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Pecan Chocolate Chip Magic Bars

Pecan Chocolate Chip Magic Bars

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Preheat oven to 350º In a bowl mix graham cracker crumbs and vegan butter

  • For Sweetened Condensed Non-dairy Milk:
  • 2 Cups graham cracker crumbs
  • 3/4 Cup melted vegan butter
  • 2 Cups sweetened condensed non-dairy milk (recipe to follow)
  • 1 (12 oz bag) Ghirardelli semisweet chocolate chips
  • 1 1/2 Cups flaked coconut
  • 1 1/2 Cups chopped pecans
  • 4 Cups non-dairy milk (almond, soy, rice)
  • Â1/2 Cup white sugar
  • 1 T Corn starch
  • A dash of vanilla extract
  • Simmer all the ingredients for about 30 minutes or until it has reduced to two cups. Can be made days ahead.
0/5 (0 Votes)

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

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Dessert

  • 3/4 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 c. all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. bittersweet chocolate chips
0/5 (0 Votes)

Layered Vegetable Enchiladas

Layered Vegetable Enchiladas

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Preheat oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili po...

  • 2 cups frozen corn, thawed
  • 1 cup frozen bell pepper strips, thawed
  • 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish
  • 1 1/2 tablespoons salt-free chili powder, divided
  • 1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained
  • 4 tablespoons chopped cilantro, divided
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 8 ounces frozen leafy greens, thawed
  • 8 corn tortillas
  • 3/4 cup shredded part-skim mozzarella cheese (optional)
0/5 (0 Votes)

Key Lime Mousse Cake

Key Lime Mousse Cake

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1.In a medium bowl, combine graham cracker crumbs, butter, and sugar

  • Crust:
  • 2 cups crushed graham crackers
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • Filling:
  • 6 tablespoons fresh Key lime juice
  • 1 envelope unflavored gelatin
  • 2 1/2 cups heavy whipping cream, divided
  • 10 (1-ounce) squares white chocolate, chopped
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 1/2 tablespoons lime zest
  • Garnish: white chocolate curls, Key lime wedges
0/5 (0 Votes)

Mock Tuna Salad

Mock Tuna Salad

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Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temper...

  • 1 cup sunflower seeds
  • 1 cup raw almonds
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped pickles
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons maple syrup or agave nectar
  • 2 tablespoons lemon juice
  • 1 teaspoon kelp granules
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
0/5 (0 Votes)

Vegan Chicken-Fried Steak Bites

Vegan Chicken-Fried Steak Bites

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Defrost the beef tips. Gently smash each piece in the palm of your hand

  • 1 bag frozen "gardein" beef tips (Ralphs, Target, Safeway, Kroger)
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • cashew cream (as needed, recipe to follow)
  • 1/4 cup safflower or grape seed oil
  • 2 cups no chicken (chicken stock)
  • 1/2 cup cashew cream
  • 1 tablespoon blackening spice (Paul Prudhomme)
5/5 (1 Votes)

Kathy’s Slow-Cooker Hot and Sour Soup

Kathy’s Slow-Cooker Hot and Sour Soup

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The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridg...

  • 1 10 ounce (280g) package sliced mushrooms
  • 8 fresh shiitake mushrooms, stems removed and caps sliced
  • 1 8-ounce (225g) can bamboo shoots, drained and jullienned
  • 4 cloves garlic, minced
  • 1 15 ounce (420g) package firm or silken tofu, cubed
  • 2 tablespoons (16g) grated fresh ginger, divided
  • 4 cups (940ml) water
  • 2 tablespoons (16g) vegan chicken-flavored bouillon
  • 2 tablespoons (30ml) soy sauce (or tamari, for gluten-free)
  • 1 teaspoon sesame oil, plus extra for drizzling (Susan’s note: I didn’t need the extra)
  • 1 teaspoon chili paste
  • 2 tablespoons (30ml) rice wine vinegar or apple cider vinegar
  • 1 1/2 cups (225g) fresh or frozen peas
4/5 (1 Votes)

Vegan Nachos (Vegan Chili and Nacho Cheese)

Vegan Nachos (Vegan Chili and Nacho Cheese)

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•Mushrooms should be rough chopped

  • 1 Large Onion chopped (white or red onion)
  • 1 Tablespoon Ground Cumin
  • 1/2 Teaspoon Coriander
  • 1 Teaspoon Dry Oregano
  • 1 Teaspoon Chili Powder
  • 3 Minced Garlic Cloves
  • 2 Large Diced Tomatoes
  • 8 oz Sliced Mushrooms
  • 2 (4oz) canned green chilies
  • 1 bag smart ground (Mexican seasoned)
  • 1/2 cup vegetable stock
  • 1 can black or pinto beans (rinsed)
  • Salt as needed
  • Chopped Green Onion (on side)
  • Grated Cheddar (on side)
  • Daiya or Follow Your Heart Vegan Cheese
4/5 (1 Votes)

Peanut Butter & Nutella Swirl Cookies

Peanut Butter & Nutella Swirl Cookies

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Preheat oven to 350° F. Combine butter, peanut butter, sugars, egg, and vanilla

  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • Approx. 1/4 cup Nutella
0/5 (0 Votes)

Double Blueberry Muffins

Double Blueberry Muffins

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Preheat the oven to 375 degrees F

  • 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh or thawed frozen blueberries
  • 2 cups flour
  • 1/2 cup whole, 2 percent fat, or 1 percent fat milk
  • 1/4 teaspoon cinnamon
0/5 (0 Votes)