2 large onions, chopped 2 cloves garlic, minced 4 Tbsp. olive oil 1 lb. mushrooms, sliced 1 tsp. thyme 1/2 tsp. rosemary, crushed 1/2 tsp. sage 1/2 cup vegetarian stuffing mix 1/2 cup nondairy parmesan cheese (try Soymage brand—www.galaxyfoods.com) 8 oz. nondairy cream cheese (try Tofutti brand—www.tofutti.com) 1 lb. firm tofu, patted dry and crumbled … Read more »
10 lbs. carrots, sliced 4 cups Italian breadcrumbs 2 cups chopped dried apricots 1/2 cup sliced scallions 1 1/2 cups pine nuts 1 Tbsp. chopped garlic 1 Tbsp. paprika 1 tsp. cayenne pepper 1/2 cup salt 2 Tbsp. freshly ground black pepper 1 cup chopped fresh flat-leaf parsley 1 cup chopped dill 1 cup chopped … Read more »
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-lb. bag egg-free pasta 1/2 cup onion, chopped 1 Tbsp. vegetable oil 1-lb. pkg. vegan burger crumbles 1 10 1/4-oz. can Franco-American mushroom gravy 2 4 1/2-oz. cans sliced mushrooms, drained 1/8 tsp. garlic powder 1/4 tsp. pepper 1/8 tsp. salt 1/2 carton Tofutti “Sour Supreme” 3/4 cup white cooking wine (optional) • Cook the … Read more »
1 lb. soba, rice or other noodles 5 Tbsp. tamari or soy sauce 5 Tbsp. lemon or lime juice 1-2 Tbsp. peanut butter 1 Tbsp. tahini (or omit and use more peanut butter) 2 green chillies, seeded and minced 4 Tbsp. sugar or other sweetener 1 large onion, chopped 4-8 garlic cloves, minced 1/2 lb. … 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 »
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 »
1/2 cup plus 1 Tbsp. vegan margarine, chilled 3 apples, peeled, cored, cut in half, and thinly sliced 1/3 cup brown sugar 1/2 tsp. ground cinnamon 1/3 cup plus 1/4 cup white sugar, chilled 1/4 tsp. plus 1/2 tsp. vanilla extract 1 cup flour, chilled 1 8-oz. package nondairy cream cheese (try Tofutti or Galaxy … Read more »
