(Courtesy of Betterine) Consumers have a healthier new way to cook and bake thanks to the latest innovation from Betterine, “Butter’s Vegan Twin.”
Betterine (www.betterine.com) is a plant-based alternative to butter and margarine that’s 100% free of dairy products, chemicals and additives. Because it measures and behaves exactly like its less-healthy siblings, it can be used in any favorite recipe to achieve outstanding results with zero compromise on taste or texture.
In fact, Betterine is made from just four natural ingredients: pure coconut oil, water, organic soy lecithin and arrowroot powder. It has a natural taste that can be used wherever butter or margarine are called for.
Betterine is 100% vegan and certified OU and New Square kosher (pareve)—perfect for transforming buttery desserts into healthier, dairy-free, vegan-friendly masterpieces. It’s also non-GMO with no trans fats in sight.
This Purim, bake up your hamantaschen and other holiday favorites with Betterine, for crowd-pleasing foods you’ll love, naturally.
Ingredients:
Directions:
Beat the Betterine and sugar together. Add eggs and vanilla extract.
Combine the flour, salt and baking powder. Add to wet mixture until dough consistency forms.
Roll out dough and use a round shape cutter or a cup to make 2-inch circles.
Add your favorite filling (we use strawberry jam) and pinch the corners of the circle to form the triangle shape.
Bake at 350 for 12 min. until golden brown.
Ingredients:
Directions:
Preheat oven to 300°. Add the onions, garlic, cubed Betterine and herbs to the bottom of a 9×13-inch baking dish. Sprinkle with pepper and 2 teaspoons salt. Place the roast on top. Season roast with remaining teaspoon of salt. Cover tightly with foil and braise for 4 hours. Uncover, turn oven to broil and broil for 6 minutes. Flip the roast over and broil an additional 6 minutes. Allow to cool before slicing. Serve warm.
Ingredients:
Directions:
Dice the onions and garlic. Place the Betterine in a large pot and let it melt, then sauté the onions and garlic in it. Add the chicken broth, water, boil. Add the broccoli, celery and carrots. Boil. Add almond milk. Add salt and pepper. Cook for 40 minutes. Add flour, use an immersion blender and blend the soup.
