s that these types of recipes bake longer- check at 50
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.
Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
Set aside and allow to cool.
Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
Add the mayonnaise last.
Chill before serving.
Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
Serving size is relative -- .
1/4 cups of organic sundried tomato.
2 can of organic chickpeas, rinsed and drained.
1 small organic red onion finely chopped.
1 small organic cucumber, seeded and chopped.
1 small red bell pepper, finely chopped.
2 tablespoon parsley leaf, finely chopped.
1/4 cups of olive.
1 organic lemon.
1/4 cup of extra virgin olive oil.
months.
All three recipes make a little more than
Step 1. Place berries, avocado and lemon juice in blender. Blend til smooth. .
Step 2. Add agave nectar and Juicy Juice (I used berry AND Kiwi Strawberry, No Sugar Added). Blend til combined.
Step 3. Pour into medium sized bowl and add chia seeds, stirring til well blended.
Step 4. Cover and refrigerate for at least 2 hours. Serve with our without organic whipped cream (I use CocoWhip, a non dairy, coconut based whipped topping) YUMMMMM!
FOR VEGAN DUMPLINGS:
Mix a little
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
gain.
Add the cold vegan cream cheese. I use Tofutti
/2 cups water with vegan bouillon cubes for 1-2
nd omit the water and vegan bouillon cubes. 2-) If you
Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.
Beat sugar and vegan butter together in a bowl using an electric mixer until creamy. Add eggnog, vanilla extract, and egg substitute; mix well. Add the flour mixture; mix dough well. Form dough into balls using an ice cream scoop. Place 2 inches apart on a baking sheet.
Bake in the preheated oven until golden brown, about 12 minutes.
Beat the shortening and margarine together until fluffy. Add the sugar and beat for 3 more minutes.
Add the vanilla. Add the soy milk/creamer slowly. You should be left with a light fluffy frosting.
You can also stir in a 1/2 cup of crushed cookies, or vegan chocolate cream filled sandwich cookies.
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.
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.
erve with a topping of vegan coconut vanilla ice cream!
Prepare oats according to package directions, cooking time takes between 10-20 minutes depending on how you like your oats. (I use water and that way it is vegan).
Rinse the blueberries.
Throw a handful of almonds into the cooking oatmeal for the last 2 - 4 minutes.
Place the cooked oats & almonds in a bowl and top with fresh blueberries.
Enjoy!
Poach your eggs. I have one of those microwave poachers that works good.
Cook the bacon. I also did this in the microwave.
Toast the buns. Then spread with Earth Balance or other Vegan margarine.
Assemble the sandwich by placing two pieces of cooked turkey bacon on each toasted bun.
Top with the poached egg, then with the Hollandaise Sauce.
Sprinkle paprika on top and serve with a nice hot cup of Cafix Grain Beverage.
Bon Appetit!
1. Preheat oven to 375\u00b0F Grease a standard-sized muffin pan or use liners.
2. In a large bowl, combine the flour, sugar, baking powder, salt, egg replacer & flaxseed meal.
3. In a medium bowl, whisk together soy milk, oil, vanilla, and butter pecan flavoring. Add to dry mixture carefully. Mix them together then add the banana's.
4. Drop tablespoon amounts of the mixture to the muffin pan. Bake at 375F for about 15 minutes (or until centers are done).
5. Let cool for about 10 minutes and enjoy with some awesome vegan butter!
Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
Put everything in your blender with the berries, and puree until smooth and creamy.
Add in more lemon juice and sweetener to taste if desired.
Chill in the fridge, and serve topped with more fresh berries and vegan cream.