Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly spray 12 large muffin
cups with vegetable oil spray or line them with paper muffin cups.
Not exact matches
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive
oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined
with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (
spray 1 - inch chunks
with non-stick
spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1
cup Fructevia 1
cup MonkSweet 1 & 1/4
cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2
cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2
cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and
spray a 9 × 13 pan
with nonstick baking
spray.
Lightly
spray a 12 -
cup muffin pan
with a
vegetable oil spray.
2/3
cup (160 ml) unsulphured molasses (To prevent the molasses from sticking to the measuring
cup, first lightly
oil or
spray the
cup with a non stick
vegetable spray.)
Cooking
spray 1 3/4
cups King Arthur Unbleached All - Purpose Flour (fluffed
with whisk before measuring) 1/2
cup unsweetened (nonalkalized) cocoa 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon salt 1
cup Cabot 2 % Plain Greek Yogurt 3/4
cup granulated sugar 3/4
cup packed dark brown sugar 2/3
cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract
Coat each muffin
cup in your muffin pan
with a little butter or
vegetable oil spray.
(Or, for neat and tidy cookies
with perfect edges, like the ones in our photo, portion same amount of dough into the
cups of a mini muffin pan coated
with nonstick
vegetable oil spray.)