Multiple Sclerosis Friendly Recipes

Creamy Southwest Pasta Salad

12/28/2022

Creamy Southwest Pasta Salad Recipe
plant-based, vegan, refined sugar-free

Pasta Salad Ingredients:

Salad Dressing Ingredients:

Instructions:

12/28/2022

Caramel Fudge Nice Cream Recipe
plant-based, vegan, refined sugar-free, gluten-free

Ingredients:

2 Frozen bananas
1 Tbsp Pure maple syrup or raw honey
2 Tbsp Peanut butter or substitute any other nut or seed butter (free of added sugar and oil)

Instructions:

Add all ingredients to a food processor and process until a soft-serve texture is achieved.
Serve immediately or transfer to a freezer-safe container and store in the freezer.

12/28/2022

Buckeye Cupcake Recipe
plant-based, vegan, refined sugar-free

Cupcake Ingredients:

Frosting Ingredients:

Cupcake Instructions:

Preheat oven to 350°F and line muffin tin with paper or silicone cups.
Add the vinegar to the plant-based milk, stir, and set aside.
Whisk together the maple syrup (or honey), apple sauce (or evoo), and vanilla.
Add in the rest of the dry ingredients along with the milk/vinegar mixture and whisk until well combined.
Divide the batter evenly among the 12 lined cups and bake for 20-25 minutes. Poke a knife or toothpick into the center of one of the cupcakes, if it comes out clean they are done baking otherwise continue baking until the knife comes out clean.
Let the cupcakes cool before frosting.

Frosting Instructions:

Add all ingredients to a blender or food processor and blend until very smooth.
Store in the refrigerator until firm (approximately 2 hours).
Once cupcakes are cooled top with frosting. Store frosted cupcakes in the fridge.