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 »
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 »
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 »
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 »
