1 1/2 cups soy milk 2 tsp. lemon juice 1 2/3 cups unbleached all-purpose flour 1 cup cornmeal 4 tsp. baking powder 1 tsp. sea salt 2 minced jalapeño peppers (optional) 1 cup corn kernels 1/2 cup canola oil (or melted coconut oil) 1/2 cup maple syrup • Preheat the oven to 375°F. Lightly oil … Read more »
1 1/2 cups firmly packed light brown sugar 2/3 cup vegetable oil 1/4 cup soft silken tofu 1 cup soy milk mixed with 1 Tbsp. lemon juice (let stand 10 minutes) 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 2 1/2 cups flour 1 1/2 cups diced, fresh, raw rhubarb 1/2 cup chopped … Read more »
1/4 cup Dijon mustard 1/4 cup apricot jam 1 Tbsp. minced fresh chives 2 Tbsp. extra virgin olive oil 1 tsp. horseradish Salt and pepper, to taste 1 Veg S.W. Ham (available from Vegieworld.com ), sliced into 1-inch-thick rounds • Combine all of the ingredients except the vegetarian ham in a bowl and mix well. … Read more »
1 cup gram flour (besan) ¼ tsp. baking powder ½ tsp. chili powder Salt to taste 1 tsp. grated ginger 3 green chilies, chopped 1 cup water (approximately) 1 onion cut into circles 1 potato cut into circles 1/3 cup cauliflower sprigs 1/3 cup 2 inch long strips of egg plant Oil to deep fry … Read more »
1 lb. pecans 6 Tbsp. maple syrup 3 3/4 cups chocolate chips (try Valrhona brand) 1 cup raw brown sugar 8 oz. soy margarine 1 1/2 cup soy milk 1/2 cup all-purpose flour 1/3 cup cocoa powder 4 Tbsp. powdered Egg Replacer 2 tsp. baking powder 2 tsp. baking soda • Coat the pecans with … Read more »
1 1/3 cups flour 1 cup rolled oats 1/2 cup sugar 1 Tbsp. baking powder 1 1/2 tsp. ground cinnamon 1/2 cup soy milk 5 1/3 Tbsp. vegan margarine, melted 1/4 cup maple syrup 1/4 cup unsweetened applesauce 1 cup chopped apples Pecan halves • Heat the oven to 400º F. • Line 12 medium … Read more »
1 1/2 cups dry roasted peanuts 1 cup sugar 1/2 cup light corn syrup Pinch of salt (optional) 1 Tbsp. vegan margarine 1 tsp. vanilla extract 1 tsp. baking soda • Grease a baking sheet and set aside. In a glass bowl, combine the peanuts, sugar, corn syrup, and salt. Heat in the microwave on … Read more »
1 small beet, trimmed and peeled 2 Tbsp. extra-virgin olive oil 1/2 cup chopped onion 2 garlic cloves, peeled and thinly sliced 1/2 cup chopped celery 6 cups vegetable broth (see recipe) 12 small tomatoes, coarsely chopped, or 1 15-oz. can whole tomatoes 1 cup chopped fresh basil 1 tsp. dried thyme 1/2 tsp. dried … Read more »
12 oz. firm silken tofu, puréed 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com) 1 cup canned pumpkin 1 cup granulated sugar 3 Tbsp. flour 1/2 tsp. ground ginger 1/2 tsp. nutmeg 1 1/2 tsp. cinnamon 1/8 tsp. salt 1/4 tsp. baking soda 1 prepared graham cracker crust • Preheat the oven to … Read more »
10 cups popped popcorn 1/2 cup roasted peanuts 1/2 cup soy margarine (try Earth Balance) 1 cup brown sugar, packed 1/4 cup corn syrup 1/2 tsp. vanilla extract 1/2 tsp. salt 1/4 tsp. baking soda • Preheat the oven to 250˚F. Grease a large baking pan with a generous amount of margarine and set aside. … Read more »
2 cups + 2 Tbsp. whole wheat flour 1 Tbsp. baking powder 1/2 tsp. salt 1/2 cup vegetable shortening 1 cup unsweetened plain soy milk mixed with 1/2 Tbsp. apple cider vinegar Water •Preheat the oven to 375°F. •In a large bowl, combine the flour, baking powder, and salt. •Cut the vegetable shortening into the … Read more »
Grit Chocolate Cupcakes: 4 1/2 cups flour 3 cups sugar 1 cup cocoa 1/2 Tbsp. salt 1 Tbsp. baking soda 1 1/2 cups vegetable oil 1/8 cup vanilla extract 3 cups strongly brewed coffee 1/4 cup plus 2 Tbsp. vinegar Oreo Crumble Icing: 3 cups powdered sugar 1/2 cup vegan margarine 1 tsp. vanilla 1/3 … Read more »
2 cups pumpkin seeds 1 qt. water 2 Tbsp. salt 1 Tbsp. Earth Balance margarine, melted 1 tsp. cracked pepper • Preheat the oven to 250°F. • Discard any cut seeds, then remove the stringy fibers from the remaining seeds. • In a medium pot, combine the water and the salt. Bring to a boil. … Read more »
1 lb. sliced carrots 1/2 cup vegetable stock 1 cup potato starch 1/4 cups agave nectar 1/4 tsp. baking soda 2 tsp. salt • Simmer the carrots in the vegetable stock in a covered pot until tender. Remove from the liquid and let cool. • Puree the carrots in a food processor. Add the starch, … Read more »
