Bread
Ingredients (use vegan versions):
- 2 and ½ teaspoon of dried active yeast, ½ teaspoon vegan sugar, ¼ cup of warm water
- 1 cup of warm water
- 250g (2 cups) white flour
- 250g (2 cups) of wholemeal (whole wheat) flour)
- 1 tablespoon wheat gluten
- 1 teaspoon salt
- 1 teaspoon vegan sugar
- 15g (1 Tbsp) of non-hydrogenated vegan margarine
- 1 tablespoon of flax/linseed
- 1 tablespoon of rye kernels
- 1 tablespoon of pearl barley
- soy or rice milk for glazing
Directions:
Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml
Combine yeast, ½ tsp vegan sugar and ¼ cup of water and set aside for 10 minutes until frothy.
Combine all dry ingredients in a food processor.
Rub in margerine.
Pour in yeast mixture.
Pour in water.
Process until mixture clumps into a dough ball. If it doesn't clump, add water, one tsp at a time, until it does.
Turn out on a clean surface and knead. (~6 mins)
Put dough in a clean bowl and cover with oiled polythene.
Leave to rise ~1½ hours, until doubled in size.
Knead again (~6 mins) .
Fit into a large, greased vegan bread tin and cover with oiled polythene.
Allow to prove in a warm place, ~1 hour.
Brush with soy or rice milk.
Bake at 230C/450F for 40 mins.
Serves: 1 loaf.
Preparation time: 4 hours.
By iveggies
Ingredients (use vegan versions):
- 1 can (16 oz.) tomatoes
- 1 onion (small)
- 1/2 bunch cilantro leaves (chinese
- 1 large jalapeno (canned)
- 1 teaspoon sea salt
- 1/4 teaspoon garlic and onion powder
- juice of 1/2 lime or lemon
- 1/2 tomato can of water
Directions:
In a blender, place onion and jalapeno, blend 30 seconds, add cilantro and chop 1 minute. Add all other ingredients and blend until vegetables are mixed and chopped fine. Delicious served with baked tortilla chips or on your favorite mexican food. Mixture will thicken as it sets, keep refrigerated, flavor improves also as it sets.
Serves: 1 quart
Preparation time: 5 minutes
Nutrition Information: No fat
By iveggies
Ingredients (use vegan versions):
- 6 cups whole wheat flour
- 1/3 cup vegan brown sugar
- 1 Tablespoon salt
- 5 teaspoons dry yeast
- 3 1/4 cups warm water
- 2/3 cups raisins or dates (optional)
Directions:
Note: This vegan bread does not get kneaded- it is super easy for all you bread challenged cooks out there ;)
In a large bowl mix all the dry ingredients together (along with the fruit, if you are using it). Add the water and beat the mixture to make a nice thick batter.
Pour it into 2 greased loaf pans and smooth out the tops. Cover the pans with greased plastic wrap and let it rise until doubled in volume. Bake at 400* for about 45 minutes or until a cake tester comes out clean.
Remove from the pans and cool on a rack before slicing.
My son Joshua can't get enough of this vegan bread!!!!
Serves: 2 loaves
Preparation time: 1 hour
By iveggies
Ingredients (use vegan versions):
- 2 cup Minute instant brown rice
- 1-16 0z. pkg. frozen cauliflower,
- 1 3/4 cup water
- Soy sauce
Directions:
Put rice, veggies, and water in a large, microwaveable container and
cover with vented plastic wrap. Cook in microwave on high for nine
minutes. Let stand for five minutes. Fluff with a fork. If desired,
stir in chopped scallions and sprinkle with cashews or peanuts. Serve
with soy sauce.
Serves: 4
Preparation time: 5 min.
By iveggies
Ingredients (use vegan versions):
- Equivalent of 4 eggs
- 1 cup apple sauce (replacing oil)
- 1 teaspoon vanilla (optional)
- 4 big bananas or 6 medium ones, all mushed up
- 1 to 2 cups vegan sugar (I use a little over one cup)
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- walnuts (optional)
- raisins (optional)
Directions:
Spray either two loaf pans or one (large) rectangular lasagna pan with cooking spray.
Preheat oven to 325 for loaves (350 for rectangular pan).
Combine dry ingredients (except walnuts & raisins). Combine wet ingredients in (separate) big mixing bowl (electric mixer is best). Add dry ingredient combo to wet until thoroughly mixed. Stir in walnuts/raisins (if using).
Bake loaves for 1 1/2 hours (or rectangular pan for 1 hour). Bread will be dark brown.
Serves: 2 loaves
Preparation time: 20 minutes
By iveggies
Ingredients (use vegan versions):
- 1 3/4 cups flour (whole wheat,oatmeal,mix,your fav.We even use bulk pancake and waffle mix.It's our fav.,but not.)
- 2 1/2 tsp.baking powder (If using pancake mix,no need for this)
- 1/2 teaspoon sea salt (or not)
- 1 dash cinnamon
- 2/3 cup vegan sugar
- 1 teaspoon vanilla
- 1 teaspoon banana extract
- 1/3 cup applesauce
- 1 egg equivelent
- 4 seriously ripe bananas
- 1 good handful of carob chips (or more)
- nuts of your choice (optional)
Directions:
Mix dry ingredients in a large bowl. In another bowl, mix wet ingredients (including
bananas). Combine wet and dry ingredients. Add
carob chips and whatever else you want. Pour into greased (we use Pam)
muffin tins. Fill them to the top. These will be fairly large. Bake them
about 20 minutes or until they look done.
We knew that these were okay when our friend Prime ate about 12 of the
2 dozen we made one evening.
Serves: 12
Preparation time: 30 min.
By iveggies
Ingredients (use vegan versions):
- 1 1/2 cups unbleached flour
- 1 cup wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Ener-G Egg Replacer equal to one egg
- 1/2 cup brown vegan sugar
- 1/3 cup vegetable oil
- 1 cup applesauce 1/2 cup soy or rice milk
Directions:
Preheat oven to 425 F. In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, beat Ener-G Egg Replacer with brown vegan sugar, oil, applesauce and soy milk. Mix with dry ingredients just until evenly moistened. Spoon into muffin tins.
Mix 2 teaspoons of vegan sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
Bake for 17 minutes.
These are very moist and tender muffins!
Serves: 12
Preparation time: 30 minutes
By iveggies
Ingredients (use vegan versions):
- 1 cup wheat pastry flour
- 1/2 cup white flour
- 1 1/2 teaspoon baking powder
- 1/2 cup white or brown vegan sugar
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnomon
- 1 1/2 teaspoon nutmeg
- 1/2 teaspoon lemon juice
- 1/4 cup egg substitute
- 1 1/4 cup apple sauce
- 1 tablespoon oil
Directions:
Mix the dry ingredients until blended in medium bowl. In
separate bowl mix the wet ingredients then add to the dry
mixture.If not wet enough add a tad bit more of apple sauce.
Line muffin tray with paper cups or oil. Fill them up 3/4 of
the way with muffin mixture.
Bake in pre-heated oven-350' for 15-20 minutes. Let cool a
bit then enjoy!Very low-fat and a fantastic snack!
Serves: 10-12 medium muffins
Preparation time: 5-10 minutes
By iveggies
Ingredients (use vegan versions):
- 2 cups wheat flour
- 1/2 cup packed brown vegan sugar
- 2 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 cup egg sub. beaten
- 1 cup apple sauce
- 1 tablespoon oil
- ! 1/4 cup blueberries
Directions:
Mix the dry ingredients well. Make a well in the middle of
the dry ingredients. Whisk the egg substitute, apple sauce
and oil. Add to dry mixture. Carefully fold in berries
(make sure to pop a couple while folding for a little more
wetness).
Cook in pre-heated oven 375' for 25 minutes. Let cool and
enjoy! Very low-fat.
Serves: 10 medium muffins
Preparation time: 8 min.
By iveggies
Ingredients (use vegan versions):
- 2 1/2 cups flour (bread flour works best)
- 2 tablespoons vegetable oil
- 2/3 cup very warm water
- 1 teaspoon garlic or onion salt (whichever you prefer)
Directions:
Using food processer put in flour, garlic salt, oil and
water and process until it gathers into a ball. Add more
water or flour as needed (if it is dry more water, if too
moist more flour). Form into little balls (should be
about 12). Using either a tortilla maker or the bottom
of a glass flatten out the dough into tortilla shape.
Make thinner for thinner tortillas, thicker for thicker
ones. Cook over medium to medium high heat in stick free
cookware, or use tortilla maker. Delicious....
Serves: 12
Preparation time: 30 min
By iveggies
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