For the Cake: 2 cups all-purpose flour 1/2 cup cocoa powder 1 Tbsp. baking powder 1 tsp. baking soda 1/2 lb. extra-firm tofu, drained and cubed 1 1/4 cups grade-B maple syrup 1 1/4 cups canola oil 3/4 cup vanilla soy milk 1/4 cup black-cherry concentrate 1 Tbsp. vanilla extract For the Chocolate Icing: 1 … Read more »
1 cup soy milk 1 Tbsp. distilled white vinegar 1/3 cup soft tofu 2 1/4 cups flour 1 1/4 cups packed light-brown sugar 3 tsp. cinnamon, divided 1 1/2 tsp. ground ginger 1/2 tsp. salt 3/4 cup vegetable oil 3/4 cup chopped walnuts 1 tsp. baking powder 1 tsp. baking soda • Preheat the oven … Read more »
2 small eggplants 1 tsp. salt 3 Tbsp. olive oil 1/2 tsp. hot sauce 1 clove garlic, minced 1 Tbsp. balsamic vinegar 1 tsp. minced fresh parsley 1/3 tsp. dried rosemary Salt and pepper to taste • Remove the stem ends from the eggplants and cut off enough of the skin to square the sides. … Read more »
For the Cake: 2 cups cake flour 1 1/2 cups sugar 4 tsp. baking powder 1 tsp. salt 1/2 cup margarine, cubed 3 Tbsp. vegetable oil 3.5-oz. pkg. instant vanilla pudding mix 1/2 cup soy milk 4 tsp. egg replacer (try Ener-G brand) 1/2 cup Hawaiian-style rum 1/2 cup plus 3 Tbsp. vegetable oil 1 … Read more »
1 16-oz. pkg. extra-firm tofu 1/3 cup soy sauce 2 Tbsp. brown rice vinegar 1/2 Tbsp. minced garlic 1/2 Tbsp. canola oil •Drain the tofu and cover with paper towels. Let stand for 1 hour so that the paper towels can absorb more liquid. Cut into 1-inch cubes and set aside. •Whisk the soy sauce, … Read more »
For the Cake: 3 cups barley flour 3/4 cup unsweetened cocoa powder 1/4 cup instant decaffeinated coffee powder 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. sea salt 2 cups plain soy milk 1 1/2 cups pure maple syrup 3/4 cup canola oil 1 Tbsp. apple cider vinegar 1 1/2 tsp. … Read more »
For the Cake: 1 1/2 cups unbleached all-purpose flour 1 cup sugar 3 Tbsp. cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. oil or melted margarine 1 cup cold water For the Cream Filling: 3/4 cup sugar 1/2 cup margarine, at room temperature 2/3 cup shortening … Read more »
2 cups creamy portobello mushroom soup 4 Tbsp. nutritional yeast flakes 1/4 tsp. salt 1/4 tsp. ground cayenne pepper 3/4 tsp. cracked black pepper 1 zucchini 1 yellow squash 1 1/2 cups sliced mushrooms 1/2 cup “Pumpcorn” 2 cups bulgur 1 small can of sliced black olives 1 eggplant 1 1/2 cups hot water 2 … Read more »
Safflower oil, for oiling the cookie sheet 3 cups unbleached flour 1/3 cup unbleached cane sugar 1 Tbsp. orange zest 1 Tbsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 1/3 cup vegan margarine 1 1/2 cups tofu sour cream or soy yogurt 1/3 cup orange juice (or substitute soy milk, rice milk, or … Read more »
For the Crust: 1 cup organic spelt or whole-wheat pastry flour 1/2 tsp. non-aluminum baking powder Pinch of sea salt 1/4 cup organic hi-oleic safflower oil 1/4 cup organic amasake 1/2 tsp. organic almond extract • Preheat the oven to 350°F. • Sift together the dry ingredients in a large bowl. • In a separate … Read more »
2 cups whole-wheat flour 1 cup sugar 1/2 cup cocoa powder 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 Tbsp. flaxseeds 1/3 cup water 1 cup diced cooked beets 1 cup water 1/3 cup canola oil 2 tsp. apple-cider vinegar 2 tsp. vanilla extract • Preheat the oven to 350°F. Prepare … Read more »
1/2 cup light corn syrup 1/3 cup margarine 1 oz. (1 square) unsweetened baking chocolate, chopped 1 tsp. vanilla 4 cups powdered sugar, sifted 12 oz. semi-sweet chocolate chips 1/2 cup chocolate sprinkles or crispy rice cereal • In a large saucepan, combine the corn syrup, margarine, and unsweetened chocolate. Bring to a boil over … Read more »
3 cups all-purpose flour 2 cups sugar 1/2 cup cocoa powder 2 tsp. baking soda 2 tsp. vanilla extract 2 tsp. distilled white vinegar 1/2 cup plus 2 Tbsp. vegetable oil 2 cups cold water 2 pints nondairy ice cream, flavors of your choice, softened 10 to 15 chocolate-cream sandwich cookies (such as Droxies at … Read more »
2 cups whole-wheat pastry flour 1 Tbsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup sugar or substitute sweetener 1 15-oz. can solid-pack pumpkin 1/2 cup water 1/2 cup raisins • Preheat the oven to 375°F and lightly oil a muffin pan. • In a large … Read more »
1/4 cup sugar 4 Tbsp. Earth Balance Egg replacer equivalent of 2 eggs 1/2 cup molasses 1/2 tsp. ginger 1/8 tsp. salt 1/4 tsp. ground cloves 1 1/4 cups unbleached white flour 3/4 tsp. baking soda 1/2 tsp. cinnamon 1/2 cup hot water • Cream together the sugar, Earth Balance, and egg replacer. Stir in … Read more »
