Krispy Kreme Launches First Vegan Doughnut in UK 1

Krispy Kreme Launches First Vegan Doughnut in UK

By VeganNo Comments

International doughnut chain Krispy Kreme is launching its first ever vegan doughnut, which will be available for pre-order on December 21 and delivery starting January 5 at locations across the United Kingdom. The new doughnut is a bespoke vegan recipe of the chain’s Original Glazed variety and is being launched in time for Veganuary—a campaign that challenges people to go vegan for the month of January and beyond. 
“We are excited to extend our range of iconic irresistibly original doughnuts with the launch of our first ever Vegan offering, available exclusively in the UK,” Louise Direito, Krispy Kreme UK and Ireland’s Head of Innovation, said. “We know January is a time that many are trying out new lifestyles and set ourselves the challenge to create a plant-based doughnut that is equally delicious as the original, with absolutely no compromise.”
The new Original Glazed Vegan Doughnut—priced comparably to the non-vegan version at £10.45 per dozen—will also be available at Hotlight Stores where customers can purchase a hot, freshly made doughnut from 7pm to 8pm every day.

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Edamame Kale Salad Recipe with Oil-Free Mango Ginger Dressing 2

Edamame Kale Salad Recipe with Oil-Free Mango Ginger Dressing

By Dairy freeNo Comments

Cooler weather doesn’t mean salad season is over – it’s just shifted. Now is the time for heartier greens and bolder flavor. Which is good news for those of us who eat dairy free. A lot of winter produce, like kale, is high in minerals, like calcium. In fact, this edamame kale salad contains 169 milligrams of natural calcium per serving. And it’s just side dish!Easy Edamame Kale Salad with Oil-Free Mango Ginger DressingThis edamame kale salad recipe is a sample from the cookbook Bravo Express by Chef Ramses Bravo, the executive chef at TrueNorth Health Center in Santa Rosa, California. It’s a follow up to his popular first book, Bravo!Both of Chef Ramses titles are vegan and SOS-free – no salt, no oil,  and no sugar. But Bravo Express focuses on quick and easy dishes. In fact, you might be surprised by how little you need to whip up dozens of dishes from this cookbook.Chef Ramses keeps it simple, and uses whole food, natural, plant-based ingredients to make healthy eating very accessible. Recipes with just 5 or 6 ingredients are actually quite common in Bravo Express. In fact, the recipe below is actually two recipes put together!Special Diet Notes: Edamame Kale SaladBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, vegetarian, plant-based, and oil-free.Edamame Kale Salad with Oil-Free Mango Ginger Dressing  Author: Chef Ramses BravoRecipe type: SaladCuisine: Japanese1 ripe mango½ cup unsweetened apple juice1 tablespoon peeled and chopped fresh ginger½ teaspoon rice vinegar½ tablespoon sesame seeds, toasted4 cups shredded kale, lightly packed2 cups frozen edamame2 cups diced red bell pepper2 tablespoons peeled and chopped fresh gingerPut the mangoes, apple juice, ginger, and vinegar in a blender.Process on high speed until smooth.Stir in the sesame seeds until evenly distributed.Put the kale, edamame, bell pepper, and ginger in a large bowl and stir until well combined.Add the dressing and stir until evenly distributed.Serve chilled or at room temperature.This recipe is reprinted with permissions from Bravo Express by Chef Ramses Bravo. Serving size: ¼ recipe Calories: 186 Fat: 4g Carbohydrates: 33g Sugar: 0g added Sodium: 38mg Fiber: 5g Protein: 9g3.5.3229More Kale Salad RecipesKale Salad with Orange Ginger DressingMiso Kale Caesar SaladColorful Kale Slaw with Tangy Red Wine Vinaigrette

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Dairy-Free Pumpkin Pancakes Recipe (or Waffles!) 3

Dairy-Free Pumpkin Pancakes Recipe (or Waffles!)

By Dairy freeNo Comments

The great pumpkin drought seems to be past us, for now. Despite rising prices and nearly bare shelves, I still managed to find pumpkin for $1 a can – at Whole Foods no less. And since one cannot live on dairy-free pumpkin pie alone, I thought I would revive this dairy-free pumpkin pancakes recipe.Pumpkin Pancakes (or Waffles) that are Better than Martha’sI originally adapted this recipe from a classic Martha Stewart recipe back in 2008. They turned out surprisingly fluffy for pumpkin pancakes thanks to the thicker-than-usual batter. But you can make them even more light and fluffy by adding just a couple of whipped egg whites (don’t worry, the recipe has an egg-free option too!).This recipe also worked very well as waffles, and they freeze well. Plus, it’s a great way to enjoy even more flavors of the season. I’ve topped them with leftover cranberry sauce, pumpkin butter, and even gingerbread-flavored maple syrup!Special Diet Notes: Pumpkin Pancakes or WafflesBy ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. An egg-free and vegan option is included.For gluten-free and dairy-free pumpkin pancakes, you can substitute your favorite grain-based, gluten-free flour blend for the flour. Just gluten-free oat flour will also work well. But I recommend using the egg and not an egg substitute.Dairy-Free Pumpkin Pancakes (or Waffles)  Author: Alisa FlemingRecipe type: BreakfastCuisine: American1¼ cups all-purpose or whole-wheat pastry flour (or a combination of the two)2 teaspoons baking powder¾ teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground nutmeg or allspice½ teaspoon saltPinch cloves¼ cup + 2 tablespoons pumpkin puree1 egg, room temperature (see Vegan Option below for egg-free)2 tablespoons oil, plus additional for cooking2 tablespoons firmly packed brown sugar1 cup unsweetened plain or vanilla dairy-free milk beverage, room temperature2 egg whites, room temperature (optional)Cranberry sauce, pumpkin butter, and/or maple syrup, for toppingIn a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg or allspice, salt, and cloves.In a large glass measuring cup, whisk together the pumpkin, egg, oil, and sugar until well combined. Whisk in the milk beverage, until combined.For even fluffier pancakes, place the egg whites in a mixing bowl and whisk or beat with a hand mixer just until soft peaks form.Pour the liquid pumpkin mixture into the flour mixture, and whisk until just combined; some floury spots and lumps are all good. If using, gently but quickly fold in the whipped egg whites.Heat a little oil in a skillet over medium or medium-low heat. Scoop a scant ¼ cup of batter per pancake into the skillet and cook for roughly 2 to 3 minutes per side, or until golden. The tops of the pancake will have bubbles breaking at the surface when it is time to flip.Serve topped with leftover cranberry sauce, pumpkin butter, or the traditional maple syrup.Flour Note: For the lightest, fluffiest, cheapest pancakes, use all-purpose flour. I use whole wheat pastry flour instead of all-purpose in my baking for a touch of heartiness.Pumpkin Note: This amount of pumpkin keeps them light and fluffy, but offers a very mild pumpkin flavor. For more pumpkin goodness, you can increase it to ½ cup, but the pancakes will be more moist and less fluffy. Vegan Option: Omit the egg and egg whites. Beat ¼ cup aquafaba with a hand mixer until soft peaks form. Gently but quickly fold the aquafaba into your pancake batter per the egg white step. Optionally increase the baking powder to 2⅛ teaspoon for a little extra lift.3.5.3229More Dairy-Free Pumpkin Breakfast RecipesNo Rise Pumpkin Spice Cinnamon RollsPumpkin Spice Protein ShakePumpkin Pie Oatmeal

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Sheet Pan Shrimp Oreganata Recipe 4

Sheet Pan Shrimp Oreganata Recipe

By LunchNo Comments

Sheet Pan Shrimp Oreganata is made with jumbo shrimp topped with a light breadcrumb and pecorino mixture baked on a sheet pan for a quick and easy dinner.Sheet Pan Shrimp OreganataItalian Shrimp Oreganata is an easy weeknight meal that cooks in under 12 minutes. Just toss the butterflied shrimp with white wine, salt, and red pepper and place them on a sheet pan topped with the breadcrumb mixture. Bake on a foil-lined sheet pan for about eight minutes and broil for two, so the breadcrumbs get nice and golden. If you make seafood during the Holidays, this dish would make a great addition to you holiday table!I’m excited to partner with Reynolds Wrap® Foil for this easy sheet pan recipe. I used Reynolds Wrap® Non-Stick Foil, which made cleanup a breeze! The non- stick foil is perfect for lining sheet pans and it keeps your pans from becoming a complete mess. The non-stick side is the dull side, and it keeps food from sticking and makes cleanup easier for you. After a long day, the last thing I want to do is spend extra time scrubbing dishes. Easy dinner, easy cleanup gets you more time with family. And it’s proudly made in the U.S.A. (Louisville, KY).What is shrimp oreganata?Shrimp oreganata is an Italian American seafood dish. The shrimp are covered with a breadcrumb mixture seasoned with many popular Italian ingredients:OreganoPecorinoGarlicParsleyLemon zestOlive oilThe shrimp bake in the oven until the breadcrumbs are golden. You can use this oreganata style on many different types of seafood, like fish and clams.What to Serve with Shrimp OreganataShrimp oreganata would be fantastic served with pasta or any of the sides below.Shrimp Oreganata Variations:Swap the shrimp for a white fish like flounder or sole.If you want to sub the wine, use vegetable broth instead.More Shrimp Recipes You’ll Love:Sheet Pan Shrimp OreganataPrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minsSheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.Reynolds Wrap® Non-Stick Foil2 pounds extra jumbo or collosal shrimp, 8 – 12 per pound (about 20)2 tablespoons dry white wine1/4 teaspoon kosher salt1/4 teaspoon crushed red pepper flakes3 tablespoons whole wheat bread crumbs2 tablespoons fresh minced parsley1 1/2 tablespoons grated Pecorino Romano cheese2 cloves garlic, minced1/2 teaspoon dried oregano1 teaspoon lemon zest2 tablespoon extra virgin olive oilfresh lemon wedges, for servingPreheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).Peel, devein, and butterfly the shrimp open, leaving the tails on.Place the shrimp in a large bowl and toss gently with wine, 1/2 teaspoon salt, and crushed red pepper flakes. Set aside.In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.Add the shrimp to the sheet pan and arrange in a single layer cut side up.Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.Bake until the shrimp are cooked through, about 8 to 10 minutes.Broil on high for 2 minutes until the breadcrumbs are golden brown.Serve with a squeeze of fresh lemon juice.Serving: 5shrimp, Calories: 333kcal, Carbohydrates: 6g, Protein: 47.5g, Fat: 11.5g, Saturated Fat: 2g, Cholesterol: 346mg, Sodium: 442mg, Fiber: 0.5g, Sugar: 0.5gBlue Smart Points: 3Green Smart Points: 5Purple Smart Points: 3Keywords: 15 minute meal, sheet pan dinners, sheet pan shrimpDisclosure: This post is sponsored by Reynolds Wrap® Foil. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. posted December 21, 2020 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:

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Stuffed Cabbage Soup- Ready in 30 Minutes! 5

Stuffed Cabbage Soup- Ready in 30 Minutes!

By LunchNo Comments

Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes. This hearty rich soup is cozy and perfect for those cold winter nights!
It comes together in 30 minutes so it is easy and idea for a busy day! Serve this soup with a nice Caesar Salad and some Copycat Texas Roadhouse Rolls for the perfect healthy meal!

Stuffed Cabbage Soup Recipe
Similar to Stuffed Cabbage Casserole, this soup is an easier and less involved recipe than the classic stuffed cabbage rolls your grandma used to make. But it still has the classic flavor and warm rich goodness. And just like most soups the leftovers, if you have any are even better.
There are lots of ways to adapt the soup to your liking, which I love. Make it yours however you want, just make it! You won’t regret it, this will quickly become a family favorite.
Soup Ingredients
Using pretty much the same ingredients as a cabbage roll, these come together in a pinch!
Ground Beef: Use lean ground beef for less fat
Salt and Pepper: Add to taste
Onion: Flavor booster
Butter: For Sautéing the onions
Cabbage: half a head cut into wedges
Canned Chopped Tomatoes: Don’t drain this 8 ounce can
Canned Crushed Tomatoes: Adds more tomato without the chunks
Beef Broth: Adds liquid with incredible flavor. You can sub out vegetable broth if desired.
Italian Seasoning: Perfect combination of spices.Sauté
Rice: Pre-cooked
Making Cabbage Soup
In 30 minutes you can have a hearty dish  on the table.
Crumble: In a large pot over medium heat add the ground beef and cook and crumble. Drain and set aside on a plate.
Sauté: Cut two Tablespoons butter into the pot and sauté the onions till tender. Remove and set aside with the beef
Wilt: Place two more Tablespoons of butter in the pot and add the cabbage and cook till tender and wilted. Add the ground beef and onion back to the pan.
Add:  Add in the crushed tomatoes, tomatoes, beef stock, Italian seasoning and let simmer for 15-20 min.
Stir:  Stir in the Rice right before serving and add salt and pepper to taste.
How to Make Cabbage Soup in the Slow Cooker
Browning: Brown the beef and the cabbage over high heat with the butter like directed.
Combine Ingredients: Add the ingredients (except with one less cup of beef stock and don’t add the rice yet) into the slow cooker and cook on high heat for 2 hours or on low heat for 5 hours.
Rice: Add in the rice just before serving.

Tips and Variations for Stuffed Cabbage Soup
Most people when making this will boil together all the ingredients which would still be a delicious soup, but with just a couple of adjustments it can be an even more amazing soup!
Browning: Start by browning the beef really well, getting a good deep browning on the meat.
Cabbage: Remove the beef you add in the cabbage in a couple of batches, browning the cabbage on high heat before adding in the rest of the ingredients.
Meat:  This can also be made with ground chicken or turkey to lighten it up. You can also add ground pork to add a bit more spice.
Bulk:  In addition to using the cabbage you can also add in cauliflower as well to bulk up the soup.
Beefier: To make the soup richer you can add in some beef base to the liquids or if you are using beef stock, you can also start with double the stock and cook it down in another saucepan before adding it to your soup. I keep beef base on hand instead of boxes of stock because it’s easier to control the strength of the stock. In this soup I would make it double the strength.
Veggies: If you want to add more vegetables to the soup you can add in some fresh spinach or green peas. You can also dice carrots and celery and add them in when browning the cabbage.
Freeze: Before adding the rice, let the soup cool and freeze for up to 3 months. Thaw in the fridge and bring to a low simmer on the stove. Add the rice before serving.

More Stuffed Recipes
Recipes with the word “stuffed” in them means they have double the goodness. Try these two for one dishes today!

Stuffed Cabbage Soup

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Author Alyssa Rivers

Servings 8 People

Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes.

1
pound
ground beef

1/2
teaspoon
Kosher salt

1/4
teaspoon
coarse ground black pepper

1
yellow onion
chopped

4
tablespoons
butter
divided

1/2
head cabbage
cut into 8 wedges and sliced thickly

1
can chopped tomatoes
8 ounces – not drained

28
ounces
crushed tomatoes

3
cups
beef broth

1
tbsp
Italian seasoning

2
cups
rice
cooked

In a large pot over medium high heat add the ground beef and cook and crumble. Drain and set aside on a plate. Add two tablespoons butter and onion and sauté until tender. Remove and set aside with ground beef.

Add in 2 Tablepoons butter and cabbage and cook until the cabbage is tender and starts to wilt. Add the ground beef and onion back to the pan.

Add in the crushed tomatoes, beef stock and chopped tomatoes, and italian seasoning and let simmer for 15-20 minutes.

Add in rice before serving and salt and pepper to taste.

Updated on December 3, 2020
Recipe Posted on January 23, 2018

Serves: 8
Calories500kcal (25%)Carbohydrates66g (22%)Protein18g (36%)Fat18g (28%)Saturated Fat8g (40%)Cholesterol55mg (18%)Sodium777mg (32%)Potassium689mg (20%)Fiber4g (16%)Sugar6g (7%)Vitamin A448IU (9%)Vitamin C15mg (18%)Calcium90mg (9%)Iron4mg (22%) All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

 

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Vegan Pumpkin Chocolate Pie Recipe (Nut-Free & Soy-Free) 6

Vegan Pumpkin Chocolate Pie Recipe (Nut-Free & Soy-Free)

By Dairy freeNo Comments

Years and years ago, my friend Dreena Burton shared her famous vegan pumpkin chocolate pie with us. Over time, this decadent dessert became lost in our archives. So today, I’m giving her recipe a big update. It’s the perfect holiday dessert for everyone to enjoy, since it’s not only dairy-free and egg-free, but also nut-free, soy-free, and optionally gluten-free. But don’t worry, nothing is missed! Dreena is an amazing cookbook author, and her recipes never disappoint.Vegan Pumpkin Chocolate Pie made without Top AllergensDreena uses a chocolate cookie crumb pie crust for optimal chocolate density. But you can use a traditional pie crust or a graham cracker pie crust. And you can choose a gluten-free option, if needed. Here are a fewSpecial Diet Notes: Vegan Chocolate Pumpkin PieBy ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.Vegan Pumpkin Chocolate Pie (Allergy-Friendly)  Total time 1 hour 10 mins Author: Dreena BurtonRecipe type: DessertCuisine: American1¼ cups + 2 tablespoons dairy-free, soy-free chocolate chips (like Enjoy Life or Nestle Allergen-Free), divided1 (15-ounce) can pumpkin pie mix (I use Farmer’s Market Organic brand)2 tablespoons organic sugar2 teaspoons arrowroot starch⅛ rounded teaspoon sea salt1 prepared chocolate cookie pie crust (see post above for options)Garnish (optional): fresh fruit, coconut whip, cashew cream, or dairy-free vanilla ice creamPreheat your oven to 425°F.Melt the 1¼ cups chocolate chips.Put the pumpkin pie mix, sugar, arrowroot powder, and salt in your food processor. Purée until very smooth, stopping to scrape down the sides of bowl as needed. Add the melted chocolate, and puree just until smooth, stopping to scrape down the sides of bowl as needed.Scrape the filling into your pie crust and even it out. Sprinkle the top with the remaining 2 tablespoons chocolate chips.Bake the pie for 15 minutes, then reduce the heat to 350ºF and bake for another 35 minutes, or until the pie is set (the center may be soft, but it will set further as it cools).Carefully transfer the pie to a cooling rack. Let cool completely before slicing. Optionally refrigerate the pie for a firmer, chilled dessert.Serve topped with your garnish of choice.3.5.3229More Unique Vegan Holiday PiesVegan Caramel Sweet Potato PiePeanut Butter Apple Crumble PieGingerbread Pumpkin Pie

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Easy Sweet Potato Chili | The Recipe Critic 7

Easy Sweet Potato Chili | The Recipe Critic

By LunchNo Comments

A hearty bowl of chili is a heartwarming meal during the colder months and this Sweet Potato Chili is packed with delicious and healthy ingredients. With options below for making it meatless or changing up the flavor, you’ll want to keep this recipe on repeat.
If you’re looking for some delicious and comforting heartwarming fall chili recipes then try this Slow Cooker Pumpkin Chili, Healthy Turkey Chili, or this Best Ever Chili Recipe.

Sweet Potato Chili
Chili is probably one of my most favorite meals to prepare for my family or even when hosting guests. It’s extremely versatile and you don’t have to rely heavily on a recipe. It’s Aimee Mars and I want to share with you a healthy and hearty Sweet Potato Chili that’s one of my favorites and perfect for cuddling up to when it’s cold.
You can easily make this recipe meatless or pack it with even more healthy vegetables. Below I’ve got several options for changing up the flavor and instructions on how to cook this recipe in the crockpot.
Ingredients in Sweet Potato Chili
This sweet potato chili is simple to prepare and made with simple ingredients. The beauty of chili is that many of the ingredients can be changed so if you’d prefer to use different gound meat you can, or you can leave it out altogether.
Sweet Potatoes
Ground Turkey (or pork, beef, chicken)
White Onion
Chicken Broth
Diced Canned Tomatoes
Black Beans
Garlic
Tomato Paste
Cumin
Paprika
Chili Powder
Salt and Pepper
How to Make Easy Sweet Potato Chili
Steam the Sweet Potatoes: Quickly steam the sweet potatoes by placing them in a large microwave-safe bowl and tossing them with 2 tablespoons of water. Cook them for 3 to 4 minutes until they become slightly tender to touch.
Sauté the Meat and Onions: In a large Dutch oven or pot heat the olive oil over medium-high heat and add the ground turkey. Break it apart as it browns and continue to cook until there’s no pink left, about 5 minutes. Move the browned turkey to the side of the pot and add the diced onions. Let sauté for about a minute before mixing in with the turkey.
Bring it All to a Boil: Add the steamed sweet potatoes, chicken broth, diced tomatoes, black beans, and garlic. Mix the ingredients together and then add all the spices. Bring the chili to a boil.
Simmer: Reduce the heat to a simmer and cover. Cook for 30 to 45 minutes until the chili begins to thicken and the sweet potatoes are almost falling apart they’re so tender.

Can This Chili Be Made In The Crockpot?
Yes. To cook this sweet potato chili in the crock steam the sweet potatoes as directed in the recipe and then brown the meat and sauté the onions in a skillet. Place these cooked ingredients and the remaining ingredients into your crockpot and mix them together. Cook on high for 1 to 2 hours or low for 2 to 3 hours.
Can This Sweet Potato Chili Be Made Meatless?
Yes. If you’re looking for an easy meatless weeknight meal then you can make this sweet potato chili and leave out the meat. It will be just as tasty and just as filling with the potatoes and beans.
Can You Freeze Sweet Potato Chili?
Yes. Prepare the chili according to the recipe directions and let it cool completely before placing it in an air-tight freezer-safe container or a Ziplock bag. It can be stored for up to 4 months in the freezer.
Can I Leave The Beans Out?
Yes. If you would like to remove the beans from this recipe you can without altering the taste too much.
Additional Ingredients to Add
Vegetables: chopped bell peppers, carrots, diced chilies, cauliflower, and zucchini are all great healthy options to toss into this chili.
Meat: instead of using ground turkey try ground beef, chicken, or even pork. You could also try some sliced Kielbasa sausage or leave the meat out altogether.
Flavor: for a more smokey flavor try adding chipotles in Adobo sauce, additional paprika, or some liquid smoke.

More Delicious Chili Recipes

Sweet Potato Chili

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Author Aimee Mars

Servings 6 Servings

A hearty bowl of chili is a heartwarming meal during the colder months and this Sweet Potato Chili is packed with delicious and healthy ingredients. With options below for making it meatless or changing up the flavor, you’ll want to keep this recipe on repeat.

3
Sweet Potatoes
peeled and chopped into cubes

1
tablespoon
Olive Oil

1
pound
Ground Turkey
beef, pork, or chicken

1
medium
White Onion
chopped

2
cups
Chicken Broth

14
ounce
Diced Canned Tomatoes

14
ounce
Canned Black Beans
rinsed and drained

3
Garlic Cloves
minced

1
tablespoon
Cumin

1
teaspoon
Paprika

1
teaspoon
Black Pepper

1
teaspoon
Salt

1/2
teaspoon
Chili Powder

Quickly steam the sweet potatoes by placing them in a large microwave-safe bowl and tossing them with 2 tablespoons of water. Cook them for 3 to 4 minutes until they become slightly tender to touch.

In a large Dutch oven or pot heat the olive oil over medium-high heat and add the ground turkey. Break it apart as it browns and continue to cook until there’s no pink left, about 5 minutes.

Move the browned turkey to the side of the pot and add the diced onions. Let sauté for about a minute before mixing in with the turkey.

Add the steamed sweet potatoes, chicken broth, diced tomatoes, black beans, and garlic. Mix the ingredients together and then add all the spices.

Bring the chili to a boil and reduce the heat to a simmer and cover. Cook for 30 to 45 minutes until the chili begins to thicken and the sweet potatoes are almost falling apart they’re so tender. Season with additional spices if desired.

Serves: 6
Serving1cupCalories293kcal (15%)Carbohydrates40g (13%)Protein25g (50%)Fat5g (8%)Saturated Fat1g (5%)Cholesterol42mg (14%)Sodium1129mg (47%)Potassium1053mg (30%)Fiber9g (36%)Sugar7g (8%)Vitamin A16354IU (327%)Vitamin C18mg (22%)Calcium101mg (10%)Iron4mg (22%) All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

 

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Reindeer Brownies Recipe for Christmas (Dairy-Free Version) 8

Reindeer Brownies Recipe for Christmas (Dairy-Free Version)

By Dairy freeNo Comments

Christmas is the perfect time to mix tasty sweet recipes with small crafty projects. Which is why I had to share these adorable reindeer brownies. They’re simple enough for kids to assemble, and the recipe uses everyday ingredients. But the taste is pure, sweet, decadent bliss. Because you deserve it this holiday season. Your really do.These Reindeer Brownies are Fun Chocolaty Bites for ChristmasThe original recipe did use dairy, but we’ve adapted it to be dairy-free. The brownies themselves make the transition nicely. Brownies really don’t need dairy! But I also wanted to share some options for the decorations.You can see my special diet tips below, including an antler alternative. And in the recipe I provide a quick DIY eye option. But what about those Rudolph noses? M&M like candies aren’t typically dairy-free, but there are a few good options.No Whey No No’s – These have a more natural look, but are top allergen-free and do include some red candy-coated chocolates.Little Secrets Dark Chocolate Peppermint Pieces – These are dairy-free and the red ones are perfect for Rudolph noses!Red Hots Cinnamon Candies – There’s no need to get fancy. These old school candies shine just as bright. And the cinnamon flavor is great with chocolate.Red Icing – Simply whisk some powdered sugar with a splash of water. Stir in a little dairy-free butter alternative if you want it to be richer. Then whisk in drops of natural red food dye until your desired color is reached. Pipe dots of the icing on for noses!Unreal makes some dairy-free Dark Chocolate Peanut Gems and Dark Chocolate Quinoa Gems, but the colors don’t include red. They do have a dark pink.This Reindeer Brownies recipe with photo was shared with us by AmericanPecan.com.Special Diet Notes: Reindeer BrowniesBy ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, optionally soy-free, and vegetarian.For nut-free needs, you can substitute broken pretzels for the antlers.For gluten-free reindeer brownies, you can substitute a gluten-free, grain-based flour (like oat, rice, or sorghum) or flour blend for the all-purpose flour. Do not use coconut flour or a nut flour – they are not 1:1 swaps.For egg-free reindeer brownies, aquafaba would be your best substitute option – but we haven’t tested it yet. Brownies can be tricky! If trying it, use 6 tablespoons of aquafaba in place of the eggs (3 tablespoons per egg).If you need gluten-free and egg-free, I recommend using this Allergy-Friendly Brownie Bites Recipe for the brownies.Dairy-Free Reindeer Brownies  Author: American Pecan CouncilRecipe type: DessertCuisine: American½ cup + 1 tablespoon oil or dairy-free buttery spread, melted1 cup + 2 tablespoons sugar2 large eggs1 teaspoon vanilla extract½ cup all-purpose flour½ cup cocoa powder1 teaspoon espresso powder (optional)¼ teaspoon kosher salt20 raw pecan halves, cut in half40 candy eyeballs (see Note below)20 red chocolate candies (see post above)¼ cup dairy-free chocolate chipsPreheat your oven to 350°F, and grease 20 mini muffin tins.In a large mixing bowl, whisk together the oil or melted butter and sugar until well combined. Add the eggs and vanilla extract, and beat with a hand mixer or whisk until the mixture is thick and pale in color, about 1 minute.Sift in the flour, cocoa powder, espresso powder (if using), and salt. Stir until just combined. The batter should be thick.Add roughly 1 tablespoon of batter to each prepared mini muffin tin.Bake the brownies for 13 to 15 minutes, or until a toothpick inserted in the center of a brownie comes out mostly clean, with some lingering crumbs.Melt the chocolate chips. Pour the melted chocolate into a sandwich bag and cut off small portion of one corner to use as tip.Use the melted chocolate to “glue” pecan antlers, candy eyeballs, and red candy noses onto the brownies.Let the chocolate set before transferring the brownies to an airtight container. The brownies will stay fresh for up to three days.Note: If you can’t find candy eyeballs, make a quick thick icing by whisking powdered sugar with just a little water. Pipe dots of the icing on for eyes, and put a dairy-free mini chocolate chip in the middle of each eye.3.5.3229More Crafty Dairy-Free Christmas TreatsSanta Pancakes50 Dairy-Free Baking Kits for the HolidaysPopcorn Christmas Trees

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Dairy Free Gingerbread Cookies – Milk Free Mom 9

Dairy Free Gingerbread Cookies – Milk Free Mom

By Dairy freeNo Comments

Because the holidays would be incomplete without some sort of gingerbread, my son and I spent some time together making these dairy free gingerbread cookies. It’s a yearly tradition for us to make a gingerbread house together, but this year we decided we wanted to make something different that we would actually want to eat.

I had all intentions to decorate my gingerbread with swoon worthy icing designs worthy of Instagram, but we had so much fun and laughed so much at the silly faces we made, that my ideas went right out the window. If there’s one thing that 2020 has taught me, it’s to cherish these little moments of laughter and joy together. So, instead of worrying about creating the perfect gingerbread man and what it would look like in my photos, I just enjoyed the moment, laughed my tail off with my son, and consumed entirely too many of these cute little cookies.

An Egg Free Option

If you’d like to make these vegan or can’t have eggs, you can substitute the egg in the recipe for one flax egg. If you aren’t familiar with a flax egg, it’s 1 tablespoon of flaxseed meal mixed with 3 tablespoons of hot water. Let the mixture site for a minute or two until it reaches a thickened, gel-like consistency. This mixture can be used in place of an egg, and will work as a binder. The important thing to note here is that you need to use flaxseed meal, which is ground flax seeds.

Your Cookie Cutters

The size of the cookie cutters you use for this recipe will play a role in how many cookies you get and how long the baking time is affected. If you have a rather large cookie cutter, you may get less cookies out of the recipe. A smaller cookie cutter will produce more cookies. I used three different sized cookie cutters that ranged from small to large, and got 16 cookies out of the dough.

If you use cookie cutters that are on the larger side, you may need to bake your cookies for a few minutes longer. A smaller cookie will need shorter baking time, so use the 12 minute baking time as a guide. The longer they bake, the more crispy the cookies will be. The shorter the baking time, the more soft and chewy the cookies will be.

Dairy Free Gingerbread Cookies
This is an easy recipe for gingerbread that makes a soft, chewy, delicious cookie!

Servings 16 cookies
Prep Time 20 minsCook Time 12 mins

Ingredients2 cups all purpose flour1 tsp baking soda1/4 tsp salt2 tsp ground ginger2 tsp ground cinnamon1/4 tsp allspice can substitute nutmeg1/4 tsp ground cloves1/4 cup nondairy butter I used Earth Balance sticks1/2 cup brown sugar1/3 cup unsulphured molasses1 egg see notes and above for substitutions1/2 tsp vanilla extractFor the frosting1 cup powdered sugar1/2 tsp vanilla1 tbsp nondairy milk I used almond

InstructionsPreheat your oven to 350°F and line a baking tray (or two depending on the size) with parchment paper. Cream your nondairy butter and brown sugar together using an electric mixer.Add in the molasses, vanilla, and egg and beat until combined.In a separate bowl, sift together the flour, baking soda, salt, and spices. Mix it all together.Slowly mix the dry ingredients in to the butter mixture with your mixer on medium low. You don’t want to overmix here, or your cookies will be tough. The batter should be thick and not too sticky. If it’s still very sticky, try adding it just a teaspoon of flour at a time. Don’t add too much because we’ll be adding more flour in the next step.Flour a clean surface to roll out the dough. Pat a bit of the flour on your hands, and roll your dough into one big ball.Roll out the dough with a rolling pin to about 1/4 inch thickness. *see notes*Dip your cookie cutters in a little bit of flour so the dough doesn’t stick to them. Cut out your cookies, and place them on your parchment lined baking trays.Add more flour to the dough as needed, forming the scraps back in to a ball and rerolling the dough out to cut more cookies. Repeat this as many times as needed until there is not enough dough left to cut out a cookie. Bake your cookies for about 12 minutes. See notes about cooking times.Let the cookies cool completely before decorating.To make the frosting, mix the ingredients in a small bowl. Be sure to add your milk a bit at a time. The frosting needs to be thick, or it will run right off your cookie. If you’ve added too much milk, add a bit more sugar until it’s thick again. I like to let my frosting rest for five minutes before I scoop it into a piping bag for decorating.Decorate your cookies with the frosting, and enjoy!

NotesYou can change the thickness here a bit if you’d like a soft and chewy cookie vs. a crunchy cookie. For soft and chewy you can roll out the dough to closer to 1/2 inch thickness, but remember that you’ll need to bake the cookies a bit longer. 1/4 inch dough will give you a cookie that’s somewhere in the middle…mostly soft with a bit of snap. If you’d prefer the cookies to be crunchy, you can roll the dough out a bit thinner. Just be sure to watch the cooking time and don’t overbake them.

NutritionCalories: 163kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 136mg | Fiber: 1g | Sugar: 19g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Did you make these Dairy Free Gingerbread Cookies

Please let me know how it turned out for you! Leave a comment below and rate the recipe. Be sure to tag @milkfreemom on Instagram and hashtag it #milkfreemom.

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Eeasy Vegan Churro Biscotti Recipe 10

Eeasy Vegan Churro Biscotti Recipe

By Dairy freeNo Comments

These Vegan Churro Biscotti with Cinnamon Sugar are perfectly crunchy for dunking in a hot cup of coffee, tea, or cocoa, or on their own. Impossible to eat just one!Continuing with more gift table holiday goodies with these Delicious Vegan Churro Biscotti just in time for the holidays! After your first bite memories of childhood carnivals will bring a warm smile to your face and nostalgia and happiness to everyone you share them with.I love these Cinnamon Sugar Biscotti! They are crunchy, with loads of sweet cinnamon flavor and they’re perfect dipped into tea, cappuccino, or coffee. But who’s stopping you from enjoying them as a holiday-themed breakfast on the go, or after dinner for a light dessert? Seriously I can’t get enough of these.Now, Biscotti are crispy, and they are supposed to be like that, not soft or chewy. Biscotti – as the name implies – means “twice baked”, and double baking these dainty Italian cookies is the secret to their crunchy texture. Their signature texture makes them perfect for dunking into your hot drink, or even some sweet dessert wine.To make vegan biscotti or any biscotti recipe, the dough is shaped into a loaf and then baked. The baked loaf is then again cut into slices that are baked again until they become crispy. Once you’ve mastered making a traditional biscotti, your variations are endless. This churros version is my favorite and a love declaration to the Spanish streetfood classic “churros”!More DIY gifts from the blogOther giftablesLet’s make these crispy cinnamony biscotti!Vegan Churro Biscotti – Cinnamon Sugar BiscottiThese Vegan Churro Biscotti with Cinnamon Sugar are perfectly crunchy for dunking in a hot cup of coffee, tea, or cocoa, or on their own. Impossible to eat just one!Prep Time15 minsCook Time1 hr 25 minsTotal Time1 hr 40 minsCourse: Dessert, SnackCuisine: ItalianKeyword: cinnamon sugar biscotti, vegan biscotti, vegan cantucciniServings: 24Calories: 53kcalAuthor: Vegan RichaIngredients1 1/2 cups (187.5 g) flour I use all-purpose1 tbsp cornstarch2 tbsp almond flour , Omit to make nut free1.5 tsp baking powder1/4 tsp salt1/2 tsp cinnamonwet ingredients:1/2 cup (118.29 ml) non dairy milk1 tbsp oil2 tbsp maple syrup3 tbsp sugarTo coat:1 1/2 tbsp sugar I use a mixture of coconut sugar and brown sugar1 tsp cinnamonInstructionsIn a bowl, mix the flour, cornstarch, almond flour, baking powder, salt, and cinnamon, and set aside.In another bowl, mix the non dairy milk, oil, maple syrup, and sugar. Mix well until the sugar is dissolved.Combine the wet with the dry, and mix to make a sticky, stiff doughy mixture. Transfer this to a parchment-lined baking sheet.Wet your hands and using more water, shape the mixture into an oval, and press it down to even it out so that it is about 1/2-3/4 inches thick. Keep pressing, use a couple more drops of water for whenever it gets sticky again, and keep pressing and spread it out.In a small bowl, mix the sugar and cinnamon for topping until well combined, and then sprinkle this all over the dough(which should still be a bit wet on the top). Press it down lightly with your hands if needed.Bake at 350 degrees F(180 C) for 22-25 minutes. Check with a toothpick in the center.Remove the baking sheet, and let it cool completely, then using a very sharp or serrated knife, slice the oval into 1/2 inch thick slices. Spread these slices over the parchment-lined baking sheet again, flattened on the wider side of the biscotti.Bake at 275 degrees F (135 C) for 1 hour, or until the biscotti is crisp to your preference.Cool completely and then store in an airtight container and keep on the counter for up to three weeks. You can also ice these with a simple icing of sugar and non-dairy milk.NotesIf you want long slices like a coffee shop biscotti, slice the logs at an angle.After the first bake, allow the biscotti loaf to cool, If you cut them when they are hot the slices will crumble.You can even bake the log a day in advance and then complete the slicing and second bake the next day.After the second bake, make sure that the vegan biscotti cool on a wire rack to allow them to crisp completely.You can also ice these with a simple icing of sugar and non-dairy milk. Or go “churros con chocolate” and drizzle them with melted dark chocolate.Gluten free: Use a mix of 1 cup of oat flour 1/2 a cup of almond flour and 2 tablespoons of cornstarch or potato starchNutritionNutrition FactsVegan Churro Biscotti – Cinnamon Sugar Biscotti Amount Per Serving Calories 53 Calories from Fat 9 % Daily Value*Fat 1g2%Saturated Fat 1g6%Sodium 32mg1%Potassium 44mg1%Carbohydrates 10g3%Fiber 1g4%Sugar 3g3%Protein 1g2%Calcium 26mg3%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.Ingredients:all-purpose flour, cornstarch and almond flour is the dry base for this recipe. The added almond flour makes these extra rich.baking powder makes these rise just perfectly.as these are churro-themed, we just NEED to add some cinnamon. wet ingredients are non-dairy milk and oil. Any milk will work and as for the oil – go with a neutral-tasting one.sweetness is provided by a mix of maple syrup and  sugarTo get that typical churro flavor, we sprinkle the biscotti liberally with cinnamon sugar. I use a mixture of coconut sugar and brown sugar but you can choose just one.Vegan Biscotti Tips:Always use a serrated knife when cutting your biscotti (preferably a bread knife) in a smooth sawing motion to cut nice smooth clean slices.If you want long slices like a coffee shop biscotti, slice the logs at an angle.After the first bake, allow the biscotti loaf to cool, If you cut them when they are hot the slices will crumble. You can even bake the log a day in advance and then complete the slicing and second bake the next day.After the second bake, make sure that the vegan biscotti cool on a wire rack to allow them to crisp completely.You can also ice these with a simple icing of sugar and non-dairy milk. Or go “churros con chocolate” and drizzle them with melted dark chocolate. How to make Vegan Churro BiscottiIn a bowl, mix the flour, cornstarch, almond flour, baking powder, salt, and cinnamon, and set aside. In another bowl, mix the non-dairy milk, oil, maple syrup, and sugar. Mix well until the sugar is dissolved. Combine the wet with the dry, and mix to make a sticky, stiff doughy mixture.Transfer this to a parchment-lined baking sheet. Wet your hands and using more water, shape the mixture into an oval, and press it down to even it out so that it is about 1/2-3/4 inches thick. Keep pressing, use a couple more drops of water for whenever it gets sticky again, and keep pressing and spread it out.In a small bowl, mix the sugar and cinnamon for topping until well combined, and then sprinkle this all over the dough. Press it down with your hands if needed.Bake at 350 degrees f for 22-25 minutes. Check with a toothpick in the center. Remove the baking sheet, and let it cool completely, then using a sharp knife, slice the oval into 1/2 inch thick slices.Spread these slices over the parchment-lined baking sheet again, flattened on the wider side of the biscotti.Bake at 275 degrees F for 1 hour, or until the biscotti is crisp to your preference.Cool completely and then store in an airtight container and keep on the counter for up to three weeks.As a coffee and tea lover, I am keen on the fact that these are vegan biscotti are the perfect dunkers (no biscotti mush at the bottom of my mug).Get creative with add-ins:While these are perfect as they are, sometimes–especially around the holidays–you may want plus-perfect or make different kinds for gifting. If such is the case, consider adding all kinds of different flavorings and add-ins, such as:Chocolate chips: About 1/2 cup. Any variety of chips or chunks. You could also melt chocolate and dunk or spread the cooled biscotti with chocolateExtracts & Zests: Add about 1 teaspoon to the batter. Or add some almond extract (only 1/2 teaspoon or less), Another great addition would be citrus zest (with the cinnamon, I am thinking orange)Nuts or Seeds: About 1/2 cup total. If the nut pieces are large, give them a rough chop before adding.Chopped Dried Fruit: About 1/4 cup total. Chopped cranberries, apricots, raisins, mango, you name it! 

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