3 FAVORITE VEGAN RECIPES
NONE OF THESE ARE MY OWN PERSONAL RECIPES! JUST PERSONAL FAVORITES I WANTED TO SHARE! ❤️Purple Sweet Potato Tart With Date-Almond Crust
INGREDIENTS
For the crust…
- 1/2 teaspoon salt
- 1 cup of almonds
- 1 cup of coconut flakes
- 1 1/3 cups medjool dates pitted
- 3 tablespoons coconut oil
For the filling…
- 3 cups (600g) purple sweet potatoes roasted with skin removed
- 1/2 cup maple syrup
- 2/3 cup coconut oil melted
- 4 tablespoons almond or coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2-4 tablespoons of cold water
- Peel and roast sweet potatoes in oven at 350 until soft.
- In a food processor, pulse together the coconut, almonds, and salt until a coarse meal forms. No big chunks! Pour that mixture aside and then pulse together dates and coconut oil until a paste is created. Combine dry ingredients and paste and work it into a cohesive dough with your hands. Press mixture into your pan.
-Wash your food processor and grab your potatoes (if they are ready). Chop up the roasted potatoes into chunks and place in blender with maple syrup, coconut oil, vinegar, milk, and spices. Process until smooth and creamy. If necessary, add cold water by the tablespoon to achieve desired consistency.
-Transfer sweet potato mixture into prepared crust. Smooth the filling decoratively. Chill for at least 2 hours before serving.
SOURCE: https://blog.myfitnesspal.com/vegan-purple-sweet-potato-tart-with-date-almond-crust/
Gooey Vegan Cinnamon Rolls
INGREDIENTS:
For the cinnamon rolls..
- 12 ounces of warm almond milk
- 2 tablespoons virgin olive oil
- 2 teaspoons instant yeast
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat flour
- 1 teaspoon salt
For cinnamon sugar filling…
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
For the glaze…
- 1/2 cup brown sugar
- 1/3 teaspoon vanilla extract
- 2 tablespoons coconut oil or vegan butter
- 1/4 cup oat milk
- Line round pan with parchment paper.
- In a large bowl, stir together the warm almond milk, yeast, oil, sugar, and vanilla. Let stand for 5 minutes or until the yeast has bloomed. (foamed)
- In another bowl, stir together the flours and salt. Add the dry ingredients to the milk mixture and stir until rough ball forms.
- Turn the dough out onto a floured surface and knead for 2-3 minutes. IF the dough becomes sticky, add more flour to the surface and your hands. - Form the dough into a ball and place back in the mixing bowl, cover, and let rise in a warm place for 1 1/2 hours or until doubled in size.
- Punch down the dough and turn onto a floured surface. Roll the dough into a rectangle. In a small bowl, combine the cinnamon and sugar, then sprinkle evenly over the surface of the dough. Use a rolling pin to gently press the sugar mixture onto the dough to help it adhere.
- Starting at the short end, roll the dough on itself. With a serrated knife, cut the roll into 8 equal slices and arrange them in the prepared pan. Cover and let rise in a warm place for 30 minutes or cover and place in the fridge overnight for baking the next morning.
- Preheat the oven to 350 degrees F and bake the rolls for 40 minutes or until golden brown. Remove from the oven and let cool. Meanwhile, prepare the glaze.
- In a saucepan, over medium high heat, stir together the glaze ingredients. Bring to a boil, stirring constantly. Remove from heat and let cool (stirring occasionally) until the glaze ribbons off the spoon.
- Drizzle the glaze over warm cinnamon rolls and serve.
SOURCE: https://www.thesimplegreen.com/easy-vegan-cinnamon-rolls/
Vegan Avocado Tacos with Chipotle Cream
INGREDIENTS:
Avocado wedges…
- 3 medium avocados
- 1/4 cup unsweetened plain almond milk
- 3/4 cup breadcrumbs
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Taco ingredients…
- flour tortillas
- purple cabbage
- cilantro
- fresh limes wedges
Chipotle Crema…
- 2 tablespoons vegan mayo
- 1 teaspoon adobo sauce from a can of chipotles
- 1/4 lime juiced
- pinch of salt
- Preheat oven to 450 degrees Fahrenheit.
- Cut avocado lengthwise and twist halves to separate. Remove pit and peel skin off. Cut into wedges.
- Pour almond milk into a shallow bowl. In a separate bowl mix almond meal and seasonings.
- Dip avocado slices in almond milk then press in almond meal to coat avocado slice on all sides. Using a spoon to pour the almond meal on the avocado makes this step easier and less messy!
- Place avocado fries on nonstick baking sheet and bake for 15-18 minutes until lightly golden.
- Remove from oven and let cool for 1-2 minutes. Taste best if eaten immediately.
- Make Chipotle Crema. Add all ingredients to small mixing bowl and mix well. Add more adobo sauce for heat, or lime juice for more acidity.
- Assemble Tacos. Pile cabbage onto a warm tortilla. Top with 2-3 avocado wedges. Add a drizzle of the sauce, and season with chopped cilantro and fresh lime juice!
HOPE YA’LL ENJOY THESE AMAZING RECIPES AS MUCH AS I HAVE!
