1 lb. sliced carrots 1/2 cup vegetable stock 1 cup potato starch 1/4 cups agave nectar 1/4 tsp. baking soda 2 tsp. salt • Simmer the carrots in the vegetable stock in a covered pot until tender. Remove from the liquid and let cool. • Puree the carrots in a food processor. Add the starch, … Read more »
1 cup silken tofu, crumbled 3 Tbsp. pure maple syrup 1 cup semisweet vegan chocolate chips (or carob chips) 1/2 tsp. vanilla extract • Process the tofu and the maple syrup in a food processor for approximately 2 minutes, or until smooth and creamy. Transfer to a small, heavy saucepan. Add the chocolate chips and … Read more »
I Want Weekly Recipes and Lifestyle Tips!
Sign up now to get the latest cruelty-free lifestyle tips, news, and recipes e-mailed weekly.
2 sticks margarine 1 lb. powdered sugar 1 cup Quik chocolate mix 1 cup peanut butter 1 tsp. vanilla • Melt the margarine and mix with the powdered sugar. Add the Quik and mix again, then mix in the peanut butter and the vanilla. • Spread mixture into an 8 x 8-inch or 9 x … Read more »
For the topping: 1/2 cup packed light-brown sugar 1/2 cup unbleached all-purpose flour 1/4 cup peanut butter 3 Tbsp. margarine For the cake: 2 1/4 cups unbleached all-purpose flour 1 cup packed brown sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 cup soy milk 1/2 cup peanut butter Egg Replacer … Read more »
For the Chocolate Layer: 1 cup flour 1/2 cup sugar 2 Tbsp. cocoa powder 1 1/2 tsp. baking powder 1/2 cup soy milk 2 Tbsp. melted margarine 1 tsp. vanilla 3/4 cup chocolate chips • Lightly grease a 3 1/2- to 4-quart slow cooker. • In a mixing bowl, combine the flour, sugar, cocoa powder, … Read more »
For the Cake: 3/4 cup flour 3/4 cup Florida Crystals sugar 1/4 cup cocoa 1 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla extract 1 tsp. cider vinegar 1/2 cup vegetable oil 1 cup water For the Fillings: 1 3/4 cup canned sour cherries, drained and juice reserved 1 oz. arrowroot powder 1/2 cup … Read more »
1 cup whole wheat pastry flour 3/4 cup pistachios, roasted and ground 1/4 tsp. (or more) anise seeds, toasted and ground 1/4 tsp. baking powder 1 Tbsp. plus 1 1/2 tsp. vegan margarine 1 1/2 tsp. olive oil 1/3 cup plus 1 Tbsp. maple syrup 1/2 tsp. vanilla extract 1/4 tsp. salt 8 oz. vegan … Read more »
1/2 cup whole pitted dates 4 cups oat flour 4 cups rolled oats 3/4 cup chopped walnuts or pecans 1 cup safflower oil 1 cup maple syrup 1 tsp. almond extract 1/2 tsp. sea salt (fine-grained) • The day before, soak the dates in 1 cup of water to soften. Drain, put the dates in … Read more »
For the Cake: 2 cups vegetable oil 1 lb. 12 oz. sugar in the raw 1 lb. 12 oz. shredded carrots 8 oz. tofu 2 oz. vegetable oil 1 Tbsp. and 1 tsp. baking powder 1 Tbsp. and 1 tsp. baking soda 1 Tbsp. and 1 tsp. cinnamon 2 tsp. salt 1 lb. 10 oz. … Read more »
For the Cupcakes: 1 cup vegan horchata 1 tsp. apple cider vinegar 1/3 cup canola oil 3/4 cup sugar 1 tsp. vanilla 1 tsp. cinnamon 1/4 tsp. almond extract or vanilla extract 1 1/4 cups flour 2 Tbsp. cornstarch 3/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt For the Frosting: 2 sticks … Read more »
1 8-oz. package nondairy cream cheese, softened at room temperature 3 cups powdered sugar 12 oz. semi-sweet chocolate, melted 1 1/2 tsp. vanilla Decorations, e.g., chopped nuts, unsweetened cocoa, toasted flaked coconut •Beat the nondairy cream cheese in a mixing bowl until it is smooth. Gradually add the powdered sugar, beating until it is well … Read more »
2 1/4 cups all-purpose flour, plus extra for flouring the pan 2 tsp. baking powder 1 tsp. salt 1/2 cup (1 stick) margarine, plus extra for greasing the pan 16 ounces (1 box) light brown sugar Egg Replacer equivalent to 3 large eggs 1 12-oz. bag chocolate chips 1 cup chopped walnuts and/or 1/2 cup … Read more »
1/2 cup brown sugar 1/2 cup sugar 8 oz. vanilla soy yogurt Egg replacer equivalent of 2 eggs 2 Tbsp. vegetable oil 2 Tbsp. soy milk 2 tsp. vanilla extract 1 1/2 cups whole wheat flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 2 1/2 cups oats 2 oz. slivered almonds 2 … Read more »
1 cup mashed sweet potatoes 1 1/2 cups all-purpose flour 3/4 cup firmly packed brown sugar 2 tsp. baking powder 1 tsp. baking soda 3/4 tsp. cinnamon 1/8 tsp. salt Egg replacer equivalent of 2 eggs 3/4 cup vegetable oil 1/4 cup maple syrup 1/2 cup chopped pecans 1/2 cup dried cranberries • Preheat the … Read more »
2 Tbsp. dairy-free margarine, melted 4 oz. (4 squares) semi-sweet baking chocolate, melted 2 cups flaked coconut 2 12.3-oz pkgs. (3 cups) firm silken tofu 2 cups semi-sweet chocolate chips, melted 1/2 cup confectioner’s sugar 1 1/2 tsp. rum extract Toasted flaked coconut for garnish (optional) • Line a 9-inch plate with foil. • Stir … Read more »
For the Frosting: 2 1/2 cups vegan chocolate chips 2 12-oz. pkgs. extra-firm silken tofu 3/4 cup unrefined sugar (try Sucanat or Florida Crystals) 1 tsp. vanilla • Melt the chocolate chips in a double broiler. • In a food processor, blend the melted chocolate chips, the tofu, the sugar, and the vanilla until smooth. … Read more »
1 1/2 lbs. apples, cored and diced 1-1 1/2 Tbsp. lemon juice 1 tsp. lemon zest 3 Tbsp. maple syrup 1/2 lb. fresh dates, pitted 1 tsp. sesame seeds Lemon balm, mint, or lemon geranium leaves, to garnish • Cook the apples with the lemon juice, zest, and maple syrup until the fruit is soft. … Read more »
1 1/4 cups flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup margarine, softened 2/3 cup sugar 2 ripe bananas, mashed 1 tsp. vanilla Egg Replacer equivalent of 1 egg 1 cup sweetened coconut flakes • Preheat the oven to 375°F. Put liners into a muffin tin. • Sift together the flour, baking powder, … Read more »
1 1/3 cups flour 1/2 tsp. baking soda 1/2 cup margarine, softened 1 cup sugar 3 Tbsp. oil 1 1/2 cups silken tofu 1/3 cup unsweetened cocoa powder 1 tsp. vanilla extract 1 cup walnuts 1 cup semi-sweet chocolate chips 3/4 cup coconut 1 cup vegan chocolate frosting • Preheat the oven to 350 degrees. … Read more »
For the Caramel: 1/2 cup sugar For the Custard: 2 cups plain soy milk 1 Tbsp. agar-agar flakes 1/2 cup extra-firm silken tofu 1 1/2 Tbsp. sugar 1 Tbsp. vanilla extract Pinch of salt For the Caramel: • Place the sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the … Read more »
1 1/2 cups soy milk or rice milk 3 Tbsp. cornstarch 1/4 cup cocoa powder 1/3 cup maple syrup 1/4 tsp. vanilla • In a medium saucepan, whisk together the soy milk or rice milk, cornstarch, cocoa powder, and maple syrup. • Cook over medium heat until thickened, stirring constantly. • Stir in the vanilla … Read more »
3 bunches baby carrots, of different colors 1/2 cup corn starch 8 cups canola oil • Using a vegetable peeler, peel each entire carrot into very long strips. • In a large bowl, toss the strips with the cornstarch. • In a medium-sized pot, heat the oil until it reaches about 350°F and fry the … Read more »
6 oz. soy creamer 1 bag vegan dark chocolate chips 1/2 cup cocoa 1 cup chopped walnuts • Boil the creamer and add the chips. • After it’s all melted, add the cocoa and walnuts and pour into a bowl or baking dish. Refrigerate for about 2 hours. Remove and cut into squares. Makes about … Read more »
