Posts

Showing posts with the label dessert

MOST RECENT POST...

Sausage Recipes for the New Vegan

Image
  Giving up sausage can feel like a tough ask when you first go vegan. The savoury, spiced, satisfying chew of a sausage is something many of us grew up with and crave. The good news? Vegan sausages are surprisingly easy to make at home, and they can be just as hearty and flavourful as the real thing—without the meat. These three easy vegan sausage recipes each use a different plant-based protein: lentils, tofu, and vital wheat gluten. They're perfect for new vegans looking to recreate old favourites without sacrificing taste or texture. 1. Vegan Breakfast Sausage (Lentil-Based) Vegan Sausage Patties- Generated by Fire.fly AI These little patties are perfect for a weekend breakfast or a hearty brunch. They’re mildly sweet, spiced with sage, and made with nutritious lentils. Ingredients (makes 8 small patties): 1 cup cooked green or brown lentils ½ cup rolled oats 2 tablespoons ground flaxseed 1 tablespoon maple syrup 2 teaspoons soy sauce ½ teaspoon smoked paprika 1 teaspoon ground...
Post a Comment
Read more

Steamed Fruit and Nut Pudding Recipe (egg-free, dairy-free, gluten-free)

Image
Butternut Squash Steamed Nut and Fruit Pudding-- with Maple Syrup and Coconut Whipping Cream IN MIXING BOWL: *1 C. grated Butternut Squash *1/2 C. Raisins *1/2 C. Currents *1/2 C. Dates, chopped *1 C. Nuts, chopped (Pecans, Hazelnuts, etc.) *2 T. Lemon Rind *1/2 C. Brown Sugar *1/2 C. Oil *1/2 tsp. Salt *1/2 C. Water *1 C. cooked Millet *1 C. Brown Rice Flour *1/2 tsp. Cinnamon *1/2 tsp. grated Ginger MIX all ingredients LET STAND 15 Minutes POUR into a greased mold PLACE in water bath BAKE at 300F for approximately 2 hours or until a toothpick comes clean out of center.
Post a Comment
Read more

Date Tart Recipe (egg-free, dairy-free)

Image
Date Tarts (Gluten-Free version) TART SHELLS: MIX TOGETHER: *3/4 C. Oil (optional: 1/2 C. melted Coconut Oil) *2 T. Brown Sugar *2 C. Flour KNEAD until an oily ball. PINCH off pieces and press into muffin tins to make a thin shell. BAKE at 400F for 15 minutes. GLUTEN FREE TART SHELLS: Put together in Food Processor: 1 1/2 C. Gluten-Free Flour + 1/2 C. Coconut Shreds 2 T. Coconut Palm Sugar 1/4 C. melted Coconut Oil Pinch off (as above) and press into tins.  Bake as above. FILLING: *2 packed C. Dates, pitted, chopped *1/4 C. Brown Sugar *1 1/2 C. Water *1/4 C. Lemon Juice BOIL until dates are mushy. SPOON into shells. COOL and ICE with a CITRUS ICING: *1 1/2 C. Icing Sugar *1/2 C. Margerine *1 tsp. Vanilla *2 T. Lemon Zest *about 1 T. Rice or Soy Milk to make a soft icing. ~Recipe by Wyona
Post a Comment
Read more

RHUBARB CUSTARD PIE (egg-free, dairy-free)

Image
                   Rhubarb-Custard Pie   PASTRY : *2 c. Flour *1/2 tsp. Salt WHISK TOGETHER: *1 C. Oil *1/2 C. Water MIX the above into the flour and press into pie plate. FILLING : BLEND 2 C. Water with *2 C. raw Almonds *4 T. Flour *1 C. Sugar *1 tsp. Vanilla POUR into pie shell with 2 C. diced Rhubarb BAKE at 375F about 1 hour on middle oven rack court *Recipe from Wyona Hertwig  *Pie image courtesy of Tami Pelttari. Facebook
Post a Comment
Read more

Old Fashioned Yeast-Raised Plum Loaf (egg-free, dairy-free)

Image
Bake up nostalgia with this old-fashioned, yeast-raised plum loaf—a soft, spiced treat filled with raisins and prunes. Perfect with tea or coffee! IN LARGE MIXING BOWL: *1 1/2 C. Boiling Water *1 C. mashed Potatoes *1 C. Brown Sugar LET COOL ADD: *1 T. granular Yeast *1/2 C. Oil or Margerine *2 C. warm Rice or Soy Milk *1 tsp. Salt MIX TOGETHER: *3 C. Flour *1/2 tsp. Nutmeg *1 tsp. Cinnamon *1 C. Raisins *1 C. Prunes, chopped ADD to Yeast mixture to make a soft dough LET RISE about 30 minutes ADD flour to knead into a silky dough FORM INTO LOAVES and put into 2 greased loaf pans LET RISE until double in size BAKE at 350F for 1 hour.
Post a Comment
Read more

Carrot Pudding (egg-free, dairy-free)

Image
    Steamed Carrot Pudding MIX all ingredients together: *1 C. Brown Sugar *1 C. Flour *1 C. Margarine (or Coconut Oil) *1 tsp. Non-aluminum Baking Powder *1 C. Raisins *1 C. Currants *1 C. shredded raw Potato *1 C. shredded raw Carrot *1/2 tsp. Salt *1 tsp. Cinnamon *1/4 tsp. Nutmeg *1/4 tsp. Cloves *1/4 tsp. Ginger STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.   SERVE with Lemon Sauce. LEMON SAUCE: *1 c. Water *1/2 C. Sugar *1 tsp. Lemon zest *1/4 C. Lemon Juice *1 T. Cornstarch Heat to thicken Steamed Pudding image by Linda Taylor, Pixabay.
Post a Comment
Read more