I use coconut
milk in place of butter or oil.
For instance, an old favorite like mashed potatoes can be transformed by simply using olive oil and you favorite non-dairy
milk in place of butter and cream.
Not exact matches
Place two thirds
of your buckwheat
in a blender with the almond
milk, chia seeds, banana, blueberries, almond
butter and honey / maple syrup (if you're using it).
Hi Marzia, thanks so much, I discovered that
in order to substitute
milk for the cream, instead
of 2/3 cup cream you can use 7 tablespoons
milk and 3 1/2 tablespoons
butter melted (stir them together) and add
in place of the cream.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups
of rhubarb sauce so that it swirls through the batter /
Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat
milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust:
place flour, sugar, and salt
in a large bowl.
Bake the cake (or cupcakes) as directed on box (I used coconut oil
in place of the
butter, and almond
milk in place of regular
milk, and 2 eggs) yield is around 34 mini cupcakes
Replace the
milk with almond
milk (or your preferred non-dairy
milk), you could use canola oil instead
of melted
butter, you could try a «flax egg»
in place of the egg.
I loved that it was also for the most part dairy free — I used some dairy free
butter and coconut
milk in place of the cream
in the glaze and I was really happy with it, as were the rest
of my family.
In the bowl
of your stand mixer fitted with the paddle attachment,
place the
butter,
milk and vanilla, and mix on medium speed until combined.
I will confess to the following alterations — I used
butter, maple sugar, and cashew
milk in place of the coconut products.
Hey, you can even make this vegan by using vegan chips, nondairy
milk and vegetable shortening
in place of butter.
I made some substitutes to this pie pudding: used tapioca starch
in place of corn, almond
milk rather than cow's, coconut oil verses
butter, organic coconut palm sugar rather than white sugar.
In place of the whole
milk, I used part Greek yogurt, part
milk, and I used turkey bacon and whole wheat bread crumbs (sans
butter) as well.
● Melt
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
butter in hot
milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides
of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ●
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
Butter and sprinkle cornmeal on a cookie sheet ●
Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake
in preheated oven at 425F for 30 - 40 minutes.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole
milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted
butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional)
Place the yeast, 2 teaspoons
of the sugar and the
milk in a large bowl and mix to combine.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole
milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard:
place the heavy cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
Place the
butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and
milk in the large bowl
of an electric mixer and beat on low speed until combined.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly
in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and
place onion mix
in a separate bowl / Steam 1/2 pound salmon fillet —
place fresh salmon
in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole
milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
My family consumes a variety
of dairy on a daily basis, such as the
milk in today's Cinnamon Peanut
Butter Chia Seed Pudding recipe, and I can appreciate knowing it's coming from a
place that is strongly dedicated to preserving our environment and providing a fresh, quality product.
I used coconut oil
in place of butter and unsweetened almond
milk instead
of regular.
I use
butter instead
of margarine and sour cream
in place of the «soured
milk».
I have tried a number
of riffs on this recipe over the years (replacing some
of the cheese with roasted butternut squash puree, replacing some
of the
butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole
milk or even cream
in place of evaporated
milk).
In a medium - size, heavy - bottom saucepan,
place the coconut oil or
butter,
milk, sugar (if you use 1 1/2 cups
of sugar instead
of 2 cups, the cookies just won't set up as firmly) and salt.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed
in the microwave or
in a saucepan 2 cups unsweetened soy
milk, also warmed
in the microwave or
in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed
in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (
in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Have a browse through our «Dairy Free» section for other treats — these carob truffles are yummy: http://ourkitchen.fisherpaykel.com/recipe/carob-truffles/ Provided you use a dark, dairy - free chocolate then these cookies could be one to try too: http://ourkitchen.fisherpaykel.com/recipe/chocolate-cranberry-and-cinnamon-biscuits/ You can always play with recipes too — try using oat or soy
milk in place of cow's
milk, and substituting oil or margarine for
butter.
I do know that I reduced the
butter to just 1 tablespoon, used Jennie - O Italian turkey sausage
in place of the pork / beef combo, doubled the amount
of mushrooms, and subbed
in Bolthouse farms plant
milk in place of the heavy cream.
Make chia «pudding» by
placing a tablespoon
in a cup full
of coconut
milk, allow to sit
in the refrigerator for at least 15 minutes, and enjoy mixed with some almond
butter or raw honey!
Directions: Saute chopped leeks and garlic
in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix
milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the cheese on the bottom / Spread cooked leeks over cheese, pour egg
milk mixture over the leeks / Sprinkle top with remaining cheese / Bake
in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out
of tart pan base,
place on a rack to cool a bit / Serve while warm / Swoon.
I used Blue Diamond Almond - Coconut
milk (plain, unsweetened) instead
of Califia's, Lyle's Golden Cane Syrup
in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat
butter [because why not?].
Place 2
of the bananas
in a blender or food processor with the
milk, vanilla, vinegar, almond
butter and date juice concentrate.
Simply substitute coconut oil
in place of butter, and almond
milk for whole
milk.
My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked
in 5 beaten eggs, a good «glug»
of raw whole
milk, cinnamon, nutmeg [there is a higher egg to bread ratio than
in conventional French Toast] all poured into a hot
buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set,
place pan
in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).
(Tomato paste is optional and should be left out for babies under 10 months old — using
milk and
butter will make this a creamy mix
in place of the tomato paste.
If you'd prefer to not use coconut oil
in the crumb topping portion
of the recipe, you can substitute 1/4 cup melted vegan
butter in place of the coconut oil and almond
milk.
1 scoop Less Naked Chocolate Whey Protein Powder 1 scoop Naked Powdered Peanut
Butter 1/2 cup
milk (
of choice) 1 cup water Ice, as needed
Place all
of the ingredients
in your blender and blend until -LSB-...]
Place milk, water and 1/4 cup (1/2 stick)
of the
butter in small saucepan.
Place oats, applesauce,
butter,
milk and cinnamon
in a deep 1.2 litre ceramic bowl that fits inside the pot
of your slow cooker.
Place the ground almonds or almond
butter, maple syrup, coconut oil, almond
milk, vanilla, and pinches
of salt
in your blender, and whiz until smooth.
place the remaining 3 cups
of coconut
milk in a blender with the vanilla, chocolate powder,
butter, and oil.
You can use
milk, almond
milk, or coconut
milk in place of the water; however, I think this is deliciously creamy as is on account
of the peanut
butter.
We used apple
butter in place of the egg and almond
milk in place of the diary, and the pancakes were loved by all.
If you're concerned about your 9 - month - old with some
of these ingredients, you can use egg substitute
in place of eggs, olive oil
in place of butter, and formula, soy
milk, or even breast
milk in place of cow's
milk in baby led weaning breakfast foods like this recipe.
This vegetarian chestnut soup recipe is also vegan as long as you use vegan margarine or oil (and not
butter) and soymilk
in place of dairy
milk.
Add a small amount
of bone broth to your eggs (
in place of milk or
butter — just a touch will do!)
Note: Those who avoid eggs can use almond
milk, coconut
milk, or melted
butter in place of the eggs.
You can use shortening or
butter in place of coconut oil, and almond
milk, dairy
milk, or kefir for the coconut
milk.
Hey, you can even make this vegan by using vegan chips, nondairy
milk and vegetable shortening
in place of butter.
For the dough: I used almond
milk instead
of regular
milk, Earth Balance instead
of butter, coconut sugar instead
of regular sugar, coconut oil instead
of olive oil, and 198 grams
of Pamela's GF Artisan Flour
in place of the potato starch, brown rice flour and tapioca starch.
* If you're allergic to nuts, simply use coconut
milk or rice
milk in place of the almond
milk and use sunflower seed
butter (Sunbutter)
in place of the almond
butter.