I couldn’t believe the flavor that burst in my mouth when i had a bite with a grape! The tomatoes & zucchini came from my garden & the rest of the ingredients are organic. This dish served it’s purpose, I AM FULL!!
I picked this up at my Town & Country grocery store for only a little over $3. I’ve had other brands that were organic too but I always had to add a little of something to make it taste better. Whole Soy & Co. organic soy yogurt rocks!! Vegan – Casein, Whey & Gluten Free – No Cholesterol! I had it for breakfast with sliced strawberries . . .
My friend Michelle needed a dairy free option for Ranch Dressing for her daughter. I found 2 recipes. I have not tried these, so Michelle you have to let me know how they are. I will be trying them soon, cause I too like Ranch but can’t do the dairy very well.
from: The Complete Guide to Vegan Food Substitutions
Combine all ingredients until well incorporated. Store dressing in airtight container for up to 2 weeks in the fridge. Makes 1 1/2 cups.
from: Vegan Lunch Box
EASY RANCH DIP:
• 1/2 cup plain, unsweetened soymilk
• 1 tablespoon freshly squeezed lemon juice
• 1 (15 oz) can white beans, rinsed & drained
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch of cayenne
• 1/2 teaspoon salt (or to taste)
• Freshly ground black or white pepper
1. Combine the soymilk & lemon juice & set aside for 2 minutes (the mixture will curdle). Add the soy “buttermilk” to the beans in a blender & blend on high until completely smooth, about 2 minutes or more, scraping down the sides of the blender as needed.
2. Spoon the mixture into a bowl & stir in the rest of the ingredients, seasoning with pepper to taste. Cover & chill for several hours in the fridge before serving.
This is an altered recipe from ‘The Complete Guide To Vegan Food Substitutions’. Delicious, kid-approved gluen-free, wheat-free, soy-free, dairy-free, egg-free peanut-butter cookies. If allergic to peanut-butter use almond-butter instead. Add chocolate chips or cacao/cocoa/carob powder, play with it. Cookie dough you dont’t feel guilty eating!
Servings: 75 (1.5′-2′) diameter cookies.
Prep time: About 30-45 min prep-time. 20 min for Baking per oven load.
Preheat oven to 300° F (150° C, or gas mark 2). In a large bowl add peanut butter, agave nectar & vanilla extract. Mix well.
With a clean coffee grinder ground flaxseeds 1/4 cup at a time or add slightly less than 3 cups flaxseed meal to peanut butter mixture. Grinding flaxseeds yourself insures the most nutrients.
With a melon spoon scrap enough dough (over-heeping) to form a small ball. Place on cookie sheet layered with parchment paper. These do not enlarge like regualr flour cookies so you can fit 4 rows across & 7 down = 28 cookies per sheet.
Once cookie sheet is filled take a fork and press dough in a rolling action leaving fork indent. Do again in the opppsite direction to form traditional peanut butter cookie marking.
Delicious homemade treat made from scratch, even the flour and applesauce. Vitamix Wet and Dry Containers are needed. If you do not have a Vitamix Blender then just have your favorite Gluten Free flour and applesauce on hand. Organic is always best! If you double the recipe still only use 4 drops of stevia & slowly add salt, double the amount might be too much.
12 Muffins or 1 Bread Loaf
30 to 45 min to prepare. 30-60 min Baking.
Place all beans, rice and salt in a Vitamix Dry Container.
Set to variable 1.
Quickly move to 10.
Switch to high and grind for 60 sec.
Sift 1 2/3 c freshly ground flour in a mixing bowl to remove any unground beans or rice.
Place apples and lemon juice in Vitamix Wet Container.
Set to Variable 1.
Quickly move to 5.
Mix until well blended. Set aside.
Preheat oven to 350°.
Line muffin pan with papers or grease and flour muffin pan or loaf pan.
In mixing bowl with flour add baking powder, cinnamon and xanthan gum. Blend well.
Place egg or egg substitute, honey + stevia drops, coconut oil, apple juice, lemon zest, bananas and applesauce into Vitamix Wet Container.
Select variable 1.
Turn machine on and quickly increase speed to variable 5.
Blend for 10-15 seconds or until mixed.
Pour batter into dry ingredients and mix gently by hand or with spatula to combine.
Let rest for 5 minutes.
Batter should be fluffy.
With a large spoon scoop batter into muffin papers or pour into loaf pan.
Muffins bake for 30 min and loaf for 1 hour or until toothpick inserted into the center comes out clean
With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.
I just got this book yesterday. Today I took the time to read through it. OMG!! Where has this book been. I absolutely LOVE IT!!