triple sec (1:4 ratio of triple sec to champagne)
splash of cranberry juice (for color)
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.
3 cups cooked rice (long grain white or brown)
2 cups cut raw broccoli tips, rinsed
2 TBL sesame oil
1 package (9oz) Gardein Beefless Tips (frozen)
1 clove garlic, pressed through garlic press
1/4 cup scallions, sliced
1 TBL tamari
In a small sauce pan, add broccoli and a little water to cover the bottom of the pan. Put the lid on and steam until tender. Drain water and set aside.
While broccoli is steaming heat wok on medium to high heat. Add in sesame oil. Once oil is hot, add in frozen Gardein Beefless Tips and saute for 4 minutes, turning in pan to brown all sides. With 1 minute left, mix in garlic and scallions. Once done, add in steamed broccoli and tamari and toss to combine. Serve over your favorite rice. Garnish with additional scallions.
1 banana (peeled and cut into chunks)
1 pint strawberries or other fruit (greens removed) (Optional)
1 lemon (squeeze juice into blender and discard lemon)
1 TBL Agave syrup (light)
1 6oz soy yogurt (Whole Soy or So Delicious vanilla or plain)
2/3 cup Silk Soy (use Almond Breeze if preferred)
1 TBL flaxseed ground
Put all ingredients in blender. Blend and puree for 1-2 minutes until smooth. Optional: add in 1/4 cup crushed ice.
2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
2 tsp coarse salt
1/2 medium onion, finely chopped
4 cloves of garlic, pressed through a garlic press
3/4 cup bulgur wheat (I like Bob’s Red Mill)
2 cups water
1/4 cup golden raisins
1/4 cup fresh italian (flat-leaf) parsley, chopped
2 TBL toasted pine nuts
Preheat oven to 400 degrees F. Place squashes, cut side down, in a casserole dish or on a cookie sheet. Bake until soft, about 40 minutes.
Heat 2 tsp of olive oil in a large pan over high heat. Add in frozen soy crumbles, a pinch of cinnamon and a pinch of nutmeg, and 1 tsp of salt. Stir and cook for a few minutes until heated. Transfer to a dish and set aside.
Add 1 TBL of olive oil to the same pan over medium to high heat, and add in onion. Cook until slightly translucent, about 5 minutes. Add garlic and stir. Add remaining teaspoon of salt and the bulgur and stir to combine. Add in water and bring to a boil. Once boiling, reduce heat to low-medium, cover, and let cook for 15 minutes. Once done, remove from heat and let sit for 5 minutes. Fluff with fork, then add in soy crumble mixture, raisins, parsley, and pine nuts and stir to combine.
Scrape out baked squashes, leaving 1/4-inch-thick bowls, and fold scooped squash into the bulgur soy crumble mixture and mix well. Place squash bowls on pan and fill each with an even amount of the mixture. Bake 14 minutes until warmed and tops are slightly browned.
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.
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
Cooking spray (for loaf pan)
4 very ripe bananas
2 TBL canola oil
1/4 cup Silk soy original creamer
4 egg replacers (Bob’s Red Mill 4 TBL whisked with 12 TBL water)
1 1/2 cup all-purpose flour
1/2 cup oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 TBL ground flaxseed
1/4 cup chocolate chip morsels (reserve 1 TBL)
Preheat oven to 350 degrees F. Lightly spray 8 x 4-inch loaf pan.
In a medium bowl, mash bananas, then add in oil, Silk, and prepared egg replacer. Mix well and set aside.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, and flaxseed and mix well.
Make a well in the center of the dry ingredients. Add in banana mixture to dry ingredients and mix well to combine.
Stir in 1/3 cup chocolate chips to batter. Pour into loaf pan. Sprinkle 1 TBL of chocolate chips on top of batter.
Bake for 60 minutes or until toothpick inserted in center comes out clean. Let sit for 5 minutes, then turn out of pan and let rest for 30 minutes before cutting.
Tip: add in nuts or replace chocolate chips with dried fruit, like cranberries.
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
4 oz organic baby spinach (fresh or chopped frozen)
1/2 cup soymilk
1/2 cup pomegranate cherry juice
1 cup frozen cherries
2 TBL ground flaxseed
1 TBL cocoa powder
1/2 tsp vanilla extract
In a blender, add spinach with soymilk and juice and puree for 1 minute. Add in remaining ingredients and puree until blended and smooth. Enjoy!
raspberry or mango sorbet
Scoop a small sized ball of sorbet into a champagne flute and fill with your favorite champagne. Adds a light flavor and looks festive.