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Dairy Free Recipe: Vegetarian Pizza

By Kyle Eslick | Filed Under Dairy Free, Vegetarian Recipes

Looking for a good vegetarian pizza recipe that is also dairy free?  Check out this recipe!

Dairy Free Vegetarian Pizza Recipe

Pizza Ingredients:

  • 1 large, high-quality flatbread or pizza dough shell
  • 1 cup Cantare® Traditional Olive Tapenade
  • 1 large sweet onion, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 4 cloves garlic, chopped
  • 2 tbsp. olive oil
  • 2 large tomatoes, sliced
  • Kosher salt and freshly cracked black pepper to taste

Pizza Directions:

  1. Preheat oven to 425°F.
  2. Sauté onions, mushrooms and garlic in olive oil over medium heat until onions soften.
  3. Set aside to cool.
  4. Spread the pizza shell with tapenade.
  5. Sprinkle with sautéed vegetables and add a layer of tomatoes.
  6. Season over all with salt and freshly cracked black pepper.
  7. Drizzle the tomatoes with olive oil and transfer the pizza directly to the oven rack.
  8. Cook for 10 minutes or until crust is golden-brown.

[Recipe Courtesy of Sam's Club]

Vegan Recipe: Banana Bread

By Kyle Eslick | Filed Under Dairy Free, Vegan, Wheat Free

Looking for a good vegan banana bread?  How about one that is also wheat free (not gluten free), dairy free, and egg free!  

Vegan Banana Bread Recipe

Ingredients:

  • 1 cup oat flour
  • 1 cup barley flour
  • 1 cup amaranth flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 3/4 cup honey
  • 3 ripe bananas, mashed (1 1/2 cups)
  • Juice of 1/2 a lemon
  • 1/2 teaspoon nutmeg (nutmeg is not a nut)
  • 3/4 cup flax seed meal
  • 1/2 cup raisins

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine oat flour, barley flour, amaranth flour, baking soda, and salt, and set aside.
  3. Using an electric mixer set on medium, combine canola oil, and honey.
  4. Add bananas, lemon juice, and nutmeg. Once thoroughly mixed, add flax seed meal, then raisins.
  5. Add dry ingredients to wet, and mix until just combined.
  6. Grease a loaf pan, sprinkle with a little flour, tapping out the extra.
  7. Transfer batter to loaf pan.
  8. Bake in center of oven 45 minutes, rotating once halfway through until golden brown on top.
  9. Let cool in pan about 5 minutes, before transferring to a cooling rack.
  10. Let rest at least half an hour before slicing.

[Recipe Courtesy of Allergy Cookbook]

Gluten Free Recipe: Dark Chocolate Mint Sorbet

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an incredible gluten free recipe that is also soy free, dairy free, and vegan!  If you give this a try, let us know how it was in the comments below!

Ingredients:

  • 5 cups water
  • 6 peppermint tea bags
  • 2 cups sugar
  • 1 cup cocoa powder
  • 1 dash sea salt
  • 1/2 teaspoon peppermint extract (optional for extra minty flavor)

Directions:

  • Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
  • Stir in the sugar, cocoa, and salt.
  • Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved.
  • Add the peppermint extract.
  • Remove from heat and allow to cool completely.
  • Pour mixture into airtight container and refrigerate until completely chilled.
  • Freeze in an ice cream maker according to manufacturer’s directions.
  • If sorbet is still too liquidy, freeze in an airtight container for a few hours.
  • If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

Vegan Recipe: Vanilla Cupcakes with Chocolate Frosting

By Kyle Eslick | Filed Under Gluten Free, Sugar Free, Vegan

Here is a recipe for vanilla cupcakes with chocolate frosting. It is advertised as being gluten free, sugar free, as well as being a vegan recipe.

Vanilla Cupcakes with Chocolate Frosting Recipe

Ingredients:

  • 2/3 cup soymilk
  • 1/4 cup canola oil
  • 3/4 cup agave nectar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup tapioca flour
  • 2 tablespoons flax seed meal
  • 1/3 cup almond meal
  • 1/2 cup rice flour
  • 1/2 cup quinoa flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup agave nectar
  • 2 teaspoons vanilla
  • 1/3 cup cocoa powder
  • 1/2 cup non-dairy powdered milk

Cupcakes Directions:

  1. Preheat Oven to 325.
  2. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water.
  3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
  4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
  5. Fill 9 muffin cups approximately 2/3 full.
  6. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
  7. Let cool in pan for 1 hour to allow agave to set.

Frosting Directions:

  1. Mix together margarine, agave, and vanilla until smooth.
  2. Add cocoa powder (sift if necessary).
  3. Add powdered soy milk.
  4. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
  5. Frost cupcakes and enjoy!

[Recipe Courtesy of Recipe Zaar]

Vegan Recipe: Pancakes

By Kyle Eslick | Filed Under Vegan

Pancakes for Vegans?  That is right.   Here is a recipe for pancakes that Vegans can enjoy!

Vegan Pancakes Recipe

Ingredients:

  • 1 cup white all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 egg replacer
  • 1 cup soymilk
  • 2 tablespoons vegetable oil

Directions:

  1. Mix wet ingredients in a medium sized bowl.  Mix dry ingredients in a larger bowl.
  2. Pour wet ingredients into dry – mix well until smooth consistency.
  3. Drop onto medium heat (preheated) pan.  Flip over when each pancake begins to bubble on top.
  4. Serve with vegan buttery spread (if desired) and maple syrup.

Vegan Recipe: Chocolate Peanut Butter Cookies

By Kyle Eslick | Filed Under Vegan

Here is a vegan recipe for delicious chocolate peanut butter cookies that I thought some of you might enjoy.

Chocolate Cookie Dough Ingredients:

  • 3.5oz vegan spread
  • 3oz sugar
  • A pinch of salt
  • 2oz self rising flour
  • 4oz of whole wheat flour
  • 1/2 cup of cocoa powder (sorry I’m an Imperial girl living in a metric world – my wires get crossed)
  • 2tsp vanilla extract

Chocolate Cookie Dough Directions:

  1. Cream spread and sugar together and then knead in the rest of the ingredients to form a nice ball of dough. Set aside.

Peanut Butter Dough Ingredients:

  • 1/2 cup of peanut butter
  • 1/2 a cup of flour
  • 1 tsp vanilla extract

Peanut Butter Dough Directions:

  1. Knead it until a soft dough ball forms.
  2. Add the flour is small amounts until the right texture is achieved, as in you can roll wee peanut butter balls.
  3. Take a chunk of the chocolate dough and roll a ball in your hands, then flatten out to make a small cup shape.
  4. Put a peanut butter ball in the middle and curl the chocolate around until peanut butter is completely hidden.
  5. Flatten out and add to a pan.

[Recipe Courtesy of Lyvvie's Limelight]

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