1/2 cup white flour 1/2 cup whole wheat flour 2 Tbsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. salt (optional) 1 cup soy milk or non-dairy milk 1/2 cup applesauce Combine the dry ingredients and mix. Add the soy milk and applesauce, pour into an oiled waffle iron, and cook until golden brown. You can … Read more »
2 cups unbleached all-purpose or whole-wheat pastry flour 1 1/2 tsp. baking soda 1/2 tsp. salt 1 cup sugar or other sweetener 1/4 cup oil 4 ripe bananas, mashed (approximately 2 1/2 cups) 1/4 cup water 1 tsp. vanilla 1/2 cup chopped walnuts (optional) • Preheat the oven to 350°F. • Combine the flour, baking … Read more »
1 orange, peeled 1 cup frozen banana chunks 1 cup frozen mango chunks 1/2-1 cup low-fat soy or rice milk • In a blender, combine all the ingredients until very smooth, stirring occasionally. For a thinner consistency, add a bit more soy milk or rice milk. • Serve immediately. Makes 3 servings
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1 cup whole-wheat pastry flour 1 tsp. baking soda 1/4 tsp. salt 1/2 cup semisweet chocolate chips 1 cup hemp milk* 1 Tbsp. agave nectar 1 Tbsp. canola oil 1 tsp. vanilla extract 3 strawberries, chopped • In a large bowl, combine the flour, baking soda, salt, and chocolate chips. • In a separate bowl, … Read more »
2 cups unbleached all-purpose flour 2 tsp. baking powder 1/2 tsp. ground cinnamon 1/2 cup sugar 1 1/2 cups apple juice 1 medium apple, peeled, cored and chopped 2 ripe bananas, mashed 1/2 cup cashews, chopped • Preheat the oven to 325°F. • Lightly oil the muffin pan. Combine the dry ingredients and mix well. … Read more »
1 onion 6 mushrooms 1 pepper 2 cloves garlic 1 tsp. cooking oil (or water if you prefer) to fry the veggies 250 g shortcrust pastry (try JusRol frozen pastry) 250 g plain or smoked tofu Splash of soya milk Salt and pepper, to taste 1/3 block of vegan cheese (try Redwoods or Scheese) 7 … Read more »
1 lb. firm tofu, patted dry and mashed 1/8 tsp. turmeric 1 tsp. onion powder 1/2 tsp. salt 1 cup of your favorite vegetables such as broccoli, fresh mushrooms, onions, or tomatoes • Place the tofu in a lightly oiled sauté pan and cook over medium heat for 3 minutes. • Add the remaining ingredients, … Read more »
2 cups all-purpose flour 4-5 Tbsp. sugar 1 Tbsp. baking powder 3/4 tsp. salt 6 Tbsp. cold margarine, cut into pieces 1 1/2 cups fresh or frozen blueberries 1 tsp. grated lemon zest 1/3 cup soy milk, plus more for brushing tops Egg Replacer equivalent to 2 eggs • Preheat the oven to 400°F. • … Read more »
1 Tbsp. olive oil 1 1/2 lbs. vegan breakfast sausage 2 large Red Delicious apples, cored 5 celery stalks with leaves 3 large carrots 1 can onion soup 2 large white onions 2 garlic cloves 2 large green peppers 1 large or 2 small bunches parsley 1-2 cans mushroom pieces (optional) 1 tsp. salt 3/4 … Read more »
1 pkg. vegetarian sausage links (try Yves Veggie Sausage Links) 1 pkg. crescent rolls •Spear a link on a stick or a hot-dog fork. •Wrap a crescent roll around the link and pinch the ends to seal. •Over a hot fire, rotate the bundle slowly until the crescent roll is browned. Makes 4 servings
2 Tbsp. sesame seeds 2 cups water 2 cups rolled oats 2 Tbsp. whole wheat or buckwheat flour 1 Tbsp. lecithin, liquid or granules 1/2 tsp. salt 2 tsp. vanilla 1-2 Tbsp. maple syrup or Sucanat • Grind the sesame seeds in the blender. Add the remaining ingredients. Blend well and pour into a bowl. … Read more »
2 Tbsp. canola oil 1 1/2 cups chopped onion 1 lb. soy sausage, crumbled 1 lb. soft tofu, crumbled 2 cups soy milk 3/4 tsp. salt, or less, to taste 1/2 tsp. dried thyme 1/4 tsp. ground fennel seed 1/4 tsp. cayenne 4 cups whole-grain bread cubes • Heat the oil in a large frying … Read more »
1 1/2 cups frozen raspberries 1/4 cup orange juice 1 cup fresh or frozen blueberries • Combine the raspberries and orange juice in a small saucepan. Simmer until the raspberries become sauce-like, about 5 minutes. Add the blueberries and cook for 2 more minutes. • Serve warm over fruit sorbet, poached pears, or vanilla nondairy … Read more »
1/4 cup + 1 Tbsp. olive oil 1 cup white onion, finely diced 1 Tbsp. minced garlic 2 cups arborio rice 1/3 cup white wine 1 Tbsp. lemon juice 1 1/2 quarts carrot stock 1 cup carrot juice 1/4 cup diced carrots Salt, to taste Carrot Ribbons Carrot Dumplings 1 Tbsp. fresh-picked thyme • In … Read more »
1 1/3 cup rice vinegar 1 1/3 cup canola oil 2 Tbsp. onion powder 3 Tbsp. salt 20 blocks of tofu (10 lbs.), drained 2 bunches of finely diced green onions, whites included • Mix together the vinegar, oil, onion powder, and salt. • Crumble 4 blocks of tofu at a time in a mixer, … Read more »
1 cup apricot nectar 2 Tbsp. apricot preserves 1/4 cup soft silken tofu 1 cup corn flakes, coarsely crushed 6 slices of thick, day-old French or Italian bread Nondairy margarine, for frying Maple syrup, as a condiment • In a blender, mix together the apricot nectar, preserves, and tofu until they are smooth then pour … Read more »
2 cans vegetarian baked beans (try Hormel brand) 1/2 cup white onion, chopped 1/2 cup ketchup 1/4 cup molasses 1 Tbsp. spicy brown mustard 1/2 tsp. soy sauce 1 pkg. vegetarian hot dogs, sliced •In a Dutch oven, mix together all the ingredients until thoroughly combined. •Cook for 2 to 3 hours over a campfire … Read more »
Oil for the pan 2 strips Smart Bacon or other breakfast meat substitute 2 small cloves garlic 1 green onion 1/2 large block firm tofu Couple dashes turmeric Splash Bragg’s Liquid Aminos Pinch nutritional yeast flakes • Heat the pan on medium to high heat and add the oil to cook the “bacon”—be careful not … Read more »
2 cups water 1 16-oz. can whole peeled tomatoes, with liquid 1 16-oz. can chick peas (garbanzo beans), with liquid 1 cup chopped onions 1 red bell pepper, chopped (optional) 1 green bell pepper, chopped 2 large celery stalks, chopped 1 1/2 cups uncooked dahl 3 oz. frozen concentrated orange juice, thawed 1 Tbsp. minced … Read more »
1 15.5-oz. can white hominy 1 Tbsp. margarine 1 1/2-2 cups vegan powdered pancake mix Oil for frying Apple butter and/or maple or fruit syrup, optional • Drain the hominy, reserving the liquid. • In a skillet over medium heat, toast the hominy in the margarine. Pour into a bowl, mash with the reserved liquid, … Read more »
4 medium-sized potatoes 1/3 cup olive or sunflower oil 1 onion, chopped 1 tsp. sea salt 1/4 tsp. black pepper 1/2 tsp. dried thyme 1 cup chopped green onions • Slice the potatoes in half lengthwise and cut each half in 1/4-inch half-moon slices. • Heat the oil in a skillet and sauté the onions … Read more »
1 large baking potato 1/2 medium onion Egg Replacer equivalent of 1 egg 1 Tbsp. chopped parsley 1 Tbsp. flour 1 Tbsp. bread crumbs 1/4 tsp. thyme 1 lemon, juiced Salt and pepper, to taste Vegetable oil 1/3 cup applesauce • In a food processor, grate the potato and onion. Squeeze out the excess liquid … Read more »
1 Tbsp. sugar (try Florida Crystals brand) 1/2 tsp. sea salt 1 cup corn meal 1 cup boiling water 3 to 4 Tbsp. plain soy milk Vegetable oil, for frying Margarine (try Earth Balance brand) • In a large bowl, combine the sugar, salt, and the corn meal. Add the boiling water and stir well. … Read more »
3 1/2 cups soy milk or water 1/4 tsp. salt 2 cups oats 1/2 cup dried cranberries 1/3 cup maple syrup 1/4 cup toasted wheat germ •In a Dutch oven or clean coffee can, bring the soy milk or water and salt to a boil. •Stir in the oats, cranberries, and maple syrup. Bring to … Read more »
