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Recipes
Vegan Peanut Butter Chip Recipe
By Dolphl1970
Put the white chocolate into a microwavable bowl and heat in for 30 seconds, stopping to stir, then repeating until...
- 10 oz. White Chocolate
- 1/2 cup creamy peanut butter
Tater Tot Casserole
By Dolphl1970
Preheat oven to 350 degrees F
- 1 (10-ounce ) can cream of mushroom or chicken soup
- 1 cup milk
- 1/2 tablespoon of olive oil
- 1/2 cup of chopped Vidalia or other sweet onion
- 1/4 cup of chopped green bell pepper
- 1 pound of ground beef
- 1 teaspoon of minced garlic
- 1/2 pound of smoked sausage, chopped, optional
- 1 tablespoon of fresh basil
- 1/2 teaspoon of dried thyme
- 1/4 to 1/2 teaspoon of Cajun seasoning
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup of shredded cheddar cheese, divided
- 1 pound package of frozen tater tots
Vegan Chocolate Peanut Butter Rocky Road Fudge
By Dolphl1970
Next, I mixed the peanut butter, chocolate chips, rice milk, Earth Balance and vanilla together in a bowl (well, mi...
- 3/4 cup creamy peanut butter (if natural, spill the oil on top off first)
- 1/2 cup chocolate chips
- 3/4 cup cocoa powder
- 2 cups confectioners sugar
- 1/3 cup milk of your choice (I used rice, but I usually use soy)
- 3 tablespoon vegan butter (I use Earth Balance)
- 1 teaspoon vanilla extract (optional)
- 1/3 cup nuts of your choice (I used macadamia)
- 3 or more vegan marshmallows
Mochi Truffles (Riceflour Truffles)
By Dolphl1970
Mix the dry stuff in a tupperware/takeaway container with a lid
- 3 heaped tablespoons riceflour
- 1.5 tablespoons cocoa powder
- 2 tablespoons icing sugar (powdered or confectioner's sugar)
- ...a tiny, tiny amount of chilli
- 1 tablespoon orange juice
- 1 tablespoon shredded coconut (or apricot jam)
- 3-4 tablespoons soymilk
Horseradish Dip
By Dolphl1970
1.In a large bowl, combine cream cheese, mayonnaise, vinegar, horseradish, and dry mustard
- 2 (8-ounce) packages cream cheese, softened
- 2 cups mayonnaise
- 1/4 cup white vinegar
- 1/4 cup prepared horseradish
- 1 teaspoon dry mustard
- 1/2 cup chopped green onion
- Garnish: chopped green onion
- Assorted vegetables
Vegan Strawberry Cheesecake
By Dolphl1970
Lightly grease a 9 inch spring form pan with coconut oil and set aside
- Crust
- 1 cup pecans
- 1 cup almonds
- 1/4 tsp. salt
- 4 medjool dates, pitted and chopped
- Filling
- 3 cups raw cashews, soaked overnight (or at least 3 hours)
- 1/2 cup agave nectar
- 1/4 cup water
- 1/4 cup lime juice
- 1 tsp. vanilla extract (alcohol free preferred for raw desserts)
- 32 oz. strawberries (reserve about 9 for decorating)
- 3/4 cup coconut oil
- Fluffy White Frosting
- 1/2 cup raw cashews, soaked overnight
- 1/2 cup water
- 2 tbsp. agave nectar
- 1/2 tsp. vanilla (alcohol free preferred for raw desserts)
- 1/4 cup raw coconut oil
- Strawberry Coulis
- 2 cups chopped strawberries
- 3 tablespoons agave nectar
Blondie with Dark Roots
By Dolphl1970
Preheat the oven to 350 degrees F
- Cooking spray
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 1/3 tablespoons (1/3 cup) unsalted butter , at room temperature
- 3 ounces cream cheese, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup chopped hazelnuts
- 1/4 cup sweetened shredded coconut
- 1/2 cup dark chocolate chips or chunks
Caribbean Salsa
By Dolphl1970
1. In a medium bowl, combine Worcestershire Sauce, tomatoes, onion and jalapeño, and mix well
- 1/4 cup(s) Lea & Perrins® Worcestershire Sauce
- 1 can (28 oz) petite diced tomatoes, well drained
- 1/2 cup(s) onion, finely chopped
- 1 fresh jalapeño, minced
English Toffee
By Dolphl1970
Dessert
- 14 tablespoons (1 stick, plus 6 tablespoons) butter
- 1 cup sugar
- 2 tablespoons cold water
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
- Dash salt
- 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
Roasted Sweet Potatoes with Cashew Butter Sauce
By Dolphl1970
1. Place sweet potato in shallow roasting pan and toss with oil
- 1 large sweet potato or garnet yam, peeled and chopped
- 1 to 2 tablespoons olive oil
- pinch ground cinnamon
- pinch ground ginger
- pinch ground nutmeg
- 2 tablespoons cashew butter
- 1 tablespoon agave nectar
- 1 to 2 tablespoons nondairy milk (I use almond milk)
- 1/4 cup raw cashew pieces