Cranberry Relish

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Cranberry Relish
Barbara Rogers
Servings
Servings
Instructions
  1. Separately chop cranberries. orange and apples in food processor until fine, but not mush.
  2. Add sweeteners, more of less to your taste. (Can use others sweeteners, even date sugar or dates for some of it.)
  3. Make ahead a little so flavors can meld.
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Baked Apples

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Baked Apples
Margie Conner
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except apples in a food processor and process until rough texture.
  3. Put prepared apples into a baking dish that fits them, or use individual baking/serving dishes.
  4. Pack fruit and nut filling into apples. Spread any extra filling in baking dish around the apples and add a little water around the apples too.
  5. Cover baking dish(s) tightly and bake for 30-45 minutes, until apples are soft.
  6. Spoon a little of the filling from the bottom of the pan over the apples to serve.
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Butterscotch Pie

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Butterscotch Pie
Stephanie Howard
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Blend first four ingredients. Gradually blend in water blending thoroughly. Blend in cornstarch.
  2. Thicken over heat beating with wire whisk constantly until color starts to darken.
  3. Pour into pre-baked pie crust (coconut, granola or regular crust). While filling is still hot top with carob chips and pecans. Chill until filling is set (overnight is best).
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Stuffed Shells (a gluten-free recipe)

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Stuffed Shells (a gluten-free recipe)
Margie Conner
Instructions
  1. Preheat oven to 350 degrees.
  2. Boil shells until just about done.
  3. While shells are cooking combine squash, Vegenaise, chicken seasoning, salt, spinach and rice in a large bowl.
  4. Spoon filling into drained and cooled shells.
  5. Spoon a little sauce into a 9" x 13" pan and place shells on sauce. Top shells with rest of the sauce. Sprinkle with Parma Zaan Sprinkles and bake for 30 minutes or until bubbly.
Recipe Notes

When I double this recipe, I sometimes make it with a package of spinach and a bag of frozen broccoli, finely chopped. The broccoli gives this dish an extra good flavor.

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Nut Gravy

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Nut Gravy
From Give Them Something Better cookbook by Stephaine Howard
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place 2 1/2 cups water and all remaining ingredients in blender.
  2. Blend on high until very smooth and creamy, about 4 or 5 minutes; transfer to a medium saucepan.
  3. Add remaining 2 1/2 cups water to blender; blend briefly to clean out the blender. Transfer to saucepan with nut mixture.
  4. Cook on medium heat until thick and creamy, stirring constantly to prevent burning.
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Apple Sweet Potato Brussels Breakfast Hash

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Apple Sweet Potato Brussels Breakfast Hash
Adapted from www.physicalkitchness.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat coconut oil on medium-high heat.
  2. Add the brussels sprouts, face down, and let them caramelize around 4 minutes
  3. Add the sweet potatoes, cinnamon, and salt. Toss to coat in the oil and cook until tender, another 3-4 minutes
  4. Reduce heat to medium and add the diced apples. Let cook another 2-3 minutes
  5. Serve immediately.
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Vegan Tofu Frittata

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Vegan Tofu Frittata
www.sarahsvegankitchen.com
Instructions
  1. In a nonstick pan over medium heat, sauté onions in a bit of olive oil until caramelized, about 20 minutes. Set aside.
  2. Sauté mushrooms for 5-7 minutes, until they've shrunk and shed their excess liquid. Set aside. In the meantime, preheat oven to 350°F.
  3. In the bowl of a food processor, combine tofu, chickpea flour, water and spices and process until smooth. Stir in caramelized onions, mushrooms and asparagus.
  4. Spread batter evenly in a greased quiche or pie pan and bake for 1 hour. Remove from oven and allow to cool slightly before slicing and serving.
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Vegan Biscuits

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Vegan Biscuits
Taken from Strawberry Shortcake recipe on www.cearaskitchen.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 450F/230C.
  2. Mix together flour, baking powder, sea salt and cane sugar in a medium-size bowl.
  3. Mix together coconut milk and lemon juice in a small-size bowl. If your coconut milk has lumps in it, blend it to make it creamy smooth. Your coconut milk should be cold for the fluffiest biscuits possible!
  4. Make a well in the middle of the dry ingredients and slowly pour the milk into the well. Mix with a spatula until just combined. The dough will be a bit sticky but still pliable. Do not overmix the dough or else the biscuits will be tough.
  5. Flour your hands and dust the countertop with flour. Pat the dough out until it is about ¾ inch thick and cut out 8 biscuits (using a lightly floured cookie cutter or the rim of a glass). Pat out any corners or unused dough and cut until you have used up all your dough.
  6. Transfer the biscuits to a parchment-lined baking sheet. Bake for 12 to 15 minutes until golden brown. Remove from oven and let cool slightly before transferring to a plate.
Recipe Notes

Add 1/4 to 1/3 cup sweetener of choice to turn these biscuits into shortcakes!

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A Honey of A Lemon Salad Dressing

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A Honey of A Lemon Salad Dressing
From: www.thevegetarianexpress.com
Instructions
  1. In a jar, mix dressing ingredients.
  2. Refrigerate until ready to serve and then drizzle over salad.
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Crustless Pumpkin Pie

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Crustless Pumpkin Pie
Stephanie Howard
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Blend all of the above EXCEPT PUMPKIN for about 2 minutes on HIGH until creamy smooth and warm. Lastly, add pumpkin and mix again, just until blended evenly.
  2. Pour into a pie pan or baking dish.
  3. Bake @ 425 degrees for 15 minutes; reduce temperature to 350 degrees and continue baking for 45-50 minutes more. Cool and serve with whipped topping. (May also be served slightly warm – will have a softer texture.)
  4. May make crumb topping of toasted pecans and graham crackers.
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