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Dairy and Gluten-Free 'Buttermilk Pancakes'
Breakfast

Dairy and Gluten-Free 'Buttermilk Pancakes'

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

By CT Kelly

Breakfast Brownies
Breakfast

Breakfast Brownies

4.2

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
  2. 2 Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.
  3. 3 Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.

By DARIEN1

Rice Waffles
Breakfast American

Rice Waffles

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
  3. 3 Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.
  4. 4 Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.

By Beth

Almond Milk Horchata
Drink Mexican

Almond Milk Horchata

4.3

Prep
5 min
Cook
Total
245 min

Instructions

  1. 1 Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
  2. 2 Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
  3. 3 Stir horchata before serving over ice.

By melissacraddock

Simple Vegan Garlicky Potatoes
Dinner

Simple Vegan Garlicky Potatoes

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
  2. 2 Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
  3. 3 Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

By moomin

Horchata Made Easy
Drink American

Horchata Made Easy

4.8

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
  2. 2 Pour rice milk into a large pitcher.
  3. 3 Stir sugar water into rice milk. Serve chilled or over ice.

By jheelan

Fireball® Horchata Pops
Dessert

Fireball® Horchata Pops

5.0

Prep
20 min
Cook
Total
1220 min

Instructions

  1. 1 Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
  2. 2 Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
  3. 3 Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
  4. 4 Freeze until solid, at least 12 hours.
  5. 5 Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.

By Matt Wencl

Air Fryer Vegan Buffalo Tofu Bites
Appetizer

Air Fryer Vegan Buffalo Tofu Bites

4.5

Prep
15 min
Cook
15 min
Total
520 min

Instructions

  1. 1 Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours or overnight.
  2. 2 Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
  3. 3 While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
  4. 4 Preheat an air fryer to 375 degrees F (190 degrees C).
  5. 5 Place tofu into the bag with cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
  6. 6 Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
  7. 7 Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
  8. 8 Place 1/3 cup Buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining Buffalo sauce over tofu and continue tossing to coat. Serve immediately.

By Buckwheat Queen

Annie's Dairy-Free Pumpkin Spice Pie
Dessert

Annie's Dairy-Free Pumpkin Spice Pie

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
  2. 2 Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
  3. 3 Bake in the preheated oven until the middle is set, 50 to 60 minutes.

By Annie

Vegan Apple Pie
Dessert American

Vegan Apple Pie

4.0

Prep
30 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
  2. 2 Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
  5. 5 Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
  6. 6 Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with second crust. Cut slits in the top crust with a sharp knife.
  7. 7 Bake in the preheated oven until crust is golden brown and apples are semitranslucent, 45 to 60 minutes.

By Kaitlynls

Killer Pumpkin Pie
Dessert American

Killer Pumpkin Pie

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, 2 teaspoons sugar, and 1 teaspoon salt together in a 9-inch pie plate; make a well in the center. Pour ½ cup oil and 2 tablespoons rice milk into well; mix with a fork until a dough forms. Press evenly into the bottom and up sides of the pie plate using your hands; crimp edges of crust.
  3. 3 Combine ½ cup white sugar, brown sugar, cinnamon, ½ teaspoon salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk pumpkin purée, 1 ¼ cups rice milk, eggs, 2 tablespoons oil, and vanilla together in a separate bowl until combined; stir into sugar mixture until fully combined. Pour filling into the prepared crust; place on a baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until a knife inserted near the center comes out clean, 40 to 50 minutes more. The center may still wiggle a little but will firm up once out of the oven. Cool on a wire rack.

By Carolynn Napoli