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Recipes I've Shared:
MMMMMM - so awesome! From the cook book SWEET VEGAN by Emily Mainquist.
Use hazelnuts or macadamias to make a great ricotta like spread to layer!!
Slice and zucchini into eggplant into 1/2 in slices. Brush with olive oil and grill at 400 Deg until brown -turning once. Layer crumble vegi burger or crumbles, eggplant, then tomatoes, quinoa, zucchini, then tomatoes and top with 2-3 tbsp of bread crumbs if desired. In between sprinkle with cumin, pepper and or onions. Bake at 350 for 20-25 minutes, until heated through. Makes 8 servings!! MMMM.
The best of the vegan brownies I have tried so far - a bit strange - you start by cooking 1/2 cup of flour with 1 cup of water - til thick, then add it to the rest of the liquid ingredients. Mix the oil and sugar with the flour mixture. Mix the dry ingredients separately, then add all. I actually used no sugar vegan chips -but could not find them to calculate the calories here. Bake at 350 for 25 minutes. Were more cakey, less chewy, but pretty good. My kids liked - which is a good measure for me.
Made with oats and soy flour
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