Lemon Coconut Quinoa with Ginger Hummus

Ingredients

• 1 cup red quinoa, cooked and cooled
• 1 cup brown rice, cooked and cooled
• Juice of 1 fresh lemon
• 1/4 tsp. lemon zest
• 2 Tbsp. unsweetened coconut flakes
• 2 Tbsp. fresh dill, finely chopped
• 1 small tomato, finely chopped
• 1 small sweet onion, finely chopped
• 1 ripe avocado, peeled, pitted and mashed
• 2 cups chickpeas, cooked
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1 Tbsp. black sesame seeds
• 1 tsp. fresh ginger, grated

How to Make? View on : http://eatdrinkbetter.com/2011/11/04/lemon-coconut-quinoa-with-ginger-hummus/

Roasted Mushroom and Sunchoke Bisque

Ingredients

• 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
• 1 large Yukon Gold potato, diced
• 6 large cloves garlic
• 2 tablespoons olive oil, divided
• sea salt and freshly ground black pepper to taste
• 8 ounces mushrooms, sliced
• 2 tablespoons vegan margarine
• 1 large onion, diced
• 1 teaspoon sea salt
• 2 cups water
• 6 cups mushroom broth
• 1 tablespoon chopped fresh sage
• 1/2 cup soy milk (optional)

How to Make? View on http://allrecipes.com/ Here!

French Apple Tart

INGREDIENTS

• 1 1/4 cups (200g/6.5 oz) all purpose flour
• 1/2 cup (60g/2 oz) icing sugar
• 1/2 cup (125g/4 oz) cold margarine (Earth Balance)
• 2 tbsp ground flax seed
• 2 tbsp cold water
• 2-3 tbsp cold coconut milk (or soy creamer/milk)

View More Pictures of the Recipes and How to Make on Vegandad.blogspot.com Here!

Tofu Scramble

Ingredients:

• 1/3 onion, chopped
• olive oil, as needed
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon garlic powder
• 1 pound extra firm tofu
• big handful fresh spinach
• 2 medium tomatoes, chopped
• 1/4 cup salsa

How to Make? View on http://vegweb.com Here!

Miso-Tahini Goddess Dressing

Ingredients:

• 1/2 cup olive oil (or sub another veggie oil for a lighter flavor)
• 1/2 cup water
• 3 tablespoon tahini
• 2 tablespoon apple cider vinegar
• 1 tablespoon tamari / soy sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon powdered garlic
• 2 teaspoon miso (any kind)
• fresh green onion / parsley to taste

How to Make? View on http://vegweb.com Here!

Vegan Gluten-Free Mini Veggie Burgers

Servings

12-13 mini burgers

Ingredients

• 2 cups cooked drained lentils (see cooking instructions below or use canned)
• ½ cup dry amaranth
• 1 tablespoon olive oil
• ½ cup onion, finely diced (about half a medium onion)
• 1 large carrot, peeled and grated
• ¼ teaspoon celery seeds
• ½ cup quick or instant oats (or old-fashioned oats pulsed in a food processor)
• 2 tablespoons ketchup
• 2 tablespoons nutritional yeast flakes
• ½ teaspoon salt, or to taste
• ½ cup toasted sunflower seeds

How to Make? View on http://www.thedailygreen.com Here!

Cheesy Kale Chips

(Makes: It doesn’t matter because you’ll eat them all in one day anyways)

Ingredients:

• 1 bunch curly kale
• 1 cup cashews (soaked for a couple hours)
• 1 red bell pepper, deseeded
• Juice of half a lemon (2 tablespoons)
• 1/2 cup nutritional yeast
• 1 teaspoon sea salt (or to taste)

How to Make? View on http://prideandvegudice.com Here!

Black Quinoa, Sweet Potato Kale Cakes

Ingredients:

• 2 cups organic black quinoa, soaked for at least 4 hours
• 1 1/2 cups pure water
• 2 cups organic sweet potato
• 6-7 large organic kale leaves, de-stemmed
• 2 tbsp fresh, organic lemon juice
• 1 1/2 tsp pink Himalayan or Celtic sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves organic garlic, minced
• 1/4 tsp ground cinnamon
• Piece of kombu (optional: great for quality salt, trace minerals, electrolytes, etc.)
• About 1 cup garbanzo flour (garbanzo/fava bean flour works well too)
• Cold-pressed virgin coconut oil for skillet/pan

How to Make? View on http://www.yumuniverse.com Here!

Asian-Inspired Raw Kale Salad

Ingredients for one salad:

• 5 big stalks of kale
• 1/2 avocado, cubed
• 1 carrot, peeled and sliced into strips with a vegetable peeler
• 3 tablespoons purple cabbage, chopped
• 1 tablespoon cilantro, roughly chopped
• 1 tablespoon red onion, thinly sliced
• 1 teaspoon sesame seeds

How to Make? View on http://cookieandkate.com Here!

 

Vegan Beef-less Taco Salad

(makes 4 servings – or 2, depending on how much you like taco salad)

Ingredients:

• 1 package (12 oz) Beef-less Ground Beef from Trader Joe's
• 2 tbsp olive oil
• ½ cup cooked brown rice
• 1 onion
• ½ cup Daiya vegan cheese
• ½ ear sweet corn
• 2 tbsp guacamole
• 2 tbsp mild salsa

How to Make? View on http://www.thisdishisvegetarian.com Here!

Toasted Barley Salad with Tomato, Zucchini, & Caramelized Corn

Ingredients:

• 1 ½ cups barley
• 4 ears corn, shucked
• 2 meduim zucchini, thinly sliced with a mandolin
• 6 plum tomatoes, diced large
• 2/3 cup parmesan cheese, grated, plus a little more crumbled for serving
• 1 large garlic clove, minced
• ¼ cup fresh lemon juice
• ½ cup teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• 1 handful basil leaves, thinly sliced

How to Make? View on http://thefloursack.blogspot.com Here!

Vegetable Curry

Ingredients:

• 1 onion, chopped
• 1 tbsp grated ginger
• 2 garlic cloves, smashed
• 2 celery stalks, diced
• 1 medium carrot, grated
• ¼ tsp ground turmeric
• ½ tsp cinnamon
• 1 cup yellow split peas, soaked overnight and drained
• Four cups water
• 250g unpeeled sweet potato, chopped
• 350g pumpkin, chopped
• 1 heaped tbsp miso
• 2 tbsp mirin
• 1 squeeze lime to taste
• 1 handful coriander or flat-leaf parsley, chopped
• 350g organic tempeh or firm tofu
• Olive oil

How to Make? View on http://www.smh.com.au Here!

Raw Corn and Avocado Salad

by Dani Spies

Ingredients

• 3 cups of corn, cut off the cob (about 3 cups)
• 1 red pepper, diced
• ½ red onion, diced
• 1 cup of cherry tomatoes, quartered
• 1 large or two small avocados, cut into bite size pieces
• 1/3 cup chopped cilantro
• The juice of one lime (2 if their not super juicy)
• Salt and pepper to taste

How to Make? View on http://www.care2.com Here!

Vegan Watercress Soup Recipe

Ingredients (use vegan versions):

• 1 teaspoon coconut oil
• 1 onion, diced
• 2 cups fresh or frozen peas
• 4 cups water or vegetable stock
• 1 cup fresh watercress, chopped
• 1 tablespoon fresh mint, chopped
• pinch salt
• black pepper, to taste
• 1/2 (14 ounce) can coconut milk (or other nondairy milk)

How to Make? View on http://vegweb.com Here!

Basic (Vegan) Chocolate Cupcake Recipe

INGREDIENTS

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Buttercream Frosting

How to Make? View More on http://www.chow.com Here!

Moroccan Stuffed Tomatoes

Ingredients:

• 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
• 6 medium ripe vine tomatoes, tops sliced off and seeds removed
• Sea salt
• 1 medium onion, very thinly sliced
• 2 garlic cloves, minced
• 1 pound firm medium zucchini, trimmed and grated
• 3 tablespoons finely chopped cilantro
• 1/3 teaspoon chile flakes, or to taste
• tablespoons toasted shelled pistachios.

How to Make? View on http://www.treehugger.com Here!

Green Bean Salad with Smoked Almonds

Yield: 4-6 servings
Time: 20 minutes

Ingredients

3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 cup smoked almonds, coarsely chopped
1/3 cup chopped fresh basil

How to Make? View on http://www.annarbor.com Here!

Green Beans, Potatoes and Spinach in Coconut Curry

Ingredients:

• 1/3 cup cooking oil
• 2 1/2 cups pureed tomatoes
• 1 1/2 tsp salt
• 1 tsp turmeric
• 1 tbsp ground black mustard seeds
• 1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
• 1 cup water
• 1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
• 1/2 lb green beans, trimmed and cut in 1 inch pieces
• 1/2 cups coconut milk
• 1/2 lb fresh spinach, washed and chopped

How to Make？ View on : http://www.treehugger.com/files/2011/08/weekday-vegetarian-green-beans-potatoes-spinach-curry.php

Creamy Curry Soup

Ingredients:

• 4 or 5 dry-pack sun-dried tomatoes
• 4 cups filtered water
• 3 medium carrots
• 1 to 2 medium jalapeño peppers
• 1 red bell pepper
• 1 Fuji apple
• 2 or 3 ripe avocados
• 1/2 lemon
• 2 to 3 teaspoons mild curry powder
• Cayenne pepper
• Garlic powder
• Fleur de sel or flaked sea salt, for garnish (optional)
• Chunks of avocado, toasted spiced pecans, cold rice noodles, pomegranate seeds and/or blueberries, for garnish (optional)

How to Make? View More on http://www.northjersey.com Here!

Applesauce Muffins with Cinnamon Spiced Icing

Ingredients

• 1 ¼ cups applesauce
• 1 cup sugar
• ½ cup vegetable oil
• 1 banana, mashed
• 3 tablespoons soymilk
• 2 cups flour, (I used 1/2 whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ½ teaspoon salt
• ½ cup pecans, chopped

How to Make? View on http://www.namelymarly.com Here!

Sweet Potato with Warm Black Bean Salsa

Ingredients:

• 4 medium sweet potatoes

• 1 15-ounce can black beans, rinsed

• 1 cup salsa (choose lowest sodium one you can find)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 lime cut into wedges

• ¼ cup reduced-fat sour cream (or non-fat plain yogurt) (optional)

• ¼ cup shredded 2% cheddar cheese

How to Make? View on http://chreader.org Here!

Warm Quinoa Salad with Edamame & Tarragon

Ingredients:

• 1 cup quinoa (see Note)
• 2 cups vegetable broth
• 2 cups frozen shelled edamame, thawed (10 ounces)
• 1 tablespoon freshly grated lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• 1/2 teaspoon salt
• 1/2 cup drained and diced jarred roasted red peppers (3 ounces)
• 1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)

How to Make? View on http://www.kitchendaily.com Here!

Warm Corn and Potato Salad

Ingredients:

• 1 tbsp olive oil
• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 1 jalapeno, minced
• 8 ears of corn, kernels removed
• 1 medium red onion, thinly sliced
• 1/4 cup cider vinegar
• Salt
• Snipped chives (optional)

How to Make? View More on http://www.treehugger.com Here!

Tropical Sweet and Sour Seitan and Vegetables

Serves approximately 3-4

For the sauce:

• Pineapple juice (approximately 1 cup) from a 20-ounce can of pineapple chunks
• 1/3 cup rice vinegar
• 1 tablespoons tomato paste or ketchup
• 1 teaspoon soy sauce
• 5 teaspoons brown sugar
• 2 teaspoons cornstarch

Crispy Seitan:

• 1 package seitan strips
• 1 tablespoon Ener-g Egg Replacer (found at Whole Foods where gluten-free foods are sold) mised with 3 tablespoons water
• 3 tablespoons cornstarch
• Canola oil

• 1 medium onion, thinly sliced
• 1 broccoli crown, cut into bite-size pieces
• 2 carrots, thinly sliced on the diagonal
• 1 green bell pepper, cut into bite-size pieces
• 2 tablespoons vegetable oil

How to Make? View More on http://www.justveggingout.com Here!

Chocolate Cherry Cake with Almond Buttercream Frosting

INGREDIENTS:

Chocolate-Cherry Cake

• 1½ c all-purpose flour
• 1 c and 2 tbsp sugar
• 6 tbsp cocoa powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1 c cold water
• ¼ c vegetable oil
• 1 tbsp white vinegar
• 2 tsp vanilla
• 1 c cherries, chopped in half and pitted

Almond Buttercream Frosting

• 1/3 c shortening
• 1/3 c soy margarine
• 3½ c confectioner’s sugar, sifted
• 1½ tsp almond extract
• ½ tsp vanilla extract
• 1 tbsp water or soymilk (more as needed)

Cappuccino Buttercream Frosting(for 2 layers)

• 1/2 c shortening
• 1/2 c soy margarine
• 5 c confectioner’s sugar, sifted
• 1 tbsp instant coffee dissolved in 1 tsp cool water
• water or soymilk as needed

How to Make? View on http://hellyeahitsvegan.com Here!

Almond & Peach MuffinsSalsa

Ingredients:

• 275g (10oz) self raising flour
• 175g (6oz) soft brown sugar
• 25g ground almonds
• 1 tsp baking powder
• 100ml (4 fl oz) vegetable oil
• 200ml (8 fl oz) soya milk
• 1/2 tsp vanilla essence
• 1 tin of peach slices or fresh peaches, chopped into chunks
• Flaked almonds to decorate
• About 2 tbsp apricot jam to glaze

How to Make? View on http://www.parsleysoup.co.uk

 

Spanish Chickpea Balls ~ Vegetarian Albondigas

Preparation time: 45mins (+ 30min chill time)
Serves 4 (as a main w/ rice) 4-6 (as a Tapas)

for the Chickpea Balls

• 425g (15 oz) chickpeas (cooked or tinned)
• 3-4 tbs olive oil
• 3 garlic cloves, minced
• 1 lemon, zest
• 1/3 cup fine wholemeal breadcrumbs
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 free-range egg, lightly beaten (omit if vegan and substitute with extra olive oil)

for the sauce

• 1 tbs olive oil
• 1 red onion, diced
• 1 garlic clove, mined
• 300g (10½ oz) ripe tomatoes, diced
• ½ cup dry white wine
• 1 cup vegetable stock
• 2 tbs tomato paste
• 2 tsp cayenne pepper
• ½ cup peas
• ½ cup fresh parsley &/or coriander, roughly chopped

How to Make? View on http://www.veggienumnum.com Here!

Holiday Ham Recipe from Caribbean Vegan

Ingredients:

• 1 cup (120 g) gluten flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon mild paprika
• ¼ teaspoon ground cloves
• ¼ cup (62 ml) water
• 2 tablespoons maple syrup
• 2 tablespoons pineapple juice
• 2 tablespoons plus 1 teaspoon canola oil
• 1 tablespoon liquid smoke
• 1 tablespoon Bragg Liquid Aminos or soy sauce
• 1 tablespoon tomato paste
• ¼ teaspoon Angostura bitters, optional
• 1 to 2 garlic cloves, pressed

How to Make? View on http://caribbeanvegan.wordpress.com Here!

Cranberry Orange Bread

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Tb orange zest grated
• 1 1/2 cup cranberries
• 1/4 cup margarine, softened
• 1 cup sugar
• egg replacer, equivalent of 1 egg
• 3/4 cup orange juice

How to Make? View on http://goveganmeow.blogspot.com Here!

Peanut Butter Chocolate Pillows

Chocolate dough:

• 1/2 cup canola oil
• 1 cup sugar
• 1/4 cup pure maple syrup
• 3 tablespoons non-dairy milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened dutch processed cocoa powder
• 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Filling:

• 3/4 cup natural salted peanut butter, crunchy or creamy style
• 2/3 cup confectioner’s sugar
• 2 to 3 tablespoons soy creamer or non-dairy milk
• 1/4 teaspoon vanilla extract

How to Make? View on http://www.theppk.com Here!

Whole-Wheat Gnocchi with Sundried Tomato Pesto

Ingredients:

• 2 cups white whole-wheat flour (can use regular whole-wheat or all-purpose)
• 2 large baking potatoes like russet potatoes, boiled or zapped in the microwave until a fork stuck in the middle sinks through. Peel and mash, making sure there are no lumps. I put mine through a potato ricer.
• 2 tbsp olive oil
• 1 tsp salt

Sundried Pesto Sauce:

• 2/3 cup of oil-packed sundried tomatoes
• 1/4 cup extra virgin olive oil
• A handful (around 1/4 cup) of walnuts
• 1 tsp dried basil leaves
• 3 cloves garlic, chopped
• 1/2 tsp red chili powder, like cayenne
• Salt to taste

How to Make? View on http://www.holycowvegan.net Here!

Vegetable Samosas

Ingredients:

• Frozen samosa or filo pastry – defrosted
• 1 medium onion
• 1 medium potato
• 1 carrot
• 2 tsp medium curry powder
• Handful of frozen peas
• 1/2 tsp salt

How to Make? View on http://www.parsleysoup.co.uk Here!

Green Chile Chickpea Tortilla Cups

Ingredients:

• 1/2 recipe wheat tortillas, made into twelve 4+" tortillas
• 1 tbsp oil
• 1 cup chickpeas
• 1 can Old El Paso green chiles, drained
• 1 tomato, finely diced
• salsa
• shredded vegan cheese (I grate Tofutti slices)

How to Make? View on http://vegandad.blogspot.com Here!

Holiday Spiced Creme Brulee

What you need:

• 1/4 cup non-dairy milk
• 1/4 cup cornstarch
• 1 14-ounce can coconut milk
• 1/2 cup sugar + extra for brulèe
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/8 teaspoon salt
• 1 teaspoon vanilla

How to Make? View on http://www.vegnews.com Here!

Black Bean Soup with Loads ‘o Veggies

Ingredients

• 2-15oz cans black beans, rinsed
• 1-14oz can stewed tomatoes (don’t drain them!)
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 orange yam, diced
• 1 head of broccoli, cut into small florets
• 2 cups frozen corn
• Freshly ground black pepper, to taste
• 1 tsp ground cumin
• 2 tsp chili powder (chipotle would add a nice kick)
• 4 cups vegetable stock
• 1 tsp olive oil

How to Make? View on http://epicurvegan.com Here!

Chickpea Croquettes

Ingredients:

• 1 can (400 g) chickpeas, drained and rinsed
• 1 onion, chopped
• 1 tomato, chopped
• 1,2 dl frozen peas
• 1/2 green bell pepper, chopped
• 1 teaspoon baking powder
• 1,5 dl wheat flour
• 2 teaspoons egg replacer mixed with 2 tablespoons water (or other replacer for 2 eggs)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley (or cilantro, which was out of stock in the shops close by)

How to Make? View on http://tofufortwo.net Here!

Gluten-Free/Vegan Peanut Butter Chocolate Pie

Crust
INGREDIENTS:

• 1 and 1/2 cups almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 cup grapeseed oil
• 2 tablespoons agave nectar
• 1 teaspoon vanilla extract

Chocolate Cream Layer
INGREDIENTS:

• 1 can coconut milk
• a small pinch sea salt
• 2 tablespoons arrowroot powder
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract
• 1 cup dark chocolate chips (73% cacao)

How to Make? View More on http://chicosandbeans.blogspot.com Here!

Sweet Potato Quinoa Salad with Fall Fruits and Curry Candied Walnuts

Here are the 12 simple ingredients:

• Quinoa 1 cup

• Sweet Potatoes 2 med size

• Pomegranite Seeds 3/4 cup

• Persimmons 1 cup cubed

• Green Onions 1/3 cup chopped up

• Sweet Maui Onion 1 med-large chopped

• Walnuts 1/2 cup toasted

• Sugar about 3 tbspn

• Curry Powder about 1.5-2 tbspn

• Vegetable stock 1.5 cups

• Salt

• Olive Oil

How to Make? View on www.asparagustozucchini.com Here!

Sweet Potato & Black Bean Enchiladas

These enchiladas are delicious and different – and gluten-free.

Filling:

Beans:

• 1 14-oz can black beans, rinsed, drained
• 2 cloves garlic, minced
• fresh lime juice from 1 lime

Potatoes:

• 2 cups cooked sweet potatoes, smashed
• 1 Tbs chopped canned green chiles
• 1/4 tsp ground cumin
• 1/4 tsp gluten-free curry or chili powder
• sea salt and black pepper, to taste

To Assemble::

• 8 corn tortillas (*tip:: wrap in paper towel and reheat briefly in microwave before stuffing, to soften)
• 1 cup vegan “chicken broth”
• 1 Tbs white rice flour or arrowroot starch
• 1 cup salsa verde (green salsa) or chopped canned green chilies
• cumin or chili powder, to taste

How to Make? View on fatfreevegan.com Here!

Vegetarian and Vegan Recipes!

Doublebatch Chickpea Cutlets

Ingredients:

• 1 16 oz can chickpeas, drained and rinsed
• 1/4 cup extra virgin olive oil
• 1 cup vital wheat gluten
• 1 cup plain breadcrumbs
• 1/2 cup vegetable broth or water
• 1/4 cup soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Olive oil for pan frying

Optional ingredients:

• 4 cloves garlic, pressed or grated with a Microplane grater
• 1 teaspoon grated lemon zest

How to Make? View on ThePpk.com Here!

Lemon Shortbread With Candied Pecan Topping

Ingredients:

• 1 1/4 cup all-purpose flour
• 1/4 cup rice flour (this is lower in gluten and gives an incredibly great texture to the shortbread. You can substitute with cornstarch or all-purpose flour if you don't have rice flour on hand)
• 1/4 cup sugar
• 1/4 tsp salt
• 5 tbsp vegan butter (I used Earth Balance) at room temperature + 5 tbsp butter-flavored transfat-free vegetable shortening (can replace shortening with all vegan butter or margarine. Shortening gives an ultra-crumbly texture which is great in shortbread)
• Zest of one large lemon, about 1 tbsp
• 1/2 tsp pure lemon extract (optional)
• 1/2 tsp pure vanilla extract

Candied Pecan Topping Ingredients:

• 1/2 cup pecans, chopped
• 2 tbsp vegan butter or margarine
• 1 tbsp sugar

How to Make? View on HolyCowVegan.net Here!