|
|
||
More Dherbs Services
▪ Articles
▪ Ask The Herbalist ▪ Astrology Chart ▪ Alternative Health Directory ▪ Archives ▪ Community Board ▪ Contact Us ▪ Chopping It Up ▪ Chat Room ▪ Dear Djehuty ▪ Detox Troubleshooting ▪ DhTV
▪ Discounts
▪ Dherb's Radio ▪ Dherb's Blog ▪ Dherb's Downloads ▪ Dherb's Essentials ▪ Dietary Choices ▪ Events ▪ Food Combing Chart ▪ FAQ ▪ Herbal Chart ▪ Herbal Glossary ▪ Herbalist Biography
▪ Interview
▪ Meditation ▪ News ▪ Newsletter ▪ Online Store ▪ Our Mission ▪ Philosophy ▪ Q & A ▪ Recipes ▪ Testimonials ▪ Toxic Inspector ▪ Why Detox Online Store• All Herbal Compounds Featured ServicesOUR COMPOUNDSDherbs.Com #1 in all-natural herbal compounds (herbaceuticals), organic vitamins and minerals, natural formulas, cleanses and regimens, and other natural substances. No Fillers! No Binders! No Preservatives! No Additives! 100% Vegan, Halal, Kosher, and Pareve! |
Vegan Breads
All-Purpose Vegan Pastry Dough This makes a great all-purpose flaky pastry, perfect for filling with luscious summer fruit. It's an old-school recipe, probably similar to the one that your grandmother made. The pastry dough is great for filled pies and prebaked crusts, especially if you want to eliminate dairy from the dessert. Makes enough dough for a single-crust 9-inch (23 cm) pie. INGREDIENTS 1 1/2 cups all-purpose flour DIRECTIONS In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal. Add 3 tbsp (45 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tbsp more ice water as needed. Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for 15 to 20 minutes. Tips I like to use a non-hydrogenated vegetable shortening, as it's a much healthier choice. Variations Savory Crust: Omit the sugar in this recipe and use it to make savory pies and tarts Savory Herbed Crust: Omit the sugar and add 2 to 3 tsp dried herbs, such as dried dill, or a combination of mixed dried herbs, such as parsley, dill and marjoram. SOURCE: VegFamily.com, Julie Hasson
Applesauce Banana Muffins INGREDIENTS 4 bananas DIRECTIONS Preheat oven to 350°F. Spray muffin tins (makes about 40-50 muffins) with cooking spray. Blend bananas, applesauce, tofu, and oil in blender or food processor. Mix together sugars, flours, oatmeal, powder, soda, salt, cinnamon and flax seed in a large bowl. Add the banana mixture all at once. Mix with 10-20 quick strokes until just together; there should still be medium lumps in the batter. Spoon batter into muffin tins (? full). Mix 2 tablespoons brown sugar with 2 teaspoons cinnamon and sprinkle on top. (Make more if necessary.) Bake 10-13 minutes for mini muffins, 15-20 minutes for large muffins. Toothpick test, remove, cool, and eat! NOTE You can also make a cake: For apple cake, peel, core, and dice 3 small or 2 large apples and add to batter with banana mixture, omitting oatmeal and adding 1/2 cup flour. Bake for 20 or so minutes until golden brown on top. Serve muffins for breakfast or lunch with Better than Cream Cheese, margarine, jam, peanut butter... Serve cake for dessert with soy ice cream or plain. Enjoy! SOURCE: VegFamily.com, Madeleine
Breakfast-Worthy Banana Bread Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won't leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter bread, feel free to add a bit of sugar with the wet ingredients. INGREDIENTS 1/2 Cup Unsweetened Milk Alternative of Choice DIRECTIONS Preheat your oven to 350 F (175 C) and grease a 9x5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely. I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more. Yields 10 to 12 servings SOURCE: VegFamily.com, The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living By Alisa Fleming
Blueberry Bread INGREDIENTS 1-3/4 cups flour DIRECTIONS In large bowl, sift dry ingredients together. In measuring cup, pour the juice and grated rind of 1 orange and add margarine. Add boiling water sufficient to make 3/4 cup. Stir this liquid into the dry ingredients, blending well. In a separate bowl, combine the berries (Dry berries after washing), nuts, and 1/4 cup flour. Add this to the batter and stir gently, taking care not to mash the blueberries. Pour the batter into a loaf pan lined with wax paper. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Remove from pan immediately. SOURCE: VegFamily, Sandy
Corn Bread INGREDIENTS 1 3/4 C. all purp flour (or wheat pastry flour) DIRECTIONS Preheat oven to 400 F. Grease muffin cups or a square pan. Put dry ingredients in one bowl, and mix them. Put oil and milk together, and add to dry... stir just until moist. Bake for 25 minutes. SOURCE: VegFamily.com, Jenni Five Alive Crackers These raw flax seed crackers - made from five raw foods plus spices - are oh so good, and good for you! For the less raw folks, you may lightly bake these until crisp. INGREDIENTS 2 cups flax seeds DIRECTIONS Grind the flaxseed in blender (Vita-Mix blender is best). Place flaxseed meal in a large bowl. Place remaining ingredients into the blender and blend well. Mix all ingredients together and make a ball of dough. Cover with a towel and let sit in a warm area overnight to ferment slightly. Spread dough onto non-stick dehydrating sheets. Score into squares. Dehydrate until just dry, or longer for crispy crackers that will keep 1-2 months. Makes 2-3 dozen crackers. SOURCE: VegFamily.com, Cynthia Mosher, VegFamily Editor
Pumpkin Muffins INGREDIENTS 1 1/2 cups all-purpose unbleached flour DIRECTIONS Have all ingredients at room temperature. Preheat oven to 350 degrees F. Whisk flour, spices, and baking soda and powder together in a small bowl. Measure the margarine into a large bowl. Cream the margarine with wooden spoon, then blend sugars into margarine and stir until creamy. Add pumpkin and blend until creamy. Add egg-replacer and blend into batter. (If you are using Ener-G, mix the warm water with the powder right before adding it in.) Add flour mixture and milk (just pour the vanilla extract into the milk), alternating between some of each a few times until the batter is well-blended and creamy. Pour into 6 jumbo muffin pan and bake for 60 minutes. For a regular 8 muffin pan, reduce the baking time by 10 minutes or so. Muffins are done when browned and crispy on top, and toothpick comes out clean. Let it cool in the pan for about 10 minutes and then remove to rack to cool for at least another 20 minutes. NOTE This recipe can be made with any squash or sweet potatoes, cooked and pureed. You can also make it with applesauce, but the flavor won't be as rich, so I recommend adding raisins if you do that. If you haven't had time to let the margarine warm up, pop the mixing bowl with the 6 TB into the oven for a few minutes as it preheats before you cream the margarine. If you try to eat them before they cool properly, they will seem uncooked in the middle. SOURCE: VegFamily.com, Emily
Spicy Pumpkin Muffins INGREDIENTS 1 3/4 cups flour DIRECTIONS Preheat oven to 350 degrees F. Grease muffin pans with oil. Sift together dry ingredients into a bowl. In another bowl, whisk together wet ingredients and then combine with dry. Do not overmix. Fill muffin tins two thirds full and bake for 15-20 minutes, or until done. Makes one dozen. SOURCE: VegFamily.com
Garlic Bread (Vegan) INGREDIENTS 4 1-inch slices bread of choice INSTRUCTIONS Freeze bread slices for 20 minutes. Preheat oven to 375F degrees. Remove bread from freezer and rub garlic on both sides of bread slice until bread is lightly coated with garlic pulp and juice. Drizzle bread slices with olive oil. Sprinkle with salt and nutritional yeast. Place on baking sheet lined with parchment paper, and bake for 10 minutes until lightly golden and you can smell the garlic. Serving size: 4 Prep time: 30 minutes SOURCE: HappyCow.net Quick Corn Muffins (Vegan) INGREDIENTS 1 cup fine ground yellow cornmeal DIRECTIONS Preheat oven to 375F degrees. Have a 6-hole muffin tin generously oiled and ready. In a bowl, mix all dry ingredients. Add almond milk and stir gently until just absorbed. The batter will swell and become fluffy. Be sure batter is not too thick or the muffins will be dry. If the batter is too thick, add almond milk, one tablespoon at a time. Spoon batter into the muffin tin. Bake for 30 minutes (check on progress after 20 minutes), until the tops turn light golden brown. Once baked, the muffins should easily lift out of the tin with a dinner knife. Place the muffins directly into a large serving bowl. Cover with a clean, unscented cloth to keep them moist and warm until served. Like some corn breads, this is a little crumbly. No sweetening has been added to the recipe, so feel free to top the muffin with a little maple syrup, honey, or jam -- or eat the muffins on their own or with any meal. Serving size: 6 Prep time: 50 minutes SOURCE: HappyCow.net, Almond Essence Cookbook
Zucchini Bread INGREDIENTS 1-1/2 cups flour DIRECTIONS Preheat oven to 350F. In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. Stir in the zucchini, raisins, and nuts and mix together gently until "just mixed." Add a little water if the dough seems too dry. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving. Makes 1 loaf. SOURCE: VegFamily.com, Tanya Barnard and Sarah Kramer
Fat Free Banana Bread INGREDIENTS 5 ripe bananas DIRECTIONS In a large bowl mash bananas with sugar and vanilla until combined and creamy. Then mix in the water. In a smaller bowl, sift together the flour, soda, powder and cinnamon. Add the dry to wet and stir until just mixed. You don't want to over mix or the bread will be dry. Pour batter into sprayed loaf pan and bake in preheated 350°F oven for one hour. Your house will smell so good you will be tempted to take it out a few minutes earlier but don't or it won't be done on the inside. NOTE: This is fat free unless you put a pat of vegan margarine on it. You can add other add-ins like chocolate chips, carob chips or nuts and fruits. This is a super yummy loaf that the kids love. It makes great muffins too. SOURCE: VegFamily.com, Sheila
Vegan Southern Cornbread INGREDIENTS 2 cups white cornmeal DIRECTIONS Preheat oven to 425 degrees. Heat oil in seasoned cast iron skillet until oil is hot. Mix all other ingredients together in a bowl and mix thoroughly until it is liquid but still somewhat thick. Allow baking powder and soda to start to bubble slightly. Pour hot oil into the wet mixture and stir in thoroughly. Immediately return skillet to hot oven and bake for about twenty minutes, until top starts to brown. You might flip the bread over in the skillet to brown the top, but it's not a necessary step. Turn cornbread out onto a warm plate and slice into six or eight pieces, depending on the size of your skillet. Eat while hot. SOURCE: VegFamily.com, Chris |
           |
|
|
||
|
||
