myredrecipebook

Dairy-free Vanilla Bread Pudding

 8 cups of bread, cubed

3 eggs

1/2 cup sugar

3 cups non-dairy milk (I used Dream organic original flavor rice milk)

1 tablespoon Vanilla

1/2 tsp ground cinnamon

Sun-Maid Raisins

Turbinado sugar


I know some may like to make this in a 9x13 baking dish, but I prefer a glass casserole with a lid.

I sprayed the casserole with Crisco Original no-stick spray and then placed the cubed bread and raisins in it.

I used my Ninja blender for the mixing adding all of the wet ingredients for a minute on low. 

I then poured the mixture onto the bread and placed it in the refrigerator

for it to soak for 30 minutes to one hour.

Bake in a 350-degree oven for 50-60 minutes or until the center is set.

Remove from the oven, cool, and dust with turbinado sugar before serving. 

Lemon Crinkle Cookies

 this is a first pass at converting this recipe to be dairy free - 11/18/2023


Ingredients:

1/2 stick of vegan butter, melted then cooled

3/4th cup granulated sugar 

1 tsp vanilla extract

the zest of two lemons

2 tbsp fresh squeezed lemon juice

two large eggs

2 cups flour

1 tsp baking powder

1/4 tsp salt

topping:

1/2 granulated sugar & 3/4 cup powdered sugar to coat each cookie before baking.

Instructions:

Bowl #1 the wet ings

melt the butter, sugar, lemon zest, vanilla, eggs add lemon juice


Bowl #2 the dry ings

bring together and then

chill mixture in the refrigerator for two hours before rolling into balls and baking

Preheat oven to 350 degrees

use two cookie baking sheets lined with parchment paper

ball up and sink in granular sugar then powdered sugar. space at least two inches apart.

bake for 8-10 minutes

Allow the cookies to cool on the baking sheet for ten minutes before removing them.

Chicken and Black Bean Enchilada Casserole

<3 <3 <3 I love this recipe because you prep/chop up everything in advance and pull it together layering as you go in the casserole dish. You don't even have to cook chicken yourself if you don't have leftovers. Today, I used two whole chicken legs, but you could easily use a rotisserie chicken from the grocery store and shred it yourself instead. You could even make it vegetarian!

Shredded cooked chicken, about 3 cups

Diced sweet onion, about two cups

Shredded sharp cheddar (or fake cheese)

Chopped cilantro

one big can of red enchilada sauce

one bag of corn tortilla chips

one can of sweet corn, drained

one can of black beans, drained

one can of diced tomatoes with chopped green chilis, drained (brand name: Ro-tel or store brand)

and your favorite taco seasoning. One envelope, or about 2 tablespoons.

Garnish with sliced green onion before serving.

You're going to need an oblong glass or ceramic casserole dish.

Preheat oven to 350 degrees.

In one bowl, add the drained corn, tomatoes with green chilis, and the black beans together with the taco seasoning and combine well. This is now called the canned vegetable mixture.

== The Layers ==

Place a layer of tortilla chips at the bottom of the dish. 

Then half of the canned vegetable mixture

Then chopped chicken

Onions

cilantro

cheese

tortilla chips

remaining canned vegetable mixture

then chopped chicken

onions

cilantro

Tortilla chips.

Open that big can of red enchilada sauce and stir it with a spoon in the can. Pour onto the cassarole.

Top with as much shredded cheese as you like.

Pop into a 350-degree pre-heated oven and bake for 40 minutes.

Apple Cinnamon Quick Bread

 

  • ½ cup dark brown sugar
  • 1 Tbsp plus ½ tsp apple pie spice, divided
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup vegan butter, melted
  • ½ tsp vanilla extract
  • 1¾ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of sea salt
  • 2 cups apples, peeled, cored, and chopped
  • 2 packets of turbinado sugar

Preheat oven to 350 degrees. Spray "Pam for Baking" into your
favorite 9" x 5" loaf pan.

Three bowls:
1) peeled and cored apples, chopped
2) brown sugar and 1 tbsp apple pie spice
3) largest bowl - Whisk together eggs, granulated, sugar, vegan butter, and vanilla. Then add flour, baking powder, baking soda,1/2 tsp apple pie spice, and salt. Fold in the chopped apples.

Add half of the mixture into the loaf pan, then top with half of the sugar and spice. Add the other half and top off with the remaining sugar and spice. Sprinkle two packets of turbinado sugar on top. Bake for 50-55 minutes until a toothpick comes out clean.

Bagels, Not Bagels

 Ingredients:

3 cups flour

1 cup Siggi's plant-based coconut blend, sweetened plain yogurt

(If you use a different plain plant-based yogurt with less protein like SILK Soy, add one beaten egg white.)

2 tsp Baking powder

2 tsp white vinegar

1 tsp salt


Directions:

Mix, kneed, then divide into 4 equal pieces. Shape into balls. 

Dip into bagel seasoning, and create a hole.

Use parchment paper or a Silpat on your baking sheet.

Bake at 400 degrees for 20 minutes


Sunday Morning Vegan Chili

This is me throwing together things into a pot and calling it a meal.

Does it make me a chef? I don't know, but this dish of what I have on hand I call...


Sunday Morning Chili

two cans of cannellini beans, drained

one can of tomato paste ( 6 oz?)

One can of petite diced tomatoes, not drained

two cups diced sweet onion

one bag of frozen vegan garden meat substitute

garlic powder

Smoked paprika

chili powder

thyme

fresh ground black pepper

pink sea salt

one and 1/2 cups water


Mix all these together in an instant pot. Set on soup setting to cook (20 minutes).



Carrot Cake Cookies

 

Cookies:

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 12 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 carrots)
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins

    Instructions

    1. Preheat your oven to 375 F, line two baking sheets with parchment paper, and set aside.
    2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, salt, baking soda, baking powder, and cinnamon.
    3. Cut the softened butter into tablespoons and drop them into the mixing bowl while mixing at low speed. Mix for 1-2 minutes until the butter is incorporated and the mixture looks like wet sand.
    4. While the mixer is running, add the egg, and vanilla. Stir until just combined and no more. If the mixture looks a bit dry at this point, don't worry. It will come together. Scrape the sides of the bowl if needed.
    5. Add the grated carrots, chopped pecans, and raisins. Stir the mixture at low speed or use a wooden spoon to stir by hand to incorporate the ingredients into the dough.
    6. Use a medium cookie scoop to portion out the dough. You will need to bake in batches and leave at least 2 inches of room between each cookie for baking.
    7. Bake the cookies for 12-15 minutes until the edges are just golden brown. If baking 2 pans at once, rotate the pans halfway through the cooking time.
    8. Once the cookies are baked, remove them from the oven and allow them to rest on the cookie sheet for at least 5 minutes to set. If you try to move them too soon, they'll fall apart! Bake additional sheets as needed until all the cookies are baked.
    9. Carefully transfer the cookies to a wire rack to cool.
    10. I'm using store-bought cream cheese frosting because it has no milk in it.