Lissas Loves | Food Network

Stop spending crazy amounts of money on Vegenaise and other overly expensive store-bought Vegan Mayonnaise; make your own at home in mere seconds with only 4 simple ingredients; This technique is so quick and easy and produces such a rich, thick and creamy mayonnaise, you'll adopt it as soon as you try it!
Stop spending crazy amounts of money on Vegenaise and other overly expensive store-bought Vegan Mayonnaise; make your own at home in mere seconds with only 4 simple ingredients; This technique is so quick and easy and produces such a rich, thick and creamy mayonnaise, you'll adopt it as soon as you try it!
ingredients
  • 1 cup unrefined sunflower oil (220 g)
  • 1/2 cup unsweetened soy milk (120 ml)
  • 2 tsp apple cider vinegar
  • Sea salt to taste

instructions
  • It’s really important the milk and the oil are at the same temperature, that way the mayonnaise is easier to make. I’ve made mayo using cold milk and oil at room temperature and sometimes it works, but sometimes it doesn’t.
  • I usually use an immersion blender, but I’ve also tried to make it using a regular blender and it works as well, although I think it’s easier to make with an immersion blender.
  • If you’re using an immersion blender: combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayonnaise emulsify. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
  • If you’re using a regular blender: place all the ingredients in the blender, except the oil and blend for about 5 seconds. Then add the oil gradually while the blender is going, turned it gradually from low to high and let it go until thickens.
  • Try the mayonnaise and add more salt if needed. If it’s too thick, add more milk and if is too watery add more oil. Pulse again until the mayonnaise has the perfect consistency.
  • Keep in a sealed container in the fridge for about 3 to 4 days.

 notes
  • This recipe also works with other types of oil like canola or extra virgin olive oil (although olive oil has a really strong flavor).
  • I’ve tried to use almond milk and it worked as well, although it was less thick.
  • Lemon juice can be used instead of the apple cider vinegar.
  • Some readers have added some mustard to make the mayo more tasty and less white.
  • If you add a clove of garlic at the beginning, you can make a delicious vegan aioli.
Perfect for St. Patrick's Day. Hearty vegetables in a rich, earthy, thick stout beer broth. It's a stick to your ribs kinda stew!
Perfect for St. Patrick's Day. Hearty vegetables in a rich, earthy, thick stout beer broth. It's a stick to your ribs kinda stew!
Ingredients

  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 - 4 cups vegetable broth
  • 1 can (473ml) vegan stout beer (I used Sawdust City Brewing Co Skinny Dippin' Stout)
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 8 oz mushrooms, quartered
  • 2 1/2 cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
  • 1/2 cup tomato paste
  • 2 bay leaves
  • 2 teaspoons brown sugar
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper

Instructions

  • Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown, about 5 minutes.
  • Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
  • Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and serve hot.
A creamy tomato and basil pasta! An easy dinner recipe with 10 ingredients that takes about 30 minutes to cook. Gluten free if gluten free pasta is used.
A creamy tomato and basil pasta! An easy dinner recipe with 10 ingredients that takes about 30 minutes to cook. Gluten free if gluten free pasta is used.
INGREDIENTS

  • 225g uncooked farfalle (bow tie) pasta
  • 1 tsp extra virgin olive oil
  • 1 small onion, diced (about 1/2 cup)
  • 3 garlic cloves, minced (1 tbsp)
  • 500g ripe tomatoes, diced into small pieces
  • 1 tbsp tomato paste
  • 1 tsp salt + pepper to taste
  • 1/2 cup raw cashews
  • 1/2 cup packed fresh basil, chopped 
  • 2 big handfuls of baby spinach or rocket to serve, optional
  • nutritional yeast to serve, optional

INSTRUCTIONS

  • Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Drain and set aside.
  • Add the olive oil to a large frying pan over medium to high heat. When hot, add onion and cook for 4 minutes or until soft. Add garlic and cook for a further minute. Add tomatoes, tomato paste and salt. Place on a high simmer for about 12 minutes, stirring occasionally. It will cook down and become richer in flavour.
  • Add the tomato mixture to a high speed blender along with cashews and 1/2 cup of water. Blend until smooth.
  • Rinse and dry the frying pan. Add the sauce to the pan, making sure it’s on low to medium heat to prevent it from sticking. Add the pasta, basil and pepper to taste. When the pasta is heated through, it’s ready to serve. I like to serve mine on top of a handful of greens and a sprinkle of nutritional yeast. 
Were you guys ever fans of Chick-Fil-A? In my thirty years on this planet, I can say I’ve never had the well-known and widely popular Chicken Sandwich, or anything on their menu for that matt…
Were you guys ever fans of Chick-Fil-A? In my thirty years on this planet, I can say I’ve never had the well-known and widely popular Chicken Sandwich, or anything on their menu for that matt…
INGREDIENTS
Chicken Seitan

  • 1 cup + 1 TBS vital wheat gluten, divided
  • ½ tsp sea salt
  • 2 TBS nutritional yeast
  • 1 tsp onion powder
  • ½ tsp poultry seasoning
  • 4 cups + ¾ cup vegetable broth, divided
  • ¼ cup tahini

Chick-Fil-A Deluxe

  • 2-3/4 cups dill pickle juice, divided
  • 1 TBS + ½ tso cayenne pepper, divided
  • 6 chicken seitan patties, recipe above
  • ¾ cup unsweetened almond milk
  • 2 cups unbleached all purpose flour
  • ⅓ cup organic confectioners sugar (powdered sugar)
  • 1 TBS + ½ tsp paprika, divided
  • 2 tsp cracked black peppercorns
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • Peanut oil for frying
  • 6 white burger buns
  • 6 slices vegan cheese (we used Follow Your Heart provolone)
  • Dill pickle medallions
  • Hot sauce

INSTRUCTIONS

  • Preheat oven to 350 Degrees Fahrenheit
Chicken Seitan
  • In a large bowl, combine 1 cup wheat gluten, sea salt, nutritional yeast, onion powder and poultry seasoning; whisk to combine.
  • In another large bowl, combine ¾ cup vegetable broth and tahini; whisk until smooth. Using a spatula, carefully fold wheat gluten mixture into vegetable broth mixture until combined. (You might need to use your hands for this.)
  • Sprinkle work surface with 1 TBS vital wheat gluten. Knead the dough until it's elastic but not dry. Add additional wheat gluten if dough feels too sticky and knead some more.
  • Divide dough into 6 small burgers. (Keep in mind they will grow to be about twice their size, so make smaller than you would normally.)
  • Place burgers in a dutch oven and cover completely with remaining 4 cups vegetable broth. Cover and cook in preheated oven for 1 hour, flipping seitan after 45 minutes.
  • Remove burgers from broth and let cool for about 45 minutes on a wire rack.

Chick-Fil-A Deluxe

  • In a shallow bowl, combine 2½ cups pickle juice and ½ tsp cayenne pepper. Add burgers, making sure they are submerged in the marinade, and marinate for 1 hour.
  • In a deep fryer or heavy-bottomed saucepan, heat peanut oil to 325 degrees fahrenheit. If you are frying on the stove, you will need about 4-6 inches of oil.
  • In a small bowl, whisk together remaining ¼ cup pickle juice and almond milk. Set aside.
  • In a medium bowl, whisk together flour, powdered sugar, remaining 1 TBS cayenne, paprika, peppercorns, chili powder, sea salt, baking powder and garlic powder. Set aside.
  • Coat each burger in the flour mixture, then toss it into the milk mixture, Coating evenly on all sides. Coat generously in flour mixture again.
  • In batches, place burgers in hot oil. Fry for about 5-8 minutes, flipping occasionally, or until the outside is crisp and golden brown. Using tongs, remove burgers from oil and place on a plate lined with paper towel.
  • Heat a large, dry skillet over low heat. Toast buns, cut side down, for about 1-2 minutes.
  • Remove buns from the pan. Place vegan cheese on bottom half of each bun and top with fried chicken and 4 pickle slices. Serve immediately with your favorite hot sauce, if desired.
Green Chia Pudding is perfect for a nutritious breakfast, a satisfying snack, or a sugar-free dessert. It's easy to make with only a few ingredients. Plant based, vegan, gluten free, sugar free, oil free.
Green Chia Pudding is perfect for a nutritious breakfast, a satisfying snack, or a sugar-free dessert. It's easy to make with only a few ingredients. Plant based, vegan, gluten free, sugar free, oil free.
Ingredients

  • 1 Medjool date pit removed
  • 1 cup non-dairy milk organic soy, almond, or coconut
  • 1 handful fresh spinach
  • 3 Tbsp chia seeds
  • Fruit for topping banana, kiwi, mango, berries, etc.

Instructions

  • In a high speed blender, blend the date, milk, and spinach until very smooth.
  • In a medium bowl, add the liquid to the chia seeds.
  • Stir well, and continue stirring every few minutes for about 15 minutes.
  • Place in the refrigerator at least one hour, or overnight.
  • Just before serving, stir again, then top with fruit.
  • Enjoy!