1/4 cup soy sauce
1 tsp toasted sesame oil
2 tsp sugar
1 Tblsp rice vinegar
1 clove minced garlic
1 tsp grated fresh ginger
1/4 tsp crushed red pepper flakes
1 Tblsp chives
2 cups chicken broth
1 Tblsp cornstarch
Combine and serve over rice or rice noodles. Sprinkle with sesame seeds.
Hoisin Sauce
1/4 cup soy sauce
1/4 cup brown sugar or coconut palm sugar
2 Tblsp tomato paste
2 Tblsp apple cider vinegar
1 tsp ginger
1 tsp garlic
1 tsp hot sauce
Combine and serve with Chinese dishes.
Tuesday, July 30, 2019
Chocolate Frosting
1 oz, Baker's unsweetened chocolate
2 Tblsp raw sugar
1/2 tsp powdered stevia
3/4 cup almond milk
1/3 cup peanut butter or almond butter
Melt the chocolate. Mix in sugar, stevia and milk. Heat on a low boil for about 7 minutes. Remove from heat and mix in peanut butter. Frost immediately.
2 Tblsp raw sugar
1/2 tsp powdered stevia
3/4 cup almond milk
1/3 cup peanut butter or almond butter
Melt the chocolate. Mix in sugar, stevia and milk. Heat on a low boil for about 7 minutes. Remove from heat and mix in peanut butter. Frost immediately.
Carrot Cake
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp stevia
1/4 cup raw sugar
1 Tblsp cinnamon
3 cups grated carrots
4 eggs
1 1/2 cups oil
1 cup nuts
Preheat oven to 325. Whisk dry ingredients into a large bowl and set aside. In blender, blend 1 cup carrots with an egg and 1/2 cup oil. Repeat twice, adding nuts and extra egg during last blending. Combine with dry ingredients, mixing well. Pour into a greased 13 x 9" pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost with Cream Cheese Frosting.
Cream Cheese Frosting
1/2 cup vegan butter, softened
2 (8 oz.) packages non dairy cream cheese
2 Tblsp raw sugar
1/4 tsp powdered stevia
1 tsp vanilla extract
Cream butter and cream cheese together. Blend in sugar, stevia and vanilla until smooth.
2 tsp baking soda
1 tsp salt
1 tsp stevia
1/4 cup raw sugar
1 Tblsp cinnamon
3 cups grated carrots
4 eggs
1 1/2 cups oil
1 cup nuts
Preheat oven to 325. Whisk dry ingredients into a large bowl and set aside. In blender, blend 1 cup carrots with an egg and 1/2 cup oil. Repeat twice, adding nuts and extra egg during last blending. Combine with dry ingredients, mixing well. Pour into a greased 13 x 9" pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost with Cream Cheese Frosting.
Cream Cheese Frosting
1/2 cup vegan butter, softened
2 (8 oz.) packages non dairy cream cheese
2 Tblsp raw sugar
1/4 tsp powdered stevia
1 tsp vanilla extract
Cream butter and cream cheese together. Blend in sugar, stevia and vanilla until smooth.
Chocolate Ice Cream
1 1/2 oz. Baker's unsweetened chocolate
2 Tblsp raw sugar
3/4 tsp powdered stevia
1 tsp vanilla
3 cups coconut or almond milk
Melt the chocolate over low heat in a heavy-bottomed pan. Stir in the sugar and several ounces of the milk. Boil on low for 2-3 minutes. Add the rest of the milk, vanilla and stevia. If still warm, chill the mixture in the refrigerator before pouring it in the ice cream maker.
2 Tblsp raw sugar
3/4 tsp powdered stevia
1 tsp vanilla
3 cups coconut or almond milk
Melt the chocolate over low heat in a heavy-bottomed pan. Stir in the sugar and several ounces of the milk. Boil on low for 2-3 minutes. Add the rest of the milk, vanilla and stevia. If still warm, chill the mixture in the refrigerator before pouring it in the ice cream maker.
Chex Mix
3 Tblsp earth balance vegan butter
1/2 tsp salt
2 tsp lemon juice
4 tsp Worcestershire sauce
3 1/2 cups rice chex
3 1/2 cups corn chex
1 cup roasted mixed nuts
1 cup gluten free pretzels
Preheat oven to 350. In 15x10x2" baking pan melt butter in oven. Remove and stir in salt, lemon juice and Worcestershire sauce. Gradually add chex, nuts, and pretzels. Stir until all pieces are evenly coated. Bake 20 minutes, stirring after 10 minutes. Spread on paper towels to cool. Store in airtight container.
1/2 tsp salt
2 tsp lemon juice
4 tsp Worcestershire sauce
3 1/2 cups rice chex
3 1/2 cups corn chex
1 cup roasted mixed nuts
1 cup gluten free pretzels
Preheat oven to 350. In 15x10x2" baking pan melt butter in oven. Remove and stir in salt, lemon juice and Worcestershire sauce. Gradually add chex, nuts, and pretzels. Stir until all pieces are evenly coated. Bake 20 minutes, stirring after 10 minutes. Spread on paper towels to cool. Store in airtight container.
Chocolate Zucchini Muffins
11 oz. Gluten Free Flour Blend
1 Tblsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
1 tsp powdered stevia
1 Tblsp raw sugar
1/3 c cocoa powder
3 eggs
1/2 cup oil
1 cup almond milk
1 tsp vanilla
1 packed cup shredded zucchini
1/3 cup mini dairy free chocolate chips
Preheat oven to 375. In large mixing bowl, whisk together dry ingredients. Blend wet ingredients in a blender or food processor. Whisk together the dry and wet ingredients. Stir in chocolate chips. Cover bowl with plastic wrap and let sit for 30 minutes. Spoon the batter into 12 greased muffin cups. Bake for 20 minutes or until toothpick comes out clean. Cool muffin pan on wire rack for 10 minutes. Remove muffins and place on rack and cool 10 minutes.
1 Tblsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
1 tsp powdered stevia
1 Tblsp raw sugar
1/3 c cocoa powder
3 eggs
1/2 cup oil
1 cup almond milk
1 tsp vanilla
1 packed cup shredded zucchini
1/3 cup mini dairy free chocolate chips
Preheat oven to 375. In large mixing bowl, whisk together dry ingredients. Blend wet ingredients in a blender or food processor. Whisk together the dry and wet ingredients. Stir in chocolate chips. Cover bowl with plastic wrap and let sit for 30 minutes. Spoon the batter into 12 greased muffin cups. Bake for 20 minutes or until toothpick comes out clean. Cool muffin pan on wire rack for 10 minutes. Remove muffins and place on rack and cool 10 minutes.
Trail Mix
1 cup large flaked unsweetened coconut, toasted
1/2 cup toasted almonds, sliced or slivered
1/2 cup Enjoy life semi-sweet mini chocolate chips
1/2 cup toasted peanuts
1/2 cup toasted pecan halves
1/2 cup toasted pumpkin seeds
1/2 cup toasted sunflower seeds
1/2 cup toasted walnut halves
2 cups unsweetened puffed millet or puffed rice or rice krispies
Toss all the ingredients together in a bowl. Store in airtight container at room temperature up to 2 weeks.
Makes about 6 1/2 cups. Serving size 1/4 cup
Toasted Nuts: Preheat oven to 350. Spread the nuts, one kind at a time, in a single layer on a rimmed baking sheet. Bake just until starting to color and you begin to smell their aroma, anywhere from 5 to 10 minutes, depending on the type and amount of nut and whether they were at room temperature. Allow to cool on the pan, and then they are ready to use.
1/2 cup toasted almonds, sliced or slivered
1/2 cup Enjoy life semi-sweet mini chocolate chips
1/2 cup toasted peanuts
1/2 cup toasted pecan halves
1/2 cup toasted pumpkin seeds
1/2 cup toasted sunflower seeds
1/2 cup toasted walnut halves
2 cups unsweetened puffed millet or puffed rice or rice krispies
Toss all the ingredients together in a bowl. Store in airtight container at room temperature up to 2 weeks.
Makes about 6 1/2 cups. Serving size 1/4 cup
Toasted Nuts: Preheat oven to 350. Spread the nuts, one kind at a time, in a single layer on a rimmed baking sheet. Bake just until starting to color and you begin to smell their aroma, anywhere from 5 to 10 minutes, depending on the type and amount of nut and whether they were at room temperature. Allow to cool on the pan, and then they are ready to use.
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