FOR THE ROYAL ICING: 2 cups confectioners» sugar 1 to 2
tablespoons plain soy milk.
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 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 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
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)
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
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