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Vegan Chickpea “Tuna” Sandwich

Vegan Chickpea “Tuna” Sandwich

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makes 5 servings Directions: 2

  • 3 cups cooked chickpeas
  • 1 1/2 cups homemade vegan mayo *
  • 1/2 cup pickles
  • 1 large red onion
  • 2 celery sticks
  • 5-10 tbsp freshly chopped dill (or parsley)
  • Juice from 1 lemon
  • Salt and pepper, to taste
4.5/5 (10 Votes)

Impossible Vegan Pumpkin Pie

Impossible Vegan Pumpkin Pie

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Instructions Preheat oven to 350 F

  • 1 1/2 cups soy milk or other non-dairy milk
  • 1 tbsp. Ener-G egg replacer*
  • 1/4 cup water*
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla
  • 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
  • 1/2 cup rice flour (see note)***
  • 2 tsp. baking powder
  • 3/4 cup sugar
  • 1/4 tsp. ginger powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
4.3/5 (7 Votes)

Mojito Pina Colada Cupcakes

Mojito Pina Colada Cupcakes

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Instructions Prepare flax egg

  • 1 cup sorghum flour or brown rice flour
  • 1 cup tapioca starch
  • 1 cup sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum
  • 1/2 cup coconut milk
  • 1/2 cup pineapple juice
  • 1 flax egg {1 T flax meal + 3 T water}
  • 3 tablespoons coconut oil
  • 1 t vanilla
  • 2 t lime juice
  • 1 bunch mint leaves
  • 1/4 cup unsweetened coconut flakes
  • 1 cup vegan shortening
  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoons lime juice
  • 1/4 cup coconut milk
  • 1/2 teaspoon mint leaves, minced
  • zest of one lime
  • coconut for garnish
4.4/5 (16 Votes)

Vegan Apple Doughnuts

Vegan Apple Doughnuts

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Procedures 1 In large mixing bowl, combine brown rice flour, potato starch, tapioca starch, dark brown sugar, bakin...

  • aking & Spices
  • 2 tsp Baking powder
  • 11 1/4 oz Brown rice flour
  • 4 oz Brown sugar, dark
  • 2 1/2 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 2 oz Potato starch
  • 1 tsp Salt
  • 2 oz Tapioca starch
  • 1 White rice flour
  • 1/2 tsp Xanthan gum
  • Nuts & Seeds
  • 3 tbsp Flax seeds, ground
  • Drinks
  • 1 1/4 cup Apple juice or apple cider, natural
  • Liquids
  • 1/4 cup Water, very hot
4.4/5 (9 Votes)

Lavender Vanilla Bean Scones

Lavender Vanilla Bean Scones

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Instructions Preheat oven to 400 °F

  • 1 1/4 cups (100 g) sorghum flour
  • 1/2 cup (75 g) potato starch
  • 1/4 cup (30g) brown rice flour
  • 1 tsp xanthan gum
  • 4 tsp baking powder
  • 3 tbsp organic granulated sugar
  • 1 1/2 tbsp dried lavender buds
  • 5 tbsp vegan margarine
  • 1/2 cup almond milk
  • 1/4 cup coconut cream
  • 1 tsp vanilla bean paste, or 1 tsp freshly scraped vanilla beans
  • additional sorghum for dusting
4.4/5 (10 Votes)

Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter

Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter

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In a small bowl, combine the peanut butter, cocoa powder, maple syrup, and pinch of salt

  • for the cups:
  • 1 cup coconut butter, melted
  • 1 vanilla bean, seeds scraped
  • 2 tablespoon extra virgin coconut oil, melted
  • 1 tablespoon warmed honey/maple syrup, or pure cane sugar, optional
  • for the chocolate peanut butter filling:
  • 1/2 cup natural creamy peanut butter
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 tablespoon maple syrup, warmed
  • pinch fine grain sea salt
4.5/5 (23 Votes)

Almond Butter Cookies

Almond Butter Cookies

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GF Almond Butter Cookies

  • 1 cup packed dark brown sugar
  • 3/4 cup peanut butter
  • 1/2 cup Earth Balance vegan butter (or Spectrum shortening)
  • 1 tsp pure vanilla
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cups gluten-free flour blend (I love Bob's Red Mill)
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • organic cane sugar
0/5 (0 Votes)

Doughnut - Plain Cake Donut

Doughnut - Plain Cake Donut

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Makes 12 I was so impressed (honestly, surprised is probably the better word) with how good this vegan, gluten-free...

  • 1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays (I used half coconut and half canola)
  • 1 cup vegan sugar
  • 3/4 cup white or brown rice flour
  • 1/3 cup garbanzo and fava bean flour (or use all brown rice flour)
  • 1/2 cup potato starch
  • 1/4 cup arrowroot
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. salt
  • 1/8 tsp. baking soda
  • 6 Tbsp. unsweetened applesauce
  • 1/4 cup vanilla extract
  • 1/2 cup hot water
4.5/5 (12 Votes)

Buckwheat & Apple breakfast

Buckwheat & Apple breakfast

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Preheat oven to 350°F (180°C)

  • 2 cups Bob’s Red Mill Creamy Buckwheat (a pantry favourite–does it a devoted post?)
  • 1 1/2 cups raisins
  • 2 sweet tart apples, chopped into small pieces
  • 1/2 cup pure maple syrup, plus more for serving (I like the dark stuff)
  • 2 teaspoons ground cinnamon, plus a bit more
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea or Himalayan salt
  • 2 cups unsweetened plain or vanilla nondairy milk (such as So Delicious or Almond Breeze)
  • 1/2 cup toasted pecans or walnuts, coarsely chopped
4.5/5 (4 Votes)

Roasted Vegan Zucchini Pesto Dip

Roasted Vegan Zucchini Pesto Dip

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You can use this pesto for basically anything you would use regular pesto for

  • Ingredients, makes about 2-3 cups pesto:
  • 1 medium zucchini/squash
  • 2 medium sized garlic cloves
  • 2 sundried tomatoes (not oil-packed)
  • 27 g (1 ounce) almonds, walnuts OR roasted pine kernels (preferably soaked in water for 2+ hours )
  • 1 tbsp nutritional yeast
  • 1-2 cups fresh basil leaves
  • A squeeze lemon juice (optional)
  • Salt (and pepper) to taste
4.5/5 (6 Votes)