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Recipes
Blueberry-Peach Coffee Cake
By SAEB
Step1 Preheat oven to 350°F
- Nonstick cooking spray
- 1 cup Gold Medal™ all-purpose flour
- 1/3 cup yellow cornmeal
- 1 1/2 teaspoons finely shredded lemon peel
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Yoplait® plain fat-free yogurt
- 2 egg whites
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup canola oil
- 1 cup fresh or Cascadian Farm® frozen blueberries
- 1/2 cup chopped fresh peach or Cascadian Farm® frozen unsweetened peach slices, thawed, drained, and chopped
- 1 tablespoon all-purpose flour
Pumpkin Cornbread
By SAEB
from: http://www.cookingchanneltv
- 3 cups sugar
- 11 eggs
- 5 1/2 cups buttermilk
- 2 pounds pumpkin (canned is fine)
- 2 tablespoons baking soda
- 5 1/2 cups cornmeal (yellow or white)
- 5 1/2 cups flour
- 1 tablespoon salt
- 2 tablespoons baking powder
- 1/2 teaspoon cinnamon
- Pinch ground nutmeg
- 1 pound unsalted butter, melted
Triple Berry Crisp
By SAEB
Preheat oven to 350°F. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white su...
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 4 tablespoons white sugar
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups butter
Vegan Caramel Apple Pie with Caramel Sauce
By SAEB
from: http://kblog.lunchboxbunch
- Vegan Caramel sauce (see my recipe for full variations and instructions)
- 1/2 cup apple cider
- 1/2 cup vegan shortening (or vegan buttery spread for a more opaque caramel)
- 3/4 - 1 cup vegan dry sugar
- 1 Tbsp corn starch (or arrowroot)
- dash ginger powder
- Dash cinnamon
- pinch salt
- 1/4 tsp vanilla extract
- as you can see, the sugar/fat ingredients are slightly modifiable based on your sweetness/richness preferences.
- Apple Pie Filling
- 3 large tart apples, roughly peeled (or not), sliced extra thin
- 1 tsp cinnamon powder (dash of nutmeg optional too)
- 1 tsp ginger powder
- pinch of salt
- 2 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 2-3 Tbsp corn starch or arrowroot powder
- 2 Tbsp maple syrup (or dry sugar)
- 2 Tbsp caramel apple sauce
- dotting: 1-2 Tbsp vegan buttery spread
- 2 pie vegan crusts (frozen or homemade)
Tacos
By SAEB
Heat the oil in a large skillet over medium-high heat, swirling the pan to coat the bottom
- 1 ½ teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, minced
- 1 tomatillo, husked and chopped (or 1 Tablespoon green salsa)
- 2 teaspoons ground cumin
- 1 Tablespoon chili powder
- 2 teaspoons crumbled dried oregano
- 14 oz. diced tomatoes
- 8 oz. tomato sauce
- 1 ½ cups cooked black beans, drained and rinsed
- Red pepper flakes to taste
- Hard taco shells or tortillas
- Salsa, sour cream, cheese, lettuce
Autumn Almond Butter Fudge
By SAEB
Here is a quick and easy sweet you can whip together with short notice, and serve with afternoon coffee or tea
- 2/3 cup coconut butter
- 3/4 cup almond butter
- 1 Tblsp pumpkin pie spice
- 3 tablespoons organic grade A maple syrup
Pletts
By SAEB
Swedish pancakes
- 2 eggs
- 2 cups milk
- 3 tsp sugar
- 1 ½ cups flour
- 1 tsp salt
Quiche
By SAEB
Blend silken tofu, cream cheese, parmesan, and soy milk in blender until smooth
- Filling:
- 6 oz silken tofu
- 4 oz cream cheese
- 1/4 cup parmesan cheese
- 2 tbsp soy milk
- 2 small leeks
- spinach
- 2 eggs
- 1 tsp cornstarch
- Crust:
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup butter
- 2 - 3 tbsp water
Krapfen (Jam Filled Doughnuts)
By SAEB
In German doughnuts are called Berliner Pfannkuchen (Berlin pancakes) which, depending on where you live, is shorte...
- Dough:
- Berliner (Yeasted and Jam Filled Doughnuts)
- 240 g (2 cups) flour
- 1 1/2 teaspoons instant yeast
- 120 ml (1/2 cup) luke warm soy milk
- 2 tablespoons oil
- 2 tablespoons sugar
- 1 pinch salt
- Frying: 1.5 – 2 litres of oil suitable for frying
- Filling:
- 150 g jam
- Glaze:
- 100 g (3.5 oz or 1 cup sifted) powdered sugar
- 4-5 teaspoons water
Banana, Almond and Cinnamon Cake
By SAEB
All recipes and content © Miriam Sorrell mouthwateringvegan
- 250 g (9 oz) plain wholemeal flour
- 1 tsp salt
- 1 heaped tsp baking powder
- 1 tsp ground cinnamon
- 4 ripe bananas
- 100 ml (3 1/2 fl oz) canola or vegetable oil (you can probably make this with coconut oil)
- 25 g (1 oz) vegan butter
- 175 g (6 oz) molasses sugar
- 2 tsp egg replacer
- 175 g (6 oz) almonds, chopped
- a pinch of salt