2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups grated zucchini
2 cups flour
1 teaspoon soda
1 ½ teaspoon cinnamon
Mix first 4 ingredients. Sift other ingredients together, then add to sugar mixture. Add zucchini and stir together. Bake at 350 degrees for 40 minutes.
2 Tablespoon butter (soft) [I use Parkay Light or Earth Balance]
2 cups powdered sugar
½ cup soy milk or less
1 teaspoon vanilla.
Mix together and pour over cake while hot.
Today I’ve borrowed another recipe from a wonderful site by Lyndsay Homme called Milk Free Mom. Make sure and check it out as she has so much useful information for anyone trying to cook or even buy dairy-free products. Thanks Lyndsay!
I adapted this recipe from my Coconut Chocolate Chip Banana Breadwith two small changes, and it’s just as delicious as the original. It’s sweet, easy to prepare, and the whole family will love it.
Vegan Coconut Chocolate Chip Pumpkin Bread
makes 16 thin slices, 8 large
1/2 cup of your favorite dairy free milk
1 teaspoon apple cider vinegar
1/2 cup sugar
1/3 cup vegan margarine (Earth Balance), softened
2 cups whole wheat flour (white or gluten free will work too)
1 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
3/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/2 cup dairy free chocolate chips (we used Amanda’s Own Confections)
1/2 cup flake coconut
In a small cup, mix your milk and the vinegar together. Let it sit for 5 minutes while you follow the rest of the preparations, so that the milk curdles a bit.
Preheat your oven to 350°F. Grease your loaf pan, and set aside.
In a large mixing bowl, mix together your margarine and sugar until well combined and smooth. To that mixture, add your flour, baking powder, and baking soda.Give it a good mixing with a fork to combine it well. Next, add your pumpkin, milk, vanilla, pumpkin pie spice, and 1/4 cup coconut. Mix well until smooth. Gently fold in 1/4 cup of the chocolate chips. Scoop the mixture into your prepared loaf pan, and top with the remaining chips and coconut. Press the chips and coconut down a bit to help them stick. If you’re baking in a glass loaf pan, you’ll want to bake the loaf for about 50 mins. A tin pan will take 5 or 10 minutes less, so keep an eye on it and be sure to test the middle to confirm that it’s done. Let it rest on a wire rack for 10 minutes, and enjoy!
1 8-oz. package of Tofutti Better than Cream Cheese
12 jalapeno peppers, halved and de-seeded
2 lbs. of ground sausage
2 lbs. of bacon
First, wearing gloves, half and clean the seeds out of your peppers. Leave the stems on. Then fill each pepper half with cream cheese. Round up a ball of sausage and flatten like a hamburger except thinner. Roll the “hamburger” around your pepper stuffed with cream cheese. Then wrap bacon around sausage. I usually use one and a half pieces of bacon to cover it good. Then set the “eggs” on a grill type rack set on a cookie sheet with sides. Here’s a picture of our “eggs” going into the oven…
I start the baking at 300 degrees for 30 minutes, then turn oven to 350 degrees for 45 minutes to an hour. When tops are brown, turn over. I check the pan constantly to see if I need to drain grease because you will have some. That’s why I set them on a rack. Here’s what they look like when they are fully cooked.
“Armadillo” Eggs- the perfect Super Bowl snack.