12 sun-dried tomato halves 1 15-oz. can chickpeas, rinsed and drained 4 Tbsp. finely chopped green bell pepper 4 Tbsp. finely chopped red onion 4 Tbsp. vegan mayonnaise (try Nayonaise or Veganaise brand) 1 Tbsp. lemon juice 1/2 tsp. onion powder 1/4 tsp. garlic powder or 1 tsp. fresh garlic, minced 1/4 tsp. paprika 3 … Read more »
2 cups flour 1 Tbsp. baking powder 1/2 tsp. salt 1/4 cup margarine 1 cup soy milk 1/2 cup vegan cheddar cheese 1 Tbsp. crushed dried rosemary 1 Tbsp. dried basil 1 Tbsp. sage 1 Tbsp. rubbed thyme • Preheat the oven to 375°F. • Put all the ingredients in a bowl and mix by … Read more »
5 Tbsp. plus 2 tsp. vegan margarine, softened 1/3 cup sugar (try Florida Crystals brand) 1 Tbsp. finely grated fresh orange zest Egg Replacer equivalent to 1 egg 1/3 cup plus 1 Tbsp. flour 3/4 tsp. cinnamon 1/4 tsp. baking powder 1/8 tsp. salt • Blend together the vegan margarine, sugar, and zest in a … Read more »
1/2 lb. red potatoes, scrubbed and quartered 4 Tbsp. extra-virgin olive oil Sea salt, to taste Freshly ground black pepper, to taste Paprika, to taste 2 Tbsp. minced fresh rosemary 2 garlic cloves, sliced • Preheat the oven to 375°F. • Add the potatoes to a large pot and cover with cold salted water. Bring … Read more »
1 cup olive oil, plus more for brushing 4 garlic cloves, chopped 2 cups fresh tomatoes, chopped Salt, to taste 1 French baguette, cut into 16 slices, each 1/2″ thick Heat the broiler and warm 3/4 cup of the olive oil in a large skillet over medium heat. Add the garlic and stir until the … Read more »
For the Cupcakes: 3/4 cup sugar 5 Tbsp. nonhydrogenated vegan margarine, softened 1 tsp. vanilla 1 banana, mashed well 1 cup all-purpose flour 1/4 cup unsweetened cocoa 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup soy milk • Preheat the oven to 350°F. Line a muffin pan with paper liners. • Using a hand-held … Read more »
For the Pumpkin Tea Loaf: 1 1/2 cups canned pumpkin 3/4 cup sugar 1/2 cup peeled and grated apple 1/2 cup corn oil 1/4 cup soft silken tofu 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 cup chopped pecans 1/2 cup golden raisins For … Read more »
1/2 lb. semisweet vegan chocolate, finely chopped 1/3 cup soy creamer 1 Tbsp. light corn syrup 1 1/4 tsp. ancho chili powder, divided 2 Tbsp. soy margarine, at room temperature 2 Tbsp. turbinado sugar 1/4 tsp. ground cinnamon 1/4 tsp. sea salt • Place the chocolate in a medium microwave-safe bowl. Heat at 50 percent … Read more »
3 1/4 cups plus 2 Tbsp. all-purpose flour 1 1/2 tsp. baking soda 9 oz. margarine 1 cup plus 2 Tbsp. sugar 1 cup plus 2 Tbsp. brown sugar Egg replacer equivalent to 3 eggs (4 1/2 tsp. powder mixed with 6 Tbsp. warm water) 3 Tbsp. vanilla extract 1 1/2 cups vegan chocolate chips … Read more »
5 Tbsp. margarine 1 large onion, finely diced 2 garlic cloves, minced 2 stalks celery, finely diced 2 Tbsp. flour 1 Tbsp. tomato sauce 4 cups vegetable or faux chicken broth 1 head cabbage, shredded 2 large baking potatoes, peeled and diced 2 carrots, finely chopped 1 bay leaf 2 Tbsp. white wine vinegar Salt … Read more »
For the Tempeh: 1 lb. tempeh, cut into 4 portions 2 1/2 cups vegetable stock 3/4 cup wheat-free tamari 1/4 cup rice vinegar 2 bay leaves 2 Tbsp. finely chopped fresh rosemary 3 garlic cloves, minced • Bring a medium pot of water to a boil and drop in the tempeh. Cook for about 10 … Read more »
For the Cake: 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup water 2 Tbsp. vanilla 1 Tbsp. apple-cider vinegar For the Raspberry Purée: 1 cup raspberries 1 tsp. sugar For the Frosting: 1/2 lb. firm tofu … Read more »
1/2-1 cup olive oil 5 baking potatoes, peeled and cut into 1/8-inch slices 3 celery roots, roots removed, peeled and cut into 1/4-inch rounds Salt and freshly ground pepper, for seasoning 10 shallots, peeled and sliced 1 pint herbed bread crumbs 2 lbs. string beans, trimmed and blanched For the Herbed Bread Crumbs: 1- 1/2 … Read more »
1 cup cooked sweet potatoes 1 cup flour 1 Tbsp. baking powder 1/4 tsp. baking soda 1 tsp. salt 4 Tbsp. vegetable oil 1/4 cup toasted sunflower seeds • Mash the sweet potatoes well in a large bowl. Add the dry ingredients and the oil. Mix well. Add the seeds. • Using your hands, form … Read more »
For the Soup: 3 slices day-old white bread, crusts removed, cubed 1 cup cold water 3 garlic cloves, peeled and chopped 1 green pepper, cored, seeded, and cut into chunks 4-8 ripe red tomatoes, peeled and seeded* 6 Tbsp. white wine vinegar 5 Tbsp. extra-virgin olive oil Sea salt, to taste Black pepper, to taste … Read more »
