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A Redhead Vegan Vixen’s Daily Recipes

A Redhead Vegan Vixen’s Daily Recipes

 

By: Courtney Leiva

I’ve been a proud vegan for over two years now, and I’ve never looked back. Check out these awesome recipes if you are looking for a satisfying vegan meal:

Breakfast:

Super Vegan Pancakes: This simple recipe pancake comes from peta.org, but you can totally make it your own. I like to make with extra chocolate using dairy free cocoa powder and carob chips:

1 cup of flour

1 tbsp of sugar

2 tbsp of baking powder

1/8 teaspoon of salt

1 cup of soy milk, or milk alternative

2 tbsp of vegetable oil

Mix all your ingredients and heat up a skillet and cook pancakes till they are golden brown on both sides.  Don’t be afraid to experiment with other ingredients too!

Lunch:

Edamame Pate Sandwiches: This sandwich recipe comes from The Vegetarian  Times, a great magazine for Vegetarians and Vegans alike. This recipe will be sure to shake up your lunch routine:

1 1/4 cups frozen shelled edamame, thawed

1/2 cup walnuts

1/3 cup mint leaves (packed)

1 green onion, chopped

1/4 tsp salt

3 Tbs. lemon juice

3 Tbs. water

Puree edamame, walnuts, mint, onion, salt in a food processor. Add lemon juice and water and process until well blended.

Dinner:  

Easy Vegan Pad Thai Noodle Recipe: Pad Thai are an easy favorite, and this recipe is sure to impress

            1 pound of Asian-style rice noodles

            ¼ cup soy sauce

            ½ cup of lime juice

            2 tbsp of peanut butter

            2 tbsp of hot sauce

            ¼ cup of sugar

            1 block of tofu or tempeh

            1 onion diced

            4 cloves of garlic, minced

            2 tbsp of sesame oil

            ½ cup of bean sprouts

            ¼ cup chopped or crushed peanuts

            4 green onions

Cook noodles according to package instructions.  Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar. In a large wok or skillet, sauté the tofu, onion, and garlic in sesame oil for a minute or two, stirring frequently.  Allow to cook or another minute or two. Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts, and green onion and serve hot. 

Dessert : Twin’s Pear and Apple Crisp

My (vegan) twin sister and I are big Barefoot Contessa fan’s so we decided to ‘veganize’ the recipe and make it our own.  This dish has been a big hit at a lot of family gatherings as my aunts, uncles, and cousins like to call it the twin’s pear and apple crisp.

2 pears

3 apples

½ teaspoon of lemon zest

1 tbsp of orange juice

1 tbsp of lemon juice

½ cup of granulated sugar

¼ cup of all purpose flour

1 tsp of cinnamon

½ teaspoon of nutmeg

Topping

1 ½ cup of all purpose flour

¾ cup of sugar

¾ cup of light brown sugar

½ teaspoon of kosher salt

1 cup of rolled outs

1 stick of vegan margarine (I prefer Earth Balance)

Preheat the oven to 350 degrees. Cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon and nutmeg. For the topping mix all ingredients and cover the top of the fruit Put into baking dish and bake at 350 for 55 minutes. Serve with dairy free vanilla ice cream and say hello to pure bliss!

Enjoy, Redheads!

Follow me on Twitter @CourtneyLeiva

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