18 oz. can unsweetended chestnut puree 1 small onion, grated 1 clove of garlic ,crushed 1 Tbsp. lemon juice 1 Tbsp. soy sauce 1/2 cup soft whole wheat bread crumbs Pinch of chili poweder 8 oz. frozen vegan flaky pastry • To make the filling, mix together chestnut purée, onion, garlic, lemon juice, soy sauce, … Read more »
2 cups flour 1 cup sugar 2 tsp. baking powder 1 cup margarine (2 sticks), softened 1 tsp. vanilla 1 tsp. salt 1/4 cup prepared egg replacer or 1/2 cup soft silken tofu 2 cups strong coffee 6 cups nondairy whipped cream (try Rich’s at Richs.com), whipped according to package directions, adding 2 Tbsp. amaretto … Read more »
• One loaf of nice uncut bread, one bar of chocolate. • Stuff the full bar of chocolate inside the loaf of bread and toss it in the microwave. • Man-sized pain au chocolat. Voilá! For a fancier version, try baking the bread for a crispy crust, and glaze it with a mixture of confectioner’s … Read more »
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2 large loaves Italian bread 3/4 cup olive oil 1/2 cup tomato sauce 2 packs soy pepperoni 6 oz. shredded vegan mozzarella soy cheese • Preheat the oven to 375°F. • Cut the bread in half lengthwise and set the top halves aside. Pour and spread the oil evenly onto both bottom halves, then spread … Read more »
For the Cake: Egg Replacer equivalent of 2 eggs 1 cup soy milk 1/2 cup vegetable oil 2 tsp. vanilla 1 cup boiling water 2 cups sugar 1 3/4 cups flour 3/4 cup cocoa powder 1 1/2 tsp. baking soda 1 tsp. salt 1/2 cup fresh mint, chopped • Preheat the oven to 350°F. Lightly … Read more »
1 1/4 cups all-purpose flour 1 cup rolled oats 1/2 cup firmly packed brown sugar 1/3 cup unsweetened cocoa 1 Tbsp. baking powder 1/4 tsp. baking soda 1 cup mashed bananas 1/2 cup soy milk 5 1/3 Tbsp. vegan margarine, melted 1 tsp. vanilla • Preheat the oven to 400ºF. • Line 12 medium muffin … Read more »
4 medium Yukon Gold potatoes, peeled and diced 3-4 garlic cloves, minced 3 Tbsp. olive oil Salt and freshly ground black pepper, to taste 8 canned artichoke bottoms 4 slices faux Canadian bacon, diced (try Yves brand at Yvesveggie.com) 1/4 cup pine nuts, lightly toasted • Bring a medium pot of water to a boil. … Read more »
2 large onions, chopped 2 cloves garlic, minced 4 Tbsp. olive oil 1 lb. mushrooms, sliced 1 tsp. thyme 1/2 tsp. rosemary, crushed 1/2 tsp. sage 1/2 cup vegetarian stuffing mix 1/2 cup nondairy parmesan cheese (try Soymage brand—www.galaxyfoods.com) 8 oz. nondairy cream cheese (try Tofutti brand—www.tofutti.com) 1 lb. firm tofu, patted dry and crumbled … Read more »
1 Tbsp. margarine or water 1 medium onion, chopped 2 lb. fresh mushrooms, finely chopped 4 cloves garlic, minced 2 Tbsp. chopped fresh parsley or 2 tsp. dried 2 Tbsp. chopped fresh rosemary or 2 tsp. dried1 1/3 cups bread crumbs 2 Tbsp. lemon juice Salt and pepper, to taste • In a large saucepan, … Read more »
For the Crust: 6 cups dried coconut 2 cups cashews, *not soaked 2/3 cup agave nectar 1/4 cup lemon zest 1 Tbsp. sea salt • In a food processor, process the coconut and cashews until fine. Be careful not to process longer, or it will be too oily. Stir in the agave nectar, lemon zest, … Read more »
1 1/4 lb. carrots, peeled 1 1/2 gallons water 3/4 cup macadamias 1/2 cup safflower or canola oil 2 Tbsp. maple syrup 1/2 Tbsp. vanilla 1/2 Tbsp. salt • Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 hours. • Purée the carrots, … Read more »
1 1/2 cups soy milk 1/2 cup nondairy whipping cream (try Rich’s brand) 4 cups hot chicory coffee • In a saucepan over medium heat, combine the soy milk and nondairy whipping cream. Bring to a boil. • Fill large coffee cups 1/3 full of the coffee and add the hot soy milk mixture. Serve … Read more »
For the Figs: 4 cups water 8 ripe figs 8 tsp. sugar (try Florida Crystals brand) •In a medium saucepan, over medium heat, add the figs and cover with water. Cook for 10 minutes or until the figs are soft. Preheat the broiler and lightly grease a baking sheet. • Wash the figs and pat … Read more »
4 mangoes, peeled and sliced 1 cup nondairy whipping cream (try Rich’s brand) 3 Tbsp. confectioners’ sugar 1/4 cup raspberries Mint leaves for garnish • In a small saucepan over medium heat, add the mangoes and cover with water. Cook for 10 to 15 minutes, until soft. Remove from the water, reserving 1-2 Tbsp. of … Read more »
1 1/2 cups sugar 1 cup canned pumpkin 1/2 cup applesauce 1/2 cup water Egg Replacer equivalent to 2 eggs 1 2/3 cups flour 1 tsp. soda 1 tsp. cinnamon 3/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. nutmeg 1/4 tsp. cloves • Combine the first 5 ingredients in a small bowl and beat … Read more »
4 cups flour 2 cups sugar 1 1/2 cups shortening 1/2 tsp. salt 1 cups water 1 1/4 cup sugar 1/2 cup blackstrap molasses 1 Tbsp. vinegar 1 Tbsp. baking soda • In a large mixing bowl combine the flour, sugar, shortening and salt until it resembles coarse crumbs. • In a heavy bottom sauce … Read more »
1 1/2 cups flour, sifted 1 cup sugar (try Florida Crystals brand) 4 Tbsp. cocoa powder 1 tsp. baking soda 1 tsp. cinnamon 1/2-3/4 tsp. cayenne pepper 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. vegetable oil 1 cup cold water Confectioners’ sugar for garnish • Preheat the oven to 350°F. Lightly … Read more »
4 cups pitted apricots, coarsely chopped 2 Tbsp. lemon juice 2 cups rolled oats 1/4 cup sugar or other sweetener 1/4 cup Spectrum Naturals Spread or margarine 2 Tbsp. water • Preheat the oven to 350°F. • Toss the chopped apricots with the lemon juice and set aside. • Combine the rolled oats, sugar, and … Read more »
1 15-oz. can chickpeas, rinsed and drained 3 garlic cloves, minced 1/3 cup tahini 1/4 cup fresh lemon juice 1/4 cup water 3/4 tsp. salt • Process the chickpeas in a food processor until smooth, stopping to scrape down the sides. Add the garlic and remaining ingredients. Pulse until blended. Makes approximately 4 cups
3 cups unsweetened pineapple juice 1/2 cup orange juice concentrate 1/2 cup evaporated cane juice 6 Tbsp. cornstarch 1/2 tsp. pure lemon extract 2 Tbsp. oil 1/2 tsp. salt 1 Tbsp. freshly grated lemon rind 6 Tbsp. fresh lemon juice • Whisk all ingredients in a saucepan until smooth. Place saucepan on medium-high heat and … Read more »
For the cake: 6 oz. dried apricots, diced 6 oz. (175 ml) water 3 Tbsp. Egg Replacer 3/4 cup water 3 cups (550 g) sugar 3 cups (400 g) all-purpose flour 11/4 cups (100 g) cocoa 3 tsp. baking soda 11/2 tsp. baking powder 3/4 tsp. salt 11/2 cups (350 ml) soy or oat milk … Read more »
6 sun-dried tomato halves 2/3 cup chopped roasted red peppers, chopped (approximately 2 peppers) 1 garlic clove, crushed 2 Tbsp. freshly chopped basil or 1 tsp. dried basil 1/8 tsp. black pepper 1 baguette or Italian loaf, cut into 1/4-inch thick slices • Pour boiling water on the tomatoes and let soak for approximately 20 … Read more »
12 whole jalapeño peppers 1 cup vegan cream cheese 3/4 cup flour 1/4 cup plus 2 Tbsp. cornmeal, divided 1/4 tsp. salt 1/4 tsp. pepper 1 cup plain soy milk Vegetable oil • Cut each jalapeño from end to end and remove the stem from the top. Using a small knife (or running water), remove … Read more »
1 1/2 cups flour 1/2 tsp. salt 1 cup sugar 1 tsp. baking soda 1 cup pumpkin purée 1/2 cup vegetable oil Egg replacer equivalent to 2 eggs 1/4 cup water 1/4 tsp. nutmeg 1 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. cloves • Preheat the oven to 350°F. • Sift together the flour, salt, … Read more »
For the Fruit Mixture: 4 cups quartered strawberries 2 cups diced mango 1 tsp. crystallized ginger (optional) 2 Tbsp. freshly chopped mint 4 Tbsp. sugar 4 Tbsp. flour • Mix all the ingredients together in a large bowl and toss well. • Spread evenly into a 2-quart casserole dish. Set aside. For the Topping: 1 … Read more »
