US iTunes, App Store, iBookstore, and Mac App Store

2 cups all purpose flour
1 1/2 cups sugar
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup water
1/2 cup canola oil
1 cup soy milk
2 egg replacers (mix with water per package directions; 2 TBL Bob’s Red Mill whisked with 6 TBL water)
1 tsp vanilla extract
3/4 cup cocoa powder

Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (makes 24 cupcakes).

In a large bowl, combine all ingredients and whisk together until combined and smooth. Fill each liner 2/3’s full with batter. 

Bake for 20 minutes or until toothpick stuck in the center of a cupcake comes out clean. Cool before frosting.

Frost with chocolate frosting, cream cheese frosting, or make your own color by using either recipe (remove cocoa powder from the chocolate recipe) , adding in drops of color of your choice.

macys.com

1 lb medium to large mushrooms
1 TBL olive oil
1 clove garlic, peeled and pressed through garlic press
2 TBL flat leaf parsley, chopped
1/4 tsp fresh thyme, removed from stem and finely chopped
1/4 tsp salt
1/4 tsp pepper
1/4 ground nutmeg
1/3 cup plain bread crumbs
4 TBL non-dairy parmesan cheese (I like to use SoyaKaas)
non-stick vegetable spray

Preheat oven to 400 degrees F. Rinse mushrooms and dry on paper towel. Remove stems from mushrooms, cutting them out in circle formation to create a hole to stuff with filling. Save stems and chop up finely for the filling.

In a medium pan, heat the oil and add chopped mushrooms, stirring until juices evaporate. Mix in garlic, parsley, thyme, salt, pepper, nutmeg, bread crumbs, and parmesan, stir and remove from heat.

Spoon equal amounts of filling into holed mushroom caps. Place caps on baking sheet that has been sprayed lightly with non-stick spray. Bake, uncovered, for 20 minutes.

Sprinkle a little extra parmesan on top and broil for about 2-3 minutes to brown and make slightly crispy. Garnish with parsley or thyme.

Makes about 18 mushrooms

Tip: add a pinch of chopped cilantro when you add in other herbs to give it additional flavor.

iTunes & App Store

1 cup quinoa, rinsed
2 cups of water
1 small head of broccoli, rinsed and cut into small pieces (about 1 cup)
1 10.5oz box Vegetarian Plus Vegan Orange Chicken (frozen)
2 TBL Earth Balance
2 scallions, diced

In medium pan, add quinoa, water, and broccoli and bring to a boil. Once boiling, reduce heat to lowest and simmer, covered, for 15 minutes.

Prepare frozen orange chicken according to package directions. Once done, fluff quinoa and add in 2 TBL Earth Balance and stir to melt and combine. In bowls, add in quinoa and top off with orange chicken and scallion garnish.

Costume SuperCenter

1 package of 4 of Field Roast Italian grain meat sausages
2 cups of your favorite tomato sauce
1 cup grated mozzarella cheese (Galaxy Vegan brand)
1 diced bell pepper
4 hot-dog buns of your choice
Earth Balance (dairy-free butter)
1-2 cloves crushed garlic

Cut the four sausages down the center lengthwise, not cutting all of the way through. In a large skillet, place split sausages face down, pour on tomato sauce, and simmer on low until heated, about 5-7 minutes. Place bun on a plate. Spread one side with Earth Balance, then spread on some crushed garlic to your liking. Place heated split sausage smothered in tomato sauce on bun over the buttered garlic (note, sausage may be too long for bun, so just cut off a portion to fit your bun). Sprinkle the top with grated vegan mozzarella cheese. Toss on bell peppers and serve.

Serves 4

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Tortillas (red chile pictured)
Tofurky Oven Roasted deli turkey
1 8oz container dairy-free cream cheese (Tofutti or Follow Your Heart Vegan Gourmet)
¼ cup diced black olives
¼ cup Vegan Parmesan Cheese (Whole Foods)
1 4 oz can diced green chiles
3 TBL diced scallions

In a small bowl, combine last 5 ingredients and blend with hand mixer until combined.  Spread mixture semi-thin in tortillas, lay 2 turkey slices across cream cheesed tortilla and roll up. Cut in half. You can also use for appetizer, just cut into smaller bite-size pieces.

Makes about 8 full tortillas

3/4 cup cocoa powder
3/4 cup pure maple syrup
2 TBL Silk Soy vanilla
1 tsp vanilla

Combine all ingredients in medium bowl and whisk to combine until smooth. Use sauce over soy vanilla ice cream.

Apple iTunes

12 oz container Tofutti Sour Cream
4 TBL Tofutti Better Than Cream Cheese
1 packet of taco seasoning

Mix all ingredients in a bowl. Serve with tortilla chips, pita chips, or bell pepper sticks.

Substitutions page

*another delicious dairy-free cream cheese is by Galaxy Nutritional Foods Vegan Classic Plain Cream Cheese Alternative

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2 medium tortillas
Earth Balance soy butter
1/4 cup vegetarian refried beans
2 mushrooms chopped
3 slices of red bell pepper, chopped
Daiya shredded mozzarella or any soy cheese
Daiya shredded yellow cheese or any yellow soy cheese

In a large skillet, melt about 1/2 TBL of Earth Balance soy butter. Lay in one tortilla and circle in the pan to coat with soy butter. Flip over and cook the other side until lightly browned, about 2-3 minutes. Remove from pan and lay uncooked side down on cutting board. Add another 1/2 TBL to pan and repeat with the 2nd tortilla and place on the side once done. Heat beans, mushrooms and bell pepper in microwave for 20 seconds, stir, and repeat process 1-2 times more to warm the bean mixture. Spoon bean mixture on cutting board tortilla (cooked side up). Sprinkle on both cheeses and cover with the 2nd tortilla, cooked side down, on top of beans and cheese. Using a spatula, carefully transfer the tortilla back to the pan and cook the uncooked side for 2-3 minutes until browned. Turn over and repeat on the other uncooked side. Transfer to a plate and use a pizza cutter to cut into triangles. Garnish with fresh avocado slices.

Options: Serve with a side of guacamole instead. Garnish with Tofutti sour cream, scallions, cilantro or salsa. You can make this an all cheese quesadilla, or sub in other veggies to your liking. Daiya is soy-free and gluten-free non dairy cheese.

1/2 cup raw cashews, soaked
1/2 cup raw pine nuts, soaked
1/4 tsp sea salt
1 large clove garlic, pressed through garlic press
1/2 tsp onion powder
2 TBL lemon juice
2 tsp seasoned rice vinegar
3/4 cup water
3 TBL chives, finely chopped

In a blender, add all ingredients, except for chives, and blend and puree until smooth. Add chives to the blended dressing and stir. Toss with a green salad or use as a dipping sauce to bell pepper sticks and blanched asparagus spears. Also works well as a vegetable or chip dip after being refrigerated for 1 day.

Tip: soak nuts in a bowl of water (for about 2 hours) and drain before using.

Costume SuperCenter

1 Arrowhead Mills graham cracker pie crust (honey, dairy & egg-free)
3 8oz containers dairy-free cream cheese (Follow Your Heart Vegan Gourmet)
3/4 cup white granulated sugar
3 egg replacers (Bob’s Red Mill whisk together 3 TBL egg replacer with 9 TBL of water)
1 tsp lemon juice
1 tsp vanilla extract

In a large bowl or stand mixer, beat cream cheese and sugar until combined. Add in prepared egg replacer, lemon juice, and vanilla. Beat until smooth and well combined, scrapping down the sides in between. Place crust on a baking sheet to catch any spills and pour mixture into crust. Bake 350 degrees F for 50 minutes.

Note: The top will appear slightly golden and set, but will be liquidy underneath. Carefully remove from oven once done and let stand to cool. Refrigerate for 6 hours before serving. Optional: top with fresh berries and dairy-free whip!

Variations from above recipe:
Chocolate Cheesecake:
Crust– see recipe below and sub crackers with chocolate cookie crumbs and do not use the brown sugar.

Filling– do not use the lemon juice. Melt 3/4 cup dairy-free chocolate chip morsels (I like Whole Foods 365 brand vegan green package), stir until smooth and completely melted, then add to cream cheese mixture before pouring into crust.

Key Lime Cheesecake:
Filling– do not use the lemon juice. Add 1/3 cup freshly squeezed key lime juice and 1 TBL lime zest to cream cheese mixture before pouring into crust. Bake an extra 10 minutes. Once done, turn off the oven, open the oven door half way and let the cheesecake sit in the oven for 30 minutes before removing.

Basic Crust (use instead of Arrowhead Mills graham crust):
3 TBL Earth Balance, softened (dairy-free butter)
3 TBL brown sugar
1 1/4 cup crushed honey-free graham crackers or plain shortbread cookies dairy-free

Mix together Earth Balance and brown sugar. Add in crushed graham crackers or cookies. Combine and press into bottom of lightly greased 9″ pan (spring form works best).