The best type of appetizer - easy and insanely delicious.
18 asparagus spears
1 8-ounce package tempeh or tempeh bacon
18 spring roll wrappers
olive oil
goddess salad dressing or homemade tahini sauce
Note:You can use premade tempeh bacon or make it.I used plain tempeh, sliced long-wise into 18 strips, and tripled the amount of an online marinade (http://kblog.lunchboxbunch.com/2009/06/tempeh-bacon-recipe-vegan-facon-makes.html).
Dip one spring roll wrapper at a time into a bowl of water, just until pliable.At the center of each wrapper, place a strip of tempeh bacon.On it, place one asparagus spear, snapping off the woody end so that the length of the asparagus matches that of the tempeh strip.Roll the spring roll wrapper around the tempeh and asparagus and place on a well greased cookie tray.Use a liberal amount of oil, which helps the wrappers not stick and also helps the bottom of the wrapper get crispy during the baking process.Bake for 15 minutes.Serve with goddess dressing or homemade tahini sauce.
Wearing gloves, slice most of the way down the length of one side of each jalepeno, leaving the stem attached.Remove the seeds and rinse the inside of each pepper.Stuff each jalepeno with mashed avocado.Pour milk into a small bowl.In another small bowl, combine nutritional yeast, seasoning blend, and salt.With one hand dip each pepper into the milk.With your other hand, roll each pepper in the nutritional yeast mixture.Place on a cookie sheet and bake for 40 minutes at 350 degrees F.
The peppers are still quite hot the first day.If refrigerated overnight, the heat mellows, but the peppers soften.If serving the following day, reheat for 30 minutes at 350 degrees F or fry them in hot oil until they are golden brown.
Use your favorite potato salad recipe.Chop the ingredients smaller to fit the smaller scale of the new potatoes.This is a great make-ahead travel recipe.The potato skins stack and you can place the filling in a plastic bag.When you arrive at your destination, cut a corner off of the plastic bag and squeeze the filling into the shells.
12 new potatoes
1 teaspoon salt (optional)
1/3 cup vegan mayo
1/2 cup chopped celery
1/4 cup finely chopped red bell pepper (for color, optional)
1/4 cup chopped onion
1/4 cup chopped black olives
1/4 cup pickle relish
3 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 cup vegan bacon bits (optional)
1/4 cup finely chopped parsley (optional)
paprika (optional)
Steam or boil new potatoes.If boiling, add 1 teaspoon of salt to the water.If using red, white, and blue new potatoes, the blue new potatoes require extra cooking time.When the potatoes have cooked, remove them from heat and allow them to cool.While they are still warm, cut them in half, lenthwise, and scoop out the potato pulp with a melon baller or cookie scoop.Chop the potato pulp and place it in a bowl.To the bowl, add the mayo, celery, bell pepper, onion, black olives, vinegar, salt, dry mustard, and pepper.Gently fold the ingredients until well blended.Place the shells on a serving tray and fill with the potato salad mixture.Top with vegan bacon bits or finely chopped parsley or paprika.
1/2 package firm tofu, frozen, thawed, and squeezed
4-5 tbs soy sauce
2 tsps liquid smoke(less if you don't want smoky bacon)
2 tbs nutritional yeast
canola/safflower/sunflower oil
2 slices packaged vegan cheeze OR 4 tbs nutritional yeast mixed with water and a sprinkle of salt (thick sauce)
Tofutti (or tofu) sour cream
2-3 green onions, sliced
Preheat oven to 425 degrees. Scrub potatoes, dry, and rub with olive oil, and salt. Place potatoes on baking sheet, and bake at 425 for about one hour, or until thoroughly cooked. If you want to do a quicker version, you may cook the potatoes in the microwave. Leave the oven on (or turn it on, if you used the microwave method, and turn to 450). While the potatoes are baking, prepare your bacon. Heat canola/safflower/sunflower oil in nonstick pan. Chop the frozen, thawed, and squeezed tofu into small cubes/pieces. Add the tofu to the oil, and occasionally stir around until totally fried, golden, and crispy. Meanwhile, mix the soy sauce, liquid smoke, and some pepper (this is the "bacon" recipe from vegweb, that I modified). After the tofu is done, take the pan off the heat, and add the liquid mixture. You need enough to cover every piece. If you need to cook off some liquid, put the pan back on the heat for a few seconds. After most all of the soy sauce mixture has been absorbed, sprinkle in the 2 tbs nutritional yeast, and stir around. Put this off to the side.
Continue to check your potatoes, and once they are done, set them off to the side (off of the pan, for quicker cooling) and let them cool enough to handle. You may chop your green onions while you wait, or mix up your nutritional yeast sauce, if you are using that for the cheeze.
Once you are able to handle the potatoes, slice them each in half, lengthwise. Using a tablespoon, scoop out the very middle of the potato, and save it for later.For crispier skins, scoop out more potato. I like to leave about 1/4-1/2 inch of potato along the edges of the skin. Spray a bit more olive oil onto the tops of the potatoes, and sprinkle with pepper (you may also sprinkle with salt, but I usually have a good layer on the outside). Place the skins back in the oven for 10 minutes, then turn over, and bake 10 minutes more.
Once they are done, and crispy, take them out, and assemble! Once again, leave the oven on, and turn to broil. Add a piece of vegan cheeze slice, or about 1/2-1 tbs nutritional yeast sauce to each potato, and place in broiler for a couple of minutes. You may also use vegan sprinkles, or whatever cheeze you like. Take the pan out, and add a generous sprinkling of tofu bacon crumbles, a dollop of "sour cream," and a sprinkle of pepper, and green onions. Yum!
It sounds weird... but it's not, I swear. Totally regular salsa here. Mostly.
1 cup finely diced watermelon
1/2 cup frozen sweet corn, thawed
1.5 Tablespoons lime juice (fresh!)
1 small shallot (1-1.5" dia), minced
1 jalapeño, seeded/deveined, minced
dash of salt
Of course the directions are... combine everything in a medium bowl. Let sit for at least 15 minutes before serving with chips.
If you're worried that the watermelon will be too sweet/fruity for salsa, you can use the parts closer to the rind to make it more tart... and eat the rest of the watermelon :)
Mix 1 T braggs in 1c measuring cup, fill up with water and slowly add to wheat gluten mix until doughy. You wont use all of the water (I like to have extra water just in case)
Place seitan in large pot of water, boil and then simmer for 45 minutes. Drain and squeeze out extra water.
cover rimmed baking sheet with 1T olive oil and juice from half of a lemon. rip off pieces of seitan, stretch out to make chicken strip shapes and put on pan. cook at 350 for 15 minutes uncovered, flip seitan, cook for 5 more minutes while getting broccoli ready. add broccoli, 2T black peppercorn, more olive oil and more lemon juice, cover with tin foil and bake for 10 more minutes at 400*
Pasta: A couple handfuls of fettuchini noodles A bunch of water!
Boil pasta while making the sauce. Monterey Jack Alfredo Sauce:
1 package silken tofu 6 cloves garlic 1/2 c nutritional yeast 3T olive oil 1 C cashews 1/2 of a lemon juiced 1T tahini 1t onion powder 1t mustard 1/2 c unflavored soy milk
Blend all ingredients. Heat in sauce pan.
Parmesan: 1/4 c nutritional yeast 1/4 c almonds
Blend
To serve, place pasta on dish, top with chicken and broccoli, pour sauce over, sprinkle with parmesan.
1/2 cup whole unsalted cashews, soaked 8 hours (or overnight) 1/3 cup flour half a sheet of nori, finely chopped (optional) 3/4 tsp salt large pinch of pepper large pinch of paprika 1/3 cup water oil, for deep frying
Heat oil to 180 C / 350F. Drain the soaked cashews.
Mix flour, nori, salt, pepper and paprika in a bowl. Add water and whisk until smooth. Stir in cashews. Drop one at a time (so they don't stick together) into hot oil and fry for 2-3 minutes, or until golden. Drain on paper towels. Serve hot.
This is a vegan version of the Americanized version of Sweet & Sour Pork. If you want a more authentic Chinese version, don't make this one.
For the Sweet & Sour Sauce: 1 440g (15oz.?) can of pineapple rings in juice (NOT syrup!) 1/4 cup rice wine vinegar* 1/4 cup water 3 Tbsp ketchup 3 Tbsp brown sugar 1 clove garlic, crushed 1 tsp grated ginger 1 Tbsp cornstarch or arrowroot
Drain pineapple, reserving juice. Set aside pineapple rings, combine remaining ingredients (including pineapple juice...there should be 1/2-2/3 cup of juice), and simmer or microwave until thickened. You can add some red food coloring if you want that unnaturally bright color you see at restaurants. *Disclaimer: This sauce is a little more sour than sweet. If you want it sweeter, decrease the vinegar and/or add more sugar to taste.
For the "Pork": 360g (0.75lb) seitan (I used the whole batch of this recipe: http://vegweb.com/index.php?topic=7545.0) 3/4 cup self-raising flour 3/4 cup water 1/2 tsp salt flour, for coating oil, for deep frying
Cut seitan into 1-inch chunks. Fill a pan about 3 inches deep with oil and heat to 375 F/185 C (if you happen to have a deep frying thermometer. Otherwise, just guess). Whisk together the self-raising flour, water, and salt. Toss seitan pieces in flour, then dip in batter and fry in batches until golden, about 2-3 mins per batch. Remove with a slotted spoon and drain on paper towels or a wire rack.
For the rest: the pineapple rings that you set aside while making sauce 1 green bell pepper 2 carrots Rice, for serving
Roughly chop the pineapple and green pepper and slice the carrots. Stir fry on medium-high until hot but barely cooked. Spoon veggies over rice, top with "pork", and pour sauce over all.
scant 3/4 cup diced yellow onion 1/3 cup finely diced celery (about one stalk) 4 slices Yves' Deli-Style "Ham", diced 6 Tbsp Earth Balance margarine 6 Tbsp flour 1/2 tsp powdered sage 1 lb. Dutch creamer potatoes (or any other variety), cubed 4 oz Tofutti cream cheese (1/2 container) 1 1/4 cups unsweetened soymilk 2.5 cups water plus 1.5 packets (12 g) konbu dashi stock seasoning (or 2.5 cups liquid konbu dashi stock*) 2 cups diced oyster mushrooms fresh chives, for garnish
In a medium bowl, whisk together the soymilk and cream cheese - there will still be little bits of cream cheese, but it should mostly mix. Set aside.
Sauté the onion and celery in 2 Tbsp of the Earth Balance over medium-low heat until soft and lightly browned. Add the sage and "ham" and sauté until fragrant (about 1 minute). Add the rest of the Earth Balance and flour to make a roux. Once the flour has been lightly toasted, add the water, dashi seasoning, and potatoes, and bring to a boil. Turn down to simmer (and stir often to prevent the flour from burning), until the potatoes are soft, about 10 minutes. Add the soymilk/Tofutti mixture and oyster mushrooms. Return to a boil and then simmer for about 10 more minutes, until the mushrooms are soft and the soup is thick. Add salt to taste, and garnish with chives.
For an even "fishier" flavor, you can add flaked dulse to taste at any point in cooking.
Mix all dry ingredients in a bowl, mix wet ingredients in a 1c measuring cup. Slowly pour liquid into dry until doughy. Put seitan in a pot of water, bring to a boil and simmer for 45 minutes. Drain seitan and squeeze out extra water. Rip seitan into long bite sized strips. Bake uncovered in pan with olive oil and lemon juice at 350* for 15 minutes, flip seitan, bake for another 15 minutes.
Tzaziki sauce:
3/4c sour cream, nayonaise or yogurt 1/3c chopped cucumber as much garlic as you can handle juice from half of a lemon salt
French fries: 2 potatoes canola or vegetable oil
Slice potatoes into french fry form. Fry in oil. Dry on paper towels to take out as much oil as possible.
Sandwich (put together in this order): Pita bread French fries Seitan Tzaziki sauce Tomatoes chopped
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
For cake, mix together the melted Earth Balance, sugars and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini, and mix in water. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when gently touched.
For the frosting, cream the Earth Balance and powdered sugar with whisk or mixer. Add the cocoa and vanilla. Whisk in non-dairy milk (a teaspoon at a time) until frosting is desired consistency.
In thinking up my favorite family dish to veganize I found myself torn between two old favorites; my mother's very basic clam dip or my Nana's linguine and clam sauce. To that end I created something versatile enough to be used for both and much much more!
Seitan Clams. Ingredients 1/2 cup Vital Wheat Gluten 1/4 cup Garbanzo Flour 2 tsp Seaweed - I crumbled half a sheet of toasted nori 1 Tbsp Nutritional Yeast Flakes 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Salt 1/4 tsp Celery Seed 1/4 tsp ground Mustard 1/2 tsp Lemon Pepper - no salt variety is best 2 tsp Malt Vinegar (can use Brown Rice Vinegar as well), separated 1 tsp HP Sauce or vegan Worchestiershire Sauce 2 tsp Lemon Juice 1/8 tsp Maramite 3 cups and 6 Tbsp Water, separated 1 Vegetable Bullion Cube or Watered down stock at a 2:1 ration water to stock
Directions Bring the 3 cups of water, 1 tsp vinegar and the bullion to a low simmer in a 2 quart pot. Combine the dry ingredients and whisk together. Combine the rest of the wet ingredients and whisk to blend it thoroughly. Mix the small wet mixture into the dry to incorporate well. Kneed for 2-4 minutes. Drop by flattened and pinched pieces into the slowly simmering broth. These should be about the size of your thumbnail and flat. Simmer in the broth for five minutes. Turn off the heat and allow to cool in the broth for 15-30 minutes.
At this point you have a chewy small mouthful vaguely resembling the sea flavor of clams. You can utilize them in a multitude of recipes as noted below!
Mom's Clam Dip Ingredients Half a batch of Seitan Clams, minced if desired 1 Tbsp Lemon Juice 2 tsp Garlic Salt 8 oz Tofutti Better than Cream Cheese, softened
Directions Blend all the ingredients together well, stirring the cream cheese well first then incorporating everything else. Serve with Wheat Thins or Fritos.
Nana's Linguine and Clam Sauce Ingredients 1 batch Seitan Clams, minced if desired 1 Tbsp Olive Oil 1/2 cup Onion, minced 1/4 cup Garlic, fresh minced 1/4 cup Earth Balance Margarine 1/2 cup Seitan Clams broth liquid 1 tsp Salt 1 tsp Pepper 2 tsp Lemon Juice 8 oz linguine or other pasta of choice 1 -2 cups water
Directions Make the clams and removed them with a slotted spoon to reserve for later. Ladel out half a cup of the broth and reserve this for later as well. Bring the cool broth up to a boil, adding 1-2 cups of water if needed. Cook the pasta in this watered down broth. Saute the onion in the oil until translucent. Add the garlic and saute a minute more but do not brown! Add the butter, clams and simmer for 5 minutes. Add the broth a bit at a time to make enough sauce to coat the pasta. Once the pasta is cooked move it with a slotted spoon or tongs into the clam pan. Shake and flip to combine the two well. Season with salt, pepper and lemon. Serve hot and garnish with lemon slices.
The best thing about these clams are that they do not have that rubbery or gritty tooth feel. They are lightly chewy with a hint of ocean from the seaweed but mostly just a rich flavor from the broth. You can also fry these rather than simmer them, making them a great appeziter to pop right in your mouth or dunk into tartar sauce. I also envision the ability to make clam chowder, adding these at the very end to make a realistic addition.
Ingredients: 2 tbs. olive oil 12 oz. of your favorite steak strip substitute, chopped into bite-sized pieces 1/2 c. onion, coarsely chopped 8 oz. mushrooms, sliced 1 c. frozen peas 1 c. carrots, cut into 1/4 inch rounds 1 c. celery, cut into 1/4 inch pieces 1.5 c. potatoes, cut into 1/4 inch cubes (I used a mix of red, yukon gold, and russian blue) 8 c. favorite mushroom soup (I used Imagine Organic - 2 boxes) 1 tsp. dried thyme 1/2 tsp. garlic granules 1 tsp. black pepper 1 tsp. dried parsley salt to taste optional: for a creamier soup, stir in a few tablespoons of vegan sour cream before serving
Directions: Heat oil in a large Dutch oven or soup pot until shimmering. When the oil is ready, add the steak strips and onions, cooking until onions begin to brown. Add mushrooms and stir until mushrooms begin to give up liquid. Add remaining ingredients and simmer until potatoes are tender (about 30 minutes). Check seasonings and add 'sour cream', if desired. Serve with a salad and garlic bread.
Scallops: 1 block (12oz) Tofu, firm but not frozen 1/4 c Earth Balance Margarine, softened 1/2 t Miso paste 1/2 t Lemon Pepper 1/2 t Salt 1 t Lemon Juice 1 T Vegetable Oil 1 Vegetable bullion cube 1/4 c Seaweed, crumbled 1 c Water
Directions for Scallops: Blend the margarine, miso, lemon pepper, salt, and lemon juice into a thick paste. Cut the tofu into thick blocks and cut into circles with a biscut cutter, washed can or shot glass. Spread the paste all over the tofu circles and let sit 30 minutes in the fridge. After that time bring the oil to medium heat in a grill pan and add the scallops. Sear on both flat sides until golden. Add the bullion, seaweed and water and poach in the hot liquid for 10 minutes, stirring and spooning the broth around and over the tofu. Remove the tofu and strain the liquid to use in something else, like a side dish or vegetable. Return the pan to the stove and return to medium heat.
Seafoodesque Stuffing: 1 c Tofu Scraps made from cutting the circles out 1 c Garbanzo beans, cooked and drained 1 T Veganaise Mayo 1 t Garlic powder 1 t Onion powder 1 t Brown Rice Vinegar 1 t Lemon Juice 1 t Lemon Pepper 1/2 t Mustard powder 1/2 t Celery seed 1/2 t Mustard seed 1/2 t Basil 1/2 t Smoked Spanish Paprika
Directions for Stuffing: Mash together well and set aside. (Note: This makes a lot more than is needed by the scallops above. Reuse the rest by adding more condiments and enjoy!)
Bacon Wrapped Stuffed Scallops 1 or more batches of soaked, browned and poached scallops. 1 batch Seafoodesque Stuffing 1 package Smart Bacon by LiteLife 2 t Vegetable Oil
Insert the stuffing into the scallops by cutting halfway through the poached circles and inserting a small amount with a spoon. Press the flat sides together, compressing the stuffing slightly. Wrap the bacon strips around the circumfirence of the scallop and secure with a toothpick. Shallow fry the bacon on the edges in the oil until browned all over and crispy. Remove the toothpicks before serving!
Vanilla Ice Cream (recipe from Vegan Ice Cream Paradise blog, but with changes)
1 c. light coconut milk 1 c. soy milk (or any non-dairy milk) 3/8 c. sugar 1 T. arrowroot 1 t. vanilla extract
Mix 2 Tbsp of soy milk with the 1 tablespoon of arrowroot and set aside.
Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set the ice cream mixture aside to cool in fridge.
Graham Cracker Crust:
½ box graham crackers smashed to crumbs (Keebler brand Original are vegan, I believe)
¼ cup Earth Balance, melted
Mix the EB and graham cracker crumbs, then press into pie plate
Set aside.
Pie Assembly:
1 or 2 bananas, sliced
Handful of strawberries, sliced
Chocolate ganache ( 2/3 cup of chocolate chips melted in ¼ cup plus 2 tbsp warm soymilk)
Chopped peanuts
Layer the sliced bananas in the crust. I did one layer with one banana, but it depends on how big your banana is (hehe). Do the same with the strawberries.Pour the ice cream mix over the strawberries and bananas (there might be extra). If you don’t mind waiting around, you could let the ice cream freeze a little before doing the chocolate layer, but if you’re anxious to finish the pie (waiting for desserts is no fun) just carefully pour the chocolate over the top of the ice cream layer, garnish however you like with bananas, strawberries, and chopped peanuts and then stick it all in the freezer til frozen. Let it soften a little before slicing. Eat!
Pie Filling: 2 1/2 cups fresh shredded coconut 3 1/2 T lime zest 1 cup raw sugar 1/4 cup lime juice 1 T vanilla 1 T agave nectar 1/2 t salt 1/4 cup cornstarch 1 cup non dairy milk (coconut or 1/2 coconut 1/2 vanilla soy)
Crust: 1/4 cup margarine 1/4 cup water 3/4 cup ground oats 1 heaping tablespoon ground flax seeds (optional) 1/2 cup whole wheat flour
Preheat Oven to 425F. Mix the dry ingredients for the crust. Cut in the margarine and add the water to the dry. Knead until blended and smooth, then roll out on a generously floured surface to fit the size of your pie pan. You can also just use an unbaked store bought vegan pie crust. Put the crust in the freezer while you prepare the filling. Mix everything for the filling together, except for the cornstarch and milk. Blend the cornstarch and milk together until smooth. Add that to the rest of the filling ingredients and mix well. Pour the filling ingredients into the chilled pie shell and bake for 60 minutes. Cover the edges with foil if they begin to brown too quickly. Cool on a wire rack until completely cool (or else it may be a little runny), slice and serve. Enjoy! :)
Mix all crust ingredients together well. Press firmly into pie plate. Bake at 350 for 12 minutes. Let cool to room temperature.
2 Layer Pie Filling
Ingredients:
2 ripe bananas
1 12oz box of silken tofu
8 oz vegan choc chips
1 3.5oz package of vegan vanilla pudding mix
1 1/2 cups coconut milk or soymilk(for making pudding)
I/2 cup shredded coconut
1 cup shredded coconut, toasted
Slice bananas and place in a single layer on bottom of pie crust.
Blend tofu in processor til smooth.
Add choc chips to microwave safe bowl and microwave 2 minutes, stirring every 30 secs until smooth and melted.
Pour melted chips into processor with the tofu and blend until completely incorporated.
Pour this chocolate mixture into crust covering banana slices.
Place in refrigerator and chill at least 2 hours or until set.
When choc layer is almost set, begin making the pudding layer.
Make pudding according to directions on box. (This should involve adding liquid to the mix and heating) *When making pudding for pies, I always use just a little more than half the liquid called for in directions. This makes a nice thick and flavorful pie filling.
Remove pudding from stove and stir in 1/2 cup of shredded coconut. Allow pudding to cool to room temperature.
Pour pudding on top of choc/banana layer. Chill.
Toast shredded coconut in a skillet over med heat. Stir often and don't let it burn. Sprinkle on top of pie before serving.
Peanut Butter Brownie ¾ cup flour ½ cup cocoa ½ t baking powder ½ cup peanut butter ½ cup brown sugar 2 T oil 1 ½ T flax meal mixed with 4 T water (let stand a few minutes until gummy) ½ t vanilla ½ cup soy milk
Preheat oven to 350 degrees. Combine peanut butter, brown sugar, oil, vanilla, soy milk and flax mixture. Add dry ingredients to peanut butter mixture and mix until combined- batter will be thick. Scrape into graham cracker crust. Bake in preheated oven for 26 to 30 minutes or until toothpick comes out relatively clean. Let cool; prepare cookie dough.
Cookie dough 1 cup flour ¾ cup brown sugar ¼ cup margarine 4 T soy milk 1 t vanilla ½ cup mini chocolate chips (optional)
Cream brown sugar and margarine, add margarine and soymilk and combine, add flour and optional chocolate chips and mix well. Spread dough over cooled brownie and refrigerate while you prepare mousse.
Mousse ½ block extra firm tofu (about a cup) 1/3 cup sugar 2 ½ T cocoa ½ t vanilla
Process all ingredients in food processor until smooth, creamy, light and fluffy. Depending on the strength of your processor this could take a couple of minutes…there should be not traces of tofu at all. Refrigerate for an hour or so then pipe decoratively on pie.
Vegan Chef Battle was started as a fun way to explore the different tastes and textures of vegan cuisine. Based on a theme ingredient, each month participants create original dishes that highlight the unique properties and flavors of the theme ingredient.
Generally, Battles are started on the first of the month, with two weeks for participants to mail in entries. Then entries are posted and a poll is created so that you can try recipes and vote for your favorites!
Rules 1. All entries must contain the theme ingredient and be vegan. This mean no animal products of any sort--meat, fish, poultry, eggs, dairy, honey, etc. 2. Dishes need to be original recipes. You can use existing recipes as a starting point, but you must make unique changes to truly recreate the recipe. Please give credit to recipes that help you out! 3. Pictures are great but not required. I will post recipes with pictures ahead of those without. 4. Limit is two entries per person per battle.
