Show your love, and spread compassion to all the people you care about. It's time to make a sweet statement with delectable cruelty-free goodies. Treat your friends to fun, cholesterol-free cupcakes. You can also educate others about your efforts to eat veg and ask them to try it with you!
1 cup rootbeer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. rootbeer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
1 cup vegetable shortening
3 cups confectioner's sugar
2 Tbs. vanilla soymilk
2 tsp. vanilla extract
Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
Combine the soda and vinegar and let stand for a few minutes.
Add the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be careful not to over-mix).
Distributing the batter between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top.
Bake for about 18-22 minutes. Allow them to cool completely before topping with frosting.
Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soymilk and extract, and combine thoroughly.
Apply to cupcakes.
1/3 cup margarine -- full-fat (not whipped) 'Earth Balance' brand seems to work the best
1/2 cup sugar
2 cups all-purpose flour (add chocolate chips and/or nuts with flour)
1/2 cup (or a little less) pecans
1/2 cup (or a little less) chocolate chips
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 ripe bananas, mashed
1/2 cup vegan milk (soy, rice, almond, hemp, etc.)
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Cream margarine and sugar, then stir in the flour, chocolate chips, nuts, baking powder, and baking soda. Add remaining ingredients and mix well. Pour into an oiled (or non-stick) 8 1/2" x 4 1/2" bread pan. Bake for 40 minutes, cover with foil after 40 minutes, put back in oven and bake an additional 10 minutes (50 minutes total). Remove from oven and then remove loaf from pan in about 10 minutes and cool on a rack (so bottom doesn't get steamy/soggy).
Raw Strawberry Cheesecake (by Isa Chandra of thePPK.com)
1 cup pecans
1 cup almonds
1/4 teaspoon salt
4 medjool dates, pitted and chopped
3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
1/2 cup agave syrup
1/4 cup water
1/4 cup fresh lime juice
1 teaspoon vanilla extract (alcohol free is preferred for raw desserts)
32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups
3/4 cup coconut oil, melted
1. Lightly grease a 9 inch spring form pan with coconut oil and set aside. To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.
2. To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.
3. Pour the filling into the cake pan. It will look like a smoothie and you'll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it's level so that your cake doesn't come out wonky. Let set for at least 4 hours.
Day-old bread (french bread works great)
1 cup almond milk (or your favorite dairy-free milk)
1/4 cup flour
1/4 cup brown sugar
2 tsp. oil
1 1/2 tsp. cinnamon
Whip it all up in a food processor until very smooth and creamy. Place pieces of bread on hot skillet, brush/spread thin layer of wet mixture onto bread, then flip over to fry. Don't spread the other/top side of the bread until the first side is browning and almost ready to flip. Then brush/spread and flip to brown that side. Brown well on both sides and repeat process till mixture and/or bread is gone. Makes about 12 slices. Serve with maple syrup and vegan margarine.
(photo: VeganStockPhoto.com - Neil)
1 pound firm tofu
1 teaspoon oil
1/2 onion chopped
2 Tablespoons soy sauce
garlic powder to taste
salt and pepper to taste
1/4 cup vegan cheese (try Daiya brand or see Make The Switch for other suggestions)
You may also add peppers, vegan sausage crumbles, and other favorites
1. Crumble tofu in skillet and stir on medium-high heat to remove most of the moisture and to brown.
2. Add onions anytime during that process.
3. As it starts to brown add a teaspoon of oil.
4. Add soy sauce and a couple sprinkles of tumeric to make the tofu nice and yellow.
5. Add garlic powder, salt and pepper to taste.
6. Add vegan cheese, stir and allow to melt. Add other veggies, sausage crumbles, etc.
7. For a breakfast you can carry with you, wrap in a warm tortilla.
1 1/2 cup apple juice (or other juice, or dairy-free milk)
1 cup frozen fruit
Directions: Blend in blender or food processor and enjoy.
You may want to half this recipe if you don't have a really big pot to boil the seitan or if you don't have a freezer to store it when it's done. We make a full batch, grill kabobs with it, make vegan "steak" sandwiches, and freeze what's left over. You could even slice it thin for a vegan Philly cheesesteak. See the recipe below this one for the grilled jerk marinade recipe.
Water for boiling and a 3-gallon pot
4 1/2 cups vital wheat gluten (don't use wheat flour, you want the vital wheat gluten)
1/2 cup nutritional yeast
2 tsp. garlic powder
2 tsp. dried basil
1 1/2 tsp. salt
2 tsp. onion powder
1 1/2 tsp. oregano
3 1/2 cups water
1/4 cup molasses
1/4 cup tamari or soy sauce
1. Bring a couple gallons of water (if making full batch) to a gentle rolling boil (medium high heat seems to work well)..
2. In a medium sized bowl, combine the dry ingredients (gluten, nutritional yeast, and spices) -- it's very important that you mix the dry ingredients first becase the liquid will make the gluten firm up very quickly.
3. In a separate mixing bowl mix together remaining liquids.
4. Add dry to the liquid and mix thoroughly until dough is a consistent solid mass, but not dry. Put on cupboard or tray and knead until all air is removed (the dough will beecome difficult to knead -- you may use a mixer with a dough hook on it to do all the work). This is where the magic comes in -- the more you knead out the air, the more chewy your seitan will be when it's done. Knead for about 3-4 minutes till the dough is pretty "rubbery" (but not too rubbery -- this is hard to explain until you see it in action). It will still have a lot of little air bubbles when you cut through it -- you'll be able to adjust how much you knead the dough as you get used to the recipe and the texture you like. If you're kneading in a mixer, the process might take you more like 2 minutes.
5. Cut the dough into even pieces (about 3" x 3") -- they will expand greatly in the water when boiling.
6. Gently boil for about 50 minutes.
7. Remove from water and cool on a tray or in a draining collandar. If not for immediate use, leave in large pieces and freeze. Otherwise cut into large bite-sized kabob pieces.
You can now eat the seitan as is or put into your favorite recipes. We really like to make grilled kabobs with the seitan and then use the leftover grilled chunks to slice up for cold sandwhiches.
Grill/Jerk Seitan Marinade:
3 T red wine vinegar
2 T soy sauce
1/2 cup chopped green onions
1 T ground allspice
1 teaspoon salt
1 teaspoon course-ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Put in a plastic bag or covered bowl/container with small chunks of seitan (shish kabob sized), marinate overnight turning occaisionally. Arrange your kabobs however you like (with peppers, pineapple, cherry tomatoes, etc.). You'll want to brush the kabobs with oil before putting them on the grill so they don't stick. Just turn until heated and charred to your liking.
Even though this recipe is very easy, it might help to review the method by watching a video by Julie Hasson at EverydayDish.tv. We then found other recipes online including Vegan Dad's blog (photo credit above) where I found that by adding mashed beans to the mix, the texture turns out perfectly.
This mix of ingredients (below) gives it a really nice sausage/brat flavor with golden garlic and onions, a hint of apple, and a subtle sweet aftertaste it seems other recipes miss. Of course, feel free to experiment with your own seasonings, the method remains pretty much the same and has proven foolproof in our kitchen.
This recipe makes 6 brat-sized sausages. You can easily double this and it works great, but you need a big steamer -- don't pile them on top of each other too much.
Mix dry ingredients in a bowl:
1 1/3 cups vital wheat gluten
1 teaspoon fennel seed, crushed
3 teaspoons Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup heaping nutritional yeast
Prepare and fry/brown:
1/2 cup onion (finely minced)
4-6 cloves garlic (finely minced)
3 tablespoon cooking oil
Fry and soften onion and garlic until it just starts to turn golden in this oil and add to wet ingredients...
Meanwhile, put wet ingredients in food processor. Note, this is just the way I do it; you probably wouldn't *need* a food processor. You could instead dissolve the bouillon cube by stirring and mash the beans by hand. I've just found that a very short pulse in the food processor works great.
1 cup cold apple juice
1 vegan bouillon cube, any flavor but i prefer veggie or "chickun" flavor (dissolved in the apple juice – might have to blend/process to dissolve; do this before adding other ingredients)
1/2 cup heaping (or ½ can) white/navy beans (mash these if you're not using a food processor)
2 tablespoons soy sauce
1/2 tablespoon brown sugar or maple syrup
1/2 teaspoon hickory smoke (optional, but I really like the addition)
Pulse blend garlic, onions, and wet ingredients very briefly so that beans are macerated, but not smooth
Pour wet mixture into dry and mix with a fork or hands till fully incorporated. This should take less than a minute – do not knead or over mix, you don't want the gluten to start activating and toughen up.
Scoop 1/3 cup mixture onto into brats/sausages "paper-sized" (8"x11" approximately) pieces of aluminum foil (this recipe will make 6). If you don't want to use aluminum foil for whatever reason, you can use re-usable cloth with rubber bands on the ends.
Shape mixture into a sausage, roll up tightly and twist/tighten ends of foil like a tootsie roll. Place in steamer with low rolling bowl. Steam for 40 minutes. Remove from heat and let cool. Texture will be best the next day after cooling overnight in the refrigerator.
Microwave, fry, grill or whatever you like best. I'm not sure how long they keep or if they freeze well... 'cause I eat them all too quickly :)
Served on a Hoagie Roll or Focaccia.
Step 1: Philly Sauce
Make a roux:
1/2 cup margarine melted
Slowly add 1/3 cup flour.
Up to 3 cups water (2 cups for thicker sauce, 4 cups for more less thick)
1/3 - 1/2 cup Nutritional Yeast (to your taste)
1 Tablespoon stone-ground mustard
1 teaspoon Asafitida (optional)
Tamari to taste.
Cook on low heat until desired consistency
Heat up a skilliet with olive oil
Hot fry/grill jullianned Green Bell Pepper and Yellow Onion until soft
Add a splash of Tamari
In a skillet, cook thinly sliced Portablla Mushrooms in Balsamic Vinegar and Tamari until black. You may also/instead want to try slicing up some homemade seitan (see recipe here)
Step 4: Load up a Hoagie Roll or sliced Focaccia with all of the above and smother in Philly Sauce
Step 5: Enjoy!
3/4 cup very warm (but not hot) water
3/4 Tablespoon sugar
3/4 Tablespoon yeast
pinch of salt
1 1/2 - 2 cups flour
1/4 cup oil
Toppings: pizza sauce, vegan cheese (like Daiya brand), your other favorite vegan toppings
Stir sugar and salt into warm water to dissolve. Add yeast and stir into water briefly. Let rest for 5 minutes or so until foamy. Dump in about half of the flour and about half of the oil. Mix well with a fork. Then work in the rest of the flour and oil with hands. Knead and add more flour if necessary to make a dough ball that is no longer sticky.
Let rise for 30 minutes, work into oiled pan. Pile on the pizza toppings and bake at 350 F till done. If you have a lot of toppings you may have to broil for the last couple of minutes to get the Vegan cheese bubbly/browned.
Recipe from VegWeb.com.
1/2 cup vegan margarine (e.g., Earth Balance brand)
1/2 cup nondairy milk
1/2 cup nutritional yeast (What is nutritional yeast? Where can you buy nutritional yeast?)
salt, to taste
black pepper, to taste
chili powder, to taste
onion powder, to taste
1. Get your pasta boiling.
2. Put you buttery substitute in a bowl, and stick it in the microwave long enough for it to get slightly melty. Fifteen seconds or so should be good. It doesn't need to be totally liquid, but enough that it isn't just a solid blob.
3. Add milk and nutritional yeast. Mix 'er up. You want the consistency to be somewhat thick, but not total sludge. Add the other spices, to taste.
4. If you want to add peas to it, dump them in with the pasta about a minute before the pasta is done. Strain it, then dump in your cheesy sauce mix. Stir it all together. Any remaining solid butter sub should get melty at this point.
6. Taste it. If it isn't flavorful enough, start adding more of all of the ingredients.
Recipe and photo courtesy of ForkAndBeans.com.
For Nut Cheese:
1/2 c. raw cashews, soaked for 2-3 hours, drained
juice of 1/2 lemon
1/3 c. water
1 Tb coconut oil
1 tsp raw apple cider vinegar
pinch of salt
For Basil Pesto:
1 c. basil leaves
2 garlic cloves
1/3 c. pine nuts
1 tsp salt
In a food processor, combine all ingredients together.
1/2 c. sun-dried tomatoes
extra pine nuts to top with
1. Take both small glass ramekins and line with plastic wrap. Don't skip this step. Trust me. I learned the hard way.
2. In a high-speed blender, blend all of the nut cheese ingredients until smooth. Place part of the mixture into lined ramekins.
3. Add pesto layer on top. Top with sun-dried tomatoes. Layer with remaining cheese.
4. Refrigerate for several hours until set. You can also freeze it.
5. Line a small appetizer plate with olive oil and dust with dried basil. Set 1 cheese block onto place, take off plastic wrap carefully, drizzle with oil and herbs, and top with pine nuts.
Recipe courtesy of VegWeb.com. Photo: VeganStockPhoto.com.
This is a great recipe for parties, potlucks, and family get-togethers. Everyone can join in the fun of making these healthy and delicious sushi rolls. But you don't have to wait for your next gathering to dig in -- roll up a few for tomorrow's lunch and be the envy of your fellow students or coworkers. Thanks to Heather Nauta, the creator of this recipe, you can master the technique of sushi rolling by watching her short video.
1 cup uncooked short grain brown rice (or your favorite)
pinch sea salt
1 to 2 tablespoon(s) brown rice vinegar or apple cider vinegar
4 nori sheets
1 avocado, sliced into narrow strips
1/4 red bell pepper, cut into narrow strips
handful alfalfa or clover sprouts
Get creative and find your favorite combinations with other ingredients like sliced cucumber, grated carrots, tofu, tempeh, and more.
Rinse and drain the rice, then add 2 cups water and a pinch of salt. Bring it to a boil, then simmer for 45 minutes. The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
Lay a sheet of nori on your rolling mat.
Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll. Place a small amount of vegetables along the close edge of the sheet.
Roll the sheet up and over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it. Peel the rolling mat off the front edge, and continue to roll.
Finish by sealing with the strip at the far edge that has no rice. Before cutting into pieces, let the sushi roll sit for a few minutes for the nori to soften from the rice.
Note: Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.
Black beans are an excellent source of fiber and protein. Quinoa is a light crispy protein-packed whole grain. Mix them together and you've got a high protein meal with energizing nutrients to keep you strong and healthy! Try this satisfying Black Bean & Tomato Quinoa... delicately enhanced with a touch of lime, this dish packs the power of whole grains!
2 tsp. grated lime zest, grated peel
2 Tbs. fresh lime juice
1 Tbs. olive oil
1 tsp. sugar
1 cup quinoa
1 can (15 oz.) black beans, rinsed & drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
salt & pepper (to taste)
1. In a large bowl, whisk lime zest and juice, olive oil, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper.
2. Wash quinoa in cold water, drain, and place in a medium pot of boiling water with 1 Tbs. of salt.
3. Cook with pot uncovered until almost tender (about 10 minutes).
4. Drain in sieve, then set sieve in same pot with 1 inch of simmering water, but avoid touching each other.
5. Cover quinoa with a folded kitchen towel, then cover sieve with a lid and steam over medium heat until tender, fluffy, and dry (about 10 minutes).
6. Remove pot from heat and remove lid; let stand, still covered with towel, for 5 minutes.
7. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Recipe and photo courtesy of vegangela.com.
250g dried black beans, or 1 can black beans
1 red (Spanish) onion, chopped
4 Roma tomatoes, chopped
1 red pepper (capsicum), chopped
375g canned corn kernels, drained
90g fresh coriander (cilantro), roughly chopped
2 avocados, peeled and chopped
1 mango, peeled and chopped
150g rocket leaves (or spinach) – optional
1 clove garlic, minced
1 small red chili, finely chopped (or a pinch of dried pepper flakes)
2 tbsp lime juice
1/4 cup olive oil
1. If using dry beans, soak the beans in cold water overnight. Rinse; drain. Place then beans into a large heavy-bottomed pan, cover with water and bring to the boil. Reduce the heat and simmer for 1 1/2 hours, or until tender. Drain and cool slightly.
2. Place all dressing ingredients in a large bowl and whisk.
3. Place the beans, onions, tomatoes, pepper, corn, coriander, avocado, mango, and rocket into the bowl and toss to combine.
A creamy coconut milk, spicy curry and ginger tofu dish (tofu is optional). Serve over rice or with tortillas or with naan bread. Makes 6 servings.
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes (tofu is optional)
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
1. Remove white parts of green onions and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste.
3. Bring to a boil. Stir tofu, tomatoes, yellow pepper, mushrooms and finely chopped green onions into the skillet.
4. Cover and cook 5 minutes, stirring occasionally.
5. Mix in basil and bok choy. Season with salt and remaining soy sauce.
6. Continue cooking 5 minutes or until vegetables are tender but crisp. Garnish with remaining green onion.
1 lb firm tofu, cubed
2 cups broccoli
½ cup canola oil
2 T soy sauce or tamari
1 T fresh garlic, minced
2 T peanut butter
¼ cup water
F resh cracked black peppercorn, to taste
Fresh cilantro, as garnish
1. Fry tofu in a dry skillet until evenly browned. You can do this in a dry pan if it is non-stick.
2. In the meantime, mix the sauce ingredients and heat in microwave (or saucepan) for about 1 minute to melt peanut butter, stir well.
3. When tofu is almost done browning, add broccoli to the skillet and cook on high heat to lightly scorch the broccoli (a few minutes).
4. Allow the pan to cool briefly, then add the sauce and stir to coat the tofu and broccoli.
5. Garnish with a few sprigs of cilantro. Serve over steamed rice.
Eating a variety of vegetables brings interesting, new flavors to the table. It's also a delicious way to get a wide range of nutrients in your diet. Celebrate life and explore a healthy, animal-friendly diet. According to the American Dietetic Association March is National Nutrition Month – but you may have good health every month!
1 large eggplant, chopped
2 Tbs. olive oil
3/4 lb. large fresh mushrooms, quartered
1 orange bell pepper, seeded, cored & diced
1 green bell pepper, seeded, cored & diced
1/3 red onion, chopped
1/4 cup fresh lemon juice
1/8 tsp. black pepper
4 large flour tortillas
1/2 cup hummus
1/3 cup lightly packed fresh cilantro
12 large fresh basil & fresh leaves
1. Heat oil in a large skillet; sauté eggplant, mushrooms and bell peppers over medium-high heat until tender.
2. Combine vegetables, onions, lemon juice and black pepper in medium bowl.
3. Place tortillas on non-stick skillet and heat both sides about 1 minute or until warm.
4. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla.
5. Roll to enclose filling and serve immediately.
2 c eggplant, diced into ½" cubes
1 c onion, chopped
2 cloves garlic, minced
1 c green pepper, chopped
2 28 oz cans whole tomatoes, chopped
6 T olive oil
1 T chili powder
1 ½ t cumin
1 ½ t oregano
¼ c fresh parsley, minced
1 15 oz can kidney beans
1 15 oz chili beans in sauce
1. Heat oil over medium heat in a large pot. Add eggplant and onion and sauté until onion is translucent and eggplant is somewhat softened and browned (20 minutes or so).
2. Add garlic and cook a minute or so until fragrant, but not browned.
3. Add tomatoes, chili powder, cumin, oregano, green pepper and parsley. Cook for 10 minutes.
4. Stir in beans and cook for 10 minutes more.
5. Adjust seasonings if necessary.
3 lbs firm tofu
½ c fresh lemon juice
4 t sugar
2 t salt
6 T oil (I use olive oil)
4 t dried basil
1 t garlic powder
1/4 - 1/2 cup frozen or fresh chopped spinach (optional, but yummy)
Mash or process tofu to desired consistency (we mash the tofu with our hands to get a nice crumbly texture). Mix in remaining ingredients. Adjust to taste.
28 oz. jar (about 3 1/2 cups) of your favorite marinara sauce
lasagna noodles (uncooked)
2 cups shredded vegan cheese (try Daiya brand)
2 cups of the vegan ricotta filling (recipe above)
any other favorite ingredients (like sauted mushrooms or peppers, olives, etc.)
1. In a 9" x 9" OR 11" x 7" baking dish spread 1 cup sauce.
2. Top with noodles (uncooked), 1/3 of the ricotta, 1/3 of the cheese, and 1 cup sauce.
3. Top with noodles again (uncooked), 1/3 of the ricotta, 1/3 of the cheese, and 1 cup sauce.
4. If your pan is deep enough, do one more layer.
5. Cover (may use aluminum foil) and bake at 375 F for 50 minutes.
6. Uncover and continue to bake for 10 minutes until cheese on top melts/browns to your liking.
1/2 cup sugar
1 Tablespoon poppy seeds
2 Tablespoons toasted sesame seeds (lightly toast in pan over medium heat, stirring)
1/2 cup oil
1 Tablespoon minced red onion
1/4 teaspoon Vegan Worcestershire sauce
1/4 teaspoon paprika
1/4 cup cider vinegar
salt and pepper to taste
Mix dressing before serving.
One bunch of spinach
One pint of fresh sliced strawberries
1/2 cup toasted pecans or toasted sliced almonds (toast in oven or in pan stirring often until nicely browned)
Toss together adding dressing to taste. Dressing will keep a few days for future batches/servings. Spinach will get wilty if you pour the dressing on too far in advance.
3/4 cup vegetable shortening
1/8 teaspoon imitation butter flavor
1 1/4 cup firmly-packed brown sugar
2 tablespoons dairy-free milk
1 tablespoon vanilla
Ener-G Egg Replacer equivalent of 1 egg (What is Egg Replacer? Where can I get it? Are there other options?)
1 3/4 cup white flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips
1 cup macadamia nuts (or walnuts or toasted pecans, optional)
1. Blend until creamy the shortening, sugar, dairy-free milk and vanilla.
2. Blend in egg equivalent.
3. Combine flour, salt and baking soda and add to sugar mixture gradually until all mixed.
4. Stir in chocolate chips and nuts.
5. Bake on ungreased cookie sheet at 375 degrees for about 8 minutes
1 1/2 pounds of silken tofu
1/4 cup oil
1 1/4 cup sugar
1/3 cup cocoa
1 1/2 tsp. vanilla
Whip it all together in a food processor or blender. Chill and serve. Also very good in a baked pie shell as a chocolate pie.
Recipe and photo created by Vanessa Sherwood at gLiving.com.
Bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling.
2 cups cashews, soaked 1 hour or more, drain water off well
¼ cup agave
¼ cup maple syrup
½ cup water
¼ cup cacao butter, melted (you can also use a cacao bar)
¼ cup coconut butter/oil, melted
Seeds from ½ vanilla bean (or 1 teaspoon vanilla)
¼ teaspoon salt
1 tablespoon cocoa powder
1 10oz (maybe less) package frozen cherries, thawed
Using a blender or food processor, blend everything together except for the cocoa powder and cherries until completely smooth. Then blend in the cocoa powder or scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.
½ cup brazil nuts
½ cup shredded coconut
Pinch of salt
1 tablespoon cocoa powder
2 tablespoons agave
1-2 tablespoons cacao nibs (or use 1-2 tablespoons of the cacao bar)
Seeds from ¼ vanilla bean or ½ teaspoon vanilla
Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a very small (4" or less) springform pan. If you are making a large cheesecake, double or even triple the recipe (crust and filling).
Pour the filling over the crust and chill until ready to serve.
1 1/2 cups vegetable oil
2 cups sugar
3 Ener-G Egg Replacer
2 cups grated carrots
1 cup crushed pineapple, drained well
2 1/2 cups flour
1 cup chopped toasted pecans
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
Cream oil, sugar and egg-replacer well. Add pineapple and grated carrots and mix well. Sift/mix flour, soda, salt and cinnamon together then add to creamed mixture. Add vanilla last. Beat well and bake in two round cake pan to layer. 350 degrees for 45 minutes.
Vegan Cream Cheeze Frosting for Carrot Cake
4 cups powdered sugar
1/2 cup full-fat Earth Balance vegan margarine
3 ounces Tofutti cream cheese
1 teaspoon vanilla
Stir/whip frosting, but don't whip too long or it will go flat.