Vegan and non vegan edibles

Hey people where I'm from I know a lot of people in to sports and gym etc often have shoulder pain or back problems. I have been thinking of making edibles for a few friends as they have asked for some kind of pain relief as it keeps them up at night as well. I'm wondering if any other medicinal users have this issue and if so could you please share things you have made and have worked for you.

Thanks a lot people ✌
 

cat of curiosity

Well-Known Member
Hey people where I'm from I know a lot of people in to sports and gym etc often have shoulder pain or back problems. I have been thinking of making edibles for a few friends as they have asked for some kind of pain relief as it keeps them up at night as well. I'm wondering if any other medicinal users have this issue and if so could you please share things you have made and have worked for you.

Thanks a lot people ✌
do vegans drink milk or use butter? if not, cookies are out of the question...

if no eggs, brownies are out as well.
 
There are a few
i just threw up in my mouth a lil...

more power to ya, vegans! i think i'll stay omnivorous...

Haha I'm no vegan but know a few people would problem enjoy, I'm full fat full cream in my edibles I just enjoy them after the gym or night snack to help ease the load of the day any recipes are welcome, just want to hear what people have tried for themselves!
 

cat of curiosity

Well-Known Member
Sorry but you can make all those without egg milk and butter
i know, i just read some of the recipes. you guys are fucking hard core!

i'll stick to what chickens poop out, cows secrete, and whatever carcass needs to be disposed of...

but i love fried squash!
 

Rayne

Well-Known Member
For anyone wondering...
Egg replacer:

If for leavening(The final product light and fluffy)
One egg equals:
1/4 cup pureed soft tofu (Used in custurds and quiches)
1/4 cup apple sauce
1 mashed ripe banana
3 Tbsp pureed fruit
*1 Tbsp ground flaxseeds + 3 Tbsp water

If for binding(The final product will be dense and thick)
One egg equals:
Ener-G Egg Replacer (Follow the directions on the box)
2 Tbsp cornstarch + 2 Tbsp water
2 Tbsp potato starch + 2 Tbsp water
2 Tbsp instant mashed potatoes
*2 tsp baking powder + 2 Tbsp water + 1 Tbsp oil
(*) Mix together until well combined and gelantinous

Dairy Milk replacers: (1 cup non-dairy equals 1 cup dairy)
Soy Milk
Almond Milk
Coconut Milk
Hemp Milk
Rice Milk

Sweetend Condensed Milk replacer: (Makes 14 oz)
2 1/2 cup non-dairy milk
1/2 cup sugar
6 Tbsp vegan margarine(See: Butter Replacements)
Dash of Salt
Heat non-dairy milk in pan until boiling
In seperate pan melt vegan margarine over medium heat and add sugar
Whe the sugar begins to melt add the non dairy milk and add a dash of salt
Boil gently and stir for approximately 5 minutes

Buttermilk replacer:
1 cup non dairy milk
2 Tbsp lemon juice or vinegar
Combine ingredients in a mixing bowl and whisk until well combined and creamy
Butter Replacements: (Use as you would if using butter)
Coconut Oil
Earth Balance Buttery Spread
Earth Balance Vegan Buttery Sticks
Smart Balance light Original Buttery Spread with Flax
 

Rayne

Well-Known Member
Vegan Cinnamon Rolls:
What you need:

Dough:
1 cup warm nondairy milk (I use soymilk)
1/2 cup organic granulated sugar, divided
1 (2 1/4 teaspoons) package active dry yeast
1/3 cup vegan margarine, melted
2 egg equivalents, prepared
4 cups all-purpose flour, divided
1 teaspoon salt Filling:
1 cup brown sugar
2 1/4 tablespoons cinnamon
vegan margarine (for spreading on rolled dough)

What you do:

1. For dough, place the warm nondairy milk, pinch of the sugar, and yeast in a large mixing bowl. Let sit for 5 minutes or until foamy.
2. Add the melted butter substitute, granulated sugar, egg substitute, 1/2 the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute. Add the rest of the flour in two intervals. Knead it for about 3 minutes until it's soft and pliable. Let rise for 1 hour.
3. While the dough is rising, mix the brown sugar and cinnamon together in a bowl for filling. Preheat oven to 400 degrees F. Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16"x21". The dough should be about 1/4-1/8" deep.
4. Spread on the butter substitute on the top side to coat, sprinkle on the brown sugar/cinnamon mix to coat. Roll it up width wise, cut into 12 equal lengths.
5. Place cinnamon rolls into two cake pans and bake for about 10 minutes or more. They should be slightly soft when you take them out.
 

Rayne

Well-Known Member
Vegan Pancakes/Flapjacks:

What you need:

2 1/2 cups all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 tablespoon vegetable oil
1 teaspoon salt
2 1/2 cups nondairy milk or water
dash cinnamon, optional

What you do:

1. Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. It's important only to mix the batter enough to moisten, as over mixing will make the pancakes tough.
2. Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again.
3. Cook over medium to medium-high on an oiled skillet until golden, carefully breaking apart any large lumps with the spatula.

(Personal notes: the heat of the pan is important. If the pan is too hot, the pancakes will burn. If the pan is too cold, the pancakes won't cook fast enough.)
 
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