Costume and Party SuperCenter

2 cans 14 oz each cannellini beans
1 bunch of asparagus, rinsed and cut into bite-size pieces (discard bottom 2 inches)
2 cloves garlic, pressed through garlic press
2 TBL olive oil
1 TBL Earth Balance
Lemon juice (about 1 TBL)
Daiya
Daiya Mozzarella Shreds (1/4 cup to mix in and more for garnish-Optional)
Salt to season

In wok or large sauté pan, add olive oil, Earth Balance, garlic and asparagus. Sauté for 3-5 minutes on medium to high heat. Add cannellini beans with juice from cans. Bring to mild boil to thicken sauce. Cover while boiling and reduce to low simmer for about 5-7 minutes, stirring every few minutes. Sauce will thicken and turn to a creamy texture. Once done, add in lemon juice. Stir to combine and serve in bowls. Season with salt and garnish with a sprinkling of Daiya Mozzarella Shreds.

Flora2000

3/4 cup soft or silken tofu
2 TBL maple syrup
3/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup water 
1 TBL olive oil
4-6 large slices bread (dairy free) day-old or lightly toasted

In blender or fool processor, blend tofu, maple syrup, cinnamon, vanilla, salt, water and olive oil until smooth. Pour batter in a large shallow bowl. Dip bread into batter and coat both sides. Fry in lightly oiled pan on medium heat, covered, until golden brown. Flip and fry other side until golden brown. Serve with your favorite garnish (dusting of powdered sugar, drizzle of maple syrup or fresh berries).

Tip: measure out 1/4 cup water, remove 1 TBL of the water and add in 1 TBL of lemon juice.

SwimOutlet.com

2 cans (14 oz each) artichoke hearts in water, rinsed, drained and coarsely chopped
½ cup Veganaise
¼ cup parmesan cheese (Soya Kaas), plus more for topping
1 TBL fresh lemon juice
1 clove garlic (press through garlic press)
2 scallions

Preheat over to 450 degrees. In food processor or kitchenaide stand mixer, place half the chopped artichokes, veganaise, ¼ cup parmy, lemon juice and garlic. Process until smooth.

Add scallions and remaining artichokes. Pulse or blend for 30 seconds to combine. Transfer to 1 quart baking dish or use individual ramekins. Top with a light sprinkling of parmy.

Place baking dish on cookie sheet to prevent spills. Bake 35 minutes until golden and bubbling. Serve with Stacy’s Pita chips or crudités
(bell pepper is my favorite). Any leftovers heat up well in the
microwave the next day (try 30 sec intervals).

Park Hotel

1 box of Farfalle bow-tie pasta
splash of olive oil
dash of salt

Cheese Sauce:
1 TBL Earth Balance
8 TBL Silk Original (use 1-2 TBL more after adding cheese if you like sauce thinner)
1/4 cup Daiya yellow shredded cheese
1/4 cup Daiya mozzarella shredded cheese

Fill a large pot with water for the pasta and bring to a boil. Add in olive oil, salt, and pasta. Cook according to directions or a few minutes longer if you do not like al dente. Once pasta is done, drain and set aside until ready to use.

When pasta is almost done, make the cheese sauce. In a small pan, warm Earth Balance and Silk over low-medium heat. Add in Daiya cheese and stir until melted and combined.

Add cheese sauce to pasta and gently toss. Plate and garnish with parsley. Salt to taste.
Serves 4-6

Office Supply

4 medium to large russet potatoes, peeled and diced for boiling
2 TBL Earth Balance (dairy-free butter)
1/4 cup Silk Creamer Original
salt and pepper, to taste
2 packages Hains Vegetarian Brown Gravy Mix (dry)
3 medium sized mushrooms, sliced and diced
1 clove garlic, pressed through garlic press
12 oz of soy crumbles (use your favorite brand)
1 large carrot, peeled and sliced lengthwise and diced into small pieces
1/2 cup frozen peas
1/2 cup frozen corn
1 cup Daiya cheese (yellow) cheddar *optional

Boil the potatoes until soft. Drain and mash the potatoes with the Earth Balance and Silk. Season with salt and pepper, to taste.

While potatoes are boiling, prepare mushroom gravy. Mix dry gravy packets with water according to package instructions, whisk and add in diced mushrooms. Bring to boil and whisk until gravy thickens, about 4 minutes. Turn off heat and add in garlic, whisking to combine, and cover until ready to use.

Preheat oven to 350 degrees F. In a 9×13″casserole dish mix in soy crumbles, carrots, peas, corn, and mushroom gravy. Mix to combine. If using Daiya cheese, sprinkle evenly over the top of the mix. You can even do half with cheese and half without. Finish off by covering the entire top with mashed potatoes, trying to keep the potatoes fluffed. Bake for 40 minutes, until the potato peaks are slightly browned.

Serves 4-6

Tip: For gravy, instead of using water, try using Imagine no-chicken broth or a vegetable broth to give this dish added flavor. If you like onion, add in 1/3 cup diced brown onion to the gravy when you add in the mushrooms.

Macys.com

1 14oz Silken Tofu
¾ cup chocolate chip morsels
½ cup Suzanne’s Ricemellow Crème

Remove tofu from container and discard liquid. Rinse tofu under cold water. Place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).

Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft).  Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).

Pour into 6 dessert cups and refrigerate for at least 1 hour before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium and is low in calories.

This dessert is still highly delicious without the ricemellow creme.

wine.com

Olive oil
1 1/2 cups soy crumbles
1/2 cup chopped onion
1 6 oz package of Lightlife Smoky Tempeh Strips Fakin’ Bacon, chopped into bite-size pieces
1 can (14-15 oz) baked beans, with juice (I used Whole Foods 365 organic original)
1 can (14-15 oz) kidney beans, with juice
1 can (14-15 oz) butter beans, with juice
1/2 cup ketchup
3/4 cup brown sugar (light)
1 tsp salt
2 tsps vinegar
1 tsp prepared yellow mustard (French’s)

In a large kettle, add 1-2 TBL olive oil over high heat, then add in onion and soy crumbles. Cook for 5 minutes, stirring occasionally. In a medium skillet, add in 1-2 TBL olive oil over high heat, then add cut tempeh bacon and fry, stirring on occasion, for 4-5 minutes to lightly crisp the pieces.

Add the beans with juice, and remaining ingredients to onion/soy crumble kettle.  Add in tempeh bacon to kettle mixture as well. Stir to combine. Pour mixture in a casserole or baking dish, about 9X13, and bake at 350 degrees F for 40 minutes.

Serve in bowls and garnish with Tofutti Better Than Sour Cream and sliced scallions. Serves 6

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1 cup triple sec
1 cup brandy
2 bottles of champagne
1/2 cup chambord
1 quart gingerale
2 cups pineapple juice
ice

In a large champagne bowl, pour in all ingredients and gently stir. Serve over ice.

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1 cup dairy-free butter (Earth Balance), softened
1/2 cup granulated sugar
1/2 cup powdered confectioners sugar
1 egg replacer (1 TBL Bob’s Red Mill Egg Replacer whisked with 3 TBL water)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

In a stand mixer, combine dairy-free butter, sugar and powered sugar. Beat at medium speed, scraping down the sides of the bowl until combined and creamy. Add in prepared egg replacer and vanilla and beat until well mixed. Reduce speed to low and add in flour, baking soda, and cream of tartar. Scrap down sides of bowl and continue to beat until combined. Divide dough and wrap each half in saran wrap (plastic wrap). Freeze for 30 minutes.

Preheat oven to 375 degrees F. Flour a flat surface to roll out the dough. Roll out one half of the dough to 1/4 inch thickness, keeping the other in the freezer until ready to use.  Use cookie cutters to cut out dough and place on ungreased baking sheets. Bake for 7-10 minutes until edges are lightly browned. Remove from oven and let cool a few minutes, then transfer cookies to a wire rack or parchment paper to cool completely before icing and decorating.

Makes about 4-5 dozen, depending on the size of cookie cutters used.

Decorate to your liking. Use Lemony Icing recipe for a lemon flavor. Or try pre-made dairy-free icings in a variety of colors, or this icing recipe:

Icing:
5 cups powdered sugar
4 TBL water
2 TBL dairy-free butter (Earth Balance), softened
2 TBL light corn syrup
food colors of your choice

In a medium bowl, add all icing ingredients and beat at medium speed until combined. Adjust consistency by adding 1/2 tsp of water at a time. Tint with various colors in separate bowls. Decorate cookies with icing and let stand until hardened, about 6 hours or overnight.

Tips: I like to line my baking sheets with parchment paper for even baking and easy cleanup.

Rather than icing all of the cookies, try sprinkling cut-outs with sanding sugars and gently press into the dough before baking.

Finished cookies keep well in the freezer in an air tight container or zip-lock freezer baggie. They even taste great when frozen.

If you give away as holiday gifts, always use food grade clear wrap bags. Container Store or baking supply shops will sell these.

Make a double batch of dough and keep half frozen for the next holiday. This recipe is great for all holidays.

Wal-Mart.com USA, LLC

1 9.7 oz bar 70% bittersweet dark chocolate bar by Scharffen Berger (dairy free) (use 4 of the 5 pieces, break into pieces)
1 cup Silk Soy Creamer
1 TBL Bob’s Red Mill Egg Replacer (1 TBL whisked with 3 TBL water)
1/2 tsp vanilla extract
pinch of sea salt
1 9″ prepared graham cracker crust (Arrowhead Mills is dairy-free and honey-free) or 1 frozen pie shell
1 1/2 cups marshmallow creme (use Suzanne’s ricemellow creme)

Preheat oven to 350 degrees F. Break chocolate into pieces. In medium saucepan, bring Silk to a simmer. Add in chocolate pieces and whisk until melted and smooth. Remove from heat and whisk in egg replacer (prepared), vanilla and salt.

Pour chocolate mixture into crust. If using no-bake graham cracker, then cover edges with foil strips. If using frozen pie shell, allow to bake with chocolate. Place pie pan on baking sheet to avoid spills and bake for 25 minutes. Pie will be softly set around edges but loose in center. Cool for 1 hour on wire rack.

Preheat broiler. Spread ricemellow creme on pie, being careful not to move around chocolate mixture. Broil until golden brown, between 30 seconds to 2 1/2 minutes, depending on your broiler, turning pie to brown all of the top of the pie ricemellow. Refrigerate for at least 2 hours, overnight preferred, to firmly set.