1/2 gallon hot water 1 2/3 cups sugar Juice of 14 large limes • Mix the hot water (heated to just boiling) with the sugar (we like to use evaporated cane juice) until the sugar has completely dissolved. • Pour the hot water/sugar mixture over a pitcher of ice while the water is still hot … Read more »
1 can vegetarian refried beans 1 pkg. Mexican-flavored ground meat substitute (try Yves veggie ground round) 1 cup salsa 2 cups shredded cheddar-flavored vegan cheese 1 cup guacamole 1 container vegan sour cream 1/4 cup chopped green onions 1/4 cup chopped cilantro • Spread the beans onto the bottom of a 9×3-inch serving tray that’s … Read more »
1 pt. vegan eggnog (try Silk Nog) 1/2-3/4 cup spiced rum 1 tsp. nutmeg 6-8 cinnamon sticks Nondairy whipping cream (try Rich’s brand) • In a large pitcher, combine the vegan eggnog, rum, and nutmeg. • Pour into individual serving cups and garnish with the cinnamon sticks and the nondairy whipping cream. Makes 6 to … Read more »
I Want Weekly Recipes and Lifestyle Tips!
Sign up now to get the latest cruelty-free lifestyle tips, news, and recipes e-mailed weekly.
2 cups unbleached all-purpose or whole-wheat pastry flour 1 1/2 tsp. baking soda 1/2 tsp. salt 1 cup sugar or other sweetener 1/4 cup oil 4 ripe bananas, mashed (approximately 2 1/2 cups) 1/4 cup water 1 tsp. vanilla 1/2 cup chopped walnuts (optional) • Preheat the oven to 350°F. • Combine the flour, baking … Read more »
240 pecan halves 1/2 cup + 1 Tbsp. vegan margarine (try Earth Balance brand) 1 1/8 cups brown sugar 1/2 tsp. salt 1/2 cup corn syrup 1/2 cup soy milk 1/4 cup silken tofu 1/2 tsp. vanilla extract 1 1/2 cups vegan chocolate chips • Arrange 60 groups of 4 pecan halves, each group in … Read more »
For the Crust: 1 cup flour 3/4 cup sliced almonds 1/4 cup sugar 1/8 tsp. salt 1/2 cup chilled unsalted margarine 2 Tbsp. plain soy milk • Blend the first 4 ingredients in a food processor until the almonds are finely ground. Add the margarine and process until a coarse meal is formed. Add the … Read more »
2 cups self-rising cornmeal (try Tendabake brand) 1 1/4 cups soy milk Egg Replacer equivalent to 1 egg 1/4 cup vegan vegetable shortening or margarine • Preheat the oven to 400ºF. Grease a small casserole dish. • In a large bowl, mix all the ingredients until smooth. • Pour into the casserole dish and bake … Read more »
1 cup margarine, melted 1 cup sugar 1/2 tsp. vanilla extract 2 cups flour 2-3 tsp. crushed barley 2 tsp. chopped or slivered almonds • Combine the melted margarine and the sugar. Stir in the vanilla extract. • Slowly mix in the flour. Add the barley and the almonds. • Drop the batter, 1 to … Read more »
1 orange, peeled 1 cup frozen banana chunks 1 cup frozen mango chunks 1/2-1 cup low-fat soy or rice milk • In a blender, combine all the ingredients until very smooth, stirring occasionally. For a thinner consistency, add a bit more soy milk or rice milk. • Serve immediately. Makes 3 servings
1 cup all-purpose biscuit baking mix 1/4 cup Hershey’s cocoa 3/4 cup Silk Creamer and 1/2 cup corn syrup mixed together 3/4 cup Hershey’s syrup 1 tsp. vanilla extract 3/4 cup hot water Whipped topping or soy ice cream (optional) • Preheat the oven to 375°F and grease an 8-inch-square baking pan. • Combine the … Read more »
4 slices of white bread 2 boiled potatoes, chopped finely 1 small tomato, chopped finely 1 Tbsp. fresh chopped coriander 1 green chili, chopped finely Salt to taste 1 tsp. tamarind paste 2 Tbsp. roasted peanuts, crushed coarsely 2 Tbsp. fresh coriander, chopped • Cut the sides of the bread then cut each slice into … Read more »
1 packet puffed pastry dough Dijon mustard, to taste Vegan sausages or Sosmix • Roll out a packet of puffed pastry dough (like JusRol) to 1/4-inch thickness. Cut into rectangles and spread each with Dijon mustard. • Wrap the pastry rectangles around vegan sausages (or sausages made of Sosmix and water) and bake at 425°F/220°C/Gas … Read more »
1 cup strawberries, finely chopped 1 orange, peeled, seeded, and finely chopped 3 kiwis, peeled and finely chopped 1/2 cup fresh pineapple, finely chopped 2 green onions, finely chopped 1/4 cup yellow or green bell pepper, finely chopped 1 jalapeño pepper, seeded and minced 1 Tbsp. fresh lime juice • Put all the ingredients into … Read more »
2 cups unbleached all-purpose flour 2 tsp. baking powder 1/2 tsp. ground cinnamon 1/2 cup sugar 1 1/2 cups apple juice 1 medium apple, peeled, cored and chopped 2 ripe bananas, mashed 1/2 cup cashews, chopped • Preheat the oven to 325°F. • Lightly oil the muffin pan. Combine the dry ingredients and mix well. … Read more »
2 cups all-purpose flour 4-5 Tbsp. sugar 1 Tbsp. baking powder 3/4 tsp. salt 6 Tbsp. cold margarine, cut into pieces 1 1/2 cups fresh or frozen blueberries 1 tsp. grated lemon zest 1/3 cup soy milk, plus more for brushing tops Egg Replacer equivalent to 2 eggs • Preheat the oven to 400°F. • … Read more »
4 tsp. vegetable oil 1/4 tsp. cumin seeds 1/4 tsp. mustard seeds 2 cloves 1 cardamom 1-inch cinnamon stick 1 dry whole red chili, broken in pieces 1 1/4 cup onion paste (see below) 3/4 cup tomato purée 1 lb. cooked chickpeas Salt, to taste 1/4 tsp. turmeric powder 1 1/2 cups water 2 tsp. … Read more »
For the Dough: 1 1/2 cups pastry flour 1/2 cup cold margarine, cut into cubes Zest of 1 large orange Juice of 1/2 large orange 3 Tbsp. sugar • Using a pastry blender or a dough attachment on a standing mixer, combine the flour and margarine until the mixture resembles crumbs. Add the remaining ingredients … Read more »
4 medium, very ripe Haas avocados, peeled and minced 1/2 cup quartered cherry tomatoes 1/4 cup finely diced red onion 1/4 cup chopped fresh cilantro 1 Tbsp. fresh lime juice 1 garlic clove, minced 1 tsp. sea salt • In a large bowl, mash all the ingredients together with a potato masher until well combined. … Read more »
3 oz. Mori Nu firm tofu 3 Tbsp. peanut butter 1/4 tsp. sea salt 1/4 cup maple syrup 3 Tbsp. Sucanat 3 Tbsp. cocoa powder 1 tsp. vanilla extract 1 tsp. almond extract 2 Tbsp. water 1 cup vegan chocolate chips 1 tsp. canola oil Miniature foil baking cups to use as molds • Place … Read more »
1 1/2 cups cooked rice 2 cups unsweetened coconut milk 1 1/2 cups nondairy creamer or soy milk 1/3 cup sugar Pinch of salt Shredded coconut (optional) Dash of cinnamon (optional) • Combine all the ingredients except the coconut and cinnamon, if using, in a saucepan over medium-low heat. • Simmer, stirring often, until thickened, … Read more »
1/4 cup (or 1/2 stick) margarine 1/4 cup flour 1 3/4 cups plain soy milk 1 tsp. salt 2 tsp. tamari or soy sauce 1 tsp. garlic powder or 4 tsp. fresh garlic, minced 1/2 tsp. onion powder 1/2 cup nutritional yeast 4 Tbsp. salsa 1/3 cup diced jalapeño pepper, to taste • Melt the … 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 »
For the Cake: 1 1/2 cups all-purpose flour 1 tsp. baking powder 4 Tbsp. dark chocolate cocoa powder 1/2 tsp. salt 3 Tbsp. egg replacer 1/2 cup margarine, at room temperature 1 cup sugar Scant 1 cup vanilla soy milk • Whisk together the flour, baking powder, cocoa powder, salt, and egg replacer. • In … Read more »
1 cup nondairy whipping cream (try Rich’s at Richs.com) 4 Tbsp. margarine 2 tsp. light corn syrup 1 lb. finely chopped semisweet chocolate, plus 12 oz. for dipping 1 cup Dutch-process cocoa powder or confectioner’s sugar • In a small saucepan, bring the cream, margarine, and corn syrup to a full boil over medium heat. … Read more »
