Costume and Party SuperCenter

2 egg replacers (2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water)
1 1/4 cup Silk Pumpkin Spice drink (seasonal at Whole Foods)
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp sea salt
1 can (15 oz) pumpkin (do not use pumpkin pie filling)
1 9-inch unbaked frozen pie crust (Wholly Wholesome dairy-free)

Preheat oven to 425 degrees F. In a large bowl, whisk together prepared egg replacer and Silk. Add in sugar, spice, and salt and whisk to combine. Add pumpkin and whisk until smooth.

Place frozen pie crust on cookie sheet. Pour mixture into unbaked frozen pie crust. Bake for 15 minutes, then reduce heat to 350 degrees F, leaving pie in the oven, and bake an additional 50 minutes. Cool on counter and then refrigerate over night. Enjoy with non-dairy whipped topping (SoyaToo)

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2 cups Silk Soy Vanilla
1 large box (3.8 oz) Dr. Oetker Organic Vanilla Pudding
1 tsp pumpkin pie spice
1 cup canned pumpkin
1 10.14 oz box of SoyaToo Soy Whip (frig section, whip until firm peaks formed & refrigerate until ready to use)
1 graham cracker pie crust (Arrowhead Mills brand is honey and dairy free)

Make pudding on stove according to box directions using the 2 cups of Silk Soy Vanilla Milk. Cool completely before combining with other ingredients. Once chilled, stir pudding and add in pumpkin spice and pumpkin and whisk until combined. Fold in already whipped SoyaToo and combine ingredients. Spread in graham cracker pie crust. Refrigerate for 2 hours and enjoy. Garnish with whip topping and a sprinkle of nutmeg.

Tip: Sprinkle flaxseed on top of crust before pouring in pudding mixture, or sprinkle a little on top of your piece. Flaxseed adds fiber and omega-3.

wine.com

1 Medjool Date
1 TBL Veg Cuisine Soy Bleu cheese, crumbled
1 walnut

Make a slit lengthwise in date. Carefully remove pit. Stuff date with crumbled bleu cheese. Top with walnut.

Makes 1 stuffed date

Costume and Party SuperCenter

8 chocolate sandwich cookies (Whole Foods 365 brand or Newman O’s dairy-free)
1 8 oz container Tofutti Better Than Cream Cheese or Galaxy brand
3 TBL agave nectar (light)
1 15 oz can pureed pumpkin (do not use pumpkin pie filling)
2 tsp pumpkin pie spice
1 10 oz box of SoyaToo soy whip (use 1 1/2 cups and save the rest for whenever) (Whole Foods refrigerator section)
sugar-free gummy worms for decoration

Place cookies in a zip-lock baggie, close bag leaving a corner opening, and crush cookies with a rolling pin.

In a medium bowl, beat the boxed soy whip until firm. Measure out 1 1/2 cups and put in refrigerator until ready to use. Place remaining whip topping in a separate container to refrigerate and use whenever.

In a large mixing bowl, beat the Tofutti cream cheese and agave until smooth and creamy. Add in the pumpkin and pumpkin pie spice and mix well until combined. Fold in 1 1/2 cups soy whip topping until combined. Spoon mousse into 8 small dessert dishes.

Sprinkle crushed cookie crumbs evenly among all dishes and decorate with gummy worms. Perfect for Halloween! If you do not want the Halloween version, then you do not need the cookies or gummy worms. Delicious year round.

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1/2 cup Silk Soy Milk Very Vanilla
1 cup orange juice (I like Naked OJ)
1/2 banana, best if cut into pieces and frozen
1 tsp vanilla extract
1 tsp lemon juice
6 ice cubes

Blend all ingredients, except for ice, until smooth, combined, and frothy (30 seconds-1 minute). Add in ice and blend for another 30 seconds.

Makes about 2 cups

Costume and Party SuperCenter
spiced-nuts

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.

Costume and Party SuperCenter

Macys.com

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.

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1 ½ lbs fresh blueberries (or 24 oz frozen)
½ cup light brown sugar
Juice from ½ lemon (discard seeds)
1 tsp cinnamon
2 TBL cornstarch or arrowroot powder
2 TBL cold water
1 baked pie crust 9” (check ingredients if buying frozen crust or make your own)

In a large saucepan, heat the blueberries over medium-high heat until they begin to boil. Simmer gently for 10 minutes.

Add brown sugar, lemon juice and cinnamon. Simmer for 2 minutes.

Mix the cornstarch or arrowroot well with the water. Pour mixture into the simmering blueberries while stirring. Cook and stir until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

Spoon mixture into already baked pie crust and refrigerate for 2 hours before serving. Whip up SoyaToo Soy Whip to stiff peak and put a dollop on your slice of pie. Garnish with mint sprig. This is a healthy dessert recipe. Blueberries are rich in antioxidants.

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Flora2000

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

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2 1/2 cups all purpose flour (use cake flour if you prefer)
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup Silk Original Creamer
2 TBL Bob’s Red Mill Egg Replacer (whisk the 2 TBL with 6 TBL of water and set aside)
2 TBL red food coloring
1 tsp apple cider vinegar (use white distilled if you prefer)
1 tsp vanilla extract

Preheat oven at 350 degrees F. Line 2 12-cup muffin tins with cupcake liners.

In a medium bowl, sift together the dry ingredients: flour, sugar, baking soda, salt and cocoa powder. In a large bowl, mix  the oil, Silk, prepared egg replacer, food coloring, vinegar and vanilla with an electric mixer.  Add the sifted dry ingredients to the large bowl and beat until combined and smooth.

Divide the batter evenly among the muffin tins (about 2/3 full). Bake in oven for 20-22 minutes, turning pans half way through to guarantee even baking. Test to see if done by sticking a toothpick in the center of a cupcake (should come out dry). Remove from oven and cool before frosting.

Make frosting recipe below while cupcakes cool.

2 8 oz containers of Tofutti Better Than Cream Cheese, softened
2 sticks Earth Balance, softened
1 tsp vanilla extract
4 cups confectioners’ powdered sugar, sifted

In a large bowl, add the Tofutti, Earth Balance and vanilla and beat until smooth. Add confectioners’ sugar and beat at low speed until combined. Increase speed to high and beat until light and fluffy.

Frost cooled cupcakes. Garnish with sprinkles if you like. Enjoy!