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 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.
2 cups soy milk (plain or vanilla)
1 cup quinoa, rinsed
3 TBL light brown sugar
1/8 tsp ground cinnamon
1 cup fresh berries
In medium saucepan bring soy milk to boil. Add quinoa and return to boil. Reduce heat to low, and simmer, covered, until most of the soy milk has been absorbed, about 15 minutes.
Stir in brown sugar and cinnamon. Simmer, covered, until almost all the soy milk has been absorbed, about 8 more minutes.
Serve in bowls and garnish with fresh berries. Add in optional items to customize to your liking, such as ground flax seed, nuts, earth balance, sprinkle of brown sugar or a splash of soy milk. Use almond milk instead of soy.
Makes 2 cups
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.
1 cup Earth Balance
½ cup superfine sugar
2 TBL maple syrup or Joseph’s Sugar Free Syrup*
3 cups Oatmeal (Bob’s Red Mill Organic Extra Thick Rolled Oats Whole Grain)
¼ tsp salt
½ cup chocolate chip morsels *Optional (use 1/4 cup if making half with and half without chocolate chips)
Preheat oven to 350 degrees. You can use a 9×13 cookie sheet or I like to use 12 cup muffin tin and put the silicone cups in the muffin tin to ensure the oat bars are firm and hold together. Cupcake liners work just as well.
Put 1 cup Earth Balance, sugar, and maple syrup in medium saucepan and melt over low heat. Remove pan from heat once melted and stir in oats and salt to butter mixture. Mix well until combined. Spoon into pan or silicone cups and press down firmly. Optional: add in chocolate chips if using. Bake 30 minutes until golden brown. Let cool for 1 hour. Oats make this a healthy dessert recipe.
*Joseph’s Sugar Free Syrup is gluten-free and works well with this recipe. Keep refrigerated. I buy mine at Whole Foods.
1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup light brown sugar
2 TBL ground flaxseed
1/2 cup chopped nuts *Optional (walnuts and pecans work well)
2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water
3 ripe bananas, mash with a fork
1/2 cup olive oil (or a vegetable oil of your choice)
1 tsp vanilla extract
Preheat oven to 350 degrees F. Grease a loaf pan and set aside.
In a medium size bowl, add in flour, baking powder, baking soda, salt, brown sugar, and flaxseed. Mix well to combine. Add in nuts, if using, prepared egg replacer, mashed bananas, oil, and vanilla. Mix well until all of the ingredients are combined.
Pour batter into the greased loaf pan and bake for 60 minutes. Cool for 15 minutes before removing from the pan. Flip pan over to remove loaf and continue to cool on a piece of parchment paper or wire rack covered with parchment.
*Tip: you can add in nuts once you pour the batter into the pan. I like to make half without nuts, 1/4 with pecans and 1/4 with walnuts. I use a knife to work the nuts into the batter and lay a few of the same nuts on top of the batter.
1 TBL vegetable oil (I like olive oil)
1 cup packed fresh spinach leaves
1 red bell pepper diced
1/2 brown onion, diced
2 cloves garlic, pressed through garlic press
1 lb firm tofu, rinsed, pressed between paper towels, and crumbled
1 tsp turmeric or curry powder (I like Spice Islands with turmeric blend)
1/2 tsp garlic salt
2 green onions (scallions) or chives, minced
Heat oil in skillet. Add the bell pepper, onion, and garlic and saute a few minutes until softened and browned. Add in crumbled tofu, spinach, turmeric, and garlic salt and saute for 5 minutes. Add green onions and cook for 1 minute longer. Serves 2-4 depending on how large a breakfast you eat. I like to garnish mine with a small side of freshly prepared guacamole, a sprinkle of soy mozzarella by Daiya, and one slice of toast.
Sub out any ingredient you do not like and sub in things you do. Try:
Diced mushrooms or Lightlife breakfast veggie sausage links (dice a few and add to pan with the bell pepper).
1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes
Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.
Makes 1 serving
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.
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.
2 cups fresh strawberries
3 TBL lemon juice
1 12 or 14 oz package soft silken tofu (I use House Foods brand)
2 cups Silk Vanilla (Very Vanilla is my favorite)
3 TBL Agave Nectar (I like light over amber) (use maple syrup if preferred)
1/2 cup crushed ice
Put all ingredients in blender. Blend and puree for 1-2 minutes until smooth.
Garnish with fresh mint or a strawberry.
Optional: add in 1 TBL ground flax seed.
Makes 4 servings