I did use
a couple tablespoons of vegetable oil to improve the texture even further, but can use melted coconut oil or leave it out altogether.
Not exact matches
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)
Add all the
vegetables to the chicken along with some splashes
of olive
oil and a
couple tablespoons of mayo until it is nice and moist.
In a large bowl, add the first four cut
vegetables, and carefully toss with
couple tablespoons of oil and pinch
of salt and pepper to coat.
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a
couple handfuls
of other
vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy
vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2
tablespoons ghee or grapeseed
oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Toss the
vegetables with a 2
tablespoons of olive
oil, the whole sprig
of rosemary and a
couple of generous pinches
of salt and pepper.