2 Tbsp. dairy-free margarine, melted 4 oz. (4 squares) semi-sweet baking chocolate, melted 2 cups flaked coconut 2 12.3-oz pkgs. (3 cups) firm silken tofu 2 cups semi-sweet chocolate chips, melted 1/2 cup confectioner’s sugar 1 1/2 tsp. rum extract Toasted flaked coconut for garnish (optional) • Line a 9-inch plate with foil. • Stir … Read more »
For the Frosting: 2 1/2 cups vegan chocolate chips 2 12-oz. pkgs. extra-firm silken tofu 3/4 cup unrefined sugar (try Sucanat or Florida Crystals) 1 tsp. vanilla • Melt the chocolate chips in a double broiler. • In a food processor, blend the melted chocolate chips, the tofu, the sugar, and the vanilla until smooth. … Read more »
2 8-oz. containers plain, nondairy cream cheese, softened (Try Tofutti brand) 1 cup sugar Juice of 1 lemon Dash of vanilla 1 graham cracker crust 1 can cherry pie filling • Preheat the oven to 350°F. • Combine the nondairy cream cheese, sugar, lemon juice, and vanilla until smooth and pour into the graham cracker … Read more »
1/4 cup olive oil 1 package sweet Italian “sausage,” sliced into 1/2-inch pieces (try Tofurky brand) 2 carrots, sliced into 1-inch rounds 2 onions, peeled and quartered 1 celery stalk, cut into 1-inch pieces 3 cups oyster mushrooms 2 garlic cloves, roughly chopped 2 cups vegetable stock 2 Tbsp. chopped pimento 1/2 tsp. sea salt … Read more »
600g uncooked white rice 1.7lt vegetable stock 450g firm tofu, cut into chunks 350g cooked black-eyed beans 350g sweetcorn 225g chopped spring greens 125g okra 115g diced green pepper 3 tbsp. vegetarian Worcestershire sauce 1 3.5-oz. can tomato paste 2 large onions, chopped 6 cloves garlic, minced 1 jalapeño pepper, seeded and minced 1 tbsp. … Read more »
1 2/3 cups granulated sugar 2 tsp. pure lemon oil (not extract) 2 1/2 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 cup (2 sticks) margarine, preferably unsalted, at room temperature 1/3 cup lemon zest 1/4 cup soft silken tofu 2 Tbsp. fresh lemon juice • Preheat the oven to 400ºF. Grease … Read more »
1 1/3 cups flour 1/2 tsp. baking soda 1/2 cup margarine, softened 1 cup sugar 3 Tbsp. oil 1 1/2 cups silken tofu 1/3 cup unsweetened cocoa powder 1 tsp. vanilla extract 1 cup walnuts 1 cup semi-sweet chocolate chips 3/4 cup coconut 1 cup vegan chocolate frosting • Preheat the oven to 350 degrees. … Read more »
2 Tofutti cheddar slices 2 slices bread Margarine • Put both slices of cheese on one slice of bread and cover it with the other slice. • Spread the margarine on the outside of each slice of bread and heat in a pan until the cheese is melted and the bread is browned. Makes 1 … Read more »
1/2 lb. soft or medium-firm tofu 1/4 cup safflower oil Juice of 1/2 lemon (1 to 1 1/2 Tbsp.) 1/2 tsp. salt 2 tsp. prepared mustard 1/4 cup sweet pickle relish • Blend together the tofu, oil, lemon juice, salt, and mustard in a food processor until smooth. • Stir in the pickle relish and … Read more »
1 Tbsp. olive oil 1/2 onion, sliced 2 carrots, peeled and cut into matchsticks 1 cup shiitake mushrooms, sliced 3 cloves garlic, chopped 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped 1 1/2 cups vegetable broth 1 12-oz. can coconut milk 1 Tbsp. grated ginger 1 4-inch piece of lemon grass, cut into … Read more »
3 8-oz. containers nondairy cream cheese, softened (try Tofutti brand—www.tofutti.com) 4 Tbsp. fresh chives, chopped 1 4-oz. jar green olives with pimentos, drained and finely chopped 2 Tbsp. Dijon mustard 2 loaves sliced, firm bread, white, wheat, rye, or pumpernickel 1 English cucumber, peeled and thinly sliced 5.5 oz. faux lunch meat slices (try faux … Read more »
Crêpes 1/2 unbleached all-purpose flour 1/2 cup of whole wheat flour 3 Tbsp. chick pea flour 1 Tsp. baking powder pinch of salt 1Tbsp. olive oil 1 1/2 cups diluted soy milk ( equal parts water and soy milk) oil for frying 24 fresh chives for garnish Filling 10 oz package frozen chopped spinach, thawed … Read more »
For the Vegan Hollandaise Sauce: 6 ripe yellow tomatoes 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes 1 tsp. Dijon mustard Pinch of white pepper 2 Tbsp. white vinegar or wine vinegar 2 Tbsp. vegan margarine (try Earth Balance brand) 2 tsp. arrowroot mixed in 1/4 cup cold water • Preheat … Read more »
1/2 lb. firm tofu, drained and sliced 1/4-inch thick 2 large ripe tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves, torn 1 cup vegetable broth 1 tsp. minced garlic 1/4 cup extra virgin olive oil Sea salt and fresh ground black pepper, to taste •In a bowl, combine 1 cup vegetable broth with the … Read more »
