Read Online How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer - Free Book Online
Authors: Tanya Barnard, Sarah Kramer
Tags: Social Science, Ebook, Cooking, book, Vegan Cooking, Vegetarian & Vegan, Vegan Cookery, Veganism, Agriculture & Food
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flour
½ tsp salt
3 tsp baking powder
½ cup sweetener
egg replacer (to equal 2 eggs)
¼ cup oil
¾ cup sour soy milk (add 1 tsp vinegar to soy milk)
1½ cups “Anything Goes” fresh or frozen fruit (your choice)
Preheat oven to 350°F. In a large bowl, stir together the flour, salt, and baking powder. Add the sweetener, egg replacer, oil, sour milk, and fruit. Stir together until “just mixed.” Scoop into lightly oiled muffin tins and bake for 35-45 minutes (use a fork to see if done). Makes 6 muffins.
Here are some suggestions for fruit combinations for your muffins:
apple, raisin
banana, chocolate chip
raspberry, blackberry
strawberry, apricot
pear, apple
ginger, apple, apricot
SPICY SOUP MUFFINS - BLUE BANANA MUFFINS for more muffin ideas.
LIGHT APPLE BRAN MUFFINS
A nutritious way to start your day.
1¼ cups flour
¾ cup bran
2 tsp baking powder
¼ cup sweetener
1 tbsp oil
cup soy milk
1½ cups apple sauce
1 tsp vanilla extract
1 banana
Preheat oven to 350°F. In a large bowl, stir together the flour, bran, and baking powder. In a blender or food processor, blend the sweetener, oil, milk, applesauce, vanilla, and banana. Add this to the flour mixture and stir together until “just mixed.” Scoop into lightly oiled muffin tins and bake for 20-30 minutes (use a fork to see if done). Makes 6 muffins.
MAKE YA GO BRAN MUFFINS
This is the perfect way to get the necessary fiber the body needs.
3 cups bran
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ cup sweetener
2 tbsp molasses
½ cup oil
1½-2 cups water
1 tsp vinegar
½ cup raisins or dates
Preheat oven to 350°F. In a large bowl, stir together the bran, flour, baking soda, and baking powder. Add the sweetener, molasses, oil, water, vinegar, and raisins. Stir together until “just mixed.” Spoon into lightly oiled muffin tins and bake for 35-45 minutes (use a fork to see if done). Makes 6-8 muffins.
FAUX EGGS BENNY
A vegan take on an old favourite. This is sure to be a hit.
1 lb medium tofu
¼ cup apple cider vinegar
¼ cup olive oil
¼ tsp salt
4 English muffins or 8 slices of bread
8 slices of veggie back bacon
8 slices of tomato
Sauce:
½ cup nutritional yeast
2 tbsp flour
½ tsp salt
1 cup water
1 tbsp oil
1 tsp Braggs or soy sauce
2 tsp Dijon mustard
Preheat the oven to 450°F. Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil, and salt. Arrange the tofu in a 6x9 baking dish and pour the oil and vinegar mixture over top. Marinate for 15-30 minutes. Make sure to turn the tofu over occasionally so each side gets marinated. Then bake for 20 minutes or until crispy brown.
While tofu is baking, prepare the sauce. In a small sauce pan, whisk the yeast, flour, and salt together. Add the water, oil, and Braggs and stir over medium heat until sauce starts to thicken. Stir in mustard and simmer on low heat until you are ready to serve. Toast the muffins or bread. On each slice of bread, place 1 piece of veggie bacon, 1 tofu piece, and 1 tomato slice, then cover with Benny sauce. Makes 4 servings.
Soup is a universal meal, enhanced by regional and seasonal flavourings and diverse cooking methods. Here we offer some delicious soup variations. It is suggested that soups be made according to the season or the time of year; for example, hearty bean and grain soups and stews should be reserved for fall and winter, while lighter, vegetable broth-like soups are best made during spring and summer. Enjoy all of our scrumptious soups and feel nourished.
RUSTIC TOMATO LENTIL SOUP
This soup is quick and easy to prepare as lentils tend to cook more quickly than other beans. You can alter the look of this soup depending on your preference, since lentils come in a variety of colours – green, yellow, brown, or red. Cooked lentils are high in calcium, potassium, zinc, and iron.
as much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 tbsp olive
½ tsp salt
3 tsp baking powder
½ cup sweetener
egg replacer (to equal 2 eggs)
¼ cup oil
¾ cup sour soy milk (add 1 tsp vinegar to soy milk)
1½ cups “Anything Goes” fresh or frozen fruit (your choice)
Preheat oven to 350°F. In a large bowl, stir together the flour, salt, and baking powder. Add the sweetener, egg replacer, oil, sour milk, and fruit. Stir together until “just mixed.” Scoop into lightly oiled muffin tins and bake for 35-45 minutes (use a fork to see if done). Makes 6 muffins.
Here are some suggestions for fruit combinations for your muffins:
apple, raisin
banana, chocolate chip
raspberry, blackberry
strawberry, apricot
pear, apple
ginger, apple, apricot
SPICY SOUP MUFFINS - BLUE BANANA MUFFINS for more muffin ideas.
LIGHT APPLE BRAN MUFFINS
A nutritious way to start your day.
1¼ cups flour
¾ cup bran
2 tsp baking powder
¼ cup sweetener
1 tbsp oil
cup soy milk
1½ cups apple sauce
1 tsp vanilla extract
1 banana
Preheat oven to 350°F. In a large bowl, stir together the flour, bran, and baking powder. In a blender or food processor, blend the sweetener, oil, milk, applesauce, vanilla, and banana. Add this to the flour mixture and stir together until “just mixed.” Scoop into lightly oiled muffin tins and bake for 20-30 minutes (use a fork to see if done). Makes 6 muffins.
MAKE YA GO BRAN MUFFINS
This is the perfect way to get the necessary fiber the body needs.
3 cups bran
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ cup sweetener
2 tbsp molasses
½ cup oil
1½-2 cups water
1 tsp vinegar
½ cup raisins or dates
Preheat oven to 350°F. In a large bowl, stir together the bran, flour, baking soda, and baking powder. Add the sweetener, molasses, oil, water, vinegar, and raisins. Stir together until “just mixed.” Spoon into lightly oiled muffin tins and bake for 35-45 minutes (use a fork to see if done). Makes 6-8 muffins.
FAUX EGGS BENNY
A vegan take on an old favourite. This is sure to be a hit.
1 lb medium tofu
¼ cup apple cider vinegar
¼ cup olive oil
¼ tsp salt
4 English muffins or 8 slices of bread
8 slices of veggie back bacon
8 slices of tomato
Sauce:
½ cup nutritional yeast
2 tbsp flour
½ tsp salt
1 cup water
1 tbsp oil
1 tsp Braggs or soy sauce
2 tsp Dijon mustard
Preheat the oven to 450°F. Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil, and salt. Arrange the tofu in a 6x9 baking dish and pour the oil and vinegar mixture over top. Marinate for 15-30 minutes. Make sure to turn the tofu over occasionally so each side gets marinated. Then bake for 20 minutes or until crispy brown.
While tofu is baking, prepare the sauce. In a small sauce pan, whisk the yeast, flour, and salt together. Add the water, oil, and Braggs and stir over medium heat until sauce starts to thicken. Stir in mustard and simmer on low heat until you are ready to serve. Toast the muffins or bread. On each slice of bread, place 1 piece of veggie bacon, 1 tofu piece, and 1 tomato slice, then cover with Benny sauce. Makes 4 servings.
Soup is a universal meal, enhanced by regional and seasonal flavourings and diverse cooking methods. Here we offer some delicious soup variations. It is suggested that soups be made according to the season or the time of year; for example, hearty bean and grain soups and stews should be reserved for fall and winter, while lighter, vegetable broth-like soups are best made during spring and summer. Enjoy all of our scrumptious soups and feel nourished.
RUSTIC TOMATO LENTIL SOUP
This soup is quick and easy to prepare as lentils tend to cook more quickly than other beans. You can alter the look of this soup depending on your preference, since lentils come in a variety of colours – green, yellow, brown, or red. Cooked lentils are high in calcium, potassium, zinc, and iron.
as much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 tbsp olive
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