1 1/4 cups flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup margarine, softened 2/3 cup sugar 2 ripe bananas, mashed 1 tsp. vanilla Egg Replacer equivalent of 1 egg 1 cup sweetened coconut flakes • Preheat the oven to 375°F. Put liners into a muffin tin. • Sift together the flour, baking powder, … 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 »
2 1-quart bottles cranberry-apple juice 1 cup brown sugar 1 1-quart bottle ginger ale Orange slices for garnish • Place the cranberry-apple juice and brown sugar in a pan over medium heat and stir until the sugar is completely dissolved. Refrigerate until chilled. • Before serving, combine the juice mixture and the ginger ale in … Read more »
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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 »
2 cups confectioner’s sugar 1/4 cup (1/2 stick) margarine, softened 2 Tbsp. soy milk Juice and grated rind of one lemon • With an electric mixer set at low speed, cream the sugar and margarine. • Beat in the soy milk and lemon juice. • Stir in the lemon rind. Preparation time: 20 minutes Makes … Read more »
2 cups soy milk 2 Tbsp. vinegar 4 cups whole wheat flour 2 cups all-purpose flour 2 Tbsp. vegan margarine, at room temperature 1 1/2 tsp. salt 1 1/2 tsp. baking soda • Preheat the oven to 425°F. • In a small bowl, combine the soy milk and vinegar. Set aside. • Sift together the … Read more »
1 cup soy milk 1 Tbsp. cider vinegar 1 Tbsp. sugar 3 Tbsp. molasses 1 1/2 cups rye flour 3/4 cup unbleached all-purpose flour 1/2 cup rolled oats 2 Tbsp. caraway seeds 1 1/2 tsp. baking powder 1/2 tsp. baking soda • Preheat the oven to 350ºF. • In a small bowl, mix the soy … Read more »
For the Caramel: 1/2 cup sugar For the Custard: 2 cups plain soy milk 1 Tbsp. agar-agar flakes 1/2 cup extra-firm silken tofu 1 1/2 Tbsp. sugar 1 Tbsp. vanilla extract Pinch of salt For the Caramel: • Place the sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the … Read more »
For the Dressing: 1/2 cup olive oil 1/4 cup vinegar 1 1/2 tsp. chili powder 1 tsp. salt Dash of hot pepper sauce For the Salad: 2 lb. red potatoes, peeled, cooked, and cubed 1 1/2 cups cooked whole-kernel corn 1 cup shredded carrot 1/2 cup chopped red onion 1/2 cup diced green pepper 1/2 … Read more »
2 8 1/2-oz. cans quartered artichokes 1 cup vegan mayonnaise (such as Nayonaise) 1 cup soy parmesan “cheese” 1 tsp. paprika Garlic powder, to taste • Preheat the oven to 350ºF. • Drain the liquid from the artichokes, mash the artichokes, and combine with the remaining ingredients. • Scoop into a casserole dish and bake … Read more »
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 »
4 cups frozen bananas, cut into 2-inch chunks 1 cup soy milk, rice milk, or other nondairy milk 3 Tbsp. cocoa or carob powder 2 Tbsp. maple syrup 1 tsp. vanilla • Thaw the frozen banana chunks for 5 to 10 minutes. • Toss all the ingredients into the blender and puree for 2 to … 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 »
1 pita 1 jar vegan pasta sauce 1 bag shredded vegan cheese Fruits or veggies of your choosing Vegan “pepperoni” or other mock meats of your choosing • Fill the pita with the pasta sauce, vegan cheese, fruits, veggies, and faux meat. • Put the fully loaded pita in the microwave for 2 minutes. Voilà!
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 »
1/4 cup vegan margarine 5 large bananas, sliced into diagonal rounds just prior to cooking 1/4 cup brown sugar Juice of 1 lemon 1/4 cup Dry Sack sherry (optional) 1 tsp. ground cinnamon Soy ice cream in vanilla or another mild flavor • Heat the margarine in a large, flat-bottomed pan. • Add the sliced … 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 cup granulated sugar 1 cup plus 6 Tbsp. margarine 1 cup flour 1/2 tsp. salt 16 oz. chocolate syrup 1 tsp. vanilla 1 cup confectioner’s sugar 2 Tbsp. green Crème de Menthe 1 cup chocolate chips • Preheat the oven to 350°F. • In a large bowl, using an electric mixer, cream together the … Read more »
2 tsp. vegetable oil 1/4 tsp. mustard seeds 1/4 tsp. cumin seeds 1/4 tsp. fenugreek seeds (optional) 1 clove garlic, finely chopped 1 green chili, chopped 4 tomatoes, chopped 1/2 tsp. grated ginger Pinch turmeric powder 1/3 tsp. chili powder 1/4 tsp. sugar Salt, to taste Fresh coriander, chopped • Heat the oil. Pop the … 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 »
