Ingredients:
1 cup sugar
3 bananas
1/2 cup Earth Balance margarine
egg substitute for 3 eggs (I used Ener-G Egg Replacer)
2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon water or juice
sugar for sprinkling
Directions:
For some reason I always seem…
(Originally from The VERY BEST Vegan Recipes, Reblogged from The VERY BEST Vegan Recipes)
Ingredients:
Marinade Ingredients:
Juice of 2-3 medium limes
1 tablespoon olive or vegetable oil
2-3 garlic cloves, finely minced
1/3 medium onion, sliced or minced
1 handful of cilantro, roughly chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried…
(Originally from The VERY BEST Vegan Recipes, Reblogged from The VERY BEST Vegan Recipes)
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup peanut butter
1/2 cup sugar
1 1/2 cups canned coconut milk
2 tablespoons coconut oil
Directions:
1. Preheat oven to 400º F. Grease muffin pan or line with baking cups. In a…
(Originally from The VERY BEST Vegan Recipes, Reblogged from The VERY BEST Vegan Recipes)
Makes 12 Truffles
“These rich and decadent-tasting vegan confections are simple to make. And because they are best when prepared in advance, they’re a great dessert to serve when entertaining guests.”
7 ounces vegan dark chocolate (70 to 85 percent cacao)
1⁄2 cup brown sugar
1⁄4 cup plain or…
(Source: jazzyvegetarian.com)
(Originally from We're All Beautiful Golden Sunflowers Inside, Reblogged from We're All Beautiful Golden Sunflowers Inside)
Stuffed Winter Squash
1 large winter squash-buttercup, hokkaido, hubbard work best
spring or filtered water
avocado oilTo begin, remove the top of the squash, jack-o-lantern style, so that you can scoop out the seeds and pulp. Replace the top and lightly oil the outer skin. Place in a baking dish with about 1/2-inch water.
Bake at 325o, uncovered for about 25 minutes. Remove from oven and allow to cool while preparing the stuffing.
(Originally from Feed Me Fuckless., Reblogged from Feed Me Fuckless.)
I’m just a smidge obsessed with oatmeal right now. If made right, it makes breakfast time seem more like dessert. (while still being healthy!)
Apple Pie Oatmeal
serves around 2
1 cup oats
1/2 cup unflavored almond milk
2 small apples, chopped
1 tablespoon sugar
1 tablespoon earth balance
Cinnamon
Maple syrup
Bananas for garnish
Combine the apples, sugar, earth balance and cinnamon in a small saucepan. Set on medium high and cover. It should take about ten minutes for them to get soft. Meanwhile, combine the oats and almond milk and cook until boiling, then add in the apples. When oats are desired consistency serve with sliced bananas and a drizzle of maple syrup. Enjoy!
(Originally from The Pantry Pocket, Reblogged from The Pantry Pocket)
Traditional Pad Thai
Ingredients:
Pad Thai:
1 pound wide rice noodles
1 (12 ounce) package vegan chick’n
oil, as needed for frying
1 lime, cut into wedges
1 bunch cilantro, cleaned and chopped, divided
1/2 cup roasted peanuts, divided
1/2 cup green onion, chopped, divided
Sauce:
1/2 hot water
1 tablespoon tamarind paste
5 tablespoons soy sauce
1/4 teaspoon cayenne powder
5 tablespoons brown sugar
“Egg” garnish:
1 pound tofu
1 teaspoon seasoning salt
1 teaspoon turmeric
1 tablespoon nutritional yeast
Directions:
1. Start the noodles according to package directions. While they are cooking, heat the water for the pad thai sauce. Add the remaining sauce ingredients and set aside.
2. For vegan egg, in a saucepan, combine tofu, seasoning salt, tumeric and nutritional yeast and cook on medium high until heated well through. In a wok, fry vegan chick’n in oil until crisp on all sides.
3. When the noodles are soft, toss them in the wok with vegan chick’n, and add the sauce. After stir frying that for about 5 minutes, add the tofu egg to the wok and mix through.
4. To each serving, add the juice of 1 lime wedge, a sprinkle of cilantro, a small handful of peanuts, and a bit of green onions.
You can also provide Asian spicy sauce such as Sirracha on the side. Enjoy this amazing combination of flavors and textures that are true to traditional pad thai, you will love it!!
Source of recipe: I modified the sauce recipe and made up the ingredients for the dish.
Makes: 4 to 5 servings, Preparation time: 10 minutes, Cooking time: 10 minutes
’
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup peanut butter
1/2 cup sugar
1 1/2 cups canned coconut milk
2 tablespoons coconut oil
Directions:
1. Preheat oven to 400º F. Grease muffin pan or line with baking cups. In a medium bowl, mix together flour, baking powder and salt. Set aside.
2. In a separate large bowl, mix together peanut butter, sugar, coconut milk and oil until thoroughly combined. Gradually add flour mixture, and mix just until moistened.
3. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.
Source of recipe: I wrote the recipe because I found that coconut and peanut butter go well together.
Makes: 12-15 muffins, Preparation time: 10-15 minutes, Cooking time: 18-20 minutes
’
Ingredients:
1 cup unbleached white flour
1/2 cup vanilla soy protein powder
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
8 tablespoons margarine (1 stick), room temperature
1/2 cup unsweetened applesauce
1/2 sugar - turbinado works fine
1/4 cup molasses
2 teaspoons vanilla
1/3 cup water
3 teaspoons Ener-G
8 - 12 ounces chocolate chips
nuts, optional
Directions:
Preheat oven to 375°.
Measure the flour, protein powder, wheat germ, salt & baking soda in a medium sized bowl. Mix well; set aside.
In a large bowl, beat the margarine & applesauce with a mixer till creamy. Add the sugar, molasses & vanilla & mix well.
Place the 1/3 cup water in a small cup & add the 3 teaspoons of Ener-G powder. Whisk the mxiture until the powder is dissolved & frothy. Immediately, add to the wet ingredients & mix well.
Add half the flour mixture into the wet mixture & mix well. Add the remaining flour mixture & mix well. Add the chocolate chips & nuts if you desire. Mix well.
Spoon the dough onto cookie sheets. Bake at 375° for about 11 minutes, checking after 9.
These are a cake like cookie, but very nice, not being too sweet. I store them in a plastic container in the fridge & zap them in the micro for about 20 seconds before eating.
Serves: 2 dozen
Ingredients:
Pie:
1 pie crust
3-4 large Granny Smith apples, peeled, cored, and sliced very thinly
Caramel topping:
1/2 cup vegan butter
3 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water
Directions:
1. Preheat oven to 425 degrees F. Pile apple slices in pie crust, and lattice crust over top of pie.
2. In a saucepan, bring caramel topping ingredients to a boil, then reduce heat and simmer for five minutes.
3. Pour caramel over top of pie so that it seeps into the apples and covers the lattice.
4. Bake for 15 minutes uncovered, then cover with foil and continue to back at 350 degrees F for another 35-45 minutes.
Enjoy!
