For the Glaze: 12 whole garlic cloves 2 Tbsp. vegetable oil 3 cups balsamic vinegar 1 cup dry port wine 3 Tbsp. brown sugar 1/2 tsp. salt • Place the garlic cloves and oil in a shallow baking dish. Cover with foil and roast at 325°F for 25 minutes, or until the garlic is soft … Read more »
2 cups flour 3 tsp. baking powder 1/4 tsp. salt 1 tsp. nutritional yeast flakes 1/3 cup Earth Balance margarine, softened (or any vegan margarine) 3/4 cup soy milk • In a medium bowl, combine the flour, baking powder, salt, and nutritional yeast flakes. With a fork, blend in the margarine until crumbly. Add the … Read more »
20 cups popped kettle corn, unpopped kernels removed 1 1/2 cups light corn syrup 1 1/2 cups sugar 3/4 cup plus 2 Tbsp. Suzanne’s Ricemellow Crème 2 Tbsp. vegan margarine 1 tsp. vanilla 1 1/2 cups semisweet vegan chocolate chips • Place the popcorn on a large, greased baking sheet. Set aside in a 300°F … Read more »
10-oz. frozen chopped spinach, thawed 450 g soft tofu 450 g firm tofu 1 Tbsp. sugar 75 ml soya milk 1/2 tsp. garlic powder 2 Tbsp. lemon juice 3 tsp. fresh basil, minced 2 tsp. salt 600 ml passata (tomato sauce) 225 g lasagna sheets • Preheat the oven to 350ºF. • Squeeze the spinach … Read more »
3 gala apples, thinly sliced, cores removed 1/4 cup brown sugar 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup soy milk 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar • Preheat the … Read more »
1 3/4 cups all-purpose flour 3/4 cup quick-cooking oats 1/2 tsp. baking soda 2 tsp. baking powder Dash of salt 3/4 cup sugar 1/2 cup (1 stick) margarine, softened 2 Tbsp. lemon juice 1/2 cup soy milk or rice milk 1 cup fresh or frozen blueberries (be sure to thaw them if frozen) • Preheat … Read more »
1/4 cup dried hijiki seaweed 1 cup peeled and grated carrots 2 Tbsp. pressed garlic 2 tsp. grated fresh ginger root 1 Tbsp. vegetable oil 24 oz. firm tofu, pressed* 1/2 cup minced scallions 1/4 cup sesame seeds 1/4 cup light miso (or more, to taste) 1 tsp. dark sesame oil • Rinse the hijiki … Read more »
8 oz. fresh shiitake mushrooms 1/4 tsp. salt or more, to taste Pepper, to taste 2 Tbsp. olive oil 8 slices Italian or French bread 2 cloves garlic, halved 2 bunches arugula, stemmed, rinsed, and dried (about 4 cups) 2 red bell peppers, seeded and diced 1 lemon, sliced into 4 wedges • Preheat the … Read more »
For the Lemon Glaze: 1 1/2 cups confectioners’ sugar 1 tsp. lemon juice 2 Tbsp. water Food coloring (optional) • Combine the sugar, lemon juice, and water. Pour over the cake. For the Cake: 1/2 cup soy milk 1/2 cup sugar 1 1/2 tsp. salt 1/2 cup vegetable shortening 2 pkgs. dry yeast 1/3 cup … Read more »
1 Tbsp. vegan margarine (try Earth Balance brand) 3 green onions, thinly sliced 1 cup superfino arborio rice (or other Italian superfino rice) 2 7/8 cups chicken-style vegetarian broth, at room temperature 2 Tbsp. dry sherry (or more broth—use 3 cups liquid in total) 1 lb. fresh asparagus, trimmed and sliced diagonally into 2-inch-long pieces … Read more »
3/4 cup flour 1/2 cup sugar 1 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1 1/2 cups apples, peeled and chopped 1/2 cups slivered almonds 3/4 cup brown sugar 1/4 cup margarine 3/4 cup boiling water 1/2 cup soy milk • Preheat the oven to 375°F. Grease an 8”x 8” glass baking dish. … Read more »
1 cup cornmeal 1/2 cup pastry flour 1/2 cup unbleached flour 2 1/2 tsp. baking powder 1 tsp. baking soda 1 cup water, or for a richer flavor, add 1/2 cup soy milk 2 Tbsp. oil 1 Tbsp. turbinado sugar • Preheat the oven to 375 degrees. • Stir the dry ingredients, except the sugar, … Read more »
1 12-oz. package linguine 3/4 cup margarine 1 lb. vegetarian shrimp/prawn 4 cloves garlic, minced 2 Tbsp. lemon juice 3 Tbsp. chopped fresh parsley Salt and pepper, to taste • Preheat the oven to 400 degrees F. • Bring a large pot of lightly salted water to a boil. Add the pasta. Cook for 8 … Read more »
1 cup margarine 1 cup sugar 1/2 tsp. vanilla extract 2 cups flour 2-3 tsp. crushed spearmint Green food coloring sufficient to obtain the desired shade 1 tsp. cornstarch • Combine the margarine and the sugar. Mix in the vanilla extract, flour, spearmint, green food coloring, and cornstarch. • Drop teaspoonfuls of the batter 1 … Read more »
3/4 cup sugar 3/4 cup brown sugar 3/4 cup margarine 3/4 cup soy yogurt 1 tsp. vanilla 1/2 pod fresh vanilla bean 3/4 tsp. baking soda 3/4 tsp. salt Zest of 1/3 lemon 2 1/2 cups plus 2 Tbsp. flour 3/4 cup poppy seeds • Preheat the oven to 350°F. Lightly grease a cookie sheet. … Read more »
