Costume and Party SuperCenter

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.


1 1/4 cups sugar
1/2 cup Earth Balance (dairy-free butter), softened
2 egg replacers (2 TBL of Bob’s Red Mill Egg Replacer whisked with 6 TBL of water)
4 heaping TBL of Tofutti Sour Cream (dairy-free)
2 mashed very ripe bananas
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
2 TBL ground flaxseed
Optional add-ins: walnuts, chocolate chip morsels

Lemony Icing:
2 cups powdered confectioners sugar
juice of 1 lemon (about 4 TBL)

Preheat oven to 350 degrees F. Grease and flour 1 loaf pan (or 2 mini loaf pans). In stand mixer, cream butter and sugar. Add in prepared egg replacer while mixer is on low. Add in Tofutti sour cream, bananas, and vanilla and mix well, stopping mixer and scraping down sides of bowl. On lowest speed, add in flour, baking soda, and flax and blend until combined. Add in optional ingredients and mix to combine.

Pour batter into load pan. Bake for 70 minutes, until golden brown. Remove from oven and let cool 10 minutes in pan. Turn out onto wire rack lined with parchment paper and continue to cool before cutting, about 30 minutes.  Ice the top of the entire loaf and decorate with walnuts, or use the icing for individual slices and drizzle on cut slice prior to serving.

In a medium bowl, blend icing ingredients together with a hand mixer. Save and use on cooled loaf.

Tip: Sprinkle one end of the loaf with a few chocolate chip morsels, the other end with walnuts, and leave the middle alone. This will satisfy all taste-buds in your household. Use a spoon to work the added pieces down into the loaf prior to baking. If you use mini loaf pans, the baking time is approximately 45 minutes, or until golden brown and toothpick inserted to test for doneness comes out clean.

Bulk Office Supply

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

Park Hotel

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


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)
Maple Syrup

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.

Serves 1


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.

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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.

substitutions page


4 oz organic baby spinach (fresh or chopped frozen)
1/2 cup soymilk
1/2 cup pomegranate cherry juice
1 banana
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!

Serves 2

Barnes & Noble

2 scoops of dairy-free mint flavored ice cream (So Delicious Mint Chip)
1 cup frozen spinach
1 TBL flax oil
1 cup Silk Soy Original

Put all ingredients in a blender and puree/blend until smooth and shake consistency.

Serves 1 adult or 2 snack size for kids.