Appetizers ..... Beverages ..... Salads ..... Dressings ..... Soups ..... Sauces ..... Sandwiches ..... Entrees ..... Vegetables ..... Sides ..... Desserts ..... Baking ..... Extras

 

Pumpkin Pie
3/4 lb. silken tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust
Preheat oven to 350° degrees.  Blend ingredients except the pastry crust in a blender until smooth and creamy.  Pour this mixture into the unbaked pastry shell. Bake for 1 hour. Chill and serve.
Makes 1 pie

Almond Chocolate Chip Cherry Cookies
 1/2 cup soy milk, water, or apple juice
1/2 cup maple syrup
1/2 cup safflower oil
1 Tbsp. vanilla
1 Tbsp. almond extract
1 cup unbleached flour
1 cup whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup vegan chocolate chips
1/3 cup dried cherries
1/3 cup sliced almonds 
Whisk together the soy milk, maple syrup, oil, vanilla, and almond extract, and set aside. In a large bowl, place both types of flour, baking powder, baking soda, and salt, and stir well.  Add the wet ingredients to the dry ingredients and stir well.  Fold the remaining ingredients into the cookie dough.  Lightly oil two non-stick cookie sheets. Drop the dough by teaspoonfuls, spacing them 2 inches apart, onto the prepared sheets. Bake at 350 degrees for 10-15 minutes, or until cookies are set and lightly browned on the bottom and around the edges. Allow the cookies to cool on the cookie sheets for a few minutes before transferring to a rack to cool completely. Repeat the baking procedure for the remaining cookie dough.  Store the cookies in an air-tight container.  Yield: 24-30 cookies

Strawberry Mouse
 3 cups strawberries, tops removed
2 - 12.3 oz. pkgs. tofu, extra firm
1/2 cup brown rice syrup or maple syrup
1/2 tsp. almond extract
1/2 tsp. vanilla
 In a food processor, puree the strawberries until smooth. If desired, pass the strawberry puree through a sieve to remove the seeds, and then return the puree to the food processor. Add the remaining ingredients and process for 1-2 minutes or until light and creamy. Transfer the strawberry mousse to a glass bowl, cover, and chill for 1 hour. Top individual servings with additional sliced strawberries or other fruit, granola, or nuts.
Yield: 4 Cups

Chocolate Chip Hazelnut Biscotti
 1 cup hazelnuts
2 cups whole wheat pastry flour
1 cup unbleached flour
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup maple syrup
2/3 cup safflower oil, divided
1 1/2 tsp. vanilla
1 tsp. almond extract
2 cups vegan chocolate chips

Bake hazelnuts on a cookie sheet at 325 degrees for 15 minutes or until fragrant. Remove the hazelnuts from the oven and increase the temperature of the oven to 350 degrees. Allow the hazelnuts to cool slightly, place them on a towel, enclose them with the towel, and rub the hazelnuts with the towel to loosen their skin. Transfer the hazelnuts to a cutting board, roughly chop them, and set aside. In a large bowl, stir together both types of flour, baking powder, and salt. In a small bowl, place the maple syrup, 1/2 cups safflower oil, vanilla, and almond extract, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Fold the chopped hazelnuts into the dough.
Line two cookie sheets with parchment paper and set one aside for later use. On the remaining cookie sheet, shape the dough into two logs that are 2 1/2 inches wide. Bake at 350 degrees for 30 minutes or until golden brown and feel firm and dry. Remove them from the oven and allow them to cool slightly. When cool enough to handle, transfer the logs to a cutting board, and cut diagonally into 1/2-inch thick slices. Divide the slices between the two cookie sheets, standing them upright, and spacing them an inch apart. Bake an additional 15-20 minutes or until dry and crisp. Allow cookies to cool.
While the cookies are cooling, prepare the chocolate coating. In the top of a double boiler, place the chocolate chips and remaining 2 Tbsp. safflower oil, and cook over low heat until chocolate chips have melted. Stir the melted chocolate chip mixture until smooth. Dip one of the cut sides of each biscotti into the melted chocolate and then place them chocolate side up on a rack. When you have finished coating all of the biscotti, place the rack in the refrigerator to allow the chocolate coating to harden fully. Store the biscotti in an airtight container.
Yield: 20-24 biscotti

Corn Muffins
 1 1/2 tsp. Egg Replacer
3 Tbsp. water
1 cup corn meal
1 cup unbleached flour
1 Tbsp. baking powder
1/2 tsp. salt
4 T. unbleached cane sugar
1 cup soy milk
1/4 cup corn oil

Pinch red pepper flakes 

Pinch Parsley

 
In a small bowl, whisk egg replacer and water together until frothy, and set aside. In a large bowl, combine corn meal, flour, baking powder, salt, and sugar, pepper flakes and parsley.  Add soy milk and corn oil to the egg replacer mixture and whisk well. Add wet ingredients to the dry ingredients, stirring just enough to mix. Fill greased muffin pans 1/2 to 2/3 full. Bake at 425 degrees for 15 – 20 minutes or until lightly browned.
Yield: 12 muffins.

Chocolate Tofu Cheesecake
Filling:
10 oz. vegan chocolate chips
2 - 12.3 oz. pack  Tofu, extra firm
1/4 cup maple syrup
1 Tbsp. vanilla
1/8 tsp. salt
Crust:
1 1/2 cups graham cracker crumbs
3 Tbsp. carob powder
1 Tbsp. unbleached cane sugar
1/2 cup safflower oil

Begin by pressing the tofu. In a large colander, place a natural unbleached coffee filter, place the two blocks of tofu in the coffee filter, cover the tofu blocks with another coffee filter, place a plate on the top of the coffee filter, and then a heavy can or weight on top of the plate. Place the colander over a bowl, then place the entire set-up in the refrigerator, and leave to drain for several hours or overnight. Melt the chocolate chips in the microwave or over a double boiler. In a food processor or blender, combine the pressed tofu, melted chocolate chips, and remaining filling ingredients, and puree until smooth.
In a small bowl, combine graham cracker crumbs, cocoa, and sugar, stirring until well mixed. Drizzle in safflower oil, and using your fingers, mix until thoroughly combined. Firmly press into the bottom of a greased 9-inch springform pan and set aside. Pour filling over top of crust and bake at 325 degrees for 45 minutes. Allow to cool, and chill, preferably overnight, or for several hours. Garnish with fresh fruit or sliced almonds, if desired.
Yield: One 9-inch cheesecake, or 12 pieces

Cinnamon and Raisin Bread Pudding
 6 cups stale bread of choice, cut into 1-inch cubes
1/3 cup raisins
2 1/2 cups soy milk
1 cup apple juice
1/2 cup maple syrup
1 Tbsp. vanilla
2 tsp. cinnamon
1 tsp. salt
1/4 tsp. nutmeg 
Lightly oil a 8 x 12-inch casserole dish. Place the bread cubes in the casserole dish and scatter the raisins over the bread cubes. In a small bowl, whisk together the remaining ingredients, and pour over the top of the bread cubes. Bake at 350 degrees for 40-45 minutes or until golden brown on top. Remove from the oven and allow to sit for 10 minutes before cutting into servings. Serve warm, cold, or at room temperature, and can be served plain, topped with tofu whipped topping, or with a scoop of non-dairy ice cream or sorbet.
* Note: you can substitute other dried fruit for the raisins, and add up to 1/4 cups rum or other liqueur of choice to the wet mixture before pouring it over the bread cubes.
Yield: One 8x12-inch pan or 6-8 servings

Raspberry Tofu Cream Topping
 12 oz tofu, extra firm
1/4 cup raspberry juice
2 Tbsp. sugar
1 Tbsp. safflower oil

In a food processor or blender, combine all of the ingredients and puree for several minutes until smooth and creamy. Transfer to a glass or plastic container and store in the refrigerator. Serve as a topping for fruit, pies, and desserts.
Yield: 1 1/2 cups

Banana Pops
3 cups bananas, cut up
2/3 cup soy milk 

3 Tbsp. carob powder
3 Tbsp. turbinado sugar
1 Tbsp. vanilla
In a food processor, combine all of the ingredients, and process for 2-3 minutes to form a smooth puree. Fill 8 (3 oz.) frozen ice pop molds with the mixture and insert sticks. Freeze for at least 6 hours or overnight. Allow them to sit at room temperature for several minutes for easy removal from molds. Serve immediately or wrap individually and store in the freezer.
*Note: Mini paper cups and wooden sticks or spoons can be substituted for the frozen ice pop molds.   Yield: 8

Almond Granola
 4 cups rolled oats
1 cup raw wheat germ
1 cup sliced almonds
1 cup raw sunflower seeds
1/2 cup flax seeds
1 1/2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup apple juice
1/4 cup blackstrap molasses
1/4 cup safflower oil
1 Tbsp. vanilla
1 Tbsp. almond extract

Line two cookie sheets with pieces of parchment paper and set aside. In a large bowl, place the rolled oats, wheat germ, almonds, sunflower seeds, flax seeds, cinnamon, ginger, and nutmeg, and toss well to combine. In a small bowl, place the remaining ingredients, and stir well to combine. Pour the wet ingredients over the dry ingredients and stir well to thoroughly moisten the dry ingredients. Transfer the granola mixture to the prepared cookie sheets, evenly dividing it between the two pans, spreading it to form a single layer. Bake at 300 degrees for 20 minutes.
Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, and bake the granola mixture an additional 20 minutes. Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, switch the placement of the cookie sheets on the racks, and bake the granola mixture an additional 20 minutes. Repeat the stirring and spreading procedure, as needed, until the granola mixture is dry and golden brown. Remove the cookie sheets from the oven and set the granola aside to cool completely. Transfer the granola to an airtight container and can store at room temperature for 4-6 weeks.
Yield: 2 Quarts

 

 

Oatmeal Raisin Cookies
 1 3/4 cups whole wheat pastry flour
1 2/3 cups rolled oats
1 1/4 cups oat bran
2 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. nutmeg
1 cup apple of choice, peeled, sliced, and divided
1/2 cup frozen apple juice concentrate, thawed
1/2 cup maple syrup
1/3 cup safflower oil
1 Tbsp. vanilla
1/2 tsp. almond extract
2/3 cup raisins
1/2 cup chopped walnuts 
In a large bowl, place the flour, oats, oat bran, cinnamon, baking powder, and nutmeg, and stir well to combine. Finely dice 1/2 cups of the sliced apples and set aside. Place the remaining sliced apples in a blender or food processor, and puree. Add the apple juice concentrate, maple syrup, oil, vanilla, and almond extract, and blend for 1 minute. Add the apple puree mixture to the dry ingredients and stir well to combine. Fold in the reserved apple, raisins, and walnuts. Drop the batter by rounded tablespoonfuls on to two non-stick cookie sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned around the edges and on the bottom. Allow the cookies to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Store in an airtight container.
Yield: 2 Dozen

 

 

Dried Fruit and Coconut Candies
 1 cup dried apricots
1 cup dates, pitted
1 cup raisins
1 cup walnuts
1 cup shredded coconut
4 Tbsp. lemon or orange juice
shredded coconut, for coating candies
 In a food processor, place the apricots, dates, raisins, and walnuts, and process for 1 minute to finely chop the ingredients. Add the coconut and lemon juice and process an additional 1-2 minutes or until mixture comes together to form a ball. Place some shredded coconut on a plate and set aside. Dampen hands with water, roll the mixture into 1-inch balls, and then roll the shaped balls in the shredded coconut. Store the candies in an airtight container.
Yield: 20-24 pieces

Apricot Date Bar Cookies

Filling:
1 1/2 cups dried apricots, diced
1 cup dates, pitted and diced
3/4 cup orange juice
1/3 cup Sugar
3 Tbsp. orange zest
1/8 tsp. ground ginger
Base:
3/4 cup sugar
3/4 cup Vegan margarine
1 3/4 cups unbleached flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 cups rolled oats

Lightly oil a 9 x 13-inch baking pan and set aside. Begin by preparing the filling: in a small saucepan, combine all of the filling ingredients and cook over low heat, stirring occasionally until thickened, about 7-10 minutes. Remove the pan from the heat and set aside to cool completely. To prepare the base for the bar cookies: in a medium bowl, stir together the Sugar and margarine. Add the flour, salt, baking soda, and cinnamon, and stir until well blended. Add the oats and stir well to combine.
Transfer half of the base mixture to the prepared pan. Using your hands, press firmly to flatten the mixture to cover the bottom of the pan. Spread the cooled apricot-date filling over the base, then sprinkle the remaining base mixture over the filling, and pat it down lightly. Bake at 400 degrees for 25-30 minutes or until lightly browned. Allow to cool for 5 minutes. While still warm cut into 36 equal bars and remove them from the pan. Store in an airtight container.
Yield: One 9 x 13-inch pan or 36 bars

Coconut Fudge Packs

2 Tbsp. water
1 Tbsp. Egg Replacer
1/2 cup unbleached cane sugar, plus additional for rolling out dough
1/4 cup carbo powder
3/4 cup vegan margarine, divided
1/4 cup shredded coconut
1/4 cup walnuts, finely chopped
1 Tbsp. vanilla, divided
1 1/2 cups unbleached flour
1/4 tsp. salt
3 Tbsp.  Soy milk

In a small bowl, combine the 2 Tbsp. water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the sugar, carob powder, 1/4 cups margarine, coconut, chopped nuts, and 1 tsp. vanilla. Stir well to combine, and set aside. In a medium bowl, stir together the flour and salt. Using a pastry blender or a fork, cut in the remaining margarine into the flour mixture, and work it until the mixture resembles coarse crumbs. Drizzle the flour mixture with the remaining 3 Tbsp. water and 2 tsp. vanilla, and mix well to form a soft dough.
Lightly oil two non-stick cookie sheets and set aside. Sprinkle a work surface with a little sugar to prevent the dough from sticking. On the sugared surface, roll out the dough to 1/16-inch thickness, and cut it into 2 1/2-inch squares.
To assemble each of the pastries: place 1 teaspoonful of the filling in the center of each square, fold each of the corners of the square up to the center, and gently press them together to partially seal in the filling. Using a spatula, transfer the pastries to the prepared cookie sheets with the sealed seam-side up.
Bake at 350 degrees for 15-20 minutes or until set and lightly browned. Allow the pastries to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. When completely cooled, transfer to an airtight container for storage, and place waxed paper between the layers of pastries.
Yield: 28-30 pieces

Honeydew and Mint Sorbet
 6 cups honeydew melon, cut into1-inch cubes
3/4 cup frozen apple juice concentrate, thawed
1/4 cup freshly chopped mint
1/4 cup lime juice 
In a food processor or blender, in batches if necessary, combine all of the ingredients and puree until smooth. Taste and add more apple juice concentrate or mint if needed to balance the ripeness of the melon. If you have an ice cream maker, freeze the mixture according to the manufacturer's instructions, or transfer the mixture to an airtight container, place in the freezer, and freeze for several hours or until firm. One hour before serving, process the mixture in the food processor again, return it to the airtight container, and refreeze until firm. Serve in chilled glasses and, if desired, add a garnish of fresh fruit and a sprig of mint.
Serves 8

Nectarine & Mango Sorbet
1 1/2 cups water
1/2 cup unbleached cane sugar
1 1/2 lbs. nectarines, peeled, pitted, and sliced
1 mango, peeled, pitted, and sliced
1 cup orange juice
2 Tbsp. lemon juice
In a saucepan, place the water and sugar, and bring to a boil. Stir mixture to help dissolve the sugar, reduce the heat to low, and simmer for 5 minutes. Remove mixture from the heat and allow cooling for 10 minutes. In a blender or food processor, place the nectarines, mango, and cooled sugar mixture, and process for 1 minute. Add the orange juice and lemon juice and puree the mixture until very smooth. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
If you do not have an ice cream maker, place sorbet mixture in a plastic container, cover, and chill for 3-4 hours or until partially frozen. Process sorbet mixture in a blender or food processor. Return the mixture to the plastic container, cover, and freeze 3 additional hours. Repeat the processing procedure, transfer back to the plastic container, cover, and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

Vegan Chocolate Chip Ice Cream
 3/4 cup unbleached cane sugar
1/2 cup water
2 cups vegan chocolate chips
2 - 12.3 oz. pkgs. tofu, extra firm
1 1/2 cups soy milk
2 Tbsp. vanilla
1/2 tsp. salt

In a small saucepan, place the sugar and water, and simmer for 5 minutes to thoroughly dissolve the sugar and form a syrupy consistency. Remove the saucepan from the heat and set aside. Place the chocolate chips in the top of a double boiler (over simmering water) and allow the chocolate chips to melt. Meanwhile, in a food processor, process the tofu to a smooth puree. Add the sugar-syrup mixture, melted chocolate chips, and the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired.
If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freezer and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.
Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.
Yield: 1 1/2 Quarts

Non Dairy Vanilla Ice Cream
 2 cups water
3 Tbsp. agar-agar flakes
2 - 12.3 oz. pkgs. tofu, extra firm
1 1/2 cups soy milk
1 cup unbleached cane sugar
2 Tbsp. vanilla
1/2 tsp. salt

In a small saucepan, place the water and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, process the tofu to a smooth puree. Add the agar-agar mixture and the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freezer and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.
*Variation: if you don't mind the extra fat, adding a few tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.
Yield: 1 1/2 Quarts

 

Sugar Free Carrot Cake
 2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups water
1 1/4 cups dates, chopped
1 cup raisins
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup carrot, shredded
1/2 cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed
 Lightly oil a 9-inch springform pan and set aside. In a small bowl, sift together the flour, baking powder, baking soda, and salt, and set aside. In a small saucepan, combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg. Bring to a boil, reduce heat, and simmer for 5 minutes. In a large bowl, place the shredded carrots, pour the hot liquid mixture over the top, and allow cooling completely. Add the walnuts and orange juice concentrate to the carrot mixture and blend well. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared springform pan. Bake at 375 degrees for 45 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Tofu Cream Cheese Frosting, or Lemon Frosting, or Vanilla Butter Cream Frosting, or other frosting of choice.
Yield: One 9-inch cake
Lemon Frosting
1/2 cup soy margarine, softened
3 oz. tofu cream cheese, softened
2 Tbsp. soy milk
4 cups Vegan Powdered Sugar
1 Tbsp. lemon juice
1 tbsp. lemon zest 
Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine, tofu cream cheese, and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.
Yield: 3 Cups or enough for two 9-inch layers or a 9x13-inch cake
Tofu Cream Cheese Frosting
 8 oz. tofu cream cheese, softened
1/3 cup vegan margarine
3 cups Vegan Powdered Sugar
2 tsp. vanilla
1 tsp. almond extract 
Using an electric mixer or in a large bowl with a hand held mixer, place the tofu cream cheese, and cream them together. Add the sugar, vanilla, and almond extract, and continue to beat the mixture until light and fluffy.
Yield: 2 1/2 cups or enough for two 9-inch layers or a 9x13-inch cake

Vegan Powdered Sugar
2 cups unbleached cane sugar
1/2 cup cornstarch 
In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape down the sides and blend an additional 30 seconds.

 

 Vegan Powder Sugar #2
4 cups unbleached cane sugar (or white sugar from sugar beets)
1 cup arrowroot
 In a blender or food processor, blend sugar and arrowroot for 1 minute. Scrape down the sides of the blender container and blend an additional 1 minute. Store in an airtight container.
Yield: 4 Cups

Vanilla Butter Cream Frosting
 1/2 cup Vegan margarine, softened
1/4 cup soy milk
3 cups Vegan Powdered Sugar
2 tsp. vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.
*Note: For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.
For a Chocolate Frosting, add 1/2 cups carob powder or 1/3 cups melted vegan chocolate chips.
You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla Butter Cream Frosting recipe to create additional variations.

Vegan Hot Fudge Sauce
 1/2 cup cocoa or carob powder
2 Tbsp. cornstarch
1 1/4 cups vanilla soy milk
1/2 cup maple syrup
1 tsp. vanilla 
In a bowl, sift together the cocoa and cornstarch. Transfer the cocoa mixture to a small saucepan and whisk 1/2 cups soy milk into the cocoa mixture. Add the remaining soy milk and maple syrup to saucepan and whisk well. Cook the mixture over medium heat, while whisking constantly for 2-3 minutes or until it forms a thick sauce. Remove the saucepan from the heat and whisk in the vanilla. Serve warm as a topping for cakes, desserts, non-dairy ice cream or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Yield: 1 1/2 cups

Vanilla White Cake
 1 1/3 cups unbleached cane sugar
1/2 cup vegan margarine
3 cups unbleached flour
1 Tbsp. baking powder
1/2 tsp. salt
2 cups soy milk
1 Tbsp. vanilla
2 tsp. almond extract

Lightly oil a 9x13-inch pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 2 minutes at medium speed. Pour the batter into the prepared pan. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Vanilla Butter Cream Frosting or any of its variations, or Lemon Frosting, or other frosting of choice.
*Note: For a marble variation, reserve 3/4 cups of the batter and add an additional 1/3 cups unbleached sugar, 1/4 cups margarine, and 1/4 cups cocoa. Pour the vanilla batter into the prepared pan. Drop the chocolate batter by spoonfuls on top of the vanilla batter, and use a knife to make a swirl pattern.
Yield: One 9x13-inch cake

Wheat Free Sugar Free Cut Out Cookies
 1/2 cup brown rice syrup
1/3 cup safflower oil
2 Tbsp. vanilla
1 tsp. almond extract
1 1/2 cups barley or spelt flour
1/2 cup arrowroot
1 tsp. baking powder
1/2 tsp. salt

 Line two cookie sheets with parchment paper or non-stick baking liners and set aside.  In a small bowl, place the brown rice syrup, oil, vanilla, and almond extract, and whisk well.  In a medium bowl, place the flour, arrowroot, baking powder, and salt, and stir well.  Add the wet ingredients to the dry ingredients and stir until well blended.
Gather the dough into a ball. Sprinkle a large piece of waxed paper with a little additional flour, place the dough on the floured waxed paper, and place an additional piece of waxed paper on top. Using a rolling pin, carefully roll out the dough to a 1/4-inch thickness. Remove the top sheet of waxed paper and cut into desired shapes with cookie cutters. Using a spatula, carefully transfer the cut-outs to the prepared cookie sheets. The cookies can be left plain, or before baking, sprinkle with any toppings on top of the cookies, and gently press with your fingers to help the toppings stick to the dough.
Bake at 350 degrees for 8-10 minutes or until lightly browned on the bottom and around the edges. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a rack to cool completely. Repeat the rolling, topping, and baking procedure with the remaining cookie dough. When all of the cookies are cooled completely, store them in an airtight container with waxed paper between the layers.
Yield: 24-30 cut out cookies

 

Almond Berry Pie

For Pie Crust:
1 1/2 cups sliced almonds
3/4 cup sunflower seeds
2 cups dates, pitted
1/2 cup dried banana chips
1 tsp. cardamom
1 tsp. cinnamon
For Berry Filling:
2 1/2 cups blueberries
1 cup strawberries
1/3 cup dates, pitted
1/4 tsp. cardamom
1/4 tsp. cinnamon
Garnishes:
fresh blueberries
sliced strawberries
sliced almonds

Begin by preparing the pie crust. In a food processor, place the almonds and sunflower seeds, and process for 2-3 minutes to form a fine meal. Add the remaining pie crust ingredients, and process for 5 additional minutes or until the mixture comes together. Transfer the mixture to a 9-inch pie pan. Using your hands, press the mixture evenly over the bottom and up the sides of the pie pan. Place in the refrigerator and allow chilling for 20-30 minutes or until firm.
Place all of the filling ingredients in the food processor and process for 1-2 minutes to form a smooth puree. Pour the filling into the chilled pie crust. Place the pie in the refrigerator and chill for 30-45 minutes or until filling is set and slightly firm. Score the top of the pie into 8 pieces and decorate each piece of pie with a few fresh berries and sliced almonds.
Yield: One 9-inch pie or 8 pieces

Cranberry Pecan Tartlets

1 cup vegan margarine
4 oz. tofu cream cheese
1 1/2 cups unbleached flour
1/2 cup pecans, finely chopped
1 - 12 oz. pkg. fresh or frozen cranberries
1/2 cup dark corn syrup
1/3 cup Sucanat
1/4 cup apple juice
1/3 cup unbleached cane sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 tsp. vanilla
1 tsp. almond extract
1 cup pecan halves

In a small bowl, cream together 3/4 cups margarine and tofu cream cheese until light and fluffy.  Add the flour and chopped pecans, and thoroughly mix to form a soft dough. Shape the dough into a ball, cover, and chill for 45 minutes. Lightly oil eight 4-inch tart pans and set aside. When the dough has thoroughly chilled, transfer it to a work surface and knead it a bit with your hands to soften it up. Divide it into 8 equal pieces and place one piece of dough in each of the prepared tart pans. For each tart pan: place one piece of dough, and using your fingers, press the dough to cover the bottom and sides of the tart pan. Repeat the procedure for the remaining tart pans. Place the tart pans on two cookie sheets and chill them while preparing the filling.
In a saucepan, place the cranberries, dark corn syrup, Sucanat, apple juice, and remaining 1/4 cups margarine, and bring to a boil. Reduce heat to low and simmer for 3-4 minutes or until the skins of the cranberries begin to pop. In a small bowl, stir together the sugar, cornstarch, and salt. Add the cornstarch mixture to the saucepan, stir well to combine, and continue to simmer the mixture for 3-4 additional minutes or until thickened. Remove the pan from the heat and stir in the vanilla and almond extract. Remove the prepared tart shells from the refrigerator. Pour approximately 1/4 cups of the cranberry filling into each of the tart shells and decoratively arrange the pecan halves on top of the filling. Bake at 350 degrees for 20-25 minutes or until the pecans and crust are lightly browned. Allow the tartlets to cool in pans completely, loosen edges with a knife, and then carefully remove the tartlets from the pans..
Serves 8

Old Fashion Big Loaf
1 medium potato
1 cup warm water
1 - 1/4 oz. pkg. active dry yeast
2 T. olive oil, plus additional for oiling bowl and pan
2 cups unbleached flour
1 cup whole wheat flour
1/2 cup soy flour
2 t. sea salt
1 tsp. sesame seeds
1/2 tsp. poppy seeds 
Begin by baking the potato at 350 degrees for 40-50 minutes or until soft to the touch. Remove the potato from the oven and set aside to cool. When the potato is cool, cut in half, and using a spoon, carefully separate the cooked potato from its skin. Place the cooked potato in a small bowl, mash it well with a fork (should yield 1 cup), and set aside.
In a large bowl, place the warm water, yeast, and olive oil. Stir well to dissolve the yeast, and set aside until bubbly, about 10-15 minutes. Add the reserved mashed potato and stir well to combine. Add the unbleached, whole wheat, and soy flours, and salt, and stir well to form a soft dough. Turn the dough out onto a floured work surface and knead, adding additional flour if needed, until smooth and elastic, about 5 minutes. Place a little olive oil in the large bowl, place the dough in the bowl, give it a twist, and turn the ball over to coat the other side. Cover the bowl with a clean towel, place it in a warm place, and leave to rise for 1 hour or until doubled in bulk.
 Lightly oil a large cookie sheet or pizza pan, and set aside. When the dough has doubled, transfer it to the oiled pan, and stretch it to form a 10-inch circle. Sprinkle the sesame seeds and poppy seeds over the top. Cover the pan with a clean towel, place in a warm place, and leave to rise for an additional 1 hour or until doubled in bulk. Remove the towel from the pan. Bake the loaf at 425 degrees for 15 minutes or until lightly golden brown. Transfer the loaf to a rack to cool.
Yield: One 10-inch loaf

 

 

Mint Chocolate Chip Cake

1/2 cup soy milk
1/2 cup tofu, extra firm
1 cup water
1 2/3 cups unbleached cane sugar
1 1/2 cups unbleached flour
3/4 cup soy flour
3/4 cup carob powder
1 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1/2 cup applesauce
2 tsp. vanilla
1/2 tsp. peppermint oil
1 cup vegan chocolate chips 
Lightly oil two 8-inch round cake pans and set aside. In a food processor or blender, place the soy milk and tofu, and blend for 1 minute. Add the water and blend an additional 30 seconds. In a medium bowl, sift together the sugar, flour, soy flour, baking powder, baking soda, and salt. Add the dry ingredients to the food processor and blend for 1 minute. Add the applesauce, vanilla, and peppermint, and blend an additional 30 seconds or more to combine. Add the chocolate chips and pulse 2-3 times to incorporate. Divide the batter evenly between the two pans. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Place the cakes on a rack to cool for 5 minutes. Then invert the layers on to a rack, remove the pans, and allow cooling completely before frosting.
Yield: Two 8-inch layers