For the Cake: 8 oz. silken tofu 1 lb. plus 5 oz. sugar 2 cups coconut milk 12 oz. coconut flakes 1 cup canola oil 1 lb. plus 4 oz. all-purpose flour 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda For the Icing: 1 lb. soy margarine 1 lb. powdered sugar, sifted 1/4 … Read more »
For the Bean Threads: 2 “nests” of bean thread noodles • Boil water in a medium pan and add the noodles. Turn off the burner, cover the pan, and set aside for about 10 minutes, or until the noodles are just tender. • Rinse the noodles in a strainer under cold water and set aside … Read more »
1 1/2 cups boiling water 2 Tbsp. soy sauce 1 cup dry textured vegetable protein granules 1/2 cup mashed firm tofu 2 tsp. crumbled sage leaves 1 tsp. marjoram 1/2 tsp. garlic granules 1/2 tsp. onion powder 1/2 tsp. thyme 1/2 tsp. salt 1/2 tsp. red pepper flakes Black pepper, to taste 1 tsp. liquid … Read more »
1 lb. soft tofu 1/2 cup sugar 1 1/2 tsp. vanilla extract 1/2 cup shredded coconut • Whip the tofu, sugar, and vanilla extract in a blender or food processor until stiff and creamy. • In a bowl, fold the coconut into the tofu mixture. • Pour the pudding into parfait glasses or individual dessert … Read more »
1/2 cup cornmeal 1 tsp. black pepper Salt, to taste 1 tsp. garlic powder 1/2 tsp. red pepper flakes (optional) 1 block extra-firm tofu, sliced into desired thickness (try 1/4 inch) Splash of Bragg’s Liquid Aminos or soy sauce Vegan breakfast sausage rounds Vegenaise (optional) Guacamole (optional) Hot sauce (optional) 4 English muffins or mini … Read more »
3/4 cup lite silken tofu, crumbled 1/2 cup water 1/2 cup pure maple syrup 1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder 2 Tbsp. canola oil 1 Tbsp. vanilla extract 1 1/4 cups whole wheat pastry flour 1 cup unbleached cane sugar 1/4 tsp. baking powder 1/4 tsp. cinnamon 1/4 tsp. salt 1/2 … Read more »
2 cups unbleached flour 4 oz. silken tofu 1 Tbsp. extra virgin olive oil 1 Tbsp. extra virgin olive oil steeped with annatto 2 Tbsp. cold water 1/2 tsp. salt • Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until a … Read more »
For the Cake: 1/2 cup vegan margarine 1 cup sugar 1/3 cup applesauce 1 Tbsp. Egg Replacer 1 tsp. baking powder 1 tsp. baking soda 2 cups flour 1/2 tsp. salt 1 cup vegan sour cream (try Tofutti brand) 1 tsp. almond extract 7-oz. can whole cranberry sauce 1/2 cup pecans or walnuts For the … Read more »
For the Vanilla Base: 2 boxes silken tofu 4 cups soy milk 1/2 cup coconut milk 1 Tbsp. vanilla 1 cup agave nectar 1/4 cup canola oil 1/2 tsp. salt For the Ice Cream: 6 cups water 1 Tbsp. plus pinch of salt 1 bunch peppermint leaves 1 1/2 cups vanilla base 3/4 cup coconut … Read more »
18 oz. silken tofu 1 cup canned pumpkin 12 oz. nondairy cream cheese (try Tofutti Better Than Cream Cheese) 1 1/4 cups sugar 1/2 tsp. ground nutmeg 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1 Tbsp. vanilla • Preheat the oven to 325°F. • In a blender or food processor, purée the tofu and … Read more »
225g egg-free lasagne noodles 2 10-oz. packets frozen chopped spinach, thawed and drained 450g soft tofu 450g firm tofu 1 tbsp. sugar 75ml soy milk 1/2 tsp. garlic powder 2 tbsp. lemon juice 3 tsp. minced fresh basil 2 tsp. salt 1.2lt tomato sauce (passata) • Cook the lasagne noodles according to the packet directions. … Read more »
1/2 cup crunchy peanut butter 3 Tbsp. corn or sesame oil 2 Tbsp. soy sauce Red pepper flakes Chopped green onions or chives, optional Sesame seeds, optional 1/2 package linguine or rice noodles • Cook the noodles according to the package directions. • Heat all ingredients in a frying pan except for the noodles until … Read more »
12-oz. silken tofu, rinsed and patted dry 1/2 cup maple or brown rice syrup 1/4 cup cocoa powder 1 Tbsp. extra-virgin olive oil 1 tsp. vanilla extract Pinch of sea salt 4 strawberries, washed, stemmed, dried, and sliced into quarters • Put all the ingredients, except the strawberries, in a blender and blend well, until … Read more »
tempeh Teriyaki sauce Button mushrooms Sweet potatoes Walla Walla onions (or other sweet onions) Fresh pineapple, cut into 1-inch chunks Red and green bell peppers, cut into 1-inch squares Cooked brown rice • Steam the tempeh for 15 minutes, then let it cool. Cut the tempeh in half lengthwise, then cut it into 1 1/2-inch … Read more »
For the Tofu Ricotta filling: 1 lb. firm tofu, drained 1 Tbsp. lemon juice 2 tsp. dried basil 3/4 tsp. salt 1/2 tsp. fresh garlic, minced, or 1/4 tsp. powdered garlic Other Ingredients: 14 oz. package of vegetarian soy sausage (try Lightlife soy sausage) 2 Tbsp. olive oil 1 or 2 16-oz. cans artichoke hearts, … Read more »
