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.

Macys.com

1 1/2 cups flour (I like to use both cake flour and all purpose-flour and mix together)
3/4 cup granulated sugar
1/2 tsp salt (use sea salt)
2 tsp baking powder
1/3 cup vegetable oil (if using olive oil, use extra virgin light)
1 TBL Bob’s Red Mill Egg Replacer (whisk the 1 TBL with 3 TBL of water)
1/3 cup Silk Soy Very Vanilla
1 cup fresh blueberries (rinsed), plus a handful more for topping
2 TBL ground flax seed *optional but highly recommended with this recipe to get omega-3 and plenty of fiber

For crumb topping:
1/4 cup granulated sugar
2 TBL flour
2 TBL Earth Balance, softened
3/4 tsp cinnamon

Preheat oven to 400 degrees F. Grease a 12 cup muffin tin with Earth Balance.

Muffin mix: In a medium size bowl, mix together the flour, sugar, salt, baking powder and ground flax, if using. Add in olive oil, egg replacer (prepared) and soy milk to dry ingredients and mix to combine. Fold in fresh blueberries.  Divide batter evenly in muffin tin.  I like to use an extra handful of blueberries and push in a few extra on the top off each muffin.

Crumb topping: In a small bowl, combine sugar, flour, earth balance and cinnamon. Divide among the 12 muffin tops and gently spread to cover as much of the muffin top as you can.

Bake for 25 minutes until golden. I like to broil the tops for 1 minute to get even more golden and crispy. Just keep an eye on the muffins if you do broil.

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1 cup all-purpose flour
2 TBL cornstarch
1 1/2 tsp baking powder
1/4 tsp salt
2 egg replacers (use Bob’s Red Mill Egg Replacer – 2 TBL whisked together with 6 TBL of water)
1 cup Silk soymilk (I used very vanilla)
2 TBL canola oil
2 TBL agave nectar (light)
1 tsp lemon juice

In a medium bowl, combine flour, cornstarch, baking powder, and salt. In a small bowl, add in prepared egg replacer, Silk, canola oil, agave, and lemon juice and whisk to combine. Pour wet mixture over dry ingredients and whisk to combine. The batter will be slightly lumpy.

For blueberry pancakes, add in 3/4 cup fresh or frozen blueberries and mix to combine.

For chocolate chip pancakes, I like to put the batter in the pan and then hand place chocolate chips on each pancake and gently press into the batter. This way they are evenly placed and you can control the amount per pancake.

Cook in a large skillet lightly oiled (I use a spray) over medium to high heat. Serve with a side of Joseph’s sugar-free pancake syrup, Earth Balance soy butter, or soy whip topping. The blueberry pancakes are delicious and moist just as they are, without any toppings.

Makes 6 medium sized pancakes or 12 small.

Freeze any leftovers of cooked pancakes. Use a double zip-lock bag. When ready to use, place pancakes on a paper plate , cover with a paper towel and microwave for 30 seconds, turn over and do another 30. Test for doneness.

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1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup light brown sugar
2 TBL ground flaxseed
1/2 cup chopped nuts *Optional (walnuts and pecans work well)
2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water
3 ripe bananas, mash with a fork
1/2 cup olive oil (or a vegetable oil of your choice)
1 tsp vanilla extract

Preheat oven to 350 degrees F. Grease a loaf pan and set aside.

In a medium size bowl, add in flour, baking powder, baking soda, salt, brown sugar, and flaxseed. Mix well to combine. Add in nuts, if using, prepared egg replacer, mashed bananas, oil, and vanilla. Mix well until all of the ingredients are combined.

Pour batter into the greased loaf pan and bake for 60 minutes. Cool for 15 minutes before removing from the pan. Flip pan over to remove loaf and continue to cool on a piece of parchment paper or wire rack covered with parchment.

*Tip: you can add in nuts once you pour the batter into the pan. I like to make half without nuts, 1/4 with pecans and 1/4 with walnuts. I use a knife to work the nuts into the batter and lay a few of the same nuts on top of the batter.

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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)

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.

Flora2000

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.

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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 cup dairy-free butter (Earth Balance), softened
1/2 cup granulated sugar
1/2 cup powdered confectioners sugar
1 egg replacer (1 TBL Bob’s Red Mill Egg Replacer whisked with 3 TBL water)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

In a stand mixer, combine dairy-free butter, sugar and powered sugar. Beat at medium speed, scraping down the sides of the bowl until combined and creamy. Add in prepared egg replacer and vanilla and beat until well mixed. Reduce speed to low and add in flour, baking soda, and cream of tartar. Scrap down sides of bowl and continue to beat until combined. Divide dough and wrap each half in saran wrap (plastic wrap). Freeze for 30 minutes.

Preheat oven to 375 degrees F. Flour a flat surface to roll out the dough. Roll out one half of the dough to 1/4 inch thickness, keeping the other in the freezer until ready to use.  Use cookie cutters to cut out dough and place on ungreased baking sheets. Bake for 7-10 minutes until edges are lightly browned. Remove from oven and let cool a few minutes, then transfer cookies to a wire rack or parchment paper to cool completely before icing and decorating.

Makes about 4-5 dozen, depending on the size of cookie cutters used.

Decorate to your liking. Use Lemony Icing recipe for a lemon flavor. Or try pre-made dairy-free icings in a variety of colors, or this icing recipe:

Icing:
5 cups powdered sugar
4 TBL water
2 TBL dairy-free butter (Earth Balance), softened
2 TBL light corn syrup
food colors of your choice

In a medium bowl, add all icing ingredients and beat at medium speed until combined. Adjust consistency by adding 1/2 tsp of water at a time. Tint with various colors in separate bowls. Decorate cookies with icing and let stand until hardened, about 6 hours or overnight.

Tips: I like to line my baking sheets with parchment paper for even baking and easy cleanup.

Rather than icing all of the cookies, try sprinkling cut-outs with sanding sugars and gently press into the dough before baking.

Finished cookies keep well in the freezer in an air tight container or zip-lock freezer baggie. They even taste great when frozen.

If you give away as holiday gifts, always use food grade clear wrap bags. Container Store or baking supply shops will sell these.

Make a double batch of dough and keep half frozen for the next holiday. This recipe is great for all holidays.

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup Earth Balance, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 eggs (Bob’s Red Mill Egg Replacer 2 TBL replacer whisked with 6 TBL water)
2 cups chocolate chip morsels (Whole Foods Vegan) *I like to add in an extra ¼ cup
1 cup chopped nuts (optional)

Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. While on low speed, slowly add egg replacer (already mixed and whisked with water). Gradually beat in flour mixture until combined. On low speed add in chocolate chip morsels and nuts, if using, and combine for approx. 30 seconds. Using a rounded tablespoon, drop dough onto ungreased cookie sheets.

Bake 9-11 minutes until golden brown. Cool on cookie sheet for 2 minutes before removing to wire rack to cool. Enjoy with your favorite milk alternative (Rice, Almond or Soy)!

If you live in higher elevation (5200 feet), increase flour to 2 ½ cups and add 2 tsp water with flour. Reduce granulated sugar and brown sugar to 2/3 cup each. Bake for 8-10 minutes.

They keep great in the freezer, just put in a ziplock bag.