Combine tepid water and sugar in small bowl, add yeast and stir. Allow to proof for 10 minutes.
In bread machine using dough cycle, or in heavy duty mixer with dough hook, combine yeast mixture with flour nutmeg and salt. Mix/knead until smooth and elastic. Transfer to bowl oiled with 1 tablespoons oil, cover with plastic wrap and let rise until double, about 1 hour.
Mix remaining ingredients in bowl until well blended. Refrigerate.
Punch down dough and divide into 2 balls. Roll 1 ball into 9x13-inch rectangle. Spread half of filling ...
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
Heat Oven to 375.
Put all ingredients into a medium size bowl in order of ingredients listed.
Mix all ingredients together until well mixed.
Take Spoon size pieces and roll them into balls and put them 2 inches apart on an ungreased cookie sheet.
Flatten in crisscross pattern with fork.
Bake 9-10 Minutes or until light brown.
Once out of oven, move to a wire rack or large plate and let cool for 5-10 minutes.
ENJOY!
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
Mix dry ingredients (flour, sugar, salt, cocoa, baking powder).
Mix wet ingredients (water, oil, vanilla).
Mix together, 50 strokes, or until well blended. Fold in nuts and chocolate chips.
Spread mixture into a greased 13x9\" pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.
Preheat the oven to 375 degrees F (190 degrees C).
Combine margarine, brown sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Mix in water, flax seeds, and vanilla extract. Add flour and baking powder. Fold in oats, coconut, cinnamon, and cloves. Add chocolate chips and apricots.
Form dough into small balls and arrange on baking sheets. Flatten slightly with the palm of your hand.
Bake in the preheated oven until edges are golden, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 muffin tins with cooking spray.
Combine all-purpose flour, brown sugar, white sugar, whole wheat flour, baking soda, cinnamon, allspice, salt, and baking powder in a large bowl. Mix in pumpkin puree and apples.
Pour egg replacer into a bowl. Stir in applesauce gradually to avoid lumps. Whisk in oil. Add to the flour mixture; mix well until batter is smooth.
Spoon batter into the greased muffin cups, filling each one almost to the top.
Bake in the preheated oven until a ...
se parchment paper. It's amazing and I don't even
ere. Fold in the grated vegan mozza the pour the entire
f you are not a vegan, I have made another variation
aking dish, top with the vegan mozzarella, cover with foil and
Place all the ingredients except the gelatin into the top of a double boiler.
Stir in the sugar and mix until it is totally dissolved. This should take about 20 minutes and the curd should have thickened up.
If it hasn't put the gelatin in a bowl and add some of the hot curd to it. Stir well then add the rest of the curd to the bowl mix until this thickens up.
You can store this in jam jars in the fridge or use in a recipe. I'm going to use this in Chef Joey's Vegan Lemon Squares.
Bon Appetit!
and the Parmesan cheese (or vegan parmesan), and cook, stirring, for
edium heat. Once hot, add vegan chicken. Flip it and allow
il.
Heat 1 tablespoon vegan margarine in a pan. Add
Put the vegan cream cheese into a bowl and whip it until its easy to work with.
Add the margarine, sugar and milk.
If you want a stiffer icing add more sugar.
When you like the consistancy, add a few drops of lemon (or other flavor) extract.
Let sit in the fridge to firm up and ice your cooled cake.
Enjoy.
arge bowl, cream together the vegan margarine, oil, confectioners' sugar, and
f wonton wrapper (or other vegan ravioli dough rolled out). Wet
o.
Next add the vegan cream cheese to the bean
arge mug, place the 2 vegan beef bouillon cubes. Using the