December 5, 2010

Ultimate Superfood Smoothie

Ultimate Superfood Smoothie
2-4 cups ice
1 frozen banana
A handful of spinach
1 cup prepared green tea
1/4 teaspoon vanilla extract
1 Tablespoon black molasses
1/2 cup blueberries
3 Tablespoons ground flaxseed or hempseed
4 Tablespoons ground walnuts or other nut
1 Tablespoon sunflower or pumpkin seed
2 Tablespoons Açaí juice
1 cup soy yogurt or milk + soy creamer
1/4 cup Dark Chocolate
1/2 bottle So Delicious Coconut Milk Kefir

Blend all until smooth.

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November 29, 2010

Vegan Kefir

So Delicious Coconut Milk Kefir
Vegan Kefir
SoyTreat Cultured Soy Milk Smoothie

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November 15, 2010

Vegan Thanksgiving 2010 Links

2010 links:
Chef Tal's Thanksgiving Menu
Giving Thanks for Vegetables, Not Turkey
VegWeb Happy Thanksgiving!
Fatfree Vegan Kitchen Thanksgiving
Fruit and Toasted Almond Stuffing
Thanksgiving Tips & Tricks
A Vegan Chef Dishes Up Thanksgiving
Vegan Thanksgiving recipes
New Thanksgiving Traditions
Thanksgiving Meatless Loaf
VegNews Thanksgiving Tips & Recipes
Vegan Thanksgiving Ideas
Thanksgiving Desserts: Vegan Pear Tart
Quinoa and Red Lentil Cutlets
Centerpiece Dishes Without the Turkey
Vegan Thanksgiving Desserts!
Coconut Mashed Sweet Potatoes
Vegan Meatloaf
Cold-Weather Drinks
Vegan Thanksgiving Menu Ideas: Cornucopia of Recipes
MoFo Vegan Thanksgiving
Thanksgiving Pies
Holiday Spiced Crème Brûlée
Squash With Wild Rice and Chanterelle Stuffing

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November 9, 2010

Vegan Convenience/Dorm Foods

Vegan Convenience/Dorm Foods:
Tasty Bite
Dr. McDougall's Right Foods
Amy's Organic
Gardien
Boca
Morningstar Farms
Canned Soups
Rice
TVP
Tofu
Oatmeal
Beans
Breads
Hummus
Pasta
Chips
Seeds
Vegetables
Fruits
Tacos
Sandwich
Burgers
Salad
Smoothies
Yogurt
Couscous

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November 2, 2010

Vegan Cottage Cheese

Organic Vegan Cottage Cheese
Dairy-Free Cottage Cheese (Vegan)
Creamy Cottage Cheese

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Vegan Ghee

Vegan Ghee
Use oil
Use vegan butter
Dalda, or other vegetable ghee

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Vegan Diwali Recipes

Burfi
1 cup chickpea flour (besan)
3 cups sugar
1 cup vegan ghee/butter
1 cup cashew nut powder + grated fresh coconut
1 cup plant milk
Put all of the ingredients in a sturdy kadai or deep bottom pan. First add the cashew nut powder, grated coconut, then the besan. Pour the milk and then add the ghee/butter. Place the kadai on high flame and also make sure that you check the time!
Stir constantly. With a slotted ladle, keep stirring to mix in the flour well with all the ingredients. Remember the flame is high, so you have to keep stirring constantly to prevent the mixture from burning at the bottom.
Lower the flame. After 10 minutes, reduce the flame to low and continue stirring. You will find bubbles coming up and the mixture starts pulling away from the sides.
After 10 minutes, the batter consistency is thick and you can see the bottom.
Take a square or circle plate and grease it with ghee. Immediately pour the batter on the greased plate. Holding on the sides of the plate so that you don't burn yourself, gently pat the plate on the floor, so your mix gets spread evenly. Allow it to sit for 10 minutes, then with a greased knife make marks either as diamond or square.
Allow it to cool, then cut on the perforated lines to break into pieces.

Coconut Barfi (Nariyal Ki Burfi)
1 cup Khoya (1 cup of plant milk + juice of 1/2 lemon)
1 cup coconut, dry & ground
1 tsp cardamom seeds, ground
1 tbsp vegan ghee/butter
2 1/2 cups sugar
2 cups water
1/2 tsp almonds, grated
1/2 tsp pistachios, grated
Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup.
Grease the plate and spread the grated nuts on it.
Spread the prepared evenly over the plate and allow it to cool.
Now with the knife, cut it into desired shapes.
Turn them over so that nuts covered part appears on the top.
Serve!

Jalebi
Oil
1/2 cup vegan buttermilk
1/4 tsp saffron
Water (may not be needed)
1 tsp warm vegan ghee/butter
1 1/2 cups powdered sugar
2 cups all purpose flour (maida)
Small mixing bowl
Mixing spoon

Add sugar to a flat based pan and put it on low heat. Add water slowly while mixing, until you get a one string syrup. Add saffron. Mix well.
Mix together 1 cup of refined flour and buttermilk in medium-sized mixing bowl. Stir until smooth. Add water only if necessary.
Cover and let stand overnight at room temperature.
Add remaining flour the next morning, along with the ghee.
Put this mixture into a plastic bag and punch a small hole at the other end. This should be so you can squeeze the dough out like one squeeze's toothpaste out of a tube.
Heat oil. Pour batter into pan in concentric circles, to make spiral shapes.
Fry till it is crisp and golden brown.
Remove from pan and put it into the syrup. Ensure that it is coated well on both sides for about 1 minute. Repeat with remaining jalebis.

Badam Phirni
1/4 cup Almonds
4 tablespoons Rice flour
2 1/2 cups Plant Milk
5 tablespoons Sugar
8 strands Saffron
1 teaspoon Cardamom powder

Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

Gulab Jamun
1 cup Plant Milk Powder
1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tablespoons vegan butter, melted
Plant milk, enough to make the dough
2 cups Sugar
1 cup water
Oil for frying

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
Divide the dough into 18-20 portions.
Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium.
Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup.
Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Rasmalai
2 lbs Vegan Ricotta cheese
1/2 cup sugar
32 oz soy creamer
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or wait till it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
Decorate with pistachios, chill for 2-3 hours and then serve.

Karanji
For Stuffing:
1 cup grated dry coconut
1 cup powdered sugar
1 pinch nutmeg powder
1 pinch dry ginger powder
4 elaichi/cardamom
2 tsp maida flour
2 tsp poppy seeds
2 tbsp mixed dry fruit pieces

For Dough:
1 cup maida flour
1 tsp vegan ghee/butter
salt, pinch
warm plant milk (for doughing)

In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

Dough Preparation:
Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.

Stuffing Preparation:
1. Roast dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients and mill them finely.

Karanji Preparation:
1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
4. Deep fry it till it becomes brownish color.
5. Serve it hot or cold as you wish.

Gajar Ka Halwa
2 lbs Carrots
34 oz Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons vegan Ghee/Butter
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally.
Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Gulab Jamun
Dough
1 cup vegan milk powder
1/2 cup Bisquick (alternative: 1/2 cup all purpose flour and 1/2 tsp. baking soda)
2 Tbsp. melted vegan butter
1/4 cup plant milk
Vegetable oil for frying

Syrup
2 cups sugar
1 cup water
4-5 pods of cardamom
5 Tbsp. rosewater

1
Syrup should be made before the dough. As soon as the Gulab Jamun are fried, they will be left in the syrup overnight.
2
Heat sugar, water, cardamom, and rose water in a pan for 5 minutes. Do not overheat, otherwise syrup will turn into caramel.
3
Turn off heat. After Gulab Jamun are fried, heat the syrup on low.
4
Transfer warm syrup to a serving dish and add Gulab Jamun.
5
Let Gulab Jamun stay in the syrup overnight. The longer you wait the better the results.

Dough
1
Combine the milk powder, Bisquick and butter.
2
Add whole milk to the dry ingredients until dough becomes firm.
3
Divide the dough into 20 portions.
4
Roll each portion into balls. Place the balls on a plate and cover with a damp towel while Gulab Jamun are being fried.

Frying
1
Heat the oil on high. When hot, reduce heat setting to low.
2
Slip the balls one at a time into the hot oil from the side of the pan. Take caution when working with hot oil!
3
Gulab Jamun will sink to the bottom of the pan, but do not try to move them.
4
After about 3 minutes, the balls will rise to the surface. Make sure all sides have browned evenly and remove from the oil.
5
Place Gulab Jamun on a paper towel, so that all excess oil will be absorbed.
6
Place Gulab Jamun in warm syrup as stated above in the syrup preparations.

Serving
1
Once Gulab Jamun have soaked up syrup overnight, they can be place in the refrigerator. Gulab Jamun can be served either cold or warm.

Coconut Laddu
3 cups shredded coconut
1 cup plant milk
2 cups sugar
1 tbsp vegan butter/ghee
1/2 tsp cardamom powder
Boil the milk in a pan.
When it starts boiling, add 2 cups shredded coconut and butter/ghee, mix well.
When the milk gets absorbed in coconut, add the sugar.
Stir continuously on medium flame until the mixture starts leaving the sides of the pan. Add cardamom powder.
Remove and make small balls.
Take the remaining coconut on a plate.
Roll the balls in shredded coconut to make laddus.
Coconut Laddoos are ready to serve.

Chanar Payesh
1/2 - 3 cups vegan cottage cheese
14-16oz vegan condensed milk
2 tbsp Sugar
1 1/2 cups Water
2 tbsp Nuts
2 tbsp Raisins
Nimbu Pani (lime juice) - A little

Pour just enough sugar in water to prepare a thin sugar syrup.
Add the hot syrup to the cottage cheese, blending it well.
Pour milk in a deep bottomed pan and bring it to a boil.
Next, add the condensed milk and simmer for about 2 mins. Cool till just warm.
Add the milk mixture into the channa, one spoonful at a time.
With a spoon, stir well and blend vigorously the whole mixture. Pour all of it into a bowl.
Sprinkle on top the nuts and raisins. Refrigerate for sometime and serve chilled.

October 29, 2010

Pizza Mummies

veganized

Pizza Mummies
English muffins/bagels
Pizza sauce
Black olives
Scallions
Red or green pepper
Vegan mozzarella cheese slices

1. Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin/bagel (toast it first, if you like).
2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
3. Lay strips/slices of cheese across the muffin for the mummy's wrappings.
4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

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Graveyard Cake

veganized

Graveyard Cake
3 1/2 cups of plant milk
2 3oz packages of vegan instant pudding
1 12oz tub of Cool Whip Whipped Topping
1 16oz package of Oreo cookies, crushed
1 package of Milano cookies (to make the tombstones and ghosts)
2 12oz vegan package white chocolate
2 tablespoons of Crisco shortening
black food coloring or black frosting tint
black icing gel to decorate your tombstones and ghosts
a spooky tree, bones, and other Halloween type things to decorate the graveyard

Pour the milk into a large bowl, add the pudding mix, and beat with a wire whisk or electric mixer on its lowest speed for 2 minutes or until blended.

Gently stir in the whipped topping and half of the crushed Oreo cookies and pour it all into a 13x9 inch dish. Sprinkle it with the remaining crushed Oreo cookies, and refrigerate it for at least an hour.

While your 'dirt' is chilling, you can take some time to make your tombstones and ghosts:

Melt 1 package of the white chocolate morsels and 1 tablespoon of the shortening in a microwave safe bowl on High for 1 minute, stirring every 20 seconds until it is well melted. Dip one of the Milano cookies into the melted white chocolate mixture and then lay it on a piece of wax paper. It is okay to leave one end of the cookie undipped, since it will be covered with 'dirt' anyway, and completely dipping the cookie would be a little too messy.

You can repeat this to make as many ghosts as you like, and then put the cookies in the refrigerator until the chocolate gets hard.

You can add black frosting tint to your melted white chocolate mixture to make some gray tombstones, like we have pictured above. You may have to use the second package of white chocolate morsels and melt it with the second tablespoon of shortening if you need more 'dressing' for your tombstones. You only want to prepare one package of chocolate at a time, because it hardens too quickly unless you are a very fast worker.

When your tombstones and ghosts are done, decorate them with your black icing gel and position them in your graveyard.

Keep your graveyard cake refrigerated until you are ready for it to be served.

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Vegan Pumpkin Stew Cooked in a Pumpkin

Vegan Pumpkin Stew Cooked in a Pumpkin
10-12 lbs pumpkin
1 box/packaged vegan beef, cubed (seitan, burger patties)
2 tablespoons oil
1 bell pepper, diced
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced stewed tomatoes
2-3 cups water
choice of spices

1. Carve a hole in the top of the pumpkin; remove seeds and strings; set the pumpkin aside.
2. Cook meat, then add all the cut up vegetables, spices and water. Let simmer 1 hour.
3. Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.

Note: Be sure to get chunks of pumpkin in your stew as you serve as it enhances the flavor.

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October 5, 2010

Vegan Goat Cheese

Vegan Goat Cheese
Vegan Herbed Goat Cheese
Dairy-Free Ravioli with "Goat Cheese"
Peppered Cashew Goat “Cheese”
Pear Pizza With Vegan "Goat Cheese", Pecans And Arugula

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Smoothies

The Fine Art of Making Fruit Smoothies
Totally Smoothie
VegWeb Shakes and Smoothies
Vegan Smoothies Diet
Fat-free Vegan Fruit Smoothie Recipe
Smoothie FAQ! Plus a Vegan Acai Smoothie Recipe
Planet Smoothie - Healthy Vegan Smoothie
Smoothie-Recipes

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October 2, 2010

Vegan Ricotta

Tofu Basil Ricotta
Tofu Ricotta
Vegan ricotta cheese substitute
Dairy-Free Vegan Ricotta Cheese Recipe
Vegan Chive Ricotta Cashew Nut "Cheese"

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September 28, 2010

Breakfast On the Go

Use vegan ingredients:
Bagel with nut butters or fruit
Smoothie with flaxseeds
Yogurt
Tofu scramble
Pancakes
Cereal
Oatmeal
Gronola bars
Fruits
Drinks
Vegetable juices
Donuts/pastry
Toast
Crackers
Hashbrowns
Omelette
Pita
Biscuits
French toast
Grits
Croissants
Crêpes
Fritta
Waffle
Muffins
English muffins
Sausages

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September 22, 2010

Quick Vegan School Lunches

Use vegan ingredients:
Peanut butter and jelly sandwich (additions/variations: agave nectar, maple syrup, dark chocolate, raisins, bananas, dried fruit, other nut butters).
Peanut butter and marshmallow creme sandwich (use Ricemellow Crème).
Hummus with pita or tortillas.
Tortilla roll-up or wrap.
Quesadilla
Gyro
Falafels
Pastas
Pizza
Taco
Bagels
Dr. McDougall's Right Foods
Amy's Kitchen

Sides:
Dried fruits
Veggies
Chips
Dark chocolate
Yogurt
Muffins or sweet breads
Nuts
Kale chips
Seaweed sticks
Plantain
Applesauce
Pudding
Cookies

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July 1, 2010

Baked Beans

Basic Baked Beans
4 (16 ounce) butter or pinto beans
3/4 cup brown sugar
1 onion, chopped
4 slices vegan bacon
2 tablespoons vegan Worcestershire sauce
1 tablespoon prepared mustard
1 cup barbecue sauce
1 teaspoon liquid smoke

1. Mix all together except the bacon.
2. Top with bacon, then bake at 350 for 40 minutes -1 hour.

Trio Baked Beans
1 lb ground vegan beef
6 slices vegan bacon
1/2 cup chopped onion
1/2 cup ketchup
1 teaspoon salt
1 teaspoon dry mustard
2 teaspoons vinegar
3/4 cup brown sugar
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can butter beans

1. Cook bacon until crisp.
2. Cook ground beef until tender.
3. Combine onion, ketchup, salt, mustard, vinegar, brown sugar, and partly drain beans in a 3 quart oven container.
4. Mix well.
5. Add ground beef and crumbled bacon.
6. Bake at 350 degrees for 40 minutes.

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Baked Potato Salad

Baked Potato Salad
3 large baked potatoes, peeled and cubed
1/2 cup vegan sour cream
1/2 cup vegan mayonnaise
8 slices vegan bacon, cooked and crumbled
1/2 cup shredded vegan cheddar cheese, divided
2 green onions, sliced and then chopped
1/2 teaspoon fresh ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
1 tablespoon fresh parsley (optional)

1. Stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon.
2. Transfer to a serving dish.
3. Top with reserved shredded cheddar, green onion slices and bacon crumbles.

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June 30, 2010

Vegan Hot Dogs

Loaded Hot Dogs
vegan hot dog
hot dog bun
yellow mustard
bright green relish
chopped fresh onion
chopped tomatoes
1 spear pickle
2 pickled seranno peppers

1. Heat hot dog in water, steam, grill or microwave to 170°F.
2. Place the Hot Dog in a steamed bun.
4. Then pile on the toppings in the order of the ingredients.

Barbecued Hot Dogs
1 (16 ounce) package hot dogs
1/2 green pepper, chopped
1 medium onion, chopped
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon dry mustard
1/2 cup ketchup
1/2 cup water
1/4 cup white vinegar
1 tablespoon vegan Worcestershire sauce

1. Split the hotdogs lengthwise and place in a 13x5 baking dish.
2. Saute onions and peppers in oil until soft.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Pour over hotdogs and bake at 375 degrees, covered, for 30 minutes.

Chili Dogs
10 vegan hot dogs
2 (15 ounce) cans vegan chili
1 (4 ounce) can chopped green chilies, drained
10 hot dog buns
1 medium onion, chopped
1-2 cup corn chips, coarsely chopped
1 cup shredded vegan cheddar cheese
1 cup vegan cheese sauce or queso

1. Cook hot dogs.
2. In a bowl, combine the chili, vegan cheese sauce or queso, and green chilies; pour over hot dogs.
3. Serve hot dogs in buns, top with onion, corn chips, and cheese.

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June 28, 2010

Vegan Feta Cheese

Vegan Feta Cheese
1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons salt
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 lb firm tofu, herb flavored, cubed or crumbled

1. Place everything but the tofu in the bowl and whisk together.
2. Add tofu, stir, and let sit for at least an hour.

Vegan Feta Cheese 2
1 pound extra-firm tofu
2 tbsp water
4 tsp yellow miso paste
¼ cup red wine vinegar
1 tbsp lemon juice
1 tsp salt
2 tsp basil, dried
1 tsp oregano or majarom, dried
¼ tsp rosemary, dried
2 tbsp nutritional yeast

Break tofu apart into a few large pieces in a mixing bowl and set aside. Whisk all remaining ingredients, except nutritional yeast together. Pour over tofu and mix with your hands, crumbing the tofu into smaller pieces as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of nutritional yeast over top and mix. Taste, adding more nutritional yeast if desired.

Vegan Feta Cheese 3
1 lb firm lowfat tofu; drained
2 c water
2 1/2 tb nutritional yeast
1/2 ts salt; or salt-free seasoning
1/4 ts onion powder
1/4 ts paprika
1/4 ts garlic powder
1 pn parsley; dill, thyme,
1/4 c red wine vinegar
1/4 c vegan chicken broth
2 tb tahini
2 tb fresh lemon juice
2 ts minced fresh dill; or 1 t
1 ts tamari
1 ts dried basil
1 ts dried oregano
1/2 ts garlic powder

Place the first set of ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Drain and place in a bowl. Whisk together the second set of ingredients until well blended. Pour over the tofu and toss gently. Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade. Store in the fridge (it keeps for a week or more), and drain before using.

Sunergia Soy Feta

May 3, 2010

Vegan Queso Dips

Chili Con Queso
2 (8 ounce) package vegan Cheddar cheese, cubed
1 (16 ounce) jar chunky salsa
1 (15 ounce) can vegan chili
1 cup cooked vegan beef
1 (8 ounce) container vegan sour cream or cream cheese
1 teaspoon chili powder
1 dash hot pepper sauce

1. In a medium saucepan over low heat, melt the cheese.
2. When cheeses are melted and thoroughly blended, mix in salsa, chili, cream, beef, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.

Mushroom Queso
1 (16 ounce) package vegan sausage
2 (8 ounce) package vegan cheese, cubed
1 (4 ounce) jar mushrooms, drained
1 (14 ounce) can diced tomatoes with green chile peppers, drained

1. Cook the sausage in a large skillet over medium heat until completely browned; drain.
2. Combine the cooked sausage, cheese, mushrooms, and diced tomatoes with green chile peppers in a slow cooker. Set slow cooker to Low. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.

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Queso Blanco Dip
2 (8 ounce) package vegan mozzarella cheese, cubed
1 (8 ounce) cans diced green chilies, undrained
1/2-1 cup vegan heavy cream or plant milk, depending on thickness of dip you like

1. Simmer all on the stove in a saucepan until smooth.

Chili Con Queso 2
2 (8 ounce) package vegan Cheddar cheese, cubed
12 ounces vegan cream cheese
3 fresh tomatoes, chopped
1 bunch green onion, tops only, chopped (to taste)
3-6 jalapenos, seeded and chopped (to taste)
2-3 fresh garlic cloves, minced
1/2 bunch cilantro, chopped (to taste)
black pepper, cracked

1. Melt cheeses together in microwave or on stove top.
2. Stir in all other ingredients.
3. Serve warm.




Vegan Nachos Supreme

Nachos Supreme
1 lb vegan ground/strips beef/TVP/chicken
2-5 sliced vegan sausage links
2-5 crumbled vegan bacon strips
1 medium onion, finely chopped
1-2 tablespoon fresh minced garlic
1 jalapeno pepper, seeded and finely chopped (or to taste)
1/2 each small green and red bell pepper, seeded and chopped
2-3 tablespoons chili powder or taco seasoning mix
1-2 cups vegan refried beans
1 tomato
3-4 green onions, chopped
1/2-1 cup sliced olives
1 1/2 cups grated vegan cheddar or nacho cheese or sauce, divided
1 can vegan chili
tortilla, corn, potato, or kale chips
oil

Extra Toppings
vegan sour cream
guacamole
salsa
lettuce

1. Preheat oven to 425 degrees.
2. In a large skillet cook the beef, TVP, chicken, sausage links, bacon with onions, garlic, jalapeno peppers, green and red bell peppers and chili powder/taco seasoning mix; cook stirring until meat is cooked.
3. Add in refried beans and chili, cook stirring until heated through.
4. Line a baking sheet with aluminum foil and spread 1/2 of the chips over the foil.
5. Spread with half the mixture.
6. Sprinkle half of the cheese.
7. Spread the remaining 1/2 chips on top.
8. Top with remaining mixture and then remaining cheese.
9. Bake for 5-30 minutes or until the cheese is melted and slightly browned.
10. Top with sour cream, green onions, lettuce, chopped tomatoes and sliced black olives, guacamole, salsa.
11. Serve hot or warm.

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Spicy Mexican Fondue

veganized
Spicy Mexican Fondue
1 (15-1/2 ounces) can vegan refried beans
1/2 pound (2 cups) grated vegan cheddar or nacho cheese
2 Tbsp vegan butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp vegan Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup vegan beer at room temperature

Combine refried beans, cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping.

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Vegan Albondigas Soup

1 medium onion, chopped
1 clove garlic, minced
2 Tablespoons cooking oil
4 cups water
2 (10-1/2-ounce) cans condensed vegan broth
1 (6-ounce) can tomato paste
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 tsp basil
1/8 teaspoon pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 pound vegan ground beef, sausage, or TVP
1/4 cup long grain rice
1/2 cup chopped nuts or cracker crumbs

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine chopped nuts or cracker crumbs, cilantro or parsley, salt, oregano, basil, onion powder, garlic powder and pepper. Add ground beef, sausage, or TVP and uncooked rice. Mix well. Form mixture into 1-inch meatballs.

Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

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Vegan Rompope

Rompope
2 10.5-oz. packages soft silken tofu
16 oz. vanilla plant milk
1 Tbs. plus 1 tsp. vanilla extract
1/4 cup sugar
1/4 cup finely ground almonds or almond meal
2 Tbs. brown sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/2 to 1 cup rum or brandy, optional
dash nutmeg
dash turmeric
few drops yellow or orange food coloring (optional)
In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.

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Vegan Taquitos

Beef Taquitos
1 tablespoon vegetable oil, plus more for vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean vegan ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
vegan sour cream
guacamole

1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Warm tortillas and top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Or you could fry them deep in oil. Serve them hot with sour cream, guacamole, cheese, salsa.

Chicken Lime Taquitos
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice
2 lbs shredded vegan chicken
1/2 teaspoon salt
2 teaspoons minced garlic
1/4 cup roasted red pepper, julienned
1/3 cup pasilla chile, julienned
1/4 cup yellow onion, julienned
1/3 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
1/2 ounce fresh lime juice
18 corn tortillas
oil (for frying)

1. Combine first 5 ingredients for marinade.
2. Marinate chicken in mixture for at least 2 hours.
3. Drain chicken well and grill until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
4. Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
5. Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
6. To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
7. Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
8. Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
9. Drain well.
10. Serve them hot with sour cream, guacamole, cheese, salsa.

Bean & Cheese Taquitos
1 (16 ounce) can refried or other beans
1 1/2 tablespoons Tabasco chipotle pepper sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
24 small corn tortillas
1 cup oil, for frying

1. Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
5. Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
6. Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
7. Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
8. Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
9. Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
10. Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
11. Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
12. Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
13. Serve them hot with sour cream, guacamole, cheese, salsa.

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Vegan Tamale

Tamale Filling:
1 1/4 pounds vegan shredded/strips/ground pork, beef, chicken or cooked and seasoned shredded/strips/ground tofu, TVP, seitan.
1 large onion, halved
1 clove garlic
4 dried chile pods/dried ancho chiles
2 cups water
1 1/2 teaspoons salt
2 teaspoons cumin
2 whole jalapenos

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can vegan beef, vegetable, or chicken broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup oil, vegan butter or vegetable shortening
1 (8 ounce) package dried corn husks

Optional Toppings:
vegan sour cream
vegan shredded cheese
salsa/pico de gallo
guacamole

1. Place main vegan meat filing into a Dutch oven with onion and garlic add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through.
2. Use rubber gloves to remove stems and seeds from the chile pods and jalapenos. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and and cumin, set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, mix the oil, vegan butter or vegetable shortening with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the oil, vegan butter or vegetable shortening mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Add toppings. For a creamy sauce, mix sour cream into the chile sauce.

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April 9, 2010

Vegan Buttermilk

Recipes:
Tofu Buttermilk
Main:
For 1 cup use add one or two tablespoon of white vinegar or lemon juice to a cup of plant milk to and mix well, and let stand for 10 minutes. Rice milk does not work as well because of the lower protein content.

Note:
If you are thinking about substituting buttermilk for regular milk in a recipe or a prepared mix, proceed carefully, because the extra acid in the buttermilk will throw off the chemistry of the baking soda or baking powder. For each cup of buttermilk you add to a recipe that you are converting, you need to reduce the baking powder and add in baking soda. If the recipe uses enough baking powder, reduce it by 2 teaspoons and add in 1/2 teaspoon of baking soda for each cup of buttermilk. If the recipe uses less than 2 tsp baking powder, then reduce it by 1 teaspoon and add in 1/4 teaspoon of baking soda for each cup of buttermilk.

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March 18, 2010

Vegan Green Beer

Use vegan beer mixed with of vegan food coloring. Choose a lighter beer, so that it will take the color easily. If the beer is of the darker variety, it will take more coloring. Blue food coloring works best mixing it with the yellow beer, you should accomplish a green color. For every 12 oz of yellow beer, use one drop of food coloring. Take a clean mug first, put one drop of blue or green food coloring and then pour the beer. See also Natural Dyes Make Green Beer Greener

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February 14, 2010

Valentine’s Day Nanaimo Bars

veganized
Valentine’s Day Nanaimo Bars
Bottom Layer
½ cup vegan butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8? x 8? pan.

Second Layer
½ cup vegan butter
2 Tbsp. and 2 Tsp. vegan cream
2 Tbsp. vanilla vegan custard powder
2 cups vegan icing sugar (confectioners’ sugar)

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares vegan semi-sweet chocolate (1 oz. each)
2 Tbsp. vegan butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Slice with a warm knife when ready to serve.

Notes:
Simply added a little pink gel dye to the middle layer to make it pink.
You can use the microwave for the bottom layer and the third layer.
Make sure you use a warm knife to slice the bars or the chocolate layer may separate.

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Chocolate Covered Cherry Martini

Chocolate Covered Cherry Martini
1.5 ounces vegan dark chocolate liqueur
1 ounce cherry vodka
1 ounce vegan creamer or plant milk
1/2 cup ice
vegan chocolate syrup
maraschino cherry

1. In a cocktail shaker combine chocolate liqueur, cherry vodka, half and half and ice. Shake vigorously.
2. Squeeze chocolate syrup into the bottom of a chilled martini glass. Pour martini over the top. Garnish with a maraschino cherry.

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Red Velvet Whoopie Pies

Red Velvet Whoopie Pies veganized
For the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. vegan butter, at room temperature
1 cup light brown sugar, packed
1 egg substitute
1 tsp. vanilla extract
½ cup vegan buttermilk, at room temperature
1 oz. red food coloring

For the frosting:
8 oz. vegan cream cheese
5 tbsp. vegan butter, at room temperature
2 tsp. vanilla extract
2½ cups vegan confectioners’ sugar, sifted

Directions:
Preheat the oven to 375 F.

Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overheat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size.

Flip one cookie of each pair over so that the flat side is facing up.

Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

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Valentine Sandwich Cookies

Valentine Sandwich Cookies
1 cup vegan butter
1 1/2 cups vegan confectioners' sugar
1 egg substitute
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

1. In a large bowl, cream together butter and confectioners' sugar. Add in egg, vanilla and almond extract. Mix well.
2. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
4. Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

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Valentine Pizza

veganized
Valentine Pizza
3 cups bread flour
1 (.25 ounce) envelope active dry yeast
1 1/4 cups warm water
3 tablespoons extra virgin olive oil, divided
3 tablespoons chopped fresh rosemary
1 (14 ounce) can pizza sauce
3 cups shredded vegan mozzarella cheese
2 ripe tomatoes, sliced
1 zucchini, sliced
15 slices vegan pepperoni
1 (2.25 ounce) can sliced black olives

1. Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.
4. Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Tips: Bake pizza on a pizza stone for best results. For more heart shapes, cut tomato into slices, and then cut slices into heart shapes. Do the same to the zucchini and the pepperoni.

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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
1 cup vegan chocolate cookie crumbs
3 tablespoons sugar
1/4 cup vegan butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
2 cups vegan white chocolate chips
1/2 cup vegan creamer or plant milk
3 (8 ounce) packages vegan cream cheese, softened
1/2 cup sugar
3 egg substitutes
1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with vegan creamer or plant milk, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Add egg substitutes and blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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More Valentine's Day Recipes

White Chocolate Raspberry Cheesecake
Valentine Pizza
Valentine Sandwich Cookies
Red Velvet Whoopie Pies
Chocolate Covered Cherry Martini
Valentine’s Day Nanaimo Bars

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January 28, 2010

Vegan Dog Treat Recipes

Veganized dog food and treat recipes.

Begin note: For any of the vegan meats, you could use a store product, tofu, TVP, or seitan. For plant milks you can use soy, rice, oat, almond, or hemp.

Meat Cakes
1 1/2 cups brown rice
3 cups water
2 large potatoes, grated
4 large carrots, grated
2 large celery stalks, chopped
6 pounds ground vegan beef
8 egg substitute substitutes
1/4 cup olive oil
1 1/2 cups regular rolled oats

1. Preheat oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins.
2. In a medium saucepan, combine the rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool several minutes, then fluff with a fork and set aside.
3. In a large bowl, combine the potatoes, carrots, celery, ground beef, and egg substitutes. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well.
4. Fill each muffin cup with some of the meat mixture, and pat down the to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer.
5. Remove the meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed to dogs while still hot.

Doggy Meatloaf with Vegetables
1 1/2 pounds vegan ground beef
3 stalks celery, chopped
2 carrots, grated
1 apple, cored and diced
2 egg substitute substitutes
2 slices white bread, torn into pieces
1 cup regular rolled oats
1 cup wheat germ
1 (6 ounce) can tomato paste
4 medium potatoes, cubed
3 carrots, chopped
1 stalk celery, cubed

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a large roasting pan with oil and set aside.
2. In a large bowl, mix together the ground beef, 3 stalks of celery, grated carrots, apple, egg substitutes, bread, oats, wheat germ and tomato paste using your hands. Divide the meat mixture into four equal parts and make loaf shapes. Place the loaves in the roasting pan. Surround them with the potatoes, remaining carrots and remaining celery. Cover the pan with a lid.
3. Bake for 80 minutes in the preheated oven, or until the meat is cooked through. The internal temperature should be 175 degrees F (80 degrees C) when taken with a meat thermometer. Allow to cool.
4. Portion the food into containers with one loaf and one quarter of the vegetables in each one. Refrigerate. To serve, give your dog 1/3 of a container with each portion of kibble.

Doggy Biscuits
2 cups whole wheat flour
1 cup cornmeal
1/3 cup vegetable oil
1 egg substitute substitute
1 cup water

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg substitute and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.
3. Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.

Dog Biscuits II
2 1/2 cups sifted whole wheat flour
1/2 cup dry plant milk powder
1 cube vegan bouillon, crumbled
1/2 teaspoon salt
1 cup cooked ground vegan meat
1 cup grated carrot
6 tablespoons shortening
1 egg substitute substitute
1/2 cup cold water

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. In a medium bowl, stir together the whole wheat flour, plant milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg substitute; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

Dog Food
3 pounds minced vegan chicken
2 1/2 cups frozen vegetable blend (no garlic or onions), minced
4 cups rice
6 1/2 cups water

1. Place chicken, vegetables, and rice into a large saucepan or Dutch oven. Stir in water until the mixture is smooth. Place over medium-high heat and bring to a boil, stirring constantly.
2. Reduce heat to medium-low, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

Recuperation Food
4 cups vegan broth
2 cups rice
1 (15 ounce) can cut green beans, drained

1. In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once rice has cooked, stir in drained green beans.
2. Cool to room temperature before serving; refrigerate leftovers.

Homemade Dog Food
6 cups water
1 pound ground vegan meat
2 cups brown rice
1 teaspoon dried rosemary
1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination

1. Place the water, grounds, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

Vegan Dog Biscuit/Treat Recipes
1 c finely crushed dried bread crumbs
1 c unbleached whole wheat flour
1 c bulgar wheat
1/4 c plant milk
1 1/2 tsp nutritional yeast
1 cup vegetable stock

1. Preheat oven to 400F. Lightly grease or use parchment paper to line 2 cookie sheets or baking trays

2.in large bowl using fork or wire whisk blend the bread crumbs, flour, wheat, plant milk and yeast.

3. using a fork make an indentation in the center of the dry mix and add 1 cup of stock.

4. using a large spoon, spatula or your hands blend together until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems dry, add a little stock one tbsp at a time.

5. turn the dough onto a lightly floured flat surface, and using a rolling pin roll out 1/4 inch thick. Use a cookie cutter to cut out as many cookies as you can, reworking the scraps as you go. The dough will become stiff as it's reworked.

6. place cookies side by side on cookie sheets. bake for 20-25 mins or until the cookeis appear very dry and the edges are a light golden brown. remove trays from oven and cool to room temperature. turn off oven.

7. when cookies have cooled completely, put all of them on a single baking tray and return to the cooling oven. Leave undisturbed without opening oven door for 8 to 16 hours (this dries them out and allows for long term storage)

Oatmeal Cookies w/ Peanut Butter
1 c whole wheat flour
1/2 cup uncooked rolled oats
2 tsp baking powder
1 1/2 cups plant milk at room temp
1 tbs molasses
1 1/2 c creamy peanut butter
1/4 c vegetable broth

1. Preheat oven to 375 (some of mine burnt on 375, so I lowered it to 350 and the next sheet came out fine) Lightly grease or use parchment paper to line 2 cookie sheets.

2 . In large bowl using wire whisk combine the flour, oats and baking powder

3. In a medium bowl use wire whisk or electric mixer on medium speed, beat the plant milk, molasses and peanutbutter until smooth. stir in broth.

4. using a large spoon, spatula or your hands combine the two mixes, blending until mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems dry add more broth 1 tablespoonful at a time.

5. Turn dough onto lightly floured flat surface and using a rolling pin roll out to 1/4 in thick. Use cookie cutters to cut out as many cookies as you can reworking scraps as you go.

6. Place cookes side by side on cookie sheets and bake for 20-25 mins or until the cookies appear very dry and th edges are a light golden brown. remove trays from oven and cool to room temp. Turn off oven.

7. when cookies have cooled completely, pile them on a single cookie sheet and return to the cooling oven. leave them undisturbed without opening oven for 8 to 16 hours.

Flea-Away Biscuits
1 c whole wheat flour
1 c unbleached all purpose flour
1/2 c whole wheat bran
1/2 c brewer's yeast
2 tbsp garlic power
3 tbsp canola oil
1 cup plus 2 tbsp of vegetable broth

1. preheat oven to 350, lightly grease or use parchment paper to line 2 cookie sheets

2. in large bowl using a fork or wire whist blend the 2 flours, bran, yeast and garlic powder. Make an indentation in the center of mixture and pour in the oil and broth.

3. Using a large spatula or spoon blend until the mixture pulls away from the sides of the bowl and a smooth dough forms. If dough seems dry add a little more broth a tablespoonful at a time.

4. Turn dough onto lightly floured flat surface and using a rolling pin roll out to 1/4 in thick. Use cookie cutters to cut out as many cookies as you can reworking scraps as you go.

5. Place cookes side by side on cookie sheets and bake for 20-25 mins or until the cookies appear very dry and th edges are a light golden brown. remove trays from oven and cool to room temp. Turn off oven.

6. when cookies have cooled completely, pile them on a single cookie sheet and return to the cooling oven. leave them undisturbed without opening oven for 8 to 16 hours.

dinkfeet's creation
1 cup cheerios (or cornflakes if your dog's allergic to wheat)
1/2 cup rolled oats
1/2 cup canned pumpkin
1/4 peanut butter

Preheat oven to 350.
Spray non-stick spray onto a baking sheet.
Put the oats in a blender/food processor and give it a whirl for 10-15 seconds. Add the cheerios and do the same so it's all crumbly. Mix the crumble mixture in a bowl with the pumpkin and peanut butter until it's sticky but not goopy.
Dump the mix onto a piece of wax paper and put a second piece of wax paper on top - now squish flat! Roll if you like. Peel off the top piece of wax paper and plop the large, flat mixture onto the baking sheet. Use a pizza cutter to cut it into a bunch of inch-square pieces and then spread them out a bit so they're not touching.
Bake for 15 min, cool, then feed to your four-legg substituteed friend to show her/him you care!

Vegg substituteiebite
3.5 cups whole wheat flour
0.5 cups oatmeal
0.5 cups diced celery
0.5 cup diced carrot
1/2 cup sunflower seeds
1.25 cups water
3 tblsp water

Preheat oven to 375 degrees.
Mix water and oil.
Add dry ingredients, vegetables, and nuts.
Knead and roll to 1/4" thick.
Cut dough into a bone shape and place on a cookie sheet.
Bake for 30 minutes.

Basic Dog Treats
Mix together:
3 1/2 cup unbleached flour
2 cup whole wheat flour
1 cup cornmeal
1/2 cup plant milk powder
1 tablespoon dry yeast
3 1/2 cups lukewarm broth

Dissolve the yeast in the lukewarm broth. The richer this broth is, the better your dog will like the biscuits. Let yeast broth mixture set 10 min. Then stir in flour mixture. Roll resulting dough out 1/4" thick. Cut dog biscuit shapes from dough. Brush biscuits with egg substitute wash substitute. Bake on greased cookie sheets at 300* for 45 min. Then turn off oven and leave in overnight to finish hardening. Makes 60 medium-sized biscuits.

Vegan Dog Treat Recipe
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. thyme

Mix dry ingredients. Add approximately 3 cups water. Knead into a pliable dough. Roll out to 1/8" thickness. Cut into desired shapes. Bake for 10-15 minutes at 350°F. (Important: After turning off oven, leave biscuits in the oven overnight or for an 8-hour period so they become hard and crunchy.)

Bread Machine Chicken Flavoured Treat Recipe
1 cup vegan chicken stock
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup dry plant milk powder
1 1/2 teaspoon Yeast

Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container.

Flea Hater's Dog Biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer’s yeast
1/2 cup vegan chicken stock plus 3 tablespoons for basting

1. Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour, wheat germ, brewer’s yeast together in a medium bowl. In a mixing bowl. Alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on floured surface; dough will be sticky.

2. On a lightly floured surface, roll dough out about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet. Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours longer

Bone Bonanazas
1/2 lb. vegan ground beef, uncooked
1/4 cup vegan chicken broth
1/3 cup mashed black beans
1/3 cup vegan cottage cheese
1 tsp. soy sauce

Combine ground meat and chicken broth in a bowl. Add the black beans and cottage cheese. Add soy sauce. Mix all of the ingredients together thoroughly. Mold the mixture into bone shapes and place on a cookie sheet. Bake for 45 minutes in a 375 degree oven. Let cool.

Bacon Bits for Dogs
6 slices cooked vegan bacon, crumbled
4 egg substitute substitutes
1/8 cup oil
1 cup water
1/2 cup dry plant milk powder
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies.

Party Pupcakes
1 large apple, remove seeds and pits
1 1/2 cups wheat flour
1/4 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plain vegan yogurt
1/2 cup water
1/4 cup vegetable oil
1 tablespoons honey substitute
2 egg substitute substitutes
1 cup grated vegan cheddar cheese

For the Frosting
8 oz vegan cream cheese
2 tablespoons plain vegan yogurt
2 tablespoons honey substitute
2-3 tablespoons flour

Preheat oven to 400 ° F (200 ° C). Grease muffin tins.
Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and egg substitutes, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.
Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.

For the frosting, combine the cream cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes and you’re ready for a doggone good party!

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate.

Mutt Meatballs
1/2 pound ground vegan beef
1/3 cup grated vegan cheddar cheese
1 cup rye flour
1 carrot, finely chopped/grated
1/2 cup bread crumbs
1 egg substitute substitute
1 teaspoon tomato paste

Preheat oven to 350º . Combine all ingredients in a bowl. Scoop out by the spoonful and roll into mini-size meatballs. Place the meatballs on a cookie sheet Bake 15 to 20 minutes. Store in the refrigerator

Bad Breath Banishers
2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores)
3 Tablespoons canola oil
1 egg substitute substitute
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup plant milk

Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients. Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.

Archie Squares
2 1/2 cups whole wheat flour
1/2 cup powdered dry plant milk
1/2 tsp. thyme
1 tsp. brown sugar
6 tbs. vegan meat or bacon cooked in oil, cold right from refrigerator, not melted or soft!
1 egg substitute substitute
1/2 cup Ice water

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry plant milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg substitute. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.

Wheat-Free Scotty Biscuits
1 cup oatmeal
1 cup rye flour
2 tablespoons sugar
1 tablespoon melted vegan butter or margarine
1/2 cup plant milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the plant milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

Cheesie Bites
1 cup wheat flour
1 cup grated vegan cheddar cheese
1 tablespoon soft vegan butter or margarine
1/2 cup plant milk

Mix flour and cheese together. Add the softened butter. Slowly add plant milk till you form a stiff dough. You may not need all of the plant milk. Knead on floured board for a few minutes.

Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.

Doggy Oatmeal Cookies
1 cup uncooked oatmeal
¾ cup cornmeal
3 cup whole wheat flour
¾ cup powdered plant milk
½ cup vegan margarine
1 tsp. vegan bouillon granules
1 ½ cup vegan meat broth or hot water
1 egg substitute substitute

Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered plant milk, cornmeal & egg substitute. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow to cool & dry out until hard.

Soft Doggie Cookies
8oz applesauce
1/4 cup Dry plant milk powder
1/4 cup Wheat germ or cream of wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

Fido's Favorite Treats
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.
1 cup rolled oats
1/3 cup vegan margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons vegan instant bullion
1/2 cup plant milk
1 cup shredded vegan cheddar cheese
1 egg substitute substitute
2 cups white or wheat flour

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, plant milk,cheese and egg substitute. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.

On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.

Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.

Bone Dog Biscuits
3/4 cup hot water
1/3 cup vegan margarine
1/2 cup powdered plant milk
1 teaspoon salt
1 egg substitute
3 cups whole wheat flour
Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar

In large bowl pour hot water over the margarine. Stir in powdered plant milk, salt, and egg substitute. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Healthy Dog Snacks
1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp vegan butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

Vegg substituteie Bones
3 cups minced parsley
1/4 cup carrots, chopped very fine
1/4 cup shredded vegan mozzarella or parmesan cheese or nutritional yeast
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 to 1 cup of water

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to vegg substituteies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.
roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut
Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

Vegetarian Dog Biscuits
2 1/2 cups flour
3/4 cup dry plant milk powder
1/2 cup vegetable oil
2 tbs. brown sugar
2 vegetable bouillon cubes; dissolved in
3/4 cup boiling water
1/2 cup carrots (optional)
1 egg substitute substitute

Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.

Apple Crunch Pupcakes
2 3/4 cups water
1/4 cup applesauce, unsweetened
1/4 teaspoon vanilla
4 cups whole wheat flour
1 cup dried apple chips ( you can also use fresh fruit)
1 tablespoon baking powder
1 egg substitute, beaten slightly
4 tablespoons honey substitute

Preheat oven to 350 degrees. Spray muffin tin with cooling spray.
Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes.

Panda's Party Cake
2/3 cup ripe mashed bananas
1/2 cup softened vegan butter
3 egg substitute substitutes
3/4 cup water
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup chopped pecans
1/2 cup dried fruit bits

In mixing bowl, beat together mashed banana and butter until creamy. Add egg substitutes and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and fruit. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Optional Frosting
2 cup mashed banana
1 Tblsp vegan butter
6 Tblsp carob powder
2 tsp vanilla
3 Tblsp unbleached flour
1 tsp. cinnamon
Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans.

Dog Cookie
2 cups rye flour
1/2 cup vegetable oil
2/3 cup warm water
1/2 cup white flour
1/4 cup cornmeal
Mix well. I usually add about 1/4 tsp either vanilla or mint flavor.
Roll out to 1/4" thick. Cut into shapes (I usually use about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees.

Surprise Snacks
¼ cup hot water
8 vegan bouillon cubes
1 package dry yeast
1 ½ cups tomato juice
2 cups flour, divided
2 cups wheat germ
1 ½ cups whole wheat flour

Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.

Boo's Biscuits
3 1/2 cup whole wheat flour
2 cup oats
1 cup plant milk
1/2 cup hot water
2 vegan beef or chicken bouillon cubes
1/2 cup vegan meat cooked in oil

Dissolve bouillon cubes in hot water. Add plant milk and meat oil and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Nutty Bones
1 3/4 cups flour
1/4 cup sesame seeds
1/2 cup brown sugar
4 tbs vegan butter
1/2 cup ground walnuts
1 egg substitute substitute
1/2 cup vanilla extract
2 tbs. toasted wheat germ

Combine ingredients, knead until thoroughly blended. Roll out till 1/2" thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15 minutes. Cool. Store in airtight container. Keeps 2 weeks.

Fox Run Dog Biscuits
2 1/2 cup whole wheat flour
1/2 cup nonfat dry plant milk powder
1 tsp. sugar
1 tsp. salt
6 Tbsp. vegan margarine or oil
1 egg substitute substitute
2/3 cup cold water

Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms.

Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide.

Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits

Cheese Multi-Grain Dog Biscuits
1 cup uncooked Oatmeal
1/4 cup vegan butter
1 egg substitute substitute
1 1/2 cups hot water
1 cup cornmeal
1/2 cup powdered plant milk
1 cup wheat germ
4 oz (1 cup) grated cheese
3 cups whole wheat wlour

In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes. Stir in powdered plant milk, grated cheese, egg substitute. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.

"Good Dog" Cookies
1/2 cup powdered plant milk
1 egg substitute substitute
2 1/2 cups flour
1/2 tsp salt
1 1/2 tsp brown sugar
1/2 cup water
6 tblsp vegan gravy
soft vegan meat

Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

Peanut Butter Puppy Poppers
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup plant milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and plant milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

Banana Biscotti
5 cups flour
1/4 cup peanuts, chopped
½ teaspoon baking soda
1 egg substitute
¼ cup vegetable oil
1 ½ cups banana, pureed
2 teaspoons vanilla
water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg substitute, oil and banana together. Add into the dry ingredinets in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log iis 6" -- 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

Bulgar Biscuits
3 cups flour
3 cups whole wheat flour
2 cups bulgur wheat
1 cup corn meal
1 1/2 plant milk
3 cups vegan chicken broth

Mix flours, bulgur wheat, corn meal, and plant milk. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4" thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each lightly with plant milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight.

Wheatless Tuna Biscuits
1 cup yellow cornmeal
1 cup oatmeal
1/4 tsp. baking powder
1/2 tsp. garlic powder
1 cup vegan tuna
1/3 cup water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Peanut Butter Dog Biscuits
1 ½ cups water
½ cup oil
2 egg substitutes
3 tablespoons peanut butter
2 tsp. vanilla
2 cups flour
½ cup cornmeal
½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Another version of Peanut Butter Dog Biscuits
1 cup flour
1/2 cup plant milk
2 Tbs peanut butter
¼ cup grated parmesan cheese
1 tsp baking powder
1 egg white substitute
1 Tbs broth

Mix flour and plant milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg substitute white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20 minutes until golden brown. Cool.

Cheesie Bacon Biscuits
3/4 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp vegan margarine, softened
2/3 cup brown sugar
1 egg substitute
1 1/2 tsp. vanilla
1 1/2 cups regular oats, uncooked
1 cup (4 oz.) shredded vegan cheddar cheese
2/3 cup wheat germ
1/2 lb. vegan bacon, cooked crisp, drained, and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg substitute and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.

Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

Bowser Biscuits
1 pkg. dry yeast
1/2 cup warm water
2 cups flour
2 cups warm broth
1 cup cornmeal
1/2 cup powdered plant milk
1 cup wheat germ
1/4 cup vegan margarine or butter
2 cups cracked wheat
1/4 cup honey substitute
4 cups whole wheat flour
1 Egg substitute

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered plant milk, margarine, honey, egg substitute. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

Snickerpoodles
1/2 cup vegetable oil
1/2 cup shortening
1 cup honey substitute
2 egg substitutes
3 ¾ cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup cornmeal
2 teaspoons cinnamon

Mix vegetable oil, shortening , honey with egg substitutes. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.

Frosty Paws
1 Quart vegan plain or vanilla yogurt
1 banana
2 Tbsp peanut butter
2 Tbsp honey substitute
2 Tbsp carob powder

If using regular banana mash well....mix all ingredients until well blended ( you could use a food processor or blender) Place into ice cube trays or small bathroom sized cups and freeze. Once frozen you can store in freezer in plastic bag. The great thing is you can play with recipe and add stuff that your dog likes. I use the carob powder or carob chips . Some people add granola to theirs.

Carob Molasses Dog Treats
6 cups white rice flour
1/8 cup peanut oil
1/8 cup margarine, preferably safflower oil type
1 tablespoon brown sugar
2 oz carob, chips melted
1 cup water
1/4 cup molasses
1/2 cup powdered plant milk

Preaheat Oven: 300 degrees
Grease or spray cookie sheets
Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff.
Chill.
Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake for 1 hour.

Beet Chips
1 can of sliced beets
1. Preheat oven to 350° F
2. Line a baking sheet with parchment paper.
3. Drain the beets and rinse until the water runs clear.
4. Place slices of beet in a single layer.
5. Bake for 35 minutes. Turn off the oven and let them sit for 10 minutes.
6. Cool completely on a wire rack.
Storing: These chewy beet chips dog treats will last in the refrigerator for 3 weeks. You can freeze them for up to 4 months.
Note: You can use fresh beets if you'd like. You'll need to adjust the baking time to approximately 30 minutes. Slice the beets 1/4 inch thick. Also, after peeling and slicing the beets, you'll need to lightly coat them with cooking spray, extra virgin olive oil, or another cooking oil. The extra small pieces of sliced beet may get too crunchy in the oven. The extra crispy pieces should be discarded, or re-hydrated in water, so they don't harm your dog's mouth.

Vegan Dog Treat Recipe
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. salt

Mix dry ingredients. Add approximately 3 cups water. Knead into a pliable dough. Roll out to 1/8" thickness. Cut into desired shapes. Bake for 10-15 minutes at 350°F. (Important: After turning off oven, leave biscuits in the oven overnight or for an 8-hour period so they become hard and crunchy.)

Vegan Doggie Pumpkin Snaps
3 3/4 cups whole wheat flour
1/4 cup milled flax seed
1/2 cup cornmeal
1/2 cup applesauce
1/2 cup pumpkin (canned)
2 T oil
1 t cinnamon
1 1/3 cups water

mix dry ingredients, add wet
I use an ice cream scooper (you can roll these out if you feel inspired)
put on a sprayed pan, gently press down with fork
Bake at 325 appx 25-35 min until brown and crunchy (some dogs may prefer these softer?)

Note: measure the left over pumpkin into 1/2 cups, put it into baggies and freeze it for future cookies, let it thaw a couple of hours before using don't nuke thaw. This makes a huge batch so I freeze half for later and put the rest in a cookie jar in the fridge

Dog Treat Mini Muffins
1 apple, cored and shredded
2 cups (480 ml) carrots, shredded
1/3 cup (100 ml) molasses
¼ (60 ml) water
1 cup (250 ml) flax seed
¼ cup (60 ml) dry oats
¾ cup (200 ml) whole wheat flour

Combine all ingredients in a large bowl. If the shredded carrots and apple are too wet, add some of the dry ingredients to the mixture until it is a thick batter. Lightly grease mini muffin tins and spoon the mixture into the compartments until they are about ¾ of the way full and bake for 15 minutes at 400°F (200°C) or until browned.

End note:
Storing Dog Treats
In general you should store dog treats the same way you would homemade people cookies. There are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates.

Refrigeration and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.

Although there are dog recipes that contain garlic, it does contain the same toxin as onions, but in much smaller concentrations. You should be aware that garlic can be deadly at certain doses (the size of a toxic dose depends on the size of the dog). Also keep in mind that dogs have difficulty digesting corn, so if you find a recipe that calls for corn meal, try using rice flour (which you can find in most health food stores) instead. If your dog is allergic to wheat, try substituting rice flour for wheat flour as well. Another excellent resource is the ASPCA Animal Poison Control Hotline at (888) 426-4435.

Remember foods your dog can't have:
Foods to Avoid Feeding Your Dog
Foods to Avoid Feeding Your Cat
What Not to Feed Dogs
What Not to Feed your Dog
What Plants Are Poisonous to Dogs?

Remember to check back here daily for new posts, and e-mail me me if you have any suggestion post or know any more sites relating to this post.