Dolphl1970's profile page
Recipes
Very Simple Blueberry Muffins
By Dolphl1970
1. Preheat oven to 400 degrees F
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup nondairy milk
- 1/4 cup vegetable oil
- 1 cup frozen blueberries
Chocolate-Peanut Butter Layered Cupcakes
By Dolphl1970
1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups
0/5
(0 Votes)
Chocolate Pot de Creme Brulee
By Dolphl1970
Preheat the oven to 325 degrees F
- 5 ounces bittersweet chocolate, chopped
- 2 1/4 cups heavy cream
- Pinch of instant espresso powder
- 6 egg yolks
- 1/2 tablespoon fresh orange zest
- 1/4 cup sugar
- 6 to 12 teaspoons sugar
- Special equipment: kitchen blowtorch
York-A-Like Peppermint Patties
By Dolphl1970
1. In a bowl, combine syrup, margarine, and peppermint; whip with an electric mixer
- 1/3 cup corn syrup
- 1/4 cup vegan margarine spread, softened (I use Earth Balance whipped)
- 1-1/2 teaspoons peppermint oil or extract, or to taste (I use more)
- 4-3/4 cups powdered sugar
- 1 (12-ounce) bag chocolate or carob chips
No Bake Vegan Chocolate Tart
By Dolphl1970
1. In a large bowl mix the dry ingredients thoroughly
- Crust
- 2 cups organic chocolate cookie crumbs (see recipe below for how to make raw ones, or use store bought conventional ones)
- 1/4 cup coconut oil
- Filling
- 1 1/2 cups cashews, soaked in water from one to three hours, then drained
- 1/2 cup + 2 tablespoons water
- 1/2 cup + 2 tablespoons agave syrup
- 1/2 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons cocoa powder
- 3/4 teaspoon hazelnut extract
- Make the Crust
- 1 . Mix coconut oil into cookie crumbs until crumbs hold together. Press in a very thin layer in tart pan and chill in freezer before filling.
- Make the Filling
- 1 . Blend all ingredients in a Vita-Mix or food processor until very smooth. Fill cookie crumb crust and chill in freezer overnight. Remove tart from pan and serve. Store leftovers in freezer.
- For Raw Vegan Cookie Crumbs
- To keep this recipe raw, you’ll need to make these raw cookie crumbs which require the use of a dehydrator. Otherwise, just use store bought organic cookies to crumb.
- 2 cups cocoa powder
- 2 cups oat flour
- 3/4 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup agave syrup
- 1 1/2 tablespoons coconut oil, melted
- 3/4 teaspoon vanilla extract
New & Improved Smooth Chocolate Peanut Butter Fudge
By Dolphl1970
1. Toss everything into a pot and stir over medium low heat until smooth and creamy
- 1/2 cup creamy peanut butter (all peanuts)
- 3/4 cup dark chocolate chips
- 3/4 cup dark chocolate cocoa powder
- 2 cups powdered sugar
- 1/3 cup vanilla nondairy milk
- 3 tablespoon vegan butter (for greasing pan
Blueberry Grunt
By Dolphl1970
Dessert
- 1 quart of blueberries (4 cups), frozen or fresh
- 1/2 cup water
- 1/2 cup sugar (more or less to taste)
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon butter
- milk
- you will need a large saucepan or, preferably, a large Dutch oven with a tight fitting lid
Chicken Chop Suey/Chow Mien
By Dolphl1970
Add sauce to meat/vegetable mixture and cook 1 minute to thicken
- Add:
- Melt 2 -3 Tbs. butter or oil in wok or frying pan
- 1 chopped onion and cook for 3 minutes
- Add:
- 2-3 carrots, sliced
- 2-1 stalks celery, sliced
- 1 tsp salt
- pepper to taste
- 1 1/2 c water
- Cook for 5 minutes.
- Add:
- 1 can bean sprouts drained
- 2 cups cooked cut chicken
- 1 can sliced chestnuts, drained (optional)
- Cook for approx. 5 minutes
- Mix together:
- 2 Tbs water
- 2 Tbs corn starch
- 1 Tbs soy sauce
- 1 tsp sugar
Chicken Casserole
By Dolphl1970
Cook noodles. While those are cooking combine all ingredients and mix well
- 1 small onion
- 1 16oz bag of egg noodles
- 1 can mushrooms
- 1/2 cup mayo
- 1/2 cup milk
- 2-3 cans of canned chicken
- salt & pepper to taste
- 2 cups cheddar cheese
Homemade Mushroom Soup
By Dolphl1970
1. Heat olive oil in a sauce pan
- 300 g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
- 1 tbsp olive oil
- 3 cloves garlic - chopped
- 1 tbsp butter
- 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
- 1 - 2 bay leaf
- 1 tsp Worcestershire sauce
- 1 cup chicken or vegetable stock
- 1 tbsp flour dissolved in 1 tbsp water
- Salt to taste
- 1/2 cup heavy cream
- 1/2 cup milk
- Dash of nutmeg
- Freshly ground black pepper to taste
- Fresh parsley or thyme for garnish