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RECIPES FILIPINO EASY VEGAN GLUTEN-FREE HALO HALO

INGREDIENTS

INGREDIENTS

INGREDIENTS

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INGREDIENTS

  • sweet red bean (munggo)
  • sweet white beans
  • coconut gel (nata de coco)
  • macapuno (gelatinous coconut string)
  • Fresh or canned jackfruit, cut into chunks
  • Shaved ice
  • Evaporated milk dairy free
  • Ube ice cream

INGREDIENTS

INGREDIENTS

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**Instructions

  1. Use soy milk  3 cups
  2. simmer for 20- 25 mins 

When the milk is finished you should have about 1 1/2-2 cups of evaporated milk.

 

We are simply getting the water out of the soy milk hence we have evaporated milk😉


SEE MY VIDEO FOR A VISUAL GUIDE

SEE MY VIDEO FOR A VISUAL GUIDE

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Serve with Ube  Ice cream, get step by step visual directions how to make ube ice cream https://youtu.be/gvTBjnImPFYand enjoy!! it's delicious!!😃

SEE MY VIDEO FOR A VISUAL GUIDE

SEE MY VIDEO FOR A VISUAL GUIDE

SEE MY VIDEO FOR A VISUAL GUIDE

,Gluten-Free,  & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video

Find out more

FILIPINO VEGAN gluten-free UBE ICE CREAM

INGREDIENTS

INSTRUCTIONS

INGREDIENTS

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Ingredients


INGREDIENTS

Vegan Purple Sweet Potato Ice Cream

Ingredients

* 360 ml / 1 1/2 cups coconut milk, full-fat

* 2 tbsp tapioca flour*

* 60 ml / 3/4 cup sugar 

*   3  chopped, boiled purple sweet potatoes

* 2 tsp vanilla extract

* Optional 1 tbsp alcohol, such as vodka or gin**Instructions

INSTRUCTIONS

INGREDIENTS

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**Instructions

  1. Place all ingredients in a bowl of your food processor  or high speed blender and blend until smooth.


INSTRUCTIONS

INSTRUCTIONS

SEE MY VIDEO FOR A VISUAL GUIDE.

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**Instructions

  1. Transfer the mixture  into a freezing container, cover and freeze for 4-6 hours.


SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

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, WITHOUT ICE CREAM MAKER:

  1. Transfer the mixture to your ice cream maker and follow the manufacturer’s instructions.  
  2. Let Ube Ice Cream defrost for 15 minutes before serving.

Garnish with Coconut strips

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE

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Serve with Vegan Coconut Ice cream on a cone

and enjoy!! it's delicious!!😃

SEE MY VIDEO FOR A VISUAL GUIDE

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE

,Gluten-Free,  & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video

Find out more

FILIPINO VEGAN gluten-free UBE PIE

INGREDIENTS

THE CRUST 2 WAYS

THE CRUST 2 WAYS

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Ingredients


INGREDIENTS

SWEET POTATO PIE FILLING

  • 4 purple sweet potatoes, cut into 2″ rounds
  • 3/4 cup canned full-fat coconut milk
  • 1/3 cup pure maple syrup 
  • 1/4 cup brown sugar or coconut sugar (see notes)
    • A!2 TBSP tapioca flour 
  • 1 tsp vanilla extract 
  • 1  tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp nutmeg 
  • 1/2 tsp salt

THE CRUST 2 WAYS

THE CRUST 2 WAYS

THE CRUST 2 WAYS

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Directions

.COOKIE CRUST Option 1

  • 1 cup crunchy cookies, such as Graham  or cinnamon spiced (about 25 cookies)
  • 5 TBSP butter, melted (vegan or ghee both work)

COOKIE CRUST Option 2  no bake

  • 1 1/2 Cups of walnuts
  • 3/4 dates
  • 1tsp vanilla extract

For topping:

  • 1 cup dairy free whipped cream

INSTRUCTIONS

THE CRUST 2 WAYS

SEE MY VIDEO FOR A VISUAL GUIDE.

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INSTRUCTIONS

  1. Make the cookie crust: Preheat oven to 350º and grease 9″ pie plate (not deep dish one, or use springform pan). In a food processor using S-blade, process cookies into very fine crumbs. Pour crumbs into bowl with melted butter; stir until well combined and press into bottom and sides of pie plate –pressing the crust in flat with the back of a measuring spoon helps. Bake for 10 minutes – be sure not to over-bake. Remove from oven and allow to crust to cool.
  2. While the crust is cooling, prepare the filling: Raise oven temperature to 400ºF. Bring a medium pot of water to a rolling boil; add chopped sweet potatoes and reduce heat to medium; boil for 10-15 minutes or until potatoes can be easily pierced with fork. Drain and rinse potatoes in cold water; remove the skins by gently peeling with fingertips. Place peeled sweet potatoes in blender or food processor with canned coconut milk, maple syrup, sugar (if using) tapioca flour, vanilla and spices; blend until smooth.
  3. Pour the filling into cooled pie crust and smooth top; bake for 15 minutes at 400ºF, then drop the oven temperature down to 350º and continue baking for another 30 minutes, until middle has set. Carefully remove from oven and allow pie to cool completely at room temperature; then chill in fridge for at least 2 hours before slicing and serving.



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SEE MY VIDEO FOR A VISUAL GUIDE.

, 

Gluten-Free,  & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video.

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SEE MY VIDEO FOR A VISUAL GUIDE.

Gluten-Free,  & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video

FILIPINO VEGAN gluten-free PANCIT

INGREDIENTS

DIRECTIONS- STIR FRY BEAN CURD AND VEGGIES

DIRECTIONS- STIR FRY BEAN CURD AND VEGGIES

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Ingredients


  • 3 Tbsp Sesame oil or Peanut Oil
  • Garlic: I’m using 5 cloves, minced,
  • 1 Onion: I’m using a small yellow onion and chopping it into small pieces. 
  • 1/4 cup more to taste -Soy sauce (Tarmari )
  • Fresh Ginger 1 inch chopped 
  • finely 
  • 1/2 cup veggie broth 
  • 1 pk Mung Bean noodles 
  • 1 sm head Cabbage
  • 1/4  Tamari (Soy Sauce)
  • 1 Cup Green Beans
  • 1 Cup Scallions 

DIRECTIONS- STIR FRY BEAN CURD AND VEGGIES

DIRECTIONS- STIR FRY BEAN CURD AND VEGGIES

DIRECTIONS- STIR FRY BEAN CURD AND VEGGIES

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Directions

  • Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in  green beans, bean curd or tofu and  simmer for 5 mins.
  • Add tamari or soy sauce
  • Add1/2 cup  Veggie broth bring to a boil for 2 mins
  • Add cabbage and  carrots. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with scallions .

SOAK BEAN THEAD NOODLES

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

Bean Thread Noodles

Place the bean thread or rice noodles in a large bowl, and cover with warm water. When soft,  for about 4 mins or less drain, and set aside.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

, 

Gluten-Free,  & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video.

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Filipino Banh Mi Sandwich

PICKLED VEGETABLES

BANH MI CREAMY SAUCE

BANH MI CREAMY SAUCE

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Ingredients

Pickled Vegetables

  • 1 large carrot, cut into matchsticks
  • 1 small cucumber, cut into sticks
  • 1 jalapeño, seeded and cut into thin rings
  • 1/2 cup rice vinegar 
  • 3 tsp granulated sugar
  • 1 tsp salt

BANH MI CREAMY SAUCE

BANH MI CREAMY SAUCE

BANH MI CREAMY SAUCE

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Creamy Bánh Mî Sauce

  • 1/4 cup vegan mayonnaise
  • 2 tsp hoisin sauce
  • 1 tsp soy sauce
  • 1 tsp maple syrup 
  • 1 tsp sririacha 

MARINATE AND GRILL THE TOFU

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

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, Marinated Tofu

  • 8 ounces extra firm tofu, drained and pressed
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup maple syrup
  • 3 tbsp sesame oil
  • 2 tsp fresh grated ginger


SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

, 

Gluten-Free,  & Vegan 

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Greek Recipes- Greek Salad

INGREDIENTS

THE DRESSING

THE DRESSING

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Ingredients

  • 2 tomatoes cut into wedges
  • 1 sliced cucumber
  • 1 Sliced onion
  • 1 green peppers cut into rings
  • 1/4 tablespoons olive oil
  • Salt to taste
  •  White Pepper
  • 1/3 lb. vegan feta 
  • 2 dozen Kalamata pitted olives
  • Chopped (if fresh) or crumbled (if dry)  dried oregano and parsley

THE DRESSING

THE DRESSING

THE DRESSING

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Making the Dressing

In a small jar Put

 1/4 of lemon Juice

9 tbsp of olive oil

1 tbsp dried parsley 

1 tbsp dried oregano 

salt to taste

cover and shake it up


The Salad

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

image1498

, 

Place Ingredients into a large bowl top with parsley, oregano and the dressing.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

, 

Gluten-Free,  & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video.

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BAKLAVA

INGREDIENTS

MAKING THE SYRUP HONEY FREE

MAKING THE SYRUP HONEY FREE

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Ingredients

For the vegan baklava filling:

  • 1 cup pistachios
  • 1 cup walnuts
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp lemon zest
  • 1 tsp orange zest (optional)
  • 1/8 tsp ground nutmeg (optional)

1/8 tsp salt (only add if nuts are unsalted)

  • 1/2 cup tbsp maple syrup 

MAKING THE SYRUP HONEY FREE

MAKING THE SYRUP HONEY FREE

MAKING THE SYRUP HONEY FREE

image1500


For the honey-free syrup:

  • 3/4 cup water
  • 6 tbsp maple syrup 
  • 5 tbsp agave
  • Juice of 1 lemon
  • Start by making your syrup so that it has time to cool while the vegan baklava bakes. Add all of the ingredients to a small saucepan. Bring it to a boil and then immediately reduce it to a steady simmer. Cook for 5 minutes Remove from the heat and set aside to cool. 

ASSEMBLING THE BAKLAVA

MAKING THE SYRUP HONEY FREE

CUT THE BAKLAVA BEFORE BAKING

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For assembling the vegan baklava

8 oz phyllo Doug (most varieties in stores are vegan; check ingredients)

  • Meanwhile, make the filling. Pulse the pistachios and walnuts in a food processor until crumbs are formed
  • Add the cinnamon, lemon zest, and orange zest, nutmeg, and salt and stir, then add the maple syrup and stir again to combine everything.2 tbsp  olive oil (plus more as needed)nstructions

  1. Before doing anything else, make sure that you have thawed your phyllo dough according to package instructions. Add approximately 3 sheets of dough at a time to your pan. Brush with a  coating of olive oil and continue. Do this until you have used about 1/3 of the sheets.


CUT THE BAKLAVA BEFORE BAKING

CUT THE BAKLAVA BEFORE BAKING

CUT THE BAKLAVA BEFORE BAKING

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Sprinkle 1/2 of the  nut filling onto the dough.  Spread it out into an even layer not putting  too much.Continue layering and oiling sheets of dough until you have used approximately 2/3 of the sheets. Add the remaining half of the filling at this point, and finally, continue with the remainder of the dough. After brushing the top layer of dough with oil, use a sharp knife to cut the baklava into pieces of your choosing (I went with a diamond pattern as seen here). Be sure to cut all the way through to the bottom of the pan.

SWEET, FLAKY VEGAN BAKLAVA

CUT THE BAKLAVA BEFORE BAKING

SWEET, FLAKY VEGAN BAKLAVA

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Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8-by-8-inch baking dish, or similar sized dish.
Open your phyllo dough. If you are buying a usual 16-oz box, it will have two rolls of dough inside, and you only need one of them. Gently unroll the dough, and trim it to the size needed to fit your pan. For my 8-by-8 pan, I sized it by cutting the entire stack of dough in half and then trimming a little bit off of one edge. Get a damp kitchen towel and use it to cover the dough to keep it moist.

Bake uncovered for approximately 25-28 minutes, or until nicely browned on top. Immediately after removing the baked vegan baklava from the oven, pour the syrup evenly over it. Try to get some of it it in all of the different cuts so that it can soak through to the bottom.
 

READY TO EAT

CUT THE BAKLAVA BEFORE BAKING

SWEET, FLAKY VEGAN BAKLAVA

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Pour the syrup over the baklava and let it sit for 1-2 hours

Let cool to room temperature before  serving. Leftovers can keep in an airtight container in the refrigerator for a few days.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

, 

Gluten-Free,  & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video.

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STUFFED GRAPE LEAVES

STEP 1. CARAMELIZE THE ONION

SEE MY VIDEO FOR A VISUAL GUIDE.

STEP 1. CARAMELIZE THE ONION

Here's what you'll need. 
1 cup rice- any you chose.
2 cups of green onion
1 reg onion
2 cloves of g

Here's what you'll need. 

  • 1 jar grapevine leaves
  • 1 cup rice- any you choose.
  • 2 cups of green onion
  • 1 reg onion
  • 2 cloves of garlic
  • white Pepper and salt to taste
  • 1 1/2 cup Mint, 
  •  1 1/2 cup parsley,
  •  1 1/ 2 cup dill
  • olive oil 
  • lemon


STEP 2. MAKING THE RICE

SEE MY VIDEO FOR A VISUAL GUIDE.

STEP 1. CARAMELIZE THE ONION

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Directions 

  • Cut Onion, green onion and garlic into small pieces and caramelize in a pan for 2 minutes  over low heat.
  •  Add  the rice  and stir fry until golden brown for about 2mins. 
  •  Add 1cup of water and let simmer for 5 minutes over low heat . . 
  • Cut the mint, dill and parsley in small pieces. 4 Add mint, dill, parsley into the rice and mix. Then  get your leaves ready to wrap. 

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.

SEE MY VIDEO FOR A VISUAL GUIDE.


Gluten-Free & Vegan 

  • Visit my youtube channel  and follow along with my step by step  instructional video.

Find out more

PREPARE TO WRAP

NOW ITS TIME TO COOK

SEE MY VIDEO FOR A VISUAL GUIDE.

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  •   Set your leaves out on a flat surface with the rough side facing up
  • Put 1 heaping tsp of rice on the leaf
  •   Roll starting at the middle 2x 
  • Fold in the sides and continue to roll
  • see my video for visual step by step instructions.

NOW ITS TIME TO COOK

NOW ITS TIME TO COOK

NOW ITS TIME TO COOK

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  • Make a bed of leave at the bottom of the pan you are using.
  • Place 5 slices of lemons on top of the leaves
  • Place you stuffed leaves on top of the lemons
  • Pour about 1 cup of olive oil over the stuffed leaves
  • Put something heavy like a small plate on top of the stuffed  leaves once you are finished wrapping 
  • Add water to cover the stuffed leaves cover your pot and let it cook for 40-50 mins.

Note* do not let the water dry out.




READY TO EAT

NOW ITS TIME TO COOK

NOW ITS TIME TO COOK

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Let it cool. It can be stored in the fridge for up to 4 days.

Its great with salad or just as an appetizer served with dairy free yogurts 

ITALIAN RECIPES-TIRAMISU

Prepare your vanilla cake first. That bakes in a 9 X 13 inch half sheet baking pan, but slightly dif



Gluten-Free Option 1

Use Red Mill Cake Flour

Follow the Instructions on the pack

3 Cup Cake Flour

1/2 cup Water

1/2 cup oil

3 flax eggs (make flax eggs 1tbsp flax meal and 3tbsp of flax meal equals 1 egg)

 you may need to add more water and oil.


For the Vanilla Sponge:Option 2

Vanilla cake

1 cup of Vegan butter milk

(Almond Milk and 1 Tbsp of lemon juice- let it sit for 5 minutes before use)

3 cups cake flour

1 Tsp baking soda

1 tsp baking powder 

1/2 tsp salt

4 tsp of egg replacer

1 1/2 cup sugar

2 tsp Vanilla extract

3/4 veg oilFor the Vegan Mascarpone: 

  • 1 3/4 cups Raw Cashews 
  • 1/2 cup maple syrup. 
  • 1/3 cup melted coconut oil
  • 1/4 tsp Salt 
  • 1/2 t sp Vanilla extract
  • 1/2 cup (120ml) Almond Milk

For the Whipped Cream:

  • 2 14oz Cans of coconut milk chilled overnight in the fridge)
  • 1/4 cup Powdered Sugar

For the Coffee Syrup:

  • 1/2 cup Sugar
  • 1/2 cup Water
  • 3 tsp cafex or Instant Coffee Granules

For Decoration:

  • Carob powder or Cocoa Powder. 

Prepare your coffee syrup. Add the sugar and water to a saucepan and heat, stirring all the while until boiling. Once boiling, allow to boil for 2 minutes (time it) and then remove from the heat. Dissolve the coffee granules before adding to the sugar syrup and mix in. Allow to cool before using.

  1. When the cake has cooled and the coffee syrup has cooled, cut the cake to fit the bottom layer of a square dish* and pour over half the coffee syrup.
  2. Add half the cashew mascarpone cream mix and smooth it down into a smooth layer.
  3. Cut the remaining half of the cake to fit the next layer (it’s okay if you don’t have one piece but rather have to cut a couple of pieces to fit) and pour over the remaining half of the coffee syrup.
  4. Add the remaining half of the cashew mascarpone cream mix and smooth it down.
  5. Sprinkle carob powder over the top.
  6. Place into the fridge to set for a couple of hours and also to let the flavors soak in.
  7. Cut into slices and enjoy.

Find out more
Gluten-Free Option 1
Use Red Mill Cake Flour
Follow the Instructions on the pack
3 Cup Cake Flour
1/
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HOMEMADE MOZZARELLA

Dairy Free Mozzarella Home Made

Dairy Free Mozzarella Home Made

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Dairy Free Mozzarella Home Made

Dairy Free Mozzarella Home Made

Dairy Free Mozzarella Home Made

1 cup of Almond Milk

1 cup water

5 tbsp corn starch

1/2 tsp nutritional yeast

9 tsp agar agar flakes or 1 tbsp agar powder 

1/2 tsp onion powder

1/2 tsp celtic salt or sea salt

5tbsp coconut oil

1/2 tsp guar gum powder

Directions

Put all in the blender and blender for about 1 min and blend well

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Serve with Tomato & olives

Serve with Tomato & olives

Serve with Tomato & olives

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Garnished with dehydrated basil and fresh

rosemary.

Best with tomatoes

Serve with Tomato & olives

Serve with Tomato & olives

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Garnish with fresh rosemary and dehydrated basil

ITALIAN INSPIRED VEGAN RICOTTA

2 Ways To Make Vegan Ricotta 🇮🇹

2 Ways To Make Vegan Ricotta 🇮🇹

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2 Ways To Make Vegan Ricotta 🇮🇹

2 Ways To Make Vegan Ricotta 🇮🇹

2 Ways To Make Vegan Ricotta 🇮🇹

Italian Recipe Cashew Ricotta 

2 cup raw cashews {soak for 2 hours} or 5 mins in hot water then drain the water

1/2 cup water

Juice of 1 large lemon

2 tablespoons nutritional yeast

2 garlic cloves

1 tsp onion powder

1/2 tsp white pepper

Salt and cayenne pepper to taste

Directions

  1. Blend all ingredients in a hight speed blender or food processor
  2. Store in and airtight jar in the fridge for 2 hrs. 
  3. This will make the cheese a little more firm

Serves 8

Chickpea Ricotta 

  • 1 can of chickpeas rinsed and drained
  • 2 garlic cloves
  • 1/2 tbsp lemon juice
  • Salt and cayenne pepper to taste
  • 1/2 tsp white pepper
  • 4-5 tbsp of almond milk
  • 2-3 tablespoons of nutritional yeast
  • 1/3 cup of almond flour

Instructions 

In a food Processor-Process chickpeas, garlic, lemon juice, salt, white pepper and cayenne pepper

scrape down sides of the processor and add milk then pulse.

Add nutritional yeast and almond flour

Taste and add salt if needed. Then pulse again.

  • Serves 4

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Eat with Toast and Fruit

Eat with Toast and Fruit

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Eat with Toast and Fruit

Eat with Toast and Fruit

Eat with Toast and Fruit

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 The cheese makes a wonderful spread to serve to your guest at a friendly 

social get together.

ARANCINI (RICE BALLS)

Arancini 🇮🇹

Arancini 🇮🇹

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Arancini 🇮🇹

Arancini 🇮🇹

Arancini 🇮🇹


Arancini. 🇮🇹 Italy Recipe 

  • Rice Balls 
  • Ingredients
  • 3 cups veggie broth 
  • Celtic or sea salt
  • 1 cup arborio rice
  • 2 tablespoons pine nuts
  • 1/2 cup shredded mozzarella cheese 
  • 2 tablespoons chopped fresh parsley
  • 2 large egg replacer
  • 1/2 cup vegan parmesan cheese
  • 1 1/2 cups breadcrumbs
  • Vegetable oil, for frying
  • mushrooms

Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, continue cooking and stirring until the liquid has evaporated. Add hot veggie stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.

Step 2

When the veggie stock has all been added, and the liquid has evaporated, stir in the peas and mushrooms. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly

Step 3

  • Stir the egg replacer into the risotto. In a small bowl, whisk together the remaining vegan egg and nut milk with a fork. For each ball, roll 2 -3 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.c

Step 4

Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F . Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

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LASAGNA ROLL-UPS

LASAGNA ROLL-UP 🇮🇹

LASAGNA ROLL-UP 🇮🇹

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LASAGNA ROLL-UP 🇮🇹

LASAGNA ROLL-UP 🇮🇹

LASAGNA ROLL-UP 🇮🇹

Italian RecipeVegetable Lasagna Roll Ups

  • 1 Box lasagna noodles
  • 1 tbsp extra virgin olive oil
  • 1 larg onion chopped
  • 4 cloves garlic chopped
  • Sea Salt
  • Ground black pepper
  • 1 eggplant
  • 3 small zucchinis
  • Ricotta
  • Vegan Parmesan
  • Marinara
  • Mushrooms 
  • Oregano 

Directions

Pre heat oven to 375 degrees 

Slice the zucchini and the eggplant long and thin

Slice the mushrooms thin. I use shiitake mushrooms for this recipe.

  1. Cook the Lasagna noodles until al dente. 

Drain and put a tbsp of olive over the noodles as this will

Help the noodle to stay separated.

  1. In a large baking dish spread the marinara sauce toped with oregano, time and basil
  2. Start making your roll ups by placing the noodles in a large baking  dish [Pyrex]
  3. Place one slice of eggplant
  4. Spread the ricotta generously over the whole noodle
  5. Place about 4 slices of mushrooms repeat with the zucchini 
  6. Roll the lasagna noodle 
  7. Put it to stand with the opening facing up and put 1 tbsp of marinara into the roll up
  8. Continue the same pattern until all your noodles are done
  9. Once all the rollups are made, pour the remaining marinara over all the Bowl and place into the oven for 40 minutes
  10. Left over veggies can be used as a side.

Find out more
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BREADS

Additional Information

This is a long form text area designed for your content that you can fill up with as many words as your heart desires. You can write articles, long mission statements, company policies, executive profiles, company awards/distinctions, office locations, shareholder reports, whitepapers, media mentions and other pieces of content that don’t fit into a shorter, more succinct space.


Articles – Good topics for articles include anything related to your company – recent changes to operations, the latest company softball game – or the industry you’re in. General business trends (think national and even international) are great article fodder, too.


Mission statements – You can tell a lot about a company by its mission statement. Don’t have one? Now might be a good time to create one and post it here. A good mission statement tells you what drives a company to do what it does.


Company policies – Are there company policies that are particularly important to your business? Perhaps your unlimited paternity/maternity leave policy has endeared you to employees across the company. This is a good place to talk about that.


Executive profiles – A company is only as strong as its executive leadership. This is a good place to show off who’s occupying the corner offices. Write a nice bio about each executive that includes what they do, how long they’ve been at it, and what got them to where they are.

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Follow along with me as I make this easy recipe step by step. Just click on the button below

Video Instructions

BOWLS

THE ULTIMATE PROTEIN PACKED BOWL

THE ULTIMATE PROTEIN PACKED BOWL

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THE ULTIMATE PROTEIN PACKED BOWL

THE ULTIMATE PROTEIN PACKED BOWL

THE ULTIMATE PROTEIN PACKED BOWL

Putting the bowl together with 

cooked ingredients 


  • 4 cups raw kale
  • 2 tbsp of rice cooked
  • 1/3 cup black beans cooked
  • 1/3 cup curried tofu
  • 1/4 cup of chopped cucumber
  • 1/2 cup cilantro and chive

Topping

  • chilli flakes
  • Sesame seeds


Directions

Kale

  • Bring 4 cups of water to boil
  • Place 4cups of kale into the hot water for 30seconds
  • making sure all  leaves get washed in the hot water 
  • Drain the water from the kale

Lemon Dressing for Kale

  • Juice 2 lemons or limes
  • 1/2 tsp cumin powder
  • 1/2 tsp celtic salt or pink Himalayan
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp fennel powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp asafetida powder 

Mix powder, EVO oil in the lemon juice and  pour the mix into kale.

If your need you can add more salt for taste


Cucumbers 

  • Just chop into small pieces- no seasoning necessary 


Curry Tofu: I used organic non gmo tofu

  • Stir fry  in oil  for 2 mins -1 onion chopped
  • 1/2 tsp asafetida powder 
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel powder
  • 1/2 tsp smoked paprika 
  • 3 time large leaves 
  • 4 minced garlic cloves
  • 1/2 tsp celtic salt or pink Himalayan

After you have stir fried the above ingredients throw the tofu into the pot 

and mix well

add more celtic salt if need as this is what really flavors the tofu.


Black Beans

For the seasoning I used the exact ingredients as I used for the tofu



Find out more

SPREADS

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PAPAYA JAM

Ingredients 

  • 1 Large Papaya or 3 cups of pulp
  • Sugar 3 cups
  • Pectin 3 table spoons or cornstarch
  • orange 1/4 cup fresh juice

Directions

Peel the papaya, cut into small squares and remove all the seeds

but remember to save the seeds to put in your favorite smoothie as they

have many benefits like hight in fibre and cancer fighting properties.

Mash or blend the papaya or put it in a high speed blender. You should get about

3 cups , pour into a pan and heat for about 10 minutes and stir continuously so it doesn't stick. medium heat. Add orange juice stir for 3 mins them add sugar then pectin or cornstarch let it boil, bubble for 2 minutes.

Be sure to sterilized the jars well before using them, pour the jam into the glass Jar then let cool and enjoy.


Tip :    If the jam is watery place it back into a pan  add about 1tbsp of cornstarch and bring to a boil for about 10 mins the put the jam again in a sterile jar and cool.


DESSERTS

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VEGAN VANILLA CAKE

1 1/2 cups all-purpose flour

1 cup brown sugar

1 tsp baking soda

1/2 tsp salt

1 tsp lemon juice

5 Tbsp vegetable oil

1 cup water

1 1/2 tsp pure vanilla extract

Frosting(measurement done by eye)

1/2 cup of earth balance butter 

1 tbsp Carob powder 

5 tbsp confectioners sugar 

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ZUCCHINI CAROB CAKE

Ingredients 

  Vegan Chocolate Zucchini Cake:

  • 2 cups  All Purpose Flour
  • 3/4 cups  Cocoa Powder
  • 1 and 1/2 cups  Brown Sugar
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 3/4 tsp Salt
  • 2 cups  Shredded Zucchini
  • 1/3 cup Vegan Mayonnaise
  • 2 tsp Vanilla Extract
  • 1/2 cup  Grape seed oil 
  • 1 Tbsp White Vinegar 
  • 1 Flax Egg

 Chocolate Fudge Frosting:

  • 4 cups  Powdered (Confectioners) Sugar
  • 3/4 cup Carob
  • 1/2 cup (112g) Vegan Butter
  • 5 Tbsp Soy Milk (or other non-dairy milk)
  • 2 tsp Vanilla Extract

For Decoration:

  • Vegan Chocolate Chips
  • Vegan Chocolate Sprinkles

INSTRUCTIONS

  1. Preheat the oven to 350°F (180°C).
  2. Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper and set aside.
  3. Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda, baking powder, espresso powder and salt and mix together.
  4. Rinse the zucchinis (about 3 medium or 5 small) and shred them, the easiest way would be in a food processor, and add the correct amount to the mixing bowl.
  5. Add in the vegan mayonnaise, vanilla extract, vegetable oil and vinegar.
  6. Prepare your flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water from the kettle and allowing to sit for a minute until it gets gloopy. Add in to the mixing bowl.
  7. Mix your batter until well combined. It will be very thick. Have patience because the moisture from the shredded zucchinis will gradually seep through the batter creating enough moisture to mix everything together, it will be very thick, but you’ll be able to mix it all in.
  8. Divide the batter between the two prepared cake pans and spread it out evenly to the edges with a spatula or the back of a spoon.
  9. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  10. Allow your cakes to cool in the cake pans for at least 10 minutes before you remove them from the pans as they will be slightly fragile.
  11. Transfer to a wire cooling rack to cool completely before frosting.
  12. Prepare the frosting by adding, powdered sugar, carob powder, vegan butter, soy milk and vanilla extract to the bowl of an electric mixer and starting at slow speed gradually increase speed until it’s thick and smooth. This is a thick fudgy frosting. If it’s too thick though add a tiny bit more non-dairy milk until you reach a spreadable consistency.
  13. Top the cakes and decorate with vegan chocolate chips , walnuts and. brown sugar

1


BEVERAGES

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MY CHAI TEA (HOT)

Chai tea, promotes better oral health, with cardamom, cancer fighting  with turmeric and reduce inflammation with ginger!! 


 Ingredients Ginger,Turmeric Cardamom, All spice, cinnamon sugar or agave. soy milk  Nutmeg Directions  Juice a handful of turmeric and ginger,  store in the fridge so you can enjoy this delicious and nutritious tea daily, 

Add 1 tbsp of ginger juice, 2 tbsp of turmeric juice, 1 tbsp all spice with 5 cardamom seeds bring to a boil for about 2 mins, add to a cup place 1tea bag, black or green tea in the cup, add agave to taste, a dash of cinnamon, a dash of nutmeg and stir. Enjoy!! 

APPETIZER

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PHULOURIE from 🇹🇹


Ingredients  

Makes 36 serving 6 or more2 cups ground split peas or chick peas2tsp minced garlic1/2 Tsp turmeric powder 4 tsp baking soda 2 cups flour1 tsp salt1/2 tsp hot pepper minced1 cup water or more as needed2 cups oil to fry


Directions 

  1. Combine split peas, turmeric powder, baking soda, garlic, hot pepper in a bowl and mix
  2. Add a cup of water and mix well until the mix is floppy like a wilted flower 😉
  3. Heat 2 cups of oil in a deep pan for frying , when the oil is hot use a teaspoon to scoop the mix and put it in the pan to fry until it’s golden brown.
  4. Drain and serve with Tamarind sauce mango chutney!!

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