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e size beauties 1 c earth balance vegan butter 2 c sifted powdered sugar 3 4 tsp glenlivet 2 tsp vanilla extract 2 3 pinches of pumpkin pie spice blend share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies desserts tagged autumn beer cupcakes pumpkin quick easy whiskey leave a comment grated carrot salad may 24 2017 by sara it s been ages since either my sister or i posted a recipe and there s nothing like spending a week in the springtime on a hops farm to inspire fresh and new creations a vegetable that for reasons unknown always fails to grab my attention when i m deciding what to prepare is the carrot i grow them in my garden and end up eating them raw right from the dirt washed of course and yet when i think of dishes they only ever make it into a medley of roasted veg so here s a fresh idea for summer picnics and gatherings or to accompany other salads in a crudité style plate this recipe takes no time at all to put together i didn t time it but maybe 10 15 minutes ingredients 4 large carrots shredded roughly 4 c juice from 1 2 large lemon lime might also be nice 1 2 tbsp extra virgin olive oil 1 2 bunch cilantro or parsley salt and pepper to taste directions grate the carrots with a box grater or salad master you want about a medium grate not too small not too large in a large bowl toss together the carrots lemon juice oil cilantro or parsley salt and pepper enjoy inspiration for your memorial day weekend memorial day munchies share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in salads sides snacks and munchies tagged carrot gluten free light snack quick easy raw vegan 2 comments macarons july 4 2013 by jo two friends of mine came back from a trip to paris last week and promptly started baking macarons they are so cute and colorful and probably delicious i wouldn t know for sure since i had never heard of such a thing in my pregan days that was well before the gourmet cupcake had been thought off let alone the delightful looking macaron they are essentially a meringue cookie and of all the ways to substitute eggs stiffened egg whites present the biggest challenge for us vegans but i was jealous of my friend s adorable treats and scoured the internet for a recipe there are a few out there but they don t look like the real thing except for one blog with a great looking photo but no recipe so i did what i used to do before the sticky fingers cookbook came along i made something up and gave it shot this is my first attempt and it is not perfect the shell is crispy and the foot is so cute but they re a little too wet inside and the sweetness is off the charts i filled them with a bittersweet ganache just to cut through the sugar a bit but based on my internet searches the vegan world is crying out for macarons and far be it from me to hold back what i have learned i ask you dear primates to try this out and improve it for the good of all veganity my next attempt will definitely have less water and probably less xanthan gum but like i said i ve never eaten a real macaron and only know that they are supposed to have a crispy shell and a chewy middle the crispy shell i ve got but the chewy middle needs some work this recipe made 18 sandwiches ingredients 5 7 ounces powdered sugar 1 5 c after sifting 3 ounces almond meal 2 3 c 5 tbs granulated sugar 2 tbs enrgy egg replacer 1 4 tsp xanthan gum scant 1 2 c water 1 tsp vanilla 1 tsp oil directions line a cookie sheet with parchment paper preheat oven to 280 degrees sift together the powdered sugar and almond meal set aside combine egg replacer xanthan gum and water whisk until your arm simply cannot do it any more or if using an electric mixer with the whisk attachment until you have soft foamy peaks add granulated sugar 1 tbs at a time whisking after each addition until incorporated add vanilla and oil and whisk to incorporate add about half of the dry ingredients fold do not stir to incorporate when mostly incorporated add the remaining dry ingredients fold until combined fill pastry bag with batter pipe dollops onto cookie sheet leaving about a half inch between them as they will spread slightly but not much bang the cookie sheet on the counter top a couple of times this sounds weird but it is supposed to help the cookies avoid cracking while they bake bake at 280 for 18 minutes you want to leave them in long enough so that they don t stick on the bottom any more but not so long that they start to brown remove from oven and let cool completely since they are mostly air this doesn t take long while you wait you make whatever filling you d like to use they cookies were so sweet that i decided on a bittersweet ganache just a few ounces of 78 chocolate and a few tbs of coconut milk melted over a double boiler sorry i didn t measure it but you can t really go wrong if you add the coconut milk in small stages until you get a smooth shiny ganache pipe or spoon the filling between two cookies and then try not to eat them all share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in uncategorized 6 comments classic buttermilk biscuits november 22 2012 by sara a great classic breakfast for a holiday morning or an average weekend morning top with your favorite jams nectars or butters i think an apple or pumpkin butter would be top notch for a holiday feast this recipe makes about six 2 mini biscuits or 3 4 larger biscuits perfect if your baking for one or two if you re baking for more you can easily double the recipe without issue ingredients 1 c all purpose flour i used king arthur organic you could also use a 50 50 blend of ap and cake flour 1 tsp baking powder 1 4 tsp baking soda 1 4 tsp sea salt 3 tbsp earth balance vegan butter super cold 3 4 c coconut milk a splash of apple cider vinegar i didn t measure but probably close to 1 8 1 4 tsp 1 2 tsp vanilla extract directions 1 preheat oven to 400 f splash in the apple cider vinegar with the coconut milk set aside 2 whisk or blend with a fork together the flour baking powder baking soda and salt with two knives or pastry cutter cut in the ebvb 3 add the vanilla extract to the buttermilk add milk mixture to flour butter mixture stir until just combined slowly slowly gently gently here once combined turn out onto lightly floured surface and pat into a round until about 3 4 inch thick cut with biscuit cutters or if you want to get whimsical any shaped cutter of choice 4 place biscuits on parchment lined baking sheet or pizza stone bake 16 18 min if they aren t brown enough to your liking you can turn on the broiler for a few serve with jams agave nectar earth balance fruit veg whatever i topped mine with some festive cranberry habanero jam found at the feast of artisans farmer s market handmade by the lovely jackie s gourmet happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies sop tagged breakfast comfort food festivus holiday quick easy vegan leave a comment sweet green juice october 14 2012 by sara i know it s been a while and there s been a relative lack in recipes lately good news i ve got some downtime so i suspect that ll change over the next few weeks i ve been busy leading a yoga teacher training and it monopolizes most of my time for 6 weeks i graduated a group of teachers on saturday oct 13 and now for some much needed rest and baking before the baking and inevitable halloween smorgasbord of deviously delectable treats ensues let s start with something healthy a sweet and delicious green juice it does require a juicer but if all you have is a blender you could do the same juice you d just have a little more pulp and fiber present certainly still good for you for those hesitant on drinking kale and or mustard greens trust me with enough apple and citrus you can t taste the greens this recipe makes enough for a single pint or two 8 oz soy candles by phebes size glasses ingredients 2 leaves kale 2 leaves mustard greens about 8 sprigs fresh cilantro a few additional leftover kales stems i made some kale the other night for dinner and instead of tossing the stems i save them for juicing 2 medium gala apples 1 small lime 1 small lemon 1 medium tangelo directions 1 wash all your fruit and veg chop your apple into slices that will fit in your juicer set up your juicer and turn on 2 juice all veg and fruit save the citrus using a citrus juicer or your monstrously strong hands juice the citrus and strain into the greens and apple juice blend 3 drink and enjoy note fresh juice such as this doesn t have a long shelf life so only juice what you re going to drink immediately preferably within 10 min if not within the hour vitamins and nutrients begin to breakdown after the first 10 min of juicing so the sooner the better for maximum benefit happy juicing on this day in history 2009 double chocolate diablo 2008 sopapillas share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in drinks tagged detox gala apples gluten free health juice kale lime quick easy vegan veganmofo vitamins 2 comments basic buttermilk pancakes september 20 2012 by sara after taking picture after picture of pancakes in various flavor permutations i realized i didn t have a basic buttermilk recipe on here gasp so here it is a great morning breakfast weekend brunch or if you re like me a cozy dinner the other pancake recipes on the primate are fluffier and more dense whereas these are little thinner and more moist i like both styles some days i have a preference one way or the other i ll let you decide ingredients 2 c all purpose flour 2 tsp baking powder 1 tsp baking soda 1 2 tsp salt 3 tbsp raw sugar sucanat turbinado etc 1 4 c canola or safflower oil 1 4 c hemp almond or coconut milk 2 2 5 c hemp almond or coconut milk 1 4 tsp apple cider vinegar 4 tbsp earth balance vegan butter more for greasing the skillet 2 tsp vanilla extract directions 1 heat a heavy skillet over medium heat proceed with mixing while the skillet gets good and hot 2 in a measuring cup mix 1 4 tsp acv 2 5 c vegan milk set aside to buttermilk ify 3 melt 4 tbsp ebvb set aside 4 whisk together the flour baking powder baking soda salt and sugar sidenote if you want to add things like cinnamon or other spices now would be the time 5 add 1 4 c oil and 1 4 c milk to dry ingredients it ll be kinda lumpy until you add more moisture 6 add 2 tsp vanilla extract and 2 c of the buttermilk determining if you need the last 1 2 c or not based on the consistency of your batter the thicker the batter the thicker denser the pancake will be the thinner the batter the more slender the pancake will be again this is a personal choice you could even add up to 3 c milk for really thin pancakes i have never found the need 7 stir until just mixed don t overmix the batter a few lumps are okay 8 pour about 1 4 1 3 c batter per pancake once the cake starts popping bubbles or the sides are congealing it s time to flip mine don t take very long since they re thinner i barely have time to walk away from the stove probably about 2 3 min per side depending on thickness 9 top with favorite jam syrup or powdered sugar enjoy add ins fresh blueberries spices like cinnamon clove or nutmeg alternative extracts like almond or coffee so many variations can be created using this base recipe happy cooking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies tagged apple cider vinegar breakfast comfort food festivus gluten free adaptable holiday quick easy safflower oil vegan leave a comment raw date bars august 23 2012 by sara i fell in love with date bars last year in south lake tahoe so in love that i ve carried around an ingredient list from a date bar that i ate in 2011 purchased at one of the cutest little hippie grocers grass roots and after a second venture to lake tahoe and many a date bar from grass roots i came home and made my own this recipe makes a small batch enough for a bread loaf pan but feel free to double and make in an 8 8 cake pan ingredients crust 1 2 c raw almonds no need to soak unless you want to 1 4 c raw walnuts no need to soak unless you want to 3 4 c rolled oats 5 dates pitted and roughly chopped 1 8 1 4 c coconut oil melted you can use less coconut oil and it ll still come out nicely if you need a little extra healthy fat in your diet use the 1 4 c 1 4 tsp salt filling 12 14 dates pitted and roughly chopped 1 4 c water instructions 1 crust place all crust ingredients except the coconut oil in a food processor blend until crumbly add melted coconut oil and blend until combined this entire process does not take very long at all 2 remove 1 4 c of the crust and set aside in a lined bread loaf pan or if doubling use an 8 8 cake pan lined with parchment spread the crust evenly in the bottom place in fridge while you make the filling 3 filling place 12 14 pitted dates into a food processor begin to blend and slowly add the water as you blend blend until preferred smoothness spread puree onto crust 4 topping with remaining 1 4 c crust add in a dash of ground clove and about 1 4 tsp cinnamon mix with a fork then sprink...