So, I realize that there are a lot of recipes out there for vegan “mac and cheese”. But this one is too good not to try. Trust me. If you’re used to the real kind of mac and cheese, as opposed to Kraft, this is your recipe. It is prepared exactly like the wonderful homemade mac and cheese I grew up with. The only difference is, it’s made with vegan ingredients. I have never had a complaint when making this. In fact, I dare you to serve it to an unsuspecting omni and see if they even realize its vegan. Really, try it!
“Better than sour cream” is used in this traditional style scone recipe. There are many ways to make a great scone without any sour cream-like substance, but I couldn’t resist trying it out. I’m not a huge fan of the substitute, but we had some in the fridge and I was determined to use it as something besides a burrito topper. Bakes just like the real thing.
This recipe for vegan blondies topped with caramel sauce is simple, gooey, and totally loaded with calories! Modify by adding nuts, dried berries, or omitting chocolate chips. Bring a fork and enjoy with a tall glass of soymilk…or two.
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Earth Balance Margarine
- 1 cup packed brown sugar
- 1 ½ tsp EnerG egg replacer mixed with 2 tbsp warm water
- 1 tablespoon vanilla extract
- 1 tbsp water
- 2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Melt Earth Balance and stir in brown sugar. Mix in baking powder, baking soda, salt, egg replacer, and vanilla. Add flour and 1 tbsp water. Mix in chocolate chips. Spread into 9”x9” greased pan. (This part is a bit cumbersome, my technique is partial spreading and partial patting… do whatever works to get it to cover the bottom of the pan evenly).
Bake for 20-25 minutes, cool. Top with caramel sauce.
- 1 1/2 cups sugar
- 3/4 cup soymilk
- 1/2 cup Earth Balance Margarine
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Mix together all ingredients except for vanilla. Bring to boil over medium heat. Cook 7 minutes; stirring occasionally. Stir in vanilla. Store leftovers in fridge in airtight container.
Ahh, the Whoopie Pie has re-entered my life. Last time I was grocery shopping, I noticed that our local Kroger started carrying organic, non-hydrogenated shortening. It had been years since I had used shortening in anything. But, seeing the white tub with the ingredients reading : “Mechanically Pressed Organic Palm Oil” just made my taste buds yearn for that greasy texture once again. This recipe is one of the best ways to enjoy this stuff… straight out of the tub, mixed with sugar, and sandwiched in between two chocolate cakes. Whoopie! Continue reading