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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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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.

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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2 boxes (3.8 oz each) Dr. Oetker Organics Vanilla cooked pudding and pie filling mix
4 cups Silk Soy Milk (Very Vanilla)
1 15oz can pumpkin (do not use pumpkin pie filling)
3 tsp pumpkin pie spice blend

Make vanilla pudding, following Dr. Oetker box instructions. Once pudding is cooked, whisk in the can of pumpkin and pumpkin pie spice blend until combined. Divide among 8 ramekins and refrigerate for at least 1 hour before serving.

Tip: add soy or rice whipped topping, graham crumbles or freshly sliced bananas.

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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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.

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.

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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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.