Sweets.
Appetizers, Entrees, Dips, Breads, etc.
Cakes, Muffins & Donuts.
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Chocolate Chip Banana Bread
1/3 cup vegan butter/margarine 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). Back to top |
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Vegan Carrot Cake
1 1/2 cups vegetable oil 2 cups sugar 3 egg equivalents like 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 Preheat oven to 350 F. Cream oil, sugar and egg-replacer well. Add pineapple and grated carrots and mix well. Mix flour, soda, salt and cinnamon together. Stir in the nuts to these dry ingredients. Then add these dry ingredients to the wet mixture. Add vanilla last. Beat well and bake in a 9 x 13" pan *or* two 8-9" round cake pans which will become the two layers. 350 F degrees for about 45 minutes or until toothpick or cake tester comes out clean. Note: to toast pecans, simply put pecans on a baking sheet in 350 F oven for 7 to 10 minutes until toasty and dry. It helps to mix them around about half-way through. Keep a close eye on them because they can burn very easily. Vegan Cream Cheeze Frosting for Carrot Cake: 4 cups powdered sugar 1/2 cup full-fat vegan margarine 3 ounces vegan cream cheese (we like Tofutti brand) 1 teaspoon vanilla Stir/whip frosting until fluffy, but don't whip too long or it will go flat. Back to top |
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Cherry Almond Coffee Squares
1 cup Tofutti Sour Supreme (or your favorite vegan sour cream) ¼ cup water Ener-G egg replacer equivalent of 3 eggs 1 package of vegan white or yellow cake mix 21 oz cherry pie filling ¼ cup sliced almonds, toasted Glaze: 2 tablespoons soy or rice milk 1 ½ cups powdered sugar Heat oven to 350 degrees. Generously grease and flour a jelly roll pan (15 ½ x 10 ½ x 1”). Mix sour cream, water and egg replacer; stir in cake mix until moistened. (Batter will be slightly lumpy.) Spread into pan. Drop pie filling by generous spoonfuls onto batter. Bake until cake springs back, 25-30 minutes. Cool. Sprinkle with almonds; drizzle with glaze. (Glaze may need a couple of extra drops of milk.) Back to top |
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Easy Dark Chocolate Cake (with variety of frostings options, below)
1 ½ cups all purpose flour 1 cup sugar 1/4 cup cocoa 1 tsp. baking soda 1/2 tsp. salt 6 Tbsp. vegetable oil 1 Tbsp. vinegar 1 tsp. vanilla extract 1 cup water Preheat oven to 350 degrees. Mix flour, sugar, cocoa, soda and salt. Add oil, vinegar, vanilla, and water. Mix until there are no dry lumps. Do not beat. Pour into ungreased 8x8" pan. Bake 30 minutes or until toothpick inserted comes out clean. Cool. Frost with your favorite frosting. *This is sometimes called a "Wacky Cake" because it is super easy. You can mix it all in the same 8x8" pan with no need for a separate bowl and no need to grease the pan. But we find it's better to mix it in a bowl first to make sure you get all the dry lumps incorporated into the wet. **You can double this recipe for a 9x13" cake pan or for 2 cake rounds. Coconut Pecan Frosting (German chocolate cake frosting) 1/4 cup brown sugar 1/2 cup white sugar 1 cup flaked, sweetened coconut 1 cup pecans, toasted, chopped 6 Tbsp. margarine 1/4 cup dairy-free milk 1/4 tsp. vanilla extract In a saucepan, combine all ingredients except vanilla. Heat on medium-high heat *just* until boiling. Do not heat too long or the frosting will turn sugary. Remove from heat. Stir in vanilla. Let rest 10 minutes, then pour over cake and spread evenly. One-Bowl Chocolate Buttercream Frosting: 6 T vegan butter, softened cocoa—1/3 cup for light flavor ½ cup for medium flavor ¾ cup for dark flavor 2 2/3 cup unsifted confectioners’ sugar 1 Tablespoon dairy-free milk 1 tsp. vanilla extract Cream margarine in small mixer bowl. Add cocoa and sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 1.5 cups frosting. Peanut Butter Frosting/Filling: 1 ½ c confectioners’ sugar ½ c creamy peanut butter ¼ c margarine, softened 2-3 T dairy-free milk Mix all ingredients to desired consistency. I like to use the peanut butter frosting as filling and top with chocolate frosting. If you want to do something fancy, you can double the cake recipe and bake it in 2 jelly roll pans, then cut the cakes into 3 strips per pan (the long way), frost the strips with the peanut butter filling, roll the first one up like a jelly roll, stand it upright, then add each subsequent strip by smooshing it onto the jelly roll pillar so you will end up with a chocolate cake with concentric peanut butter filling circles. Secure (tighten up) the layers by using waxed paper or aluminum foil wrapped around the circumference of the cake and taped together. It should be pretty snug. Then freeze it overnight before frosting it with the chocolate frosting. When the cake is cut, it will have vertical peanut butter stripes and is very decadent. Fluffy Vanilla Frosting Another frosting that goes great with this cake is this almost marshmallowy white frosting. You can add coconut for extra flavor and texture. 3/4 c shortening 1/4 t salt 1/3 c Better Than Milk powdered rice milk 1/2 c water 1 t vanilla 5 c unsifted powdered sugar Beat the shortening until softened. Combine the ingredients. Mix at medium speed 3 minutes and high speed 5 minutes until light and fluffy. Back to top |
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Vanilla Cupcakes
This is one of the few recipes that isn't one of our old family favorites. But it's a NEW family favorite. It comes directly from Chef Chloe, winner of Food Network's "Cupcake Wars"! Find the recipe, cookbooks, and other great stuff on Chloe's site here. For frosting, use your favorite or see other cake/frosting recipes on this page. 1 ½ cup all-purpose flour 1 cup sugar 1 teaspoon baking soda ½ teaspoon salt ¾ cup soy, almond, or rice milk ½ cup canola oil 2 teaspoons pure vanilla extract 2 tablespoons white or apple cider vinegar Preheat the oven to 350 degrees F. Line 1 (12-cup) cupcake pan with 12 cupcake liners. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting. Back to top |
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Raised Donuts
Makes about 4 dozen good sized donut holes. Best when still warm and fresh! ½ cup soy milk ½ cup water 1 package (2 ½ teaspoons active dry yeast) ½ cup sugar 6 Tablespoons vegan butter 1 teaspoon salt 3 ¼ to 3 ½ cup flour vegetable oil for deep frying sugar glaze or cinnamon sugar (see recipes below) In a large bowl stir together soy milk (heated to lukewarm) and water (heated to lukewarm) and yeast. Let stand 5 minutes till foamy. Add sugar and margarine and whisk till well combined (some lumps of margarine will remain). Add salt and 2 cups of the flour and beat in a mixer until smooth. Stir in 1 ¼ of the remaining flour to form a soft but manageable dough. On a lightly floured surface (or with a kneading hook in a mixer) knead the dough for 2 minutes and let stand 10 minutes. Then continue kneading dough kneading in enough of the remaining ¼ cup flour to keep dough from sticking. Put dough in a lightly oiled bowl, turning it to coat it and let it rise, covered, in a warm place for 1 ½ hours or until double in size (or can let rise in refrigerator overnight). On a lightly floured surface roll dough out to ½” thick and cut out donuts (can use a donut cutter with donut holes or just cut them into about 1 ½” squares). Transfer pieces to wax paper and let rise, covered lightly, for about 1 hour or until doubled in bulk. Heat 2-3” of oil in a kettle to about 375 degrees (medium high on a stove top). Drop in 4-6 donuts or 6-8 donut holes at a time and turn them as the surface and brown. Cook for 3 or 4 minutes or until golden. Transfer to paper towel. While still warm, dip in glaze or sugar. Sugar Glaze (for raised donuts): 2 cups powdered sugar 1 teaspoon vanilla 2-3 Tablespoons water pinch of salt Whisk together. Cinnamon Sugar (for raised donuts): 1 cup granulated sugar 2 teaspoons cinnamon Mix together. Back to top |
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Lemon Poppy Seed Loaf
2 ½ c flour ¼ c poppy seeds 2 t vanilla extract 1 T baking powder 1 T grated lemon rind 3/4 t salt ½ c vegetable oil 3/4 c sugar 1 ¼ c dairy-free milk 1 egg replacer (we use Ener-G Egg Replacer) Lemon Syrup: ¼ c lemon juice ¼ c sugar 1 t grated lemon rind 1. Heat the oven to 350 degrees. Grease an 8 x 8 baking pan with margarine. 2. In a large bowl, combine the flour, sugar, poppy seeds, baking powder, lemon rind, and salt. In a small bowl, combine the milk, oil, egg replacer and vanilla. Stir the milk mixture into the flour mixture just until the flour mixture is moistened. Do not over mix. Spoon the batter into the prepared pan. 3. Bake the bread 55-60 minutes, or until a toothpick inserted in the center comes out clean. 4. Prepare the Lemon Syrup: In a 1-quart saucepan, heat the lemon juice and sugar to boiling. Stir in the lemon rind; remove from heat. Make a series of toothpick holes in the top of the bread. Pour the lemon syrup over the bread. Cool the bread in the pan until all the syrup is absorbed, about 20 minutes. Remove the bread from the pan and cool completely on a wire rack. [The original recipe was called “Lemon Sesame Loaf” and calls for ½ c toasted sesame seeds, but I prefer poppy seeds. Also, the original recipe says to bake the bread in a loaf pan, but I could never get the middle to bake through, so switched to baking it in a cake pan.] Back to top |
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Pumpkin Bars
Ener-G egg replacer equivalent of 4 eggs 15 oz can of pumpkin (with spices added*) 1 cup vegetable oil 2 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 1½ teaspoons cinnamon *If you don't have canned pumpkin with spices, you can add your own spices to plain canned pumpkin: 3/4 tsp. ginger, 1/2 tsp. nutmeg. Frosting: 3 oz Tofutti Better Than Cream Cheese (or your favorite vegan cream cheese) 6 tablespoons vegan margarine 1½ cups powdered sugar 1 tablespoon vanilla 1 tablespoon dairy-free milk Beat egg replacer, pumpkin, and oil; add remaining ingredients and mix. Bake 350 to 375 degrees F in11"x17" jelly roll pan for 20 minutes or until a toothpick inserted in the center comes out clean. Frost when cool. For frosting, mix all ingredients together until smooth. Add more powdered sugar or milk to reach desired consistency. Back to top |
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Pumpkin Cake Roll
3/4 cup flour 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon salt ½ teaspoon ground nutmeg Ener-G egg replacer equivalent of 3 eggs 1 cup sugar 2/3 cup canned pumpkin 1 teaspoon lemon juice 1 cup chopped walnuts sifted powdered sugar Filling: 6 oz Tofutti Better Than Cream Cheese (or your favorite vegan cream cheese) ¼ cup vegan margarine ½ teaspoon vanilla 1 cup sifted powdered sugar Grease and lightly flour a 15 x 10 x 1” jelly roll pan. (You can use parchment paper on the bottom of the pan instead of greasing it to make sure the cake doesn’t stick.) Stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. In a small mixer bowl beat egg replacer at high speed of an electric mixer about 5 minutes or until thick and fluffy. Gradually add sugar, beating until sugar dissolves. Stir in pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture. Spread evenly into prepared pan. Sprinkle with walnuts. Bake in a 375 degree oven 12-15 minutes. Immediately loosen edges of cake from pan and turn out onto a towel sprinkled with sifted powdered sugar. Starting with the narrow end, roll warm cake and the towel together, nuts on outside of the roll. Cool on a wire rack. For filling, beat Better Than Cream Cheese, margarine and vanilla until smooth. Beat in 1 cup powdered sugar. Unroll cake, spread with filling. Roll up cake (without the towel). Chill until serving time. (Tastes good partially frozen as well.) Makes 10 servings. Back to top |
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Rhubarb Cake
Lasca Flitter's old family recipe from Minnesota. 1 ½ cups brown sugar ½ cup vegetable shortening 1 Ener-G egg replacer 1 cup sour vegan milk (to create "sour milk" -- add one tablespoon white vinegar to one cup minus one tablespoon milk and let sit for a few minutes) 1 teaspoon vanilla 1 teaspoon baking soda ½ teaspoon salt 2 cups flour 1 ½ cups raw chopped rhubarb Topping: ¼ cup white sugar or cane sugar 1 teaspoon cinnamon Mix sugar, shortening, “egg”, vegan milk, vanilla, and salt. Add flour and baking soda and mix. Add rhubarb last and mix. Pour into greased/sprayed/oiled 9x13” pan. Sprinkle topping over batter. Bake at 350 degrees for 35 minutes -- toothpick should come out clean when inserted to test if the cake is done. Back to top |
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Rhubarb Cheesecake Squares
Crust: ½ cup margarine ½ cup brown sugar 1¼ cup flour ½ teaspoon salt Mix ingredients until crumbly. Press half of mixture into an ungreased 9 x 9 inch pan. Filling: 8 oz Tofutti Better Than Cream Cheese Ener-G egg replacer equivalent of one egg ¼ teaspoon cinnamon 1/8 teaspoon nutmeg ¾ c sugar 1½ cup diced rhubarb Combine all ingredients and beat well. Pour over crust and sprinkle with remaining crumbs. Bake at 350 degrees for 40 minutes. Allow to cool, then cut into squares. Keep in refrigerator. Back to top |
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Rhubarb Muffins (see more flavors and easy "egg-free" recipe below)
(makes 12) 1 ¾ cups flour ¼ cup sugar 2 ½ teaspoons baking powder ¾ teaspoon salt 1 Ener-G egg replacer ¾ cup vegan milk 1/3 cup vegetable oil 1 cup chopped rhubarb Topping: 1 teaspoon cinnamon 1 Tablespoon margarine (melted) 1/3 cup sugar Mix dry ingredients. Combine Ener-G egg replacer, milk and oil and add all at once to the dry ingredients. Add chopped rhubarb Stir quickly just until all the ingredients are moistened. Fill greased muffin pans 2/3 full. Mix together Topping and scatter over muffin batter. Bake at 400 degrees for 25 minutes. OPTION 2: Easy egg-free Muffins. Blueberry! Chocolate Chip! More! This recipe is super easy, kinda foolproof, and really delicious. You can put whatever kind of flavor popper you want in there: blueberries, or chocolate chips, or strawberries, or even rhubarb like the muffins above. Just follow the basic recipe and add your favs. 1 cup dairy-free milk 1 teaspoon vinegar 2 cups flour 1/2 cup sugar 1 Tbsp. baking powder 1/4 tsp. salt 1/2 cup oil 1 tsp. vanilla 2/3 cup berries, fruit, or chocolate chips For topping, use the strudle topping above or this simply sprinke this on top for an extra flavor pop: 1/2 tsp. cinnamon 1 Tbsp. sugar Preheat oven to 375F. Line or very lightly grease 12-muffin pan. Add vinegar to milk, set aside. Mix dry ingredients. Add wet ingredients (milk, vanilla, oil) to dry ingredents. Mix until everything is incorporated well. Fold in berries, fruit or chocolate chips. Pour into muffin pan. Sprinkle on topping. Bake for 18-20 minutes. Back to top |
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Scones
This is a big batch (12 scones). Halving the recipe works well, too. 4 cups flour 1 Tbsp. baking powder 1 tsp. salt 1 cup sugar 1 cup vegan margarine (full-fat works best) 1 tsp. vanilla 2 Tbsp. lemon juice (plus one more for icing, optional) 2 cups blueberries or your favorite fruit (if using frozen, thaw and drain well first) 1 cup water 2 Tbsp. ground flax seed or 2 Tbsp. Ener-G egg replacer Streusel Topping: ½ cup brown sugar 2 Tbsp. flour 2 tsp. cinnamon 2 Tbsp. margarine, melted ½ cup pecans (or your favorite nuts), chopped Mix dry ingredients. Cut in margarine thoroughly. To the cup of water add flax meal (or egg-replacer), vanilla, and lemon juice. Add water liquid mixture to flour and mix well. If dough is to wet, add up to 1/4 cup more flour. Divide dough in half. Pat down one half dough into a circle about 1/2" thick. Pat down another half into another circle of equal size. Place blueberries/fruit onto one of these circles of dough. Place the second circle of dough on top. Alternatively or if you are using chocolate chips, you could just stir in rather than layering. Cut the circle of layered or mixed dough into 10 to 12 triangles (or you may also cut into circles or squares or whatever you like. Carefully place the raw scones on parchment paper on a baking sheet with at least 1 inch between because they will rise/expand. Note: An air bake pan won't work as well as the bottom will not get browned enough during baking and be sure to use parchment paper or these *will* stick to the pan. Top with streusel crumble topping. Bake at 350 F for about 30 minutes. For icing (optional), put the juice and rind of one lemon into a small bowl. Add powdered sugar and mix till a good drizzle consistency. Yummy variations: Use raspberries and oranges, instead of blueberries and lemon. Peaches. Strawberry-rhubarb is fantastic. For chocolate chip scones, simply mix the chocolate chips into the batter while mixing (no middle layer). Back to top |
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Streusel Coffeecake
¾ c. sugar ¼ c. vegetable shortening Ener-G egg replacer equivalent of 1 egg ½ c. dairy-free milk 1 ½ c sifted flour 2 t. baking powder ½ t. salt Streusel for Middle and Topping: ½ c. brown sugar 2 T. flour 2 t. cinnamon 2 T. margarine, melted ½ c. chopped nuts (I use toasted pecans) Mix together thoroughly sugar, shortening and egg replacer, stir in milk. Sift together and stir in flour, baking powder and salt. Spread half the batter in a greased and floured 9” pan. Sprinkle with half the streusel mix, add the remaining batter and sprinkle remaining streusel over the top. Bake 25-35 minutes at 375 degrees until cake tests done. Cut in 3” pieces, serve warm. We like to add a cup or so of fruit (rhubarb, blackberries, or blueberries, etc.) to the middle layer for extra flavor. Or use the recipe below for Fruit Filling. Fruit Filling for Coffeecake: Choose from 6 cups peeled, cored, and thinly sliced fresh apples or pears; 5 cups peeled, pitted, and sliced fresh peaches or apricots, or sliced rhubarb; 4 cups fresh or frozen pitted tart red cherries, frozen unsweetened blueberries, boysenberries, or blackberries, or frozen lightly sweetened raspberries. In a 2-quart casserole combine 2/3 cup sugar (1 cup for rhubarb or cherries) and 3 tablespoons cornstarch. Stir in desired fruit and 1 tablespoon lemon juice (omit juice for rhubarb or cherries). Cook in microwave, covered, on high till fruit is tender and mixture is bubbly, stirring every 2 minutes till slightly thickened, then every minute. Allow 5-7 minutes for apples, peaches, and apricots; 8-10 minutes for pears and berries; 10-13 minutes for rhubarb and cherries. (Note: This is actually just a recipe for making pie filling.) Back to top |
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Zucchini Bread
2 c. sugar 1 c. canola oil Ener-G egg replacer equivalent of 3 eggs 2 c. grated zucchini 1 Tbsp. vanilla 1 tsp. salt 1 tsp. soda 1 Tbsp. cinnamon 1/2 tsp. baking powder 3 c. flour 1 c. nuts, chopped (optional) Beat sugar, oil, egg replacer and vanilla, then mix in zucchini. Mix flour, salt, soda, baking powder and cinnamon. Combine the two mixtures, beating well. Add ground nuts. Pour into two greased loaf pans. Bake at 325 degrees for 50 minutes, cover with foil after 50 minutes, put back in oven and bake an additional 10 minutes (60 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). Alternatively you may pour into two greased 8 x 8” pans. Bake at 325 degrees for approximately 1 hour with no need to cover with aluminum foil. Back to top |
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Chocolate Zucchini Bread
3 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 cups white sugar Ener-G egg replacer equivalent of 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups shredded zucchini 1 cup chopped walnuts or pecans 1 cup semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and egg replacer, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. Back to top |
Cookies & Bars.
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Brownies
1 cup white sugar 1/2 cup cocoa powder 1/2 cup melted vegan butter 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons vanilla extract 1 vegan egg* 1 1/3 cups all purpose flour 1/3 cup chocolate chips 1/4 cup walnuts (optional) *For vegan egg: consider using Ener-G Egg Replacer *or* a we like to use "flax egg" by mixing 1 T ground flax meal + 3 T very hot water, let sit for a few minutes to thicken slightly. Hot water helps flax egg thicken more quickly. Preheat oven to 350 F. Combine sugar, cocoa, butter, baking powder, salt and vegan egg. Mix well. Add flour and chocolate chips (and nuts, optional) and mix well again. Line 8x8 baking pan (we use glass pan) with parchment paper. Gently press batter into pan working a bit into papered edges/corners. Bake 24 minutes. Let cool completely. Store in air-tight container. These freeze well too. Back to top |
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Butterscotch Bars
Cream together: ½ cup vegan margarine ½ cup brown sugar 1½ cups flour Pat above mixture into an ungreased 9 x 13” pan. Bake at 350 degrees for 15 minutes. Cool a bit. Heat just to boiling: 2/3 cup white sugar 2/3 cup light corn syrup Add: 1 cup vegan butterscotch chips ½ cup crunchy peanut butter Stir in until dissolved. Add 2 cups of cornflakes, stir to coat, and spread over the crust. Back to top |
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Chocolate Chip Macadamia Nut Cookies
3/4 cup vegetable shortening 1/8 teaspoon imitation butter flavor 1 1/4 cup firmly-packed brown sugar 2 tablespoons vegan milk 1 tablespoon vanilla 1 vegan egg equivalent (Ener-G Egg Replacer, flax egg, etc.) 1 3/4 cup white flour (add a little more flour for less flat cookies) 1 teaspoon salt 3/4 teaspoon baking soda 1 cup chocolate chips 1 cup macadamia nuts (or your favorite nuts, optional) Blend until creamy the shortening, sugar, rice milk and vanilla. Blend in egg equivalent. Combine flour, salt and baking soda and add to sugar mixture gradually until all mixed. Stir in chocolate chips and nuts. Bake on ungreased cookie sheet at 375 degrees for about 8 minutes. Back to top |
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Chocolate Chip Oatmeal Pecan Cookies (or Bars*)
1½ c. flour 1 t. soda 1 t. salt 1 c. shortening 1/8 t. imitation butter flavor ¾ c. white sugar ¾ c. brown sugar vegan equivalent of 2 eggs (Ener-G egg replacer or flax meal egg) ½ c. chopped toasted pecans 1 c. chocolate chips 2 c. oatmeal 1 t. vanilla Cream shortening briefly with imitation butter flavor. Add sugars and cream well. Beat in egg replacer and vanilla. Add salt, soda and flour and mix well. Add chocolate chips, nuts and oatmeal and mix well. Drop by spoonfuls onto cookie sheet and bake at 350 degrees for 10-12 minutes. * For cookie bars, decrease oatmeal by ¼ cup and bake at 325 degrees for 25-30 minutes. Back to top |
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Chocolate Frosted Cookies
1 cup brown sugar ½ cup vegan margarine 2 squares of melted bittersweet chocolate OR ½ cup cocoa ½ cup soymilk mixed with ½ T vinegar 1 egg replacer ½ t salt ½ t vanilla ½ t baking soda 1½ cups flour nuts (optional) Icing: 2 squares of melted bittersweet chocolate OR ½ cup cocoa 6 T. vegan margarine 3 T. dairy-free milk or dairy-free cream 1½ cups powdered sugar 1 t. vanilla Melt margarine and chocolate in a double boiler or microwave. Add to brown sugar. Mix well. Add the rest of the ingredients and mix until smooth. (Batter will be wet.) Add nuts. Grease cookie sheet and bake at 350 degrees for 10-12 minutes. Icing: Melt chocolate, margarine and milk or cream. Add powdered sugar and vanilla and mix until smooth. Frost cookies after they have cooled. Makes about 3 dozen 2-3” cookies. Back to top |
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Chocolate-dipped Peanut Butter Cookies
½ c. vegetable shortening 1/8 t. imitation butter flavoring 1 c. creamy peanut butter ¾ c. granulated sugar ½ c. firmly packed brown sugar 1 t. vanilla Ener-G egg replacer equivalent of 1 egg 1 T dairy-free milk 1 ¼ c. flour ¾ t. baking soda ½ t. baking powder ¼ t. salt Heat oven to 375 degrees. Incorporate shortening and imitation butter flavoring. Cream shortening mixture, peanut butter, granulated sugar, brown sugar and vanilla in a large bowl at medium speed of electric mixer for one minute. Add egg replacer and milk. Beat until well blended. Combine flour, baking soda, baking powder and salt. Add to creamed mixture. Mix well. Drop rounded spoonfuls of dough onto ungreased baking sheet. Flatten in a crisscross pattern with a fork, or flatten with the bottom of a glass for a smooth cookie surface. Bake at 375 degrees for 8-10 minutes. Allow to cool. To dip cookies: Melt one cup of vegan semisweet chocolate chips. Dip cookies half-way into the chocolate and allow to dry on waxed paper. You can put dipped cookies in the fridge or freezer to speed up the chocolate hardening. These store very well in the freezer. Back to top |
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Fudge Revel Bars
1 c. margarine 2 ½ c. flour 2 c. brown sugar 1 t. baking soda ½ t. salt Ener-G egg replacer equivalent of 2 eggs 2 ½ c. oatmeal (not quick cooking variety) Mix all of the above together and spread ½ of the mixture in a 12 x 8 jelly roll pan. (I use a 9 x 13, plus 1 bread loaf pan.) Melt together over a double boiler: 2 c. vegan semisweet chocolate chips 1 1/3 c. vegan sweetened condensed milk 4 T. margarine 1 t. vanilla Cool the mixture slightly and spread over first mixture. Top with the other half of the oatmeal mixture. Bake at 325-350 degrees for 25 minutes. Back to top |
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Ginger Snaps
¾ cup vegetable shortening 1 cup white sugar Ener-G egg replacer equivalent of 1 egg 4 T. molasses 2 t. soda ½ t. salt 1 t. ginger 1 tsp. cinnamon 2 cups flour Mix all ingredients together. Shape into a ball the size of a walnut, dip in white sugar and bake. (Push down and semi-flatten for a more “crinkly” look. 375 degrees for 8-10 minutes. Back to top |
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Lemon (or Lime) Bars With Toasted Coconut
Crust: ½ cup vegan margarine, melted 1/3 cup granulated sugar 1 cup flour 1 cup quick oatmeal Mix the margarine and sugar together. Add flour and oatmeal and mix well. Press this mixture into a greased 8 x 8 inch baking dish; create a short edge to hold in the custard-like filling. Bake at 350 degrees for approximately 15 minutes until edges are lightly browned. Filling: 2/3 cup granulated sugar 2 tablespoons cornstarch Pinch of salt 2/3 cup coconut milk 1/3 cup water 1 tablespoon lemon zest* ¼ cup lemon juice* *Lime juice and zest may be substituted for the lemon juice and zest. Topping: 1 cup toasted coconut In a sauce pan, mix together the sugar, cornstarch and salt. Mix in the coconut milk and water. Cook the mixture over medium heat, stirring often, boiling about 10 minutes to thicken. Remove from heat and stir in lemon juice and zest. Pour the mixture into the pre-baked crust and sprinkle the toasted coconut over the top. Back to top |
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Mexican Wedding Cake Cookies
1 c. vegetable shortening 2 c. flour ¼ c. agave nectar ½ t. almond extract ½ t. salt 2 c. pecans, chopped powdered sugar Cream shortening. Add other ingredients. Roll mixture into small balls. Bake for 30 minutes in a 300 degree oven. Roll in powdered sugar while hot and again when cold. Makes about 30 cookies. Back to top |
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Monster Cookies
This yummy recipe has been around forever. We veganized it easy-peasy by simply swapping out the animal products (eggs, butter, M&Ms) for cruelty-free vegan versions. See the helpful tips below the recipe. 1 3/4 cups peanut butter 1 1/2 cup packed light brown sugar 1/2 cup white sugar 1/2 cup vegan butter 1 tablespoon vanilla extract 3 egg equivalents* (see tips below) 2 teaspoons baking soda 1 cup semi-sweet chocolate chips 4 1/2 cups dry oatmeal (we like old fashioned rolled oats) 1/2 cup chocolate candies** (optional, see tips below) Makes 18-20 cookies. Preheat oven to 350°F. Mix peanut butter, sugar, butter, vanilla, egg replacer and baking soda. Then mix in chocolate chips. Mix in the chocolate chips before the oatmeal because once you add the oatmeal, the mix gets quite dry -- adding while wet incorporates the chips better. Mix in the oats. Use a 1/4 cup measuring cup to scoop each cookie's dough. Roll into a tight ball and place on cookie sheet. We use an airbake cookie sheet for best results, but the recipe is pretty forgiving. You can also make these cookies much bigger (huge monster cookies) -- just extend baking time as needed. Press the cookie balls down. If you're adding chocolate candies, place a few pieces and press a bit into each cookie now. Bake about 12-15 minutes (until they start to brown). Less time = chewy. More time = crunchy.*** Remove from oven and let cool on the pan. Store in an air-tight container. TIPS: *Egg replacers. We like Ener-G egg replacer. You can also use ground flaxseed meal for this and other baked goods recipes. For each "egg," simply stir together 1 Tbsp flaxseed meal + 2 1/2 Tbsp water. Let rest for 5 minutes to thicken, then add to recipe. ** Chocolate candies. The original recipe called for M&Ms, which are not yet vegan. You can just leave them out and still have a fantastic cookie. Or try vegan M&M-like candies like Little Secrets. Not all of their flavors are vegan, but their Classic Dark flavor and Sea Salted Peanut are vegan. Find them locally or visit VeganEssentials.com online to buy Plain and Peanut! ***We like our cookies a little less "poofy" so we pull them out at around 10 minutes, press them down with a spatula, them put them back in for about 3-4 minutes. Back to top |
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Peanut Butter Crunch Bars Topped With Chocolate
Nada Flitter's recipe. So easy. So good! ½ cup sugar ½ cup agave (or light corn syrup) 1 cup peanut butter 3 cups cornflakes (you might want to add a little more, up to 3 1/2 cups total, if your peanut butter isn't very thick) ½ cup vegan chocolate chips (many semisweet chococlate chips are vegan) a little margarine -- just enough to lightly grease bottom and sides of 8" x 8" (or 9" x 9") pan Heat sugar and agave stirring often on medium high heat to a light boil. Turn off heat and add peanut butter. Stir in quickly to get peanut butter completely melted. Dump in the cornflakes and mix together well trying not to crush the cornflakes too much. Dump mixture into greased pan and press down. Sprinkle chocolate chips on top while mixture is still quite warm and let sit for a few minutes -– the chocolate chips will melt so you can spread them out like frosting. Let cool and cut. These freeze really well in a sealed container if you don’t eat them all in one day... like I do :) Back to top |
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Toffee Nut Bars
Bottom Layer: ½ cup vegan butter 1¼ cup flour ½ cup brown sugar Heat oven to 350 degrees F. Mix margarine and sugar. Add flour. Press and flatten into the bottom of a 9” square pan. Bake 13-15 minutes until crust just starts to brown. Then top with: Top Layer: ½ cup medium-firm silken tofu, whipped smooth 1 cup brown sugar 1 tsp. vanilla 2 Tbsp. flour 1 tsp. baking powder ½ tsp. salt 1 cup shredded coconut 1 cup chopped toasted almonds Place whipped tofu in a large bowl and stir in the sugar and vanilla. Stir in the flour, baking powder and salt. Stir in coconut and almonds. Pour over crust and return to the oven. Bake 25 minutes or until the topping is golden. Cool slightly and cut into bars. Back to top |
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Creme Filled Carrot Cake Cookies
From our friend Lisa Shapiro. Makes about 36 sandwiches (72 cookies top and bottom). 1 cup light brown sugar, packed 1 cup granulated sugar ½ pound vegan butter 2 Ener-G Egg Replacer OR ½ cup dairy-free yogurt 1 teaspoon pure vanilla 2 cups unbleached white flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger 2 cups rolled oats (not instant) 1 ½ cups finely grated carrots (about 3 large carrots) 1 cup raisins cream cheese frosting (recipe follows) Preheat the oven to 350F. In a mixer (or beat by hand), combine the sugars and vegan butter. Continue beating until light and fluffy, about three to four minutes. Add the fake eggs and vanilla and mix until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, and spices. Stir to combine. Gradually add this flour mixture to the butter mixture. Mix on low speed until just combined. Mix in the oats, carrots and raisins. Chill until firm, at least an hour. Drop by tablespoon onto a parchment lined cookie sheet, two inches apart. Bake until brown and crisp, 12-15 minutes, rotating the sheet 180 degrees halfway through. Cool them on a wire rack. Once completely cooked, spread about 2 teaspoons of cream cheese frosting onto a cookie, and sandwich together with another cookie. Store in the fridge. Cream Cheese Frosting: 8 oz Tofutti Better Than Cream Cheese, at room temperature (or your favorite vegan cream cheese) 1/4 pound vegan butter 1 cup powdered sugar 1 teaspoon vanilla extract Place the Tofutti in a medium bowl and whip until smooth. Gradually add the vegan butter and continue beating until smooth and well blended. Sift in the powdered sugar and beat again until smooth. Add vanilla and beat. Place in the fridge; it will firm up as it chills. Back to top |
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Double Chocolate Brownie Drops (cookies)
1 1/3 cups vegetable shortening 1/8 teaspoon imitation butter flavoring 1 cup granulated sugar 2/3 cup firmly packed brown sugar 1 tablespoon vanilla extract Ener-G egg replacer equivalent of 2 eggs 2 ¼ cups white flour 2/3 cup cocoa 1 teaspoon baking soda 1 teaspoon salt 3 tablespoons rice milk 1 ½ cups large walnut or pecan pieces ½ cup semi-sweet chocolate chips ½ cup white chocolate chips* Heat oven to 350 degrees. Combine shortening and imitation butter flavor. Mix sugars and vanilla into shortening. Beat 1 minute or until creamy. Add half of egg replacer, beat 30 seconds. Add other half of egg replacer and beat once more for 30 seconds. Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture. Stir in nuts and chocolate pieces. Drop dough by tablespoon onto ungreased cookie sheet and bake at 350 degrees for 7-9 minutes. Makes 3 ½ dozen 2-inch cookies. *As vegan white chips aren’t always easy to find, I usually use one cup of chocolate chips instead. Back to top |
Desserts.
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Chocolate Pudding (3 recipes)
OPTION 1: 4 avocados (about 4 cups) 2/3 cup cocoa powder 1/2 cup maple syrup 1/3 cup plant milk 1 teaspoon vanilla (optional) Blend until very smooth. Adjust quantities of cocoa powder and syrup to your taste. OPTION 2: 1 1/2 pounds of silken tofu 1/4 cup oil 1 1/4 cup sugar 1/3 cup cocoa pinch salt 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. OPTION 3: 1 12 oz. package of Mori Nu silken tofu (or 3/4 cup of another silken tofu) 3/4 cup vegan chocolate chips 1/2 tsp. vanilla Blend silken tofu in blender or food processor. Carefully melt chocolate chips in microwave or double boiler. Pour melted chocolate into blender with the tofu, add vanilla, and blend very well until completely smooth and creamy. Refrigerate until ready to serve. Back to top |
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Compassionate Indistinguishable Vegan Cheesecake
9" spring form pan is recommended. (Half the recipe and reduce baking time to 45 minutes if using a pie shell). 32 oz plain Tofutti Cream Cheese (four 8-oz containers) or your favorite vegan cream cheese 1 1/3 cup sugar 7 teaspoons fresh lemon juice 1 teaspoon salt 1 teaspoon vanilla ½ cup water 2 Tablespoons Egg Replacer (Ener-G powder) Mix vegan cream cheese, sugar, fresh lemon juice, salt, and vanilla until smooth. Whisking in a mixer seems to work best. In mixing bowl, whisk water and Egg Replacer until stiff peaks form when you stop and raise the whisk. This may take 3 or 4 minutes with an electric mixer on high. Fold in the vegan cream cheese mixture. The Egg Replacer will foam quite a bit. Fold in thoroughly, but try not to lose all the fluffiness (air bubbles). Pour into prepared crust (see below) and bake in 350 degree oven for 60 minutes. It may take up to 15 minutes longer - bake until a nice golden-brown skin forms on top. Cool to room temperature and refrigerate for at least 6 hours. Top with berries, lime spritz, or favorite topping. Graham Cracker Crust 1 ½ packages (15 crackers) of vegan graham crackers ½ cup margarine 1/3 cup sugar ¼ teaspoon salt (adjust to taste - some margarines are more salty) Crush crackers into crumbs. Mix melted margarine with crackers salt and sugar. Press into pan. Do NOT prebake the crust for the Vegan Cheesecake recipe. For CHOCOLATE Cheesecake: Add ¼ cup cocoa to the crust mixture Add ¼ cup cocoa to the cream cheese mixture (before the Egg Replacer) Omit the lemon juice. Carmel Nut Crust (option instead of graham cracker crust): Good with the Vegan Cheesecake recipe. 1 1/2 cups pecans, finely ground 1/3 cup quick-cooking rolled oats 1 Tablespoon arrowroot or cornstarch 1/2 teaspoon ground cinnamon 4 Tablespoons pure maple syrup 2 Tablespoons brown rice syrup, barley malt syrup, or dark corn syrup [i used light corn syrup] 1 teaspoon vanilla extract Place the ground pecans in a bowl and stir in the oats, arrowroot or cornstarch, and cinnamon, mixing well. Add the remaining crust ingredients, stirring until thoroughly mixed. Lightly oil the sides and bottom of a 10-inch springform pan (or use one that has a non-stick coating--this works best), and carefully pat the crust mixture evenly over the bottom using lightly dampened fingers. Back to top |
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Nice Cream Cake
This recipe might look long, but really all it is is layering your favorite vegan ice creams and flavorings over a cookie crust. Top with a little frosting to enduce sugar coma. Oh-so-good. You can make this with any combo of vegan ice cream, cookie crust, and frosting. Like: Soy Delicious Purely Decadent Peanut Butter Zig Zag nice cream, peaunt butter chocolate Newman O's for the crust, with peanut butter frosting on the top! Mint Chip, Cookie Dough, Chocolate Brownie... you get the idea :) The following recipe is for our most requested dessert using Soy Delicious Turtle Tracks vegan nice cream. You will need a 9” spring form pan and… Nice Cream: 4 pints Soy Delicious Purely Decadent Turtle Tracks nice cream 1 pint Soy Delicious Purely Decadent Praline Pecan nice cream (or vanilla) Cookie crumb crust, middle, topping: 1 package of Newman O’s (or similar type) chocolate-filled chocolate wafer sandwich cookies. You can remove up to 6 of the cookies and eat them while you are making the cake :) ¼ cup melted vegan margarine Pulse cookies in a food processor (or crush in a bag) until they reach a chunky crumb texture (don’t over-crush to dust/crumbs). Stir margarine into the remainder of the crumbs stir with fork. Press margarine and crumb mixture into the bottom of a 9-inch spring-form pan, but reserve 1/2 cup for middle and top layers of cake. Sugared pecans (chop for middle and topping and leave some whole for top) ¾ cup pecans toasted 2 tablespoons vegan margarine 2 tablespoons sugar Toast pecans over medium heat, add margarine to hot pan/pecans, then sprinkle with sugar and coat well. Remove from heat. Crumble most of the pecans when cool. Save about 10-12 pecans for a nice presentation on top of the cake. Frosting for decorating the top edge of the cake 2 tablespoons vegan margarine ¾ cup or more powdered sugar ½ teaspoon vanilla 1 tablespoon soy/rice milk Mix all ingredients until smooth and thick (might have to add more powdered sugar). Fudge center: ¼ cup sugar 2 tablespoons vegan margarine 2 tablespoons water 1 ½ tablespoons light corn syrup ½ cup vegan chocolate chips ½ teaspoon vanilla Bring first 4 ingredients to boil in a medium-size saucepan. Boil 3 minutes, stirring constantly. Remove from heat and stir in chocolate chips until smooth. Stir in vanilla. Other middle/toppings: ½ of a 12 oz jar of Smucker’s marshmallow topping (optional, but yummy) ¼ of a 7 oz container of your favorite organic chocolate syrup Cake assembly: Have everything prepared and ready. Work quickly so the nice cream doesn’t melt and become icy. You’ll probably have to run your hands under warm water between pints because it’s really cold! Starting with the bottom (cookie crust) layer, add 2 ½ pints of the Turtle Tracks nice cream. Wearing rubber gloves (or not if you’re only making it for you), flatten the nice cream between your hands and press evenly onto the cookie crust. For the middle layer, spread the fudge filling evenly over the first layer of nice cream mostly in the middle of the cake. Add some of the reserved cookie crumbs, crushed pecans, and marshmallow topping. Next, add the remainder of the Turtle Tracks nice cream, followed by the Praline Pecan nice cream. For a decorative topping, drizzle marshmallow topping, chocolate syrup, cookie crumbs, and pecan pieces evenly over the surface. Mound some whole pecans in the middle of the cake. Spoon frosting into a piping bag (or a plastic bag with a tiny corner snipped off will do). Pipe frosting around the top outer edge of the cake. Put cake in freezer and freeze overnight or until solid. Draw knife between cake and pan and loosen the spring form. Slice and serve with a little chocolate drizzled over the top. Back to top |
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Peach Cobbler
6 large peaches, quartered, halved, or sliced (whatever you prefer) 1/4 cup sugar 1 Tablespoon lemon juice 1 teaspoon cornstarch 1/4 teaspoon cinnamon Breaded topping: 1 cup flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup + 1 Tablespoon Earth Balance (or other vegan margarine) 1/4 cup boiling water 1/4 cup sugar scant + 1 teaspoon cinnamon to sprinkle over top before baking Pre-cook the peaches: Preheat oven to 425°F. Lightly mix peaches with sugar, lemon juice, and cornstarch in an 8”x8” baking dish and bake for about 10 minutes. Add the topping: While the peaches are baking, mix together flour, sugar, baking powder, and salt. Mix/cut in margarinie with your fingers, a fork, or a pastry cutter. Stir in water until just combined. Remove peaches from oven and drop spoonfuls of topping over them (mixture will spread like a bread/bisquit topping when it’s baked. Then sprinkle sugar and cinnamon mixture over everything. Bake about 25 minutes or until golden brown. Back to top |
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Pumpkin Pie
1 unbaked pie crust (make your own favorite recipe, or we really like Wholly Wholesome brand pre-made) Blender ingredients: 3/4 pound firm tofu* (don't use silken tofu, see note below for soy-free recipe using cashews instead of tofu) 1 (15-16 oz.) can pumpkin (about 2 cups) 1 1/2 teaspoon cinnamon 3/4 tsp. ginger 1/2 tsp. nutmeg 1/3 cup oil 1 tsp. vanilla 1 cup brown sugar 1 1/2 Tablespoon molasses 2 Tablespoons flour** Combine all blender ingredients and blend in a blender or food processor for a few minutes until very smooth and creamy. Pour mixture into pie shell. Bake at 350 F for 75 minutes total: at 50 minutes or so, cover crust with a pie crust shield or aluminum foil to keep the crust from burning over the remaining 25 minutes. Chill and serve. We love to top it with So Delicious CocoWhip whipped cream or your favorite vegan whipped cream. *Soy-Free Instructions: We experimented using cashews instead of tofu and the recipe still worked and tasted great! Use 1 1/2 cups soaked cashews instead of tofu. Cover about 1 1/4 cashews with water, add 1/2 tsp. salt, allow to soak for a few hours or overnight. Drain the water (there is no need to press out the wet cashews). The 1 1/4 cups dry cashews will have expanded a bit in the water giving you about 1 1/2 cups of soaked cashews. Add the soaked cashews to the mix and blend until very creamy. Eliminate the flour or cornstarch thickener, the cashews will firm up after cooling without the thickener. **For Gluten-Free: Use a Gluten-Free crust, use 1 Tbsp. cornstarch instead of flour, and cover crust with pie shield early in baking (at around 30 minute mark). Keep an eye on your crust; you may have to reduce baking time by 5-10 minutes because Gluten-Free crusts tend to darken more quickly. Back to top |
Raw Sweets.
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“Crumb Donut Holes” Raw, Vegan and Healthy
Original recipe from http://www.living-foods.com/recipes/. We added cinnamon and gave more specific measurements. 1 cup raw almonds 1 cup very soft, pitted dates 1/2 cup finely shredded banana squash (or zucchini) 1/2 cup shredded coconut 1/2 cup more shredded coconut for rolling 1/2 teaspoon vanilla 1/2 to 1 teaspoon nutmeg ¼ to 1/2 teaspoon cinnamon ¼ teaspoon sea salt Process almonds in a food processor into very fine pieces. Add dates, a little at a time. Add salt and vanilla. The mixture will look like very coarse meal at first, and then all of a sudden it will come together in one big ball. Take the big ball out of the food processor and, using your hands, mix in the shredded squash/zucchini, nutmeg, cinnamon and shredded coconut until it is all mixed in. Taste and add more coconut or nutmeg if desired. Roll the mixture into small 1” balls and roll in remaining shredded coconut. Place in a single layer and chill in the freezer until firm (several hours). When firm, you can put them in a container and freeze. They’ll keep in the freezer for several months. Serve thawed (or frozen if you like ‘em that way). Back to top |
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Raw Black Forest Chocolate "Cheesecake"
Bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Note: For ease and/or if you don't care if the recipe is 100% raw, you can use the optional non-raw ingredients (cocoa powder, chocolate bar, vanilla extract) where noted. We prefer the taste of these non-raw ingredients. 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 bar, melted (or at 85% to 100% cocoa chocolate bar, if you don't care if the recipe is 100% raw) ¼ cup coconut oil, melted seeds from ½ vanilla bean (or 1 teaspoon vanilla, if you don't care if the recipe is 100% raw) ¼ teaspoon salt 1 Tablespoon cacao powder (or cocoa powder, if you don't care if the recipe is 100% raw) 1 10 oz. package frozen cherries, thawed, drained 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. Crust: ½ cup brazil nuts ½ cup shredded unsweetened coconut Pinch of salt 1 tablespoon cacao powder (or cocoa powder, if you don't care if recipe is 100% raw) 2 tablespoons agave 1-2 tablespoons cacao nibs (or chop and use some of the cacao/cocoa bar used in filling above) Seeds from ¼ vanilla bean (or ½ teaspoon vanilla extract, for non-raw) 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 (6” or less) springform pan (or small cake pan lined with parchment paper). 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. Back to top |
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Raw White Chocolate Strawberry "Cheesecake"
Filling: 2 cups fresh strawberries 1 cup cashews (better if soaked for 1 hour or so) ¼ cup melted coconut butter 2 tablespoons melted cacao butter (or use more coconut butter - up to 1/3 cup total) ¼ cup agave 1 tablespoon lemon juice ¼ teaspoon salt Blend all of the ingredients high speed blender or processor until completely smooth. Crust: 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 a cacao bar, chopped) 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. Back to top |
Other Sweets.
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Bonbons - Coconut
Makes about 48 bonbons 4 cups small shred unsweetened coconut 1 cup corn syrup (or white rice syrup) 1/4 teaspoon vanilla Mix these ingredients, let sit in fridge overnight to moisten the coconut (syrup will have to soak in a bit), roll into balls, put in freezer for a few hours to set before dipping. Melt chocolate chips in a double boiler. Insert toothpick into coconut balls and dip into melted chocolate. Place on waxed paper. When chocolate cools/hardens, place in container and refrigerate or freeze. Keep refrigerated or frozen in an airtight container. Back to top |
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Bonbons - Peanut Butter
Makes approximately 48 bonbons. 2 cups peanut butter ½ cup vegan margarine 3 cups powdered sugar ½ teaspoon vanilla 2 cups chocolate chips for dipping 1 Tablespoon coconut oil or shortening thin the chocolate for dipping Mix peanut butter, margarine, powdered sugar and vanilla. Roll into 1-inch balls. Freeze for at least 1 hour to set. Melt chocolate chips and coconut oil or shortening in a double boiler (a pan sitting in hot water will work). Insert toothpick into the frozen peanut butter balls and dip into melted chocolate. Shake off excess chocolate. Place on waxed paper and remove toothpick. When chocolate cools/hardens, place in container and refrigerate or freeze. Keep refrigerated or frozen in an airtight container. Back to top |
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Caramels
2 cups white sugar 1 cup brown sugar 1 cup agave 1 can (14 oz.) coconut cream (or full-fat coconut milk) 1/3 cup coconut oil 1 teaspoon salt 1 Tablespoon vanilla In a large heavy pot, mix and cook all ingredients (except vanilla!) over medium heat. Bring to a boil and cook at a low boil for 1 to 1 1/2 hours. Stir occasionally. Amount of time can vary depending on altitude, weather, etc. (I know this sounds complicated)... the important part is towards the end of cooking when you test the caramel for consistency... If you have a candy thermometer, cook to "firm ball" stage (around 250 degrees F). If you don't have a candy thermometer you can use the "cold water test" to see if it's reached the firm ball stage. Here's how: Drop a small bit of the caramel into a cup of ice cold water, while it's in the water form it into a small ball (this will only take a few seconds), take ball out -- as it's in your hand if it stays in a ball it's ready; if it flattens it's not ready. Once it's reached the "firm ball" stage, remove from heat, stir in vanilla, pour into a greased pan (we use vegan butter). Let cool for a few hours. Cut and wrap in wax paper. Store in refrigerator. Or store in a freezer and they will keep indefinitely. Back to top |
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Caramel Corn
6 quarts (24 cups) popped corn 2 cups brown sugar 1 cup vegan margarine 1/2 cup light corn syrup 1/2 teaspoon salt 1/2 teaspoon soda Boil sugar, margarine and syrup together for 4 minutes. Add salt and soda. Pour over popped corn and stir to coat. Pour onto a cookie sheet and place in 250 degree oven. Bake for 1 hour, stirring every 15 minutes. Back to top |
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Toffee
1 cup sugar 1 cup coconut cream 3 Tbsp. water 2 Tbsp. agave 1/8 tsp. salt 1/2 tsp. vanilla 1/2 cup toasted almonds, chopped fine 1/2 cup (or so) of chocolate chips Lightly grease 9" x 13" baking dish (Earth Balance buttery spread works well). Sprinkle chopped almonds evenly in the greased baking dish. If you like, reserve some of the chopped almonds to sprinkle over the top of the finished toffee. Cook sugar, coconut cream, water, agave and salt over medium-high heat for 20 minutes or so until it reaches the "hard crack" stage in cold water. If you have a candy thermometer, this is 300 degrees F. To test for "hard crack" stage, with a spoon drop a bit of the hot toffee in ice water. If the toffee snaps or cracks in the ice water, it is ready; if it still bends, it is not ready. At this point, it should be the color of a brown paper bag. Remove from heat. Add vanilla. Quickly pour over the chopped nuts and spread thinly with a spoon (careful, it is really hot!). Sprinkle chocolate chips on top. Once chocolate chips have melted, smooth the chocolate over the top of the toffee with a spoon. Top with remaining chopped almonds if desired. Back to top |
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Vegan Sweetened Condensed Milk
There are some vegan sweetened condensed milks on the market. But it's easy to make your own. Here are 3 recipes. Take your pick: Recipe 1: 1 c. Better Than Milk (rice vegan beverage mix) 2/3 c. white sugar 3 T vegan margarine, melted a few drops of vanilla extract Pour ½ cup of boiling water into a blender. Add the dry milk, sugar, margarine and vanilla. Blend on high speed for 30 seconds or until completely smooth. Use in a recipe immediately or store in a covered container in the refrigerator. Recipe 2: 2 cups dairy-free milk 1 cup white sugar Stir together and bring to a boil over high heat. Stir or remove from heat when it bubbles up. Turn heat to medium-low and allow mixture to simmer and evaporate. Stir often and keep cooking until has been reduced to one cup's worth. Remove from heat. Let cool before using. Recipe 3: 1 cup plant-based milk 1/2 cup sugar 1 teaspoon vanilla (omit if using vanilla flavored milk) 1 Tablespoon cornstarch 1 Tablespoon vegan butter Add ingredients to a saucepan and stir to smooth over medium heat. Simmer for 1-2 minutes until thickened. Back to top |
Appetizers, Entrees, Dips, Sauces, etc.
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Avocado Vegan “Egg” Rolls
These taste just like the eggrolls at Cheesecake Factory... but without the eggs or cruelty! Makes 12 large rolls. The tamarind dipping sauce really adds something fantastic! Tamarind Dipping Sauce This recipe makes a large batch. You might want to halve it if you're only making 12 rolls. But it freezes well for later/other use. 2 Tbls. white vinegar 2 teaspoons balsamic vinegar 2 teaspoons tamarind pulp 1 cup agave 1 cup cashews 2 cups fresh cilantro (one small bunch) 3 cloves garlic 1/2 bunch green onions (with the greens) 2 teaspoons ground black pepper 2 teaspoon ground cumin 1/4 cup olive oil (Optional, but adds mouth-feel. You can use less or none at all.) Stir together vinegars, tamarind, agave and microwave on high (or carefully heat on stove) for 1 minute until tamarind is dissolved. In a food processor or blender, puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin. Pour into bowl, mix in oil, cover and refrigerate for later use. Avocado Filling 4 large avocados - peeled, pitted, and diced into ½” chunks ½ cup sun-dried tomatoes in oil – finely chopped ¼ cup minced red onion 1 Tbsp. chopped fresh cilantro ½ teaspoon salt 12 or more vegan “egg” roll wrappers (available at natural food stores, co-ops, asian markets or in some supermarkets -- like Twin Dragon egg roll wrappers) Carefully stir together avocado, tomatoes, onion, cilantro, and salt trying not to mash the avocado chunks. Roll into rolls. Deep fry in medium hot oil until golden brown. Drain. Serve with the tamarind dipping sauce. Back to top 
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Vegan Cruelty-Free Egg Rolls
20-24 Vegan egg-roll wrappers. You can get these in most Asian markets, some natural food stores. Filling: 1 cabbage, shredded 1-2 large carrots, grated vegetable oil for deep frying Use one of the flavoring options below. Option 1 Flavoring: 1/2 cup red wine (or red cooking wine, or sake) 1 teaspoon black pepper 2-3 Tablespoons soy sauce 1-2 Tablespoons sugar Option 2 Flavoring: 2 tsp. ginger, minced 2 cloves garlic, minced 2 green onions, finely sliced dash of salt (to your liking) 1 tsp. sugar 1/4 cup soy sauce 1 tsp. sesame oil Boil a gallon of water and either dump the cabbage/carrot mixture into the water for about 10 seconds and strain or just pour the boiling water over the cabbage/carrot mixture directly in the strainer. The cabbage/carrot mixture should wilt pretty quickly, but you don't want it to lose all of its crunch. In a large bowl, mix well the blanched cabbage/carrot mixture with red wine, sugar, soy sauce and black pepper to your taste. Squeeze out excess moisture from about a 1/4 cup to 1/3 cup of the mixture and place on a wrapper. Roll it, seal with water or water/flour mixture. Deep fry in 2-3 inches of oil until crispy brown. Drain or place on paper towels and let cool slightly a bit before eating. Back to top 
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Caesar Dressing/Sauce
2 cups Vegenaise (vegan mayo) 2 T dijon mustard 1/4 cup soy sauce 3 cloves minced garlic 1 1/2 teaspoon lemon juice This makes a big batch, but keeps well. You can also easily half the recipe. Mix all ingredients well. Keep refrigerated. Serve over salad or as dipping sauce. Excellent over salad with tomatoes, and hot sliced Gardein Seven Grain Crispy Tenders (breaded vegan chik'n strips). Back to top |
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Cashew Goat-Free Cheese
Have fun experimenting with this easy, delicious recipe. Not included here: we also liked sundried tomatoes with pine nuts and even one with mini chocolate chips rolled in toasted pecan pieces. Come up with your own flavor combinations! Ingredients: 1 cup raw cashews, soaked overnight (*or see faster method below) 4 tbsp refined coconut oil (unrefined coconut oil will taste like coconut) 1/4 cup fresh lemon juice 2 tbsp water 1/2 tsp salt Flavor option 1 (our favorite): 3 Tbsp dried figs, chopped/minced 3 Tbsp red onion, chopped/minced Flavor option 2: 3 Tbsp dried cranberries, chopped/minced 2 Tbsp fresh dill, chopped/minced Flavor option 3: 3 Tbsp mini chocolate chips or chopped chocolate 3 Tbsp toasted pecans 1. Add enough water to cashews to cover by an inch or so. Allow to soak 8 hours or overnight. *For faster results: Pour boiling water onto cashews, allow to cool/soak for 1 hour. 2. Drain liquid, rinse under cold water and drain again. 3. Blend cashews, oil, lemon juice, sea salt and 2 tbsp water until very creamy. 4. Spoon cashew mixture into 3 layers of cheesecloth. Twist top and secure with twist tie or rubber band. Let it stand/dry in a colander (to allow any moisture to drip out) for 12 hours at room temperature. 5. Chill for at least 3 hours. 6. Chop/prepare flavor ingredients. 7. Unwrap the cheese and place into a bowl. Mix in flavor combo ingredients. **The original recipe called for sprinkling and rolling the flavor ingredients on the outside of the log. We enjoy the flavors mixed in. But feel free to experiment for your best experience. 8. On a 12" x 12" (or so) piece of parchment paper or wax paper, place the cheese horizontally in the center to form a log. Use the paper to roll the log into about a 6 inch log. Alternatively, you can scoop the mixture into a sealable container of your choice. 9. Chill or enjoy right away spread on a cracker. Back to top |
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Fresh Sweet Corn Avocado Salsa
3 ears fresh sweet corn, cleaned (or 3 cups frozen, thawed) 1/2 cup red onion, diced 1 small avocado, diced juice of 1/2 lime 1 tablespoon fresh basil, chopped 1/2 teaspoon salt freshly ground pepper, to taste Husk, clean, and cut corn from the cob. Combine all ingredients in a large bowl. May serve immediately or allow to marinate. Serve as a side, with tortilla chips, or as a taco topping. Even better the next day! Back to top |
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Vegan Gravy
3 tablespoons vegetable oil 3 tablespoons flour 2 cups water 1/4-1/3 cup (to your taste) Frontier brand veggie "chicken" or "beef" broth powder (www.FrontierCoop.com) OR 1 to 2 Tablespoons (to your taste) of Better Than Bouillon "No Chicken" or "No Beef" base flavors. 1/8 teaspoon black pepper Stir oil and flour together over medium-high heat and allow to bubble for a minute or so (careful not to burn it... browning is OK). Mix water and veggie broth powder together. Pour the broth into the roux and stir. Continue to stir for 3-5 minutes until hot and thickened. Add pepper to taste. Gravy Recipe 2 (Mushroom Gravy) 2 cups mushrooms, sliced 2 teaspoons olive oil 1/4 cup red wine 2 Tbsp. balsamic vinegar 1/4 cup water 1 Tbsp. arrowroot (or cornstarch, or flour) Saute the mushrooms in the oil until they are soft and dark, about 20 minutes. Once they have released and then reabsorbed their own liquid, deglaze the pan with red wine. Add the balsamic vinegar and water, along with a pinch salt to bring the flavors together. Dissolve the arrowroot (or cornstarch, or flour) in a small amount of water. Stir it into gravy until it is nearly boiling and it thickens. Vegan Gravy 3 tablespoons vegetable oil 3 tablespoons flour 2 cups water 1/4-1/3 cup (to your taste) Frontier brand veggie "chicken" or "beef" broth powder (www.FrontierCoop.com) OR 1 to 2 Tablespoons (to your taste) of Better Than Bouillon "No Chicken" or "No Beef" base flavors. 1/8 teaspoon black pepper Stir oil and flour together over medium-high heat and allow to bubble for a minute or so (careful not to burn it... browning is OK). Mix water and veggie broth powder together. Pour the broth into the roux and stir. Continue to stir for 3-5 minutes until hot and thickened. Add pepper to taste. Gravy Recipe 3 (Fat Free Easy Gravy) 1/4 cup whole wheat flour 2 Tablespoons nutritional yeast 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 2 cups vegan broth (we use 1.5 teaspoons Better Than Bouillon in water) 2 Tablespoons soy sauce (we use low sodium otherwise it's a bit salty) 1/4 teaspoon mustard 1/2 teaspoon browning liquid (optional) 1. Place all dry ingredients in a sauce pan and stir over low-medium heat until toasted (it will start to brown a bit and smell toasty. Be careful not to burn.) 2. Mix all the wet ingredients well and slowly add toasting mix. Stir well or whisk to remove clumps if any. 3. Simmer until thickened. Back to top |
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Nacho Cheese
Melts well for nachos, cheese dip, mac n' cheese, and more! 2 cups diced potatoes 1 cup diced carrots 1/3 cup vegetable oil 2 tsp. salt 1 Tbsp. fresh lemon juice 1/2 cup heaping nutritional yeast flakes 1/4 tsp. onion powder 1/4 tsp. garlic powder Optional: add up to 1/2 cup water if you like a thinner cheese. I prefer a thicker cheese with a cheesier taste without added water. Boil or steam the potatoes and carrots until soft. Blend everything together in blender or food processor until very smooth. Store in fridge. Serve hot or cold, dip or drizzle hot cheese over nachos, veggies, veggie burgers and dogs, or whatever you like. We enjoy piling up a plate of warm tortilla chips then spooning on hot refried beans and hot nacho cheese, and topping with guacamole and salsa. Back to top |
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Tammy’s Dairy-Free Ranch Dressing
From LeadingVeg.com Makes: 1 pint 1 cup Tofutti Sour Cream (or if you want to make your own sour cream, try the Tofu Sour Cream recipe below) 1 cup vegenaise 1 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoon dried parsley flakes 1/2 teaspoon salt Thoroughly mix the above ingredients. Back to top |
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Tofu "Sour Cream"
This recipe makes 1 quart. 2 lb fresh silken tofu 1/2 cup canola oil 1 tsp salt 3 Tbsp lemon juice 1 heaping Tbsp rice syrup Put all ingredients in food processor and blend until smooth. Back to top |
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Stir Fry Sauce
2 Tbsp. sugar 1 Tbsp. rice vinegar 2 Tbsp. soy sauce 1 tsp. sesame oil Mix all well and add to your favorite stir fried veggies after the veggies are cooked. Back to top |
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Taco Dip Party Platter
This platter is a hit at every party! And it’s sooo easy to make -- a truly no-fail recipe. 16 oz Tofutti cream cheese or your favorite vegan cream cheese 16 oz Tofutti sour cream or your favorite sour cream 1 packet of taco seasoning mix Mix above ingredients until smooth—a mixer works best. Spread the dip evenly over a platter and arrange veggies in concentric circles around the platter for a festive look starting with shredded lettuce at the outer edge followed by increasingly smaller circles of chopped tomato, green and/or red pepper, onions, and black olives and Daiya cheddar cheese (or your favorite vegan cheddar) if desired. Serve with tortilla chips. Back to top |
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Sesame Eggplant Salsa
Serve the salsa with a bowl of Pita Crisps. Two 1 to 1 1/4-pound eggplants 1 tablespoon vegetable oil or peanut oil 3/4 cup (packed) plus 1 tablespoon minced green onions 2 1/2 tablespoons minced peeled fresh ginger 4 garlic cloves, minced 1 teaspoon chili-garlic sauce* 3 tablespoons (packed) golden brown sugar 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 teaspoons fresh lemon juice 2 large plum tomatoes, seeded, chopped 3/4 cup (packed, for recipe) plus 1 tablespoon (for garnish) finely chopped fresh cilantro 1 1/2 teaspoons oriental sesame oil Preheat oven to 425°F. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly. Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl). Let eggplant drain 30 minutes. Transfer eggplant to processor. Using on/off turns, process until almost smooth. Heat vegetable oil in heavy large skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; sauté just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat. Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Garnish eggplant salsa with 1 tablespoon each green onions and cilantro. Serve with Parmesan Pita Crisps. *Available at Asian markets and in the Asian foods section of many supermarkets. Makes about 4 cups. Back to top |
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Vegan Worcestershire Sauce
You can buy vegan Worcestershire sauce, but this yummy alternative is inexpensive and easy to make: 2 cups apple cider vinegar 1/2 cup soy sauce or tamari 1/4 cup brown sugar 1 tsp. ground ginger 1/8 tsp. ground cloves 1/2 tsp. cinnamon 1/2 tsp. black pepper 1 tsp. ground, dry mustard 1 tsp. onion powder Mix all ingredients in sauce pan. Bring to boil then reduce to simmer until liquid reduced by half (about 15-20 minutes). Refrigerate in air-tight container for up to 3 months. Back to top |
Bread
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Artisan Bread Made EASY
1/2 Tbsp. salt 1/2 Tbsp. active dry yeast 1 cup warm water 2 cups bread or all-purpose flour 1. Mix salt, yeast, and warm water. Then add flour and stir together well. That's it! No kneading necessary. This literally takes less than 1 minute. 2. Cover lightly and let rest/rise 2 hours. 3. After 2 hours, knock down dough with your fingers and shape into loaf. You'll need to flour your hands well and add a little flour to keep dough from sticking. Place loaf on parchment paper, or in greased bread pan. Don't fuss -- this should take less than a minute. 4. Let loaf rest/rise another 40 minutes. Preheat oven/stone to 450 F while waiting. 5. I like to brush loaf with vegan butter or olive oil and sprinkle with raw sesame seeds (optional, but yummy). 6. Score top with sharp knife (optional, but keeps bread from splitting). 7. Bake 450 F for 25-30 minutes. Simply slide the parchment paper with the loaf onto preheated pizza stone. Or bake in a bread pan. 8. Cool on rack. If using a pan, remove from pan for cooling. Notes: Put one cup water in a separate pan in the oven while baking. The steam will help give the loaf a nice crust. This recipe mixes together in under a minute. No kneading necessary. Preferred method is to bake on parchment paper on a preheated baking stone. I like shaping a long loaf or a round loaf (see image). But you can also use a lightly greased bread/loaf pan. It has an amazingly soft texture. You can double, triple, or quadruple this recipe. If you don't use all the dough the same day, just keep it covered in the fridge for up to 5 days. Back to top |
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Buns Like Grandma Used to Make
1/2 cup warm water 2 1/2 Tablespoons sugar 1 Tablespoon dry yeast 1/2 cup room temperature plant-based milk 1 teaspoon salt 1/4 cup oil 2 3/4 cup all purpose flour Mix and knead for 3 minutes. We use a dough hook in a mixer, but you can do by hand instead. Add a sprinkle of flour as needed so the dough isn't too sticky (it will be a little sticky though, don't use too much flour -- that's why a dough hook works better). Cover, rise for 1 hour. Punch down, rise again for 30 minutes. Divide into 12 balls (9 for big buns). Place in greased 9x13 pan. Cover with a towel and let rise for 45 minutes until roughly doubled in size. Bake at 370 degrees for 15-16 minutes, until golden brown. Rub/brush the tops lightly with vegan butter while still hot (optional). Cool on rack. Back to top |
Breakfast.
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Bacon Seitan
This fantastic recipe is super easy. Basically, you're just making 2 different seitain doughs (one red, one white), layering them, then baking until firm. The result is a smoky, salty, yummy vegan bacon perfect for breakfasts, snacks, and sandwiches. This recipe is online several places, but we've modified ours to make it even better -- a little more smokey, a little more salty, a little more sweet and peppery, and a little more perfect. Dry ingredients for RED Dough: 1 1/4 cup vital wheat gluten 2 T nutritional yeast flakes 1 T onion powder 2 tsp smoked paprika ¼ tsp ground white pepper Liquid ingredients for RED Dough: ½ cup water 2 T dark brown sugar 2 T tamari or soy sauce 3 T liquid smoke 1 T red miso paste (you can use tomato paste in a pinch, but you might want to add 1/4 tsp salt if you do) 1 T vegan Worcestershire Sauce (recipe) 1 T olive oil (canola works) ½ tsp salt Dry ingredients for WHITE Dough: ½ cup vital wheat gluten 1 T garlic powder Liquid ingredients for WHITE Dough: 6 T water ½ tsp salt 1 T olive oil (canola works) Pepper Rub Ingredients: 2 T dark brown sugar 1 tsp. black pepper
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French Toast
1 cup almond milk (or your favorite vegan milk) 1 Tbsp. flour 2 Tbsp. flax seed meal 1 tsp. cinnamon 1 Tbsp. nutritional yeast flakes 1 1/2 Tbsp. brown sugar pinch salt bread of choice (We like thick sliced French bread, Italian bread, or Texas Toast) oil or vegan butter for pan Whisk all ingredients until very smooth and creamy. Allow to sit for 10 minutes -- this will give the flax meal time to thicken the mixture. Dip thin layer on bread. Place on hot oiled/buttered skillet over medium-high heat. Brush more dip mixture on top just before flipping (Don't spread the other/top side of the bread until the first side is browning and almost ready to flip or it may get soggy). Flip to brown the other side. Brown well on both sides and repeat process till mixture and/or bread is gone adding a little oil/butter to pan between batches. Makes about 12 slices. Serve with maple syrup and vegan butter. Back to top |
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Granola
You can vary the nuts and seeds kinds and quantities to your own tastes. And you can add dried fruits like dehydrated berries, raisins, etc. Just try to keep the proportion of wet to dry ingredients about the same. 2 cups rolled oats 1 cup crispy rice cereal 1/3 cup sunflower seeds (hulled -- out of shell), or cashews, or other nuts 1/4 cup chopped pecans 1/4 cup chopped almonds 1/8 cup coconut (optional) 1/4 cup vegetable oil 6 Tbsp. maple syrup 1/8 tsp. salt Preheat oven to 275 F. Combine dry dry ingredients (except for salt). In separate bowl, mix oil, syrup and salt. Pour wet mixture over dry and mix well. Spread on large baking sheet. Bake for 20 minutes, stirring often -- until it is nice and brown, but not burned (watch carefully toward the end). Cool. Then store in air-tight container. Variation: Granola Bars! For homemade granola bars, increase oil to 1/3 cup and syrup to 1/2 cup. Pack into parchment lined 9x13" pan. Bake at 350 F for 25 minutes. Watch carefully -- want to brown/crisp, but not burn. Cool briefly, score bars with knife, then cool completely and turn out of pan. Store in air-tight container. Back to top |
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Pancakes
This is a really fast and easy recipe. You'll definitely need a non-stick pan or lightly oil/spray the pan so the pancakes don't stick. 1 cup all-purpose flour 2 Tablespoons sugar 1 Tablespoon baking powder pinch of salt 1 cup dairy-free milk 1.5 Tablespoons vegetable oil Mix dry ingredients. Add wet ingredients to dry and mix until smooth. Use a non-stick (or very lightly oiled) pan or skillet preheated to medium heat. Pour batter into pan to form your pancakes to size. Flip when edge is stiffened and bottom begins to brown. Serve when both sides are golden. Add blueberries, or chocolate chips, or sliced fruit like bananas or strawberries to batter for a special treat. Serve with vegan buttery spread and maple syrup. Back to top |
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Scrambled Tofu
1 pound firm tofu 1 teaspoon oil 1/2 onion chopped 2 Tablespoons soy sauce garlic powder to taste pinch tumeric salt and pepper to taste You may also add peppers, Vegan cheese and/or Vegan sausage crumbles (we like to add all of these). Crumble tofu in skillet and stir on medium-high heat to remove most of the moisture and to brown. Add onions anytime during that process. As it starts to brown add a teaspoon of oil. Add soy sauce and a couple sprinkles of tumeric to make the tofu nice and yellow. Add garlic powder, salt and pepper to taste. Add peppers, Vegan cheese and Vegan sausage crumbles. Back to top |
Main Courses, Entrees, Salads, etc.
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Calzones (little pizza pockets)
For dough: 3 3/4 flour 2 1/4 teaspoons dry yeast 2 Tablespoons sugar 1 teaspoon salt 1 cup water 1/2 cup vegan butter (such as the full-fat Earth Balance) For Filling: 10 oz. tomato sauce (add seasonings to taste or use pizza sauce or marinara sauce) 1/2 chopped onion sauteed Garlic (to taste) 1/2 green pepper chopped vegan pepperoni (we like Tofurky or Yves brand) vegan shredded mozzarella (we like Daiya brand) Prepare the filling by sauteing the Italian seasoning, onion and green peeper in a bit of oil or water unitl vegetables are somewhat tender. Add the garlic and saute briefly before adding the tomato sauce and pepperoni. Heat through and set aside. Grate the cheese and set aside until dough is ready. Combine 2 cups flour, yeast, sugar and salt. Heat water and margarine (120-130 degrees or about one minute on high in a microwave oven). Add liquid to flour mixture and blend at low speed till moistened; beat 3 minutes at high speed. Gradually add enough remaining flour to make a soft dough. Knead on floured surface (or with dough hook in the mixer) until smooth and elastic (about 3-5 minutes). Let rest for 15 minutes. Divide dough into 10-12 pieces and roll into 6" circles. Put a couple heaping Tablespoons of filling in the center of the circle, fold over and pinch/roll the edges to keep the filling inside. Bake at 400 F for 12-15 minutes. For a special dessert treat! You can put blueberry pie filling or your favorite pie filling in place of the pizza sauce filling. Then top with a powdered sugar glaze and confectionery sprinkles. Oh, man, these are good! For a quick and easy version! Buy vegan frozen bread dough (such as Rhodes bread), canned pizza sauce, your favorite pizza toppings and vegan mozzarella. Thaw the dough, assemble and bake as described above. Back to top |
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Chicken-Free Salad (Beyond Meat)
Thank you to Kathleen Keene of the Fargo-Moorhead VegFest for this yummy recipe! 9 oz package of Beyond Meat Chicken-Free Strips ("Lightly Seasoned" or "Grilled" flavors work best), thawed 1/2 yellow onion 1 cup vegan mayo such as Just Mayo (vegan mayo available in most supermarkets) 1 tea garlic powder 1 tea onion powder 1 tea black pepper 1 tea dijon mustard Shred thawed Beyond Meat, pulling into ribbons and then smaller pieces (food processor works well too). Combine with the rest of the ingredients, and refrigerate at least one hour. serve on crackers for sampling. Back to top |
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Vegan Chicken-Free Noodle Soup
2 tablespoons vegetable oil 2 tablespoons flour 5-6 cups chicken-free broth *You can buy chicken free broth, but you will want to boost that or plain water with enough broth to make it closer to a gravy flavor by adding powder or bouillon. We love or "Better Than Bouillon" Chicken-free (vegan). Add a few tablespoons until you reach the flavor you enjoy. OR you might try Frontier brand veggie "chicken" broth powder (www.FrontierCoop.com). Again, just add a few tablespoons to taste. 1/2-1 pound angel hair pasta broken into pieces (to your size preference) 1/2 teaspoon black pepper 1 pound (more or less) of your favorite vegan chicken-free seitan, chopped (see our recipe) optional: sliced carrots, celery, onions or other veggie delights (cook till veggies are tender) salt to taste Stir oil and flour together over high heat and allow to bubble for a minute or so (careful not to burn it... browning is OK). Pour the broth into the roux and stir well. Add pepper to taste. When it starts to boil, reduce heat a bit and add noodles. Cook till noodles are tender. Add vegan "chicken" pieces toward the end just to heat through. Back to top |
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Veggie Chili
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 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). Add garlic and cook a minute or so until fragrant, but not browned. Add tomatoes, chili powder, cumin, oregano, green pepper and parsley. Cook for 10 minutes. Stir in beans and cook for 10 minutes more. Adjust seasonings if necessary. Back to top |
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Coconut Curry Tofu
A creamy coconut milk, spicy curry and ginger tofu dish! 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 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 Remove white parts of green onions and finely chop. Chop greens into 2 inch pieces. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil. Stir tofu, tomatoes, yellow pepper, mushrooms and finely chopped green onions into the skillet. Cover and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes or until vegetables are tender but crisp. Garnish with remaining green onion. Back to top |
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Garlic Pepper Tofu with Broccoli
1 lb firm tofu, cubed 2 cups broccoli Sauce: ½ cup canola oil 2 T soy sauce or tamari 1 T fresh garlic, minced 2 T peanut butter ¼ cup water Fresh cracked black peppercorn, to taste Fresh cilantro, as garnish Fry tofu in a dry skillet until evenly browned. In the meantime, mix the sauce ingredients and heat in microwave for about 1 minute to melt peanut butter, stir well. When tofu is almost done browning, add broccoli to the skillet and cook on high heat to lightly scorch the broccoli. Allow the pan to cool briefly, then add the sauce and stir to coat the tofu and broccoli. Garnish with a few sprigs of cilantro. Serve over steamed rice. Back to top |
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Foccacia
Great for dipping or for roasted veggie sandwiches! 1 1/2 cups very warm (but not hot) water about 4 cups flour 3/4 Tablespoon sugar 1 Tablespoon yeast 1/2 teaspoon salt 1/3 cup oil Top with: 1/4 cup oil (for pan and drizzle) 1/2 teaspoon salt (big grains are really good) Ground black pepper (fresh ground is really good) Garlic (optional) Onions (optional) Italian seasoning (optional) Roma tomatoes very thinly sliced and spread out (optional) 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 3 cups of flour and about half of the 1/3 cup of oil. Mix well with a fork till there's no dry flour. Then work in the rest of the flour and oil with hands. Knead and add more flour if necessary, but no need to work this dough very long (maybe a minute or so of kneading) -- leave the dough slightly sticky (not like the pizza dough recipe). Oil a 9-13 cake pan (or pizza pan) very well. Lightly work dough into the pan, cover with a towel, and let rise for at least 20-30 minutes in a warm place until about double in size (starts to fill the pan). Drizzle several Tablespoons of oil over top, add garlic, grilled onions, very thinly-sliced roma tomatoes, Italian seasoning, salt and pepper -- whatever you like -- we like all of it! Bake at 375-400 F for 25-30 minutes or until browned on the top and the bottom (keep an eye on it). Good warm or cooled as sandwich bread. Serving Suggestion: Roasted peppers -- slice your favorite bell peppers into 3-4 big slices each. Broil skin up till starting to blacken. Flip pieces over and broil again till start to blacken. Cool. Put in a container or zip-lock back with 2 T vegetable oil and 2 T balsamic vinegar. Marinate for at least one hour. Slice focaccia (above) and pile on the peppers for a roasted pepper sandwhich. May also like to add roasted onions, zuchinni, etc. Back to top |
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Green Bean Casserole
¼ c margarine ¼ c flour 1 ½ c vegan "chick'n" broth, warmed (We use Frontier brand—available at natural food stores, or you can order it online at www.frontiercoop.com) 1 T soy sauce 1/2 t garlic powder 2T vegetable oil 1/4 c nutritional yeast 2 14.5 oz cans French-style green beans, drained 1 2.8 oz can French-fried onions In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously for a minute or so until it forms a roux and gets bubbly (careful not to burn). Add the broth, soy sauce, and garlic powder, whisking continuously for 1-2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast. Whip again until smooth. Pour the sauce into a small casserole dish, add the green beans and stir to coat. Bake at 350 F for 10 minutes, then top with the French fried onions and bake for 5 more minutes, until browned and bubbly. Back to top |
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Roasted Eggplant Pasta Salad
16 oz package of farfalle/bowtie pasta 1 large eggplant 1 red, yellow, or orange bell pepper 4 oz sundried tomatoes packed in oil, chop to bite size if they’re not already a handful of toasted pine nuts a few sprigs of basil, chopped fine a bit of olive oil for oven roasting the eggplant Garlicky Salad Dressing (recipe follows) Garlicky Salad Dressing: ½ cup olive oil 1 T lemon juice 3 T red wine vinegar 3 cloves garlic, minced or put through garlic press ¼ t salt ¼ t pepper ¼ t dry mustard 1 ½ t sugar Prepare the salad dressing and set aside. Cook the pasta, rinse in cold water, drain, and set aside. Cube the eggplant into bite-sized pieces. Toss the cubes with a tablespoon or two of olive oil, sprinkle with salt, and spread it in a single layer on a cookie sheet. Roast it at 400F for about 30 minutes, flip it midway during the cooking time. Make sure it gets nice and golden brown (it should sort of melt in your mouth). Once the eggplant has finished cooking, put the red pepper on the same pan with the skin side up (no need to add oil) and roast it until it’s a bit charred. Toss the veggies and all other ingredients with the pasta. Back to top |
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Herbed Potato Salad
3 lbs. boiling potatoes, about 8 1 teaspoon salt ½ teaspoon pepper 1 tablespoon lemon juice 3 scallions 2 tablespoons chopped celery leaves 1/3 cup chopped fresh parsley 1 ½ cups nayonnaise or veganaise Put potatoes in a pot of salted water. Bring to a boil and cook until tender, about 25 minutes. Drain. Meanwhile, combine salt, pepper and lemon juice in a small jar and shake until salt dissolves. Chop scallions including the green tops. When potatoes are cool enough to handle, peel and cut into pieces. Pour lemon mixture over warm potatoes and toss. Stir celery leaves, parsley and scallions into the potatoes with the vegan mayo. Chill. Makes 12 servings. Back to top |
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Pepperoni Seitan
Dry Ingredients 1 3/4 cups vital wheat gluten 1/4 cup nutritional yeast 2 teaspoons mustard powder 2 teaspoons smoked paprika (or regular paprika) 1 T fennel seeds 1/2 teaspoon crushed anise (or another ½ teaspoon fennel) 1 ½ teaspoon salt 1 teaspoon ground black pepper 1 T garlic powder 1/2 teaspoon cayenne pepper Wet Ingredients – pulse in food processor a few times to mix and to chop white beans. 3/4 cup cold water 1/4 cup tomato paste 1/2 cup canned white beans (to add “fat” texture to pepperoni0 5 T vegetable oil 2 Tablespoons tamari/soy sauce 2 teaspoons liquid smoke 1 Tablespoon minced garlic 1 teaspoon sugar 1 teaspoon crushed red pepper flakes Mix dry ingredients. Mix wet ingredients separately. Add wet to dry. Stir/knead till well combined and gluten starts to stiffen. Dough should be fairly dry and tough to knead so pepperoni will be firm; knead less if you want it softer. Tightly wrap log in aluminum foil, twisting the ends to secure. Makes a really big log – 18” inches long – Easier to roll/handle if rolled into 2 9-inch logs. Double wrap. *Due to the extra oil in this recipe, this has leaked every time. Place a sheet of aluminum foil on the rack below to catch any leaks. You’ll thank me later. You could also reduce the oil a bit, but I’ve found the mouth feel is better with this amount. Bake for 90 minutes at 350 degrees F. Unwrap and cool to room temperature. Store in refrigerator in an air-tight container or plastic bag. Back to top |
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Vegan Philly Sandwich
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. Then add: 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 Step 2: Heat up a skilliet with olive oil Hot fry/grill jullianned Green Bell Pepper and Yellow Onion until soft Add a splash of Tamari Step 3: 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. Step 4: Load up a Hoagie Roll or sliced Focaccia with all of the above and smother in Philly Sauce. Back to top |
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Pizza Dough
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 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. Spread on your favorite sauce and toppings and bake at 390 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. Back to top |
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Ricotta-Style Filling
Even our family and friends who don't think they like tofu or ricotta cheese love this filling. Use it in lasagna, manicotti shells and/or as a topping for other pasta dishes. We really like it as a topping on our spaghetti with marinara sauce. Original recipe came from Louise Hagler's cookbook Tofu Cookery. This recipe makes a very big batch -- enough to make a pan of stuffed manicotti. If you make if as a topping for pasta or lasagna, you can easily 1/3 the recipe. 3 lbs firm tofu (this recipe will not work with soft tofu) ½ c fresh lemon juice 4 t sugar 2 t salt 4 T oil 4 t dried basil 1 t garlic powder 1/4 - 1/2 cup frozen or fresh chopped spinach (optional, but yummy) Drain tofu. Mash tofu to desired consistency (we just squish the tofu with our hands to get a nice crumbly texture). Mix in remaining ingredients. Adjust to taste. Back to top |
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Sausages / Brats
I found this method watching a video of Julie Hasson from EverydayDish.tv. So, even though it's super easy, it might help to review the method by watching her video. I then found other recipes online includingVegan Dad's blog where I found that by adding mashed beans to the mix, the texture turns out perfectly. I've experimented a lot and finally came up with this mix of ingredients (below) to give it a really nice sausage/brat flavor with golden garlic and onions, a hint of apple, and a subtle sweet aftertaste I think 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 12 big, brat-sized sausages. You can easily half this if you don't have a big enough steamer. Dry ingredients: 2 2/3 cups vital wheat gluten 1/2 cup heaping nutritional yeast Wet ingredients in food processor: 1 cup apple juice + 1 apple (you can leave on the peal and add to food processor) 1/4 cup hot water water 2 veggie bouillon cubes (helps to dissolve in the water before blending/mixing) 1/4 cup soy sauce 1 tablespoon brown sugar 1 teaspoon hickory smoke (optional) 1 cup heaping (or 1 can drained) white/navy beans (mash these if you're not using a food processor) Fried spices to add to wet processor ingredients: 1 cup onion, chopped 8-10 cloves garlic (finely minced) 4 tablespoon cooking oil 1 teaspoon fennel seed 1 teaspoon dried sage 1 teaspoon coriander 1 teaspoon black pepper 1 teaspoon salt 1. Mix dry ingredients in large bowl. 2. Dissolve the bouillon cubes in the 1/4 cup hot water. Once dissolved add to the rest of the wet ingredients. 3. In food processor, pulse blend apple juice, bouillon water, soy sauce, brown sugar, and hickory smoke. Add the beans, but don't pulse/blend just yet. Note, you probably wouldn't *have* to use a food processor. You could instead mash the beans by hand. But a couple short pulses in the processor works great. 4. Pan fry the onion in the oil on medium high heat until the onions start to brown. Lower the heat a bit and add the garlic and the rest of the spices. Stir well for a minute or two until the garlic starts to brown (not burn!). This process helps the spices really open up the flavor. 5. Add the onion, garlic and spices mixture to the food processor wet ingredients. Pulse a few times so that beans are macerated and the onions are a little less chunky, but not smooth. 6. Pour wet mixture into dry gluten and nutritional yeast and mix with a fork or hands till fully incorporated. It's easiest to just squish everything with your hands for a minute or so. No need to knead! It's actually better the less you knead the dough -- you don't want the gluten to start activating and toughen up too much. 7. Scoop about 1/3 heaping cup mixture onto 12 “paper-sized” (8"x11" approximately) pieces of heavy aluminum foil (this recipe will make 12 brat-sized sausages). If you don't want to use aluminum foil for whatever reason, you can use re-usable cloth with rubber bands on the ends, but you must roll them tightly. 8. Shape mixture into a brat-sized sausage, roll up tightly and twist/tighten ends of foil like a tootsie roll. 9. Place in steamer on a low rolling boil. Try not to stack in layers and not too tightly together. Criss-cross the layers to all the sausages are hit by steam. Steam for 50 minutes. 10. Remove from heat and let cool. Texture will be best the next day after cooling overnight in the refrigerator. Microwave, fry in oil, grill or whatever you like best. Serve on a bun with your favorite toppings. Back to top |
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Vegan BBQ Seitan Ribz
We love this recipe. It seems like a lot of ingredients, but it's totally worth it. You will want to make these ahead of time because they are so much better after they cool down and become more meaty-textured. I like to make them early in the day (or the night before), then refrigerate for at least a few hours (or overnight) for the best texture. Then I flop them on the grill to warm them up and... WOW! So good! You'll need a bit over 2 cups of BBQ sauce. You can use your favorite, or make this fantastic tangy recipe first: BBQ Sauce Yields about 2 1/4 cups. This recipe will give you enough for the BBQ ribz recipe with 1/4 cup left over to spread on the ribz for dipping for before grilling. 2 cups ketchup 1/3 cup brown sugar 1/4 cup apple cider vinegar 1/4 cup molasses 1 Tbsp vegan Worcestershire sauce (recipe) 1 Tbsp Dijon mustard 1 Tbsp garlic powder 2 teaspoons smoked paprika 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper Combine all ingredients. Use as is, or cook down a bit over low heat to make it even thicker. Ribz Now that you've made the sauce, let's make the ribz. As with most seitan recipes, you'll mix dry ingredients and wet ingredients separately, and then mix those together. And then you'll make a marinade to bake it in. Here are the ingredients, follow the directions that follow: Dry ingredients: 2 3/4 cups vital wheat gluten flour 1/4 cup flour, or garbanzo bean flour 1/2 cup nutritional yeast 1 1/2 Tbsp garlic powder 1 tsp smoked paprika 1 tsp onion powder 1/2 tsp ground black pepper 1/2 tsp dried oregano 1/2 tsp dried basil Wet ingredients: 1 cup BBQ sauce (homemade, see recipe above, or your favorite) 1 1/2 cups vegetable stock 2 Tbsp maple syrup 2 Tbsp vegetable oil (olive oil, canola oil, etc.) 1 Tbsp soy sauce Marinade 2 cups vegetable stock 1 cup BBQ sauce, (homemade or your favorite) 3 Tbsp maple syrup 3 Tbsp olive oil 2 Tbsp soy sauce 1 tsp liquid smoke 1 tsp ground black pepper 1 tsp garlic powder 1/2 tsp paprika Preheat oven to 385ºf. You will need a 9"x13" pan or roasting dish. I use a glass baking; you may want to bake a bit longer if using a metal pan (I haven't experimented with this). 1. Combine dry ingredients in a large mixing bowl. 2. In a separate bowl, mix wet ingredients. 3. Pour liquid into dry ingredients and mix together using your hands until combined with no dry spots. No need to knead. Add a couple more tablespoons of stock if needed. 4. Mix all marinade ingredients until well combined. 5. Turn the dough out onto a flat surface and flatten to about 1" thick x 9"x13". 6. Pour about half the marinade into 9"x13" baking pan. Lay rolled out dough on top and then pour on remaining marinade. 7. Bake in the oven for 75 minutes. Check during the last 20 minutes or so and add a little veggie stock if it looks like it may dry out or burn. I place a piece of foil loosely over the pan so moisture can easily escape, but any splattering of bbq sauce won't mess up the oven. 8. Remove from oven. You may eat as is, but it will not be very firm yet. It will firm up only after it cools first. I like to let it cool, then place it in the fridge for a few hours or overnight. Reheat however you want or brush with BBQ sauce and grill for a few minutes on each side to give it a great grilled flavor. Back to top |
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Seitan and Jamaican Jerk Kebabs
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 (see marinade recipe below), make Vegan "steak" sandwiches, and freeze what's left over. You could even slice it thin for a Vegan Philly cheese steak. Gotta say, the kabobs are a HUGE hit with everyone. See the recipe below this one for the grilled jerk marinade recipe. Water (you'll need about a gallon) for boiling, in a 2 to 3-gallon pot 5 cups vital wheat gluten (don't use wheat flour, you want the vital wheat gluten) 1/2 cup nutritional yeast 2 heaping tsp. garlic powder 2 heaping tsp. dried basil 1 1/2 tsp. salt 2 tsp. onion powder 2 tsp. oregano 3 1/2 cups water 1/4 cup molasses 1/4 cup tamari or soy sauce 1. Bring a gallon or so 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 because the liquid will make the gluten firm up very quickly. 3. In a separate bowl mix together remaining liquids. 4. Add dry to the liquid and mix thoroughly until dough is a consistent solid mass, but not dry. If mixture is too dry (depends on brand of gluten), just add a little water. Put on cupboard or tray and knead until 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 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 colander. If not for immediate use, leave in large pieces and freeze. Otherwise, once it's cooled a bit, cut into large bite-sized kabob pieces. You can now eat the seitan as is or put into your favorite "beef" recipes. We really like to make grilled kabobs with the seitan and then use the leftover grilled chunks to slice up for cold sandwiches. 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 (kebab sized), marinate overnight turning occasionally. Arrange your kebabs however you like (with peppers, pineapple, cherry tomatoes, etc.). You'll want to brush the kebabs with oil before putting them on the grill so they don't stick. Just turn until heated and charred to your liking. Eat right away or, for another DELICIOUS treat -- after grilling, leave some in the fridge overnight; then slice thin for cold steak sandwiches. Back to top |
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4Not-Beef Seitan
Oooo, so moist and tender. Black beans and molasses add a deep ooo, mommy umami. I hope you love it as much as I do. I developed this Not-Beef because the "beef" seitan recipes I tried with tofu exploded in my oven (not again!). But without tofu, they were a little chewy. Other recipes were just too complicated for me to go back to or had ingredients that I don't usually have lying around (like mushroom powder). I tried to keep it super simple so anyone can make it. You can whip everything together in about 5 minutes and then kick back and let the steamer or oven work its magic. 1 15 oz can black beans (including bean water they are canned in)* 1/2 cup broth made with water plus the next ingredient... 1.5 teaspoons "Better than Bouillon" No Beef Base (recommended) 1 T garlic powder 1 T onion powder 1 tsp. salt 1/2 tsp. MSG (optional but adds umami flavor) 1/2 tsp. black pepper 3 T oil 2 T soy sauce 1 T molasses 1 T balsamic vinegar 1 T ketchup 2 1/4 cups vital wheat gluten
Enjoy in recipes, on sandwiches, etc.!! * Just dump the whole can of beans along with its aquafaba (bean water) into the food processor. ** SPEED method. We've also just ripped into about 12 palm-sized pieces and placed directly in the steamer. No need to wrap. This works fine; the texture is just a little different. If you do this method, simply steam for 40 minutes, cool, and bag. ***Be sure you have enough water in your steamer. I usually add more water to the pan at 60 minutes so the pan doesn't go dry. I've also heard that you can bake at 350 F for 2 hours although I have never tried this. Back to top |
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Chicken-Free Seitan This is my favorite recipe for shredded Chick'n style seitan. Not-Chicken works great in recipes, on sandwiches, and is especially good as Fried Not-Chicken (one recipe below). 2 cups chicken-free broth (we use 2 teaspoons Better than Bouillon "chicken-free" in water) 1 Tablespoon olive oil 1 Tablespoon apple cider vinegar 1 teaspoons salt 1 teaspoon MSG (optional, but adds umami flavor) 2 teaspoons onion powder 2 teaspoon garlic powder 1/2 teaspoon white pepper (you may use black pepper instead) 1/8 teaspoon turmeric (optional, just adds a little color) 1/3 cup nutritional yeast flakes 1/2 cup pea protein powder 1 1/2 cups vital wheat gluten
Enjoy in recipes, on sandwiches, etc. * SPEED method. We've also just ripped into about 12 palm-sized pieces and placed directly in the steamer. No need to wrap. This works fine; the texture is just a little different. If you do this method, simply steam for 40 minutes, cool, and bag. ** Be sure you have enough water in your steamer. I usually add more water to the pan at 60 minutes so the pan doesn't go dry. Back to top |
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Seitan Roll Deli Slices (for Vegan Lunch Meat)
This is adapted from Vegan Dad's blog for Vegan Lunch Meat (find the original recipe herehttp://vegandad.blogspot.com/2008/09/hickory-smoked-veggie-turkey-lunchmeat.html ). I LOVE Tofurky's vegan deli slices, especially the one with peppercorns. So I decided to try this recipe with a few modifications to 1) add peppercorns, 2) make it a little less dry with a better mouthfeel, and 3) bring it up a notch on saltiness (I'm not big on salt, but the original recipe was a little bland for me). This makes a GIANT loaf, so feel free to cut it down to size, especially if you don't have a big enough steamer. I'm guessing this made at least and probably more than 15 packages of Tofurkey slices... maybe closer to 20. 15 packages @ $3.99 = $59.85! This batch cost me about $5 and lasted me weeks (freezes well). 12oz firm tofu 2 cups water 1/3 cup + 1 T oil 4 tsp soy sauce 1/4 cup nutritional yeast 1 tsp paprika 2 tsp onion powder 2 tsp garlic powder 1/4 tsp tumeric 2 tsp poultry seasoning (to make your own = 1 tsp thyme, 1/2 tsp sage, 1/2 tsp marjoram, pinch rosemary) 1 tsp hickory liquid smoke 3 1/4 cups vital wheat gluten 2 tsp salt 1Tablespoon cracked peppercorns (grind just slightly black peppercorns, or put in a bag and crack with a hammer a few times). Get water steaming in your steamer. You will need a large steamer. 1. Place all ingredients except the gluten flour in a blender or food processor and process until very smooth. 2. Put gluten in a bowl. 3. Pour wet mixture into dry and mix well. You don't have to knead the gluten (you can if you like a tougher texture)... just mix thouroughly. It helps to use your hands to squish everything together. 4. Shape dough into a thick log/loaf and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. *Use heavy duty foil or a cloth wrap with ties -- the seitan will push hard agains the foil/wrap and you don't want it to split. 5. Put in steamer and steam for 1 hour. 6. Remove seitan from steamer and bake for 45 minutes @ 350 degrees F. 7. Cool and slice thin for sandwiches. If you have a deli slicer, you're in for a real treat. Don't slice off more then you'll use right away because slices can dry out. Extra freezes well. Back to top |
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Sloppy Joes
Old Minnesota church cookbook recipe made cruelty-free 1 white onion (slightly brown in pan first) 1 pound ground vegan hamburger crumbles (Gardein Ultimate Beefless Crumbles are very good) 1 Tbsp ketchup 1 Tbsp white vinegar 1 tsp mustard 1 Tbsp brown sugar 1 10-12 oz. can tomato soup salt and pepper to taste Mix it, heat it and season to taste. Can easily double or triple recipe and freeze for later. Back to top |
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Smothered Burritos
12-16 oz. of your favorite vegan hamburger crumbles 1 meidum white or yellow onion, chopped 1/2 of a 15-16 oz. can refried beans (we prefer refried with green chiles) 6-7 burrito size tortillas (thick kind) 10 oz. vegan cheddar cheese (we prefer "Follow Your Heart" brand) 1 packet burrito seasoning Burrito gravy: 2 packets vegan brown gravy 1 packet taco seasoning 2 cups water Follow the directions on the burrito seasoning packet to heat/mix with burger crumbles and chopped/browned onion. Mix in refried beans. Spray 9"x13" baking pan with cooking spray. Steam tortillas one at a time until soft -- we use a colander over a pan of boiling water and steam for 30 seconds or so (do not skip this step). Fill each burrito skin immediately with burger mixture and place in baking pan. Stir together gravy mix and taco seasoning then add 2 cups cold water. Mix, heat to boiling, keep stirring and allow to thicken. Pour over burritos in baking pan, sprinkle with grated vegan cheese, bake at 400 degrees until hot 20-30 minutes). You may want to broil for last couple of minutes to get cheese very melty. Serve with chopped lettuce, tomatoes, grated vegan cheese, vegan sour cream, etc. Back to top |
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Southern-Fried Tofu
1 lb extra firm tofu Marinade: ~1/3 c. tamari or shoyu ~1/4 c. mirin or sherry splash of balsamic vinegar 3 cloves crushed garlic healthy splash of sesame oil 1 Tbsp Frontier no-chicken powdered chicken broth Breading: 1/2 c. flour ~1/4 c. sesame seeds ~2 tsp seasoning salt 1/2 tsp black pepper 1/4 c. nutritional yeast Cut tofu into slabs or strips. Marinate them for at least 1/2 hour. Drudge in the flour. Fry in oil until golden brown on all sides. For a healthier version, lightly grease a pan and bake 'em, turning once after around 25 minutes and bake for another 15 or 20 more. Back to top |
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Strawberry Spinach Salad
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) Dressing: 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. Just before serving, toss together spinach, strawberries and toasted pecans, 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. Makes 4-8 servings. Back to top |
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Stuffing or Stuffing "Balls"
1/3 cup vegan margarine ½ cup chopped celery ¼ cup chopped onion 5 cups soft bread cubes 1 teaspoon salt ½ teaspoon poultry seasoning (you may substitute sage) ¼ teaspoon pepper ½ cup chopped parsley ¼ cup vegan “chicken” broth Ener-G egg replacer equivalent to one egg, well beaten Optional ingredients: raisins and/or peeled and diced granny smith apples In a skillet, melt margarine. Add celery and onion and sauté until tender. Toss in remaining ingredients and shape mixture into eight balls. Place on a greased baking sheet. Bake at 375 degrees for about 20 minutes. *Omit egg replacer and bake in a greased casserole dish without shaping into balls for stuffing. Back to top |
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Vegan Tater Tot Hotdish (an old Minnesota favorite)
There are at least a couple of ways of making the gravy needed for this recipe. Here are two that we like. Try 'em both and pick your favorite. Make one of these gravy recipes and then skip to "step 2" of the recipe below. Gravy Option 1: 1/4 cup vegetable oil 3 tablespoons flour 2 1/2 cups water (you can also use vegan milk for a "richer" taste) 1 teaspoon (or less to your taste) pepper ½ cup Frontier brand vegan "chicken" or "beef" broth powder (we prefer the "beef" flavor). If your local store doesn't have it, you can stock up by buying it online at FrontierCoop.com -- do a search for "vegan broth." It will be their "Vegetarian Chicken Broth" or "Vegetarian Beef Broth." It's vegan. Also you can start with a little less of the powder and keep adding till you're at a flavor that suits you. In a seperate bowl or big glass, mix water and veggie broth powder together (mix well) and have it ready. In a medium sized pot, stir oil and flour together over medium high heat and allow to boil/bubble for a minute or so (careful not to burn it, stir constantly... browning is OK). Pour the broth mixture into the hot bubbling roux and stir. As it starts to boil reduce the heat. It will thicken as it cooks a bit. Add pepper to taste. Gravy Option 2: 1/4 cup vegetable oil 3 tablespoons flour 1 or 2 cubes of vegan "beef" bouillon (crushed into powder) 1 teaspoon (or less to your taste) pepper 1 teaspoon salt 2 1/2 cups vegan milk (rice or soy -- we recommend *not* using vanilla flavored). 1 teaspoon garlic (optional) Heat oil in medium pot at medium high heat. Stir in flour, crushed bouillon, salt and pepper. Stir and let boil/bubble for a minute or so (careful not to burn it, stir constantly... browning is OK). Pour the milk mixture gradually into the hot bubbling roux and stir. As it starts to boil reduce the heat. It will thicken as it cooks a bit. NOTE: It is IMPORTANT that you stir in the bouillon with the oil and *not* try to mix it with water like in the gravy #1 recipe or the crushed cubes don't seem to incorporate well into the mix. Step 2 (after you've made one of the gravy recipes above): To the gravy add one bag (or one pound) of vegan ground "beef" crumbles. Boca brand works really well. Or you can use TVP (Texturized Vegetable Protein). Allow to heat a little bit although it doesn't need to cook as this "meat"/gravy mixture will cook in the oven again. Pour "meat"/gravy mixture into 9"x13" baking dish. You can pour on a layer of sweet corn or green beans or canned mushrooms. Then arrange one layer of tater tots. Bake at 375-400 F until tater tots are browned and crispy on top. This time/temp may vary depending on your tater tots -- you can also just look at the directions for baking on your bag of tater tots and then watch until they're browned to your liking. Back to top |
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Tofeta
From Lynn Halpern of LeadingVeg.com 1 lb extra firm tofu Marinade Ingredients: 1 Tbsp White Miso 1 Tbsp Cider Vinegar 1 tsp salt 1 tsp onion granules ½ tsp garlic granules ¼ - ½ cup extra virgin olive oil herbs such as thyme, oregano, basil, etc. Whisk together marinade ingredients in a bowl. Cube the tofu and place in a tupperware-type container with a tight-fitting lid. Pour Marinade over tofu. Place lid on and shake to cover all the tofu. It can be marinated for several hours or up to a few days (in the refrigerator, of course). Shake occasionally to cover all the tofu with the marinade. Back to top |
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Twice Baked Potatoes
4 medium russet potatoes, baked (or microwaved) ½ cup shredded Follow Your Heart vegan gourmet cheddar cheese 1/3 cup rice milk Ener-G egg replacer equivalent of one egg 2 tablespoons vegan margarine ½ teaspoon salt ¼ teaspoon pepper chives (optional) paprika (optional) Cut a thin lengthwise strip from the top of each potato. Leave a ¼ inch thick shell as you scoop out the potato innards. Beat the potato innards with all of the remaining ingredients except the paprika until smooth. Spoon the mixture into the potato shell and sprinkle with paprika. Bake in a 400 degree oven for 15 minutes (or microwave until bubbly). (Chives weren’t part of the original recipe, but I think they add a lot. For extra decadence, spoon Tofutti sour cream over the top.) Back to top |
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Wild Rice with Mushrooms and Almonds
We have this on our Thanksgiving table every year. ½ cup uncooked brown rice ½ cup uncooked wild rice ¼ cup vegan margarine ½ cup sliced almonds 2 tablespoons snipped chives or chopped green onions 1 cup sliced button mushrooms 3 cups of Frontier brand veggie “chicken” broth Wash and drain rice. Melt margarine in a large skillet. Add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes. Heat oven to 325 degrees. Pour rice mixture into an ungreased 1½ quart casserole dish. Heat broth to boiling. Stir broth into rice mixture. Cover tightly and bake about 1½ hours until all of the liquid is absorbed and the rice is tender and fluffy. Makes 6-8 servings. Back to top |