1 lb. extra-firm tofu, cut into 1-inch cubes 1 bottle barbecue sauce 1 small red onion, cut into 1-inch chunks, layers separated 1 green bell pepper, seeded and cut into bite-sized chunks 1 red bell pepper, seeded and cut into bite-sized chunks 1/2 lb. crimini or button mushrooms, stems removed 1 basket cherry tomatoes, stems … Read more »
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2 peaches, halved and pitted 1/3 cup olive oil 3 Tbsp. brown sugar 1 Tbsp. ground cinnamon Grated peel of 1 orange 5 whole cloves 1 Tbsp. rum 1 tsp. vanilla extract Dash of salt Vanilla nondairy ice cream • Combine all the ingredients (except the nondairy ice cream) in a large dish, making sure … Read more »
For the Cupcakes: 1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer) 1/2 cup soy milk 1/2 cup vegetable oil 1 Tbsp. pure vanilla extract Egg replacer equivalent to 3 eggs (try Ener-G brand) 3/4 cup vegan sour cream (try Tofutti brand) 3/4 cup unsweetened cocoa 2 cups sugar 2 1/2 … Read more »
6 Tbsp. vegan margarine 3 1/2 cups confectioner’s sugar 1/2 cup cocoa powder 1 tsp. vanilla extract 1/4 cup soy milk 1 cup chopped nuts (optional) • Lightly grease a 5×9-inch loaf pan using a little of the margarine. • Put the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl. … Read more »
1/2 cup plus 1 Tbsp. vegan margarine, chilled 3 apples, peeled, cored, cut in half, and thinly sliced 1/3 cup brown sugar 1/2 tsp. ground cinnamon 1/3 cup plus 1/4 cup white sugar, chilled 1/4 tsp. plus 1/2 tsp. vanilla extract 1 cup flour, chilled 1 8-oz. package nondairy cream cheese (try Tofutti or Galaxy … Read more »
3 ripe bananas 1/4 cup oil or melted vegan margarine 1 cup sugar 2 cups flour 1 tsp. salt 1 tsp. baking soda 1 cup chopped walnuts (optional—see other options listed below) • Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well. • Sift the flour, salt, and baking soda … Read more »
2 8-oz. containers of plain nondairy cream cheese (try Tofutti Better Than Cream Cheese) at room temperature1 cup sugar1 tsp. vanilla4 Tbsp. lime juice (about 2 limes)2 tsp. lime zest (about 2 limes)2 Tbsp. cornstarch1 9-inch vegan graham-cracker crust 3 to 4 kiwis and/or strawberries, sliced • Preheat the oven to 375ºF. • Blend the … Read more »
2 8-oz. containers Tofutti plain nondairy cream cheese 1 cup sugar Juice of 1 lemon Dash vanilla Graham cracker crust 1 can cherry pie filling • Preheat the oven to 350°F. • Blend together the nondairy cream cheese, sugar, lemon juice, and vanilla and pour into the graham cracker crust. • Bake for 60 minutes, … Read more »
4 1/2 cups fresh tart cherries, pitted and halved 4 Tbsp. cornstarch 1 1/4 cups plus 1 Tbsp. sugar 2 Flaky Pie Crusts (see recipe) 1 1/2 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine) • Place the cherries in a medium saucepan over medium-low heat, cover, and cook until most of the juice has been extracted. … Read more »
For the Fruit Salad: 1 cup bite-size pineapple cubes 1 cup bite-size papaya cubes 1 1/2 cups bite-size cantaloupe cubes 11 oz. whole peeled lychees in heavy syrup, drained and quartered 1/2 cup seedless red grapes, halved 1/2 cup seedless green grapes, halved For the Papaya-Mint Purée: 1 1/2 cups peeled, seeded, and coarsely chopped … Read more »
4 pie crusts, cut into 6-inch rounds 1 cup sliced strawberries (optional) 1 1/2 cups Suzanne’s Ricemellow Crème 4 dark chocolate bars 2 Tbsp. melted margarine Sugar for garnish • In the center of each pie crust round, place several sliced strawberries. Top with some of the Ricemellow Crème and half of a chocolate bar. … Read more »
For the Chocolate Cookie Crust: 25 vegan chocolate sandwich cookies 1/3 cup margarine, melted For the Filling: 1 1/4 pounds soft tofu 1 1/2 cups semisweet chocolate chips, melted Sliced kiwi, strawberries, or raspberries Break up the cookies by hand, then grind the cookies into crumbs in a blender or food processor. Pour the crumbs … Read more »
3 lbs. baking potatoes, peeled 1 yellow onion, finely chopped Egg Replacer equivalent of 2 eggs (such as Ener-G Egg Replacer) 1 tsp. salt ¼ tsp. pepper 4 Tbsp. unbleached flour Canola oil for frying • Grate the potatoes and squeeze out the moisture. In a large mixing bowl, combine the potatoes with all the … Read more »
