1. Into a large crock pot or stock pot, empty all cans of tomatoes. Drain beans and add to pot.
2. Finely dice chipotles in adobo or chop in food processor (If you use food processor, remaining chipotles may be saved in ziploc in freezer for future use) and add to pot.
3. Add remaining ingredients to pot.
4. Cook on low for 4-5 hours in crock pot or simmer on the stove until carrots are tender.
5. Serve and top with shredded cheese (for non-vegans).
Combine all ingredients in a non-reactive pot, bring mixture to
call for non-fat yogurt, non-fat works fine.
Some recipes almost
ho depend on me for made-from-scratch recipes. Also, it's
aghetti sauce, stir and simmer for about 20 minutes, stirring occasionally
o 3 quarts of water for the pasta. Add 1 tsp
hili powder; allow to sit for about 10 minutes to rehydrate
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Preheat oven to 350\u00b0F.
Spray a 7 x 11 1/2 inch baking pan with non-stick spray.
Lay blanched and drained broccoli in the baking pan. Set aside.
In a bowl, beat eggs, soup mix, mayonnaise and milk together.
Add flour and beat well.
Pour egg mixture over the broccoli.
Bake the souffle at 350\u00b0F for 40-50 minutes, until top is golden.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Combine all the ingredients except for the refried beans in a
combine powdered sugar, shortening, 1/2 cup water, non dairy powdered creamer, vanilla extract and salt in large bowl.Beat at medium speed with elecric mixer for 3 minutes.
Beat at high speed for 5 minutes.add more powdered sugar to thicken or water to thin frosting as needed.
Frost cake reserving some frosting to decorate as desired with decorating set.
Garnish with non toxic flowers or wedding decorations.
an or wok. Add onion for 1 minute then add chicken
I havent done anything with non-sweat crepes but sure will
Equipment needed:
Non-stick cooking spray.
2
Preheat oven to 350 degrees.
Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
Pour into graham cracker crust and bake for half an hour.
Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
Let chill in the refrigerator until cold and enjoy!
In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
Remove the saucepan from the heat and stir in the soy parmesan cheese.
Taste and adjust the seasonings, as needed.
Use as a sauce for pasta, vegetables, or grains.
Whip all ingredients together. Pour into graham cracker crusts.
Bake at 175 degrees for 30-45 minute.
Cool and pour on your choice of toppings.
These freeze beautifully, so you can prepare them in advance. Just wait to put on topping until they've defrosted.
lean and dry mixer, whip non dairy whipping cream until soft