4 mangoes, peeled and sliced 1 cup nondairy whipping cream (try Rich’s brand) 3 Tbsp. confectioners’ sugar 1/4 cup raspberries Mint leaves for garnish • In a small saucepan over medium heat, add the mangoes and cover with water. Cook for 10 to 15 minutes, until soft. Remove from the water, reserving 1-2 Tbsp. of … Read more »
4 Tbsp. olive oil 1 small onion, diced 4 garlic cloves, minced Salt and pepper, to taste 2 15.5-oz. cans black beans, liquid from 1 can reserved • In a medium saucepan, heat the olive oil. Sauté the onion, garlic, salt, and pepper for 10 minutes. • Add the beans and the reserved liquid. Cook … Read more »
4 cloves garlic, peeled 1/2 cup natural smooth peanut butter 1-inch piece of ginger, chopped (peeled or unpeeled)* 2 Tbsp. chopped white or yellow onion 1/3 cup water, preferably filtered 1 cup coconut milk 2 Tbsp. tamari, shoyu, or soy sauce 1/2 Tbsp. sea salt 1/4 cup apple cider vinegar or fresh lime juice 1/2 … Read more »
4 cups flour 2 cups sugar 1 1/2 cups shortening 1/2 tsp. salt 1 cups water 1 1/4 cup sugar 1/2 cup blackstrap molasses 1 Tbsp. vinegar 1 Tbsp. baking soda • In a large mixing bowl combine the flour, sugar, shortening and salt until it resembles coarse crumbs. • In a heavy bottom sauce … Read more »
1 1/2 cups sugar 1 cup canned pumpkin 1/2 cup applesauce 1/2 cup water Egg Replacer equivalent to 2 eggs 1 2/3 cups flour 1 tsp. soda 1 tsp. cinnamon 3/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. nutmeg 1/4 tsp. cloves • Combine the first 5 ingredients in a small bowl and beat … Read more »
1 1/2 cups flour, sifted 1 cup sugar (try Florida Crystals brand) 4 Tbsp. cocoa powder 1 tsp. baking soda 1 tsp. cinnamon 1/2-3/4 tsp. cayenne pepper 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. vegetable oil 1 cup cold water Confectioners’ sugar for garnish • Preheat the oven to 350°F. Lightly … Read more »
1 lb. spaghetti 4 green (or spring) onions, chopped 3 cloves garlic, minced 1/2 cup cold water 1 tsp. vegetarian broth powder 1 tsp. cornstarch 1/3 cup soy sauce 2 Tbsp. ketchup 1 Tbsp. vinegar 1 Tbsp. Szechuan hot bean (or Chinese chili) paste 1 tsp. sugar 1/4 cup chopped vegetarian “bacon” or “ham” or … Read more »
4 cups pitted apricots, coarsely chopped 2 Tbsp. lemon juice 2 cups rolled oats 1/4 cup sugar or other sweetener 1/4 cup Spectrum Naturals Spread or margarine 2 Tbsp. water • Preheat the oven to 350°F. • Toss the chopped apricots with the lemon juice and set aside. • Combine the rolled oats, sugar, and … Read more »
1/4 cup water 1/4 cup lemon juice 1/2 garlic bulb 1/8 cup olive oil 1/2 cup tahini 1 Tbsp. onion granules 1 Tbsp. salt Pinch of cayenne 25-oz. can chickpeas • In a blender, combine the water, lemon juice, and garlic. Pour into a medium-sized bowl and add the olive oil, tahini, onion granules, salt, … Read more »
1 medium onion, chopped 2 stalks celery, chopped 1/4 cup margarine 3 Tbsp. flour 2 quarts vegetable stock 2 cups smooth peanut butter 1 & 3/4 cups soy milk (fat-free is not suitable for this recipe) Peanuts, chopped • Sauté onion and celery in margarine until soft. Stir in flour until well blended. • Add … Read more »
2 Tbsp. oil 1 medium onion, diced 2 Tbsp. unbleached all-purpose flour 1 tsp. garlic salt 2 Tbsp. cornstarch1 1/2 cups water or vegetable broth (p. 14) 1 tsp. yeast extract (see glossary of ingredients) 1-2 Tbsp. soy sauce or tamari 1-3 tsp. black pepper, to taste • Heat the oil over medium heat sauté … Read more »
1 15-oz. can chickpeas, rinsed and drained 3 garlic cloves, minced 1/3 cup tahini 1/4 cup fresh lemon juice 1/4 cup water 3/4 tsp. salt • Process the chickpeas in a food processor until smooth, stopping to scrape down the sides. Add the garlic and remaining ingredients. Pulse until blended. Makes approximately 4 cups
7 cups water plus 1 qt. water, divided 3 oz. Japanese red miso 3/4 tsp. freshly ground garlic 3/4 tsp. granulated garlic 1 Tbsp. plus 1 tsp. soy sauce 2 lbs. tofu, cubed Vegetables of choice (spinach and scallions work well) • In a pot over medium heat, bring the 7 cups of water almost … Read more »
1 Tbsp. Egg Replacer 4 Tbsp. water 2 cups unbleached flour 1 tsp. salt 1 tsp. pepper 1/4 tsp. oregano 6 medallions of seitan For the sauce: 2 Tbsp. olive oil 2 Tbsp. unbleached flour 1/4 cup diced onions 1 cup white wine 1/4 cup lemon juice 1/4 cup capers 1 tsp. turmeric 2 cups … Read more »
3 cups unsweetened pineapple juice 1/2 cup orange juice concentrate 1/2 cup evaporated cane juice 6 Tbsp. cornstarch 1/2 tsp. pure lemon extract 2 Tbsp. oil 1/2 tsp. salt 1 Tbsp. freshly grated lemon rind 6 Tbsp. fresh lemon juice • Whisk all ingredients in a saucepan until smooth. Place saucepan on medium-high heat and … Read more »
