Ultimate Superfood Juice

1 broccoli spear
3 carrots
1 celery stalk
1/2 tomato

Juice all until smooth.

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Roasted Grape Risotto with Hazelnuts

Roasted Grapes:
1 bag seedless red grapes
1/4 cup fennel seed
1/2 tsp chili flake
1T thyme
1 tsp salt
1/4 cup olive oil

Directions
Mix all ingredients together. Roast in 400F degree oven until soft and caramelized golden. Take out and leave at room temperature.

Roasted Hazelnuts:
1 cup hazelnuts roughly chopped

Directions:
In 350F degree oven, roast hazelnuts until lightly browned, approximately 6-8 minutes. Let cool. Reserve for later.

Risotto:
2 1/2 cups Arborio Rice
7-8 cups vegan stock
2 medium yellow onions finely diced
1 lb butter, at room temperature
8 shallots finely minced
1/2 cup Verjuice
1 1/2 cups of vegan parmesan or cream or mozzarella or feta cheese
1 cup roasted hazelnuts
Roasted Grapes

Directions:
1. Melt 4 oz butter in heavy bottomed pan. Add diced onions and cook over med-high heat, stirring until caramelized.
2. While the onions are cooking bring the stock up to a simmer in a separate pot.
3. Add Arborio rice to onions and stir. Coat well.
4. Add 1/2 cup of Verjuice and stir.
5. Add 4 cups of hot stock and stir well. Turn heat down to medium. 6. When rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until stock is absorbed. 7. 7. Continue until about 7 cups total have been added to rice. Taste and add more stock if not cooked through.
8. When rice is done and still very moist, turn off heat and let rest for 2 minutes off stove.
9. Divide remaining butter into three parts. Add one at a time into risotto, beating with spoon, until well mixed.
10. Add 1/2 cup vegan cheese and stir vigorously.
11. Fold in roasted grapes, and stir gently.
12. With remaining vegan cheese, divide into 6 sections, and roll in reserved roasted hazelnuts.
13. Divide and plate grape risotto onto six plates.
14. Garnish each with hazelnut vegan cheese.

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Papaya Ice Cream

1 package silken tofu (16 oz)
3/4 cup of sugar
2 tsp vanilla essence
1/2 cup soy, hemp or coconut milk or creamer
1 1/2 medium sized papaya, chopped

1. Chop up the papaya after removing the skin and cook papaya for 5 minutes and mash.
2. Add sugar and essence to the mashed papaya.
3. Boil the milk, then add the mixture papaya to the milk and simmer for 7-10 minutes.
4. Remove from heat and cool.
5. Blend silken tofu well till fluffy and fold into the cooled mixture.
6. Refrigerate till half set.
7. Remove and whip the mixture again, then freeze till firm, to desired consistency.

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Papaya Coconut Cupcakes with Papaya Buttercream Frosting

veganized
Papaya Coconut Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups sugar
2 egg substitutes
1/2 cup oil
1/4 cup coconut milk
1 teaspoon vanilla
6 ounces papaya, chopped
1/2 cup coconut, sweetened

1. Mix flour, baking soda, salt, and sugar in a medium sized bowl.
2. Add oil, coconut milk, and egg substitutes and mix to combine.
3. Then combine wet mixture to the dry mixture, mix to combine.
4. Add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine.
5. Scoop into cupcake papers with an ice cream scooper.
6. Bake at 350 degree oven 20-25 minutes or until a toothpick comes out clean.

Papaya Buttercream Frosting
3/4 cup vegan butter, room temperature
4 tablespoons papaya syrup, extract or juice
3 tablespoons plant milk or creamer (the thicker the better)
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

1. In a large bowl, beat the butter until fluffy.
2. Add the syrup, extract and milk, beat until combined.
3. Add the powdered sugar 1/2 cup at a time, mixing on medium-high speed after each addition.
4. Frost!

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Ultimate Superfood Smoothie 2

1 cup fresh red grapefruit juice
1/4 cup Verry Veggie or V8 Juice
12-18 medium purple or red grapes
1/2 medium papaya, sliced
1 medium banana, sliced
1 (8 ounce) vegan yogurt
1 tablespoon agave nectar
1-2 cup(s) crushed ice

Blend all until smooth.

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Grapefruit Breakfast Power

veganized

1 pink grapefruit
1 -2 tablespoon(s) vegan cottage cheese
1-1 1/2 tablespoons vegan honey
1/2 tablespoon sesame or flax seeds
fresh coriander or mint leaves (optional)

1. Peel grapefruit and be sure that you also have removed the white skin, which is bitter.
2. Cut grapefruit into thin slices, or cut out the grapefruit filets from the grapefruit.
3. Arrange grapefruit on a plate.
4. Put cottage cheese on grapefruit.
5. In a small sauce pan heat honey and sesame seeds. Bring to a single boil for a few seconds. Remove from heat and let stand for about 5 minutes.
6. Pour warm honey mixture over grapefruit and cottage cheese. Garnish with a few fresh leaves and serve.

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Cape Verdean Recipes

veganized

Carne Gizado
3-4 lbs. cubed plant
4-5 white potatoes
3 lbs. mandioca root
3 medium white yams
3 green bananas

Season and marinate meat with salt, garlic, vinegar, bay leaf, and pepper. Peel and cut up potatoes, yams, mandioca, and green bananas. In a pot, cook meat with marinade and 3 onions with 1/2 cup cooking oil on low heat until medium done. Add all vegetables to meat and cover with water. Cook on low until vegetables cook. Season with salt, garlic, bay leaf, paprika, and pepper.

Canja
1 c. chicken, diced
2 medium onions, chopped
4 vegan chicken boullion cubes
1 c. white rice

Saute onions in oil. Next, add chicken pieces, boullion cubes and a sufficient amount of water. After bringing to a boil, add rice and stir occasionally. Simmer approximately 30-35 minutes, until desired consistency.

Caldo De Peixe
6 white potatoes
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lbs. seaweed wrapped tofu

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add wrapped tofu cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.

Cachupinha
5 ears fresh corn (or fresh off cob)
1/5 lb. (100 g.) vegan sausage
1/4 squash, sliced
1/2 lb. (1/4 kg.) fava beans or lima beans, dried
2 ripe tomatoes (or equivalent tomato paste)
2 tablespoons of olive oil
2 peppercorns
1 bunch of flat leaf coriander
1 large onion, sliced

Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).

Cachupa Rica
4 c. hominy
1 c. kidney beans
1 c. large lima beans
1/2 c. shell beans
1 c. of diced cooked vegan chicken
2 lbs. vegan beef
2 vegan spicy sausage, sliced
1/4 lb. vegan bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander

Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.

Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.

Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.

Coconut Candy
2 lbs. coconut
2lbs. sugar
1/4 burnt sugar or molasses
grated lemons

Grate the coconut. Carefully brown the sugar but control for over burning. Then carefully combine coconut and burnt sugar to a little bit of water. Next, add 2 lbs. of sugar and cook. When the mixture is just about done, add lemon and mix. Remove from heat. Next, pound the mixture well for five minutes. Flatten on to buttered surface. Cut out into square or diagonal shapes. Let harden.

Papaya Candy
2 1/2 lbs. firm papaya
2 lbs. sugar
lemons

Cut the papaya into fine strips, then peel and wash well. Place the papaya and sugar on on a slow fire until the sugar dissolves. Cook for ten minutes, then set aside for a half hour. After a half an hour reheat at a higher flame, until the mixture becomes sugar-like or crystalized. Shortly afterwards remove from heat, and, using a spoon and fork, mold into different shapes.

Pudim De Queijo
l lb. (1/2 kg) vegan goat cheese
l lb. (1/2 kg) sugar
2 cups water
16oz vegan cream cheese
5 Tbps. flax seeds mixed with 3 Tbps water or 1/4 block silken tofu purred

Boil sugar in water to the consistency of a thick syrup. Add the cheese and mix well. Next, remove the mixture from heat and combine with beaten cream cheese and flax seeds/water mixture or silken tofu.

Sprinkle the bottom of a pan with burnt sugar. Pour in the mixture and bake in a double boiler. The latter may also be accomplished by placing the pan with the mixture into a pan filled with hot water. The mixture can also be baked in a shallow, buttered and floured baking pan.

Bake in the oven. After removed and cooled, cut into squares and top with granulated sugar.

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My Ethnic Cuisines

Cape Verdean
Cape Verdean Recipes
Jagacinda
Cape Verde Vegetable Soup
122 Vegan Sub-Saharan African Recipes

Venezuelan
Venezuelan Black Beans & Cilantro Rice
121 Vegan South & Central American Recipes
Hallacas
Tostones
Vegan Tostones (Fried Plantains) with Spicy Lime Sea Salt
Arepas
Vegetarian Times Latin American Recipes

Trinidadian
Mom's Vegan Callaloo
TriniGourmet: Vegan
Trinidadian Roti – An Overview
Green Beans and Potato Curry with Trinidadian Spices
Trinidadian Rotis Stuffed With Split Peas
81 Vegan Caribbean Recipes
Yellow Split Pea Puree, Trinidad Style
Trinidadian Black-Eyed Peas
Trinidad Callaloo (vegetarian)
Vegan In The Sun: Trinidadian Delicacies
Vegetarian Times Caribbean Recipes

French
EarthVegan: French
87 Vegan French/Mediterranean Recipes
Vegan Cannoli with Chocolate Chip Cheese Filling (Pure Italian Joy!)Vegan Cannoli with Chocolate Chip Cheese Filling
Vegan Cannoli's
Basic Vegan Croissants
Vegan Croissants/Pain au Chocolat
Vegan Crepes
Quiches
Vegan Madeleine
Crème Brûlée
Pot-au-feu
Steak Frites
Baguette with Homemade Aioli
Vegan Omelette for One
Vegetarian Times French Recipes

Blackfoot Indian
Coopee' (Berry Soup)
Lima Bean Soup (use plant meats)
Wild Rice Stuffing (use vegan broth and butter)
Blackfeet Frybread (use vegan powdered milk)
Vegetarian Times Native American Recipes

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