Cake
Ingredients:
6 Medium sized carrots, grated
2 ½ cups self rising flour
¼ teaspoon cloves
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
1 1/3 cup white sugar
¼ cup brown sugar
¾ cup applesauce
½ cup vegetable oil

Directions:
1. Preheat oven to 350 degrees F
2. Whisk together flour, cloves, cinnamon, and nutmeg
3. Toss carrots in flour mixture until coated
4. In another bowl, mix together white sugar, brown sugar, applesauce, vinegar, and vegetable oil.
5. Combine the sugar mixture and the carrot mixture. Mix well, maybe use an electric mixer.
6. Place dough into a 9 inch cake round that has been greased and lined with parchment paper.
7. Bake for 45 minutes.

Icing
Instructions:
1 ¼ cup confectioner’s sugar
3 tbsp almond milk

Directions:
1. Mix confectioners sugar and almond milk

Vegan Carrot Cake Recipe
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html
Icing
Adapted from: http://www.wilton.com/recipe/Confectioners-Sugar-Glaze-Icing

Oops, I branded myself:

Youtube: http//www.youtube.com/thesweetestvegan
Blog: http://www.thesweetestvegan.com

Follow me on twitter: http://www.twitter.com/sweetestvegan

Like me on facebook: http://www.facebook.com/sweetestvegan

Duration : 0:3:15

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http://www.lowcarbvegetarianliving.com

Another delicious 9-minute recipe from Sarah’s Low Carb Vegetarian Kitchen.

Slightly higher in carbs, but makes a really great breakfast. Packed with fibre and protein!

Ingredients:
Processed wheat bran ⅔ cup (40g = 1.4oz)
Instant coffee 1 teaspoon
Splenda tablets 10
Boiling water 3 fl oz (100mL)
Vanilla essence 1 teaspoon
Chocolate protein powder ¼ cup (20g = 1.2oz)
Psyllium husks 2 teaspoons
Baking soda ½ teaspoon
Egg 1 whole

Duration : 0:2:51

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