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.
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
f you want a vegan cheese. Every other vegan cheese I've
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.
but watch them, they brown fast!
Once they cool sprinkle
Preheat oven to 375 degrees.
In a medium sized bowl, sift together flour, baking soda, and salt. Set aside.
In another bowl combine the vegan butter, sugar, vanilla, egg replacer (mixed with the water beforehand. Mix well.
Add the dry ingredients. Mix.
Add carob chips (and nuts if desired).
Drop teaspoonfulls on a greased cookie sheet and bake 8-10 min(i like my cookies more chewy, so about 8 minutes works great.
Cool on a rack and try not to eat them all up too fast!
Tell me what ya think.
Oven @ 375\u00b0F.
Mix all dry ingredients in a bowl.
Make a well in center of dry, and add the wet ingredients there.
Mix equal parts cinnamon and white sugar in a small bowl.
Use hands to pull out cookie balls and roll them in cinnamon sugar mix.
Place on cookie sheet & flatten a little with fork or fingers.
Bake for 8-10 minutes.
Allow to cool for a couple minutes on cookie sheet before moving.
I get 12 cookies out of this recipe, but they disappear so fast you might want to double!
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
owl, cream Earth Balance and vegan powdered sugar until light and