2 8-oz. containers plain nondairy cream cheese 1 cup sugar Juice of one whole lemon Dash of vanilla Graham cracker crust Fresh raspberries or canned cherry pie filling • Preheat the oven to 350 degrees F. • Blend together the nondairy cream cheese, sugar, lemon juice and vanilla and pour into the graham cracker crust. … Read more »
1 1/2 cups firmly packed light brown sugar 2/3 cup vegetable oil 1/4 cup soft silken tofu 1 cup soy milk mixed with 1 Tbsp. lemon juice (let stand 10 minutes) 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 2 1/2 cups flour 1 1/2 cups diced, fresh, raw rhubarb 1/2 cup chopped … Read more »
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12 oz. firm silken tofu, puréed 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com) 1 cup canned pumpkin 1 cup granulated sugar 3 Tbsp. flour 1/2 tsp. ground ginger 1/2 tsp. nutmeg 1 1/2 tsp. cinnamon 1/8 tsp. salt 1/4 tsp. baking soda 1 prepared graham cracker crust • Preheat the oven to … Read more »
10 cups popped popcorn 1/2 cup roasted peanuts 1/2 cup soy margarine (try Earth Balance) 1 cup brown sugar, packed 1/4 cup corn syrup 1/2 tsp. vanilla extract 1/2 tsp. salt 1/4 tsp. baking soda • Preheat the oven to 250˚F. Grease a large baking pan with a generous amount of margarine and set aside. … Read more »
Tofutti® vanilla almond bark “ice cream” Tofutti® New-York-style chocolate “ice cream” Vanilla soymilk • Combine half of each container of Tofutti in a blender and add soymilk until the shake has the thickness that you desire. • Blend and drink up! Makes 1 serving
2 8-oz. containers plain, nondairy cream cheese, softened (Try Tofutti brand) 1 cup sugar Juice of 1 lemon Dash of vanilla 1 graham cracker crust 1 can cherry pie filling • Preheat the oven to 350°F. • Combine the nondairy cream cheese, sugar, lemon juice, and vanilla until smooth and pour into the graham cracker … Read more »
1 cup cider vinegar 1/3 cup dark molasses 1/4 cup soy sauce 1/4 cup water 3 Tbsp. lemon juice 1 1/2 tsp. salt 1 1/2 tsp. mustard powder 1 tsp. onion powder 3/4 tsp. ground ginger 1/2 tsp. black pepper 1/4 tsp. garlic granules 1/4 tsp. cayenne pepper 1/4 tsp. cinnamon 1/8 tsp. ground cloves … Read more »
2 Tofutti cheddar slices 2 slices bread Margarine • Put both slices of cheese on one slice of bread and cover it with the other slice. • Spread the margarine on the outside of each slice of bread and heat in a pan until the cheese is melted and the bread is browned. Makes 1 … Read more »
2 cups fresh coriander, cleaned and coarsely chopped 2 Tbsp. dried coconut 1 small clove garlic 2 green chilies Salt, to taste 1 tsp. lemon juice • Grind everything together to a smooth paste in a blender, adding water if necessary. Adjust the seasonings. • Serve at room temperature or refrigerate until ready to be … Read more »
1 cup light corn syrup 1 cup sugar 1 cup smooth peanut butter 6 cups puffed rice cereal • Mix the corn syrup, sugar, and peanut butter in a container that can be microwaved or heated on the stove. • Heat slowly until the sugar dissolves—and stir a lot. Remove from heat and stir Rice … Read more »
Wet Ingredients: 1/2 cup canola oil 1/4 cup apple butter 1 1/2 cups dry sweetener (try Succanat) 1 Tbsp. vanilla extract 6 Tbsp. rice milk 1 Tbsp. balsamic vinegar 1 tsp. grated orange zest 1/4 cup fresh orange juice 2 cups grated zucchini Dry Ingredients: 2 1/2 cups all-purpose flour 1/2 cup cocoa powder 1 … Read more »
1 1/2 cups soy milk or rice milk 3 Tbsp. cornstarch 1/4 cup cocoa powder 1/3 cup maple syrup 1/4 tsp. vanilla • In a medium saucepan, whisk together the soy milk or rice milk, cornstarch, cocoa powder, and maple syrup. • Cook over medium heat until thickened, stirring constantly. • Stir in the vanilla … Read more »
12 oz. semi-sweet chocolate chips or bars 2 pkgs. Lite silken tofu 1 Tbsp. maple syrup (or liqueur such as Kahlua or Grand Marnier, if desired) 1-4 Tbsp. soy milk 1 ready-made vegan graham or chocolate cookie crust (optional) Raspberries or strawberries Mint sprigs or orange slices Melt the chocolate in a double boiler and … Read more »
For The Potato mixture: 14 oz. potatoes, boiled and mashed 2 Tbsp. fresh coriander chopped 2 green chilies, chopped 1 tsp. grated ginger 1 tsp. lemon juice 2 Tbsp. bread crumbs Salt to taste 2 tsp. vegetable oil For the Filling: 1 cup boiled, crushed peas 1 Tbsp. fresh coriander, chopped 2 green chilies, chopped … Read more »
For the Tofu Balls: 6 cups crumbled tofu 2 cups whole-grain bread crumbs 2 Tbsp. onion powder 1 tsp. garlic powder 1 Tbsp. oregano 1 Tbsp. basil 1 1/4 tsp. salt 1 cup Pimento “Cheese” Sauce (see recipe below) • Rinse, drain, crumble, and measure tofu. Put into bowl and add remaining ingredients. Mix well. … Read more »
12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed 8 oz. plain nondairy cream cheese, softened (try Tofutti brand—www.tofutti.com) 1 cup soy milk 1 cup flour 1 cup vegan breadcrumbs Oil for deep frying • Fill the jalapeño peppers with the nondairy cream cheese. • Put the soy milk and the flour into … Read more »
4 tsp. baking powder 4 Tbsp. water 2 Tbsp. sugar 4 Tbsp. Earth Balance vegan margarine, melted and cooled 2-3 Tbsp. soy milk 1 tsp. cinnamon 1/2 tsp. pure vanilla extract 1/3 cup unbleached flour 1/8 tsp. salt Vegetable oil sufficient to coat a saucepan • In a medium bowl, whisk together the baking powder … Read more »
Fresh peaches Dried dates, pitted Blueberries (optional) • Place 2 cups of frozen peach slices and 6 pitted dates in a blender. Blend at high speed, tamping down as necessary, until smooth and creamy. • Spoon the peach cream into serving dishes and garnish with frozen blueberries, if desired. • Serve immediately.
3/4 cup (1 1/2 sticks) plus 1 tsp. margarine 1/2 cup confectioners’ sugar 1 1/2 tsp. vanilla extract 1 3/4 cups unbleached all-purpose flour 3/4 cup chopped walnuts or pecans 1/2 cup semisweet chocolate chips • Preheat the oven to 350 degrees. • Mix 3/4 cup margarine with the next 4 ingredients, in the order … Read more »
1 stick margarine, melted 1 cup sugar 1 cup flour 1 tsp. baking powder 1/2 cup soy milk 2 cups fruit • Put melted margarine in baking pan and mix the rest of the ingredients together. • Bake at 375ºF until the fruit is cooked and the top is browned. Makes 4 Servings
For the Dough: 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 3 1/2 Tbsp. sugar (try Florida Crystals brand) 3 Tbsp. cold margarine, cut into pieces 2 Tbsp. cold vegetable shortening 1/2 cup plus 1/2 Tbsp. nondairy creamer (try Silk brand) • Sift together the flour, baking powder, salt, and 3 Tbsp. … Read more »
2 cups peanut butter 1/2 cup vegan margarine 1 tsp. vanilla 2 tsp. water 1 cup sugar 1 cup brown sugar 3 cups flour 1 1/2 tsp. baking soda 1 tsp. salt 1 cup soy milk 6 oz. vegan chocolate chips • Preheat the oven to 350°F. Lightly grease a cookie sheet. • In a … Read more »
1/4 cup olive oil 2 tsp. garlic salt 1 28-oz. can peeled tomatoes, drained and chopped 1 8-oz. can chopped green chillies, drained and chopped 1 6-oz. can pitted black olives, drained and chopped 8 green onions, chopped 1/4 cup distilled white vinegar garlic salt 2 tsp. minced fresh cilantro • Mix all the ingredients … Read more »
