FOR THE ROYAL ICING: 2 cups confectioners» sugar 1 to 2
tablespoons plain soy milk.
Not exact matches
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.
In a small bowl, combine Cabot
Plain Lowfat Greek Yogurt, 1/2 teaspoon
soy sauce, and 1
tablespoon Sriracha.
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 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
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 t
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 t
Tablespoons water To make the cake: 1.
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
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 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
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
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
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
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
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
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)
ingredients SUPER-SASSY SEASONING: 2
tablespoons onion powder 2
tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or
plain turkey leg 1
tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1
tablespoon smooth natural no - sugar - added - peanut butter 1
tablespoon tamari or
soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
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
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
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.
1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup
soy milk, unsweetened,
plain salt and pepper to taste 4
tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2
tablespoons dry red vegan wine 2
tablespoons soy sauce or Bragg's Liquid Aminos 4
tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped
2 cactus fruit or 2 ozs of Nopalea juice 1 cup frozen ripe red grapes 1
tablespoon chia seeds 1 banana (fresh or frozen) 1 cup of
soy milk 1/2 cup of
plain yogurt