For the Dough: 4 cups flour 1 pkg. active dry yeast 1 cup soy milk 1/2 cup sugar 3 Tbsp. vegan margarine Egg replacer equivalent to 3 eggs • In a large mixing bowl, combine 2 cups of the flour with the yeast. Set aside. • In a saucepan, heat the soy milk, sugar, and … Read more »
2 cups unbleached white flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup mashed ripe banana (about 2 medium-sized bananas) 1/2 cup maple syrup or barley malt 6 Tbsp. vegetable oil 1 tsp. vanilla extract 1/4 tsp. lemon extract 1/2 cup water 1/2 cup fresh or frozen blueberries, raspberries, or … Read more »
10-oz. can tomato soup 2 Tbsp. oil 1 cup sugar 1 tsp. ground cinnamon 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. ground cloves 1 1/2 cups flour 1/2 cup raisins (optional) • Preheat the oven to 350°F. Lightly oil and flour a Bundt pan or 8-inch cake pan. • In a large … Read more »
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For the Cake: 2 cups all-purpose flour 1/2 cup cocoa powder 1 Tbsp. baking powder 1 tsp. baking soda 1/2 lb. extra-firm tofu, drained and cubed 1 1/4 cups grade-B maple syrup 1 1/4 cups canola oil 3/4 cup vanilla soy milk 1/4 cup black-cherry concentrate 1 Tbsp. vanilla extract For the Chocolate Icing: 1 … Read more »
1 Tbsp. nondairy margarine (try Earth Balance brand) 2 slices vegan raisin bread (try Baker’s Inn Raisin Wheat) 4 Tbsp. apple pie filling •Spread the margarine on one side of each slice of bread. Lay one piece of bread, margarine-side down, into the hobo pie iron. •Top the bread with the apple pie filling. Lay … Read more »
1 cup soy milk 1 Tbsp. distilled white vinegar 1/3 cup soft tofu 2 1/4 cups flour 1 1/4 cups packed light-brown sugar 3 tsp. cinnamon, divided 1 1/2 tsp. ground ginger 1/2 tsp. salt 3/4 cup vegetable oil 3/4 cup chopped walnuts 1 tsp. baking powder 1 tsp. baking soda • Preheat the oven … Read more »
For the Cake: 2 cups cake flour 1 1/2 cups sugar 4 tsp. baking powder 1 tsp. salt 1/2 cup margarine, cubed 3 Tbsp. vegetable oil 3.5-oz. pkg. instant vanilla pudding mix 1/2 cup soy milk 4 tsp. egg replacer (try Ener-G brand) 1/2 cup Hawaiian-style rum 1/2 cup plus 3 Tbsp. vegetable oil 1 … Read more »
2 pkgs. Tofutti plain cream cheese 1 cup sugar 1 tsp. vanilla 1/4 cup key lime juice 2 tsp. lime zest (grated rind of lime) 2 Tbsp. cornstarch 1 9-inch graham cracker crust Kiwis and/or strawberries, sliced • Preheat the oven to 350°F. Combine the “cream cheese,” sugar, vanilla, lime juice, zest, and cornstarch in … Read more »
by Tomato Head restaurant For the Crust: 4 cups chocolate cookie crumbs 1/4 cup vegetable oil For the Filling: 1 lb. bittersweet chocolate 1 pkg. soft silken tofu 1 tsp. peppermint extract For the Crust: •Place the cookie crumbs in a food processor and pulse until fine. With the machine running, drizzle oil over the … Read more »
For the Cake: 3 cups barley flour 3/4 cup unsweetened cocoa powder 1/4 cup instant decaffeinated coffee powder 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. sea salt 2 cups plain soy milk 1 1/2 cups pure maple syrup 3/4 cup canola oil 1 Tbsp. apple cider vinegar 1 1/2 tsp. … Read more »
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 For the Cream Filling: 3/4 cup sugar 1/2 cup margarine, at room temperature 2/3 cup shortening … Read more »
4 firm white peaches 1 1/2 cups sugar 1 bottle Cabernet Sauvignon 3 Tbsp. berry jam Vegan whipped cream for garnish • Bring a pot of water to a boil. Add the peaches and cook for 2 to 3 minutes. Remove and peel. Cut in half and remove the stone. • In a medium saucepan … Read more »
2 cups all-purpose flour 1 1/2 Tbsp. sugar 1/2 tsp. salt 1/2 cup plus 2 Tbsp. Earth Balance or other vegan margarine, cut into small pieces 2 Tbsp. vegetable oil 3 Tbsp. cold water • In a large bowl, combine the flour, sugar, and salt. • Add the margarine, incorporating quickly until crumbly. • In … Read more »
Safflower oil, for oiling the cookie sheet 3 cups unbleached flour 1/3 cup unbleached cane sugar 1 Tbsp. orange zest 1 Tbsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 1/3 cup vegan margarine 1 1/2 cups tofu sour cream or soy yogurt 1/3 cup orange juice (or substitute soy milk, rice milk, or … Read more »
3 Granny Smith apples 1/2 cup brown sugar 1/4 cup water 1 tsp. cinnamon 1/4 tsp. fresh ground nutmeg 1/2 tsp. shortening 1/2 tsp. apple cider vinegar 6 6-inch-square frozen puff pastry pieces, thawed •Preheat the oven to 375°F. •Peel and dice the apples. •Cook all the ingredients, except the puff pastry, in a saucepan … Read more »
For the Crust: 1 cup organic spelt or whole-wheat pastry flour 1/2 tsp. non-aluminum baking powder Pinch of sea salt 1/4 cup organic hi-oleic safflower oil 1/4 cup organic amasake 1/2 tsp. organic almond extract • Preheat the oven to 350°F. • Sift together the dry ingredients in a large bowl. • In a separate … Read more »
1 12-oz. pkg. semi-sweet chocolate chips 1 12-oz. pkg. firm silken tofu 1 tsp. of vanilla 11/2 cups nuts, optional 2 9-inch Keebler reduced-fat graham cracker crusts • Melt the chocolate in a microwave or slowly melt it in a saucepan on the stove. • In a blender, combine the chocolate, tofu, and vanilla. Blend … Read more »
2 cups whole-wheat pastry flour 1 Tbsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup sugar or substitute sweetener 1 15-oz. can solid-pack pumpkin 1/2 cup water 1/2 cup raisins • Preheat the oven to 375°F and lightly oil a muffin pan. • In a large … Read more »
2 sweet potatoes, diced 1 Tbsp. vegan margarine 1/4 cup maple syrup 1 Tbsp. brown sugar 1/3 cup chopped pecans •Place the diced sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from the heat and drain. •Preheat the oven to 375°F. … Read more »
20 cups popped kettle corn, unpopped kernels removed 1 1/2 cups light corn syrup 1 1/2 cups sugar 3/4 cup plus 2 Tbsp. Suzanne’s Ricemellow Crème 2 Tbsp. vegan margarine 1 tsp. vanilla 1 1/2 cups semisweet vegan chocolate chips • Place the popcorn on a large, greased baking sheet. Set aside in a 300°F … Read more »
3 gala apples, thinly sliced, cores removed 1/4 cup brown sugar 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup soy milk 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar • Preheat the … Read more »
7 oz. vegan chocolate sponge cake 3 1/2 oz. sugar syrup 1 tsp. rum (optional) 9 oz. silken tofu, blended to a creamy texture A few drops vanilla extract 5 oz. cashews, chopped 5 oz. chocolate sauce • Slice the chocolate sponge cake and arrange half of it in a shallow dish. • Mix the … Read more »
For the Lemon Glaze: 1 1/2 cups confectioners’ sugar 1 tsp. lemon juice 2 Tbsp. water Food coloring (optional) • Combine the sugar, lemon juice, and water. Pour over the cake. For the Cake: 1/2 cup soy milk 1/2 cup sugar 1 1/2 tsp. salt 1/2 cup vegetable shortening 2 pkgs. dry yeast 1/3 cup … Read more »
