healingandeating.com

These gluten free sugar cookies are made with vegan butter to make them dairy free as well. I used Bob’s Red Mill Gluten Free 1 to 1 A word of caution, these cookies were very delicate and crumbled easily until I got some vegan buttercream frosting on them. Overall, I’m really happy to finally have a healthy-ish sugar cookie recipe that tastes authentic.

This vegan buttercream frosting is an easy and delicious was to decorate your holiday sugar cookies. I used earth balance vegan butter sticks, vanilla extract, confectionery sugar, and vanilla almond milk (I prefer almond breeze vanilla almond milk). This frosting acted like real buttercream frosting too and hardened a bit when I left it out overnight. Then, add vanilla extract and almond milk until it has the desired consistency and thickness.

So, I’m finally happy to say the trick to tender beef soup is to simmer it long enough, for about two and half to three hours and use beef chuck instead of stew meat. Since this soup takes so long to cook, add the vegetables towards the end depending on how soft you prefer them. Add broth, onions, garlic, celery rib, tomato paste and meat to large pot and simmer for at least one hour and a half. Then add carrots, and let soup simmer for forty-five minutes to one hour or until carrots are cooked.

This easy cornbread recipe uses a box of Jiffy corn muffin mix, a can of cream of corn, and an egg. During the pandemic, I’ve been using more pantry ingredients and Jiffy corn muffin mix and a can of creamed corn will both last a long time in your pantry. While you can put this mix in muffin tins, I like using an 8×8 baking dish, greasing it with vegan butter, and adding parchment paper to make it easier to remove the cornbread from the pan. Then slowly mix in the jiffy corn muffin mix.