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The secret of abundance is to stop focusing on what you do not have, and shift your consciousness to an appreciation for all that you are and all that you do have. * Dr. Wayne W. Dyer
Today's Recipe
Ultimate Vegan Lasagna
This recipe eliminates the messy, time-consuming process of pre-boiling the noodles. Use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They’ll cook in the sauce.
Published on 23 January 2010
This allergy free whipped cream frosting is a delicious way to top your allergy free cupcakes. It is not as sweet as a butter cream frosting and has a light and fluffy texture. It is also very easy to spread on cakes or cupcakes, which makes for easy decorating.
Ingredients:
1/4 cup rice flour
1 cup rice milk
1 cup sugar
3/4 cup shortening
3 tablespoons butter flavored grapeseed oil
1 teaspoon vanilla
3 tablespoons cocoa powder (optional)
Directions:
1) In a medium saucepan, whisk together the rice flour and rice milk until combined completely. Cook over medium heat, stirring frequently. When the mixture begins to thicken whisk constantly until it is the consistency of pudding. Remove from heat and set aside to cool.
2) With a mixer, cream together the shortening and butter flavored grapeseed oil until smooth and light, about 4 minutes. Add the sugar and beat for another 4 minutes. Add the vanilla and cooled flour and milk mixture and beat for another 4 minutes. If desired, add cocoa powder and mix until incorporated completely. Refrigerate until ready to use.
1/4 cup rice flour
1 cup rice milk
1 cup sugar
3/4 cup shortening
3 tablespoons butter flavored grapeseed oil
1 teaspoon vanilla
3 tablespoons cocoa powder (optional)
Directions:
1) In a medium saucepan, whisk together the rice flour and rice milk until combined completely. Cook over medium heat, stirring frequently. When the mixture begins to thicken whisk constantly until it is the consistency of pudding. Remove from heat and set aside to cool.
2) With a mixer, cream together the shortening and butter flavored grapeseed oil until smooth and light, about 4 minutes. Add the sugar and beat for another 4 minutes. Add the vanilla and cooled flour and milk mixture and beat for another 4 minutes. If desired, add cocoa powder and mix until incorporated completely. Refrigerate until ready to use.
Source: www.eatingwithfoodallergies.com
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