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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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3 slices day old sandwich bread (cut off crusts and break bread into pieces)
1/2 cup dairy-free parmesan cheese (Galaxy Foods Vegan brand)
2 TBL flat leaf parsley, chopped finely
1/4 tsp sea salt
1/4 tsp ground pepper
1 egg replacer (Bob’s Red Mill 1 TBL egg replacer whisked with 3 TBL water)
1 package Gardein Chick’n Scallopini (remove from freezer as you gather ingredients)
2 TBL olive oil
2 TBL fresh lemon juice
1/4 cup water
1 TBL Dijon mustard
3 TBL dairy-free butter (Earth Balance)

In a food processor, add bread, parmesan, parsley, salt, and pepper and pulse until fine crumbs. Place on a small plate.

Prepare egg replacer and pour onto another small plate. Dip each Gardein chicken piece in the prepared egg replacer so it is lightly covered, then cover with bread crumb mixture, pressing so crumbs adhere.

In a large skillet, heat 1 TBL olive oil and 1 TBL dairy-free butter (Earth Balance). Place 2 pieces of breaded Gardein in pan and cook about 3 minutes each side, pressing down gently with a spatula to brown all crumbs. Repeat with final batch being sure to re-coat pan.

In a small pan, add lemon juice and 1/4 cup water and cook for 1 minute over low heat until steaming. Add in Dijon and whisk. Turn off heat and add in 1 TBL dairy-free butter (Earth Balance) and whisk until melted and combined. Divide sauce into 4 small ramekins for dipping.

Plate each Gardein piece over fresh baby greens and serve with a side of the lemon-mustard sauce.

Tip: If you love sauce, then I recommend doubling the sauce ingredients.

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1/4 cup Earth Balance (dairy-free butter)
10 oz package of vegan marshmallows (Dandies brand)
1/3 cup Suzanne’s Ricemellow Creme (optional)
1/2 tsp vanilla extract
6 cups of a rice crisp cereal

In a large saucepan, melt Earth Balance on low heat. Add in marshmallows and stir until completely melted. Add in ricemellow creme if desired and stir to fully incorporate into melted mixture. Recipe works without this addition, but I prefer to add it for more flavor.

Remove from heat. Add in vanilla and stir to combine. Add in rice crisp cereal and mix until cereal is coated with mixture. Press in a lightly greased pan (13″x9″). Cool before cutting and removing from the pan.

Tip: For chocolate dipped pieces, melt some chocolate chip morsels in the microwave for about 1 minutes and stir until completely melted (Whole Foods 365 brand vegan). Dip half of a cut treat in the chocolate. Place on wax paper and refrigerate 15 minutes to harden the chocolate. You can also freeze for 10-15 minutes and they actually taste like ‘fairy food’ (chocolate covered honeycomb).

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1 bag of fresh baby spinach (about 4 cups), stems removed
1/4 cup Silk creamer
1/3 cup vegetable broth
2 medium potatoes, peeled and cut into bite-size cubes
2 cloves garlic, pressed
1 14 oz package tofu, extra-firm, rinsed and patted dry
1/8 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chipotle powder
2 TBL Earth Balance (non-dairy butter)
4 strips of Lightlife Smoky Tempeh Fakin’ Bacon, cut into bite-size pieces

In a large skillet, saute spinach, soy, and vegetable broth over medium heat until wilted. Add potatoes and garlic and continue to cook over medium heat, covered, and stirring occasionally, until potatoes are soft, about 10 minutes.

Preheat oven to 375 degrees F.

In a food processor or blender, puree half of the tofu with the turmeric, salt, pepper, and chipotle powder.  Add this mixture to the cooked spinach-potato pan and crumble in the remaining half of the tofu. Mix to combine. Pour mixture into a pan (I like to use a tart pan 9×1.125 in or 22.9×2.9 cm where the bottom pops out for easy removal of the finished product). Bake for 20 minutes. Once done, let the frittata set for about 10 minutes before cutting.

In a small skillet, heat Earth Balance and add in bacon. Fry a few minutes, stirring occasionally, until crispy. Plate a slice of the frittata and garnish the top with tempeh bacon.

Serves 6-8

Tip: If you do not like spinach, try kale, broccoli, or add in dairy-free cheese. Customize to your liking. Just be sure to top it with the tempeh bacon, as it adds texture and flavor.

Park Hotel

1 box of Farfalle bow-tie pasta
splash of olive oil
dash of salt

Cheese Sauce:
1 TBL Earth Balance
8 TBL Silk Original (use 1-2 TBL more after adding cheese if you like sauce thinner)
1/4 cup Daiya yellow shredded cheese
1/4 cup Daiya mozzarella shredded cheese

Fill a large pot with water for the pasta and bring to a boil. Add in olive oil, salt, and pasta. Cook according to directions or a few minutes longer if you do not like al dente. Once pasta is done, drain and set aside until ready to use.

When pasta is almost done, make the cheese sauce. In a small pan, warm Earth Balance and Silk over low-medium heat. Add in Daiya cheese and stir until melted and combined.

Add cheese sauce to pasta and gently toss. Plate and garnish with parsley. Salt to taste.
Serves 4-6

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2 TBL Earth Balance (non-dairy butter)
1 shallot, finely chopped
1 TBL all-purpose flour
1.5 oz dry cooking sherry
1 Not-Beef bouillon cube by Edward & Sons (vegan), dissolved in 2 cups hot water
2 packages Tofurky roast beef style slices
McCormick Grill Mates Montreal Steak Seasoning (opt for Low Sodium)
4 french rolls (sub style)

In a large skillet over medium heat, melt Earth Balance, then add shallots and saute for 2 minutes. Add flour, stirring to combine,  and cook for another minute. Whisk in sherry until reduced. Add in prepared not-beef broth slowly while whisking. Once boiling, reduce heat and simmer while you prepare sandwiches.

Add broth to 4 ramekins for dipping, reserving some broth in the pan to dip meat slices. Place meat slices piled loosely on a cutting board. Lightly sprinkle with seasoning. Dip each slice in pan broth and layer on rolls. Serve with the ramekin of au jus dipping sauce.

Makes 4 sandwiches

Tip: I like to set up 4 ramekins of broth first before dipping seasoned meat slices in pan broth to avoid over-salty sandwiches.

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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.

1 1/2 sticks of dairy-free butter (3/4 cups) (Earth Balance)
3 cups sugar
5 oz of Mimic Creme (cream substitute)
1 1/2 packages of chocolate chip morsels (Whole Foods 365 vegan green bag)
1 10 oz container Ricemellow Creme
2 tsp vanilla
walnuts for topping
marshmallows (Dandies air-puffed marshmallows) for topping

Line 9×13 or smaller pan with parchment paper, allowing paper to line the inside sides of the pan. This will make it easy to remove the fudge once chilled.

In a medium saucepan, melt butter, sugar and mimic creme. Bring to a boil and reduce heat to medium so it still boils but not over-boils. Stir constantly for 4-5 minutes while mixture boils and froths.

Remove from heat, add in vanilla, chocolate chip morsels and ricemellow creme.  Mix well until combined. Spread in lined pan and let set for 1 minute. Add marshmallows and walnuts (optional) and gently press into top of fudge. Adding marshmallows and walnuts turns this into rocky road. Freeze or refrigerate for 5-6 hours before removing from the pan and cutting. Once cut, store in airtight container and refrigerate or freeze.

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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.

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