Vegan Dessert and Beverage Recipes

4 cups pomegranate juice 6 cups cider 6 dried pears 6 dried apples 2 to 3 strips orange zest 5 cardamom pods 1 cinnamon stick 5 allspice berries 1 star anise • Put the pomegranate juice and cider in a large nonreactive pot along with the dried fruits, orange zest, and spices. Warm gently over … Read more »

1 gallon apple cider 1 cup orange juice 1/2 tsp. orange extract 1/2 tsp. lemon extract 1 tsp. cinnamon 2 tsp. whole cloves 1 tsp. whole allspice 1 Tbsp. agave nectar 1 orange, thinly sliced • Place all the ingredients in a large saucepan or Dutch oven. Cover. Heat to a boil and then reduce … Read more »

1 cup soy milk 1 banana 1 Tbsp. sweetened chocolate powder 2 Tbsp. roasted cashews • Pour the soy milk into the blender, then add the rest of the ingredients. • Blend until creamy. Makes 1 Serving

1 peach, sliced and frozen 3/4 to 1 cup vanilla or plain soy milk 1 tsp. vanilla extract • Combine all the ingredients in a blender and process until smooth. Serve immediately. Makes 1 serving

2 qts cranberries 2 qts water 1 cup maple syrup 4 cinnamon sticks 1 tsp. whole cloves 1 lemon, cut into thin slices 1 cup orange juice dash of nutmeg • Cook the cranberries in water untill the skins pop. Strain through a sieve or blend in a blender. • Add maple syrup, cinnamon and … Read more »

For the Mint Simple Syrup: 1 cup sugar 1 cup water 7 sprigs fresh mint • In a small saucepan over medium heat, mix the sugar and water. Bring to a boil and boil for 5 minutes. • Pour into a container with the mint sprigs and refrigerate, covered, until cool.* For the Julep: 2 … Read more »

4 cups water, boiling 1 tsp. rose extract, or to taste 1 Tbsp. red rose petals, fresh or dried Sugar, to taste (optional) • Mix all the ingredients together and serve immediately. Makes 4 servings

Tofutti® vanilla almond bark “ice cream” Tofutti® New-York-style chocolate “ice cream” Vanilla soymilk • Combine half of each container of Tofutti in a blender and add soymilk until the shake has the thickness that you desire. • Blend and drink up! Makes 1 serving

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 »

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 »

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 »

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 »

by Isa Chandra Moskowitz Sweet, juicy plums are the stars here, accented by a few strawberries. The oat topping is spiked with licorice-like anise seeds. Serve with vanilla nondairy ice cream. For the Filling: 2 lbs. black plums (about 10) 1 cup halved strawberries 1 Tbsp. tapioca or arrowroot powder 1/4 cup sugar 1 tsp. … 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 »

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 »

You’re a couple frozen bananas away from this clean dessert!

Sugar and cookies … what more could you need?