Once you’ve tried homemade marshmallows, you’ll never settle for those supermarket bags. These are truly amazing, both to make and to eat. Watching the syrup fluff up is one of those magical-seeming science experiments that make candymaking fun.
Thanks to Cooking for Engineers for the great information on the science and history of marshmallow making, as [...]
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4 tablespoons canola oil, divided
1 10-oz package safe regular marshmallows, or 4 cups mini marshmallows
6 cups puffed or crisp rice cereal
1 cup dairy- and soy-free chocolate chips (such as Enjoy Life Foods)
Use 1 tablespoon of canola oil to grease a 9 x 13 baking pan.
In a large microwave safe bowl, heat remaining canola oil and marshmallows on high for 3 minutes, [...]
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Posted in Middle Eastern, dessert on September 27, 2007 | No Comments »
1 canteloupe
juice of 1/2 lemon
1/4 - 1/3 cup honey, depending on sweetness of melon
1/2 cup rice milk
Cut open melon. Scrape out seeds and scoop out flesh. Place all ingredients in a blender and blend until smooth.
Pour into popsicle molds and freeze until solid, about 5 hours. (If you don’t have a popsicle mold, you can [...]
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This is a Thai syle tapioca pudding that is egg and dairy free. It is creamily wonderful served with cool slices of mango on the side.
1/2 cup tapioca pearls (non-instant)
2 1/2 cups water
1 can coconut milk
pinch of salt
1/3 cup sugar (Taditional Thai recipes call for palm sugar. Turbinado is a good substitute, or just use [...]
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Posted in baking, dessert, vegan on June 18, 2007 | No Comments »
1 cup dairy and soy free shortening
1/2 cup brown sugar
1/3 cup white sugar
1/3 cup applesause
1/3 cup water
1 teaspoon vanilla
1 1/2 cups flour mix
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 300 degrees. Line baking sheets with parchment paper. In an electric mixer, beat shortening, water, [...]
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1 banana
1/2 ripe pineapple, cut into chunks
1 can light coconut milk
1 teaspoon calcium powder (Kirkman)
1-2 tablespoons honey (to taste)
Add all ingredients to blender. Blend on high until smooth. Pour into popsicle molds and freeze overnight until solid. Yum!
(c) 2007 Jeanette Bradley
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4 – 6 cups sliced fresh apples (peeling optional), or other fresh fruit such as peaches
1 cup Spectrum shortening
½ cup Turbinado or other unprocessed sugar
1/2 cup oat flour
1 1/2 cups regular or quick-cooking oatmeal (not instant)
1 teaspoon ginger
(optional: ½ teaspoon cinnamon)
¼ teaspoon salt
Preheat oven to 350 degrees. Place apples in bottom of 9 x 9 [...]
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I developed this cake as an Easter bunny cake for my daughter. We frosted it with white Birthday Cake Frosting and then sprinkled with flaked coconut. Of course my daughter wouldn’t eat it because it had (gasp) carrots in it, but all the adults at the party loved it and were amazed it was vegan. These could [...]
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Some commonly used food colorings (especially Yellow No. 5 and Red No. 40) can stimulate histamine production in sensitive individuals, or cause tinnitus or hyperactivity in others. When cooking for allergic or food-sensitive individuals, it is best to avoid foods additives that can aggravate existing symptoms, even if they are not allergens in and of [...]
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This has become our birthday celebration cake. It is moist with a hint of flowery honey, without being overpoweringly sweet. It makes enough for two 9-inch round cake layers.
3 cups white spelt flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup canola oil
2/3 cup honey
½ cup orange juice
1/3 cup water
Preheat oven to 350 degrees. [...]
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