408 results found for ""
- Crispy Baked Yuca Fries (no oil)
Yield : 16 - 20 fries Prep Time: 25 minutes These crispy baked yuca fries are legit. This recipe is inspired by my favorite cuban restaurant that serves amazing yuca fries. They're so delicious, the texture's a great blend of crispy and chewy. They're also dangerously addictive. Though vegan, this dish is traditionally served deep fried. Since I avoid oil when possible, I experimented with this recipe, hoping to find a healthier alternative without compromising the taste. The result exceeded expectations. There's a two-step process required to get the right texture. If you're willing to spend a little time in the kitchen, the payoff is worth the effort. I served this with my Vegan Green Goddess Salad Dressing (oil free) as dipping sauce. It was on point. If you're looking for a healthy indulgence, this recipe was made for you. Crispy Yuca Fries (oil free) Ingredients: 1 large-size yuca root salt and pepper, to taste Procedure: Lightly salt a medium-size pot of water, then bring it to boil. Peel yuca root. Cut the root in half, then into quarters. Slice each quarter piece into four equal-sized fries. Place sliced fries into boiling water and cook for approximately 3-5 minutes. While the fries are boiling, line an oven tray with parchment paper and turn the oven's broiler to a high setting. Remove the fries from the water and lightly pat dry with a paper towel. Place fries in a mixing bowl and season with salt, pepper, and any other seasoning you like. Garlic and onion powder work well with this recipe. Spread the fries out on the lined sheet tray and place under broiler. Cook for approximately 2-3 minutes, until the color begins to brown on the surface. Carefully remove pan from the oven and use tongs to flip the fries. Place the tray back into the broiler to brown the remaining side. Remove from oven and serve warm with your favorite dipping sauce. Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California. Click here to learn more about the fed collective's vegan catering services.
- Chewy Vegan Chocolate Chip Cookies w/ Nuts
Yield : 18-24 cookies Prep Time: 20-30 minutes This chewy chocolate chip cookie with nuts recipe is my go-to when we're in the mood for a classic comforting treat. It's so easy to make your favorite recipes vegan these days, it's almost worth asking, "Why WOULDN'T you go plant-based?" When testing recipes, I always make enough to share with our neighbors. I always like to spread the joy and get the calories OUT OF THE HOUSE as soon as possible. HA! These cookies get 5-star reviews. One note: test the vegan chocolate chips as some are more bitter than others. I like how the dark chocolate balances out the other ingredients but everyone has their own preference. Just know what you're putting into your recipe is the point I'm making here. I personally believe that every encounter with a cookie should be an enjoyable one. Last Note: you can leave the nuts out. It's up to you. The cookie is good either way. In-joy! Chewy Vegan Chocolate Chip Cookies w/ Nuts Ingredients: 1/2 cup, vegan butter 1 cup, brown sugar 1/4 cup, sugar 1 flaxseed egg (1 TBSP flax meal + 2.5 TBSP warm water get recipe) 3 tsps., vanilla extract 1.5 cups, AP flour 2 tsps., cornstarch 1 tsp, baking soda 1/2 tsp, salt 1.5 cups, vegan chocolate chips 1/2 cup, chopped walnuts or pecans Procedure: Preheat oven to 350º F. Line a baking tray with parchment paper. Set aside. In a large mixing bowl, mix butter, sugars, and vanilla together with an electric mixer until creamy. Blend in flax egg until well incorporated. In a medium mixing bowl, sift together flour, soda, salt, and cornstarch. Slowly blend the sifted ingredients into the batter until well incorporated. Mix in chocolate chips and nuts. (*Nuts are optional.) Use a spoon to scoop small balls, approximately 1.5"- 2" in diameter and place on parchment paper lined baking tray, about 2" apart from each other. Bake for approximately 10 minutes. *Don't over bake - the more you bake, the less chewy they will be. Cool on wrack for about 5 minutes before serving. Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California. Click here to learn more about the fed collective's vegan catering services.
- Easy and Delicious Pumpkin Flatbread
Yield : 8 piece Prep Time: 30 mins Is there anything better than serving fresh bread with your meal? This pumpkin flatbread recipe is packed with nutritious ingredients and uses zero oil. It's a great alternative for fried tortillas and is also perfect used as traditional flatbread. The pumpkin flavor is subtle, so it adds a lovely flavor element without taking over the entire bite. You can easily substitute mashed yams or sweet potatoes. Bonus: this recipe only takes about 30 minutes, give or take, to execute from start to finish. *I also tried this recipe with Bob's Red Mill's Gluten Free AP Flour and it worked great. In-Joy! Ingredients: 1 cup, pumpkin purée 1.25 cups, AP flour 1 tsp, sea salt Procedure: In a large mixing bowl, use a fork to mix all the ingredients into a dough. When the dough thickens, set the fork aside and use your hands to knead the dough. Knead for approximately 2 minutes. Sprinkle additional flour into mix if the dough is still too sticky, and continue to knead for an additional minute. Transfer dough to clean and floured surface. Continue to knead for approximately 30 seconds and form dough into a ball. Cut dough into 8 even pieces. Roll each small piece into a ball, then use a roller to flatten. Roll as thin as possible without breaking the dough. *You may choose to dust the rolled dough w/ additional flour to prevent sticking. Preheat a large skillet on stovetop. Place the dough into the heated skillet and cook each side for approximately 2 minutes each side, or until each side begins to get dark. The dough will "puff up" with air - this is a good sign it's cooking just right. When the base color of the dough has darkened and spots on the surface look charred - remove from heat. Serve warm. Store in airtight container to save. Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California. Click here to learn more about the fed collective's vegan catering services.