Visit USVegWeek.com!

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Makes 25 to 30 cookies

Ingredients

  • 1 cup of softened soy margarine
  • ½ cup brown sugar
  • ½ cup sugar
  • ¼ cup soy milk
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 12 ounces dairy-free chocolate chips

Instructions

  1. Preheat the oven to 350oF.
  2. 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.
  3. 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.
  4. Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.
Back to top

Mint Chocolate Cake

Makes 1 9x13 inch cake

Ingredients

For the cake:

  • 2 ¼ cups flour
  • 4 ½ tablespoons cocoa powder
  • 1 ½ cups sugar
  • ½ cup vegetable oil
  • 1 ½ teaspoons baking soda
  • 1 ½ tablespoons white vinegar
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups cold water

For the icing:

  • 1 12-ounce bag dairy-free chocolate chips
  • ¼ cup soy or rice milk
  • 1 tablespoon peppermint extract

Instructions

For the cake:

  1. Preheat the oven to 350oF.
  2. Lightly oil a 9- × 13-inch nonstick baking pan.
  3. 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!)
  4. Let the cake cool completely before frosting with icing (recipe below).

For the icing:

  1. 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.
  2. Let icing cool completely before frosting the cake.
Back to top
Mint Chocolate Cake

Pumpkin Pie

Pumpkin Pie

Makes 6 to 8 servings

Ingredients

  • 1 ¼ pounds soft tofu (try “silken” tofu for a creamier texture)
  • 1 16-ounce can pumpkin purée
  • ¾ cup maple syrup
  • ¾ cup sugar
  • ⅓ cup unbleached all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 9-inch unbaked pie shell

Instructions

  1. Preheat the oven to 400oF.
  2. 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.
Back to top

Rice Pudding

Serves 8-10

Ingredients

  • 1 cup long grain brown rice
  • 4 cups soy milk
  • 2 cinnamon sticks
  • Zest from 1 lemon
  • ½ cup coconut cream
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

  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.
Back to top
Rice Pudding

Truffles

Truffles

Makes about 20 truffles

Ingredients

  • 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)

Instructions

  1. Melt the chocolate chips in a double boiler, saucepan, or microwave.
  2. 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.
  3. 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.

Back to top

Egg Nog

Serves 5

Ingredients

  • 1 quart soymilk
  • 6 ounces Mori-Nu silken tofu, extra firm
  • 6 tablespoons maple syrup
  • ¼ cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves

Instructions

  1. In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.
Back to top
Egg Nog

Lemonilla Cake

Lemonilla Cake with Fluffly Lemon Frosting

Makes 1 9- x 13-inch cake

Ingredients

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

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

Instructions

For the cake:

  1. Preheat oven to 350o.
  2. Lightly oil a 9- x 13-inch pan and set aside.
  3. 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.
  4. Let the cake cool completely before frosting with icing.

For the frosting:

  1. 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.
  2. 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.
  3. 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.
Back to top

Flan

Serves 6

Ingredients

  • 1 large box Goya or Royal Flan (egg-free)
  • 3 ¼ cups coconut milk or cream
  • Fresh fruit

Instructions

  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.
Back to top
Flan

Sweet Corn Pudding

Sweet Corn Pudding

Serves 4

Ingredients

  • 2 cups frozen corn, thawed
  • ½ cup cornmeal
  • ¼ cup oil
  • ¼ cup masa harina
  • ⅓ cup sugar
  • ½ cup water
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup coconut or soy milk

Instructions

  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 350o.
Back to top

Horchata

Serves 8

Ingredients

  • 6 tbsp long grain brown rice
  • 1 cup raw almonds
  • 1 cinnamon stick
  • Zest of 1 lime
  • ½ cup sugar

Instructions

  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 ½ 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.
Back to top
Horchata

Hot Chocolate

Hot Chocolate

Serves 6

Ingredients

  • ½ cup masa harina
  • 2 cups soy milk
  • ½ cup sugar
  • 1 disk of Abuelita chocolate

Instructions

  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.
Back to top