For the Cupcakes: 3/4 cup sugar 5 Tbsp. nonhydrogenated vegan margarine, softened 1 tsp. vanilla 1 banana, mashed well 1 cup all-purpose flour 1/4 cup unsweetened cocoa 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup soy milk • Preheat the oven to 350°F. Line a muffin pan with paper liners. • Using a hand-held … Read more »
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For the Pumpkin Tea Loaf: 1 1/2 cups canned pumpkin 3/4 cup sugar 1/2 cup peeled and grated apple 1/2 cup corn oil 1/4 cup soft silken tofu 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 cup chopped pecans 1/2 cup golden raisins For … Read more »
1/2 lb. semisweet vegan chocolate, finely chopped 1/3 cup soy creamer 1 Tbsp. light corn syrup 1 1/4 tsp. ancho chili powder, divided 2 Tbsp. soy margarine, at room temperature 2 Tbsp. turbinado sugar 1/4 tsp. ground cinnamon 1/4 tsp. sea salt • Place the chocolate in a medium microwave-safe bowl. Heat at 50 percent … Read more »
3 1/4 cups plus 2 Tbsp. all-purpose flour 1 1/2 tsp. baking soda 9 oz. margarine 1 cup plus 2 Tbsp. sugar 1 cup plus 2 Tbsp. brown sugar Egg replacer equivalent to 3 eggs (4 1/2 tsp. powder mixed with 6 Tbsp. warm water) 3 Tbsp. vanilla extract 1 1/2 cups vegan chocolate chips … Read more »
For the Cake: 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 For the Raspberry Purée: 1 cup raspberries 1 tsp. sugar For the Frosting: 1/2 lb. firm tofu … Read more »
2 cups granola (your favorite) 8 oz. soy cream cheese 12 oz. firm silken tofu (aseptic package) 1/2 cup soy milk 1/2 cup sugar 1/4 cup fresh key lime juice (or regular lime juice) Zest of 1 lime* • The key lime is a small, round, juicy variety with a distinctive tartness. In California, we … Read more »
For the Crust: 4 cups chocolate cookie crumbs 1/4 cup vegetable oil • Place the cookie crumbs in a food processor and pulse until fine. With the machine running, drizzle oil over the cookie crumbs until evenly coated. • Press into the bottom of a greased 10-inch pie pan, leaving the sides bare. Bake in … Read more »
For the Cake: 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 For the ‘Milk’ Mixture: 2 Tbsp. cream of coconut 2 Tbsp. coconut milk 2 cups plain … Read more »
10 oz. unsweetened cocoa powder, plus more for dusting the pan 3 lbs. powdered sugar 24 oz. vegan butter 1 1/4 cups unsweetened soy milk • Lightly grease a 9-inch springform pan and dust with the cocoa powder. • In a large bowl, sift together the cocoa powder and the powdered sugar. Set aside. • … Read more »
1 cup sugar 3 cups water 3/4 cup unsweetened cocoa powder 1/4 tsp. salt 1 tsp. vanilla • In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir. • Continue to cook, stirring often, until completely melted and caramelized. • Add the water, allowing the caramel to steam … Read more »
3/4 cup vegetable shortening 1 cup granulated sugar, plus approximately 1/2 cup extra for rolling Egg Replacer equivalent to 1 egg or 1/4 cup soft silken tofu 4 Tbsp. dark molasses 1/2 tsp. salt 2 tsp. baking soda 1 tsp. ginger 1 tsp. ground cloves 2 cups all-purpose flour 1 cup raisins • Preheat the … Read more »
8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com), softened 2 Tbsp. granulated sugar 3/4 cup firmly packed light or dark brown sugar 1 Tbsp. vanilla extract 1 cup unsalted peanuts or walnuts, coarsely chopped 4-5 apples, sliced into wedges • In a small bowl, mix together the nondairy cream cheese, sugars, and vanilla … Read more »
1 1/2 Tbsp. Just-Like-Honey (available at www.Suzannes-Specialties.com) 2 Tbsp. dark rum 1 tsp. lemon juice 4 slices fresh pineapple 1 cup flaked coconut • Combine the “honey,” rum, and lemon juice in a nonporous glass dish or bowl. Add the pineapple and coat well with the marinade mixture. Cover the dish and marinate in the … Read more »
3 cups tawny port 1 1/2 cups sugar (try Florida Crystals) 1 vanilla bean, split and scraped 1 (3-inch) cinnamon stick 1 (3-inch) strip orange peel 8 whole black peppercorns 12 black mission figs, ripe yet firm •Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel, and peppercorns in a large saucepan. Bring … Read more »
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 »
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 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 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 »
2 cups all-purpose flour 1 1/2 Tbsp. sugar 1/2 tsp. salt 1/2 cup plus 2 Tbsp. margarine 2 Tbsp. vegetable oil 3 Tbsp. cold water • Mix the flour, sugar, and salt in a large bowl. • Cut the margarine into small pieces and mix into the flour. Quickly work in the margarine until the … Read more »
