Vegan Broccoli Salad

I love it when I want to make something and I magically have all of the ingredients. Well I didn’t have raisins or grapes so I substituted with goji berries.

This is so easy!! It’s kind of like making potato salad except you’re using broccoli.

Ingredients:

  • Broccoli 2 crowns
  • 1/2 cup red onion (use less if it seems like too much.)
  • 1/2 cup pumpkin seeds or sunflower seeds
  • 1/2 cup goji berries (raisins can also be used)
  • 1/2 cup veganaise

Directions

Have you ever made potato salad. Just pretend the broccoli is potatoes and you’re making potato salad. It’s the same concept just with different ingredients.

Chop Broccoli and put onion, pumpkin seeds and goji berries add the veganise and stir. It’s so easy!!

I hope you like this as much as I did. Feel free to follow my blog. I really appreciate it.

Wishing you all the best. Peace is here and now manifest.

Valerie is a Health and Wellness Coach living in Northern California. She encourages everyone to follow their dreams and passions. Valerie enjoys singing and dancing.

Vegan Chocolate Cake (Vegan Desserts)

Originally published on cookingjourneyblog.com on Last Updated on April 13, 2019 By Cooking Journeyer Alina and Dmitry

Vegan Chocolate Cake Vegan Desserts

Vegan chocolate cake is just perfect for Birthday, Easter or Christmas celebration. It is indulgent, moist and delicious. A beautiful treat for chocolate lover!

This is one of the best vegan chocolate cake recipe and it is so easy that you will absolutely love it! It has layers of moist chocolate sponge, chocolate ganache and fresh strawberries.

Vegan Chocolate Cake Vegan Desserts_1

Moreover, it is a healthier version of vegan chocolate cake, because I used less sugar and more spice and vanilla for flavor. One of the best vegan desserts to have!

Simple vegan cake. But so heavenly good that you need to pin this recipe!

Chocolate cake and strawberries in vegan desserts

I think it is an ideal flavor and color combination, isn’t it? Chocolate is so dominant in this cake, it needs something refreshing. So when you bite – you get chocolate, then strawberry, chocolate then strawberry…

This chocolate cake is to die for! It is like chocolate covered strawberries on the opposite..more like strawberry covered chocolate, haha.

You can use other seasonal berries for chocolate cake such as raspberries, blueberries, blackberries etc. I don’t recommend using jams or preserves for layers, as they will not give needed freshness. If you can’t find fresh berries, you can use defrosted and well drained packed produce.

How to make vegan chocolate cake
Dry ingredients:

To make this chocolate cake you will need all-purpose flour, cacao powder, vegan chai powder, Muscovado sugar, baking soda and baking powder. Yes, I used cacao, not cocoa powder.

Vegan chai is optional, it is used to add more spicy flavor to the chocolate. And there are so many options of adding chai in vegan desserts!

It is usually a combination of ground spices cinnamon, ginger, nutmeg, cardamom, cloves, pepper, black tea and sugar (or substitutes). I used store bought vegan chai latte (refined sugar-free), but if you can’t find it, you can make your own. Combine 2 tsp cinnamon and 1 tbsp of icing sugar (or substitute), 1 tsp of each: ground tea, sugar and other spices that I mentioned. Add just a pinch of ground pepper, salt and cloves. Mix everything with cacao. Make sure the total weight of spice and cacao is 165 grams. If less than that, add more cacao. And yes, to be more precise, it is better to use scales!

Muscovado or khandsari sugar is a dark brown sugar with a strong molasses content and flavor. To my mind, it gives the depth and umami flavor during the baking process. It is partially refined cane sugar that is a little bit healthier than regular sugar, because of higher content of minerals. If you can’t find Muscovado, you can use good quality brown sugar.

It is very important to sieve all dry ingredients twice (except the sugar). It will help you to get rid of any lumps or big pieces of spice. The batter will be smoother, too.

Wet ingredients:

You will need 675 ml of vegan milk of your choice. I used low-calorie coconut-rice milk, because I love the combination of coconut, chocolate and strawberries. You can also use coconut or almond milk for this vegan chocolate cake recipe.

I used a combination of melted and cooled coconut oil and sunflower oil. For more flavor, I added vanilla extract and to make soda “work” – a little bit of grape vinegar.

Combine all the wet ingredients in big bowl, then sieve in dry ingredients, mixing in batches. Finally add sugar and mix just until combined.

You don’t need any electric mixer, just use a hand whisk.

Divide the batter in 3 pans or use 3 parts to bake vegan sponges in batches.

By the way, this batter has no eggs, so you can safely taste it before baking! Delicious? Let’s bake it!

Vegan Chocolate Cake Vegan Desserts_2

How to bake vegan chocolate cake

To bake chocolate sponges, layer the baking paper in a pan (I used 8 inch 20 cm spring form pan). Pour 1/3 of batter and bake this cake for 20-25 minutes in oven, preheated to 325 F / 160 C. It should be ready, when inserted wooden skewer comes out with few crumbs on it. Let the chocolate cake cool a little, then run the knife around the edges. And let it cool completely at room temperature on a wire rack.

It is ok if the sponges are slightly cracked in the center. Chocolate sponges will be a little bit oily if you touch them, but it means they are super moist and tasty. I think this could be a great base for other vegan desserts, such as trifle.

You can also make this easy vegan chocolate cake a bit smaller -with two sponges and one layer of strawberries and ganache. Just calculate 2/3 of the recipe for sponges and ganache.

When all the chocolate sponges are baked and cooled, you can start assembling the cake.

How to make vegan chocolate ganache

Melt vegan dark chocolate with coconut-rice milk on a Bain-Marie or water bath. Just roughly chop 270 g of chocolate (or use vegan chocolate chips) and place it in a heat-proof bowl. Add 150 ml of vegan milk (0,6 cup). Place a small pot with a little bit of water on a small heat. Put a bowl with chocolate and milk on top, make sure the bottom doesn’t touch the water. Melt the chocolate, mixing with a spatula.

You can microwave milk with chocolate for 20 seconds 3 times, mixing with a spatula just until melted.

Set aside chocolate ganache to cool for 30-40 minutes, but don’t refrigerate. It will thicken, and it will be easier to spread on the vegan cake.

Save this easy vegan chocolate frosting recipe for your favorite vegan desserts.

Assembling

This is always a fun part! Carefully remove the baking paper from the chocolate sponge and place it on the cake stand or serving plate. Spread 1/3 of chocolate ganache on top. Cut strawberries and place them around the cake in one layer.

Repeat with another sponge and layer of ganache and strawberries. Put the 3rd chocolate sponge on top. Spread the ganache and let some of it drop around the edges. Make sure your cake is even from different corners. If not, you can insert more pieces of strawberries between the layers.

How to decorate chocolate cake

I’ve made simple raw decoration, using fresh strawberries. Moreover, I’ve added baby arugula leaves. They have savory peppery taste that I love in combination with sweet strawberries and chocolate. But green leaves are more for decoration than taste, so if you can definitely use some fresh mint or lemon balm leaves!

I also sprinkled some dried strawberries on top (and in between the layers, too). It is optional, but it gives more concentrated strawberry flavor and lovely color.

By the way, if you decide to make this cake for Easter, you can top it with colorful chocolate eggs!

How long does vegan chocolate cake last

Consume this chocolate cake for 5 days. You can eat every morning a piece of vegan cake. Just kidding. But it is really filling and energizing. Who doesn’t want to start the day with a healthier chocolate cake?

I’m sure you can also keep it in freezer for a month. However, I’m not sure about the texture of the cake after defrosting. Let me know, if you decide to freeze it!

Hope you will enjoy this easy vegan chocolate cake recipe! This is definitely one of the best chocolate cakes (and vegan desserts) to try. Moist, delicious and indulgent dessert.

Please share this chocolate cake with your vegan friends!

Vegan chocolate cake is just perfect for any Birthday, Easter or Christmas celebration. It is indulgent, moist and delicious. A beautiful treat for chocolate lover!

Author: Cooking Journey
Ingredients
For 3 vegan chocolate sponges:

415 g flour all-purpose
110 g cacao powder
50 g chai latte vegan
2, 5 tsp baking soda
1, 5 tsp baking powder
150 g Muscovado sugar
675 ml coconut-rice milk
240 g coconut oil melted
170 g sunflower oil
3 tsp vanilla extract
2,5 tsp grape vinegar

Vegan chocolate ganache:

270 g vegan dark chocolate
150 ml coconut milk
1 tsp coconut oil

For decoration:

500 g fresh strawberries
1 tbsp dried strawberry pieced optional
1 tbsp leaves mint, arugula or lemon balm

Instructions
Chocolate sponges:

Preheat oven to 325 F / 160 C. Layer 3 cake pans with parchment paper*
Sift flour, cacao, baking powder, soda and chai in a small bowl. Mix together.
In a big bowl add milk, oils, vanilla and vinegar. Whisk until combined. Sift in mixed dried ingredients in 2-3 batches. Combine well.
Add sugar and mix until combined.
Divide batter in three. Distribute batter to the prepared baking pans.
Bake each sponge for 20-25 minutes until inserted wooden skewer comes out with few crumbs on it.
Let the chocolate cake cool a little, then run the knife around the edges. And let it cool completely at room temperature on a wire rack.

Chocolate ganache:

Prepare Bain- Marie or water bath. Place a small pot with a little bit of water on a small heat.
Roughly chop dark chocolate and place it in a heat-proof bowl. Add vegan milk. Put a bowl with chocolate and milk on top of small pot with simmering water. Make sure the bottom doesn’t touch the water. Melt the chocolate, mixing with a spatula.
You can microwave milk with chocolate for 20 seconds 3 times, mixing with a spatula just until melted.
Let the chocolate ganache cool for 30-40 minutes, but don’t refrigerate.

Assembling

Carefully remove the baking paper from the chocolate sponge and place it on the cake stand or serving plate. Spread 1/3 of chocolate ganache on top. Cut strawberries and place them around the cake in one layer.
Repeat with another sponge and layer of ganache and strawberries. Put the 3rd chocolate sponge on top.
Spread the ganache and let some of it drop around the edges. Make sure your cake is even from different corners. If not, you can insert more pieces of strawberries between the layers.
Decorate with fresh strawberries, micro leaves and sprinkle dried strawberries.

Marzipan Sauce

IMG_4132(1)

Recipes Originally Published on Organic Vegan Cuisine

Ingredients  

Almond Meal (Finely Ground Almonds) 50g

Almond Essence (Non-Alcohol Base) 70ml

Non-Sweetened Soya Milk 130ml

Firm Tofu 1/2 block (150gm)

Xanthan Gum 1/2 tsp

Water 300 ml

IMG_4134(1)

Directions:

Step 1: Bake Almond Meal & cashews at 220-250 C For about 6-10 Minutes.

Step 2: Put Soya Milk into the blender.

Step 3: Add the baked almond meal and cashews into the blender and blend for 1-2 minutes.

Step 4: Add the Brown sugar, salt, tofu, almond essence and vanilla. Blend for 1 minute or until mixed well.

Step 5: Near the end of blending add the coconut oil .

Step 6: Add the water and Xanthan gum and blend for 30 seconds until the texture is is consistent.

Step 7: Makes around 800 ml and keeps for around 2 weeks in refrigerator.

The Marzipan sauce is best stored in the refrigerator for 1 day to thicken before serving. Pour over cakes, cereal, , bread ice cream or puddings. Add to warm water for a refreshing drink. Serving size is usually 20-30ml.

For More information on Cooking Shows Visit: Suprememastertv.com

 

Don’t like mayo? Try Za’atar Potato Salad!

Originally Published on blog.equalexchange.coop on 12 June 2018 By Bethany Karbowski

Don’t like mayo Try Za’atar Potato Salad!.jpg
Anticipating of the arrival of the special Palestinian Farmer’s Box later this summer, we were excited to try this flavorful za’atar potato salad. It’s a zesty alternative to traditional mayo-heavy potato salads, made with za’atar, a savory Middle Eastern spice mix of fragrant thyme, sumac and sesame seeds. We added our special Palestinian Olive Oil to the recipe.

This easy-to-prepare salad did not disappoint. And it looked positively beautiful before we dove into it! It’s perfect for vegans. It’s also dairy- and gluten-free.

.
Ingredients

  • 3 pounds small red potatoes, cut into quarters
  • 2 cloves garlic, minced
  • ¼ cup cider or balsamic vinegar
  • 1 Tablespoon coarse mustard
  • 1 cup Equal Exchange organic Palestinian extra virgin olive oil
  • ½ Tablespoon kosher salt
  • ½ Tablespoon black pepper
  • 1 Tablespoon za’atar, plus more for garnish
  • ¼ cup pitted and halved Kalamata olives
  • ½ cup quartered artichoke hearts
  • ¼ cup minced scallions

Don’t like mayo Try Za’atar Potato Salad_2

How to prepare Za’atar Potato Salad

Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes.

Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an emulsion.

Finally, add potatoes along with the remaining ingredients and stir to blend, coating the potatoes in the vinaigrette. Serve warm or at room temperature, garnished with za’atar. Yields 6 servings.

Como Hacer Tamales con Aceite de Oliva [Vegan]

Olive Oil Tamales

Los tamales se hacen al vapor de masa, una masa a base de maíz, dentro de una cáscara de maíz hasta que estén tiernos. Los tamales tradicionales se hacen con manteca vegetal, pero esta receta lo puede sustituir por el aceite de oliva virgen extra. El resultado es una masa tierna con un sabor distintivo que combina perfectamente con una rica salsa de tomate y queso vegano.

Tamales De Aceite De Oliva [Vegan]

Calorías

2836
Ingredientes
Para el llenado:

  • 1/4 cebolla picada
  • 2 dientes de ajo, picados
  • 2 1/2 libras de tomates
  • 2 chiles guajillos, tallos y sembrados.
  • 1 1/2 cucharadas de caldo de verduras en polvo
  • 2 cucharadas de aceite virgen extra

Para la masa:

  • 2 tazas de harina de tamal molida (harina de maíz)
  • 1 cucharada de polvo de hornear
  • 1 cucharada de sal
  • 2/3 taza de aceite de oliva virgen extra
  • 1 1 / 4-1 1/2 tazas de caldo de verduras

Para el montaje:

  • 1 paquete de hojas secas de maiz
  • Queso vegano

Preparación

Remoje las cáscaras de maíz en agua caliente durante 30-45 minutos.

Para realizar el relleno:

1. Caliente 1/2 cucharada de aceite de oliva en una cacerola grande a fuego medio. Agregue la cebolla y el ajo y cocine hasta que empiecen a dorarse, aproximadamente 5 minutos. Transferencia a una licuadora.
2. Agregue los tomates, los chiles, los tomates y el caldo de verduras a la licuadora y haga un puré hasta que quede suave.

3. En la misma cacerola, caliente las 1 1/2 cucharadas de aceite de oliva restantes a fuego medio-alto.

4. Agregue la mezcla de chile y tomate y cocine, revolviendo regularmente, hasta que se torne de color oscuro, durante 4 minutos. Puede agregar un poco de caldo de verduras para diluir el puré hasta obtener una consistencia similar a la de una salsa.

5. Baje el fuego y cocine a fuego lento, revolviendo ocasionalmente, hasta que el color se profundice ligeramente y la consistencia sea suave, alrededor de 10-15 minutos, agregando más caldo según sea necesario. Sazone al gusto con sal y pimienta. Reserva.

Para hacer la masa:

En el tazón de una batidora, mezcle la masa de harina con el polvo de hornear y la sal.
Usando el accesorio de paleta, gradualmente comience a agregar el aceite de oliva. Cuando la masa comience a formarse, agregue gradualmente el caldo de verduras.
La masa debe ser tierna y esponjosa, pero debe mantener su forma.
Agregue más caldo si la mezcla parece demasiado seca, 2 cucharadas a la vez.

Armar:

1.Corte ligeramente el queso vegano
Seque una cáscara empapada y póngala con el lado liso hacia arriba sobre una superficie de trabajo.

2. Recorte la parte inferior con unas tijeras para que la cáscara pueda quedar casi plana. Coloque aproximadamente 1/3 taza de harina en el centro de la porción más ancha de la cáscara.

3. Con las manos, extiéndalo uniformemente sobre dos tercios de la cáscara, dejando un borde de 2 pulgadas en el extremo superior estrecho de la cáscara.

4. Ponga 1-2 cucharadas de salsa de tomate en el centro de la masa, aproximadamente a 1/2 pulgada del extremo ancho. Añadir 1-3 tiras de queso vegano.

5. Doble la hoja de maíz por la mitad, a lo largo, de modo que los bordes se junten y el relleno quede completamente cubierto.

6. Pliegue hacia arriba la cáscara del extremo hacia arriba, dejando abierto el extremo ancho del tamal. Repita con los ingredientes restantes, hasta que toda la masa haya sido utilizada.

7. Llene una olla profunda, equipada con un inserto de vapor, con suficiente agua para alcanzar justo debajo del inserto.

8. Cubra y deje hervir a fuego alto. Coloque los tamales en posición vertical (con el extremo abierto hacia arriba) en el inserto, dejando espacio para que circule el vapor.

9. Coloque el inserto en la olla sobre el agua hirviendo. Cubra la olla con una tapa y cocine al vapor durante 60-90 minutos. Verifique el nivel del agua con frecuencia y agregue más según sea necesario para evitar que la olla se seque.

10.Para probar la cocción, retire con cuidado un tamal de la olla y déjelo enfriar durante unos minutos. Desenvuélvalo, si está listo, la masa debe fijarse y se retirará de la cáscara de maíz fácilmente.

11. Deje reposar los tamales durante 5-10 minutos antes de servirlos, para que la masa se reafirme.

12. Servir los tamales en sus envoltorios con salsa extra al lado.

About The Author

Azucena Noriega

Olive Oil Tamales_1

Principalmente mexicanas y, a veces, internacionales, cenas veganas fáciles y postres. Mi nombre es azu Soy un ingeniero biomédico que le gusta cocinar y hornear. Cocino, preparo, pruebo y pruebo recetas internacionales, y si realmente me gustan las comparto en mi blog Sweet Cannela. Vivo en la Ciudad de México, que tiene una altitud de 2,240 m (7,350 pies) sobre el nivel del mar, así que me gusta experimentar con recetas para hornear a grandes alturas. Últimamente, me ha interesado hacer recetas más saludables, usar ingredientes de buena calidad y reducir el consumo de productos animales. Y aunque no me llamo a mí mismo vegano estricto, estoy intentando hacer una receta a la vez. Te invito a que veas algunas de mis recetas en Sweet Cannela.

 

How to Make Soy Milk/Cómo hacer leche de soja

shallow focus photography of cafe late

Photo by Kevin Menajang on Pexels.com

Soy milk has a lot of information in the news regarding whether or not soy milk is healthy for you.  There’s research that says it’s good and bad.  However the bottom line is that you want to ensure that you are eating organic non Genetically Modified Organism (GMO) Soy Beans and then don’t eat it 3 times per day.  Only 1 serving per day is fine.  So maybe just a glass of soy milk or in your cereal is perfect.

3 cups of Soy Beans makes 1 gallon of soy milk.

  1. Soak 3 cups of dried organic soybeans in water overnight or for at least 8 hours
  2. Drain and carefully rinse the soybeans then add them to a grinder or blender and blend until smooth.  If using a blender add some water to aid blending
  3. Pour 1 gallon of drinking water into a large pot and add the blended liquid into it and stir for a few minutes.
  4. Strain the liquid through a muslin cloth and squeeze out the soya milk.  The pulp remaining in the cheesecloth is very nutritious also and can be used in bread making or soups.
  5. Bring the liquid to a boil, then lower the heat and simmer for at least 25 minutes.  Stir it with a wooden spoon to prevent burning.
  6. The soy milk can be enjoyed on its own, or with agave syrup, sugar or vanilla which can be added at this stage to flavor it.
  7. Serve warm or chill and enjoy.

NOTE: SOY milk may foam up quickly to the top of the pot.  If this happens, remove the pot from the heat or turn off the heat for a few moments until it cools a little and the foaming stops.

pexels-photo-133553

Photo by tyler hendy on Pexels.com

La leche de soya tiene mucha información en las noticias sobre si la leche de soya es saludable para usted o no. Hay investigaciones que dicen que es bueno y malo. Sin embargo, la conclusión es que usted quiere asegurarse de que está comiendo frijoles de soya orgánicos no modificados genéticamente (OMG) y luego no los coma 3 veces al día. Sólo 1 porción por día está bien. Así que tal vez solo un vaso de leche de soja o en tu cereal es perfecto.

3 tazas de frijoles de soya hacen 1 galón de leche de soya.

Remoje 3 tazas de soja orgánica seca en agua durante la noche o durante al menos 8 horas
Escurra y enjuague con cuidado las semillas de soja, luego agréguelas a un molinillo o licuadora y mezcle hasta que quede suave. Si usa una licuadora, agregue un poco de agua para ayudar a la mezcla
Vierta 1 galón de agua potable en una olla grande, agregue el líquido mezclado en ella y revuelva por unos minutos.
Colar el líquido a través de un paño de muselina y exprimir la leche de soja. La pulpa que queda en la estopilla también es muy nutritiva y se puede usar en la fabricación de pan o en sopas.
Hierva el líquido, luego baje el fuego y cocine a fuego lento durante al menos 25 minutos. Revuélvelo con una cuchara de madera para evitar que se queme.
La leche de soja se puede disfrutar sola o con jarabe de agave, azúcar o vainilla, que se pueden agregar en esta etapa para darle sabor.
Servir caliente o frío y disfrutar.
NOTA: la leche de SOJA puede formar espuma rápidamente en la parte superior de la olla. Si esto sucede, retire la olla del fuego o apáguelo por unos momentos hasta que se enfríe un poco y la espuma se detenga.

Making your own soy milk can be a great way to save $$, be Zero Waste and also ensure you aren't getting many of the preservatives that is put in commercial soy milk.  Good job if you do it!! But if you do 
not have time it's OK.  Just relax and eat something healthy.

tee peeValerie is a Health and wellness Coach. She is passionate about the planet and wants everyone to know that by making their own food, they can not only heal themselves but the whole planet. One person at a time that is. Share this Blog Post with your friends. Making your 
own food turns you into an Earth Angel so just know you're awesome no
matter what!!

Olive Oil Tamales [Vegan]

Originally Published on OneGreenPlanet.org on 2015 By Azucena Noriega

Olive Oil Tamales

Tamales are made by steaming masa, a corn-based dough, inside a corn husk until tender. Traditional tamales are made with vegetable shortening, but this recipe substitutes it for extra virgin olive oil. The result is a tender masa with a distinct flavor that pairs perfectly with rich tomato sauce and vegan cheese.

Olive Oil Tamales [Vegan]

Calories

2836

Ingredients

For the Filling:

  • 1/4 onion, chopped
  • 2 garlic cloves, chopped
  • 2 1/2 pounds tomatoes
  • 2 guajillo chilis, stemmed and seeded
  • 1 1/2 tablespoons vegetable stock powder
  • 2 tablespoons extra virgin oil

For the Dough:

  • 2 cups tamale-grind masa harina (corn flour)
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 2/3 cup extra virgin olive oil
  • 1 1/4-1 1/2 cups vegetable broth

For Assembly:

  • 1 package dried corn husks
  • Vegan cheese

Preparation

  1. Soak the corn husks in hot water for 30-45 minutes.

To Make the Filling:

  1. Heat 1/2 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until they begin to brown, about 5 minutes. Transfer to a blender.
  2. Add the tomatoes, chiles, tomatoes, and the vegetable broth to the blender and purée until smooth.

3. In the same saucepan, heat the remaining 1 1/2 tablespoons of olive oil over medium-high heat.

4. Add the chile-tomato mixture and cook, stirring regularly, until it has darkened in color, 4 minutes. You can add a little bit of vegetable broth to thin the purée to a sauce-like consistency.

5. Lower the heat, and simmer, stirring occasionally, until the color deepens slightly and the consistency is smooth, around 10-15 minutes, adding more broth as needed. Season to taste with salt and pepper. Reserve.

To Make the Dough:

In the bowl of a stand mixer, mix the masa harina with the baking powder and salt.
Using the paddle attachment, gradually start adding the olive oil. When the dough starts to form, gradually add the vegetable broth.
The dough should be tender and fluffy, but it should keep its form.
Add more broth if the mixture seems too dry, 2 tablespoons at a time.

To Assemble:

1.Thinly slice the vegan cheese
Wipe a soaked husk dry and put it smooth side up on a work surface.

2. Trim the bottom with scissors so the husk can lie mostly flat. Put about 1/3 cup masa harina in the center of the widest portion of the husk.

3. With your hands, spread it evenly over two-thirds of the husk, leaving a 2-inch border at the narrow top end of the husk.

4. Put 1-2 tablespoons of the tomato sauce in the center of the masa, about 1/2-inch from the wide end. Add 1-3 strips of vegan cheese.

5. Fold the corn husk in half, lengthwise, so the edges meet and the filling is completely covered.

6. Fold up narrow end up husk, leaving wide end of tamale open. Repeat with the remaining ingredients, until all the dough has been used.

7. Fill a deep pot, fitted with a steamer insert, with enough water to reach just below the insert.

8. Cover and bring to a boil over high heat. Arrange the tamales upright (open end up) in the insert, leaving room for the steam to circulate.

9. Fit the insert into the pot over the boiling water. Cover the pot with a lid, and steam for 60-90 minutes. Check the water level frequently and add more as needed to keep the pot from going dry.

10.To test for doneness, carefully, remove a tamale from the pot, and let it cool for a few minutes. Unwrap it, if ready, the dough should be set and will pull away from the corn husk easily.

11. Let the tamales rest for 5-10 minutes before serving, to allow the masa to firm up.

12. Serve the tamales in their wrappers with extra sauce on the side.

Discover more recipes with these ingredients

Olive Oil Tamales_1

Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I’m making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.

How to Make Epsom Salt

Originally Published on healthfully.com on July 27, 2017 By Enzo Silvestri

How to Make Epsom SaltThere is no nicer feeling after a hard days work than soaking in a hot mineral bath. There are any number of commercially available bath salts that are touted to do wonders for your skin and vital bodily functions. Most bath salts can be quite expensive, though, and if you make a habit of taking mineral baths they can be prohibitively costly. Instead, save some money and make your own Epsom salts.

Boil 1/2 cup of water.

Mix in the magnesium sulfate in a 1:2 ratio with the boiled water in a bowl or dish. As you grow in proficiency you could make greater amounts but begin by using ¼ cup of magnesium sulfate and a ½ cup of water.

Add food coloring to the mixture, if desired.

Leave the solution to grow the Epsom salt crystals. Pour the solution into a shallow container and place it in a sunny location where it can evaporate.

Collect the crystals after the water has evaporated and the crystals have dried.

Warnings

Don’t eat the Epsom salt. Always use caution with boiling water.
Things Needed

Magnesium Sulphate (MgSO4)

Bowl

Sponge

Food coloring

Measuring cup

About the Author

Enzo Silvestri is an author and educator in English, languages, and social sciences. Currently teaching in college he has published novels, poetry and a variety of articles for online health and fitness publications, and is currently working on two new projects as well as continuing online writing.

Quick Vegan Pho

PHO! Is there anything better than slurping up a big bowl of delicious brothy noodles? The answer is no. Soupy, slurpy, full of gorgeous flavours from star anise, cloves, cinnamon, garlic and ginger, topped with basil, mint, cilantro, and all sorts of other goodness. A total bowl of health. This baby will make colds run away in horror.

Quick-Vegan-Pho

Traditional pho is supposed to take several hours to make, but let’s be honest, I ain’t got time for that.

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So I figured out a cheaters way (aka brilliant way) to make it in just 30 minutes. Not only that but you get to be all sorts of lazy and just toss everything in a pot and let it simmer.

I totally have time for that!Pho is all about the broth, and the broth is all about the right flavours. Pho’s unique flavours can be attributed to the spices: star anise, cloves, and cinnamon. Often used as a sweet combination, but pair them with onion, garlic, and soy sauce, and oooeeee is that the yummiest savoury, aromatic soup ever!

Then just decorate your pho with an endless combination of toppings. I love serving all the toppings on a large cutting board or in individual pretty little bowls, and then letting everyone top their pho to their own taste preferences. It makes for a great dinner party or just an easy weeknight meal.

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To make quick vegan pho, just quarter an onion, roughly chop the garlic, and slice the ginger into coins. Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes. Yes, you will have large chunks of stuff floating around, thats how it should be.

In the meantime bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.

Chop up your toppings, and sauté the mushrooms or tofu if you are using either. Now I am pretty sure you know how to fill a bowl of soup, so I really don’t need to do a step by step photo guide on this one, but just look how pretty it is…Ahhhhhhhh…. This is the stuff of love.

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Feature Ingredient: Star Anise! 188 days, 69 Recipes to go.

Bon Appetegan!

Sam