No-Dairy Harvest Pumpkin Apple Bread
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)
Preheat oven to 350 degrees
Grease and flour (2) 9x5 loaf pans.
Combine flour, cinnamon, baking soda and salt in a large bowl.
Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.
Showing posts with label Non-Dairy. Show all posts
Showing posts with label Non-Dairy. Show all posts
Thursday, March 25, 2010
Wednesday, March 24, 2010
No-Dairy Cornbread Muffins
No-Dairy Cornbread Muffins
¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt
Mix together in a medium size bowl.
Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil
Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.
Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.
Makes 8 muffins
¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt
Mix together in a medium size bowl.
Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil
Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.
Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.
Makes 8 muffins
Tuesday, March 23, 2010
No-Dairy Carrot and Zucchini Bread
No-Dairy Carrot and Zucchini Bread
1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)
Preheat oven to 365 degrees
Grease and flour an 8x3 loaf pan, set aside.
In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.
Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.
1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)
Preheat oven to 365 degrees
Grease and flour an 8x3 loaf pan, set aside.
In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.
Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.
Monday, March 22, 2010
No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs
No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs
4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme
8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained
Breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Cook pasta according to package directions. Drain.
Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.
4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme
8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained
Breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Cook pasta according to package directions. Drain.
Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.
Sunday, March 21, 2010
No-Dairy Banana Graham Muffins
No-Dairy Banana Graham Muffins
2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners and spray with cooking spray.
In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.
Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.
Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.
2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners and spray with cooking spray.
In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.
Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.
Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.
No-Dairy Baked Potato Soup
No-Dairy Baked Potato Soup
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
Saturday, March 20, 2010
No-Dairy Oatmeal Pumpkin Bread
No-Dairy Oatmeal Pumpkin Bread
1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.
In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.
Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 1 loaf; 16 slices
1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.
In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.
Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 1 loaf; 16 slices
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