Milk-free and Egg-free Bread
From Allergy Asthma network
2 cups of (white) rice flour
1/2 cup of corn flour
1/2 cup of potato starch
1/4 cup of tapioca flour
2 tsps of bean flour (carob?)
1 1/2 tsps of salt (or use less, if you like)
1/3 oz of yeast (or equiv in dry yeast)
1 1/2 tsps of sugar
2 tbls of (olive) oil
1/2 tbls of (apple) vinegar
lukewarm water
Put the yeast and the sugar in a glass measure, that can hold 2 cups or more.
Mix all dry ingredients (by hand) in a sufficiently large bowl. Grind flours, but you can also use commercially available flours, if you are sure that they are organic (ask your grocer).
Butter a bread pan and generously dust it with the above dry mix, the flour that does not stick to the pan goes back into the bowl.
Meanwhile, the yeast and sugar have dissolved, so add 1 cup of lukewarm water, the oil and vinegar and mix it, until it looks milky. Then fill up to a level 2 cups and mix again.
Mix the dry and wet mixes and stir it with a wooden spoon or mixer.
Depending on the consistency of the dough, add lukewarm water, until the dough is smooth and just a bit thinner than regular dough.
Put the dough into the spring form and put it in the handwarm oven to rise for 40-60 minutes, form covered by damp cloth. (try to keep the cloth away from dough)
After rising, turn up the heat 425 Farenheit)
After 10-15 minutes, cover the form and bake the bread for a total of 50-70 minutes.
The whole procedure sounds long and involved, but once you begin, its is really easy ...
BUT depending on the dry ingredients, you have to experiment a little bit with the proportions of dry ingredients and water, ... also with the amount of yeast needed. Too much yeast makes the dough go quickly and collapse while baking!
~This recipe can be used for multiple recipes~
Fruit Shake
Contributed by Kenyatta
2 cups fruit
2 frozen overripe bananas
2 cups rice milk
Blend fruit and rice milk in blender. Add bananas one at a time. Blend each time until smooth.
* Can be made with any fruit ~ Add more bananas for extra thickness.
Ice 'Cream'
Contributed by Kenyatta
3 frozen overripe bananas
chocolate syrup
Add bananas one at a time to food processor. Mix in chocolate. Use a little rice milk if bananas are hard to mix.
Soy Whipped Cream
Contributed by Kenyatta
Ingredients:
1/4 cup soy milk
1/2 cup Oil
1 Tablespoon maple syrup
1/2 teaspoon vanilla extract
Directions:
Place soymilk and 1/4 Cup oil in blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup oil. Blend in syrup and vanilla, add a little more oil if necessary to thicken. There will be enough to top 1 pie!!
Macaroni & "Cheese"
From The Veggie Web site
Ingredients:
2 c. macaroni
1 T soy margarine
1 T flour
3 c. soy milk
4 oz. Soymage cheddar cheese substitute (Important! Must use Soymage!)
1 small clove garlic, minced
1 medium onion, chopped
1 T minced parsley
1 tsp. salt
1 tsp. white pepper
paprika
Directions:
Cook pasta until barely tender; drain and set aside.
Melt margarine in a saucepan and add flour. Slowly add the soy milk, constantly whisking the mixture. If the consistency is not thick enough, slowly sprinkle in some flour, starting with 1/2 T and adding more if necessary. Meanwhile, continue whisking. Add cheese, garlic, onion, parsley, salt, and pepper. Whisk until sauce is thick and smooth.
Combine sauce and pasta, and sprinkle with paprika. Bake at 375 degrees in a greased casserole dish for at least 30 minutes. I like a nicely golden crust, so I bake it for a bit longer. Yum.
Note: I never use a recipe for this dish, so the ingredient amounts might be a little off. Adjust as necessary. I've tried endlessly to find a good vegan cheese substitute for macaroni and cheese, and Soymage is the best. This dish is much better than those recipes with nutritional yeast, and any ex-mac & cheese afficionado vegan will definitely be satisfied!
Serves: 2-4
Preparation time: 1/2 hr. + baking time
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if you have any questions or comments!