1 12-oz. pkg. semi-sweet chocolate chips 1 12-oz. pkg. firm silken tofu 1 tsp. of vanilla 11/2 cups nuts, optional 2 9-inch Keebler reduced-fat graham cracker crusts • Melt the chocolate in a microwave or slowly melt it in a saucepan on the stove. • In a blender, combine the chocolate, tofu, and vanilla. Blend … Read more »
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8 oz. soy milk 1/2 frozen banana 1 cup frozen raspberries or berry of your choice • Put all the ingredients into a blender and purée until smooth. Makes 1 serving
20 cups popped kettle corn, unpopped kernels removed 1 1/2 cups light corn syrup 1 1/2 cups sugar 3/4 cup plus 2 Tbsp. Suzanne’s Ricemellow Crème 2 Tbsp. vegan margarine 1 tsp. vanilla 1 1/2 cups semisweet vegan chocolate chips • Place the popcorn on a large, greased baking sheet. Set aside in a 300°F … Read more »
1 oz. agave nectar 1/3 oz. lemon juice 3 oz. hot tea 1 1/2 oz. whiskey 1 cinnamon stick • In a microwave-safe mug, heat the agave nectar and lemon juice on high for about 1 minute. Stir in the hot tea and whiskey. • Garnish with the cinnamon stick. Makes 1 serving
3 gala apples, thinly sliced, cores removed 1/4 cup brown sugar 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup soy milk 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar • Preheat the … Read more »
7 oz. vegan chocolate sponge cake 3 1/2 oz. sugar syrup 1 tsp. rum (optional) 9 oz. silken tofu, blended to a creamy texture A few drops vanilla extract 5 oz. cashews, chopped 5 oz. chocolate sauce • Slice the chocolate sponge cake and arrange half of it in a shallow dish. • Mix the … Read more »
For the Lemon Glaze: 1 1/2 cups confectioners’ sugar 1 tsp. lemon juice 2 Tbsp. water Food coloring (optional) • Combine the sugar, lemon juice, and water. Pour over the cake. For the Cake: 1/2 cup soy milk 1/2 cup sugar 1 1/2 tsp. salt 1/2 cup vegetable shortening 2 pkgs. dry yeast 1/3 cup … Read more »
3 boxes silken tofu (chocolate, if available) 2 1/4 cups chocolate soy milk 3 Tbsp. olive oil 1 1/2 cups cocoa 1 cup brown rice syrup 6 tsp. vanilla 3/4 tsp. cayenne pepper (or to taste) 1/6 cup confectioner’s sugar •Blend all the ingredients together in a blender or food processor. •Freeze in an ice-cream … Read more »
For the Mint Simple Syrup: 1 cup sugar 1 cup water 7 sprigs fresh mint • In a small saucepan over medium heat, mix the sugar and water. Bring to a boil and boil for 5 minutes. • Pour into a container with the mint sprigs and refrigerate, covered, until cool.* For the Julep: 2 … Read more »
4 large potatoes, peeled and cooked one day in advance 3 1/3 Tbsp. flour Pinch salt 2 1/2 tsp. potato starch Water or soy milk 7 cups water, salted 5 3/4 oz. marzipan 3 1/2 oz. vegan margarine 7 1/2 oz. bread crumbs • Finely grate the potatoes and mix with the flour, salt, and … Read more »
3/4 cup flour 1/2 cup sugar 1 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1 1/2 cups apples, peeled and chopped 1/2 cups slivered almonds 3/4 cup brown sugar 1/4 cup margarine 3/4 cup boiling water 1/2 cup soy milk • Preheat the oven to 375°F. Grease an 8”x 8” glass baking dish. … Read more »
1/2 cup white sugar 1 Tbsp. water 1 14-oz. can coconut milk 1 3/4 cup oat or almond milk 1/2 cup turbinado sugar 3 Tbsp. agar-agar • Dissolve the white sugar in the water in a small skillet. Heat over medium heat until boiling, watching closely. Stir until it turns brown. Quickly pour into a … Read more »
2 boxes extra-firm silken tofu 1/2 cup unsweetened soy milk 1/2 cup + 1 Tbsp. cocoa powder 1/2 cup maple syrup 2 tsp. vanilla essence 2 Tbsp. cashew butter 1 Tbsp. tahini Pinch of sea salt • Blend all the ingredients in a food processor until smooth and creamy. Note: Store in the fridge for … Read more »
3/4 cup sugar 3/4 cup brown sugar 3/4 cup margarine 3/4 cup soy yogurt 1 tsp. vanilla 1/2 pod fresh vanilla bean 3/4 tsp. baking soda 3/4 tsp. salt Zest of 1/3 lemon 2 1/2 cups plus 2 Tbsp. flour 3/4 cup poppy seeds • Preheat the oven to 350°F. Lightly grease a cookie sheet. … Read more »
6 Granny Smith apples 1 cup brown sugar 1/2 cup water 2 tsp. cinnamon 1/2 tsp. fresh ground nutmeg 1 tsp. nonhydrogenated shortening 1 tsp. apple cider vinegar 1 lb. pie dough • Peel and dice the apples. Cook on medium heat with all ingredients except the dough. • Purée 1/2 the batch. Mix the … Read more »
For the Chai-Spiced Crepes: These are really excellent—they have that flexible “eggy” texture of regular crepes. You can freeze them too. These are adapted from the basic crepes in my book Soyfoods Cooking for a Positive Menopause. 2 1/4 cups soy milk or lite coconut milk 1 1/2 cups whole wheat pastry flour 3/4 cup … Read more »
1 cup sugar 2 Tbsp. margarine (try Earth Balance brand) 3 Tbsp. water 6 cups natural popcorn, popped 1/3 cup toasted almonds, chopped • In a large, heavy pot over medium heat, combine the sugar, margarine, and water. Stirring constantly, cook until a thick syrup forms, about 5 minutes. • Remove from the heat and … Read more »
1 cup sweet dark chocolate (equivalent to 2.6 oz. dark chocolate bars—our favorite is Green & Black’s Dark Chocolate Bars) 3 cups fresh strawberries (long stems are the sexiest) • Line a baking sheet with parchment paper. • Fill the bottom of a double boiler with water and bring to a simmer. • Break the … Read more »
1 pint fresh strawberries, washed and cored 4 medium mission figs, washed, stemmed and quartered 2 oz. balsamic vinegar 3 Tbsp. sugar 2 Tbsp. fresh mint, roughly chopped 4 to 6 sprigs fresh mint • Place all the ingredients, except for the mint sprigs, in a medium bowl and toss together gently. Refrigerate for 20 … Read more »
