Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Posts tagged “oven

Vegan Poutine

To make this awesomely fantastic recipe you will need to do the following:

  • Make some kick ass Potato Wedges.
  • While those are in the oven start your pot of vegan gravy. Homemade or canned mushroom gravy works really well; Or try my Miso Gravy …Yummers.
  • Once both of those are ready, all you need is Daiya to build an EPIC vegan poutine!!
Seriously, its all in the layering! Wedges, Daiya, Gravy, More Wedges, More Gravy, MOAR DAIYA!
See This Recipe On The EDGY VEG Show Here!



Out of This World Vegan Chocolate Chip Cookies

 (makes 4 dozen cookies)

1/2 Cup Coconut Oil
1/2 Cup Brown Sugar
1/4 Cup Almond, Soy or Rice Milk
1 Tbsp Vanilla Extract
2 Cups All Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 10-ounce Bag Vegan Chocolate Morsels, chopped

1. Preheat oven to 350° F.
2. In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
5. Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit.*
6. Bake for 12 minutes.
7. Cool and serve.

*You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.

From Renaissance Mamas


A Toast! To Your Coconut

Shredded coconut has a sweet coconut taste and a chewy texture. When used for cooking or baking the possibilities are endless. Try toasting it for a caramelized, nutty flavour and a crisp-chewy texture. It’s easy to toast coconut and a great way to maximize the coconut flavor in a recipe. This can easily be done in the oven or on a stove top, and takes only a few minutes. Make sure to keep a close eye and do not rush the toasting as coconut burn quite easily.

Oven:

  • Spread shredded coconut in a thin layer on a baking sheet.
  • Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly.

 Stove Top:

  • In a large skillet, spread out shredded coconut.
  • Cook over medium heat, stirring frequently, until coconut is mostly golden brown.