Heat 2 - 3
tsp vegan butter over medium - high heat in a large skillet.
Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan butter / Coconut oil
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
CARROTS: 2 medium carrots, chopped and boiled 1
tsp vegan butter 1/4 tsp ginger 1 tbsp maple syrup 1/4 tsp orange juice
Not exact matches
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened
vegan butter or coconut oil 1/4 cup almond
butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2
tsp baking soda 1/4 ground ginger 1/2
tsp ground cinnamon
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4
tsp baking soda 1 1/2
tsp baking powder 2 1/2 sticks
vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4
tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut
butter (I used creamy cashew) 2 tablespoons of coconut sugar 1
tsp baking powder 1/2
tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract
Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
1 1/2 cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch of salt 2 large bananas 1
tsp vanilla extract 1/2 cup almond
butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup
vegan chocolate chips
Maybe try using a
vegan milk and mix with
tsp cider vinegar to make a
butter milk substitute.
1 1/4 cup confectioners sugar 1 cup + 2 Tbsp
vegan butter (I used Earth Balance) 1 1/2
tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2
tsp salt 1/4
tsp vanilla 1/4
tsp orange extract 1/4
tsp almond extract 2 3/4 cup all purpose flour
Ingredients for Gingerbread Men: 4 cups flour 3/4
tsp baking soda 1/2
tsp salt 1
tsp powdered ginger 1
tsp nutmeg 1
tsp cinnamon 1/2
tsp allspice 1/2
tsp cloves 1/2 cup light brown sugar 1/2 cup softened
vegan butter (I used Earth Balance) 1 cup light molasses
Frosting 1/2 cup
vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2
tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for
vegan) 1 - 2
tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut
butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)
Cake 1/2 cup
vegan butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2
tsp pure vanilla extract 2
tsp ground cinnamon 3/4
tsp fine sea salt 1
tsp baking soda 1/2
tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
I am trying to make this
vegan butter, but can't really understand the 2/3
tsp for apple cider vinegar.
1/2 cup softened
vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1
tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1
tsp baking soda 1
tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
25g raw grass - fed
butter (for a
vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli powder 1/4
tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1
tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Almond Dip: 2 tbsp
vegan yogurt 1 tbsp almond
butter or peanut
butter 2
tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut etc..
for the cookie dough filling: 2-1/2 cups all purpose flour 1
tsp salt 1 cup
vegan butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1
tsp vanilla 1/3 cup soy or almond milk 1 cup
vegan chocolate chips
I tweaked a bit to make
Vegan Choc Chip Peanut
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
butter 1.5 rounded
tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not
vegan so I used 2 medium eggs - replaced 1 tbsp peanut
butter with mayo (love peanut
butter but not necessarily mixed with other flavors)- threw in maybe 1/2
tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
Dough 1/2 cup
vegan butter 1/2 cup cane sugar 1
tsp pure vanilla extract 3 tbsp
vegan sour cream Pinch of sea salt 1/4
tsp baking soda 1 1/4 cups unbleached flour
3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for
vegans) 1/2 cup of coconut sugar 1/2 cup of plant milk 1
tsp of vanilla essence or paste 1
tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut
butter (I prefer almond or cashew) 1
tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
If oil isn't as issue, you can use vegetable stock in place and add 1 - 2
tsp of
vegan butter or oil.
Crust 1/2 cup unbleached flour 1/2
tsp cane sugar Pinch of fine sea salt 3 tbsp
vegan butter, cold 2 - 3 tbsp water, ice cold
Once my dough was rolled out and ready for the filling (with the spread of
vegan butter already painted on) I quickly mixed the above with 1/2
tsp vanilla, 2 TBSP water and 1.5 TBSP melted
vegan butter till it made a silky paste.
100 g CHOC Chick Raw Cacao
Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brillia
Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g
butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brillia
butter (for a completely raw version, there really isn't any need to add this
butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brillia
butter, so don't add if you are
vegan) 5
tsp rum (or water) 4 tbsp single cream (
vegan creams work brilliantly!)
Dough 1/2
tsp active dry yeast 1/4 cup warm water, between 105 - 108 ˚F 1 tbsp
vegan butter, melted 2 tbsp non-dairy milk 4
tsp cane sugar Scant 1/4
tsp fine sea salt 1 cup unbleached flour
I used a small container of Tofutti no - dairy cream cheese, 1/4 cup icing sugar, 1 Tbsp softened Earth Balance
vegan «
butter», 1/4
tsp cinnamon and used my hand mixer to beat it all together.
Cashew
Butter Frosting 1/2 cup of smooth, unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla e
Butter Frosting 1/2 cup of smooth, unsweetened cashew
butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla e
butter 3 tbsp of earth balance (or
vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1
tsp of vanilla extract
1 heaping cup coarsely grated carrot 3/4 cup raisins 1 1/4 -1 / 2 cup water 1/2 cup molasses 30g
vegan butter or coconut oil 1
tsp cinnamon 1/2
tsp nutmeg 1 1/2 cups spelt flour 1/4
tsp salt 1/2
tsp bi-carb soda 1 teaspoon baking powder 1/2 cup shredded coconut
2 granny smith apples, peeled and chopped 1
tsp butter (or
vegan butter, or coconut oil) 1
tsp cinnamon 3 overripe bananas, mashed 3/4 cup pumpkin puree 1 egg 1
tsp vanilla extract 2 tbsp maple syrup 2 tbsp coconut oil, melted
1 cup gluten free flour 1/4
tsp fine sea salt 3/4 cup almond milk 3/4 cup water 1/4 cup soft silken tofu 2 tbsp
vegan butter, melted 2 tbsp cane sugar, optional
Puffed Quinoa Peanut
Butter Balls - Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole
Butter Balls -
Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole
Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut
butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole
butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1
tsp vanilla extract
vegan dark chocolate (optional) Whole
vegan dark chocolate (optional) Whole Foods
Frosting 1/2 cup
vegan butter, room temperature 1/4 cup non-hygrogenated shortening 2 1/4 cups powdered cane sugar 1
tsp cocoa powder 1/2
tsp espresso powder 1/4
tsp unsulphured molasses 2 - 3 tbsp Irish whiskey
2/3 cup buckwheat flour 1/2 cup rice flour 1/2
tsp xantan gum 1/3
tsp salt 1,5 tbsp coconut sugar 1/2 cup
vegan butter 4 - 5 tbsp ice cold water
400g self - raising flour 100g Suma whole, raw hazelnuts 100g soft light brown sugar a pinch of salt 1 chia egg (1 tbsp chia seeds + 3 tbsp water) 350 ml Rude Health hazelnut milk 1
tsp apple cider vinegar 100g Montezuma 73 % cook's chocolate 150g
vegan margarine /
butter substitute 1
tsp vanilla extract
1/2 cup dark brown sugar 1/2 cup
butter or
vegan butter 2 Tbsp corn syrup 2 1/2 cups non-contaminated oats 2/3 cup chopped up dried apricots 1/4 cup dark Gluten - Free Chocolate chips (Enjoy Life brand is great) 1
tsp cinnamon 1/3 cup dried cranberries 2 Tbsp sliced almonds 1/3 cup shredded coconut
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4
Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp fresh grated nutmeg (or 1/2
tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
tsp pre-ground nutmeg) 1/2
Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp ground cardamom 1
Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp baking powder 1/2
Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp baking soda 1/2
Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp kosher salt 1 Cup unsalted
butter or coconut oil 4 eggs (or use ener - g egg replacer for a
vegan cake) 1/2
Tsp vanilla Zest and juice from 1 le
Tsp vanilla Zest and juice from 1 lemon
1 cup freshly ground (or gently melted) coconut
butter 1
tsp vanilla Pinch salt 1/2 cup cashew meal 3 tbsp raw honey (or use maple syrup for a
vegan version) 2 tbsp raspberry juice (optional)
2 cups white all - purpose flour and extra for dusting 1
tsp salt 1 tbsp brown sugar 2 tbsp baking powder 5 tbsp cold
vegan butter 1 cup almond milk Nonstick spray
Ingredients, Makes 2 dozen, 3 ″ cookies 1/4 cup non-hydrogenated
vegan butter 1/4 cup applesauce 3/4 cup
vegan sugar 1/2 cup unsulphered molasses 1
tsp.
1/4 cup non-hydrogenated
vegan butter 1/4 cup applesauce 3/4 cup
vegan sugar 1/2 cup unsulphered molasses 1
tsp.
Ingredients 1 c almond meal 1 c rolled oats 3 tbsp maple syrup 2 tbsp peanut
butter 2
tsp vanilla extract 1/4 c water 2 tbsp
vegan chocolate chips
ABC (Almond
Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until s
Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as
Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond
Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until s
Butter 1 tub of Ricemellow Creme 1
tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond
butter constantly until s
butter constantly until smooth.
1 cup Daiya cheddar style shreds 4 tbsp Earth Balance (or other
vegan «
butter») 1/2 cup flour 2 tbsp water 1/2
tsp salt (optional) 1/2
tsp paprika 12 - 24 pimento - stuffed green olives, drained
2 cups cooked Chickpeas 1/2 cup SunWarrior Vanilla Protein 1/2 cup
vegan Chocolate chips 1/2 cup Coconut flakes 1/2 cup Rolled Oats 1/2 cup Almond
butter 1/3 cup Maple syrup 1
tsp Vanilla 1/2
tsp Salt
For the donuts: 1 cup all - purpose flour 1/4 cup white whole wheat flour 1 1/8
tsp baking powder 1
tsp cinnamon 1/2
tsp ground ginger 1/2
tsp nutmeg 1/2 cup packed brown sugar 1/2 cup unsweetened almond milk 1/3 cup pumpkin puree 2 TBSP melted
vegan butter or coconut oil