PatagoniaLlami – Page 11

Vegan Waffles

“I made these once before without the baking powder, but I added blueberries. They were very good; a little heavy because of the lack of baking powder though. I recommend them.

You can use the same batter for pancakes. You can also substitute the water for more soymilk for a richer flavor.”

Ready In:: 15mins
Ingredients:: 8

1

ripe banana, mashed
1

cup water
1

cup soymilk
¹⁄₂

cup uncooked oatmeal
1 ¹⁄₂

cups whole wheat flour
2

teaspoons baking powder
1

teaspoon cinnamon
1

teaspoon nutmeg

directions

Mix banana and water.
Add dry ingredients and mix leaving lumps in batter to prevent waffles from become rubbery when cooked.
Cook on/in waffle iron.

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RECIPE SUBMITTED BY

I’m a hugeeeeeee foodie that will try anything. I’m very eclectic and experimental when it comes to food.

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July 7, 2025

Lemon Cheesecake Mousse

Lemon Cheesecake Mousse – my new recipe with just 5 ingredients. In 2 easy steps you treat yourself to a vegan and gluten free dessert dream coming true.

Two cocktail glasses with Lemon Cheesecake Mousse.

What is the one thing that completes every meal? Right on, a fantastic dessert.

I’m totally into sweet things recently and if you check out all my Vegan Dessert recipes you will spot my Nocciolato Hazelnut Cream Pie or my Stracciatella Cream Pie as newest additions.

But I won’t stop just here.

Lemon Cheesecake Mousse showing the raspberry topping.

Closeup of Lemon Cheesecake Mousse in a glass.

I hope you will get a soft spot for this Lemon Cheesecake Mousse. It’s incredibly creamy with a sweet and tart contrast. Easy, elegant, crowd pleasing and oh boy so delicious.

Yes I admit it, I could eat this almost every day. But I try to reserve this is for the weekends or special occasions, friends. Because it’s so good, it needs to be special.

And it’s the super dessert dream special I can add to my Cheesecake Recipes. It’s a perfect fit to my hearty Savory Cheesecake and my Raw Vegan Strawberry Peanut Butter Cheesecake.

Lemon Cheesecake Mousse.

Are you ready to make this Lemon Cheesecake Mousse with me? Get your 5 ingredients and let’s get started! As always, no complicated steps!

Get your blender or food processor going to make the bottom.

Simply combine vegan Graham crackers, lemon juice, and maple syrup. Pulse into crumbles, and fill them into your desserts jars and you have a solid foundation.

Lemon Cheesecake Mousse | #vegan #glutenfree www.contentednesscooking.com

For the mousse, we go back to the blender.

Combine vegan cream cheese, cashews, lemon juice + zest, maple syrup and blend until you have smooth cream. Give it over the bottom and chill until serving.

Or just serve straight away, done.

If you need it a bit fancier, garnish with some fresh raspberries and mint, sprinkle with some lemon zest. Possibilities are endless.

Lemon Cheesecake Mousse closeup.

Enjoy the sweetness and tartness of my Lemon Cheesecake Mousse

I know lemons don’t come immediately to mind when we think about superfoods. But they are one and one that we should not ignore.

Did you know that lemon juice contains a ton of antioxidants? That is helps to prevent kidney stones or can support weight loss?

I recommend you check out this article, giving you additional “10 Healthy Reasons to Start Squeezing Lemons“.

Collage of two pictures of Lemon Cheesecake Mousse with recipe title text.

This Lemon Cheesecake Mousse is just a dream. Don’t miss it!

Enjoy it and give in to your dessert cravings, show me a tag on Facebook or Instagram, tag a picture! I love to see all your excitement.

Cheers and happy summer, Florian.

Ingredients

For the Bottom:

12 vegan graham crackers, crushed (I used gluten free ones)
1/2 lemon, juiced
2 Tbs maple Syrup

For the Mousse:

7 oz vegan cream cheese
1 Tbs organic lemon zest
1/2 cup cashews
1/1/2 lemons, juiced
4 Tbs maple syrup

Instructions

Prepare the bottom:

Combine vegan Graham crackers, lemon juice, and maple syrup in a blender or food processor. Pulse into crumbles, and transfer them to dessert glasses.

Make the Mousse:

Again using a blender or food processor, Combine vegan cream cheese, cashews, lemon juice + zest, maple syrup. Blend until you have smooth cream and give it over the bottom. Chill until serving.

Nutrition Information:

Yield: 6

Serving Size: 0.5 cup

Amount Per Serving:

Calories: 143Total Fat: 4.2gSaturated Fat: 1.1gTrans Fat: 0gUnsaturated Fat: 2.6gCholesterol: 0mgSodium: 156mgCarbohydrates: 25gFiber: 0gSugar: 19gProtein: 1.6g

July 7, 2025

Easy Vegan Chocolate Pudding

Vegan pudding. Best cooked slow.

Submitted by
sdsuz

Published on October 20, 2019

Cook Mode
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Ingredients

Original recipe (1X) yields 2 servings

2 cups soy milk
½ cup white sugar
⅓ cup unsweetened cocoa powder
¼ cup cornstarch
½ teaspoon salt
1 teaspoon vanilla extract

Directions

Place soy milk in a pan over medium-low heat. Add sugar, cocoa powder, cornstarch, and salt. Whisk until no clumps remain. Cook, whisking every minute, until mixture boils, 10 to 15 minutes.
Stir in vanilla and serve.

Cook’s Note:

Any non-dairy milk will work.

Nutrition Facts (per serving)

425	Calories
6g	Fat
88g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 425
% Daily Value *
Total Fat 6g	8%
Saturated Fat 2g	9%
Sodium 710mg	31%
Total Carbohydrate 88g	32%
Dietary Fiber 6g	23%
Total Sugars 60g
Protein 11g	22%
Calcium 81mg	6%
Iron 4mg	20%
Potassium 510mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

July 7, 2025

Vegan Mexican Menudo

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Ingredients

Original recipe (1X) yields 4 servings

4 Roma tomatoes
2 ancho chile peppers, seeded and deveined
2 tablespoons olive oil
2 garlic cloves
1 pinch ground cumin
2 pounds shiitake mushrooms, sliced
½ cup water
salt to taste
1 quart vegetable broth

Garnish:

¼ cup finely chopped white onion
¼ teaspoon dried oregano
1 lime, cut in wedges
1 teaspoon red pepper flakes

Directions

Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

Nutrition Facts (per serving)

214	Calories
8g	Fat
26g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 214
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	5%
Sodium 560mg	24%
Total Carbohydrate 26g	9%
Dietary Fiber 7g	23%
Total Sugars 9g
Protein 8g	15%
Vitamin C 52mg	57%
Calcium 48mg	4%
Iron 5mg	27%
Potassium 303mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

July 7, 2025

Jalapeno Margarita

Beverage, Holiday, Recipes December 26, 2018

We’re giving you summer in the middle of winter. Our Spicy Jalapeno Cocktail is perfect for those on summer withdrawal. You all know we love everything spicy, which is why we decided to take a summer favourite and TMG-ify it. Typically that means adding a few slices of jalapeno and we did just that.

All you need for this delicious drink is some tequila, triple sec, limes, vegan honey, jalapeno, sparkling water, and some seasonal salt to rim the glass. For this drink we decided to shake it up a bit and rim our glasses with some charcoal salt, also know as black lava salt. It adds such a beautiful smoky flavour and depth to an otherwise simple and crisp drink.

Big thank you to Mama Vegan for supplying us with so much of here delicious vegan honey to work with. We’ll also be working with it for the New Year’s Eve appetizer recipes on Sunday this week. Stay tuned for some delicious dishes to go along with these tasty drinks.

Looking for more delicious drinks to impress your guests? Why not try out our Blueberry Hot Toddy, Vanilla Ginger Beer, Kombucha Cocktails, and the Herb-Roasted Orange Rum & Ginger.

▢ 1 1/2 oz tequila
▢ 1/2 oz triple sec
▢ 1 lime, juiced
▢ 1 tsp vegan honey
▢ 2-3 slices jalapeno
▢ 1/4 cup sparkling water
▢ lime juice, , for rim
▢ charcoal salt, , for rim

How to make a Vanilla Ginger Beer

July 7, 2025

Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.

Submitted by
Mackenzie Schieck

Updated on February 26, 2025

Additional Time:

1 hr 5 mins

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Ingredients

Original recipe (1X) yields 12 servings

1 cup raw cashews
1 cup water, or more as needed
12 whole fresh mushrooms
cooking spray
1 tablespoon vegetable oil
1 tablespoon minced garlic
¼ cup nutritional yeast
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Directions

Soak cashews in water for 1 to 2 hours. Drain.
Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts (per serving)

89	Calories
7g	Fat
6g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 89
% Daily Value *
Total Fat 7g	8%
Saturated Fat 1g	6%
Sodium 198mg	9%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 4g	7%
Vitamin C 1mg	1%
Calcium 8mg	1%
Iron 1mg	5%
Potassium 179mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

July 7, 2025

Zucchini Mince Rice Stir-Fry

Leckere Zucchini-Hack-Reispfanne

[Werbung: Affiliate Links]

Achtung, hier kommt eines meiner Lieblingsgerichte aus meiner späten Kindheit. Diese Zucchini-Hack-Reispfanne hat meine Mom regelmäßig auf den Tisch gebracht. Und ich weiß auch warum. Sie schmeckt lecker und ist auf für 6 Personen (ich habe 3 Schwestern) schnell gemacht.

Damit es genauso gut wie früher schmeckt, habe ich auf fertiges Hack zurückgegriffen, da dies fester in der Konsistenz und außerdem deftig gewürzt ist. So erinnert es noch mehr an Hackfleisch und die Reispfanne erhält ihre deftige Umami-Note. Solltest du kein fertiges Hack bekommen, nimm Sojaschnetzel und Hefeextrakt.

Wenn du statt Vollkornreis weißen Reis verwendest, gibt die Zucchini direkt in die Pfanne und lass das Ganze 10 – 15 Minuten kürzer köcheln.

Lass es dir schmecken!

Alles Liebe

Rina

Aktiv 5 Minuten

Passiv 30 Minuten

Total 35 Minuten

200 g veganes Hack – zum Beispiel Vegetaria Granulés
1 große Zucchini
1 Tasse Vollkornreis – 180 g
2 Brühe
Salz
Pfeffer

Wenn das Hack wenig Fett enthält, etwas Öl in einer Pfanne erhitzen und das Hack darin anbraten. Den Reis zugeben und kurz anschwitzen und dann mit der Gemüsebrühe ablöschen, 10 Minuten zugedeckt köcheln lassen.
Die Zucchini der Länge nach halbieren und in Scheiben schneiden. Mit in die Pfanne geben und unterrühren. Weitere 20 Minuten zugedeckt garen lassen, dabei gelegentlich umrühren.
Den Herd ausschalten und das Gericht 10 Minuten ziehen lassen. Die Reispfanne mit Salz und Pfeffer abschmecken und servieren.

Wenn du kein fertiges Hack bekommst, nimm Sojaschnetzel und Hefeextrakt. Bei weißem Reis verkürzt sich die Garzeit um 10 – 15 Minuten, gib die Zucchini dann direkt in die Pfanne.

July 7, 2025

Banana Bread

2025-07-07 13:56:59 UTC

chinnyskitchen.com

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July 7, 2025

Seared Oyster Mushrooms with Lemon Butter

Ingredients:

15 oz oyster mushrooms
3-4 sprigs fresh thyme, leaves removed from stems
Drizzle of olive oil
Pinch of salt
1 tbsp vegan butter (I used Miyoko’s Cultured Vegan Butter)
Juice from 1/4 lemon
Sprigs of thyme and grilled lemon wedges, for garnish

July 7, 2025

The Best Lavender Blueberry Muffins

There are no words to describe how perfect these muffins are. They are so incredibly moist and fluffy. The wild blueberries lend a robust tartness, the lavender is floral and comforting and sugar sprinkled on top gives a nice, sweet crunch. I don’t know if I’ll be able to resist making them again this weekend!

Ingredients:

* 1 tbsp ground flax seed
* 2 tbsp cold water
* 2 cup all purpose flour
* 1 tbsp baking powder
* 1/2 tsp salt
* 1 cup granulated vegan sugar
* 1/4 cup vegan butter, melted and cooled slightly
* 1 1/4 cup (10 oz ) vegan sour cream
* 1/2 tsp vanilla extract
* 1 1/2 cup frozen blueberry, wild if you can find them
* 1 1/2 tbsp fresh lavender, minced

Instructions:

Preheat oven to 350 F and spray a regular 12 muffin pan with nonstick cooking spray.
Whisk together the cold water and flaxseed and set aside.
In a medium bowl combine the flour, baking powder, and salt; set aside.
In an electric stand mixer bowl or a large bowl add the flax mixture and the sugar and whisk vigorously for about 1 minute. Add the butter and whisk until combined. Add the vanilla and sour cream in two steps, mixing until just combined.
Add the frozen blueberries and lavender to the dry mixture; toss to coat. Gently fold the dry mixture into the wet mixture until just combined. Be very cautious not to overmix. There may even be some sprays of flour and that's okay. The batter should be very thick.
Drop an even amount of dough into each muffin space on the pan. Do not flatten or arrange the batter and do not overfill. Bake at 350 F for about 30 minutes until somewhat firm and a light golden brown around the edges. Rotate the pan halfway through.
Remove from pan and place on a wire cooling rack; sprinkle with sugar if you like and allow them to cool completely before storing in an airtight container.

July 7, 2025

Author: PatagoniaLlami

Vegan Waffles

directions

Questions & Replies

RECIPE SUBMITTED BY

Lemon Cheesecake Mousse

Enjoy the sweetness and tartness of my Lemon Cheesecake Mousse

Ingredients

For the Bottom:

For the Mousse:

Instructions

Prepare the bottom:

Make the Mousse:

Nutrition Information:

Easy Vegan Chocolate Pudding

Ingredients

Directions

Cook’s Note:

Nutrition Facts (per serving)

Photos of Easy Vegan Chocolate Pudding

Vegan Mexican Menudo

Ingredients

Directions

Nutrition Facts (per serving)

Jalapeno Margarita

How to make a Vanilla Ginger Beer

Vegan Stuffed Mushrooms

Ingredients

Directions

Nutrition Facts (per serving)

Photos of Vegan Stuffed Mushrooms

Zucchini Mince Rice Stir-Fry

Banana Bread

Host

What happened?

What can I do?

If you’re a visitor of this website:

If you’re the owner of this website:

Seared Oyster Mushrooms with Lemon Butter

The Best Lavender Blueberry Muffins