1 cup wild rice, washed 2 cups vegetable broth 1/3 cup toasted, chopped pecans 1/2 cup dried cranberries 3/4 cup chopped dried apricots 1/2 cup chopped red onion 1/4 cup lime juice 2 Tbsp. agave nectar 1 1/2 tsp. grated fresh ginger 1 tsp. grated lime peel 6 Tbsp. extra-virgin olive oil Salt and pepper, … Read more »
For the Fruit Salad: 1 cup bite-size pineapple cubes 1 cup bite-size papaya cubes 1 1/2 cups bite-size cantaloupe cubes 11 oz. whole peeled lychees in heavy syrup, drained and quartered 1/2 cup seedless red grapes, halved 1/2 cup seedless green grapes, halved For the Papaya-Mint Purée: 1 1/2 cups peeled, seeded, and coarsely chopped … Read more »
1/2 lb. green beans, trimmed and cut on the diagonal 2 Tbsp. vegan margarine 1 cup cranberries 1 clove garlic, minced and pressed 2 Tbsp. fresh parsley, chopped 1 Tbsp. fresh tarragon, chopped Sea salt and freshly ground black pepper, to taste • Bring a pot of salted water to a boil. Add the beans … Read more »
3 lbs. baking potatoes, peeled 1 yellow onion, finely chopped Egg Replacer equivalent of 2 eggs (such as Ener-G Egg Replacer) 1 tsp. salt ¼ tsp. pepper 4 Tbsp. unbleached flour Canola oil for frying • Grate the potatoes and squeeze out the moisture. In a large mixing bowl, combine the potatoes with all the … Read more »
Juice of 2 limes (4 Tbsp.) 1 Tbsp. olive oil 1 clove garlic, minced 1 jalapeño pepper, seeded and minced (for extra heat, don’t seed the pepper before mincing it) 2 Tbsp. minced fresh cilantro 2 tsp. chili powder 1/4 tsp. cayenne pepper (or more if you can stand it) 1 lb. extra-firm tofu, cut … Read more »
4 1/2 cups fresh tart cherries, pitted and halved 4 Tbsp. cornstarch 1 1/4 cups plus 1 Tbsp. sugar 2 Flaky Pie Crusts (see recipe) 1 1/2 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine) • Place the cherries in a medium saucepan over medium-low heat, cover, and cook until most of the juice has been extracted. … Read more »
For the Sherry Vinegar Marinade: 1 cup aged sherry vinegar 1 Tbsp. whole black peppercorn 4 fresh bay leaves, julienned 5 sprigs fresh thyme 6 garlic cloves, slivered 1 Tbsp. kosher salt 1 cup olive oil • In a large bowl, mix the vinegar, peppercorns, bay leaves, thyme, garlic, and salt. Set aside for 15 … Read more »
by Isa Chandra Moskowitz Sweet, juicy plums are the stars here, accented by a few strawberries. The oat topping is spiked with licorice-like anise seeds. Serve with vanilla nondairy ice cream. For the Filling: 2 lbs. black plums (about 10) 1 cup halved strawberries 1 Tbsp. tapioca or arrowroot powder 1/4 cup sugar 1 tsp. … Read more »
For the Cupcakes: 1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer) 1/2 cup soy milk 1/2 cup vegetable oil 1 Tbsp. pure vanilla extract Egg replacer equivalent to 3 eggs (try Ener-G brand) 3/4 cup vegan sour cream (try Tofutti brand) 3/4 cup unsweetened cocoa 2 cups sugar 2 1/2 … Read more »
For the Chocolate Cookie Crust: 25 vegan chocolate sandwich cookies 1/3 cup margarine, melted For the Filling: 1 1/4 pounds soft tofu 1 1/2 cups semisweet chocolate chips, melted Sliced kiwi, strawberries, or raspberries Break up the cookies by hand, then grind the cookies into crumbs in a blender or food processor. Pour the crumbs … Read more »
2 8-oz. containers Tofutti plain nondairy cream cheese 1 cup sugar Juice of 1 lemon Dash vanilla Graham cracker crust 1 can cherry pie filling • Preheat the oven to 350°F. • Blend together the nondairy cream cheese, sugar, lemon juice, and vanilla and pour into the graham cracker crust. • Bake for 60 minutes, … Read more »
2 8-oz. containers of plain nondairy cream cheese (try Tofutti Better Than Cream Cheese) at room temperature1 cup sugar1 tsp. vanilla4 Tbsp. lime juice (about 2 limes)2 tsp. lime zest (about 2 limes)2 Tbsp. cornstarch1 9-inch vegan graham-cracker crust 3 to 4 kiwis and/or strawberries, sliced • Preheat the oven to 375ºF. • Blend the … Read more »
3 ripe bananas 1/4 cup oil or melted vegan margarine 1 cup sugar 2 cups flour 1 tsp. salt 1 tsp. baking soda 1 cup chopped walnuts (optional—see other options listed below) • Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well. • Sift the flour, salt, and baking soda … Read more »
