8 Tbsp. (1 stick) margarine, preferably unsalted, chilled and cut into pieces 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1/4 cup soft silken tofu 1/2 tsp. vanilla extract 1 1/2 cups all-purpose flour 3/4 tsp. baking soda 1/4 tsp. salt 1/2 cup smooth peanut butter 1 cup semisweet chocolate chunks • … Read more »
1/4 cup of vegetable oil 1/4 cup of soy milk 1/3 cup of maple syrup 1/3 cup of sugar 3 Tbsp. dark jamaican rum 2 oz. unsweetend chocolate melted. 1 cup whole wheat pastry flour 1 cup unbleached all-purpose flour 1/2 tsp. baking soda 1/2 cup chopped pecans Preheat oven to 350°F. Combine oil, soy … Read more »
1 1/2 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup margarine, at room temperature 3/4 cup sugar 3 very ripe bananas, mashed 1 tsp. vanilla Egg replacer equivalent to 1 egg 1 cup coconut 1/4 cup chopped macadamia nuts •Preheat the oven to 375°F. Lightly grease a muffin pan or line … Read more »
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1/3 cup soy milk 3/4 cup sugar 1/2 cup canola oil 2 tsp. pure vanilla extract 1 tsp. finely grated orange zest 2 cups flour 2 Tbsp. cornstarch 1 tsp. baking powder 1/4 tsp. salt 6 oz. bittersweet or semisweet chocolate •Preheat the oven to 350°F. Grease 2 large cookie sheets. •In a large mixing … Read more »
For the Cake: 2 cups flour 2 tsp. baking soda 1 1/2 cups sugar 1 20-oz. can crushed pineapple For the Frosting: 8 oz. Tofutti Better Than Cream Cheese 1/2 cup soy margarine 2 cups powdered sugar 1 tsp. vanilla extract 1 1/2 tsp. orange extract • Preheat the oven to 350ºF. • Grease and … Read more »
2 cups soy milk 1 cup coconut milk 1/2 cup natural sugar 1 cup chocolate chips (try Valrhona brand) • Bring the soy and coconut milks to a boil in a medium saucepan. Stir in the sugar. Place the chocolate in a bowl. • Pour the milk mixture over the chocolate and stir. Let cool. … Read more »
1/2 cup (100g) margarine, softened 4 Tbsp. sugar 1/2 cup (100g) plus 2 Tbsp. 930ml) unbleached all-purpose flour 4 Tbsp. cornmeal 1/2 tsp. cinnamon Pinch salt Dash almond extract 1 oz. (25g) (1 square) semisweet chocolate • Preheat the oven to 325 degrees F (170 degrees C/Gas Mark 3). • Cream the margarine and sugar … Read more »
For the Avocado-Lime Cream: 2 ripe avocados, peeled and roughly chopped 1/2 cup Florida Crystals 1/4 tsp. vanilla extract 4-5 Tbsp. lime juice • Blend all the ingredients together in a food processor and set aside. For the Raspberry Sauce: 1 cup fresh raspberries 1 tsp. lime juice 1 tsp. Florida Crystals • In a … Read more »
5 cups soy milk 2/3 cup arborio rice or other short-grain white rice 1 tsp. vanilla 1/2 cup sugar 2 tsp. dark rum 1 tsp. grated orange peel Orange segments •Combine the soy milk, rice, and vanilla in a heavy medium saucepan. Bring to a boil, then reduce the heat to medium and simmer until … Read more »
1 cup all-purpose flour 1/3 cup granulated sugar Egg Replacer equivalent to 1 egg 1 tsp. baking powder 1/4 tsp. vanilla extract<br. 2 Tbsp. dairy-free margarine Vegetable oil 1/2 cup confectioners’ sugar • Sift the flour into a bowl. Combine with the sugar, egg replacer, baking powder, vanilla, and margarine. Mix until a dough forms. … Read more »
2/3 cup Earth Balance vegan margarine, melted 2 cups quick-cooking oats 1 cup sugar 2/3 cup flour 1/4 cup corn syrup 1/4 cup soy milk 1 tsp. vanilla extract 1/4 tsp. salt 2 bags dark chocolate chips • Heat the oven to 375°F. • Combine the vegan margarine, oats, sugar, flour, corn syrup, soy milk, … Read more »
15-oz. can pumpkin 1 1/3 cups nondairy creamer 1/2 cup sugar 1/4 cup brown sugar 1/2 cup Bisquick Egg replacer equivalent to 2 eggs 2 Tbsp. melted margarine 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla • Combine all the ingredients in a bowl. Transfer to a lightly greased slow cooker. • Cook on … Read more »
1 lb. silken tofu 2 Tbsp. cocoa 1/4 tsp. salt 1/3 to 1/2 cup maple syrup (use larger amount if using firm tofu) 1 tsp. vanilla extract • Place all the ingredients into a blender and process until completely smooth. • Spoon into small bowls and chill before serving. 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 »
For the Chocolate-Tofu Filling: 4 oz. unsweetened chocolate 14 Tbsp. maple syrup 10 oz. soft tofu, at room temperature • In a double boiler, stirring often, melt the chocolate and 10 Tbsp. of the maple syrup. Cool slightly. • In a blender, purée the chocolate mixture, the remaining syrup, and the tofu until very smooth. … 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 »
8 firm red apples 8 chopsticks 1 1/2 Tbsp. vegan margarine 1 1/2 cups light brown sugar 1/4 cup corn syrup 4 Tbsp. water 1/4 tsp. vanilla extract • Thoroughly wash and dry the apples to remove the wax. (If wax is on the apple, the coating will not stick.) Remove each stem and replace … Read more »
4 cups sweet potato 2 Tbsp. margarine 2 cups soy milk 1 cup sugar 2 tsp. molasses 1 tsp. almond extract 1 tsp. vanilla 2 tsp. cinnamon 1 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. ground ginger 1/4 tsp. cardamom 1 Tbsp. Egg Replacer 2 unbaked pie shells • Place all ingredients in a mixer … Read more »
Dry Ingredients 2 1/2 cups turbinado sugar 1 1/3 cups unbleached flour 1 1/3 cups whole wheat pastry flour 1 1/3 cups cocoa 2 Tbsp. Egg Replacer 2 tsp. salt 2 tsp. baking powder 1 cup walnuts Wet Ingredients 6 oz. soft tofu 1/2 cup soybean oil 1 cup + 1 Tbsp. water 1 1/2 … Read more »
3 tamarillos 2 papayas 1 can lychee nuts 1/4 cup sugar Juice and zest of 1/2 lime 2 Tbsp. sake 2 Tbsp. mirin Cornstarch • Blanch and peel the tamarillos and peel the papayas. • Chop the tamarillos, papayas, and lychee nuts. • Place all the ingredients in a pot and simmer for 5 minutes. … Read more »
3/4 cup vegan margarine (try Earth Balance brand) 1/2 cup sugar 1 cup firmly packed fresh brown sugar 1 tsp. vanilla 1/2 cup soy milk 1 cup flour 1/2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves 1 cup chopped walnuts 1 cup raisins 3 cups rolled oats • Preheat the … Read more »
1 1/2 cups all-purpose flour, plus extra for flouring the pan 3/4 cup cocoa powder 2 tsp. baking powder 1 tsp. salt 1/2 cup (1 stick) margarine, plus extra for greasing the pan 16 oz. (1 box) light brown sugar Egg Replacer equivalent to 3 large eggs 1 12-oz. bag chocolate chips 1 cup chopped … Read more »
4 1/2 cups firm, tart apples, peeled, cored, and sliced 2 Tbsp. flour 1/3 cup white sugar 1/3 cup dried cranberries 1/4 tsp. cinnamon 2/3 cup oats 1 cup water 3 Tbsp. melted margarine 3/4 cup brown sugar • In a mixing bowl, toss the apples in the flour and white sugar. Stir in the … Read more »
2 8-oz. containers plain nondairy cream cheese 1 cup sugar Juice of one whole lemon 2 Tbsp. corn starch Dash of vanilla Graham-cracker crust Fresh raspberries or canned cherry pie filling • Preheat the oven to 350°F. • In a blender or food processor, thoroughly blend together the nondairy cream cheese, sugar, lemon juice, corn … Read more »
1/2 cup plus 2 Tbsp. sugar (try Florida Crystals brand) 2 Tbsp. cornstarch 1/2 cup water 1 tsp. fresh lemon juice 4 cups blueberries 1 cup unbleached flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. nutmeg 1/4 cup margarine 1/3 cup vanilla soy milk Nondairy creamer (try Rich’s brand) • Mix the … Read more »
