My Vegan cheese platter. I served it at a Vegan non-alcoholic wine and cheese event. All the cheeses were delicious.
Out of Veracruz, Mexico
6 Ears of Corn
1/2 cup of Masa Harina
9 cups of Vegetable Broth
a few sprigs of Epazote
1 Chile Serrano
1/2 medium onion
1 clove of Garlic
a handful of greens
Salt to taste
Clean your corn. Take of the husks and hair. Cut them in half. Slice the kernels off.
Into a pot add 8 cups of vegetable broth. Add the corn and a few sprigs of epazote, cook for about 30min or more til tender.
Into a blender add the chile, onion, garlic, epazote, greens and 1 cup of broth. Blend til smooth. Add the masa harina. Blend.
Once the corn is done, take the epazote and add the masa harina mixture to the soup. Stir well. Let it simmer for 10-15min to thicken up. If you want it to be thicker, add more masa harina. Stir often while simmering so it doesn't clump up.
Today its highlights from the 2017 Las Vegas VegFest. It was an amazing event with lots of good food and good friends. Pro-wrestler Austin Aries spoke to us briefly about Veganism and more. Austin Aries has a new book out called Food Fight. Hope you enjoy my latest video on this awesome Las Vegas vegan food festival.
Thanks to my YouTuber friends Sebastian from Creative Fam and Focus Media as well as David from JFG LV who came out the Las Vegas Veg Fest 2017. You guys were awesome. Special thanks to Anthony who hung out with us. Thanks to Kyle from What Iz health, look for his up and coming youtube channel.
Thanks to everyone who helped put the Veg Fest together, it was an amazing event. So glad I went. :D
Lupe's Kitchen Corner: LLAPINGACHOS DE CAMOTE - Con Salsa de Mani "Ecuadorian Style Vegan Cheese Filled Sweet Potato Patties With A Spicy Peanut Salsa" (Vegan Version)
LLAPINGACHOS DE CAMOTE
Con Salsa de Mani
"Ecuadorian Style Cheese Filled Sweet Potato Patties/Pancakes With A Spicy Peanut Sauce"
This is my Vegan version of the Ecuadorian classic. Enjoy!
3 Pounds of Sweet Potatoes
Vegan Cashew Cheese
1 small red onion
2 Aji Peppers
2 Garlic cloves
1/2 tsp Ground Achiote
1 tsp Coconut Oil
Salt to taste
Ingredients For The Vegan Cashew Cheese Filling:
1 cup of Cashews (soak them for a few hours)
2 tablespoons of non-dairy Milk
1 tablespoon of fresh Lemon Juice
1 teaspoon Mild Yellow Miso (Chickpea or Soy)
1/2 tablespoon of Maple Syrup
Salt to taste
Roast your potatoes at 400 degrees Fahrenheit for 45min.
You can boil the sweet potatoes until soft. It takes about 15-20 minutes. Once they are done, drain the water and pat the potatoes dry.
Dice the onions and aji peppers. Mince the garlic.
Saute the onions, garlic, aji peppers and achiote over medium heat in coconut oil until the onions are soft.
Combine the onion mixture with the sweet potatoes. Mash the mixture together. Salt to taste.
Shape the potato dough into balls with your palms. About 1/4 cup each.
Make a hole in the middle of each one.
Fill each ball with about 1 -2 teaspoons of Vegan cheese.
Put an extra dollop of the potato mixture on top of the balls to cover the hole. Then use your palm to press down on the ball to flatten the ball and create a patty.
Let them rest and firm up in the refrigerator for about an hour.
Cook the patties in a frying pan for about 4-6 min on each side til they're golden brown.
Directions for the Cheese:
Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be.
Put all the cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. You want it to be creamy but still crumbly.
Salsa de Mani
1/2 cup Natural Peanut Butter
1 cup Non-Dairy Milk
1/2 small Onion
1 Garlic clove
1 Aji Pepper
1/4 tsp Cumin
1/2 tsp Ground Achiote
Juice of 1 medium Lime
a few sprigs of finely chopped Cilantro
Salt to taste
Directions for making the Salsa de Mani:
Put all the ingredients in a pot except for the cilantro. Stir well.
Simmer and reduce for a few minutes.
Add the cilantro at the end.
Puree with a hand held blender. (optional)
I know some of these ingredients may be hard to find. So here are my suggestions. If you can't find Aji pepper, you might find Aji paste or use any pepper you like. I've made this with Habaneros and it was really good.
If you can't find Achiote, you might be able to find achiote paste or Annatto seed which you grind up to make Achiote powder. If you can't find either, you could substitute with Saffron or Turmeric. It's not the same but it'll taste good anyways.
If you don't want to make your own Cashew Cheese, you can always substitute with any of the
Vegan cheeses out there.
You don't have to use Miso in the cheese, I just happen to like it. You also don't need to add Maple Syrup if you prefer a sharper tasting cheese.
Mexican Rainbow Sprinkle Cookies - Galletas de Grajea - EZ Vegan Protein Powder Cookie For Diabetics
Galletas de Grajea
Mexican Rainbow Sprinkle Cookies
Vegan, Gluten Free & Grain Free
1/4 cup Coconut Flour
1 scoop of Vanilla Protein Powder
2 tbsp Nut or Seed Butter
Sweetener of choice (I used 2tbsps of Agave 5)
Vegan Rainbow Sprinkles on top
about 1/4 cup of water/milk or more
Pre-heat the oven to 350 degrees F.
In a mixing bowl, add the protein powder, nut butter, coconut flour and sweetener. Mix well.
Add water or plant-based milk 1 tablespoon at a time, knead the mixture into dough.
Cut the dough and form 2 cookies.
You can eat this cookie dough raw but I think it tastes better baked.
Put your sprinkles on a plate. Press one side of the cookie to coat the top part of the cookie.
Put the cookies on a baking sheet.
Bake for 20min.
Cool before eating.
I used SunWarrior Blend protein powder because its grain free and super delicious. I used Agave 5 for sweetener to keep the cookie low in sugar. It's a combination of Stevia and Agave.
EZ Vegan Dog Treats that are easy to make with only 3 ingredients and no baking involved. These doggie treats are like peanut butter cookie dough and your dogs will love them. These homemade dog treats are vegan, gluten free and grain free.
This DIY dog treat tutorial will show you how to make the perfect plant based vegan dog snack for your pampered pooch.
You'll only need 3 ingredients:
1/2 cup of Peanut Butter
1/4 cup of Coconut Flour
2 tablespoons of Dessicated Coconut
Put your peanut butter into a mixing bowl.
Add the coconut flour into the mixing bowl, 1 tablespoon at a time. Mix well.
You might need more or less of the coconut flour depending on the consistency of your peanut butter. You simply want the mixture to be "dough-like" enough to roll up into balls.
Make your balls. Coat them in dessicated coconut. Refrigerate. Let them harden up.
Be mindful how much you give your dogs. This is a doggie treat not a meal.
Vegan Pig Ear Dog Treats
DIY Dog Treats that are easy homemade and plant based. It's a Vegan Rawhide alternative to pig ears that are made out of Jicama. My dogs love how chewy and delicious they are. :D
In this video we show you how to make a vegetarian dog treat with only one ingredient - Jicama. They are a healthy delicious substitute to pig ears or rawhide of any kind.
Cast - The Pampered Plant Based Pooch Pack:
Toby the 11yr old vegan weimeraner.
Butters the 11 yr old vegan shih-tzu
Googler the 12 yr old vegan mini poodle
Pre-heat oven to 250 degrees Fahrenheit.
Wash, dry, peel & slice your Jicama. When slicing your jicama, consider the size of your dogs and their mouths.
Place them on a baking sheet.
Bake for 90min if they are small, turn and then flip and bake for another 90min til they are dried out and stiff.
Bake for 2 hours or more if they are big, turn and then flip and bake for another 2 plus hours til they are dried out and stiff.
A little browning is ok but be mindful not to let them burn up.
Thank you for watching. Please Subscribe.
More videos coming soon.
Aphorisms of a Dancing Girl