I’ve officially finished all of my university priorities and am graduating university very soon. I am the absolute most excited I could possibly be. However, throughout my time being involved in the UW Animal Rights Society groups in Waterloo, I have become known for some specific recipes. Well, today’s the day you all can make this recipes since I won’t be around anymore to do so!
The funny thing is, most of these aren’t my own unique recipes. I just used recipes found online and stuck to them, then became known for bringing those items out all the time. I’ll provide credit to the original recipes if it is necessary! Make sure you go give those blogs some love as well
Chocolate Chip Cookies (By Daily Rebecca)
½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips
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)
Spinach Dip (By hot for food)
3 C thawed and drained frozen chopped spinach
1 container vegan tofutti sour cream
2/3 C vegan mayo
1 pkg dry vegetable soup mix
1/2 lemon, juiced
1 loaf pumpernickel bread
Thaw spinach under running water and drain/squeeze all excess water through a sieve. Set aside.
In a large bowl combine sour cream, mayo, soup mix, and lemon juice and stir to combine well. Then stir in spinach until thoroughly mixed in. Chill the dip for at least 4 hours before serving.
When you're ready to serve, cut out a large portion of the middle of the bread loaf with a knife. Cut that portion into cubes for dipping. Scoop the dip into the bowl of the loaf of bread and serve!
Mushroom Stroganoff (By From My Bowl)
1 Small Yellow Onion
10 oz Cremini Mushrooms
4 cups Dry Rotini Pasta
4 cups Veggie Broth
2 tbsp Nutritional Yeast
1/4 tsp Freshly Ground Black Pepper
1/3 cup Vegan Butter
1 tbsp Fresh Lemon Juice
1/4 – 1/2 tsp Salt (optional)
Fresh Chopped Parsley, to garnish
Peel your Onion, cut into small pieces. Clean your Mushrooms using a damp paper towel or cloth, then cut in half or fourths, depending on size. You want to keep the Mushrooms relatively large, as they will shrink when cooking and are meant to imitate beef in this recipe.
Pour a splash of water to a large pot over medium heat. Add in the sliced Onions and cook until translucent, about 3-5 minutes.
Add in the Pasta, Mushrooms, Veggie Broth, Nutritional Yeast, and Black Pepper. Bring to a boil and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
Turn the heat off, then stir in the Vegan Butter and Lemon Juice until everything is well incorporated. Taste the pasta and add any additional Salt, if necessary.
Top with freshly chopped Parsley and Black Pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.
Stuffed Mushrooms (By Momma Adri)
1 package of button mushrooms
1/2 cup bread crumbs
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons vegan butter
button mushroom stems
1/2 lemon - juiced
Remove stems from button mushrooms, add onion and chop finely
Sauté mushroom stems and onion in vegan butter. Add parsley, salt and garlic powder to mix.
Once softened, mix with bread crumbs and lemon juice.
Stuff mushrooms with the bread crumb mix.
Place mushroom caps on a cookie tray lined with parchment paper.
Cook for 25 minutes at 400 degrees. Enjoy!
Cauliflower Wings (By hot for food)
1 head of cauliflower (approx. 4-5 cups of florets)
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp vegan butter
1 C vegan BBQ sauce
Mix all the ingredients (minus the butter and hot sauce, this is added separately!) into a mixing bowl The batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower.
Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.
Lay florets in an even layer on the parchment lined baking sheet without over crowding.
Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches.
Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.
I hope you enjoy these recipes as much as I have! They are all very easy and I promise they are fantastic. These recipes have been essential throughout the last 3+ years of me being vegan. You can find them at most potlucks, parties or holiday events that I am a part of. I hold them dear to me and I hope you give them a try!
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