Darcy bakes, vegan style

If we're lucky she'll post her carrot cake and frosting recipes below ...

Strawbery Coconut Muffins

 

Ingredients:

1 cup white flour

1 cup wheat flour

1/3 cup brown sugar

1 ts baking powder

1/2 ts baking soda

2 T butter, melted - or oil

1 cup strawberries, chopped

1 cup coconut milk

1 egg, beaten

sliced almonds

Mix dry ingredients in a large bowl. Combine egg, butter and coconut milk and add to dry ingredients along with strawberries. Spoon batter into greased muffin tin, filling cups about 3/4 full. Sprinkle top with sliced almonds. Let bake at 375 degrees for ~ 18 minutes.

Veggie Stir-Fry with Coconut Rice

Ingredients

1 medium sweet potato
1/4 red pepper
1/4 green pepper
1 cup sliced mushrooms
1 large clove garlic
1/2 teaspoon chopped ginger
4 T soy sauce
1 T toasted sesame oil
1 T honey
1 teaspoon lemon juice
1 cup white brown rice
1 1/4 cup vegetable stock
1/4 cup coconut milk

    

Cut the sweet potato into half moons and put in a baking dish with olive oil, salt and pepper. Bake on 350 until cooked and slightly browned (~35 minutes).

In small saucepan, add a little oil. Add the rice and stir over medium heat until translucent. Turn heat to low, then add the vegetable broth and coconut milk slowly as you would with a risotto, stirring frequently until the rice is cooked through.

Sautee mushrooms and peppers in toasted sesame oil. Once they begin to soften, lower heat and add garlic and ginger.

Mix the soy sauce, honey and lemon in a small bowl. After a few more minutes, add this to the vegetables. Time this so that when you add the sauce, the sweet potatoes are ready to go in.

 Adapted from this recipe.

Portobello Veggie Burger

1 small onion, chopped
1 clove garlic, minced
1 cup portobello mushroom, chopped
1 T fresh parsley, chopped
1 1/2 cup cooked white beans
1 egg, beaten
3 T soy sauce
1/2 ts cumin
salt and pepper to taste

Saute garlic, onion and mushroom in pan with olive oil. Add cumin, salt and pepper and soy sauce. Mash beans in a bowl (I used a pastry blender) and add egg. When vegetables are cooked, add to bean mixture. Add parsley and mix. Form into patties and saute for 4-5 minutes on each side.

ps You can make this without the egg. I read a vegan recipe that said if you bake them, they'll stay together better.

pps This bread is really delicious. It's an onion poppy from Pittsfield Rye Bakery. 

Tarragon Chicken Salad

Ingredients:

2 large chicken breasts
3/4 cup vegetable or chicken broth
1/4 white wine
3T lemon juice
3 T mayonnaise
2 T dried cranberries
2 T sliced almonds
2 stalks celery, chopped
1/4 small onion, chopped
2 T fresh tarragon, chopped
salt & pepper to taste

In baking dish, add 2 T lemon, white wine and chicken broth. Cover and bake at 375 degrees until fully cooked. Dice chicken and add celery, onion, cranberries, almonds, tarragon and salt and pepper. Mix in mayonnaise and adjust to taste.