• 1/2 cup milk of choice (must be unsweetened if using plant based)
• 1 tsp. vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.
Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.
1.5 pounds fresh green beans, rinsed and ends trimmed
2 Tbsp vegan butter/coconut oil
1 small onion, chopped
2 cloves garlic, minced
3 large portobello mushrooms, chopped
1 tsp kosher salt
1/2 – 1 tsp freshly ground black pepper, to taste
2 Tbsp unbleached all-purpose flour
1 cup low sodium chicken broth
1 cup Ripple Original Half & Half
salt and pepper to taste
1/2 cup whole wheat panko breadcrumbs
6 oz french fried onions ( I get them from Trader Joe’s available seasonally)
DIRECTIONS:
Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.
Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
1/4 cup unsweetened Applesauce (if you don’t have applesauce then double the oil and add another 1/4 Cup of sugar)
1/4 Cup Avocado Oil
1/2 tsp vanilla extract
1-3/4 cups of Fresh Cranberries
GLAZE:
1 Cup Powdered Sugar
1 Tbsp Milk or Half & Half
1/4-1/2 tsp extract of choice (I used coconut)
DIRECTIONS:
Preheat oven to 350F degrees. Spray an 8 or 10 Cup bundt pan with cooking or preferably baking spray. Set aside.
In a medium bowl. Whisk together Flour, baking powder and salt. Set aside.
In a stand mixer with whisk attachment. Whisk together oil, applesauce and sugar until combined well , about 3 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream or yogurt.
When incorporated add the flour mixture slowly on medium low speed scraping down the sides with a spatula. When this is all mixed together stir in the cranberries.
Bake for 50 minutes until a tester comes out clean. Let pan set for 15 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool.
Mix up your glaze ingredients and pour on top of cake after it’s completely cooled.
Store cake covered in the refrigerator for up to a week.
1/2 Cup coconut oil or 1 stick of Butter or Vegan Stick
1 tsp finely ground black pepper
1/2 Cup Unbleached All Purpose Flour
4 cups Turkey Drippings or Chicken Stock
DIRECTIONS:
*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
*If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt oil or butter over medium-low heat.
Sprinkle in 1 teaspoon coarse black pepper
Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine.
After a few minutes, the flour will be well incorporated into the butter/ oil. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.
Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
5 Large Sweet Potatoes, peeled and boiled until soft (about 20min)
3/4 Cups Milk ( any kind of brand will work including non dairy. )
3 Tbsp Butter (Vegan spread or coconut oil works well too)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2-1/2 Cups Mini Marshmallows
DIRECTIONS:
When potatoes are done. Drain and mash them. Add all ingredients except marshmallows. Stir well to combine. Using a 9×13 casserole baking dish. Spread your sweet potato mixture evenly and coat with marshmallows into an even layer. Broil on low for about 2-4 min. Keeping an eye on it to make sure it doesn’t burn.
INGREDIENTS: Cooking Spray 1/2 Cup Almond Meal/Flour 1/4 Cup White Whole Wheat Flour 1-1/2 tsp sweet paprika 1/2 tsp Garlic Powder 1/2 tsp dry mustard 1 tsp ground turmeric powder 1/4 tsp salt 1/4 tsp finely ground black pepper 1-1/2 tsp Extra Virgin Olive Oil 4 Large Egg Whites or 2 Eggs 6 skinless drumsticks or 1 lb. Chicken Tenders
DIRECTIONS:
Using a grill rack over a baking sheet spray rack with cooking spray set aside. Meanwhile in a food processor combine all dry ingredient and process on high while pouring in the olive oil until incorporated completely. Pour into shallow dish. In a separate bowl beat egg whites. Dredge tenders or drums first into the whites and then press them firmly into the almond mixture covering all sides. Place them on the grill rack. For tenders, bake at 450°F for 20 min. For Drums, bake at 425°F for 40 min. Enjoy!
NUTRITION ANALYSIS:
For Tenders:
Serving Size: About 3oz.( 2 or 3 pieces depending on size)
Calories: 184
Carbohydrate: 4g
Fiber: 2g
Fat: 7g
Protein: 26g
The combination of anything raspberry and chocolate in my opinion is a marriage in pastry heaven! According to wholefoodsmarket.com this is one of the oldest known cakes mentioned in cookbooks as early as 1653. Obviously I had to put the recipe to the test and the results- DELICIOUSNESS!
INGREDIENTS:
1-1/2 cups white whole wheat flour 1 cup ground blanched almonds or almond flour 1/2 cup cane or coconut sugar 2 tablespoons unsweetened cocoa powder 1/2 teaspoon ground cinnamon Pinch of salt 4 tablespoons cold butter, cut into small pieces or vegan shortening
1/4 cup avocado oil 2 egg yolks 1 1/2 tablespoons lemon juice 1 1/2 tablespoons any milk on hand 1 cup raspberry preserve or jam
DIRECTIONS:
Preheat oven to 350°F. Put flour, almonds, sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and oil pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together.
Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside.
Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.
This is another amazing recipe I got from Ellie Krieger. I made it twice using pears the first time and apples the 2nd. Both came out extremely delightful! The tart is so pretty and doesn’t require much effort or time compared to other tart recipes. This didn’t even last one day in my house when I made it.
Ingredients:
Crust:
1/2 cup white whole flour or regular whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons cane or coconut sugar
1/8 teaspoon salt
4 tablespoons cold, vegan shortening
2 tablespoons Trader Joe’s Cultured Cashew Beverage or Buttermilk
3 tablespoons ice water
Filling:
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch or arrowroot powder
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
Glaze:
1 teaspoon honey or maple syrup
1/4 teaspoon boiling water
Directions:
To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, sugar and salt. Add the shortening and using two knives or a pastry cutter, cut it into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
Who doesn’t like warm, gooey, comforting peach cobbler with a creamy scoop of vanilla ice cream on a cold winter day without feeling guilty about it later!? I can assure you that my healthier version delivers the same texture as well as taste without packing on the whopping calories like the traditional version.
I tweaked the original recipe that was found on allrecipes.com. Happy Baking!
INGREDIENTS:
1/4 cup coconut sugar
1 tablespoon organic cornstarch or arrowroot powder
1/4 teaspoon ground cinnamon
4 cups fresh peaches – peeled, pitted and sliced (you may use frozen as well)
1 teaspoon lemon juice
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour or white whole wheat
1/2 tablespoon evaporated cane sugar
1- 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold unsalted butter or vegan butter/shortening
1 Tbsp avocado Oil
1/2 cup Unsweetened Original Ripple Milk or any milk on hand
1 Tbps chopped walnuts (optional)
6 Ramekins
6 scoops vanilla ice cream
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
To Make Peach Filling: In a large saucepan combine 1/4 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into each ramekin. Keep mixture hot in oven while you make topping.
To Make Topping: In a medium bowl combine flour, 1/2 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in butter with pastry cutter until mixture looks like fine crumbs add oil combine with a fork until texture is like coarse sand. Add milk and stir until mixture is evenly moistened.
Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls. Press walnuts onto dough
Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown. Cool for 10 Min then top them off with the ice cream and DIG IN!!!
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