4 cups brewed espresso, cooled 1/2 cup sugar 1/2 tsp. lemon juice • Combine all the ingredients, adding additional sugar if desired. • Pour into a 9 x 13-inch pan and freeze for approximately 30 minutes, or until ice crystals begin to form. Remove from the freezer and stir. Repeat until completely frozen, then serve. … Read more »
8 Tbsp. unsalted vegan margarine 1/2 cup sugar Egg Replacer equivalent to 1 egg (try Ener-G brand) 1 tsp. vanilla extract 1 1/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup soy milk • Preheat the oven to 350°F. Rub the bottom and sides of an 8-inch round cake pan … Read more »
For the Cake Batter: Egg replacer equivalent to 4 eggs 2 cups pumpkin 2 tsp. cinnamon 2 tsp. vanilla 1 cup vegetable oil 2 cups white, unbleached flour 1 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 1 2/3 cups sugar 1 cup walnuts or pecans (optional) • Preheat the oven to 350ºF. … Read more »
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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 1/2 cup semisweet chocolate chips (optional) For the Tofu Mousse: 1 package silken tofu (try Mori-Nu … Read more »
1 1/2 cups cornmeal 1/2 cup water 4 Tbsp. nondairy margarine, melted (try Earth Balance brand) 1 Tbsp. maple syrup 1/2 tsp. salt 3 to 4 Tbsp. vegetable oil •Combine the cornmeal, water, margarine, maple syrup, and salt to form a batter. •In a cast-iron skillet, heat 2 Tbsp. oil over a high flame. •Drop … Read more »
For Muffins: Canola oil for the muffin tins Maple-Pecan Streusel (recipe follows) 1 cup all-purpose flour 1 cup cake flour 3 Tbsp. maple sugar 1 tsp. baking powder 1/2 tsp. ground allspice 1/4 tsp. ground ginger 1/4 tsp. ground cardamom 1/4 tsp. salt 3/4 cup vanilla soy milk 3/4 cup maple syrup, plus 2 tablespoons … Read more »
4 large apples, peeled and chopped 1 1/2 cups plus 2 Tbsp. sugar 1 tsp. cinnamon 2 cups flour 4 tsp. vegetable shortening 1/2 tsp. salt 3 tsp. baking powder 1/4 cup nondairy creamer • In a large pan over medium heat, combine the apples, the 1 1/2 cups of sugar, and the cinnamon. Cook … Read more »
1 pkg. active dry yeast 1 cup lukewarm water, separated 1/4 cup vegetable shortening 1/2 cup granulated sugar 1/3 cup soy milk, warmed Egg Replacer equivalent to 2 eggs 4 cups flour, plus more for flouring 1/2 tsp. salt 1 1/4 tsp. mace Oil for deep frying 2 cups confectioners’ sugar 1/2 cup hot water … Read more »
1/2 cup Dutch cocoa powder 1/2 cup light or dark maple syrup 1/2 tsp. vanilla extract 3 Tbsp. soy milk • In a small saucepan, combine the cocoa powder, maple syrup, and vanilla, stirring until well combined. • Gently bring to a simmer. Cook for 1 to 2 minutes on low heat, being careful not … Read more »
1 cup each of chopped fresh pineapple, apples, and oranges; sliced strawberries; and organic grapes 1/2 cup shredded coconut 1 Tbsp. cornstarch 6 Tbsp. lemon juice 3 Tbsp. sugar 3 Tbsp. orange juice 1/2 cup soft tofu, puréed 2 tsp. grated orange rind 1 tsp. poppy seeds (optional) • In a large bowl, toss the … Read more »
1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup water 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar • Preheat the oven to 350°F. Grease and flour an 8-inch cake pan. Line the pan with parchment. • … Read more »
For the Crust: 2 oz. (about 1/4 cup) margarine, melted 1 cup graham cracker crumbs For the Filling: 1 1/4 lb. tofu (2 1/2 cubes) 1 cup rice syrup (or maple syrup) 2/3 stick margarine 1 Tbsp. vanilla 2/3 cup cocoa powder • Combine the margarine and crumbs and pat into a pie pan. Bake … Read more »
1 vegan chocolate bar 4 vegan graham cracker sheets 2 bananas, sliced •Cut or break the chocolate bar into 4 equal parts. •Break each graham cracker sheet into 2 equal parts, along the perforated line, so that you have 8 equal-size squares. •Make a sandwich using 2 graham cracker squares and 1 chocolate square in … Read more »
2 cups whole-wheat flour 1 cup sugar 1/2 cup cocoa powder 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 Tbsp. flaxseeds 1/3 cup water 1 cup diced cooked beets 1 cup water 1/3 cup canola oil 2 tsp. apple-cider vinegar 2 tsp. vanilla extract • Preheat the oven to 350°F. Prepare … Read more »
1/2 cup light corn syrup 1/3 cup margarine 1 oz. (1 square) unsweetened baking chocolate, chopped 1 tsp. vanilla 4 cups powdered sugar, sifted 12 oz. semi-sweet chocolate chips 1/2 cup chocolate sprinkles or crispy rice cereal • In a large saucepan, combine the corn syrup, margarine, and unsweetened chocolate. Bring to a boil over … Read more »
3 cups all-purpose flour 2 cups sugar 1/2 cup cocoa powder 2 tsp. baking soda 2 tsp. vanilla extract 2 tsp. distilled white vinegar 1/2 cup plus 2 Tbsp. vegetable oil 2 cups cold water 2 pints nondairy ice cream, flavors of your choice, softened 10 to 15 chocolate-cream sandwich cookies (such as Droxies at … Read more »
1 3/4 cups all-purpose flour 3/4 cup quick-cooking oats 1/2 tsp. baking soda 2 tsp. baking powder Dash of salt 3/4 cup sugar 1/2 cup (1 stick) margarine, softened 2 Tbsp. lemon juice 1/2 cup soy milk or rice milk 1 cup fresh or frozen blueberries (be sure to thaw them if frozen) • Preheat … Read more »
4 large potatoes, peeled and cooked one day in advance 3 1/3 Tbsp. flour Pinch salt 2 1/2 tsp. potato starch Water or soy milk 7 cups water, salted 5 3/4 oz. marzipan 3 1/2 oz. vegan margarine 7 1/2 oz. bread crumbs • Finely grate the potatoes and mix with the flour, salt, and … Read more »
1/2 cup white sugar 1 Tbsp. water 1 14-oz. can coconut milk 1 3/4 cup oat or almond milk 1/2 cup turbinado sugar 3 Tbsp. agar-agar • Dissolve the white sugar in the water in a small skillet. Heat over medium heat until boiling, watching closely. Stir until it turns brown. Quickly pour into a … Read more »
2 boxes extra-firm silken tofu 1/2 cup unsweetened soy milk 1/2 cup + 1 Tbsp. cocoa powder 1/2 cup maple syrup 2 tsp. vanilla essence 2 Tbsp. cashew butter 1 Tbsp. tahini Pinch of sea salt • Blend all the ingredients in a food processor until smooth and creamy. Note: Store in the fridge for … Read more »
2 pkgs. yeast 1 cup lukewarm water 1 cup vegan margarine, melted 1/2 cup sugar 1 tsp. salt 1 cup cool water Egg Replacer equivalent to 3 eggs 6 cups flour For the Filling: 1 lb. dates, pitted Water sufficient to cover the dates 2 Tbsp. sugar or fruit jam 2 Tbsp. vegan margarine, melted … Read more »
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 »
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 2/3 cups granulated sugar 2 tsp. pure lemon oil (not extract) 2 1/2 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 cup (2 sticks) margarine, preferably unsalted, at room temperature 1/3 cup lemon zest 1/4 cup soft silken tofu 2 Tbsp. fresh lemon juice • Preheat the oven to 400ºF. Grease … Read more »
