crescent - vegetarian recipes

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Vegan Lentil Moussaka

Aloo Gobi

Vegan Chocolate Macadamia Truffles with Coconut

Khatta Meetha Chivda










crescent vegetarian recipes

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover

February 27 2017 Meatless Monday 

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover New Orleans, Louisiana is famous - and infamous - for good times, good music and good food. Revelers come from the four corners of the world to take part in the annual Mardi Gras celebration - a spectacular event with parades, street floats, lavish costumes and evening balls. Mardi Gras literally translates to Fat Tuesday. This takes place on the day before Ash Wednesday, which marks the beginning of Lent. Traditionally, Fat Tuesday meant feasting and finishing all the rich, fatty foods before the 40-day religious observance. Interestingly, the word carnival is derived from the Latin word carnelevarium, which means to take away or remove meat. This makes sense because many people choose to give up meat during Lent. Not surprisingly, were okay with that. In fact, many of the classic Cajun and Creole dishes can be made without meat, yet still deliver all the zesty, mouth-watering flavors of the Crescent City. From red beans and rice to gumbo to étouffée, spice up your Monday and strut your stuff with these meatless Mardi Gras recipes.   Easy Red Beans and Rice, from Watching What I Eat Vegetarian Gumbo Made in One Pan, from Healing Tomato Portabella Etouffee, from Apron Strings Creole Vegan Jambalaya, from Jackie Newgent Saffron Baked Beignets, from A Kitchen Hoor’s Adventures The post Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover appeared first on Meatless Monday.

Zuckerguss Zine -- Free Vegan Holiday Baking Ebook

December 4 2014 seitan is my motor 

Zuckerguss Zine -- Free Vegan Holiday Baking Ebook  For us Christmas season starts two or three days before Christmas. Before that we dont bother with Christmas at all. We know were going to be welcomed in perfectly decorated houses and we just have to fall into line with our families schedules. We know whats going to happen and when. Theres not much to be done for us. Except for baking. My family doesnt bake much and even though my father makes vegan meals during the holidays he leaves the vegan baking to me. Our other relatives also dont do much vegan baking. So every year before we travel all over Germany I spend the last few days in the kitchen. Its messy and chaotic and I usually do five things at a time. But in the end I can leave with a suitcase full of homemade treats to share with family and friends. I am thankful for the fact that the people I care about love my food. I know vegans who have a hard time during the holidays and its sad to hear that someone refuses your cookie just because you didnt use butter. I have made those experiences too, but most of the time people go out of their way to whip up a vegan treat for me. And if they cant they ask about recipes and baking tips. Its a great way to break the ice and start a conversation about veganism. I try to do the best I can when baking and I try to give out samples to as many people as possible. I know its only a little start but I think its great when I can convince someone that baking without eggs and butter is not rocket science and that vegan cookies taste as good as every other cookie. This year I thought Id hand out some recipes with my treats. Of course everything got a little out of hand and as a result I am exited to share my first ebook with you. Zuckerguss means sugar glaze. Its what makes every cookie even sweeter and more beautiful. For me, its the best part about Christmas baking. It makes me happy like maintaining this blog makes me happy. So this book is not only for people who ask me about recipes, its also a big Thank you! for everyone who reads my blog, takes the time to comment on my entries, and tries out my recipes. I really do appreciate the time you spend here and it always makes me happy to hear back from people from all over Europe, Northern and even South America. The ebook contains 15 baking recipes plus 4 basic recipes for spice blends, a chocolate hazelnut spread, and my favourite spice cookie recipe (spekulatius). I know its probably not necessary if youre a regular reader of this blog but Im still gonna warn you: Almost all of the recipes do contain white wheat flour, white sugar and soy. Many of the recipes also call for nuts. I mostly use refined coconut oil for baking which is a very cheap staple here and (with some adjustments) a great alternative to margarine made with palm oil. Like everything on this website this ebook is free. I would be very happy if you would spread the word and please feel free to share the link to the Zuckerguss Zine with your family and friends and on social media or your blog. Developing the recipes, taking the pictures, and assembling the contents was great fun but also much work and it took a lot of time. Please do not republish the contents of this ebook without my permission. If you have any questions, suggestions, or problems, please dont hesitate to leave a comment or contact me through email or on facebook. Let me know what you think, I hope you enjoy! Let me know what youve made! Download    Contents: 1. Spekulatius Nutella Bars | Almond Lebkuchen Pull-apart Bread | Peanut Crescents 2. Stollen Waffles | Cashew Fudge | Almond Cinnamon Cookies 3. Spekulatius Tiramisú | Lebkuchen (Pepperkaker) | Elisenlebkuchen 4. Marzipan Jam Cookies | Blackforest Cheesecake | Coconut Spice Mini Cakes 5. Chocolate Almond Pillows | Almond Pistachio Cookies | Mini Apple Cranberry Pies with Walnuts {plus: spekulatius spice blend | lebkuchen spice blend | spekulatius recipe | holiday chocolate hazelnut spread} Zuckerguss Zine -- Free Vegan Holiday Baking Ebook is a post from: seitan is my motor

Zuckerguss Zine – Free Vegan Holiday Baking Ebook

December 4 2014 seitan is my motor 

Zuckerguss Zine – Free Vegan Holiday Baking Ebook  For us Christmas season starts two or three days before Christmas. Before that we don’t bother with Christmas at all. We know we’re going to be welcomed in perfectly decorated houses and we just have to fall into line with our families’ schedules. We know what’s going to happen and when. There’s not much to be done for us. Except for baking. My family doesn’t bake much and even though my father makes vegan meals during the holidays he leaves the vegan baking to me. Our other relatives also don’t do much vegan baking. So every year before we travel all over Germany I spend the last few days in the kitchen. It’s messy and chaotic and I usually do five things at a time. But in the end I can leave with a suitcase full of homemade treats to share with family and friends. I am thankful for the fact that the people I care about love my food. I know vegans who have a hard time during the holidays and it’s sad to hear that someone refuses your cookie just because you didn’t use butter. I have made those experiences too, but most of the time people go out of their way to whip up a vegan treat for me. And if they can’t they ask about recipes and baking tips. It’s a great way to break the ice and start a conversation about veganism. I try to do the best I can when baking and I try to give out samples to as many people as possible. I know it’s only a little start but I think it’s great when I can convince someone that baking without eggs and butter is not rocket science and that vegan cookies taste as good as every other cookie. This year I thought I’d hand out some recipes with my treats. Of course everything got a little out of hand and as a result I am exited to share my first ebook with you. Zuckerguss means sugar glaze. It’s what makes every cookie even sweeter and more beautiful. For me, it’s the best part about Christmas baking. It makes me happy like maintaining this blog makes me happy. So this book is not only for people who ask me about recipes, it’s also a big “Thank you!” for everyone who reads my blog, takes the time to comment on my entries, and tries out my recipes. I really do appreciate the time you spend here and it always makes me happy to hear back from people from all over Europe, Northern and even South America. The ebook contains 15 baking recipes plus 4 basic recipes for spice blends, a chocolate hazelnut spread, and my favourite spice cookie recipe (spekulatius). I know it’s probably not necessary if you’re a regular reader of this blog but I’m still gonna warn you: Almost all of the recipes do contain white wheat flour, white sugar and soy. Many of the recipes also call for nuts. I mostly use refined coconut oil for baking which is a very cheap staple here and (with some adjustments) a great alternative to margarine made with palm oil. Like everything on this website this ebook is free. I would be very happy if you would spread the word and please feel free to share the link to the Zuckerguss Zine with your family and friends and on social media or your blog. Developing the recipes, taking the pictures, and assembling the contents was great fun but also much work and it took a lot of time. Please do not republish the contents of this ebook without my permission. If you have any questions, suggestions, or problems, please don’t hesitate to leave a comment or contact me through email or on facebook. Let me know what you think, I hope you enjoy! Let me know what you’ve made! Download    Contents: 1. Spekulatius Nutella Bars | Almond Lebkuchen Pull-apart Bread | Peanut Crescents 2. Stollen Waffles | Cashew Fudge | Almond Cinnamon Cookies 3. Spekulatius Tiramisú | Lebkuchen (Pepperkaker) | Elisenlebkuchen 4. Marzipan Jam Cookies | Blackforest Cheesecake | Coconut Spice Mini Cakes 5. Chocolate Almond Pillows | Almond Pistachio Cookies | Mini Apple Cranberry Pies with Walnuts {plus: spekulatius spice blend | lebkuchen spice blend | spekulatius recipe | holiday chocolate hazelnut spread} Zuckerguss Zine – Free Vegan Holiday Baking Ebook is a post from: seitan is my motor

Vegan Mummy Dogs

October 30 2014 Vegan.com Recipes 

Vegan Mummy DogsIf you’ve spent any time browsing Pinterest over the past month, you’ve probably come across mummy dogs--the latest fad in Halloween eats. What you may not have realized is just how easy these are to veganize! Here’s how. Ingredients: - Original Pillsbury(R) Crescents (these happen to be vegan!) - Vegan hot dogs of your choice (package of 8) - Yellow mustard (for the eyes) - Earth Balance butter or oil (to grease the baking sheet) You’ll also need a baking sheet, a knife, and a plastic bag for piping the eyes. Instructions: - Preheat the oven to 375° Fahrenheit. - Unroll the Pillsbury(R) crescent dough and slice all of the dough into 1/­­4 inch strips (starting along the longest edge of each triangle). - Remove the vegan hot dogs and begin wrapping them with the strips of the dough. You’ll need 2-4 strips for each dog. Attach the end of the strip to the backside of the hotdog, and wrap around haphazardly to create the mummy look. On one end, scoot the dough up or down to create space for the eyes. - Place on a lightly greased baking sheet and bake according to the crescent roll directions, approximately 15 minutes or until golden brown. - Remove from oven and allow to cool. - Add the mustard eyes! Scoop a dollop of mustard into the corner of a small plastic bag and snip a very tiny hole in the corner. Use this to gently pipe eyes onto each of your mummy dogs.

Vegan Pigs in a Blanket

May 26 2014 Vegan.com Recipes 

Pigs are intelligent, curious and playful animals much like your dog. Just one look at Esther the Wonder Pig, and you’ll never want to eat pigs again. Lucky for you (and pigs), no pigs have to die to make these delicious pigs in a blanket snacks! This delicious two-ingredient recipe is insanely easy to make and takes just 15 minutes. It’s a perfect party food, pot luck staple and game day snack. Enjoy! Ingredients: - Pillsbury(R) Original Crescents - Lightlife Smart Dogs (or your vegan hot dog of choice) Instructions: - Preheat oven to 375 degrees and oil a cookie sheet. - Open the package of Pillsbury(R) Original Crescents, tear into triangles along the serrated edges, and place on your cookie sheet. - Slice vegan hot dogs in half, and place one half in each triangle of pastry dough. Roll up as demonstrated in the video below. - Bake in the oven for 15 minutes or until golden brown. - Allow to cool and serve with a side of catsup and mustard.

Rosh Hashana Apple Rugelach

September 6 2014 VegKitchen 

Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint youd find in honey, the standard buttery rugelach dough becomes a whole lot more special. This dough is unique, because there’s absolutely no sugar in it. This helps to temper the sweetness of the filling, and it also prevents the cookies from browning much. It comes together very easily too. Cover the finished cookies in powdered sugar to serve, and you can feel confident that there will definitely be another sweet year in store! Recipe adapted from the original Rosh Hashanah Rugelah in Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kaminsky, photo and recipe reprinted with permission. Makes about 2 dozen Rugelach Dough: - 1/­­2 cup vegan cream cheese - 1/­­2 cup vegan buttery spread such as Earth Balance - 1 1/­­4 cups all-purpose unbleached flour - 1/­­4 teaspoon baking powder - Pinch of salt Apple Filling: - 1 cup dried apples, roughly chopped - 1 cup apple cider - 1/­­2 teaspoon orange blossom water (or plain water) - 1/­­4 cup agave nectar - 1/­­4 cup walnuts, finely chopped Combine the cream cheese and buttery spread in a mixing bowl and cream together until smooth. Add in the remaining dough ingredients. Mix until it comes together in a cohesive dough, being careful not to overwork it. Divide it into two pieces and wrap each up in plastic. Let chill for at least two hours. Although it may seem like a long time, trust me, you don’t want to pull this dough out early. The large proportion of fat to flour makes it extremely finicky when it warms up, so just be patient! Meanwhile, combine the dried apples, apple cider, and orange blossom water (or water) in a medium sauce pan. Allow this mixture to simmer for about 10 to 15 minutes, stirring occasionally, until the liquid has been absorbed. Let cool, and transfer it into your food processor or blender, and puree. Add in the agave and pulse to combine. Stir in the nuts by hand so that you don’t completely pulverize them in the machine. When the dough is almost ready to come out of the fridge, preheat your oven to 350? F and line two baking sheets with parchment paper or silpats. Take out one portion of the dough and turn it out onto a generously floured surface. Roll it out to between 1/­­8 and 1/­­4-inch in thickness, and try to keep it the shape of a long rectangle. Cut out long triangles, and spread a thin layer of the apple filling on each. Starting with the widest end, roll the triangles up, and then pinch them into a slightly rounded crescent shape. Place each finished cookie on your prepared sheets, and repeat with the remaining dough. Bake for 20 to 30 minutes, until lightly browned. Allow to cool completely before serving or storing. - Here are more Vegan Jewish New Year Recipes. - Indulge your sweet tooth with more Vegan Cookies and Bars.


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