For yesterday's dinner,
I used plain soy milk»cause I didn't have creamer on hand, and it was still fabulously delicious.
Not exact matches
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
I went ahead and tried it this morning,
using soy milk (
plain, not vanilla) and Daiya shredded cheese.
I tend to have
plain, unsweetened almond or
soy milk in my fridge most of the time, so that's what I usually
use, but you can
use any kind of
milk you like or happen to have on hand.
I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and
used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate
soy milk (for lack of
plain almond
milk).
I
used plain coconut
milk Greek yogurt instead of tofraiche or
soy yogurt, because that was what I had.
For the rolls: 280 g flour (2 1/3 cups)[I
used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or
plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt
french toast 1 ripe, 8 - inch banana (about 2/3 cup mashed) 1/2 cup
plain plant
milk (I
used soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick slices of sturdy bread (such as whole grain sourdough)
I
used unsweetened
plain almond
milk instead of
soy.
I
used all greek yogurt b / c i had no
milk or
plain yogurt and the batter was so thick that i ended up having to add
soy milk to compensate.
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