South Beach Diet

non-stick spray for pan
2 slices of your favorite bread
non-dairy butter (I like Earth Balance)
2 slices Rice Cheddar Flavor cheese singles (Galaxy Nutritional Foods brand)
1 heaping TBL of Daiya Mozzarella shredded cheese

Butter one side of each piece of bread. Heat pan and lightly coat with a non-stick spray. Lay 1 piece of buttered bread in pan, butter side down, lay on 2 cheese singles and sprinkle on Daiya mozzarella, then top with remaining piece of bread, butter side facing up.

Cover and fry over medium to high heat for 3-4 minutes. Check the underside and flip over once golden brown. Repeat on uncooked side until golden brown.

Makes 1 grilled cheese sandwich

1 graham cracker pie crust (Arrowhead Mills free of dairy and honey)
2 TBL dairy-free butter (Earth Balance), melted
1 bag chocolate chip morsels (Whole Foods 365 brand green bag is vegan)
dairy-free sweetened condensed milk (Soymilke condensada de soya)
bag of coconut (I used raw flakes, but you can use what ever coconut you prefer)

Melt dairy-free butter. In a small bowl, turn out graham cracker crust and add melted butter replacement. Mix with hands to combine. Press crust into pan to cover the bottom of the pan (use 1 9×11, or several small tart pans or any dish that you choose). Layer in the following: chocolate chips, drizzle on sweetened condensed dairy-free milk, then coconut. There is no set amount, just layer in to your liking. Repeat the chocolate, milk, coconut layer 3 times. Bake for 25 minutes (tent with aluminum foil if coconut starts to brown too much). Coconut should take on a slightly brown toasted color.

Remove from oven and let cool. Turn out onto a plate and then back onto another plate so it is face up. Cut into small bitesize pieces and enjoy.

Tips: To thin out the condensed milk so it drizzles , place can in a bowl of hot water so most of the can is sitting in the hot water. Let stand for 1 minute, shake well and open.

Order Soymilke sweetened condensed dairy-free milk for this recipe from Pangea The Vegan Store

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There are many alternatives to using eggs. You ask, ‘why would you want to do that’? Well, an egg is loaded with cholesterol and 70% of the calories come from fat! Not only that, but a big portion of that is saturated fat! Eggs are also the leading cause for food poisoning due to the fact that they are the perfect host for salmonella bacteria. The shell of an egg is thin, porous, and fragile living in dirty and over-crowded egg farm conditions. I think you get the picture. Knowing that, why would you not want to make a change today?!
 
If you want scrambled eggs, try crumbling extra firm tofu in your new scrambled egg conversion, called tofu scramble.
 
For baking, I prefer Bob’s Red Mill Egg Replacer. There are other brands available, so find one that you like. Read the package instructions, as each  one is slightly different. You will need to whisk the egg replacer powder with water to arrive at your egg substitution for baking. Keeps well in freezer (store in freezer bag).
 
Aside from egg replacers, you can use
1/4 cup of unsweetened applesauce for each egg the recipe calls for which works well to bind ingredients in muffins and cakes.
Half of a mashed banana can also be used to replace 1 egg. Use this in  breads, muffins and cakes where you want the banana flavoring.
Or, try 1 heaping tablespoon of soy flour or cornstarch mixed with 2 tablespoons of water for each egg in a baked product.

Tofu is a great alternative to using egg. Try 1/4 cup of pureed soft silken tofu when making puddings and mousse.

For main course meals, such as meatloaf and burgers, try using tomato paste, moistened bread crumbs or mashed potatoes. Egg replacers do work well for these type of recipes.

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2 8oz 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. Add in extra powdered sugar to thicken to your liking.

Being from Wisconsin, America’s Dairyland and home of a vast variety of cheeses, I wondered how anyone can replicate the texture and the flavour of different cheeses. Joane Stepaniak, author of The Ultimate Uncheese Cookbook accomplishes just that! Her book has many recipes for all kinds of un-cheeses which are healthy for you, contains no animal fat because it is dairy-free, has less overall fat, and is lower in calories than the real variety.

Her book lists recipes for any cheese-lover covering spreads, dips, pestos, soups, stews, chowders, fondues, pasta, quiches, and pizzas to salads. She explores why we rely on dairy and asks if our bodies really need it, offering up plant based foods that are loaded in calcium, since dairy tends to deliver lots of it. It’s a unique book that every cheese lover needs in the kitchen. You be the judge, click to order and sample some recipes.

The Freegan Vegan
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