ith a fork, and add vegan creamer and oat milk. Use
Follow cooking directions for rice.
When finished, combine raisins and applesauce.
Stir.
Pour 3 cups of boiled hot water over flakes.
Bake in oven on cookie sheet for 1 1/2 hours at 325\u00b0.
Substitute any fruit you wish.
This is a vegan recipe, no eggs or milk.
Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.
irections for sauce:
This recipe makes enough sauce for about
r lightly grease muffin tins (recipe makes 24 full-sized or
ith non-stick spray or vegan butter and pour on about
b>vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe
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!
inch disks. In the book it says to leave at
In a large bowl place all of the dry ingredients.
Add Orange Juice and oil, mix with a fork
Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.
Note** Vegan sugar should be used for the best texture. It taste yummy with cane sugar or table sugar as well.
ot a vegan, I have made another variation of this recipe, here
ime is approximate and my best guess).
For a 9x5
icotta like consistency. It is best not to use a blender
o.
Next add the vegan cream cheese to the bean
he tofu. Overnight is the best thing you can do.
nd omit the water and vegan bouillon cubes. 2-) If you
argarine (or butter for non vegan recipe).
1/4 cups cream
ith a little whipped cream (recipe follows) or cinnamon on top
Pre-Heat oven to 350 Degrees.
In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth.
Stir in flour, baking soda & salt until mix completely
Stir in Vegan White Chocolate & Macadamia Nuts.
Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet.
Bake 10-12 minutes.
Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set).
ENJOY YOUR DELICIOUS VEGAN TREAT!
TOLD YOU SO!
Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
Whisk together the dressing and pour over the bean mixture. Stir gently.
Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
Yield is estimated.