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This is a very simple, light and refreshing side that goes well with any picnic fare. It's a nice
alternative to a vegan mayo based salad. I switched out the honey for Agave and added some red onion for a little bite and that's about it.
We served this up at a picnic along side freshly sliced strawberries.
Marble Pound Cake
Makes 1 loaf
all-purpose flour, plus more for dusting
packed light brown sugar
plus 3 tablespoons canned coconut milk, mixed well(Shake the can to
up then whisk if needed)
apple cider vinegar
pure vanilla extract
vegan chocolate chips
unsweetened cocoa powder
added some chopped pecans
Loaf can be made in advance and frozen for up to 1 month.
Preheat the oven to 350 degrees.Lightly grease a 10 x 5” loaf pan with cooking spray and
lightly dust with flour.
In a large bowl, whisk together the flour, granulated sugar,
brown sugar, baking soda, baking powder, and salt.In a medium bowl, whisk together 1 cup of the coconut milk,
oil, vinegar, and vanilla.Add the
wet ingredients to the dry and whisk until just combined.Do no over mix.Gently fold in the chocolate chips.
Transfer 1/2 cup of the batter to a small bowl and whisk in
the cocoa powder and remaining 3 tablespoons of coconut milk until incorporated.
Fill the prepared pan with the vanilla batter and top with
the chocolate batter.Using a
knife or chopstick, gently swirl the chocolate batter into the vanilla
batter.Bake for about 1 hour, or
until a toothpick inserted into the center of the cake comes out clean with a
few crumbs clinging to it.Let the
cake cool, then invert onto a serving plate, slice and serve.
I added 1/2 red onion and sautéed with the green pepper then
set aside.I cubed the tofu then
put on a baking sheet and drizzled with a little oil.Baked at 350 degrees for approximately 20-30 minutes, until
starting to brown.I then added to
sauté pan and browned further, then added the tofu and sautéed together.I also made cooked the sauce in a
separate pan and thickened then added to the pepper/tofu mixture at the very
end.I made a bit more sauce –
cause it’s all about the sauce!
The diced tomatoes make this a lighter stew - perfect for spring when there's still a chill in the air.
Sweet Potato Peanut
Adapted from Food Network Mag. Recipe
oil for cooking
sweet potatoes, peeled, diced, boiled then mashed
onion, small dice
minced fresh ginger
roasted red pepper, diced
pumpkin pie spice
crushed red pepper – or more to your liking
for serving or I used some cilantro paste and mixed in soup
oz can diced tomatoes (added after I pureed soup)
In a medium pot, cook peeled and diced potatoes until
tender.Rinse and mash right in
In a soup pot, sauté onion for a few minutes then add the
garlic, ginger and roasted red pepper.After a few minutes, add the spices, mix around and cook a few minutes
Add the mashed sweet potatoes, broth, coconut milk, peanut
butter and tomato pasted.(I added
cilantro paste at this time).Cook
approximately 20 minutes. Puree with an emulsion blender or regular blender in
batches.Then add the diced
tomates and let simmer for a few minutes.
There are so many cornbread muffin recipes out there but I like this one because it has a hint of sweetness and the ingredients are simple. Goes so well with a spicy chili.
apple cider vinegar
fresh or frozen corn kernels
Preheat the oven to 350 degrees.Line a 12-cup muffin pan with paper liners and lightly
grease the liners with cooking spray – or just spray the tin.
In a large bowl, whisk together the flour, cornmeal, sugar,
bakingpowder, and salt.In a small bowl, whisk together the
almond milk, oil, and vinegar.Add
the wet ingredients to the dry and stir to combine.Do not over mix.Fold in the corn.
Fill the prepared muffin pan with the batter, filling each
muffin cup about two-thirds of the way full.Bake for about 20 minutes, until golden,Remove from the oven and serve warm.