Stab several holes in the potato with a fork. Heat in a microwave oven on high setting until tender, about 5 minutes. Remove when cool enough to handle.
Cut potato in half; scoop out the flesh, leaving skin intact. Place flesh in a bowl; reserve skins. Add vegan cheese, chives, imitation bacon bits, vegan sour cream, salt, and pepper; mix filling together.
Spoon filling back into the potato skins and place on a microwave-safe plate. Cook in the microwave oven on high setting until filling is heated through, about 2 minutes.
Heat olive oil and garlic in a frying pan over medium heat for 1 minute. Add tomato, bell pepper, and onion. Cook until soft, about 4 minutes. Season with salt and pepper and remove from heat.
While vegetables are cooking, toast bread slices. Spread hummus onto 1 slice. Spread vegan mayonnaise on the other and lightly season with salt and pepper.
Layer sun-dried tomatoes, lettuce, and cooked vegetables onto 1 slice and top with the remaining slice. Cut sandwich in half.
quick spray of cooking oil.
Heat 1 tablespoon vegan margarine
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
hoto visit http://the-best-recipes.blogspot.com/.
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.
owl, cream Earth Balance and vegan powdered sugar until light and
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.
f wonton wrapper (or other vegan ravioli dough rolled out). Wet
Mix flour, quick oats, baking soda and salt together and set aside.
Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
o a food processor, then quick-pulse into fine bits.
ngredients (be careful, it's easy to burn chocolate in the
ith barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).
ire rack.
Frost with Quick and Easy Chocolate Frosting, if desired
about 10 minutes.
Cream vegan margarine and coconut sugar together
heese (yes, I know, not vegan, but delish) and mesculin greens
live oil. Pour in the vegan fondue and keep warm in
Blend all ingredients together in a blender.
Heat to a boil on the stove while stirring constantly.
Serve on top of cooked pasta and enjoy!
lightly and serve with more vegan sour cream.
Bon Appetit
Combine yogurt and spirulina powder in a bowl; mix well. Top with cornflakes, strawberries, kiwifruit, blueberries, and pecans.