8 Yukon gold potatoes, peeled and cut into chunks 2 - 4 TBS Earth
Balance Soy Butter or your favorite butter 1/4 - 1/2 cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley leaves sniped small handful of chives sniped
Not exact matches
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan
butter, i use earth
balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp
soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame se
soy sauce, i use Bluegrass
Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame se
Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan
butter (I like Earth
Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite
soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)
Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan
butter (I like Earth
Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened
soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring
(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth
Balance Soy - free
Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconu
Butter in place of sunflower
butter, honey instead of coconut nectar, and olive oil in place of coconu
butter, honey instead of coconut nectar, and olive oil in place of coconut oil.
Unfortunately, she's gluten - free, lactose - free and
soy - free, can't have nuts of any kind, and has to be very careful about where her animal fats & proteins are sourced (they can't have any wheat in their diet either) so we just stick with Earth Balance Soy - free for a butter choi
soy - free, can't have nuts of any kind, and has to be very careful about where her animal fats & proteins are sourced (they can't have any wheat in their diet either) so we just stick with Earth
Balance Soy - free for a butter choi
Soy - free for a
butter choice.
Ingredients 2 Tb earth
balance or non-dairy spread or
butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or
soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
3 2/3 cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4 cup Earth
Balance vegan
butter 1/3 cup sugar 1 Tbsp EnerG Egg Replacer Powder 4 Tbsp water 1 cup of
soy milk
I read through Kim's recipe and it called for melting your favorite type of
butter, mine being Earth
Balance soy free version.
1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan
butter (we use organic Earth
Balance buttery spread) 1 cup unsweetened
soy milk 1 tablespoon apple cider vinegar
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like Earth
Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened
soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Using naturally sweet peanut
butter in a sauce is no revelation, but here it
balances perfectly with
soy sauce, rice vinegar, and sesame oil, altogether a great counterpoint for crunchy Chinese broccoli.
I served it with green beans with a little
butter (Earth
Balance soy free) and lemon squeezed on top.
-- Earth
Balance makes a non - dairy /
soy free spread too (nothing like
butter, but it does the trick!).
& I also used Earth
Balance Coconut Spread (in place of the
butter) because both my kids have a dairy allergy & can not have real
butter & I like to not always use
soy either.
So I replaced the
butter with Earth
Balance Soy Free Buttery Sticks and the milk with 1/3 c. rice milk and 1/3 c. orange juice.
I use
soy - free Earth
Balance butter substitute)
2 cups Spelt Flour 1 teaspoon Sea or Pink Salt 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/3 cup
Soy Free Earth
Balance Butter 3 Tablespoons Unsweetened Applesauce 1 teaspoon Pure Vanilla Extract 1/3 cup Honey 1 1/2 cups Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2 teaspoon Cornstarch (non-GMO) 1/8 teaspoon Cream of Tartar 1 cup Sugar Free Chocolate Chips
Earth
Balance, known for their dairy - free vegan
butter substitutes, has created a
soy - free version of their buttery spread.
Made this totally vegan (Earth
Balance «
butter sticks»,
soy milk, and Tofutti «cream cheese»).
-- grease the baking dish with
butter or Earth
Balance soy free «
butter».
It is super yummy when thickly sliced and topped with
butter, «buttery spread» (i.e. Earth
Balance Soy Free, which I have not had since we arrived in Germany and I soooooo miss it), softened coconut
butter, cream cheese, or your favorite nut
butter.
1/4 cup
Butter, melted (for dairy - free, use Earth Balance buttery spread or try making your own dairy - free, corn - free, soy - free b
Butter, melted (for dairy - free, use Earth
Balance buttery spread or try making your own dairy - free, corn - free,
soy - free
butterbutter)
I followed the direction exactly except I used half Earth
balance soy - free
butter, and half coconut oil.
Three years later weight 172: still eating earth
balance margin, 1 + quarts
soy milk daily, generous peanut
butter, you get the point.