1/2 qt. strawberries 4 ripe pears Cinnamon, to taste 1 cup date-sweetened granola 2 tsp. vanilla 1 stick vegan margarine • Preheat the oven to 325°F. • Dice the fruit, add the cinnamon, and put the mixture into a pan. • Mix the granola, vanilla, and cinnamon with the margarine and spread generously over the … Read more »
For the Tomato Topping: 1 lb. Roma tomatoes, finely diced 1/2 small red onion, minced 1 garlic clove, minced 1/8 cup minced parsley 3 Tbsp. fresh chopped basil 1 Tbsp. fresh minced oregano 2 Tbsp. balsamic vinegar 4-5 Tbsp. olive oil For the Garlic Toast: 1 loaf baguette-style vegan bread or other thin, long loaf … Read more »
2 cups sugar 4 cups flour 8 Tbsp. cocoa 1 tsp. salt 4 tsp. baking soda 2 cups water 2 cups Nayonnaise 1 tsp. peppermint extract • In a large bowl, sift together the Florida Crystals, flour, cocoa, and salt. • Stir the baking soda in the water until dissolved. Add to the flour mixture. … Read more »
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For the Ice Cream: 3 14-oz. cans coconut milk (approximately 5 cups) 2 Tbsp. agar-agar flakes 2-3 vanilla beans 1/8 tsp. sea salt 1 Tbsp. vanilla extract 1 cup maple syrup 2 Tbsp. melted coconut oil For the Cookie: 2 1/4 cups flour 2 tsp. ground ginger 1 tsp. baking soda 3/4 tsp. ground cinnamon … Read more »
3 Bartlett pears, peeled, cored, quartered, and thinly sliced 2 Granny Smith apples, peeled, cored, quartered, and thinly sliced 1-1-2 cups cranberries, fresh or frozen 1/2 tsp. cinnamon 1/2 cup sugar 2 Tbsp. cornstarch For the Topping: 1 cup flour 1/2 cup rolled oats 1 cup light brown sugar 1/2 tsp. cinnamon 1/2 cup margarine, … Read more »
1 cup corn syrup 1 cup brown sugar 1 cup peanut butter 6-8 cups puffed rice cereal • Put the corn syrup and brown sugar in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from the heat and stir in the peanut butter and puffed rice. • Press into a greased … Read more »
For the Crust: 2 2/3 cups whole almonds 2 cups unbleached white flour 1 1/3 cups sugar Pinch of salt 1 stick (1/2 cup) soy margarine 1/3 cup maple syrup 1/3 cup canola oil 2 tsp. pure vanilla extract 1 tsp. almond extract • Ground the almonds in a food processor. Add the dry ingredients … Read more »
For the Cake : 5 Tbsp. unsweetened cocoa 1 1/2 cups Sucanat or sugar 3 cups unbleached white flour 1 tsp. baking soda 1/2 tsp. salt 2 Tbsp. instant coffee 1/2 tsp. cinnamon 1 cup sourdough 1 2/3 cups water 2 Tbsp. vinegar 1 cup oil 1 tsp. vanilla Raspberry fruit preserves For the Chocolate … Read more »
4 cups pomegranate juice 6 cups cider 6 dried pears 6 dried apples 2 to 3 strips orange zest 5 cardamom pods 1 cinnamon stick 5 allspice berries 1 star anise • Put the pomegranate juice and cider in a large nonreactive pot along with the dried fruits, orange zest, and spices. Warm gently over … Read more »
2 cups all-purpose flour 1 Tbsp. baking powder 5 Tbsp. sugar 1/2 tsp. salt 3 Tbsp. margarine Egg replacer equivalent of 1 egg 1/2 cup dried cranberries 1 lemon, zested and juiced 3/4 cup soy milk • Mix together the flour, the baking powder, 3 Tbsp. of the sugar, and the salt. Cut in the … Read more »
1 cup maple syrup 1/2 cup brown sugar 1/2 cup cocoa powder 1 tsp. vanilla extract Few pinches cinnamon 1 cup all-natural crunchy peanut butter Granola • In a saucepan, mix the first 5 ingredients and cook until it comes to a boil, stir constantly. • Turn off the heat and mix in the peanut … Read more »
7 oz. (3 1/2 cups) vegan cake or cookie crumbs 1 1/2 cups powdered sugar 5 1/2 Tbsp. margarine Juice and pulp of one freshly squeezed orange, without the peel (or 6 Tbsp. orange juice) 1/2 cup chopped nuts (optional) 2 oz. (about 1/3 cup) shredded coconut Cake crumbs can be made by crumbling vegan … Read more »
3/4 cup Rapunzel Pure Organics Sunflower Oil 1/2 cup mashed ripe bananas 3/4 cup Rapunzel Pure Organics Rapadura Organic Sugar 1/2 tsp. Celtic Sea Salt (available at Grain and Salt Society) 1/2 tsp. ground cardamom 1 1/2 cups whole-wheat pastry flour 3/4 cup unbleached all-purpose flour 1 tsp. baking soda 3/4 cup Rapunzel Pure Organics … Read more »
1 4-oz. jar oil-packed sun-dried tomatoes (drain and reserve the oil) 1 cup pitted black olives in brine, drained and rinsed 4-5 fresh basil leaves 1 tsp. green peppercorns in brine, rinsed and drained 2 cloves garlic, peeled 1/2 cup capers, drained 1 tsp. nondairy parmesan cheese (try Soymage—www.galaxyfoods.com) Dash of salt Freshly milled black … Read more »
1 gallon apple cider 1 cup orange juice 1/2 tsp. orange extract 1/2 tsp. lemon extract 1 tsp. cinnamon 2 tsp. whole cloves 1 tsp. whole allspice 1 Tbsp. agave nectar 1 orange, thinly sliced • Place all the ingredients in a large saucepan or Dutch oven. Cover. Heat to a boil and then reduce … Read more »
2 tsp. olive oil 1 large onion, finely chopped 1 hot pepper, diced 2 to 3 garlic cloves, peeled and crushed 1 24 ounce can of kidney beans 5 to 6 ounces salsa • Heat the olive oil in a medium sized saucepan and saute the onion, diced pepper, and garlic until the onion is … Read more »
1 1/2 cups frozen raspberries 1/4 cup orange juice 1 cup fresh or frozen blueberries • Combine the raspberries and orange juice in a small saucepan. Simmer until the raspberries become sauce-like, about 5 minutes. Add the blueberries and cook for 2 more minutes. • Serve warm over fruit sorbet, poached pears, or vanilla nondairy … Read more »
2 vegan waffles Vegan chocolate chips, to taste Peanut butter, to taste Maple syrup, to taste • Toast the waffles lightly so that they’re not burned. • Put them on a plate and spread the desired amount of chocolate chips on the waffles and nuke them for about 3 seconds. • Allow the chocolate chips … Read more »
1 cup falafel mix 3/4 cup hot water Canola or olive oil • Mix the falafel mix with the hot water and let sit for 15 minutes. • Heat some canola or olive oil in a skillet and shape the falafel into small, nugget-sized patties. Fry on each side until golden brown. • Serve with … Read more »
1 English cucumber, cut in half lengthwise, seeded, and chopped 1/4 cup seasoned rice vinegar 1 Tbsp. toasted sesame oil Salt and pepper, to taste 12-14 vegetarian prawns (available from www.vegieworld.com) 1 Tbsp. curry powder 2 Tbsp. vegetable oil • To make the vinaigrette, purée the cucumber with the vinegar in a blender until very … Read more »
8 Tbsp. (1 stick) margarine, preferably unsalted, chilled and cut into pieces 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1/4 cup soft silken tofu 1/2 tsp. vanilla extract 1 1/2 cups all-purpose flour 3/4 tsp. baking soda 1/4 tsp. salt 1/2 cup smooth peanut butter 1 cup semisweet chocolate chunks • … Read more »
1/4 cup of vegetable oil 1/4 cup of soy milk 1/3 cup of maple syrup 1/3 cup of sugar 3 Tbsp. dark jamaican rum 2 oz. unsweetend chocolate melted. 1 cup whole wheat pastry flour 1 cup unbleached all-purpose flour 1/2 tsp. baking soda 1/2 cup chopped pecans Preheat oven to 350°F. Combine oil, soy … Read more »
For the covering: 1 cup flour 1/4 tsp salt 2 tsp. vegetable oil 100 mL cold water • Sift the flour and salt. • Add oil and mix properly with your fingers. • Add water gradually and keep mixing with your fingers till you get a firm dough. • Cover with a damp muslin cloth … Read more »
1 1/2 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup margarine, at room temperature 3/4 cup sugar 3 very ripe bananas, mashed 1 tsp. vanilla Egg replacer equivalent to 1 egg 1 cup coconut 1/4 cup chopped macadamia nuts •Preheat the oven to 375°F. Lightly grease a muffin pan or line … Read more »
1/3 cup soy milk 3/4 cup sugar 1/2 cup canola oil 2 tsp. pure vanilla extract 1 tsp. finely grated orange zest 2 cups flour 2 Tbsp. cornstarch 1 tsp. baking powder 1/4 tsp. salt 6 oz. bittersweet or semisweet chocolate •Preheat the oven to 350°F. Grease 2 large cookie sheets. •In a large mixing … Read more »
