(modified recipe via Diced Tomato)
Ingredients
1 cup flour
1/2 cup stone ground cornmeal
2 tablespoons sugar
1 tablespoon baking powder
2 tablespoons + 2 tsp of canola oil
1/2 cup almond milk (or other nondairy milk)
1 tsp white vinegar
Directions
1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Mix all the dry ingredients (including the sugar). Then add the remaining ingredients and mix just to combine.
3. Using a cookie scoop or tablespoon, dole out onto baking sheet, leaving about 2 inches between biscuits.
4. Bake for 12-14 minutes. The tops of the biscuits will not brown, but they will become firm. They are done when the tops are firm and the bottoms are lightly browned.
(modified recipe from baked perfection)
- 1 brown rice flour
- 1/2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt1 dash of cinnamon
- 1 cup vegan butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup egg replacer
- 2 cups dark chocolate
- 1 1/2 cups mini vegan marshmallows
Directions
- Preheat oven to 375 degrees.
- In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.
- In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add “eggs”, beating well.
- Slowly beat in the flour mixture until smooth.
- Stir in the chocolate.
- Drop by rounded tablespoon onto ungreased cookie sheet.
- Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies.
- Return to the oven and bake an additional 3-4 minutes until fully cooked.
- Cool cookies on a wire rack.
Makes approximately 4 dozen cookies. SO GOOD!!
(modified recipe from the post punk kitchen)
Ingredients
1/2 cup brown sugar
1/2 cups wheat sugar
1/2 cup earth “butter”, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar (didn’t have)
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
Directions
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Modified from recipe in February 2010 issue in Vegetarian Times
My first successful load of homemade sammich bread!!
Ingredients
- 4 1/4 cups unbleached whole wheat flour
- 1 3/4 tsp. salt
- 1 tsp. rapid-rising yeast
- 2 1/2 Tbs. molasses
- 2 1/2 Tbs. vegetable oil
Directions
- Mix 2 cups warm water with oil and molasses in one bowl. In another bowl, Mix 4 cups flour, salt, and yeast. Combine 2 mixtures—stir vigorously until dough is slightly stiff. Cover bowl with plastic wrap and let rise at room temp for 8-12 hours (first rise)
- Vigorously stir dough and scrape down sides. Stir in remaining 1/4 cup of flour to yield stiff but stirrable dough. Oil 9x5 inch loaf pan and transfer dough, smoothing surface with a spatula. Cut slash down center with sharp knife, then recover with plastic wrap oiled on side facing dough. Let rise at room temp 1 1/2 to 2 1/2 hours (I did 2 hours) for second rise.
- Pre-heat oven to 425 degrees Fahrenheit. Remove plastic and place loaf in oven, reduce temperature to 400 degrees F, and bake, uncovered 30-35 minutes or until top is browned.
Cover with foil and bake an additional 20-25 mins or until toothpick test is clean. Bake 5 additional minutes to ensure bread is done. Cool 15 minutes in pan, unmold, and cool on wire wrack for an hour.
(modified from vegetarian.about.com)
Ingredients:
- 3/4 cup margarine
- 1/3 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1/2 cup soy milk or almond milk
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3 cups quick cooking or rolled oatmeal
- 1 cup fresh or frozen blueberries
Preparation:
Cream together the margarine and sugars until smooth. Add vanilla and soy/almond milk and mix well.
Add flour, baking soda and spices until well mixed, then stir in oats and blueberries.
Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10-15 minutes at 350 degrees, or until done.
ridiculously easy! (modified via the foodnetwork)
Ingredients
- 3 cups self-rising flour
- 1/2 cup raw sugar
- 12 ounces beer (find out if your beer is vegan: here)
- 2 tablespoons melted vegan butter (I use Earth Balance)
Directions
Preheat the oven to 375 degrees F.
“Butter” a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with “butter” and return to oven.
Good morning! Here’s a delicious breakfast treat for you!
(modified recipe from week of menus)
Makes 12
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons oil (you can substitute 3/4 of a stick or 6 tablespoons of butter)
1/4 cup apple cider (or water)
1 teaspoon pure vanilla extract
2/3 cups sugar
3 large ripe bananas
1 cup fresh cherries
1. Preheat oven to 350 degrees. In a medium bowl, measure out and mix together flour, baking soda, baking powder cinnamon and salt. Set aside.
2. In a large bowl, mash and squish bananas and sugar together. Add vanilla, oil and water. Mix well.
3. Add chopped cherries to the dry mixture. Toss until cherries are well coated with flour mixture. Add dry/cherry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix. You want everything well mixed together but not over mixed.
4. Divide batter equally in muffin tin. Bake until golden brown, about 22-30 minutes.
5. Cool for 5 minutes in the pan. Then enjoy!
modified recipe from vegweb.com
ingredients
- 2 cups wheat flour
- 2 tsps baking powder
- 1/2 tsp.salt
- 1 tsp. cinnamon (this is the true maker of these cookies!)
- vegan chocolate or carob chips - put in as many as you like
- 1 cup raw sugar
- 1/2 cup canola or vegetable oil (or melted vegan butter)
- 1 teaspoon vanilla
- 1/4 cup apple cider
directions
Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon. Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Bake for 12 minutes.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Serves: almost two dozen
![mattlehrer:
letthemeatmeat:
As long as humans keep “loving one [dogs & cats] and eating the other [farm animals],” the “other” will stop at nothing to fool us into loving them too. As The Daily Mail tells it, this chicken was so desperate to save her own hide that she concocted what is sure to go down as one of the most hair-brained schemes of the 21st century — pretending to be a dog!
Well played, ma’am, well played.
The irony is that the owners always wanted to keep this chicken as a pet anyway and never intended to slaughter her, so Chicken Little here is betraying her own species and making a fool of herself for nothing.](http://25.media.tumblr.com/tumblr_kyxh9ePfOO1qzdsg5o1_500.jpg)
