Posts tagged ‘vegan’
Sugar Cookie Icing {Dairy-free, Egg-free}
I can’t tell you how long I’ve looked for a perfect allergy-free sugar cookie icing. A lot of them have dairy in them and then I found one without dairy and realized I had no corn syrup. So after some research on substitutions, I came up with this icing. I will use it from now on! It’s the perfect consistency and tastes yummy, too!
Sugar Cookie Icing {Dairy-free, Egg-free, Vegan}
2 1/2 cups powdered sugar
2 Tbsp water
1 Tbsp Smart Balance Light (or Earth Balance buttery spread – they are dairy free)
1 Tbsp Cream of Tartar (I may have used a heaping Tbsp just in case)
1/2 tsp vanilla extract
Food coloring, if desired
Combine all ingredients in a small bowl. Mix until powdered sugar is moistened. Beat at medium speed until smooth. Add additional tablespoons of water to reach desired consistency. Tint with food coloring if desired.
Chocolate Donut Muffins {dairy-free, egg-free, nut-free, vegan}
I’ve been busy baking today for my girl’s Christmas parties this week. This one may be familiar to you because I posted it here awhile back. It is my go-to recipe when I need a donut for my girl. Tomorrow at school, her class is having donuts and chocolate milk while they watch The Polar Express so, of course, she needed a substitute. These turned out delicious and look so yummy, too! I can’t wait for her to try one when she gets home from school.
You can get the recipe here. I changed one thing and it turned out to be a great change. *Let the donuts cool for several minutes before tossing them in the powdered sugar. If the donut is too warm when the sugar is on them, the sugar melts. These turned out perfect today! I think you’ll like them.
Stuffed Shells {Dairy-Free, Egg-Free}
My mom used to make Stuffed Shells when I was growing up and I loved them! Recently, I was reminded of them and made some for a friend who had just had a baby. I made enough for my family, too, but I wasn’t sure how to make them dairy-free. Then, today I came across this post from Jenna @ Eat, Live, Run. She just began a blogging adventure with PBS and she posted a recipe for these dairy-free stuffed shells. Go HERE for the yummy recipe! I plan to try these very soon. But, Shhhhh…..don’t tell my husband. Tofu scares him.
*Be sure to use egg-free jumbo shells* I get mine at Publix and use the Publix brand.
Crepes {Dairy-, Egg-free}
Yes, you heard me right. Crepes with no dairy and no eggs. Absolute dream come true. I am thrilled to share this recipe with you. Crepes are wonderful for breakfast, dessert, snack or even dinner!! And the best thing about them is how versatile they are. You can make them savory OR sweet, virtually filling them with just about anything that strikes your fancy. Check out these variations and stay tuned for many more to come!
Crepes {Dairy-, Egg-Free}
1/2 cup almond milk, original or vanilla
1/2 cup water
1/4 cup Smart Balance Light {this is dairy-free} buttery spread, melted
1 T sugar
2 T maple syrup
1 cup unbleached all-purpose flour
1/4 tsp salt
1 tsp vanilla
In a large mixing bowl {I used my Kitchen Aid stand mixer with whisk attachment}, mix all ingredients together. Cover and chill for at least 2 hours.
Grease a 6 inch skillet with Smart Balance Light buttery spread {dairy-free} and heat until hot. Spoon 3 T of batter into the bottom of the pan and swirl around until bottom of pan is coated. Cook until edges of crepe are golden and top side edges start to ‘dry’, flip and cook til golden. Fill with desired filling, roll, top with your favorite drizzle or fruit and serve.
Strawberries and ‘Cream’ Filling
1 8 0z. Tofutti brand Cream Cheese {dairy-free}
2 T brown sugar
1 tsp vanilla
Soften cream cheese, mix in brown sugar and vanilla. Spread 2 T onto each crepe. Roll. Top with fresh sliced strawberries or All-Fruit Strawberry Jam. *You can even add 1 T of All-Fruit Stawberry Jam into the crepe for more strawberry flavor.*
Nutella Drizzle {This is NOT dairy-free}
Melt 1/4 cup of Nutella and mix with 1 T Almond Milk. Stir well. Drizzle over the top of the crepe.