For the Vanilla Base: 2 boxes silken tofu 4 cups soy milk 1/2 cup coconut milk 1 Tbsp. vanilla 1 cup agave nectar 1/4 cup canola oil 1/2 tsp. salt For the Ice Cream: 6 cups water 1 Tbsp. plus pinch of salt 1 bunch peppermint leaves 1 1/2 cups vanilla base 3/4 cup coconut … Read more »
1 cup canola oil 1 cup maple syrup 1/2 cup soy milk 1 Tbsp. vanilla extract 1 cup whole-wheat pastry flour 1 cup unbleached all-purpose flour 1 cup unsweetened cocoa powder 1 1/4 cups granulated sugar 2 Tbsp. baking powder 1 1/2 tsp. salt 1 cup chopped walnuts (optional) 1 cup semisweet chocolate chips • … Read more »
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3/4 cup sugar 1/3 cup unsweetened cocoa powder 1/4 cup plus 2 Tbsp. cornstarch Pinch of salt 3 cups chocolate soy milk or other nondairy chocolate milk 1/4 cup semisweet chocolate chips 1 tsp. pure vanilla extract • In a large pot, whisk together the sugar, cocoa, cornstarch, and salt. Add the soy milk, whisking … Read more »
3/4 cup lite silken tofu, crumbled 1/2 cup water 1/2 cup pure maple syrup 1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder 2 Tbsp. canola oil 1 Tbsp. vanilla extract 1 1/4 cups whole wheat pastry flour 1 cup unbleached cane sugar 1/4 tsp. baking powder 1/4 tsp. cinnamon 1/4 tsp. salt 1/2 … Read more »
4 tsp. baking powder 4 Tbsp. water 2 Tbsp. sugar 4 Tbsp. Earth Balance vegan margarine, melted and cooled 2-3 Tbsp. soy milk 1 tsp. cinnamon 1/2 tsp. pure vanilla extract 1/3 cup unbleached flour 1/8 tsp. salt Vegetable oil sufficient to coat a saucepan • In a medium bowl, whisk together the baking powder … Read more »
1 lb. soft tofu 1/2 cup sugar 1 1/2 tsp. vanilla extract 1/2 cup shredded coconut • Whip the tofu, sugar, and vanilla extract in a blender or food processor until stiff and creamy. • In a bowl, fold the coconut into the tofu mixture. • Pour the pudding into parfait glasses or individual dessert … Read more »
1 cup melted margarine 1 cup sugar 1/2 tsp. vanilla extract 1 tsp. rum extract 2 cups flour 1-2 tsp. crushed laurel or bay leaves • Combine the margarine and the sugar. Add the vanilla extract, rum extract, and flour. Mix well. Stir in the crushed laurel or bay leaves. • Drop teaspoonfuls of the … Read more »
2 pkgs. Yeast 1/3 cup plus 3 Tbsp. sugar 1 cup lukewarm water First, “yeast proof” The most important part of the doughnut 4-4 1/2 cups bleached spelt pastry flour 1/2 tsp. salt 1 cup soy milk 2 Tbsp. potato starch 1/4 cup melted vegan margarine 1/2 tsp. vanilla extract 1 24-oz. bottle vegetable oil … Read more »
3 14-oz. cans coconut milk (approximately 5 cups) 2 Tbsp. agar-agar flakes 2-3 vanilla beans 1/8 tsp. sea salt 1 Tbsp. vanilla extract 1 cup maple syrup 2 Tbsp. melted coconut oil • In a medium saucepan, use a wire whisk to combine the coconut milk, agar-agar, vanilla beans, and sea salt. • Bring to … Read more »
1 1/2 cups unbleached flour, sifted 4 Tbsp. cocoa powder 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/4 cup freshly ground flaxseeds or 1/4 cup flax meal 1/2 cup raw sugar 1 Tbsp. vanilla extract 1 Tbsp. vinegar 5 Tbsp. vegan margarine 1/2 cup cold water 1/2 cup seedless raspberry all-fruit … Read more »
1 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. sea salt 1/2 tsp. cinnamon 1/8 tsp. ginger 1 cup brown sugar 1 cup rolled oats 1 tsp. vanilla 1/4 cup vegetable oil 2 Tbsp. vanilla soy milk 1/4 cup mashed banana 1/4 cup carob or chocolate chips • Preheat the oven to 375˚F. Lightly … Read more »
For the Cake: 8 oz. silken tofu 1 lb. plus 5 oz. sugar 2 cups coconut milk 12 oz. coconut flakes 1 cup canola oil 1 lb. plus 4 oz. all-purpose flour 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda For the Icing: 1 lb. soy margarine 1 lb. powdered sugar, sifted 1/4 … Read more »
6 large, firm Braeburn apples 6 chopsticks 3 cups sugar (try Florida Crystals brand) 1/2 cup light corn syrup 1 cup water 1/2 tsp. cinnamon 1/2 tsp. red food coloring • Thoroughly wash and dry the apples to remove any wax. (If wax is on the apple, the candy coating will not stick.) Remove each … Read more »
For the Cupcakes: 1 Tbsp. apple cider vinegar 1 1/2 cups vanilla soy milk 2 cups plus 2 Tbsp. all-purpose flour 1 cup plus 2 Tbsp. organic sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup canola oil 2 tsp. vanilla extract • Preheat the oven to 350ºF. Line a … Read more »
1/2 lb. vegan margarine 1/2 cup confectioner’s sugar 2 cups flour 1/4 tsp. salt • Preheat oven to 275 degrees F. • In a medium mixing bowl, cream margarine and gradually add sugar. Stir in imitation butter flavor. • Work in the flour 1/4 cup at a time. • On a floured board knead the … Read more »
2 pkgs. Yeast 1/3 cup plus 3 Tbsp. sugar 1 cup lukewarm water 4-4 1/2 cups bleached spelt pastry flour 1/2 tsp. salt 1 cup soy milk 2 Tbsp. potato starch 1/4 cup melted vegan margarine 1/2 tsp. vanilla extract 1 24-oz. bottle vegetable oil • In a nonreactive (glass or ceramic) bowl, mix the … Read more »
1/2 cup corn-puff cereal (try Kix brand) 1/4 cup mini pretzels 1/2 cup mixed nuts 1/4 cup dried pineapple 1/4 cup raisins 1 vegan chocolate bar, roughly chopped (try Newman’s Own Organic Sweet Dark Chocolate bar) 1/4 cup coconut flakes (optional) •Mix all the ingredients together. Store in an airtight container. Makes 2 to 2 … Read more »
For the Filling: 5 cups peeled and cored pears, cut into 1/4-inch slices 11/2 cups fresh (or frozen and thawed) cranberries 4 Tbsp. sugar 1 Tbsp. margarine, melted 1 tsp. ground cinnamon 1 deep-dish pie crust, unbaked For the Crumb Topping: 1/2 cup sugar 3/4 cup flour 1/2 cup margarine, at room temperature • Preheat … Read more »
7 oz. eggless white sponge cake 7 oz. eggless chocolate cake 1/4 cup rum 4 oz. chocolate sauce 3.5 oz. cashew nuts, coarsely chopped 3.5 oz. raisins 20 oz. mixed canned fruits or cherries • Break the sponge cake into crumbles. • Mix the rest of the ingredients into it. • Shape into small balls … Read more »
240 pecan halves 1/2 cup + 1 Tbsp. vegan margarine (try Earth Balance brand) 1 1/8 cups brown sugar 1/2 tsp. salt 1/2 cup corn syrup 1/2 cup soy milk 1/4 cup silken tofu 1/2 tsp. vanilla extract 1 1/2 cups vegan chocolate chips • Arrange 60 groups of 4 pecan halves, each group in … Read more »
For the Crust: 1 cup flour 3/4 cup sliced almonds 1/4 cup sugar 1/8 tsp. salt 1/2 cup chilled unsalted margarine 2 Tbsp. plain soy milk • Blend the first 4 ingredients in a food processor until the almonds are finely ground. Add the margarine and process until a coarse meal is formed. Add the … Read more »
1 cup margarine, melted 1 cup sugar 1/2 tsp. vanilla extract 2 cups flour 2-3 tsp. crushed barley 2 tsp. chopped or slivered almonds • Combine the melted margarine and the sugar. Stir in the vanilla extract. • Slowly mix in the flour. Add the barley and the almonds. • Drop the batter, 1 to … Read more »
1 cup all-purpose biscuit baking mix 1/4 cup Hershey’s cocoa 3/4 cup Silk Creamer and 1/2 cup corn syrup mixed together 3/4 cup Hershey’s syrup 1 tsp. vanilla extract 3/4 cup hot water Whipped topping or soy ice cream (optional) • Preheat the oven to 375°F and grease an 8-inch-square baking pan. • Combine the … Read more »
