recipe: egg- and dairy-free dinner rolls

To my vegan friends- these dinner rolls are a great alternative to buns that may contain eggs or dairy. They are fluffy, delicious, and look exactly like regular dinner rolls. Be sure to make them if you are searching for a vegan recipe, or if you are curious to see just how amazing they taste.

Egg- and Dairy-Free Dinner Rolls

Ingredients:

2 cups unbleached all-purpose flour
2 tsp quick rise yeast
2 tbsp white sugar
½ tsp salt
½ cup unsweetened almond milk
¼ cup water
2 tbsp vegan butter

Steps:

1. Combine 1 cup of flour with yeast, sugar, and salt in a large bowl.

2. Put almond milk, water, and butter in a microwave-safe bowl, and heat up until warm. Remove and add wet ingredients to dry ones. Mix until well combined.

3. Slowly add the remaining amount of flour, beating mixture until dough is soft. (You might have to alter the amount, depending on consistency.) Place dough onto floured surface, and knead for a few minutes. Then put into a bowl and cover with a towel. Set aside for at least 10 minutes.

4. Remove dough from bowl and cut into 12 equal pieces. Shape into balls and place into round or square greased baking dish. Cover again with a towel and let rest for 45 minutes.

5. Preheat oven to 375°F. Bake for approximately 20 minutes, or until tops are golden brown. Take out of oven, and brush with vegan butter. Eat when your heart desires!

Emory

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recipe: vegan easter cookies

Ingredients:

½ cup dairy free butter, room temperature
½ cup white sugar
4 tbsp almond milk
½ tsp vanilla extract
1 ½ cups unbleached all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
sprinkles

Steps:

1. In a large bowl, cream together butter, sugar, almond milk, and vanilla extract.

2. In a separate bowl, whisk flour, baking powder, and salt together.

3. Add dry ingredients to wet ingredients. Stir until well combined, then refrigerate for at least 30 minutes.

4. Preheat oven to 350°F. Remove cookie dough from fridge and roll onto floured surface no more than ½” thick. Using any shape of cookie cutter, cut and place onto large cookie sheet. Top with sprinkles. Bake for 8-10 minutes then remove from oven. Let them cool down before eating. Happy Easter!

Emory

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recipe: vegan salted peanut butter chocolate cake

In the past, I have shared quite a number of vegan recipes. This is due largely to the magazine that I write for requesting them. Also, while not a strictly vegan or vegetarian household (although I once was for over three years), we tend to try to eat healthier when it comes to sweets and savoury meals.

That said, now that I am breastfeeding again, I am on a dairy-free, egg-free, caffeine-free, and spice-free diet. This means that I have no choice but to divulge in vegan desserts. I couldn’t mind any less, because they are truly just as delicious as treats that are loaded with eggs and dairy. Case in point, this salty cake. Yum!

Vegan Salted Peanut Butter Chocolate Cake

Ingredients:

dairy-free butter, to grease
2 cups unbleached all-purpose flour
1 ¾ cups granulated sugar
¾ cup cocoa powder, unsweetened
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 ⅓ cup almond milk, unsweetened
¾ cup peanut butter
½ cup canola oil
1 tbsp vanilla extract
1 cup unsalted peanuts
1 tbsp sea salt

Steps:

1. Preheat oven to 350°F. Grease an oblong baking dish with dairy-free butter.

2. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk until well combined.

3. In a large bowl, combine almond milk, peanut butter, canola oil, and vanilla extract. Then fold in dry ingredients. Once thoroughly mixed, add peanuts and stir into batter.

4. Pour mixture into the baking dish. Top with sea salt and place in oven for approximately 35-40 minutes, or until a toothpick comes out clean. Let cool before cutting into pieces. Cover any leftovers and place in fridge until gone!

Emory

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recipe: vegan blueberry lemon loaf

Each time I make a new loaf, I swear that it’s the best one yet. This, you guys, IS the best one yet! It didn’t rise as high as regular loaves (I think due to it being vegan), but it was so incredibly sweet and satisfying. No one would ever guess that it was a healthy treat!

I’ll be making this loaf again and again, with no complaints from anyone. Try it out this Christmas season!

Vegan Blueberry Lemon Loaf

Ingredients:

(For the loaf)
2 ¼ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
⅔ cup almond milk, unsweetened
3 tbsp lemon juice
1 tbsp lemon zest, grated
¼ cup canola oil
2 tbsp applesauce
⅔ cup brown sugar
1 tsp vanilla extract
1 cup blueberries
dairy-free butter, to grease

(For the vanilla frosting)
1 ¼ cup powdered sugar
1 tbsp dairy-free butter
2 tbsp almond milk, unsweetened
¾ tsp vanilla extract

Steps:

1. Preheat oven to 350°F. Grease a loaf pan with butter. Set aside.

2. In a medium bowl, whisk flour, baking powder, and salt together.

3. In a large bowl, combine almond milk, lemon juice, lemon zest, and oil. Stir in applesauce, brown sugar, and vanilla extract.

4. Fold dry ingredients into large bowl. Mix until just combined. Gently stir in blueberries.

5. Pour mixture into prepared loaf pan. Put in oven for approximately 1 hour. Remove and let cool for 1 hour.

6. Put all four ingredients for frosting into a bowl. Mix with electric mixture on low, gradually increasing the speed until it thickens.

7. Spread onto loaf. Gently slice, and it’s ready to be eaten!

Emory

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recipe: holiday fried rice

Hi everyone! It’s been a minute since my last post.

I will be sharing a few recipes this month in preparation for Christmas as I ease back into blogging. This one in particular is a great option for those of you who are cooking for a large group of family and friends. It’s hearty, savory, and oh so delicious. Here it is!

Holiday Fried Rice

Ingredients:

2 cups long grain white rice
2 chicken breasts
1 tsp ginger root, diced
½ white onion, diced
4 mushrooms, diced
¼ cup green onion, diced
1 can of water chestnuts
½ cup frozen peas
½ cup frozen corn
1 can baby corn on the cob
3 eggs
1 tsp salt
1 tsp pepper
Vegetable oil

Steps:

1. Make rice ahead of time according to directions. Put in fridge for a few hours before moving onto next steps.

2. Once rice is chilled, heat oil in a large skillet. Cut the chicken breasts into small pieces and fry until nearly cooked through. Add ginger, white onion, mushrooms, and a pinch of salt and pepper. Cook all the way through then remove from skillet.

3. In a medium pot bring corn, peas, water chestnuts, and can of baby corn to a boil. Continue over medium-high heat until vegetables have softened. Drain and set aside.

4. Using the same skillet, heat oil over medium-high heat. Add eggs and cook for approximately 5 minutes. Begin adding rice in small portions. Add the green onion. Finally, add the remaining cooked ingredients, and salt and pepper to taste. Serve warm and with the option of soy sauce. Enjoy!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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