2 cups all-purpose flour 1 1/2 Tbsp. sugar 1/2 tsp. salt 1/2 cup plus 2 Tbsp. Earth Balance or other vegan margarine, cut into small pieces 2 Tbsp. vegetable oil 3 Tbsp. cold water • In a large bowl, combine the flour, sugar, and salt. • Add the margarine, incorporating quickly until crumbly. • In … 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 »
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 »
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1 12-oz. pkg. semi-sweet chocolate chips 1 12-oz. pkg. firm silken tofu 1 tsp. of vanilla 11/2 cups nuts, optional 2 9-inch Keebler reduced-fat graham cracker crusts • Melt the chocolate in a microwave or slowly melt it in a saucepan on the stove. • In a blender, combine the chocolate, tofu, and vanilla. Blend … 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 »
Cooking spray for coating the pan 2 lbs. potatoes, peeled and cut into 1-inch chunks (try Idaho brand) Water sufficient to cover the potatoes 1/2 tsp. salt Egg Replacer equivalent to 1 egg Pepper, to taste 1/3 cup pesto 8 oz. nondairy cream cheese, softened 1/3 cup oil-packed sun-dried tomatoes, drained and finely chopped 1/2 … Read more »
3 King Oyster mushrooms, split lengthwise or 8-9 regular oyster mushrooms 1/4 cup rice wine vinegar 1/4 cup shoyu or soy sauce 1/8 cup toasted sesame oil 2 garlic cloves, minced 1 dried pasilla pepper, minced 1 Tbsp. minced cilantro 1 Tbsp. sesame oil 1 tsp. fresh lemon juice 1/4 oz. wakame (seaweed), rehydrated, drained, … 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 »
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 »
7 oz. vegan chocolate sponge cake 3 1/2 oz. sugar syrup 1 tsp. rum (optional) 9 oz. silken tofu, blended to a creamy texture A few drops vanilla extract 5 oz. cashews, chopped 5 oz. chocolate sauce • Slice the chocolate sponge cake and arrange half of it in a shallow dish. • Mix 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 »
3 boxes silken tofu (chocolate, if available) 2 1/4 cups chocolate soy milk 3 Tbsp. olive oil 1 1/2 cups cocoa 1 cup brown rice syrup 6 tsp. vanilla 3/4 tsp. cayenne pepper (or to taste) 1/6 cup confectioner’s sugar •Blend all the ingredients together in a blender or food processor. •Freeze in an ice-cream … Read more »
10 (6-inch) corn tortillas Vegetable oil for brushing the tortillas 2 ripe mangoes 1 cup cooked black beans 3 green onions, finely chopped 2 jalapeño peppers, seeded and minced 2 tsp. minced fresh gingerroot 1/2 cup chopped fresh cilantro 3 Tbsp. lime juice 1 Tbsp. brown sugar Salt and cayenne pepper, to taste • Preheat … Read more »
12 oz. beef-flavored vegetarian sausage roll 1/2 cup green onions, minced 1/4 cup onion, chopped 3 Tbsp. tamari or soy sauce 2 Tbsp. sesame seeds, toasted 1 Tbsp. sugar 3 Tbsp. canola oil • Combine vegetarian sausage, onions, soy sauce, sesame seeds, sugar, and 1 Tbsp. oil in a medium bowl and refrigerate for 20 … Read more »
4 large potatoes, peeled and cooked one day in advance 3 1/3 Tbsp. flour Pinch salt 2 1/2 tsp. potato starch Water or soy milk 7 cups water, salted 5 3/4 oz. marzipan 3 1/2 oz. vegan margarine 7 1/2 oz. bread crumbs • Finely grate the potatoes and mix with the flour, salt, and … Read more »
2 boxes extra-firm silken tofu 1/2 cup unsweetened soy milk 1/2 cup + 1 Tbsp. cocoa powder 1/2 cup maple syrup 2 tsp. vanilla essence 2 Tbsp. cashew butter 1 Tbsp. tahini Pinch of sea salt • Blend all the ingredients in a food processor until smooth and creamy. Note: Store in the fridge for … 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 »
6 Granny Smith apples 1 cup brown sugar 1/2 cup water 2 tsp. cinnamon 1/2 tsp. fresh ground nutmeg 1 tsp. nonhydrogenated shortening 1 tsp. apple cider vinegar 1 lb. pie dough • Peel and dice the apples. Cook on medium heat with all ingredients except the dough. • Purée 1/2 the batch. Mix the … Read more »
1/2 tsp. ground cumin 1/2 tsp. chili powder 1/2 tsp. curry powder 1/2 tsp. garlic salt 1/4 tsp. cayenne pepper 1/4 tsp. ground ginger 1/4 tsp. ground cinnamon 2 Tbsp. olive oil 2 cups shelled whole almonds or pecan halves • Preheat the oven to 325°F. • In a bowl, mix together the cumin, chili … Read more »
1 cup sugar 2 Tbsp. margarine (try Earth Balance brand) 3 Tbsp. water 6 cups natural popcorn, popped 1/3 cup toasted almonds, chopped • In a large, heavy pot over medium heat, combine the sugar, margarine, and water. Stirring constantly, cook until a thick syrup forms, about 5 minutes. • Remove from the heat and … Read more »
2 small cucumbers, peeled, seeded, and grated 1 lb. firm tofu 3 1/2 Tbsp. lemon juice 2 garlic cloves, peeled 1/2 tsp. salt 1/4 tsp. coriander 1/4 tsp. cumin Pinch of cayenne pepper 1/4 cup finely sliced red onion • Let the grated cucumber stand for 10 minutes. • In a blender, mix the tofu, … Read more »
1 cup sweet dark chocolate (equivalent to 2.6 oz. dark chocolate bars—our favorite is Black and Green Dark Chocolate Bars) 3 cups fresh strawberries (long stems are the sexiest) • Line a baking sheet with parchment paper. • Fill the bottom of a double boiler with water and bring to a simmer. • Break the … Read more »
1 pint fresh strawberries, washed and cored 4 medium mission figs, washed, stemmed and quartered 2 oz. balsamic vinegar 3 Tbsp. sugar 2 Tbsp. fresh mint, roughly chopped 4 to 6 sprigs fresh mint • Place all the ingredients, except for the mint sprigs, in a medium bowl and toss together gently. Refrigerate for 20 … Read more »
