1 14oz Silken Tofu (I like to use House Foods brand)
¾ cup chocolate chip morsels (I like to use Whole Foods 365 Vegan)
½ cup Suzanne’s Ricemellow Crème
1 Graham Cracker Crust ready-to-use (by Arrowhead Mills, dairy and honey free)
Remove tofu from container and discard liquid. Rinse and 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 Arrowhead Mills crust and refrigerate for at least 3 hours before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium, protein, and is low in calories and fat.
4 TBL Vegenaise
1 TBL prepared horseradish
4 slices Rice mozzarella cheese (Galaxy Foods)
1 cup baby greens (spring mix) lettuce
1 package Tofurky roast beef style slices
1 tomato, sliced thinly
4 french rolls (sub style)
Mix together vegenaise and horseradish in a small bowl until combined. Lightly toast french rolls. Lay a cheese slice on the bottom of each warm toasted roll. Top with baby greens. Pile on 4-5 slices of tofurky roast beef slices. Drizzle horse radish sauce over roast beef. Top with tomato slices. Spread horseradish sauce on the inside of the top roll and place on sandwich. Serve with fresh raw veggies.
Makes 4 sandwiches
Tip: Add in more or less of the horseradish to your liking.
1 tortilla (I used a small red chile tortilla)
2 pieces Health is Wealth Chicken-Free Buffalo Wings Vegan
1/4 avocado, cut into chunks
1/4 red bell pepper, diced (use any color you like)
handful of mixed baby greens
1 TBL BBQ sauce by Organic Ville
drizzle of creamy garlic dressing by Follow Your Heart (vegan)
In a small bowl, toss baby greens with bbq sauce and dressing. Lay baby greens in tortilla. Sprinkle in avocado and red bell pepper. Microwave 2 faux chicken pieces on paper plate, covered in damp paper towel, for 30 seconds. Turn and do another 20 seconds. At the touch, pieces should be warm, cooked through but not dried out. Cut into pieces and lay in tortilla. Roll up tortilla, cut in half and enjoy. Makes 1 tortilla.
Aside from egg replacers, you can use
1/4 cup of unsweetened applesauce for each egg the recipe calls for which works well to bind ingredients in muffins and cakes.
Half of a mashed banana can also be used to replace 1 egg. Use this in breads, muffins and cakes where you want the banana flavoring.
Or, try 1 heaping tablespoon of soy flour or cornstarch mixed with 2 tablespoons of water for each egg in a baked product.
Tofu is a great alternative to using egg. Try 1/4 cup of pureed soft silken tofu when making puddings and mousse.
For main course meals, such as meatloaf and burgers, try using tomato paste, moistened bread crumbs or mashed potatoes. Egg replacers do work well for these type of recipes.
Van’s frozen waffle sticks (2 bread size pieces)
Sunflower Seed Butter (Trader Joe’s)
Joseph’s Sugar Free syrup (Whole Foods)
Toast waffle sticks as instructed on package. Place toasted sticks on plate. Spread each layer lightly with sunflower seed butter and layer on top of eachother. Add banana slices and lightly drizzle with sugar free syrup (from one end of the plate to the other).
*Use egg and dairy-free waffle sticks, pancakes or round waffles. Sprinkle on ground flaxseed.
Earth Balance, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/4 tsp baking soda
1/2 tsp salt
3 TBL Bob’s Red Mill Egg Replacer (whisked together with 6 TBL water)
1 3/4 cups granulated sugar
1 cup vegetable oil
1 package Gardein Chipotle Lime Crispy Fingers (bake according to package instructions)
3 handfuls of spring mix baby greens
1/2 orange bell pepper, sliced and chopped into small pieces
3 lime halves for garnish
4 TBL Veganaise
juice of 1 lime
Squeeze lime juice into veganaise in a small bowl and mix well. Consistency should be thin enough to drizzle.
4 TBL Majestic Garlic spread
cayenne pepper (about 3-4 shakes), to your liking
Combine ingredients in a small bowl and mix well.
I am torn between both sauces. I enjoy them equally with this dish and both go well with a side of baked fries. Plate as shown in picture. Be sure to eat the greens and bell pepper with the baked tenders and dipping sauces!
6 TBL dairy-free mayonnaise (I like Vegenaise)
1 tsp lemon juice
1 tsp curry powder
1/4 tsp cayenne pepper
Mix all ingredients in a small bowl. Use as a dipping sauce with sweet potato fries, as a sandwich spread, a veggie burger topping, or with raw vegetables (broccoli and cauliflower are my favorites).