Vegan Lemon Vinaigrette

A homemade vegan lemon vinaigrette made with fresh basil, parsley, lemon juice and olive oil. For a fresh-tasting salad dressing filled with garden herbs, try this lemon vinaigrette recipe. Try it to dress steamed vegetables, a pasta salad, or even drizzle on a simple baked potato.

This easy lemon vinaigrette dressing recipe is courtesy of Ener-G Foods.

Ingredients:

• 1 clove garlic, minced
• 1 1/2 tbsp chopped fresh basil
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1/4 cup lemon juice

Preparation:

Whisk or blend together all ingredients.

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Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie Recipe. This vegan pie recipe is courtesy of Ener-G Foods.

Ingredients:

• 2 3/4 tbsp Ener-G Egg Replacer
• 1/2 cup sugar
• 1/4 tsp salt
• 3/4 cup water
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1 ready-made pie crust

Preparation:

In double boiler on medium high heat, combine the egg replacer, sugar and salt. Stir with rubber spatula until thoroughly blended.

Add water, lemon juice and lemon rind. Continue stirring until smooth and thick.

When dropped from spatula, pie filling should mound. Remove from heat. Stir for 5 minutes to cool.

Pour into a vegan pie crust. Let cool thoroughly. Refrigerate at least 2 hours before serving.

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Lemon Poppy Seed Vegan Muffins

This is a sweet and tangy muffin recipe and full of zesty lemon flavor - just the way lemon poppy seed muffins should be! Be sure to use a vegan margarine when making this vegan lemon poppy seed muffin recipe.

Ingredients:

• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp lemon juice
• 1/2 cup soy milk
• 1/2 cup margarine, slightly softened
• 1 cup sugar
• 3 tbsp Ener-G egg replacer
• 1/2 tsp vanilla
• zest from one lemon
• 1/4 cup poppy seeds

Preparation:

Pre-heat oven to 375 degrees. Grease or line a muffin pan.

In a large bowl, combine the flour, baking powder and salt. In a separate small bowl, whisk together then lemon juice, soy milk and vanilla. Add the margarine and sugar, then add the egg replacer. Stir in the lemon zest and poppy seeds.

Gently combine the flour mixture with the soy milk and margarine mixture just until mixed.

Pour into prepared muffin pan. For extra sweet muffins, sprinkle the top of each muffin with a pinch of extra sugar.

Bake for 20 - 25 minutes, or until a toothpick inserted into a muffin comes out clean.

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