1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes
Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.
Makes 1 serving
Fall is the best time to make these aromatic and deliciously spiced nuts. I like to use walnuts and slivered almonds. They taste great, make good housewarming or holiday gifts, and makes the house smell like fall is in the air!
2 lbs walnuts (I like to use 1 lb whole walnuts and 1 lb slivered almonds and place each nut on half of the baking sheet)
1 cup sugar
1 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup water
Mix the sugar with the spices in a medium sized bowl, then add the water and stir to combine. If you are using 2 different nuts and want to keep them separate, scoop out 1 cup of the spice mixture and put aside. Mix walnuts with spice mixture to coat. Spread out on half of a baking sheet lined with foil. Place the remaining spice mixture in the bowl and toss in the other nuts (I like almonds). Mix to coat and spread on the other half of the foil lined baking sheet. You can keep nuts separate or combine them if you want a mix.
Bake at 200F degrees for 1 hour (carefully toss every 20 minutes, making sure you don’t cut into the foil).
Remove from oven and let cool completely. Store in container or zip lock baggies. I like to use small zip lock baggies and place one of each nut in the frig (keeps for 2 weeks) and the rest in the freezer (keeps for 3 months) until ready to use.
Great eaten as a snack, or on breakfast cereal/oatmeal.
1 bag of fresh baby spinach (about 4 cups), stems removed
1/4 cup Silk creamer
1/3 cup vegetable broth
2 medium potatoes, peeled and cut into bite-size cubes
2 cloves garlic, pressed
1 14 oz package tofu, extra-firm, rinsed and patted dry
1/8 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chipotle powder
2 TBL Earth Balance (non-dairy butter)
4 strips of Lightlife Smoky Tempeh Fakin’ Bacon, cut into bite-size pieces
In a large skillet, saute spinach, soy, and vegetable broth over medium heat until wilted. Add potatoes and garlic and continue to cook over medium heat, covered, and stirring occasionally, until potatoes are soft, about 10 minutes.
Preheat oven to 375 degrees F.
In a food processor or blender, puree half of the tofu with the turmeric, salt, pepper, and chipotle powder. Add this mixture to the cooked spinach-potato pan and crumble in the remaining half of the tofu. Mix to combine. Pour mixture into a pan (I like to use a tart pan 9×1.125 in or 22.9×2.9 cm where the bottom pops out for easy removal of the finished product). Bake for 20 minutes. Once done, let the frittata set for about 10 minutes before cutting.
In a small skillet, heat Earth Balance and add in bacon. Fry a few minutes, stirring occasionally, until crispy. Plate a slice of the frittata and garnish the top with tempeh bacon.
Tip: If you do not like spinach, try kale, broccoli, or add in dairy-free cheese. Customize to your liking. Just be sure to top it with the tempeh bacon, as it adds texture and flavor.
1/4 cup raw Brazil nuts, soaked in water for 4 hours or longer
2/3 cup water
In a blender or food processor, add Brazil nuts and water puree until smooth. For a smoother consistency, strain blended nuts through a cheesecloth. Final product will mimic ricotta.
Use as a cream sauce on pasta (mixes in with red sauce), add to hot chocolate, or spread on toast or a bagel.
Makes 1/4 cup spread and 1/2 cup nut milk which is great in coffee, on cereal, or in hot chocolate.
4 cups rolled oats (I like Bob’s Red Mill brand)
1/3 cup ground flaxseed
pinch of salt
2 cups unsweetened coconut
3 oz agave nectar (light or amber)
1 TBL maple syrup
1 cup cashews
1 cup whole almonds
1 tsp cinnamon
3/4 cup extra virgin olive oil
4-6 oz of dried cherries (I like unsweetened dark sweet cherries Trader Joe’s brand)
4-6 oz dried cranberries (I like Trader Joe’s brand)
Pre-heat oven to 350 degrees F.
Combine all ingredients, except for dried fruit, in a large bowl. Stir to combine. Place on a large cookie sheet and bake for 30 minutes. Once done, stir in dried fruit. Enjoy with Silk Soy Very Vanilla or other dairy-free milk.
Tip: Always buy raw and unsalted nuts when possible. Sub in other dried fruit, like golden raisins or dried dates, to your liking. Since the fruit is added in after baking, you can divide the granola in half and mix each half with different dried fruits. Stores for about 2 weeks in an airtight container. Makes a delicious and wholesome topping for non-dairy ice cream.
2 cups fresh strawberries
3 TBL lemon juice
1 12 or 14 oz package soft silken tofu (I use House Foods brand)
2 cups Silk Vanilla (Very Vanilla is my favorite)
3 TBL Agave Nectar (I like light over amber) (use maple syrup if preferred)
1/2 cup crushed ice
Put all ingredients in blender. Blend and puree for 1-2 minutes until smooth.
Garnish with fresh mint or a strawberry.
Optional: add in 1 TBL ground flax seed.
Makes 4 servings
1 loaf sliced French bread (13-16 oz, about 20 slices)
8 eggs (use Bob’s Red Mill Egg Replacer 8 TBL with 24 TBL water whisked together)
2 cups Silk Soy Creamer Original
1 cup Silk Soy
2 TBL sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt
Praline topping (see recipe below)
In a large bowl, whisk together 8 eggs (use replacer and water). Once mixed, add Silk Soy Creamer, Silk Soy, sugar, vanilla, cinnamon, nutmeg and salt and beat with a hand blender or whisk until blended but not too bubbly. Dip each slice of bread into the liquid mixture and layer in a 9×13 greased baking dish. You will have 2 rows of layered bread with overlapping slices. Pour remaining liquid mixture over layered overlapping slices of bread in baking dish. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees. Make below praline topping to spread evenly over the wet bread.
Praline Topping for casserole
½ lb Earth Balance (softened)
1 cup packed light brown sugar
1 cup chopped pecans
2 TBL light corn syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread evenly over the wet bread.
Bake 50 minutes, or until puffed and lightly golden.
This is a favorite for a holiday morning or when you have house guests! Assemble at night and bake the next morning.
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.
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.
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!