For Muffins: Canola oil for the muffin tins Maple-Pecan Streusel (recipe follows) 1 cup all-purpose flour 1 cup cake flour 3 Tbsp. maple sugar 1 tsp. baking powder 1/2 tsp. ground allspice 1/4 tsp. ground ginger 1/4 tsp. ground cardamom 1/4 tsp. salt 3/4 cup vanilla soy milk 3/4 cup maple syrup, plus 2 tablespoons … Read more »
For the Marinade: 2 cups extra-virgin olive oil 1 cup tamari soy sauce 1/2 cup Dijon mustard 10 garlic cloves 1 Tbsp. ground black pepper 1 Tbsp. fresh lemon juice For the Seitan: 1 lb. seitan, cut or shredded into large chunks or 1 box chicken-style White Wave Wheat Meat, available at health food stores … Read more »
1 lb. extra-firm tofu, cut into 1-inch cubes 1 bottle barbecue sauce 1 small red onion, cut into 1-inch chunks, layers separated 1 green bell pepper, seeded and cut into bite-sized chunks 1 red bell pepper, seeded and cut into bite-sized chunks 1/2 lb. crimini or button mushrooms, stems removed 1 basket cherry tomatoes, stems … Read more »
3/4 cup vegetable shortening 1 cup granulated sugar, plus approximately 1/2 cup extra for rolling Egg Replacer equivalent to 1 egg or 1/4 cup soft silken tofu 4 Tbsp. dark molasses 1/2 tsp. salt 2 tsp. baking soda 1 tsp. ginger 1 tsp. ground cloves 2 cups all-purpose flour 1 cup raisins • Preheat the … Read more »
4 small red bell peppers 2 large Yukon Gold or other all-purpose potatoes Olive oil Salt and freshly ground black pepper, to taste 1/4 cup Basil Pesto (see recipe below), thinned with a little olive oil Fresh basil leaves for garnish • Roast the peppers over an open flame or under the broiler, turning often, … Read more »
2 8-oz. packages bean curd stick (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets) 2 Tbsp. warm melted margarine 1/4 cup peanut butter (or more, to taste) 2 Tbsp. miso 1/4 cup nutritional yeast 2 tsp. paprika 2 cups barbecue sauce • Soak the bean … Read more »
1/2 cup chopped walnuts 1 Tbsp. margarine 1 onion, chopped 1/2 tsp. minced garlic 1 cup uncooked instant brown rice 1 cup vegetable broth Florets from 1 broccoli stalk 1/2 tsp. salt, to taste 1/8 tsp. ground black pepper, to taste 1 cup cheddar soy cheese • Preheat the oven to 350ºF. • Place the … Read more »
4 large apples, peeled and chopped 1 1/2 cups plus 2 Tbsp. sugar 1 tsp. cinnamon 2 cups flour 4 tsp. vegetable shortening 1/2 tsp. salt 3 tsp. baking powder 1/4 cup nondairy creamer • In a large pan over medium heat, combine the apples, the 1 1/2 cups of sugar, and the cinnamon. Cook … Read more »
4 cups 100% wheat bran 2 1/2 cups soy milk 1/2 cup firm silken tofu 2/3 cup brown sugar 1/2 cup maple syrup 1/2 cup vegan margarine, melted (try Earth Balance brand) 2 cups flour 4 Tbsp. baking powder 1 tsp. baking soda 1 cup raisins 1 cup chopped walnuts • Preheat the oven to … Read more »
3 medium potatoes, roughly chopped 1 small onion, chopped 3 small carrots, chopped 1/2 cup spinach, chopped 1 stalk celery, chopped 1 large tomato, chopped 2 Tbsp. olive oil 1 15-oz. can of lentils, mashed 1/2 tsp. dried basil 1/2 tsp. salt 1 Tbsp. soy sauce 1/4 cup soy milk 1 Tbsp. margarine Salt, to … Read more »
1 cup vegan margarine, softened 1 1/2 cups tightly packed brown sugar 1 cup sugar 1 ripe, mashed banana (if the banana peel isn’t spotted black, cover the mashed banana with the juice of half a lemon for about 15 minutes before incorporating into the mix) 3-5 teaspoons vanilla (be generous) 2 Tbsp. water 1 … Read more »
6 Tbsp. water 2 Tbsp. ground flax seed 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup plain soy milk 1/4 cup canola oil Walnut halves, optional • Preheat the oven to 425ºF. Lightly oil an 8-inch square baking dish. • Bring the water to … Read more »
3 1/2 cups unbleached all-purpose flour 1 cup water 1 cup active sourdough culture 2 tsp. sea salt •Combine all the ingredients in a large mixing bowl to form a firm ball. Knead for 5 minutes. Cover and let rise for at least 5 hours at room temperature. •Remove the dough from the bowl, punch … Read more »
4 large baking potatoes 2 cloves garlic, minced 2 Tbsp. olive oil Salt and pepper, to taste Paprika • Bake the potatoes at 400°F for 1 hour. Allow them to cool slightly. • Slowly sauté garlic in olive oil over low heat until soft and browned. Set aside. • Split open the potatoes and scoop … Read more »
6 small sweet potatoes, peeled and grated 3 apples, peeled and grated 1 cup raisins 1 cup matzo meal 2 tsp. cinnamon 1 cup walnuts, chopped (optional) 1 cup fruit juice or water • Mix ingredients together. • Press into a baking dish and bake at 375ºF for 45 minutes, until crisp on top. Makes … Read more »
