Unif’s “Hellraiser” loafer - Available August 2011 at select retailers! Women’s 6/7/8/9 :: Men’s 8/9/10/11 :: via www.unifclothing.com
NUTMEG BANANA SMOOTHIE
Ingredients:
2 medium ripe bananas
¾ cup ice cubes
1 ¾ cup non-dairy milk
2 tsp organic maple syrup or agave nectar
1 tsp vanilla extract
¼ tsp ground nutmeg
Directions:
-Peel and chunk bananas. Place all ingredients into blender and blend until ice is crushed. Serve with a sprinkle of nutmeg on the top.
AGAVE FLAX CORN MUFFINS
Ingredients:
1 ½ tsp ener-g egg replacer
2 tablespoons water
1 cup yellow cornmeal
½ cup whole wheat flour
3 teaspoons flax seed meal
2 teaspoons baking powder
2 tablespoons agave nectar
2 tablespoons vegetable oil
1 ½ cup water
½ teaspoon salt
Directions:
-Preheat oven to 450 and grease a muffin pan.
-Mix ener-g and 2 tbsp water until thick. Mix all other ingredients into a large mixing bowl. Add egg replacement.
-Spoon batter into muffin pan and bake 10-15 minutes. Glaze tops of muffins with earth balance vegan butter and a drop of agave nectar.
CURRY POTATO SOUP
Ingredients:
5 potatoes, peeled and cubed
1 white onion, chopped
chopped green onions
1 tablespoon olive oil
1 heaping tablespoon of corn starch
1 level tablespoon of nutritional yeast
3 cups of plain soy milk
1 teaspoon of vegan butter per serving
1 tbsp celery salt
2 tbsp curry to taste
Pinch of sea salt
black pepper
paprika (optional)
Directions:
-Put the cubed potatoes in a large pot and add water to where the water level sits about a half an inch above the potatoes. Set them on high. Cook the chopped onions in a medium pan with a tablespoon of olive oil until they are limp, but not burned.
-At this point the potatoes should be boiling heavily. Add the cooked onions to the pot. Then add the celery salt , salt, pepper, and the curry. Let the mixture cook another 8 to 12 minutes, depending on desired thickness (the longer you cook it, the smaller your potato cubes become and the thicker the soup gets). Drop the heat down to medium.
-Put a heaping tablespoon of cornstarch (and the optional tablespoon of Nutritional Yeast) in a bowl, add 1/2 cup of water and whisk the mixture until it is smooth. Add this to the soup pot and mix well.
-Add 3 cups of soy milk, mix well. Let it sit on medium for around five minutes, but you don’t want the soy milk to scald or it starts to separate. Drop the heat to low and simmer for about 10 minutes.
-After it’s done cooking, ladle out the soup into a bowl and drop a teaspoon of vegan butter in it. Then shake some black pepper (and optional paprika). As a variation, vegan cheese could be grated on top.
Serves: 6, Preparation time: 30 minutes
BLUEBERRY MUFFINS
Ingredients:
1 ½ cups flour
½ cup raw sugar
1 tsp salt
2 tsp baking powder
¾ cup soy milk
¼ cup oil
1 cup blueberries
Directions:
-Preheat oven to 400 F. Place baking cups in a muffin pan.
-Combine flour, sugar, salt, and baking powder together in a mixing bowl. Add soy milk and oil. Mix. If dough is too thick, add a bit more soy milk or warm water until it is a thick batter.
-Fold in blueberries and pour into baking cups. Bake 25-30 minutes. Coat with vegan butter for softness on the tops.
CHOCOLATE CHIP MUFFINS
Ingredients:
1 ¾ cups flour
½ cup + 2 tbsp raw organic sugar
2 ½ tsp baking powder
2 ½ tsp ener-g egg replacer
½ tsp salt
¾ cup + 2 tbsp soy/almond/rice milk
½ cup + 2 tablespoons melted butter
1 ½ tsp vanilla
1 cup vegan chocolate chips
1 tbsp apple cider vinegar
Directions:
-Preheat oven to 375. Spray muffin tin with nonstick spray or place muffin/cupcake wrappers in tin.
-Combine all dry ingredients in one bowl, minus chocolate chips. In a separate bowl, mix all wet ingredients except vinegar.
-Combine wet and dry mixture together, still without chips and vinegar.
-Now, mix in vinegar. Mix thoroughly. Add chocolate chips. Immediately pour mixture into muffin tin/wrappers and bake for 30 minutes.
-When done baking, while warm, brush tops of muffins with some vegan butter or oil. This helps the muffins stay soft.
FRESH SALSA
Ingredients:
2-3 medium tomatoes
1 small red onion
1-2 cloves garlic
1-2 mild green chiles
1 handful cilantro
2 tbsp dill
1 tbsp vinegar
¾ tsp salt
1 pinch of raw sugar
1 dash of cumin
1 dash of red pepper flakes
Directions:
-Chop everything up and mix together in a large bowl. Let sit for an hour for flavors to blend.
