To be honest, I’m cheap and I don’t want to spend a ton of money on a healthy, alternative vegan butter I can make at home. This recipe is really easy peasy to make.My criteria is that it needs to spread easily on toast, I can use it to bake with, and it doesn’t have a terrible after taste. This recipe fits the bill. Check, check, check! Try it and see for yourself!
Prep Time: 5 minutes
Chill Time: 3-4 hours
1 1/2 Cups melted refined coconut oil
1/2 cup non-dairy milk (I used unsweetened cashew milk)
1/4 cup light olive oil
1 teaspoon salt
2 teaspoons liquid lecithin
Add all ingredients to a food processor and blend for a minute or 2
Pour into a glass dish or Silicone Mold and refrigerate for 3 or 4 hours until firm.
Storage Notes: I usually make a batch that lasts for 3 or 4 weeks in the fridge. Or store in the freezer for 2-3 months.
Fluffy “Buttermilk” Biscuits baked to perfection. Enjoy!
Makes 5-10 biscuits
Prep Time: 15 minutes
Cook Time: 15-20 minutes
2 cups self-rising flour
1 tablespoons sugar
1/2 teaspoon salt
1/3 cup chilled vegan shortening, cut into pieces
1 teaspoon vinegar
1 cup cashew milk (unsweetened)
4 tablespoons melted vegan butter
Cut 1/3 cup of vegan shortening into tiny pieces and put in freezer to chill for about 10 minutes.
Measure the Cashew Milk into a glass measuring cup and add 1 teaspoon of vinegar. Stir until blended and set aside.
Preheat the oven to 425°F and position the oven rack slightly below the center of the oven. Lightly butter/flour a brownie pan, a round cake pan, or cast-iron skillet.
In a large mixing bowl, whisk the flour, sugar and salt. Add the shortening to the flour mixture. Using a pastry cutter, snap the pieces of shortening until the shortening pieces resemble little pebbles in the flour. Make a well in the flour mixture and pour in the cashew milk. Using a fork or spatula, fold in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese.
Sprinkle the rolling surface with flour. Turn the dough out onto the surface and sprinkle the top with flour. Sprinkle some flour onto your hands to prevent the dough from sticking. Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter.
Place the biscuits in the pan, sides slightly touching. Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan 180°. Bake an additional 9-14 minutes until tops are a golden brown. Remove from the oven and brush the biscuits again with melted butter. Best served warm right out of the oven!
Drain & rinse the jackfruit. In a bowl combine 1 teaspoon soy sauce, garlic powder, ginger, liquid smoke & olive oil. Add Jackfruit to the bowl and toss until coated. Place Jackfruit on top of a baking pan and spread it evenly throughout. (Try for a thin layer so it gets a little crispy in the oven) Bake for 20 minutes.
In a small bowl combine vinegar, the 1/4 cup sugar, and the salt; stir until sugar dissolves. Add carrots & cucumber; toss well. Refrigerate for 15 minutes.
Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce,1 teaspoon soy sauce, and the 1/8 teaspoon sugar.
Spread a thin layer of butter on bread. Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped.
Once Jackfruit is done, shred with 2 forks and set aside for assembly. Spread mayonnaise mixture over both sides of toasted baguette. Arrange Jackfruit on baguette halves. Drain carrots & cucumbers, pressing to drain off excess liquid; arrange over Jackfruit. Top with sliced jalapeno. Sprinkle with cilantro leaves. Cut into desired portions.
This is a Korean dish that I learned from my roommate in college. It’s typically a marinated meat dish with top sirloin or any tender cut of meat. I prefer to grill the meat to get that smoky char-grill flavor, but it can also be cooked on the stove top as a stir fry with veggies. I hope you enjoy this dish as much as I do!
Time: 4 Hours Refrigeration + 30 minutes cook time
Main Dish Ingredients
2 pounds tender steak (such as top sirloin or strip)
2 Cups Hot, Cooked Jasmine Rice
1 yellow onion, peeled & thinly sliced
2 carrots, peeled & diced
2 Stalks Green Onion, thinly sliced (optional garnish)
2 TBSP Soy Sauce
1 TBSP Vegetable oil
1 TBSP Sesame Seeds
1 tsp minced ginger
1 tsp steak seasoning
1 tsp minced garlic
1/4 Cup Soy Sauce
1/4 Cup Vegetable Oil
3 TBSP Apple Cider (or 1 medium apple sliced such as Fuji or Royal Gala)
3 TBSP Brown Sugar
3 TBSP Rice Wine
1 TBSP Minced Garlic
1 tsp minced ginger
1 tsp Steak Seasoning
In a gallon size Ziplock bag, add steaks and marinade ingredients. Close the bag tightly and use your hands to mix the ingredients all around the meat. Refrigerate for at least 4 hours or overnight. Tip: I grab a small mixing bowl and flip the edges of the Ziplock bag around the edges to hold the bag steady while I pour the ingredients inside.
Prepare 2 cups of Jasmine rice as directed. I usually cook mine in the rice cooker and it only takes about 30 minutes.
Remove the steaks from the refrigerator and let sit (inside the Ziplock bag) for about 20 minutes, at room temperature. Heat grill to high. Remove meat from marinade and place on a plate. Discard Ziplock bag and remaining marinade. Place the steaks on the grill and cook until browned and slighted charred, about 4-5 minutes. Once done to your liking, remove from grill, arrange on platter, cover with foil, and set aside.
While the meat is resting, we will get our veggies ready. Preheat your skillet on the stove on medium high heat. Once heated, add the cooking oil and spread around the pan. I pick up my pan and let the oil swirl around and then set it back down on the stove top. Add the slices carrots and yellow onion and stir. Cook them on high heat about 5 minutes. Turn down the heat to medium, add minced garlic, soy sauce, ginger and steak seasoning. Remove from heat and top with sesame seeds.
Slice the steak into thin slices. Serve steak & veggies over hot, cooked rice.