TKBlogPerfectPieCrust20

 

 

 

 

1 cup unbleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons cold, non-dairy butter, cut into small pieces
1/2 teaspoon apple cider vinegar
2 tablespoons cold water

In a food processor, process flour, salt, baking powder and butter quickly, using the “pulse” button, until mixture resembles tiny peas.
Mix vinegar and water.
While food processor is running, add to flour mixture through the funnel.
Process until dough comes together around the blade.
Flatten dough out into a circle.
Wrap in plastic wrap.
Refrigerate for at least 20 minutes.
Or place dough in a freezer bag and freeze for later use.

cornbread muffins

 

 

 

 

1 cup non-dairy milk
2 teaspoons apple cider vinegar
1 cup unbleached flour
1 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons unsweetened applesauce
1 cup corn kernels, thawed, if frozen
maple syrup, optional
non-dairy butter, melted, optional

Preheat oven to 350°

Place paper cup liners in muffin tin. Or lightly spray tin with cooking spray.
In a small bowl mix milk and apple cider vinegar. Let stand to curdle.
In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Make a well in center of dry ingredients.
Add milk mixture, oil and applesauce.
Stir the wet ingredients.
Then mix wet and dry together until dry ingredients are moistened.
Do not overmix.
Fold in corn kernels.
Fill each muffin tin almost up to the top with batter.
Bake 18 to 22 minutes.
Tops should feel firm to touch. Knife inserted in center should come out clean.

Servings: 12 muffins

Note: Best eaten when warm. Maple syrup and melted, non-dairy butter are great drizzled on top of muffins.

1 1/2 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla

Chocolate Chip Filling

8 ounce non-dairy cream cheese
1 1/2 teaspoons Ener G Egg Replacer
2 tablespoons warm water
1/3 cup sugar
6 ounces vegan chocolate chips
1/3 cup finely chopped walnuts or pecans

Preheat oven to 350° F.

In large bowl, sift flour through salt. In a food processor, blend water through vanilla. Add flour mixture and pulse until well blended.
In another bowl, using a hand mixer or electric stand mixer, blend until frothy, egg replacer and water. Add cream cheese and sugar and beat until well blended. Stir in chocolate chips.
Fill 18 paper-lined cupcake cups half full of batter.
Top each with 1 tablespoon of chocolate chip filling and 1/2 teaspoon nuts.
Bake for 25 minutes, or until top springs back when gently pressed.

Makes 18 cupcakes

3 tablespoons nondairy butter, divided
1/2 pound shallots, or yellow onions, thinly sliced
Coarse kosher salt
Black pepper
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra virgin olive oil
1 cup water

Melt 2 tablespoons nondairy butter in medium skillet over medium heat.
Add shallots/onions; sprinkle with salt and pepper.
Saute until soft and golden, about 10 minutes. Add vinegar and sugar.
Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Heat oil in large skillet over
medium high heat. Add sprouts; sprinkle with salt and pepper. Saute
until brown around edges, 6 minutes. Add 1 cup water and 1 tablespoon
nondairy butter. Saute until most of the water evaporates and sprouts are
tender, but still bright green, 3 minutes. Add the onion mixture; season with
salt and pepper to taste.

Serves 6