[{"id":"25319","title":"Wet-Bottom Shoofly Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>leavening agents, baking soda<br>water, bottled, generic<br>molasses<br>leavening agents, baking soda<br>water, bottled, generic<br>molasses","directions":"Preheat oven to 350 F. 2.<br>For the topping: Place all-purpose flour, brown sugar, and vegan butter in a medium size mixing bowl.<br>Use a pastry cutter or your fingers (using a crumbling motion) to blend until the mixture looks like coarse crumbs.<br>Set aside.<br>For the cake: Place all-purpose flour, salt, brown sugar, and vegan butter in a large mixing bowl.<br>Again, use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.<br>Stir baking soda into the boiling water in a medium-sized bowl.<br>The mixture will fizz, so add the baking soda in a few steps instead of all at once.<br>This will prevent the mixture from bubbling over the sides of your container!<br>Stir the baking molasses into the water/baking soda mixture.<br>Add this liquid mixture to the dry cake ingredients in the large mixing bowl.<br>Mix with a fork until its pretty smooth.<br>Set aside.<br>For the bottom layer: Stir baking soda into boiling water in a medium-sized bowl.<br>Again, add the baking soda in parts, not all at once.<br>Stir the table molasses into this water/baking soda mixture.<br>Pour the wet bottom layer into a greased or non-stick 9-inch by 9-inch square baking pan.<br>Slowly drizzle the cake layer over the wet bottom layer in the pan.<br>I pour in circular patterns starting small in the center of the pan and then moving out to the edges of the pan.<br>Try to evenly cover the wet bottom layer.<br>Sprinkle the crumb topping evenly on top of the cake layer in the pan.<br>Bake at 350 F until a toothpick inserted into the center comes out clean (except for some crumb topping), about 40 minutes.<br>Start checking for doneness at 35 minutes just to be safe.&lt;br /","url":"https://recipe.bluelayer.org/recipe/25319/wet-bottom-shoofly-cake-vegan"},{"id":"61236","title":"Vegan Creamy Caesar Dressing (No Soy)","ingredients":"nuts, macadamia nuts, raw<br>spices, garlic powder<br>leavening agents, yeast, baker's, active dry<br>mustard, prepared, yellow<br>lemon juice, raw<br>vinegar, balsamic<br>oil, olive, salad or cooking<br>water, bottled, generic<br>salt, table<br>spices, pepper, black","directions":"Add nuts, garlic powder, nutritional yeast, mustard, lemon juice and olive oil to food processor, and pulse until combined.<br>Run processor while you slowly add in water until the mixture is the desired consistency (about 3 tbs - 1/4 cup water).<br>Scrape down the sides and pulse again to make sure the dressing is smooth.<br>Season to taste with salt and pepper.<br>Tastes great straight away, or chill first for a stronger flavor.","url":"https://recipe.bluelayer.org/recipe/61236/vegan-creamy-caesar-dressing-no-soy"},{"id":"61128","title":"Vegan Cream Sauce/Gravy","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>soymilk, original and vanilla, unfortified<br>nuts, cashew nuts, raw<br>salt, table<br>beef, grass-fed, ground, raw<br>spices, onion powder","directions":"Mix up the soy milk (if making it from powdered mix) in a blender.<br>Add 1/2 cup raw cashews.<br>Blend.<br>Put oil or margarine in sauce pan and heat over medium heat.<br>Add flour and stir with whisk.<br>Add a little more oil if necessary.<br>As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth.<br>(It is OK if cashews are not completely ground up.<br>).<br>Add salt, flavoring and onion powder.<br>(For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.<br>).<br>Stir well.<br>Continue to stir as it cooks and thickens, to avoid lumps.<br>When thickened and bubbling evenly, it is done.<br>It works great as a pasta sauce at this thickness.<br>If necessary, thin slightly with water or soy milk, to consistency desired.","url":"https://recipe.bluelayer.org/recipe/61128/vegan-cream-sauce-gravy"},{"id":"61125","title":"Sweet & Savory Vegetarian/Vegan Soup","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>barley, hulled<br>soup, vegetable broth, ready to serve<br>carrots, raw<br>spinach, raw<br>chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, sesame, salad or cooking<br>soy sauce made from soy (tamari)<br>spices, pepper, black","directions":"In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.<br>When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.<br>Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).<br>Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.<br>Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.<br>Uncover dutch oven.<br>Add pineapple and juice to the soup.<br>Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/61125/sweet-savory-vegetarian-vegan-soup"},{"id":"61012","title":"Whiskey Old Fashioned Ice Cream (Vegan, No-Churn)","ingredients":"nuts, cashew nuts, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>water, bottled, generic<br>vanilla extract<br>alcoholic beverage, distilled, whiskey, 86 proof<br>syrup, maple, canadian<br>orange juice, raw<br>cherries, sweet, raw","directions":"In a blender, blend together all the ingredients, except for the cherry jam.<br>Blend until smooth and creamy.<br>Transfer to a pan and swirl in the cherry jam.<br>Freeze for at least 46 hours, or until firm.","url":"https://recipe.bluelayer.org/recipe/61012/whiskey-old-fashioned-ice-cream-vegan-no-churn"},{"id":"60906","title":"Sunrabbit's Vegan Powdered Cheese","ingredients":"nuts, cashew nuts, raw<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>spices, onion powder<br>spices, garlic powder","directions":"Process all ingredients in blender until they resemble a coarse powder (similar to powdered Parmesan cheese).<br>Don't over process or you'll end up with a savory nut butter!<br>Serve in place of powdered Parmesan cheese on all your savory dishes!","url":"https://recipe.bluelayer.org/recipe/60906/sunrabbits-vegan-powdered-cheese"},{"id":"60859","title":"Healthy Nutbuttery Cookie Dough Dip (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oats<br>oats<br>butter, without salt<br>sugars, granulated<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse.<br>You might need to add more liquid to reach the desired cookie dough consistency.<br>Transfer to a bowl and stir in chocolate chips.<br>Refrigerate overnight and then dig in :).","url":"https://recipe.bluelayer.org/recipe/60859/healthy-nutbuttery-cookie-dough-dip-vegan"},{"id":"60771","title":"Vegan Corn Muffins","ingredients":"egg substitute, powder<br>water, bottled, generic<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>salt, table","directions":"Preheat oven to 450 degrees F (230 degrees C).<br>Grease six muffin cups or line with paper muffin liners.<br>In a small bowl, beat together egg replacer and water.<br>In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt.<br>Add egg mixture, oil and water; stir until smooth.<br>Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.<br>Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.","url":"https://recipe.bluelayer.org/recipe/60771/vegan-corn-muffins"},{"id":"60730","title":"Try This Delicious Pie Crust (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>apples, raw, with skin<br>water, bottled, generic","directions":"Note: I used a food processor to prepare the pie crust.<br>Sift the flour and salt directly into the food processor bowl.<br>Add the coconut oil to the processor and blend until the pieces are the size of small peas.<br>Add the raw apple cider and 3 tablespoons of the cold water.<br>Process until the mixture comes together and forms a ball.<br>If it's too wet, add a little more flour (about 2 tablespoons).<br>If it's too dry, add another tablespoon of water.<br>Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.<br>Roll the dough out on a floured board and place in pie pan.<br>Proceed with your pie recipe as directed.<br>Tip: It was much easier for me to roll the crust out between two pieces of waxed paper.<br>Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.","url":"https://recipe.bluelayer.org/recipe/60730/try-this-delicious-pie-crust-vegan"},{"id":"60571","title":"Vegan Chocolate Chip Oatmeal Cookie","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>vanilla extract<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.<br>In a small bowl, whisk together the flax seed meal and water, and set aside for 5 minutes.<br>In a large bowl, whisk together the flour, baking soda, baking powder and salt, and set aside.<br>In the bowl of your mixer, beat together the coconut oil, brown sugar and vanilla on medium speed until combined.<br>Beat in the flax seed mixture, scraping down the sides of the bowl until well-combined.<br>Add in the flour mixture on low speed, and mix together until all of the flour mixture is incorporated.<br>On low speed, mix in the oats and chocolate chips.<br>Use a small cookie scoop to measure out the cookie dough onto the lined baking sheets.<br>Bake the cookies at 350 degrees F for about 12 minutes, until the cookies are set and lightly golden.<br>Let the cookies cool on the baking sheet for 10 minutes, then cool completely on a cooling rack before enjoying!","url":"https://recipe.bluelayer.org/recipe/60571/vegan-chocolate-chip-oatmeal-cookie"},{"id":"60379","title":"Vegan Chocolate Cupcakes With Vegan Vanilla Frosting!","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, cider<br>sugars, granulated<br>oil, canola<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Preheat oven to 350F.<br>In a bowl whisk together soy milk and vinegar, set aside to allow curdling.<br>Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.<br>In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.<br>Add in two batches to thewet ingredients, beating until no large lumps remain.<br>Pour into lined cupcakes filling about 3/4 full.<br>For the frosting: mix margarine, soy milk, and vanilla.<br>Blend in sugar until creamy enough to your preference.","url":"https://recipe.bluelayer.org/recipe/60379/vegan-chocolate-cupcakes-with-vegan-vanilla-frosting"},{"id":"60372","title":"Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>lemon juice, raw<br>salt, table","directions":"Combine all ingredients in food processor or blender.<br>Process until smoothly pureed and transfer to a container with an airtight lid.","url":"https://recipe.bluelayer.org/recipe/60372/vegan-sour-cream"},{"id":"60235","title":"Healthy, Vegan and Terrific Strawberry Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornstarch<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>strawberries, raw<br>soymilk, original and vanilla, unfortified<br>oil, canola","directions":"Blend together dry ingredients.<br>Add chopped strawberries and stir until coated.<br>Make a well in the middle and add soymilk and oil.<br>Blend well, but do not beat.<br>Add more flour or soymilk if needed for the right consistency of the batter.<br>Pour enough batter on a medium-hot griddle and flip when the edges look dry.<br>Keep in a warm oven until ready to serve.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/60235/healthy-vegan-and-terrific-strawberry-pancakes"},{"id":"60221","title":"Vegan Pecan Pie Cupcakes","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, granulated<br>molasses<br>molasses<br>yogurt, greek, plain, nonfat<br>seeds, flaxseed<br>water, bottled, generic<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>soymilk, original and vanilla, unfortified<br>lemon juice, raw<br>nuts, pecans","directions":"Preheat oven to 350F.<br>Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.<br>In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, til lighter in color.<br>Beat in flaxseed mixture, soy yogurt, salt and vanilla.<br>With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour.<br>Continue beating the batter 2 minutes to develop the gluten.<br>Stir in the cooled pecans.<br>Fill cupcake papers 2/3 full.<br>Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean.<br>Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.<br>Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.<br>The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.","url":"https://recipe.bluelayer.org/recipe/60221/vegan-pecan-pie-cupcakes"},{"id":"60213","title":"Tofu Cottage Cheese (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>spices, garlic powder<br>spices, onion powder<br>lemon juice, raw<br>salt, table<br>nuts, cashew nuts, raw<br>water, bottled, generic","directions":"In a small bowl, rinse and crumble tofu.<br>Place remaining ingredients in blender and blend until smooth.<br>Add just enough pickle juice or water to form a creamy sauce.<br>Pour blended sauce over crumbled tofu and mix well.<br>Chill and serve.","url":"https://recipe.bluelayer.org/recipe/60213/tofu-cottage-cheese-vegan"},{"id":"60136","title":"Gluten Free and Vegan Breakfast Bars Recipe elanaspantry","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda<br>In a large bowl, combine grapeseed oil, agave and vanilla<br>Stir dry ingredients into wet<br>Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins<br>Grease an 8x8 baking dish with grapeseed oil<br>Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly<br>Bake at 350 degrees for 20 minutes<br>Serve","url":"https://recipe.bluelayer.org/recipe/60136/gluten-free-and-vegan-breakfast-bars-recipe-elanaspantry"},{"id":"60080","title":"Power Yoga Smoothie - With Vegan Option","ingredients":"yogurt, greek, plain, nonfat<br>seeds, flaxseed<br>cherries, sweet, raw<br>syrup, maple, canadian","directions":"Add the first three ingredients and blend on low.<br>You may need to add a tablespoon of water to get the right consistency if the yogurt is thick or if the fruit pieces are especially large.<br>Stir with a spoon to ensure that there are no lumps.<br>I also recommend tasting the smoothie to help estimate how much maple syrup you'll need.<br>Add syrup, blend and serve.<br>Smoothie may be kept refrigerated for several hours, but I recommend reblending it before serving.<br>If you plan to make it ahead of time, you might want to omit the water.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/60080/power-yoga-smoothie-with-vegan-option"},{"id":"59996","title":"Vegan Cinnamon Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9\" brownie pan or mini loaf pan.<br>Mix together the flour, 3/4 cup sugar, baking powder and salt.<br>Cut the margarine into small chunks and add to the mix.<br>Mix for a couple of minutes if using a mixer.<br>This is the \"dry ingredient mix\".<br>Remove 1/2 cup of the dry ingredient mix and put in a separate bowl.<br>Add the cinnamon and 2 tablespoons of sugar and mix together well.<br>This is the \"topping\".<br>To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth.<br>Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes).<br>Spread the topping evenly onto the batter.<br>Melt the 2 tablespoons of margarine and drizzle over the top.<br>Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean.","url":"https://recipe.bluelayer.org/recipe/59996/vegan-cinnamon-coffee-cake"},{"id":"59966","title":"Vegan Cinnamon Rolls","ingredients":"soymilk, original and vanilla, unfortified<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>sugars, granulated<br>soymilk, original and vanilla, unfortified","directions":"To make Cinnamon Rolls: Preheat oven to 425F Line baking sheet with parchment paper.<br>Heat milk in saucepan over medium heat, sprinkle with yeast.<br>Set aside.<br>Combine flours, sugar, baking powder, 1/2 teaspoons cinnamon and salt in bowl.<br>Rub butter into flour mixture with fingers until mixture resembles coarse meal.<br>Stir in milk until soft dough forms.<br>Transfer to well-floured surface and dust with flour.<br>Press into 12x6-inch rectangle.<br>Combine brown sugar and remaining cinnamon in small bowl.<br>Sprinkle over dough, and press in lightly with palms of hands.<br>Gently roll dough lengthwise into log.<br>Cut log into 16 3/4-inch-thick slices.<br>Place slices on prepared baking sheet, reshaping into rounds if necessary.<br>Bake 15-18 minutes, or until rolls begin to brown.<br>To make Glaze: Whisk together confectioners' sugar and soy milk.<br>Glaze will be very thick.<br>Bush glaze on cinnamon rolls right out of the oven.","url":"https://recipe.bluelayer.org/recipe/59966/vegan-cinnamon-rolls"},{"id":"59832","title":"Like Starbucks Blueberry / Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>butter, without salt<br>lemon juice, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>blueberries, raw","directions":"Preheat oven to 400 degrees.<br>Grease cookie sheet lightly with butter or oil.<br>In large bowl, combine flour, oats, baking soda, baking powder and dash of salt.<br>Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.<br>Stir in blueberries and/or raspberries LAST and gently mix.<br>Do not over mix!<br>(Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)<br>Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.","url":"https://recipe.bluelayer.org/recipe/59832/like-starbucks-blueberry-raspberry-scones"},{"id":"59776","title":"Amazing Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven t 375 (f).<br>Mix all of the dry ingredients, excluding the chocolate chips.<br>Stir in the wet ingredients.<br>Add the chocolate chips.<br>If the batter is too dry, add 1tbs of soymilk.<br>Bake tablespoon-sized cookies on a greased cookie sheet for 7-10 minutes.<br>Be sure to place the cookies about 2 apart, because they expand as they bake.","url":"https://recipe.bluelayer.org/recipe/59776/amazing-vegan-chocolate-chip-cookies"},{"id":"59653","title":"Nutritional Yeast Vegan Gravy","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>oil, olive, salad or cooking<br>water, bottled, generic<br>soy sauce made from soy (tamari)","directions":"On stovetop, add flour to dry saucepan and toast on low heat until you smell that it is heated and toasted (similiar to how you would toast sesame seeds).<br>Add nutritional yeast and then add oil, stirring constantly on medium heat.<br>Heat until simmering--keep stirin'!<br>Gradually add water and soy sauce, stirring all the while.<br>Stir until thick and add your favorite spices.","url":"https://recipe.bluelayer.org/recipe/59653/nutritional-yeast-vegan-gravy"},{"id":"59640","title":"Ice Cream Sandwiches (Gluten Free & Vegan!)","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>vanilla extract<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, cashew nuts, raw<br>water, bottled, generic<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"Chocolate chip cookies: Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2 inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees for 7-10 minutes.<br>Cool and serve.<br>Vegan vanilla ice cream: In a Vita-Mix (or other high speed blender), combine all ingredients and blend on high speed.<br>Pour mixture into an ice cream maker and process according to instructions.<br>Serve.<br>To make sandwiches, simply sandwich ice cream in between two cookies.","url":"https://recipe.bluelayer.org/recipe/59640/ice-cream-sandwiches-gluten-free-vegan"},{"id":"59638","title":"Easy Low-Fat Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Combine the 5 dry ingredients (flour, sugar, baking powder, salt, cinnamon) in a bowl.<br>Add the soy milk and applesauce to your mixture.<br>Mix until smooth - do not overmix.<br>Let the batter sit breifly while heating pan over medium heat.<br>Spoon one pancakes' worth of the mixture into the pan.<br>Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.<br>Repeat until the batter is gone.","url":"https://recipe.bluelayer.org/recipe/59638/easy-low-fat-vegan-pancakes"},{"id":"59501","title":"Fresh Vegan Pasta","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Combine flours and salt into a large mixing bowl.<br>Make a hole in the middle of the flour in a volcano-shape.<br>Add olive oil and FIRST cup of water in the middle.<br>Mix until a dry dough starts to form.<br>Begin to add the rest of the water in intervals until a wet but not sticky dough forms.<br>You may not use the entire half cup.<br>Knead dough until it clearly becomes elastic.<br>You will need to dust the dough with flour at some points during this process so it does not become sticky.<br>If too dry, dip your finger tips in water and continue to knead until the dough reaches the correct texture.<br>Wrap dough in plastic wrap and let sit under a bowl (turned upside down) for 30-60 minutes.<br>Roll out (extremely thin), cut, and shape as desired.<br>*Tip: Divide dough into 4-5 separate pieces to simplify rolling out the dough.<br>Smaller pieces of dough are easier to roll out to the correct thickness.<br>Cook in heavily salted boiling water until pasta floats to the top.<br>This should not take more than a few minutes.<br>Serve with your favorite sauce.","url":"https://recipe.bluelayer.org/recipe/59501/fresh-vegan-pasta"},{"id":"59435","title":"Low Fat Vegan Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>seeds, flaxseed<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>bananas, raw<br>water, bottled, generic","directions":"Mix first six ingredients well.<br>Mix next four ingredients in a separate large bowl.<br>Add dry mixture to wet mixture and stir well.<br>Pour into a sprayed loaf pan.<br>Bake at 350 degrees for 45-50 minutes.","url":"https://recipe.bluelayer.org/recipe/59435/low-fat-vegan-banana-bread"},{"id":"59377","title":"Low-Fat Vegan Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>syrup, maple, canadian<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>soymilk, original and vanilla, unfortified","directions":"Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt.<br>Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients.<br>Continue to add flour 1/4 cup at a time until dough is no longer sticky.<br>Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.<br>Dough can now be rolled and shaped as per need.<br>Typical baking time is 10 minutes in a 325F oven.<br>This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough.<br>Corn syrup will work in place of the maple syrup.<br>Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie.<br>Sugar can be adjusted up or down as desired.","url":"https://recipe.bluelayer.org/recipe/59377/low-fat-vegan-cookie-dough"},{"id":"59307","title":"Whole Wheat Vegan Cornbread","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>vinegar, distilled<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oil, olive, salad or cooking","directions":"Grease a 9x9\" pan and set aside.<br>Preheat oven to 425 degrees (F).<br>In small bowl, mix almond milk and vinegar.<br>Add all dry ingredients to large bowl and stir well.<br>Add milk &amp; vinegar mixture, as well as oil to the dry ingredients and stir just until ingredients are mixed together.<br>Pour mixture into baking pan.<br>Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/59307/whole-wheat-vegan-cornbread"},{"id":"59273","title":"Quick Vegan Raisin Rice Pudding","ingredients":"nuts, almonds<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spices, cinnamon, ground<br>vanilla extract<br>raisins, seeded<br>nuts, almonds<br>syrup, maple, canadian","directions":"In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil.<br>Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally.<br>Makes 2 or more servings.","url":"https://recipe.bluelayer.org/recipe/59273/quick-vegan-raisin-rice-pudding"},{"id":"59181","title":"Vegan Cream Cheese Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract","directions":"Cream together margarine and cream cheese.<br>Add sugar in 1/2 cup batches to avoid a mess.<br>Mix until smooth and creamy.<br>Add vanilla and beat until smooth.","url":"https://recipe.bluelayer.org/recipe/59181/vegan-cream-cheese-frosting"},{"id":"59118","title":"Quick, Buttercream (Vegan) Icing from Longmeadow Farm","ingredients":"sugars, granulated<br>soymilk, original and vanilla, unfortified<br>butter, without salt<br>vanilla extract","directions":"In mixer, cream together sugar, butter, soy milk, and vanilla.<br>Beat until completely creamy and spreadable.<br>Add 1/4 teaspoon more milk, if *drizzling* is desired, instead of spreading.","url":"https://recipe.bluelayer.org/recipe/59118/quick-buttercream-vegan-icing-from-longmeadow-farm"},{"id":"59020","title":"Chocolate Pralines (Vegan)","ingredients":"sugars, granulated<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>nuts, pecans","directions":"Throw everything but the pecans into a medium saucepan and stir well.<br>Cook over medium heat, whisking constantly, until the syrup reaches 239F on a candy thermometer.<br>Immediately remove from heat and continue whisking.<br>Watch carefully, as the mixture cools, it will slowly begin to thicken and change, keep whisking.<br>When it starts to cloud and feels like its starting to set up, stop whisking and stir in the pecans.<br>Quickly drop by tablespoon onto parchment or a very well-greased cookie sheet, work fast because they firm up in no time.<br>Allow to sit until firm, and enjoy the sugar rush.","url":"https://recipe.bluelayer.org/recipe/59020/chocolate-pralines-vegan"},{"id":"59015","title":"Low Fat Vegan Soft Pretzels","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table","directions":"Add yeast to warm water and stir until muddy.<br>Add flour, sugar, and salt.<br>Mix and knead dough.<br>Roll into a sheet and then cut in strips to make \"ropes.\"<br>Shape and place on ungreased cookie sheet<br>Add optional flavorings (butter, salt, garlic, etc)<br>Bake at 425 degrees F. for about 13 minutes, or until light brown.","url":"https://recipe.bluelayer.org/recipe/59015/low-fat-vegan-soft-pretzels"},{"id":"58810","title":"Vegan Molasses Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>salt, table<br>sugars, brown<br>oil, olive, salad or cooking<br>molasses<br>vanilla extract<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>sugars, granulated","directions":"Preheat oven to 325 degrees F or 165 degrees Celsius.<br>In a mixing bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt.<br>In a second bowl, mix brown sugar, vegetable oil, molasses, vanilla and apple sauce.<br>Add flour mixture to brown sugar mixture and stir until mixed.<br>Using a tablespoon measure, scoop up dough and form nice mounds.<br>Place the mounds about 2 1/2 inches apart on an ungreased cookie sheet (Silpat is okay) and sprinkle tops with sparkly sugar (I actually rolled the dough into balls and rolled them in sugar.<br>When i put my cookies on the baking sheet i pressed them down with my fingers).<br>Bake for 13-16 minutes.<br>Let cool for 2 minute on sheet, then transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/58810/vegan-molasses-cookies"},{"id":"58680","title":"Vegan Oat Bran Muffins","ingredients":"oat bran, raw<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>egg substitute, powder<br>honey<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>raisins, seeded","directions":"Pre-heat the oven to 425F.<br>Line 12 muffins cups with paper baking cups, or spray with non-sick cooking spray.<br>Combine dry ingredients in mixing bowl.<br>In separate bowl, combine soymilk, egg replacer, molasses, and applesauce.<br>Add the wet ingredients to the dry and stir until just moistened.<br>Stir in rasins.<br>Fill muffins cups until about 3/4 full.<br>Bake 15-17 minutes, until golden brown, or until toothpick comes out clean.<br>Makes 12 muffins.","url":"https://recipe.bluelayer.org/recipe/58680/vegan-oat-bran-muffins"},{"id":"58569","title":"\"Navajo-Style\" Peach Crisp (Vegan Friendly)","ingredients":"peaches, yellow, raw<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>lemon juice, raw<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>sugars, granulated<br>salt, table<br>butter, without salt<br>nuts, pine nuts, dried","directions":"Preheat oven to 375?.<br>Butter or oil an 11x17-inch baking dish.<br>Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.<br>Spread fruit mixture evenly in baking dish; set aside.<br>Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt.<br>Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.<br>Cover fruit evenly with topping.<br>Set the baking dish on a baking sheet to catch any juices that spill over.<br>Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes.<br>*Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/58569/navajo-style-peach-crisp-vegan-friendly"},{"id":"58557","title":"Vegan Ambrosia","ingredients":"pineapple, raw, all varieties<br>apples, raw, with skin<br>orange juice, raw<br>strawberries, raw<br>grapes, red or green (european type, such as thompson seedless), raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cornstarch<br>lemon juice, raw<br>sugars, granulated<br>orange juice, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>orange juice, raw<br>spices, poppy seed","directions":"In a large bowl, toss the fruit and coconut until well blended.<br>Refrigerate.<br>Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended.<br>Place the saucepan over low heat and add the sugar and orange juice.<br>Cook, stirring constantly, until the mixture thickens, about 5-10 minutes.<br>Remove the saucepan from the stove and allow to cool thoroughly.<br>Fold the pureed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.<br>Pour the dressing over the fruit immediately before serving.","url":"https://recipe.bluelayer.org/recipe/58557/vegan-ambrosia"},{"id":"58546","title":"Rusty's Chocolate Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,","directions":"With vegetable oil, lightly oil a 9 x 12 glass pan.<br>Preheat oven to 325 degrees.<br>With a fork, mix together the flour, cocoa, sugar, baking powder, baking soda and sea salt.<br>In a small bowl, blend the chocolate soy milk and applesauce.<br>Combine the liquid ingredients into the dry ingredients and thoroughly mix together.<br>Fold in the chocolate chips.<br>Pour batter into the oiled pan and bake for 35-40 minutes.<br>Smaller pans have a longer cooking time.","url":"https://recipe.bluelayer.org/recipe/58546/rustys-chocolate-vegan-brownies"},{"id":"58482","title":"Vegan Dutch Bread","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>molasses<br>syrup, maple, canadian","directions":"Preheat oven to 300F.<br>Line 2 loaf pans with parchment paper.<br>Stir together all of the ingredients.<br>Divide batter between pans.<br>Cover tightly with tin foil.<br>Bake 1 1/2 hours, if it is uncooked still, bake an additional five minutes uncovered.","url":"https://recipe.bluelayer.org/recipe/58482/vegan-dutch-bread"},{"id":"58391","title":"Vegan Blueberry Muffins","ingredients":"soymilk, original and vanilla, unfortified<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, olive, salad or cooking<br>sugars, granulated<br>blueberries, raw","directions":"Preheat oven to 400 degrees F.<br>In a medium bowl, stir together soy milk and oat flakes.<br>Set aside for 10 minutes.<br>In a large bowl, stir together the flour, baking powder, baking soda, and salt.<br>Stir in the applesauce, sweetener, oil, and oat mixture.<br>Gently stir in the blueberries and spoon into lightly greased or oiled muffin tins.<br>Bake for 20-25 minutes, or until inserted toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/58391/vegan-blueberry-muffins"},{"id":"58303","title":"Vegan Pumpkin Scones With Maple Brown Sugar Glaze","ingredients":"sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>pumpkin, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>pumpkin, raw<br>raisins, seeded<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice).<br>Cut in margarine, adding a bit at a time until mixed.<br>Add pumpkin and combine well.<br>Knead the dough in the bowl until well mixed.<br>Spray a cookie sheet with nonstick spray.<br>Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.<br>Bake at 425 degrees for 10-12 minutes.<br>If the edges are turning brown, it's time to take them out!<br>Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.<br>Melt the margarine in a small pot.<br>Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup.<br>Mix well.<br>Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!<br>).","url":"https://recipe.bluelayer.org/recipe/58303/vegan-pumpkin-scones-with-maple-brown-sugar-glaze"},{"id":"58280","title":"Ricotta Cheese Substitute - Vegan, Gluten Free","ingredients":"soymilk, original and vanilla, unfortified<br>lemon juice, raw<br>salt, table","directions":"In a double boiler, heat the soy milk until it just begins to simmer.<br>You want it to be warm/hot, but not boiling.<br>Little bubbles of soy milk forming on the sides of the pan are what to look for for the next step.<br>Add the salt and give a good stir to dissolve.<br>Remove pan from heat, and add the lemon juice.<br>Stir just enough to get the lemon juice distributed.<br>You should see some clumping in the soy milk.<br>That's good!<br>That's what we want to see.<br>Let the mixture cool.<br>Line a collander with cheese cloth (don't skimp on the cheese cloth.<br>I tried a plastic mesh strainer and the holes were too big!<br>you can buy the cheese cloth at any grocery store).<br>You want to have enough of the cheesecloth hanging over the edge of the collander to grab and tie for aging the soy cheese.<br>Put the collander in the sink and pour/scrape all the soy milk curds into the collander.<br>Let it sit like that until the soy milk \"whey\" drains.<br>(you could use the \"whey\" for noodles, pastas, soups, or whatever if you don't want to throw it away -- )<br>Take the cheesecloth out of collander and bring all the edges together, with the lump of soy ricotta in the middle.<br>Tie the cheesecloth with a string and hang the cheese so that it continues to drain.<br>Don't squeeze it -- let gravity and a little time do the work for you.<br>When it stops dripping, open the cheese cloth and transfer the ricotta to a covered container.<br>Refrigerate and use as you would use ricotta cheese.<br>NOTE: When I made this, I used the vanilla flavored soy milk.<br>I think it gave the ricotta product more of that sweet cream taste, and I think I'd rather have that than the straight soy flavor.<br>NOTE: If you wanted to flavor this, with garlic powder or herbs, do it when the milk is in the saucepan.<br>You can add sun dried tomatos and such after the cheese has been strained, but it gives a different texture and presentation with chunky sized add ons later.","url":"https://recipe.bluelayer.org/recipe/58280/ricotta-cheese-substitute-vegan-gluten-free"},{"id":"58275","title":"Chocolate-Hazelnut Marble Cake Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>nuts, hazelnuts or filberts<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.<br>Sift together flour, sugar, baking powder, salt, and baking soda in large bowl.<br>Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas.<br>Add chocolate chips and creamer, mix for a few more seconds until just moistened.<br>Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball.<br>Pat into a circle about 2-inches thick and 6 inches in diameter.<br>Let sit for 15 minutes at room temperature.<br>Cut into 8 wedges.<br>Sprinkle with remaining tablespoon of sugar.<br>Bake for 15-20 minutes or until golden on top.<br>Allow to cool for a few minutes, before separating wedges.","url":"https://recipe.bluelayer.org/recipe/58275/chocolate-hazelnut-marble-cake-scones"},{"id":"58202","title":"Basic Tofu Cream Recipe","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oil, canola<br>salt, table<br>lemon juice, raw<br>vanilla extract<br>syrup, maple, canadian","directions":"8 SERVINGS DAIRY-FREE<br>Tofu creams are quick and easy to prepare and indispensable for making vegan desserts.<br>They can be served plain or possibly with a flavoring, such as fruit jam or possibly nuts.<br>IN FOOD PROCESSOR or possibly blender, combine all ingredients and process till smooth and creamy.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/58202/basic-tofu-cream-recipe"},{"id":"58175","title":"Easy Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, olive, salad or cooking<br>salt, table<br>water, bottled, generic<br>spices, cinnamon, ground","directions":"In a large bowl, lightly mix all ingredients until just combined.<br>Overmixing will make the pancakes tough.<br>Leave mixture on the counter to rest for 3-5 minutes and then fold it onto itself two or three times, lightly to make sure that the batter is fairly well incorporated.<br>Cook on a greased skillet or griddle over medium to medium high heat until golden.<br>If there are large lumps, carefully break them apart with the spatula while the pancakes are cooking.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/58175/easy-vegan-pancakes"},{"id":"58102","title":"Vegan Polenta Bites with Salsa","ingredients":"soup, vegetable broth, ready to serve<br>spices, chili powder<br>cornmeal, degermed, unenriched, yellow<br>sauce, salsa, ready-to-serve","directions":"In a large saucepan, bring the vegetable broth or water to a boil with the chili powder.<br>Stirring constantly, add the polenta.<br>Reduce the heat to a simmer.<br>Simmer for 45 minutes, stirring frequently, until the polenta is creamy and very thick.<br>It should coat a wooden spoon thickly when it is done.<br>Remove pan from heat.<br>Spoon the polenta into a greased 24-count mini muffin tin.<br>Make sure you press the polenta firmly into the pan so that the bites dont crumble when you remove them.<br>You know how cornmeal gets.<br>Press your thumb or a spoon into the center of each muffin bite to make a shallow dent.<br>Chill at least an hour, or up to 1 week.<br>Preheat oven to 375 F when ready to bake.<br>Set 1 teaspoon of salsa into the dent that you made in the top of each bite.<br>Bake at 375 F for 20-30 minutes, until the polenta is crispy and browned around the edges.<br>Allow to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/58102/vegan-polenta-bites-with-salsa"},{"id":"58100","title":"Joey's Vegan Vanilla Sauce","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract","directions":"For the Evaporated Milk Substitute:.<br>In a double boiler over gently boiling water combine the warm water and the Better Than Milk Soy Powder.<br>Mix well with a whisk.<br>When this is hot to the touch add in the cane sugar and stir gently until its dissolved.<br>Remove from the saucepan and put in a dish and cool in the fridge.<br>For the Vanilla Sauce:.<br>In a heavy sauce pan combine the arrowroot flour and sugar.<br>Stir in the Evaporated Milk Substitute.<br>Cook this over medium heat until bubbly and boiling.<br>Stir this constantly with a whisk for 2-3 minutes.<br>Take it off the heat and add the Earth Balance margarine and vanilla (or other flavoring if you prefer).<br>Bon Apetit!","url":"https://recipe.bluelayer.org/recipe/58100/joeys-vegan-vanilla-sauce"},{"id":"58067","title":"Barley Mushroom Soup (Vegan)","ingredients":"onions, raw<br>carrots, raw<br>celery, raw<br>mushrooms, white, raw<br>water, bottled, generic<br>barley, hulled<br>shortening, vegetable, household, composite<br>spices, garlic powder","directions":"Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently.<br>Add remaining ingredients and bring to a boil.<br>Cover &amp; reduce heat to low &amp; simmer 1 hour.","url":"https://recipe.bluelayer.org/recipe/58067/barley-mushroom-soup-vegan"},{"id":"58066","title":"Vegan Egg Subsitute for Those Allergic to Eggs","ingredients":"seeds, flaxseed<br>water, bottled, generic","directions":"Pulverize the flax seeds in a mixer.<br>Put the flax powder in a bowl, add the water, lightly stir, then let sit for 1-2 hours in the refrigerator, then it's ready to use.<br>When stirred, it is viscous and sticky like eggs.<br>These are the flax seeds before they are pulverized.<br>Since they are hard, they can be digested more easily when powdered.<br>You could also add them to smoothies.<br>I used these flax seeds to make carrot cake.<br>(See<br>When I used them in cinnamon waffles, they turned out nice and fluffy.<br>See \"cranberry_26\"'s.<br>Although it may be obvious, you cannot make omelettes using flax seeds!","url":"https://recipe.bluelayer.org/recipe/58066/vegan-egg-subsitute-for-those-allergic-to-eggs"},{"id":"57961","title":"Squash Corn Muffins(Vegan)","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>corn, sweet, white, raw<br>spices, basil, dried<br>molasses<br>water, bottled, generic","directions":"Have the corn partially thawed before starting.<br>Preheat oven to 375 degrees.<br>Mix all ingredients in large mixing bowl.<br>Don't overmix.<br>Pour batter into 18 lightly oiled muffin cups.Bake muffins for 25 minutes and allow to cool before removing from tins.","url":"https://recipe.bluelayer.org/recipe/57961/squash-corn-muffins-vegan"},{"id":"57894","title":"Vegan Chocolate Pudding","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>soymilk, original and vanilla, unfortified","directions":"Combine the sugar, cocoa, cornstarch, and salt in a saucepan and slowly stir in the soymilk.<br>Cook over medium heat, stirring constantly, for 10 minutes, or until it comes to a boil.<br>Cook for 1 more minute and remove from the heat.<br>Pour into individual bowls and refrigerate until completely chilled.<br>In the late 1800s some American social reformers and food companies promoted puddings as health foods, touting their nutritional benefits to invalids and children.<br>If they add college students to that group, Im all for bringing back that campaign.","url":"https://recipe.bluelayer.org/recipe/57894/vegan-chocolate-pudding"},{"id":"57685","title":"Nutritional Yeast Cheeze ( Vegan )","ingredients":"leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, garlic powder<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>mustard, prepared, yellow","directions":"Mix dry ingredients in a saucepan.<br>Whisk in the water.<br>Cook over medium heat while whisking until it thickens and bubbles.<br>Cook 30 seconds more and remove from heat.<br>Whip in the margarine and mustard.<br>This thickens when it cools, and thins when heated.<br>Water can be added to thin it more.<br>Keeps about 5 days.","url":"https://recipe.bluelayer.org/recipe/57685/nutritional-yeast-cheeze-vegan"},{"id":"57608","title":"Sloppy Joe Pizza","ingredients":"water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>sweetener, syrup, agave<br>vinegar, distilled<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>tofu, raw, regular, prepared with calcium sulfate<br>soy sauce made from soy (tamari)<br>oats<br>water, bottled, generic","directions":"Mix water, yeast and sweetener, let sit 5 minutes.<br>Mix vinegar and milk, microwave on HI 30 seconds (will come out gloppy), add to water.<br>Add flours, knead 8 minutes.<br>Roll out on cookie sheet or pizza pan, bake 350F (180C) F for about 13 minutes.<br>Take out of the oven.<br>Cover with 1/2 jar Healthy Choice spaghetti sauce (one of the m**tless varieties, of course), cooked onions, peppers, mushrooms.<br>Then place BTB topping (recipe below), put back in 350F (180C) F oven for about 12 to 15 minutes, or until crust is done.<br>Slice and eat.<br>(Vegans, if you can come up with a substitute for inchbuttermilk inch, your posting would be appreciated.)<br>BTB Topping: Mix ingredients, let sit 15 minutes.<br>Crumble up and saute in Pammed pan until brown, with browned onions.<br>Can add 13 cup ketchup 1 tablespoon mustard 2 tablespoons molasses or other sweetener garlic, red pepper.<br>to taste.<br>Mix, then mix into crumbles.<br>Place on top of pizza above, or mix with barbecue sauce for sloppy joe.","url":"https://recipe.bluelayer.org/recipe/57608/sloppy-joe-pizza"},{"id":"57546","title":"Hot Fudge Pudding Cake (Vegan)","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, brown<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt.<br>Blend in the milk, vanilla, and margarine; beat until smooth.<br>Spread batter into a square pan 8x8x2 or 9x9x2.<br>This cake does not rise, but it bubbles, so be sure your pan height is tall enough or you will have chocolate burning all over your oven.<br>In a separate small bowl, mix remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter.<br>Pour hot water over the top; do not stir.<br>Bake for 40 minutes or until center is almost set.<br>(It will look kind of like a cobbler).<br>Let stand 15 minutes; spoon into bowls, spooning sauce from bottom of pan over the top.","url":"https://recipe.bluelayer.org/recipe/57546/hot-fudge-pudding-cake-vegan"},{"id":"57393","title":"Vegan Lemon Curd","ingredients":"lemon juice, raw<br>water, bottled, generic<br>sugars, granulated<br>cornstarch<br>salt, table<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix lemon juice, water, sugar, cornstarch and salt together.<br>Pour into a heavy saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil.<br>Boil for 1 minute, not stirring.<br>It should be thickened and turning clear.<br>Remove from heat and add soymilk and margarine and blend well with the whisk.<br>Cool the curd, then refrigerate in a covered container.<br>It thickens as it cools.","url":"https://recipe.bluelayer.org/recipe/57393/vegan-lemon-curd"},{"id":"57300","title":"\" Jamba Juice at Home\" Strawberries Wild Smoothie","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>strawberries, raw<br>bananas, raw<br>yogurt, vanilla, non-fat<br>water, bottled, generic","directions":"Pour the apple juice in the blender.<br>Add the strawberries, bananas, frozen yogurt and ice cubes.<br>Blend until smooth with a thick consistency.<br>If Vegan use suitable sugar.","url":"https://recipe.bluelayer.org/recipe/57300/jamba-juice-at-home-strawberries-wild-smoothie"},{"id":"57201","title":"Vegan Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>oil, corn, peanut, and olive<br>cornstarch<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian","directions":"Mix flour, peanut butter, and 1 tbsp corn oil.<br>Place choc.<br>chips in pan.<br>add remaining corn oil, and heat until liquid, be sure not to burn.<br>Mix chocolate with peanut butter mixture.<br>add corn starch.<br>Mix well, then add maple syrup.<br>Put in fridge at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/57201/vegan-peanut-butter-fudge"},{"id":"57142","title":"Vegan Sweetened Condensed Milk","ingredients":"soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>salt, table","directions":"Place the soy milk into a heavy-based saucepan.<br>Heat to boiling.<br>Heat the margarine in a separate pan.<br>Add the sugar and mix with a wooden spoon.<br>Pour in the hot milk mixture when the sugar has dissolved.<br>Add a pinch of salt.<br>Mix well.<br>Continue to boil gently, stirring frequently, for another 5 minutes, or until it thickens a little.<br>Remove from heat and leave to cool.<br>The vegan condensed milk is now ready for use as wished.","url":"https://recipe.bluelayer.org/recipe/57142/vegan-sweetened-condensed-milk"},{"id":"57131","title":"Make Your Own Non-dairy Evaporated Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"I used So Delicious unsweetened coconut milk (found in the refrigerated section).<br>If you use a thinner milk, such as rice milk, it may take more time before it cooks down enough.<br>Use a 1 2 quart slow cooker for this one ( or multiply recipe and use larger one).<br>You want to reduce the volume by half.<br>If you use a thinner milk to begin with it will take more time.<br>So one way to find out the point where youve reduced volume to half is to actually put the milk into a measuring cup about half way through the process.<br>After 4 hours on high I poured mine in the measuring cup to check and it had reduced to 1 1/2 cups, after 2 more hours it was a little over 1 cup.<br>Being coconut milk the solids were perfect.<br>I havent tested this with any other milk yet, so please let me know if you do.<br>Now go out and veganize some of your childhood favorites, and let me know how it goes!","url":"https://recipe.bluelayer.org/recipe/57131/make-your-own-non-dairy-evaporated-milk"},{"id":"57124","title":"Quick Vegan Pumpkin Spice Scones With Flax Seeds","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>salt, table<br>pumpkin, raw<br>oil, olive, salad or cooking<br>pumpkin, raw<br>vinegar, cider<br>seeds, flaxseed","directions":"Sift all the dry ingredients in a large bowl together.<br>Mix the wet ingredients with the flax seeds in another bowl, then add to the large bowl with the dry ingredients.<br>Mix the dough by hand, but don't over-mix.<br>It should be a little floury and crumbly.<br>Grease a cookie sheet with cooking spray then form small discs with the dough, about 9-10 of them, and space them out evenly.<br>Bake at 400F for 12-15 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/57124/quick-vegan-pumpkin-spice-scones-with-flax-seeds"},{"id":"57046","title":"Vegan Strawberry Cream Scones With Almonds","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>orange juice, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>strawberries, raw<br>nuts, almonds<br>water, bottled, generic<br>soymilk, original and vanilla, unfortified","directions":"First, finely cut up your strawberries and wash them-- make sure you drain them with and blot with paper towels to get the excess moisture out or else they won't bake right.<br>Sift the flour, sugar, baking powder, and salt together in a mixing bowl.<br>Add the fresh orange zest, or if you're using dried, hydrate 1 teaspoon dried orange peel with 3 teaspoons water and let sit for at least 10-15 minutes before adding to the mix.<br>Stir in the zest, then cut in the cold Earth Balance or butter in very small pieces bit by bit-- like you're \"whittling\" it inches.<br>By hand or with a pastry cutter, mix the butter in with the other ingredients until the mixture is crumbly but coming together.<br>Mix in the strawberries and almonds with the rosewater or vanilla.<br>Add just enough milk or soymilk (almond milk etc.)<br>to make the dough smooth but not too much or else it'll get too watery.<br>If it does, just add a bit more flour to dry it back up.<br>Then you can divide the dough one of two ways.<br>But first lay out some parchment paper onto a cookie sheet.<br>The lazy way (my way!)<br>is to drop large spoonfuls of the mixture onto it, about 8-10 big globs.<br>Make sure they're spaced far apart enough!<br>Or, extract the whole bowl's contents and knead on a floured surface until you can get a large disc and pat it down to the desired thickness, then slice into 8-10 pieces, laying them out on the parchment paper.<br>Regardless of how you get there, bake for 20-25 minutes at 425F until golden brown.<br>Serve warm or cool.<br>Warning, they're quite addictive!","url":"https://recipe.bluelayer.org/recipe/57046/vegan-strawberry-cream-scones-with-almonds"},{"id":"57030","title":"Disappearing Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>oil, canola<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded","directions":"Preheat the oven to 350F and arrange a rack in the middle.<br>Combine flour, baking soda, and salt in a medium bowl and whisk to evenly combine; set aside.<br>Place the margarine and sugar in the bowl and mix until light and fluffy (I do this by hand, but an electric mixer makes the process quicker).<br>Scrape the sides of the bowl before adding the brown sugar (be sure to crumble the sugar while adding, instead of as a packed lump), canola oil, and vanilla.<br>Mix until combined well.<br>Make sure to scrape down the sides of the bowl before adding in the flour mixture slowly (do not overmix).<br>Add the chocolate chips and raisins.<br>Using hands, tightly pack and roll dough into balls roughly 1 inch in diameter.<br>Arrange balls on an ungreased baking sheet, leaving 1-1/2 to 2 inches between each cookie ball.<br>Press each ball down to slightly flatten, making sure that they don't crumble apart in the process.<br>Bake one sheet at a time until the cookies are just golden brown around the edges, about 15-17 minutes (start checking your cookies at 11 minutes, as each oven is different).<br>Let baked cookies cool on parchment paper, or a cooling rack.<br>Share and enjoy!","url":"https://recipe.bluelayer.org/recipe/57030/disappearing-vegan-chocolate-chip-cookies"},{"id":"56995","title":"Vegan Eggnog Waffles","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>beans, snap, green, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>eggnog<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>salt, table","directions":"Put the oatmeal (either regular or quick cooking) in the food processor and blend until fine.<br>Add the other dry ingredients (flours, spice, and baking powder) and pulse until combined.<br>Add the wet ingredients and pulse until well mixed.<br>Heat your waffle maker and grease in whichever way you prefer.<br>Cook the waffles until crispy.<br>I found that it took 5 minutes per batch.<br>Serve warm with more maple syrup.","url":"https://recipe.bluelayer.org/recipe/56995/vegan-eggnog-waffles"},{"id":"56936","title":"Vegan Beetroot, Carrot, Banana and Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, brown<br>beets, raw<br>carrots, raw<br>bananas, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"Preheat oven to 180 degrees celcius.<br>Spray a rectangular roasting tray or glass pyrex dish with nonstick spray.<br>(Roughly 15cm x 25 cm).<br>Combine all ingredients from flour to sugar thoroughly.<br>Combine milk, oil and banana puree thoroughly.<br>Add carrots and beetroots into dry mix.<br>Add wet ingredients into the dry mix and whisk thoroughly.<br>Bake at 180 for 45 minutes, or till a skewer comes out clean.<br>The banana may cause a small bit of stickiness on the skewer.<br>Ice if preferred.","url":"https://recipe.bluelayer.org/recipe/56936/vegan-beetroot-carrot-banana-and-chocolate-cake"},{"id":"56914","title":"Raw Vegan Turtle Truffles","ingredients":"dates, deglet noor<br>nuts, pine nuts, dried<br>vanilla extract<br>dates, deglet noor<br>cherries, sweet, raw<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground","directions":"CARAMEL: Loosely separate the dates and place them in a food processor fitted with an S blade.<br>Add the pine nuts and vanilla extract and process until smooth.<br>Transfer the mixture to a glass container and place in the freezer while making the fudge.<br>FUDGE: Loosely separate the dates and place them in the same food processor (no need to clean out the work bowl).<br>Add the cherries and almond butter and process until smooth.<br>Add the carob powder and cinnamon and process again until evenly incorporated.<br>Roll the caramel into balls, using 1 teaspoon of the mixture for each ball.<br>Using your thumb, make a depression in the center of a ball of fudge large enough to fit a ball of caramel inside.<br>Holding the two ball together (the ball of caramel inside the ball of fudge), carefully pull the fudge up around the caramel to create a coating, and press a pecan half on top.<br>Repeat the process until all the truffles are formed.<br>Refrigerate them for at least an hour before serving.<br>Serve each truffle in a paper candy cup.<br>Store in airtight container in the refrigerator or freezer.<br>Will keep for 1 month.","url":"https://recipe.bluelayer.org/recipe/56914/raw-vegan-turtle-truffles"},{"id":"56831","title":"Tahini Chocolate Chip Cookies (Vegan)","ingredients":"seeds, chia seeds, dried<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>sweetener, syrup, agave<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line a baking sheet with parchment paper.<br>Mix chia seeds and water together in a bowl; let sit until \"chia egg\" is thickened, about 10 minutes.<br>Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl.<br>Blend \"chia egg\", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed.<br>Fold chocolate chips into dough; spoon onto the prepared baking sheet.<br>Press dough onto baking sheet to flatten.<br>Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56831/tahini-chocolate-chip-cookies-vegan"},{"id":"56791","title":"Raw Vegan Brownies","ingredients":"raisins, seeded<br>nuts, almonds<br>cocoa, dry powder, unsweetened","directions":"Place raisins, almonds, and cocoa powder in a food processor or blender.<br>Blend until a 'dough' forms.<br>Press dough into an 8x8 pan.<br>Slice and serve.","url":"https://recipe.bluelayer.org/recipe/56791/raw-vegan-brownies"},{"id":"56664","title":"Sugar-Free Vegan Walnut Fudge Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>nuts, walnuts, english<br>syrup, maple, canadian<br>oil, canola<br>vanilla extract","directions":"Preheat the oven to 350 degrees F. In a medium mixing bowl, combine the flour, cocoa powder, baking soda and sea salt.<br>Add 1/2 cup of the chopped walnuts.<br>Add the maple syrup, canola oil and vanilla and stir until combined.<br>Pour the mixture into a non-stick 8 x 8 baking pan and spread evenly.<br>Top with remaining 1/2 cup of walnuts and bake for 8-10 minutes.<br>Brownies are ready when a toothpick inserted comes out clean.<br>Allow to cool completely before cutting into 16 equal pieces.","url":"https://recipe.bluelayer.org/recipe/56664/sugar-free-vegan-walnut-fudge-brownies"},{"id":"56558","title":"Sesame Blancmange (It's Black!, Not White)","ingredients":"seeds, sesame seeds, whole, dried<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>sugars, granulated","directions":"If sesame powder is not available, blend/process sesame in food processor or blender just before oil appears.<br>In a pot, combine the milk, sugar and sesame powder.<br>Stir a little to combine.<br>Over medium heat, stir the mixture with a wooden spoon.<br>Be careful so that the mixture will not burn or stick.<br>Change to lower heat after about 2-3 minutes.<br>STir carefully with wooden spoon.<br>When the mixture changes, the sesame is well-bleneded, turn the heat to the lowest until the mixture thickens.<br>Pour into molds/cups.<br>The author quotes in Japanese \"Don't feel to rushed, but if you spend oto much time, it will quickly solidfy and become really funny looking.<br>It will turn to stone, so work quickly.<br>\".<br>For Vegan use only the soy milk.","url":"https://recipe.bluelayer.org/recipe/56558/sesame-blancmange-its-black-not-white"},{"id":"56431","title":"Vegan Maple Cinnamon Mousse","ingredients":"nuts, cashew nuts, raw<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>water, bottled, generic<br>spices, cinnamon, ground<br>salt, table","directions":"Puree all the ingredients in a food processor approximately 3 minutes, until creamy and fluffy, stopping to scrape the bowl as needed.<br>Chill at least 2 hours before serving (the mousse will thicken upon chilling).","url":"https://recipe.bluelayer.org/recipe/56431/vegan-maple-cinnamon-mousse"},{"id":"56073","title":"Portable Crunchy Carrot Stix-- Healthied Vegan Snack!","ingredients":"carrots, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black","directions":"Mix the olive oil, salt, and pepper together in a small bowl.<br>Put the carrots into a tossing bowl, then pour the oil over them, tossing well to coat the pieces thoroughly.<br>Spread them out onto a cookie sheet.<br>Use your toaster's or oven's broiler setting for this to bake for about 15-20 minutes or until you poke one of the carrots and it's totally hardened.<br>Let cool for 10-15 minutes.<br>Voila, your very own veggie chips that are perfect for on-the-go.","url":"https://recipe.bluelayer.org/recipe/56073/portable-crunchy-carrot-stix-healthied-vegan-snack"},{"id":"56056","title":"Faux Sour Cream (Tofu)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oil, olive, salad or cooking<br>lemon juice, raw<br>honey<br>soy sauce made from soy (tamari)","directions":"Get out your blender or food processor.<br>Throw all the ingredients in and blend, blend, blend until it is creamy.<br>This may take a while, but it will happen.<br>Taste and adjust seasonings accordingly (I added a bit more soy sauce and vinegar to mine).<br>Store in a tightly sealed container in the refrigerator.<br>This should keep for about 5 days.<br>It may seperate upon refrigeration, so in this even, just mix it back together with a fork before serving.<br>Mine has sort of a brownish-tint (perhaps from the soy sauce), and I wouldn't necessarily try and pass this off as real sour cream on your hubby's baked potato, but if you want it for a recipe (not sure about baked goods) this should be okay.<br>If using for Vegetarian or Vegan and you wish to use honey please check to make sure they consume honey.<br>Many do not.","url":"https://recipe.bluelayer.org/recipe/56056/faux-sour-cream-tofu"},{"id":"55936","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>honey","directions":"Makes about 2 cups.<br>In a food processor, add peanuts.<br>Process until peanuts start to form into a ball (almost like a ball of dough), about 1 1/2 minutes.<br>Once the ball forms, stop processor and scrape down sides.<br>Next, add melted and cooled coconut oil, salt, and honey (if using, see note below).<br>Process for another minute, until it liquifies.<br>Its so neatyoull see your ball slowly turn into creamy, delicious peanut butter!<br>If you want a sweet version of this peanut butter, I suggest doubling or tripling even, the amount of honey!<br>Once done, transfer to an airtight container and store in the fridge.<br>Can be stored this way for up to 2 weeks (if it lasts that long).<br>Make sure to stir before each use if you notice oil collecting at the surface.<br>This is natural peanut butter, after all.<br>Notes: Some vegans consider honey to be un-vegan, so you can definitely leave it out, and replace with a sweetener of your choice.<br>The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together, as does the amount of salt.<br>If you arent a fan of creamy peanut butter, you can take an additional 1/4-1/3 cup of peanuts, chop them up by hand, and hand mix into your peanut butter.<br>Viola, instant crunchy peanut butter!","url":"https://recipe.bluelayer.org/recipe/55936/homemade-peanut-butter"},{"id":"55901","title":"Healthy Pancakes and Syrup","ingredients":"wild rice, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sweetener, syrup, agave<br>spices, cinnamon, ground<br>strawberries, raw<br>sweetener, syrup, agave<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Pancakes: Mix all ingredients in large mixing bowl.<br>Heat pan on medium-high and spray with organic, low-calorie non-stick spray.<br>Use 2 heaping tablespoons of batter to make each pancake.<br>While first side of pancakes are cooking, add desired items (optional, such as vegan chocolate chips, fruit, nuts, etc; [will change calorie count]).<br>Flip pancakes when firm to cook other side.<br>Servings: 2; Serving size: 3 pancakes; Per serving: calories 339; fat 1.7g.<br>Syrup: In a small sauce pan heat strawberries (or other berries), applesauce, and margarine on medium-low heat and cover.<br>Berries will thaw and become soft.<br>Mush berries with a spoon to make a chunky mixture.<br>Add agave nectar and lower heat to simmer.<br>Pour over pancakes hot off the stove or cold.<br>Servings: 2; Serving size: approximately 1/4 cup; Per serving: calories 180; fat 3g.","url":"https://recipe.bluelayer.org/recipe/55901/healthy-pancakes-and-syrup"},{"id":"55792","title":"Vegan Cupcakes","ingredients":"vinegar, cider<br>beverages, almond milk, unsweetened, shelf stable<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease two 12 cup muffin pans or line with 18 paper baking cups.<br>Measure the apple cider vinegar into a 2 cup measuring cup.<br>Fill with almond milk to make 1 1/2 cups.<br>Let stand until curdled, about 5 minutes.<br>In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt.<br>In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla.<br>Pour the wet ingredients into the dry ingredients and stir just until blended.<br>Spoon the batter into the prepared cups, dividing evenly.<br>Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.<br>Cool in the pan set over a wire rack.<br>When cool, arrange the cupcakes on a serving platter.<br>Frost with desired frosting.","url":"https://recipe.bluelayer.org/recipe/55792/vegan-cupcakes"},{"id":"55773","title":"Chef Joey's Vegan Bread Pudding","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>egg substitute, powder<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>spices, cinnamon, ground<br>wheat flours, bread, unenriched<br>raisins, seeded","directions":"Preheat your oven to 350'F.<br>Put the margarine in a bowl big enough to accommodate 2 cups of milk.<br>Put the sugar, cinnamon and salt into another bowl and mix well.<br>Put the milk in a saucepan and heat until just before the boiling point.<br>Pour the heated milk into the bowl with the margarine in it.<br>Mix until the margarine is completely melted.<br>In a 9x13\" oven safe dish add the bread and raisins.<br>Mix the egg replacer with water.<br>I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water.<br>Stir to incorporate.<br>Gradually add the egg replacer to the milk mixture.<br>Add in the cinnamon, sugar and salt mixture into the milk mixture.<br>Mix this well.<br>Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.<br>Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.<br>Pour the hot water into the outer dish being careful not to get any in the pudding dish.<br>Bake for 40-45 minutes.<br>The custard should be creamy.<br>Remember you didn't use eggs here so it won't be set exactly the same.<br>As it cools it will firm up a bit.<br>Serve either warm or cold, plain or with your favourite sauce.<br>Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/55773/chef-joeys-vegan-bread-pudding"},{"id":"55576","title":"FLUFFY Peasant Bread (VEGAN and LOW FAT)","ingredients":"water, bottled, generic<br>sugars, granulated<br>salt, table<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry","directions":"Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer.<br>Select the basic cycle, and light crust.<br>For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.","url":"https://recipe.bluelayer.org/recipe/55576/fluffy-peasant-bread-vegan-and-low-fat"},{"id":"55437","title":"Snickerdoodle Vegan Overnight Oats","ingredients":"nuts, almonds<br>sugars, granulated<br>spices, cinnamon, ground<br>oats<br>beverages, almond milk, unsweetened, shelf stable<br>syrup, maple, canadian","directions":"In a medium bowl, using an electric had mixer, beat together the almond butter, coconut sugar and 1/2 teaspoon of the cinnamon (saving the rest for later use) until well combined, and it resembles cookie dough.<br>Divide the dough between two bowls and press it into the bottom.<br>In a large bowl, stir together the remaining 1/2 teaspoon of cinnamon and the oatmeal.<br>Pour in the almond milk and maple syrup and mix well.<br>Divide the oat mixture between bowls and refrigerate overnight.<br>In the morning, mix the dough at the bottom of the bowl around into the oats and devour!<br>Note: I know it seems silly to use a hand mixer for such a small amount, but its really what gives the cookie dough the right texture.","url":"https://recipe.bluelayer.org/recipe/55437/snickerdoodle-vegan-overnight-oats"},{"id":"55364","title":"Vegan With a Vengeance Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>molasses<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>Cream together the margarine and sugar until fluffy.<br>Add the molasses and vanilla.<br>Add the flour, baking soda, and salt, and mix well.<br>Fold in the chocolate chips.<br>Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets.<br>Bake for 8 to 10 minutes, until ever so slightly browned.<br>Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/55364/vegan-with-a-vengeance-chocolate-chip-cookies"},{"id":"55336","title":"Vegan peanut butter chocolate chips cookies","ingredients":"peanut butter, smooth style, without salt<br>sugars, granulated<br>water, bottled, generic<br>nuts, walnuts, english<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Put peanut butter, sugar and water in mixer bowl.<br>Mix until smooth.<br>Add the rest of the ingredients to the bowl.<br>Mix until smooth again.<br>Form little balls and place on a baking sheet.<br>Bake for 10 minutes or until the cookies start to get brown.<br>Let the cookies cool before picking them up.","url":"https://recipe.bluelayer.org/recipe/55336/vegan-peanut-butter-chocolate-chips-cookies"},{"id":"55210","title":"Vegan Oatmeal Carob Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>sugars, brown<br>oats<br>carob flour<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>nuts, almonds<br>oil, olive, salad or cooking<br>spices, cinnamon, ground<br>salt, table","directions":"Preheat the oven to 350 degrees (F).<br>Mix all of the ingredients together in a bowl.<br>On a greased cookie sheet, place balls of dough spaced about 2\" apart.<br>Bake for 8 minutes, then check on them.<br>How long they take to bake will depend on your oven as well as how large you made each cookie.<br>Mine usually take between 10 and tweleve minutes to bake.","url":"https://recipe.bluelayer.org/recipe/55210/vegan-oatmeal-carob-cookies"},{"id":"55156","title":"Sunrabbit's Vegan Sweet Corn Bread","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>beverages, almond milk, unsweetened, shelf stable<br>water, bottled, generic<br>sugars, granulated","directions":"Preheat oven to 350 degrees F. Line 8x8\" baking dish with parchment paper.<br>Whisk dry ingredients together; add wet ingredients and stir (do not over-do it--a few lumps are okay).<br>Pour batter into baking dish and sprinkle cinnamon sugar on top, coating the exposed batter.<br>Bake for 30 minutes, or until toothpick inserted in the center comes out clean.<br>Let cool for at least 15 minutes to firm up, and serve warm with vegan butter and/or maple syrup.","url":"https://recipe.bluelayer.org/recipe/55156/sunrabbits-vegan-sweet-corn-bread"},{"id":"54971","title":"Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>syrup, maple, canadian<br>oil, corn, peanut, and olive<br>egg substitute, powder<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Prepare baking sheets.<br>Combine flour, baking soda and salt in a bowl and set aside.<br>Combine the egg replacer with the warm water and add to brown sugar, maple syrup corn oil and vanilla and mix until blended.<br>Add dry ingredients and mix until combined.<br>Add chocolate chips and mix.<br>Drop with a spoon onto baking sheets 2 inches apart.<br>Bake for 15 to 18 minutes.","url":"https://recipe.bluelayer.org/recipe/54971/vegan-chocolate-chip-cookies"},{"id":"54851","title":"Candied Strawberries","ingredients":"strawberries, raw<br>sugars, granulated","directions":"Slice the strawberries for the dehydrator.<br>Dip each strawberry in the Gelatin or the sugar.<br>IF you are making this for Vegetarian/Vegan use only the sugar do not use the gelatin because Gelatin is not vegetarian.<br>I do not know if the recipe would work with the commerical Vegan \"Jels\".<br>Dry according to your dehydrator instructions for Strawberries.<br>The result should be a 'candied' strawberry slice that you simply eat like candy.<br>Adjust the amount of sugar or Gelatin if needed for the amount of strawberries you are using.<br>Simply buy pound of bulk Gelatin and save for the next session or try it on other fruits.","url":"https://recipe.bluelayer.org/recipe/54851/candied-strawberries"},{"id":"54700","title":"Barley Mushroom Soup (Vegan) Recipe","ingredients":"onions, raw<br>carrots, raw<br>celery, raw<br>mushrooms, white, raw<br>water, bottled, generic<br>barley, hulled<br>soup, chicken broth or bouillon, dry<br>spices, garlic powder","directions":"Put vegtables in a large soup pot with a little water and cook for 5 minutes stirring frequently.<br>Add in remaining ingredients and bring to a boil.<br>Cover &amp; reduce heat to low &amp; simmer 1 hour.<br>Nutrition (per","url":"https://recipe.bluelayer.org/recipe/54700/barley-mushroom-soup-vegan-recipe"},{"id":"54512","title":"Healthy Vegan Cocoa Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>yogurt, greek, plain, nonfat<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"Puree the tofu, yogurt, water and applesauce until smooth and fluffy.<br>Transfer to a mixing bowl.<br>Use a fork to vigorously mix in the sugar and vanilla.<br>Sift in flours, cocoa powder, baking powder, cinnamon, pumpkin pie spice and salt.<br>Use a spatula to mix batter until smooth.<br>Transfer to an 8X8 greased baking pan and smooth out the top.<br>Bake in the preheated oven at 325F/150C for 25 minutes or until set.<br>Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/54512/healthy-vegan-cocoa-tofu-brownies"},{"id":"54346","title":"Whole Wheat Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, canola<br>salt, table<br>soymilk, original and vanilla, unfortified<br>spices, cinnamon, ground<br>vanilla extract<br>goji berries, dried","directions":"In a large bowl, add all ingredients except berries or nuts.<br>Mix lightly until combined.<br>Do not over-mix.<br>Let mixture rest 5 minutes.<br>Fold in optional berries or nuts.<br>Cook on a greased griddle over medium heat until golden.<br>Serve with homemade syrup or jam.","url":"https://recipe.bluelayer.org/recipe/54346/whole-wheat-vegan-pancakes"},{"id":"54303","title":"Vegan Date, Walnut, and Zucchini Muffins","ingredients":"seeds, chia seeds, dried<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>amazonas rainforest product, tapioca starch,<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>salt, table<br>dates, deglet noor<br>nuts, walnuts, english<br>squash, summer, zucchini, includes skin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, herbal extract powder from stevia leaf","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Line 12 muffin cups with paper liners.<br>Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.<br>Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl.<br>Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined.<br>Spoon batter into the muffin cups.<br>Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes.<br>Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/54303/vegan-date-walnut-and-zucchini-muffins"},{"id":"54299","title":"Gluten- and Dairy-Free Vegan Coffee Whitener","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, almond milk, unsweetened, shelf stable<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract","directions":"Stir coconut milk, almond milk, sugar, coconut oil, brown rice syrup, and vanilla extract together in a saucepan over medium-low heat until sugar is completely dissolved, 3 to 5 minutes; remove from heat.<br>Blend coconut milk mixture with an immersion blender or in a blender until smooth and creamy.<br>Cool to room temperature.<br>Transfer whitener to an airtight container and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/54299/gluten-and-dairy-free-vegan-coffee-whitener"},{"id":"54224","title":"Classic American Fare, Now In Vegan!","ingredients":"butter, without salt<br>onions, raw<br>spices, garlic powder<br>broccoli, raw<br>shortening, vegetable, household, composite<br>spices, pepper, black<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>beverages, almond milk, unsweetened, shelf stable<br>cheese, cheddar","directions":"In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and saute onion, garlic and broccoli stems (if using fresh broccoli) and add salt.<br>If using frozen, omit this step and cook all the broccoli together.<br>When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.<br>In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and saute until bright green.<br>Remove from heat immediately and add broccoli to soup pot.<br>Blend using an immersion blender if you wish (it's great chunky, too).<br>Add pepper and more salt to taste, and add cornstarch if you want it thicker.","url":"https://recipe.bluelayer.org/recipe/54224/classic-american-fare-now-in-vegan"},{"id":"54049","title":"Vegan Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soymilk, original and vanilla, unfortified<br>corn, sweet, white, raw","directions":"Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish.<br>Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl.<br>Whisking to impart air into the mixture.<br>Stir in the oil and the rice syrup.<br>Slowly add the soymilk, mixing to create a smooth, spreadable batter.<br>Fold in the corn.<br>Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch.<br>remove from the oven and set aside to cool before slicing.","url":"https://recipe.bluelayer.org/recipe/54049/vegan-cornbread"},{"id":"54035","title":"Vegan Macaroons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>salt, table<br>sugars, granulated","directions":"Preheat oven to 350 degrees.<br>Bring coconut milk, maple syrup and salt to a boil.<br>Whisk in flour.<br>Cook over medium-low heat until thickened, about 3 minutes.<br>Add the coconut extract or vanilla as soon as it's done boiling.<br>Mix in remaining ingredients.<br>Using a cookie scoop (preferable) drop onto cookie sheet.<br>Bake at 350 degrees for 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/54035/vegan-macaroons"},{"id":"53949","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, distilled<br>water, bottled, generic<br>pascha, organic bitter-sweet dark chocolate chips,<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>salt, table","directions":"For the cake: Preheat oven to 350 degrees.<br>Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners.<br>Sift together the flour, sugar, cocoa, baking soda and salt.<br>Add the oil, vanilla, vinegar and water.<br>Whisk together until smooth.<br>Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean.<br>Remove from oven and allow to cool before frosting.<br>For the frosting: Heat chocolate in a double boiler until melted.<br>Let cool to room temperature.<br>In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, margarine, milk, vanilla and salt, and beat on low speed until combined, about 1 minute.<br>Stop the mixer and scrape down the sides of the bowl.<br>Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.<br>Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.<br>If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.","url":"https://recipe.bluelayer.org/recipe/53949/vegan-chocolate-cake"},{"id":"53888","title":"Vegan Eggnog Recipe elanaspantry","ingredients":"nuts, almonds<br>water, bottled, generic<br>vanilla extract<br>sweetener, syrup, agave<br>syrup, maple, canadian<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>spices, cloves, ground","directions":"Soak almonds overnight<br>Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear<br>Place soaked almonds and 4 cups of water in a vita-mix<br>Blend on highest speed for 90 seconds<br>Strain milk through a fine mesh paint bag, discarding solids<br>Place almond milk in a half gallon mason jar<br>Add agave, yacon, vanilla, nutmeg, cinnamon and cloves, then shake well<br>Refrigerate until cold and serve","url":"https://recipe.bluelayer.org/recipe/53888/vegan-eggnog-recipe-elanaspantry"},{"id":"53813","title":"Vegan Creamy Southwest Dressing","ingredients":"salad dressing, mayonnaise, regular<br>water, bottled, generic<br>sweetener, syrup, agave<br>vinegar, cider<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, cumin seed<br>lime juice, raw<br>spices, pepper, red or cayenne","directions":"Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth.<br>Keep refrigerated in an airtight container for 5 to 7 days.","url":"https://recipe.bluelayer.org/recipe/53813/vegan-creamy-southwest-dressing"},{"id":"53643","title":"Vegan Quick Oats","ingredients":"soymilk, original and vanilla, unfortified<br>spices, cinnamon, ground<br>sugars, brown<br>oats","directions":"Warm milk in the microwave for 1 minute.<br>Put the oats, sugar and cinnamon and sugar in and stir.<br>Let stand for 1-2 minutes.<br>Eat.<br>You can also add apple slices on top, raisins, nuts.<br>Go crazy.","url":"https://recipe.bluelayer.org/recipe/53643/vegan-quick-oats"},{"id":"53597","title":"Pie Crust (Vegan)","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>water, bottled, generic","directions":"Mix together 1 1/4 cup flour with salt and tablespoon sugar.<br>Cut in the 1/2 cup margarine until the mixture resembles coarse crumbs.<br>Add water by the tablespoon (about 3 or 4), mixing in to make a good pie crust dough, and form into a ball.<br>Chill for a bit if you wish before rolling it out.<br>Make a double batch to be on the safe side.<br>It's always good to have a bit laying around.","url":"https://recipe.bluelayer.org/recipe/53597/pie-crust-vegan"},{"id":"53509","title":"Best Chocolate Cake Ever (And Vegan Too)","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix sugar, flour, cocoa, baking soda, and salt in a bowl.<br>Mix the water, oil, vinegar, and vanilla in a measuring cup.<br>Combine wet and dry ingredients with a whisk.<br>The batter should be very runny.<br>Grease an 8x8 pan and pour batter in, then sprinkle chocolate chips on top.<br>Bake at 350 degrees F for around 3040 minutes depending on your ovens temperament.<br>Sprinkle with powdered sugar, slick on some frosting or serve with hot fudge and caramel (these make great cupcakes too!<br>).","url":"https://recipe.bluelayer.org/recipe/53509/best-chocolate-cake-ever-and-vegan-too"},{"id":"53502","title":"Sesame Halva, Raw Vegan, Gluten Free, Wheat Free, Dairy Free","ingredients":"seeds, sesame seeds, whole, dried<br>dates, deglet noor<br>vanilla extract","directions":"process the sesame seeds for until a paste consistency, scrapping down the sides as required.<br>This may take several minutes.<br>If your machine gets warm (you don't want the paste getting too warm) just take a break and let it cool a bit.<br>Now you have your own fresh tahini.<br>Add the finely chopped dates (can use date paste here, I make my own date paste when I'm motivated so I've got it there for later) and vanilla and process scrapping down the sides until the dates are incorporated and the halva is a thick grainy paste.<br>At this stage you take it out and mix by hand any additions you would like.<br>Press it into a suitable container, preferably a shallow one and put it in the fridge, it's now ready to eat as is but it will firm up nicely overnight.<br>Once it's set I like to tip it onto a plate and cut chunks off like cheese.<br>Will keep in the fridge for a while.","url":"https://recipe.bluelayer.org/recipe/53502/sesame-halva-raw-vegan-gluten-free-wheat-free-dairy-free"},{"id":"53211","title":"Healthified Vegan Soy Custard","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>vanilla extract<br>syrup, maple, canadian","directions":"Drain any excess water from the silken tofu using a sieve.<br>Put all the ingredients into a blender or food processor and blend until completely incorporated.<br>Pour into six 10-oz ramekins or one 9\" pie pan.<br>Don't grease them.<br>Bake at 350 for 20-30 minutes or until lightly browned on top.<br>Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.","url":"https://recipe.bluelayer.org/recipe/53211/healthified-vegan-soy-custard"},{"id":"53166","title":"Banana and Okara Cookies for Vegans","ingredients":"okara<br>corn, sweet, white, raw<br>bananas, raw<br>nuts, walnuts, english<br>syrup, maple, canadian<br>oil, olive, salad or cooking","directions":"First, combine the powdered okara with the tapioca flour.<br>Next, roast the walnuts for 10 minutes at 160C, then finely crush.<br>Microwave the banana to make it easier to mash.<br>I microwaved it for 1 minute at 600w.<br>Mix the bananas from Step 2 into the dry ingredients from Step 1, add the crushed walnuts, then mix with your hands.<br>Coat with maple syrup, then form into a ball with your hands.<br>The batter should feel a bit crumbly.<br>Measure out a tablespoon of the batter per cookie.<br>Place the batter on your hand, then shape it into a flat cookie with your fingers.<br>Arrange the cookies on a baking tray with the round side up, then bake for 15 minutes at 180C.<br>They are ready when the edges start to turn crisp, and the cookies turn a light golden brown.<br>The photo shows the underside of a cookie.","url":"https://recipe.bluelayer.org/recipe/53166/banana-and-okara-cookies-for-vegans"},{"id":"53161","title":"Vickys Dairy-Free Homemade White Chocolate","ingredients":"sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>vanilla extract<br>butter, without salt","directions":"This recipe will make 1 x 100g bar so use either individual chocolate moulds or one bar-sized mould.<br>You can multiply the recipe if desired<br>Whisk together the icing sugar, coconut flour and salt.<br>If using a vanilla pod, mix the seeds with the sugar the day before you make the chocolate for better flavour<br>Melt the cocoa butter in a pan over a medium-low heat or in the microwave in 30 second increments.<br>Follow my recipe on how to temper chocolate to get a store bought finish<br>Pour the vanilla extract if using and melted cocoa butter into the dry ingredients and beat until smooth.<br>It will look like cloudy, thickened melted butter at this point<br>Pour into the mould or moulds and let cool to room temperature before letting set in the fridge for 1 hour<br>Vegan white chocolate!","url":"https://recipe.bluelayer.org/recipe/53161/vickys-dairy-free-homemade-white-chocolate"},{"id":"53083","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, cider<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350F<br>Lightly oil an 8-inch cake pan and set aside (Line with parchment paper).<br>In a medium bowl, stir together the flour, cocoa, sugar, baking soda, and salt.<br>Add the oil, vinegar, vanilla and cold water and stir together carefully until \"just mixed.\"<br>Spoon evenly into cake pan and bake for 30-35 minutes, or until a toothpick or knife comes out clean.<br>Let cool for 10-15 minutes before removing from pan.<br>Cool completely before frosting.<br>Makes 1 cake.","url":"https://recipe.bluelayer.org/recipe/53083/vegan-chocolate-cake"},{"id":"52915","title":"Easy Pumpkin Oatmeal","ingredients":"water, bottled, generic<br>oats<br>pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground","directions":"Boil the water and pour over the oats in a bowl (don't mix yet.)<br>Also, you can use hot milk for a richer and creamier flavor-- hot soymilk or almond milk for vegans.<br>Drop in the pumpkin and brown sugar, now mix them all together.<br>Pour the spices on and mix.<br>Let sit for 1 minute before eating.","url":"https://recipe.bluelayer.org/recipe/52915/easy-pumpkin-oatmeal"},{"id":"52845","title":"Double Berry Almond Crisp (Vegan & Gluten-Free)","ingredients":"blueberries, raw<br>blackberries, raw<br>sweetener, syrup, agave<br>oats<br>wheat flour, white, all-purpose, unenriched<br>nuts, almonds<br>sugars, granulated<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to 375 F.<br>Mix blueberries, blackberries, and agave nectar in a bowl and cover with a sheet of plastic warp.<br>Let it sit for 1 hour or longer.<br>In a separate bowl, whisk together oats, oat flour, almonds, coconut sugar, and cinnamon.<br>Add coconut oil and sweetened applesauce and mix with a pastry blender or fork until everything is evenly distributed.<br>Grease a standard size pie baking dish with coconut oil.<br>Add berries into the baking dish and distribute them evenly.<br>Put the topping over the berries and spread evenly.<br>You will probably have about 1/2 cup left over.<br>Bake in the oven for 30 minutes or until the top of the crisp is golden brown.","url":"https://recipe.bluelayer.org/recipe/52845/double-berry-almond-crisp-vegan-gluten-free"},{"id":"52775","title":"Vegan Key Lime Pie Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>sugars, granulated<br>cornstarch<br>lime juice, raw","directions":"Pour the tofu into a mixing bowl.<br>Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu).<br>Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon.<br>Same with the cornstarch-- add it and blend.<br>Add all of the lime juice and blend well.<br>Pour the mixture into an ungreased 8\" pie pan (if crustless) or a premade 8\" or 9\" pie crust.<br>Bake at 375 for 30-35 minutes or until set.<br>Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.","url":"https://recipe.bluelayer.org/recipe/52775/vegan-key-lime-pie-filling"},{"id":"52736","title":"Bread Machine Vegan Bread","ingredients":"water, bottled, generic<br>molasses<br>wheat flour, white, all-purpose, unenriched<br>vital wheat gluten<br>salt, table<br>leavening agents, yeast, baker's, active dry","directions":"Add liquid ingredients to bread machine pan.<br>Then add the dry ingredients as listed.<br>Set the machine on white cycle (if using a combination of flours) or whole wheat cycle (if just using whole wheat), light loaf, and 1 1/2 pound loaf.<br>Let the machine do its thing!","url":"https://recipe.bluelayer.org/recipe/52736/bread-machine-vegan-bread"},{"id":"52623","title":"Ginger Cut-out Cookies (vegan)","ingredients":"oil, olive, salad or cooking<br>beverages, ovaltine, classic malt powder<br>syrup, maple, canadian<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spices, ginger, ground<br>spices, cinnamon, ground","directions":"Preheat oven to 325.<br>Combine oil, barley malt syrup, maple syrup and hot water.<br>In a separate bowl, combine the remaining (dry) ingredients.<br>Mix dry and wet ingredients together.<br>Roll out thin between wax paper and cut with cookie cutters.<br>Bake for 10 minutes, or until the bottom of the cookies are slightly brown.","url":"https://recipe.bluelayer.org/recipe/52623/ginger-cut-out-cookies-vegan"},{"id":"52616","title":"T's Vegan Vegetable Tofu Scramble for One","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>peppers, sweet, green, raw<br>mushrooms, white, raw<br>broccoli, raw<br>onions, raw<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix all ingredients.<br>Heat in skillet for 6-8 minutes, stirring frequently.<br>Remove and enjoy!","url":"https://recipe.bluelayer.org/recipe/52616/ts-vegan-vegetable-tofu-scramble-for-one"},{"id":"52575","title":"Vegan Horchata","ingredients":"nuts, almonds<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>syrup, maple, canadian<br>vanilla extract","directions":"Soak the almonds and rice in plenty of water for 12 to 24 hours.<br>Drain and rinse, and transfer them to a blender.<br>Add 5 cups water, and blend on the highest speed until smooth.<br>Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl.<br>Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.<br>Return the liquid to the blender, add the maple syrup and vanilla and blend until combined.<br>Pour the horchata into a jar, and refrigerate for up to 5 days.<br>Serve chilled.","url":"https://recipe.bluelayer.org/recipe/52575/vegan-horchata"},{"id":"52469","title":"Vegan Cherry Chocolate Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sweetener, syrup, agave<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Stick cherries in the microwave for a minute.<br>Combine everything but the chocolate chips in the blender.<br>Dump into your ice cream maker and freeze according to manufacturers instructions.<br>Add chocolate chips toward the end.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/52469/vegan-cherry-chocolate-frozen-yogurt"},{"id":"52396","title":"Peanut Butter Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Preheat oven to 350 F.<br>In a medium mixing bowl combine the flour, baking soda, and salt.<br>In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.<br>Pour the flour mixture over the peanut butter mixture and stir until barely combined.<br>Let the mixture sit for five minutes then give it one more quick stir (just a stroke or two).<br>Now drop the dough by heaping tablespoonfuls onto parchment-lined baking sheets, spacing them a couple inches apart.<br>Press down on each one gently with the back of a fork.<br>(Note: this is a loose batter, so if youre set on doing criss-crosses on the top of each cookie you should chill the batter for an hour or so before this step.)<br>Bake for 10-11 minutes, but keep and eye on them and dont over bake or they will be dry.<br>Remove pans from oven and set them on a rack.<br>Let cookies cool on the pan for five minutes and transfer to a cooling rack.<br>Adapted from 101cookbooks.","url":"https://recipe.bluelayer.org/recipe/52396/peanut-butter-cookies-vegan"},{"id":"52327","title":"Vegan Chocolate Chips","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sweetener, herbal extract powder from stevia leaf<br>sweetener, syrup, agave<br>salt, table<br>vanilla extract","directions":"Chill two baking sheets in the refrigerator.<br>Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute.<br>Add the rest of the ingredients and whisk until smooth.<br>Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.<br>Transfer the chocolate batter into a gallon-sized freezer bag.<br>Push the batter down to the bottom while holding onto the top of the freezer bag.<br>It will form a cone shape like a filled pastry bag.<br>Try not to warm up the bag of chocolate batter with your hands.<br>Wear cloth gloves if necessary.<br>Cut a small tip off a bottom corner of the bag.<br>Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet.<br>Then quickly lift the bag to form the pointy part of the chip.<br>Repeat with all of the chocolate batter.<br>I filled two baking sheets with this amount of batter.<br>Chill the formed chocolate chips until they are hard.<br>Transfer them into a container and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/52327/vegan-chocolate-chips"},{"id":"52250","title":"Parmesan Style Cheese(Vegan)","ingredients":"nuts, almonds<br>leavening agents, yeast, baker's, active dry<br>nuts, cashew nuts, raw<br>lemon juice, raw<br>salt, table","directions":"Place all ingredients in food processor and pulse until smooth.<br>Pour into container and store in refrigerator.<br>Add to your favorite recipe.","url":"https://recipe.bluelayer.org/recipe/52250/parmesan-style-cheese-vegan"},{"id":"52164","title":"Vegan Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>sugars, brown<br>sugars, granulated<br>oil, canola<br>nuts, pecans<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>egg substitute, powder<br>water, bottled, generic<br>soymilk, original and vanilla, unfortified<br>lemon juice, raw","directions":"Preheat oven to 350.<br>Mix flour salt, 1 tsp of cinnamon, ginger, both sugars and oil together in a large mixing bowl.<br>Remove .75 cups of that mixture, and add to this the other tsp of cinnamon, the nuts, and then set aside to use as a topping.<br>(Optionally, you can add some more flour, oats, or other ingredients for topping).<br>To the remaining flour mixture, add baking soda, baking powder, egg-replacer mixture, and milk- mix to combine well (some small lumps are ok).<br>Add the batter to a well greased 9inch by 13inch baking dish, and sprinkle on the topping.<br>Bake for 35-45 minutes uncovered.","url":"https://recipe.bluelayer.org/recipe/52164/vegan-coffee-cake"},{"id":"52086","title":"Vegan Chocolate Sponge Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Preheat the oven to 325F (160C).<br>Grease two 8 x 8 x 1/2 inch shallow cake pans and line the base of each with a circle of greased wax paper.<br>Sift the flour, cocoa powder and baking powder into a bowl.<br>Add the sugar, oil and water.<br>Mix well to a batter-like consistency.<br>Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.<br>Turn the cakes out onto a wire rack and strip off the wax paper.<br>Allow to cool completely.<br>Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest.<br>Sprinkle on a little grated chocolate and confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/52086/vegan-chocolate-sponge-cake"},{"id":"52066","title":"Betta Feta (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>water, bottled, generic<br>chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>vinegar, red wine<br>salt, table","directions":"Place tofu cubes in a medium saucepan and cover with water.<br>Bring to a boil, reduce heat, cover and simmer 5 minutes.<br>Drain well.<br>While tofu is simmering, prepare brine by whisking together remaining ingredients.<br>Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes.<br>Chill uncovered in the refrigerator until cold to the touch.<br>Cover and chill at least 2-7 days before serving.<br>The longer marinating time will produce a richer tasting, more flavorful feta.<br>Shake or stir contents occasionally to ensure all cubes are evenly covered with brine.<br>Keeps at least 2 weeks in the refrigerator.<br>To serve, remove feta with a slotted spoon and drain well.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/52066/betta-feta-vegan"},{"id":"52040","title":"Vegan Sweet Lassi","ingredients":"yogurt, greek, plain, nonfat<br>water, bottled, generic<br>lemon juice, raw<br>sugars, granulated<br>spices, cardamom<br>spices, cinnamon, ground<br>water, bottled, generic","directions":"Combine all ingredients in a large bowl and blend with hand blender, or in a blender if desired.<br>Pour into glasses and serve with ice cubes.<br>Alternatively, if you have a blender, add the ice cubes directly into the mixture for a crushed ice texture.","url":"https://recipe.bluelayer.org/recipe/52040/vegan-sweet-lassi"},{"id":"52004","title":"Vegan Chocolate Chip Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F<br>In a large bowl, stir together the flour, baking powder, baking soda, salt and sugar.<br>Add the oil, vanilla, milk and chocolate chips and mix together gently.<br>Pour mixture into a lightly oiled 9x13 inch pan and bake for 25-30 minutes.<br>Test with a toothpick for doneness.<br>Let cool 10 minutes before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/52004/vegan-chocolate-chip-bars"},{"id":"51883","title":"Vegan Wholesome Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english<br>vanilla extract<br>water, bottled, generic","directions":"If your coconut oil is not already liquefied, place the container in a pot of hot water.<br>Mix the dry ingredients in one bowl.<br>Mix the wet ingredients in another bowl.<br>Pour the wet ingredients into the dry ingredients and mix until well combined.<br>Bake at 350F for 18-24 minutes.","url":"https://recipe.bluelayer.org/recipe/51883/vegan-wholesome-chocolate-chip-cookies"},{"id":"51736","title":"Low Calorie Vegan Hot Cocoa","ingredients":"sugars, granulated<br>cocoa, dry powder, unsweetened<br>water, bottled, generic<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>salt, table","directions":"Stir together sugar, cocoa and salt in medium saucepan; stir in water.<br>Cook over medium heat, stirring constantly, until mixture comes to a boil.<br>Boil and stir 2 minutes.<br>Add soy milk; stirring constantly, heat to serving temperature.<br>Reduce heat; make sure that once you have added the soy milk to the mixture, it does not boil.<br>Heat it just so that it is warm or hot to your liking.<br>Remove from heat and add vanilla.<br>Whisk hot cocoa; the longer you whisk it, the frothier it will get.<br>Enjoy!<br>Cooks Note: If available, use LIGHT soy milk instead of regular soy milk.<br>It will cut the calories in half, especially if you use a brand like Vitasoy Light.","url":"https://recipe.bluelayer.org/recipe/51736/low-calorie-vegan-hot-cocoa"},{"id":"51599","title":"Sweet and Tart Vegan Granola Bar","ingredients":"oats<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>cherries, sweet, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>sugars, brown<br>leavening agents, baking soda<br>vanilla extract","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Lightly grease a 7x11 1/2-inch pan.<br>Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl.<br>Lightly press mixture into the prepared pan.<br>Bake in the preheated oven until golden brown, 18 to 20 minutes.<br>Cool for 10 minutes before cutting into bars.<br>Let bars cool completely before removing from pan.","url":"https://recipe.bluelayer.org/recipe/51599/sweet-and-tart-vegan-granola-bar"},{"id":"51597","title":"Vegan Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>vanilla extract","directions":"Preheat oven to 375 degrees F and line muffin tin with 9 liners (or spray with cooking spray).<br>In a medium-sized bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger.<br>In a separate bowl, mix together pumpkin puree, coconut oil, maple syrup, and vanilla extract.<br>Pour dry ingredients into wet all at once and stir until just combined.<br>Distribute batter evenly between 9 muffin tins (it will be thick), and bake for 15 to 18 minutes until inserted toothpick comes out clean.<br>Adapted from the Joy the Baker Cookbook.","url":"https://recipe.bluelayer.org/recipe/51597/vegan-pumpkin-muffins"},{"id":"51534","title":"Vegan Popcorn Balls","ingredients":"snacks, popcorn, air-popped (unsalted)<br>oil, olive, salad or cooking<br>salt, table<br>syrup, maple, canadian<br>beverages, ovaltine, classic malt powder<br>water, bottled, generic","directions":"Pop popcorn, per instructions on package and place in a large bowl.<br>Mix maple and barley malt syrups in a small sauce pan, and bring to a boil.<br>Lower heat to medium-low, and stir constantly for 5-6 minutes.<br>Pour the hot syrup over the popcorn and mix thoroughly.<br>Slightly moisten your hands with cold water, and form balls by firmly packing the mixture in your hands.<br>Be sure to moisten your hands before making each ball.<br>Place balls in a covered container or wrap in wax paper, then freeze until the syrup hardens.","url":"https://recipe.bluelayer.org/recipe/51534/vegan-popcorn-balls"},{"id":"51456","title":"Vegan Dill Sour Cream Dip","ingredients":"beans, snap, green, raw<br>lemon juice, raw<br>vinegar, cider<br>seeds, hemp seed, hulled<br>salt, table<br>dill weed, fresh","directions":"Combine all ingredients except dill in an electric blender and then blend until smooth.<br>Because mixture is thick, blender blade may spin freely in an air pocket.<br>To correct this problem, use spatula to fold down mixture and pulse intermittently if necessary.<br>Transfer into a serving dish and then add dill.<br>Use spatula to fold dill and bean mixture together.<br>Cover with plastic wrap or lid and then chill in refrigerator for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/51456/vegan-dill-sour-cream-dip"},{"id":"51324","title":"Vegan Almond Cookies","ingredients":"nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oil, olive, salad or cooking","directions":"Preheat oven to 350 F, or 180C.<br>Combine all dry ingredients in mixer.<br>Mix until thoroughly combined.<br>Add the oil and mix until the dough forms.<br>The dough should hold its shape, if it looks like crumbs - add a bit more oil.<br>Roll into 10 gram (1 inch) balls.<br>Place onto lined cookie sheets, 1 inch apart and bake until golden brown: 15-20 minutes.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51324/vegan-almond-cookies"},{"id":"51248","title":"Swedish Wedding Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans","directions":"Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.<br>Add flour and mix well.<br>Finally mix in pecans.<br>(The batter will appear dry!<br>).<br>Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.<br>Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned.<br>While still hot, roll in remaining confectioners' sugar.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51248/swedish-wedding-cookies"},{"id":"51210","title":"Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Combine the flour, sugar, cocoa powder, baking powder and salt.<br>mix until well blended.<br>Add wet ingredients.<br>Blend until all the lumps are out and it's well mixed.<br>Coat a 9X13 pan lightly with cooking spray and pour your mix in.Bake at 350 degrees F for 25-30 minutes.<br>Let cool for ten minutes before serving.","url":"https://recipe.bluelayer.org/recipe/51210/vegan-brownies"},{"id":"51198","title":"Vegan Hacienda Hash","ingredients":"sweet potato, raw, unprepared<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>fresh red onions,<br>squash, summer, zucchini, includes skin, raw<br>corn, sweet, white, raw<br>spices, pepper, red or cayenne<br>peppers, sweet, green, raw<br>peppers, jalapeno, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, garlic powder<br>spices, coriander seed<br>parsley, fresh<br>spices, chili powder<br>spices, cumin seed<br>salt, table<br>spices, pepper, black","directions":"In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.<br>Add the onion and saute an additional 5 minutes, stirring often.<br>Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.<br>Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.<br>Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.","url":"https://recipe.bluelayer.org/recipe/51198/vegan-hacienda-hash"},{"id":"51185","title":"Vegan Cauliflower Broccoli Soup","ingredients":"cauliflower, raw<br>broccoli, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>soup, vegetable broth, ready to serve<br>spices, thyme, dried<br>soup, vegetable broth, ready to serve<br>water, bottled, generic<br>cornstarch<br>water, bottled, generic","directions":"in microwave safe 1 1/2 quart casserole combine cauliflower, broccoli, onion 1/2 cup broth, thyme, and dash of pepper.<br>micro-cook on high until vegetables are tender crisp (for 4 to 6 minutes ) stir once<br>add the 1 1/4 cups broth ad the 3/4 cups water<br>cook high until heated through.<br>stir together the cornstarch and 1/4 cup water when well blended stir into the vegetable mixture<br>cook uncovered on high 4 to 6 minutes or until bubbly stirring each minute until the soup starts to thicken.<br>then stir every 30 seconds cook uncover on high<br>1 minute more.","url":"https://recipe.bluelayer.org/recipe/51185/vegan-cauliflower-broccoli-soup"},{"id":"51007","title":"Bree's Vegan Hot Cocoa","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Add all ingredients on medium heat until mixture is thick.<br>Add to two mugs and serve with vegan marshmallows.","url":"https://recipe.bluelayer.org/recipe/51007/brees-vegan-hot-cocoa"},{"id":"50974","title":"Vegan Broccoli & Cauliflower Casserole","ingredients":"broccoli, raw<br>cauliflower, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, canola<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>spices, nutmeg, ground<br>wheat flours, bread, unenriched<br>cheese, parmesan, hard<br>spices, paprika<br>spices, parsley, dried","directions":"Preheat oven to 400F.<br>Cook broccoli and cauliflower in boiling water for 3 minutes.<br>Drain and set aside.<br>Blend together milk, oil, flour, nutritional yeast flakes, salt, and nutmeg until smooth.<br>Cook, stirring well, over medium heat in a saucepan until thickened.<br>Turn off heat.<br>Add broccoli and cauliflower to saucepan and stir until combined.<br>Pour mixture into a greased 8x8-inch casserole dish.<br>Sprinkle panko bread crumbs, cheese, paprika, and then parsley over the top.<br>Cook for 10 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/50974/vegan-broccoli-cauliflower-casserole"},{"id":"50955","title":"Apricot Coconut No Bakes","ingredients":"apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, canned, condensed, sweetened","directions":"In a bowl, mix the apricots and coconut together.<br>Slowly start to drizzle in the sweetened condensed milk, stopping to stir the mixture.<br>Test mixture at intervals by trying to form the mixture into a ball.<br>If mixture will form a soft ball, then there is enough sweetened condensed milk.<br>If you are using fresh apricots or the vegan condensed milk, you will likely use less than the 2/3 cup the recipe calls for.<br>Form the mixture into one inch balls and place on a waxed paper-lined cookie sheet.<br>Flash freeze for 30 minutes and then transfer the balls into a freezer safe container or bag.<br>Label and freeze for up to one month.<br>*I used my vegan sweetened condensed milk recipe.<br>*Recipe adapted from Eagle Brand.","url":"https://recipe.bluelayer.org/recipe/50955/apricot-coconut-no-bakes"},{"id":"50745","title":"Vegan and Gluten-Free Broth Powder","ingredients":"leavening agents, yeast, baker's, active dry<br>spices, parsley, dried<br>onions, raw<br>spices, garlic powder<br>celery, raw<br>dill weed, fresh","directions":"Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.","url":"https://recipe.bluelayer.org/recipe/50745/vegan-and-gluten-free-broth-powder"},{"id":"50611","title":"Ocean's Blueberry Orange Muffins (Vegan)","ingredients":"orange juice, raw<br>oil, canola<br>syrup, maple, canadian<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>blueberries, raw","directions":"Preheat oven to 350F.<br>Lightly oil muffin pan with canola (or use paper muffin cups.<br>).<br>Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.<br>Combine flour, oats, baking powder, baking soda, and salt in a large bowl.<br>Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.<br>Fold in the blueberries.<br>Spoon into muffin pan, filling each cup about 3/4 full.<br>Bake 20-25 minutes.<br>(Check for clean toothpick.<br>).<br>Let sit 5 minutes before removing from pan.","url":"https://recipe.bluelayer.org/recipe/50611/oceans-blueberry-orange-muffins-vegan"},{"id":"50607","title":"Vegan Vanilla Ice Cream","ingredients":"nuts, cashew nuts, raw<br>water, bottled, generic<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"In a blender, combine all ingredients and blend on high speed.<br>Pour mixture into an ice cream maker and process according to instructions.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/50607/vegan-vanilla-ice-cream"},{"id":"50409","title":"Whole Wheat Vegan Chocolate Zucchini Mini Muffins","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>squash, summer, zucchini, includes skin, raw","directions":"Preheat oven to 350F<br>Grease mini muffin pan.<br>Mix ground flax seed and water and set to the side.<br>Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.<br>In a separate bowl, cream flax seed mixture with applesauce and sugar.<br>Add in almond milk, vanilla, zucchini.<br>Stir until evenly combined.<br>Add wet mixture to dry flour mixture and mix well.<br>Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/50409/whole-wheat-vegan-chocolate-zucchini-mini-muffins"},{"id":"50406","title":"Vegan Wacky Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>salt, table<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease an 8-inch round baking dish.<br>Sift flour, sugar, cocoa powder, salt, and baking soda together in a bowl.<br>Add water, oil, vinegar, and vanilla extract, to flour mixture and beat until smooth, about 1 minute.<br>Pour batter into baking dish.<br>Bake in preheated oven until toothpick inserted in center comes out clean, about 30 minutes.<br>Cool on a wire rack for 1 hour before removing from baking dish.","url":"https://recipe.bluelayer.org/recipe/50406/vegan-wacky-cake"},{"id":"50196","title":"Vegan Parmesan Cheese","ingredients":"nuts, almonds<br>seeds, sesame seeds, whole, dried<br>salt, table","directions":"Thoroughly combine all ingredients.<br>Taste and adjust seasonings as needed.<br>(I usually add almsot twice the amount of salt.)<br>Store in an airtight container in the refrigerator.<br>Helpful Hints<br>You can make your own blanched almond flour for this recipe by grinding slivered almonds in a food processor or blender until it becomes a finely ground flour.<br>If you prefer, you can grind the sesame seeds in a coffee grinder (maybe a blender or food processor).<br>Just remember that the recipe calls for 2 tablespoons before grinding.<br>Many cheese recipes call for nutritional yeast.<br>I personally do not like nutritional yeast so did not include it in this recipe, but if you like nutritional yeast feel free to add some.","url":"https://recipe.bluelayer.org/recipe/50196/vegan-parmesan-cheese"},{"id":"49916","title":"Amazing Vegan Cinnamon Buns","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, nutmeg, ground<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>water, bottled, generic<br>oil, olive, salad or cooking<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, granulated<br>spices, cinnamon, ground<br>syrup, maple, canadian","directions":"Combine tepid water and sugar in small bowl, add yeast and stir.<br>Allow to proof for 10 minutes.<br>In bread machine using dough cycle, or in heavy duty mixer with dough hook, combine yeast mixture with flour nutmeg and salt.<br>Mix/knead until smooth and elastic.<br>Transfer to bowl oiled with 1 tablespoons oil, cover with plastic wrap and let rise until double, about 1 hour.<br>Mix remaining ingredients in bowl until well blended.<br>Refrigerate.<br>Punch down dough and divide into 2 balls.<br>Roll 1 ball into 9x13-inch rectangle.<br>Spread half of filling mixture on dough and roll up.<br>Cut roll into 1 to 1-1/2-inch slices.<br>Place slices into non-stick 8-inch cake pan (put them kinda close together), cover and allow to rise 1/2 hour.<br>When risen, bake in preheated 350F oven for 15 to 20 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/49916/amazing-vegan-cinnamon-buns"},{"id":"49887","title":"Simple No Fuss Raspberry Carrot Snack (Vegan)","ingredients":"carrots, raw<br>leavening agents, yeast, baker's, active dry<br>raspberries, raw","directions":"Mix the carrot and nooch together in a bowl.<br>Pour on the dressing (just 2 TB) and coat well.<br>It's ready to eat!","url":"https://recipe.bluelayer.org/recipe/49887/simple-no-fuss-raspberry-carrot-snack-vegan"},{"id":"49839","title":"Vegan Cheesecake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cheese, parmesan, hard<br>tofu, raw, regular, prepared with calcium sulfate<br>sugars, granulated<br>vanilla extract<br>lemon juice, raw<br>wheat flour, white, all-purpose, unenriched","directions":"Mix all crust ingredients together by hand until crumbly.<br>Press evenly into spring-form or 9&amp;#8243; pie pan.<br>Bake at 450 degrees for 5 minutes.<br>Preheat oven to 325 degrees.<br>Blend all ingredients in food processor or blender until smooth.<br>Pour into baked pie shell.<br>The batter should be thick like custard.<br>Bake for 1 hour.<br>Once timer has sounded, turn oven off and leave cheesecake in oven for another hour.<br>Chill overnight, or at least 6 hours, and serve plain or top with favorite topping.","url":"https://recipe.bluelayer.org/recipe/49839/vegan-cheesecake"},{"id":"49619","title":"Super Moist Vegan Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>bananas, raw<br>oil, olive, salad or cooking<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>beverages, almond milk, unsweetened, shelf stable<br>egg substitute, powder","directions":"Preheat oven to 325 degrees Fahrenheit.<br>In a large mixing bowl, mix flour, sugar, baking soda, and salt.<br>In medium bowl mash together the bananas, oil, apple sauce, and milk.<br>Add wet ingredients to the dry ingredients in the large bowl and mix until combined.<br>Mix Ener-G egg replacer in separate bowl (as per instructions on box) and combine with batter.<br>Grease a standard-sized loaf pan (about 9x5) and add batter.<br>Bake in the oven for 1 hour and 15 minutes or until a toothpick comes out mostly clean.<br>Let cool for about 30 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/49619/super-moist-vegan-banana-bread"},{"id":"49564","title":"Deep Chocolate Vegan Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, cider<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>water, bottled, generic<br>vanilla extract<br>sugars, powdered","directions":"Preheat oven to 375F.<br>Generously oil 8-inch square or round baking pan.<br>Dust with sifted cocoa, or line bottom of baking pan with parchment paper.<br>To make Chocolate Cake:<br>Sift flour, cocoa, soda, salt and sugar.<br>In another bowl, combine oil, water or coffee and vanilla.<br>Pour liquid into dry, and mix until smooth.<br>Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter.<br>Without wasting time, pour batter into prepared pan.<br>Bake for 25 to 30 minutes.<br>Serve cake from pan, or, when cool, transfer to plate.<br>To make Chocolate-Peanut Butter Frosting:<br>In heavy saucepan, melt chocolate over medium heat.<br>Beat together peanut butter, water and vanilla until smooth.<br>Beat in confectioners sugar, and add melted chocolate, mixing until blended.<br>Spread frosting on cooled cake.","url":"https://recipe.bluelayer.org/recipe/49564/deep-chocolate-vegan-cake"},{"id":"49486","title":"Vegan Hot Chocolate","ingredients":"nuts, cashew nuts, raw<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract<br>water, bottled, generic","directions":"Place cashews and (room temperature) water in a blender; puree on high until completely smooth and no lumps of cashew remain.<br>Blend in cocoa, agave, stevia and vanilla.<br>Divide cocoa mixture evenly between 2 mugs.<br>Top off each mug with 1/2 cup boiling water.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/49486/vegan-hot-chocolate"},{"id":"49464","title":"Vegan Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>vanilla extract<br>water, bottled, generic","directions":"Toast the flour: Position a rack in the center of the overn and preheat to 350 degrees F / 180 degrees Celsius Line a rimmed baking sheet with parchment paper.<br>Spread the flour and toast for 10 minutes, stirring a few times.<br>Cool the flour before continuing.<br>Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl.<br>Whisk together.<br>In a small bowl whisk together the oil, maple syrup and vanilla.<br>Pour over the dry ingredients and mix until it holds together.<br>(It will be too dry to form a pliable ball of dough at this point.<br>).<br>Mix 2 Tablespoons / 30 ml of water into the dough.<br>Set aside for 5 minutes to allow the flour to absorb the liquid.<br>Add additional water as needed until the dough is pliable when formed into a ball.<br>It should be glossy, but not wet.<br>Roll the dough: Place the dough on the center of a piece of parchment paper and use your hand to shape it into a rough rectangle.<br>Cover the dough with a second piece of parchement and use a rolling pin to roll the dough to about 14 x 10 inches (35.5 x 25 cm) and 1/4 inch (6 mm) thick.<br>The thickness should be uniform for the crackers to bake uniformly.<br>Remove the top sheet of parchment and cut the edges to make a neat rectangle.<br>Cut 2 inch (5 cm) square pieces.<br>Using a fork, poke holes all over the top.<br>Transfer the dough, still on the parchment to the baking sheet.<br>Run a sharp knife through the cuts again.<br>Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned.<br>Place the baking sheet on a wire rack.<br>Allow the crackers to cool to room temperature before breaking them apart.","url":"https://recipe.bluelayer.org/recipe/49464/vegan-graham-crackers"},{"id":"49356","title":"Vegan Pumpkin Spice Bread","ingredients":"sugars, granulated<br>sugars, brown<br>pumpkin, raw<br>oil, canola<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>egg substitute, powder<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, nutmeg, ground<br>spices, cloves, ground<br>nuts, pecans","directions":"Preheat oven to 350F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.<br>Combine the wet ingredients in a medium-sized mixing bowl and blend well.<br>In a large bowl, combine the dry ingredients.<br>Add the liquid mixture to the dry, and stir well.<br>Stir in the nuts, if desired.<br>Pour the batter into the pan(s) and place on the center rack of oven.<br>Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf.<br>Allow to cool before removing from pan.","url":"https://recipe.bluelayer.org/recipe/49356/vegan-pumpkin-spice-bread"},{"id":"49216","title":"Vegan Heavy Cream (Creme Frais)","ingredients":"soymilk, original and vanilla, unfortified<br>lemon juice, raw<br>oil, olive, salad or cooking<br>vanilla extract<br>syrup, maple, canadian","directions":"Using a Blender:.<br>3/4 cup soy milk.<br>1 tbsp lemon juice.<br>blend for a minute and a half on high.<br>While still blending, separately mix:.<br>1 cup of sunflower oil (other oils will work but the taste will vary).<br>(personally, I use a mix of sesame seed oil and canola oil sometimes)<br>with 1/2 teaspoon vanilla extract<br>and a tablespoon maple syrup.<br>Then:.<br>add this second mixture very slowly to the blender mixture in one thin stream, while still blending on high, and keep blending until it gets really thick.<br>(it should get thick as you get to the end of the oil).<br>Voila!<br>Heavy Cream!","url":"https://recipe.bluelayer.org/recipe/49216/vegan-heavy-cream-creme-frais"},{"id":"49078","title":"Vegan Spam","ingredients":"margarine, regular, hard, soybean (hydrogenated)<br>water, bottled, generic<br>tomatoes, red, ripe, raw, year round average<br>peanut butter, smooth style, without salt<br>salt, table<br>celery, raw<br>leavening agents, yeast, baker's, active dry<br>onions, raw<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>cornmeal, degermed, unenriched, yellow","directions":"Finely chop celery and onion.<br>Place dried soybeans in a blender and pulse several times until they are pulverized to a powder.<br>Add all other ingredients except the cornmeal.<br>Blend until smooth.<br>Place everything in a bowl and stir in cornmeal until completely mixed.<br>Oil two 14.5 oz.<br>cleaned cans (from canned foods).<br>Put half of the mixture into each.<br>Cover with foil, secure with rubber bands.<br>Place the cans into a Dutch oven or large pot and fill with water so they are 1/3 of the way submerged.<br>Bring the water to a boil, then cover, reduce heat, and simmer, steaming the SPAM for approximately two hours.<br>Remove cans from pot and cool.<br>Using a can opener remove the other side of the can and push SPAM through.<br>Slice, season and enjoy!","url":"https://recipe.bluelayer.org/recipe/49078/vegan-spam"},{"id":"48787","title":"Vegan Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>egg substitute, powder<br>cornstarch<br>soymilk, original and vanilla, unfortified<br>spartan, real semi-sweet chocolate baking chips,<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix cocoa and sugar, and set aside.<br>Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.<br>Place chocolate and margarine in top half of double boiler, and melt gently over simmering water, making sure that water does not touch bottom of top insert.<br>Heat remaining soymilk in separate saucepan over medium-low heat.<br>Grad- ually mix in egg-and-cornstarch mixture, stirring constantly.<br>When mixture has thickened and bubbles slightly, remove pan from heat.<br>Stir in melted chocolate and margarine mixture until well combined.<br>Remove pudding from heat, set aside to cool and spoon into individual cups or glasses.<br>Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/48787/vegan-chocolate-pudding"},{"id":"48769","title":"Vegan Corndog Night - Corndog Batter","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>cornstarch","directions":"In a large bowl, mix the dry ingredients.<br>Add the soymilk and stir.<br>Coat the dogs and fry em up<br>*Often we omited the soymilk and replaced it with beer.<br>Yes, beer.<br>It's delicious.<br>These are corndogs people - it is dangerous to take yourself too seriously.","url":"https://recipe.bluelayer.org/recipe/48769/vegan-corndog-night-corndog-batter"},{"id":"48534","title":"Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Preheat the oven to 350 degrees F (175 degrees C).<br>In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.<br>Pour in water, vegetable oil and vanilla; mix until well blended.<br>Spread evenly in a 9x13 inch baking pan.<br>Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.<br>Let cool for at least 10 minutes before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/48534/vegan-brownies"},{"id":"48123","title":"Vegan Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>nuts, cashew nuts, raw<br>lemon juice, raw<br>sugars, granulated<br>mustard, prepared, yellow<br>roland, seasoned rice wine vinegar,<br>salt, table<br>oil, canola","directions":"Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.<br>Slowly drizzle in the oil and pulse until you get the consistency that you like.<br>Store in an airtight container in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/48123/vegan-mayonnaise"},{"id":"48116","title":"Vegan Tofu Berry Custard","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>blueberries, raw<br>sweetener, syrup, agave<br>lemon juice, raw<br>water, bottled, generic<br>salt, table","directions":"Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms.<br>Cool.<br>Put everything in your blender with the berries, and puree until smooth and creamy.<br>Add in more lemon juice and sweetener to taste if desired.<br>Chill in the fridge, and serve topped with more fresh berries and vegan cream.","url":"https://recipe.bluelayer.org/recipe/48116/vegan-tofu-berry-custard"},{"id":"48101","title":"Vegan Chocolate Chip Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>seeds, chia seeds, dried<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking","directions":"Preheat oven to 375.<br>Create chia eggs by combining water and ground chia seeds.<br>Stir and let sit for 10-15 minutes to create a gel.<br>Combine dry ingredients in a large mixing bowl and mix well.<br>Combine wet ingredients and stir well to combine.<br>Gradually add wet ingredients to dry and mix in chocolate chips.<br>Form into 1 T balls and bake on a greased cookie sheet for 10-12 minutes.<br>Otherwise freeze for later cooking or eating frozen!","url":"https://recipe.bluelayer.org/recipe/48101/vegan-chocolate-chip-cookies"},{"id":"48084","title":"Vegan Pineapple Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>pineapple, raw, all varieties<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Preheat oven to 375 degrees.<br>Combine flour, baking powder and sugar.<br>Add pineapple to dry mixture.<br>Mix soy milk, vanilla and soy margarine in a different bowl.<br>Combine wet and dry ingredients well.<br>Spoon batter into paper-lined muffin tin.<br>Bake 25 minutes or until toothpick inserted in middle comes out clean.","url":"https://recipe.bluelayer.org/recipe/48084/vegan-pineapple-muffins"},{"id":"48069","title":"Naturally Sweet Oat Cookies (Vegan, Gluten-Free, Nut-Free)","ingredients":"bananas, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>spices, cinnamon, ground<br>salt, table<br>oats<br>dates, deglet noor<br>raisins, seeded","directions":"Blend the bananas in a food processor until smooth.<br>Add and blend applesauce, vanilla and cinnamon.<br>Add quick oats and dates and raisins (soak them for two minutes prior to adding them) and process until desired consistency.<br>Pour 2 tbsp-batches of batter into cookie molds on a greased cookie sheet and flatten.<br>Bake at 350F for 6 minutes, then flip cookies and flatten, and bake another 6-10 minutes.<br>***You can omit the applesauce and salt and use 1/4 cup margarine instead.<br>You can use all dates instead of half and half with raisins I prefer all dates.<br>They seem to freeze well and come out to about 100 calories per cookie.","url":"https://recipe.bluelayer.org/recipe/48069/naturally-sweet-oat-cookies-vegan-gluten-free-nut-free"},{"id":"48062","title":"Cornbread (Vegan Style!)","ingredients":"oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 425 degrees.<br>Oil a 13x9 inches baking pan, set aside.<br>Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.<br>In blender, combine milk, tofu, and 1 tablespoon oil until smooth.<br>Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.<br>Bake for about 20 min- until golden brown and edges start to pull away from the pan.<br>Let cool and pig out!","url":"https://recipe.bluelayer.org/recipe/48062/cornbread-vegan-style"},{"id":"47911","title":"Oatmeal Cinnamon Pancakes (Vegan)","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oats<br>spices, cinnamon, ground<br>sugars, granulated<br>salt, table<br>vanilla extract<br>beverages, almond milk, unsweetened, shelf stable<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine the flax eggs ingredients in a small bowl and put them into the refrigerator while you combine the other ingredients.<br>Allowing it to chill for a few minutes gives it the proper consistency.<br>Mix together all of the pancakes ingredients (including the flax eggs) in a large mixing bowl, being careful not to over mix.<br>Heat a griddle or non-stick pan over medium-high heat.<br>When heated, scoop 1/2 cup portions of batter into the pan, fitting as many as you can without them touching.<br>Let them cook for about 4 minutes, until bubbles start to form on the top and the edges are firm enough to flip.<br>Flip them.<br>Cook on the opposite side for 3 or 4 minutes more.<br>Remove the cooked pancakes to a plate.<br>Repeat until all of the batter is gone.","url":"https://recipe.bluelayer.org/recipe/47911/oatmeal-cinnamon-pancakes-vegan"},{"id":"47842","title":"Vegan Coconut Cupcakes","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, cider<br>sugars, granulated<br>oil, canola<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Whisk together the soy milk and vinegar and set it aside to allow curdling.<br>Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until its foamy.<br>In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.<br>Add in two batches to wet ingredients, beating until no large lumps remain.<br>Pour into lined cupcake pans, filling cups about 3/4 full.<br>Bake 18-20 minutes and remove when toothpick inserted in center comes out clean.<br>Transfer to a wire rack and allow them to cool completely.","url":"https://recipe.bluelayer.org/recipe/47842/vegan-coconut-cupcakes"},{"id":"47790","title":"Caesar Dressing Vegetarian","ingredients":"spices, garlic powder<br>tofu, raw, regular, prepared with calcium sulfate<br>water, bottled, generic<br>lemon juice, raw<br>miso<br>mustard, prepared, yellow<br>cheese, parmesan, hard<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>sauce, worcestershire","directions":"Place garlic in a food processor and chop fine.<br>Scrape down sides, add all ingredients, and process until smooth.<br>(To make vegan add a parmesan substitute like soy cheese (without casein) or nutritional yeast).","url":"https://recipe.bluelayer.org/recipe/47790/caesar-dressing-vegetarian"},{"id":"47469","title":"Strawberry Pie (vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>seeds, flaxseed<br>spartan, real semi-sweet chocolate baking chips,<br>strawberries, raw","directions":"Strain the flour thru a strainer into a bowl<br>Strain the powdered sugar into the flour<br>Work the coconut oil into the mix.<br>Work the flaxseed gel, or other egg substitute into the mix, so the dough feel and looks like marcipan.<br>Let the dough rest for 30-60 minutes<br>Place the dough between two sheets of bakingpaper, and roll it to fit your Pie thingy, not too thin tho.<br>If it is a warm day, the dough will kinda melt, but you can place it in the fridge for a couple of minutes so it hardens up.<br>Remove the top layer of bakingpaper and place the Pie thingy on top and flip it over.<br>Fit the dough neatly in the bakingdish and take off excess dough.<br>Oh yeah Go back to where the dough had rested and preheat the oven to 175 celsius.<br>Put bakingpaper or tinfoil on the dough and fill the Pie with chickpeas so it holds the shape when baking.<br>Bake the Pie for 20-30 minutes +/- a few<br>When the Pie crust is nicely golden, remove it from the oven.<br>Chop the Chocolate and melt it.<br>While the crust is cooling, rinse and slice the Strawberry<br>Cover the inside of the crust with the melted Chocolate<br>Arrange the sliced Strawberry and let the Pie sit for as long as you can, or till you are ready to eat it.<br>Please take a picture of your result and share it here.<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/47469/strawberry-pie-vegan"},{"id":"47394","title":"Vegan Blackberry Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>blackberries, raw<br>lemon juice, raw<br>sugars, granulated<br>cornstarch","directions":"Mix first 4 ingredients in a bowl.<br>Cut in margarine with pastry cutter until crumbly.<br>Mix in milk until just mixed.<br>Mix together berries and sugar in a 3 quart saucepan over low heat.<br>Mix cornstarch with cold water and add to berries.<br>Heat until bubbly.<br>Pour berry mix into greased 9x13.<br>Put buscuit mixture on top of that by spoonfuls.<br>Should cover all the berry-mixture.<br>Bake at 350 for 30 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/47394/vegan-blackberry-cobbler"},{"id":"47388","title":"Vegan Tahini Oat Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>oil, sesame, salad or cooking<br>vanilla extract<br>cornstarch<br>syrup, maple, canadian<br>seeds, sesame seeds, whole, dried","directions":"preheat oven to 350.<br>grind oats in a blender until coarsely ground (some whole flakes should remain intact.)<br>don't wash blender yet.<br>In a large mixing bowl, combine oats, flour, salt, and baking powder.<br>Place tahini, sesame oil, vanilla, cornstarch, and maple syrup in a blender and process until smooth.<br>Stir mixture into oat mixture.<br>Drop tablespoons of batter on greased baking sheet.<br>Sprinkle with sesame seeds.<br>Bake for 10-12 minutes, until cookies are golden brown on bottom and puffed.","url":"https://recipe.bluelayer.org/recipe/47388/vegan-tahini-oat-cookies"},{"id":"47326","title":"Middle Eastern Rice and Lentils","ingredients":"onions, raw<br>oil, olive, salad or cooking<br>water, bottled, generic<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>lentils, raw<br>potatoes, raw, skin<br>carrots, raw<br>raisins, seeded<br>spices, pepper, black<br>spices, cinnamon, ground<br>spices, cumin seed<br>spices, cloves, ground<br>peppers, sweet, green, raw<br>peas, green, frozen, unprepared","directions":"In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.<br>Add broth, rice, lentils, potato, carrot, raisins, and seasonings.<br>Cook until rice and lentils are almost tender, about 10 to 15 minutes.<br>Stir in the bell pepper and peas.<br>Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.<br>Let stand 5 minutes before serving.<br>I sometimes use this rice to make stuffed peppers.<br>I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.<br>I also use leftover rice to make veggie burgers.<br>Enjoy!<br>For Vegetarian/Vegan do not use chicken broth.","url":"https://recipe.bluelayer.org/recipe/47326/middle-eastern-rice-and-lentils"},{"id":"47289","title":"Panch Phoron, Bengali Five-Spice","ingredients":"spices, fenugreek seed<br>spices, fennel seed<br>spices, fennel seed<br>spices, cumin seed<br>celery, raw","directions":"Mix all together, You can use less or more of your favorite seeds so adjust to taste.<br>Store out of light in a sealed jar.<br>This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.<br>Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.<br>Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.","url":"https://recipe.bluelayer.org/recipe/47289/panch-phoron-bengali-five-spice"},{"id":"47262","title":"Super-Healthy Vegan Pomegranate Orange Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>nuts, almonds<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>seeds, flaxseed<br>water, bottled, generic<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>orange juice, raw<br>orange juice, raw<br>pomegranate juice, bottled","directions":"Preheat oven to 350 fahrenheit.<br>Line a 12-cup muffin pan with papers.<br>Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes.<br>Let this stand while you assemble the other ingredients.<br>It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.<br>Sift together the flours, sugar, baking power and soda in a large bowl.<br>Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins.<br>Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.<br>Divide the batter equally in the prepared cups.<br>Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven.<br>20-25 minutes should do it.<br>Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!","url":"https://recipe.bluelayer.org/recipe/47262/super-healthy-vegan-pomegranate-orange-muffins"},{"id":"47169","title":"\"it Still Feels Like Winter\" Vegan Oatmeal Muffins","ingredients":"oats<br>nuts, walnuts, english<br>water, bottled, generic<br>vinegar, cider<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>raisins, seeded","directions":"Put the water, vinegar and salt in a blender.<br>Add 1/4 cup of the walnuts (reserve the other 1/4 cup to add to the batter later).<br>Blend this mixture on high for about a minute.<br>This is your nice, slightly nutty tasting \"buttermilk\" for your muffins.<br>Pour your walnut \"milk\" into a large bowl.<br>Add the oats and stir to blend.<br>Let set about 10 minutes.<br>Add the applesauce, brown sugar and margarine to the oatmeal mixture.<br>Mix well.<br>In a medium sized bowl, mix the flour, baking soda and baking powder together.<br>Add these dry ingredients to the wet oatmeal mixture.<br>Mix until well blended.<br>Stir in the raisins and remaining walnuts.<br>Spoon mixture into muffin tins.<br>Bake at 350 for 15 to 20 minutes.<br>Cool and Serve!","url":"https://recipe.bluelayer.org/recipe/47169/it-still-feels-like-winter-vegan-oatmeal-muffins"},{"id":"47139","title":"Vegan Red Velvet-Ish Cupcakes","ingredients":"butter, without salt<br>sugars, granulated<br>egg substitute, powder<br>water, bottled, generic<br>vanilla extract<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vinegar, cider","directions":"Preheat oven to 350F.<br>In a large mixing bowl, cream together Earth Blance and sugar add the Ener-G + water and beat well.<br>In a separate bowl, combine the flour, salt, cinnamon, cocoa, baking powder and baking soda.<br>In a third bowl, combine the milk, vanilla, vinegar (and red food coloring if you want a red looking cake), let set a minute.<br>Gradually beat the dry ingredients into the creamed sugar/butter, alternating with the soured milk until you've added it all and it's well mixed.<br>Pour the batter into lined cupcake pans.<br>Bake for 25 minutes or until toothpick comes out clean.<br>Frost with frosting if desired.","url":"https://recipe.bluelayer.org/recipe/47139/vegan-red-velvet-ish-cupcakes"},{"id":"47127","title":"Vegan Cornbread (With Spelt Flour)","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>water, bottled, generic<br>syrup, maple, canadian","directions":"Preheat oven to 350 degrees.<br>Grease a 2 quart casserole dish.<br>Mix wet and dry ingredients separately, then combine until just mixed.<br>Pour into casserole dish, and bake approximately 22 minutes.<br>Best served hot out of the oven!","url":"https://recipe.bluelayer.org/recipe/47127/vegan-cornbread-with-spelt-flour"},{"id":"47031","title":"Vegan Gluten Free Brownies","ingredients":"seeds, chia seeds, dried<br>water, bottled, generic<br>water, bottled, generic<br>sugars, granulated<br>sweetener, syrup, agave<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>rice flour, white, unenriched<br>nuts, almonds<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cocoa, dry powder, unsweetened","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Lightly oil a baking dish.<br>Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes.<br>Blend raw sugar and agave into chia seed mixture with high speed blender.<br>Add vegan margarine and vanilla extract; blend.<br>Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl.<br>Stir cocoa powder into the flour mixture.<br>Add chia meal mixture and stir until combined; pour into prepared baking dish.<br>Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.","url":"https://recipe.bluelayer.org/recipe/47031/vegan-gluten-free-brownies"},{"id":"47024","title":"Healthy Vegan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>seeds, sunflower seed kernels, dried<br>seeds, hemp seed, hulled<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>seeds, flaxseed<br>syrup, maple, canadian<br>beverages, almond milk, unsweetened, shelf stable<br>molasses<br>vanilla extract<br>oil, canola","directions":"Preheat oven to 350 degrees.<br>Mix all of the dry ingredients, except the flax meal, in one bowl.<br>Mix the flax meal, with the maple syrup and milk.<br>Add the rest of the wet ingredients to wet mixture.<br>Combine wet and dry mixtures, mix well.<br>Form balls from dough and place on greased cookie sheet.<br>Bake for 13-14 min, then let cool.","url":"https://recipe.bluelayer.org/recipe/47024/healthy-vegan-cookies"},{"id":"46862","title":"Breed (Oatcakes from the Far Northeast Corner of Scotland)","ingredients":"oats<br>oil, olive, salad or cooking<br>salt, table<br>water, bottled, generic","directions":"Sprinkle a baking board with medium oatmeal.<br>Mix together the ingredients and form into a ball.<br>Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.<br>Cut into four triangles.<br>Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).<br>Put the oatcakes on a hot griddle and bake on one side only.<br>Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).<br>Store in an airtight cookie tin at room temperature.<br>For the Vegetarian/Vegan option use Vegetable Oil.","url":"https://recipe.bluelayer.org/recipe/46862/breed-oatcakes-from-the-far-northeast-corner-of-scotland"},{"id":"46767","title":"Vegan No-Bake Chocolate Oatmeal Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>oats","directions":"Put first 4 ingredients in saucepan and bring to a boil, stirring often.<br>Boil 5 minutes.<br>Remove from heat and stir in oats.<br>Form into small balls and drop onto wax paper.<br>Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/46767/vegan-no-bake-chocolate-oatmeal-cookies"},{"id":"46764","title":"Crispy Rice-Almond Snack Bars (Vegan and Gluten-Free","ingredients":"nuts, almonds<br>sweetener, syrup, agave<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds","directions":"Lightly oil a 9\" x 13\" glass baking dish and a large mixing bowl.<br>In a small saucepan, combine the nut butter and agave nectar.<br>Melt over low heat, stirring, until completely melted and well blended.<br>Remove from heat.<br>Cool until not too hot to touch.<br>Lightly oil your hands.<br>In the mixing bowl, mix cereal and nuts with the almond butter mixture.<br>Press the mixture into the baking dish and cover with plastic wrap.<br>Refrigerate for at least 1 hour or until firm.<br>Cut into 2-inch squares and serve.","url":"https://recipe.bluelayer.org/recipe/46764/crispy-rice-almond-snack-bars-vegan-and-gluten-free"},{"id":"46678","title":"Vegan Peanut Butter Oatmeal Cranberry Cookies","ingredients":"peanut butter, smooth style, without salt<br>butter, without salt<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats<br>cranberries, dried, sweetened","directions":"Combine the first five ingredients until very smooth.<br>Add remaining ingredients, stir, and fold in the oats and cranberries.<br>Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).<br>Drop by teaspoonfuls into a lightly greased baking sheet.<br>Flatten cookies to desired shape (they won't bake down if you don't).<br>Put into the oven set at 375 for 8 minutes.<br>(they may not look done, but they will harden after being cooled).","url":"https://recipe.bluelayer.org/recipe/46678/vegan-peanut-butter-oatmeal-cranberry-cookies"},{"id":"46670","title":"Vegan Egg Replacer / Substitute","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic","directions":"Whisk ingredients together until foamy.<br>One batch = Equivalent of one egg.","url":"https://recipe.bluelayer.org/recipe/46670/vegan-egg-replacer-substitute"},{"id":"46545","title":"Vegan Cranberry Pumpkin Bread","ingredients":"cranberries, dried, sweetened<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>pumpkin, raw<br>oil, canola<br>orange juice, raw<br>water, bottled, generic","directions":"Preheat oven to 350 degrees.<br>Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.<br>In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand).<br>Transfer the cranberries to a small bowl.<br>Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.<br>In a large mixing bowl, mix together the remaining (wet) ingredients.<br>Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light).<br>Scrape the batter into the prepared pan.<br>Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan).<br>If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom.<br>Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.","url":"https://recipe.bluelayer.org/recipe/46545/vegan-cranberry-pumpkin-bread"},{"id":"46423","title":"Vegan Crannberry Currant Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>soymilk, original and vanilla, unfortified<br>oats<br>cranberries, dried, sweetened<br>currants, zante, dried<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"preheat oven to 350 degrees.<br>oil baking sheets.<br>mix together flour, baking powder, cinnamon and salt in a bowl.<br>set this bowl aside for the moment.<br>mix together margarine (softened), sugar, soy milk, and egg replacement in another, larger, bowl.<br>add the first bowl to the second along with the oats, crannberries, and currants.<br>Drop cookies by the spoonful onto baking sheets about 2 inches apart.<br>Bake for about 12-15 minutes.<br>note: You can use any number of things for the egg replacement but i used:.<br>1/4 cup applesauce (cinnamon or plain) plus 1/2 teaspoon baking powder to replace one egg.<br>If you prefer to use Ener-G or something else, just use egg replacement for 2 eggs.<br>Also, you can use any kind of applesauce but i think cinnamon tastes best.","url":"https://recipe.bluelayer.org/recipe/46423/vegan-crannberry-currant-oatmeal-cookies"},{"id":"46395","title":"Chocolate Cranberry Bars (Vegan or Not)","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>nuts, pecans<br>cranberries, dried, sweetened","directions":"You can either purchase cranberry preserves or make your own.<br>To make your own cranberry preserves: Place 1 cup cranberry juice, 1 cup fresh or frozen cranberries, and 1/4 cup sugar in a sauce pan.<br>Cook on medium heat until boiling for 15 minutes.<br>Remove from heat and set aside.<br>Preserves will get thicker as it cools.<br>Mix together butter, sugar, and flour until a dough forms.<br>Press down 1/2 of the dough into a greased 8 by 11 inch baking pan.<br>Bake at 350 degrees for 12 minutes.<br>In a small sauce pan over low heat combine soy milk and chocolate chips.<br>Once chocolate is melted remove from heat.<br>Spread chocolate mixture over prepared crust.<br>Stir pecans into reserved dough and sprinkle over chocolate filling.<br>Drop cranberry preserves over dough.<br>Return to oven and continue baking for 30 minutes.<br>Remove from oven and let cool.<br>Cut into bars.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/46395/chocolate-cranberry-bars-vegan-or-not"},{"id":"46393","title":"Oatmeal Cookie Granola","ingredients":"oats<br>sugars, brown<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>oil, canola<br>honey<br>vanilla extract<br>raisins, seeded","directions":"Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.<br>In a medium bowl, combine the oats, brown sugar, ground flax seed, cinnamon and salt.<br>Stir together and set aside.<br>In a small bowl, measure out oil and pour it in to the oat mixture.<br>Next, add the honey (or other agave nectar for vegans), then the vanilla.<br>Stir the entire mixture until all is evenly coated.<br>Spread the granola onto the baking sheet in an even layer and bake for 30 minutes, stirring about 4 or 5 times so the mixture doesnt burn.<br>Once done, remove from the oven and stir in the raisins.<br>Place on a flat surface and pat the mixture down with the back of a spatula or large spoon.<br>Let cool for 10-20 minutes, then break into clusters.<br>Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/46393/oatmeal-cookie-granola"},{"id":"46354","title":"The Best Vegan Oat & Walnut Waffles (Or Pancakes)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>nuts, walnuts, english<br>oats<br>beverages, almond milk, unsweetened, shelf stable<br>oil, olive, salad or cooking<br>syrups, sugar free","directions":"If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.<br>In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.<br>In a separate bowl, stir together the milk, oil, and maple syrup or sugar.<br>make a well in the dry ingredients and pour in the wet ingredients.<br>Stir until just combined.<br>Do not overmix the batter.<br>When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.<br>After mixing, let the batter sit for a few minutes until bubbles form on the top.<br>This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.<br>Preheat waffle iron and lightly oil to prevent sticking.<br>Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.","url":"https://recipe.bluelayer.org/recipe/46354/the-best-vegan-oat-walnut-waffles-or-pancakes"},{"id":"46331","title":"5 Minute Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking","directions":"Set out all your ingredients.<br>Set a stove element with a pan to medium heat.<br>Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.<br>Add the soy milk and vegetable oil to your mixture.<br>Mix until smooth.<br>Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.<br>Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.<br>Repeat until the batter is gone, and try not to eat them all while you're cooking them.","url":"https://recipe.bluelayer.org/recipe/46331/5-minute-vegan-pancakes"},{"id":"46255","title":"Chocolate Cranberry Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cornstarch<br>leavening agents, baking soda<br>salt, table<br>spices, ginger, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>spices, ginger, ground<br>cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F and line baking sheets with parchment paper.<br>In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, cornstarch, baking soda, salt, ground ginger).<br>In a medium bowl, stir together coconut oil, applesauce, and vanilla extract.<br>Pour wet ingredients into dry ingredients and mix until incorporated.<br>Stir in crystallized ginger and dried cranberries.<br>The dough will be thick.<br>Roll dough into small balls and place about 2 inches apart on the prepared baking sheets.<br>Bake for 1214 minutes, being careful not to over-bake.<br>Let cool for 10 minutes before transferring cookies to a wire rack to cool completely.<br>Notes: 1.<br>You can find crystallized ginger in a couple of different places.<br>The first few times I made these, I used Trader Joes crystallized candied ginger chunks and chopped them into small pieces.<br>This year I used Archer Farms crystallized ginger from the spice aisle in Target.<br>The cornstarch can be omitted, but it gives the cookies a softer and chewier texture.<br>Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.<br>You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until youre ready to bake them.<br>Just let them thaw a little bit before placing them in the oven.<br>Baked cookies last up to 5 days in an airtight container or up to 3 months in the freezer.","url":"https://recipe.bluelayer.org/recipe/46255/chocolate-cranberry-ginger-cookies"},{"id":"46181","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>oil, canola<br>vinegar, distilled<br>water, bottled, generic","directions":"Preheat the oven to 350 F (180 C or gas mark 4).<br>Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.<br>Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined.<br>Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water.<br>Mix until just combined.<br>Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.<br>If making cupcakes, check for doneness after 15 minutes.<br>Cool on a wire rack.<br>To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.<br>Cool completely before frosting with Chocolate Frosting (see below) or with Buttercream Frosting (page 231).<br>You may also dust with sifted confectioner's sugar and top with fresh raspberries.","url":"https://recipe.bluelayer.org/recipe/46181/vegan-chocolate-cake"},{"id":"46148","title":"Vegan Fudge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>nuts, walnuts, english","directions":"Lightly grease a 5x9-inch loaf pan using a little of the margarine.<br>Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl, or the upper part of a double boiler.<br>Place the bowl or boiler over simmering water and stir until smooth.<br>Add the nuts if desired.<br>Pour the mixture quickly into the prepared pan.<br>Chill thoroughly and cut into squares.<br>Chill at least one hour, but for best results chill overnight as the fudge will be firmer and more like regular fudge.","url":"https://recipe.bluelayer.org/recipe/46148/vegan-fudge"},{"id":"45810","title":"Cheesy Broccoli Soup (Vegan)","ingredients":"nuts, cashew nuts, raw<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>spices, onion powder<br>spices, garlic powder<br>dill weed, fresh<br>spices, pepper, black<br>water, bottled, generic<br>broccoli, raw","directions":"In a blender, add the first seven ingredients (cashew pieces through pimentos) and half of the water.<br>Blend on high until creamy, 2 to 3 minutes.<br>Pour the mixture into a saucepan and add the rest of water and the chopped broccoli.<br>Cook over medium-high heat, stirring constantly until slightly thickened and broccoli is tender.","url":"https://recipe.bluelayer.org/recipe/45810/cheesy-broccoli-soup-vegan"},{"id":"45806","title":"Vegan Quick Biscuits With Maple Butter","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>beverages, almond milk, unsweetened, shelf stable<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrup, maple, canadian","directions":"Heat oven to 375 degrees.<br>Whisk together flour, baking powder and salt in a large bowl.<br>Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps.<br>Work quickly so the margarine does not melt.<br>Add nondairy milk and stir with a wooden spoon until just combined.<br>Do not overwork.<br>Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick.<br>Using a 2 1/2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet.<br>Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden.<br>Remove biscuits from oven immediately and transfer to a wire rack to cool.<br>Make the maple butter: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy.<br>Refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/45806/vegan-quick-biscuits-with-maple-butter"},{"id":"45650","title":"Vegan/Vegetarian Pie Crust","ingredients":"wheat flours, bread, unenriched<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Add roughly half of the flour into a bowl.<br>Combine half of the flour with all of the olive oil and mix together.<br>This is how the mixture from Step 2 should look when mixed.<br>Add the remaining flour to the mixture from Step 3 and mix in gently with a fork.<br>When the mixture becomes crumbly like in this photo, add in the water.<br>This is how it should look when the water has been added.<br>Mix everything together briskly and gather the dough into a ball.<br>Roll the dough out flat.<br>The dough will be easier to roll if you do this on a sheet of parchment paper.<br>When you've rolled it out a bit, fold the dough in half over itself.<br>Roll the dough out again.<br>Repeat the steps above twice more, rolling and folding.<br>If any crumbs or bits of dough fall of, make sure to fold them back in.<br>Roll the dough out until roughly 3 mm thick.<br>If the dough is hard to roll, of if it's crumbling to much, add a bit more water to hold things together better.<br>Shape the dough into the tin that you are going to use and pierce its it several times with a fork so that it doesn't expand too much in the oven.<br>If you have any pie weights please use them at this stage of the recipe.<br>Bake the pie crust in an oven preheated to 200 degrees C for 10-13 minutes.<br>When it's cooked to how you want it, remove the pie crust from the oven and leave it to cool.<br>This crust works great in apple pies and with other tart ingredients Please feel free to give it a try.","url":"https://recipe.bluelayer.org/recipe/45650/vegan-vegetarian-pie-crust"},{"id":"45603","title":"Amazing (Vegan) Brownies!","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>sugars, brown<br>sugars, granulated<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix dry ingredients (flour, sugar, salt, cocoa, baking powder).<br>Mix wet ingredients (water, oil, vanilla).<br>Mix together, 50 strokes, or until well blended.<br>Fold in nuts and chocolate chips.<br>Spread mixture into a greased 13x9\" pan.<br>Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.","url":"https://recipe.bluelayer.org/recipe/45603/amazing-vegan-brownies"},{"id":"45586","title":"Pumpkin Pie Oatmeal","ingredients":"oats<br>pumpkin, raw<br>water, bottled, generic<br>spices, cardamom<br>pumpkin, raw<br>sugars, granulated","directions":"Mix all ingredients.<br>Cook over low heat for 20 minutes, or until thick.<br>If you want something a bit creamier, use skim milk instead of water.<br>For Vegan do not use milk.","url":"https://recipe.bluelayer.org/recipe/45586/pumpkin-pie-oatmeal"},{"id":"45541","title":"Vegan Peanut Butter Chocolate Muffin","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>peanut butter, smooth style, without salt<br>soymilk, original and vanilla, unfortified<br>water, bottled, generic","directions":"Preheat oven to 400 F, 200C Spray or line 10 muffin cups.<br>Combine all dry ingredients in a large bowl.<br>Heat the soy milk and peanut butter in a sauce pan until the peanut butter is completely melted - stirring constantly to prevent burning.<br>Pour the liquid ingredients into the dry ingredients and stir until just combined.<br>Spoon into prepared muffin cups.<br>These won't rise like regular muffins because of the lack of egg.<br>So make the muffins as nice and rounded as you can when filling the cups.<br>Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/45541/vegan-peanut-butter-chocolate-muffin"},{"id":"45369","title":"Chocolate Cherry Muffins (Everything-Free, Low-Cal and Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oat bran, raw<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>vanilla extract<br>salt, table<br>cherries, sweet, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Combine the first seven ingredients (flour through salt) in a bowl and mix to combine.<br>Add the remaining ingredients, minus the chocolate chips, and stir until just moistened.<br>Spoon batter into paper-lined muffin tins.<br>Sprinkle some chocolate chips on the top of each muffin.<br>Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45369/chocolate-cherry-muffins-everything-free-low-cal-and-vegan"},{"id":"45229","title":"Hazelnut Bottom Crust","ingredients":"nuts, hazelnuts or filberts<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 350'F.<br>Combine the hazelnut meal and sugar in a medium bowl.<br>Melt the Vegan Margarine in a small pot.<br>Add the margarine to the hazelnut sugar meal and toss with a fork until well combined.<br>Press into the bottom of an 8x8\" baking dish.<br>Bake for about 10-12 minutes or until the hazelnuts are golden.<br>Cool completely and top with your favourite filling.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/45229/hazelnut-bottom-crust"},{"id":"45165","title":"Plum Bread - Vegan","ingredients":"plums, raw<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>egg substitute, powder<br>water, bottled, generic<br>butter, without salt<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>soymilk, original and vanilla, unfortified","directions":"Grease and flour a 9x5 inch loaf pan.<br>Preheat the oven to 350F or 180C.<br>Place the diced plums in a bowl.<br>Cover with the flour.<br>If the plums aren't as sweet as you'd like add the brown sugar.<br>If they're fine as they are - leave out the sugar.<br>Toss so that each piece is evenly coated.<br>Set aside.<br>Combine the egg replacer powder and the water.<br>Whisk thoroughly and set aside.<br>Add the vegan butter, brown sugar and vanilla extract to the TM bowl.<br>Mix 15 seconds/speed 4.<br>Scrape down, add the egg replacer and mix 15 seconds/speed 4 again.<br>Add the flour, salt, baking soda and soy milk.<br>Mix 10-20 seconds/speed 5 or until combined.<br>Pour the batter over the reserved plums and mix until the plums are evenly distributed.<br>Pour the mixture into the prepared pan and bake 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/45165/plum-bread-vegan"},{"id":"45154","title":"Orange Ice \"Cream\" - Vegan Made in the Thermomix","ingredients":"orange juice, raw<br>water, bottled, generic<br>sugars, powdered","directions":"If you need to make the powdered sugar, do that first.<br>Add the oranges and frozen almond milk to the sugar in the TM bowl.<br>Slowly raise the speed to 10.<br>Continue mixing for approximately 1 minute, or until all the ice is completely crushed.<br>If the mixture is too soft or soupy, add ice cubes and re-blitz.<br>The consistency will be like a thick smoothie.<br>Pour into bowls and serve immediately.","url":"https://recipe.bluelayer.org/recipe/45154/orange-ice-cream-vegan-made-in-the-thermomix"},{"id":"45100","title":"Vegan Pumpkin Scones","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, ginger, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>pumpkin, raw","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger).<br>Cut in margarine, adding a bit at a time until mixed.<br>Add pumpkin and combine well.<br>On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.<br>Cut into 12 or so triangular pieces.<br>Imagine you are cutting a pizza so that you get even, triangular slices.<br>Bake at 425 degrees for 12-15 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/45100/vegan-pumpkin-scones"},{"id":"44938","title":"Chocolate Chip Brownie Loaf Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>yogurt, greek, plain, nonfat<br>oil, canola<br>sugars, granulated<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"preheat you oven to gas mark 4, line a loaf tin with baking parchment<br>sift all the dry ingredients into a large bowl and make a well in the centre.<br>mix all wet ingredients in another bowl and whisk a little<br>add wet ingredients to dry ingredients usie a spatula to combine until just mixed do not over mix, fold in gently choc chips and pecans if using.<br>put mixture into loaf tin and bake for about 40 minutes, this should be a slightly squidy loaf so stick in a wooden squewer ( i really had to think how to spell squeerer then im sure its wrong every way i look it it nevermind!)<br>if its fudgey give it about naother 5 minutes or if you like it a bit gooey take it out, it will conitnue to cook a bit whilst its cooling.<br>cut into chunks and refuse to share with husband as you are lamenting over waffes.","url":"https://recipe.bluelayer.org/recipe/44938/chocolate-chip-brownie-loaf-cake-vegan"},{"id":"44908","title":"Gluten-Free and Vegan Pancakes","ingredients":"rice flour, white, unenriched<br>egg substitute, powder<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sweetener, herbal extract powder from stevia leaf","directions":"Mix rice flour, baking powder, cinnamon, and nutmeg in a medium sized bowl.<br>In another bowl, mix egg replacer, unsweetened applesauce, melted \"butter\", and stevia extract.<br>Slowly combine both mixes.<br>Add water (or rice milk, soy milk, almond milk) to desired consistency.<br>Bake on a preheated non-stick griddle flipping once.<br>Serve with syrup, fruit, honey, whatever!","url":"https://recipe.bluelayer.org/recipe/44908/gluten-free-and-vegan-pancakes"},{"id":"44847","title":"Vegan Chocolate Bran Muffins","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>water, bottled, generic<br>seeds, flaxseed<br>water, bottled, generic<br>oil, olive, salad or cooking<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.<br>Put the bran and warm water in a bowl together, let sit 2-3 minutes.<br>Simmer the flaxseed in the 3 tablespoons water until thickened, 1-2 minutes.<br>Blend all ingredients together until well blended.<br>Pour into muffin tins and bake 18-20 minutes.<br>Note: These muffins have great flavor but they have come out pretty moist for me in the past, any suggestions are helpful.","url":"https://recipe.bluelayer.org/recipe/44847/vegan-chocolate-bran-muffins"},{"id":"44837","title":"Carrot Cake in a Ball (Raw, Vegan, Gluten-Free)","ingredients":"carrots, raw<br>dates, deglet noor<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.<br>Add all the other ingredients and process until the dough is well combined.<br>Form into balls and store in the fridge.","url":"https://recipe.bluelayer.org/recipe/44837/carrot-cake-in-a-ball-raw-vegan-gluten-free"},{"id":"44824","title":"Cheesy Kale Chips","ingredients":"kale, raw<br>leavening agents, yeast, baker's, active dry<br>oil, olive, salad or cooking<br>salt, table","directions":"In a very big bowl, drizzle olive oil on the kale, then sprinkle on the nutritional yeast and salt.<br>Stir up the kale and coat the leaves with the dressing with your hands.<br>Lay out (not overlapping) on baking sheets and bake at 200F until they get crispy.<br>Rotate racks and flip the chips once they start to get a bit crispy.<br>Make sure to keep an eye on them to make sure they don`t burn, and if you notice certain chips ready much sooner than others, take them out in advance.<br>Baking the chips will take about 40-60 minutes - It will be quicker at a higher temperature, but then you run the chance of burning them, and more nutrients are lost during the cooking.<br>EXTRA TIPS: The best way to bake these is by using a food dehydrator, where you just lay them on the sheets and wait until they are nice and crispy, and they are raw, meaning that none of the nutrients are lost.<br>This method will take several hours for them to be ready, but the taste will be superior.<br>*****Nutritional yeast is deactivated yeast, it`s not alive, and it has a slightly cheesy flavor which many vegans like to use as a cheese substitute.<br>It can be found at most health food stores and some big-chain grocery stores.","url":"https://recipe.bluelayer.org/recipe/44824/cheesy-kale-chips"},{"id":"44801","title":"Oat Bran Apple Pie Muffins (Everything-Free, Low-Cal and Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oat bran, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>salt, table<br>apples, raw, with skin<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 350.<br>Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.<br>Add the remaining ingredients and stir until just moistened.<br>Spoon batter into paper-lined muffin tins.<br>Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/44801/oat-bran-apple-pie-muffins-everything-free-low-cal-and-vegan"},{"id":"44582","title":"Cornbread (Egg-Free/Vegan)","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>vinegar, distilled<br>syrups, corn, light","directions":"Preheat oven to 375 degrees.<br>Grease an 8\" or 9\" square pan.<br>Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.<br>Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.<br>Pour batter into pan.<br>Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/44582/cornbread-egg-free-vegan"},{"id":"44260","title":"Raw Vegan Chocolate Fruit Balls","ingredients":"nuts, cashew nuts, raw<br>dates, deglet noor<br>apricots, dried, sulfured, uncooked<br>raisins, seeded<br>cocoa, dry powder, unsweetened<br>orange juice, raw<br>nuts, almonds<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix the coconut and cinnamon in a small bowl and set aside for rolling.<br>Put all other ingredients in a food processor, and slowly add in the orange juice if it doesnt bind together completely.<br>Roll into small balls and coat with the coconut mixture.<br>Store in a sealed glass container in the fridge.","url":"https://recipe.bluelayer.org/recipe/44260/raw-vegan-chocolate-fruit-balls"},{"id":"44245","title":"World's Easiest Pie Crust - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>orange juice, raw","directions":"In a large bowl place all of the dry ingredients.<br>Add Orange Juice and oil, mix with a fork<br>Pat into 9-inch pan with fingertips.<br>If pre-baked crust is desired bake at 425 for 10 -12 minutes.<br>Note** Vegan sugar should be used for the best texture.<br>It taste yummy with cane sugar or table sugar as well.","url":"https://recipe.bluelayer.org/recipe/44245/worlds-easiest-pie-crust-vegan"},{"id":"44231","title":"Vegan Eggnog","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, almond milk, unsweetened, shelf stable<br>syrup, maple, canadian<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>sweetener, herbal extract powder from stevia leaf","directions":"In a small mixing bowl, combine both milks together.<br>Whisk in all the other ingredients, reserving 1/4 teaspoon of nutmeg for garnish.<br>Pour into glasses and sprinkle with remaining nutmeg.","url":"https://recipe.bluelayer.org/recipe/44231/vegan-eggnog"},{"id":"44169","title":"Graham Crackers (Gluten Free and Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>sugars, brown<br>salt, table<br>oil, olive, salad or cooking<br>vanilla extract<br>water, bottled, generic<br>sugars, granulated","directions":"Mix the dry ingredients (flour through salt) in a medium bowl.<br>Mix in the sunflower oil and vanilla extract.<br>Slowly mix in the water, being careful not to add too much.<br>At this time, mix the dough with your hands so you get a feel for the consistency.<br>Flatten the dough into a round disk.<br>Wrap it in a sheet of plastic wrap and refrigerate for at least 1 hour, preferably longer.<br>Preheat oven to 350 degrees F (177 degrees C).<br>Roll out the dough on a silicone baking mat.<br>I place a piece of plastic wrap on top of the dough and roll on top of it with a rolling pin.<br>The dough should be about 1/8 inch thick.<br>Cut into rectangles and poke holes on top with a fork for decoration.<br>Sprinkle with extra demerara sugar if you wish.<br>Place silicon mat on a baking sheet and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/44169/graham-crackers-gluten-free-and-vegan"},{"id":"44105","title":"Vegan Pierogi Dough","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>water, bottled, generic<br>oil, olive, salad or cooking<br>salt, table","directions":"Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).<br>Let the dough rest in the bowl (covered with a towel) for 30 minutes.<br>Separate the dough into 2 parts.<br>Roll one half of the dough until about 1/8\" thick.<br>Cut circles with a cookie cutter (i use a 3\" cookie cutter).<br>Add a teaspoon or so of filling (depending on how big your circles are.<br>Don't put too much, or they will be hard to close.<br>Fold the circles in half over the filling, and pinch closed.<br>You can also press the edges with a fork to make sure they are sealed really well.<br>Roll out the other half of the dough, and cut, fill, and seal.<br>At this point you can freeze the pierogi for later, or you can cook them.<br>To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.","url":"https://recipe.bluelayer.org/recipe/44105/vegan-pierogi-dough"},{"id":"44093","title":"Vegan Caramel Sauce","ingredients":"sugars, brown<br>sugars, granulated<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>butter, without salt","directions":"In a saucepan, combine brown sugar, sugar, salt and almond milk.<br>Cook over medium heat until sugars dissolve, then increase the heat to medium-high and let the mixture come to a boil.<br>Stirring often, let the mixture boil until it reaches a thick but pourable consistency.<br>Remove from heat and stir in the vegan butter.<br>Pour into a heat safe container and set aside.","url":"https://recipe.bluelayer.org/recipe/44093/vegan-caramel-sauce"},{"id":"43956","title":"Vegan Chocolate Pudding","ingredients":"sugars, granulated<br>amazonas rainforest product, tapioca starch,<br>cocoa, dry powder, unsweetened<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In medium saucepan, stir together the sugar, tapioca starch, cocoa powder, and salt.<br>Whisk in 1/4 cup of the coconut milk to make a paste.<br>Stir in the remaining milk and vanilla.<br>Bring to a boil.<br>Stirring constantly Reduce heat and simmer for one minute or until pudding starts to thicken.<br>Portion in shallow glass bowl or individual bowls.<br>Cover with plastic and refrigerate for at least two hours before serving.<br>I made changes from Sarah Kramer's recipe, so do not expect it to be exactly the same if you find it in print.<br>She does not specify what kind of vegan milk to use.<br>Since I used coconut, I also cut down the amount of sugar.<br>I also use Raw Sugar or sometimes Agave syrup as those are better for you than refined sugars.<br>;-D Sarah Kramer has TONS of amazing Vegan recipes!<br>Her website is GoVegan.<br>net.<br>You can find her books and many other things there.<br>And if you want to buy her book she will sign and personalize it for no extra charge!!!<br>Gooooo Sarah!<br>Please!<br>let me know if you try this and how you like it!<br>*I recommend using Thai Kitchen (full fat) coconut milk, it always tastes the best and the fat is not bad for you because it is non-hydrogenated palm fat.","url":"https://recipe.bluelayer.org/recipe/43956/vegan-chocolate-pudding"},{"id":"43692","title":"Vegan Sponge Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>egg substitute, powder<br>vanilla extract<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Preheat oven to 375F.<br>Mix the first 4 ingredients together in a mixing bowl.<br>Add the vanilla and oil until all dry ingredients are moistened.<br>Add the water and mix well.<br>Pour into a greased 9 inch pan and bake for 30 minutes or until a toothpick comes out of the center clean.","url":"https://recipe.bluelayer.org/recipe/43692/vegan-sponge-cake"},{"id":"43504","title":"Homemade Vegan Miracle Whip / Mayonnaise","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>water, bottled, generic<br>vinegar, distilled<br>oil, olive, salad or cooking<br>lemon juice, raw<br>salt, table<br>mustard, prepared, yellow<br>tofu, raw, regular, prepared with calcium sulfate","directions":"Cook together flour, sugar, water, and vinegar until thick.<br>Combine last 5 ingredients in a blender and blend well.<br>While flour mixture is still hot, add it to blender mixture and blend.","url":"https://recipe.bluelayer.org/recipe/43504/homemade-vegan-miracle-whip-mayonnaise"},{"id":"43458","title":"Fudge Icing","ingredients":"butter, without salt<br>water, bottled, generic<br>sugars, powdered<br>vanilla extract","directions":"Heat the butter or vegan margarine and water in a saucepan until melted.<br>Remove from the heat and sift in the confectioners sugar while beating.<br>Beat in the vanilla.<br>The icing will thicken up as it cools.<br>Once frosted it will develop a lovely crust.","url":"https://recipe.bluelayer.org/recipe/43458/fudge-icing"},{"id":"43444","title":"Soft Oatmeal Cookies (Macrobiotic & Vegan)","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>oil, canola<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, cinnamon, ground<br>raisins, seeded<br>nuts, walnuts, english<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix together all of the ingredients until no longer floury.<br>Use a spoon or ice cream scoop to place 10 scoops of dough onto a baking pan.<br>They don't expand upon baking, so create your desired thickness by pressing down on them from the top.<br>Bake in the oven at 190C for 18 minutes.<br>Be careful not to burn the bottoms.<br>Once they've baked, leave them on the baking tray for 5 minutes, then transfer them to a rack.<br>This will make them soft.<br>They're even softer the next day.<br>Using baking soda instead of baking powder makes them even softer.<br>Use about half a teaspoon.<br>These are also delicious with almonds (crushed or powder type) for the nuts.<br>They're also good without dried fruit.<br>One of my friends who's expecting a baby soon has been enjoying these as well.<br>I definitely recommend them over oily snacks when you're hungry.","url":"https://recipe.bluelayer.org/recipe/43444/soft-oatmeal-cookies-macrobiotic-vegan"},{"id":"43374","title":"Blueberry-Bran Muffins (Vegan)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat germ, crude<br>oil, olive, salad or cooking<br>yogurt, greek, plain, nonfat<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>blueberries, raw","directions":"Preheat oven to 375 degrees.<br>In a medium bowl mix cereal, wheat germ, oil, soy-ghurt, milk and vanilla.<br>In a large bowl mix the flour, soy flour, baking powder, baking soda, salt, and sugar.<br>Pour the wet ingredients in with the dry ingredients and mix until just blended.<br>Gently fold in blueberries.<br>Once again, make sure they're thawed and relatively dry or your muffins will be blue and wet.<br>Fill lined muffin tins 2/3 way full and bake for 22-25 minutes.<br>You may have to bake them a little longer because my oven is extremely hot, so I only bake them for 22.","url":"https://recipe.bluelayer.org/recipe/43374/blueberry-bran-muffins-vegan"},{"id":"43273","title":"Everyday Vegan Choco Brownies","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract","directions":"Preheat oven to 350F Coat 9x13-inch baking dish with cooking spray.<br>Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.<br>Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.<br>Add tofu mixture to dry ingredients, and mix well.<br>Scrape batter into prepared pan.<br>Bake until batter is set and top is dry, 45 to 50 minutes.<br>Cool in pan; cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/43273/everyday-vegan-choco-brownies"},{"id":"43137","title":"Pumpkin Cookies (Vegan)","ingredients":"pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>salt, table<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>spices, nutmeg, ground<br>raisins, seeded","directions":"Preheat the oven to 350F.<br>Mix everything but the pumkin, raisins (if you are using them), and milk.<br>Add raisins(if you're using them), milk, and pumpkin.<br>Mix until desired texture is reached.<br>Drop by spoonfuls on a greased baking sheet.<br>(Depending on how big your spoonfuls are) Bake for 15 minutes per batch.<br>Let stand for a few minutes (on cooling rack).","url":"https://recipe.bluelayer.org/recipe/43137/pumpkin-cookies-vegan"},{"id":"43122","title":"Vegan Chocolate Cream","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Chocolate and water are mixed in the pot.<br>Heat the mix over medium temperature, while stirring occasionally until the chocolate is completely melted.<br>If the water boils it is not a problem, but you should be careful not to boil for too long because part of it will evaporate and the proportions of chocolate and water will change.<br>Prepare two containers - one large and one smaller.<br>Fill the bigger one with some ice and cold water.<br>Put the smaller one on top.<br>When the chocolate is completely melted pour into a small container.","url":"https://recipe.bluelayer.org/recipe/43122/vegan-chocolate-cream"},{"id":"43072","title":"Vegan Nooch Dorito Spice Mix","ingredients":"leavening agents, yeast, baker's, active dry<br>spices, onion powder<br>spices, paprika<br>spices, garlic powder","directions":"Sift the ingredients together and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43072/vegan-nooch-dorito-spice-mix"},{"id":"43011","title":"Vegan Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, canola<br>vanilla extract<br>spices, cinnamon, ground","directions":"Mix together pastry flour, sugar, baking powder and cinnamon.<br>In another bowl, whisk the applesauce, oil and vanilla together until well combined.<br>Pour wet ingredients into dry, and stir to mix.<br>Then knead them into a dough.<br>You may have to add some more flour or some of the white flour, to make it dry enough to roll out properly.<br>(A bit sticky, of course, but not wet.)<br>Start preheating the oven, 300-350 degrees depending on the heat of your oven- ours is quite hot so I use a slightly lower temperature.<br>Roll out the dough (around 1/4 inches thickness) and grab some cookie cutters!<br>Bake on a nonstick or lightly oiled pan for about 10 minutes, till just barely golden brown on the bottom edges.<br>They will be kinda crunchy if you bake them too much longer.<br>Decorate!","url":"https://recipe.bluelayer.org/recipe/43011/vegan-sugar-cookies"},{"id":"42902","title":"Allergy Friendly Custard - Vegan Friendly Custard Also!","ingredients":"rice flour, white, unenriched<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix the rice flour and sugar with a little of the milk -to a smooth paste.<br>Heat the remaining milk, until almost boiling.<br>Add the rice flour paste to the heated milk.<br>Stir constantly over heat, until the mixture thickens and bubbles.<br>Simmer gently, stirring for about 5 minutes.<br>Stir in the margarine until it has melted through.","url":"https://recipe.bluelayer.org/recipe/42902/allergy-friendly-custard-vegan-friendly-custard-also"},{"id":"42789","title":"Vegan Eggnog","ingredients":"nuts, almonds<br>water, bottled, generic<br>sweetener, syrup, agave<br>syrup, maple, canadian<br>vanilla extract<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>spices, cloves, ground","directions":"Soak almonds overnight.<br>Discard soaking water and rinse almonds in a deep bowl of water.<br>Repeat until water is clear.<br>Place soaked almonds and 4 cups of water in a Vita-mix.<br>Blend on highest speed for 90 seconds.<br>Strain milk through a fine mesh paint bag, discarding solids.<br>Place almond milk in a half-gallon mason jar.<br>Add agave, yacon, vanilla, nutmeg, cinnamon and cloves, then shake well.<br>Refrigerate until cold and serve.","url":"https://recipe.bluelayer.org/recipe/42789/vegan-eggnog"},{"id":"42666","title":"Lemon-Herb Grilled Tofu - Vegan Friendly","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oil, olive, salad or cooking<br>lemon juice, raw<br>spices, cumin seed<br>spices, oregano, dried<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, black","directions":"Drain and slice the tofu into 1/2 inch slices (slightly thicker slices if you plan to make kebabs) and place between paper towels.<br>Place a weight on top and let drain for about an hour.<br>Pat the slices dry and cut each slich into 3 or 4 triangles.<br>Mix the marinade in a zip-lock bag, add the triangles and refrigerate until needed.<br>Grill the tofu triangles until slightly browned.<br>You could also skewer them with cut up vegetables and baste with the marinade.<br>These are also very good the next day, served chilled with cooked green beans in the leftover marinade/dressing.","url":"https://recipe.bluelayer.org/recipe/42666/lemon-herb-grilled-tofu-vegan-friendly"},{"id":"42641","title":"Vegan Banana Walnut Chocolate Chip Bread","ingredients":"bananas, raw<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cardamom<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Begin by preheating the oven to 350 degrees.<br>Mix your wet ingredients: bananas, oil, soymilk, and brown sugar.<br>Mix your dry ingredients in a separate bowl: flours, baking powder, baking soda, and spices.<br>Add dry ingredients to wet and blend thoroughly.<br>Add walnuts and chocolate chips to the batter.<br>Bake for 15-20 minutes, or until a toothpick inserted comes out clean.<br>Cool to room temperature and store in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/42641/vegan-banana-walnut-chocolate-chip-bread"},{"id":"42393","title":"Maple Syrup Cornbread (Vegan)","ingredients":"syrup, maple, canadian<br>oil, canola<br>soymilk, original and vanilla, unfortified<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Stir wet ingredients together.<br>In another bowl, whisk together dry ingredients.<br>Mix wet and dry together.<br>Pour into a greased 9x9 square pan.<br>Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.","url":"https://recipe.bluelayer.org/recipe/42393/maple-syrup-cornbread-vegan"},{"id":"42299","title":"Vegan Chocolate Walnut Biscotti","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english","directions":"Preheat the oven to 375 degrees (f).<br>Grease a cookie sheet and set aside.<br>Beat the softened margarine with a fork until it has a creamy consistency.<br>Stir in all of the ingredients, leaving the flour and walnuts for last.<br>Shape the dough into two approximately 9 long rolls.<br>Place these rolls about 3 apart on the greased cookie sheets and flatten them until they are about 3 to 4 wide and 1 1/2 thick.<br>Bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.<br>Let the biscotti cool completely, and remove it from the cookie sheet.<br>Turn the oven down to 325 degrees (f).<br>Re-grease the cookie sheet.<br>Cut the long biscotti rolls widthwise into 1/2 strips.<br>Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.<br>Turn the biscotti over and bake for another 7 minutes.","url":"https://recipe.bluelayer.org/recipe/42299/vegan-chocolate-walnut-biscotti"},{"id":"42255","title":"Melt-In-Your-Mouth Peanut Butter Chocolate Bites (Vegan)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt","directions":"Melt coconut oil with maple syrup in the microwave or in a small pan on stovetop on low heat.<br>Add the cocoa powder and peanut butter and stir until well combined (or blend in a food processor).<br>Pour into molds and store in the fridge or freezer.<br>The freezer ones will be ready in a few minutes.<br>The fridge ones will take over an hour.","url":"https://recipe.bluelayer.org/recipe/42255/melt-in-your-mouth-peanut-butter-chocolate-bites-vegan"},{"id":"42240","title":"Vegan Mayonnaise","ingredients":"water, bottled, generic<br>tofu, raw, regular, prepared with calcium sulfate<br>lemon juice, raw<br>salt, table","directions":"Boil salted water, add tofu and return to a boil.<br>Immediately remove from heat and let sit for 3 minutes.<br>Drain tofu and place in food processor with remaining ingredients and process until smooth.<br>Refrigerate.","url":"https://recipe.bluelayer.org/recipe/42240/vegan-mayonnaise"},{"id":"42147","title":"Caramel Corn Clusters","ingredients":"oil, olive, salad or cooking<br>snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>salt, table<br>leavening agents, baking soda<br>oil, corn, peanut, and olive","directions":"Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.<br>Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.<br>Remove from heat and uncover.<br>Line bottom of large shallow baking pan with foil.<br>Lightly oil foil.<br>Melt vegan butter in a 6-quart heavy pot over moderate heat.<br>Add brown sugar and rice syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300F on the thermometer, 8 to 10 minutes.<br>Remove pot from heat.<br>Using wooden spoon, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat.<br>Immediately spread mixture in baking pan as thinly and evenly as possible.<br>Cool completely, and then break into bite-size pieces.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/42147/caramel-corn-clusters"},{"id":"42123","title":"Vegan Nut Cheese","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>nuts, walnuts, english<br>leavening agents, yeast, baker's, active dry","directions":"Melt the margarine over a gentle heat.<br>Stir in the nuts and add the yeast extract.<br>pour into a container and chill until needed.","url":"https://recipe.bluelayer.org/recipe/42123/vegan-nut-cheese"},{"id":"41992","title":"Buckwheat Crepes with Whipped Coconut Cream","ingredients":"wheat flour, white, all-purpose, unenriched<br>rice flour, white, unenriched<br>seeds, flaxseed<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.<br>Add vanilla coconut milk and oil.<br>Whisk until smooth.<br>Let rest 10 minutes.<br>Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk.<br>Set aside.<br>Heat small cast-iron pan over medium heat.<br>Grease lightly with oil.<br>Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.<br>Cook for about 2 minutes per side, using spatula to loosen edges.<br>Transfer to plate and repeat with remaining batter.<br>Spoon a layer of coconut cream inside crepes and roll up.<br>Garnish and fill crepes with your choice of toppings and fillings.<br>Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.","url":"https://recipe.bluelayer.org/recipe/41992/buckwheat-crepes-with-whipped-coconut-cream"},{"id":"41946","title":"Vegan Banana-Walnut Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>xanthan gum,<br>spices, cinnamon, ground<br>salt, table<br>bananas, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>oil, canola<br>vanilla extract<br>sweetener, syrup, agave<br>nuts, walnuts, english","directions":"Preheat the oven to 350.<br>Line 9 muffin cups with paper liners.<br>In a small bowl, whisk the flour with the baking soda, baking powder, xanthan gum, cinnamon and salt.<br>In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave.<br>Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.<br>Spoon the batter into the muffin cups, filling each one three-quarters full.<br>Top with the remaining walnuts.<br>Bake for 30 to 35 minutes, until the muffins are golden and a tester inserted in the center comes out clean.<br>Transfer the muffins to a rack to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/41946/vegan-banana-walnut-muffins"},{"id":"41726","title":"Basil 'honey' Mustard Dressing (Raw Vegan)","ingredients":"spices, basil, dried<br>oil, olive, salad or cooking<br>vinegar, cider<br>sweetener, syrup, agave<br>mustard, prepared, yellow<br>salt, table","directions":"Put all ingredients in the blender and go to town.<br>This will keep for up to a week in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41726/basil-honey-mustard-dressing-raw-vegan"},{"id":"41722","title":"Vegan Spelt and Maize Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>water, bottled, generic","directions":"Combine the flour and maize meal and sift them together into the large bowl of your stand mixer.<br>Make a well in the flour/maize mixture and add the warm water.<br>With the dough hook, combine the ingredients into a soft dough.<br>Remove and make a disc and cut it into 16 pieces.<br>Form each piece into a ball and put in a bowl and cover with saran wrap.<br>Heat your tortilla pan until its very hot.<br>Roll each ball out very thinly and cook until the edges curl slightly, then flip the tortilla for a few seconds.<br>Put on a dish and cover with a lid.<br>When you are done serve the tortillas warm by heating lightly either in the oven or microwave.<br>Fill with your favourite fillings.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/41722/vegan-spelt-and-maize-tortillas"},{"id":"41602","title":"Ginger Vegan Fried Rice","ingredients":"spices, pepper, black<br>beans, snap, green, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spices, ginger, ground<br>soy sauce made from soy (tamari)","directions":"cooked rice as usual set aside<br>in pan with oil lightly brown ginger and green bean for about 3 minute till lightly brown but not burn then add cooked rice and light soy sauce mix well for another 2 minute<br>top with dash of black pepper","url":"https://recipe.bluelayer.org/recipe/41602/ginger-vegan-fried-rice"},{"id":"41578","title":"Vegan Banana Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, brown<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, nutmeg, ground<br>salt, table<br>bananas, raw<br>oil, canola<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease 12 muffin cups or line with paper liners.<br>Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl.<br>Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined.<br>Fill muffin cups with batter.<br>Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/41578/vegan-banana-muffins"},{"id":"41470","title":"Almond Butter Raisin Cookies (Vegan, Gluten-Free)","ingredients":"raisins, seeded<br>wheat flour, white, all-purpose, unenriched<br>oats<br>seeds, flaxseed<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>nuts, almonds<br>water, bottled, generic<br>syrup, maple, canadian","directions":"Soak raisins in warm water for 5 minutes, then discard soaking water.<br>Stir dry ingredients together.<br>In another bowl, mix wet ingredients together.<br>Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).<br>Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.<br>Bake at 350F for 10-12 minutes.<br>Let cool 5 minutes before transfering to rack to cool another 5 minutes.","url":"https://recipe.bluelayer.org/recipe/41470/almond-butter-raisin-cookies-vegan-gluten-free"},{"id":"41410","title":"Vegan Fudge","ingredients":"nuts, almonds<br>honey<br>cocoa, dry powder, unsweetened<br>vanilla extract<br>salt, table","directions":"Scoop roasted almond butter into bowl.<br>Pour in honey (or guava syrup) and stir until combined.<br>Add in the cocoa powder and stir until well blended.<br>Stir in vanilla and salt.<br>Spread into cake pan or pie plate so that the mixture is less than an inch thick.<br>Place in freezer for 24 hours until hard.<br>Serve in small pieces and re-freeze, as this will soften if left out.","url":"https://recipe.bluelayer.org/recipe/41410/vegan-fudge"},{"id":"41375","title":"Thermomix Chocolate Almond Cake - Vegan and Gluten-Free","ingredients":"nuts, almonds<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>tofu, raw, regular, prepared with calcium sulfate<br>water, bottled, generic<br>egg substitute, powder<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened","directions":"Preheat the oven to 180.<br>Grind almonds 5-10 seconds/speed 6.<br>Tip out, set aside.<br>Grind chocolate 5-10 seconds/speed 8.<br>Tip out into the same bowl with the almonds.<br>Place all remaining ingredients into TM bowl.<br>Mix 20 seconds/speed 7.<br>Turn speed down to 4 and add the chocolate and almonds through the hole in the lid.<br>Mix about 30 seconds.<br>Pour into a lightly greased, paper-lined 9 inch square pan.<br>Bake 1 hour - 1 hour 10 minutes.<br>The center will be quite soft and the edges will be crispy.<br>They have a brownie consistency.","url":"https://recipe.bluelayer.org/recipe/41375/thermomix-chocolate-almond-cake-vegan-and-gluten-free"},{"id":"41311","title":"Vegan Choc Chip Blondies (Healthified)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>yogurt, greek, plain, nonfat<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Puree the tofu, yogurt, water and applesauce until smooth and fluffy.<br>Transfer to a mixing bowl.<br>Use a fork to vigorously mix in the sugar and vanilla.<br>Sift in flours, baking soda, baking powder and salt.<br>Use a spatula to mix batter until smooth.<br>Fold in chocolate chips.<br>Transfer to an 8X8 greased baking pan and smooth out the top.<br>Bake in the preheated oven at 325F/150C for 25 minutes or until set.<br>Remove from the oven and let the blondies cool for at least 30 minutes before slicing and serving.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/41311/vegan-choc-chip-blondies-healthified"},{"id":"41288","title":"Sugar Free and Vegan Carrot Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>dates, deglet noor<br>raisins, seeded<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>carrots, raw<br>orange juice, raw","directions":"In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.<br>Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.<br>Bring to a boil, reduce heat, and gently simmer for 5 minutes.<br>Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.<br>Add the orange juice concentrate to the carrot mixture and mix well.<br>Add the dry ingredients to the wet ingredients and stir well to combine.<br>Pour the batter into a lightly greased cake pan.<br>Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/41288/sugar-free-and-vegan-carrot-cake"},{"id":"41211","title":"Vegan Hot Chocolate","ingredients":"water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>vanilla extract","directions":"Combine cocoa and sugar and mix to get rid of any lumps.<br>Put in a pan with 1/2 cup of the boiling water.<br>Whisk, and simmer gently for 2 minutes, stirring constantly.<br>Dissolve the creamed coconut in remaining water.<br>Add coconut/water to pan and simmer for another minute.<br>Add cinnamon and vanilla if using.","url":"https://recipe.bluelayer.org/recipe/41211/vegan-hot-chocolate"},{"id":"41174","title":"Vegan Pumpkin Pie Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>pumpkin, raw<br>oil, olive, salad or cooking","directions":"In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.<br>In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended.<br>Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.<br>Use a skillet to make pancakes as you would with regular pancake batter.","url":"https://recipe.bluelayer.org/recipe/41174/vegan-pumpkin-pie-pancakes"},{"id":"41173","title":"Kau Katli or Cashew Fudge (Vegan)","ingredients":"nuts, cashew nuts, raw<br>sugars, powdered<br>spices, saffron<br>spices, cardamom","directions":"Soak cashews in water for 30 minutes.<br>Measure out the powdered sugar and whisk, breaking up any lumps.<br>Grind cashews to a very fine and smooth paste, adding a sprinkling of water as needed.<br>Place ground cashew paste and powdered sugar in a nonstick pan.<br>Mix well.<br>Heat the mixture over low-medium heat and stir.<br>Add saffron and cardamom powder; mix well.<br>Keep stirring for 710 minutes, till the mixture thickens and starts pulling away from the sides of the pan.<br>Scrape the edges while stirring.<br>Once the mixture forms a lump and gathers in the center, pinch off a very small amount and make a ball with your fingers.<br>If you are able to form a ball, then it is the correct consistency.<br>Switch off the flame and let the mixture cool for a while.<br>Once the mixture is just warm to touch, knead into a very soft dough.<br>Roll the dough into a 1/4-inch-thick circle and make diamond-shaped pieces.<br>Allow the pieces to set for 10 minutes.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41173/kau-katli-or-cashew-fudge-vegan"},{"id":"41068","title":"Melty Cheese* Sauce (Vegan)","ingredients":"nuts, cashew nuts, raw<br>spices, pepper, black<br>leavening agents, yeast, baker's, active dry<br>cornstarch<br>lemon juice, raw<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>water, bottled, generic","directions":"Add all the ingredients except the water to your blender or food processor.<br>add enough water to just cover.<br>blend until smooth.<br>add the rest of the water and blend until thoroughly combined.<br>stirring constantly simmer in saucepan until thickened.<br>use over macaroni, pizza, lasagna, veggies, etc.<br>you can also add agar to make it slice-able.<br>it also mixes well with ketchup and barbecue sauce for a wonderful veggie burger topping or tater-tot dip.","url":"https://recipe.bluelayer.org/recipe/41068/melty-cheese-sauce-vegan"},{"id":"40766","title":"Vegan Sugar Cookie Drops","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>oil, olive, salad or cooking<br>sugars, granulated<br>sugars, granulated<br>egg substitute, powder<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cream, whipped, cream topping, pressurized<br>sugars, granulated","directions":"Preheat oven 350 degrees F (175 degrees C).<br>In a large bowl, cream together the vegan margarine, oil, confectioners' sugar, and 1 cup vegan white sugar until light and fluffy.<br>Beat in pre-mixed egg replacer and stir in the vanilla.<br>Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture.<br>Roll dough into 1 inch balls, and then roll the balls in remaining white sugar.<br>Place onto ungreased cookie sheets and flatten with a fork.<br>Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown.<br>Cool on wire racks, if desired.","url":"https://recipe.bluelayer.org/recipe/40766/vegan-sugar-cookie-drops"},{"id":"40752","title":"Vegan Tofu Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>lemon juice, raw<br>oil, canola<br>vinegar, cider<br>sugars, granulated<br>salt, table","directions":"Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.","url":"https://recipe.bluelayer.org/recipe/40752/vegan-tofu-sour-cream"},{"id":"40750","title":"Vegan Chocolate Peanut Butter Torte With Ganache","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, brown<br>salt, table<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the torte; start by preheating the oven to 325 degrees.<br>Mix together all of the dry ingredients.<br>Add the soy milk and apple sauce next and mix well.<br>Pour into a 9\" spring pan (bottom lined with parchment paper, sides lightly greased) and bake for 40 minutes.<br>Let the torte cool.<br>While it's cooling, start the peanut butter layer.<br>Cream together the margarine and peanut butter.<br>Add the powdered sugar in small amounts.<br>Next add the soy milk in small amounts to lubricate the mixture, using as much as needed.<br>(Do not make it liquidy, just smooth enough to handle).<br>Spread the peanut butter on the top of the torte only.<br>Peanut butter should be stiff.<br>Let it chill in the refrigerator while preparing the ganache.<br>For the ganache, put the margarine and soy milk in a microwaveable bowl and microwave for 2 minutes.<br>While hot, add the chocolate chips and stir until melted and mixture become the color of the chocolate chips.<br>Remove the torte from the fridge and pour ganache over the top and side of the torte.<br>Serve with melted ganache, or return to the refrigerator to chill.","url":"https://recipe.bluelayer.org/recipe/40750/vegan-chocolate-peanut-butter-torte-with-ganache"},{"id":"40696","title":"Marbled Chocolate Banana Bread (Vegan)","ingredients":"bananas, raw<br>sugars, granulated<br>vanilla extract<br>oil, canola<br>beverages, almond milk, unsweetened, shelf stable<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Prepare boiling water, no need to measure yet.<br>Also, preheat oven to 350F.<br>Mash the banana in a large mixing bowl until relatively smooth.<br>It should take 3 average sized ones, but spoon the mashed nanas into a measuring cup to make sure, then return to the mixing bowl.<br>Beat in the sugar, canola oil, milk and vanilla.<br>Now add the flour, baking soda and salt and gently mix just to incorporate.<br>Its okay if there is some flour still visible, just be careful not to overmix at this point.<br>Scoop one cup of the batter up and transfer it to a separate mixing bowl.<br>Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved.<br>Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.<br>Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth.<br>(Unless your batter is already moist enough, then skip the extra water.<br>).<br>Here comes the fun part, its time to marble!<br>Lightly grease an 8x4 loaf pan.<br>Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan.<br>Nothing has to be precise here, in fact, the more random, the better.<br>Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.<br>Bake for 55 minutes.<br>Use a butter knife to test for doneness.<br>Let cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/40696/marbled-chocolate-banana-bread-vegan"},{"id":"40651","title":"Rich (But Low-Cal) Vegan Hot Chocolate","ingredients":"soymilk, original and vanilla, unfortified<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Combine all ingredients in a small saucepan.<br>Heat over medium, watching carefully till it's bubbling.<br>Turn down the heat to low and let it simmer very gently, mostly covered, for 3 minutes or so (say, while you fold that batch of laundry).<br>Pour into a cup and enjoy.","url":"https://recipe.bluelayer.org/recipe/40651/rich-but-low-cal-vegan-hot-chocolate"},{"id":"40559","title":"Vegan, Gluten Free Coconut Pumpkin Cookies","ingredients":"oats<br>nuts, almonds<br>rice flour, white, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sweetener, syrup, agave<br>sugars, granulated<br>salt, table<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>raisins, seeded<br>spices, cloves, ground","directions":"Preheat oven to 350F<br>Line a baking sheet with parchment paper or aluminum foil.<br>In a bowl mix well all dry ingredients except Ground cloves.<br>Add wet ingredients and mix with a fork or hands.<br>(I recommend pumpkin puree at room temperature and softened coconut oil) Your dough should be a little bit sticky, Divide the dough in six equal parts, make small balls and place them at least one inch apart on the baking sheet.<br>Flatten into cookie shapes and decorate with dried fruit and nuts.<br>Dust with Ground cloves (optional).<br>Place in the oven a let cook for 25 min, Cookies should be soft to touch after the 25 minutes, turn off the oven and let them sit in the oven for an extra 5 minutes.<br>Take them out and let cool on a cooling rack.<br>Cookies will be chewy on the middle and crisp on the edges.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/40559/vegan-gluten-free-coconut-pumpkin-cookies"},{"id":"40492","title":"Gluten Free Vegan Pumpkin Oatmeal Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>sugars, brown<br>seeds, flaxseed<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground","directions":"In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract.<br>Add the remaining ingredients and beat together again.<br>Preheat your oven to 350 degrees.<br>While your oven is preheating let your cookie dough rest on the counter for 20 minutes.<br>The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.<br>Drop by the spoonful onto an ungreased cookie sheet.<br>Bake for 12 to 15 minutes or until slightly golden around the edges.<br>Remove cookies and place them onto a wire rack to cool.<br>Cookies are best after they have cooled.","url":"https://recipe.bluelayer.org/recipe/40492/gluten-free-vegan-pumpkin-oatmeal-cookies"},{"id":"40484","title":"Pumpkin & Cranberry Spice Cake (Vegan or Not)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pumpkin, raw<br>orange juice, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cranberries, dried, sweetened","directions":"Preheat oven to 350 degrees.<br>Grease two round baking pans.<br>Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.<br>Mix in flour, baking soda and powder, and salt.<br>Cut cranberries in half and then add to mixture, mixing until well combined.<br>Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.<br>To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.<br>Frost when cake is cool.","url":"https://recipe.bluelayer.org/recipe/40484/pumpkin-cranberry-spice-cake-vegan-or-not"},{"id":"40453","title":"Oatmeal Raisin Cookies - Vegan","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oat bran, raw<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats<br>raisins, seeded","directions":"Preheat oven to 350 degrees.<br>Spray cookie sheets with non stick spray.<br>In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.<br>Cream together margarine, sugars, vanilla and flax seed mixture until well blended.<br>I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.<br>Add to the wet ingredients, and mix until well blended and smooth.<br>Stir in rolled oats and raisins until thoroughly combined.<br>Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2\" thick rounds.<br>Bake cokies until golden brown, about 12-15 minutes.<br>Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/40453/oatmeal-raisin-cookies-vegan"},{"id":"40324","title":"Vegan Roasted Beetroot Dip","ingredients":"beets, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>peppers, jalapeno, raw<br>spices, cumin seed<br>spices, coriander seed<br>spices, coriander seed<br>salt, table","directions":"Preheat oven to 200 C / 400F.<br>Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender.<br>Check them periodically to make sure they don't burn.<br>Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli.<br>Drizzle in half the olive oil and pulse until well combined.<br>Add in the rest of the olive oil gradually to reach your desired consistency.<br>Now taste and adjust the quantities of chilli, garlic and salt.<br>This will depend on the heat of your chilli.<br>Stir through chopped cilantro and serve with pita breads, ciabatta or chips.<br>YUM!","url":"https://recipe.bluelayer.org/recipe/40324/vegan-roasted-beetroot-dip"},{"id":"40093","title":"Vegan Mini Carrot Cake Muffins","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>oil, olive, salad or cooking<br>honey<br>carrots, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.<br>In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.<br>Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.<br>Mix well.<br>Add nuts, raisins, or dried cranberries if preferred.<br>Scoop mixture into cupcake liners.<br>Bake at 325F for 30 minutes or until toothpick comes out clean.<br>Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).","url":"https://recipe.bluelayer.org/recipe/40093/vegan-mini-carrot-cake-muffins"},{"id":"39992","title":"Spiced Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>sweetener, syrup, agave","directions":"Lightly grease a skillet or non-stick frying pan with canola oil and heat it on medium-high (around 375 degrees F).<br>Meanwhile, mix all the dry ingredients (flour through cloves) thoroughly.<br>Add the soy milk, vanilla, and agave and mix briefly, just until combined (a few small lumps are okay).<br>When the skillet is hot (if your not sure, sprinkle a few flecks of water onto your pan; if they jump from the pan with a sizzle, the pan is ready), drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble.<br>Turn and cook a couple more minutes until the underside is golden and the inside is cooked.<br>Best served immediately, but they can be kept warm on a plate placed in the oven on low heat (200-225 degrees F) until you're ready to serve.<br>Serve with heated maple syrup, or for a healthier take, with fresh fruit or heated frozen-berries.<br>Mmmm.","url":"https://recipe.bluelayer.org/recipe/39992/spiced-vegan-pancakes"},{"id":"39984","title":"Vegan Cream 'Cheese' Frosting","ingredients":"cheese, parmesan, hard<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated","directions":"Beat the cream cheese and margarine together with the vanilla extract in a mixing bowl with an electric hand mixer until light.<br>Beat in the soy flour, followed by the confectioners' sugar until light and fluffy.<br>Refrigerate at least 20 minutes before using.","url":"https://recipe.bluelayer.org/recipe/39984/vegan-cream-cheese-frosting"},{"id":"39868","title":"Traditional Norwegian Flatbread- Fast & No Machine Required!","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>leavening agents, baking soda<br>salt, table<br>nuts, almonds<br>lemon juice, raw","directions":"First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.<br>Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl.<br>Mix well.<br>Slowly add just enough \"buttermilk\" to make a stiff dough.<br>Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.<br>Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle.<br>Be sure to cover the remaining dough so it doesn't become too dry.<br>With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle.<br>(If dough is sticking to the surface on which you are working, dust it with more flour.<br>).<br>Place flatbread on an ungreased cookie sheet.<br>(I would recommend using a 10\" pie pan instead.)<br>To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer.<br>(After baking, the flatbread will be broken into pieces along the scored lines.<br>).<br>Bake at 350F for 8 to 10 minutes.<br>Flatbread should be crisp and slightly brown around the edges.<br>Cool on a wire rack and repeat with remaining dough.<br>Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.","url":"https://recipe.bluelayer.org/recipe/39868/traditional-norwegian-flatbread-fast-no-machine-required"},{"id":"39846","title":"Non-Dairy Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>rice vinegar,<br>lemon juice, raw<br>vinegar, cider<br>salt, table<br>sugars, granulated","directions":"Combine all ingredients in food processor or blender will smooth.<br>Refrigerate in airtight container up to 3 days.","url":"https://recipe.bluelayer.org/recipe/39846/non-dairy-vegan-sour-cream"},{"id":"39806","title":"Oatmeal Banana Chocolate Chip Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, brown<br>sugars, granulated<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>bananas, raw<br>vanilla extract<br>beverages, almond milk, unsweetened, shelf stable<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. Grease and flour a 9 x 9 inch baking pan.<br>In a medium bowl whisk together flour, oats, baking powder, baking soda and salt.<br>In a large bowl, whisk together brown sugar, sugar, oil, pureed banana, and vanilla until smooth.<br>Fold the flour mixture into the wet ingredients until mostly mixed and then add the almond milk.<br>Fold ingredients until incorporated and add the chocolate chocolate chips until just mixed.<br>Do not over mix.<br>Pour the batter into the prepared pan.<br>Bake at 350 F for approximately 45 minutes.","url":"https://recipe.bluelayer.org/recipe/39806/oatmeal-banana-chocolate-chip-cake-vegan"},{"id":"39730","title":"Vegan Hazelnut Cocoa Cookies","ingredients":"nuts, hazelnuts or filberts<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cocoa, dry powder, unsweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>soymilk, original and vanilla, unfortified<br>seeds, flaxseed<br>water, bottled, generic","directions":"mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.<br>mix dry ingredients.<br>mix wet ingredients.<br>mix all ingredients together.<br>drop by tablespoon onto greased cookie sheet, 2 inches apart.<br>cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).<br>cool on wire rack if you have one.<br>enjoy animal friendly cookies!<br>great with soy-coffee ice cream.","url":"https://recipe.bluelayer.org/recipe/39730/vegan-hazelnut-cocoa-cookies"},{"id":"39635","title":"Baked Vanilla Salt Tofu (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oil, canola<br>soy sauce made from soy (tamari)<br>vanilla extract<br>salt, table<br>sugars, granulated","directions":"Dry out the tofu thoroughly either by the press method or microwave method.<br>Cut into slices, one brick gives you about 8-10.<br>Mix the other ingredients together in a small bowl to make a marinade.<br>Lay out the tofu slices in a baking dish (like 11 x 7 or 9 x13) and with a pastry or BBQ brush, brush the slices evenly with the marinade, on each side.<br>There should be some marinade left-- evenly pour it over the tofu slices and throughout the bottom of the baking dish.<br>Bake at 400F for 20 minutes, then flip the slices over to bake again for another 20 minutes.","url":"https://recipe.bluelayer.org/recipe/39635/baked-vanilla-salt-tofu-vegan"},{"id":"39634","title":"Katie's Vegan Peanut Butter Fudge","ingredients":"sugars, brown<br>salt, table<br>soymilk, original and vanilla, unfortified<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Lightly grease one 9x5x2 inch pan.<br>In a 2-quart pot over very low heat, mix together the brown sugar, salt, soy milk, corn syrup, peanut butter and vanilla.<br>Cook until hot and brown sugar is dissolved.<br>Quickly pour into pan and refrigerate.<br>Cut into squares and store in semi-airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39634/katies-vegan-peanut-butter-fudge"},{"id":"39629","title":"Vegan Breakfast Scramble","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>spinach, raw<br>spices, pepper, red or cayenne<br>onions, raw<br>bacon, meatless<br>spices, paprika","directions":"In a frying pan over medium-high heat combine tofu (crumbled), a handful of spinach, chopped red peppers, chopped onion, chopped vegetarian bacon, and a few dashes of paprika.<br>Saute until veggies are cooked and tofu is heated through.<br>Season with salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/39629/vegan-breakfast-scramble"},{"id":"39621","title":"Vegan Mexican Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, chili powder<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.<br>Place over medium heat and bring to a boil.<br>Remove from the heat and whisk in the vanilla.<br>Divide the mixture between two cups and serve hot.","url":"https://recipe.bluelayer.org/recipe/39621/vegan-mexican-hot-chocolate"},{"id":"39595","title":"Vegan Cranberry Sauce With Orange and Cinnamon","ingredients":"cranberries, dried, sweetened<br>water, bottled, generic<br>sugars, granulated<br>orange juice, raw<br>spices, cinnamon, ground","directions":"Rinse and pick over the cranberries to make sure you get all of the debris out.<br>Pour the water and sugar in a medium pot over medium heat.<br>Gently mix until the sugar is dissolved.<br>Bring to a boil.<br>Once the water is boiling, add the cranberries and stir.<br>Bring to a boil again, reduce heat to a simmer, and cook for about 5-10 minutes until the cranberries burst.<br>Add the cinnamon and orange zest and stir well.<br>Remove from heat and allow to cool.<br>Cover and place in the refridgerator over night to allow the flavors to really meld and the cranberries to sweeten.<br>Or if you prefer tarter cranberry sauce, serve the day of.","url":"https://recipe.bluelayer.org/recipe/39595/vegan-cranberry-sauce-with-orange-and-cinnamon"},{"id":"39560","title":"Vegan (Kosher Pareve) \"parmesan Cheese\"","ingredients":"nuts, almonds<br>leavening agents, yeast, baker's, active dry<br>chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>salt, table","directions":"Blend all ingredients well in a food processor.","url":"https://recipe.bluelayer.org/recipe/39560/vegan-kosher-pareve-parmesan-cheese"},{"id":"39542","title":"Vegan Lunch Box Easy Whole-Grain Pizza Dough","ingredients":"water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>salt, table<br>oil, olive, salad or cooking","directions":"In a small bowl, sprinkle yeast in warm water and stir well to dissolve.<br>Set aside for about 5 minutes to bloom.<br>Meanwhile, place the flours, cornmeal and salt together in the bowl of a food processor fitted with the S blade.<br>Pulse well to combine.<br>With food processor running, slowly drizzle the yeast mixture into the feeding tube.<br>Stop when dough forms a ball.<br>Pour in the olive oil and pulse two or three times to combine.<br>Turn dough onto a lightly floured surface and knead briefly, just long enough to make a smooth dough.<br>Cut dough into eight equal pieces.<br>Shape each into smooth ball.<br>Set balls 2 inches apart on a floured surface and lightly cover with plastic wrap.<br>Let rise a room temperature for 45 minutes.<br>Any dough that you are not baking right away can be wrapped in plastic and kept in the fridge overnight.<br>Just bring to room temperature by letting sit out for about 15 minutes when ready to make.<br>Preheat over to 500F Place pizza stone in center rack of over--or sprinkle a baking sheet with cornmeal and set aside.<br>On a well-floured surface, pat one dough ball at a time into a 6 1/2 inch circle.<br>Top with topping of your choice, and bake mini pizzas for 7 to 8 minutes until crust is golden and toppings are piping hot.","url":"https://recipe.bluelayer.org/recipe/39542/vegan-lunch-box-easy-whole-grain-pizza-dough"},{"id":"39381","title":"Creamy Pumpkin Hot Chocolate (Vegan)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pumpkin, raw<br>cocoa, dry powder, unsweetened<br>pumpkin, raw","directions":"STOVETOP: Whisk all the ingredients together and heat gently.<br>MICROWAVE: Put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well.<br>Pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot.<br>(Double recipe if using an extra tall or wide mug.<br>).","url":"https://recipe.bluelayer.org/recipe/39381/creamy-pumpkin-hot-chocolate-vegan"},{"id":"39231","title":"Banana Bread for Vegans","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>seeds, flaxseed<br>water, bottled, generic<br>bananas, raw<br>spices, cinnamon, ground<br>carob flour<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven 350F<br>Grease a 9\" pan.<br>In a bowl, combine flour, soda, and the spices.<br>In a separate cup, combine the flax seed with hot water and let sit about 1 minute.<br>To the flour mixture, add softened or melted margarine and agave nectar.<br>Stir.<br>Add in mashed banana with the egg replacer/flax mix and blend well.<br>When everything is blended, stir in the chocolate.<br>Pour batter into the pan.<br>Bake in preheated oven for 60-65 minutes or when the toothpick comes out clean.<br>Cool bread for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/39231/banana-bread-for-vegans"},{"id":"39212","title":"Vegan Carrot Cake","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>carrots, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>nuts, walnuts, english<br>cheese, parmesan, hard<br>vanilla extract<br>salt, table<br>sugars, powdered","directions":"stir together, grease pan, bake -- etc.","url":"https://recipe.bluelayer.org/recipe/39212/vegan-carrot-cake"},{"id":"39148","title":"Vickys Vegan Basic Homemade Seitan","ingredients":"vital wheat gluten<br>spices, onion powder<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>soup, vegetable broth, ready to serve","directions":"In a bowl add the vital flour,onion and garlic powders<br>In another bowl add the soy sauce to 180mls of the stock<br>Slowly add this to the flour mixing with your hands until the flour is combined.<br>You should have a big rubbery ball of dough and you might need more or less stock<br>Knead the dough a bit to make it smooth, let it rest a few minutes, then knead again<br>Divide the dough into the shape you need for your recipe.<br>Inch cube pieces are good for casseroles, shape into patties for burgers, oblongs for mock steaks or chicken breasts etc<br>Slowly simmer in the rest of the stock in a large pot for an hour on a low heat.<br>Seitan expands when it cooks so you need a large pot<br>This recipe is for basic seitan, it won't taste nice eaten like this.<br>Use it in any recipe that calls for seitan.<br>It will take on any flavour, you can have it curried, sweet n sour, bbq.<br>Check my profile for more ideas on how to use it<br>For chickeny flavoured seitan add a half tsp of sage and a quarter tsp of thyme in the 1st step","url":"https://recipe.bluelayer.org/recipe/39148/vickys-vegan-basic-homemade-seitan"},{"id":"38977","title":"Vegan Blueberry Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>salt, table<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>blueberries, raw","directions":"Preheat oven to 350F.<br>Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.<br>Mix all ingredients together in mixing bowl.<br>Spoon into muffin cups, filling three-quarters full.<br>Bake 35 minutes, or until tops are firm.<br>Cool slightly on rack.","url":"https://recipe.bluelayer.org/recipe/38977/vegan-blueberry-muffins"},{"id":"38913","title":"Vegan Fruit and Yogurt Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>yogurt, greek, plain, nonfat<br>seeds, flaxseed<br>water, bottled, generic<br>vanilla extract<br>margarine, regular, 80% fat, composite, stick, without salt<br>blueberries, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease 12 muffin cups or line with paper muffin liners.<br>Mix in a large bowl, the flax seed and warm water.<br>Let the flax seed set.<br>In a separate bowl, stir together flour, sugar, baking soda and baking powder.<br>Return to the bowl with the flaxseed in it.<br>Combine yogurt, vanilla, margarine and blueberries with the flaxseed.<br>Stir the two mixtures together just until combined; batter will be very thick.<br>Scoop into prepared muffin cups.<br>Bake in preheated oven for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/38913/vegan-fruit-and-yogurt-muffins"},{"id":"38892","title":"Vegan Chocolate Chip Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>sugars, brown<br>seeds, flaxseed<br>water, bottled, generic<br>leavening agents, baking soda<br>salt, table<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>mini semi-sweet chocolate baking chips,<br>water, bottled, generic","directions":"Preheat oven to 375 F. In a mixing bowl, cream together coconut oil and sugars.<br>In a small bowl mix together ground flax seed and water to make a paste.<br>Add this into the coconut oil and sugar mixture along with the baking soda, salt and vanilla.<br>Mix to combine.<br>Mix in flour and chocolate chips.<br>Add small amounts of water (up to the listed amount) until dough comes together and isnt crumbly.<br>Drop dough by tablespoonfuls onto greased cookie sheets, placing them 2 apart.<br>Bake for 12-15 minutes or until lightly browned.<br>Transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/38892/vegan-chocolate-chip-cookies"},{"id":"38761","title":"Vegan Tex Mex Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, vegetable broth, ready to serve<br>oil, olive, salad or cooking<br>spices, onion powder<br>spices, pepper, black<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, chili powder","directions":"Pour the veggie broth into a medium saucepan, and add the oil, garlic, and dry spices.<br>Mix well.<br>Add the rice, turn the heat on, cover, and let simmer for 20-25 minutes.<br>Fluff the rice and stir well with a wooden spoon to properly disperse all the seasonings-- but do not rinse or drain as it will kill the taste and nutrients!<br>Goes awesome with refried beans!","url":"https://recipe.bluelayer.org/recipe/38761/vegan-tex-mex-rice"},{"id":"38755","title":"Moist Vegan Cornbread","ingredients":"syrup, maple, canadian<br>oil, canola<br>soymilk, original and vanilla, unfortified<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Heat oven to 350 degrees.<br>Stir first three ingredients together.<br>In another bowl whisk together the flour, cornmeal, baking powder and salt.<br>Regular salt will work as well.<br>Mix wet and dry ingredients together and pour into a greased 9x9 square pan.<br>Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.","url":"https://recipe.bluelayer.org/recipe/38755/moist-vegan-cornbread"},{"id":"38656","title":"Vegan (Sweet) Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>soymilk, original and vanilla, unfortified<br>egg substitute, powder<br>margarine, regular, 80% fat, composite, stick, without salt<br>corn, sweet, white, raw","directions":"Preheat oven to 350F<br>Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.<br>Combine all ingredients, stirring until consistent.<br>Spread into pan (or pour into muffin pan).<br>Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.<br>Cool on a rack before slicing if using a 9x9 pan.<br>I did the muffin version and it took 25 minutes to get the way I like them but 30 would have only made them dark brown.<br>(The 9x9 pan version from the original recipe calls for 25-30 minutes also.<br>).","url":"https://recipe.bluelayer.org/recipe/38656/vegan-sweet-cornbread"},{"id":"38466","title":"Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>lemon juice, raw<br>salt, table","directions":"Combine all the ingredients in a food processor or the companion container to an immersion blender.<br>Process until very smoothly pureed, then transfer to a container with an airtight lid.<br>(per 1/4 cup)<br>Calories: 21<br>Total Fat: 1g<br>Protein: 2g<br>Carbohydrates: 1g<br>Fiber: 0g<br>Sodium: 88mg","url":"https://recipe.bluelayer.org/recipe/38466/vegan-sour-cream"},{"id":"38167","title":"Thermomix Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Add all ingredients to TM Bowl.<br>Blend 30 seconds/speed 6.<br>Remove lid and scrape down sides.<br>Blend 10 seconds/speed 6.<br>Cook over medium heat on a nonstick griddle or fry pan.","url":"https://recipe.bluelayer.org/recipe/38167/thermomix-vegan-pancakes"},{"id":"38135","title":"Vegan Pumpkin Bread Healthy and Tasty","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, canola<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>nuts, walnuts, english","directions":"Preheat the oven to 350 degrees.<br>Mix together the flaxseed and water until thickened.<br>Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.<br>In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt.<br>Stir the dry ingredients into the wet.<br>Fold in the walnuts.<br>Lightly grease lof pans.<br>Divide tinto two regular 8 inch loaf pans or four mini loaf pans.<br>If you'd like, sprinkle on some oats or turbinado to garnish.<br>Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes.<br>Let sit for 20 minutes before removing from the pans.","url":"https://recipe.bluelayer.org/recipe/38135/vegan-pumpkin-bread-healthy-and-tasty"},{"id":"38087","title":"Oatmeal and Pistachio Cookies","ingredients":"oats<br>nuts, pistachio nuts, raw<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda","directions":"Pulse oats and pistachios in a mixer, leaving chunks of both (this adds a crunchy texture to the cookies).<br>Melt butter and coconut oil in the microwave, 10 seconds at a time.<br>Be careful not to overheat.<br>Beat the butter and sugars, running your beater up and down to add in air until the mixture is fluffy.<br>Spoon the oats and pistachio into the mix, followed by flour and baking soda.<br>(I prefer not to use mixers when adding in flour).<br>Chill the mixture for 30 minutes in the refrigerator.<br>This helps to hold the cookie dough together and allow the oats to soak up the butter and coconut oil.<br>I sometimes skip this step because Im impatient, so its ok if you do, too.<br>Preheat oven to 180 degrees C (355 degrees F).<br>Using your hands, scoop up dough and press onto a greased pan or baking sheet.<br>I find that smaller cookies hold better (about 2-inch diameter); if you make larger ones, they may turn out crumbly.<br>I usually squeeze the cookie dough together before placing on the baking tray because I feel like it holds together better.<br>Bake for 20 minutes or until slightly browned.<br>Notes: 1.<br>You may use gluten-free flour in place of all-purpose flour for a vegan option.<br>You may replace the 50 grams of butter with an additional 50ml of coconut oil.<br>If you do have lots of crumbs, dont fear because they make the perfect topping for oatmeal!","url":"https://recipe.bluelayer.org/recipe/38087/oatmeal-and-pistachio-cookies"},{"id":"38084","title":"vegan chocolate strawberry cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract","directions":"preheat oven to 350<br>in a large bowl whisk together flour, sugar, cocoa, baking soda, and salt.<br>In a separate bowl, whisk together 1 cup of water, the oil, vinegar, and vanilla.<br>Pour wet mixture into dry mixture and whisk until just combined.<br>Fill cupcake cups.<br>Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes.<br>Let cool.","url":"https://recipe.bluelayer.org/recipe/38084/vegan-chocolate-strawberry-cupcakes"},{"id":"37888","title":"Vegan Cranberry-Walnut Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>oil, olive, salad or cooking<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>water, bottled, generic<br>pumpkin, raw<br>sugars, granulated<br>tofu, raw, regular, prepared with calcium sulfate<br>nuts, walnuts, english<br>cranberries, dried, sweetened","directions":"Mix dry ingredients together.<br>Mix wet ingredients together and gently add to dry ingredients.<br>Stir only until ingredients are mixed.<br>Fold in walnuts &amp; cranberries.<br>Bake at 350F until toothpick inserted in center comes out clean - about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/37888/vegan-cranberry-walnut-pumpkin-muffins"},{"id":"37818","title":"Vegan Apple Crisp","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>spices, cinnamon, ground<br>butter, without salt<br>apples, raw, with skin","directions":"8x8x2 pan or 2qt baking dish.<br>place rolled oats, flour sugar salt and cinnamon in large bowl and mix.<br>add butter and blend well.<br>arrange apple slices on top.","url":"https://recipe.bluelayer.org/recipe/37818/vegan-apple-crisp"},{"id":"37790","title":"Easy Vegan (Allergy Friendly) Blueberry Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking<br>blueberries, raw","directions":"Mix it all together and throw it in the oven at 350 for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/37790/easy-vegan-allergy-friendly-blueberry-muffins"},{"id":"37694","title":"Vegan Cornbread","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, distilled<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Preheat the oven to 425 F.<br>Combine the soymilk and vinegar and set aside.<br>Stir the dry ingredients together in a large bowl, then add the soy milk mixture and mix until just blended.<br>Spread evenly in a 9\" x 9\" baking dish that has been lightly sprayed with a nonstick spray and bake for 25 to 30 minutes.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/37694/vegan-cornbread"},{"id":"37676","title":"Vegan Fat Free Biscuits","ingredients":"oats<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 400 F and coat a cookie sheet with a thin layer of oil.<br>whisk dry ingredients together, then stir in applesauce.<br>Drop onto cookie sheet in biscuit size drops (should make 6 - they will be sticky).<br>Bake 8 -10 mins until lightly brown.<br>Smother in your favorite vegan gravy or top with jam.<br>They are especially good topped with a spinach \"cream\" sauce.<br>The oat flour makes them much more tender than wheat as there is no gluten.","url":"https://recipe.bluelayer.org/recipe/37676/vegan-fat-free-biscuits"},{"id":"37653","title":"Dragonfly's Vegan Ribs","ingredients":"vital wheat gluten<br>water, bottled, generic<br>soup, beef broth or bouillon canned, ready-to-serve<br>leavening agents, yeast, baker's, active dry<br>soup, chicken broth or bouillon, dry<br>wheat flour, white, all-purpose, unenriched<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>sauce, barbecue","directions":"Mix the gluten with the broth and bouillon.<br>Using a fork, make a well in the center and add the water all at once.<br>(Add more if you live in a dry area, less of you don't, hence the different amount).<br>Mix fast, rapidly incorporating all the gluten.<br>Dust a flat surface, dust your hands and lightly dust the gluten lump.<br>Knead till rubbery and smooth.<br>Use more flour if you need to.<br>Flatten the gluten out with the tips of your fingers.<br>Melt the tahini in the microwave or on the stove.<br>You want it to be smooth, slightly warm and easy to spread.<br>Using just your fingertips, poke the melted tahini into the surface of the gluten.<br>Turn over the gluten and repeat.<br>It won't actually knead into the gluten, but till work in a bit and sit on the surface.<br>Slice the gluten into strips.<br>The thicker the strip, the chewier the rib, the thinner the crispier.<br>Your choice.<br>Put the strips on a lightly oiled cookie sheet and bake at 375 degrees for about 10-15 minutes.<br>When the under side is golden, flip them over and bake some more.<br>You want a crispy product.<br>They should puff up at first and flatten as they are browning up.<br>You can add sauce to each side as they are browned up, or add it at the end.<br>We like a small amount of sauce, but you can drench yours, if you like.","url":"https://recipe.bluelayer.org/recipe/37653/dragonflys-vegan-ribs"},{"id":"37593","title":"A Rich Pumpkin Smoothie (Vegan-Friendly)","ingredients":"pumpkin, raw<br>apricots, dried, sulfured, uncooked<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>water, bottled, generic","directions":"Combine all ingredients in blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/37593/a-rich-pumpkin-smoothie-vegan-friendly"},{"id":"37521","title":"Vegan Sticky Date Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>dates, deglet noor<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cinnamon, ground<br>syrup, maple, canadian<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract","directions":"Pre-heat the oven to 190C-Gas5.<br>Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.<br>Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture.<br>Leave to cool.<br>Beat together the margarine and sugar until pale and creamy.<br>Add the date mixture and stir.<br>Mix the spices into the flour.<br>Sieve the flour and fold into the sponge mixture.<br>Spoon the sponge mixture into a 20cm x 20cm tin.<br>Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.<br>To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.<br>Prick the pudding all over and pour half the hot toffee sauce over the pudding.<br>Serve the rest of the sauce with the pudding.<br>It freezes well, cut into individual servings and place in the freezer.<br>Defrost in the microwave for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/37521/vegan-sticky-date-pudding"},{"id":"37488","title":"Vegan Cocoa Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, canola<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cornstarch<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Puree the tofu, non-dairy milk and oil until smooth and fluffy.<br>Transfer to a mixing bowl.<br>Use a fork to vigorously mix in the sugar and vanilla.<br>Sift in flour, cocoa powder, cornstarch, baking powder and salt.<br>Use a spatula to mix batter until smooth.<br>Transfer to an 8X8 greased baking pan and smooth out the top.<br>Bake in the preheated oven at 325F/150C for 25 minutes or until set.<br>Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/37488/vegan-cocoa-tofu-brownies"},{"id":"37428","title":"Vegan Whole Wheat Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>seeds, flaxseed<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, olive, salad or cooking<br>vinegar, cider<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F Fahrenheit<br>Mix all dry ingredients together in a large mixing bowl<br>Mix all wet ingredients together in another bowl<br>Mix wet ingredients into dry ingredients<br>Fold in chocolate chips<br>Scoop out tablespoons of dough and place on cookie sheet (these cookies are small, so I counted 2 cookies as one serving)<br>Bake for 10 minutes","url":"https://recipe.bluelayer.org/recipe/37428/vegan-whole-wheat-chocolate-chip-cookies"},{"id":"37425","title":"Vegan Coronation Chickpea","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>yogurt, greek, plain, nonfat<br>mango nectar, canned<br>spices, curry powder<br>spices, pepper, black<br>salt, table<br>apricots, dried, sulfured, uncooked<br>celery, raw","directions":"Mix all ingredients together and refrigerate before serving.<br>Keeps in fridge 3-4 days.","url":"https://recipe.bluelayer.org/recipe/37425/vegan-coronation-chickpea"},{"id":"37407","title":"Super Quick Hot Water Pastry","ingredients":"wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>water, bottled, generic<br>salt, table","directions":"Place flour in mixing bowl, make a well in the center.<br>Put oil and hot water in cup or jug and pour onto flour.<br>Mix well until all flour is incorporated.<br>The dough should be quite pliable.<br>Allow to cool a little until you can comfortably handle it, but make sure to use while warm.<br>Roll out on floured surface and use immediately.<br>For Vegetarian omit animal fat or Lard.<br>For Vegan omit Animal Fat, Lard or melted butter and use only oil.","url":"https://recipe.bluelayer.org/recipe/37407/super-quick-hot-water-pastry"},{"id":"37326","title":"Wheat Bread","ingredients":"water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>molasses<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"Mix water, yeast and 1 tablespoon of the molasses together in a large bowl.<br>Pour in the 3 cups of wheat flour and mix well.<br>Cover the bowl with a towel and place in a dry place.<br>Let it sit for a minimum of 20 minutes, up to a day!<br>Fit it into YOUR schedule.<br>Pour in the rest of the molasses, oil, soy milk and salt.<br>Mix together.<br>Begin adding white flour, a 1/2 cup at a time.<br>After the third cup, it begins to get pretty dense.<br>I begin kneading the vegan bread in the bowl and it is still a bit sticky, so I'll add another 1/2 to 1 cup of flour as I knead the vegan bread.<br>Knead it for 5 to 10 minutes until it is smooth and elastic.<br>Cut the dough into two, equal parts.<br>Shape them into loaves and place them into two, 8 1/2 x 4 1/2 greased vegan bread pans.<br>(You can also make 24 rolls -- or 1 loaf, and 12 rolls -- whatever you want!<br>).<br>Cover pans with a towel in a warm place and let the dough double in size.<br>This will take at least an hour to an hour and a half.<br>Baking: Bake loaves at 350 degrees F for 35-40 minutes.<br>Rolls should be baked at 375 degrees F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/37326/wheat-bread"},{"id":"37315","title":"Chocolate, Cherry, Almond snacks (paleo, vegan, gluten free sweet treat)","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>cherries, sweet, raw","directions":"melt chocolate chips (stovetop or microwave)<br>drop multiple spoonfuls of chocolate onto a piece of wax paper<br>place a dried cherry in the center of each chocolate drop<br>place almonds circling the cherry in the chocolate drop<br>drizzle more chocolate on top if desired<br>put wax paper and treats in fridge for 10 minutes to set","url":"https://recipe.bluelayer.org/recipe/37315/chocolate-cherry-almond-snacks-paleo-vegan-gluten-free-sweet-treat"},{"id":"37310","title":"Vegan Hot Chocolate","ingredients":"soymilk, original and vanilla, unfortified<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>water, bottled, generic","directions":"Heat milk in the microwave (or on stove).<br>Get it just a little hotter than drinkable.<br>Stirring once or twice is a good idea.<br>Stir the cocoa and sugar into the warm water in a small container to dissolve sugar.<br>Pour this into the mug of hot milk.<br>Enjoy after skating, sliding, or a frosty white walk!","url":"https://recipe.bluelayer.org/recipe/37310/vegan-hot-chocolate"},{"id":"37113","title":"Fluffy Creamy Vegan Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"r&gt;Food Processor Instructions:.<br>Pulse the margarine in a food processor, scraping down the sides as needed.<br>Add the soymilk and vanilla extract and pulse a few more times.<br>Do not worry if it's not totally blended yet.<br>Add the powdered sugar in three or so portions.<br>Add one third and blend.<br>Add another third and blend.<br>Add the last bit and whirl it until fully incorporated and the frosting is smooth and fluffy.<br>Add vanilla extract and whirl it around another few seconds.<br>Spread on cakes, cupcakes, cookies, ritz crackers, whatever suits your fancy!<br>Mixer Instructions, more or less as posted on the Post Punk Kitchen website:.<br>Melt the margarine.<br>I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl.<br>Add powdered sugar and soymilk, then beat on medium for about a minute, or until it's a good consistency for spreading.<br>Stir in extracts and frost away!<br>ALSO suggested:<br>The original recipe is for chocolate frosting - add 2/3 cup cocoa powder before adding sugar in either form of preparation, and add 1 1/2 tsp almond extract with the vanilla.<br>This would also be lovely with a little citrus zest - add orange or lemon zest with the extracts.","url":"https://recipe.bluelayer.org/recipe/37113/fluffy-creamy-vegan-frosting"},{"id":"36978","title":"Dark Chocolate Chunk Quinoa Granola Bars","ingredients":"oats<br>quinoa, uncooked<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat germ, crude<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>sugars, brown<br>vanilla extract<br>salt, table<br>dates, deglet noor<br>cherries, sweet, raw<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 F. Butter an 8 x 12 inch glass baking dish (or a similar size) and line it with parchment paper.<br>Combine the oats, quinoa, almonds, and coconut together on an unlined baking pan and bake for 12 minutes, or until lightly browned, stirring every 4 minutes.<br>Transfer the mixture to a mixing bowl and stir in the wheat germ.<br>Reduce the oven temperature to 300 F.<br>Place the oil, honey, brown sugar, vanilla, and salt in a small saucepan and heat over medium heat.<br>Bring to a boil (the mixture will start foaming).<br>Once boiling, cook for 60 seconds, stirring constantly.<br>Pour the syrup over the toasted oatmeal mixture.<br>Add the dates and Craisins and stir well.<br>Stir in the dark chocolate chunks.<br>Because the mixture is so warm, you will find some of the chocolate melting.<br>Pour the mixture into the prepared pan and gently, but firmly press the mixture evenly into the pan using your fingers.<br>Bake for 20 minutes, or until the granola is a light golden brown color.<br>Remove from oven.<br>Cool for at least 2 to 3 hours before removing from the pan and cutting into squares.<br>Store in an airtight container at room temperature!<br>Notes: 1.<br>Make sure that your oats are certified gluten-free.<br>These do contain honey.<br>Ive seen some vegans eat honey, others dont, so keep that in mind!<br>I havent tried to sub the honey with agave, but if you do, please let me know the results!","url":"https://recipe.bluelayer.org/recipe/36978/dark-chocolate-chunk-quinoa-granola-bars"},{"id":"36949","title":"Vegan Goulash","ingredients":"onions, raw<br>carrots, raw<br>squash, summer, zucchini, includes skin, raw<br>oil, olive, salad or cooking<br>tomatoes, red, ripe, raw, year round average<br>sauce, peppers, hot, chili, mature red, canned<br>parsley, fresh<br>spices, nutmeg, ground<br>tomatoes, red, ripe, raw, year round average<br>beans, kidney, all types, mature seeds, raw<br>beans, snap, green, raw<br>tomatoes, red, ripe, raw, year round average<br>salt, table<br>spices, pepper, black","directions":"In a large pot, saute the onion, carrot, and zucchini in the olive oil for 5-7 minute Add tomato paste, chili pepper, parsley, and nutmeg.<br>Saute for 2 minutes.<br>Add remaining ingredients, simmer 15 minutes.<br>Serve alone or over pasta, grains, or mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/36949/vegan-goulash"},{"id":"36777","title":"Vegan Chocolate Sorbet","ingredients":"water, bottled, generic<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, heat water and agave, stirring until agave is dissolved.<br>Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted.<br>Blend mixture in a Vita-Mix (or other high speed blender).<br>Cool mixture in freezer for 1 hour.<br>Add to your ice cream maker, following directions per your machine.<br>Serve.<br>Makes about 1 quart.","url":"https://recipe.bluelayer.org/recipe/36777/vegan-chocolate-sorbet"},{"id":"36771","title":"Seedy Almond Butter Granola Bars","ingredients":"oats<br>dates, deglet noor<br>nuts, pecans<br>nuts, almonds<br>seeds, hemp seed, hulled<br>seeds, chia seeds, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>honey<br>nuts, almonds","directions":"Preheat oven to 350 F.<br>Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking.<br>When the oats are done, add them into a large mixing bowl and set aside.<br>Line an 8 x 8-inch baking pan with parchment paper allowing paper to hang over the pan sides, for easy removal once done.<br>Place dates in a food processor and pulse until a ball is formed.<br>Transfer dates to the mixing bowl with the toasted oats.<br>Add the nuts, seeds, cinnamon and salt.<br>Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.<br>Bring honey (or maple syrup for vegan option) and almond butter to a boil in a small saucepan over medium heat and pour over the dry ingredients.<br>Stir everything together and make sure everything is well mixed.<br>Transfer mixture into your prepared pan and press it into the pan using a spatula so that you have a smooth and uniformly flat top.<br>Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.<br>Remove from pan using the paper as handles and cut into 10 bars.<br>Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.<br>Notes: 1.<br>For a gluten-free option, use gluten-free rolled oats.<br>For a vegan option, use maple syrup instead of honey","url":"https://recipe.bluelayer.org/recipe/36771/seedy-almond-butter-granola-bars"},{"id":"36767","title":"10-Minute Vegan Brownies","ingredients":"oil, canola<br>spartan, real semi-sweet chocolate baking chips,<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>tofu, raw, regular, prepared with calcium sulfate<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat the oven to 350 degrees.<br>Lightly oil a 6x9 baking pan and set aside.<br>Combine oil and chocolate chips in a sauce pan over low heat and gently stir until melted.<br>I did this step in the microwave, heating the chocolate and oil in two 30 second increments, and then another 10 seconds, stirring in between each time until melted.<br>In a separate bowl combine the apple sauce OR silken tofu, sugar and vanilla.<br>Whip this with a whisk or use a stand mixer to get the wet ingredients really combined well.<br>Add the melted chocolate to the apple sauce (or tofu) mixture.<br>Next add the flour and baking soda to the chocolate, and stir gently to combine.<br>Don't over mix.<br>Over mixing can make the brownies really dense and heavy.<br>Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes (Mine were perfect at 25).<br>Do not slice the brownies until they have cooled.","url":"https://recipe.bluelayer.org/recipe/36767/10-minute-vegan-brownies"},{"id":"36715","title":"Chocolate Chip Spelt Cookies (Vegan)","ingredients":"peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>syrup, maple, canadian<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F degrees.<br>Coat cookie sheets with cooking spray or line them with parchment paper.<br>Place peanut butter in a microwave-safe bowl.<br>Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats.<br>In large bowl add flour, baking soda, and salt.<br>Add peanut butter, maple syrup, and vanilla and stir until blended.<br>Fold in the chocolate chips.<br>Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie.<br>Flatten slightly.<br>Bake 15-17 minutes, or until golden brown.<br>Cool for about 5 minutes on the cookie sheet.<br>Transfer to a wire rack and allow them to cool completely.","url":"https://recipe.bluelayer.org/recipe/36715/chocolate-chip-spelt-cookies-vegan"},{"id":"36579","title":"Nutty and Fudgy Almond Butter Granola Bars","ingredients":"oats<br>dates, deglet noor<br>nuts, pecans<br>nuts, almonds<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>nuts, almonds","directions":"Preheat oven to 350 F. Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10-15 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking.<br>When the oats are done, remove them from the oven, add them into a large mixing bowl and set aside.<br>Line an 8 x 8-inch baking pan with parchment paper.<br>Place dates in a food processor and pulse until a ball is formed.<br>Transfer dates the mixing bowl with the toasted oats, and add the nuts, salt and chocolate chips.<br>Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.<br>Bring honey and almond butter to a boil in a small saucepan over medium heat then pour it over the dry ingredients.<br>Stir everything together quickly so that your chocolate chips melt.<br>Make sure everything is well mixed.<br>Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.<br>Sprinkle some more chocolate chips on top and press them into the bars with the back of a spatula.<br>Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.<br>Remove pan from the freezer, cut into 10 bars and enjoy!<br>Notes: 1.<br>Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.<br>For a vegan option, sub maple syrup for the honey and use vegan chocolate chips 3.<br>Recipe adapted from Minimalist Bakers 5 Ingredient Granola Bars.","url":"https://recipe.bluelayer.org/recipe/36579/nutty-and-fudgy-almond-butter-granola-bars"},{"id":"36544","title":"Vegan Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>sweetener, herbal extract powder from stevia leaf<br>peanut butter, smooth style, without salt","directions":"Coarsely chop chocolate bar into small chunks and place in an oven safe mixing bowl.<br>Carefully melt chocolate with microwave oven on high, stopping and checking every 10 seconds.<br>Add remaining ingredients except peanut butter into the melted chocolate and use a spoon to mix until smooth.<br>Place mini cupcake liners in a mini muffin pan.<br>Spoon approximately 1 1/2 teaspoons of chocolate batter into each muffin cup, making about 10 to 12 cups.<br>Refrigerate the muffin pan until the chocolate is hard, approximately 15 minutes.<br>Microwave natural peanut butter for a few seconds until it is slightly runny.<br>Spoon approximately 1 teaspoon peanut butter into chilled chocolate cups.<br>Refrigerate muffin pan until peanut butter layer is stiff.<br>Spoon the rest of chocolate batter into each muffin cup evenly.<br>Refrigerate the muffin pan until the cups are hard.<br>Serve cold.<br>These cups can be refrigerated in an airtight container at least 1 month.","url":"https://recipe.bluelayer.org/recipe/36544/vegan-peanut-butter-cups"},{"id":"36309","title":"5 minute fondue (vegan)","ingredients":"alcoholic beverage, beer, regular, all<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>cornstarch<br>lemon juice, raw<br>spices, onion powder<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black<br>spices, nutmeg, ground","directions":"Place all the ingredients into a blender and process until the mixture is completely smooth.<br>Pour into a medium saucepan and heat over a medium heat, stirring constantly until thick and smooth.<br>Alternatively, heat in the microwave, stirring every 10 seconds until thick and smooth (should only take a couple of minutes depending on your microwave).<br>Transfer to a fondue pot and keep warm over a very low flam.<br>Add more liquid to thin out the liquid if it gets too thick.","url":"https://recipe.bluelayer.org/recipe/36309/5-minute-fondue-vegan"},{"id":"36294","title":"Easy Vegan Spelt Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"In a food processor add the 3 cups of spelt flour and salt.<br>Process for a minute to incorporate the flour and salt.<br>Combine the non-dairy milk and light oil in a cup and mix well.<br>I use a whisk to do this.<br>Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture.<br>The dough should be in large crumbles.<br>At this point, stop the machine and feel the dough.<br>It shouldn't be sticky or dry, but a little oily and hold together well.<br>Try not to handle the dough too much as it tends to toughen the dough.<br>Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough.<br>I use a large plastic sheet, but waxed paper can also be used.<br>I try to avoid using a floured surface as it will make the dough dry.<br>I have found that with this dough that it isn't necessary.<br>Shape the dough into a disc and cut it in half.<br>Reshape the first piece of dough into a disc and roll it out.<br>I wrap the dough around my rolling pin then place it onto the pie pan and unroll.<br>Once I have the dough in place I position it carefully but do not stretch it, it will shrink.<br>I prick the sides and bottom of the bottom crust.<br>Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.<br>Flute the edges with a fork and then trim the pie crust edges.<br>Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.<br>Bake according to the type of pie you are making.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/36294/easy-vegan-spelt-pie-crust"},{"id":"36227","title":"Vegan Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>shortening, vegetable, household, composite<br>soymilk, original and vanilla, unfortified<br>tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 425F Grease a large baking sheet and set it aside.<br>In a large bowl, combine the flour and sugar.<br>Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.<br>In a small bowl, whisk together the soy milk, tofu, and vanilla.<br>Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.<br>Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.<br>With a lightly floured rolling pin, roll the dough into a 7-inch circle.<br>Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.<br>Pierce the top of each with a fork.<br>Bake for 18 to 20 minutes or until the scones are golden brown.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/36227/vegan-chocolate-chip-scones"},{"id":"36190","title":"Lactose-Free Mashed Potatoes (Maybe Vegan)","ingredients":"potatoes, raw, skin<br>salt, table<br>butter, without salt<br>cheese, parmesan, hard<br>cream, sour, cultured<br>soymilk, original and vanilla, unfortified<br>salt, table<br>spices, garlic powder<br>spices, paprika","directions":"Peal the potatoes and cut into small chunks.<br>Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.<br>Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender.<br>Drain the potatoes.<br>In a stand mixer on in a mixing bowl w/ an electric mixer mix together the butter, cream cheese, sour cream, and soy milk.<br>Once well blended add the salt, garlic powder and paprika or favorite mash potato seasonings.<br>Add in the potatoes and mix until all ingredients are blended.<br>Great served with gravy.","url":"https://recipe.bluelayer.org/recipe/36190/lactose-free-mashed-potatoes-maybe-vegan"},{"id":"36159","title":"Easy Homemade Bread","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>honey<br>wheat flour, white, all-purpose, unenriched<br>oats<br>salt, table<br>butter, without salt","directions":"In a medium bowl, sprinkle the yeast over the warm water and stir until it dissolves.<br>Add the honey (or agave nectar, if you prefer a vegan version), stir, and set aside for a few minutes.<br>Meanwhile, mix flour, oats, and salt in a large bowl.<br>Mix the wet mixture into the dry and stir until completely combined.<br>Brush a loaf pan generously with the melted butter (or Earth Balance margarine) before transferring the dough into the pan.<br>Cover with a slightly damp towel and set in a warm place for 30 minutes.<br>Preheat the oven to 350 degrees F with a rack in the middle.<br>Once the bread has risen, bake in the preheated oven for 35-40 minutes, or until golden and pulling away from the sides.<br>Turn on the broiler for 20-30 seconds and watch closely, removing the bread once the top reaches a slightly darker cooler.<br>Turn the bread out of the pan almost immediately, allowing to cool on a wire rack.<br>Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/36159/easy-homemade-bread"},{"id":"36130","title":"Vegan Chocolate Pumpkin Cookies","ingredients":"sugars, granulated<br>pumpkin, raw<br>oil, corn, peanut, and olive<br>seeds, flaxseed<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Boil water, add to flax meal, stir and let stand for 10 minutes.<br>Mix sugar, pumpkin, oil, vanilla, and flax meal mix.<br>Add flour, baking powder, baking soda, cinnamon and salt.<br>Stir to mix well.<br>Add chocolate chips and stir.<br>Bake at 375 for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/36130/vegan-chocolate-pumpkin-cookies"},{"id":"36090","title":"Vegan Gf Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>sugars, brown<br>seeds, flaxseed<br>bananas, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Lightly grease a 8x8 inch loaf pan.<br>In a large bowl, sift flour, baking soda and salt.<br>In a separate bowl, cream together butter and brown sugar.<br>Stir in egg subs and mashed bananas until well blended.<br>Stir banana mixture into flour mixture; stir just to moisten.<br>Pour batter into prepared loaf pan.<br>Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center of the loaf comes out clean.<br>Let bread cool in pan for 10 minutes, then turn out onto a wire rack.","url":"https://recipe.bluelayer.org/recipe/36090/vegan-gf-banana-bread"},{"id":"36084","title":"Vegan Gluten-Free Chocolate Coconut Peanut Truffles!","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>syrups, corn, light<br>peanut butter, smooth style, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt coconut oil on medium heat.<br>Mix in cocoa.<br>When all the lumps are gone, add the syrup.<br>Have peanut butter ready in ab owl and add the cocoa mixture to it.<br>Once well combined, stir in 1 cup shredded coconut.<br>Roll into balls and refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/36084/vegan-gluten-free-chocolate-coconut-peanut-truffles"},{"id":"36022","title":"Vegan Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>corn, sweet, white, raw","directions":"Combine the dry ingredients.<br>Add everything else and stir just till it's all combined.<br>Pour the batter into a greased pan and bake at 400 degrees for 25 minutes.<br>Test by sticking a fork or toothpick into the center--it should come out mostly clean.","url":"https://recipe.bluelayer.org/recipe/36022/vegan-cornbread"},{"id":"35936","title":"Vegan Crepe","ingredients":"soymilk, original and vanilla, unfortified<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>sugars, granulated<br>vanilla extract<br>water, bottled, generic","directions":"Place all the ingredients in a blender or in a bowl.<br>Blend or whisk until smooth.<br>Transfer to a 2 Cup measuring cup (for pouring) and refrigerate for 30 minutes.<br>While the batter is refrigerating, prepare your fillings.<br>After your batter has rested and chilled, were ready to make crepes!<br>Ive made a video that outlines the whole process, but here are a few things youll need:.<br>-A non-stick omelet or crepe pan.<br>-Cooking Spray.<br>-A graduated spatula (the long flat kind you use for frosting cakes), optional.<br>If your batter is too thick when it comes out of the fridge, stir in 2 Tbs of water to loosen it up.<br>Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking.<br>Swirl around enough butter to coat the pan.<br>Gently and slowly pour a 3- or 4-tablespoon portion of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible.<br>When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe.<br>Cook until it is just set, about 30 seconds.<br>Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go.","url":"https://recipe.bluelayer.org/recipe/35936/vegan-crepe"},{"id":"35739","title":"Lower Fat Vegan Carrot Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>carrots, raw<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>nuts, walnuts, english","directions":"First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, stevia, and salt.<br>Next, grate the carrots.<br>I use a food processor instead of grating them by hand.<br>Once this is done, preheat the oven to 350F.<br>Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture.<br>Mix until \"just mixed.\"<br>Last, mix in the walnuts.<br>Transfer to a greased 13x9x2 pan.<br>Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.<br>Cool on a counter for 30 min and then frost with cream cheese frosting.<br>Serves: 12 (large slices).","url":"https://recipe.bluelayer.org/recipe/35739/lower-fat-vegan-carrot-cake"},{"id":"35552","title":"Vegan Davy Crockett Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, brown<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>oil, olive, salad or cooking","directions":"Preheat an oven to 350 degrees F (175 degrees C).<br>Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl.<br>Stir in brown sugar, oats, and chocolate chips.<br>In a separate bowl, combine oil and vanilla extract; stir into flour mixture.<br>Press dough into a 15x10 inch jelly roll pan.<br>Bake in the preheated oven until lightly brown, about 15 minutes.<br>Cool before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/35552/vegan-davy-crockett-bars"},{"id":"35510","title":"vegan pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic","directions":"Mix everything in a large bowl and let rest 5-10 minutes.<br>Cook on greased skillet.","url":"https://recipe.bluelayer.org/recipe/35510/vegan-pancakes"},{"id":"35349","title":"Tasty Snack Ball Things (vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>seeds, sunflower seed kernels, dried<br>wheat germ, crude<br>cocoa, dry powder, unsweetened","directions":"Mix together all the ingredients.<br>Roll into SMALL balls (they are very rich) and then roll the balls in the extra wheat germ.","url":"https://recipe.bluelayer.org/recipe/35349/tasty-snack-ball-things-vegan"},{"id":"35332","title":"AMIEs \"Yummy\" Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>water, bottled, generic<br>lemon juice, raw<br>bananas, raw","directions":"Heat the oven to 180AsC fan.<br>Grease and base line a 20x20cm rectangle brownies tin.<br>Mix together the banana puree, lemon juice, oil and water and mix until light and smooth.<br>Add the sugar gradually until well blended.<br>Stir in the flour, baking powder and cocoa and fold in gently until incorporated.<br>Stir in the chocolate chips and give a final mix, stirring thoroughly the mixture.<br>Transfer the mixture to the prepared tin and spread evenly.<br>Bake for around 30 minutes or until a skewer comes out clean when inserted in the center.<br>Remove from the oven and leave to cool.<br>Remove from the tin and cut in squares.","url":"https://recipe.bluelayer.org/recipe/35332/amies-yummy-vegan-brownies"},{"id":"35270","title":"Alex's Vegan Mushroom Gravy","ingredients":"mushrooms, white, raw<br>onions, raw<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>shortening, vegetable, household, composite<br>soy sauce made from soy (tamari)<br>spices, pepper, black","directions":"Saute onions in 2 tbsps oil in a medium skillet on medium heat until they begin to soften, 2-3 minutes.<br>Add mushrooms and continue to saute until mushrooms are softened, 2-4 minutes.<br>Set aside and keep warm.<br>In a medium sauce pan (should hold at least 6 cups), heat 1/2 cup of oil over medium heat.<br>Add flour and bubble for 1-2 minutes stirring constantly.<br>Whisk in stock, bouillon, or soymilk along with soy sauce and pepper.<br>Cook until thickened and bubbly, whisking out lumps.<br>Stir in the mushrooms and onions and heat through.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/35270/alexs-vegan-mushroom-gravy"},{"id":"35230","title":"Vegan Chocolate Sorbet","ingredients":"water, bottled, generic<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, heat water and agave, stirring until agave is dissolved.<br>Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted.<br>Blend mixture in a Vita-Mix (or other high speed blender).<br>Cool mixture in freezer for 1 hour.<br>Add to your ice cream maker, following directions per your machine.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/35230/vegan-chocolate-sorbet"},{"id":"35174","title":"Vegan Sour Cream","ingredients":"cream, sour, cultured<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>lemon juice, raw<br>salt, table","directions":"Combine all the ingredients in a food processor or the companion container to an immersion blender.<br>Process until very smoothly pureed, then transfer to a container with an airtight lid.<br>This keeps well for 3 to 4 days, refrigerated.<br>Per serving:<br>Calories: 21<br>Total fat: 1g<br>Protein: 2g<br>Fiber: 0g<br>Carbohydrate: 1g<br>Cholesterol: 0mg<br>Sodium: 88mg","url":"https://recipe.bluelayer.org/recipe/35174/vegan-sour-cream"},{"id":"35167","title":"Vegan Chocolate Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vinegar, distilled","directions":"Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners.<br>Set aside.<br>Combine flour, sugar, salt, cocoa powder and baking soda in a large mixing bowl.<br>In a smaller bowl, combine water, oil, and vinegar and whisk to mix.<br>Add wet ingredients to dry and mix until combined (note: batter will seem thinner than your typical cake).<br>Evenly pour batter into the cupcake pans.<br>Fill each cup 2/3 full.<br>Place baking tins into the oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.<br>Remove pans from oven and set on a rack.<br>Allow cupcakes to cool in the pan for 10 minutes prior to transferring to a cooling rack.<br>Frost and decorate as you desire!","url":"https://recipe.bluelayer.org/recipe/35167/vegan-chocolate-cupcakes"},{"id":"35131","title":"Homemade Cashew Butter Vegan!","ingredients":"nuts, cashew nuts, raw","directions":"In a high-powered blender or food processor, blend cashews together for 5 to 7 minutes until creamy.<br>Cashews will become very powdery, then clump, then turn into a peanut-butter-like consistency.<br>Serve as desired.<br>Try it on toast with a drizzle of honey!","url":"https://recipe.bluelayer.org/recipe/35131/homemade-cashew-butter-vegan"},{"id":"35105","title":"Vegan Whole Wheat Zucchini Brownie Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>seeds, flaxseed<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>sugars, granulated<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>squash, summer, zucchini, includes skin, raw<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In one bowl, stir the dry ingredients together.<br>In another bowl, mix the sugars with the margarine and vanilla extract until well combined, then stir in shredded zucchini (if your zucchini produces a lot of moisture after being shredded, squeeze out and discard some of the juice), walnuts and chocolate chips.<br>Pour wet mixture into dry mixture and mix until just combined.<br>Grease a 5 by 7 inch rectangular baking dish and pour the batter into it.<br>Bake at 350F for about 30-40 minutes.<br>Cut and let cool a dozen minutes before eating and taking out of baking dish.<br>Store uneaten portions in fridge.","url":"https://recipe.bluelayer.org/recipe/35105/vegan-whole-wheat-zucchini-brownie-cake"},{"id":"35018","title":"Peanut Butter Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>leavening agents, baking soda<br>salt, table<br>vanilla extract","directions":"Preheat oven to 350F degrees.<br>In a medium mixing bowl combine the flour, baking soda, and salt.<br>in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.<br>Pour the flour mixture over the peanut butter mixture and stir until barley combined ( still a bit dusty looking).<br>Let sit for 5 minutes, give one more quick stir (just a stroke or 2).<br>Drop by heaping tablespoonfuls onto parchment-lined baking sheets.<br>Press down on each one gently with the back of a fork.<br>(Note: this I a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step).<br>Bake for 10-11 minutes.<br>Keeping an eye on them so they don't over bake.<br>Or they'll be dry.<br>Let cool five minutes and transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/35018/peanut-butter-cookies-vegan"},{"id":"34956","title":"Vegan Chocolate Cream of Wheat With Ground Flax Seeds","ingredients":"soymilk, original and vanilla, unfortified<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>seeds, flaxseed","directions":"Bring non-dairy milk of your choice and one minute cream of wheat to a simmer.<br>Stir constantly and simmer for about 1 minute.<br>Mixture will be thin and watery.<br>Add Vegan Chocolate Chips and Brown Sugar.<br>Stir until the chips and sugar are melted.<br>Add ground flax seed.<br>Stir just to blend.<br>Do not over stir or the mixture will become very thick.<br>If it becomes too thick add more milk of your choice.<br>Note: I usually use Almond Milk.<br>Soy Milk is my second choice, but I put Soy Milk in the ingredients because Recipezaar has nutrition facts for Soy Milk and not for Almond Milk.<br>Almond Milk is lower in calories and fat then Soy Milk.","url":"https://recipe.bluelayer.org/recipe/34956/vegan-chocolate-cream-of-wheat-with-ground-flax-seeds"},{"id":"34934","title":"Tropical Carrot Cake Oatmeal","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>oats<br>carrots, raw<br>pineapple, raw, all varieties<br>sugars, brown<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>spices, cinnamon, ground<br>salt, table","directions":"Bring coconut milk and water to a boil in a medium sauce pan.<br>Add steel cut oats and carrots.<br>Lower heat to maintain a simmer and cook oat mixture uncovered for about 10 minutes, stirring occasionally.<br>When oats have thickened up and most of the liquid is absorbed, add pineapple, brown sugar, pecans, shredded coconut, vanilla, cinnamon and salt.<br>Stir to combine and remove from heat.<br>Dig in!<br>Note: If you want to ensure this recipe is gluten free or vegan, be sure to read labels carefully and choose certified gluten-free steel-cut oats and organic brown sugar.<br>This recipe was inspired by the Carrot Cake Oatmeal recipe on Oh She Glows.","url":"https://recipe.bluelayer.org/recipe/34934/tropical-carrot-cake-oatmeal"},{"id":"34926","title":"Gluten Free and Vegan Breakfast Bars","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda.<br>In a large bowl, combine grapeseed oil, agave and vanilla.<br>Stir dry ingredients into wet.<br>Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.<br>Grease an 8x8 baking dish with grapeseed oil.<br>Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.<br>Bake at 350 for 20 minutes.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/34926/gluten-free-and-vegan-breakfast-bars"},{"id":"34899","title":"Worlds Healthiest Chocolate Chip Cookies (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified","directions":"Preheat the oven to 375 degrees.<br>Mix your dry ingredients, then add in wet.<br>Form cookies and bake 6-7 minutes.<br>Take out when still underdonetheyll continue to cook while cooling, and so you dont want them to get hard.","url":"https://recipe.bluelayer.org/recipe/34899/worlds-healthiest-chocolate-chip-cookies-vegan"},{"id":"34883","title":"Sweet Yeast Rolls (Vegan)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>sugars, granulated<br>salt, table<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave","directions":"Heat rice/soy milk to scalding.<br>Pour into a bowl with the margarine/oil, 1/2 cup of sugar and salt.<br>In another bowl combine the water, yeast and 1/4 t sugar and allow to sit for 5 minutes.<br>After the soy milk mixture has cooled, add the yeast mixture.<br>Then add 1/2 cup flour and beat about 200 times.<br>Allow to rest for 5-10 minutes.<br>Add 4 cups flour and beat well, then begin to mix with your hands.<br>Add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board.<br>Knead for 5 minutes.<br>Put dough into a well-oiled bowl and let rise for 1 hour.<br>Punch down and form about 12 rolls.<br>Place them on an oiled cookie sheet and allow to rise for 1/2 hour.<br>Bake at 375F for about 20 minutes or until the bottoms are brown and the tops are beginning to turn golden brown.<br>Brush with margarine/oil/agave nectar.","url":"https://recipe.bluelayer.org/recipe/34883/sweet-yeast-rolls-vegan"},{"id":"34871","title":"Raspberry Chocolate Cake (Vegan)","ingredients":"wheat flour, white, cake, enriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>raspberries, raw<br>vanilla extract<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vinegar, cider<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>sugars, powdered<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"For the cake:.<br>Preheat your oven to 350'F.<br>Grease and flour two 8\" baking pans.<br>Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.<br>I used my Kitchen Aid mixer to do this as it really beats the batter good.<br>Beat for 1-2 minutes until everything is blended.<br>I found the batter to be quite watery.<br>Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.<br>Use a toothpick to test the middle, if it comes out clean then the cakes are done.<br>Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.<br>For the Butter Cream:.<br>Cream the margarine and soy milk together in a mixer bowl.<br>Add half the powdered sugar and blend well.<br>Add the remaining ingredients and beat with the electric mixer until light and fluffy.<br>To Assemble the Cake.<br>Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.<br>Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.<br>You might want to add fresh fruit inside, but that's up to you.<br>Frost the top and sides of the cake and enjoy.<br>Bon Appetit!<br>Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce.<br>This will lighten the calories but make the cake heavier.","url":"https://recipe.bluelayer.org/recipe/34871/raspberry-chocolate-cake-vegan"},{"id":"34785","title":"Vegan Corn Muffins","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>syrup, maple, canadian<br>water, bottled, generic<br>oil, canola<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Preheat oven to 350 degrees F.<br>Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.<br>Place tofu, maple syrup, water and oil in a blender and process until smooth.<br>Set aside.<br>Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.<br>Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist.<br>The batter will be stiff.<br>Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.<br>Gently loosen the muffins and turn over onto a drying rack or other place to cool.<br>Cover muffins with a clean tea towel and let them rest for 5 minutes.<br>This will keep them from developing a hard crust.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/34785/vegan-corn-muffins"},{"id":"34635","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, canola<br>vanilla extract","directions":"Preheat oven to 350 degrees.<br>Oil two 8\" round cake pans or 12 cupcake tins; set aside.<br>Whisk together dry ingredients in a large mixing bowl; set aside.<br>Combine wet ingredients in a blender container, and blend until very smooth.<br>Add wet ingredients to dry ingredients, and stir to combine.<br>Pour batter into prepared pans.<br>Bake 20 to 25 minutes for cakes, 15 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean.<br>Cool slightly before turning onto a wire rack.<br>Top with fruit-only raspberry preserves, Easy Chocolate Glaze, or White Frosting.","url":"https://recipe.bluelayer.org/recipe/34635/vegan-chocolate-cake"},{"id":"34565","title":"Vegan White Frosting","ingredients":"sugars, granulated<br>margarine, regular, 80% fat, composite, stick, without salt<br>vinegar, cider<br>vanilla extract","directions":"In a large mixing bowl, using an electric hand mixer on low speed, cream the powdered sugar with the soy margarine, adjusting the speed up to high once the powdered sugar is incorporated into the margarine.<br>Add the cider vinegar and vanilla extract, and continue to mix on high speed until frosting holds stiff peaks.<br>Store in a covered dish or container in the refrigerator until ready to use.","url":"https://recipe.bluelayer.org/recipe/34565/vegan-white-frosting"},{"id":"34513","title":"Vegan Zucchini Bisque","ingredients":"onions, raw<br>oats<br>squash, summer, zucchini, includes skin, raw<br>soup, vegetable broth, ready to serve<br>salt, table<br>spices, basil, dried<br>spices, pepper, black<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>rice vinegar,<br>lemon juice, raw","directions":"In a large pot, layer the onions, oats, and zucchini.<br>Cover with the water and bring to a boil.<br>Add the salt, dried basil, and black pepper.<br>Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.<br>In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.<br>Add a splash of vinegar to the soup before serving, to perk up the flavors.","url":"https://recipe.bluelayer.org/recipe/34513/vegan-zucchini-bisque"},{"id":"34499","title":"Flax Vegan Egg Substitute","ingredients":"seeds, flaxseed<br>water, bottled, generic","directions":"Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.<br>Let cool before using in a recipe.<br>** (About 10 minutes).<br>This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.<br>Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.","url":"https://recipe.bluelayer.org/recipe/34499/flax-vegan-egg-substitute"},{"id":"34476","title":"Vegan Spelt Buns or Rolls","ingredients":"water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>water, bottled, generic<br>seeds, flaxseed<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>spices, poppy seed","directions":"Preheat oven to 400F Grease a 9\"x13\" and set aside.<br>(I used coconut oil cooking spray).<br>Mix the 1 tbsp flaxseed meal with 3 tbsp water, let sit 15 minutes.<br>It should absorb the water, resulting in a thick and goopy mixture.<br>In your mixer bowl combine water, coconut oil, yeast and sugar.<br>Mix and allow to rest for 15 minutes.<br>Using your dough hook attachment, mix in the salt, flax mixture and flour.<br>Knead with hook until dough is smooth and soft (about 2 minutes).<br>You may add 2 tbsp more flour if it seems too sticky.<br>Form dough into 12 equal sized balls and place into the greased 9\"x13\" pan and allow to rest for 10 minutes.<br>Bake for 18 minutes or until tops are golden brown.<br>Brush with melted vegan butter and sprinkle some poppy or sesame seeds on top.","url":"https://recipe.bluelayer.org/recipe/34476/vegan-spelt-buns-or-rolls"},{"id":"34431","title":"Vegan Eggless Ginger Squash Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, canola<br>soymilk, original and vanilla, unfortified","directions":"Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.<br>Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.<br>Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.<br>Line a cupcake pan with 12 muffin papers and fill each one about halfway.<br>Get another pan and add more papers if you have more batter.<br>Bake at 350F for 25-30 minutes or until the tops have browned and set.<br>Let cool before adding the frosting of your choice.","url":"https://recipe.bluelayer.org/recipe/34431/vegan-eggless-ginger-squash-cupcakes"},{"id":"34408","title":"Moist Carrot Cupcakes With Decadent Cream Cheese Frosting (Vegan","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>apples, raw, with skin<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>oil, canola<br>carrots, raw<br>pineapple, raw, all varieties<br>cheese, parmesan, hard<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, powdered","directions":"FOR CUPCAKES.<br>In a small bowl mix baking powder and blended apples into a foamy mixture, and leave to the side until step 3.<br>In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.<br>Add oil, carrots, pineapple, and apple mixture and mix well<br>Scoop mixture into 24 cupcake liners.<br>Bake at 180C for 30 minutes or until toothpick comes out clean.<br>Cool before frosting.<br>FOR FROSTING.<br>Cream the vegan cream cheese, maragrine, and vanilla.<br>(an elctric mixer saves your arms :) )<br>Add the sugar and beat until smooth.","url":"https://recipe.bluelayer.org/recipe/34408/moist-carrot-cupcakes-with-decadent-cream-cheese-frosting-vegan"},{"id":"34364","title":"Zone Bars","ingredients":"oats<br>peanut butter, smooth style, without salt<br>syrups, corn, light<br>beverages, protein powder whey based<br>water, bottled, generic","directions":"Put whey protein into a bowl and add water.<br>Work it together, it's ok if it doesn't all combine, it should be sort of pasty with a bit of powder, but try to mix together as much as possible.<br>Set aside.<br>Pour syrup into a microwavable bowl and microwave on high for 30-40 seconds, until it just softens up a bit.<br>Stir in the peanut butter and mix together.<br>It shouldn't be too hot, if it is let it sit just a bit until it's just warm.<br>Whey protein does not combine well with really hot substances.<br>Stir into the whey and combine.<br>You should be able to dissolve any remaining powder into the peanut butter/syrup mixture, and you've got a very sticky mixture now, so be careful!<br>Either fold the oats into the mixture if your bowl is big enough, or put the oats into a big bowl/pot and add the whey protein/peanut butter/syrup mixture to it with a spatula.<br>After adding the oats, you should knead it into a solid ball, before pressing it into a pan.<br>Let it sit in the refrigerator for about an hour and cut into bars.<br>Note: whey protein can be substituted for soy protein, making the product vegan and non-dairy, though you may need to add a bit of additional sweetener.<br>Can also be done without a microwave, you just might have to put a bit more muscle into combining the peanut butter and syrup.","url":"https://recipe.bluelayer.org/recipe/34364/zone-bars"},{"id":"34328","title":"\"Cream\" of Spinach Soup (Vegan)","ingredients":"onions, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>spinach, raw<br>parsley, fresh<br>celery, raw<br>spices, garlic powder<br>oats<br>salt, table<br>spices, thyme, dried<br>spices, pepper, black","directions":"In a 3 qt saucepan over medium high heat, saute the onions and scallions in the apple juice and oil for 5 minutes, stirring frequently.<br>Add the spinach, parsley and celery.<br>Cook for 5-7 minutes, stirring occasionally Add the broth, oats, salt, thyme and pepper.<br>Bring to a boil, then lower the heat to medium.<br>cover and simmer for 20 minutes.<br>Remove from the heat.<br>Let the soup cool for 10 minutes.<br>Working in batches, puree in a blender until thick and smooth.<br>Return to the pot.<br>Reheat and serve.","url":"https://recipe.bluelayer.org/recipe/34328/cream-of-spinach-soup-vegan"},{"id":"34308","title":"Gluten Free and Vegan Chocolate Chip Cookies","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract","directions":"Preheat oven to 350 degrees F.<br>Combine dry ingredients in a large bowl.<br>Stir together wet ingredients in a smaller bowl.<br>Mix wet ingredients into dry.<br>Form 1/2-inch balls and press onto a parchment-lined baking sheet.<br>Bake at 350 degrees F for 710 minutes.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/34308/gluten-free-and-vegan-chocolate-chip-cookies"},{"id":"34300","title":"Vegan Nutritional Yeast (Nooch) Cheezy Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>lemon juice, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, chili powder<br>salt, table<br>spices, garlic powder<br>oil, canola","directions":"Pour the soymilk, almond milk, etc.<br>into a glass measuring cup and stir in the lemon juice.<br>Let it rest at room temp for 10 minutes to sour.<br>Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.<br>Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.<br>Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.<br>Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.)<br>Gently form it into a ball.<br>Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.<br>Cut the dough with a floured biscuit cutter-- the book recommends a 2.5\" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5\", and large size.<br>Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut.<br>Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.<br>Bake at 400F for 15-18 minutes or until golden brown.<br>I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.","url":"https://recipe.bluelayer.org/recipe/34300/vegan-nutritional-yeast-nooch-cheezy-biscuits"},{"id":"34091","title":"Chocolate Fudge Frosting","ingredients":"sugars, powdered<br>cocoa, dry powder, unsweetened<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"In a food processor fitted with a metal blade, process confectioners sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.<br>Spread frosting on cooled cupcakes.<br>Variations<br>If you prefer your frosting a little less sweet, you can reduce the confectioners sugar by 1/2 cup (125 mL) for the full recipe or 1/4 cup (50 mL) for half the recipe.<br>To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.","url":"https://recipe.bluelayer.org/recipe/34091/chocolate-fudge-frosting"},{"id":"34016","title":"Five Minute Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>vinegar, cider<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>goji berries, dried<br>spices, cinnamon, ground","directions":"Add apple cider vinegar to almond milk and set aside to let curdle (this will make your pancakes fluffier).<br>Preheat electric griddle to 350 degrees.<br>Whisk dry ingredients together.<br>Add applesauce and vanilla to almond milk/ACV mixture and stir.<br>Pour wet ingredients into dry ingredients and stir until smooth--don't go too crazy, you want these pancakes to be fluffy!<br>If you are using extras, stir them in gently at this point.<br>Using a 1/4 cup measuring cup per pancake, pour batter onto your electric griddle or frying pan.<br>Flip when you see bubbles that show the griddle through the middle of the pancake, and cook the other side.<br>These cook quickly, so don't get distracted!","url":"https://recipe.bluelayer.org/recipe/34016/five-minute-vegan-pancakes"},{"id":"33933","title":"Raw Strawberry Cheesecake - Vegan","ingredients":"nuts, walnuts, english<br>dates, deglet noor<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>strawberries, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"blend walnuts, dates, 1/2 cup cocnut shred, with 1/4 cup coconut oil in the blender for the crust.<br>for filling, all the rest - fresh strawberries, coconut shreds, coconut oil - then freeze.","url":"https://recipe.bluelayer.org/recipe/33933/raw-strawberry-cheesecake-vegan"},{"id":"33845","title":"Vegan Parmesan","ingredients":"leavening agents, yeast, baker's, active dry<br>nuts, almonds<br>salt, table","directions":"Grind the almonds into a fine powder using a coffee, nut, or spice grinder (a food processor works, but it takes longer.<br>A hand blender does not work for grinding almonds.<br>).","url":"https://recipe.bluelayer.org/recipe/33845/vegan-parmesan"},{"id":"33826","title":"Vegan Meatballs(Isolated Soy Free)","ingredients":"lentils, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oats<br>wheat germ, crude<br>soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>lemon juice, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>vinegar, balsamic<br>spices, nutmeg, ground<br>spices, chili powder<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>molasses<br>mustard, prepared, yellow","directions":"Mix ingredients together in a bowl.<br>Preheat oven to 300 degrees.<br>Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands.<br>Spray cooking sheet and place meatballs on it.<br>Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.<br>After they are out of the oven, let stand for about 10 minutes to allow them to firm up.<br>NOTE:.<br>If making Recipe#511822-Vegan Italian Meatball Soup, the meatballs need to be prepared differently.<br>Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water.<br>We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon.<br>Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.","url":"https://recipe.bluelayer.org/recipe/33826/vegan-meatballs-isolated-soy-free"},{"id":"33822","title":"Vegan Chocolate Cake","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>vanilla extract<br>vinegar, distilled<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda","directions":"Preheat oven to 375.<br>Line two 9 inch baking pans with parchment paper.<br>If you don't have parchment paper, spray with Pam.<br>In a large bowl mix together the applesauce, water, vanilla, and vinegar.<br>In a seperate bowl, combine remaining ingredients.<br>Gradually add the dry ingredients to the liquid mixture.<br>Beat well.<br>Bake for 25-30 minutes or until a toothpick is inserted and comes out clean.","url":"https://recipe.bluelayer.org/recipe/33822/vegan-chocolate-cake"},{"id":"33652","title":"Easy Dill Dip for Veggies (Vegan)","ingredients":"cream, sour, cultured<br>salad dressing, mayonnaise, regular<br>dill weed, fresh<br>onions, raw","directions":"Mix together all ingredients in bowl.<br>Place in fridge for 2 hours to let the flavors blend.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/33652/easy-dill-dip-for-veggies-vegan"},{"id":"33606","title":"Vegan Peanut Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>peanut butter, smooth style, without salt","directions":"Mix dry ingredients, then add wet ingredients and mix completely.<br>It should be a little doughy, add extra water if you need too.<br>Bake at 350 degrees for 1 hour in a loaf pan.","url":"https://recipe.bluelayer.org/recipe/33606/vegan-peanut-bread"},{"id":"33520","title":"Vegan Cornbread","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>oil, canola","directions":"Preheat oven to 425F<br>Spray 8-inch-square baking dish with nonstick cooking spray.<br>Bring the water to a boil in a small saucepan.<br>Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.<br>Set aside.<br>In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.<br>Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.<br>Beat just until smooth (do not overbeat.)<br>Turn into prepared baking pan.<br>Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.<br>Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/33520/vegan-cornbread"},{"id":"33466","title":"Yummy Vegan Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>peanut butter, smooth style, without salt<br>beverages, almond milk, unsweetened, shelf stable<br>sugars, brown","directions":"Preheat oven to 375F<br>Lightly grease a cookie sheet.<br>Combine flour, salt and baking powder in a large mixing bowl.<br>Set aside.<br>In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.<br>Stir in brown sugar and soy milk, adding enough soy milk to have a pretty milky consistency.<br>Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.<br>Mix until slightly moist.<br>Add rolled oats.<br>Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.<br>Drop by spoonfuls onto cookie sheet.<br>Bake about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33466/yummy-vegan-peanut-butter-cookies"},{"id":"33455","title":"Vegan Sticky Toffee Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>dates, deglet noor<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cinnamon, ground<br>syrup, maple, canadian<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>cream, whipped, cream topping, pressurized<br>vanilla extract","directions":"Preheat the oven to 375F.<br>Line a 20cmx 20cm shallow cake tin with baking parchment.<br>Chop the dates in half and put them in a small saucepan; cover with the soya milk and water.<br>Simmer until the dates are soft.<br>Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture.<br>Leave to cool.<br>Beat together the margarine and sugar until pale and creamy.<br>Add the date mixture and stir.<br>Mix the spices into the flour.<br>Sieve the flour and fold into the sponge mixture.<br>Spoon the sponge mixture into the prepared tin.<br>Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.<br>To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan.<br>Simmer for 5 minutes without stirring.<br>Leave to cool slightly and then stir in the soya cream.<br>Prick the pudding all over and pour half the hot toffee sauce over the pudding.<br>Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.","url":"https://recipe.bluelayer.org/recipe/33455/vegan-sticky-toffee-pudding"},{"id":"33386","title":"Raspberry Fudge Brownie Bites (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract<br>raspberries, raw<br>sugars, granulated","directions":"Preheat the oven to 350 degrees.<br>Mix the flour, sugar, cocoa powder, baking powder, and salt.<br>Combine the water, oil, and vanilla extract and stir into the dry ingredients until combined.<br>Coat the chopped raspberries in the teaspoon of sugar and add them to the brownie mixture.<br>Grease 9 muffin cups and add in the brownie mixture.<br>Bake for approximately 25 minutes.<br>Refrigerate overnight before serving.","url":"https://recipe.bluelayer.org/recipe/33386/raspberry-fudge-brownie-bites-vegan"},{"id":"33258","title":"Spicy Vegan Lentil Quinoa Soup","ingredients":"water, bottled, generic<br>celery, raw<br>lentils, raw<br>quinoa, uncooked<br>carrots, raw<br>mushrooms, white, raw<br>spices, chili powder<br>spices, cumin seed<br>spices, ginger, ground","directions":"Combine water, celery, lentils, quinoa, carrots, mushrooms, chili powder, cumin, and ginger in a saucepan.<br>Cover saucepan and cook soup over medium-low heat until vegetables and lentils are tender, 45 to 60 minutes.","url":"https://recipe.bluelayer.org/recipe/33258/spicy-vegan-lentil-quinoa-soup"},{"id":"33134","title":"Chocolate Chocolate-Chip Cookies (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, canola<br>sugars, granulated<br>seeds, flaxseed<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preaheat the oven to 350.<br>In a large boak, sift together flour, baking cocoa, baking soda, and salt.<br>In a separate bowl, mix oil and sugar.<br>Add ground flaxseeds, soy milk (I like chocolate soy milk for extra chocolatiness!<br>), and vanilla extracts.<br>Mix well.<br>Fold in the flour mixture in batches until a stiff dough forms.<br>I use my stand mixer, but the original recipe recommends mixing with your hands.<br>Do what you like :).<br>Add chocolate chips and/or walnuts to finished dough.<br>Roll the cookies into 1\" balls and flatten into disks about 1.5\" in diameter -- or shape with two spoons, if you don't want to get your hands into it.<br>The oil content makes them pretty easy to shape by hand, though.<br>Place on parchment-lined cookie sheets about 1\" apart -- they don't spread out very much.<br>If you don't like parchment or don't have any on hand, spray with your favorite non-stick spray, or just grease the pan with margarine or (for non-vegans) butter.<br>I just use butter and it comes out fine.<br>Bake for 10 minutes.<br>Remove from oven and let cool for about 5 minutes before transferring them to wire racks to cool completely, so that their shape stays nice and circular.<br>Enjoy, while marveling that the taste is SO good, you'd never guess it's vegan!","url":"https://recipe.bluelayer.org/recipe/33134/chocolate-chocolate-chip-cookies-vegan"},{"id":"33055","title":"Vegan Oat & Flax Crisps with Coconut","ingredients":"oats<br>seeds, flaxseed<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>seeds, chia seeds, dried<br>spices, ginger, ground<br>spices, cinnamon, ground<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, almond milk, unsweetened, shelf stable<br>syrup, maple, canadian<br>vanilla extract","directions":"Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.<br>Set aside.<br>In a large bowl, mix all the dry ingredients (oats through salt) together.<br>In a small bowl, mix all the wet ingredients (coconut oil through vanilla) together.<br>Pour the wet ingredients into the large bowl gradually.<br>Stir all the ingredients together.<br>Drop tablespoon-sized scoops of the dough onto the cookie sheet, leaving about 2 inches between each.<br>I used a measuring spoon for this step.<br>Flatten each scoop of dough using your hand, so that each cookie is thin.<br>Bake the cookies for about 18-25 minutes.<br>Start checking the cookies at about the 15 minute mark (or a few minutes before that) to see if they have browned.<br>If the cookies are quite brown around the edges, remove them from the oven.<br>I wanted my cookies to be more crisp and brown, so I left them in there for about 22 minutes.<br>Remove from oven and allow cookies to cool.<br>Enjoy the cookies when cooled!<br>Recipe inspired by Nutrition Stripped.","url":"https://recipe.bluelayer.org/recipe/33055/vegan-oat-flax-crisps-with-coconut"},{"id":"33023","title":"Vegan Chocolate Cream Cheese Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cheese, parmesan, hard<br>sugars, powdered<br>vanilla extract<br>candies, semisweet chocolate","directions":"Melt chocolate in a double boiler.<br>Cream together margarine and cream cheese.<br>Mix melted chocolate into margarine, cream cheese mixture.<br>Continue mixing while slowly adding powdered sugar in 1/2 cup batches.<br>Mix until smooth and creamy.<br>Add vanilla.","url":"https://recipe.bluelayer.org/recipe/33023/vegan-chocolate-cream-cheese-frosting"},{"id":"32989","title":"Chocolate, Rum and Raisin Cake (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>raisins, seeded<br>margarine, regular, 80% fat, composite, stick, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>molasses<br>cocoa, dry powder, unsweetened<br>alcoholic beverage, distilled, rum, 80 proof<br>spices, cinnamon, ground<br>soymilk, original and vanilla, unfortified","directions":"Soak the raisins in the rum for 1 hour.<br>Gently heat the margarine, sugar and molasses until melted.<br>Remove from heat, and stir in the raisins and any remaining rum.<br>Gradually add the flour, cocoa powder and cinnamon, and then the soy milk.<br>Mix well, then spoon into a greased 7 inch pan.<br>Level the top, and bake at 350F for about 25 minutes; until risen and firm in the centre.<br>Remove from the pan and cool on a wire rack.<br>If desired, cover with melted chocolate and shredded coconut, and chill in the fridge before serving.","url":"https://recipe.bluelayer.org/recipe/32989/chocolate-rum-and-raisin-cake-vegan"},{"id":"32842","title":"Vegan \"overnight\" Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>egg substitute, powder<br>water, bottled, generic","directions":"To make the batter, first combine the dry ingredients together in a large bowl, then mix in the soy milk and melted butter or margarine.<br>(Earth Balance is a good vegan, non-hydrogenated margarine.<br>It comes as a \"buttery spread,\" or \"buttery sticks.<br>\").<br>Cover the bowl and leave on the counter at room temperature at least 8 hours, or overnight.<br>In the morning, mix the egg replacer with water until creamy or foamy.<br>Fold the \"egg\" into the batter.<br>Heat the griddle over medium-high heat.<br>Spray the griddle with a light mist of oil, and ladle the batter onto the griddle in groups of 3-4.<br>Cook 1-2 minutes until bubbles appear on the surface and the underside is golden brown.<br>Flip the pancakes and cook other side for about 2 minutes.<br>Serve with pure maple syrup, or a fruit syrup (i.e.<br>blueberry, raspberry, apricot, strawberry).","url":"https://recipe.bluelayer.org/recipe/32842/vegan-overnight-pancakes"},{"id":"32793","title":"Vegan Made-In-The-Pan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, cider","directions":"USE AN 8 INCH SQUARE GLASS BAKING PAN.<br>Preheat oven to 325F.<br>Put into a square glass baking pan the flour, cocoa, sugar, salt, and baking soda.<br>Mix slowly taking turns with a spoon and a fork.<br>Mix until it is completely light brown.<br>(Peek through the bottom of the GLASS pan).<br>Make 4 dents with a spoon, 2 large and 2 small.<br>Pour 1 cup of water into one large dent.<br>Pour 1/3 Cup of oil into the other large dent.<br>Pour 1 tsp of vinegar into a small dent.<br>Pour 1 tsp of vanilla extract into another small dent.<br>Start stirring (slowly) with A FORK.<br>When it turns into batter mash it down with a fork (then scrape the bottom, stir and repeat the process a few times).<br>Smooth out the cake.<br>Put into the oven for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32793/vegan-made-in-the-pan-chocolate-cake"},{"id":"32761","title":"Vegan \"fauxreo\" Chocolate Sandwich Cookies","ingredients":"shortening, vegetable, household, composite<br>sugars, granulated<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>shortening, vegetable, household, composite<br>sugars, powdered<br>vanilla extract","directions":"FOR COOKIES: Cream the shortening and sugar on medium speed.<br>When light and fluffy add the vanilla and milk.<br>Add remaining ingredients and mix until the dough holds together.<br>If its hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes.<br>Preheat oven to 325F Divide the dough into four pieces and roll each into a ball.<br>Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment.<br>Place another piece of parchment paper on top and then roll the dough to about 10&amp;#8243; in diameter and about 1/8&amp;#8243; thick.<br>Cut circles about 1 1/4&amp;#8243; across from the dough with a cookie cutter and refrigerate if the excess dough doesnt lift away easily enough.<br>Transfer the parchment onto the cookie sheet.<br>Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.<br>FOR FILLING: On medium-high speed, cream the margarine and shortening.<br>Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable.<br>Add in the vanilla.<br>Refrigerate until ready to use.<br>Roll the filling into round, about 3/4&amp;#8243; pieces and smash until roughly cookie-sized, then sandwich between two cookies.","url":"https://recipe.bluelayer.org/recipe/32761/vegan-fauxreo-chocolate-sandwich-cookies"},{"id":"32748","title":"Eggless Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, olive, salad or cooking<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>spices, cinnamon, ground","directions":"Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise.<br>Its important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.<br>Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again.<br>Cook medium to medium-high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula.<br>Serve immediately.<br>For Vegan use only the soy milk and the soy yogurt.","url":"https://recipe.bluelayer.org/recipe/32748/eggless-pancakes"},{"id":"32660","title":"Vegan Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>peanut butter, smooth style, without salt<br>soymilk, original and vanilla, unfortified<br>sugars, granulated","directions":"Preheat oven to 375F Lightly grease a cookie sheet.<br>Combine flour, salt and baking powder in a large mixing bowl.<br>Set aside.<br>In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.<br>Stir in sugar and soy milk, adding enough soy milk to have a pretty milky consistency.<br>Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.<br>Mix until slightly moist.<br>Add rolled oats.<br>Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.<br>Drop by spoonfuls onto cookie sheet and press fork marking onto the middle.<br>Bake for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/32660/vegan-peanut-butter-cookies"},{"id":"32647","title":"Fluffy Vegan Pancakes","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>lemon juice, raw<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>seeds, flaxseed<br>water, bottled, generic","directions":"Combine the almond milk with the vinegar or lemon juice in a small dish and set aside for 5-10 minutes.<br>Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.<br>In a small bowl whisk the ground flax seed and water until thick and creamy.<br>Add this into the milk mixture.<br>Slowly add the wet ingredients into the dry ingredients until thoroughly combined and any large lumps are gone.<br>Heat a large skillet over medium to medium high heat and coat with cooking spray.<br>Use a 1/4 cup scoop to pour batter onto the skillet, leaving space between each pancake.<br>Cook until bubbles appear on the top surface, flip, and cook until the bottom is golden brown.<br>Remove cooked pancakes to a plate while you cook the rest of the batter.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/32647/fluffy-vegan-pancakes"},{"id":"32618","title":"Carrot Cornbread (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>seeds, flaxseed<br>water, bottled, generic<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian<br>oil, canola<br>vanilla extract<br>carrots, raw","directions":"Preheat oven to 350 degrees F, then oil &amp; flour a 10\"x6\" loaf pan.<br>In a large mixing bowl, combine flour, cornmeal, baking powder, salt &amp; flax meal.<br>In another mixing bowl, combine the water, soy milk, maple syrup, oil &amp; vanilla, mixing well, before stirring in the carrots.<br>Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.<br>Pour the batter into the prepared loaf pan &amp; bake for 1 hour &amp; 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.<br>Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.<br>Turn the loaf right side up &amp; let it cool to room temperature before slicing &amp; serving.","url":"https://recipe.bluelayer.org/recipe/32618/carrot-cornbread-vegan"},{"id":"32553","title":"Vegan Creamy Pear and Macadamia Nut Salad Dressing","ingredients":"pears, raw<br>nuts, macadamia nuts, raw<br>oil, olive, salad or cooking<br>vinegar, red wine<br>salt, table","directions":"Place all the ingredients in a blender and blend until it becomes smooth and creamy.<br>If its too thick, dilute with water.<br>Infuse love and enjoy with any salads you can think of.","url":"https://recipe.bluelayer.org/recipe/32553/vegan-creamy-pear-and-macadamia-nut-salad-dressing"},{"id":"32527","title":"A+ Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>seeds, flaxseed<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sweetener, syrup, agave<br>vanilla extract<br>blueberries, raw","directions":"Whisk spelt flour, oat flour, baking powder, flaxseed meal, and salt together in a large mixing bowl.<br>Stir soy milk, applesauce, agave nectar, and vanilla extract together in a separate bowl.<br>Form a well in the center of the flour mixture and pour soy milk mixture into the well.<br>Stir until the ingredients are just moistened; set aside for 15 minutes.<br>Lightly oil and heat a griddle to medium heat.<br>Spoon batter onto hot griddle, sprinkle blueberries onto wet batter, and cook until bubbles form, 2 to 3 minutes.<br>Flip and continue cooking until golden brown on both sides, about 3 minutes more.","url":"https://recipe.bluelayer.org/recipe/32527/a-vegan-pancakes"},{"id":"32350","title":"Red Wagon Butter","ingredients":"butter, without salt<br>leavening agents, yeast, baker's, active dry","directions":"Melt the margarine in the microwave or on top of the stove.<br>Stir in the yeast.<br>Microwave or continue cooking on the stove until the mixture is bubbly and slightly thickened.<br>My microwave does this in about 30 seconds.<br>Stir again and spread on fresh baked bread or toast.<br>For Vegan use Vegan margarine.","url":"https://recipe.bluelayer.org/recipe/32350/red-wagon-butter"},{"id":"32262","title":"Whole Grain Wheat Bread","ingredients":"barley, hulled<br>water, bottled, generic<br>oil, olive, salad or cooking<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>honey<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>honey<br>oil, olive, salad or cooking<br>salt, table","directions":"Starter Dough: Blend cooked grains and water in food processor or blender until creamy; pour into a large mixing bowl.<br>Mix in oil, salt, and yeast.<br>Add enough flour to make the mixture look like thick cooked cereal.<br>Cover thee bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature Once starter dough is fermented, it can be refrigerated up to a week before making the bread.<br>To Make Bread: After the 12-24 hours, add sweetener to starter dough and stir.<br>Add whole wheat flour, stirring it inches As you add the white flour, the mixture will be too difficult to stir.<br>Knead it by hand on the bowl and continue to add white flour.<br>When dough is lees sticky, transfer it to a floured surface an knead 10-15 minutes or until dough is soft and springy, but not too sticky.<br>Wash and dry mixing bowl and oil it.<br>Place dough in bowl, cover, and let rise in a warm place 1 1/2 to 2 hours.<br>To Bake Bread: Mix water, honey, oil, and salt in a small cup and coat the top of each loaf with this mixture.<br>(Makes about 3 loaves) Cover and let rise in greased pans for 45-60 minutes until the loaves have doubled in size.<br>Test the bread for readiness.<br>If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake.<br>Preheat oven to 350F.<br>Bake 45-50 minutes.<br>Bread will come out of pans after cooling 5 minutes.<br>Let cool 30 minutes until slicing (if you can wait!<br>).<br>Omit the honey for non-apian vegetarians/vegans.","url":"https://recipe.bluelayer.org/recipe/32262/whole-grain-wheat-bread"},{"id":"32219","title":"Vegan Pumpkin Loaf","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350F (175 degrees C).<br>Grease and flour two 8 x 4 inch loaf pans<br>In a large bowl, stir together all ingredients until flour is absorbed and well mixed.<br>Divide the batter evenly between the two loaf pans<br>Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.<br>Allow to cool for at least 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/32219/vegan-pumpkin-loaf"},{"id":"32206","title":"Best Vegan Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>parsley, fresh<br>soymilk, original and vanilla, unfortified","directions":"Whisk all ingredients together and chill before serving.<br>Add a little more soy milk if you need to thin dressing.","url":"https://recipe.bluelayer.org/recipe/32206/best-vegan-ranch-dressing"},{"id":"32145","title":"Vegan Apple Crisp (No Margarine)","ingredients":"apples, raw, with skin<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>oats<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>soymilk, original and vanilla, unfortified","directions":"First of all, feel free to use any type or combination of apples.<br>If you are using a very firm variety- granny smith for instance- it is a good idea to cook them for a couple of minutes, with as little water water as possible, just to warm and slightly soften them.<br>Otherwise they will stay rather firm instead of half-melting as they bake.<br>Preheat oven to 350.<br>Mix the other ingredients, with a spoon, then with fingers, until the texture is crumbly.<br>If too dry, add more oil or soymilk; if too wet, add more flour.<br>Transfer the apples to a medium casserole or pie dish.<br>Sprinkle the dry mixture over them and even it out a bit with a spoon.<br>Bake for 1/2 hour, checking occasionally, till the \"crisp\" is golden and crispy!<br>Allow to cool a little before devouring with a scoop of vanilla ice cream -- enjoy!","url":"https://recipe.bluelayer.org/recipe/32145/vegan-apple-crisp-no-margarine"},{"id":"32082","title":"Raw Vegan Chocolate Ganache","ingredients":"sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place all ingredients in a blender and process until smooth.","url":"https://recipe.bluelayer.org/recipe/32082/raw-vegan-chocolate-ganache"},{"id":"32072","title":"Vegan Condensed Milk Substitute","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>syrup, maple, canadian","directions":"Place all the ingredients in a blender and process until very smooth.","url":"https://recipe.bluelayer.org/recipe/32072/vegan-condensed-milk-substitute"},{"id":"32040","title":"Vegan Almond Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, brown<br>salt, table<br>nuts, almonds<br>syrup, maple, canadian<br>vanilla extract<br>oil, canola","directions":"Preheat oven to 350 degrees.<br>Mix dry (first five ) ingredients together.<br>Separately, mix wet (last 4) ingredients together.<br>Combine wet mixture into dry until you achieve a consistent paste.<br>Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart.<br>Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.","url":"https://recipe.bluelayer.org/recipe/32040/vegan-almond-butter-cookies"},{"id":"31952","title":"Linda Sue's Chocolate Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>water, bottled, generic<br>oil, canola<br>vinegar, cider","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a 9x13-inch baking dish.<br>Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar.<br>Mix until batter is smooth.<br>Pour batter into prepared baking dish.<br>Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.<br>Cool in the pan before slicing.","url":"https://recipe.bluelayer.org/recipe/31952/linda-sues-chocolate-cake-vegan"},{"id":"31887","title":"Vegan Chocolate Cake Brownies W/ Chocolate Buttercream Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>soymilk, original and vanilla, unfortified<br>nuts, walnuts, english<br>margarine, regular, 80% fat, composite, stick, without salt<br>cocoa, dry powder, unsweetened<br>sugars, powdered<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Preheat the oven to 350F.<br>Grease a 10x15-inch glass pan.<br>Mix 3/4 cups margarine, applesauce, 1 tbs vanilla, 1/2 cup cocoa powder, and sugar.<br>Stir in the flour, baking powder, baking soda, and 1 cup of soymilk.<br>Add the walnuts and stir until everything is well combined.<br>Pour the batter into the greased pan, and make sure that the batter is sitting evenly throughout the pan.<br>Bake until a wooden toothpick inserted in the center of the cake comes out clean.<br>This will take between 25 and 35 minutes.<br>It is recommended that you check on the cake after 20 minutes of baking, and continue to check on it every five minutes thereafter.<br>Let the brownies cool completely.<br>This may take up to three hours.<br>Remove the brownies from the pan.<br>Soften the remaining 1/2 cup margarine until it is at room temperature.<br>In a separate bowl, beat the margarine with a fork until it has a creamy consistency.<br>Add the 1/2 cup cocoa powder and vanilla to the margarine and continue to beat until smooth.<br>Alternate between adding in the powdered sugar and soymilk, and mix until everything is smooth and well blended.<br>Use this mixture to frost the brownies.<br>Slice the brownies and enjoy!","url":"https://recipe.bluelayer.org/recipe/31887/vegan-chocolate-cake-brownies-w-chocolate-buttercream-frosting"},{"id":"31880","title":"Vegan Almond Milk Mayonnaise from Fannetasticfood","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>oil, olive, salad or cooking<br>avocados, raw, all commercial varieties<br>mustard, prepared, yellow<br>lemon juice, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"blend all ingredients together in a blender.<br>when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).<br>store in the fridge for up to 5 days.<br>Makes 1 cup for 6 servings.","url":"https://recipe.bluelayer.org/recipe/31880/vegan-almond-milk-mayonnaise-from-fannetasticfood"},{"id":"31813","title":"Vegan \"Grated\" Parmesan Cheese","ingredients":"leavening agents, yeast, baker's, active dry<br>nuts, almonds<br>salt, table","directions":"Combine nutritional yeast, almond meal, and sea salt in a blender.<br>Using short pulses, blend the ingredients just enough to come together.","url":"https://recipe.bluelayer.org/recipe/31813/vegan-grated-parmesan-cheese"},{"id":"31788","title":"Vegan Chocolate Mix","ingredients":"butter, without salt<br>chocolate, dark, 70-85% cacao solids<br>sweetener, syrup, agave<br>salt, table<br>vanilla extract<br>chocolate, dark, 70-85% cacao solids","directions":"Soften coconut butter in a double boiler over low heat and stir until smooth.<br>Add next 4 ingredients and stir to combine.<br>Pour into an ice-cube tray and freeze until mixture cools, about 10 minutes.<br>Remove from tray.<br>Roll in cacao nibs.<br>Eat.","url":"https://recipe.bluelayer.org/recipe/31788/vegan-chocolate-mix"},{"id":"31654","title":"Vegan Brownies with Berries and Tahini","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>goji berries, dried<br>goji berries, dried<br>sugars, granulated<br>vanilla extract<br>vinegar, cider<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking soda<br>salt, table<br>goji berries, dried<br>blueberries, raw","directions":"Preheat oven to 350 degrees F and line the bottom of an 8x8 inch pan with parchment paper, rubbing the sides generously with coconut oil or coconut oil spray.<br>In a large bowl, beat together tahini and baby food with an electric mixer, until creamy and combined.<br>Add coconut sugar, vanilla, and apple cider vinegar and beat again until well mixed.<br>Add cocoa powder, coconut flour, baking soda and salt into the bowl and stir until well mixed, scraping down the sides to make sure all of the powder/flour gets in.<br>Stir in the goji berries and blueberries.<br>Transfer batter to the prepared pan and spread evenly.<br>Let stand for 5 minutes so that the coconut flour can begin to absorb the moisture.<br>Bake until a toothpick inserted in the center comes out clean, and the brownie has risen slightly, about 30 minutes.<br>Let cool on the counter for 30 minutes, and then transfer to the refrigerator to let cool completely.<br>Slice and devour!","url":"https://recipe.bluelayer.org/recipe/31654/vegan-brownies-with-berries-and-tahini"},{"id":"31556","title":"Vegan Banana Nut Breakfast Cake","ingredients":"seeds, chia seeds, dried<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>oil, olive, salad or cooking<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>bananas, raw<br>nuts, pecans","directions":"Preheat oven to 325 degrees F. Liberally spray an 8x8 baking dish.<br>Set aside.<br>Combine the chia seeds and warm water in a small bowl and set aside.<br>The mixture will gel and will be used in place of eggs in the batter.<br>In a small bowl, whisk flour, baking powder, cinnamon and salt together until combined.<br>In a large bowl, whisk the oil and sugar until combined.<br>Add the chia/water mixture, applesauce, vanilla and bananas.<br>Mix well.<br>Slowly add the flour mixture, stirring to combine all dry ingredients<br>Fold in the pecans and pour into prepared pan.<br>Bake for 40-50 minutes until a toothpick inserted comes out cleanly.<br>Serve warm or at room temperature.<br>Notes: If you prefer to make this not vegan, you can replace the chia/egg mixture with 2 eggs and replace the applesauce with the same amount of melted butter.<br>Other substitutions: substitute all-purpose flour for whole-wheat; omit pecans altogether or replace with walnuts or almonds; use canola instead of grapeseed oil.<br>I served the cake with peanut butter and honey.<br>It would also be wonderful with Biscoff spread, fresh bananas and yogurt.","url":"https://recipe.bluelayer.org/recipe/31556/vegan-banana-nut-breakfast-cake"},{"id":"31478","title":"Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>salt, table<br>syrup, maple, canadian<br>molasses<br>vanilla extract<br>oil, canola<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (176C).<br>In a bowl, sift in the flour, baking powder, and baking soda.<br>Add the sugar and salt, and stir until well combined.<br>In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.<br>Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).<br>Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.<br>Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).<br>Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.<br>Makes 8-10 large cookies.","url":"https://recipe.bluelayer.org/recipe/31478/vegan-chocolate-chip-cookies"},{"id":"31477","title":"Onion Dip from Scratch, Veganized!","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>salt, table<br>cream, sour, cultured<br>salad dressing, mayonnaise, regular<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>salt, table","directions":"In a saute pan over medium heat add oil, heat and add onions and salt.<br>Cook the onions until they are caramelized, about 20 minutes.<br>Note: it is very important to cook the onions long enough, until they are nice and golden.<br>Remove from heat and set aside to cool.<br>Mix the rest of the ingredients, and then add the cooled onions.<br>Refrigerate and stir again before serving.<br>Taste, and add additional seasonings, if desired.","url":"https://recipe.bluelayer.org/recipe/31477/onion-dip-from-scratch-veganized"},{"id":"31265","title":"Whole-Grain (Almost) Fat-Free Vegan Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>pumpkin, raw<br>pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, olive, salad or cooking<br>molasses","directions":"Preheat oven to 400F, and put baking cups in a twelve-muffin tin.<br>(Lightly grease tins if you don't have baking cups).<br>Combine flour, sugar, baking powder, and pumpkin pie spice.<br>Whisk pumpkin, soy milk, applesauce, oil, and molasses in a separate bowl.<br>Add wet ingredients to dry ingredients.<br>Fill baking cups almost full.<br>Bake 18-20 minutes.<br>Muffins are ready when knife inserted in muffin comes out clean.","url":"https://recipe.bluelayer.org/recipe/31265/whole-grain-almost-fat-free-vegan-pumpkin-muffins"},{"id":"30790","title":"Vegan Low Fat Low Sugar Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>bananas, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>syrup, maple, canadian<br>salt, table<br>leavening agents, baking soda<br>vinegar, distilled<br>yogurt, greek, plain, nonfat<br>jams and preserves, apricot","directions":"Mix all the dry ingredients together in a mixing bowl.<br>Add the banana, the pineapple juice, maple syrup and salt.<br>Beat well to make a smooth batter.<br>Add the vinegar and stir.<br>It will begin to froth.<br>Pour into an oiled pound loaf tin.<br>Bake at 190 degrees (medium oven) for 20 minutes.<br>Turn out onto a wire rack and leave to cool.<br>Slice the cake lengthways and spread both halves with the yoghurt.<br>Then top one half with the jam.<br>Sandwich back together.","url":"https://recipe.bluelayer.org/recipe/30790/vegan-low-fat-low-sugar-chocolate-cake"},{"id":"30691","title":"Vegan Knishes","ingredients":"potatoes, raw, skin<br>oil, olive, salad or cooking<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>water, bottled, generic<br>onions, raw<br>oil, olive, salad or cooking<br>potatoes, raw, skin<br>tofu, raw, regular, prepared with calcium sulfate<br>parsley, fresh<br>salt, table<br>spices, garlic powder<br>spices, pepper, black","directions":"Place a piece of parchment paper on a large cookie sheet.<br>Spray a little oil on the parchment.<br>Set aside.<br>Prepare 2 1/2 cups mashed potatoes.<br>DOUGH.<br>Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt.<br>Add the flour, and baking powder, mix well.<br>Mix in the water and knead into a smooth dough.<br>I used my mix master to mix this and it worked great.<br>The dough was wonderfully soft.<br>Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.<br>FILLING.<br>Saute the onions in the tablespoons of oil until transparent.<br>Mix in the rest of the ingredients.<br>I mixed it with the mix master just until combined.<br>Cut the dough into 4 sections and roll each section out thin.<br>Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.<br>Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.<br>Put the knish on the parchment covered baking tray with the pinched side down.<br>Brush the top with soy creamer if desired.<br>Set the oven to 350'F and bake for 25 minutes until golden brown.<br>Serve with horseradish or mustard.<br>Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/30691/vegan-knishes"},{"id":"30680","title":"Vegan Gajar Ka Halwa--Carrot Pudding","ingredients":"carrots, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>nuts, cashew nuts, raw<br>dates, deglet noor","directions":"Cook carrots on medium heat with 1/2 of the sugar for 15 minuts stirring well.<br>Add Soya Milk and rest of sugar and cook for 15-20 minutes more stirring well.<br>Top with Cashews and Dates and serve.","url":"https://recipe.bluelayer.org/recipe/30680/vegan-gajar-ka-halwa-carrot-pudding"},{"id":"30623","title":"Vegan Croissants","ingredients":"soymilk, original and vanilla, unfortified<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Put the milk into a large mixing bowl, add the sugar and yeast and whisk to dissolve.<br>Let the yeast mixture sit for a few minutes until foamy.<br>Mix together the flour, whole wheat flour, and salt.<br>Add the flour mixture to the yeast mixture and stir until a sticky dough forms.<br>Turn the dough out onto a liberally floured surface and knead for a few strokes, just long enough to form a smooth dough.<br>Add flour as needed.<br>Roll the dough out with a floured rolling pin into a rectangle, about 9 x 14 inches.<br>Put the margarine between two sheets of wax paper and roll out into a 6 x 8 rectangle.<br>Peel off the wax paper and place the margarine on the bottom half of the dough.<br>Fold the bottom, sides, and top half over the margarine, encasing it completely.<br>Sprinkle the dough with flour, cover with plastic or place in a plastic bag, and refrigerate for 45 minutes.<br>First turn: place the dough on a liberally floured work surface and roll out with a floured rolling pin using firm, smooth strokes.<br>Roll out to 9 x 14, then fold the bottom and top halves in towards the center (like folding up a letter).<br>Sprinkle with flour, cover with plastic again, and refrigerate for 45 minutes.<br>Second turn: repeat as above, refrigerating for 45 minutes.<br>Third turn: repeat as above, refrigerating for 45 minutes.<br>Shape the croissants: Line a baking sheet with parchment and spray with nonstick spray and set aside.<br>Roll the dough out on a well-floured surface to about 10 x 20.<br>Cut the rectangle in half lengthwise, then cut into eight squares.<br>Cut each square in half diagonally to form 16 triangles.<br>Pull the top triangle point out a little to lengthen, then start at the bottom of the triangle and roll it up tightly.<br>Tuck the tip under and curve the edges in a bit to form a croissant shape (I give each one a little squish at the end to help hold the shape).<br>Repeat with the remaining croissants, placing them on the baking sheet about 2 inches apart.<br>Spray the croissants with nonstick spray, cover lightly with plastic wrap, and let rise in a warm place for about 1 1/2 hours, until light and puffy.<br>Meanwhile, preheat the oven to 425 degrees .<br>Bake the croissants for 10 minutes, then reduce the heat to 375 degrees and bake for an additional 10 minutes, until golden brown.<br>Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/30623/vegan-croissants"},{"id":"30582","title":"Low-Fat Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract","directions":"Preheat the oven to 350 Degrees F.<br>In a large bowl, stir together the flour, cocoa powder, baking powder and salt.<br>Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended.<br>Spread evenly in a 9x13 inch baking pan.<br>Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.<br>Let cool for at least 30 minutes before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/30582/low-fat-vegan-brownies"},{"id":"30570","title":"Vegan Vegetable Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, basil, dried<br>spices, oregano, dried<br>oil, olive, salad or cooking<br>water, bottled, generic<br>soup, vegetable broth, ready to serve<br>wheat flour, white, all-purpose, unenriched<br>shortening, vegetable, household, composite<br>corn, sweet, white, raw<br>spices, basil, dried<br>spices, oregano, dried<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"In a large bowl, combine all of the dried ingredients for the crust.<br>Stir with a fork while slowly drizzling in the olive oil.<br>Then, 1/4- 1/2 c at a time, pour in the water and knead by hand until you get a firm, moist dough.<br>Form into a ball, set it in a bowl and chill it in the refrigerator.<br>While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.<br>Turn the heat to medium-low and slowly sift in the flour while whisking the broth.<br>When the last of the flour is in, the broth should be much thicker.<br>Turn off the heat and set aside.<br>Take the dough out of the refrigerator and lightly dust the work surface with flour.<br>Split the dough in half (slightly bigger chunk for the bottom crust).<br>Roll out the dough until it's 2-3 inches wider than the pie plate.<br>Lightly coat the plate in oil and dust with flour.<br>Lay the crust in the plate and make sure it is evenly covering the plate.<br>Put the frozen vegetables into the pie in an even layer.<br>Cover with the gravy and sprinkle with the seasonings.<br>Roll out the rest of the dough and cover the pie.<br>Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.<br>Make a few puncture holes in the top of the crust to vent any steam.<br>Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.<br>Let cool for at least ten to fifteen minutes before cutting.<br>This will allow the gravy to thicken up a bit.<br>Cut into the pie and check.<br>If the gravy is still pretty thin and soupy, let it cool for a while longer.","url":"https://recipe.bluelayer.org/recipe/30570/vegan-vegetable-pot-pie"},{"id":"30488","title":"Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free)","ingredients":"oats<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>bananas, raw<br>oil, olive, salad or cooking<br>vanilla extract<br>spices, cinnamon, ground<br>salt, table<br>leavening agents, baking soda","directions":"Preheat oven to 350.<br>In a large bowl, combine the oats, cranberries, and walnuts.<br>In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.<br>Add banana mixture to oat mixture, stirring to combine.<br>Let stand 15 minutes.<br>Lightly spray cookie sheets with cooking spray or line with parchment paper.<br>Drop dough by rounded tablespoonfuls onto prepared sheets.<br>Bake 14 to 15 minutes or until lightly golden brown.<br>Let cool on sheets 1 minute.<br>Transfer cookies to wire racks; cool completely.<br>Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).","url":"https://recipe.bluelayer.org/recipe/30488/cranberry-walnut-oatmeal-cookies-vegan-gluten-free"},{"id":"30484","title":"Chewy, Buttery Vegan Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt<br>nuts, almonds<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>egg substitute, powder<br>water, bottled, generic<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Preheat oven to 375F (190C).<br>Mix water and egg replacer together in a small bowl, set aside.<br>In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.<br>Mix in soy milk, egg replacer and vanilla.<br>Sift in flour and baking powder into mixture.<br>Add in salt.<br>Place cookies 2 inches apart onto lightly greased cookie sheets.<br>Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.","url":"https://recipe.bluelayer.org/recipe/30484/chewy-buttery-vegan-peanut-butter-cookies"},{"id":"30470","title":"Vegan Nutritional Yeast and Tvp Veggie Burgers","ingredients":"shortening, vegetable, household, composite<br>oats<br>spices, oregano, dried<br>spices, basil, dried<br>spices, parsley, dried<br>onions, raw<br>spices, garlic powder<br>mustard, prepared, yellow<br>water, bottled, generic<br>catsup<br>soy sauce made from soy (tamari)<br>peanut butter, smooth style, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry","directions":"Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.<br>Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.<br>Add the nut/seed butter and incorporate.<br>Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.<br>Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!<br>).<br>Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.","url":"https://recipe.bluelayer.org/recipe/30470/vegan-nutritional-yeast-and-tvp-veggie-burgers"},{"id":"30299","title":"Vegan Pumpkin Spice Granola","ingredients":"spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, chia seeds, dried<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian","directions":"Preheat oven to 300 degrees F, and line a baking sheet with parchment paper.<br>Start by making pumpkin spice.<br>Mix cinnamon, ginger, nutmeg, and cloves together is a small jar; set aside.<br>In a large bowl, mix oats, rice cereal, nuts, seeds, and salt together.<br>Add the pumpkin spice mix and combine.<br>Add coconut oil and maple syrup and stir everything until well combined.<br>Spread granola onto your baking sheet.<br>Bake for 40 minutes, or until golden brown.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30299/vegan-pumpkin-spice-granola"},{"id":"29910","title":"Vegan Chocolate Crinkle Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>sugars, granulated<br>tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered","directions":"In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.<br>Beat in tofu until well blended.<br>Beat in vanilla, baking powder and salt.<br>Add flour in batches, beating well after each addition.<br>Cover and chill several hours or overnight.<br>Preheat oven to 350 F and lightly oil cookie sheets.<br>Scoop tablespoonfuls of dough and roll into balls.<br>Drop into a small bowl with powdered sugar, rolling to coat.<br>Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.<br>Remove from oven and let rest 5 minutes, then remove to wire racks to cool.<br>Cookies will keep up to 1 week in an airtight container at cool room temperature.","url":"https://recipe.bluelayer.org/recipe/29910/vegan-chocolate-crinkle-cookies"},{"id":"29909","title":"Healthy Vegan Pumpkin Oat Chocolate Chip Cookies","ingredients":"water, bottled, generic<br>seeds, flaxseed<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>sugars, granulated<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a baking sheet or line with parchment paper.<br>Mix water and ground flax seed together in a bowl, creating a \"flaxegg\"; set aside until thickened, about 5 minutes.<br>Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl.<br>Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.<br>Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans.<br>Scoop dough onto the prepared baking sheet using a small ice cream scoop.<br>Bake in the preheated oven until lightly browned around the edges, about 10 minutes.<br>Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/29909/healthy-vegan-pumpkin-oat-chocolate-chip-cookies"},{"id":"29893","title":"Vegan Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sweetener, herbal extract powder from stevia leaf<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 450 degrees F (230 degrees C).<br>Mix flour, baking powder, stevia powder, and salt in a bowl.<br>Cut in coconut oil with a pastry cutter or knife until mixture resembles coarse crumbs.<br>Stir in almond milk until dough is just moistened.<br>Turn dough out onto a lightly floured surface; knead gently 8 to 10 times.<br>Pat or roll the dough out into a 3/4 inch thick round.<br>Cut circles with a 2 1/2-inch biscuit cutter and arrange biscuits on a baking sheet.<br>Bake in preheated oven until lightly browned, 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/29893/vegan-whole-wheat-biscuits"},{"id":"29854","title":"Vegan & Gluten Free Chia Brownies","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>sugars, brown<br>seeds, chia seeds, dried<br>rice flour, white, unenriched<br>cocoa, dry powder, unsweetened<br>nuts, almonds<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"These are the ingredients.<br>Soak Chia seeds in water.<br>Preheat oven at 180 C. Lightly oil the baking dish.<br>Mix [DRY] ingredients with whisk (by doing this, you don't need to shift them).<br>Mix [WET] ingredients until smooth (it's easier to use blender/food processor).<br>Pour [WET] mixture to [DRY] bowl.<br>Mix well with spatula.<br>Place mixture in the mini cup cake tin.<br>Bake them in 180C oven for 15-20 mins.<br>( bake longer until the surface become bit hard if you use baking tray )<br>Once outside becomes a bit hard, it's done!<br>Please eat within 1-2 days or store in the freezer.","url":"https://recipe.bluelayer.org/recipe/29854/vegan-gluten-free-chia-brownies"},{"id":"29811","title":"Artichoke Kalamata Olive Salad","ingredients":"lettuce, cos or romaine, raw<br>artichokes, (globe or french), raw<br>grapes, red or green (european type, such as thompson seedless), raw<br>olives, ripe, canned (small-extra large)<br>fresh red onions,<br>cheese, provolone<br>vinegar, balsamic","directions":"Put the lettuce on the plates.<br>Top in order of ingredients listed<br>Cheese and vinegar should be last.<br>You may also use kasseri cheese in place of the provolone.<br>Simply repeat for additional servings.<br>For Vegan omit cheese or use a Vegan sub of your choice.","url":"https://recipe.bluelayer.org/recipe/29811/artichoke-kalamata-olive-salad"},{"id":"29672","title":"Vegan Energy Bars","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>apricots, dried, sulfured, uncooked<br>carob flour<br>nuts, walnuts, english<br>sugars, brown<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>peanut butter, smooth style, without salt","directions":"Mix the flax and water together and let it soak.<br>Preheat oven to 350F.<br>Combine oats, flour, baking soda, and salt in a bowl.<br>Stir in apricots, carob chips, and walnuts.<br>Wisk together sugar, rice syrup, almond butter, applesauce, and soaked flax.<br>Stir in oat mixture.<br>Spread mixture in 9x13 pre-sprayed pan and pat down firmly.<br>Bake 30-35 minutes.<br>Cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/29672/vegan-energy-bars"},{"id":"29525","title":"Berry-Peach Sherbet (Vegan)","ingredients":"goji berries, dried<br>peaches, yellow, raw<br>sweetener, syrup, agave<br>beverages, almond milk, unsweetened, shelf stable<br>lemon juice, raw","directions":"In a blender, blend all ingredients until smooth.<br>Transfer to an ice cream maker, or sealable container until frozen.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/29525/berry-peach-sherbet-vegan"},{"id":"29516","title":"Vegan Oatmeal Pancakes","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, cider<br>syrup, maple, canadian<br>oil, canola<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Combine soymilk, vinegar, maple syrup, and oil in small bowl.<br>Add oats, and let soak 5 to 10 minutes.<br>Stir together flour, baking soda, baking powder, and salt in separate bowl.<br>Stir soymilk mixture into flour mixture.<br>Preheat large skillet or griddle over medium-high heat (400F), and lightly coat with oil.<br>Ladle 1/4 cup batter into pan for each pancake.<br>Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry.<br>Flip, and cook 1 to 2 minutes more, or until browned on both sides.<br>Drizzle with maple syrup, if using.","url":"https://recipe.bluelayer.org/recipe/29516/vegan-oatmeal-pancakes"},{"id":"29409","title":"Vegan Eggnog Drink","ingredients":"eggnog<br>spices, nutmeg, ground<br>spices, cinnamon, ground","directions":"Combine ingredients in a glass and heat.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/29409/vegan-eggnog-drink"},{"id":"29333","title":"Non-Dairy/Lactose-Free/Vegan \"cheese\"","ingredients":"leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>salt, table<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix dry ingredients in a saucepan.<br>Gradually add water, making a smooth paste and then thin with the remaining water.<br>Place on heat and stir constantly until it thickens and bubbles.<br>Let it bubble up for about 30 seconds and remove from heat.<br>Whip in the margarine.<br>Good on pizza, casseroles, open-faced tomato sandwiches, grilled cheese sandwiches, macaroni and cheese, and enchiladas.","url":"https://recipe.bluelayer.org/recipe/29333/non-dairy-lactose-free-vegan-cheese"},{"id":"29282","title":"Vegan Parmesan Substitution","ingredients":"leavening agents, yeast, baker's, active dry<br>seeds, sesame seeds, whole, dried<br>salt, table","directions":"Put all ingredients in blender/food processor.<br>blend for a few seconds.<br>voila.","url":"https://recipe.bluelayer.org/recipe/29282/vegan-parmesan-substitution"},{"id":"29256","title":"Fluffy Vegan Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, syrup, agave","directions":"Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.<br>In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices.<br>Blend in the margarine using a pastry blender.<br>In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.<br>Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.<br>Knead lightly on a floured surface and roll out to 1 thickness.<br>Using a 2 biscuit butter, cut the dough into circles.<br>Re-roll the scraps and cut out biscuits until you have used all of the dough.<br>Place on the prepared baking sheet.<br>Bake 12-14 minutes or until golden brown.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/29256/fluffy-vegan-pumpkin-biscuits"},{"id":"29246","title":"Egg and dairy free Vegan and Vegetarian chocolate cake/cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>vanilla extract<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Combine ingredients.<br>Put into tin/cake cases.<br>Bake in the oven at 375 for 20-30 minutes.<br>Frost/decorate as you desire.<br>I would usually use: Betty Crocker Chocolate BUTTERCREAM STYLE ICING or Betty Crocker Chocolate Fudge Icing and icing sugar.<br>But feel free to use whatever you like!<br>Voila!<br>God willing all is well! )","url":"https://recipe.bluelayer.org/recipe/29246/egg-and-dairy-free-vegan-and-vegetarian-chocolate-cake-cupcakes"},{"id":"29138","title":"Easy, Healthy and Delicious Raspberry Muffins (Easily Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>sweetener, herbal extract powder from stevia leaf<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>beverages, almond milk, unsweetened, shelf stable<br>butter, without salt<br>vanilla extract<br>lemon juice, raw<br>raspberries, raw","directions":"Heat your oven to 350 Degrees.<br>Combine dry and wet ingredients<br>Mix until moist and fully combined (Sometimes the butter is hard to mix in so make sure it's mixed in fully before baking).<br>Use a non stick cooking spray or line your pan with baking cups.<br>Fill each cup to about 3/4 full.<br>Put in oven for about 40 minutes (I know it might seem like a long time, but time varies for different ovens and mine is older so it took a little longer).<br>When muffins have cooked fully or have gotten a nice golden brown top, pull from the oven an let it sit on a cool surface for 5-10 minutes.<br>Enjoy!<br>A good tip is to top the muffins with a little sugar (regular or brown in the later stages of baking to add a nice crust) These also taste good with a little cream cheese.<br>Note: Don't be surprised if these don't rise too high.","url":"https://recipe.bluelayer.org/recipe/29138/easy-healthy-and-delicious-raspberry-muffins-easily-vegan"},{"id":"29072","title":"Vegan Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"In a small saucepan over very low heat, melt chocodrops and grapeseed oil.<br>Stir in agave, vanilla and salt.<br>Place frosting in freezer for 15 minutes to cool.<br>Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.<br>Frost over cake, cupcakes or between cookies.","url":"https://recipe.bluelayer.org/recipe/29072/vegan-chocolate-frosting"},{"id":"28983","title":"Vegan Homemade Lotion","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking","directions":"*This can be any scented distiled water including rose water, or an herbal tea.<br>**I used olive because I had it on hand, but you can use avocado or coconut or experiment...<br>Measure oil into glass pyrex measuring cup.<br>Grate the beeswax &amp; measure 3 tbsp into the oil.<br>Put pyrex measuring cup containing beeswax &amp; oil mixture into a gently boiling water bath.<br>When wax disappears, remove from bath &amp; let stand 2 minutes.<br>Meanwhile measure water into a blender.<br>(I used a handheld blender &amp; matching tall measuring cup).<br>CAUTION: water must be cool.<br>Room temp works, or just a bit cooler.<br>Start blending water &amp; slowly pour in the slightly cooled oil wax mixture while continuing to blend.<br>At this point add in a few drops of essential oil for scent, but don't overdo it.<br>If there is any water left ontop keep blending.","url":"https://recipe.bluelayer.org/recipe/28983/vegan-homemade-lotion"},{"id":"28893","title":"Almond Butter Cookies (Vegan)","ingredients":"sugars, granulated<br>nuts, almonds<br>egg substitute, powder<br>water, bottled, generic","directions":"Mix the egg replacer and warm water together.<br>I used luke warm water.<br>In a large bowl add the nut butter and sugar and egg replacer.<br>Mix well.<br>Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.<br>I used a floured fork and made the cross hatch marks on the cookies.<br>I baked them for about 10 minutes.<br>Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.<br>Then cool on a wire rack and eat.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/28893/almond-butter-cookies-vegan"},{"id":"28890","title":"Madras Curry (Vegan or Chicken)","ingredients":"oil, corn, peanut, and olive<br>turnips, raw<br>carrots, raw<br>onions, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>spices, curry powder<br>shortening, vegetable, household, composite<br>potatoes, raw, skin<br>peppers, jalapeno, raw","directions":"Heat a heavy stock pot, add Oil.<br>Add Turnips, carrots, Onions, and Chicken (if used).<br>Saute 'til slightly carmelized.<br>Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.<br>Add water to barely cover ingredients, simmer very slowly for 2 hours.<br>Add water to keep the mixture covered.<br>Add Stock, Potato, and Chilies.<br>Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.<br>Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.<br>A nice Sangria goes very, very well with this dish.<br>***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.<br>Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.<br>Omit the Chicken and Chicken Broth for Vegetarian.","url":"https://recipe.bluelayer.org/recipe/28890/madras-curry-vegan-or-chicken"},{"id":"28808","title":"Vegan Oatmeal Pancakes","ingredients":"oats<br>water, bottled, generic<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table","directions":"Grind oats using a blender into a flour.<br>take the oat flour and put it in a bowl, mix in the cinnamon, baking powder, salt, and sugar.<br>Then add the water ( you can use milk or soy milk, rice milk, whatever).<br>Now is the time to add in extras like extracts.<br>Mix until well combined, lumps are OK.<br>If your using any kind of fruit gently fold in,.<br>Heat a griddle and spoon out some of the mixture, let cook until bubbles appear and pop at the surface and it will lift without falling apart.<br>Gently flip and let throughly cook through about 1-2 minutes.<br>Keep warm.<br>YUMMY!.","url":"https://recipe.bluelayer.org/recipe/28808/vegan-oatmeal-pancakes"},{"id":"28770","title":"Vegan Chocolate Cupcakes","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>vinegar, cider<br>sugars, granulated<br>oil, canola<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Review recipe and gather ingredients.<br>Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.<br>Combine the nondairy milk and apple cider in a large bowl until foamy.<br>Set aside.<br>In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt).<br>Set aside.<br>Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).<br>In several batches, add the dry mixture to the wet mixture and mix very well.<br>Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.<br>Bake for about 18 minutes, until cake springs back to touch.<br>Cool completely on a cake rack before frosting.","url":"https://recipe.bluelayer.org/recipe/28770/vegan-chocolate-cupcakes"},{"id":"28690","title":"Coffee Cake (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>yogurt, greek, plain, nonfat<br>egg substitute, powder<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>sugars, brown<br>spices, cinnamon, ground<br>nuts, walnuts, english","directions":"Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.<br>Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.<br>Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).<br>Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.<br>Scrape into an 8\" or 9\" pan, either nonstick or lightly oiled/sprayed.<br>Sprinkle the streusel topping evenly over the batter.<br>Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).","url":"https://recipe.bluelayer.org/recipe/28690/coffee-cake-vegan"},{"id":"28562","title":"Low-Fat Vegan Cupcakes","ingredients":"yogurt, greek, plain, nonfat<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, canola<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Whisk together the yogurt, soy milk, applesauce, oil, sugar, and vanilla.<br>Sift the remaining ingredients together, and then slowly mix into the whisked wet ingredients.<br>Mix well.<br>Fill cupcakes 3/4 full and bake for 22-25 minutes at 350 degrees.<br>Frost or glaze however you like!","url":"https://recipe.bluelayer.org/recipe/28562/low-fat-vegan-cupcakes"},{"id":"28519","title":"Vegan Creamy Caesar Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oil, olive, salad or cooking<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, black<br>salt, table","directions":"Combine all in food processor or blender til well blended.","url":"https://recipe.bluelayer.org/recipe/28519/vegan-creamy-caesar-dressing"},{"id":"28346","title":"Vegan Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>egg substitute, powder<br>water, bottled, generic<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>oil, olive, salad or cooking","directions":"preheat oven to 325 degrees.<br>mix flour, sugar, and baking powder.<br>add egg replacer + water (mixed together before adding), rice milk, oil, and vanilla, mix vigorously until well blended.<br>pour batter into a doughnut pan (i'm sure the mixture can somehow be rolled out if you don't have a doughnut pan -- i'm sure a muffin pan might do too).<br>put in oven and bake for 8-10 minutes or until done.<br>dip into a mixed sugar glaze (powdered sugar and water) or roll in a bag filled with cinnamon and sugar.<br>eat away!","url":"https://recipe.bluelayer.org/recipe/28346/vegan-doughnuts"},{"id":"28249","title":"Parmezano Sprinkles(Vegan)","ingredients":"seeds, sesame seeds, whole, dried<br>leavening agents, yeast, baker's, active dry<br>seeds, flaxseed<br>chickpeas (garbanzo beans, bengal gram), mature seeds, raw<br>salt, table","directions":"Grind almonds or sesame seeds to a fine powder in a coffee grinder(or food processor but use grinder if using sesame seeds).<br>Move to a food processor and add remaining ingredients and pulse until all is well incorporated.<br>I sometimes use red miso, it's good too.<br>Store in an airtight container in the refrigerator.<br>Will keep for a month or longer in the fridge.<br>Also may be frozen.<br>This can easily be doubled or quadrupled.","url":"https://recipe.bluelayer.org/recipe/28249/parmezano-sprinkles-vegan"},{"id":"28188","title":"Quick Vegan Pesto Alfredo Sauce","ingredients":"water, bottled, generic<br>tofu, raw, regular, prepared with calcium sulfate<br>nuts, cashew nuts, raw<br>spices, pepper, black<br>spices, garlic powder<br>oil, olive, salad or cooking<br>leavening agents, yeast, baker's, active dry<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>sauce, pesto, ready-to-serve, refrigerated","directions":"Blend all ingredients together in a blender.<br>Heat to a boil on the stove while stirring constantly.<br>Serve on top of cooked pasta and enjoy!","url":"https://recipe.bluelayer.org/recipe/28188/quick-vegan-pesto-alfredo-sauce"},{"id":"28165","title":"Vegan Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>tofu, raw, regular, prepared with calcium sulfate<br>sweetener, syrup, agave<br>vanilla extract","directions":"To melt the chocolate, put a small amount of boiling water in pot.<br>Place a heat proof glass or metal bowl with the chocolate in it on top of the pot.<br>The water shouldnt touch the bowl.<br>It will take a couple minutes to melt.<br>Blend melted chocolate with other ingredients in food processor.<br>This doesnt need to set in the fridge.<br>It will be mousse consistency straight away.<br>It tastes just like the plain chocolate but with a mousse texture.<br>If you like a less strong cocoa flavor, use a chocolate with a lower cocoa percentage.","url":"https://recipe.bluelayer.org/recipe/28165/vegan-chocolate-mousse"},{"id":"27926","title":"Yummy Vegan Chocolate Chip Peanut Butter Cake","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>soymilk, original and vanilla, unfortified<br>peanut butter, smooth style, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds","directions":"Preheat over to 350F Oil a 9 inch square or round cake pan.<br>Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir.<br>Combine the applesauce, non dairy milk, and peanut butter in another bowl and mix till smooth.<br>Mix witht he dry ingredients and whisk till creamy and smooth.<br>Stir in the chocolate chips (and almonds, if you decide to put them in) and pour in the pan.<br>Bake for 25 to 30 minutes, or till a fork can go in and out with no batter.<br>Allow to cool at room, and serve, yum!","url":"https://recipe.bluelayer.org/recipe/27926/yummy-vegan-chocolate-chip-peanut-butter-cake"},{"id":"27901","title":"Vegan Cheese Fondue","ingredients":"roland, seasoned rice wine vinegar,<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>oats<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>cornstarch<br>lemon juice, raw<br>spices, onion powder<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Put all of the ingredients into a blender.Blend for a few minutes.<br>Ensure that the oats are ground until fine.<br>You are aiming for a smooth consistency.<br>Pour this mixture into a heavy-based saucepan.<br>Bring to the boil while stirring constantly.<br>Reduce heat to low and simmer for a few minutes.<br>Continue to stir until the mixture turns thick and smooth.<br>Prepare the fondue pot (rub with garlic and or grease with some olive oil.<br>Pour in the vegan fondue and keep warm in the usual fashion for fondue.<br>Provide crusty bread and some veggies like broccoli, mushrooms, etc.","url":"https://recipe.bluelayer.org/recipe/27901/vegan-cheese-fondue"},{"id":"27886","title":"Vegan Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened<br>cornstarch<br>salt, table<br>soymilk, original and vanilla, unfortified<br>honey<br>vanilla extract","directions":"Combine cocoa powder, corn starch, salt in a 1 quart saucepan.<br>Add just enough soy milk to make a smooth paste.<br>Gradually stir in rest of the soy milk and agave nectar or honey.<br>Cook over medium heat, stirring constantly, until mixture thickens.<br>Remove from heat and stir in vanilla.<br>Pour into serving dishes and chill.<br>Serves 4.","url":"https://recipe.bluelayer.org/recipe/27886/vegan-chocolate-pudding"},{"id":"27750","title":"Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>lemon juice, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, basil, dried<br>spices, oregano, dried<br>oil, olive, salad or cooking<br>leavening agents, yeast, baker's, active dry","directions":"Crumble tofu in large bowl.<br>Add lemon juice, garlic powder, saltnpeppa, basil &amp; oregano.<br>Use your favorite (unburned) hand to squeeze ingredients together.<br>Add oil &amp; yeast.<br>Utilize utensil to combine.<br>The end.","url":"https://recipe.bluelayer.org/recipe/27750/torgotta-cheese-or-torgos-vegan-tofu-ricotta"},{"id":"27749","title":"Healthy Coffee Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vinegar, cider<br>oats<br>nuts, almonds<br>sugars, brown<br>spices, cinnamon, ground<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 350F.<br>Grease an 8 inch baking dish and set aside.<br>In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt.<br>Add in the almond milk, vanilla extract, applesauce, and vinegar until the batter is uniform and no pockets of flour remain.<br>Take care not to over stir.<br>Pour the batter into the prepared baking dish and set aside.<br>In the same bowl (we don't like dirtying extra dishes here), combine all the ingredients for the streusel topping and stir until completely incorporated, Sprinkle over the cake batter and gentry swirl using a knife.<br>Bake in the oven at 350F for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.<br>Let cool and devour.","url":"https://recipe.bluelayer.org/recipe/27749/healthy-coffee-cake-vegan"},{"id":"27703","title":"Peanut Punch- Vegan- No Sugar","ingredients":"peanut butter, smooth style, without salt<br>soymilk, original and vanilla, unfortified<br>water, bottled, generic<br>sugars, granulated","directions":"blend all together, serve over the ice.","url":"https://recipe.bluelayer.org/recipe/27703/peanut-punch-vegan-no-sugar"},{"id":"27696","title":"Oatmeal Chia Hemp Chocolate Chip Vegan Bars","ingredients":"water, bottled, generic<br>seeds, flaxseed<br>oats<br>seeds, chia seeds, dried<br>seeds, hemp seed, hulled<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sweetener, syrup, agave<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Mix boiling water and flax seed meal together in a bowl; set aside to thicken.<br>Combine oats, chia seeds, hemp hearts, baking powder, baking soda, and salt together in a large bowl; stir in agave nectar, coconut oil, and flax mixture until well mixed.<br>Fold chocolate chips into mixture; press into a 9x11-inch baking pan.<br>Bake in the preheated oven until cooked through, about 15 minutes.<br>Cool to room temperature and slice into bars.<br>Refrigerate before removing from pan.","url":"https://recipe.bluelayer.org/recipe/27696/oatmeal-chia-hemp-chocolate-chip-vegan-bars"},{"id":"27627","title":"Oatmeal Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats<br>raisins, seeded<br>tofu, raw, regular, prepared with calcium sulfate<br>oil, olive, salad or cooking<br>water, bottled, generic<br>sugars, brown<br>vanilla extract","directions":"Combine the flours, baking powder, salt, and spices with a whisk.<br>Stir in oats and fruit/nuts.<br>In a separate bowl, combine the tofu, olive oil, water, brown sugar, and vanilla with an electric mixer until smooth.<br>Stir in dry ingredients, combining thoroughly.<br>Drop by tablespoons onto an ungreased baking sheet, spreading out just a bit with the back of the spoon.<br>Bake at 375 degrees for 15 minutes, until the edges just begin to brown.","url":"https://recipe.bluelayer.org/recipe/27627/oatmeal-cookies-vegan"},{"id":"27613","title":"Oatmeal Cookies (Raw Vegan)","ingredients":"oats<br>nuts, almonds<br>raisins, seeded<br>sweetener, syrup, agave<br>nuts, cashew nuts, raw","directions":"Put oat groats in food processor and grind until fine.<br>Transfer to a mixing bowl.<br>Put almonds in food processor and pulse a few times to chop them until just coarsely chopped.<br>Transfer to bowl with the oats.<br>Add raisins and agave nectar to bowl and mix everything well.<br>Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.<br>Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.<br>Dehydrate for about 12 hours on 110 degrees.<br>Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness.<br>:).","url":"https://recipe.bluelayer.org/recipe/27613/oatmeal-cookies-raw-vegan"},{"id":"27568","title":"Vegan Chocolate Carob Farina Nut Cookies","ingredients":"peanut butter, smooth style, without salt<br>oil, canola<br>sugars, granulated<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>spartan, real semi-sweet chocolate baking chips,<br>carob flour<br>nuts, macadamia nuts, raw","directions":"Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.<br>Mix first five ingredients until very smooth.<br>Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).<br>Roll a teaspoonful of batter, flatten into disk, and place onto prepared baking sheet.<br>Bake for about 5 minutes, or until sides just began to turn golden brown.<br>Remove sheet from oven, and cool for 10 minutes before transferring cookies to a plate or wire rack.","url":"https://recipe.bluelayer.org/recipe/27568/vegan-chocolate-carob-farina-nut-cookies"},{"id":"27521","title":"Vegan Chocolate Chip Avocado Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>cocoa, dry powder, unsweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>beverages, almond milk, unsweetened, shelf stable<br>spartan, real semi-sweet chocolate baking chips,","directions":"1.Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.<br>2.In a medium bowl, whisk together the flour, baking powder, salt, and cocoa.<br>Set aside.<br>3.In another bowl, with a stand or hand mixer, beat the coconut oil, 1/4 cup avocado, and sugars together until creamy and smooth, about 2-3 minutes.<br>Add the vanilla extract.<br>4.Keep the mixer on low and add half of the flour mixture.<br>Add the milk and then add the rest of the flour mixture.<br>Mix until dough is formed.<br>Stir in the chocolate chips using a wooden spoon.<br>5.Using your hands or a spoon form cookie dough into tablespoon balls and place on baking sheet, about 2 inches apart.<br>Slightly flatten the cookies with the palm of your hand or a spatula.<br>6.Bake cookies for approximately 10 minutes.<br>Let the cookies cool on the baking sheet for two minutes then transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/27521/vegan-chocolate-chip-avocado-chocolate-cookies"},{"id":"27494","title":"Vegan Whipped Topping","ingredients":"cornstarch<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening, vegetable, household, composite<br>sugars, powdered<br>vanilla extract","directions":"Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.<br>Bring to just below a simmer (a scald) over medium-low heat, stirring continuously with a wooden spoon, until it thickens (this happens very quickly, in about 1 minute or less).<br>Remove from the heat and stir vigorously until smooth.<br>Set aside to cool.<br>In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and caster sugar on medium speed for 3 minutes, then add the vanilla.<br>Continue to beat while adding the cooled rice milk mixture, until fully incorporated, about 1 minute, stopping to scrape down the sides as necessary.<br>Beat for 2 to 3 more minutes, or until light and fluffy, making sure youve whipped out any lumps.<br>Serve at room temperature (it solidifies when chilled).","url":"https://recipe.bluelayer.org/recipe/27494/vegan-whipped-topping"},{"id":"27396","title":"Cream of Cauliflower Soup (Vegan)","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>water, bottled, generic<br>salt, table<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>spices, onion powder<br>spices, garlic powder<br>spices, parsley, dried<br>celery, raw<br>potatoes, raw, skin<br>carrots, raw<br>nuts, cashew nuts, raw<br>water, bottled, generic<br>cauliflower, raw<br>peas, green, frozen, unprepared","directions":"In a large 4-quart pot, saute onions in olive oil until clear.<br>Pour in 6 cups of water, add seasonings and bring to a boil.<br>Add celery, potatoes and carrots, and simmer over low heat until cooked.<br>Place cashews and 2 cups water in a blender and blend until creamy and smooth.<br>Add blended mixture to soup stock and bring to a boil, stirring consantly.<br>Reduce heat.<br>Add fresh cauliflower and peas 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/27396/cream-of-cauliflower-soup-vegan"},{"id":"27373","title":"Mushroom Barley Soup (Vegan)","ingredients":"onions, raw<br>carrots, raw<br>celery, raw<br>mushrooms, white, raw<br>water, bottled, generic<br>barley, hulled<br>shortening, vegetable, household, composite<br>spices, garlic powder","directions":"Put vegetables in a large soup pot with a little water and cook for 5 min stirring frequently.<br>Add remaining ingredients and bring to a boil.<br>Cover &amp; reduce heat to low &amp; simmer 1 hour.","url":"https://recipe.bluelayer.org/recipe/27373/mushroom-barley-soup-vegan"},{"id":"27306","title":"Vegan cheese spread","ingredients":"nuts, cashew nuts, raw<br>salt, table<br>lemon juice, raw<br>water, bottled, generic","directions":"Blend the cashews with water until smoth<br>Pour into a cheese cloth to remove water (whey)<br>Pour the chesse in a bowl and add the salt and juice.<br>Mix with a spatula.<br>Enjoy on crackers, fruit, salads, etc.","url":"https://recipe.bluelayer.org/recipe/27306/vegan-cheese-spread"},{"id":"27227","title":"Vegan Applesauce-Oatmeal Drops","ingredients":"sugars, brown<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oats<br>raisins, seeded","directions":"Mix ingredients.<br>Form into walnut-sized balls.<br>Bake on greased cookie sheet at 375 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/27227/vegan-applesauce-oatmeal-drops"},{"id":"27214","title":"Raw Vegan Pecan Fudge Brownies","ingredients":"nuts, pecans<br>water, bottled, generic<br>butter, without salt<br>chocolate, dark, 70-85% cacao solids<br>spices, nutmeg, ground","directions":"If you soaked the dates remove them from the soak water and put them into your food processor with the pecans, cacao butter, cacao powder and nutmeg.<br>Process until it resembles a brownie dough.<br>Remove and press into a pan of your choice.<br>Put into the fridge to set up for a few hours.<br>You can cut these into squares once they have set.<br>Store in the fridge or freezer in an air tight containter.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/27214/raw-vegan-pecan-fudge-brownies"},{"id":"27170","title":"Vegan Date Squares","ingredients":"dates, deglet noor<br>wheat flour, white, all-purpose, unenriched<br>oats<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>salt, table","directions":"soak dates in 1 cup of water(optional) and then heat until water evaporates(here you can add lemon juice, rind, or extracts if it pleases you).<br>combine dry ingredients.<br>combine wet ingredients.<br>mix both mixtures.<br>spread half of mixture into 8\" pan.<br>spread date puree.<br>add the other half of mixture.<br>bake at 350 degrees until lightly browned-approx 25-30mins.","url":"https://recipe.bluelayer.org/recipe/27170/vegan-date-squares"},{"id":"27161","title":"Easiest Vegan Apple Pie","ingredients":"apples, raw, with skin<br>sweetener, syrup, agave<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>lemon juice, raw<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 425'F.<br>Peel and core your apples and slice them up.<br>Add the sugar, flour, cinnamon and lemon juice and give it a good toss to cover the apples.<br>Set aside.<br>Prepare your 2-9\" crusts.<br>Put the bottom one into the pie pan and fill it with the apple mixture.<br>Dollop the cold margarine evenly on top of the apple mixture.<br>Put the top on the pie and fold the sides under and flute.<br>If you like brush the top with some soy milk and sprinkle with a little raw cane sugar.<br>Bake at 425'F for 12 minutes, then turn the oven down to 350'F and bake for another 20-40 minutes.<br>If the edges start to brown too much cover with tin foil.<br>Once done, test for doneness.<br>Cool on a metal wrack.<br>Serve warm with a dollop of your favorite vegan topping, a slice of vegan cheddar cheese or some vegan ice cream.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/27161/easiest-vegan-apple-pie"},{"id":"26993","title":"Rogers Tomato Soup Cake (Can't Believe It's Vegan)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>leavening agents, baking soda<br>tomatoes, red, ripe, raw, year round average<br>wheat flour, white, all-purpose, unenriched<br>spices, cloves, ground<br>spices, cinnamon, ground<br>raisins, seeded","directions":"Preheat oven to 350*.<br>Cream butter and sugar.<br>Dissolve baking soda in tomato soup and add to creamed mixture.<br>Combine flour, cloves and cinnamon and raisons.<br>Add to mixture.<br>Mix well.<br>Pour batter into 8'x8' cake pan.<br>Bake 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/26993/rogers-tomato-soup-cake-cant-believe-its-vegan"},{"id":"26989","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>sugars, granulated<br>nuts, walnuts, english<br>oil, olive, salad or cooking<br>water, bottled, generic<br>orange juice, raw<br>vanilla extract<br>vinegar, distilled","directions":"Preheat oven to 375 degrees.<br>Sift dry ingredients into 8\" square or 9\" round baking pan.<br>Mix liquids (except vinegar) and whisk into dry.<br>When batter is smooth, add vinegar and stir quickly, until it is evenly distributed.<br>Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes or longer until done.<br>This cake is great served with soya cream or vegan ice cream.","url":"https://recipe.bluelayer.org/recipe/26989/vegan-chocolate-cake"},{"id":"26882","title":"Vegan Cookie Biscuits","ingredients":"oats<br>wheat flour, white, cake, enriched<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>water, bottled, generic<br>vanilla extract<br>cream, whipped, cream topping, pressurized","directions":"Line two baking sheets with parchment paper or spray with baking spray.<br>Mix dry ingredients in one bowl.<br>Whisk wet ingredients together in another small bowl, beating vigorously with a whisk until emulsified.<br>Stir wet ingredients into dry ingredients, mixing until everything is moistened.<br>Let sit five minutes.<br>Drop slightly rounded tablespoons of dough onto baking sheets, about 1 inch apart.<br>Bake one sheet at a time on the center rack of oven until cookies are slightly golden, about 10-15 minutes.<br>Caution, cookies bake very quickly.","url":"https://recipe.bluelayer.org/recipe/26882/vegan-cookie-biscuits"},{"id":"26858","title":"Salsa Vegan Fried Rice","ingredients":"carrots, raw<br>beans, snap, green, raw<br>butter, without salt<br>salt, table<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, salsa, ready-to-serve<br>cranberries, dried, sweetened<br>pickles, cucumber, sour","directions":"With butter saute carrot then cover for 2 minutes carrot then add green bean and cover for 1 minutes then season with salt<br>Add cooked white rice or leftover cooked white rice with 3 tbsp of salsa and stir fry to mix well or another 3 to 5 minute<br>Add dried cranberries and cucumber and mix well and serve<br>SALSA FRIED RICE WITH CARROT AND GREEN BEAN TOP DRIED CRANBERRIES AND CUCUMBER<br>BELOW ARE FEW OF MY VEGAN FRIED RICE ,I AM GLAD TO SHARE WITH YOU","url":"https://recipe.bluelayer.org/recipe/26858/salsa-vegan-fried-rice"},{"id":"26787","title":"Coconut Whipped Cream (Non-Vegan)","ingredients":"cream, fluid, heavy whipping<br>cream, fluid, heavy whipping<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, whip the cream until soft peaks start to form.<br>Add the sugar and whip until stiff peaks form.<br>Whip in the coconut milk.<br>NOTE: The whipped cream will loose some of its volume with the addition of coconut milk; do not be alarmed.<br>This is meant to be a loose whipped cream.","url":"https://recipe.bluelayer.org/recipe/26787/coconut-whipped-cream-non-vegan"},{"id":"26562","title":"Vegan Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>molasses<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees F.<br>Cream the margarine and sugar with a hand mixer until fluffy.<br>Add the molasses and vanilla and incorporate.<br>Add the dry ingredients to this mixture and mix until a dough forms.<br>Fold the chocolate chips into the dough.<br>Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets.<br>Bake for 8 to 10 minutes until mildly browned.<br>Allow the cookies to cool on the baking sheets for 5 minutes.<br>Then transfer to cooling racks, cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/26562/vegan-chocolate-chip-cookies"},{"id":"26518","title":"French Crepes (Vegan)","ingredients":"nuts, cashew nuts, raw<br>water, bottled, generic<br>oats<br>wheat flour, white, all-purpose, unenriched<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>salt, table<br>tofu, raw, regular, prepared with calcium sulfate","directions":"Blend ingredients together about 1 minute.<br>Lift preheated nonstick skillet from burner and pou 1/4 cup portion, tipping in a circular motion so crepe flows large and thin Use medium-high temperature until dry on top (about 1 minute), then loosen gently with spatula and turn, cooking the other side for about 30 seconds.<br>Stack finished crepes on a flat plate and cover with a cloth to keep warm.","url":"https://recipe.bluelayer.org/recipe/26518/french-crepes-vegan"},{"id":"26512","title":"Vegan Waffle Batter - Made in the Thermomix","ingredients":"sugars, granulated<br>oil, olive, salad or cooking<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mill sugar 3 seconds/speed 9.<br>Add cooking oil, non-dairy milk, and vanilla extract.<br>Mix 5 seconds/speed 4.<br>Add in the salt and flour.<br>Mix 10 seconds/speed 6.<br>Set speed to 6 and pour the baking powder in through the hole in the lid.<br>Following the directions on your waffle iron - go ahead and cook up your waffles!<br>This recipe makes puffier waffles than the old eggy/buttery one I used to use.<br>Perhaps spread the batter a little thinner in your iron than you usually do.","url":"https://recipe.bluelayer.org/recipe/26512/vegan-waffle-batter-made-in-the-thermomix"},{"id":"26488","title":"Simple Feese (Vegan Fake Cheese)","ingredients":"nuts, almonds<br>leavening agents, yeast, baker's, active dry<br>spices, garlic powder<br>salt, table","directions":"Blend almonds, nutritional yeast, garlic powder, and salt together in a blender until desired consistency is reached.","url":"https://recipe.bluelayer.org/recipe/26488/simple-feese-vegan-fake-cheese"},{"id":"26486","title":"Vegan Whipped Cream","ingredients":"nuts, cashew nuts, raw<br>water, bottled, generic<br>sweetener, syrup, agave<br>beans, snap, green, raw","directions":"Put all of the ingredients in a food processor with an S blade and blend until the cashew consistency resembles whipped cream.<br>(It will continue to solidify the longer you run the machine.)<br>It's also better if you stick in the refrigerator for about 20 or 30 minutes.","url":"https://recipe.bluelayer.org/recipe/26486/vegan-whipped-cream"},{"id":"26460","title":"Vegan Pumpkin Whipped Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>pumpkin, raw<br>sweetener, herbal extract powder from stevia leaf<br>salt, table","directions":"Chill coconut milk in your refrigerator overnight undisturbed.<br>Remove from the fridge and gently turn the can upside down but be sure not to shake it.<br>Open the can and remove all of the clear coconut water (you can save this for shakes and drinks).<br>Put the thick cream in your mixer bowl with the pumpkin, pumpkin spice, sweetener and salt.<br>Whip until you have soft fluffy peaks.<br>Adjust sweetener to taste; start with a small amount and add as you go.","url":"https://recipe.bluelayer.org/recipe/26460/vegan-pumpkin-whipped-cream"},{"id":"26397","title":"Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, canola<br>soymilk, original and vanilla, unfortified<br>vinegar, distilled","directions":"Preheat he oven to 350F or to 325F for convection oven.<br>Brush a square pan 8\"x8\" with cooking oil and sprinkle the bottom with flour.<br>Mix the ingredients in the order of the recipe until smooth.<br>Bake for 50 minutes or for 35 minutes in a convection oven.<br>Cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/26397/vegan-brownies"},{"id":"26347","title":"Gluten Free Vegan Vanilla Ice Cream Recipe elanaspantry","ingredients":"nuts, cashew nuts, raw<br>water, bottled, generic<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"In a blender, combine all ingredients and blend on high speed<br>Pour mixture into an ice cream maker and process according to instructions<br>Serve","url":"https://recipe.bluelayer.org/recipe/26347/gluten-free-vegan-vanilla-ice-cream-recipe-elanaspantry"},{"id":"26302","title":"Low Fat Chocolate Chip Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees; line two baking sheets with parchment paper.<br>In a large bowl, mix together flour and baking soda.<br>In smaller bowl, cream margarine and sugars.<br>Stir in yogurt and vanilla, beat well.<br>Combine the margarine/sugar mixture with the flour, mix until thoroughly combined.<br>Stir in chocolate chips.<br>Drop by rounded teaspoon sized balls onto baking sheets.<br>About fifteen cookies per baking sheet.<br>You may need to smooth cookies into more 'cookie' shapes - they spread, but not too much.<br>Bake 10-15 minutes, until golden.<br>Remove from oven &amp; sheets, allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/26302/low-fat-chocolate-chip-cookies-vegan"},{"id":"26211","title":"Vegan Pesto","ingredients":"nuts, pine nuts, dried<br>spices, basil, dried<br>oil, olive, salad or cooking<br>lemon juice, raw<br>spices, garlic powder<br>salt, table<br>water, bottled, generic","directions":"Place all ingredients in blender.<br>Blend.","url":"https://recipe.bluelayer.org/recipe/26211/vegan-pesto"},{"id":"26121","title":"Mexican Hot Chocolate Snickerdoodles (Vegan)","ingredients":"sugars, granulated<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>sugars, granulated<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Mix the topping ingredients on a large dinner plate.<br>Set aside.<br>In a large bowl combine oil, sugar, syrup and milk using a fork.<br>You have to stir quite vigorously to get them all combined nicely.<br>Add the extracts.<br>In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices).<br>Add them to the wet ingredients and stir to combine.<br>Mix until you have a pliable dough.<br>If it is too wet add a tad more flour, if its too dry add a tad more milk.<br>Roll the dough into balls the size of a walnut.<br>Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet.<br>Use your palm to flatten them into about 2 inch disks.<br>In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.<br>Bake in the preheated oven at 180C/350F for 10-12 minutes.<br>Cookies should crackle on top.<br>Remove from the oven, let them cool on the baking sheet for 5 minutes.<br>Then transfer to a wire-rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/26121/mexican-hot-chocolate-snickerdoodles-vegan"},{"id":"26014","title":"Chia Egg Replacer (Salba / Salvia) Vegan","ingredients":"seeds, chia seeds, dried<br>water, bottled, generic","directions":"Mix the chia seeds with the water.<br>Soak for 10-15 minutes and let gel.","url":"https://recipe.bluelayer.org/recipe/26014/chia-egg-replacer-salba-salvia-vegan"},{"id":"26001","title":"Vegan Oil-Free Whole Wheat Banana Muffins - and Tasty!","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>seeds, flaxseed<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>bananas, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>nuts, walnuts, english<br>mini semi-sweet chocolate baking chips,","directions":"In one bowl, sift together the dry ingredients.<br>In another bowl, mix the wet ingredients together.The walnuts and chocolate chips are optional but recommended.<br>Pour the wet mixture into the dry mixture and mix until just combined.<br>Pour batter into 3 well-greased mini loaves or a muffin pan, and bake at 350F for 25-30 minutes.<br>Let sit for a couple of minutes before transferring to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/26001/vegan-oil-free-whole-wheat-banana-muffins-and-tasty"},{"id":"25954","title":"Vegan Avocado Scones Gluten Free","ingredients":"rice flour, white, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>avocados, raw, all commercial varieties<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian<br>vanilla extract<br>blueberries, raw<br>sweetener, herbal extract powder from stevia leaf","directions":"NOTES:<br>If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour.<br>Whole wheat pastry flour could work too if you are not gluten sensitive.<br>Honey or agave could be used instead of the maple syrup.<br>You might want to taste the dough to see if it is sweetened to your liking.<br>These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.<br>METHOD:<br>Line a cookie sheet with parchment paper or a Silpat liner.<br>Sprinkle a work surface with some oat or rice flour.<br>Preheat oven to 350 F with the rack in the middle.<br>In a medium bowl whisk together dry ingredients.<br>Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor.<br>Puree until well combined.<br>Add this avocado puree to the flour mixture.<br>Combine with a spoon and then fold the dough together with your hands.<br>Dough will be sticky at first but then it comes together to create a semi-firm ball.<br>Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk.<br>Press dried blueberries into the top of the disk.<br>Cut disk into 8 wedges with a pizza cutter.<br>Gently transfer the dough wedges to cookie sheet and keep about 1/4 inch or more in between slices.<br>Bake for about 10-12 minutes until lightly browned on the bottom.<br>Sprinkle with sweetener of your choice before serving, if desired.","url":"https://recipe.bluelayer.org/recipe/25954/vegan-avocado-scones-gluten-free"},{"id":"25802","title":"Almond Milk (Vegan, Raw, Gluten Free)","ingredients":"nuts, almonds<br>water, bottled, generic<br>dates, deglet noor","directions":"Add all ingredients to blender.<br>Process at low speed for 1 minute, and 3 minutes at high speed until smooth.<br>Strain the mixture through a cheese cloth to remove remaining solids.<br>Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/25802/almond-milk-vegan-raw-gluten-free"},{"id":"25697","title":"Low Cal Vegan Applesauce Pancakes for One or Two","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic","directions":"Mix all ingredients together in a medium sized bowl until smooth.<br>Let it sit for a couple of minutes (literally, maybe 2 minutes).<br>Heat a non-stick skillet/pan to medium heat.<br>Cook mixture as you would normal pancakes, flipping over to the other side once bubbles appear.<br>Serve with yummy toppings!<br>I like to use Greek yogurt + fruit puree with some chocolate chips.","url":"https://recipe.bluelayer.org/recipe/25697/low-cal-vegan-applesauce-pancakes-for-one-or-two"},{"id":"25512","title":"vegan frosting with strawberries","ingredients":"shortening, vegetable, household, composite<br>sugars, powdered<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>strawberries, raw","directions":"using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix.<br>beat in nondairy milk 1tsp at a time and beat until frosting is smooth and fluffy.<br>cut tops off cupcakes and set aside.<br>Smooth about 1tsp of frosting onto each cupcake and cover with sliced strawberries.<br>Replace top, then add a dollop of frosting and a few tiny slices of strawberry.<br>Put remaining 1tsp powdered sugar in a fine mesh strainer and dust cupcakes with sugar","url":"https://recipe.bluelayer.org/recipe/25512/vegan-frosting-with-strawberries"},{"id":"25352","title":"Big Pizza Dough Recipe","ingredients":"water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow","directions":"VEGAN<br>This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes sufficient dough for two round or possibly one big rectangular pans.<br>A word of warning: Don't knead pizza dough after first rising.<br>This will make it hard to roll out.<br>If you forget and knead, let dough relax, covered, 20 min.<br>Put water in large bowl.<br>Sprinkle in yeast, let soften and whisk to dissolve.<br>Add in salt; stir.<br>Add in flours all at once.<br>Stir to mix with sturdy wooden or possibly stainless steel spoon till flour is incorporated and dough forms ball.<br>Turn out on lightly floured board and knead 5 to 8 min, or possibly till dough is elastic and not sticky, but still soft.<br>Wash and dry bowl; oil lightly.<br>Return dough to bowl.<br>Cover with clean damp towel.<br>Let rise in hot place (85 degrees) till doubled in bulk, about 1 hour.<br>Turn out dough on lightly floured board.<br>For two pizzas, divide dough in half with knife or possibly dough cutter.<br>Roll into 14- inch circles.<br>Ease into lightly oiled 14-inch round pizza pans which have each been sprinkled lightly with 2 tsp.<br>cornmeal.<br>Or possibly, roll out entire dough to fit 1 cookie sheet which has been lightly oiled and dusted with 4 tsp.<br>cornmeal.<br>Preheat oven to 400 degrees.<br>Top pizza as desired with sauce and toppings.<br>Bake about 15 min, or possibly till dough is completely baked and toppings are cooked through.<br>Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or possibly the top and bottom crusts for a 12-inch stuffed pizza.","url":"https://recipe.bluelayer.org/recipe/25352/big-pizza-dough-recipe"},{"id":"25315","title":"Cashew Cream Cheese (From Artisan Vegan Cheese)","ingredients":"water, bottled, generic<br>water, bottled, generic<br>yogurt, greek, plain, nonfat<br>salt, table","directions":"Put everything in a high-speed blender or food processor and process until smooth and creamy.<br>Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours.<br>(48 hours if using for a cheesecake.<br>).<br>Cover and refrigerate.<br>Will keep for two weeks in the fridge or 4 months in the freezer.","url":"https://recipe.bluelayer.org/recipe/25315/cashew-cream-cheese-from-artisan-vegan-cheese"},{"id":"25059","title":"Healthy Vegan Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>bananas, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>vanilla extract<br>nuts, walnuts, english<br>raisins, seeded","directions":"Preheat oven to 350.<br>Mix dry ingredients together.<br>In a medium bowl, mash banana with a fork.<br>Add the rest of the wet ingredients with the banana, mix.<br>Pour liquid ingredients into the dry ingredients.<br>Add nuts or raisins.<br>Pour mixture into loaf pan and bake for about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/25059/healthy-vegan-banana-bread"},{"id":"24944","title":"Vegan Chocolate Frosting","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>vanilla extract<br>candies, semisweet chocolate","directions":"Place tofu, chocolate and vanilla in a blender<br>blend until smooth.<br>Yes it must be silken.<br>No it cannot be waterpacked or cotton.<br>Yes it must be EXTRA FIRM no it cannot be firm or soft or any other.<br>Use the tofu specified only.","url":"https://recipe.bluelayer.org/recipe/24944/vegan-chocolate-frosting"},{"id":"24912","title":"Vegan Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 400F.<br>Sift the dry ingredients together, then cut in vegan butter or margarine.<br>Make a well in the dry ingredients.<br>If desired, you can blend tofu with a mixer or blender until its smooth in consistency.<br>Pour blended tofu or entire block in the middle of the dry ingredients.<br>Mix gently to obtain a soft elastic dough.<br>Turn onto a floured surface and roll to about 1/2 inch thickness.<br>Cut into small rounds with a biscuit or cookie cutter (1-1/2 inches recommended).<br>Bake in the preheated oven for 10 to 15 minutes.<br>(In my oven, 12 minutes is perfect.)<br>Serve warm with butter or jam.<br>My recommendations:<br>Use any combination of all-purpose and whole wheat flour.<br>You can also add 1 tablespoon herbs or 1 cup baking chips to the dry ingredients.<br>If using a sweet flavor (chocolate chips, cinnamon chips, etc.)<br>add 1/3 cup sugar and 1 teaspoon vanilla.<br>My favorite herb combos are dill weed with sea salt and fresh ground pepper, or an Italian blend of rosemary, basil, oregano, and marjoram.","url":"https://recipe.bluelayer.org/recipe/24912/vegan-scones"},{"id":"24363","title":"Vegan Pizzelle","ingredients":"yogurt, greek, plain, nonfat<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, anise seed","directions":"With a stand mixer or handheld, beat the soy yogurt and sugar together until well incorporated.<br>Add the oil (or melted and cooled margarine) and vanilla, mix well.<br>Sift flour and baking soda together and mix with the ground anise seed into the yogurt mixture.<br>The resulting batter will be very thick, but will spread out on the iron when pressure and heat is applied.<br>Follow instructions to bake on your pizzelle iron.","url":"https://recipe.bluelayer.org/recipe/24363/vegan-pizzelle"},{"id":"24314","title":"Gluten Free and Vegan Sesame Truffles","ingredients":"nuts, cashew nuts, raw<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>sweetener, syrup, agave<br>vanilla extract<br>seeds, sesame seeds, whole, dried","directions":"Place cashews in food processor and pulse until the texture of coarse sand.<br>Add tahini, agave and vanilla and pulse until smooth.<br>Transfer mixture from food processor to a bowl and refrigerate 2 hours.<br>Roll into 1 inch balls and coat with sesame seeds.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/24314/gluten-free-and-vegan-sesame-truffles"},{"id":"24152","title":"Vegan Jam Almond Cookies","ingredients":"nuts, almonds<br>rice flour, white, unenriched<br>salt, table<br>spices, cinnamon, ground<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>jams and preserves, apricot","directions":"mix dry ingredients.<br>mix wet ingredients.<br>mix both mixtures.<br>flatten cookies onto a pan.<br>add a bit of jam on each cookie.<br>bake at 350 degrees for 15-20mins, until bottoms are lightly browned.<br>enjoy.","url":"https://recipe.bluelayer.org/recipe/24152/vegan-jam-almond-cookies"},{"id":"23914","title":"Vegan Cream Cheese Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>cheese, parmesan, hard<br>sugars, granulated<br>vanilla extract","directions":"Cream together margarine and cream cheese until just combined.<br>Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches.<br>Mix until smooth and creamy, then mix in the vanilla.<br>Keep tightly covered and refigerated until ready to use.","url":"https://recipe.bluelayer.org/recipe/23914/vegan-cream-cheese-frosting"},{"id":"23844","title":"Delectable Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>sugars, brown<br>sugars, granulated<br>salt, table<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste.<br>Remove from heat and let cool completely.<br>Mix vegan sugar, salt, vanilla, cocoa and oil.<br>Then add the rest flour-water mixture.<br>Mix well.<br>Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.<br>Spread mixture into a greased 11 x 7 pan.<br>Bake at 350F for 25 minutes, or until a knife can be inserted and come out clean.","url":"https://recipe.bluelayer.org/recipe/23844/delectable-vegan-brownies"},{"id":"23714","title":"Vegan Peanut Butter Chocolate Chip Oatmeal Cookies","ingredients":"peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>oil, olive, salad or cooking<br>sugars, brown<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>oats<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees.<br>In a large mixing bowl, stir together first five ingredients.<br>In a small bowl, thoroughly stir together flour, soda and salt.<br>Stir into batter.<br>Stir in oats and chocolate chips.<br>Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.<br>Bake for 10 minutes or until set.<br>Remove sheet from oven and let cool on tray for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/23714/vegan-peanut-butter-chocolate-chip-oatmeal-cookies"},{"id":"23697","title":"Vegan Besan Puda - Spicy Indian Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>rice flour, white, unenriched<br>salt, table<br>spices, cumin seed<br>water, bottled, generic<br>peppers, sweet, green, raw<br>squash, summer, zucchini, includes skin, raw<br>spices, coriander seed<br>oil, olive, salad or cooking","directions":"Mix the dry ingredients in a medium bowl.<br>Add the water and stir until the mixture is smooth add in the chills, zucchini and cilantro.<br>Heat a medium fry pan over medium-high heat.<br>Pour about 1/2 cup of batter in center of pan.<br>Spread thin into about a 6 or 7 inch circle.<br>When the pancake appears dry, sprinkle a teaspoon of oil across the top and then flip the pancake.<br>Flip it one more time to brown each side and then serve immediately.","url":"https://recipe.bluelayer.org/recipe/23697/vegan-besan-puda-spicy-indian-pancakes"},{"id":"23624","title":"Vegan Brownies","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Mix wet ingredients, then dump in all the dry -- don't over mix --<br>Bake at 350' for about 20-25 minutes.<br>They're supposed to look gooey!<br>you can even add your favorite vegan chocolate chips, add coconut, or nuts!","url":"https://recipe.bluelayer.org/recipe/23624/vegan-brownies"},{"id":"23612","title":"Vegan Old-Fashioned Soft Pumpkin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>salt, table<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>pumpkin, raw<br>vanilla extract","directions":"***Decided not to share recipe***.<br>PREHEAT oven to 350 degrees F.<br>Grease baking sheets.<br>COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.<br>Beat sugar and vegan margarine or butter in large mixer bowl until well blended.<br>Beat in pumpkin, applesauce and vanilla extract until smooth.<br>Gradually beat in flour mixture.<br>Drop by rounded tablespoon onto prepared baking sheets.<br>BAKE for 15 to 18 minutes or until edges are firm.<br>Cool on baking sheets for 2 minutes;.<br>remove to wire racks to cool completely.<br>Drizzle glaze over cookies.<br>FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.","url":"https://recipe.bluelayer.org/recipe/23612/vegan-old-fashioned-soft-pumpkin-cookies"},{"id":"23610","title":"Koldskal - Milky Danish Dessert (Vegan Version)","ingredients":"soymilk, original and vanilla, unfortified<br>sweetener, herbal extract powder from stevia leaf<br>lemon juice, raw<br>tofu, raw, regular, prepared with calcium sulfate","directions":"*NOTE* - all kinds of silken tofu can be used.<br>Just add more/less to adjust consistency.<br>Blend all ingredients in a blender/food processor till creamy and foamy.<br>Taste.<br>Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- )<br>Variations: use orange juice, pineapple juice etc.<br>instead of lemon juice (or use a combination).<br>It's also great with frozen berries (add before blending).","url":"https://recipe.bluelayer.org/recipe/23610/koldskal-milky-danish-dessert-vegan-version"},{"id":"23572","title":"Simple Chocolate Chia Pudding (Vegan)","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>seeds, chia seeds, dried<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>syrup, maple, canadian","directions":"Mix all ingredients together.<br>Chill in the fridge at least four hours.<br>I usually chill overnight.<br>(You might want to stir after the first hour just to make sure there aren't any clumps.<br>).","url":"https://recipe.bluelayer.org/recipe/23572/simple-chocolate-chia-pudding-vegan"},{"id":"23518","title":"Chewy Gooey Low Fat Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>In a medium bowl sift together flour, cocoa powder, baking powder, and salt.<br>Microwave the margarine* in a small bowl until melted.<br>Let cool .<br>Mix margarine and sugar in a large bowl.<br>Add applesauce and mix.<br>Beat in the vanilla extract and pumpkin.<br>Add flour mixture to the large bowl and mix.<br>Stir in chocolate chips if using.<br>Grease a 8x8-inch pan with cooking spray and pour in batter.<br>Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.<br>*I like to use Smart Balance Light for my margarine.<br>** For mint brownies add 1/2 -1 tsp of peppermint extract.","url":"https://recipe.bluelayer.org/recipe/23518/chewy-gooey-low-fat-vegan-brownies"},{"id":"23404","title":"Vegan Date Squares","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>dates, deglet noor<br>water, bottled, generic<br>salt, table","directions":"Preheat oven to 350.<br>Melt margarine in saucepan.<br>Combine oats, flour and sugar.<br>Add melted margarine to dry mixture.<br>Cook the dates, water and salt in a saucepan until the water is evaporated.<br>Stirring frequently.<br>Press half of the oat mixture into the bottom of a 9x9 greased pan and bake for 15 minutes.<br>Spread date mixture and then press the rest of the oat mixture on top.<br>Bake 20 minutes.","url":"https://recipe.bluelayer.org/recipe/23404/vegan-date-squares"},{"id":"23387","title":"Microwave Orange Carrot Rice (Vegan)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>carrots, raw<br>oil, olive, salad or cooking<br>salt, table<br>orange juice, raw<br>orange juice, raw<br>carrots, raw","directions":"Steam the carrot chunks on the stovetop or microwave to their desired consistency.<br>In a 2-quart microwave-safe casserole dish, combine the rice, water,.<br>juice, oil and salt.<br>Cover, microwave on high for 5 minutes.<br>Stir in the orange rind.<br>Turn the bowl 1/4 turn.<br>Microwave on high for an additional 10 minutes, turning the bowl after 5 minutes.<br>Do not uncover the bowl after pulling it out of the microwave.<br>Let it sit covered for an additional 10 minutes or until all of the liquids have been absorbed.<br>Immediately before serving, fluff with a fork, add orange and carrot pieces and mix gently.","url":"https://recipe.bluelayer.org/recipe/23387/microwave-orange-carrot-rice-vegan"},{"id":"23361","title":"Fluffy Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking","directions":"Sift the flour, baking soda, and baking powder together in a large bowl.<br>Add the soymilk and oil and mix until \"just mixed.<br>\".<br>Toss in any extras you might want--blueberries, chocolate chips, etc.<br>Heat a lightly oiled skillet over medium heat.<br>Drop 2-3 tablespoons of batter into the skillet and cover.<br>Flip when the middle starts to bubble and cover again.<br>Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.<br>Enjoy with fresh fruit or syrup!","url":"https://recipe.bluelayer.org/recipe/23361/fluffy-vegan-pancakes"},{"id":"23350","title":"Vegan Mac & Cheese Sauce","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>soymilk, original and vanilla, unfortified<br>leavening agents, yeast, baker's, active dry<br>cornstarch<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>soup, vegetable broth, ready to serve<br>oil, olive, salad or cooking<br>mustard, prepared, yellow<br>spices, garlic powder","directions":"Combine margarine, 1/4 c flour, 1/2 tsp salt over low heat.<br>Slowly add soy milk and cook until simmering.<br>Remove from heat and add the remaining ingredients.<br>Combine with your preferred pasta &amp; you're good to go!","url":"https://recipe.bluelayer.org/recipe/23350/vegan-mac-cheese-sauce"},{"id":"23198","title":"Vegan Strawberry Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>soymilk, original and vanilla, unfortified<br>oil, canola<br>vanilla extract<br>strawberries, raw","directions":"Preheat your oven to 375 degrees.<br>Grease 12 muffin tins.<br>Mix together dry ingredients.<br>In another bowl, mix soymilk, oil, and vanilla, but be careful not to over-mix.<br>It should be a bit lumpy.<br>Mix the wet and dry ingredients, fold in the strawberries, and spoon batter into muffin tins.<br>Bake for 15 20 minutes, or until a toothpick comes out dry.<br>Allow to sit for at least 10 minutes inside the pan, then remove them and place on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/23198/vegan-strawberry-muffins"},{"id":"23164","title":"Cornbread Heaven (Vegan, Gluten Free)","ingredients":"cornmeal, degermed, unenriched, yellow<br>nuts, almonds<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cornstarch<br>water, bottled, generic","directions":"Finely chop the almonds, the add them (dry) to a blender.<br>Blend until a fine meal consistency.<br>Add the water and blend until smooth.<br>Do not strain.<br>In a glass baking bowl or cassarole dish, combine all dry ingredients.<br>Blend well.<br>Add the heavy almond milk mixture from the blender to the bowl of dry ingredients.<br>Blend well.<br>Bake at 400 deg F, 12-15 minutes, until golden on top.<br>(No need to preheat or grease anything.<br>).","url":"https://recipe.bluelayer.org/recipe/23164/cornbread-heaven-vegan-gluten-free"},{"id":"23090","title":"Rich Peanut Butter Fudge (Gluten-Free, Vegan)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>beverages, almond milk, unsweetened, shelf stable<br>peanut butter, smooth style, without salt<br>vanilla extract<br>sugars, powdered","directions":"Line an 8x8 or 9x9 pan with foil.<br>In a large mixing bowl, place sifted icing sugar.<br>In a medium-sized saucepan, melt the margarine.<br>Add brown sugar and non-dairy milk, stirring well.<br>Bring mixture to a boil on medium-high.<br>Boil for 2 minutes, stirring often.<br>After two minutes, remove from heat and stir in peanut butter and vanilla until smooth.<br>Pour peanut butter mixture over icing sugar, stirring until well combined.<br>Pour fudge into prepared pan, and refrigerate or freeze until firm.<br>This freezes well.","url":"https://recipe.bluelayer.org/recipe/23090/rich-peanut-butter-fudge-gluten-free-vegan"},{"id":"23023","title":"Vegan Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"In the microwave, at 60% power, melt chocolate chips in a glass bowl.<br>Poor silken tofu in food processor, whip until silky smooth.<br>Poor melted chocolate in silken tofu.<br>Whip until well blended.<br>Refrigerate until set (30 minutes).<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/23023/vegan-chocolate-mousse"},{"id":"22878","title":"Vegan Cornbread","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, distilled<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>oil, olive, salad or cooking","directions":"Preheat oven to 425.<br>Lightly oil a 9-inch square baking dish.<br>Combine soymilk and vinegar and let stand.<br>In a large bowl, mix dry ingredients.<br>Add soymilk mixture and oil.<br>Stir just until blended.<br>Spread the batter into pan.<br>Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/22878/vegan-cornbread"},{"id":"22773","title":"Vegan Dad's Fresh Vegan Pasta (Pasta Machine)","ingredients":"semolina, unenriched<br>wheat flour, white, all-purpose, unenriched<br>vital wheat gluten<br>salt, table<br>water, bottled, generic","directions":"Mix together dry ingredients in large mixing bowl until well-incorporated.<br>Make a well in the center of the flour and add the water, mixing until a rough dough forms.<br>Turn out on a lightly floured surface and knead until smooth and slightly elastic, adding more water if dough is too dry and tears or cracks.<br>Form a log and wrap in a damp towel.<br>Allow dough to rest for 20 minutes.<br>Roll and cut according to your pasta machine's specifications.","url":"https://recipe.bluelayer.org/recipe/22773/vegan-dads-fresh-vegan-pasta-pasta-machine"},{"id":"22715","title":"Vegan Caramel Sauce","ingredients":"oil, olive, salad or cooking<br>sugars, brown<br>syrups, corn, light<br>salt, table<br>vanilla extract<br>leavening agents, baking soda","directions":"Melt the butter* in a medium sauce pan over medium heat, add sugar, corn syrup, salt and vanilla, continually stir until the mixture simmers.<br>Once it is simmering add the baking soda, remove from heat and keep stirring!<br>The mixture will foam up, keep stirring until you achieve a smooth texture with no large bubbles.<br>Right there in the pan, looking up at you just begging to be eaten will be the bast caramel sauce in the world.<br>Please wait for it to cool or it will burn your tongue...<br>I may or may not know this from personal experience.<br>Pore the sauce over popcorn, ice cream, apples, brownies... or eat it with your fingers, whatever.<br>*Note: this recipe can be made with normal butter, it works just fine.","url":"https://recipe.bluelayer.org/recipe/22715/vegan-caramel-sauce"},{"id":"22460","title":"Vanilla Eggless and Dairy Free Vegan Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>vinegar, distilled","directions":"Heat oven to 350F<br>Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan.<br>Then flour the pan.<br>Whisk together flour, sugar, baking soda, and salt.<br>Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.<br>Add vinegar, stir about seven times, and quickly pour into pan.<br>Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.<br>Let sit for ten to fifteen minutes, invert, and cool on rack.","url":"https://recipe.bluelayer.org/recipe/22460/vanilla-eggless-and-dairy-free-vegan-cake"},{"id":"22454","title":"Best Vegan Chocolate Chip Cookies!","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>oats<br>salt, table<br>leavening agents, baking soda<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,<br>syrup, maple, canadian<br>oil, canola<br>vanilla extract<br>water, bottled, generic","directions":"Preheat oven to 350.<br>Combine all the wet ingredients in a bowl.<br>Add all of the dry ingredients to the wet and mix until just combined (dough will be wet).<br>Roll the dough into balls.<br>Place on greased cookie sheets, and flatten the balls slightly.<br>Bake for 18-20 minutes.","url":"https://recipe.bluelayer.org/recipe/22454/best-vegan-chocolate-chip-cookies"},{"id":"22375","title":"Fluffy Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking","directions":"Whisk together all dry ingredients.<br>Add the wet ingredients and mix until combined - there will still be lumps and that's OK!<br>Cook as usual on a hot skillet in oil or spray oil.<br>Enjoy with syrup or fruit or whatever you usually put on your pancakes!","url":"https://recipe.bluelayer.org/recipe/22375/fluffy-vegan-pancakes"},{"id":"22288","title":"Meatloaf Sauce (Or Stuffed Peppers)","ingredients":"tomato sauce, canned, no salt added<br>water, bottled, generic<br>vinegar, distilled<br>sugars, brown<br>mustard, prepared, yellow<br>sauce, worcestershire<br>spices, oregano, dried<br>parsley, fresh<br>spices, basil, dried<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>mushrooms, white, raw","directions":"Throughly mix together all ingredients.<br>Spoon sauce over meatloaf.<br>Bake for one hour at 350F.<br>For vegan, omit the Worcestershire sauce and use vegan alternative.","url":"https://recipe.bluelayer.org/recipe/22288/meatloaf-sauce-or-stuffed-peppers"},{"id":"22161","title":"Super Easy Vegan Fried Chicken","ingredients":"salt, table<br>spices, onion powder<br>spices, pepper, black<br>spices, garlic powder<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>mustard, prepared, yellow<br>water, bottled, generic<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking","directions":"* Mix together the sale, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.<br>In a seperate bowl, dilute your favorite mustard with the water.<br>Add 1/3 cup of the flour mixture and stir.<br>Combine the baking powder with the remaining flour mixture.<br>* Dip chunks of the chicken into the mustard batter, then drop them into the flour mixture coat with the desired amount of \"crust.\"<br>Heat the oil in a large skillet over medium-high heat (or use a deep fryer) and fry until crust is crispy and golden brown, turning as needed.","url":"https://recipe.bluelayer.org/recipe/22161/super-easy-vegan-fried-chicken"},{"id":"22160","title":"Chocolate Coconut Fudge Sauce (Vegan)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cocoa, dry powder, unsweetened<br>peanut butter, smooth style, without salt<br>beans, snap, green, raw<br>salt, table<br>sweetener, syrup, agave","directions":"In a saucepan combine all of the ingredients.<br>Heat on low for about 6-8 minutes (do not simmer).<br>Pour into a glass or bowl and allow to cool completely.<br>Once cooled keep in the fridge.<br>Enjoy with whatever you fancy.<br>:).","url":"https://recipe.bluelayer.org/recipe/22160/chocolate-coconut-fudge-sauce-vegan"},{"id":"22103","title":"Vegan Waffles","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>seeds, flaxseed<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified","directions":"Combine the flour, baking powder, salt, and sugar in a large bowl.<br>Mix the flax seeds with the margarine and milk, then fold into the dry ingredients.<br>Spoon about 1/3 cup of the mixture into a hot waffle iron for each waffle, and bake according to manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/22103/vegan-waffles"},{"id":"22005","title":"Vegan Powdered Sugar","ingredients":"sugars, granulated<br>cornstarch","directions":"In a blender or food processor, blend sugar and cornstarch for 1 minute.<br>Scrape down the sides and blend an additional 30 seconds.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22005/vegan-powdered-sugar"},{"id":"21873","title":"Yogurt Whole Wheat Bread","ingredients":"yogurt, greek, plain, nonfat<br>water, bottled, generic<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>wheat germ, crude<br>leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients.<br>My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time.<br>When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack.<br>Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/21873/yogurt-whole-wheat-bread"},{"id":"21861","title":"Raw Vegan Nutella","ingredients":"nuts, hazelnuts or filberts<br>vanilla extract<br>chocolate, dark, 70-85% cacao solids<br>syrup, maple, canadian<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, almond milk, unsweetened, shelf stable","directions":"In a food processor, blend nuts until they begin to form a paste.<br>Add coconut oil, and continue blending until it starts getting smooth.<br>Add remaining ingredients and blend until creamy and spreadable.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/21861/raw-vegan-nutella"},{"id":"21852","title":"Vegan Hot Cocoa Recipe elanaspantry","ingredients":"nuts, cashew nuts, raw<br>water, bottled, generic<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract<br>water, bottled, generic","directions":"Place cashews and (room temperature) water in a blender; puree on high until completely smooth and no lumps of cashew remain<br>Blend in cocoa, agave, stevia and vanilla<br>Divide cocoa mixture evenly between 2 mugs<br>Top off each mug with 1/2 cup boiling water<br>Serve","url":"https://recipe.bluelayer.org/recipe/21852/vegan-hot-cocoa-recipe-elanaspantry"},{"id":"21792","title":"Vegan Blueberry Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>soymilk, original and vanilla, unfortified<br>blueberries, raw","directions":"Combine dry ingredients, add milk and whisk until smooth.<br>Pour into greased casserole dish and sprinkle with blueberries.<br>Bake at 350 for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/21792/vegan-blueberry-cobbler"},{"id":"21764","title":"Vegan Chocolate Milk","ingredients":"nuts, almonds<br>vanilla extract<br>syrup, maple, canadian<br>cocoa, dry powder, unsweetened<br>salt, table<br>water, bottled, generic<br>water, bottled, generic","directions":"In a bowl add your almonds, vanilla, honey (or maple syrup), cocoa powder, sea salt, and boiling hot water.<br>Mix together and cover tightly with a lid or plastic wrap.<br>Allow it to sit on the counter for 4 hours.<br>Next, add your bowl of soaked almonds and flavored water to a high-powered blender or food processor.<br>Puree on high until frothy, white, and creamy, about 2-3 minutes.<br>Pour the entire mixture into a large bowl and add the remaining cool filtered water (add more than the listed amount, depending on how sweet you want your chocolate milk to be).<br>I suggest starting with the listed amount of water, finishing the recipe, and then tasting.<br>If its too sweet for your liking, simply add another cup or so of filtered water at the end.<br>Whisk and stir together, making sure to really break up the almond puree that was created while blending.<br>Let it sit for 5-10 minutes.<br>While that is resting, get out another large bowl and add a fine mesh sieve.<br>This will catch most of your almonds.<br>For a smoother milk, you can line your sieve with cheesecloth.<br>If you need some pictures to help you understand better, click on the related blog link.<br>Slowly pour or spoon your almond mixture through the sieve (and cheesecloth, if using) into your large bowl.<br>When all the liquid has been added, press your almond meal with a spatula against the sieve, to get out even more liquid.<br>I did this with a rubber spatula and just gently but firmly pressed over and over all around the almonds.<br>Youll be surprised how much more liquid is in those babies!<br>When you feel youve adequately pressed, get out a clean/dry tea towel and dump your almond solids into it.<br>Remove the cheesecloth (and discard) if you used one and wrap up the towel like a package.<br>Over your bowl of milk, squeeze, squeeze, squeeze and twist your towel!<br>Yep, even more liquid will come out!<br>I had my husband do this part because hes way stronger than I am!<br>Note: Do not discard those almond solids!<br>Place them into an airtight container and store in the fridge or freezer to use later.<br>How do you use them?<br>Add to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!<br>Sweeten as desired.<br>You can also use it in your granola, puree into smoothies, or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!<br>Finally, carefully pour your milk into a pitcher and store in the fridge for up to one week!<br>Make sure you shake before using each time.<br>Yum!<br>Makes 6-7 cups.","url":"https://recipe.bluelayer.org/recipe/21764/vegan-chocolate-milk"},{"id":"21732","title":"Ginger Icebox Cookies (Vegan)","ingredients":"butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, ginger, ground<br>spices, cinnamon, ground<br>molasses<br>water, bottled, generic","directions":"Beat butter at medium speed until creamy; gradually add in sugar and beat well.<br>Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.<br>Dough will be very soft.<br>Cover and chill for 2 hours.<br>Divide dough into 4 equal portions; shape into 9 inch rolls.<br>Wrap each in wax paper and freeze for at least 2 hours.<br>When ready to bake, preheat oven to 350F.<br>Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.<br>Bake for 10-12 minutes.<br>Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/21732/ginger-icebox-cookies-vegan"},{"id":"21663","title":"Down Home Pancakes (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>soymilk, original and vanilla, unfortified<br>seeds, flaxseed<br>syrup, maple, canadian<br>oil, canola<br>oil, canola","directions":"In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda &amp; salt, then set aside.<br>In another mixing bowl, whisk together the water, soy milk, flax meal, maple syrup &amp; just 1 tablespoon of canola oil, blending well.<br>Pour wet ingredients into the flour mixture, &amp; mix together with a wooden spoon.<br>Heat the 2 tablespoons of canola oil in a large frying pan over medium heat.<br>For each pancake, pour 1/2 cup of batter into the frying pan &amp; spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly &amp; the edges are dry.<br>Using a spatula, turn the pancakes over &amp; cook for another minute, or until the bottoms are golden brown.<br>Serve hot with the topping of your choice.","url":"https://recipe.bluelayer.org/recipe/21663/down-home-pancakes-vegan"},{"id":"21627","title":"Vegan Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>lemon juice, raw","directions":"Preheat oven to 450F<br>Mix dry ingredients together in a large bowl.<br>Add cold butter and use fingers to combine the two until only small pieces remain and it looks like sand.<br>Work quickly so the butter doesnt get too warm.<br>Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time.<br>You may not need all of it.<br>Stir until just slightly combined it will be sticky.<br>Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times hardly kneading.<br>Form into a 1-inch thick disc, handling as little as possible.<br>Use a 1-inch thick dough cutter (I used a cup, that's all I have :) )and push straight down through the dough, then slightly twist.<br>Repeat and place biscuits on a baking sheet in two rows, making sure they just touch this will help them rise uniformly.<br>Gently reform the dough and cut out one or two more biscuits you should have 7-8.<br>(I got 9 out of my batch)<br>Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.<br>This will also help them rise evenly, so the middle wont form a dome.<br>Bake in a 450F oven for 10-15 minutes or until fluffy and slightly golden brown.<br>Serve immediately.<br>Let remaining biscuits cool completely before storing them in an airtight container or bag.","url":"https://recipe.bluelayer.org/recipe/21627/vegan-whole-wheat-biscuits"},{"id":"21593","title":"Vegan Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>oil, olive, salad or cooking<br>vanilla extract<br>vinegar, distilled<br>water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Lightly grease one 9x5 inch loaf pan.<br>Sift together the flour, sugar, cocoa, baking soda and salt.<br>Add the oil, vanilla, vinegar and water.<br>Mix together until smooth.<br>Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes.<br>Remove from oven and allow to cool.","url":"https://recipe.bluelayer.org/recipe/21593/vegan-chocolate-cake"},{"id":"21410","title":"Banana Bread (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>bananas, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Preaheat oven to 350F.<br>Put tofu in a food processor and blend until creamy.<br>Pour into a large bowl.<br>Mix in the bananas, sugar, vanilla, and oil.<br>NEXT STEPS ARE IN A SEPARATE BOWL.<br>Mix together the baking soda, flour, baking powder, and salt.<br>Combine the 2 bowls and mix them together.<br>Pour into an oiled (or greased) bread pan.<br>Bake for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/21410/banana-bread-vegan"},{"id":"21337","title":"Vegan Tofu Herbed Quinoa Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>quinoa, uncooked<br>oil, olive, salad or cooking<br>dill weed, fresh<br>spices, pepper, black<br>spices, marjoram, dried<br>seeds, flaxseed<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>salt, table<br>onions, raw","directions":"Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it.<br>Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again.<br>This step is VERY important for those unfamiliar in cooking quinoa!<br>Boil 1 1/2 cups water in a pot with a dash of salt.<br>Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa.<br>Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.<br>Let the quinoa stand for a minute then fluff with a fork.<br>You may want to wait for it to cool off before handling it.<br>Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.<br>Mush up the tofu by hand or with a potato masher.<br>Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well.<br>Form 6 patties.<br>Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it.<br>Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes.<br>Turn on the broiler for 1 minute, then serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/21337/vegan-tofu-herbed-quinoa-burgers"},{"id":"21326","title":"Vegan Peanut Butter Frosting","ingredients":"peanut butter, smooth style, without salt<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched","directions":"Simply mix it all together, easy as that!<br>This is very yummy, and is a healthier alternative to traditional cake frostings.","url":"https://recipe.bluelayer.org/recipe/21326/vegan-peanut-butter-frosting"},{"id":"21236","title":"Pumpkin Cupcakes - for Vegans and Their Friends....","ingredients":"pumpkin, raw<br>oil, olive, salad or cooking<br>sugars, granulated<br>sugars, brown<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda","directions":"Preheat oven to 350 degrees F. Line a muffin tin with paper cups.<br>Stir together the first 6 ingredients (from the pumpkin to vanilla).<br>In another bowl sift together the remaining ingredients.<br>Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer.<br>Don't over mix.<br>Fill the muffin cups about 2/3 full.<br>Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.<br>Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!","url":"https://recipe.bluelayer.org/recipe/21236/pumpkin-cupcakes-for-vegans-and-their-friends"},{"id":"21119","title":"Vegan Chocolate Orange (Jaffa) Cupcakes","ingredients":"cocoa, dry powder, unsweetened<br>water, bottled, generic<br>sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>orange juice, raw<br>orange juice, raw","directions":"Blend cocoa powder and hot water.<br>Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl.<br>Beat for 3 to 4 minutes until pale and creamy.<br>Put half the mixture into a second bowl.<br>Fold the orange juice and rind into one bowl.<br>Fold the cocoa-water into the other bowl.<br>Spoon the two mixtures evenly into lined or greased cupcake tins.<br>Draw a knife through the mixture to create a marble effect.<br>Bake at 350F for 20 or until a toothpick inserted in the center comes out clean.<br>Remove from the oven and leave to cool in the tin for 5 minutes.<br>Cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/21119/vegan-chocolate-orange-jaffa-cupcakes"},{"id":"21118","title":"Melty Nutritional Yeast \"cheese\" (Vegan)","ingredients":"leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, garlic powder<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>mustard, prepared, yellow","directions":"Mix dry ingredients in a saucepan.<br>Whisk in water.<br>Cook over med.<br>heat, whisking until it thicken and bubbles.<br>Cook 30 seconds, then remove from heat.<br>Whip in Margarine and mustard.<br>It will thicken as it cools.<br>but will thin when heated or when water is added.<br>Variation for richer, stretchier sauce that's good on pizza:.<br>Substitute 1/4C Cornstarch and 2 tablespoons flour.<br>Instead of margarine, whip in 1/2C of oil after it cooks.<br>Add as much as 1C water at the end or as needed to make a thick, smooth sauce that pours easily.<br>Pour it on pizza for the last few mins of baking.<br>Put under broiler for a few mins to form a stretchy, golden-brown speckled skin.","url":"https://recipe.bluelayer.org/recipe/21118/melty-nutritional-yeast-cheese-vegan"},{"id":"21078","title":"Vegan Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oil, olive, salad or cooking<br>beverages, almond milk, unsweetened, shelf stable","directions":"Whisk together the flour, baking powder, and salt.<br>Add the oil and milk and lightly knead the dough in the bowl for a few minutes, until the dough comes together.<br>The dough shouldnt be sticky or dry.<br>Cover the bowl with plastic wrap and let it rest for 30 minutes.<br>Slice the dough ball into 6 equal pieces.<br>Cover with plastic wrap and let it rest again for 15 minutes.<br>(The resting period is vital to the recipe, the dough will be too elastic and will not roll out if it has not properly rested.)<br>Flour your work surface and roll each ball out into 6-8 inch diameter circles.<br>The exact shape only matters if youre using these for tacos, otherwise I actually prefer a more organic shape.<br>You can use your hands to stretch them a little bit if they are giving you trouble.<br>If you want to use them as a pizza crust, make sure they are a bit thicker on the edges.<br>Preheat a cast iron skillet over medium-high heat.<br>Make sure your pan is hot before you start cooking.<br>Carefully place the tortillas, 1 at a time, in the dry skillet.<br>Cook for 30-60 seconds on each side, or until they start to brown and blister in some spots.<br>Remove from the pan and keep warm while you cook the rest of the tortillas.<br>Store any leftovers in a plastic bag and reheat in a dry skillet until they are warm.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/21078/vegan-flour-tortillas"},{"id":"21031","title":"Vegan Truffles - Toasted Coconut","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>dates, deglet noor<br>nuts, almonds<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>sweetener, syrup, agave<br>vanilla extract<br>salt, table","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Spread coconut out on a baking sheet.<br>Line a separate baking sheet with parchment paper.<br>Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.<br>Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated.<br>Transfer date mixture to a bowl.<br>Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed.<br>Roll dough into tablespoon-size balls.<br>Pour remaining toasted coconut into a shallow bowl.<br>Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet.<br>Refrigerate truffles until hardened, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/21031/vegan-truffles-toasted-coconut"},{"id":"20999","title":"Vegan Meatballs (No Tvp or Soy)","ingredients":"lentils, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oats<br>wheat germ, crude<br>soy sauce made from soy (tamari)<br>leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>parsley, fresh<br>vinegar, balsamic<br>spices, garlic powder<br>onions, raw<br>oil, olive, salad or cooking","directions":"preheat oven to 350 degrees F.<br>combine all ingredients in a bowl.<br>With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.<br>using a small ice cream scoop (or with wet hands) roll out golfball sized balls.<br>(slightly smaller).<br>*continue to dampen hands when doing this -- the mixture is sticky.<br>place on a lightly oiled cookie sheet and bake 15 minutes.<br>Turn over and bake an addional 15 minutes.<br>Serve topped with a nice vegetarian/vegan marinara.","url":"https://recipe.bluelayer.org/recipe/20999/vegan-meatballs-no-tvp-or-soy"},{"id":"20979","title":"Vegan Almond Spice Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>oil, canola<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>nuts, almonds","directions":"Whisk together wet ingredients and sugar.<br>Sift together dry ingredients, except almonds.<br>Mix wet ingredients into dry ingredients.<br>Fold in almonds.<br>Pour into a prepared 8 inch loaf pan.<br>Bake at 350 degrees for 40-45 minutes.<br>Cool in pan.","url":"https://recipe.bluelayer.org/recipe/20979/vegan-almond-spice-bread"},{"id":"20927","title":"Momma G's Veganized Veggie Dip","ingredients":"salad dressing, mayonnaise, regular<br>cream, sour, cultured<br>salt, table<br>dill weed, fresh<br>onions, raw","directions":"MIx all ingredients together until well-mixed.<br>Serve right away or cover and Refrigerate.","url":"https://recipe.bluelayer.org/recipe/20927/momma-gs-veganized-veggie-dip"},{"id":"20859","title":"Dark Chocolate Cherry Oatmeal (Vegan, Gluten-Free)","ingredients":"water, bottled, generic<br>oats<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>cherries, sweet, raw<br>salt, table","directions":"Stove top preparation (preferred method): Bring water to a boil in a small covered pot.<br>Remove the lid, stir in remaining ingredients and cook for 1 minute.<br>Cover, remove from heat and let it sit for 3-4 minutes until thickened to your preference.<br>Stir occasionally.<br>Serve in individual bowls and top with whatever youd like.<br>I chose pecans and coconut milk.<br>Microwave preparation: Combine ingredients in a microwave-safe bowl.<br>Microwave on high for 2-3 minutes or until thickened to your preference.<br>Remove from microwave and stir.<br>Microwave ovens vary in power, therefore cooking times may vary.","url":"https://recipe.bluelayer.org/recipe/20859/dark-chocolate-cherry-oatmeal-vegan-gluten-free"},{"id":"20854","title":"Yummy Gluten Free, Vegan, Elimination Diet Pizza","ingredients":"rice flour, white, unenriched<br>chickpea flour (besan)<br>water, bottled, generic<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>seeds, flaxseed<br>salt, table","directions":"Mix the brown rice flour, chick pea flour, water, salt, ground flax and 2 tbsp Oil in a mixer.<br>The mix should be thin and flow relatively fine (this will make the dough thinner when cooking).<br>If your dough is still thick add a little water until it thins.<br>Pour 2 tbsp oil into a hot pan or griddle.<br>Pour out four small batches of batter to make pancake sized crusts.<br>Cook on each side until golden brown (about 4 minutes).<br>Repeat until you run out of batter (ours made 14 little crusts).<br>Place on baking sheet and top as you like.<br>We used pesto, onions, garlic, pine-nuts, almonds and olives.<br>Bake for 5-10 minutes at 400.","url":"https://recipe.bluelayer.org/recipe/20854/yummy-gluten-free-vegan-elimination-diet-pizza"},{"id":"20737","title":"Vegan Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>peanut butter, smooth style, without salt<br>soymilk, original and vanilla, unfortified","directions":"Preheat the oven to 375 degrees F. Grease a loaf pan and set aside.<br>Whisk together the dry ingredients.<br>Place the peanut butter in a small bowl and melt it in the microwave, for approximately 30 seconds.<br>Add the soymilk and melted peanut butter to the dry ingredients.<br>Mix just until combined.<br>Pour into the prepared pan.<br>Bake for 35 to 45 minutes or until a toothpick comes out clean.<br>Allow the loaf to cool for 5 minutes in the pan then remove to a cooling rack.<br>It is easier to slice once cooled but dig in right away if necessary.<br>Note: The soymilk used was vanilla and not low fat.","url":"https://recipe.bluelayer.org/recipe/20737/vegan-peanut-butter-bread"},{"id":"20505","title":"Vegan Peanut Butter Rice Krispies Squares","ingredients":"sugars, granulated<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease a tray about 9x13 inches.<br>Also grease the spoon you'll use for mixing and something like a cake slice.<br>Pour sugar and syrup into a large pan and bring to a boil.<br>Remove from heat and add crunchy peanut butter mixing well.<br>Add 6 cups of Rice Krispies cereal, mixing till coated.<br>Using the spoon pour out the mix into the greased tray.<br>With the cake slice press the mixture down.<br>Allow to stand till squares firm up then cut into even squares.<br>I usually use a large pizza cutter but any good knife should do.<br>They should last about 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20505/vegan-peanut-butter-rice-krispies-squares"},{"id":"20396","title":"Chocolate Pudding Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cocoa, dry powder, unsweetened<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>sweetener, syrup, agave<br>cocoa, dry powder, unsweetened<br>water, bottled, generic","directions":"Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).<br>Add in the 1/2 cup sweetener, oil, soy milk and vanilla.<br>Mix gently until just combined (don't over mix).<br>The mixture will resemble cookie dough more than cake batter.<br>Spread it into a lightly oiled casserole dish or loaf pan and set aside.<br>Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa.<br>Sprinkle this evenly on top of the cake mixture.<br>Carefully pour the boiling water over top of everything - and DO NOT MIX!<br>it really does do it's own thing in the oven.<br>Bake for 40 minutes and enjoy!","url":"https://recipe.bluelayer.org/recipe/20396/chocolate-pudding-cake-vegan"},{"id":"20308","title":"Homemade Almond Butter","ingredients":"nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>salt, table","directions":"Makes about 12 ounces.<br>In a food processor, add your almonds (the little brown skin is totally fine!<br>Why make more work for ourselves?)<br>and process for 45 seconds or until starts to form a ball.<br>Stop processor and scrape down.<br>Next add coconut oil and process again for 1 1/2-2 minutes or until the almonds liquify and start to look like butter.<br>Stop and scrape, again.<br>Finally, add honey (or maple if youre making a vegan version) and salt, and process another 30 or so seconds, or until your butter is creamy and smooth!<br>Boom.<br>Done.<br>Store in an airtight container in the refrigerator for up to 2 weeks!<br>If any oil raises to the top, simply stir before use!<br>Note: Some vegans consider honey to be un-vegan, so you can definitely leave it out, and replace with a sweetener of your choice.<br>The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together (as does the amount of salt).","url":"https://recipe.bluelayer.org/recipe/20308/homemade-almond-butter"},{"id":"20099","title":"Malted Chocolate Chip Cookies - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, brown<br>syrup, maple, canadian<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract","directions":"Preheat oven to 350F.<br>Mix all the dry ingredients together.<br>Mix all the wet ingredients together.<br>Mix everything together.<br>Shape into 8-12 balls, put on cooked sheet lined with parchement.<br>Flatten slightly.<br>Leave room between them because the will spread out.<br>Bake for 10-12 minutes at 350F.","url":"https://recipe.bluelayer.org/recipe/20099/malted-chocolate-chip-cookies-vegan"},{"id":"20093","title":"Chocolate Walnut Banana Muffins - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>bananas, raw<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 375*F (190*C) Prepare 12- cup muffin tray with paper or light coating of coconut oil.<br>Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.<br>Add the mashed banana and syrup, and oil.<br>Stir just until all flour is absorbed.<br>Fold in the chocolate chips and nuts.<br>Portion the batter into muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/20093/chocolate-walnut-banana-muffins-vegan"},{"id":"20076","title":"Vegan Goddess Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>oil, olive, salad or cooking<br>spices, basil, dried<br>salt, table<br>soy sauce made from soy (tamari)","directions":"Blend all of the ingredients in a blender or food processor until smooth.","url":"https://recipe.bluelayer.org/recipe/20076/vegan-goddess-dressing"},{"id":"20009","title":"Vegan Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>parsley, fresh<br>soymilk, original and vanilla, unfortified","directions":"Whisk all ingredients together, and chill.","url":"https://recipe.bluelayer.org/recipe/20009/vegan-ranch-dressing"},{"id":"19709","title":"Vegan Pineapple Coffee Cake","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>egg substitute, powder<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>salt, table<br>water, bottled, generic<br>vinegar, cider<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat the oven to 350F.<br>Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray.<br>(You may use metal, but the baking time will vary.<br>).<br>Put the oats into a blender and grind until they are fine.<br>Stir a couple of times to make sure that they're uniformly ground.<br>Mix the oat flour with the other dry ingredients.<br>Add the wet ingredients and stir until moistened and completely combined, but don't overmix.<br>Pour into the prepared pan (batter will be thick).<br>Mix together the sugar and cinnamon topping, and sprinkle it over the top.<br>Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.<br>Allow to cool for at least 15 minutes.","url":"https://recipe.bluelayer.org/recipe/19709/vegan-pineapple-coffee-cake"},{"id":"19675","title":"Sunflower Seed Butter (Vegan)","ingredients":"seeds, sunflower seed kernels, dried<br>sugars, granulated","directions":"Add 1 cup of shelled sunflower seeds into a food processor and blend.<br>Scrape down sides of the bowl from time to time to ensure all the seeds get blended.<br>This will take some time.<br>Mine took about 5-10 minutes.<br>However, I have a very small food processor so if you have a larger more powerful one, this will likely go much quicker.<br>Once a smooth buttery consistency is reached add up to 2 teaspoons of vanilla sugar (or cane sugar plus a dash of vanilla extract).<br>Blend until well combined.<br>Transfer sunflower seed butter to a glass jar with a lid.<br>Enjoy on toast or straight from a spoon!<br>Store sunflower butter in fridge for up to 2 months.<br>Do not freeze!","url":"https://recipe.bluelayer.org/recipe/19675/sunflower-seed-butter-vegan"},{"id":"19671","title":"Vickys White Bread for Bread Machine, Dairy, Egg & Soy-Free (Breadmaker)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>sugars, granulated<br>salt, table<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry","directions":"Put ingredients in order of the list into the breadmaker and put on basic white bread setting for a 2lb loaf<br>If you are baking on time delay don't use rice milk.<br>Instead the first two ingredients into the bread maker are 350ml water and then 4tbsp dairy-free milk powder such as Vance's vegan brand","url":"https://recipe.bluelayer.org/recipe/19671/vickys-white-bread-for-bread-machine-dairy-egg-soy-free-breadmaker"},{"id":"19600","title":"Maple Rice Pudding (Vegan, Gluten-Free)","ingredients":"water, bottled, generic<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>syrup, maple, canadian<br>salt, table<br>spices, cinnamon, ground<br>vanilla extract<br>raisins, seeded","directions":"Boil the water.<br>Once boiling, add the rice and simmer, covered, for 15 minutes.<br>Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off) until thick and creamy, about 15-20 minutes, stirring once in a while.<br>Remove from heat and add the vanilla and raisins.<br>Stir and pour into serving dishes.<br>Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve.<br>If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.","url":"https://recipe.bluelayer.org/recipe/19600/maple-rice-pudding-vegan-gluten-free"},{"id":"19537","title":"Vegan Chocolate Sorbet Recipe elanaspantry","ingredients":"water, bottled, generic<br>sweetener, syrup, agave<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, heat water and agave, stirring until agave is dissolved<br>Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted<br>Blend mixture in a Vita-Mix (or other high speed blender)<br>Cool mixture in freezer for 1 hour<br>Add to your ice cream maker, following directions per your machine<br>Serve","url":"https://recipe.bluelayer.org/recipe/19537/vegan-chocolate-sorbet-recipe-elanaspantry"},{"id":"19522","title":"Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>oil, canola<br>water, bottled, generic<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract","directions":".Preheat Large skillet (coated with cooking spray) over medium-high about 2 minutes.<br>Sift together the flour, baking powder, salt, and cinnamon.<br>In a seperate bowl, combine all the other ingredients.<br>Adding wet ingredients to dry, mix until just combined.<br>Do not overmix, a few lumps are okay.<br>Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes.<br>Turn the pancakes over and cook the other side until brown then remove from skillet and repeat with the rest of the batter until its all gone.","url":"https://recipe.bluelayer.org/recipe/19522/vegan-pancakes"},{"id":"19459","title":"Vegan Tofu Pound Cake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>tofu, raw, regular, prepared with calcium sulfate<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350'F.<br>Add dry to wet ingredients and combine to make a nice smooth batter.<br>Bake in a greased loaf pan for about 50 minutes.<br>Cool and remove from pan.<br>Slice and serve with your favorite fruit compote.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/19459/vegan-tofu-pound-cake"},{"id":"19414","title":"Dave's Best Vegan Choc Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>water, bottled, generic<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vanilla extract<br>cocoa, dry powder, unsweetened<br>oil, olive, salad or cooking","directions":"Mix the wet and dry ingredients in separate bowls then add the Wet mix to the Dry mix and combine well.<br>Grease a baking tray.<br>Make one inch balls which are then flattened.<br>They don't spread out too much when baking.<br>Bake in a moderate oven at about 350F for 12-14 minutes.","url":"https://recipe.bluelayer.org/recipe/19414/daves-best-vegan-choc-chip-cookies"},{"id":"19158","title":"Basic Chocolate Cake Mix-Vegan, Spelt","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Combine the dry mix ingredients in a large bowl.<br>Sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly.<br>For muffins ( 18 mins) and puddings(20 mins add 2/3C cherries + 1 cup of chocolate chips) it makes about 12 bake in a 190c oven, for mini cakes makes (about 50) bake in 190c oven for 15 minutes For a cake it takes about 40-60 mins at 180c but keep an eye on it., check for firmness and make sure a skewer comes out clean.","url":"https://recipe.bluelayer.org/recipe/19158/basic-chocolate-cake-mix-vegan-spelt"},{"id":"19105","title":"Easy Vegan Spice Thins (No Chill Time)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, pepper, black<br>salt, table<br>oil, olive, salad or cooking<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>sugars, brown<br>vanilla extract","directions":"In a big bow combine, flours, baking powder, salt and spices.<br>In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup.<br>Then add sugars and vanilla bean paste or extract.<br>Stir to combine.<br>Add the wet to the dry ingredients and knead into a smooth, soft dough.<br>If it's too sticky, add a tbs of flour at a time until you can handle the dough well.<br>Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes.<br>I used a cookie cutter of about 6 cm/2.5 inches in diameter.<br>Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180C/350F for 10-12 minutes or until browned around the edges.<br>Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/19105/easy-vegan-spice-thins-no-chill-time"},{"id":"18981","title":"Cinnamon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>yogurt, greek, plain, nonfat","directions":"Preheat oven to 400 degrees F.<br>Mix flour, baking powder, vegan date sugar, cinnamon and salt together.<br>Cut in butter until there are no visible chunks left in the bowl.<br>Add yogurt and mix, you might have to use your hands.<br>Divide dough into balls on a pan and bake until browned on the bottom.","url":"https://recipe.bluelayer.org/recipe/18981/cinnamon-biscuits"},{"id":"18877","title":"Coconut Butter Cookies (Vegan or Not)","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix ingredients all together.<br>Roll is small balls and press flat on cookie sheet with a fork that has been in cold water.<br>Bake at 350 for 10 minutes.<br>Please note: Cookies will stay light in color.<br>Maybe the edges will brown just a bit.<br>Don't over cook.<br>If you want to make them a little sweeter, once slightly cooled, sprinkle a little powered sugar on top.","url":"https://recipe.bluelayer.org/recipe/18877/coconut-butter-cookies-vegan-or-not"},{"id":"18839","title":"Cherry Cobbler","ingredients":"cherries, sweet, raw<br>butter, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>water, bottled, generic","directions":"Preheat oven to 350 degrees.<br>Spread cherries in a greased 9-inch pie pan or 9x9 square baking dish.<br>Combine butter, 3/4 cup sugar, flours, salt, baking powder and milk in a bowl.<br>Spread the mixture over the cherries.<br>Combine the remaining 1 cup of sugar with a tablespoon of flour/cornstarch and a cup of boiling water then pour it over the batter and cherries.<br>Bake for 45 minutes.<br>Note: Use non-dairy milk and Earthbalance to make it vegan.","url":"https://recipe.bluelayer.org/recipe/18839/cherry-cobbler"},{"id":"18825","title":"Vegan Pumpkin Spice Snickerdoodles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>sugars, brown<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cream, whipped, cream topping, pressurized<br>salt, table<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F.<br>In a mixing bowl, beat together coconut oil and pureed pumpkin.<br>Once the mixture is smooth, add brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth.<br>Add cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds.<br>The temperature of the almond milk will cause the coconut oil to harden; this is okay!<br>Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl.<br>Mix the dough until everything is smooth and evenly combined.<br>In a small bowl, stir the cane sugar and cinnamon together.<br>Use a tablespoon to measure each ball of dough.<br>Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough.<br>Place each ball of dough 2 inches apart on a baking sheet lined with parchment paper.<br>Bake the cookies for 810 minutes, depending on how well-done you like them.","url":"https://recipe.bluelayer.org/recipe/18825/vegan-pumpkin-spice-snickerdoodles"},{"id":"18707","title":"Creamy Quinoa With Blueberries (Vegan)","ingredients":"quinoa, uncooked<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>spices, cardamom<br>salt, table<br>vanilla extract<br>blueberries, raw<br>seeds, flaxseed<br>nuts, pecans","directions":"Combine quinoa and water in a medium saucepan; bring to a boil.<br>Reduce heat, cover, and simmer for 1215 minutes.<br>I cooked the quinoa a solid 15 minutes then set aside for 5 minutes.<br>Spoon into bowls and use the same pan to warm the coconut milk.<br>In the same pan you cooked the quinoa, warm the coconut milk, cinnamon, cardamom and dash of salt.<br>Remove from heat and if using, stir in the vanilla extract.<br>Pour the coconut milk around the edges of the quinoa.<br>Top with the blueberries (or other berry of choice), hemp seeds and toasted pecans.","url":"https://recipe.bluelayer.org/recipe/18707/creamy-quinoa-with-blueberries-vegan"},{"id":"18608","title":"Maple Pecan Muffins (Vegan, Gluten-Free, Dairy-Free)","ingredients":"water, bottled, generic<br>seeds, flaxseed<br>wheat flour, white, all-purpose, unenriched<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease 9 muffin cups or line with paper liners.<br>Stir water and flax seed meal together in a bowl; set aside until \"flax egg\" is thickened, about 10 minutes.<br>Whisk gluten-free all-purpose flour, pecans, coconut flour, baking soda, baking powder, and salt together in a large bowl.<br>Add flax egg, maple syrup, coconut oil, and vanilla extract to flour mixture and mix well until batter is smooth.<br>Scoop batter into the prepared muffin cups.<br>Bake in the preheated oven until muffin tops are starting to brown, about 17 minutes.<br>Cool muffins in the tin for a few minutes before removing.","url":"https://recipe.bluelayer.org/recipe/18608/maple-pecan-muffins-vegan-gluten-free-dairy-free"},{"id":"18459","title":"Vegan Corn Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>corn, sweet, white, raw<br>sugars, brown<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>oil, olive, salad or cooking<br>water, bottled, generic<br>lemon juice, raw","directions":"Preheat the oven at 350F for 15 min.<br>Mix the dry ingredients separately from the liquids and the mix all together very well.<br>Put all in a bread pan previously greased and then put in the oven for about 25-35 min.<br>Let it chill.<br>Taste it!","url":"https://recipe.bluelayer.org/recipe/18459/vegan-corn-bread"},{"id":"18453","title":"Vegan Pumpkin Hazelnut Chocolate Spread- Kinda Like Nutella","ingredients":"nuts, hazelnuts or filberts<br>pumpkin, raw<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>oil, canola","directions":"Pulse all of the ingredients except the oil in a food processor until finely blended.<br>Add the oil, about 1-2 tablespoons, until the mixture smooths over.<br>Place in a jar and refridgerate, will keep for about 2 weeks.<br>Like storebought hazelnut spread, oil separation will be natural and you'll have to stir it a bit before using.","url":"https://recipe.bluelayer.org/recipe/18453/vegan-pumpkin-hazelnut-chocolate-spread-kinda-like-nutella"},{"id":"18343","title":"Delicious Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>sugars, granulated<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>oil, olive, salad or cooking","directions":"Mix in a bowl<br>Put into the bowl and mix together (clots can be ingnored)<br>Lets get Oil hot in a pan, put 2tablespoons of dough into the pan and wait until small bubbles develope at the surface.<br>Than change the side and wait till this side is brown.<br>Enjoy with blueberry or whatever you like.","url":"https://recipe.bluelayer.org/recipe/18343/delicious-vegan-pancakes"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite<br>soup, vegetable broth, ready to serve<br>leavening agents, yeast, baker's, active dry<br>spices, paprika<br>salt, table<br>spices, marjoram, dried<br>spices, onion powder<br>spices, pepper, black<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne<br>onions, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>broccoli, raw<br>carrots, raw<br>lentils, raw<br>seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.<br>Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.<br>You want it to be near-boiling but not too hot to handle.<br>Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.<br>Pour into a large mixing bowl.<br>Add the TVP, making sure it's all covered.<br>Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.<br>While you wait for that, finely shred the carrot if not using pre-shredded.<br>If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.<br>Put the broccoli aside for now.<br>Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.<br>The TVP should be all soaked up by now.<br>Stir it to make sure all the seasoning dispersed.<br>Add the lentils and sauteed veggies.<br>Mix thoroughly.<br>Bind with the flax seed.<br>Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.<br>This part was tricky for me because the original mix didn't bind at all.<br>I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.<br>Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.<br>While the oven preheats, let the mixture sit out for about 10 minutes.<br>Etract the mixture and put it on the cookie sheet.<br>Carefully squish it out evenly, sort of like you're stretching out pizza dough.<br>It should be a large thin rectangle.<br>Bake for 10-12 minutes or until golden brown on top.<br>Flip it over so the other side can cook for another 10-12 minutes.<br>Use a pizza cutter to cut into slider squares, you'll get about 16.<br>Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!<br>If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"18167","title":"Vegan Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>syrup, maple, canadian<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking","directions":"Preheat oven to 400F<br>Grease muffin cups or a square pan.<br>Put dry ingredients in one bowl, and mix them.<br>Put oil and milk together, and add to dry.<br>Stir til just moist.<br>Bake for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/18167/vegan-cornbread"},{"id":"17947","title":"Easy Vegan Applesauce Cake","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.<br>Mix oil and sugar; then add applesauce.<br>Combine dry ingredients and add to applesauce mixture; beat until smooth.<br>Pour into a greased and floured 8-inch square baking dish.<br>Bake for 40-45 minutes<br>Use icing if desired.","url":"https://recipe.bluelayer.org/recipe/17947/easy-vegan-applesauce-cake"},{"id":"17894","title":"Whole Wheat Vegan Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat an oven to 450 degrees F (230 degrees C).<br>Mix flour, baking powder, and salt together in a bowl.<br>Cut vegan butter and coconut oil into flour mixture using a fork until crumbly; stir in almond milk until just combined.<br>Drop batter onto an ungreased baking sheet.<br>Bake in the preheated oven until biscuits are soft and lightly browned, 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/17894/whole-wheat-vegan-drop-biscuits"},{"id":"17830","title":"Vegan Coconut Custard","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, almond milk, unsweetened, shelf stable<br>sugars, granulated<br>cornstarch<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a medium saucepan, combine all ingredients and whisk together until it is smooth.<br>Place over medium heat and stir constantly until it begins to boil.<br>Reduce heat to low and continue to stir until it thickens.<br>Transfer to bowl and refrigerate until set.<br>You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.","url":"https://recipe.bluelayer.org/recipe/17830/vegan-coconut-custard"},{"id":"17788","title":"Whole Wheat Bread for Vegans or Vegetarians","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>goldsaft sugar beet syrup,<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic","directions":"Put all of the ingredients in a bowl and mix.<br>Leave to proof for 45 minutes at 30C.<br>After the first rising, divide the dough into desired portions, then let rest.<br>After shaping, proof for the second time for 25 minutes at 30C, sprinkle with whole wheat flour, then slash the tops.<br>Bake for 17 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/17788/whole-wheat-bread-for-vegans-or-vegetarians"},{"id":"17687","title":"The Great Pumpkin Cake! (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>vanilla extract<br>egg substitute, powder<br>soymilk, original and vanilla, unfortified<br>vinegar, cider<br>pumpkin, raw<br>cheese, parmesan, hard<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>butter, without salt<br>nuts, walnuts, english","directions":"Preheat oven to 350F<br>Mix the 2 cups flour, 4 1/2 teaspoons of egg replacement powder, baking powder and baking soda in a bowl.<br>Cream the 1 cup margarine and 3/4 regular sugar in another bowl.<br>Mix the vanilla extract into the margarine and sugar.<br>Combine 1 cup soy milk with 1 tablespoon apple cider vinegar in a separate bowl, let stand 5 minutes or until curdled.<br>Mix dry ingredients into the wet add 3 cups pumpkin puree followed soy milk, vinegar mixture.<br>In a medium bowl, Mix 1 cup pumpkin puree, 1/2 cup vegan cream cheese, 1 1/2 teaspoon egg substitute, 1/4 cup sugar and 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves.<br>In a small bowl, Mix the 1/2 cup flour, 1/4 dark brown sugar, 1 cup rolled oats, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves and butter until they for crumbs.<br>Mix the nuts into the streusel.<br>Pour half of the batter into a greased baking dish.<br>Sprinkle on half of the streusel.<br>Pour the pumpkin mixture on next.<br>Pour the remaining batter on top.<br>Sprinkle on the remaining streusel.<br>Bake in a prepared cake pan until a toothpick pushed in to the center comes out clean, about 50- 60 minuets.","url":"https://recipe.bluelayer.org/recipe/17687/the-great-pumpkin-cake-vegan"},{"id":"17477","title":"Adaptation of Vegan Pumpkin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>molasses<br>pumpkin, raw<br>oil, olive, salad or cooking<br>seeds, flaxseed<br>syrup, maple, canadian<br>nuts, walnuts, english","directions":"Preheat the oven to 350F.<br>Mix the dry ingredients.<br>Mix the wet ingredients.<br>Mix the wet with the dry.<br>Fold in the walnuts.<br>(Add other nuts, almonds, raisins, candied ginger, dates, etc.<br>if desired.<br>).<br>Form 1.5\" balls and flatten onto an ungreased cookie sheet.<br>Bake for at least 15 min, until crisp.<br>These will not be very sweet, but should still taste nice.","url":"https://recipe.bluelayer.org/recipe/17477/adaptation-of-vegan-pumpkin-cookies"},{"id":"17421","title":"Easiest Vegan Pancakes Ever","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>water, bottled, generic","directions":"Preheat griddle to 375F.<br>Mix flour, baking powder, and sugar (optional) in a medium-large bowl.<br>Melt coconut oil in a small bowl.<br>Create a well in the dry ingredients by dragging dry mixture away from the center of the bowl.<br>Pour in coconut oil and water.<br>Drag dry ingredients from the sides of the bowl across the center with a whisk.<br>Mix just until combined, no more.<br>Cook on griddle until bubbles cover surface of the top side of the pancake.<br>Flip, cook for a couple more minutes until done.<br>Do not press down on the pancakes!<br>Allow them to rise so they cook through and stay fluffy.<br>Top with nuts, fruit, and a few drizzles of maple syrup!","url":"https://recipe.bluelayer.org/recipe/17421/easiest-vegan-pancakes-ever"},{"id":"17383","title":"Vegan Faux Creamy Cheese Sauce","ingredients":"beans, snap, green, raw<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>onions, raw<br>miso<br>leavening agents, yeast, baker's, active dry<br>beverages, almond milk, unsweetened, shelf stable<br>lemon juice, raw<br>salt, table<br>spices, pepper, red or cayenne","directions":"Blend navy beans, tahini, onion, miso paste, and nutritional yeast in a food processor until smooth.<br>Add almond milk, lemon juice, salt, and cayenne pepper; process until creamy.","url":"https://recipe.bluelayer.org/recipe/17383/vegan-faux-creamy-cheese-sauce"},{"id":"17334","title":"Delicious Vegan Shake (Guilt Free!)","ingredients":"ice creams, vanilla<br>soymilk, original and vanilla, unfortified<br>pineapple, raw, all varieties<br>vanilla extract<br>honey","directions":"Toss the ice cream and milk into the blender.<br>Coarsely cut up fruit if needed.<br>Top with vanilla extract, sweetener and flax if desired.<br>Bland for about 30 seconds.<br>Enjoy!<br>Feel free to experiment with the basics, it always turns out tasty.<br>If you want a smoothie texture fruit should be room temperature or chilled, if you want a thicker treat, freeze fruit beforehand.","url":"https://recipe.bluelayer.org/recipe/17334/delicious-vegan-shake-guilt-free"},{"id":"17258","title":"Whole Wheat Beer Bread Recipe - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>alcoholic beverage, beer, regular, all","directions":"Heat oven to 375 degrees.<br>Combine flour, sugar, salt, and baking powder in a large mixing bowl.<br>Slowly stir in beer and mix just until combined.<br>Batter will be thick.<br>Spread in a greased 8-inch loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.<br>Cool in the pan on a rack for 10 minutes.<br>Remove from pan and cool 10 more minutes.<br>Serve warm or at room temperature.<br>You can add flavor variations if you are so inclined --<br>Garlic &amp; Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix.<br>For fresh herbs, use 1 chopped Tablespoon of each.<br>Dill &amp; Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.<br>Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic and 1 tablespoon of minced sundried tomatoes to the basic mix.<br>Other Additions: Any dried or fresh herbs; 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour.","url":"https://recipe.bluelayer.org/recipe/17258/whole-wheat-beer-bread-recipe-vegan"},{"id":"17226","title":"Easy Breakfast Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>syrup, maple, canadian<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>nuts, walnuts, english<br>spices, cinnamon, ground","directions":"Put all in saucepan.<br>Bring to a boil.<br>Simmer, stirring occasionally, 5-8 minutes or till of desired consistency.<br>For Vegan use either the rice milk or soy milk.","url":"https://recipe.bluelayer.org/recipe/17226/easy-breakfast-rice-pudding"},{"id":"17151","title":"Vegan Carrot Cake Muffins","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>vinegar, cider<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>carrots, raw<br>pineapple, raw, all varieties<br>raisins, seeded<br>nuts, walnuts, english<br>sugars, granulated<br>sugars, granulated<br>oil, olive, salad or cooking<br>molasses<br>vanilla extract<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>spices, cardamom","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Line muffin cups with paper liners.<br>Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.<br>Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl.<br>Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.<br>Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl.<br>Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture.<br>Spoon batter into muffin cups until each is completely filled and domed.<br>Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/17151/vegan-carrot-cake-muffins"},{"id":"17124","title":"Easy Vegan Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, canola<br>syrup, maple, canadian<br>soymilk, original and vanilla, unfortified<br>vinegar, cider<br>salt, table","directions":"Preheat oven to 350, spray a 9x13 baking pan with non-stick cooking spray.<br>Wisk together the soymilk and the vinegar and set aside.<br>In a large bowl, mix together the dry ingredients (cornmeal, flour, baking powder and salt).<br>Mix the oil and maple syrup into the soymilk mixture.<br>Pour the wet ingredient into the dry and mix together.<br>Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.<br>Serve warm or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17124/easy-vegan-cornbread"},{"id":"17066","title":"Vegan Pumpkin Maple Oatmeal","ingredients":"oats<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian<br>pumpkin, raw<br>pumpkin, raw<br>nuts, walnuts, english","directions":"Mix all the ingredients together in a microwave-safe bowl, and nuke for about 1-2 minutes on high.<br>Mix again, top with walnuts, and enjoy.","url":"https://recipe.bluelayer.org/recipe/17066/vegan-pumpkin-maple-oatmeal"},{"id":"17050","title":"Eggless Homemade Mayo (Vegan)","ingredients":"nuts, cashew nuts, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>mustard, prepared, yellow<br>vinegar, cider<br>lemon juice, raw<br>water, bottled, generic<br>xanthan gum,<br>mustard, prepared, yellow<br>salt, table","directions":"Remove any shell fragments from cashews, then add cashews to a bowl and cover with some water.<br>Let them soak for about 2-3 hours.<br>Drain cashews and rinse them under water.<br>Add cashews to a new bowl with 1/3 cup light coconut milk, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, salt to taste, and lemon juice.<br>Mix together, put in the refrigerator and let the flavors marry for about 4-6 hours.<br>Add marinated cashews to a high-speed blender like a Vita-Mix along with an additional 1/3 cup light coconut milk and 3 tablespoons of apple cider vinegar, 1/2 cup water, 2 teaspoons xanthan or guar gum, 1/8 teaspoon mustard powder and salt to taste.<br>Blend on high for about 2 minutes or until smooth, creamy, and fluffy but not too airy.<br>Makes about 2-2.5 cups of mayo.<br>Refrigerate immediately.<br>Notes: There might be some dark specks of cashew in it, dont be alarmed by them.<br>If mixture is too thick or too thin, add or subtract water or gums as needed.<br>If flavor is too bland, try adjusting salt, mustard and/or apple cider vinegar.<br>Taste midway through blending.","url":"https://recipe.bluelayer.org/recipe/17050/eggless-homemade-mayo-vegan"},{"id":"16926","title":"Raw Vegan Cranberry Brownie","ingredients":"nuts, walnuts, english<br>nuts, almonds<br>cranberries, dried, sweetened<br>carob flour<br>honey","directions":"Drain and rinse the nuts and cranberries.<br>Add all ingredients in the food processor and blend well until you get a smooth, sticky paste.<br>Place this paste in any form youd like.<br>Be sure to cover the form with a plastic wrap before adding the paste, this way it will be easier to take it out of the form after it has been refrigerated.<br>Place in the freezer for one hour then move it into the fridge.<br>Enjoy!<br>Youll absolutely love this simple, healthy and delicious recipe!","url":"https://recipe.bluelayer.org/recipe/16926/raw-vegan-cranberry-brownie"},{"id":"16894","title":"Blueberry Buckle (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oil, canola<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>syrup, maple, canadian<br>oil, canola<br>vanilla extract<br>salt, table<br>blueberries, raw","directions":"Preheat oven to 350F.<br>Grease 9 inch springform pan and wrap bottom with foil.<br>For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt.<br>Stir in oil 1 tablespoon at a time until the mixture looks crumbly.<br>Set aside for later.<br>For Cake: Sift flours and baking powder into a bowl.<br>In a second bowl, whisk together syrup, oil, vanilla, and salt.<br>Stir syrup mixture into flour mixture.<br>Fold in the blueberries.<br>Spread batter in prepared pan.<br>Sprinkle streusel over the top.<br>Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.<br>Cool 30 minutes on wire rack.<br>Allow to cool 15 more minutes, unmold, and serve.","url":"https://recipe.bluelayer.org/recipe/16894/blueberry-buckle-vegan"},{"id":"16892","title":"Paleo and Vegan Pumpkin Blondies","ingredients":"nuts, almonds<br>syrup, maple, canadian<br>pumpkin, raw<br>sugars, granulated<br>vanilla extract<br>vinegar, cider<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw<br>nuts, almonds","directions":"Preheat oven to 325 degrees F and line the bottom of an 8x8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray (see note).<br>In a large, microwave-safe bowl, melt almond butter with the maple syrup in the microwave (see note) until almond butter is creamy, about 1 minute.<br>Add pumpkin and beat with an electric hand mixer until well combined, scraping the sides down as necessary.<br>Beat coconut sugar, vanilla and apple cider vinegar into almond butter mixture until well combined.<br>Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined.<br>Make sure you scrape all the flour off the sides of the bowl into the mixture.<br>Pour batter into the prepared pan and smooth out evenly.<br>Sprinkle with the chopped nuts.<br>Let batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.<br>Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 5055 minutes.<br>Let cool completely before cutting into bars and devouring (see note).<br>Notes: 1.<br>Gluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results.<br>These bars are very moist and dense and you need to get them out of the pan carefully.<br>If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.<br>Dont like microwaves?<br>You can melt them together on the stove too!<br>Since these brownies and dense, you need to cook them low and slow.<br>Resist the urge to check them before the time is up, or they will deflate.<br>Also, make sure they are completely cooled before cutting.<br>If you want them to be a little firmer, then let them completely cool in the refrigerator.<br>Store blondies in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16892/paleo-and-vegan-pumpkin-blondies"},{"id":"16891","title":"Vegan Cashew Creme Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>dates, deglet noor<br>nuts, cashew nuts, raw<br>vanilla extract","directions":"Place all of the ingredients in a food processor and puree until smooth, scraping the sides a few times.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16891/vegan-cashew-creme-frosting"},{"id":"16781","title":"Vegan Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt<br>sweetener, syrup, agave<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix together and form into balls.<br>Yield depends on how big or small you make the balls.<br>I average around 18 balls and they are good-sized (about ping-pong ball sized).","url":"https://recipe.bluelayer.org/recipe/16781/vegan-peanut-butter-balls"},{"id":"16755","title":"Chocolate Peanut Butter Banana Oatmeal Bites (Gluten-free and Vegan)","ingredients":"oats<br>peanut butter, smooth style, without salt<br>bananas, raw<br>leavening agents, baking soda<br>vanilla extract<br>salt, table","directions":"Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.<br>In a medium bowl, stir together all ingredients until well combined.<br>Use a mini cookie dough scoop or tablespoon to scoop batter onto prepared sheets about 1 inch apart.<br>Bake 7-10 minutes or until they are firm.","url":"https://recipe.bluelayer.org/recipe/16755/chocolate-peanut-butter-banana-oatmeal-bites-gluten-free-and-vegan"},{"id":"16736","title":"Corn Muffins (Vegan)","ingredients":"syrup, maple, canadian<br>beverages, almond milk, unsweetened, shelf stable<br>oil, canola<br>cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table","directions":"Preheat oven to 400 degrees F. Grease either a 12-cup muffin tin or a 9x9 pan.<br>In a medium bowl, mix together the maple syrup, almond milk, and oil.<br>In a smaller bowl, mix the cornmeal, flour, baking soda, and salt.<br>Gently add the dry mixture to the wet and stir until JUST combined.<br>Pour the batter into the pan and bake for 25-30 minutes, or until the tops of the muffins bounce back when touched.","url":"https://recipe.bluelayer.org/recipe/16736/corn-muffins-vegan"},{"id":"16668","title":"Vegan Carrot Cake Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>raisins, seeded<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, nutmeg, ground<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>carrots, raw","directions":"Preheat oven to 350.<br>In a medium bowl, combine the dry ingredients.<br>In another medium bowl, combine the wet.<br>Then combine the wet and dry ingredients and stir until everything is moist.<br>Spoon the mixture into a lightly greased muffin pan.<br>Bake 25 minutes or until a toothpick comes out clean.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/16668/vegan-carrot-cake-muffins"},{"id":"16644","title":"Harvest Apple Cookies/Biscuits","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, granulated<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, cinnamon, ground<br>butter, without salt","directions":"Preheat oven to 350 degrees F.<br>Lightly grease cookie sheet.<br>Beat vegan margarine, 1/2 cups sugar and brown sugar in a bowl until creamy, add 1/4 cup applesauce; mix well.<br>Stir in flour and baking soda.<br>Add cereal, stirring until well combined.<br>Combine cinnamon and 3 tbs sugar in separate small bowl.<br>For each cookie, roll 1 level tsp dough into a ball.<br>Roll ball in cinnamon mixture.<br>Place on prepared cookie sheet.<br>Press thumb in center of each ball to form a well.<br>Spoon 1/2 tsp apple butter into center of each cookie.<br>Bake for 12-14 minutes or until golden.<br>Let stand 1 minute before removing from sheet.","url":"https://recipe.bluelayer.org/recipe/16644/harvest-apple-cookies-biscuits"},{"id":"16578","title":"Vegan Old-Fashioned Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, pepper, red or cayenne<br>soymilk, original and vanilla, unfortified<br>oil, canola<br>vinegar, cider","directions":"Combine all dry ingredients.<br>Make a well in dry ingredients, and stir together all wet ingredients.<br>Mix all wet and dry ingredients just until blended.<br>Pour and spread mixture in a lightly oiled 10-inch cast-iron skillet.<br>Bake in a 350-degree oven for about 30 minutes or until edges are just turning golden brown.","url":"https://recipe.bluelayer.org/recipe/16578/vegan-old-fashioned-cornbread"},{"id":"16572","title":"Eggless Vegan Carrot Cake Cupcakes","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>oil, canola<br>carrots, raw<br>pineapple, raw, all varieties","directions":"In a small bowl mix baking powder and applesause into a foamy mixture, set aside.<br>In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.<br>Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.<br>Mix well.<br>Add flaked coconut, nuts, or raisins if desired.<br>Scoop mixture into 24 cupcake liners.<br>Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.<br>Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).","url":"https://recipe.bluelayer.org/recipe/16572/eggless-vegan-carrot-cake-cupcakes"},{"id":"16502","title":"Ppk's Simple Italian Sausages- Vegan/Vegetarian","ingredients":"beans, snap, green, raw<br>soup, vegetable broth, ready to serve<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>vital wheat gluten<br>leavening agents, yeast, baker's, active dry<br>spices, garlic powder<br>spices, fennel seed<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, pepper, black","directions":"Get your tinfoil squares ready.<br>In a large bowl, mash the beans until no whole ones are left.<br>Throw all the other ingredients together in the order listed and mix with a fork (I find it easier to use my hands).<br>Get your steaming apparatus ready.<br>Divide dough into 8 even parts and form into little logs (about the size of a large hot dog.<br>).<br>Tightly wrap the dough in tin foil, like a tootsie roll, twisting the ends.<br>(I didn't wrap mine tight enough last time and they came out strangely shaped but they still cooked through and tasted great.<br>).<br>Place wrapped sausages in steamer (I use one of those cheap steamer baskets you can buy at the grocery store) and steam for 40 minutes.<br>Unwrap and enjoy or refrigerate for later (they also freeze well).","url":"https://recipe.bluelayer.org/recipe/16502/ppks-simple-italian-sausages-vegan-vegetarian"},{"id":"16483","title":"Vegan Cheezy Quackers","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>spices, pepper, black<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>water, bottled, generic","directions":"Mix all ingredients except water in a bowl.<br>Slowly add water until the dough forms a ball.<br>You may not need all of the water!<br>Roll out on a clean surface to about 1/3 inch thickness.<br>Cut out shapes using the smallest cookie cutters you have.<br>Continue to re-roll scraps until all dough is used.<br>Place crackers on baking sheets lined with waxed paper.<br>Bake at 350 degrees for about 15 minutes, until crackers are set and golden.","url":"https://recipe.bluelayer.org/recipe/16483/vegan-cheezy-quackers"},{"id":"16454","title":"Vegan Mushroom Gravy","ingredients":"mushrooms, white, raw<br>onions, raw<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>shortening, vegetable, household, composite<br>soy sauce made from soy (tamari)<br>spices, pepper, black<br>salt, table","directions":"Lightly saute the sliced mushrooms and onion in 1 ans 1/2 tablespoons of olive oil until onion softens.<br>In another pan combine 2 tablespoons olive oil and the flour and bubble over low heat for 1 minute.<br>Whisk in the stock, bouillon, or soymilk along with the soy sauce and pepper.<br>Cook and stir until thickened, whisking out any lumps.<br>Stir in the mushrooms and onion.<br>Add salt and pepper to taste and serve.","url":"https://recipe.bluelayer.org/recipe/16454/vegan-mushroom-gravy"},{"id":"16438","title":"Vegan Omelette/Misi Roti","ingredients":"chickpea flour (besan)<br>onions, raw<br>dill weed, fresh<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>spices, turmeric, ground<br>carrots, raw<br>spices, garlic powder<br>salt, table<br>butter, without salt","directions":"Take the chickpea flour in a large bowl, add onion, dill, carrot and the spices and mix together.<br>Add water and make a medium-thin batter.<br>Heat 1 teaspoon of the butter (or ghee) in a non-stick skillet on medium-high until hot.<br>Pour a ladleful of batter into the skillet and spread it around, as thin as possible.<br>Cook for 3-4 minutes, and when the edges are dried out, flip over, and cook the other side for 3-4 minutes.<br>It should be browned nicely on the bottom on the first side, similar to an omelette.<br>The other side should have nice brown spots.<br>This MUST be eaten warm.<br>The flavour is not at its peak when cool.","url":"https://recipe.bluelayer.org/recipe/16438/vegan-omelette-misi-roti"},{"id":"16277","title":"Carrot Butter Spread (Vegan)","ingredients":"carrots, raw<br>water, bottled, generic<br>nuts, almonds<br>leavening agents, yeast, baker's, active dry<br>soy sauce made from soy (tamari)<br>salt, table","directions":"Bring the water to a boil in a saucepan and reduce the heat to medium.<br>Place the carrots in it, loosely cover, and let simmer for 20-25 minutes or until very tender.<br>Drain the carrots and place them with the remaining ingredients in a food processor or chopper with a strong metal blade and process until completely smooth.<br>The butter can be used immediately or stored in the fridge for about a week.","url":"https://recipe.bluelayer.org/recipe/16277/carrot-butter-spread-vegan"},{"id":"16243","title":"Easy Vegan Peanut Butter Fudge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>sugars, granulated","directions":"Lightly grease a 9x9 inch baking dish.<br>In a saucepan over low heat, melt margarine.<br>Remove from heat and stir in peanut butter until smooth.<br>Stir in confectioners' sugar, a little at a time, until well blended.<br>Pat into prepared pan and chill until firm.<br>Cut into squares.","url":"https://recipe.bluelayer.org/recipe/16243/easy-vegan-peanut-butter-fudge"},{"id":"15884","title":"Basic Vegan Chocolate Cupcakes","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, cider<br>sugars, granulated<br>oil, olive, salad or cooking<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"Preheat the oven to 350F<br>Line muffin pan with baking cups (paper or foil).<br>Whisk together soy milk and vinegar in a large bowl, and set aside to curdle.<br>Add sugar, oil, and vanilla to the soy mixture and beat until frothy.<br>In a separate bowl, whisk together the remaining dry ingredients.<br>Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.<br>Pour the batter into prepared baking cups, filling them to three quarters full.<br>Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.<br>Transfer cupcakes to cooling rack and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/15884/basic-vegan-chocolate-cupcakes"},{"id":"15682","title":"Raw Vegan Broccoli Salad","ingredients":"broccoli, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>celery, raw<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>salad dressing, mayonnaise, regular<br>vinegar, cider<br>salt, table<br>lemon juice, raw<br>sweetener, syrup, agave","directions":"Chop up the broccoli, celery, and spring onions into small bite size pieces.<br>Pulse the almonds in the food processor or cut into slithers.<br>Throw the dressing ingredients into your blender and blend until smooth and creamy.<br>Toss through half of the dressing and then add gradually until dressed for your success!<br>YUM!","url":"https://recipe.bluelayer.org/recipe/15682/raw-vegan-broccoli-salad"},{"id":"15537","title":"Valentine's Day Papaya Coconut Vegan Dessert","ingredients":"papayas, raw<br>papayas, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>nuts, almonds","directions":"Slice up the papaya and desseed it and mash up half of it and the other half slice it into cubes<br>Put the coconut milk and mash up papaya and bring it to a simmer and add a dash of salt then stir to mix well<br>Off heat and Serve immediately papaya coconut dessert top with some almond nibs<br>BELOW ARE FEW PAPAYA RECIPES ,I AM GLAD TO SHARE WITH YOU","url":"https://recipe.bluelayer.org/recipe/15537/valentines-day-papaya-coconut-vegan-dessert"},{"id":"15501","title":"Vegan Oatmeal Spice Cookies","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>oats<br>seeds, flaxseed<br>orange juice, raw<br>orange juice, raw<br>carrots, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground","directions":"Preheat oven to 325 degrees .<br>Cream together grapeseed oil and raw cane sugar.<br>Add the oats, seed-nut mixture, rice milk, orange juice, orange rind and carrot and beat well.<br>Sift together the remaining dry ingredients.<br>Fold into creamed mixture and mix well.<br>Drop by spoonfuls onto ungreased cookie sheet and back for 18-22 minutes, depending on your oven and the size of your cookies.<br>I always make them BIG!<br>Since these are Vegan, you and your kids can eat as much dough as you want while you are making them and dont have to worry about getting sick.<br>They are soooo tasty and hearty, and very good for you.<br>Its a great way to disguise health food and get your family to try it!<br>I like these as a quick grab and go snack, or for breakfast.<br>My daughter and her friends like to dip them in rice milk or have them with juice.<br>* You can use organic brown sugar if your store doesn't carry raw cane sugar.","url":"https://recipe.bluelayer.org/recipe/15501/vegan-oatmeal-spice-cookies"},{"id":"15305","title":"Vegan Pumpkin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>water, bottled, generic<br>pumpkin, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Combine the dry ingredients in a large bowl.<br>Process liquid ingredients in a blender until smooth.<br>Pour the liquid ingredients into the dry ingredients and stir until just combined.<br>Drop batter into a greased skillet over medium heat using a 1/4 cup measuring cup.<br>Cook until small bubbles appear, about 2 minutes.<br>Flip pancake and cook for another 2 minutes.<br>Remove from pan, and repeat with remaining batter.","url":"https://recipe.bluelayer.org/recipe/15305/vegan-pumpkin-pancakes"},{"id":"14930","title":"Vegan Chocolate Chip Cookies","ingredients":"egg substitute, powder<br>water, bottled, generic<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat over to 375; use a non-stick cookie sheet.<br>In a food processor, whip the Ener-G Egg Replacer and water together until it's thick and creamy.<br>In a large bowl, cream the butter, sugar, brown sugar and vanilla.<br>Add the egg replacer mixture to this wet mixture and throughly combine.<br>In a separate bowl combine the remaining dry ingredients except chocolate chips.<br>Gradually beat the flour mixture into the wet mixture until it begins to form a dough.<br>When it is almost thoroughly comined, add the chocolate chips.<br>Bake for 8 - 10 minutes or until golden brown.<br>Let stand for 2 minutes, move to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/14930/vegan-chocolate-chip-cookies"},{"id":"14748","title":"Peanut Butter Pudding (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>sugars, brown<br>vanilla extract","directions":"In food processor or blender, combine all ingredients and process until smooth and creamy.<br>Divide mixture among dessert dishes, cover with plastic wrap and refrigerate at least 3 hours before serving.","url":"https://recipe.bluelayer.org/recipe/14748/peanut-butter-pudding-vegan"},{"id":"14711","title":"Vegan Oat and Walnut Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>nuts, walnuts, english<br>oats<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking<br>syrups, sugar free","directions":"In a large bowl, sift flours and all dry ingedients together.<br>In another bowl mix wet ingredients.<br>Make a well in the middle of the dry ingredients and pour in wet ingredients.<br>Stir to combine.<br>Oil a griddle and pour about 1/4 cup of batter for each pancake.<br>Cook until golden brown on both sides.","url":"https://recipe.bluelayer.org/recipe/14711/vegan-oat-and-walnut-pancakes"},{"id":"14584","title":"Peanut Butter Fondue","ingredients":"butter, without salt<br>peanut butter, smooth style, without salt<br>sugars, brown<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.<br>Stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency.<br>If desired, add chocolate sauce and stir well.<br>Continue heating until warmed through.<br>Serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc.<br>My sweetie and I eat the first half of this plain, with toast and jam, then add only 1/4 cup chocolate sauce to the remainder for our dessert.<br>Make this vegan by using margarine, soy milk, and vegan chocolate!","url":"https://recipe.bluelayer.org/recipe/14584/peanut-butter-fondue"},{"id":"14451","title":"Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>beverages, almond milk, unsweetened, shelf stable<br>oil, canola<br>sugars, granulated<br>vinegar, cider<br>spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 350F and line a cupcake tin with 12 paper liners.<br>In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.<br>In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.<br>Pour wet ingredients into dry ingredients and mix until well combined.<br>Stir in chocolate chips.<br>They should be evenly disturbed, but be sure not to mix to much else they melt.<br>Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.<br>Bake for 20 minutes.<br>When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.<br>VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:.<br>Heat almond milk to a simmer, either in the microwave or on the stove top.<br>Pour the hot almond milk over the chocolate chips in a small bowl.<br>Let them sit for 1 minute.<br>Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.<br>You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.<br>Generouls spoon the chocolate sauce over the cupcakes and enjoy.<br>ABOUT THE CUPCAKE PROJECT: \"I am a vegan with a sugar addiction.<br>Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible.\"<br>-thesweetestvegan.","url":"https://recipe.bluelayer.org/recipe/14451/chocolate-chip-cupcakes-recipe-the-vegan-cupcake-project"},{"id":"14414","title":"Vegan Potatoes","ingredients":"potatoes, raw, skin<br>peppers, sweet, green, raw<br>spices, pepper, red or cayenne<br>mushrooms, white, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>spices, pepper, black<br>spices, garlic powder","directions":"CLEAN EVERYTHING!<br>Dice your peppers.<br>I personally like them smaller, but use your own preferences.<br>If you have whole potatoes slice them as well.<br>Put your oil into a skillet, anything not cast iron, and put the heat on a medium flame.<br>Pour the potatoes into your skillet.<br>Use a plastic spatula to mix them.<br>Let some of the water burn off.<br>When it starts to sizzle, turn the flame down just a little.<br>First pour in the spices and pepper.<br>I used the above measurement, but you can put anything in really.<br>Spice to taste.<br>Pour the peppers and mushrooms inches Again, I used the above measurement, but you can put more or less inches.<br>Turn the heat back up to medium.<br>Now you have to watch it and continue stirring.<br>When all the water has evaporated pour in the garlic.<br>Cook until your preference is met.<br>If you like them not too crispy, wait until the edge of the potatoes are golden brown.<br>If you like them crispier then wait until theyre a darker brown.","url":"https://recipe.bluelayer.org/recipe/14414/vegan-potatoes"},{"id":"14352","title":"Chewy Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, brown<br>honey<br>wheat flour, white, all-purpose, unenriched<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 170C/160C fan/Gas 3.<br>Beat the butter, sugar and syrup together until soft and creamy.<br>Mix in the flour, vanilla extract and add the chocolate chips.<br>Divide the mixture into about 15 pieces and roll into balls using your hands.<br>Place well apart on greased baking sheets.<br>Do not flatten them.<br>Bake for about 10 mins until a pale golden colour (don't cook any longer or they'll go crispy!<br>).<br>Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack.<br>Variations:.<br>Use any combination of raisins, chopped glace cherries, dates, dried apricots, nuts etc instead of chocolate chips if preferred.<br>For double chocolate cookies, replace 2 tbsp of the flour with 2 tbsp cocoa.<br>Use dairy-free marg and choc chips for vegan/dairy-free cookies.","url":"https://recipe.bluelayer.org/recipe/14352/chewy-chocolate-chip-cookies"},{"id":"14209","title":"Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>lemon juice, raw<br>oil, canola<br>rice vinegar,<br>salt, table","directions":"This is going to be so hard it will just boggle the mind:.<br>Process all of the ingredients in the food processor until smooth.<br>Transfer to the covered container and refrigerate until use.<br>Since you don't have all the preservative they normally dump in, you have about 4 days to use this.<br>Note due to the oil and the Tofu it will NOT be low fat.<br>If you are adding other ingredients follow the directions for the above and then add the other ingredients such as Chives or dill and pepper.<br>One last note.<br>This makes about a cup.<br>A cup is not a serving however that varies on how you want to use it so I can't really set the servings.<br>So when you look at the nutritional data remember you are seeing the whole not the individual counts.","url":"https://recipe.bluelayer.org/recipe/14209/vegan-sour-cream"},{"id":"14174","title":"My Favorite Vegan French Toast Recipe","ingredients":"cornstarch<br>leavening agents, yeast, baker's, active dry<br>sugars, powdered<br>salt, table<br>seeds, chia seeds, dried<br>spices, cinnamon, ground<br>syrup, maple, canadian<br>lemon juice, raw<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Mix all dry ingredients together thoroughly.<br>Add lemon juice to soymilk and allow for it to sour for five minutes(makes a vegan buttermilk).<br>Mix wet into dry ingredients.<br>Soak each bread(stale, fresh, or oven dried)side for one minute each.<br>Heat pan to medium, coat with 1 teaspoon or so of Earth Balance.<br>Cook pan side for 1 minute and meanwhile dust face-up side with cinnamon.<br>Then flip the toast a little prematurely, so that you can \"unstick\" and dust.<br>I flip and cook each side, a total of two times each.<br>Yummy.","url":"https://recipe.bluelayer.org/recipe/14174/my-favorite-vegan-french-toast-recipe"},{"id":"14059","title":"Vegan Antioxidant Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>vanilla extract<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>cranberries, dried, sweetened","directions":"Cream margarine, sugar and vanilla together until light and fluffy.<br>Add oil, beating well.<br>Sift flour and baking powder together and mix into creamed mixture.<br>Add cranberries and mix well.<br>Roll heaped teaspoonful of mixture into balls and place on an oven tray.<br>Flatten slightly with a floured spoon or fork.<br>Bake at 190 C for about 12 minutes or until pale golden.<br>Cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/14059/vegan-antioxidant-cookies"},{"id":"13865","title":"Light and Fluffy Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground","directions":"1 Dump all the ingredients in a large enough bowl and mix till smooth.<br>2 Heat the stove.<br>3 For perfectly equal sized cakes, I use 1/4 measuring cup.<br>4 Once the edges are perfectly browned and cooked about 1/2 inch inward; flip the cake.<br>5 Repeat till the batter is used up or seal into airtight container and save for another day.<br>6 Enjoy!","url":"https://recipe.bluelayer.org/recipe/13865/light-and-fluffy-vegan-pancakes"},{"id":"13807","title":"Chocolate or Carob Pudding (Vegan, Light)","ingredients":"cocoa, dry powder, unsweetened<br>cornstarch<br>beverages, almond milk, unsweetened, shelf stable<br>sweetener, syrup, agave<br>vanilla extract<br>butter, without salt","directions":"Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.<br>Add small amounts of almond milk gradually, blending well after each addition.<br>Cook over medium heat, stirring frequently.<br>You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom.<br>You can add the vanilla if using, at this point.<br>Bring to a boil, lower heat, and boil for 1 minute, stirring constantly.<br>You may add your sweetener of choice now, or after pudding is cooked.<br>Add butter or coconut oil, if using, and stir to melt and blend.<br>(I prefer to add virgin coconut oil at this point so that it doesn't cook).<br>Chill or serve warm.","url":"https://recipe.bluelayer.org/recipe/13807/chocolate-or-carob-pudding-vegan-light"},{"id":"13764","title":"Vegan Fruit-Butter Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>syrup, maple, canadian<br>oil, canola<br>butter, without salt","directions":"Preheat oven to 350 degrees.<br>Lightly oil or spray sides and bottom of a glass baking pan, 8 inches square and 2 inches deep.<br>To make the crust, place the flour, oats, sugar, baking soda and salt in a large mixing bowl and stir them together until well combined.<br>In a small mixing bowl, stir together the maple syrup and oil.<br>Pour into the flour-oat mixture and mix thoroughly until everything is evenly moistened.<br>The mixture will be crumbly.<br>Press half of this mixtur evenly into prepared baking pan, packing it down very firmly.<br>Carefully spread the fruit butter evenly over the base.<br>Sprinkle the rest of the flour-oat mixture evently over the fruit butter and pat down lightly.<br>Beke for 20 to 25 minutes, or until lightly brown.<br>Cool on a wire rack and slice into bars or squares.","url":"https://recipe.bluelayer.org/recipe/13764/vegan-fruit-butter-bars"},{"id":"13730","title":"Chocolate Vegan Cupcakes","ingredients":"cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda<br>sugars, brown<br>vanilla extract<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, cider","directions":"Preheat the oven to 350 degrees (f).<br>Mix all of the dry ingerdients together.<br>Stir in the wet ingredients.<br>Place cupcake wrappers in a cupcake pan, and then fill the wrappers about 1/2 way with the batter.<br>Bake for approximately 25 minutes.","url":"https://recipe.bluelayer.org/recipe/13730/chocolate-vegan-cupcakes"},{"id":"13725","title":"Vegan Death by Chocolate Mousse Cakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, brown<br>cocoa, dry powder, unsweetened<br>oil, canola<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>tofu, raw, regular, prepared with calcium sulfate<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>wheat flour, white, all-purpose, unenriched<br>soymilk, original and vanilla, unfortified<br>vanilla extract","directions":"Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin.<br>In a medium bowl, mix flour, baking powder, sugar and cocoa powder.<br>In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.<br>Pour the wet ingredients into the dry and mix well.<br>In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust.<br>continue until all batter is used up.<br>Bake for 10-18 minutes, than let cool.<br>Mousse: Melt chocolate chips in microwave,<br>In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.<br>Put mousse in the crusts, than let chill for 2 or more hours.<br>Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.<br>Pour over Mousse Cakes.","url":"https://recipe.bluelayer.org/recipe/13725/vegan-death-by-chocolate-mousse-cakes"},{"id":"13277","title":"Vegan Eggnog","ingredients":"nuts, almonds<br>water, bottled, generic<br>vanilla extract<br>sweetener, syrup, agave<br>syrup, maple, canadian<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>spices, cloves, ground","directions":"Soak almonds overnight.<br>Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear.<br>Place soaked almonds and 4 cups of water in a vita-mix.<br>Blend on highest speed for 90 seconds.<br>Strain milk through a fine mesh paint bag, discarding solids.<br>Place almond milk in a half gallon mason jar.<br>Add agave, yacon, vanilla, nutmeg, cinnamon and cloves, then shake well.<br>Refrigerate until cold and serve.","url":"https://recipe.bluelayer.org/recipe/13277/vegan-eggnog"},{"id":"13238","title":"Nut Free Vegan Sour Cream","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>water, bottled, generic<br>lime juice, raw<br>salt, table<br>oil, olive, salad or cooking","directions":"Place tahini, water, lime juice, and salt in a blender or food processor (dont fill food processors above the liquids line).<br>Blend or process until smooth, then drizzle in oil while continuing to blend.<br>Sauce will thicken when oil is added.<br>Taste and season with more salt if needed, quickly pulsing to combine.<br>Chill in refrigerator for an hour or two, or use immediately if you dont mind room temperature cream.<br>Will keep at least a few days in the refrigerator.<br>Notes: 1.<br>Tahini is simply sesame seed butter.<br>See the linked blog post for more details on where to find it.<br>Its 100% nut-free, but note that often nut and sesame allergies go hand-in-hand, so be sure to check if youre serving it to a crowd.<br>See linked blog post for optional ways to flavor your homemade sour cream.<br>The recipe is vegan (and dairy-free), gluten-free, and nut-free.","url":"https://recipe.bluelayer.org/recipe/13238/nut-free-vegan-sour-cream"},{"id":"13209","title":"Vegan Double Chocolate Chip Cookies","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>sugars, brown<br>sugars, granulated<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>cocoa, dry powder, unsweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine 2 tablespoons water, 1 tablespoon organic oil and 2 teaspoons baking powder.<br>This is your egg substitute that youll use in a moment.<br>Set aside for now.<br>Put the Earth Balance into a large bowl bowl.<br>Using a handheld mixer, beat the Earth Balance until soft and fluffy.<br>Add sugars and beat until creamed.<br>Beat in the egg mixture and vanilla.<br>Set aside.<br>Into a small bowl, sift together the flour, baking soda, salt and cocoa powder.<br>Add this into the Earth Balance mixture and mix to combine.<br>Mix in the chocolate chips.<br>Chill the dough in a refrigerator for at least 2 hours.<br>Preheat oven to 350 F. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.<br>Using a teaspoon, spoon cookie dough onto the baking sheet and space them about 1/2 inch apart.<br>Bake for about 9 minutes.<br>Let cool on the sheet for 5 minutes then transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/13209/vegan-double-chocolate-chip-cookies"},{"id":"13004","title":"Vegan Pumpkin Zucchini Bread","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>pumpkin, raw<br>shortening, vegetable, household, composite<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>squash, summer, zucchini, includes skin, raw<br>nuts, walnuts, english","directions":"In a mixing bowl, combine applesauce and sugar.<br>Add pumpkin, shortening and vanilla.<br>Combine dry ingredients; gradually add the dry mixture into pumpkin mixture and mix well.<br>Stir in zucchini and nuts.<br>Pour into two greased and floured 9-inch x 5-inch x 3-inch loaf pans.<br>Bake at 350 degrees F for 45-50 minutes or until breads test done.<br>Cool in pans 10 minutes.<br>Remove to a wire rack.","url":"https://recipe.bluelayer.org/recipe/13004/vegan-pumpkin-zucchini-bread"},{"id":"12903","title":"\"special\" Oatmeal Cookies ( Vegan )","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>cornstarch<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>vanilla extract<br>raisins, seeded","directions":"Mix all ingredients together, adding the rasiens last.<br>Form into cookie shapes on a non-stick pan.<br>Bake at 350 degrees for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/12903/special-oatmeal-cookies-vegan"},{"id":"12853","title":"Low-Carb, Low-Fat Vegan Cranberry Ice Cream","ingredients":"cranberries, dried, sweetened<br>beverages, almond milk, unsweetened, shelf stable<br>sugars, granulated","directions":"Dump the ingredients into the food processor and turn it on.<br>the minute the berries are chopped fine and the mixture is still the consistency of ice cream, remove and eat.<br>You may want to make this ahead and firm it up in the freezer, but not for too long or it will freeze solid.","url":"https://recipe.bluelayer.org/recipe/12853/low-carb-low-fat-vegan-cranberry-ice-cream"},{"id":"12701","title":"Vegan Blueberry Maple Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>vinegar, cider<br>vanilla extract<br>blueberries, raw","directions":"Preheat oven to 375F and grease a 24-cupcake pan.<br>In a small bowl, mix together the milk and apple cider vinegar and set aside.<br>In a big bowl, sift dry ingredients together.<br>In a smaller bowl, mix wet ingredients together, including the milk mixture.<br>Pour the wet mixture into the dry mixture and stir until just combined.<br>Add the blueberries and stir until just incorporated into the batter.<br>Spoon batter into pan and bake for 12-15 minutes, until golden.<br>Cool for a dozen minutes before serving as the blueberries will be very hot.","url":"https://recipe.bluelayer.org/recipe/12701/vegan-blueberry-maple-cupcakes"},{"id":"12576","title":"Hot & Spicy, Low Carb, Vegan Mac & Cheese","ingredients":"wheat, durum<br>soup, vegetable broth, ready to serve<br>cheese, parmesan, hard<br>cheese, cheddar<br>squash, winter, butternut, raw<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black<br>sauce, worcestershire<br>spices, chili powder<br>sauce, ready-to-serve, pepper, tabasco","directions":"Boil pasta shells in salted water until slightly firm, according to package directions.<br>In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined.<br>Turn off the heat.<br>Add salt, mustard, white pepper, Worcestershire sauce, chili powder &amp; Tabasco.<br>Drain the pasta but dont rinse it.<br>Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta.<br>Taste and add more salt or pepper, according to your taste.","url":"https://recipe.bluelayer.org/recipe/12576/hot-spicy-low-carb-vegan-mac-cheese"},{"id":"12538","title":"Raw Vegan Brownies","ingredients":"nuts, walnuts, english<br>dates, deglet noor<br>chocolate, dark, 70-85% cacao solids<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Put all ingredients into food processor.<br>Process just enough to mix everything, maybe 30 seconds, just so that when you pinch some of the mixture it sticks together.<br>If you prefer a more chewy type of brownie, the more you process it, the more chewy and less cake-like it will be.<br>It can get quite fudgy if you process it longer.<br>We prefer it processed less, and more cake-like.<br>Try it different ways and discover what you like best!<br>Press mixture into pan, and refrigerate for a couple of hours.<br>Cut into squares and store in airtight container in fridge or freezer.<br>Note: We have eaten this many times right from the food processor.<br>It will sometimes be a little crumbly this way, which is why the refridgeration is recommended to set the mixture.<br>Optional: You can also use raw carob powder instead of the raw cacao powder, or you can use 1/8 cup of each.","url":"https://recipe.bluelayer.org/recipe/12538/raw-vegan-brownies"},{"id":"12470","title":"Chia Chocolate Pudding (Vegan)","ingredients":"seeds, chia seeds, dried<br>sweetener, syrup, agave<br>beverages, almond milk, unsweetened, shelf stable<br>cocoa, dry powder, unsweetened","directions":"Mix all ingredients and allow to sit so the chia seeds gel up.<br>Top with fruits or nuts of your choosing.<br>I topped mine with chopped candied ginger.<br>* Sweeten to your taste, this recipe will make a dark chocolate taste.<br>Add more sweetener to cut the bitterness cocoa powder if you prefer it sweeter.","url":"https://recipe.bluelayer.org/recipe/12470/chia-chocolate-pudding-vegan"},{"id":"12342","title":"Vegan Yakh Dar Behesht (Ice in Heaven)","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>water, bottled, generic<br>cornstarch<br>rice flour, white, unenriched<br>sugars, granulated<br>water, bottled, generic<br>nuts, pistachio nuts, raw","directions":"Place cold water in a large bowl and add the cornstarch.<br>Stir well until the cornstarch is completely dissolved (there should be no lumps as long as you do this in cold water).<br>Place the almond milk and rice flour in a saucepan and stir well to dissolve.<br>Add the cornstarch and place the saucepan over a low heat.<br>Stir continuously while the liquid heats up and bring it to a simmer.<br>Stir continuously!<br>Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!<br>).<br>Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level.<br>Allow to cool.<br>Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan.<br>Spread the crushed pistachios over the top and serve.","url":"https://recipe.bluelayer.org/recipe/12342/vegan-yakh-dar-behesht-ice-in-heaven"},{"id":"12219","title":"Vegan Elvis School Days Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>vanilla extract<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400 degrees F.<br>Cream the margarine and sugar well.<br>Add the vanilla and flour.<br>Mix well.<br>Drop with a number 40 scoop on baking sheets and flatten with a fork.<br>Bake for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/12219/vegan-elvis-school-days-cookies"},{"id":"12122","title":"Apricot And Walnut Scones Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>apricots, dried, sulfured, uncooked<br>nuts, walnuts, english<br>sugars, brown<br>milk, buttermilk, fluid, cultured, lowfat<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 230 C, 450 F, Gas Mark 8.<br>Sift the flour, salt and spice into a bowl.<br>Rub in the fat till the mix resembles fine bread crumbs.<br>Stir in the apricots, walnut pcs and sugar, add in the lowfat milk and mix to a soft dough.<br>Knead gently till smooth.<br>Roll out the dough on a lightly floured surface to a 1 cm ( 1/2 inch)<br>thickness and cut out 8-10 rounds with a 6cm (2 1/2 inch) biscuit cutter.<br>Transfer to a greased baking tray, brush tops with lowfat milk and bake on the middle oven shelf of the preheated oven for 8-10 min till well risen and golden.<br>NOTES : Delicious quick and easy to make scones, suitable for vegans.","url":"https://recipe.bluelayer.org/recipe/12122/apricot-and-walnut-scones-recipe"},{"id":"11863","title":"Vegetarian Vegan Sweet Butter","ingredients":"oil, olive, salad or cooking<br>salt, table<br>sweetener, syrup, agave","directions":"Mix all ingredients together.<br>Store in freezer to solidify for an hour, stirring every 15 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/11863/vegetarian-vegan-sweet-butter"},{"id":"11734","title":"Sunset Drop Biscuits (Vegan)","ingredients":"sweet potato, raw, unprepared<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>orange juice, raw<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 400F Coat baking sheet with cooking spray.<br>Combine sweet potatoes, oil, syrup, orange juice, and salt in large bowl.<br>Sift in flour, baking powder, cinnamon and sugar.<br>Cut dry ingredients into sweet potato mixture with fork until mixture comes together.<br>Stir in 2 to 3 Tbs.<br>water, or enough to get dough to hold together.<br>Drop golf ballsize rounds of dough onto prepared baking sheet.<br>Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/11734/sunset-drop-biscuits-vegan"},{"id":"11696","title":"Vickys Soy-free Tofu, Gluten-Free, Vegan","ingredients":"water, bottled, generic<br>beans, snap, green, raw","directions":"Oil a normal sized loaf pan<br>Whisk the bean flour into a quarter of the water to make a smooth paste<br>Bring the rest of the water to the boil in a large pot<br>Slowly whisk the paste into the boiling water whisking well as it thickens<br>Stir constantly until the mix is so thick you can hardy stir anymore, around 10 minutes<br>Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing<br>The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes.<br>I have used to make sauces, cheesecakes, mousses, burgers, mocksteaks and even in soup for texture<br>This recipe is for unflavoured tofu and won't taste nice as it is.<br>For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour.<br>For fish add lemon juice and kelp/seaweed flakes.<br>For meat add soy sauce.<br>Most of the flavour us going to end up coming from what you marinade and crust the pieces with","url":"https://recipe.bluelayer.org/recipe/11696/vickys-soy-free-tofu-gluten-free-vegan"},{"id":"11550","title":"Vegan Pie Crust (Blind Baked)","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>water, bottled, generic","directions":"Using a whisk, combine the flour and salt.<br>Cut the margarine in with a pastry cutter.<br>You can use a food processor also.<br>Add the ice water and form the dough into a disc.<br>Roll the dough out between two sheets of wax paper.<br>Peel one sheet off the dough and place it in your pie plate.<br>Make sure you get all the air pockets out of the crust around the sides.<br>Place in the fridge for at least 30 minutes to chill.<br>Preheat your oven to 350'F.<br>For the Blind Baking:.<br>Put a piece of wax paper on top of the pie crust and weight it with dry beans or rice.<br>Bake for 20 minutes.<br>Then, remove from the oven and let it cool for a few minutes.<br>Then remove the wax paper and weights.<br>Prick the pie crust all over to make sure no air bubbles form.<br>Put a foil lining around the edge of the pie to prevent it from burning and pop it back into the oven for another 10 minutes.<br>Cool it thoroughly and add your prepared filling.<br>Of course you can use this with uncooked pie fillings as well.<br>Just follow the directions.<br>You can double this recipe if you need to have a top for your pie.<br>Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/11550/vegan-pie-crust-blind-baked"},{"id":"11529","title":"Chef Joey's Vegan Cornmeal-Thyme Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cornmeal, degermed, unenriched, yellow<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>egg substitute, powder<br>water, bottled, generic<br>currants, zante, dried<br>spices, thyme, dried","directions":"Preheat oven to 350'F.<br>Put the oven racks in upper and lower thirds.<br>Line two baking sheets with unbleached parchment paper; set aside.<br>Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.<br>Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.<br>Mix in the egg replacer.<br>Add the flour mixture into this on low speed until just combined.do not over mix.<br>Hand mix in the currants and thyme.<br>Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.<br>Bake rotating and switching positions of sheets about 1/2 way through the cooking process.<br>The cookies should be a pale golden shade.<br>Bake for 10 to 12 minutes.<br>Transfer cookies on parchment to a wire rack and cool completely.<br>Bon Apetit!","url":"https://recipe.bluelayer.org/recipe/11529/chef-joeys-vegan-cornmeal-thyme-cookies"},{"id":"11487","title":"Vegan Cupcakes","ingredients":"soymilk, original and vanilla, unfortified<br>vinegar, cider<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>oil, canola<br>sugars, granulated<br>vanilla extract","directions":"Preheat the oven to 350F and line muffin pan with cupcake liners.<br>Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.<br>In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt.<br>Stir to combine.<br>In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla.<br>Stir the dry ingredients and mix until no large lumps remain.<br>Fill cupcake liners two-thirds full and bake for 20-22 minutes till done.<br>Transfer to a cooling rack and let cool completely before frosting.","url":"https://recipe.bluelayer.org/recipe/11487/vegan-cupcakes"},{"id":"11476","title":"True Deep Chocolate Vegan Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vanilla extract<br>vinegar, cider<br>jams and preserves, apricot<br>spartan, real semi-sweet chocolate baking chips,<br>jams and preserves, apricot<br>water, bottled, generic","directions":"For the cake: Preheat oven to 375 degrees.<br>Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.<br>In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.<br>In another bowl, combine the oil, water or coffee, and vanilla.<br>Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.<br>Add the vinegar and stir briefly.<br>The baking soda will begin to react with the vinegar right away; this is normal and should happen.<br>Quickly pour the batter into the baking pan.<br>Bake for 25 to 30 minutes.<br>Cake is done when a toothpick inserted in the center comes out dry.<br>Transfer to a plate when cool and glaze.<br>For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.<br>In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.<br>Brush the water-fruit mixture over the top of cooled cake.<br>Spread the chocolate mixture on top of that.<br>Allow the glaze to cool before cutting the cake.","url":"https://recipe.bluelayer.org/recipe/11476/true-deep-chocolate-vegan-cake"},{"id":"11436","title":"Vegan Crepes","ingredients":"soymilk, original and vanilla, unfortified<br>water, bottled, generic<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>wheat flour, white, all-purpose, unenriched<br>salt, table","directions":"In a large mixing bowl, blend soy milk, water, margarine, sugar, syrup, flour, and salt.<br>Cover and chill the mixture for 2 hours.<br>Heat a 5-6\" skillet over medium heat and lightly grease it.<br>Pour approximately 3 tablespoons batter into the skillet.<br>Swirl to make the batter cover the skillet's bottom.<br>(You may have to thin the batter out with a bit of water if it doesn't spread out easily).<br>Cook until golden, flip and cook on opposite side.<br>(The crepes are very delicate and a bit hard to flip.. one option if you have trouble with this is to spread them out really thinly and not flip them at all).","url":"https://recipe.bluelayer.org/recipe/11436/vegan-crepes"},{"id":"11310","title":"Vegan Nutella","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>soymilk, original and vanilla, unfortified","directions":"Using a double boiler or microwave safe bowl, combine the chocolate chips and nut butter.<br>Stir until well mixed and then add the soy milk powder.<br>Stir well again.<br>If you use a non salted nut butter add a pinch of salt to it.<br>This is best made in small batches.<br>Keep in a sealed jar in the cupboard.<br>It will stay soft.<br>If you make more then you can eat within 1-2 weeks refrigerate the rest.<br>Best to remove from the fridge before spreading as it gets quite stiff if cold.<br>You can also heat this in the microwave on the lowest setting for 10 seconds.<br>It will scorch to don't heat on high.<br>If you can't find almond or hazelnut butters, use peanut, or make a combination of different ones.<br>The possibilities are endless.<br>Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/11310/vegan-nutella"},{"id":"11160","title":"Brittes Chocolate Cake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking soda<br>salt, table<br>salad dressing, mayonnaise, regular<br>water, bottled, generic<br>vanilla extract","directions":"12 SERVINGS OVO-LACTO/VEGAN<br>We top the cake with a dusting of confectioners' sugar, but you also can use whipped cream or possibly nondairy topping.<br>Preheat oven to 350 degrees.<br>Grease an 8-inch square cake pan and set aside.<br>Set aside.<br>In medium bowl, mix flour, sugar, cocoa, baking soda and salt.<br>In large bowl, mix mayonnaise, hot water and vanilla.<br>Add in dry ingredients and beat with an electric mixer on low speed till smooth.<br>Pour batter into prepared pan.<br>Bake till a toothpick inserted into the cake comes out clean, about 35 min.<br>Remove to wire rack and let cold.<br>Just before serving, dust top with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/11160/brittes-chocolate-cake-recipe"},{"id":"11020","title":"Simple Vegan Blueberry Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>soymilk, original and vanilla, unfortified<br>blueberries, raw","directions":"Mix together flour, baking powder and cinnamon.<br>Add soy milk and blueberries and stir gently until \"just mixed\".<br>If the batter is too thick or runny, add more soy milk or flour accordingly.<br>It should be a \"pancakey\" consistency.<br>Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat.<br>When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown.<br>When they are, flip the pancakes over.<br>After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.<br>Serve hot and enjoy!","url":"https://recipe.bluelayer.org/recipe/11020/simple-vegan-blueberry-pancakes"},{"id":"10967","title":"Oatmeal Cinnamon Scones Vegan","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>oats<br>raisins, seeded<br>soymilk, original and vanilla, unfortified","directions":"reheat oven to 375F.<br>Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl.<br>Cut in margarine until mixture becomes uniformly crumbly.<br>Stir in oats and raisins.<br>Add soy milk and mix gently until a soft dough begins to cling together.<br>Turn dough out onto a floured surface and pat it into a 7 inch circle.<br>Cut into 8 wedges and place them on an ungreased baking sheet.<br>Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.<br>Makes 8 scones.<br>Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears.<br>Add 1/2 cup chopped nuts of your choice if you wish.<br>Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste.<br>You may also increase the brown sugar to 1/2 cup if you wish.","url":"https://recipe.bluelayer.org/recipe/10967/oatmeal-cinnamon-scones-vegan"},{"id":"10787","title":"Vegan Mexican Wedding Cookies","ingredients":"wheat flour, white, cake, enriched<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Mix cake flour, pecans, coconut oil, confectioners' sugar, and vanilla extract together in a bowl until mixture comes together and forms a soft dough.<br>Roll dough into 1-inch balls and arrange 2 inches apart on a baking sheet.<br>Bake in the preheated oven until the bottoms of the cookies are golden brown, 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/10787/vegan-mexican-wedding-cookies"},{"id":"10782","title":"Vegan Cinnamon Crumb Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, cinnamon, ground<br>sugars, granulated<br>yogurt, greek, plain, nonfat<br>beverages, almond milk, unsweetened, shelf stable<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350 F and lightly grease an 8- or 9-inch round cake pan (or in my case, a festive Halloween pan).<br>In a large bowl mix together the flour, 3/4 cup sugar, baking powder and salt.<br>Using a cutting board, cut the margarine into small chunks and add them to the mix.<br>Mix for a couple of minutes with a hand mixer.<br>This is your dry ingredient mix.<br>Remove 1/2 cup of the dry ingredient mix and put it into a separate bowl.<br>Add the cinnamon and 2 tablespoons of sugar into the reserved 1/2 cup and mix together well.<br>This is your topping.<br>To the remaining dry ingredient mix, add the soy yogurt and milk and mix until the consistency is smooth.<br>Put the batter into the round cake pan and spread evenly.<br>I used a rubber spatula to spread it around.<br>Spread the topping evenly over the top of the batter.<br>Melt 2 tablespoons of margarine in the microwave for about 30 seconds.<br>Drizzle the melted margarine over the top of the cake.<br>Bake the cake for 35 minutes or until a toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/10782/vegan-cinnamon-crumb-cake"},{"id":"10674","title":"Creamy Vegan Hot Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>water, bottled, generic","directions":"Stir together coconut milk, vanilla extract, sugar, cocoa powder, and cinnamon in a large mug.<br>Add boiling water and stir until the sugar has dissolved.","url":"https://recipe.bluelayer.org/recipe/10674/creamy-vegan-hot-cocoa"},{"id":"10664","title":"Vegan Shortbread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched","directions":"Pre-heat oven to 300F.<br>Cream together margarine and sugar.<br>Add sifted flour 1/4 cup at a time.<br>Use hands to mix into a soft, smooth dough.<br>With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.<br>Use fork to make pretty shortbread holes.<br>Place in oven for 25 minutes.<br>Let cool on tray for 5 minutes.<br>EXTRA NOTES:.<br>This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix.<br>Feel free to sprinkle granulated sugar on top before baking.<br>Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom).<br>Keep an eye on shortbread for your preference.","url":"https://recipe.bluelayer.org/recipe/10664/vegan-shortbread"},{"id":"10630","title":"Decadent Vegan Dark- Choco Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>seeds, flaxseed<br>water, bottled, generic<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"combine ground flax seeds with water, whisk and set aside.<br>combine the rest of the ingredients, adding butter last.<br>mix in flax and water combo after it has thickened (couple minutes).<br>grease 8\" x 8\" pan (or something of similar size) and spread in batter.<br>bake at 350 degrees for approximately 20 minutes, give or take.<br>check brownies regularly to see if they're done (should feel springy and solid in center).<br>share!","url":"https://recipe.bluelayer.org/recipe/10630/decadent-vegan-dark-choco-brownies"},{"id":"10254","title":"PISTACHIO BANANA SMOOTHIE","ingredients":"1 container simple nonfat yogurt","directions":"2-3 oz pistachio immediate pudding blend<br>1 ripe banana<br>1/4 c skim milk<br>handful or extra of overwhelmed ice<br>Put all elements into blender. Combine right up until smoothie regularity is attained!<br>Ability BERRY SMOOTHIE<br>1 cup cranberry juice<br>1 cup fresh new or frozen strawberries<br>1 8 ounce container of vanilla yogurt<br>2/3 cup raw oats<br>1 cup ice cubes sugar to flavor<br>Area all components until ice inside of blender. Address and merge upon higher for 2 minutes or until finally comfortable. Slowly and gradually incorporate ice cubes; mixture upon superior till tender.<br>Provide mechanically.<br>Ability FRUIT SMOOTHIE<br>1 frozen banana (easiest if lower into 1-inch -- chunks then f rozen)<br>1/2 cup hulled strawberries (dress in't have to have to slice them up)<br>1/4 cup soy milk, orange juice or water cinnamon to flavor<br>Insert all of the substances within just a blender. I start off with 1/4 cup of liquid and include much more based upon how thick I require the smoothie. Mixture within spurts till gentle. Discrepancies: * Hire peaches, blueberries, apple slices, or excess bananas within issue of strawberries (or merge them!) May possibly have to have to array the liquid relying upon the juciness of the fruit. * Seek the services of contemporary bananas and 1-2 ice cubes * Inside addition to the cinnamon, incorporate one or a lot more of: nutmeg, cloves, ginger, vanilla kwvegan vegan Serves 1.<br>Ability SMOOTHIE<br>In just a blender, incorporate 1/2 banana, 1/2 cup yogurt ( I which includes vanilla flavored), 1/2 cup fruit juice (i.e. orange, cranberry, and so forth.). For further nutrients I retain the services of 1 Tbls. soy protein powder, 1 Tbls. molasses, and 1 tsp. wheat germ. Combination until eventually soft. Then include frozen fruit, i.e. strawberries, raspberries, and so forth., one at a year, till smoothie is regularity you demand.<br>The very simple recipe is: ice, fruit, yoghurt, juice and/or milk. (I always adhere to juice, yet from time to time incorporate simply a splash of milk to soft it out.)<br>Unique variation: V1295","url":"https://recipe.bluelayer.org/recipe/10254/pistachio-banana-smoothie"},{"id":"10230","title":"PAPAYA BERRY SMOOTHIE","ingredients":"1 frozen banana (freezing it can make the consume tremendous chilly devoid of diluting it with ice)<br>1/2 fresh new papaya<br>10-12 raspberries (refreshing or frozen)<br>1/2 c water or fruit juice<br>1 tbsp toasted wheat germ (optional)<br>Puree inside of blender 30-45 seconds. would make around 16 scrumptious, filling, vegan, wholesome ounces.<br>Unique variation: V1271","directions":"","url":"https://recipe.bluelayer.org/recipe/10230/papaya-berry-smoothie"},{"id":"7680","title":"BANANAS FOSTER","ingredients":"- 1 cup dim corn syrup<br>- 1 cup rum<br>- 1 teaspoon vanilla extract<br>- 1 teaspoon cinnamon<br>- 3 cup butter<br>- 1 teaspoon salt<br>- 4 cups vanilla ice product or vegan vanilla ice product","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7680/bananas-foster"},{"id":"4371","title":"Lentil Rice Casserole","ingredients":"1 cup raw lentils, 1 cup raw rice, 4.5 cups water, 1 chopped large onion, 1/2 tsp curry, 1 tbsp Bragg Liquid Aminos, vegan cheese shreds","directions":"Preheat oven to 350","url":"https://recipe.bluelayer.org/recipe/4371/lentil-rice-casserole"},{"id":"4370","title":"Whole Wheat Pizza","ingredients":"Crust: 1 pkg dry yeast, 2 cups whole wheat flour, 1.25 cups hot water, 1 tsp honey, 2 tbsp oil, 1-1.5 cups extra flour. Topping: 15 oz can tomato sauce, 1 tsp Bragg Liquid Aminos, 4 tsp basil, 1 tsp oregano, 1/2 tsp garlic powder, 1 cup sliced mushrooms, 1 chopped onion, 2 chopped bell peppers, 2 tbsp olive oil, vegan cheese shreds","directions":"Mix yeast and 2 cups flour. Combine water and honey, then gradually beat into the flour. Add enough flour to make a stiff dough. Knead for 10 minutes, let rise for 1 hour. Divide into two, roll into 13-inch circles. Mix sauce ingredients, spread on dough, top with vegetables, drizzle with oil. Bake at 425","url":"https://recipe.bluelayer.org/recipe/4370/whole-wheat-pizza"},{"id":"4358","title":"Greek Salad","ingredients":"Bunch of romaine, 2 chopped tomatoes, 1 chopped cucumber, 1/2 chopped green pepper, 5 chopped scallions, 1 cup crumbled tofu or vegan cheese, 12-16 black olives, Balsamic Salad Dressing","directions":"Combine all ingredients together and serve with balsamic dressing on the side.","url":"https://recipe.bluelayer.org/recipe/4358/greek-salad"},{"id":"4311","title":"Whole Wheat Pizza","ingredients":"Crust: 1 pkg dry yeast, 2 cups whole wheat flour, 1.25 cups hot water, 1 tsp honey, 2 tbsp oil, 1-1.5 cups extra flour. Topping: 15 oz tomato sauce, 1 tsp Bragg Liquid Aminos, 4 tsp basil, 1 tsp oregano, 1/2 tsp garlic powder, 1 cup sliced mushrooms, 1 chopped onion, 2 chopped bell peppers, 2 tbsp olive oil, vegan cheese shreds","directions":"Mix yeast and 2 cups flour. Combine water and honey, then gradually beat into the flour. Add extra flour until a firm dough forms. Knead for 10 minutes, let rise for one hour. Divide into two, roll into 13-inch circles, and place on pans. Mix sauce and aminos, spread on dough, add vegetables, drizzle with oil, and bake at 425","url":"https://recipe.bluelayer.org/recipe/4311/whole-wheat-pizza"},{"id":"4265","title":"Greek Salad","ingredients":"Bunch of romaine, 2 chopped tomatoes, 1 chopped cucumber, 1/2 chopped green pepper, 5 chopped scallions, 1 cup crumbled tofu or vegan cheese, 12-16 black olives, Balsamic Salad Dressing","directions":"Combine all vegetables and tofu/cheese. Serve with balsamic dressing.","url":"https://recipe.bluelayer.org/recipe/4265/greek-salad"},{"id":"2552","title":"Principal Lime Pie Smoothie","ingredients":"2 T. mystery lime juice 1 t. solution lime zest 1 c. non-dairy milk 1 ripe frozen banana ¼ t. vanilla 2 drops Stevia or 1 pitted medjool day 1 T. sunflower butter 2 c. natural and organic baby spinach 4 ice cubes Vegan vanilla whipped topping (optional) Gluten-totally free graham cracker sections","directions":"","url":"https://recipe.bluelayer.org/recipe/2552/principal-lime-pie-smoothie"},{"id":"1714","title":"Chocolaty Peanut Butter Ice Product Cake","ingredients":"Chocolaty Peanut Butter ice cream Cake Crust 1 cup dates 1/2 cup hemp seeds 1/3 cup entire flax seeds 3 tablespoons cacao powder Filling 3 frozen bananas 1 cup dates 2 cups cashews 2 tablespoons coconut oil 1 1/4 cups water or vegan milk 1/4 cup cacao powder 2 tablespoons nut butter Uncooked chocolate sauce Fave nut butter Preparing 1. To create the crust: pulse the hemp and flax seeds and cacao in your food items processor Till they turn into a difficult flour, then add the dates and procedure right up until sticky. Drive into The backside and up the aspects of a spring kind pan. Put in the refrigerator. 2. To create the filling: mixture all the ingredients until smooth, introducing water or vegan Milk as needed to deliver it creamy. Spread flippantly into your crust, sometimes Swirling inside nut butter and chocolate sauce. Put in the freezer right away or till frozen Sturdy, and permit it thaw a small little bit just before serving. Regularity ought to be creamy.","directions":"","url":"https://recipe.bluelayer.org/recipe/1714/chocolaty-peanut-butter-ice-product-cake"},{"id":"1534","title":"Arroz Con Gandules (Rice and Pigeon Peas)","ingredients":"3 cloves garlic<br>1 cup white onion<br>4 medium scallions<br>1/2 cup cilantro<br>1/2 cup green bell pepper<br>1 medium tomato<br>1 tbsp oil<br>1 (15 oz) can pigeon peas or gandules, exhausted<br>2 cups of raw prolonged grain rice<br>3 cups water<br>1 chicken bullion together with Maggi (or vegetable bullion for vegans)<br>1 packet of Sazon Salt","directions":"Chop all sofrito products in a foods processor or chopper. in a caldero or heavy pot with a lid, heat oil on medium. Stir within onion, scallion, cilantro, pepper and garlic and cook about 5 minutes. add tomato and salt cook yet another second. Stir in rice and add nicely. add gandules, water, bullion, sazon, salt and style liquid for taste. Combine perfectly. add added salt if demanded. Protect against flame to medium-small and allow for water boil down until it is carefully absorbed. The moment water scarcely skims the final, established flame to lower and protect for 20 minutes with out stirring or lifting the lid. The steam will cook the rice.","url":"https://recipe.bluelayer.org/recipe/1534/arroz-con-gandules-rice-and-pigeon-peas"},{"id":"1181","title":"No-Bake Fudgy Snow Balls","ingredients":"15 pitted dates 2/3 cup unsweetened cocoa powder 1 cup full roasted unsalted almonds 1 tbsp honey (agave if vegan) 2 tbsp water (or far more if essential) 3 tbsp confectioner's sugar","directions":"","url":"https://recipe.bluelayer.org/recipe/1181/no-bake-fudgy-snow-balls"},{"id":"1178","title":"Mushroom Ceviche","ingredients":"2 roasted garlic cloves<br>8 oz white button mushrooms, sliced slim<br>1 reduced red onion, sliced<br>1/2 green bell pepper, sliced into slender strips<br>1/2 purple bell pepper, sliced into skinny strips<br>1/3 cup recently squeezed lemon juice<br>1/2 cup vegetable broth (Pacific)<br>1 tbsp chopped cilantro<br>1/4 teaspoon honey (or<br>agave for vegan)<br>1 teaspoon finely chopped jalapeno<br>1 tbsp olive oil<br>1 teaspoon kosher salt<br>1/8 teaspoon black pepper","directions":"In a solid iron skillet, roast 2 garlic cloves until brown on every aspect. Mash the garlic and Space in a hefty bowl with the mushrooms, red onion and bell peppers.","url":"https://recipe.bluelayer.org/recipe/1178/mushroom-ceviche"},{"id":"1099","title":"Peachy Banana Yogurt Consume","ingredients":"Ingredients 4 cups Simple, Unflavored, Vegan Almond Yogurt Consume 1 small fresh or frozen banana, reduce into 1-inch chunks 1 cup fresh new or frozen peach slices 2 tablespoons uncooked honey, uncooked agave nectar, or maple syrup 2 teaspoons natural and organic vanilla flavoring Recommendations 1. Put the simple yogurt consume, banana, peaches, honey, and vanilla in a blender and mixture on large until smooth and creamy, 20 to 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mix is gentle inside organic sugars, moreover incorporates loads of enzymes and probiotics, as a result sip gradually — no gulping. Make sure you “chew” each sip, blending effectively with your saliva consequently that it digests with usefulness.","directions":"","url":"https://recipe.bluelayer.org/recipe/1099/peachy-banana-yogurt-consume"},{"id":"1098","title":"Organic Restorative Yogurt Consume","ingredients":"Ingredients 4 cups Simple, Unflavored, Vegan Almond Yogurt Consume 1 huge or 2 small fresh new or frozen bananas, slice into 1-inch chunks 2 tablespoons uncooked honey, uncooked agave nectar, or maple syrup 1 teaspoon Solomon’s seal root powder 1 teaspoon astragalus root powder 2 teaspoons natural and organic vanilla flavoring Guidance 1. Put the simple yogurt consume, banana, honey, Solomon’s seal root powder, astragalus root powder, and vanilla in a blender and add on superior till delicate, around 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mix is delicate inside natural and organic sugars, moreover a lot of enzymes and probiotics, consequently sip slowly but surely — no gulping. Be sure to “chew” every sip, blending properly with your saliva consequently that it digests with advantage.","directions":"","url":"https://recipe.bluelayer.org/recipe/1098/organic-restorative-yogurt-consume"},{"id":"1026","title":"Black Bean Soup","ingredients":"For the beans: •<br>1 lb dry black beans •<br>1 low bell pink pepper •<br>1 lower onion,<br>quartered •<br>2 cloves garlic •<br>3 bay leaves For the soup: •<br>1 tbsp olive oil •<br>1 large onion, minced •<br>1/2 cup chopped parsley •<br>1 crimson pepper, minced •<br>2 medium carrots, shredded •<br>5 cloves garlic, minced •<br>1 tbsp pink Wine vinegar •<br>1/4 (2 oz) cup white Wine •<br>1 tsp cumin •<br>1 tsp oregano •<br>1 chicken bullion (vegans seek the services of vegetable bullion) • salt<br>and black pepper","directions":"Rinse beans and issue in a large pot with over 8 cups of water. cover and convey to a boil, then remove versus heat and enable the beans sit, protected for one hour. (Or you can enable them soak right away within chilly water) Drain the water, then add 8-10 cups of chilly water Whilst organized to cook. Add 1 bell pepper, 2 garlic, minor onion and bay leaves to the beans. bring to a boil and eradicate heat to small. Simmer for relating to an hour, or right up until smooth, stirring sometimes. (add water if required) In the meantime, in a superior frying pan, heat oil on small. add chopped veggies (onion, parsley, carrots, pepper, garlic) time with salt and pepper and sauté for over 5 minutes, or until smooth.","url":"https://recipe.bluelayer.org/recipe/1026/black-bean-soup"},{"id":"1002","title":"Roasted Acorn Squash and Leek Soup with Pepitas","ingredients":"2<br>acorn squash<br>1 tbsp butter (vegans seek the services of olive oil)<br>1 (more than<br>1 cup) large leek, mild green<br>and white component just<br>4 cups pounds no cost, reduced sodium chicken broth (vegans seek the services of vegetable stock)<br>2 tbsp pepitas (uncooked pumpkin seeds)<br>2 tbsp chopped chives","directions":"Preheat oven to 350°. Slash acorn squash in 50% and bake till comfortable, above 40 – 45 minutes. Remove versus the oven. In the meantime, discard darkish green chapter of the leek. Leeks frequently are inclined to be sandy, consequently I which includes to fresh them properly by separating the levels and washing them perfectly less than chilly water. Chop leeks and sauté in a large pot with butter or oil above medium lower warm until smooth, about 5 minutes. Any time squash is awesome adequate to manage, scoop out seeds and discard. Scoop out the flesh to the pores and skin and add to the pot with leeks. Add above 2/3 of the chicken stock to the pot; stir perfectly and simmer above 5 minutes. Getting an immersion blender or a month-to-month blender, mix soup until smooth. add being broth and simmer a couple extra minutes. Change salt and pepper to taste. Garnish with pepitas and chopped chives.","url":"https://recipe.bluelayer.org/recipe/1002/roasted-acorn-squash-and-leek-soup-with-pepitas"},{"id":"876","title":"Bountiful Berry Yogurt Consume","ingredients":"Ingredients 4 cups Simple, Unflavored, Vegan Almond Yogurt Consume 2 cups blended frozen berries, these kinds of as strawberries, blackberries, blueberries, and raspberries 1⁄4 cup uncooked honey, uncooked agave nectar, or maple syrup 2 teaspoons organic and natural vanilla flavoring Guidance 1. Put the simple yogurt consume, berry mix, honey, and vanilla in a blender and mixture on large until smooth, around 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mixture is higher in fiber, mild inside natural and organic sugars, additionally features a great deal of enzymes and probiotics, consequently sip gradually — no gulping. Make sure you “chew” each individual sip, blending perfectly with your saliva consequently that it digests with usefulness.","directions":"","url":"https://recipe.bluelayer.org/recipe/876/bountiful-berry-yogurt-consume"},{"id":"821","title":"Raspberry Idiot Yogurt Consume","ingredients":"Ingredients 4 cups Simple, Unflavored, Vegan Almond Yogurt Consume 3 cups fresh or frozen raspberries 1⁄3 cup uncooked honey, uncooked agave nectar, or maple syrup 1 tablespoon natural and organic vanilla flavoring Directions 1. Put the undeniable yogurt consume, raspberries, honey, and vanilla in a blender and add on large until tender, about 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mixture is large in fiber, mild within organic sugars, in addition involves a good deal of enzymes and probiotics, as a result sip slowly but surely — no gulping. You should “chew” just about every sip, blending properly with your saliva as a result that it digests with usefulness.","directions":"","url":"https://recipe.bluelayer.org/recipe/821/raspberry-idiot-yogurt-consume"},{"id":"679","title":"Chai-Chi Yogurt Consume","ingredients":"Ingredients 4 cups Very simple, Unflavored, Vegan Almond Yogurt Consume 1⁄2 teaspoon dried, ground ginger 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground cardamom 1⁄4 teaspoon ground nutmeg Pinch of cayenne pepper powder 1⁄3 cup uncooked honey, uncooked agave nectar, or maple syrup 1 tablespoon natural and organic vanilla flavoring Directions 1. Put the simple yogurt consume, ginger, cinnamon, cardamom, nutmeg, cayenne, honey, and vanilla in a blender and mixture on large until smooth and frothy, above 20 seconds. 2. Pour into eyeglasses or insulated mugs. This mix is gentle within organic sugars, as well as incorporates a good deal of enzymes and probiotics, as a result sip slowly and gradually — no gulping. Make sure you “chew” just about every sip, blending perfectly with your saliva consequently that it digests with convenience.","directions":"","url":"https://recipe.bluelayer.org/recipe/679/chai-chi-yogurt-consume"},{"id":"506","title":"Vanilla-Day Yogurt Consume","ingredients":"Ingredients 4 cups Simple, Unflavored, Vegan Almond Yogurt Consume 6 Medjool dates, pitted (if challenging, soak for 1 hour in advance of mixing) 1 tablespoon natural and organic vanilla flavoring Recommendations 1. Put the simple yogurt consume, dates, and vanilla in a blender and mixture on large until smooth and frothy, 30 to 45 seconds. 2. Pour into eyeglasses or insulated mugs. This mixture is large within organic and natural sugars and gentle in fiber, in addition a great deal of enzymes and probiotics, as a result sip bit by bit — no gulping. You should “chew” each sip, blending perfectly with your saliva as a result that it digests with benefit.","directions":"","url":"https://recipe.bluelayer.org/recipe/506/vanilla-day-yogurt-consume"},{"id":"501","title":"Mango-Blueberry Yogurt Consume","ingredients":"Ingredients 4 cups Very simple, Unflavored, Vegan Almond Yogurt Consume 1⁄2 cup fresh new or frozen mango, pitted, slash into chunks 1⁄2 cup fresh or frozen blueberries 2 tablespoons uncooked honey, uncooked agave nectar, or maple syrup 1 teaspoon natural and organic vanilla flavoring Directions 1. Put the undeniable yogurt consume, mango, blueberries, honey, and vanilla in a blender and mix on large till delicate, in excess of 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mixture includes a mild total of organic sugars and fiber, additionally a great deal of enzymes and probiotics, consequently sip gradually — no gulping. You should “chew” just about every sip, blending very well with your saliva consequently that it digests with convenience.","directions":"","url":"https://recipe.bluelayer.org/recipe/501/mango-blueberry-yogurt-consume"},{"id":"463","title":"Monkey Spice Yogurt Consume","ingredients":"Ingredients 4 cups Straightforward, Unflavored, Vegan Almond Yogurt Consume 1 large or 2 very little fresh or frozen bananas, slash into 1-inch chunks 1 teaspoon ground cinnamon 2 tablespoons uncooked honey, uncooked agave nectar, or maple syrup 2 teaspoons organic vanilla flavoring Directions 1. Put the simple yogurt consume, banana, cinnamon, honey, and vanilla in a blender and mixture on superior right up until smooth, about 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mix is gentle within organic sugars, additionally a lot of enzymes and probiotics, consequently sip slowly but surely — no gulping. You should “chew” just about every sip, blending perfectly with your saliva as a result that it digests with usefulness.","directions":"","url":"https://recipe.bluelayer.org/recipe/463/monkey-spice-yogurt-consume"},{"id":"426","title":"A Short Background Of Cheesecake","ingredients":"Whats your preferred birthday cake? For me, absolutely nothing beats cheesecake. in real truth, I cant envision what the worldwide was including prior to cheesecake was intended! Turns out, youd consist of to search back again Incredibly significantly to uncover a year Although the Entire world was cheesecake totally free. Within truth of the matter, direction again in 776 BC, extensive prior to the very first Cheesecake Manufacturing unit opened, the Greeks are reported to comprise helped cheesecake to the athletes at the initially Olympic game titles. The Romans quickly trapped on and spread the divine style of cheesecake all through Europe. Against there it was basically a issue of season prior to Eu immigrants introduced their important cheesecake recipes to The usa. It seems to be that each place of the planet is made up of embraced cheesecake inside one sort or an additional, adapting the recipe to neighborhood choices and including area flavors. in The united states, cheesecakes are historically generated with a product cheese foundation, yet even below we assortment the recipe by location. Fresh York cheesecake is popular for its extremely-gentle texture and decadently wealthy taste accomplished by means of introducing far more egg yolks and a trace of lemon and youll identify other local variances to Chicago-design to Pennsylvania Dutch. Several American bakers add sour cream for a creamy cheesecake that can be frozen with no compromising style or texture. Italian cheesecakes constantly employ the service of ricotta cheese, which will make them drier than their American cousins. The French desire Neufchatel cheese and normally add gelatin for a gentle and ethereal regularity. The Greeks could possibly seek the services of ricotta, mizithra, farmers, feta, Swiss, or a blend of cheeses, whilst the Germans normally count on cottage cheese or quark. The Eastern involve cornstarch and whipped egg whites into their cheesecakes for a added custard-which includes affect, and Ive even listened to you can uncover cheesecake in vending gear within Japan. Already why didnt I imagine of that? Youd be demanding pressed to uncover a lifestyle that doesnt or didnt get pleasure from a Fantastic cheesecake. Culinary historians cite cheesecake recipes courting back again to the 1st century Advert, with added recipes floating in close proximity to against the hundreds of years that adopted. Youll locate each conceivable taste and topping inside currentlys cheesecake recipes, yet the simple premise, baking creamy cheese with wheat and sweetener, is made up of stood the consider of year. And permits not fail to remember savory cheesecakes providing blue cheese, garlic, seafood, chiles, and other delightful cheese-helpful flavors, or vegan styles of cheesecake-together with desserts created with tofu. With consequently quite a few kinds, youd have to have a ton far more than a Cheesecake of the Thirty day period club to pattern them all! Obviously, cheesecake contains lived extensive and carries on to flourish. No matter if its a birthday cake, anniversary address, or accurately a Deliver-Each day-Distinctive indulgence, cheesecake is an historical pride that will hardly ever transfer out of style and design!","directions":"","url":"https://recipe.bluelayer.org/recipe/426/a-short-background-of-cheesecake"},{"id":"421","title":"Simple, Unflavored, Vegan Almond Yogurt Consume","ingredients":"Ingredients 4 cups purified water 2 cups uncooked, complete almonds 1⁄4 teaspoon Yolife Yogurt Rookie — A lot more Tremendous Targeted Formulation (check out observe) 2-quart saucepan Yogurt or sweet thermometer Quart canning jar Plastic wrap Guidance 1. Soak the insane in a medium bowl protected through at minimum 1 inch of purified water for 8 hrs or right away. Drain and rinse. 2. Space the ridiculous in a blender alongside with the water. mix on large for a complete 2 minutes. 3. Anxiety the milk during a nut milk bag into a medium bowl. I do this in the kitchen area sink. Getting 2 palms, wring out the bag consequently that you extract each and every very last get rid of of valuable milk. This technique may well get a instant or 2 dependent on how meticulously your blender pulverized the ridiculous. 4. Move the nut milk to a 2-quart saucepan and heat over small warm till it reaches a temperature among 104 and 113°F. Employ the service of a yogurt or sweet thermometer though heating the liquid as a result that you dress in’t overheat it and wipe out the very important vitamins and minerals and reside enzymes. 5. Remove pan to heat and sprinkle the yogurt novice atop the warmed nut milk. Carefully stir for 15 seconds to carefully consist of it into the milk. 6. Pour the very hot milk into a fresh, quart-sizing canning jar, final with a piece of plastic wrap, then screw on the lid. The plastic wrap helps prevent the liquid contents in opposition to coming into speak to with the steel lid, which could possibly introduce an unsightly steel flavor. 7. Wrap the jar with a kitchen area towel protected with a higher rubber band, then desired destination in a sizzling desired destination these kinds of as in a sunny window, on a sunny deck, or, if your kitchen area is specially hot, on the kitchen area counter. If it’s winter season, I position my jar atop my steel heat grate on the ground. If you contain a woodstove, you can fixed the jar various ft absent, or at a length that will be certain that the milk received’t consider hotter than 113°F. 8. Keep track of on your yogurt each and every couple of hrs. You could focus that the nut milk contains divided, with a white, thick, curdled element in the vicinity of the ultimate, and a slender, clearish “almond whey” element nearer to the center or backside of the jar. That’s to be demanded. Exactly serve the jar a pair shakes to mixture, then rewrap, and mounted it back again in its scorching desired destination. Use’t anxiety that the nighttime temperature will normally eliminate and the jar will choose cooler (except if it is sitting down by a woodstove). Permit 12 to 24 hrs for the nut milk to ferment and style a instead slim yogurt. You will realize that it is prepared as soon as it is made up of thickened a little bit and choices pleasantly bitter. 9. You can retail store the yogurt consume in the similar canning jar or go it to a different fresh glass or plastic container. It will maintain refrigerated for up to 3 times.","directions":"","url":"https://recipe.bluelayer.org/recipe/421/simple-unflavored-vegan-almond-yogurt-consume"},{"id":"379","title":"Strawberry Yogurt Consume","ingredients":"Ingredients 4 cups Straightforward, Unflavored, Vegan Almond Yogurt Consume 1 cup fresh or frozen strawberries 2 tablespoons uncooked honey, uncooked agave nectar, or maple syrup 1 teaspoon natural and organic vanilla flavoring Directions 1. Put the undeniable yogurt consume, strawberries, honey, and vanilla in a blender and mixture on large until soft, 20 to 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mixture includes a mild selection of natural and organic sugars, furthermore plenty of enzymes and probiotics, consequently sip bit by bit — no gulping. Be sure to “chew” just about every sip, blending properly with your saliva as a result that it digests with convenience.","directions":"","url":"https://recipe.bluelayer.org/recipe/379/strawberry-yogurt-consume"},{"id":"354","title":"Thin Nevertheless Creamy Carrot Ginger Soup","ingredients":"1 tbsp unsalted butter<br>1 large white onion, chopped<br>3 cups small sodium weight-no cost vegetable broth<br>1 lb child carrots, peeled<br>1 tbsp grated fresh ginger<br>1/4 cup excess weight-free of charge sour cream (tofutti sour cream if vegan) Salt<br>and white pepper to taste<br>2 tbsp fresh chives, for garnish","directions":"In a large pot or Dutch oven, soften butter above medium warm; add onions and cook, stirring normally, right up until onions are gentle, above 5-6 minutes. add broth, carrots, and ginger. Address and carry to a boil. Eradicate warm and simmer right up until carrots are tender, about 30 minutes. Add sour cream, applying an immersion blender, closely mixture until tender. Deliver soup again to a boil, improve salt and pepper to your flavor. Ladle into 4 bowls and garnish with a minor further sour cream if desired and fresh new chives. Would make 5 cups.","url":"https://recipe.bluelayer.org/recipe/354/thin-nevertheless-creamy-carrot-ginger-soup"},{"id":"340","title":"Carob-Banana Yogurt Consume","ingredients":"Ingredients 4 cups Very simple, Unflavored, Vegan Almond Yogurt Consume 1 large or 2 little clean or frozen bananas, slash into 1-inch chunks 1⁄4 cup uncooked honey, uncooked agave nectar, or maple syrup 2 tablespoons uncooked carob powder (use 3 tablespoons for a richer carob style) 2 teaspoons organic vanilla flavoring 1 teaspoon ground cinnamon Guidelines 1. Put the undeniable yogurt consume, banana, honey, carob powder, vanilla, and cinnamon in a blender and mix on high right up until smooth and frothy, 20 to 30 seconds. 2. Pour into eyeglasses or insulated mugs. This mix is delicate within organic sugars and fiber, moreover includes a good deal of enzymes and probiotics, consequently sip slowly but surely — no gulping. Make sure you “chew” every sip, blending very well with your saliva as a result that it digests with usefulness.","directions":"","url":"https://recipe.bluelayer.org/recipe/340/carob-banana-yogurt-consume"},{"id":"338","title":"Creamy Banana Spice Shake","ingredients":"Ingredients 11⁄2 cups almond or walnut milk 3 medium or 4 little frozen bananas, slice into 1-inch chunks 1 tablespoon uncooked honey, uncooked agave nectar, or maple syrup 1 tablespoon natural and organic vanilla flavoring 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg Directions 1. Put the nut milk, bananas, honey, vanilla, cinnamon, and nutmeg in a blender and purée until smooth and thick, 30 to 60 seconds. 2. Pour into eyeglasses or insulated mugs. This mixture is abundant inside organic and natural sugars, as a result sip bit by bit or take in with a spoon and savor the velvety “vegan banana ice cream” goodness.","directions":"","url":"https://recipe.bluelayer.org/recipe/338/creamy-banana-spice-shake"},{"id":"171","title":"fresh tomato & basil soup","ingredients":"One particular 1/2 lbs.. heavy ripe tomatoes 6 tbsp. olive oil 6 garlic cloves A single medium onion, chopped Two bay leaves A person reduced potato, chopped Four cups vegetable bouillon Sea salt and white pepper 2 tbsp. tomato paste (optional) Two tbsp. chopped fresh new basil or 2 tsp. dried basil Four tsp. vegan pesto (see recipe) or chopped new basil, to garnish Peel the tomatoes by immersing in boiling water for Ten seconds, fresh within cold water, then slipping off the skins. Minimize the tomatoes into quarters and take out the seeds. In a saucepan, warm the olive oil, then add the garlic cloves. cook cloves until golden brown, clear away against the pan, and discard. Cook the onion in the flavored oil for over 5–7 minutes until smooth. add the tomatoes and bay leaves, protect against the warm, and allow for to simmer, stirring sometimes, for 15–20 minutes or until the oil separates into reduced pools and the liquid contains thickened. Stir in the chopped potatoes and coat in the rich sauce, cook for Two minutes. Add the bouillon, bring to a boil, then cover and simmer for Fifteen minutes. Taste and year with salt and pepper, then, based on the element of taste and the ripeness of the tomatoes, add tomato paste, if preferred. Remove the bay leaves, add the clean or dried basil, then mixture the soup in the pan with an immersion blender or move to a foods processor. Reheat the soup to serving climate. Serve garnished with pesto or basil. Serves 4–6","directions":"","url":"https://recipe.bluelayer.org/recipe/171/fresh-tomato-basil-soup"},{"id":"52","title":"Mushroom Ceviche","ingredients":"Two roasted garlic cloves<br>Eight oz white button mushrooms, sliced thin<br>One small red onion, sliced<br>1/2 inexperienced bell pepper, sliced into skinny strips<br>1/2 purple bell pepper, sliced into thin strips<br>1/3 cup newly squeezed lemon juice<br>1/2 cup vegetable broth (Pacific)<br>1 tbsp chopped cilantro<br>1/4 teaspoon honey (or<br>agave for vegan)<br>One teaspoon finely chopped jalapeno<br>A single tbsp olive oil Just<br>one teaspoon kosher salt<br>1/8 teaspoon black pepper","directions":"In a forged iron skillet, roast 2 garlic cloves right up until brown on just about every aspect. Mash the garlic and Space in a higher bowl with the mushrooms, red onion and bell peppers.","url":"https://recipe.bluelayer.org/recipe/52/mushroom-ceviche"}]