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.
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.
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.
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.
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.
4 bunches of Italian parsley, finely chopped
1/2 bunch of fresh mint leaves, finely chopped
3 large tomatoes, diced into small pieces
1 large white onion, finely diced (or 2 bunches of scallions)
1/2 cup Bulgur (cracked wheat, the smallest size)
1/2 cup lemon juice from fresh squeezed lemons (about 3-4)
3/4 cup extra virgin cold pressed olive oil
Rinse the bulgur, drain and set aside. In a large bowl, add parsley, mint, tomatoes and onion. Salt and pepper to taste. Add lemon juice, olive oil and bulgur and mix well to combine. Taste and season with more salt and pepper, olive oil or lemon to your liking. Enjoy at room temperature.
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.
*another delicious dairy-free cream cheese is by Galaxy Nutritional Foods Vegan Classic Plain Cream Cheese Alternative
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 stick Earth Balance
1 large brown onion (diced)
1 shallot (diced)
1 clove garlic (pressed through garlic press)
1 TBL olive oil
2 cups Arborio Rice (risotto) Lundberg brand
8 cups Imagine Organic No-Chicken Broth (bring to boil and keep on low simmer in separate pan)
¼ cup parmesan (Daiya Italian shreds), plus more for garnish
1 TBL white wine (optional)
1/2 lemon (squeezed, seeds removed)
In large skillet on medium heat, melt earth balance. Then add olive oil, shallot, garlic and onion and sauté for 3 minutes. Add arborio rice and toss until rice turns white (3 minutes).
Ladel in No-Chicken broth (2 big ladels at a time) to cover rice. Simmer until most liquid absorbed. Stir occasionally. Keep adding in 2 big ladels of broth and simmer. Repeat until all broth is gone. This process should take approx 20-25 minutes. Test at 20 minutes.
Once done, season with salt and pepper and add lemon and white wine, if using. Stir in parmy.
Serve with steamed cut asparagus on top or mixed in. Garnish with a light sprinkle of parmesan.