1/2 cup
cold vegan margarine such as Earth Balance 1 teaspoon peppermint extract 2 cups confectioner's sugar 1 tablespoon non-dairy milk Red food coloring (optional) 1/4 cup crushed candy cane bits
1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of
cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
Not exact matches
The only modification I made to the recipe was that I sauteed the garlic in
cold - pressed rapeseed oil rather than
vegan margarine, and then added just a little
margarine to the food processor along with the other ingredients.
6 tablespoons
cold non-hydrogenated
vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
- * lukewarm water shouldn't feel hot or
cold, just roughly body temperature - to make
vegan: use 1/3 cup + 1 tbsp olive oil or melted
vegan margarine in place of the butter in the filling.
baking powder 3/4 cup
cold unsalted
vegan margarine cut in 1/2 inch pieces
Crust: 1 1/2 cups unbleached all - purposed flour 8 Tablespoons
cold butter or
vegan margarine, chopped 1/2 cup powdered sugar 2 teaspoons lemon zest 3 Tablespoons ice water
Vegans, I would recommend popping your portioned
vegan margarine or coconut oil in the freezer to get it as
cold as possible and, of course, use
vegan cream or milk as the glaze wash.
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons
vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12
cold iceberg lettuce leaves