ΧορτοΠρωτοχρονιά

Vegan Πρωτοχρονιά

Μερικές νόστιμες Vegan συνταγές για Πάρτυ 

για να χαρείτε αναίμακτα το νέο έτος και να 

ξεκινήσετε χορτοφαγικά τη νέα χρονιά, 

απολαύστε τις  τις βρήκαμε εδώ

ΟΡΕΚΤΙΚΑ

  Ψητό Σκορδο-Hummus

This is one of my all-time favorite hummus recipes for both parties and everyday snacking. Although roasting the garlic takes a bit of time, this is an incredibly easy recipe. Serve this hummus with veggies, crackers, pita or spread it on sandwiches or toast points!Makes about 4 cups

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

• 1 large bulb fresh garlic
• Olive oil
• -------------------------------------------
• 2 15-ounce cans low-sodium chickpeas, drained and rinsed
• 1/3 cup freshly squeezed lemon juice
• 3 T. sesame tahini
• 1 T. water
• 1 1/2 t. sea salt, plus more as desired
• 1/4 t. cayenne pepper, plus more as desired
• 2 T. finely chopped fresh parsley (optional)

Preparation:

1. Preheat the oven to 350 F. Drizzle the garlic head with olive oil, wrap with foil and place in the oven for 1 hour, or until lightly golden and very soft and fragrant. Let garlic cool until it can be handled. Using your fingers, gently squeeze the cloves to release them from their skins into a bowl, and set aside. Discard the skins.
2. In a food processor or blender, process the chickpeas, lemon juice, tahini, water, salt and cayenne pepper until smooth. Add the roasted garlic, processing again until smooth. Stir in the parsley and serve warm or cold, drizzled with olive oil if desired.

Φασόλια Μαυρομάτικα Σαλτσούλα

Perfect for New Year's Day, this black-eyed peas dish can be eaten like a stew or served over couscous, rice or dairy-free Baked Polenta.
Serves 8 to 12

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Ingredients:

• 2 T. olive oil
• 3 cups finely chopped onions
• 4 cloves of garlic, finely chopped
• 1 15-ounce can low-sodium vegetable stock
• 4 cups dry black-eyed peas
• 5 cups water, plus more, if needed
• 2 15-ounce cans whole tomatoes
• 3 T. tomato paste
• 2 T. dark brown sugar
• salt and pepper, to taste

Preparation:

1. In a large pot, heat the oil over high heat. Add the onions and garlic and cook, stirring constantly, until onions are translucent and fragrent. Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil. Turn down the heat to low and simmer for 2 hours, adding more water as neccessary, or until the peas are tender. Add salt and pepper to taste and serve.
http://dairyfreecooking.about.com/od/vegetarianentreessides/r/blackeyedpeas.htm


Νατσος απο Cale

This is an easy, healthy snack or appetizer for kids and adults, whether they're dairy-free or not! Feel free to experiment with different kinds of seasonings, from freshly ground black pepper to ground red pepper and cumin.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 6-8 servings

Ingredients:

• 2 large bunches kale
• Olive oil
• Hawaiian sea salt or coarse salt

Preparation:

1. Preheat the oven to 350 F. Lightly oil a large baking sheet with olive oil.
2. Wash and dry the kale, then tear into chip-sized pieces. Place on the prepared sheet, then drizzle with olive oil and sprinkle with Hawaiian sea salt or coarse salt. Bake for about 8-12 minutes, or until crisp. Cool on a wire cooling rack to room temperature and serve!

ΚΥΡΙΩΣ ΠΙΑΤΑ

Νάτσος χωρίς γαλακτοκομικά

This recipe is so easy to prepare yet always appreciated at any party or get-together. Feel free to add beans, rice, or vegetarian meats to your nachos!
Serves 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• One 12-14 ounce bag corn chips
• 1 Recipe Dairy-Free Queso Dip
• Spicy salsa, store-bought or homemade
• Beans, rice or vegetarian meat substitutes (optional)

Preparation:

1. Pour about 1/3 of the chips onto a serving platter. Prepare the Dairy-Free Queso Cheese Dip according to the recipe's instructions. Pour about 1/3 of the sauce over the chips. Add another 1/3 of the chips on top of the sauce, followed by 1/3 of the sauce, followed by the remaining chips and sauce. Top with spicy salsa and other toppings of your choice. Serve immediately.

ΕΠΙΔΟΡΠΙΑ

Σοκολατάκια μέντας

 These candies are fun to make, and they make beautiful gifts. When melting the dairy-free chocolate, using a candy thermometer is really helpful; if your chocolate heats to over 94 F, your patties will still be delicious but won't have that signature candy "snap."

Makes about 24 patties

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 cup dairy-free plain almond milk or soy milk
• 1/4 cup white granulated sugar
• 1 t. peppermint extract
• 2 T. Egg Replacer powder mixed with 2 T. hot water
• About 3 cups confectioners sugar
• 2 cups (12 ounces) dark dairy-free chocolate chips

Preparation:

1. In a small saucepan over medium-high heat, combine the almond or soy milk, granulated sugar and peppermint extract and cook, stirring constantly, until the sugar is dissolved and the mixture is slightly syrupy, about 3-5 minutes. Remove from heat.
2. In a large mixing bowl using and electric handmixer, blend 2 cups of the confectioners sugar, the almond milk-sugar mixture and the Egg Replacer, beating for about 3 minutes, or until the mixture resembles a thick icing. Using a wooden spoon, gradually stir in the the remaining confectioners sugar until the mixture is very thick, resembling a sticking dough. Press the mixture into a disc and wrap well between two pieces of wax paper. Place in the freezer for 30 minutes.
3. Remove the mixture from the freezer and, using your hands, create small 1-2" balls. Press the balls into patties, place on a sheet lined with wax paper, and return to the freezer for 30 minutes.
4. In a double boiler or a stainless steel bowl set over a pan of boiling water, melt the chocolate, stirring occasionally, until the chocolate is about 90-92 F. (If you have no thermometer, the chocolate should be warm to the touch, glossy and smooth.) Working quickly, drop one of the patties into the chocolate mixture, turn over once with a wooden spoon, and remove from the bowl by sliding a fork beneath the patty, shaking off the excess chocolate and returning it to the wax paper-lined sheet. Repeat until all patties are coated. Let patties cool until set and serve.

 

Ταρτάκια κρέμας με φρούτα

This refreshing and fun tart recipe can be made as either one 10" tart or as six 4" tartlets. While I reccommend using berries for this recipe, feel free to use whatever fruits are in season or whatever you're in the mood for. Other good fruits for fruit tarts are apricots, plums, peaches, pineapples and pears.
This recipe calls for this Almond Tart Dough, which you can prepare the night before you intend to make the filling to allow for the crusts to cool completely.
Makes one 10" tart or six 4" tartlets

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

• 1 Recipe Almond Tart Dough (see head note)
• 1 1/3 cup white sugar
• ¼ cup soymilk powder
• 6 T. cornstarch
• ¼ t. salt
• 4 cups plain unsweetened almond milk
• 2 t. vanilla
• ¼ cup vanilla soy yogurt
• 3 cups berries or other fruit of choice

Preparation:

1. Preheat the oven to 375 F. Lightly oil one 10” tart pan or, alternatively, 6 4” tartlet pans.
2. Roll out the almond tart dough until 1/8”-1/4” thick and fit into the prepared pan(s). Using kitchen scissors or a sharp knife, cut the dough flush with the edges of the pan. Using a fork, prick several holes in the bottom of the dough, weigh down with pie weights or dried beans, and bake for 10 minutes. Remove the weights or beans and bake for 5-10 minutes more, or until golden brown. Let cool completely on a wire cooling rack while preparing the filling
3. In a small saucepan, combine the sugars, soymilk powder, cornstarch and salt. Whisk in ¼ cup of the almond milk until just combined. Gradually whisk in the remaining almond milk and the vanilla.
4. Cook over medium-low heat, stirring constantly, until sugar is dissolved and the mixture thickens. Stir in the soy yogurt until just incorporated and remove the pan from heat. Pour into a dish, place plastic wrap directly on the surface of the filling, and allow the filling to cool completely.
5. Once the filling is room temperature, pour into the prepared crust(s) and place in the refrigerator to chill for at least 2 hours. Top with fresh berries of your choice and serve cold.

Καραμελωμένα Σοκολατοκαρυδάκια

These chocolate walnut caramels are great for gifts or dairy-free sweet-snacking. Feel free to substitute pecans or other nuts of your choice, though walnuts are always a good idea!
Makes about 40 candies

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

• 2 cups white granulated sugar
• 1 1/2 cups maple syrup
• 2 cups coconut milk, divided
• 1 cup dairy-free soy margarine
• 1/2 t. vanilla extract
• 1 1/2 cups raw walnuts
• 16 ounces dark dairy-free chocolate

Preparation:

1. Grease a 9" x 13" casserole dish with soy margarine and set aside.
2. In a large, heavy-bottomed saucepan using a candy thermometer, combine the sugar, maple syrup, 1 cup of the coconut milk and the dairy-free soy margarine. Stir well to dissolve the sugar. Bring the mixture to a boil, swirling the pan occasionally to mix without stirring. Add the remaining cup of coconut milk and continue to cook without stirring until the mixture reaches 242 F. Remove the mixture form heat and add the vanilla and walnuts, stirring well to evenly distribute. Pour into the prepared dish and place in the refrigerator to cool completely.
3. Once the caramel is cool, cut into one inch candies. Line a large baking sheet with wax paper. In a stainless steel bowl set over a pot of boiling water or in a double boiler, melt the dairy-free dark chocolate. Using two forks, toss the caramels one at a time into the melted chocolate, turing to coat and shaking off the excess. Place on the prepared sheet and repeat with the remaining caramels and chocolate. Allow the candies to cool and set completely before serving.

Ποτά 
Vegan