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
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.
1 tsp olive oil
10 oz cremini mushrooms
2 celery stalks, chopped
8 sage leaves (large)
2 TBL fresh thyme, removed from stem and finely chopped
1 demi whole wheat baguette cut into 1 inch cubes (8 oz)
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup Imagine no chicken broth
1 cup pomegranate juice
Heat oven to 350 degrees F. Heat oil in a large skillet over high heat. Add in mushrooms, celery, sage, and thyme and cook until softened, stirring occasionally, about 8 minutes. Season with salt and pepper and transfer to a large bowl.
Add bread cubes, pear, prunes, broth, and juice. Mix well and let the bread absorb all of the liquid.
Transfer to an 8″x8″ baking dish and cover with foil. Bake for 40 minutes, then remove foil and bake until the stuffing puffs up, about another 5 minutes.
4 ears of corn on the cob, husks removed and cleaned (white corn is my favorite)
2 limes (1 lime will be reserved for garnish and cut into 4 pieces or wedges)
1/2 stick of Earth Balance soy butter
1 TBL cilantro, finely chopped
salt for the finished corn *optional
In a large pot, lay in corn on the cob pieces, fill with water, and bring water to a boil. Once water starts to boil, boil for 5 minutes.
While corn is on the stove, make the cilantro lime butter. Place Earth Balance in a zip-lock baggie. Cut 1 lime in half, squeeze the juice into the butter zip-lock baggie and cut off some of the lime pulp after squeezing and add to the baggie. Toss cilantro into baggie and zip shut, except for a tiny corner to let the air out. Gently massage the baggie to combine the butter, lime and cilantro. Once combined, unzip, turn the baggie inside out to lay the mixture on a sheet of saran wrap plastic wrap (note, there will be lime juice that did not mix in with the butter, keep this together with the butter in the plastic wrap). Fold up the plastic wrap to enclose the butter and loose lime juice and roll into a small log. Stick in freezer until ready to use (less than 15 minutes).
Once the corn in done, place each piece on its own plate, spread with the cilantro lime butter and sprinkle with salt. Cut a slice of the butter and lay on top for garnish. Add a lime wedge to the plate for garnish and serve.
Tip: To get my corn water to come to a boil faster, I use some water from my hot water dispenser. If you have one, use half of the water from here so it comes to a boil quicker. You can place a lid on the pot until it starts to boil, but always leave ajar, slightly tilted off so the water does not boil over. Remove cover once boiling.
2 slices of bread of your choice (I like Pain Rustic)
handful of mixed baby greens
2 slices Tofurky turkey (oven roasted, blue box)
1 slice Rice brand Mozzarella cheese single
green goddess dressing
Spread each piece of bread with the green goddess dressing. On one half, lay in the mixed baby greens, then tofurky, then cheese slice. Top with other piece of bread, dressing side down. Cut in half. Serve with a side of cut heirloom tomatoes, brushed lightly with dressing.
Makes 1 sandwich
Tip: Use left over Tofurky Roast sliced thin.
1 small clove of garlic, chopped
1 cup packed fresh basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 TBL champagne vinegar
crushed red pepper (use a small pinch)
salt and pepper to taste
In food processor, add garlic and basil, and pulse until finely chopped. Add oil, vinegar and crushed red pepper and process until smooth. Season to taste with salt and pepper. Serve on green salad, heirloom tomato salad or pasta salad.
Diced heirloom tomatoes with freshly made basil vinaigrette is a great side dish to lasagna.