Sentences with phrase «tablespoons earth balance butter»

Pin It Serves 2 - 4 — Use organic ingredients whenever possible Ingredients: 2 sweet potatoes 2 tablespoons Earth Balance butter substitute (chopped in little pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4 cup chopped pecans 1/4 cup dried cranberries 1/4... Continue Reading →

Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)

2 sweet potatoes 2 tablespoons Earth Balance butter substitute (chopped in little pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4 cup chopped pecans 1/4 cup dried cranberries 1/4 cup peeled and finely diced apple 1/2 teaspoon cinnamon 1 pinch salt Olive oil

Not exact matches

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)

1 cup Earth Balance vegan butter 1 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon sugar

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

For the coating • 3 - 4 tablespoons vegan butter (I used Earth Balance coconut spread) • 1/3 cup granulated sugar • 1 teaspoon ground cinnamon

2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract

1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest

1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional

1 1/2 cups (6 ounces) gluten - free graham cracker crumbs or crushed cookies of choice 1/2 teaspoon cinnamon, optional 6 tablespoons unsalted butter or Earth Balance or dairy - free shortening of choice, melted

Alternatively, replace the butter with 1/4 cup Spectrum Organic Shortening + 2 tablespoons Earth Balance Buttery Sticks (for buttery flavor).

2 Tablespoons Earth Balance, other vegan butter, or olive oil 1/4 cup nutritional yeast

Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2 cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.

CHOCOLATE CREAM FILLING 1/2 cup vegan butter Earth Balance Organic Whipped Buttery Spread 3/4 cup plus 2 Tablespoons unsweetened cocoa power Ah!

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons

1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1 tablespoon apple cider vinegar

Cake: 1 1/3 cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest

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

4 tablespoons Earth Balance dairy - free butter or coconut oil (coconut oil will result in crunchier treat with a hint of coconut flavor)

For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice

I just substituted one tablespoon of chia seeds mixed with 3 tablespoons of water for the egg and Earth Balance for the butter.

Basic Wheat Crust (or use your own favorite recipe) 3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup organic diced tomatoes (one half...

1 1/2 teaspoons Ener - G Egg Replacer in 2 tablespoons water 3/4 cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4 cups sugar (evaporated cane juice), I use 1/2 cup but if...

CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut

Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red Food Coloring to desired pink

Brush the dough with 1 tablespoon melted butter or Earth Balance.

Ingredients 2 cup white whole wheat flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons applesauce, butter, or Earth Balance 3/4 cup unsweetened almond milk 1 teaspoon apple cider vinegar 6 tablespoons cane sugar or erythritol, divided 1 tablespoon melted butter or Earth Balance 2 teaspoons ground cinnamon Instructions Preheat oven to 400 Fahrenheit.

3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)

Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup Powdered Honey or Maple Sugar 3/4 teaspoon Pure Vanilla Extract 1 Tablespoon Milk (we use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus more for rolling out)

1 1/3 cups Earth Balance Butter 1 cup Coconut Sugar 1 1/2 teaspoon Baking Powder 1/2 teaspoon Sea Salt 6 Tablespoons Crushed Walnuts 1 1/2 cups Oats 1 1/2 cups Whole Wheat Flour 1 teaspoon Pure Vanilla Extract 10 to 12 ounces Natural Strawberry Jam

2 cups Spelt Flour 1 teaspoon Sea or Pink Salt 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/3 cup Soy Free Earth Balance Butter 3 Tablespoons Unsweetened Applesauce 1 teaspoon Pure Vanilla Extract 1/3 cup Honey 1 1/2 cups Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2 teaspoon Cornstarch (non-GMO) 1/8 teaspoon Cream of Tartar 1 cup Sugar Free Chocolate Chips

2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut into pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla extract 1/4 cup slivered or chopped almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used almond or rice with equal success)

Pretzel Crust Base: 1 Cup Gluten Free Pretzels (or regular pretzels) 1/2 Cup Gluten free Oats (or regular oats) 1/4 Cup Coconut Sugar 2 Tablespoons Vanilla Protein Powder 1/2 Cup Earth Balance Butter, very softened 1/2 teaspoon Natural Butter Extract

12 tablespoons cold (1 1/2 sticks) unsalted vegan butter, cut into small pieces (I used Earth Balance coconut butter)

2/3 cup Organic Butter or Earth Balance Butter 3 Tablespoons Cream Cheese or Dairy - Free Cream Cheese 3/4 cup Powdered Whole Earth Sweetener * 3 Tablespoons Coconut Flour 1 1/2 teaspoons Vanilla Stevia Extract, to taste 1/4 teaspoon Rose Water (optional) Beet Juice, Natural Food Coloring

The boys had vegan cream cheese spread, K. had Earth Balance buttery spread and I opted for vanilla - scented peanut butter (1 tablespoon of PB with a couple of drops of vanilla extract mixed in).

2 1/2 cups whole wheat pastry flour 1 teaspoon salt 4 tablespoons cold Earth Balance (or other non-dairy butter) 1/2 cup shortening, room temperature 1/2 cup ice water

My favorite popcorn sounds kinda crazy but its amazing: Melt about a tablespoon of Earth Balance vegan butter and sprinkle in about half a teaspoon of dehydrated mushroom powder and swirl it around (then pour it on the popcorn).

1/2 cups good quality cocoa powder 2 1/2 tsp baking powder 1/4 tsp salt 1 1/2 sticks Earth Balance buttery sticks or butter 1 1/2 tsp vanilla 1 1/2 cups sugar 2 large eggs 1 tablespoon vanilla almond milk 2 - 2 1/2 pints Cherry Garcia frozen yogurt

1 1/2 teaspoons Ener - G Egg Replacer in 2 tablespoons water 3/4 cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4 cups sugar (evaporated cane juice), I use 1/2 cup but if...