Pumpkin Cream Cheese Muffins

Ingredients 1 (8-ounce) container vegan cream cheese ½ cup powdered sugar 1 teaspoon vanilla extract 1 cup sugar 1/3 olive oil 1 cup pumpkin puree ¼ cup ground flaxseed mixed with 1/8 cup water ¼ cup soy milk 2 cups all-purpose gluten-free flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ¼ teaspoon saltContinue reading “Pumpkin Cream Cheese Muffins”

Vegan Bacon Stir fry with Broccoli

Ingredients ½ head of broccoli cut into small florets 1 pack vegan bacon chopped 1 tablespoon olive oil 2 tablespoons tamari sauce 3 sprig spring onion finely chopped ½ teaspoon garlic powder ½ teaspoon garlic powder 350g (10 ½ oz )barennaked noodles (gluten free) Method Heat olive oil in large frying pan, cook bacon inContinue reading “Vegan Bacon Stir fry with Broccoli”

Franks, Beans and Biscuits Bake

Ingredients 2 cups all purpose flour 1 tablespoon baking powder ½ cup extra virgin olive oil ½ cup soy ( or other vegan) milk 1 (28-ounce) can vegan baked beans 4 vegan hotdogs, cut into chunks 1 (7ounce) package vegan bacon, chopped 1 small onion, finely chopped ¼ teaspoon garlic powder ¼ cup ketchup 2Continue reading “Franks, Beans and Biscuits Bake”

Italian Stuffed Peppers

Ingredients 4 large bell peppers, any colour 2 tablespoons extra virgin olive oil 1 large onion, chopped 1 garlic clove, minced 1 pound vegan beef crumbles ½ cup rice, white or brown 1 teaspoon of dried Italian seasoning 3 tablespoons vegan Parmesan, grated 1 ½ cups vegan mozzarella cheese, shredded 2 cups tomato Marianna sauceContinue reading “Italian Stuffed Peppers”

Eric Schiffer’s Fresh and Toasty Summer Bruschetta Bites

Ingredients 1 large baguette bread loaf, sliced evenly into 24 pieces ¼ cup vegan butter, melted 8 ripe plum tomatoes, chopped 1 garlic clove, minced 1 tablespoon balsamic vinegar 2 ½ teaspoons extra-virgin olive oil ½ teaspoon onion powder 1 teaspoon sugar 2 tablespoons fresh basil, chopped Salt and pepper,to taste Method Preheat oven toContinue reading “Eric Schiffer’s Fresh and Toasty Summer Bruschetta Bites”

Miso broth with rice noodles

Ingredients 250 g rice noodles 3cm fresh ginger, peeled and finely sliced 4 tablespoons yellow, red or white miso 4 spears asparagus, sliced into 3cm pieces 4 baby corn, halved 1 carrot, peeled and thinly sliced 100g brown cap mushrooms, thinly sliced 150g broccoli florets 4 tablespoons chopped coriander 50g beansprouts 2 spring onions, thinlyContinue reading “Miso broth with rice noodles”

Penne in tomato sauce with two cheeses

Ingredients 450 g /1 lb dried penne 115 g/ 4oz vegan mozzarella cheese diced 55 g/ 4 oz freshly grated Parmesan style vegan cheese TOMATO SAUCE 25g/1oz butter 2tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 celery stick, finely chopped 400 g/ 14oz canned chopped tomatoes 2 tbsp tomato puréeContinue reading “Penne in tomato sauce with two cheeses”