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.
ith a fork, and add vegan creamer and oat milk. Use
First, drain the tofu, place in a flat bottom colander or a plate and put another plate on top with something heavy enough to gently press the tofu without smashing it--walk away and go about your business for at least a half hour. Now is also a good time to prep your veggies. Preheat oven to 350 degrees.
In a skillet on medium heat, add 1 tablespoon of the olive oil and add the onions, mushrooms, and zucchini. Caramelize for about 10 minutes or so.
When nice and brown, add 1/2 tablespoon of salt and the sherry to deglaze and cook for ...
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
inutes per side.
Mix vegan mayonnaise and sriracha together in
Wait an hour. The best vegan whipped cream you've ever had - guaranteed.
BEST PANCAKE MIX: In large bowl,
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
ith non-stick spray or vegan butter and pour on about
f hours, but they keep best for long periods in the
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.
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.
Preheat the oven to 350 degrees.
lightly spray a sqare cake pan (mine's 9x9) with nonstick cooking spray.
In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a wisk, making sure it is blended together well.
In a large measuring cup add the water, vanilla, oil, and vinegar, ans wisk to combine.
Add wet ingredients to the dry and mix batter until blended together well.
Use a spatula to scrape down the sides if necessary.
Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or ...
e added. (I don't ever have to add water.).
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
mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
mix dry ingredients.
mix wet ingredients.
mix all ingredients together.
drop by tablespoon onto greased cookie sheet, 2 inches apart.
cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
cool on wire rack if you have one.
enjoy animal friendly cookies!
great with soy-coffee ice cream.
he tofu. Overnight is the best thing you can do.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!