The Best Souplantation Recipes - Rockin Mama™ (2024)

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Dry Mix

• 3 1/4cupswhite flour
• 2/3cupwheat flour
• 1 1/2 tbspbaking powder
• 1tsptable salt

Wet Mix

• 1 1/4cupswhite sugar
• 1 1/2cupsbuttermilk
• 3/4cupcanola oil
• 1/3cupcracked eggs
• 3tbsporange juice concentrate
• 2tbspfinely minced orange zest

Mixing

• 1 1/2cupwhole cranberries in sauce
• wet mix
• dry mix

Sugar Topping

• 3/4cupbrown sugar
• 1/4cuppowdered sugar

Dry Mix

1. Combine ingredients in a bowl and mix untilthoroughly combined.

Wet Mix

1. Combine wet mix ingredients in a large mixing bowl.

2. Beat wet mix to dissolve the sugar.
   

Mixing

1. Combine the cranberry sauce, wet mix and dry mixin a mixing bowl and mix until thoroughly combined.

   See Also

   Flaky and Crisp Gluten-Free Pie Crust RecipeVegan Apple Pie With Streusel | Gluten-Free Recipe - ElaveganCanadian Maple Pie RecipeBanket (Dutch Pastry with almond filling) family recipe

Sugar Topping

1. Combine ingredients and thoroughly mix to combine.
   

Baking Muffins

1. Spray muffin pan with quick release spray

2. Scoop muffins with 2-oz. scoop
   

3. Top muffin with a 1 teaspoon sugar topping

4. Bake at 325 degrees for approximately 15 minutes
   

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• 1ozGreen Kale – Sliced
• 10ozBrussel Sprouts – Sliced
• 1lbNapa Cabbage – Sliced
• 4ozDried Cranberries
• 2.5ozSunflower Seeds
• 1ozFeta Cheese – Crumbled

Superfood Crunch Dressing

• 1ozApple Cider Vinegar
• 4ozLemon Juice – Fresh
• 1tbspDijon Mustard
• 1tbspSugar
• 1/8tspKosher Salt
• 1/4tspBlack Pepper
• 1ozCanola Oil

Superfood Crunch Dressing

1. Combine apple cider vinegar, lemon juice, Dijon mustard, sugar, salt & pepperin a bowl.

2. Whisk until smooth and evenly incorporated.

3. Slowly whisk in canola oil and continue to stiruntil oil is fully emulsified.

Superfood Crunch Slaw

1. Combine kale, Brussel sprouts, cabbage, sunflower seeds, feta and superfood crunch dressing intoa large stainless-steel bowl.

2. Toss thoroughly to combine; making sure the dressing has coated all of the lettuce.
   

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• 4 cupsSpinach – lightly packed
• 4cupsRomaine – chopped
• 8ozCooked Chicken Breast
• 3ozTomatoes – diced
• 1ozSunflower Seeds
• 2ozCucumber – Sliced
• 2ozCarrots – Shredded
• 2ozEdamame – Unshelled
• 1ozRed Onion – Sliced
• 3oz Radishes – Shredded

Power Fit Vinaigrette

• 6ozApple Cider Vinegar
• 3ozLime Juice – Fresh
• 4ozOrange Juice Concentrate
• 1ozShallots – peeled
• 1 1/4tspKosher Salt
• 1/4tspBlack Pepper
• 4cupsCanola Oil

Power Fit Vinaigrette

1. Combine apple cider vinegar, lime juice, orange juice, shallots, salt & pepper ina blender.

2. Blend for 30 seconds or until smooth and evenly incorporated.

3. Slowly add in canola oil andcontinue to bermix until oil is fully emulsified.

Power Fit Chicken Salad

1. Combine spinach, romaine, vegetables, chicken & Power Fit vinaigrette into a large stainless-steelbowl.

2. Toss thoroughly to combine; making sure the dressing has coated all of the lettuce.

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• 3/4cupmayonnaise
• 1/4cupgranulated white sugar
• 5 1/2tspapple cider vinegar
• 1/4cupcooked crumbled bacon pieces
• 7cups1” broccoli florets
• 1/4cupchopped salted cashew pieces
• 1/4cupblack raisins
• 1/8cup1/4” diced red onion

1. In a medium sized bowl, combine mayonnaise, sugar, and vinegar.

2. Whisk to combine anddissolve the sugar.

3. Set aside for later.

4. Cook bacon and cool.

5. Cut bacon into ¼” pieces.

6. Preparebroccoli florets, cashews, raisins, and red onions.

7. Add to bowl and thoroughly mix to coat andcombine.

8. Serve on chilled salad plates.
   

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Sautéed Mushrooms & Celery

• 10cups¼” sliced mushrooms
• 2cups½” sliced celery
• 1/4lb.butter or margarine
• 1/2tspwhite pepper

Mushroom Soup

• 9tbspwhite flour
• 5tbspmargarine or butter
• 6 1/2cupswater
• 2tbspbeef base
• 2tbspchicken base
• 2cupswhole milk
• 2cupshalf and half
• Sautéed mushrooms, celery & juice

Sautéed Mushrooms & Celery

1. In a pot, combine ingredients and sauté for 15minutes. Add to soup later. SAVE THE JUICE.

Mushroom Soup

1. In a pot, melt butter and stir in flour. Cook for 5minutes on medium heat. Stir often.

2. Add ingredients to pot and bring to a low boil.

3. Simmer for 15 minutes to thicken.
   

4. Add ingredients to soup. Season to taste with saltand pepper.