4 cups 100% wheat bran 2 1/2 cups soy milk 1/2 cup firm silken tofu 2/3 cup brown sugar 1/2 cup maple syrup 1/2 cup vegan margarine, melted (try Earth Balance brand) 2 cups flour 4 Tbsp. baking powder 1 tsp. baking soda 1 cup raisins 1 cup chopped walnuts • Preheat the oven to … Read more »
Crust 1 3/4 cups granola (we use a wheat free-granola), graham cracker crumbs or cookie crumbs 2 Tbsp. soy margarine (we use trans fat free Earth Balance) 1 Tbsp. water Filling 2 lbs. soft tofu 2 1/2 Tbsp. lemon juice 3/4 cup maple syrup or granulated sugar 1/3 cup canola or light vegetable oil 1 … Read more »
1 cup vegan margarine, softened 1 1/2 cups tightly packed brown sugar 1 cup sugar 1 ripe, mashed banana (if the banana peel isn’t spotted black, cover the mashed banana with the juice of half a lemon for about 15 minutes before incorporating into the mix) 3-5 teaspoons vanilla (be generous) 2 Tbsp. water 1 … Read more »
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2 cups unbleached all-purpose flour 1 tsp. salt 1/4 cup cold water 3/4 cup solid vegetable shortening • Stir the flour and salt together in a bowl. Remove 1/3 cup of the flour mixture and mix with the cold water to make a paste. Set this aside. With a pastry cutter or fork, cut the … Read more »
1 apple, cored and thinly sliced 1 Tbsp. lemon juice 4 Tbsp. peanut butter 2 large flour tortillas 1/4 cup raisins Toothpicks • Toss the apple in the lemon juice until completely covered. • Spread the peanut butter onto the tortillas. • Evenly distribute the raisins and apples on the tortillas. • Roll the tortillas … Read more »
1 cup vegan margarine 1/2 cup sugar 1/2 tsp. vanilla 1/2 tsp. almond extract 2 cups flour 1/2 tsp. salt 7 Tbsp. sesame seeds 3 Tbsp. apricot jam • Preheat the oven to 400°F. Lightly grease a cookie sheet. • In a medium bowl, mix the vegan margarine, sugar, and extracts together. • In a … Read more »
1 3.4-oz box vanilla instant pudding 1 cup Tofutti brand “Sour Supreme” 3/4 cup coconut milk 1/2 cup chopped macadamia nuts 1 Keebler shortbread crust Sliced bananas Sweetened shredded coconut • Using an electric mixer, combine the pudding, the nondairy sour cream, and the coconut milk for 2 minutes, or until thoroughly blended. • Sprinkle … Read more »
2 large loaves “bake and serve” Italian bread 3 cups vegan mayonnaise 3/4 cup nondairy parmesan cheese (try Soymage brand—www.galaxyfoods.com) 1 cup shredded nondairy cheddar cheese (try Follow Your Heart brand—www.followyourheart.com) 4 tsp. fresh parsley, minced 1 medium onion, very thinly sliced 2 tsp. garlic powder • Preheat the oven to 400°F. • Slice the … Read more »
1 can chickpeas, drained 3 Tbsp. tahini (sesame paste) 3 Tbsp. fresh lemon juice 2 Tbsp. vegetable oil 1 Tbsp. olive oil 2 garlic cloves, minced 1/4 tsp. ground cumin 1/8 tsp. salt, optional • Place all the ingredients into a blender (or do the ‘chunky’ version by mashing them with a potato masher or … Read more »
2 cups strawberries, hulled and chopped 1 small can chopped pineapple, drained and juice reserved Juice of 1 lemon 1 Tbsp. vanilla 1 box phyllo dough, thawed Canola oil cooking spray 1/4 cup sugar 1 cup vanilla soy yogurt • In a large bowl, combine the strawberries, pineapple, lemon juice, vanilla, and about 3 Tbsp. … Read more »
For the Dough: 4 cups flour 1 pkg. active dry yeast 1 cup soy milk 1/2 cup sugar 3 Tbsp. vegan margarine Egg replacer equivalent to 3 eggs • In a large mixing bowl, combine 2 cups of the flour with the yeast. Set aside. • In a saucepan, heat the soy milk, sugar, and … Read more »
5 cups water 2 tsp. ordinary black or Darjeeling tea leaves (2 tea bags) 1/4 cup sugar, to taste 1 cup chopped fresh mint leaves 2 Tbsp. lemon juice, or to taste 1 tsp. lemon rind 1 tsp. orange rind 1 cup crushed ice 4 slices lemon 4 slices orange 4 fresh mint sprigs • … Read more »
2 cups unbleached white flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup mashed ripe banana (about 2 medium-sized bananas) 1/2 cup maple syrup or barley malt 6 Tbsp. vegetable oil 1 tsp. vanilla extract 1/4 tsp. lemon extract 1/2 cup water 1/2 cup fresh or frozen blueberries, raspberries, or … Read more »
Oil for frying 4 ripe plantains, peeled and sliced into 1/2-inch-thick rounds 4 tsp. lemon juice 4 tsp. ground ginger 4 tsp. cayenne pepper • Heat 1/4 inch of oil in a heavy skillet over medium heat. • In a bowl, combine the plantains and lemon juice, stirring carefully to moisten. • In a separate … Read more »
1 Tbsp. nondairy margarine (try Earth Balance brand) 2 slices vegan raisin bread (try Baker’s Inn Raisin Wheat) 4 Tbsp. apple pie filling •Spread the margarine on one side of each slice of bread. Lay one piece of bread, margarine-side down, into the hobo pie iron. •Top the bread with the apple pie filling. Lay … Read more »
1 cup soy milk 1 Tbsp. distilled white vinegar 1/3 cup soft tofu 2 1/4 cups flour 1 1/4 cups packed light-brown sugar 3 tsp. cinnamon, divided 1 1/2 tsp. ground ginger 1/2 tsp. salt 3/4 cup vegetable oil 3/4 cup chopped walnuts 1 tsp. baking powder 1 tsp. baking soda • Preheat the oven … Read more »
For the Cake: 2 cups cake flour 1 1/2 cups sugar 4 tsp. baking powder 1 tsp. salt 1/2 cup margarine, cubed 3 Tbsp. vegetable oil 3.5-oz. pkg. instant vanilla pudding mix 1/2 cup soy milk 4 tsp. egg replacer (try Ener-G brand) 1/2 cup Hawaiian-style rum 1/2 cup plus 3 Tbsp. vegetable oil 1 … Read more »
2 pkgs. Tofutti plain cream cheese 1 cup sugar 1 tsp. vanilla 1/4 cup key lime juice 2 tsp. lime zest (grated rind of lime) 2 Tbsp. cornstarch 1 9-inch graham cracker crust Kiwis and/or strawberries, sliced • Preheat the oven to 350°F. Combine the “cream cheese,” sugar, vanilla, lime juice, zest, and cornstarch in … Read more »
by Tomato Head restaurant For the Crust: 4 cups chocolate cookie crumbs 1/4 cup vegetable oil For the Filling: 1 lb. bittersweet chocolate 1 pkg. soft silken tofu 1 tsp. peppermint extract For the Crust: •Place the cookie crumbs in a food processor and pulse until fine. With the machine running, drizzle oil over the … Read more »
For the Cake: 3 cups barley flour 3/4 cup unsweetened cocoa powder 1/4 cup instant decaffeinated coffee powder 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. sea salt 2 cups plain soy milk 1 1/2 cups pure maple syrup 3/4 cup canola oil 1 Tbsp. apple cider vinegar 1 1/2 tsp. … 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 For the Cream Filling: 3/4 cup sugar 1/2 cup margarine, at room temperature 2/3 cup shortening … Read more »
4 firm white peaches 1 1/2 cups sugar 1 bottle Cabernet Sauvignon 3 Tbsp. berry jam Vegan whipped cream for garnish • Bring a pot of water to a boil. Add the peaches and cook for 2 to 3 minutes. Remove and peel. Cut in half and remove the stone. • In a medium saucepan … Read more »
