Mix your dairy-free milk alternative with apple cider vinegar and set aside. In a large bowl, combine the first five ingredients. Cut in margarine until the mixture resembles coarse crumbs. Stir in ‘buttermilk’ until crumbs are moistened. Next, gently fold in your Daiya Cheddar Style Shreds and diced apple. Place dough onto a generously floured surface and knead until dough is a smooth consistency and no longer sticks to your hands. Divide dough into two equal sized portions and place onto a baking sheet lined with parchment. Pat each ball into circles about ¾ in. thick. Score rounds into 8 pie-shaped pieces and sprinkle with sugar. Bake at 400° for 20 minute or until golden brown.
Bring a large pot of salted water to a boil. Add pasta and and splash of vegetable oil, cook about 6 minutes or until al dente. Drain the pasta - do not rinse.
On medium heat, in a saucepan, melt the Earth Balance. Next, whisk in the nutritional yeast and paprika. Then add in the garlic powder, onion powder, mustard powder and almond milk. Stir until combined and the liquid starts to thicken. Add in the Daiya and whisk. The sauce will begin to thicken even more, which is good. Continue to stir the sauce on medium heat until smooth. Lastly, add a little salt and pepper to taste.
Add the pasta to the saucepan of cheesy goodness and mix until combined. Enjoy!
Preheat oven to 375°F.
Generously grease a 9 x 9-inch pan or baking dish. Mix ground flaxseed with water and let sit to congeal. Finely chop green onion and Daiya Jalapeno Garlic Harvarti cheese.
Place entire package of cornbread mix in large mixing bowl.
Add 1 1/2 cups milk substitute, flax seed mixture, 1/3 cup oil, diced green onions and Daiya wedge.
Mix until all ingredients are incorporated. Pour into pan and bake for 25 minutes or until nicely browned.
1. Combine Daiya shreds and salsa in a microwave-safe bowl.
2. Heat in microwave until melted, stirring every 2 minutes.
Alternatively, this dish can be made on the stove top.
Serve warm with tortilla chips.
Preheat grill or skillet (I used the BBQ)
Toss just enough canola or coconut oil with squash to coat and grill until crisp-tender.
Remove from the grill and allow to cool about 10 minutes
Add remaining ingredients and mix well with a spoon or a fork, mashing the squash as you go along, or use your hands
Put mixture in the fridge for 10-20 minutes then form into patties using your hands
Lightly oil a skillet and carefully fry patties until browned on each side (5-10 minutes a side)
Toast some gluten-free buns or use collard greens, cabbage or other sturdy lettuce as a bun, add your favorite burger toppings and enjoy
In a soup pot, whisk together first five ingredients. Add water and whisk until smooth. Heat on medium flame until almost boiling, then add margarine. Stir every so often until margarine is melted, then add Daiya and stir every so often until Daiya is melted.
While the margarine and Daiya are melting, steam broccoli and optional carrots until soft (but not overly soft). When the Daiya is fully melted and incorporated, add the broccoli and carrots, with a little bit of the steaming water -- just until the soup is at your desired thickness.
Cook for just five minutes and serve hot! Mmmmm!
1. Preheat oven to 400°F
2. Place halved jalapeño peppers open side up on a stoneware baking sheet or a metal sheet lined with parchment paper
3. For the creamy filling; in a food processor, process nut butter or soaked nuts, lemon or lime juice, ½ tsp. sea salt, 2 tbsp. cilantro and nutritional yeast until smooth then distribute among peppers
4. For the crunchy topping; in a food processor, pulse sunflower seeds, 1 tbsp. cilantro, chili powder, cumin, hot sauce and ¼ tsp. sea salt several times until the mixture is well integrated but still chunky, then spoon on top of the creamy topping
5. Top each pepper with Daiya shreds
6. Bake for 20-25 minutes until melted.
Preheat oven to 400 F.
Chop onion and bell pepper together.
Heat oil in a skillet. Add the onion and bell pepper and cook until onion is *just* translucent, about 5 minutes.
Crumble field roast sausage and add to the skillet.
Cook for another two minutes until thoroughly mixed and heated throughout.
On a cookie sheet, place two tortillas and cover each with Daiya cheese. Then add the sausage mixture. Top each with remaining Daiya cheese and place the remaining tortillas on top of both mixtures. Lightly press down with fingers or a spatula, and place in the oven (top rack, if possible).
Cook for 7-10 minutes, or until tortillas are browned and cheese is melted.
Enjoy with salsa, vegan sour cream, and freshly-made guacamole!
Roasted Garlic Cheese Bread:
1. Preheat oven to 400°F
2. Cut the tops (1cm) off the garlic heads to review the garlic clove and drizzle each with 1 tsp olive oil, season with salt, pepper and dried herb
3. Wrap each garlic head individually in aluminum foil
4. Bake in over for 45 minutes or until cloves are soft and slightly golden brown
5. Let garlic heads cool and squeeze out garlic cloves in mash into paste in bowl
6. Add 2 tbsp of olive oil, salt, pepper, Daiya shreds and spread over baguette
7. Broil until cheese is melted and slightly browned the edges (5-10minutes)
Mushroom and Sweet Pepper Topping:
1. Heat olive oil on medium high heat and add chopped mushrooms
2. Saute until mushrooms have slightly golden brown colour and water evaporated (8-10minutes)
3. Add garlic, onion and sauté until onion is translucent
4. Add bell pepper, salt, pepper and parsley and sauté 2 minutes
5. Add lemon juice
6. Serve hot or chilled over Roasted Garlic Cheese Bread
Heat a skillet over medium-high heat
Spread Earth Balance on the outer slices of bread
Smother your secret healthy weapon on the inside of the bread
Sprinkle on chia seeds, hemp seeds or ground flax
Smother more of your secret healthy weapon on the other slice and grease the outside
Flip over once one side is browned
Slice and devour
If using tortillas, wrap all ingredients inside the tortilla, grease the outside with Earth Balance and place in the skillet to warm and melt the cheese.