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.

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December 15, 2011 at 1:28 pm 3 comments

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.

December 14, 2011 at 1:45 pm Leave a comment

Vegan Chocolate Donut Muffins {dairy free, egg free}

This afternoon I found out from my daughter’s Sunday School teacher that the class is having donuts and orange juice in class tomorrow to celebrate the last Sunday of the summer schedule. I’m thankful for those who teach my daughter at church and care about her spiritual well-being, as well as, her food-allergy needs (i.e. letting me know ahead of time about special snacks). I just happened to be going through recipes looking for some good ones I could convert to allergy-free when I got the message and I came across this one. It is already a vegan recipe so I only changed a couple things to make it exactly how I wanted it. If you’re interested in more allergy-friendly or vegan donut recipes click here and here. I picked this one because it involves chocolate is quick and easy to make, and will be easy to store. It’s also great for portion control and it’s portable!

Vegan Chocolate Donut Muffins (Egg Free Dairy Free)

Makes 11-12 regular donut muffins, or 20-24 mini donut
muffins (mini muffins pictured above)

2/3 cup sugar
1 T ground flax seed + 3 T water (mix together)
1 T cornstarch
1 1/2 cups all purpose flour
1/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
1 teaspoon ground cinnamon
1/4 cup vegetable oil
3/4 cup almond milk  OR soy milk OR coconut milk
1 tsp vanilla extract

1/2 cup
powdered sugar (confectioners)

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil. (Do not be tempted to use liners – the point of doing these directly in the muffin tin is to have them pop out and be able to get sugar to stick to the sides without the addition of butter)

In a large bowl, beat together sugar and ground flax seed mixture until well incorporated. Add 1 T cornstarch, mix well. Pour in vegetable oil, almond milk and vanilla extract. Mix to combine.

In a small bowl, whisk together flour, cocoa powder, baking powder, salt and cinnamon. Pour into wet mixture and stir to combine.  Stir gently.

Divide batter evenly into 12 muffin cups or 24 mini muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, pour confectioners sugar into a small bowl.

When muffins are done, allow them to cool for about 15 minutes.  Pop them out of the pan and then roll them in confectioners sugar, coating all the sides until it is completely covered.  Repeat until all muffins are done.

*I just finished making these and they are very good! Almost no difference from a chocolate cake donut hole. YUM! Can’t wait for my girl to try these in the morning!*

August 27, 2011 at 10:10 pm 1 comment

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.

August 1, 2011 at 11:38 am Leave a comment

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.

April 14, 2011 at 7:30 pm Leave a comment


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