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3 large boxes (3.8 oz each) Dr. Oetker Organic Vanilla Pudding
4 1/2 cups Silk Soy Very Vanilla
2 10.14 oz boxes of SoyaToo Soy Whip (fridge section, whip until firm peaks formed  & refrigerate until ready to use)
1 box Graham Crackers (*honey free)

Cook pudding on stove according to box directions, except use only 4 1/2 cups of Silk until pudding thickens. Chill pudding in frig before combining with soy whip. Once pudding is chilled, stir and fold in prepared whipped topping (use 3/4 and save 1/4 for tomorrow mornings berries) with the chilled pudding. In a 9×13 pan, layer graham crackers, half the pudding/whipped topping mixture, then another layer of graham crackers, rest of pudding/whipped topping mixture, and a final layer of graham crackers. (crackers, pudding, crackers, pudding, crackers).  Set aside.

 Topping:
 1 cup sugar
 ½ cup Earth Balance
 1/3 cup Silk Soy Vanilla
 2/3 cup chocolate chip morsels

In a large sauce pan melt earth balance then add sugar and silk. Stir together and bring to a boil. Once at a strong boil, let boil for 1 minute (will rise and look frothy) while stirring. Turn off stove and add in chocolate chips and stir until completely melted and chocolate is smooth.  Pour melted chocolate over top layer of graham crackers.

Cover with foil and chill in frig overnight. Make this at least 1 night before you want to serve. The longer it sits the better it is.

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1 1/2 packages Silken soft tofu (21 oz), rinsed and gently patted dry between paper towels
2 1/2 TBL lemon juice
3/4 cup granulated sugar (you can use maple syrup, same amount, instead)
1/3 cup canola oil
1 TBL vanilla extract
2 tsp lemon zest
1 cup chocolate chip morsels (you can used diced fruit instead, strawberries work well)
1 Arrowhead Mills Graham Cracker Crust 9″ ready to use

Preheat oven to 350 degrees F.

In a food processor or blender, add in tofu, lemon juice, sugar, oil, vanilla, and lemon zest. Blend until combined and smooth.

Stir in chocolate chip morsels (or fruit). Place crust on cookie sheet to catch any spills and pour tofu mixture into crust. Bake for 35 minutes. The top of the pie should spring back at a light touch to the center. Remove from oven, cool, and refrigerate overnight before slicing. The pie filling firms up as it cools in the refrigerator. Garnish as you like with soy or rice whip topping, lemon zest, chocolate chip morsels, or coconut.

Serves 8

Note: if you use 2 tofu packages, 14 oz each, you will have a little extra filling. Pour extra filling in individual ramekins, leaving a little room to rise, and bake with the pie for the same amount of time. This recipe delivers a light cheesecake consistency.

Soy is rich in protein, iron and isoflavones, which can protect against cancers, like prostate cancer in men and breast cancer in women, as well as lung cancer. Whole, unrefined soy foods are heart healthy and should be consumed daily with 1-2 servings coming from a cup of soymilk, a half cup of tofu, tempeh, edamame, or roasted soy nuts. Tofu is a great exchange for meat, so if you are not 100% vegan, try replacing meat in your dishes with tofu.
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Jillian Michaels

1/2 cup soy milk (vanilla)
1/2 cup hot chocolate powder (Green & Black’s)
1 1/2 cups ice

Add all ingredients in a blender. Cover and blend until desired consistency. Pour into a large glass and enjoy. Optional: top with soy or rice whip.

Makes 1 serving

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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!

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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

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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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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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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

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½ cup all-purpose flour
1 cup Bob’s Red Mill Rolled Oats
¼ cup Earth Balance, softened
¼ cup brown sugar
4 cups frozen berries (used mixed or any of your favorites)

Preheat oven to 375 degrees F. In a medium bowl, mix together the flour, oats, Earth Balance, and brown sugar until combined. In a 8” or 9” baking dish, lay in frozen berries. Crumble flour oat topping over the berries to cover. Place a piece of aluminum foil under the pie dish to catch any spills. Bake for 65 minutes. Serve warm garnished with a scoop of vanilla soy ice cream or some SoyaToo Rice Whip or Soy Whip topping.

*can make in individual ramekins if preferred.
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