Vegan Recipes and Plant Based Cooking

I've been trying for a little while to come up with a good vegan version of ice cream. After a few okay attempts to create sugar-free and dairy-free homemade vegan ice cream, I have finally hit upon the perfect way to do it, thanks to a little research on reddit. It's actually fairly simple, but it does require two special ingredients. More on that later.  The most important step is to get an ice cream machine. The first one I tried was pretty cheap and did not work out well at all. I won't name names. However, having learned from that experience I was more careful with my next purchase. I went for a reliable brand and a smaller unit. The pint size unit not only lowered the cost, but also meant there were no leftovers. Homemade ice cream does not save well. You can save leftovers, but they would need to be completely thawed in the fridge and then rechurned. So I reccommend making only as much as you want to eat in one sitting.  A better method for making multiple servings w...

Making bean based 'meatballs' can be tricky. They're often to soft and too wet. Other times they're too dry.  Vegan 'meatballs' are not something you can just throw together. You need a plan if you want them to turn out right.  Flavor isn't that hard, but getting the texture correct is especially important. When your mind thinks of meatballs you expect a certain mouthfeel.  These vegan 'meatballs' have a really nice chew in addition to their exceptional taste. The secret is using partially cooked rice so that it just barely finishes cooking as the balls are baking.  Ingredients 1 can black beans, rinsed and thoroughly drained 1 jalapeno, chunked 1 serrano, chunked 3 cloves garlic 1/4 cup rolled oats 3 tbls par cooked rice 2 tbls soy protein isolate 2 tbls nutritional yeast 2 tbls canola oil 1/2 tsp ancho chili powder 1 tsp paprika 2 tsps italian seasoning 1/4 tsp cayenne 2 tbls salt 2 tsp black pepper Instructions For the par cooked rice. Fill a 14 o...

 Recently, I posted a recipe for gluten-free, sugar-free vegan almond sponge cake . I made the same recipe again, only this time, I also made vegan chocolate frosting to go with it.  The frosting uses tofu and cocoa powder. It is dairy-free and sugar-free.  It's very easy to make. It tastes like and has the same texture as traditional cake frosting.  Ingredients 1/2 block medium tofu, drained 1/4 cup allulose 1/4 sucralose 2 tbls cocoa powder 2 tbls soy protein isolate 2 tbls almond milk 1 tsp salt Instructions Use a stick blender or a food processor to turn the tofu into a smooth paste.  Stir in the other ingredients.  Continue to process until smooth and fluffy.  Cover and chill for a few hours to firm it up a little.  Spread on your vegan cake . It's enough to cover one 9 inch square cake.  The sprinkles shown in the photo add a negligable amount of sugar.  Filed under: April 2025 Vegan Recipes