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Vegan Fortune Cookies

Vegan Fortune Cookies

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First, get your fortunes ready - either type or write on pieces of paper about 3 inches long and 1/2 inch wide

  • * 3 tsp EnerG Egg Replacer + 1/4 c warm water, whisked together
  • * 1/2 teaspoon pure vanilla extract
  • * 1/2 teaspoon pure almond extract
  • * 3 tablespoons vegetable oil
  • * 6-8 teaspoons water
  • * 1/2 c. all-purpose flour
  • * 1 1/2 teaspoons cornstarch
  • * 1/4 teaspoon salt
  • * 1/2 c. granulated sugar
0/5 (0 Votes)

Tropical Island Cupcakes

Tropical Island Cupcakes

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1. In a microwave safe bowl, combine pineapple, papaya and banana liqueur

  • 1/4 - 1/4 cup diced dried pineapple
  • 1/4 - 1/4 cup diced dried papaya
  • 1/8 - 1/8 cup banana liqueur
  • 3/4 - 3/4 cup Gluten-Free four
  • 1/2 - 1/2 tsp baking powder
  • 1/4 - 1/4 tsp baking soda
  • 1/4 - 1/4 tsp cinnamon
  • 1/4 - 1/4 tsp ginger
  • - Pinch of salt
  • 1/2 - 1/2 cup packed brown sugar
  • 1/4 - 1/4 cup unsalted butter at room temperature
  • 2 - 2 egg whites
  • 1/2 - 1/2 cup coconut milk
  • 1/4 - 1/4 cup shredded, unsweetened, roasted coconut
4/5 (1 Votes)

Antipesto

Antipesto

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1. Clean and cut up vegetables

  • 2 heads cauliflower, separated into florets
  • 3 green bell peppers, cut into strips
  • 2 pkgs. carrots, peeled and cut into sticks
  • 1 bunch celery, cut into sticks
  • 1 lb button mushrooms
  • 1 ½ cups extra virgin olive oil
  • 3 cups tarragon vinegar (or another flavored vinegar)
  • ½ to ¾ cup granulated sugar
  • 3 cloves garlic, minced
  • 1 Tbs prepared mustard
  • 1 Tbs Kosher salt
  • 2 tsp dried tarragon leaves
  • fresh ground pepper to taste
0/5 (0 Votes)

Heart Warming Cupcakes

Heart Warming Cupcakes

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1. In a medium bowl mix together the flour, baking powder, baking soda, salt and cinnamon

  • 1 - 1 cup Gluten-free Flour
  • 1/2 - 1/2 tsp baking powder
  • 1/4 - 1/4 tsp baking soda
  • - Pinch salt
  • 1/2 - 1/2 tsp cinnamon
  • 1 - 1 cup loose brown sugar
  • 1/2 - 1/2 cup unsalted butter, at room temperature
  • 2 - 2 egg white
  • 1/2 - 1/2 cup soy milk
  • 1/2 - 1/2 cup crashed cinnamon heart candies
5/5 (1 Votes)

Berry Jam and Silk Chocolate Mousse

Berry Jam and Silk Chocolate Mousse

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Easy Vegan Silk Chocolate Mousse 16 ounces silken tofu 1 cup vegan chocolate chips + 1 tsp veg oil additional sweet...

  • Jam Directions:
  • Double Berry Jam
  • 3 cups ripe raspberries
  • 1 cup ripe strawberries – destemmed
  • 1/2 cup maple syrup
  • 1/4 cup lemon juice
  • 2-3 tsp corn starch
  • Citrus Strawberry Jam
  • 4 cups strawberries, washed/de-stemmed
  • 1/2 cup sugar (opt'l)
  • 4 satsuma mandarins, juiced (some pulp is good)
  • 1/2 tsp citrus zest
  • pinch of salt
  • 2-3 tsp corn starch
  • 1 . For both jams - dissolve the corn starch in the cold citrus liquid. Then combine all ingredients in a large pot on stove. Bring to a boil.
  • 2 . Reduce heat and allow to simmer for 30-60 minutes.
  • 3 . Pour into jar(s) and store in the fridge.
0/5 (0 Votes)

Lime in the Coconut Cupcakes

Lime in the Coconut Cupcakes

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1. Prheat oven to 350 degrees F

  • 1 3/4 - 1 3/4 cup all-purpose flour
  • 1 - 1 cup granulated sugar
  • 1/4 - 1/4 tsp Salt
  • 2.5 - 2.5 tsp baking powder
  • 2 - 2 eggs separated, the whites beaten until stiff
  • 1 - 1 tsp coconut extract
  • 1/2 - 1/2 cup fresh key lime juice
  • 1/2 - 1/2 cup butter, softened at room temperature
  • 1/2 - 1/2 cup shredded, unsweetened coconut
4/5 (1 Votes)

Sesame Shrimp and Broccoli

Sesame Shrimp and Broccoli

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Clean broccoli, separate florets and peel/chop stems into bite-sized pieces

  • •1 pound Medium-large Raw Shrimp, Peeled, Deveined
  • •1 Tablespoon Olive Oil
  • •2 cloves Garlic, Finely Chopped
  • •2 bunches Broccoli
  • •2 teaspoons Sesame Oil
  • •1 teaspoon Red Pepper Flakes
  • •3 Tablespoons Soy Sauce
  • •4 teaspoons White Sesame Seeds, Toasted
0/5 (0 Votes)

Vegan Lemon "Buttermilk" Cupcakes

Vegan Lemon Buttermilk Cupcakes

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1. Prepare a mini cupcake pan by greasing each cup and top with margarine, dust very lightly with flour

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of Salt
  • 3/4 cup granulated sugar
  • 1/4 cup margarine at room temperature
  • 1/4 cup unsweetened applesauce
  • 2 tsp lemon zest
  • 1/2 tsp lemon extract
  • 1/3 cup "Buttermilk" = 1 tsp apple cider vinegar + remainder of Soymilk
4.2/5 (6 Votes)

Feta- Stuffed Mushrooms

Feta- Stuffed Mushrooms

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1. Preheat oven to 425 degrees F

  • 8 medium-sized mushrooms
  • 2 mushroom stems
  • 2 Tbsp. reduced-fat feta cheese
  • 1/2 Tbsp. fresh flat-leaf Italian parsley, chopped
  • 1 tsp. freshly squeezed lemon juice
  • 1/2 tsp. finely grated lemon zest
  • 1/2 tsp. extra-virgin olive oil
  • 1/8 tsp. ground cayenne pepper, or to taste
0/5 (0 Votes)

Spicy Chocolate Apple Cupcakes

Spicy Chocolate Apple Cupcakes

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Preheat oven to 350° In a large bowl, beat butter and sugar until crumbly, about 2 minutes

  • 1/3 - 1/3 cup butter, softened (approximately - I used slightly less)
  • - cups sugar
  • 1 - 1 eggs
  • 1 - 1 egg whites
  • 1/4 - 1/4 cup "buttermilk" = 1 tbsp apple cidar vinegar and remainder filled with rice milk
  • 1/4 - 1/4 cup unsweetened applesauce
  • 1.5 - 1.5 tsp vanilla extract
  • 1-1/4 - 1-1/4 cups all-purpose flour
  • 1/4 - 1/4 cup cocoa powder
  • 1/2 - 1/2 tsp baking powder
  • 1 - 1 tsp ground cinnamon
  • 1/2 - 1/2 tsp baking soda
  • - Pinch of salt
  • 1/2 - 1/2 tsp ground allspice
  • 1 - 1 cup of finely chopped and peeled apples
  • 1/2 - 1/2 cup semisweet chocolate chips
4/5 (1 Votes)