For the Bread: 1/2 cup shortening 1 cup sugar Egg Replacer equivalent to 2 eggs 1 1/4 cups flour 1 tsp. baking powder Rind of 1 lemon, grated 1/2 cup vanilla soy milk 2/3 cup chopped nuts For the Topping: 1/4 cup sugar Juice of 1 lemon For the Bread: • Preheat the oven to … Read more »
For the Cake: 1 1/2 cups unbleached all-purpose flour 1 cup sugar 3 Tbsp. cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. oil or melted margarine 1 cup cold water 1/2 cup semisweet chocolate chips (optional) For the Tofu Mousse: 1 package silken tofu (try Mori-Nu … Read more »
1 1/2 cups cornmeal 1/2 cup water 4 Tbsp. nondairy margarine, melted (try Earth Balance brand) 1 Tbsp. maple syrup 1/2 tsp. salt 3 to 4 Tbsp. vegetable oil •Combine the cornmeal, water, margarine, maple syrup, and salt to form a batter. •In a cast-iron skillet, heat 2 Tbsp. oil over a high flame. •Drop … 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.
1 pkg. active dry yeast 1 cup lukewarm water, separated 1/4 cup vegetable shortening 1/2 cup granulated sugar 1/3 cup soy milk, warmed Egg Replacer equivalent to 2 eggs 4 cups flour, plus more for flouring 1/2 tsp. salt 1 1/4 tsp. mace Oil for deep frying 2 cups confectioners’ sugar 1/2 cup hot water … Read more »
1/2 cup Dutch cocoa powder 1/2 cup light or dark maple syrup 1/2 tsp. vanilla extract 3 Tbsp. soy milk • In a small saucepan, combine the cocoa powder, maple syrup, and vanilla, stirring until well combined. • Gently bring to a simmer. Cook for 1 to 2 minutes on low heat, being careful not … Read more »
1 cup each of chopped fresh pineapple, apples, and oranges; sliced strawberries; and organic grapes 1/2 cup shredded coconut 1 Tbsp. cornstarch 6 Tbsp. lemon juice 3 Tbsp. sugar 3 Tbsp. orange juice 1/2 cup soft tofu, puréed 2 tsp. grated orange rind 1 tsp. poppy seeds (optional) • In a large bowl, toss the … Read more »
1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup water 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar • Preheat the oven to 350°F. Grease and flour an 8-inch cake pan. Line the pan with parchment. • … Read more »
For the Crust: 2 oz. (about 1/4 cup) margarine, melted 1 cup graham cracker crumbs For the Filling: 1 1/4 lb. tofu (2 1/2 cubes) 1 cup rice syrup (or maple syrup) 2/3 stick margarine 1 Tbsp. vanilla 2/3 cup cocoa powder • Combine the margarine and crumbs and pat into a pie pan. Bake … Read more »
For the Zucchini Sticks: 1 cup unbleached all-purpose flour Salt and pepper, to taste 2 tsp. garlic powder 4 medium zucchinis, cut n half and sliced lengthwise 2 Tbsp. olive oil For the Dip: 1 cup vegan mayonnaise 3-4 Tbsp. prepared horseradish Salt, to taste • Combine the flour, salt, pepper, and garlic powder. • … Read more »
2 cups all-purpose flour 1 1/2 Tbsp. sugar 1/2 tsp. salt 1/2 cup plus 2 Tbsp. margarine 2 Tbsp. vegetable oil 3 Tbsp. cold water • Mix the flour, sugar, and salt in a large bowl. • Cut the margarine into small pieces and mix into the flour. Quickly work in the margarine until the … Read more »
3 Tbsp. lemon juice 1/2 cup soy milk 1/4 tsp. salt 1/4 tsp. paprika 1/4 tsp. prepared mustard 6 Tbsp. vegetable oil • Put all the ingredients except the oil in a blender. Blend on the lowest speed. With the blender running, gradually add the oil until the mixture starts to thicken. Continue blending until … Read more »
10-oz. can tomato soup 2 Tbsp. oil 1 cup sugar 1 tsp. ground cinnamon 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. ground cloves 1 1/2 cups flour 1/2 cup raisins (optional) • Preheat the oven to 350°F. Lightly oil and flour a Bundt pan or 8-inch cake pan. • In a large … Read more »
For the Cake: 2 cups all-purpose flour 1/2 cup cocoa powder 1 Tbsp. baking powder 1 tsp. baking soda 1/2 lb. extra-firm tofu, drained and cubed 1 1/4 cups grade-B maple syrup 1 1/4 cups canola oil 3/4 cup vanilla soy milk 1/4 cup black-cherry concentrate 1 Tbsp. vanilla extract For the Chocolate Icing: 1 … Read more »
1 vegan chocolate bar 4 vegan graham cracker sheets 2 bananas, sliced •Cut or break the chocolate bar into 4 equal parts. •Break each graham cracker sheet into 2 equal parts, along the perforated line, so that you have 8 equal-size squares. •Make a sandwich using 2 graham cracker squares and 1 chocolate square in … Read more »
1 can vegetarian chili (Try Hormel® brand) 1 Tbsp. Mrs. Dash® seasoning 2 slices vegan cheese 1 Tbsp. black pepper 1 bag Fritos • Put the chili, Mrs. Dash®, vegan cheese, and black pepper into a big bowl and heat them for 2 minutes. • Stir the dip then use Fritos for scooping. Makes 2 … Read more »
Safflower oil, for oiling the cookie sheet 3 cups unbleached flour 1/3 cup unbleached cane sugar 1 Tbsp. orange zest 1 Tbsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 1/3 cup vegan margarine 1 1/2 cups tofu sour cream or soy yogurt 1/3 cup orange juice (or substitute soy milk, rice milk, or … Read more »
2 cups whole-wheat flour 1 cup sugar 1/2 cup cocoa powder 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 Tbsp. flaxseeds 1/3 cup water 1 cup diced cooked beets 1 cup water 1/3 cup canola oil 2 tsp. apple-cider vinegar 2 tsp. vanilla extract • Preheat the oven to 350°F. Prepare … Read more »
1/2 cup light corn syrup 1/3 cup margarine 1 oz. (1 square) unsweetened baking chocolate, chopped 1 tsp. vanilla 4 cups powdered sugar, sifted 12 oz. semi-sweet chocolate chips 1/2 cup chocolate sprinkles or crispy rice cereal • In a large saucepan, combine the corn syrup, margarine, and unsweetened chocolate. Bring to a boil over … Read more »
2 qts cranberries 2 qts water 1 cup maple syrup 4 cinnamon sticks 1 tsp. whole cloves 1 lemon, cut into thin slices 1 cup orange juice dash of nutmeg • Cook the cranberries in water untill the skins pop. Strain through a sieve or blend in a blender. • Add maple syrup, cinnamon and … Read more »
1 3/4 cups all-purpose flour 3/4 cup quick-cooking oats 1/2 tsp. baking soda 2 tsp. baking powder Dash of salt 3/4 cup sugar 1/2 cup (1 stick) margarine, softened 2 Tbsp. lemon juice 1/2 cup soy milk or rice milk 1 cup fresh or frozen blueberries (be sure to thaw them if frozen) • Preheat … Read more »
For the Mint Simple Syrup: 1 cup sugar 1 cup water 7 sprigs fresh mint • In a small saucepan over medium heat, mix the sugar and water. Bring to a boil and boil for 5 minutes. • Pour into a container with the mint sprigs and refrigerate, covered, until cool.* For the Julep: 2 … Read more »
1/2 cup white sugar 1 Tbsp. water 1 14-oz. can coconut milk 1 3/4 cup oat or almond milk 1/2 cup turbinado sugar 3 Tbsp. agar-agar • Dissolve the white sugar in the water in a small skillet. Heat over medium heat until boiling, watching closely. Stir until it turns brown. Quickly pour into a … Read more »
