Vegan Recipes and Plant Based Cooking

My new favorite way of making sauces is using beans as the thickener. You simply can't go wrong with this method. It's easy and virtually foolproof.  In this case, we create a pretty spicy sauce, but it's tempered by the sweetness of the bell pepper and the kidney beans.  We also use the like colors of the bell pepper and the kidney beans to make sure it looks as good as it tastes.  Ingredients 1/2 a large red bell pepper 1 jalapeno 1 serrano 1 habanero 5 cloves garlic 1/3 cup dark red kidney beans 1 1/2 cups water 1 tbl canola oil 2 tsps italian seasoning (rosemary, thyme, basil, marjoram) 1 tbl salt 1 tsp black pepper Instructions Cut all the peppers into small, like-sized chunks. Slice the garlic cloves in half.  Char over medium heat in a small, dry, non-stick frying pan until everything has some browning.  Remove from heat and carefully pour in the water. Return to the heat. Add the remaining ingredients, except the beans.  Simmer 10 minutes.  Add the beans to a blende

Recently I've been trying to come up with a good recipe for a no egg, no flour, sugar free classic vanilla cake. It wasn't hard to figure most of it out, but I was a little stymied by how to replace the eggs. My first attempt was a delicious, light and moist cake, but it fell apart quite easily due the lack of eggs as a binder. So I decided to try the aquafaba technique to see if that would work. Turns out it really does! Per the recommendations of the internet, I used cream of tartar to beat the aquafaba to soft peaks. Apparently this stabilizes it and also makes it fluff up much quicker. Although, I didn't really get any more rise than normal as was claimed, it did help bind the cake without weighing it down at all.  I don't tend to measure when I bake, but these are the ratios to the best of my estimation.  Ingredients 3 cups ground oats 3/4 cups allulose 3 tbls ground cashews 1 tsp salt 3 tbls baking powder 2 tbls canola oil 1/4 cup almond milk 2 tsps vanilla extrac