Here are some delicious mer recipes!
Thank you to Mehera for finding these!
1. Vegan pineapple muffins: http://www.food.com/recipe/vegan-pineapple-muffins-16005
Makes: 12 muffins
2 cups unbleached flour
2 teaspoons baking powder
1 cup sugar (can use natural or turbinado)
2 cups canned crushed pineapple or 2 cups crushed fresh pineapple
1/2-1 cup soy margarine
1/2 cup vanilla-flavored soymilk
1 teaspoon vanilla extract
1: Preheat oven to 375 degrees.
2: Combine flour, baking powder and sugar.
3: Add pineapple to dry mixture.
4: Mix soy milk, vanilla and soy margarine in a different bowl.
5: Combine wet and dry ingredients well.
6: Spoon batter into paper-lined muffin tin.
7: Bake 25 minutes or until toothpick inserted in middle comes out clean.
2. Easy & Healthy Shrimp Scampi: http://www.yummly.com/recipe/Easy-_-Healthy-Shrimp-Scampi-568726?columns=5&position=2%2F47
4 tsps olive oil
11/4 lbs shrimp (med raw, peeled and deveined, tails left on)
8 garlic cloves (minced)
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup parsley (minced)
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedge
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings
425g fresh mangoes or tinned mangoes plus syrup
450ml tinned coconut milk
100g caster sugar
1 x 20g packet of leaf gelatine, soaked in water and then squeezed
For the orange cinnamon syrup :
50ml golden syrup
50ml freshly squeezed orange juice
Juice of 1/2 lemon
1 star anise
12 raspberries, to serve
4 sprigs of mint, to serve
1 small bowl of crushed pistachio nuts, to serve
1) Puree the mango (including the syrup if using tinned mangoes) in a blender. Transfer to a bowl and add the coconut milk and sugar, then mix well to dissolve the sugar.
2) In a measuring jug, measure 50ml (2fl oz) of hot water and add the soaked gelatine. Stir well to dissolve, then add to the mango and coconut puree and mix well.
3) Ladle the mixture into individual dishes, then place on a tray, cover with cling film and leave in the fridge for at least 1 hour to chill and set.
4)Meanwhile, to make the orange cinnamon syrup , place all the ingredients in a small saucepan and bring to the boil to infuse the flavours. Stir well and then set aside to cool to room temperature before covering and transferring to the fridge to chill for 20 minutes.
5) When ready to serve, pour 2 tablespoons of the syrup over each pudding, decorate each with 3 raspberries and a sprig of mint and allow your guests to sprinkle some crushed pistachio nuts over the top.
4. Coconut whipped cream: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
1. Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient)
2. Place can in the fridge overnight.
3. Remove the chilled can from fridge and FLIP it upside down.
4. Open the can.
5. Pour the coconut liquid into another bowl.
6. Scoop the coconut cream into your chilled bowl.
7. Whip the cream.
8. Add in a touch of sweetener and vanilla extract and whip it again.
(For more detailed instructions, I recomend you go to the link.)
5. Cajun Seafood Pasta (contains dairy): http://allrecipes.com/recipe/cajun-seafood-pasta/
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
1: Cook pasta in a large pot of boiling salted water until al dente.
2: Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3: Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4: Drain pasta. Serve sauce over noodles.
6. Baked and Breaded Mahi Mahi (should be served with dill sauce): http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1051429
You will need the following Kitchen implements:
Non stick pan
large plate/ or wide rimmed bowl for bread crumb mixture
smaller plate or wide rimmed bowl for egg whites
No-Calorie Olive Oil Spray
1) Put oven on at 450 degrees
2) Prepare the breading: place the pepper, basil, garlic and tortilla crumbs on a plate or wide rimmed bowl, mix together.
3) Place egg white (or egg beaters) on another plate
4) Spray your non-stick pan with no-cal Olive Oil Spray
4) With your fork ( I prefer my hands, but a fork works well too) pick up one Mahi Mahi fillet and place it in theegg whites. Make sure it is completely covered on both sides and all edges.
5) Then place the egg white covered Mahi Mahi on the tortilla crumb and spice mixture, flip and make sure all sides are covered. Place on pan. Repeat for other fillet.
6) Put into oven. Set timer for 25-30 minutes.
7) Remove from oven and serve.
Number of Servings: 2
1½ c. pineapple chunks, drained
½ c. orange juice
1 /2 c. milk
2 Tbs. honey
4 to 5 ice cubes
Place all ingredients into the blender. Blend until smooth. Serve. Delish!
2 tablespoons unsalted butter
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 (4 ounce) fillets salmon
Season salmon fillets on both sides with lemon pepper.
In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
2 1/4 cups all-purpose flour
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
6 fluid ounces guava nectar
5 egg yolks
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 drops red food coloring
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar
Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.
10. Coconut cream frosting: http://www.elanaspantry.com/coconut-cream-frosting/
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Whisk vigorously to combine, then bring to a boil, briefly, until shiny
Remove pot from heat and very gradually blend in coconut oil with a hand blender
Allow pot to cool for 10 minutes
Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
Remove from refrigerator and blend again with a hand blender, until fluffy
Spread over cake or cupcakes.
2 cups bow tie pasta
2 tablespoons Earth Balance, divided
4-5 shallots, minced (about 1 cup)
4-5 cloves garlic, minced
1/3 cup white wine
2/3 cup vegetable broth
1 tablespoon canned coconut milk
1/3 cup chopped fresh parsley, divided
1 tablespoon fresh lemon zest, divided
4-5 king oyster mushroom stems, sliced and soaked in warm water for 30-60 minutes
1-2 tablespoons capers
Fresh cracked black pepper
Bring a pot of salted water to a boil and cook pasta according to package instructions.
While the pasta is cooking, make your sauce. In a skillet over medium heat, melt 1 tablespoon of Earth Balance, add the minced shallot and sprinkle with a couple pinches of salt. Stir to coat and saute for about 3 minutes. Add the garlic and saute for about 2 minutes more.
Increase the heat to high. After about a minute, pour in the wine and let reduce for about 30 seconds. Turn the heat back down to medium, then add in the broth. Let simmer and reduce for a few minutes. Add the coconut cream and stir to combine, then add half the fresh parsley and half the lemon zest.
By this time, the pasta should be done. Using a slotted spoon, drain and transfer the cooked pasta straight from the pot into the sauce. Stir to combine. Let simmer on the lowest heat possible while you prepare the scallops.
In a separate skillet, melt the remaining 1 tablespoon of Earth Balance over medium heat. Remove the mushrooms from the water (no need to dry them), then add them to the skillet and cover. Allow the mushrooms to soften for about 7 minutes. Remove the lid and let the liquid evaporate. The mushrooms will develop a slight caramelized color. Flip the mushrooms over and let the other side brown. Once both sides have browned, remove from heat and add the mushrooms to the skillet with the pasta. Toss to coat.
Transfer the pasta to serving bowls and sprinkle with the leftover parsley, lemon zest and capers. Sprinkle with a fresh cracked pepper and serve immediately.
½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips (Trader Joe's chocolate chips are accidentally vegan!)
Pre-heat oven to 350 degrees
Cream (aka thoroughly mix) together the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture may be really "liquidy" this is OK.
In a separate bowl mix the flour, baking soda, baking powder and salt.
Combine the wet & dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate morsels & any other mix-ins of your choosing.
Roll into Tbsp sized balls & place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine!
Bake for 7-10 minutes. (I did 8 which was perfect)
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
2/3 cup sugar, plus
2 tablespoons sugar
1 cup rice milk
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup vegan margarine, softened (non hydrogenated)
1/4 cup soymilk
2 tablespoons lemon juice
2 cups confectioners' sugar, sifted
Preheat oven to 350°F.
Line a 12 muffing tin with paper liners.
Sift together flour, baking powder, baking soda, and salt.
In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
Pour the dry ingredients into the wet and mix until smooth.
Fill each muffin tin about 2/3 full.
Bake cupcakes for 17-20 minutes.
Remove cupcakes from muffin tin, and place on wire cooling rack.
Frost when fully cooled.
For the frosting: Beat the margarine with a hand mixer until fluffy.
Stir in soy milk and lemon juice.
Add confectioners sugar and mix until smooth.
1 lb. Alaskan King Salmon, skinned*, sliced into 4 3-ounce pieces
Fresh lime juice, from the juice of two limes
1 cup unsweetened shredded coconut
2 T. cold water
Sea salt and freshly ground black pepper, to taste
Garlicky Broccolini (recipe below)
Chopped fresh tomatoes (optional)
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste, with garlicky broccolini (recipe below) and fresh tomatoes.
*ask your local fishmonger to skin the salmon for you to save on time
2 bunches broccolini, rinsed well
1 T. extra virgin olive oil
2 T. fresh lemon zest
2 T. fresh minced garlic
2 T. fresh lemon juice
Sea salt and freshly ground black pepper, to taste
1. Bring a small pot of water to a roiling boil. Blanch the broccolini for 2 minutes or until bright green and tender-crisp. Transfer to ice water immediately to stop the cooking, then drain and set aside. Heat the olive oil in a large saute pan over medium-high heat. Add the lemon zest, minced garlic, and fresh lemon juice. Heat for 1 minute, then add the broccolini to the pan. Toss the broccolini with the other ingredients and cook for 1-2 minutes more. Transfer the broccolini to a serving dish and add sea salt and freshly ground pepper to taste.
1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)see note
1/4 cup natural sugar
1 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda see note
1 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp kosher salt
1/3 cup + 2 tbsp pure maple syrup
1/3 cup unsweetened applesauce (oil replacer)
1/2 cup coconut milk (the cream on top from a full fat can) OR yogurt see note below
1/4 cup + 3 tbsp water
1.5 tsp pure vanilla extract
1.5 cups grated carrots (about 3 small-medium carrots)
1/2 cup raisins, soaked in water and drained
1/3 cup chopped & toasted walnuts
1. Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.
2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.
Notes: 1) I love Kamut flour because it is a whole grain, but it bakes up light just like all-purpose flour. It also has a mild taste. The original recipe used white whole wheat flour. 2) Next time I would reduce the baking soda to 3/4 tsp as I could detect the baking soda taste every so slightly. 3) The original recipe used soy yogurt. I used coconut milk (the cream from the top of can, not the watery liquid) and it worked well, resulting in a very moist muffin. However, the batter was VERY thick when mixing!
3/4 cup unsweetened almond milk
4 large almond milk ice cubes (see note)
1/4 cup chia seeds
5-6 pitted Medjool dates, to taste
2-3.5 tablespoons unsweetened cocoa powder (see note)
1/2 teaspoon pure vanilla extract, to taste
pinch fine grain sea salt or pink Himalayan sea salt
Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or for more pudding in the future!
To make the pudding: Add 3/4 cup almond milk into a high speed blender. Now add the rest of the ingredients, including the almond milk ice cubes.
Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it will thicken up even more.
Add the cocoa powder to taste. Some brands will be more pungent than others. 3.5 tablespoons of cocoa powder is great with my brand (camino) however you may need to use less depending on what kind you use. My advice is to add the cocoa powder slowly to taste.
You will want around 12 tablespoons of almond milk ice cubes added to the pudding. For my tray, this equaled 4 large cubes.
You can skip the almond milk ice cubes and simply add a splash more almond milk. Chill in the fridge the old-fashioned way.
If your dates are firm, I suggest soaking them in hot water for at least 30 minutes before you begin. Drain well.
To turn this into a chocolate "frosty" add more ice cubes to make it super icy.
To make this nut-free, use a nut-free non-dairy milk of your choice.
A fluffy vegan cake infused with the spices of Chai tea, and topped with a decadent vanilla bean buttercream.
Author: Katie of Veggie and the Beast
Recipe type: Cake, Dessert, Vegan
2 cups minus 2 tbsp vanilla almond milk
2 tablespoons apple cider vinegar
3 cups unbleached cake flour
½ tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
⅛ teaspoon ground allspice
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
2½ teaspoons ground ginger
1 teaspoon fine sea salt
1½ cups raw sugar, processed until fine
¼ cup canola oil
½ cup brewed chai tea
1 tablespoon vanilla extract
½ teaspoon almond extract
Vanilla Bean Frosting
2 cups (4 sticks) vegan butter, at room temperature
3½-4 cups powdered cane sugar, sifted
1 vanilla bean, split down the middle and scraped
1 teaspoon vanilla extract
1-2 tablespoons vanilla almond milk (optional)
For the Cake
Preheat oven to 350 degrees.
Combine the apple cider vinegar and almond milk. Set aside (make sure it sits for at least 5 minutes).
Sift together the flour, baking powder, baking soda, spices, and salt. Set aside.
In a large bowl, beat together the sugar, oil, and chai tea. Stir in the vanilla and almond extracts.
Alternate adding the flour and the almond milk to the batter, starting with the flour. Before adding the last splash of almond milk, mix the batter enough to eliminate any lumps. Add the remaining milk, mixing until just combined.
Grease two 9-inch pans and line with parchment paper. Divide the batter between the two pans. Bake for 30-35 minutes. Let sit in the pan for at least 10 minutes before carefully flipping onto a cooling rack to cool completely. Wrap tightly in plastic wrap and place in the fridge until you're ready to frost.
For the Frosting
Beat the vegan butter until creamy. Gradually add the powdered sugar to the butter, scraping the sides with a spatula as needed.
Mix in the vanilla bean and vanilla extract. I added about 1 tablespoon of almond milk at this stage, but you can vary the amount of liquid based on your consistency preference. Whether adding milk or not, beat the frosting for another 2-3 minutes until whipped and creamy.
To Frost the Cake
Place one cake half on a piece of parchment paper. Spread about ½ cup of frosting on the top of the cake, then top with the other cake half. Cover the cake with a thin layer of frosting (this will be your crumb coat). Place the cake in the fridge for another 30 minutes to allow the crumb coat to set.
Remove the cake from the fridge, and cover with another layer of frosting. You can be done now, or you can place the cake in the fridge for another half hour, and then add another layer of frosting. I added a third layer, and then used a fork to make hatch marks in the sides of the cake.
Cake recipe adapted from Oh, Ladycakes.
For the buttercream, I veganized this recipe from Martha Stewart.
For the sugar, I processed Sugar in the Raw in my food processor until very fine - almost the texture of powdered sugar.
The tea should NOT be the sweetened chai tea liquid (i.e. what Caribou/Starbucks use to make chai lattes). Use a chai tea bag (black tea with spices), and steep it normally before measuring out ½ cup.
At least 2 cups coffee, strong and freshly brewed
1 cup milk (I used unsweetened vanilla almond milk but use any kind you wish from whole to soy to rice milk)
1/4 heaping cup pumpkin puree (more if you really love pumpkin)
2 teaspoons pumpkin pie spice blend, or to taste
1 teaspoons cinnamon, or to taste
1 teaspoons vanilla extract
sweetener of choice, to taste (I suggest 2 tablespoons agave or 2 tablespoons brown sugar, or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste
Make coffee (a pot, single-serving cup, in whatever fashion and however you prefer making your coffee. The stronger the better)
Make Pumpkin Milk by combining all ingredients in a small bowl and whisk well by hand or blend using a Vita-MIx or blender Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)
Pour 1 cup of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don't want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you're dirtying dishes, I always make a little extra for refills or for later)
Optional: Finish by garnishing with real whipped cream/whipped topping such and a sprinkle of pumpkin pie spice/cinnamon on top
Notes: The spices will not "blend" or entirely dissolve. This is to be expected and normal. If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.All spices and seasonings are to taste; in this case, mine. If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences. Some people may find the amounts I used a bit strong, but I like robust flavors.