1/3 cup margarine, melted 1 cup lightly packed brown sugar 1 20-oz. can sliced pineapple, drained, reserving juice 8 maraschino cherries, stems removed Reserved pineapple juice mixed with enough soy milk to equal 1 3/4 cups 1 tsp. vanilla 1/2 cup vegetable oil 1 cup granulated sugar 2 1/2 cups all-purpose flour 2/3 cup soy … Read more »
3/4 cup arrowroot 3/4 cup tapioca flour 1/2 cup garfava flour 1/4 cup sorghum flour 3/4 tsp. xantham gum 2 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground cloves 3 tsp. ground ginger 3/4 tsp. sea salt 3/4 cup crystallized ginger, chopped 1/2 cup vegan shortening (try Earth Balance brand) 1/4 cup vegan … Read more »
Margarine 1 lb. apples, peeled and sliced thin 3 Tbsp. sugar 1/4 cup water 1/2 cup lemon zest 1/3 cup sugar 1 1/2 cups rolled oats Pinch baking soda 1/4 tsp. salt 1/4 cup melted margarine • Preheat the oven to 350°F. • Using a bit of margarine, lightly grease an 8-inch-by-8-inch-by-2-inch heatproof dish. • … 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.
1/4 cup vegan margarine 5 large bananas, sliced into diagonal rounds just prior to cooking 1/4 cup brown sugar Juice of 1 lemon 1/4 cup Dry Sack sherry (optional) 1 tsp. ground cinnamon Soy ice cream in vanilla or another mild flavor • Heat the margarine in a large, flat-bottomed pan. • Add the sliced … Read more »
For the Lemon Pound Cake: 1 1/2 cups unbleached flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup Florida Crystals 1/2 cup frozen apple juice concentrate, thawed 1/3 cup fresh Meyer lemon juice 1/4 cup vegetable oil 1 Tbsp. finely grated lemon rind 2 tsp. vanilla extract For the Raspberry … Read more »
1 cup granulated sugar 1 cup plus 6 Tbsp. margarine 1 cup flour 1/2 tsp. salt 16 oz. chocolate syrup 1 tsp. vanilla 1 cup confectioner’s sugar 2 Tbsp. green Crème de Menthe 1 cup chocolate chips • Preheat the oven to 350°F. • In a large bowl, using an electric mixer, cream together the … 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 »
1 lb. manicotti 2 lbs. firm or soft tofu, patted dry and mashed 2 cloves garlic, minced 1/2 cup soy milk 2 Tbsp. olive oil 2 Tbsp. lemon juice 1 Tbsp. sugar Salt and pepper to taste 2 Tbsp. minced fresh parsley 1 cup chopped fresh spinach (optional) 4 cups homemade or commercial spaghetti sauce … Read more »
• One loaf of nice uncut bread, one bar of chocolate. • Stuff the full bar of chocolate inside the loaf of bread and toss it in the microwave. • Man-sized pain au chocolat. Voilá! For a fancier version, try baking the bread for a crispy crust, and glaze it with a mixture of confectioner’s … Read more »
For the Cake: Egg Replacer equivalent of 2 eggs 1 cup soy milk 1/2 cup vegetable oil 2 tsp. vanilla 1 cup boiling water 2 cups sugar 1 3/4 cups flour 3/4 cup cocoa powder 1 1/2 tsp. baking soda 1 tsp. salt 1/2 cup fresh mint, chopped • Preheat the oven to 350°F. Lightly … Read more »
1 1/4 cups all-purpose flour 1 cup rolled oats 1/2 cup firmly packed brown sugar 1/3 cup unsweetened cocoa 1 Tbsp. baking powder 1/4 tsp. baking soda 1 cup mashed bananas 1/2 cup soy milk 5 1/3 Tbsp. vegan margarine, melted 1 tsp. vanilla • Preheat the oven to 400ºF. • Line 12 medium muffin … Read more »
For the Crust: 6 cups dried coconut 2 cups cashews, *not soaked 2/3 cup agave nectar 1/4 cup lemon zest 1 Tbsp. sea salt • In a food processor, process the coconut and cashews until fine. Be careful not to process longer, or it will be too oily. Stir in the agave nectar, lemon zest, … Read more »
1/2 cup vegetable shortening 3 cups unbleached flour 1/4 tsp. salt 3/4 cup warm water 1/2 cup vegetable oil 1 cup sugar (try Florida Crystals brand) 1 tsp. ground cinnamon Vanilla soy ice cream agave nectar • Work the shortening into the flour and salt with a pastry blender or your hands. Add the warm … Read more »
1/2 cup unbleached white flour 1/2 cup whole-wheat pasty flour 1/4 cup soy flour 1/4 cup nutritional yeast (optional) 1/2 tsp. baking powder 1/2 tsp. salt 3 cups soy milk • Mix the dry ingredients and make a well in the middle. Pour in the soy milk and whip together. The batter should be very … Read more »
For the Figs: 4 cups water 8 ripe figs 8 tsp. sugar (try Florida Crystals brand) •In a medium saucepan, over medium heat, add the figs and cover with water. Cook for 10 minutes or until the figs are soft. Preheat the broiler and lightly grease a baking sheet. • Wash the figs and pat … Read more »
4 mangoes, peeled and sliced 1 cup nondairy whipping cream (try Rich’s brand) 3 Tbsp. confectioners’ sugar 1/4 cup raspberries Mint leaves for garnish • In a small saucepan over medium heat, add the mangoes and cover with water. Cook for 10 to 15 minutes, until soft. Remove from the water, reserving 1-2 Tbsp. of … Read more »
4 cups flour 2 cups sugar 1 1/2 cups shortening 1/2 tsp. salt 1 cups water 1 1/4 cup sugar 1/2 cup blackstrap molasses 1 Tbsp. vinegar 1 Tbsp. baking soda • In a large mixing bowl combine the flour, sugar, shortening and salt until it resembles coarse crumbs. • In a heavy bottom sauce … Read more »
1 1/2 cups flour, sifted 1 cup sugar (try Florida Crystals brand) 4 Tbsp. cocoa powder 1 tsp. baking soda 1 tsp. cinnamon 1/2-3/4 tsp. cayenne pepper 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. vegetable oil 1 cup cold water Confectioners’ sugar for garnish • Preheat the oven to 350°F. Lightly … Read more »
4 cups pitted apricots, coarsely chopped 2 Tbsp. lemon juice 2 cups rolled oats 1/4 cup sugar or other sweetener 1/4 cup Spectrum Naturals Spread or margarine 2 Tbsp. water • Preheat the oven to 350°F. • Toss the chopped apricots with the lemon juice and set aside. • Combine the rolled oats, sugar, and … Read more »
3 cups unsweetened pineapple juice 1/2 cup orange juice concentrate 1/2 cup evaporated cane juice 6 Tbsp. cornstarch 1/2 tsp. pure lemon extract 2 Tbsp. oil 1/2 tsp. salt 1 Tbsp. freshly grated lemon rind 6 Tbsp. fresh lemon juice • Whisk all ingredients in a saucepan until smooth. Place saucepan on medium-high heat and … Read more »
For the cake: 6 oz. dried apricots, diced 6 oz. (175 ml) water 3 Tbsp. Egg Replacer 3/4 cup water 3 cups (550 g) sugar 3 cups (400 g) all-purpose flour 11/4 cups (100 g) cocoa 3 tsp. baking soda 11/2 tsp. baking powder 3/4 tsp. salt 11/2 cups (350 ml) soy or oat milk … Read more »
For the Fruit Mixture: 4 cups quartered strawberries 2 cups diced mango 1 tsp. crystallized ginger (optional) 2 Tbsp. freshly chopped mint 4 Tbsp. sugar 4 Tbsp. flour • Mix all the ingredients together in a large bowl and toss well. • Spread evenly into a 2-quart casserole dish. Set aside. For the Topping: 1 … Read more »
1 watermelon 1 bunch grapes 1 pt. strawberries, hulled and cut in half 1/2 pineapple, peeled, cored, and cubed 1 honeydew melon or cantaloupe, seeded, with the flesh scooped out into balls (using a melon baller) 4 Tbsp. orange juice 1 tsp. sugar (try Florida Crystals brand) • Cut the watermelon into the shape of … Read more »
12 oz. vegan dark chocolate chips 1 1/2 cups chow mein noodles 1 cup salted peanuts • Lightly grease a baking sheet. • Gently melt the chocolate in a double boiler or in the microwave.* • Combine with the chow mein noodles and the peanuts and fold until the noodles are well coated. • Drop … Read more »
