2 medium onions, minced 1 Tbsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper 1/2 lb. thin-skinned potatoes, cubed 1 10-oz. pkg. frozen peas, thawed and drained 1/3 cup chopped fresh cilantro or parsley Salt to taste 9 full sheets of phyllo (filo) pastry, thawed and kept covered Oil for brushing tops • … Read more »
For the Cake: 2 cups flour 2 tsp. baking soda 1 1/2 cups sugar 1 20-oz. can crushed pineapple For the Frosting: 8 oz. Tofutti Better Than Cream Cheese 1/2 cup soy margarine 2 cups powdered sugar 1 tsp. vanilla extract 1 1/2 tsp. orange extract • Preheat the oven to 350ºF. • Grease and … Read more »
2 cups flour 2 tsp. baking powder 1/4 tsp. salt Juice of 1 lemon 1/2 cup plus 1 Tbsp. soy milk 1/2 cup margarine, at room temperature Zest of 1 lemon 1 cup sugar, plus extra for sprinkling on top 3 Tbsp. Egg Replacer 1/4 cup poppy seeds 1/4 tsp. lemon extract 1/2 tsp. vanilla … 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 soy milk 1 cup coconut milk 1/2 cup natural sugar 1 cup chocolate chips (try Valrhona brand) • Bring the soy and coconut milks to a boil in a medium saucepan. Stir in the sugar. Place the chocolate in a bowl. • Pour the milk mixture over the chocolate and stir. Let cool. … Read more »
2 lb. raw peanuts, in the shell Water 3 Tbsp. salt 1 bag Zatarain’s Crab & Shrimp Boil 1 Tbsp. ground red pepper •Rinse the peanuts very well under cold water, then place in a large pot. •Add enough water to almost fill the pot, the salt, the Zatarain’s seasoning, and the red pepper, then … Read more »
1/2 cup (100g) margarine, softened 4 Tbsp. sugar 1/2 cup (100g) plus 2 Tbsp. 930ml) unbleached all-purpose flour 4 Tbsp. cornmeal 1/2 tsp. cinnamon Pinch salt Dash almond extract 1 oz. (25g) (1 square) semisweet chocolate • Preheat the oven to 325 degrees F (170 degrees C/Gas Mark 3). • Cream the margarine and sugar … Read more »
1 block extra firm tofu 1/3 cup light tamari soy sauce 1/3 cup teriyaki sauce 1/4 cup maple syrup or other sweetener 1 pkg. Original Shake ’n’ Bake Vegetable oil • Cut tofu into 1/2” slices (one block makes about 8 or 9 slices), and then cut the slices in half to make “fingers.” • … Read more »
For the Avocado-Lime Cream: 2 ripe avocados, peeled and roughly chopped 1/2 cup Florida Crystals 1/4 tsp. vanilla extract 4-5 Tbsp. lime juice • Blend all the ingredients together in a food processor and set aside. For the Raspberry Sauce: 1 cup fresh raspberries 1 tsp. lime juice 1 tsp. Florida Crystals • In a … Read more »
1 small yellow onion, finely chopped 1/4 cup water 1 12-oz. pkg. button or cremini mushrooms, sliced 1/2 cup barbecue sauce • Braise the onions in the water for 3 to 4 minutes. Add the mushrooms and continue cooking for 4 to 5 more minutes. Add the barbecue sauce and cook until the desired thickness … Read more »
For the Cake: 1 1/2 cups unbleached flour 1 cup sugar 3 Tbsp. dark cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. melted margarine 1 cup cold water • Preheat the oven to 350°F. • Using a fork, combine the flour, sugar, cocoa powder, and baking … Read more »
2 10.5 oz pkgs. firm silken tofu drained 1 9-inch pie crust 1 16 oz. can solid pack pumpkin 3/4 cup granulated sugar 1/4 tsp. ginger 1/4 tsp. ground cloves 1/4 tsp. allspice 1/2 tsp.nutmeg • Preheat oven to 375 degrees F. • Blend tofu in food processor until creamy and smooth. Add remaining ingredients … Read more »
1 Tbsp. vegetable oil 1/4 tsp mustard seeds 2 green chilies, chopped finely 1/2 tsp. grated ginger 4-5 fresh or dried curry leaves 9 oz. boiled potatoes, mashed 1/4 tsp. garam masala 1/4 tsp. turmeric powder 1/4 tsp dried mango powder Salt to taste 4-5 drops of lemon juice 8 pieces stale white bread 1 … Read more »
1 cup all-purpose flour 1/3 cup granulated sugar Egg Replacer equivalent to 1 egg 1 tsp. baking powder 1/4 tsp. vanilla extract<br. 2 Tbsp. dairy-free margarine Vegetable oil 1/2 cup confectioners’ sugar • Sift the flour into a bowl. Combine with the sugar, egg replacer, baking powder, vanilla, and margarine. Mix until a dough forms. … Read more »
2/3 cup Earth Balance vegan margarine, melted 2 cups quick-cooking oats 1 cup sugar 2/3 cup flour 1/4 cup corn syrup 1/4 cup soy milk 1 tsp. vanilla extract 1/4 tsp. salt 2 bags dark chocolate chips • Heat the oven to 375°F. • Combine the vegan margarine, oats, sugar, flour, corn syrup, soy milk, … Read more »
1/3 cup light corn syrup 1/4 cup margarine, softened 1 tsp. peppermint oil or extract 4 3/4 cups powdered sugar, sifted 2-3 drops green food coloring, if desired 12 oz. semisweet chocolate chips • Using an electric mixer, whip together the corn syrup, margarine, and peppermint oil or extract in a large bowl. Add the … Read more »
1 tsp. extra virgin olive oil 2 Tbsp. minced white onion 6 baby portobello or large button mushrooms, cleaned, stemmed, and minced 1/4 cup frozen spinach, thawed 1 tsp. lemon juice 1/2 tsp. lemon zest 1 1/2 Tbsp. pimiento Salt and pepper, to taste • Lightly grease an 8×10-inch pan. Preheat the oven to 375°F. … Read more »
2 large loaves of “bake and serve” Italian bread 3 cups vegan mayonnaise 1 cup soy Parmesan cheese (try Soymage brand at GalaxyFoods.com) 1 cup shredded or diced vegan cheddar cheese (try FollowYourHeart brand at FollowYourHeart.com) 4 tsp. fresh parsley, minced 1 medium onion, sliced very thin 12 oz. vegetarian ham deli slices, diced 2 … Read more »
15-oz. can pumpkin 1 1/3 cups nondairy creamer 1/2 cup sugar 1/4 cup brown sugar 1/2 cup Bisquick Egg replacer equivalent to 2 eggs 2 Tbsp. melted margarine 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla • Combine all the ingredients in a bowl. Transfer to a lightly greased slow cooker. • Cook on … Read more »
2 cups self-rising flour 3 Tbsp. sugar 1/2 cup vegetable shortening 1/2 cup soy milk 1/4 soft silken tofu 1 tsp. vanilla extract 1/2 cup semisweet chocolate chips • Preheat the oven to 425°F. Grease a large baking sheet and set it aside. • In a large bowl, combine the flour and sugar. Using a … Read more »
1 lb. silken tofu 2 Tbsp. cocoa 1/4 tsp. salt 1/3 to 1/2 cup maple syrup (use larger amount if using firm tofu) 1 tsp. vanilla extract • Place all the ingredients into a blender and process until completely smooth. • Spoon into small bowls and chill before serving. Makes 4 servings
1 sheet puff pastry, thawed 2 Tbsp. olive oil 1 large onion, thinly sliced 1/2 tsp. fresh thyme, chopped 2 medium tomatoes, cut into 1/4-inch slices 8 kalamata or niçoise olives, pitted and sliced • Roll the puff pastry into a 10-inch square. Cut into 8 squares, place onto a nonstick baking sheet, pierce all … Read more »
For the Chocolate-Tofu Filling: 4 oz. unsweetened chocolate 14 Tbsp. maple syrup 10 oz. soft tofu, at room temperature • In a double boiler, stirring often, melt the chocolate and 10 Tbsp. of the maple syrup. Cool slightly. • In a blender, purée the chocolate mixture, the remaining syrup, and the tofu until very smooth. … Read more »
4 1/2 cups firm, tart apples, peeled, cored, and sliced 2 Tbsp. flour 1/3 cup white sugar 1/3 cup dried cranberries 1/4 tsp. cinnamon 2/3 cup oats 1 cup water 3 Tbsp. melted margarine 3/4 cup brown sugar • In a mixing bowl, toss the apples in the flour and white sugar. Stir in the … Read more »
1 large red pepper (1 cup roasted) 3 cups garbanzo beans, drained well 1/4 cup lemon juice, fresh squeezed 1 Tbsp. olive oil 3/4 cup tahini, roasted, creamy variety 2 tsp. cumin, toasted 1 1/2 tsp. garlic, minced 3/4 tsp. sea salt 3/4 tsp. black pepper, fresh ground 1/4 tsp. cayenne pepper • Preheat the … Read more »
