By |

 

 

 

 

Dry ingredients

4 earl grey teabags (or 4 teaspoons loose earl grey tea)
1 1/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients

2/3 cup non-dairy milk (such as soy or almond)
1/3 cup light oil (such as canola or vegetable)
2 tablespoons apple cider vinegar
1 teaspoon vanilla extract

Frosting

1/4 cup vegetable shortening
1/4 cup vegan butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 earl grey teabag (or 1 teaspoons loose earl grey tea)
Boiling water

Preheat oven to 350F.
Line a cupcake pan with 12 cupcake liners, or lightly grease the pan and set aside.

For the cupcakes
Cut 4 teabags open and empty the contents into a small bowl.
If the tea is a fine grind, you are good to go
If the tea you are using has big leaves or is coarser, pulse it in a food processor, blender, or grind in mortar and pestle until it’s a finer grind, but not powder

Add the tea to a large mixing bowl along with all of the dry ingredients: the flour, sugar, baking soda, and salt and mix together
In a medium bowl, mix together all the wet ingredients: the non-dairy milk, canola oil, apple cider vinegar and vanilla
Pour the wet into dry, and using a spoon mix until the ingredients are just combined
Don’t overmix

Divide the batter evenly among the 12 cupcake liners and bake in the oven for 18-20 minutes until the cakes have risen and a toothpick inserted in the center comes out clean.

For the frosting
Let cupcakes cool completely before frosting.
Put the teabag into a small mug and pour in the boiling water
You will only need about 2 tablespoons of the brewed tea, but make a bit extra just in case
Let steep until cool, do not remove the teabag! You want the tea to be very strong
In a mixer, blend the vegetable shortening, vegan butter, powdered sugar and vanilla extract along with 1 tablespoon of the cold extra strong brewed tea
Add 1 more tablespoon of the brewed tea, if needed to reach desired consistency
Frost cupcakes as desired.

Serves 12

Recipe from It Doesn’t Taste Like Chicken website

 

By |

1 banana, medium ripe, mashed
2 cups non-dairy milk, like almond
3 cups rolled oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons vanilla extract
2 cups blueberries
1/4 brown sugar

Preheat oven to 350°F.

In a large mixing bowl, whisk mashed banana and milk until smooth.
Mix in remaining ingredients until well combined.
Divide oatmeal mixture into 12 muffin cups (for larger muffins, use 6 cup muffin tin)
Bake 25 minutes, until firm.
Cool muffins in tin before removing them.

6 or 12 Muffins

Options: may mix in chocolate chips and/or nuts before baking.

Inspired by a recipe from Costco

By |

2 cups almond milk (or other non-dairy milk)
2 cups medium shell macaroni
Sea salt and freshly ground pepper
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded or grated Parmesan cheese
2 teaspoons Dijon mustard
Hungarian paprika

Preparation:

Spray 11″x7″ baking dish with nonstick oil.
Cook macaroni in salted boiling water for 6 minutes.
Drain macaroni and set aside.
Heat milk in large saucepan.
Add the cooked macaroni shells and cauliflower florets.
Season well with salt and pepper.
Cook for 3-5 minutes, until cauliflower and macaroni are tender and sauce is thickened.
Add butter, cheddar and mozzarella cheeses and mustard.
Stir and cook over low heat until cheese has melted.

Preheat broiler:

Pour macaroni mixture into prepared baking dish.
Top with Parmesan cheese and paprika (can add more cheddar cheese, if desired).
Place casserole in the upper third of over to brown (watch carefully).
Remove from oven.
Ready to dig in…

Serves 4 – 6
Note: To make this a vegan dish, use plant-based butter and non-dairy cheeses.

By |

 

 

 

 

 

 

 

1/2 cup non-dairy butter, softened
1/2 cup sugar (plus more for topping)
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree
1 1/2  cups unbleached all-purpose flour
1/2 Tablespoon cornstarch or potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg, grate fresh, if available
3/4 teaspoon ground cinnamon
1 Tablespoon unsweetened almond milk (or other non-dairy milk)

Preheat oven to 350°

Add softened butter to food processor; blend until smooth.
Add sugar, brown sugar and vanilla and blend until fully incorporated.
Add pumpkin and mix.
Sift dry ingredients into a mixing bowl.
Add to pumpkin mixture.
Mix until incorporated, being careful not to over mix.
Add almond milk and mix until a soft dough is formed.
Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight).
Scoop out heaping 1 Tbsp amounts of dough and roll into balls.
Place on a baking sheet, fitted with parchment paper, 2 inches apart to allow for spreading.
Dip a glass into sugar and then gently smash the cookie ball down into a disc.
Bake on the center rack for 10-12 minutes or until slightly golden brown.
Let rest on pan for a few minutes.
Then transfer to a cooling rack to cool completely.

Makes 22 cookies

Inspired by the Minimalist Baker

By |

2 cups (10 1/2 ounces) frozen strawberries
2 frozen sliced bananas
4 tablespoons acai powder
1 cup unsweetened almond milk, or any other non-dairy milk
2 tablespoons nut or seed butter
1/2 to 1 tablespoon honey or agave nectar
Honey or agave nectar, to taste

Toppings
Fresh fruit, sliced
Granola, optional
Unsweetened coconut flakes, optional
Dried goji berries, dried cranberries, dried cherries, optional
Chia or hemp seeds, optional

Using a high-powered blender, blend the frozen fruits, acai powder, almond milk, nut or seed butter and honey or agave nectar.
Blend until creamy and smooth, adding more almond milk as needed to keep blender running.
Consistency should be thicker than a smoothie.
Spoon acai mixture into bowls.
Top with sliced fruit and optional toppings, if using.

Serves 2

By |

 

2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)

Grease, then preheat waffle iron

Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and melted non-dairy butter and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.

Serves 4

Note: Serve with your favorite syrup

By |

 

3 pounds butternut squash
3 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
1/8 teaspoon black pepper
1 tablespoon organic butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
32 ounce container vegetable broth
2 cups water
1/2 cup non-dairy milk

Preparation

Preheat oven to 400°F.

Peel and seed the squash. Cut squash into 1 inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper, toss to coat.
Spread in a single layer and roast for 15 minutes. Stir the squash and continue to roast until softened, about 15 minutes more.
Meanwhile, heat the butter substitute and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes.
Add the broth, 2 cups of water, the remaining salt, and the squash. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat.
Let cool for 10 minutes.
Working in batches, transfer the soup to a blender.
Add non-dairy milk and puree until smooth.
Return soup to the pot and warm over medium heat.

Serves 6-8

Note: To make preparation easier, use already cut-up butternut squash. Can be found in the produce section of your local supermarket.

By |

1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 1/2 teaspoons Ener-G-Replacer
2 tablespoons warm water
2 teaspoons vanilla
1 cup non-dairy milk
1 tablespoon fresh lemon juice or white vinegar
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Topping
1 tablespoon non-dairy butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 400°

Blend 1 1/2 teaspoons Ener-G-Replacer with the warm water in a blender until frothy.
Mix lemon juice with the non-dairy milk. Let mixture stand for 5 minutes.
In a food processor, mix well sugar through milk mixture. Add rhubarb and pecans or walnuts, then pulse for 5 seconds.
In a separate bowl combine flour through salt. Add to rhubarb mixture until just blended. Spoon batter into 18 paper lined muffin cups, filling them 2/3 full.

Topping
Combine all ingredients in a small bowl. Scatter mixture over filled cups and press lightly into batter.
Bake in oven for 25 minutes or until muffins are lightly browned.

By |

Coffee Concentrate
1/2 cup coarsely ground coffee beans (medium bodied coffee works best)
2 1/4 cups cold, filtered water
Infuser beverage container
Almond or any other non-dairy milk
Crushed ice
Flavoring syrups of your choosing
dark cocoa powder, optional

Put ground coffee in the infuser filter. Place infuser filter in the beverage container and slowly pour in the water. Place container in the refrigerator for 24 hours.
To serve, put 1/3 cup of coffee concentrate and 1 cup of non-dairy milk with flavoring syrups of your choice and cocoa, if using, in a blender. Blend thoroughly. Pour into a tall beverage container. Add crushed ice. Enjoy this delicious dessert beverage. Starbucks, watch out!

Serves 3

Note: If you do not have an infuser beverage container, a mason or any jar-like container will work as well. Add ground coffee and water. When ready to use, pour coffee concentrate through a clean filter in your automatic coffee maker.