6 oz. soy creamer 1 bag vegan dark chocolate chips 1/2 cup cocoa 1 cup chopped walnuts • Boil the creamer and add the chips. • After it’s all melted, add the cocoa and walnuts and pour into a bowl or baking dish. Refrigerate for about 2 hours. Remove and cut into squares. Makes about … Read more »
1 bag Fritos 2 cans Hormel vegetarian chili 1 bag shredded Tofutti cheddar “cheese” 1 bag veg burger crumbles, optional • Starting with Fritos on the bottom, alternate layers of each ingredient until baking pan is full. Top with a thin layer of “cheese.” • Bake at 350°F for 15-20 minutes, or until the “cheese” … Read more »
1/3 cup margarine, melted 1 cup lightly packed brown sugar 1 20-oz. can sliced pineapple, drained, reserving juice 8 maraschino cherries, stems removed Reserved pineapple juice mixed with enough soy milk to equal 1 3/4 cups 1 tsp. vanilla 1/2 cup vegetable oil 1 cup granulated sugar 2 1/2 cups all-purpose flour 2/3 cup soy … Read more »
225 g/2 cups flour (maida) Salt, to taste Water for kneading • Sieve the flour and salt together. Add water to make a soft, smooth dough. Set it aside for a few minutes, then divide it into 4 even-sized balls of dough. • To make roti, flatten each ball with the palm of your hand … Read more »
1 medium eggplant 2 medium zucchinis 1/4 cup olive oil 1 large onion, chopped 4 garlic cloves, sliced 28-oz. can crushed peeled tomatoes 1 tsp. dried oregano 2 tsp. sea salt 1/2 tsp. black pepper 1 large baking potato 1 Tbsp. olive oil for drizzling on top Chopped fresh parsley for garnish Vegan Béchamel Sauce … Read more »
1 eggplant 1/2 cup soy milk Egg replacer equivalent to 1 egg 1 cup Italian-style bread crumbs 1 tsp. salt 1 tsp. pepper 1/2 cup flour 1/2-1 cup marinara sauce Basil (optional) • Cut the eggplant into 1/2-inch slices, then liberally coat with salt and set in a colander for 1 hour to drain. Rinse … Read more »
3/4 cup arrowroot 3/4 cup tapioca flour 1/2 cup garfava flour 1/4 cup sorghum flour 3/4 tsp. xantham gum 2 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground cloves 3 tsp. ground ginger 3/4 tsp. sea salt 3/4 cup crystallized ginger, chopped 1/2 cup vegan shortening (try Earth Balance brand) 1/4 cup vegan … Read more »
Margarine 1 lb. apples, peeled and sliced thin 3 Tbsp. sugar 1/4 cup water 1/2 cup lemon zest 1/3 cup sugar 1 1/2 cups rolled oats Pinch baking soda 1/4 tsp. salt 1/4 cup melted margarine • Preheat the oven to 350°F. • Using a bit of margarine, lightly grease an 8-inch-by-8-inch-by-2-inch heatproof dish. • … Read more »
For the Lemon Pound Cake: 1 1/2 cups unbleached flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup Florida Crystals 1/2 cup frozen apple juice concentrate, thawed 1/3 cup fresh Meyer lemon juice 1/4 cup vegetable oil 1 Tbsp. finely grated lemon rind 2 tsp. vanilla extract For the Raspberry … Read more »
1 8-oz pkg. yellow Spanish rice 1 small can olives, chopped 1 large tomato, diced 1 avocado, sliced Lettuce, shredded 1 12-oz. pkg. ground meatless or meat substitute of choice 1 pkg. enchilada seasoning or taco seasoning 2/3-1 cup water Green onion, minced 1 16-oz. can refried beans or black beans 2 12-oz. cans enchilada … Read more »
1 lb. extra-firm tofu 1 cup barbecue sauce (or sweet and sour sauce/ spicy salsa/ or olive oil with your favourite seasoning) 4 whole wheat sandwich rolls Sautéed onions, diced bell peppers, etc. • Drain the tofu and cut it in half horizontally to make two pieces. • Wrap the tofu in a clean towel, … Read more »
For the Cupcakes: 1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer) 1/2 cup soy milk 1/2 cup vegetable oil 1 Tbsp. pure vanilla extract Egg replacer equivalent to 3 eggs (try Ener-G brand) 3/4 cup vegan sour cream (try Tofutti brand) 3/4 cup unsweetened cocoa 2 cups sugar 2 1/2 … Read more »
For the Corn: 1/3 cup chipotle salsa (see recipe) 2/3 cup vegan mayonnaise 8 ears corn with the husks intact Sea salt, to taste • Preheat the oven to 375°F. • Mix the salsa (see recipe) with vegan mayo. Add salt to taste. • Fold down each layer of the corn husks. Remove the silks … Read more »
2 10-oz. packages of vegan puff pastry shells (12 shells) 1 tsp. margarine 2 tsp. water 1/2 cup finely chopped onion or green onions 2 tsp. cornstarch 1 1/2 cups soy milk 1 14-oz. can artichoke hearts Paprika Salt and pepper, to taste • Bake the pastry shells according to the package directions until golden. … Read more »
2 large cloves garlic, coarsely chopped 1/2 cup chopped onion 2 Tbsp. lime juice 2 Tbsp. water 1 Tbsp. soy sauce 1 Tbsp. brown sugar 1 lb. firm or extra-firm tofu, drained and cut into 1-inch cubes 12 6-inch bamboo skewers For the Peanut Dipping Sauce: 5 Tbsp. peanut butter 4 Tbsp. water A thin … Read more »
