Saturday, February 25, 2012

Blueberry Muffins





Ingredients:
  • 1 cup coconut milk/rice milk/ or almond milk
  • 1 cup old fashioned oats
  • 1 cup whole wheat flour
  • 3/4 cup vegan sugar (or maple syrup)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 EnerG Egg Replacer
  • 1/4 cup olive oil (or 1/4 cup Earth Balance Butter)
  • 1 cup fresh blueberries (washed)
Preparation:
1. Measure all of the dry ingredients (oats, flour, sugar, baking powder, baking soda and salt) and mix together in a large bowl
2. Measure all of the wet ingredients in a small bowl and add in the egg replacer mixture
3.  Combine the wet ingredients into the large bowl and mix all of the ingredients well

4. Add the blueberries and mix in evenly


5. Place muffin liners in a muffin pan and scoop the mixture into each one filling them 3/4 full





6. Bake at 350 for 30 minutes or until cooked all the way through (check by inserting a toothpick and if it comes out clean it is cooked)


7. Let stand for 3-4 minutes out of the oven then remove from muffin pan and serve

Tip (if all of the muffins will be eaten the day of making them, maple sugar works fine. if the muffins are going to be frozen or eaten over several days use sugar to help them hold together better)


Sunday, December 4, 2011

Individual Irish Potato Casseroles



Ingredients:
  • 3 Idaho Potatoes 
  • 1 cup mixed daiya cheddar and mozzarella
  • 1/2 cup diced and sauteed onion
  • 1 garlic clove
  • 1/2 cup coconut milk
  • 1/2 cup Earth Balance Butter
  • Salt/Pepper to taste
Preparation:

1. Bake the Potatoes in their skins for 1.5-2 hours or until cooked
2.  Let the potatoes cool off and slice them in half
3. Cut up the onion and garlic into fine pieces and saute until golden brown
4.  Melt the butter on the stove
5.  Grate the cooled potatoes into a bowl tossing the skins

6.  Add in the onion/garlic, coconut milk, melted Earth Balance Butter and daiya cheese


7. Mix the ingredients together thoroughly and season with salt and pepper
8. Transfer the casserole into a muffin pan and bake for 1 hour at 350

9. Pop the individual servings out of the pan and serve




Saturday, October 22, 2011

Roasted Squash & Artichokes with Herbs

This recipe was modified from the version listed in Vegetarian Times based on my preferences and ingredients I keep in stock


Ingredients:

  • 1 large butternut squash (peeled, seeds removed and cut into cubes)
  • 1 can artichoke hearts drained
  • 1 red onion peeled and cut into sections
  • 1/4 cup olive oil
  • 2 cloves garlic finely chopped
  • 1 T Rosemary
  • 1 T Thyme
Preparation:

1. Drain the water from the artichoke hearts can

2. Peel the butternut squash and cut off both ends

3. Remove the seeds from the squash and cut the remainder into cubes


4. Peel the onion and cut into sections. Chop two garlic cloves finely

5. Place the veggies in a bowl and place the other ingredients on top and toss thoroughly


6. Place the ingredients in a casserole dish and bake at 350 for 1 hour and 15 minutes or until vegetables begin to brown

 7. Enjoy a delicious fall medley!



Tuesday, September 27, 2011

Fried Macaroni & Cheese Squares

If you ever ate at the Cheesecake Factory before going vegan and had the fried macaroni and cheese balls, then this recipe is one you need to make soon!  Here's an adult recipe for macaroni and cheese that can work for 2 meals in a different way for each one!




Ingredients:

  • 4 T Earth Balance Butter
  • 8 oz cheddar cheese sauce (I used Wayfare)
  • 1 cup Daiya Mozzarella Style shreds
  • 1 cup Daiya Cheddar Style shreds
  • 3 cups Coconut Milk
  • 2 T Whole Wheat Flour
  • 1/2 white onion finely diced
  • dash of cayenne pepper
  • 2 EnerG Egg Replacers
  • 1/2 cup whole wheat bread crumbs
  • package of vegan elbow macaroni
  • Vegetable Oil for frying
  • tomato sauce
  • Preparations:
Preparation:

1. Peel the onion and dice into small pieces
2.  Bring water to a boil and cook the macaroni according to package directions
3.  Meanwhile in a saucepan melt the butter and add in 1 cup of coconut milk

4.  Add in the cheddar sauce

5.  Slowly add the mozzarella and cheddar sauce stirring frequently
6.  Add the 2 T of whole wheat, onion and a dash of cayenne pepper and let the ingredients simmer until well combined

7.  When the pasta is cooked, drain in a colander, place back in the pot and add the cheese sauce and mix thoroughly



8. Transfer the pasta/sauce to a casserole dish and bake for 30 minutes at 350

9.  Serve the Macaroni & Cheese, making sure to leave at least 1/2 of the pan to make the fried version the following night
10.  When the pan has cooled to room temperature, cover and refrigerate


1.  The next evening, remover the pan from the fridge and cut the remaining part into square chunks


2.  Heat the vegetable oil in a frying pan
3.  Place the 2 cups of milk in a bowl (you may use less) and add in the energ egg replacer
4.  Place the breadcrumbs in a different bowl
5.  Dip the macaroni squares into the milk/egg mixture and then into the bread crumbs and then place on wax paper


6.  Begin heating the jar of tomato sauce in a pan

7.  When all of the squares have been breaded and the oil if hot for frying, place them into the oil slowly leaving enough space between them to flip
8.  Fry the squares for about 1-2 minutes on each side or until golden brown

9.  Repeat with the rest of the squares making sure to drain the cooked squares on paper towels

10.  When the squares are all cooked, take plates and spoon tomato sauce to coat the middle of the plate

11.  Add a few squares of macaroni and cheese on top of the sauce and serve immediately


Delicious!

Monday, September 26, 2011

Barbeque Potatoes and Onions


Ingredients:
  • vegan barbecue sauce
  • 3-4 potatoes
  • 1 onion cut into fourths
  • 1 can coke

Preparation:

1. Peel the potatoes and cut into chunks
2. Cut the onion in four rings and then fourths so they are in chunks
2. Toss the potatoes and onions together and transfer to a casserole dish
3. Pour the barbecue sauce and coca-cola over the mixture
4. Mix the liquids with the vegetables and bake for 45 minutes to an hour on 400


Sunday, September 18, 2011

Sugar Cookies




Ingredients:


Cookies:

  • 1 cup vegan sugar 
  • 1 cup powdered sugar
  • 1 cup softened Earth Balance Butter
  • 1 Cup vegetable oil
  • 2 EnerG Egg replacers
  • 4 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp vanilla
Icing:
  • 3 cups powdered sugar
  • 1/3 cup melted Earth Balance Butter
  • 3-4 T Rice Dream
  • 1 1/2 tsp almond extract
Preparation:

1. Melt the butter in a saucepan

2. Combine the sugar, powdered sugar, flour and baking soda in a bowl
3. Mix the butter together with the oil, egg replacers and vanilla

4. Add the liquid ingredients to the dry ingredients and thoroughly mix them all together

5.  Roll the dough together into a oval row, wrap in wax paper and refrigerate for 2-3 hours

6.  Take the dough out a little bit at a time rolling it about 1/4 of an inch thick and cutting it into shapes with cookie cutters and placing them on a cookie tray

7. Bake the cookies for 11-12 minutes
8. Let the cookies sit for 2 minutes out of the oven before transferring them to a cooling rack
9. Repeat steps 6-8 with the remaining dough

10. When all of the cookies have been baked and are cooling, begin making the icing
11.  Melt the 1/3 cup butter and combine it with 3 T milk, 3 cups powdered sugar and 1 1/2 tsp almond extract

12. Mix the icing ingredients together so that it thickens like so:

13. Ice the cookies and let stand for 1-2 hours allowing the icing to harden before covering

14. Enjoy the cookies just like Cookie Monster would!