Not exact matches
Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons
vegan margarine 3/4 cup
vegan chocolate chips 2 cups
vegan puffed rice cereal 8 ounces
vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1
teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
6 tablespoons cold non-hydrogenated
vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4
teaspoon ground cinnamon 2/3 cup plain almond milk 2
teaspoons vanilla extract 1/2
teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
1 cup
vegan margarine 1 cup soy milk 2 tablespoons agave nectar plus 1
teaspoon, divided 2 1/4
teaspoons active dry yeast 3 cups all - purpose flour plus 2 tablespoons, divided 1
teaspoon salt 1 tablespoon water
2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1
teaspoon of each: baking powder, baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or
margarine for
vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
2 1/4 cups all - purpose flour * 1 tablespoon cornstarch or arrowroot 1
teaspoon baking soda 3/4
teaspoon salt 1 cup
vegan margarine 3/4 cup brown sugar 3/4 cup sugar 1/4 cup water 1 tablespoon pure vanilla extract 2 cups semisweet chocolate chips (dairy - free) Flaky sea salt, optional 1 1/2 cups chocolate hazelnut butter (Justin's is
vegan!)
Cookies 1-1/3 cups flour 3/4 cup sugar 2
teaspoons baking powder 1/4
teaspoons salt 1 tablespoons ground flax seeds 3 tablespoons water 1/2 cup
vegan margarine
Icing 2 ounces bittersweet chocolate 1/2 cup
vegan margarine 3 cups organic powdered sugar, sifted 1
teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1
teaspoon vanilla extract
1 cup
margarine, at room temp 1 1/4 cups sugar 1 tablespoon molasses 2
teaspoons vanilla extract 2 1/2 cups all - purpose flour 1
teaspoon baking soda 1
teaspoon salt 1 1/2 cups semi-sweet chocolate chips (or
vegan carob chips) Directions 1Preheat the oven to 350 degrees F. 2Cream the
margarine and sugar with a hand mixer until fluffy.
1 cup raw cashews, soaked for at least 2 hours 1/2 cup organic
vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2
teaspoon vanilla extract 1 tablespoon lemon juice
1 tablespoon
vegan margarine (e.g., Earth Balance) 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1/2 cup flour 4 cups vegetable stock 2 cups water 2 stalks celery, sliced (chop and include the leaves) 1 cup chopped carrots 1/2 small green cabbage, chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2
teaspoons tarragon 1/2
teaspoon thyme 1/4
teaspoon salt or to taste 1/2
teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n Strips or Gardein Chick»n Strips or chicken - style seitan
2 large red - skinned sweet potatoes (about 2 pounds) 1
teaspoon sea salt 1/2
teaspoon ground nutmeg 1/4
teaspoon freshly ground black pepper, plus extra for serving 2-1/2 to 3-1/2 cups all - purpose flour, plus extra for rolling 1/2 cup
vegan margarine 1/2 cup fresh sage leaves
1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4
teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold
vegan margarine, cut into chunks 1
teaspoon vanilla extract
1/2 cup cold
vegan margarine such as Earth Balance 1
teaspoon peppermint extract 2 cups confectioner's sugar 1 tablespoon non-dairy milk Red food coloring (optional) 1/4 cup crushed candy cane bits
1 cup of
vegan margarine 1 cup soy milk, preferably vanilla flavor 1 tablespoon lemon juice 1
teaspoon vanilla extract 1
teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting
Crust: 1 1/2 cups unbleached all - purposed flour 8 Tablespoons cold butter or
vegan margarine, chopped 1/2 cup powdered sugar 2
teaspoons lemon zest 3 Tablespoons ice water
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated
margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon
vegan Worcestershire sauce (or regular if you're not
vegan) 3 tablespoons dry sherry 1 bay leaf 2
teaspoons fresh chopped thyme leaves 1
teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2
teaspoons lemon juice
1/2 cup olive oil, divided 2 pounds yellow onion (about 3), sliced thinly 1 Tablespoon agave Salt and pepper to taste 2
teaspoons ground coriander 6 cups vegetable broth 2 Tablespoons red miso 1/3 cup whole wheat flour 2 Tablespoons mirin 10 pieces of whole grain bread
Vegan margarine, to taste Cheese or vegan cheese for bread, if de
Vegan margarine, to taste Cheese or
vegan cheese for bread, if de
vegan cheese for bread, if desired
2 Tablespoons
vegan margarine or olive oil 1 cup diced onion 1 cup diced carrot 2 stalks celery, diced 1 - 2 Tablespoons minced garlic 2 cups water or vegetable broth 1 (14 - ounce) can fire roasted crushed tomatoes 1 (14 - 15 ounce) can coconut milk 1 Tablespoon dried turmeric 1
teaspoon ground black pepper 1/2
teaspoon salt 2 cups minced greens (kale, spinach, chard, etc..)