Ingredients: 3/4
cup vegan butter...
Crust 3/4 cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) pinch...
For the crust 3/4 cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum, salt and sugar.
Ingredients: 3/4
cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
2/3 cup buckwheat flour 1/2 cup rice flour 1/2 tsp xantan gum 1/3 tsp salt 1,5 tbsp coconut sugar 1/2
cup vegan butter 4 - 5 tbsp ice cold water
Frosting 1/2
cup vegan butter, room temperature 1/4 cup non-hygrogenated shortening 2 1/4 cups powdered cane sugar 1 tsp cocoa powder 1/2 tsp espresso powder 1/4 tsp unsulphured molasses 2 - 3 tbsp Irish whiskey
Cookie dough option 2: 4 1/2 — 5 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 4 3/4 teaspoon baking powder 1
cup vegan butter (we use Earth Balance) 1 cup sugar (evaporated cane juice) 1 cup water 2 teaspoons vanilla extract 2 1/2 teaspoons xanthan gum
8 Gardein ™ scallopini * 1/4
cup vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or vegetable stock
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut
Dough 1/2
cup vegan butter 1/2 cup cane sugar 1 tsp pure vanilla extract 3 tbsp vegan sour cream Pinch of sea salt 1/4 tsp baking soda 1 1/4 cups unbleached flour
Ingredients: 3/4
cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Add 1
cup vegan butter to the bowl with the sugar / spice mixture.
I used
I cup Vegan butter instead of coconut oil and added flax egg mixture (2tbls flax; 6tbls water).
1
cup vegan butter, room temperature 1/2 cup powdered sugar 1 vanilla bean, split and scraped 1/4 teaspoon fine sea salt 2 cups unbleached flour 4 oz dark chocolate, chopped
2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
CHOCOLATE CREAM FILLING 1/2
cup vegan butter Earth Balance Organic Whipped Buttery Spread 3/4 cup plus 2 Tablespoons unsweetened cocoa power Ah!
for the cookie dough filling: 2-1/2 cups all purpose flour 1 tsp salt 1
cup vegan butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp vanilla 1/3 cup soy or almond milk 1 cup vegan chocolate chips
Cake 1/2
cup vegan butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
Frosting 1/2
cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Crust 3/4 cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) pinch...
Ingredients: 3/4
cup vegan butter...
Cake Ingredients 2 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3
cup vegan butter (we use organic Earth Balance Buttery Spread) 1/3 cup vegetable shortening, oil or more vegan butter 2 teaspoons...
For the crust 3/4 cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum, salt and sugar.
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
1/2 cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Crust: 8 sheets Phyllo Dough, thawed and covered with a towel Generous 1/4
cup vegan butter, melted 2 tablespoons dried rubbed sage
Vinegar 1/3
Cup Vegan Butter Softened 6 Tbs.
1 1/2 teaspoons Ener - G Egg Replacer in 2 tablespoons water 3/4
cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4 cups sugar (evaporated cane juice), I use 1/2 cup but if...
1 1/2 teaspoons Ener - G Egg Replacer in 2 tablespoons water 3/4
cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4 cups sugar (evaporated cane juice), I use 1/2 cup but if...
Not exact matches
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used
vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut
butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1/3
cup cold
butter (or
vegan margaraine, coconut oil or
vegan palm shortening, just make sure its very cold)
, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of
vegan butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2
cup more flour) and... best of all?
I mean, there's only four measly tablespoons of
butter, a half
cup of heart healthy peanut
butter, brown sugar instead of white and the ganache is
vegan!
Crispy Bottom Peanut
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons
vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces
vegan cream cheese, room temperature 1
cup smooth peanut
butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened
vegan butter or coconut oil 1/4
cup almond
butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp
Vegan butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
for the frosting: ○ 150g
butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2
cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with
vegan cream cheese)
The recipe and photographs for «Gluten - Free
Vegan No - Bake Peanut
Butter Cup Pie» by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.
1
cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut
butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract
Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips as well
1 piece whole wheat bread 1 tablespoon
vegan butter 1 medium sized onion (about 2
cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4
cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4
cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4
cup vegan mozzarella cheese
These
Vegan Peanut
Butter Cups are a healthier, homemade version of your favourite store - bought peanut butter
Butter Cups are a healthier, homemade version of your favourite store - bought peanut
butterbutter cups!
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)
1
cup Earth Balance
vegan butter 1
cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2
cup of water 3
cups all purpose flour cinnamon sugar
Gluten Free,
vegan peanut
butter cup cookies with chocolate chips and peanut
butter cups!
Peanut
butter cups are my all - time favorite candy, so this
vegan version is calling my name!
2
cups spelt flour (or a mix of 1.5
cups all - purpose flour and 1/2
cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1
cup unsalted
butter (or margarine for
vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
Today I have
vegan - ified those little chocolate
cups of heaven and traded in the peanut
butter for nutritious MaraNatha Maple Almond B
butter for nutritious MaraNatha Maple Almond
ButterButter!
Filling: 2
cups Pumpkin Puree 5 Tablespoons Coconut
Butter, softened or
Vegan Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
Notes: You can replace the coconut oil and milk with 1/2
cup of
vegan butter, if desired.