Country Dinner, Vegan Style

For some reason, fried food, biscuits, green beans, and pickles remind me of the country. So, a combo of those things makes for a yummy dinner! Easy dill pickles. Breaded vegan eggplant, made with Panko crumbs. BISCUITS! Roasted long hots (tossed in olive oil, sprinkled with sea salt, roasted in oven) Added some steamed fresh green beans, preserves, and vegan butter for a delicious dinner!

Vegan Pineapple Upside Down Cake

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Based on a recipe from VeganSociety.com Ingredients 1/2 cup vegan margarine 3/4 cup brown sugar 1 can pineapple slices 4 cups all-purpose flour 2 cups raw sugar 3 teaspoons baking powder 3/4 teaspoon salt 3/4 cup canola oil 1 3/4 cup soy milk 2 teaspoon vanilla extract 3/4 cup unsweetened applesauce     Process Preheat the oven to 350°F. In a small pot melt the margarine and add the brown sugar.  Stir over low heat until the sugar mostly dissolves. Remove from the heat and set aside. Pour the melted margarine and sugar mixture into the bottom of a prepared … Continue reading

Vegan Strawberry Rhubarb Pie

Strawberry rhubarb in back and strawberry apple in front! The crust recipe for this pie came from VeganBaking. The pie filling recipe came from Post Punk Kitchen. Ingredients Crust: 2 ½ cups all-purpose flour 2 Tablespoons sugar 1 teaspoon salt ¾ cup or 1 ½ sticks cold vegan stick butter/margarine, cut into ¼ inch cubes 6 Tablespoons (81 grams) or ¾ stick cold vegan shorting , cut into ¼ inch cubes ½ cup cold water 3 Tablespoons cold vodka Filling: 3 cups rhubarb, sliced 1/2 inch thick 4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick 2/3 cups sugar 2 … Continue reading