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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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1/2 cup Silk Soy Milk Very Vanilla
1 cup orange juice (I like Naked OJ)
1/2 banana, best if cut into pieces and frozen
1 tsp vanilla extract
1 tsp lemon juice
6 ice cubes

Blend all ingredients, except for ice, until smooth, combined, and frothy (30 seconds-1 minute). Add in ice and blend for another 30 seconds.

Makes about 2 cups

Wal-Mart.com USA, LLC

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.

BulkOfficeSupply.com

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.

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)

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.

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

Barnes & Noble

2 scoops of dairy-free mint flavored ice cream (So Delicious Mint Chip)
1 cup frozen spinach
1 TBL flax oil
1 cup Silk Soy Original

Put all ingredients in a blender and puree/blend until smooth and shake consistency.

Serves 1 adult or 2 snack size for kids.

US iTunes, App Store, iBookstore, and Mac App Store
 

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.

US iTunes, App Store, iBookstore, and Mac App Store

1 head of broccoli, cut into small pieces and rinsed
1 TBL Earth Balance
1/4 tsp lemon juice
salt to taste

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

Place cut broccoli in medium pan and fill bottom with water. Over medium-high heat, bring to low boil, with cover on, and reduce to a low simmer so broccoli steams, about 5 minutes. Drain water, add in 1 TBL Earth Balance and lemon juice, salt lightly to taste, toss, and place cover back on until ready to use.

While broccoli is steaming, 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.

Plate broccoli and drizzle on cheese sauce.
Serves 4-6