2 large red flesh plums (black plums work too) 6 red cherries 1/2 teaspoon ground vanilla (or 1 teaspoon extract) 2 teaspoons coconut butter 1 1/2
cups plain soy milk (see note) 2 tablespoons chia seeds
2-2/3 cup all - purpose flour 1 teaspoon ground cinnamon 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup granulated sugar 3/4 cup plus 2 tablespoons vegetable oil 1-1/2
cups plain soy milk 1 tablespoons cider vinegar 1 teaspoon vanilla extract 2 Granny Smith apples, peeled, cored and roughly chopped
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2
cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3
cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar
water Extra virgin olive oil Juice of 1/2 lemon 1/4
cup plain soy yogurt 1/4 cup soy milk Dash of sugar To Cook Kebabs on a Grill Turn the grill on high.
1/2 tablespoon olive oil 1/2 yellow onion, chopped 1/2 jalapeno pepper, seeded and chopped 2 cloves garlic, minced One 15 - ounce can black beans, rinsed and drained 1 cup vegetable stock One 10 - ounce can diced tomatoes 1/2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon ground cayenne 1/4 teaspoon crushed red peppers 1
cup plain soy yogurt Chopped cilantro for garnish
Soup 1/2 onion, chopped 2 cups peeled and cubed butternut squash 2 cups vegetable stock 2 tablespoons soy margarine 2 tablespoons soy flour 2 cups plain soymilk 1 teaspoon curry powder (or more to taste) 1/2 teaspoon cayenne (optional) Salt and pepper to taste 1/2
cup plain soy yogurt
red lentils (masoor dal) 1/8 tsp salt, or to taste 1/4
cup plain soy yogurt
2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2
cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
Crust: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat pastry flour or white whole wheat flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3
cup plain soy milk 1/3 cup extra virgin olive oil
Filling 1 cup pumpkin puree 1
cup plain soy yogurt 2 - 3 tbsp powdered cane sugar 1 vanilla bean, split and scraped 1/2 tsp pumpkin pie spice 2 bananas, thinly sliced
Yield: 9 big muffins Ingredients: 1 & 1/2 cups all - purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon grated lemon zest 1/2
cup plain soy yogurt 3 tbs.
Ingredients: 1 store - bought frozen pastry shell, such as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly sliced 1 (5 - ounce) package prewashed fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 - ounce) package assorted mushrooms 2⁄3 cup freshly grated Parmesan (about 3 ounces), divided 1
cup plain soy milk 1 large egg 3 large egg whites
Ingredients: 1 cup oat flour 3/4 cup old - fashioned rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raw sugar 1/3 cup canola oil 1/3
cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source)
Banana & Honey Smoothie: Blend (in a blender) 1
cup plain soy milk, 1 banana, 1 tablespoon honey, 2 tablespoons oatmeal and 1 tablespoon of flax seeds.
Not exact matches
Layers 1
cup / 125 g muesli, granola, puffed grains or just rolled oats 1
cup / 250 ml full - fat
plain unsweetened Greek or Turkish yogurt (for a vegan alternative, use coconut yogurt or organic GMO - free
soy yogurt)
Wet ingredients 6 tbsp (75 g) extra virgin coconut oil, room temperature 1
cup plain GMO - free
soy yogurt (or yogurt of your choice) 2 carrots, shredded (around 150 g / 2
cups loosely packed) 1 onion, minced or finely chopped a handful of fresh thyme
1 tablespoon sesame oil 1 tablespoon Sriracha 1 tablespoon
soy sauce 1 pound ground beef 2 ounces Cabot Extra Sharp Cheddar, sliced or Extra Sharp Cracker Cuts 2 tablespoons Cabot
Plain Lowfat Greek Yogurt 1/2 teaspoon
soy sauce 1 tablespoon Sriracha 2 burger buns 1/4
cup mild kimchi
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2
cup plain, unsweetened
soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
1 16 oz can chickpeas, drained and rinsed 1/4
cup extra virgin olive oil 1
cup vital wheat gluten 1
cup plain breadcrumbs 1/2
cup vegetable broth or water 1/4
cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil for pan frying
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)
Replace 1
cup cow's milk with one of the following: 1
cup soy milk (
plain) 1
cup rice milk 1
cup fruit juice 1
cup water 1
cup coconut milk 1
cup goat's milk, if tolerated 1
cup hemp milk
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened,
plain, vanilla or lite vanilla
soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar if you prefer) 1 teaspoon vanilla extract
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 1/2
cups unbleached all - purpose or whole wheat flour (or a combination) 1 teaspoon salt 2 teaspoons sugar 1/2
cup oil 2 tablespoons unsweetened or
plain soy milk
Laska, Baker's Cocoa 4 tablespoons
soy milk Westsoy, Organic, Unsweetened
Plain 1 tablespoon vanilla extract Simply Organic 2 1/4
cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2
cup Let's Do Organic, Creamed Coconut 3 Tablespoons water To make the cake: 1.
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane juice (Trader Joe's organic) 2/3
cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon
soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply Organic 1
cup non dairy milk Westsoy, Organic, Unsweetened
Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)
FOR THE ROYAL ICING: 2
cups confectioners» sugar 1 to 2 tablespoons
plain soy milk.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon
soy sauce 1
cup firm tofu, drained 1 1/2
cups plain unsweetened nondairy milk 1 1/4
cups vegetable broth 1/2
cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3
cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
2 tablespoons walnuts 2 slices whole - wheat country bread, crusts trimmed off 1
cup packed fresh parsley leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat
plain soy yogurt 2 tablespoons walnut or extra-virgin olive oil Salt and freshly ground pepper, to taste 12 ounces whole wheat fusilli or penne pasta 2 tablespoons faux parmesan
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2
cups milk (or substitute unsweetened almond or
soy milk) 1/4
cup almond flavored simple syrup (or substitute
plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.
For the rolls: 280 g flour (2 1/3
cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or
plain soy milk, room temperature (2/3
cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt
1/2
cup creamy, natural peanut butter 1/2
cup pure maple syrup 1/4
cup raw cacao powder 1/4
cup plain, unsweetened
soy milk (or almond milk)
PROTEIN: 1
cup skim or
soy milk 6oz
plain nonfat Greek yogurt 1/2
cup nonfat cottage cheese 1/4
cup nonfat ricotta or cream cheese 1 slice reduced fat cheese 1/4
cup reduced fat shredded cheese 1/4
cup of egg whites 3oz chicken, turkey, or fish 1/2
cup cooked beans or lentils 1/4 package of tofu or tempeh
My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1 / 2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1
Cup Old Fashioned Oats or Gluten Free Oats1 / 2 Block Extra Firm Tofu1
Cup Chopped Onion1 / 2
Cup Chopped Green Pepper1 / 2
Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons
Plain Yellow Corn Meal3 / 4
Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon
Soy Sauce2 Tablespoons Olive Oil1 / 4 Teaspoon Thyme1 / 4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1 / 2 Teaspoon Salt1 Teaspoon Sugar1 / 2 Teaspoon Garlic Salt1 / 4 Teaspoon Onion Salt1 / 4 Teaspoon Dried Mustard
Garlic - Lemon Yogurt 1
cup unsweetened
plain soy yogurt (Wildwood is suggested) 2 -3 garlic cloves Zest from 1/2 lemon Juice from 1 lemon (3 Tbsp) 1/2 teaspoon light agave nectar
the base 1/2
cup rolled oats pinch of fine sea salt pinch of ground cinnamon 1 tablespoon chia seeds 3/4
cup plain, unsweetened
soy milk (almond or hemp work well too)
1-1/4
cups Wheat Bran 1-1/4
cups Whole Wheat Flour 1 tsp Baking Powder 1-1/2 tsp Baking Soda 1/4 tsp Sea Salt 3 Tb Brown Sugar, packed 1 tsp Baking Spice (or cinnamon) 3/4
cups Raisins (or walnuts, I used raisins, dried cranberries would be good too) 2 Tb Vegetable Oil 1 6oz
cup Plain Lowfat
Soy Yogurt 1/4
cup Applesauce 1 large Overripe Banana
1 small (5.3 ounce container, about 3/4
cup) of your choice
plain yogurt (I like Silk
soy yogurt here, but any yogurt will work.)
for mayo base: 1/2
cup (125 mL) unsweetened
plain soy milk 1
cup (250 mL) sunflower oil 1/2 tsp (2 mL) dry mustard powder 1/2 tsp (2 mL) apple cider vinegar 1/2 tsp (2 mL) raw agave nectar 1 tsp (5 mL) sea salt 2 tsp (10 mL) freshly squeezed lemon juice for garlic mayo: 1 to 2 cloves garlic, minced
olive oil mayo 1/4
cup plain, unsweetened
soy milk 1/4 teaspoon sea salt 1 small garlic clove 1 1/2 teaspoons fresh lemon juice 1 teaspoon maple syrup (optional, but I like it for this sandwich) 1/2
cup cold pressed, extra virgin olive oil
1
cup (250 mL) light spelt flour 1/2 tsp (2 mL) sea salt 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) curry powder 3/4
cup (175 mL) water 1/2
cup (125 mL)
plain unsweetened
soy milk
1
cup of a
plain, unsweetened non-dairy milk (not coconut or rice milk; choose unsweetened
plain almond or
plain unsweetened organic
soy) *
french toast 1 ripe, 8 - inch banana (about 2/3
cup mashed) 1/2
cup plain plant milk (I used
soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick slices of sturdy bread (such as whole grain sourdough)
I do two
cups of coffee with a little bit of raw sugar and
soy creamer, and then I do a bowl of
plain oatmeal with walnuts and blueberries.
Creamy Yogurt Lime Dressing 1/2
cup Plain Greek Yogurt 1/2
cup Mayonnaise 1/3
cup fresh Cilantro 1 Lime, juiced (about 4 tablespoons) 2 tablespoons Sesame Oil 2 tablespoons Brown Sugar 1 1/2 tablespoons
Soy Sauce 1/2 teaspoon powdered Ginger 1/4 teaspoon Garlic Powder fresh ground Pepper to taste
(
Plain soy milk, for example, contains about 100 calories per
cup — comparable to skim milk's 80 calories — but the flavored varieties can contain much more.)
2
cups fortified
plain or vanilla
soy - or rice milk 1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks 3 pitted dates, chopped 1 teaspoon ground cardamom 1/4 teaspoon black pepper
1
cup of a
plain, unsweetened non-dairy milk (not coconut or rice milk; choose unsweetened
plain almond or
plain unsweetened organic
soy) *
Ingredients, Makes 3 servings 2
cups fortified
plain or vanilla
soy - or rice milk 1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks 3 pitted dates, chopped -LSB-...]