Date Bars
Makes 20 bars

• 3 cups of oatmeal
• 1 and ½ cups of flour
• 2 and ¼ cups brown sugar
  1tsp baking powder
• 2 sticks melted margarine
• 10oz dates (about 3 cups)
• 1 cup water
  
  

Combine oatmeal, flour, baking powder, melted margarine, and 1 and ¼ cups brown sugar in a large bowl.

In a separate, small bowl, mix a few tablespoons of flour with a half a cup of water until you get a mixture with the same consistency as pancake batter.

On the stove, on medium heat, melt the dates, water, and 1 cup brown sugar until it boils and begins to get thick. Then add the water and flour mixture until the date mixture becomes thick.

In a 9"x9" baking pan, press half of the oatmeal mixture on bottom and pour in the now quite thick date mixture on top. Then pour the remaining oatmeal over the dates and bake for 35-40 minutes.

Pumpkin Chocolate Chip Cupcakes
Makes 12 cupcakes

Cupcake:

• 1 cup canned pumpkin
• 1/3 cup oil
• 1 cup granulated sugar
• ¼ cup soy milk
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chocolate chips
  

Icing:

• ½ cup confectioners’ sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons margarine, melted
• 1 tablespoon soy milk
• ½ teaspoon vanilla extract

Directions:
Cupcakes:
Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork—don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fully cool before icing.

Icing:
Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks too liquid, add a little extra confectioners’ sugar.

*This recipe is courtesy of Vegan Cupcakes Take Over the World

Cranberry Pumpkin Bread
Makes 16 small squares

• 2 cups whole raw cranberries
  
• 1 1/2 cups white flour
  
• 1/4 cup cornmeal
  
• 3/4 cup granulated sugar
  
• 3/8 teaspoon salt
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon baking powder
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 1 cup canned pumpkin purée
  
• 5 tablespoons canola oil
  
• 2 teaspoons grated orange zest (the outermost part of the orange peel)
  
• 3 tablespoons water
  

Preheat the oven to 350^oF.

Chop the cranberries into quarters (may use a food processor) and set aside.

Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside.

In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water. Then gently stir in the dry ingredients and chopped cranberries.

Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow bread to cool for about 5 minutes before removing from the pan, then place bread on a rack to completely cool before serving.

Pecan Pie
Makes one 9-inch pie

• 9-inch vegan pie shell, unbaked
  
• 3/4 cup water
  
• 1 1/4 cups maple syrup
  
• 1/2 teaspoon salt
  
• dissolved cornstarch (mix 1/4 cup cornstarch with 1/4 cup water plus 1/2 tablespoon cold water)
  
• 2 tablespoons soy margarine
  
• 1 teaspoon pure vanilla extract
  
• 2 cups toasted, unsalted pecan halves
  
• Non-dairy ice cream, if desired
  

Preheat the oven to 400^oF. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack.

In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.

Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350^oF. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.

Chewy Fudge Brownies
Makes 20 brownies

• 1 teaspoon baking powder
  
• 1/2 cup cocoa powder
  
• 2 cups flour
  
• 1/2 teaspoon salt
  
• 2 cups sugar
  
• 1 cup oil
  
• 1 teaspoon vanilla
  
• 1 cup water
  
• 1 cup dairy-free chocolate chips (optional)
  
• 1/2 cup chopped walnuts (optional)

Preheat the oven to 350^oF.

Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients. If desired, add chocolate chips and/or chopped walnuts to the mix.

Pour mixture into a greased 9"- x 13"-inch baking pan, and bake for 20 to 30 minutes. (For moister brownies, bake 20 to 25 minutes.)

Let the brownies cool slightly before serving.

 

Peanut Cookie Brittle
Makes 24- 28 squares

• 2/3 cup soy margarine
  
• 2 cups flour
  
• 1 1/2 teaspoons vanilla
  
• 1 teaspoon salt
  
• 1 cup sugar
  
• 1 cup dairy-free chocolate chips
  
• 1/2 cup peanut butter (creamy or crunchy)
  
• 1 cup chopped peanuts

Pre-heat oven to 375^oF.

Melt the margarine and blend with vanilla, peanut butter, and salt. Add sugar and beat until light and fluffy. Add flour and beat. Add chocolate chips.

Coat a 10- by 15- inch cookie sheet with vegetable oil. Spread mixture thinly on pan. Sprinkle chopped nuts on top. Press them into mixture. Bake for 25 minutes. Cut into squares while still hot.

 

Chewy Chocolate Chip Cookies
Makes 25 to 30 cookies

• 1 cup of softened soy margarine
  
• 1/2 cup brown sugar
  
• 1/2 cup sugar
  
• 1/4 cup soy milk
  
• 1 teaspoon vanilla
  
• 2 1/4 cups flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking soda
  
• 12 ounces dairy-free chocolate chips

Preheat the oven to 350^oF.

In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.

 

Truffles
Makes about 20 truffles

• 1 12-ounce package non-dairy chocolate chips (about 2 cups)
• 8 ounces non-dairy cream cheese, such as Tofutti’s Better Than Cream Cheese
• 2 cups powered sugar
• 2 tablespoons flavored syrup, such as hazelnut or vanilla (optional)
• chopped nuts (optional topping)
• coconut flakes (optional topping)
• 1 cup non-dairy chocolate chips (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

If using optional toppings, pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes.

For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours.

 

Chocolate Tofu Pie
Makes 6 to 8 servings

• 1 12-ounce bag non-dairy chocolate chips (about 2 cups)
• 1 8- or 10-ounce package of soft silken tofu
• 1 tablespoon vanilla extract
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup sliced strawberries or whole berries (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.

Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.

 

Nutty Fudge Balls
Makes about 20 treats

• 1 cup peanut butter, crunchy or smooth
• 1 cup non-dairy chocolate chips
• 3/4 cup maple syrup
• 1 cup chopped walnuts or pecans

In a saucepan, melt the peanut butter, chocolate chips, and maple syrup. Then fold in the chopped nuts. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

 

Chocolate Peanut Butter Pie
Makes 6 to 8 servings

• 1 12-ounce package non-dairy chocolate chips (about 2 cups)
• 1 16-ounce package firm tofu
• 1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
• soymilk (to desired texture)
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup non-dairy chocolate chips (optional topping)
• 1 cup chopped nuts (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and 1/2 cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.

 

Pumpkin Pie
Makes 6 to 8 servings

• 1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)
• 1 16-ounce can pumpkin purée
• 3/4 cup maple syrup
• 3/4 cup sugar
• 1/3 cup unbleached all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 9-inch unbaked pie shell

Preheat the oven to 400°F.

Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.

 

 

Lemonilla Cake with Fluffy Lemon Frosting
Makes 1 9- x 13-inch cake

For the cake

• 3 cups unbleached flour
  
• 1 1/2 cups sugar
  
• 1 tablespoon baking soda
  
• 1 cup water
  
• 1 cup lemon juice
  
• 1 cup vegetable oil
  
• 3 tablespoons vanilla
  
• 1 tablespoon lemon extract (or more to taste)
  
• 2 tablespoons cider or white vinegar
  

Preheat oven to 350^oF.

Lightly oil a 9- x 13-inch pan and set aside.

In a large bowl, sift together the flour, sugar, and baking soda. In another bowl, place the water, lemon juice, oil, vanilla, and lemon extract, and whisk well to combine. Mix together the wet and dry ingredients and whisk well. Drizzle the vinegar over the top of the batter and whisk quickly. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean.

Let the cake cool completely before frosting with icing (recipe below).

For the frosting

• 1/2 cup softened soy margarine
  
• 3 ounces tofu cream cheese, softened
  
• 2 tablespoons nondairy milk
  
• 2 cups sugar
  
• 1/2 cup cornstarch
  
• 1 tablespoon lemon juice
  
• 2 teaspoons lemon zest
  
• 1 teaspoon vanilla extract
  

Using an electric mixer or in a large bowl with a hand-held mixer, place the soy margarine, tofu cream cheese, and nondairy milk, and cream them together.

In a blender or food processor, blend the sugar and cornstarch for 1 minute. Scrape down the sides and blend for an additional 30 seconds.

Add half of the blended sugar and cornstarch to the creamed margarine mixture and beat well to combine. Add the remaining ingredients and continue to beat until the mixture is light and fluffy.

 

Mint Chocolate Cake
Makes 1 9- × 13-inch cake

For the cake

• 2 1/4 cups flour
• 4 1/2 tablespoons cocoa powder
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking soda
• 1 1/2 tablespoons white vinegar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups cold water

Preheat the oven to 350°F.

Lightly oil a 9- × 13-inch nonstick baking pan.

Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)

Let the cake cool completely before frosting with icing (recipe below).

For the icing

• 1 12-ounce bag dairy-free chocolate chips
• 1/4 cup soy or rice milk
• 1 tablespoon peppermint extract

Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

Let icing cool completely before frosting the cake.

 

Creamy Chocolate Pudding
Serves 4

• 1 1/2 cups soy or rice milk
• 3 tablespoons cornstarch
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 teaspoon vanilla extract

In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened.

Stir in the vanilla and pour into individual serving dishes. Chill and serve.

 

Peanut Butter Asteroids
Makes 20 treats

• 1/4 cup granola
• 2 tablespoons brown sugar
• 1/4 cup sunflower seeds
• 1/4 cup raisins
• 1/4 cup finely shredded carrots
• 1 cup peanut butter

Mix together the granola, brown sugar, sunflower seeds, raisins, and carrots. Blend in the peanut butter a little at a time to form a smooth mixture. Refrigerate overnight. Form into balls and enjoy!

For variety, dip the “asteroids” into melted vegan chocolate and refrigerate until hard before eating.

 

Apple Crisp
Serves 4 to 6

• 5 or 6 apples
• 3/4 cup pure maple syrup
• cinnamon to taste
• 1/2 cup whole-wheat flour
• 1/2 cup oatmeal
• 1/2 cup applesauce
• 1/2 cup brown sugar

Preheat the oven to 350°F.

Chop the apples and place them in a lightly oiled 8- × 8-inch baking pan. Cover the chopped apples with the maple syrup and sprinkle with cinnamon.

In a bowl, mix the flour and oatmeal. Then add the applesauce and brown sugar. Mix until the flour is just moistened.

Spread the oatmeal mixture onto the apples. (Don’t worry if all of the chopped apples aren’t covered.) Bake for 30 to 35 minutes and serve warm.

 

Very Berry Cobbler

• 5–6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture of these)
• 3 tablespoons whole wheat pastry flour
• 1/2 cup sugar or other sweetener
• 1 cup whole wheat pastry flour
• 2 tablespoons sugar or other sweetener
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup soy or rice milk

Preheat the oven to 400°F.

Spread the berries in a 9- × 9-inch baking dish and mix with 3 tablespoons of flour and 1/2 cup of sugar.

In a separate bowl, mix 1 cup of flour and 2 tablespoons of sugar with the baking powder and salt. Add the oil and mix with a fork or your fingers until the mixture resembles coarse cornmeal. Add the soymilk or rice milk and stir to mix.

Spread the mixture over the berries (don’t worry if they’re not all covered). Bake until golden, about 25 minutes.

Tip: Great with nondairy ice cream.

 

Apple Enchiladas
Serves 4 to 8

• 8 small tortillas
• 2 cans apple pie filling
• 2 sticks soy margarine
• 1 cup unrefined sugar
• 1 tablespoon cinnamon

Preheat the oven to 350°F.

Spoon 1/4 of a can of apple pie filling in a line down the center of each tortilla. Wrap tightly. Place the wraps in a 9- by 13-inch glass baking dish.

Melt the soy margarine in a saucepan over medium heat. Add the sugar and cinnamon. Simmer over reduced heat until the sugar has completely dissolved, stirring constantly. Then pour the cinnamon sugar topping evenly over the wraps.

Bake for 30 minutes, until the edges are lightly browned and beginning to crisp.

 

Vegan Yum Yum’s Mini Baked Donuts
Make 20 donuts

Dry Ingredients:

• 1 Cup All Purpose Flour
• 1/2 Cup Sugar
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 tsp Nutmeg
• 1 tiny pinch or shake Cinnamon

Wet Ingredients:

• 1/2 Cup Soymilk
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Pure Vanilla Extract
• Ener-G Egg Replacer for 1 Egg
• 4 tbps vegan margarine (such as Earth Balance)

Glaze with Sprinkles

• 1/2 Cup Powdered Sugar
• 1 Tbs Soymilk

Preheat oven to 350°F

In a large bowl, combine dry ingredients thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until vegan margarine is melted. This wet mixture should not get too hot, and you should be able to stick your finger in this mixture without burning yourself.

Add the wet mixture to the dry mixture until just combined. It should form a soft dough. Scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers to make your donuts look more appetizing. If you don't have a donut pan, you can bake the dough as donut holes in the bottom of a mini muffin pan.

Bake for 12 minutes so that they are not browned on top, but a toothpick will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.

To make the glaze, whisk soymilk and powdered sugar together. Dip one side of the donut into the glaze and transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.

 

Jaya’s Jelly Cookies
(makes 12 to 16 cookies)

• 2 ½ cups of unbleached all-purpose or pastry flour
• ½ tablespoon baking powder
• 1 teaspoon sea salt
• ¾ cup organic turbinado raw cane sugar
• ¾ cup canola oil
• ¼ cup cold water
• 1 tablespoon maple syrup
• 1 teaspoon almond extract
• ½ cup raw sliced almonds
• 1 10 oz. jar of jam of your choice  (suggest: raspberry, fig, apricot, or marmalade)

1. Preheat oven to 375 degrees.
2. Mix the first three ingredients in one bowl and set aside.
3. In another bowl, mix the sugar, oil, water, and syrup.
4. Combine ingredients from both bowls, mix, then stir in the almonds.
5. Roll dough into about 12 to 16 balls and place onto ungreased baking sheet.
6. Press down into the middle of each ball with your thumb and place a half teaspoon of jam in the center.
7. Bake for 16 to 20 minutes. Cool and enjoy!

 

Sean’s Sherbet Cookies  
(makes 24 cookies)

• 2 cups of white flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon dried, crushed rosemary
• 1 cup sugar, preferably turbinado
• ½ cup vegetable oil
• zest of two lemons
• juice of one lemon

1. Preheat oven to 350 degrees.
2. Sift flour, baking powder, salt, and rosemary in a medium bowl.
3. In a separate, large bowl, mix sugar, oil, lemon juice, and zest.
4. Add the wet ingredients to the dry ones by pouring in one half at a time.
5. Grease or line your cookie sheet with parchment paper. Break off dough to form one-inch balls, then flatten with either a fork or your hands until just over a quarter-inch thick.
6. Bake 5 minutes, rotate the cookie sheets in your oven, then bake an additional five minutes, letting them cool on the pan until the bottoms are set and just starting to brown. Then enjoy!

 

Tropical Fruit Freeze
Serves 8

• 1 orange, peeled
• 1 cup frozen banana chunks
• 1 cup frozen mango chunks, strawberries, cherries, or blueberries
• 1/2 to 1 cup soy or rice milk

Combine the fruit and 1/2 cup of the vegan milk in a blender. Process until very smooth, stopping the blender occasionally to stir any unblended chunks to the center.

Add a bit more vegan milk for a thinner consistency.

 

Egg-Free Egg Nog
Serves 5

• 1 quart soymilk
• 6 ounces Mori-Nu silken tofu, extra firm
• 6 tablespoons maple syrup
• 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves

In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.

 

Strawberry Smoothie
Makes 2 cups

• 1 cup frozen strawberries
• 1 cup frozen banana chunks
• 1/2 to 1 cup apple juice or soy or rice milk

Place all the ingredients in a blender and process on high speed until smooth, 2 to 3 minutes, occasionally stopping the blender to move any unblended fruit to the center with a spatula.

 

 

Southern Red Velvet Brownies with Cream Cheese Frosting

• 1¼ cup all-purpose flour 
• 1 cup beet purée
• ½ scant cup vegan butter 
• ½ cup evaporated cane sugar 
• ½ cup cocoa powder 
• ½ cup The Vegg egg-yolk replacer (pre-mixed)
• 1 tbsp vanilla 
• 1 tbsp lemon juice to keep color brighter (opt)
• 1 tbsp baking powder 
• ¼ tsp salt 

1. Preheat the oven to 350°F.
2. Mix the flour, baking powder, and salt—set aside.
3. Cream the butter and sugar, then add the cocoa, beets, vanilla, and lemon juice if using.
4. Blend or process The Vegg according to package to make a half cup and add to the wet mixture.
5. Slowly add the flour mixture and stir just until no lumps appear.
6. Pour the batter into a greased or parchment paper lined 8x8 pan and bake for 40 minutes or until a tooth pick inserted into the center comes out clean. 
7. Allow to cool. Frost before removing from pan and cut into bars.

Cream Cheese Frosting

• 6 oz vegan cream cheese 
• 1 tbsp vegan butter or margarine 
• 1½ cup powdered sugar 
• 1 tsp vanilla extract (opt)

1. Beat all ingredients with a mixer until smooth and creamy.
2. Chill for at least 30 minutes to thicken before applying.
3. Add more powdered sugar for a sweeter taste or thicker consistency. 

 

Easy Glazed Vegan Sugar Cookies 
makes 20-24 cookies

• 2¾ - 3 cup all-purpose flour 
• 2 tsp baking powder 
• 1 cup evaporated cane sugar 
• ¾ cup Earth Balance (or other vegan butter)
• ¼ cup soymilk 
• ¼ cup The Vegg (or other vegan egg replacer)
• 2 tsp vanilla extract 
• ½ tsp salt 

1. With an electric mixer, beat together vegan butter, sugar, soymilk, The Vegg, vanilla, and salt. 
2. Add in the flour and baking powder and mix, just until combined. 
3. Shape dough into a log or ball and wrap in plastic. Chill for about an hour. 
4. Preheat oven to 375° and remove dough from wrapping. If you rolled it into a log, take a sharp knife and cut rounds with 1/4” thickness. If rolled into a ball, dust your counter with flour, roll-out dough, and cut into desired shapes. 
5. Bake on a very lightly-greased cookie sheet for 8-10 minutes until edges just start to turn gold.
6. Remove from oven and allow to firm on pan for 2 minutes before transferring to a cooling rack. Allow cookies to cool completely before glazing them.

 Cookie Glaze (a great alternative to sprinkles!)

• 1 cup powdered sugar 
• 1 to 2 tbsp soymilk 
• 1 tsp almond extract (or clear vanilla extract)
• ½ tsp cream of tartar
• vegan or natural food coloring 

1. Mix together all the ingredients, except for the coloring, and glaze the cookies.
2. Add 2 to 3 drops of each color you want to use for painting to different bowls.
3. Dip toothpick into coloring and draw in the still-wet glaze. Allow to set (colors will spread slightly)

 

Filipino Bibingka
Makes 1 cake

• 1 cup rice flour
• 2 ½ tsp. baking powder
• 1/8 tsp. salt
• 3 Tbsp. vegan margarine (like Earth Balance Buttery Spread)
• 1 cup sugar
• Ener-G Egg Replacer equal to 3 eggs
• 14 oz. can coconut milk
• 1 – 2 tsp. turmeric – for color (not enough to change flavor)

Preheat oven to 375°F. Line a 9 inch cake pan with parchment paper.

Combine rice flour, baking powder, and salt. Set aside.

Whisk together Earth Balance and sugar until well combined. Gradually add egg replacer and whisk until thoroughly mixed. Add rice flour mixture and mix well. Whisk in coconut milk. Add turmeric gradually until desired yellow color is achieved.  Whisk for 1 – 2 minutes.

Pour batter into prepared pan. Bake for 30 – 45 minutes until top is lightly browned and sides start to pull away from pan. Let cool before slicing. 

 

Flan
Serves 6

• 1 large box Goya or Royal Flan (egg-free)
• 3 1/4 cups coconut milk or cream
• Fresh fruit

1. Empty contents of caramel sauce packet into 6 small heatproof dishes. 
2. Combine coconut milk and flan mix in saucepan, stirring to keep mixture smooth.
3. Cook over medium heat, stirring constantly until mixture comes to a full boil.
4. Remove from heat and ladle into prepared dishes.
5. Refrigerate at least 1 hour, it will thicken as it cools.
6. Loosen edges of flan mold with tip of knife. Top with plate and invert, removing mold.
7. Serve with fresh fruit.

 

Sweet Corn Pudding
Serves 4

• 2 cups frozen corn, thawed
• 1/2 cup cornmeal
• 1/4 cup oil
• 1/4 cup masa harina
• 1/3 cup sugar
• 1/2 cup water
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut or soy milk

1. In a medium bowl mix oil, masa, and sugar.
2. Blend half of the thawed corn with water and cornmeal until smooth; fold into masa mixture.
3. Add remaining corn, baking powder, salt and coconut or soy milk. Pour into a greased baking dish.
4. Bake until edges are golden about 30 minutes at 350°.

 

Rice Pudding
Serves 8-10

• 1 cup long grain brown rice
• 4 cups soy milk
• 2 cinnamon sticks
• Zest from 1 lemon
• 1/2 cup coconut cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

1. Boil 2 cups water in a medium sauce pan. Stir in rice and salt; bring to boil again.
2. Reduce heat to low. Cook covered, until water is absorbed and rice is soft, about 20 minutes.
3. Stir in soy milk, cinnamon, and zest and increase heat. Cook for another 25 minutes, stirring occasionally to prevent sticking. Add coconut cream, sugar, and vanilla and cook for 5 more minutes.
4. Serve warm or chilled, sprinkled with cinnamon.

 

Horchata
Serves 8

• 6 tbsp long grain brown rice
• 1 cup raw almonds
• 1 cinnamon stick
• Zest of 1 lime
• 1/2 cup sugar

1. Pulverize the rice in a blender or spice grinder.
2. Transfer to a medium-size bowl and add the almonds, cinnamon, and zest.
3. Stir in 2 1/2 cups of hot water, cover and let stand at least 6 hours.
4. Transfer the mixture to blender and process for 3-4 minutes, until it is completely smooth.
5. Add 2 cups of water; blend for another minute. Strain with a damp cheesecloth or a fine sieve.
6. Add 2 more cups of water and sweeten with sugar to taste. If it is too thick, add more water.
7. Cover and refrigerate until you're ready to serve. Stir before serving. Will keep for 5 days in fridge.

 

Champurrado
Serves 6

• 1/2 cup masa harina
• 2 cups soy milk
• 1/2 cup sugar
• 1 disk of Abuelita chocolate

1. Add masa to sauce pot; whisk in 2 cups cold water until smooth.
2. Turn on heat to medium-high and bring mixture to boil. Add soy milk, sugar and chocolate to pot.
3. Whisk constantly until chocolate and sugar are dissolved and mixture is hot.
4. Remove from heat and divide evenly among mugs. Sprinkle with cinnamon.

 

 

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