Golden Krust Launches Its Vegan Beyond Meat Jamaican Patties in Stores 1

Golden Krust Launches Its Vegan Beyond Meat Jamaican Patties in Stores

By VeganNo Comments

Vegan Jamaican patties made by iconic New York City-based chain Golden Krust recently began rolling out at 1,000 retailers across the East Coast, with a larger retail distribution planned for coming months. The new patties are made in partnership with Beyond Meat and feature the vegan brand’s Beyond Beef in two flavors of the Jamaican hand-held pastry: Spicy and Mild.
In February, the chain first tested the vegan patties—made using Golden Krust’s 30-year-old secret family recipe—at select locations in Boston, MA; Hartford, OH; New York City, NY; and Toronto, Canada. “We are proud to partner with Beyond Meat to produce a plant-based protein patty with all the heritage of our Jamaican family recipe,” Haywood Hawthorne, President of Retail at Golden Krust, said. “We are excited to share this innovation with consumers seeking plant-based protein options and still expect the authentic taste our fans love.” 
In addition to the retail launch, Golden Krust has made the vegan Beyond Beef-filled patties available at 100 of its restaurant locations. “We’re excited to partner with Golden Krust and appreciate their trust in us to deliver delicious plant-based protein options to their loyal customers,” Tim Smith, Vice President of Foodservice Sales in North America at Beyond Meat, said. “Golden Krust is bringing plant-based protein to the market in a new and different way, which is exciting for us at Beyond Meat.”
Golden Krust products are currently distributed at 25,000 retail points of sale in North America, including Kroger, Walmart, and Costco.

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Creamy Vegan Miso Ramen Recipe with Shiitakes, Tofu, and Asparagus 2

Creamy Vegan Miso Ramen Recipe with Shiitakes, Tofu, and Asparagus

By Dairy freeNo Comments

It’s easy to assume that all Asian food is dairy-free. But the fact is, a lot of restaurants do add dairy. I’ve noticed it quite a bit with ramen houses, in particular. Trendy broth bases are frequently enriched with a little butter, milk, or cream. So I was intrigued by this vegan miso ramen recipe from the cookbook, East, by Meera Sodha.Creamy Vegan Miso Ramen with Shiitakes, Tofu, and AsparagusThis recipe is a sample from Meera’s latest cookbook, In an unassuming corner of Westfield in Stratford, east London, is a joyful little Japanese canteen called Shoryu, where I had my mind blown by a ramen dish called “white natural.” Unlike pork-dominated ramen dishes, white natural is made with soy milk and white miso, making it intensely silky. With apologies to Shoryu, I have tried to replicate it here.East contains 120 vegetarian recipes, drawing inspiration from Bangalore to Beijing. Not all of the recipes are dairy-free, but quite a few are. And in my opinion, the vegan recipes are intriguing enough to warrant consideration. They all boast rich flavors like this creamy vegan miso ramen.Special Diet Notes: Creamy Vegan Miso RamenBy ingredients, this recipe is dairy-free /non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian. We’ve added notes to make this recipe gluten-free, if needed.Creamy Vegan Miso Ramen with Shiitakes, Tofu, and Asparagus  Author: Meera SodhaRecipe type: EntreeCuisine: Japanese¼ cup dried shiitake mushrooms1 onion, chopped⅓ cup white miso3 tablespoon soy sauce (can sub gluten-free tamari)2 tablespoons canola oil (can sub another cooking oil)1 tablespoon tahini4 garlic cloves, roughly chopped¾ inch ginger, peeled and roughly chopped1 quart (4 cups) soy milkSalt, to taste9 ounces ramen noodles (gluten-free, if needed)2 tablespoons canola oil, divided (can sub another cooking oil)½ pound fine asparagus (or normal asparagus halved lengthwise)⅔ cup frozen edamame beans, defrosted2 garlic cloves, finely sliced½ tablespoon lemon juice½ teaspoon crushed red chili flakes⅓ teaspoon salt10 ounces extra-firm tofu, drained and cut into 1-inch cubes1 tablespoon soy sauce (can sub gluten-free tamari)Put the dried shiitake into a heatproof bowl, cover with ¾ cup of just-boiled water, and leave to soak for 5 minutes.In a blender, puree the mushrooms (with their soaking liquid), onion, miso, soy sauce, oil, tahini, garlic, and ginger.Put a non-stick frying pan over a medium heat and, when hot, scrape the paste out of the blender and into the pan. Cook for 10 minutes, stirring frequently. Add the soy milk, a little at a time, until it’s all mixed in. Make sure it doesn’t boil, or the soy milk may curdle. Add salt, to taste, if needed. Remove the pan from the heat.Cook the ramen according to the package instructions, drain, rinse under cold water, and drain again.Heat 1 tablespoon oil in a large frying pan over a high heat. Once hot, add the asparagus and edamame, leave for 1 minute, then turn and leave for 1 minute more. They should char just a little. Add the garlic, lemon juice, chile, and salt, stir for 1 minute, then transfer the vegetables to a bowl.In the same pan, heat the remaining 1 tablespoon oil. Add the tofu and sear for 1 minute on each side, until golden and crisp (when it’s ready, you’ll be able to turn the cubes easily with a spatula). Add the soy sauce and gently stir to coat. Transfer the tofu to the asparagus bowl.To assemble, divide the noodles between four bowls. Ladle the miso soup into each bowl (reheat it, if needed). Place the tofu cubes on one side of each bowl, evenly divide the asparagus and edamame between each bowl, and serve hot.This recipe is from East by Meera Sodha. Copyright © 2020 by Meera Sodha. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.3.5.3229More Vegan Recipes with Eastern InfluenceNo Butter Dal Makhani Vegan Pad ThaiBaked Broccoli Dumplings with Indian-Spiced Yogurt Gravy

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Lasagna Soup | The Recipe Critic 3

Lasagna Soup | The Recipe Critic

By LunchNo Comments

All of the goodness of lasagna is packed into this hearty and delicious soup!  Filled with noodles, ground beef, marinara and cheese, this is a soup that your family will love!
Pair this with a nice fresh salad and either Homemade Easy Cheesy Garlic Bread or Focaccia for the perfect nutritious meal.

Lasagna Soup
This soup is packed with all of the goodness of lasagna. Tender noodles, savory meat, flavor packed broth and gooey cheese.It is divine!  Both soup and lasagna are classic comfort foods and I’ve combined them into the ultimate mega comfort dish, Lasagna Soup! Perfect for a chilly day or day where you just need a little bit of extra love. This is a hug in a bowl.
Your family will love this twist on the classic and it’s super simple. It’s almost impossible to mess up. And one of the best parts about Italian food in general is it tastes even better the second day after all the flavors meld together. It’s a perfect homemade meal.
Soup Ingredients
Lasagna is classic homey comfort food that everyone loves. Putting it in soup form is absolutely irresistible!
Lasagna Noodles: Break up the noodles into bite sized pieces
Oil:Olive Oil is a classic in Italian cooking
Onion: Chopped
Ground Beef or Sausage: Whichever one you prefer
Garlic: I like to use fresh but in a pinch jarred garlic will work too.
Oregano: This is must spice in lasagna
Tomato Paste: Adds richness and depth to the tomato flavor
Chicken Broth:Can use beef too.
Crushed Tomatoes: If you want bigger chunks you can use diced tomatoes, but I like them small.
Chopped Fresh Basil: Fresh basil add such a nice bright flavor
Grated Parmesan: Parmesan adds a nice briny salty tang
Heavy cream or Half and Half:Either one will add the nice creaminess to the broth
Putting Lasagna Soup Together
Boil: Cook the lasagna noodles according to the directions and drain, drizzle with a bit of olive oil to prevent sticking.
Sauté: n a large pot add 1 Tablespoon of oil and suge the onion till softens.
Cook: Add the ground meat, garlic, oregano and cook till meat is brown and cooked through. Add the tomato paste and stir for 2 min.
Simmer: Pour in the chicken broth, tomatoes and a cup of water, cover and bring to simmer. Uncover and cook, till slightly reduced about 10 min. Stir in the noodles, basil, parmesan and heavy cream, heat through about 2 min.
Garnish: Top with more fresh basil, ricotta and parmesan if desired.

Tips and Tricks for the Perfect Lasagna Soup
Noodles: I cook the noodles separate to keep them from getting overly cooked and mushy. Add the noodles to the soup right before serving. The soup can sit on the stove for a while simmering, but don’t add the noodles till right at the end.
Cook in the Soup: You can cook the noodles in the soup, add them once you bring the broth to a simmer. Add 1 extra cup of water to make up for what the noodles will absorb.
Meat: Use your favorite type of meat here. Italian sausage, spicy sausage or ground pork, turkey, chicken and beef all will work in this recipe.
Cheese:  Feel free to add different cheeses to garnish. Romano, asiago, or mozzarella are all favorites.
Mix up the Pasta: Don’t have lasagna noodles? Don’t fret, you can use any type of pasta to make this soup. Use whatever you have on hand.
Storing Lasagna Soup
Separate: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up extra broth and become super soft and mushy. Store the soup and pasta in separate containers in the fridge for up to 3-4 days.
Freeze: Lasagna soup also freezes well. Again store the soup and noodles separately in freezer safe containers for up to 3 months. Thaw in the fridge overnight
Reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated thru you can stir in the noodles and heat thoroughly, about 5-10 min.

More Lasagna Inspiration
Lasagna in any form is a hearty comfort food. Try these extraordinary twists on the classic.

Lasagna Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Alyssa Rivers

Servings 6 Servings

All of the goodness of lasagna is packed into this hearty and delicious soup!  Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!

8
ounces
lasagna noodles
broken into pieces (about 10 noodles)

1
tablespoon
extra-virgin olive oil
plus more for drizzling

1
onion
chopped

1
pound
ground beef
or sausage

3
cloves
garlic
chopped

1
teaspoon
dried oregano

2
tablespoons
tomato paste

4
cups
low-sodium chicken broth

1
can
crushed tomatoes
15 oz.

1/2
cup
chopped fresh basil
plus thinly sliced leaves for topping

1/3
cup
grated parmesan cheese
plus more for sprinkling, optional

1/4
cup
heavy cream or half-and-half

Ricotta cheese
for garnish

Cook the pasta according to package directions. Drain and drizzle with a little bit of olive oil.

In a large pot, add 1 Tablespoon olive oil and heat over medium high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato noodles and continue to stir and cook for about 2 minutes.

Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.

Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.

Updated on October 11, 2020
Originally Posted on February 16, 2015

Serves: 6
Calories452kcal (23%)Carbohydrates39g (13%)Protein25g (50%)Fat22g (34%)Saturated Fat8g (40%)Cholesterol62mg (21%)Sodium323mg (13%)Potassium737mg (21%)Fiber3g (12%)Sugar6g (7%)Vitamin A418IU (8%)Vitamin C10mg (12%)Calcium141mg (14%)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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Universal Studios Chef Shares Recipe for Florida Park’s Popular Vegan Mac and Cheese 4

Universal Studios Chef Shares Recipe for Florida Park’s Popular Vegan Mac and Cheese

By VeganNo Comments

Ron Cope, an executive sous chef at Universal Orlando, recently shared his recipe for Jack’D Up Mac, a vegan mac and cheese dish available at the resort’s Skeleton Bar—a Halloween-themed transformation of Cafe La Bamba. The recipe is built upon cavatappi pasta, features two types of vegan cheese (pizza and parmesan) is “jack’d up” with a variety of mix-ins (mushrooms, bell peppers, and crumbled vegan sausage), and is elevated with a touch of vegan pesto. 
“We were looking for a Halloween item for our vegan guests that frequent our parks,” Cope told TODAY. “I personally enjoy vegan food, although I’m not a strict vegan, and love to find new products that are available as well as explore the simplicity of different vegetable flavors and textures. We wanted to create something that was recognizable as well as satisfying for our vegan guests.”  
Unfortunately, the vegan mac and cheese will be off the menu at Universal Orlando after Halloween on November 1. Luckily, with Cope’s recipe, guests can now make the popular dish at home. 

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Air Fryer Herbed Buttermilk Roast Chicken Breast 5

Air Fryer Herbed Buttermilk Roast Chicken Breast

By LunchNo Comments

Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.Air Fryer Herbed Buttermilk Chicken BreastThis air fryer chicken recipe is similar to my air fryer whole chicken recipe only it’s made with a whole breast instead. Plus it has added herbs and spices. And unlike this air fryer chicken breast recipe, this version is with the bone and includes the skin. See all my air fryer recipes here!Brining the chicken in buttermilk makes it so juicy – the more time in the buttermilk, the better! Also, the skin and bones make the chicken very tender compared to a boneless, skinless breast. I love the skin, but you can of course discard it after it’s cooked which would reduce the calories and the ww points to 0. And if you want to make a boneless, skinless breast instead, I would stick to this air fryer chicken breast recipe.This recipe is from Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer: A Cookbook (affil link) by Ben Mims. Ben and I share the same publisher, so it’s fun seeing how his air fryer recipes differ from mine in the Skinnytaste Air Fryer Cookbook (affil link) Some fun recipes, Mole-Braised Cauliflower or Strawberry Scone Shortcake look and sound delish!This air fried chicken breast is a simple yet delicious protein. You can always double the recipe so that you have leftovers for lunch the next day. This buttermilk chicken is great over your favorite salad, and it also pairs well with just about any side like rice pilaf, corn tomato avocado salad, or roasted baby potatoes.Oven Directions:If you don’t have an air fryer, you can roast the chicken in the oven. Cook the breast for 35-45 minutes at 400 degrees until a thermometer reads 160 degrees. For a whole chicken recipe in the oven, try my Roast Chicken with Rosemary and Lemon.Is air fried chicken healthy?Yes! Air fried chicken is healthy. It requires way less oil than traditional fried chicken. The only oil required to air fry chicken is a little oil spray on the top of the chicken breast.More Chicken Recipes You’ll Love:Air Fryer Herbed Buttermilk Roast Chicken BreastPrep Time: 30 minsCook Time: 55 minsTotal Time: 1 hr 25 minsAir fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.1 large bone-in skin-on split chicken breast, (1 1/4 to 1 1/2 lbs)1 cup 1% buttermilk1 1/2 teaspoons dried parsley1 1/2 teaspoons fresh or dried chives3/4 teaspoon kosher salt1/2 teaspoon dried dill1/2 teaspoon onion powder1/4 teaspoon garlic powderolive oil sprayPlace the chicken in a bowl and pour the buttermilk over, covering completely. Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours.Meanwhile in a bowl combine the remaining spices.Remove the chicken from the buttermilk, letting the excess drip off, then place skin side up into the air fryer. Sprinkle the seasoning mix over the top of both and let it stand 5 minutes until it soaks in.Spray the top of the chicken with oil. Cook at 300F for 10 minutes then increase the heat to 350F and cook until an instant read thermometer inserted into the thickest part reads 160F, and the chicken is golden in color, 30 to 35 minutes.Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.Serving: 1/2 chicken breast, Calories: 406kcal, Carbohydrates: 2.5g, Protein: 48.5g, Fat: 21.5g, Saturated Fat: 6g, Cholesterol: 146mg, Sodium: 597mg, Fiber: 0.5g, Sugar: 1.5gBlue Smart Points: 6Green Smart Points: 6Purple Smart Points: 6Keywords: Air Fryer Chicken, air fryer chicken breast posted October 27, 2020 by Gina

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Gluten Free Buckwheat Waffles - Vegan Richa 6

Gluten Free Buckwheat Waffles – Vegan Richa

By Dairy freeNo Comments

These Vegan Gluten-free Chocolate Buckwheat Waffles are a chocoholic’s breakfast dream! Light, crispy, and nutritious and made with a blend of naturally gluten-free buckwheat flour and oat flour! 7 ingredients and 1 Bowl. Wholesome, delicious and so easy to make. Vegan Glutenfree soyfree Nut-free Recipe Jump to RecipeThese Chocolate Buckwheat Waffles are light, crispy, and nutritious. You will love how easy they are to throw together and how wholesome these are while still tasting super chocolatey and decadent. The unique blend of buckwheat flour and oat flour will keep you full for hours. Trust me, you will want to make a double batch! Chocolatey, rich, and nutty as they are, these gluten-free waffles taste excellent as they are, but why not take them to the next level with some toppings? You can top these any way you like, but let me just mention that a scoop of vanilla ice cream and a drizzle of syrup is a superb choice for sure.Vegan Gluten Free Buckwheat WafflesThese Gluten-free Chocolate Buckwheat Waffles are a chocoholic’s breakfast dream! Light, crispy, and nutritious and made with a blend of naturally gluten-free buckwheat flour and oat flour! Wholesome, delicious and so easy to make! Vegan Glutenfree soyfree Nut-free Recipe Prep Time10 minsCook Time20 minsTotal Time30 minsCourse: Breakfast, brunchCuisine: AmericanKeyword: chocolate waffles, glutenfree waffles, vegan glutenfree wafflesServings: 2Calories: 442kcalAuthor: Vegan RichaIngredientsDry Ingredients:1/2 cup (60 g) buckwheat flour3/4 cup (90 g) oat flour1.5 tsp (7.39 g) baking powder1 tbsp cornstarch or tapioca starch3 tbsp cocoa powder a 1/2 to 1 tbsp more for more chocolately1/2 tsp cinnamon or spices of choice.1/8 tsp salt3-5 tbsp sugarWet Ingredients:2 tsp (1 tsp) oil1/2 tsp vanilla extract1/2 cup (118.29 ml) almond milk or oat milk 1/4 cup (59.15 ml) plus 2-3 tbsp carbonated water ,club soda, ginger ale, or something similar. From a fresh bottle.InstructionsIn a bowl, combine all the dry ingredients until well mixed.Add in the oil, vanilla, almond milk, and lightly mix.Add in the 1/4 cup of club soda and mix. Add more one tbsp at a time until the mixture is a thick batter. Wait for 2 minutes to see if the consistency of the batter gets thinner by itself. If not, add another tbsp of the carbonated water and mix in.Heat your waffle iron, grease it a bit. Pour the thick sticky batter into the waffle iron to cook. These waffles rise a lot, so you’ll want to use just a bit of batter and see how much of your waffle iron gets filled up when it rises.Cook them until they are nice and crispy and done on all the edges and the center.Remove the waffle from the waffle iron, and serve with a dollop of butter or whipped coconut cream, and a good drizzle of maple syrup. NotesIf you are not planning on eating your waffles right away, you can simply place them on a wire rack to bring them to room temperature. Avoid placing freshly baked waffles on a plate as the steam will make them turn soggy on you.Feeding a crowd?  You can keep these warm by preheating the oven to 200°F and placing your buckwheat waffles in the warm oven on a wire rack, atop a baking sheet. This will keep them both warm AND crisp and you have all the time in the world to finish up all the rest of your waffles!Give your waffle iron time to heat up all the way to ensure your waffle iron is really HOT before the batter touches it! And grease it well.Use a plastic or rubber utensil to remove your waffles from the iron to not damage the non-stick surface.You can totally add some shredded or chopped nuts to the batter.No vanilla? A few drops of almond extract or coconut extract also add a nice touch.NutritionNutrition FactsVegan Gluten Free Buckwheat Waffles Amount Per Serving Calories 442 Calories from Fat 99 % Daily Value*Fat 11g17%Saturated Fat 2g13%Sodium 200mg9%Potassium 842mg24%Carbohydrates 80g27%Fiber 9g38%Sugar 19g21%Protein 12g24%Calcium 285mg29%Iron 4mg22%* Percent Daily Values are based on a 2000 calorie diet.Ingredients for making Buckwheat Waffles:Gluten-free Oat flour makes these super wholesome and more filling than your traditional flour waffles.Buckwheat Flour lends these a slightly nutty taste making them taste extra special. Adding buckwheat flour to gluten-free baked goods gives them a great non-crumbly texture. Baking powder for that perfect rise! Make sure to check it’s still good!Cornstarch or tapioca starch makes these waffles light and fluffy on the inside and crisp on the outside.cocoa powder for that chocolate flavor and gorgeous dark color – depending on your taste, add up to 1 tbsp more than I have listed in the recipe.Cinnamon or any warming spices of choice add some coziness to these waffles. Think cloves, nutmeg, or even a pinch of cayenne.Salt helps enhance the chocolate flavor – don’t skip it.I add some sugar to balance out the bitterness from the cocoa powder. You can use any alternative sweetener you enjoy.Vanilla is a must for me as it goes so well with the nutty flavor of the buckwheat but if you don’t have any, there are other options to add some flavor.As for the wet ingredients, I find almond milk works out the best for making these but you can use any plant-based milk to make these.Carbonated water, Club soda,  ginger ale, or something similar – my secret ingredient.  Make sure to open a fresh bottle – you want all the bubbles for the perfect rise.TipsIf you are not planning on eating your waffles right away, you can simply place them on a wire rack to bring them to room temperature. Avoid placing freshly baked waffles on a plate as the steam will make them turn soggy on you.Feeding a crowd?  You can keep these warm by preheating the oven to 200°F and placing your buckwheat waffles in the warm oven on a wire rack, atop a baking sheet. This will keep them both warm AND crisp and you have all the time in the world to finish up all the rest of your waffles!Give your waffle iron time to heat up all the way to ensure your waffle iron is really HOT before the batter touches it! And grease it well.Use a plastic or rubber utensil to remove your waffles from the iron to not damage the non-stick surface.You can totally add some shredded or chopped nuts to the batter.No vanilla? A few drops of almond extract or coconut extract also add a nice touch.How to make Gutenfree Buckwheat WafflesIn a bowl, combine all the dry ingredients until well mixed.Add in the oil, vanilla, almond milk, and just lightly mix.Add in the 1/4 cup of club soda and mix. Add more one tbsp at a time until the mixture is a thick batter. Wait for 2 minutes to see if the consistency of the batter gets thinner by itself. If not, add another tbsp of the carbonated water and mix it in.Heat your waffle iron, and pour the thick, sticky batter into the waffle iron to cook. These waffles rise a lot, so you’ll want to use just a bit of batter and see how much of your waffle iron gets filled up when it rises. Cook them until they are nice and crispy and done on all the edges and the center.Remove the waffle from the waffle iron, and serve with a dollop of butter or whipped coconut cream, and a good drizzle of maple syrup.Store covered with a kitchen towel so they don’t dry out.CAN THESE WAFFLES BE MADE AHEAD OF TIME?Yes, they sure can. Make sure you let them cool down completely on a wire rack before storing them. By cooling them on a plate or creating excess moisture by wrapping them in cling film or freezer bags too early, you will end up with a solid frozen waffle stack in the freezer that you will find difficult to separate!You can store these in the refrigerator for up to 5 days and freeze them for up to 2 months. When freezing, I would recommend you place parchment paper in between the individual waffles and place them all in a large freezer bag.To reheat them, pop them in the toaster oven or the waffle maker.MORE VEGAN BREAKFAST OPTIONSSweet:Savory:

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Vegan Brandy Butterscotch Sauce – Milk Free Mom 7

Vegan Brandy Butterscotch Sauce – Milk Free Mom

By Dairy freeNo Comments

This Vegan Brandy Butterscotch Sauce is full of sweet, smooth, caramel-like flavor, and it’s amazing on so many dishes. If you’re looking to take your desserts to the next level, this is the ingredient that will do it! I love it on vegan ice cream, french toast casserole, brownie sundaes, and pumpkin bread pudding.

It’s also great as a dip for fruits like apples, pears, and bananas.

The Butter

Any vegan butter should work great in this sauce. I’ve been using Earth Balance for years, and it held up great in this recipe. Other plant based options that will work are Miyokos, Califia Farms, and Forager.

The Brandy & Some Variations

I love the flavor that brandy adds to this sauce, but if brandy’s not your thing you can also replace it with bourbon or rum. For a non-alcoholic version you can use a good quality rum extract.

Vegan Brandy Butterscotch Sauce
This is an easy dessert sauce that’s delicious on so many things. Try it with ice cream, pie, bread pudding, brownie sundaes, and french toast casserole.

Servings 12
Prep Time 2 minsCook Time 1 min

Ingredients1/3 cup coconut cream1 cup light brown sugar1/2 cup vegan butter1.5 tbsp brandy

InstructionsMelt the vegan butter in a small saucepan over medium low heat.Stir in your brown sugar. Cook and stir the butter and brown sugar mixture until the sugar is dissolved.Pour in your coconut cream and brandy, stir for 2 minutes more and remove it from the heat. Let the sauce rest for about 15 minutes to thicken.

NutritionCalories: 151kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Sodium: 66mg | Potassium: 46mg | Fiber: 1g | Sugar: 18g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Did you make this Vegan Brandy Butterscotch Sauce?

Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

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Vegan Pumpkin Bread Pudding – Milk Free Mom 8

Vegan Pumpkin Bread Pudding – Milk Free Mom

By Dairy freeNo Comments

This Vegan Pumpkin Bread Pudding has all the flavors of pumpkin spice in a stick-to-your-ribs comfort food classic. It’s over-the-top delicious, and perfect for a fall treat or as an addition to your holiday table.

The Bread

You’ll want to use day old bread for this recipe, but if you don’t have that just toss what you have in to the toaster or oven for a few minutes to toast it up. I used a day old, lightly stale french bread, but cinnamon raisin, vegan challah, or italian bread will work. Gluten-free bread should work, but depending on the flour used in the bread, you could have varied results.

Depending on how stale your bread is, your pudding will have an amazing crunch on the top and be heavenly soft in the middle. The crunch on top will soften up a bit after being stored in the fridge overnight. It also softens if you top it with a sauce, ice cream, or whip cream.

The Mix-ins

I used raisins in this recipe, but you can also use nuts, chocolate chips, or dried cranberries. If you have someone in the family that doesn’t like nuts, you can sprinkle them on later. A sprinkle of pumpkin seeds over the top after baking is also festive and adds some crunch.

Toppings

This bread pudding is good as-is, but it’s extra delicious with a topping of plant based whip cream and my Dairy-Free Brandy Butterscotch Sauce. You can also try it with a scoop of your favorite dairy-free ice cream and some chocolate sauce.

Vegan Pumpkin Bread Pudding
A comfort food classic with seasonal pumpkin spice, and no dairy or eggs required! It only takes minutes to prepare, and is a delicious autumn or holiday dessert.

Servings 10
Prep Time 10 minsCook Time 30 mins

Ingredients9 cups bread stale, cubed1 cup raisins1.25 cup plant based milk I used unsweetened almond1 can pumpkin puree3/4 cup maple syrup4 tbsp arrowroot powder2 tbsp molasses1 tbsp pure vanilla extract1 tbsp pumpkin pie spice3/4 tsp salt

InstructionsIn a large bowl, whisk together all of your ingredients except for the bread and raisins.Spray or grease a large casserole or au gratin dish.Spread your bread crubes and raisins evenly on the bottom of the dish.Pour your pumpkin mixture evenly over the bread cubes. Cover, and refrigerate for 30 minutes. Preheat your oven to 350°F. Bake your bread pudding for 30 minutes or until cooked through.Enjoy warm with a scoop of your favorite sauce and/or some vegan vanilla ice cream or whipped topping.

NutritionCalories: 731kcal | Carbohydrates: 143g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Sodium: 1330mg | Potassium: 712mg | Fiber: 11g | Sugar: 32g | Vitamin A: 6614IU | Vitamin C: 3mg | Calcium: 386mg | Iron: 9mg

Did you make this Vegan Pumpkin Bread Pudding?

Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

You may also like my Vegan Pumpkin Cake!

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Plaintain Chips & Guacamole Recipe (Plant-Based, Paleo, Allergy-Friendly) 9

Plaintain Chips & Guacamole Recipe (Plant-Based, Paleo, Allergy-Friendly)

By Dairy freeNo Comments

Skip the chips and salsa, and make this plantain chips and not-so-scary guacamole instead. It’s another top allergen-free option that’s also paleo-friendly and plant-based. And I think it’s a fun and delicious way to enjoy more produce any day. But as a Halloween-inspired snack or appetizer, the “chips” are cut long like fingers or talons, and the “green slime” guacamole is spiked with purple cabbage, both in the guacamole and on the outside as hair – eww!Monster Nacho Cups with Green Slime Guacamole and Plantain ChipsThis recipe was created by the chefs at Dole, with some inspiration from Monsters Inc. They call it Green Slime Nacho Cups, but you can call it whatever you want to appeal to both adults and kids.You can also skip the cabbage if you want a simple plantain chips and guacamole, without the fright factor. It’s an equally delicious dip and “chip” combo to enjoy as an afternoon snack or while watching the game.About PlantainsDid you know their are more than 500 edible banana varieties in the world? Plantains are a member of the banana family, but they are firm and starchy, a bit like a potato. They’re also less sweet. I don’t recommend substituting Cavendish bananas (the everyday kind at the grocery store), because they are softer and sweeter. But apple bananas (common in Hawaii) are a tasty alternative.Special Diet Notes: Guacamole & Plantain ChipsBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, added sugar-free, and paleo-friendly.Monster Nacho Cups with Guacamole & Plantain Chips  Author: Alisa FlemingRecipe type: AppetiserCuisine: Latin American1 plantain that’s green but starting to turn yellow, peeled and thinly sliced on bias1½ teaspoons oil¼ teaspoon salt, divided (or to taste)1 avocado, halved, pitted and peeled1 tablespoon lime juice1 clove garlic, minced or crushed½ cup thinly shredded purple cabbagePreheat your oven to 375ºF and line a baking sheet with parchment paper.Toss the plantain slices with the canola oil and season with a pinch of salt. Arrange the plantain slices in a single layer on your prepared baking sheet, preferably not touching.Bake the plantains for 18 to 20 minutes, or until crispy and lightly golden. Let cool completely.Scoop the avocado flesh into a small bowl and mash (reserve one half avocado shell). Stir the mashed avocado with the lime juice, garlic, and remaining salt (or to taste). Stir in slaw, reserving some for garnish.Scoop the guacamole into the reserved avocado shell. Stick the reserved cabbage shreds out of avocado mixture to look like hair, if desired.Serve the guacamole cup with the plantain chips.3.5.3229More Healthy Dairy-Free Snacks for Halloween & BeyondBubbling Witch’s Brew and Spook-tacular Fruit CupsVegan Chocolate Graham Bats and CatsJack-O-Melons

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Vegetarian Mushroom Kale Lasagna Rolls 10

Vegetarian Mushroom Kale Lasagna Rolls

By LunchNo Comments

Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.Mushroom Kale Lasagna RollsThese rolls are a deliciously cheesy meatless meal that is sure to be a hit in your house. The individual rolls help keep portion sizes in check. One roll served with a salad makes the perfect meal. They’re great to freeze too. A few lasagna roll variations I love are these Spinach Lasagna Rolls, Three Cheese Zucchini Stuffed Lasagna Rolls, and Butternut Squash and Spinach Lasagna Rolls. See more vegetarian recipes like this.How to Freeze Lasagna Rolls:These mushroom lasagna rolls are perfect for freezing and then pulling out on a night when you don’t have time to cook. You can freeze these two different ways:Individually Frozen Lasagna Roll UpsAfter rolling up the noodles, put them on a baking tray to flash freeze. Once frozen, put in a zip-locked bag. To bake, put however many rolls you’d like into a baking dish with sauce on the bottom. Spoon more sauce over the noodles and top each with one tablespoon of mozzarella. Cover with foil and bake at 350 degrees for one hour.Lasagna Roll Ups Frozen in a Casserole DishFreeze all the rolls in a baking dish covered with foil. To serve, thaw in the refrigerator for 36-48 hours and then follow the baking directions as written. You can also bake these from frozen but will need to increase the baking time to one hour.Lasagna Roll Up Variations and Tips:Sub spinach for the kale.You can chop up the mushrooms with the kale in the food processor if you prefer.I recommend covering the dish with foil while baking so that the lasagna rolls don’t get crispy. To prevent the foil from sticking, tent the foil over the baking dish so that it’s not touching the noodles. You can also spray the foil with baking spray or lay parchment paper over the rolls and then cover with foil.More Lasagna Recipes You’ll Love:Mushroom Kale Lasagna RollsPrep Time: 30 minsCook Time: 40 minsTotal Time: 1 hr 10 minsMushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.10 9 oz dry lasagna noodles, cooked2 1/2 cups marinara sauce5 cups kale, stems removed, chopped fine8 oz mushrooms, chopped fine1 tsp olive oil2 cloves garlic, chopped15 oz part skim ricotta cheese, I like Polly-o1/2 cup grated Parmesan cheese1 egg, whiskedsalt and fresh pepper3 oz 10 tbsp part-skim mozzarella cheese, shreddedPreheat oven to 350F.Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.Place kale in a food processor and pulse a few times until chopped.In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.Makes 10 rolls. Serve with extra sauce on the side.Serving: 1roll, Calories: 258kcal, Carbohydrates: 30.5g, Protein: 11.5g, Fat: 8.4g, Saturated Fat: 6.5g, Cholesterol: 41mg, Sodium: 208mg, Fiber: 3g, Sugar: 2gBlue Smart Points: 6Green Smart Points: 7Purple Smart Points: 6Points +: 6Keywords: easy lasagna, lasagna roll ups, Mushroom Kale Lasagna Rolls, spinach lasagna rolls, Vegetarian Lasagna posted October 26, 2020 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:

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