CALDO DE HONGOS

Ingredientes:
150g hongo cremini
150g de portobello 
150g de setas
10g de hongo shitake deshidratado o
50g de hongos silvestres comestibles
20g de huitlacoche (granos)
2c de aceite de oliva extra virgen
1 litro de agua
10 hojas de epazote fresco
Sal de mar.

Colocamos todo en una olla y dejamos hervir a fuego suave durante una hora bien tapado. Y listo.

Cochinita Pibil

Receta de Cochinita Pibil
Ingredientes
1 kilo de setas finamente desmenuzada
2c de Achiote 
1 taza de Jugo de Naranja 
¼ de taza de Vinagre
1/2 c de Orégano
1/2c de Comino
1 diente de Ajo
Pimienta - cantidad suficiente
Sal - cantidad suficiente
Instrucciones
Condimentar las setas con sal y pimienta
Licuar el achiote, puede ser en pasta o achiote líquido, el jugo de naranja, el vinagre, orégano, comino y el ajo; añade un poco de sal y pimienta para darle sabor a la salsa. Licuar o procesar hasta obtener una pasta homogénea y de color rojo ladrillo.
Vaciar la marinada de achiote sobre las setas mezclar y dejar reposar por al menos 2 horas o durante toda la noche, para que las setas absorban todo el sabor.
Extender papel aluminio sobre un recipiente profundo que puedas llevar al horno; colocar las setas y la marinada de achiote, cubrir con papel aluminio y sellar muy bien. Tradicionalmente esto se hace con hoja de plátano lo que le da muy buen sabor, si la consigues te recomiendo utilizarla.
Hornear a 200°C por alrededor de 40 minutos o hasta que esté suave.
Recomendaciones de la cocina para la receta de Cochinita Pibil:
Esta receta queda perfecta para servir en tacos, con una salsa de cebolla morada, limón y chile habanero.
También esta receta se utiliza mucho para preparar las tortas de cochinita o los panuchos.
Tradicionalmente se utiliza naranja agria si la encuentras no dudes en utilizarla y sustituye el vinagre por más jugo de naranja agria.

CREMA VEGANA

https://www.youtube.com/watch?v=s6Rx7nLz9to&spfreload=10

SALCHICHAS DE FRIJOLES

https://www.youtube.com/watch?v=uYYc_Y_LQGE&spfreload=10

Best Vegan Pecan Pie

by CLARYN on Nov 29, 2012 • 8:46 am54 Comments

 

Best Vegan Pecan Pie

Recipe type: Dessert

Cuisine: American

Prep time:  30 mins

Cook time:  55 mins

Total time:  1 hour 25 mins

Serves: 8

 

Ingredients

• 1¼ c flour
• ½ tsp salt
• 6 Tbsp shortening, chilled
• 1.5 Tbsp vegan butter, chilled
• 3-5 Tbsp ice water
• 1.5 c pecan halves
• ½ Tbsp vegan butter
• pinch of salt
• 10 saltines, crumbled
• ½ c water
• 2½ Tbsp vegan butter
• 1¼ c sugar
• ¼ c light corn syrup
• 2 tsp vanilla
• 3 Tbsp applesauce or pumpkin puree
• 3 Tbsp corn or tapioca starch

Instructions

1. Preheat oven to 425°F.
2. In a medium bowl, sift together flour and salt.
3. Using a pastry cutter, cut in shortening and butter until pea-sized.
4. Sprinkle with 3 Tbsp ice water and stir until dough comes together in a ball, adding more ice water as needed. (Use as little water as possible and handle the dough as little as possible, so as not to end up with a tough crust!)
5. Roll out dough on a lightly floured surface.
6. Transfer to 9" pie plate; trim and shape edges as desired.
7. Prick crust with a fork and fill with pie weights; bake for 5 minutes.
8. Remove pie plate from oven and set aside.
9. Reduce oven temperature to 325°F.
10. In a heavy skillet on medium heat, melt butter.
11. Add pecan halves and salt and toss, stirring occasionally until pecans are toasted. Take care not to burn them!
12. Turn off heat and set aside.
13. In a small bowl, stir together crackers and water.
14. Let water absorb, then put mixture in a food processor with vegan butter, sugar, corn syrup, vanilla, applesauce or pumpkin puree, and starch.
15. Process until mixture is relatively smooth.
16. Pour mixture into saucepan over high heat and bring to a boil, stirring constantly.
17. When mixture boils, lower heat slightly and cook for 2 more minutes, stirring to make sure nothing burns to the bottom of the pan.
18. Fold in pecans.
19. Remove pie weights from crust, then pour filling into crust.
20. Bake for 50 minutes.
21. Cool fully, a couple of hours, before slicing and serving.

Little Wieners

Vegan Little Wieners

by CLARYN on Dec 17, 2012 • 8:45 am2 Comments

 

Vegan Little Wieners

Recipe type: Appetizer

 

Ingredients

• 1 c + 2 tbsp vital wheat gluten
• 2 tbsp whole wheat flour
• 1 tbsp nutritional yeast
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp ground white pepper
• 1 tsp salt
• ½ tsp mustard seed
• ¼ tsp dried marjoram
• ¼ tsp ground nutmeg
• 1 c cold water
• ¼ c onion, finely minced
• 1 small clove garlic, finely minced
• 3 tbsp vegetable oil
• 1 tbsp tomato paste
• 1½ tsp corn syrup (or sugar)
• aluminum foil
• 1 large onion, diced
• 3 tbsp vegan margarine
• 16 oz tomato sauce or crushed tomatoes
• ½ c red wine vinegar
• 1 tbsp brown sugar
• ¼ tsp red pepper flakes
• ⅛ tsp cloves
• pinch of salt

Instructions

1. In a medium bowl, mix together wheat gluten, flour, yeast, coriander, paprika, pepper, salt, mustard, marjoram, and nutmeg.
2. In a small bowl, whisk together water, onion, garlic, oil, tomato paste, and corn syrup.
3. Add wet to dry and mix well.
4. Set dough aside for a few minutes while you set up your steamer and aluminum foil.
5. Knead dough a few times, then split into portions and form dough into long, thin ropes.
6. Roll each rope in aluminum foil, and, starting at one end, twist the foil every two inches or so to create several small, individual links.
7. This part will be a little messy and require a little fudging around; don’t worry about it too much!
8. Once the water in your steamer has come to a boil, steam links for 20 minutes.
9. Remove links from steamer and cool while you prepare the sauce.
10. In a covered medium saucepan on very low heat, saute onions in margarine until soft and slightly caramelized, about 20 minutes.
11. Add tomatoes, vinegar, sugar, pepper, cloves, and salt and mix well.
12. Bring sauce to a boil, and simmer with lid off until thickened.
13. Remove aluminum foil from links.
14. Once mixture has reduced by about half, add links and stir to distribute sauce.
15. Heat thoroughly and serve hot, with toothpicks.

Hot Fudge Pudding Cake

Vegan Hot Fudge Pudding Cake

Recipe type: Dessert

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 6

 

Ingredients

• 1 c flour
• ¾ c sugar
• 2 Tbsp cocoa powder
• 2 tsp baking powder
• 2 Tbsp vegan butter, melted
• ½ c vegan milk
• 1 c brown sugar
• ¼ c cocoa powder
• 1¾ c hot water

Instructions

1. Preheat oven to 350.
2. Put some water on to boil.
3. Sift together flour, sugar, 2 Tbsp cocoa powder and baking powder.
4. Stir in vegan milk and butter and spread mixture as well as you can into an ungreased 8x8" pan. It'll be thick, so don't worry about making it perfect.
5. In a separate bowl, stir together brown sugar and ¼ c cocoa powder.
6. Sprinkle mixture (it'll seem like a lot!) over batter.
7. Pour hot water over batter.
8. Bake for 45 minutes.
9. Serve immediately, cut into squares with some of the sauce spooned on top, plus a dollop of vegan vanilla ice cream or fresh slices of banana.

NACHO PIZZA

1 ball of pizza dough (I always buy mine), stretched and trimmed to fit your lightly oiled pizza pan
3/4 of a 16 oz. can of refried beans (I swear by Goya’s rancheros beans, which are perfectly spiced, just be sure you don’t accidentally grab the can with chorizo!)
1 – 1 1/2 cups of vegan ground “beef” (I used 1 package of Yves brand, but you can also use rehydrated TVP flakes)
2 tsp taco seasoning
3/4 cup of crushed tortilla chips (or hard taco shells)
1 ripe haas avocado, diced
2 limes
1/2 of a red onion, diced
8 cherry tomatoes, diced (or 1/2 cup of any diced tomatoes)
1 jalapeño or serrano chile, sliced
2 tbsp of chopped cilantro
1/3 cup of vegan sour cream
As much queso dip as you want! Recipe follows.

Vegan Queso Dip

1/3 cup of flour (I’ve made this with garbanzo flour before, if you want a gluten-free option. It’s a little heavy, but still tasty)
1/3 cup of nutritional yeast
1 tsp of taco seasoning
1/2 tsp adobo seasoning (or 1/4 tsp salt + 1/4 tsp galrlic powder)
1 1/2 cup of veggie broth
1/3 of a block of Daiya’s cheddar wedge, or 1/2 cup of vegan cheese shreds of your choice

Combine all dry ingredients for the queso dip in a pot and heat over medium-low heat, slowly whisking in the stock. Once the liquid is incorporated, add the cheese (I diced the wedge) and increase heat to medium, constantly stirring until the cheese is melted. Once the cheese is melted, take the cheese sauce off the heat.

For the ground “beef,” saute crumbles in a pan with 1 tbsp of oil. Stir in 2 tsp of taco seasoning and combine, cooking until the crumbles are browned.

Toss avocado with the juice of 1 lime. Combine sour cream with the juice of 1 lime.

Stretch and trim your pizza to fit your oiled pizza pan or pizza stone. To assemble the pizza, thin the refried beans with a few tablespoons of water (or lime juice) and spread evenly over the dough. Sprinkle “beef” crumbles over the beans. At this point, you’ll want to bake the pizza at 400 degrees F for 10-12 minutes. Let the pizza cool for a few minutes before adding the remaining toppings. Add the cheese, tortilla chips, veggies and top with a drizzle of sour cream. Serve immediately.

Raw carrot cake with cashew cream cheese frosting

carrot cake with cashew cream cheese frosting, pistachios & walnuts:

Cashew frosting:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed

Cake:
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut 
1/2 teaspoon cinnamon

To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.

To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

Chickpea Flour Quiche

INGREDIENTS

• 1 1/4 cup chickpea flour
• 1 1/2 cup water
• 1 Tbsp. nutritional yeast
• 2 Tbsp. fresh herbs
• 1 1/2 Tbsp. extra virgin olive oil
• 1 clove garlic, minced
• 1/2 diced pepper
• 1/3 cup diced onion
• salt and pepper to taste

PREPARATION

1. Get that oven cranking to 500F.
2. Spray a muffin tin liberally with cooking spray.
3. In a medium bowl mix the water, chickpea flour, spices, herbs, nutritional yeast, and 1 Tbsp of the oil. Set aside.
4. In a small sauté pan, add in 1/2 Tbsp. olive oil and garlic. Add in diced vegetables and sauté 3-5 minutes.
5. Add vegetables to flour mixture and using a whisk combine all ingredients together.
6. Pour batter into muffin tins and place in oven about 12 minutes.
7. Then open the oven door (this is to allow steam to escape) and bake another 10 minutes with the door open.
8. Serve!

NOTES

The batter will look very thin. This is ok as it will thicken up as it bakes.