12-oz. silken tofu, rinsed and patted dry 1/2 cup maple or brown rice syrup 1/4 cup cocoa powder 1 Tbsp. extra-virgin olive oil 1 tsp. vanilla extract Pinch of sea salt 4 strawberries, washed, stemmed, dried, and sliced into quarters • Put all the ingredients, except the strawberries, in a blender and blend well, until … Read more »
For the Crust: 2 cups flour 1 tsp. salt 1/2 tsp. grated lemon peel 2/3 cup cold vegan margarine 4 Tbsp. ice water, plus more as needed 1 Tbsp. cold lemon juice • Sift together the flour and salt. Mix in the lemon peel. • Using 2 butter knives or a pastry blender, cut in … Read more »
For the Cake: 1/2 cup vegan margarine 1 cup sugar 1/3 cup applesauce 1 Tbsp. Egg Replacer 1 tsp. baking powder 1 tsp. baking soda 2 cups flour 1/2 tsp. salt 1 cup vegan sour cream (try Tofutti brand) 1 tsp. almond extract 7-oz. can whole cranberry sauce 1/2 cup pecans or walnuts For the … Read more »
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2 cups flour 2 tsp. baking powder 1/4 tsp. salt Juice of 1 lemon 1/2 cup plus 1 Tbsp. soy milk 1/2 cup margarine, at room temperature Zest of 1 lemon 1 cup sugar, plus extra for sprinkling on top 3 Tbsp. Egg Replacer 1/4 cup poppy seeds 1/4 tsp. lemon extract 1/2 tsp. vanilla … Read more »
1 stick margarine, melted 1 cup sugar 1 cup flour 1 tsp. baking powder 1/2 cup soy milk 2 cups fruit • Put melted margarine in baking pan and mix the rest of the ingredients together. • Bake at 375ºF until the fruit is cooked and the top is browned. Makes 4 Servings
For the Cake: 1 1/2 cups unbleached flour 1 cup sugar 3 Tbsp. dark cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. melted margarine 1 cup cold water • Preheat the oven to 350°F. • Using a fork, combine the flour, sugar, cocoa powder, and baking … Read more »
2 10.5 oz pkgs. firm silken tofu drained 1 9-inch pie crust 1 16 oz. can solid pack pumpkin 3/4 cup granulated sugar 1/4 tsp. ginger 1/4 tsp. ground cloves 1/4 tsp. allspice 1/2 tsp.nutmeg • Preheat oven to 375 degrees F. • Blend tofu in food processor until creamy and smooth. Add remaining ingredients … Read more »
1/3 cup light corn syrup 1/4 cup margarine, softened 1 tsp. peppermint oil or extract 4 3/4 cups powdered sugar, sifted 2-3 drops green food coloring, if desired 12 oz. semisweet chocolate chips • Using an electric mixer, whip together the corn syrup, margarine, and peppermint oil or extract in a large bowl. Add the … Read more »
2 cups self-rising flour 3 Tbsp. sugar 1/2 cup vegetable shortening 1/2 cup soy milk 1/4 soft silken tofu 1 tsp. vanilla extract 1/2 cup semisweet chocolate chips • Preheat the oven to 425°F. Grease a large baking sheet and set it aside. • In a large bowl, combine the flour and sugar. Using a … Read more »
2 1/2 cups white wine 2 1/2 cups water 1 1/4 cups sugar Peel of 1/2 orange Juice of 1 orange 4 firm pears 2 cups fresh raspberries Juice of 1/2 lemon • In a large saucepan over medium-high heat, combine the wine, water, sugar, orange peel, and orange juice. • Leaving the stems intact, … Read more »
5 Tbsp. plus 2 tsp. vegan margarine, softened 1/3 cup sugar (try Florida Crystals brand) 1 Tbsp. finely grated fresh orange zest Egg Replacer equivalent to 1 egg 1/3 cup plus 1 Tbsp. flour 3/4 tsp. cinnamon 1/4 tsp. baking powder 1/8 tsp. salt • Blend together the vegan margarine, sugar, and zest in a … Read more »
2 3/4 cup flour 1 tsp. salt 1 tsp. baking soda 1 cup margarine 3/4 cup brown sugar 3/4 cup sugar 1 tsp. vanilla Egg Replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water) 12 oz. semi-sweet chocolate chips • Preheat … Read more »
2 tubes of pre-made crescent rolls 1 8-oz. pkg. nondairy cream cheese 3/4 cup plus 3 Tbsp. apple juice 1/2 cup sugar 1/2 cup confectioner’s sugar 1 banana, cut into 1/4-inch slices 10 strawberries, cut into slices with tops removed 2 peaches, pit removed, cut in half, and sliced thin 1 cup blueberries 1 Tbsp. … Read more »
3 1/2 cups powdered sugar, sifted 3 oz. plain nondairy cream cheese (try Tofutti brand at Tofutti.com) 1 tsp. vanilla 1 1/2 cups shredded sweetened coconut 1 cup slivered almonds, toasted and coarsely crushed 12 oz. semisweet chocolate chips • In a medium bowl, combine the powdered sugar, nondairy cream cheese, and vanilla. Stir in … Read more »
6 cups fresh peaches, peeled and sliced (see directions below) 3 Tbsp. all-purpose flour 1/4 cup firmly packed light-brown sugar 1/4 tsp. nutmeg 1/8 tsp. allspice 2 Tbsp. margarine, cut into small pieces 1 Tbsp. soy or rice milk (plain or vanilla) 1 tsp. sugar • Prepare a vegan pie-crust dough and refrigerate, or use … Read more »
1 cup flour 3/4 cup sugar 2 Tbsp. plus 1/4 cup cocoa powder 1/4 cup plus 2 tsp. baking powder 1/4 tsp. salt 3/4 cup vanilla soy milk 2 Tbsp. vegetable oil 1 tsp. vanilla 1 cup brown sugar 1 3/4 cups hot water • In a large bowl, combine the flour, sugar, 2 Tbsp. … Read more »
For Sage’s Vanilla Cake: (This cake is a great foundational recipe—enjoy!) 2 1/2 cups unbleached flour 1 3/4 cups dehydrated cane sugar 1/2 Tbsp. vanilla extract 1 tsp. sea salt 1 Tbsp. vinegar 2/3 cup canola or safflower oil 2 cups water • Preheat the oven to 350°F. • Place parchment paper on the bottom … Read more »
3/4 cup light brown sugar Egg replacer equivalent of 2 eggs 1 tsp. vanilla extract 3 ripe bananas, mashed 1/2 cup melted margarine 2 1/4 cups flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1 tsp. cinnamon Pinch of salt 1 cup chopped strawberries (fresh or frozen) • Preheat the oven to 350°F. … Read more »
3/4 cup fresh raspberries 3/4 cup sugar 1 tsp. lemon juice 1/2 cup light brown sugar 1 cup unbleached flour 1/4 tsp. baking soda 1/8 tsp. salt 1 cup rolled oats 1/2 cup Earth Balance or other vegan margarine • Preheat the oven to 350°F. Grease an 8-inch square pan and line with greased foil. … Read more »
2 cups agave nectar (or try Suzanne’s Just Like Honey) 1 cup sugar 1 cup water 1 Tbsp. grated orange rind 1 tsp. cinnamon 1 pkg. phyllo dough 1 cup vegan margarine, melted 2 cups toasted, finely chopped pistachios • In a medium saucepan over high heat, bring the syrup, sugar, water, orange rind, and … Read more »
For the Fruit Mixture: 6 cups peeled and diced Bartlett pears 1 tsp. crystallized ginger (optional) 2 Tbsp. fresh mint, chopped 4 Tbsp. sugar 4 Tbsp. flour • Mix all the ingredients in a large bowl and toss well. Spread evenly into a 2-quart casserole dish. Set aside. For the Topping: 1 cup flour 1/2 … Read more »
1/2 cup room-temperature vegan margarine 2 cups powdered sugar plus sugar sufficient for dusting 1 3/4 cups creamy peanut butter 1 1/2 tsp. pure vanilla extract Toothpicks 12 oz. dark chocolate • Cream together the margarine, powdered sugar, peanut butter, and vanilla. • Dust your hands with powdered sugar and roll the dough into small … Read more »
18 oz. silken tofu 1 cup canned pumpkin 12 oz. nondairy cream cheese (try Tofutti Better Than Cream Cheese) 1 1/4 cups sugar 1/2 tsp. ground nutmeg 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1 Tbsp. vanilla • Preheat the oven to 325°F. • In a blender or food processor, purée the tofu and … Read more »
1 1/2 cups flour 1 tsp. baking soda 1/4 tsp. salt 1/2 tsp. baking powder 1/2 cup soy margarine, softened to room temperature 1 cup crunchy peanut butter 3/4 cup sugar 1/2 cup light brown sugar 1/4 cup soy milk 1 tsp. vanilla • Preheat the oven to 350ºF. • In a medium bowl, mix … Read more »
