Macys.com

1 1/4 cups sugar
1/2 cup Earth Balance (dairy-free butter), softened
2 egg replacers (2 TBL of Bob’s Red Mill Egg Replacer whisked with 6 TBL of water)
4 heaping TBL of Tofutti Sour Cream (dairy-free)
2 mashed very ripe bananas
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
2 TBL ground flaxseed
Optional add-ins: walnuts, chocolate chip morsels

Lemony Icing:
2 cups powdered confectioners sugar
juice of 1 lemon (about 4 TBL)

Preheat oven to 350 degrees F. Grease and flour 1 loaf pan (or 2 mini loaf pans). In stand mixer, cream butter and sugar. Add in prepared egg replacer while mixer is on low. Add in Tofutti sour cream, bananas, and vanilla and mix well, stopping mixer and scraping down sides of bowl. On lowest speed, add in flour, baking soda, and flax and blend until combined. Add in optional ingredients and mix to combine.

Pour batter into load pan. Bake for 70 minutes, until golden brown. Remove from oven and let cool 10 minutes in pan. Turn out onto wire rack lined with parchment paper and continue to cool before cutting, about 30 minutes.  Ice the top of the entire loaf and decorate with walnuts, or use the icing for individual slices and drizzle on cut slice prior to serving.

In a medium bowl, blend icing ingredients together with a hand mixer. Save and use on cooled loaf.

Tip: Sprinkle one end of the loaf with a few chocolate chip morsels, the other end with walnuts, and leave the middle alone. This will satisfy all taste-buds in your household. Use a spoon to work the added pieces down into the loaf prior to baking. If you use mini loaf pans, the baking time is approximately 45 minutes, or until golden brown and toothpick inserted to test for doneness comes out clean.

Macys.com

1 1/2 cups flour (I like to use both cake flour and all purpose-flour and mix together)
3/4 cup granulated sugar
1/2 tsp salt (use sea salt)
2 tsp baking powder
1/3 cup vegetable oil (if using olive oil, use extra virgin light)
1 TBL Bob’s Red Mill Egg Replacer (whisk the 1 TBL with 3 TBL of water)
1/3 cup Silk Soy Very Vanilla
1 cup fresh blueberries (rinsed), plus a handful more for topping
2 TBL ground flax seed *optional but highly recommended with this recipe to get omega-3 and plenty of fiber

For crumb topping:
1/4 cup granulated sugar
2 TBL flour
2 TBL Earth Balance, softened
3/4 tsp cinnamon

Preheat oven to 400 degrees F. Grease a 12 cup muffin tin with Earth Balance.

Muffin mix: In a medium size bowl, mix together the flour, sugar, salt, baking powder and ground flax, if using. Add in olive oil, egg replacer (prepared) and soy milk to dry ingredients and mix to combine. Fold in fresh blueberries.  Divide batter evenly in muffin tin.  I like to use an extra handful of blueberries and push in a few extra on the top off each muffin.

Crumb topping: In a small bowl, combine sugar, flour, earth balance and cinnamon. Divide among the 12 muffin tops and gently spread to cover as much of the muffin top as you can.

Bake for 25 minutes until golden. I like to broil the tops for 1 minute to get even more golden and crispy. Just keep an eye on the muffins if you do broil.

Macys.com

2 cups soy milk (plain or vanilla)
1 cup quinoa, rinsed
3 TBL light brown sugar
1/8 tsp ground cinnamon
1 cup fresh berries

In medium saucepan bring soy milk to boil. Add quinoa and return to boil. Reduce heat to low, and simmer, covered, until most of the soy milk has been absorbed, about 15 minutes.

Stir in brown sugar and cinnamon. Simmer, covered, until almost all the soy milk has been absorbed, about 8 more minutes.

Serve in bowls and garnish with fresh berries. Add in optional items to customize to your liking, such as ground flax seed, nuts, earth balance, sprinkle of brown sugar or a splash of soy milk. Use almond milk instead of soy.

Makes 2 cups

Macys.com

raspberry or mango sorbet
champagne

Scoop a small sized ball of sorbet into a champagne flute and fill with your favorite champagne. Adds a light flavor and looks festive.

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2 Hibiscus tea bags
4 cups water
ginger beer
garnish (pineapple wedge, fresh mint, lemon or lime slices)

In a large saucepan, bring water to a boil. Once boiling, turn off stove and add tea bags. Steep for 25 minutes and remove tea bags. Fill glass with ice and pour in hibiscus tea to fill half of the glass. Fill the rest of the glass with ginger beer and garnish. Enjoy

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2 cups boiling water
2 TBL olive oil
3 TBL nutritional yeast
1 vegetable bouillon cube
1/2 cup fresh mushrooms, diced
1/2 cup brown onion, finely chopped
onion salt to taste
all-purpose flour

In a large saucepan, add in all ingredients except for the flour and bring to boil, then simmer for 5 minutes. Slowly add in the flour in small amounts, whisking continually to combine and dissolve any lumps. Continue to simmer to desired thickness.

Serves 6

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1 tsp olive oil
10 oz cremini mushrooms
2 celery stalks, chopped
8 sage leaves (large)
2 TBL fresh thyme, removed from stem and finely chopped
1 demi whole wheat baguette cut into 1 inch cubes (8 oz)
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup Imagine no chicken broth
1 cup pomegranate juice

Heat oven to 350 degrees F. Heat oil in a large skillet over high heat. Add in mushrooms, celery, sage, and thyme and cook until softened, stirring occasionally, about 8 minutes. Season with salt and pepper and transfer to a large bowl.

Add bread cubes, pear, prunes, broth, and juice. Mix well and let the bread absorb all of the liquid.

Transfer to an 8″x8″ baking dish and cover with foil. Bake for 40 minutes, then remove foil and bake until the stuffing puffs up, about another 5 minutes.

Serves 8

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2 cups Silk Soy Vanilla
1 large box (3.8 oz) Dr. Oetker Organic Vanilla Pudding
1 tsp pumpkin pie spice
1 cup canned pumpkin
1 10.14 oz box of SoyaToo Soy Whip (frig section, whip until firm peaks formed & refrigerate until ready to use)
1 graham cracker pie crust (Arrowhead Mills brand is honey and dairy free)

Make pudding on stove according to box directions using the 2 cups of Silk Soy Vanilla Milk. Cool completely before combining with other ingredients. Once chilled, stir pudding and add in pumpkin spice and pumpkin and whisk until combined. Fold in already whipped SoyaToo and combine ingredients. Spread in graham cracker pie crust. Refrigerate for 2 hours and enjoy. Garnish with whip topping and a sprinkle of nutmeg.

Tip: Sprinkle flaxseed on top of crust before pouring in pudding mixture, or sprinkle a little on top of your piece. Flaxseed adds fiber and omega-3.

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triple sec (1:4 ratio of triple sec to champagne)
splash of cranberry juice (for color)
Champagne

In a champagne flute, pour in 1:4 ratio of triple sec, a splash of cranberry juice for color and then top off with champagne. It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.

Poinsettia is the perfect champagne cocktail for a brunch or a holiday gathering.

wine.com

1 lb parsnips, peeled and cut into 1/2-inch pieces
extra virgin olive oil, for drizzling
coarse salt and freshly ground pepper
2 TBL butter replacement (Earth Balance), plus 3 TBL melted, plus more for dish
2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (3 cups)
1/3 cup dry white wine
2 TBL fresh thyme, finely chopped
2 cups Silk soy original creamer
2 egg replacements (Bob’s Red Mill 5 TBL whisked with 15 TBL water)
1 cup dairy-free grated parmesan cheese (Soya Kaas)
1 loaf bread, cut into 1-inch cubes, crusts removed

Preheat oven to 425 degrees F. Drizzle parsnips with oil, and season with salt and pepper. Place on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, about 25 minutes. Let cool. Reduce heat to 375 degrees F.

In a large skillet, melt 2 TBL butter replacement (Earth Balance) over medium heat. Add leeks and cook until tender, about 5 minutes, stirring occasionally. Add wine and reduce heat to simmer. Let simmer until reduced, 1 minute. Add thyme, stir, and remove from heat. Stir in roasted parsnips.

In a large bowl, whisk together melted butter, Silk soy, prepared egg replacement, and 3/4 cup parmesan cheese. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread (mixture can be made 1 day in advance and refrigerated overnight).

Grease a shallow 2-quart baking dish and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, about 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup parmesan and return to oven. Bake for 10 minutes.

Serves 8

Tip: if making 1 day head of time, refrigerate unbaked mixture overnight, let stand at room temp for 15 minutes before baking, and bake as noted.

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