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  • Vegan Butter Rolls

    How to make Vegan Butter Rolls

    Yield: 15 rolls

    Prep Time: 15 minutes

    Cook: 2 hours 5 minutes

    The bread flour helps create nice, perfectly round, soft yet chewy rolls. You can use all-purpose flour, but bread flour is the best here!


    1/2 cup lukewarm water
    1 1/4 cups warm almond, soy, or dairy milk (100 – 110°F)
    4 tablespoons STAR Butter Flavored Olive Oil, divided
    2 tablespoons granulated sugar
    1 1/2 teaspoons fine salt
    2 1/4 teaspoons (1 packet) instant yeast
    4 1/2 cups (20 ounces) bread flour


    Combine the water, milk, 2 tablespoons of the STAR Butter Flavored Olive Oil, sugar, salt and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until combined. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft and smooth ball of dough is formed. The dough should feel elastic and tacky to the touch. Only add a tablespoon or two of additional flour if the dough is extremely sticky.

    Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

    Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush all over with the remaining 2 tablespoons of STAR Butter Flavored Olive Oil. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

    Meanwhile, preheat the oven to 375°F.

    Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.

  • How to Make Vegan Ice Cream

    How to make Vegan Ice Cream

    Yield: About 1 quart

    Prep Time: 5 minutes

    Cook: 30 minutes


    2 (13.5 ounce) cans full-fat coconut milk, chilled

    3/4 cup granulated sugar, raw sugar, or sugar substitute (OR about 1/2 cup agave syrup or 1/2 cup honey)

    1 teaspoon vanilla extract OR 1 vanilla bean pod, seeded


    Combine all the ingredients in a blender and blend on high speed for 30 seconds.

    Freeze in an ice cream maker according to the manufacturers’ directions, about 25 minutes or until the mixture has increased in volume and resembles soft-serve ice cream. Serve immediately or for a firmer texture, remove to an airtight container with plastic wrap pressed against the surface, and freeze for at least 1 hour.

  • No-Bake Vegan & Gluten Free Chocolate Torte

    How to make No-Bake Vegan & Gluten Free Chocolate Torte

    Yield: 8-10 servings

    Cook: 2 hours 20 minutes


    For the crust:

    2 cups pecans
    1/4 cup unsweetened cocoa powder
    2 tablespoons coconut oil
    1/4 cup pure maple syrup
    1 teaspoon pure vanilla extract
    1/2 teaspoon kosher salt

    For the filling:

    2 cups avocado flesh (from about 3 small avocados)
    1/3 cup almond milk
    2/3 cup pure maple syrup
    1 tablespoon smooth peanut butter (or other nut butter)
    1 tablespoons arrowroot powder
    1/4 teaspoon kosher salt
    1 teaspoon pure vanilla extract
    1/4 cup unsweetened cocoa powder
    1 heaping cup semisweet chocolate chips, melted and cooled (use vegan chocolate chips if making the torte vegan)


    For the crust:

    Line the bottom of a 9 or 10-inch springform pan with a circle of parchment paper.

    In a food processor, pulse the pecans until they are finely chopped. Add the cocoa powder, coconut oil, maple syrup, vanilla, and salt and pulse until the mixture is thoroughly combined. Press evenly into the bottom of the springform pan using slightly wet fingers or a spatula. Place in the freezer.

    For the filling:

    In a clean food processor bowl, pulse the avocado, milk, maple syrup, peanut butter, arrowroot, salt, vanilla, and cocoa powder until completely smooth, scraping down the sides of the bowl as necessary. Add the melted chocolate and pulse until completely incorporated. Remove the crust from the freezer and spread the mixture evenly over crust. Return the torte to the freezer and chill until firm, about 2 hours.

    When ready to serve, allow the torte to sit at room temperature for about 5 minutes before slicing into pieces and serving. The torte can be stored in the freezer, wrapped in plastic, for up to 2 days. Serve cold.

    From Oh She Glows

  • Vegan Brownie Bites

    How to make Vegan Brownie Bites

    Yield: about 18

    Cook: 10 minutes


    1 1/3 cups pitted Medjool dates
    1/2 cup walnuts or pecans, or a combination of the two
    4 tablespoons unsweetened cocoa powder
    1 teaspoon vanilla extract


    Place all ingredients in the bowl of a food processor. Pulse until the nuts are finely chopped and the mixture stays together when pinched between your fingers.

    Form tablespoon-sized balls of the mixture using your hands. Serve immediately or store in the refrigerator.

    From Seeds and Smiles

  • Chocolate-Orange Silk Mousse

    How to make Chocolate-Orange Silk Mousse

    Yield: 5 servings

    Prep Time: 15 minutes

    Cook: 1 hour 15 minutes

    *Note: To make chocolate wafer crumbs, place chocolate wafer cookies (or chocolate graham crackers) in a zip-top bag and crush until fine crumbs form using a rolling pin or mallet. Alternatively, crush in a food processor.


    1 (12.3-ounce) package reduced-fat silken tofu (1 1/2 cups)
    4 ounces bittersweet chocolate, finely chopped
    1/3 cup unsweetened cocoa powder
    1/4 cup boiling water
    1 teaspoon vanilla extract
    1/2 teaspoon freshly grated orange zest, plus more for garnish
    2/3 cup confectioners’ sugar
    2/3 cup chocolate wafer crumbs (about 3 ounces)


    Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.

    In a small bowl combine the chocolate and cocoa powder. Pour boiling water over mixture and stir until melted and smooth. Stir in vanilla extract and orange zest. Add the sugar, a little at a time, stirring until completely incorporated and smooth.

    Add chocolate mixture to tofu in food processor. Pulse mixture until smooth and completely combined, scraping down the sides as needed.

    Layer chocolate mousse and cookie crumbs in dessert dishes. Garnish with a final sprinkle of cookie crumbs and orange zest. Cover and refrigerate for at least 1 hour.

    From The Essential Eating Well Cookbook

  • Vegan Chocolate Cupcakes

    How to make Vegan Chocolate Cupcakes

    Yield: 12 cupcakes

    Prep Time: 5 minutes

    Cook: 45 minutes


    1 1/2 cups all-purpose flour
    1 cup white sugar
    1/4 cup cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/3 cup vegetable oil
    1 teaspoon vanilla extract
    1 teaspoon distilled white vinegar
    1 cup water


    Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.

    Sift together flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.

    Pour batter evenly into prepared pan and bake for 25-30 minutes, or until a toothpick entered into the center comes out clean. Cool completely.

    Adapted from All Recipes

  • Quinoa Tabbouleh

    How to make Quinoa Tabbouleh

    Yield: 4 servings


    • 2 cups water
    • 1 cup quinoa
    • pinch salt
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon sea salt
    • pinch cumin
    • pinch ground cayenne pepper
    • 1/4 cup fresh lemon juice
    • 3 tomatoes, diced
    • 1 cucumber, diced
    • 2 green onions, sliced
    • 2 carrots, grated
    • 1 cup fresh flat-leaf Italian parsley, chopped


    In a small saucepan bring the water to a boil. Thoroughly rinse quinoa under water then add to saucepan along with a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and allow to cool to room temperature; fluff with a fork.

    Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onion, carrot, and parsley in a large bowl. Stir in the cooled quinoa.


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