Vegan Peace 2

3 Delicious Smoothies

2011-07-16T19:24:00.000-05:00

Ava's Smoothie
1 cup plant milk
1/2 tsp cinnamon, optional
1/2 tsp nutmeg, optional
2 Tablespoons sweetener, optional
1/2 tsp vanilla, optional
1 banana or 4 oz vegan yogurt
1 Tablespoon ground seeds (i.e flax or chia)
2 Tablespoons chopped nuts
1/4 cup each of the 3 sets of fruit your choice:
papaya, mango, apple
blueberries, raspberries, black berries, cranberries
pomegranate, strawberries, pineapple, açaí

Blend all until smooth.

Creamsicle Smoothie
1/2 cup plant milk
1/2 cup fruit juice (i.e orange)
1/4 cup fruit (i.e orange)
OR 3/4 cup sorbet instead of fruit juice & fruit
Ice (enough to make desired consistency)

Blend all.

Banana Split Smoothie
2 bananas
1/2 cup crushed pineapple
1 1/4 cup of plant milk
1/2 cup strawberries
5 ice cubes, optional
1 scoop of vegan vanilla ice cream, optional
2 T vegan chocolate syrup
3T maraschino cherries

Blend all.

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Blog Archive

2011-06-28T17:55:00.001-05:00

Blog Archive

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2008 (11)

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Basic Pregnancy Nutrition

2011-03-22T13:50:00.003-05:00

Talk to your doctor about correct nutrition during your pregnancy. It's best to get a doctor that understands vegan nutrition.

Eating a healthy diet, balancing carbohydrates, fat, and proteins, and eating a variety of fruits and vegetables, should ensures good nutrition. Adequate folate (folic acid & vitamin B9) intake has been proven to limit fetal neural tube defects, preventing spina bifida, a very serious birth defect. Folates are abundant in Leafy green vegetables (broccoli, asparagus, peas, beets, brussel sprouts, spinach), mushrooms, fortified cereals and grain products/juices/plant milks, nuts (almonds, peanuts), dry beans (chickpeas, black-eyed beans, soybeans), wheat germ, citrus fruits, melons.

DHA omega-3 is an important structural fatty acid in the brain and retina, and is naturally found in breast milk. Woman need to consume adequate amounts of DHA during pregnancy and while nursing for the well-being and the health of her infant. Developing infants cannot produce DHA efficiently, and need to receive this vital nutrient from the woman through the placenta during pregnancy and in breast milk after birth. Docosahexaenoic acid (DHA) is an omega-3 fatty acid, there are vegan supplements as well algae, DHA algal oil, seaweed, spirulina. Soybeans, walnuts, flaxseed and canola oil all contain high amounts of ALA. In theory, one tablespoon of flaxseeds should provide the daily recommendation of ALA - from which the body would produce needed DHA and EPA.

Vitamin D and calcium are required for bone development. Calcium sources include tofu, green leafy vegetables (spinach, kale, collard greens, cabbage, watercress, etc.), dried fruit/figs, seeds and nuts (almonds, brazil nuts, sunflower, pumpkin, sesame), black molasses, chickpeas, parsley, wholemeal bread, oats, almond butter, cooked tempeh, broccoli, beans (black, pinto, navy, kidney, soy, etc), kale, TVP, mustard greens, soy products, turnip greens, tahini, okra, bok choy. Plant milks, bread, cereal, & orange juice are often fortified with calcium. Vitamin D sources include sunlight, vegetable oils, margarine, fortified plant milks, spirulina, fortified cereals & breads.

Caloric intake must be increased to ensure proper development of the fetus. The amount of weight gained during a single pregnancy varies among women. Pregnant women generally need to consume only 100 to 300 more calories than you did before you became pregnant to meet the needs of your growing baby. A woman of average weight before pregnancy should gain 25 to 35 pounds during pregnancy; underweight women should gain 28-40 pounds during pregnancy; overweight women may need to gain only 15-25 pounds during pregnancy. During pregnancy, insufficient or excessive weight gain can compromise the health of the mother and fetus. Exercise during pregnancy, such as walking and swimming, is recommended for healthy pregnancies.

See Vegan Nutrition

References
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Louisiana Mardi Gras Pasta

2011-03-05T06:43:00.002-06:00

veganized

Louisiana Mardi Gras Pasta
3 cups cooked fettuccine
1/4 lb vegan butter
2 tablespoons chopped garlic
3 tablespoons chopped green onions
1/4 cup sliced mushrooms (optional)
1/2 cup diced tomato
1/2 cup diced vegan andouille sausage (or tofu, seitan, tempeh, beans)
1/2 cup diced vegan shrimp (or tofu, seitan, tempeh, beans)
1/2 cup vegan crab meat (or tofu, seitan, tempeh, beans)
1/2 ounce dry white wine
1 tablespoon lemon juice
1 cup vegan heavy whipping cream
1/4 cup mixed bell pepper (red, green, yellow)
1/4 lb vegan cold butter
1 tablespoon chopped parsley
salt and pepper

Directions:
1. In a cast iron pot (3 qt), melt butter over med-high heat.
2. Add green onions, mushrooms and andouille.
3. Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
4. Add shrimp and crab meat cooking for 2 additional minutes.
5. Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
6. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
7. Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constantly over burner.
8. Continue adding butter until all is incorporated.
9. Remove from heat, add parsley and season to taste using salt and pepper.
10. Gently fold in cooked fettuccine and serve.

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Bourbon Chicken

2011-03-04T02:44:00.001-06:00

Bourbon Chicken
2 8 oz tofu, seitan, or tempeh, diced into bite-size pieces
2 tablespoons olive oil
2 cloves garlic, crushed
1/4 teaspoon ginger
4-6 tablespoons brown sugar, or to taste
2 tablespoons ketchup
1 tablespoon red rice vinegar or red wine vinegar or cider vinegar
1/2 cup water
2-5 tablespoons soy sauce
2-6 tablespoons good bourbon whiskey

1. Heat oil in a large skillet.
2. Add tofu, seitan, or tempeh pieces and cook until lightly browned.
3. Remove tofu, seitan, or tempeh.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add tofu, seitan, or tempeh and bring to boil.
6. Reduce heat and simmer for 10-20 minutes.

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Ultimate Superfood Juice

2011-01-21T12:19:00.001-06:00

1 broccoli spear
3 carrots
1 celery stalk
1/2 tomato

Juice all until smooth.

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Roasted Grape Risotto with Hazelnuts

2011-01-21T11:23:00.002-06:00

Roasted Grapes:
1 bag seedless red grapes
1/4 cup fennel seed
1/2 tsp chili flake
1T thyme
1 tsp salt
1/4 cup olive oil

Directions
Mix all ingredients together. Roast in 400F degree oven until soft and caramelized golden. Take out and leave at room temperature.

Roasted Hazelnuts:
1 cup hazelnuts roughly chopped

Directions:
In 350F degree oven, roast hazelnuts until lightly browned, approximately 6-8 minutes. Let cool. Reserve for later.

Risotto:
2 1/2 cups Arborio Rice
7-8 cups vegan stock
2 medium yellow onions finely diced
1 lb butter, at room temperature
8 shallots finely minced
1/2 cup Verjuice
1 1/2 cups of vegan parmesan or cream or mozzarella or feta cheese
1 cup roasted hazelnuts
Roasted Grapes

Directions:
1. Melt 4 oz butter in heavy bottomed pan. Add diced onions and cook over med-high heat, stirring until caramelized.
2. While the onions are cooking bring the stock up to a simmer in a separate pot.
3. Add Arborio rice to onions and stir. Coat well.
4. Add 1/2 cup of Verjuice and stir.
5. Add 4 cups of hot stock and stir well. Turn heat down to medium. 6. When rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until stock is absorbed. 7. 7. Continue until about 7 cups total have been added to rice. Taste and add more stock if not cooked through.
8. When rice is done and still very moist, turn off heat and let rest for 2 minutes off stove.
9. Divide remaining butter into three parts. Add one at a time into risotto, beating with spoon, until well mixed.
10. Add 1/2 cup vegan cheese and stir vigorously.
11. Fold in roasted grapes, and stir gently.
12. With remaining vegan cheese, divide into 6 sections, and roll in reserved roasted hazelnuts.
13. Divide and plate grape risotto onto six plates.
14. Garnish each with hazelnut vegan cheese.

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Papaya Ice Cream

2011-01-21T09:13:00.003-06:00

1 package silken tofu (16 oz)
3/4 cup of sugar
2 tsp vanilla essence
1/2 cup soy, hemp or coconut milk or creamer
1 1/2 medium sized papaya, chopped

1. Chop up the papaya after removing the skin and cook papaya for 5 minutes and mash.
2. Add sugar and essence to the mashed papaya.
3. Boil the milk, then add the mixture papaya to the milk and simmer for 7-10 minutes.
4. Remove from heat and cool.
5. Blend silken tofu well till fluffy and fold into the cooled mixture.
6. Refrigerate till half set.
7. Remove and whip the mixture again, then freeze till firm, to desired consistency.

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Papaya Coconut Cupcakes with Papaya Buttercream Frosting

2011-01-21T08:40:00.003-06:00

veganized
Papaya Coconut Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups sugar
2 egg substitutes
1/2 cup oil
1/4 cup coconut milk
1 teaspoon vanilla
6 ounces papaya, chopped
1/2 cup coconut, sweetened

1. Mix flour, baking soda, salt, and sugar in a medium sized bowl.
2. Add oil, coconut milk, and egg substitutes and mix to combine.
3. Then combine wet mixture to the dry mixture, mix to combine.
4. Add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine.
5. Scoop into cupcake papers with an ice cream scooper.
6. Bake at 350 degree oven 20-25 minutes or until a toothpick comes out clean.

Papaya Buttercream Frosting
3/4 cup vegan butter, room temperature
4 tablespoons papaya syrup, extract or juice
3 tablespoons plant milk or creamer (the thicker the better)
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

1. In a large bowl, beat the butter until fluffy.
2. Add the syrup, extract and milk, beat until combined.
3. Add the powdered sugar 1/2 cup at a time, mixing on medium-high speed after each addition.
4. Frost!

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Ultimate Superfood Smoothie 2

2011-01-20T22:02:00.004-06:00

1 cup fresh red grapefruit juice
1/4 cup Verry Veggie or V8 Juice
12-18 medium purple or red grapes
1/2 medium papaya, sliced
1 medium banana, sliced
1 (8 ounce) vegan yogurt
1 tablespoon agave nectar
1-2 cup(s) crushed ice

Blend all until smooth.

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Grapefruit Breakfast Power

2011-01-20T21:47:00.001-06:00

veganized

1 pink grapefruit
1 -2 tablespoon(s) vegan cottage cheese
1-1 1/2 tablespoons vegan honey
1/2 tablespoon sesame or flax seeds
fresh coriander or mint leaves (optional)

1. Peel grapefruit and be sure that you also have removed the white skin, which is bitter.
2. Cut grapefruit into thin slices, or cut out the grapefruit filets from the grapefruit.
3. Arrange grapefruit on a plate.
4. Put cottage cheese on grapefruit.
5. In a small sauce pan heat honey and sesame seeds. Bring to a single boil for a few seconds. Remove from heat and let stand for about 5 minutes.
6. Pour warm honey mixture over grapefruit and cottage cheese. Garnish with a few fresh leaves and serve.

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Cape Verdean Recipes

2011-01-09T07:02:00.001-06:00

veganized

Carne Gizado
3-4 lbs. cubed plant
4-5 white potatoes
3 lbs. mandioca root
3 medium white yams
3 green bananas

Season and marinate meat with salt, garlic, vinegar, bay leaf, and pepper. Peel and cut up potatoes, yams, mandioca, and green bananas. In a pot, cook meat with marinade and 3 onions with 1/2 cup cooking oil on low heat until medium done. Add all vegetables to meat and cover with water. Cook on low until vegetables cook. Season with salt, garlic, bay leaf, paprika, and pepper.

Canja
1 c. chicken, diced
2 medium onions, chopped
4 vegan chicken boullion cubes
1 c. white rice

Saute onions in oil. Next, add chicken pieces, boullion cubes and a sufficient amount of water. After bringing to a boil, add rice and stir occasionally. Simmer approximately 30-35 minutes, until desired consistency.

Caldo De Peixe
6 white potatoes
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lbs. seaweed wrapped tofu

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add wrapped tofu cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.

Cachupinha
5 ears fresh corn (or fresh off cob)
1/5 lb. (100 g.) vegan sausage
1/4 squash, sliced
1/2 lb. (1/4 kg.) fava beans or lima beans, dried
2 ripe tomatoes (or equivalent tomato paste)
2 tablespoons of olive oil
2 peppercorns
1 bunch of flat leaf coriander
1 large onion, sliced

Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).

Cachupa Rica
4 c. hominy
1 c. kidney beans
1 c. large lima beans
1/2 c. shell beans
1 c. of diced cooked vegan chicken
2 lbs. vegan beef
2 vegan spicy sausage, sliced
1/4 lb. vegan bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander

Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.

Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.

Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.

Coconut Candy
2 lbs. coconut
2lbs. sugar
1/4 burnt sugar or molasses
grated lemons

Grate the coconut. Carefully brown the sugar but control for over burning. Then carefully combine coconut and burnt sugar to a little bit of water. Next, add 2 lbs. of sugar and cook. When the mixture is just about done, add lemon and mix. Remove from heat. Next, pound the mixture well for five minutes. Flatten on to buttered surface. Cut out into square or diagonal shapes. Let harden.

Papaya Candy
2 1/2 lbs. firm papaya
2 lbs. sugar
lemons

Cut the papaya into fine strips, then peel and wash well. Place the papaya and sugar on on a slow fire until the sugar dissolves. Cook for ten minutes, then set aside for a half hour. After a half an hour reheat at a higher flame, until the mixture becomes sugar-like or crystalized. Shortly afterwards remove from heat, and, using a spoon and fork, mold into different shapes.

Pudim De Queijo
l lb. (1/2 kg) vegan goat cheese
l lb. (1/2 kg) sugar
2 cups water
16oz vegan cream cheese
5 Tbps. flax seeds mixed with 3 Tbps water or 1/4 block silken tofu purred

Boil sugar in water to the consistency of a thick syrup. Add the cheese and mix well. Next, remove the mixture from heat and combine with beaten cream cheese and flax seeds/water mixture or silken tofu.

Sprinkle the bottom of a pan with burnt sugar. Pour in the mixture and bake in a double boiler. The latter may also be accomplished by placing the pan with the mixture into a pan filled with hot water. The mixture can also be baked in a shallow, buttered and floured baking pan.

Bake in the oven. After removed and cooled, cut into squares and top with granulated sugar.

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My Ethnic Cuisines

2011-01-09T04:42:00.013-06:00

Cape Verdean
Cape Verdean Recipes
Jagacinda
Cape Verde Vegetable Soup
122 Vegan Sub-Saharan African Recipes

Venezuelan
Venezuelan Black Beans & Cilantro Rice
121 Vegan South & Central American Recipes
Hallacas
Tostones
Vegan Tostones (Fried Plantains) with Spicy Lime Sea Salt
Arepas
Vegetarian Times Latin American Recipes

Trinidadian
Mom's Vegan Callaloo
TriniGourmet: Vegan
Trinidadian Roti – An Overview
Green Beans and Potato Curry with Trinidadian Spices
Trinidadian Rotis Stuffed With Split Peas
81 Vegan Caribbean Recipes
Yellow Split Pea Puree, Trinidad Style
Trinidadian Black-Eyed Peas
Trinidad Callaloo (vegetarian)
Vegan In The Sun: Trinidadian Delicacies
Vegetarian Times Caribbean Recipes

French
EarthVegan: French
87 Vegan French/Mediterranean Recipes
Vegan Cannoli with Chocolate Chip Cheese Filling (Pure Italian Joy!)Vegan Cannoli with Chocolate Chip Cheese Filling
Vegan Cannoli's
Basic Vegan Croissants
Vegan Croissants/Pain au Chocolat
Vegan Crepes
Quiches
Vegan Madeleine
Crème Brûlée
Pot-au-feu
Steak Frites
Baguette with Homemade Aioli
Vegan Omelette for One
Vegetarian Times French Recipes

Blackfoot Indian
Coopee' (Berry Soup)
Lima Bean Soup (use plant meats)
Wild Rice Stuffing (use vegan broth and butter)
Blackfeet Frybread (use vegan powdered milk)
Vegetarian Times Native American Recipes

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Ultimate Superfood Smoothie

2010-12-05T19:26:00.003-06:00

Ultimate Superfood Smoothie
2-4 cups ice
1 frozen banana
A handful of spinach
1 cup prepared green tea
1/4 teaspoon vanilla extract
1 Tablespoon black molasses
1/2 cup blueberries
3 Tablespoons ground flaxseed or hempseed
4 Tablespoons ground walnuts or other nut
1 Tablespoon sunflower or pumpkin seed
2 Tablespoons Açaí juice
1 cup soy yogurt or milk + soy creamer
1/4 cup Dark Chocolate
1/2 bottle So Delicious Coconut Milk Kefir

Blend all until smooth.

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Vegan Kefir

2010-11-29T17:49:00.004-06:00

So Delicious Coconut Milk Kefir
Vegan Kefir
SoyTreat Cultured Soy Milk Smoothie

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Vegan Thanksgiving 2010 Links

2010-11-15T03:46:00.017-06:00

2010 links:
Chef Tal's Thanksgiving Menu
Giving Thanks for Vegetables, Not Turkey
VegWeb Happy Thanksgiving!
Fatfree Vegan Kitchen Thanksgiving
Fruit and Toasted Almond Stuffing
Thanksgiving Tips & Tricks
A Vegan Chef Dishes Up Thanksgiving
Vegan Thanksgiving recipes
New Thanksgiving Traditions
Thanksgiving Meatless Loaf
VegNews Thanksgiving Tips & Recipes
Vegan Thanksgiving Ideas
Thanksgiving Desserts: Vegan Pear Tart
Quinoa and Red Lentil Cutlets
Centerpiece Dishes Without the Turkey
Vegan Thanksgiving Desserts!
Coconut Mashed Sweet Potatoes
Vegan Meatloaf
Cold-Weather Drinks
Vegan Thanksgiving Menu Ideas: Cornucopia of Recipes
MoFo Vegan Thanksgiving
Thanksgiving Pies
Holiday Spiced Crème Brûlée
Squash With Wild Rice and Chanterelle Stuffing

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Vegan Convenience/Dorm Foods

2010-11-09T08:20:00.003-06:00

Vegan Convenience/Dorm Foods:
Tasty Bite
Dr. McDougall's Right Foods
Amy's Organic
Gardien
Boca
Morningstar Farms
Canned Soups
Rice
TVP
Tofu
Oatmeal
Beans
Breads
Hummus
Pasta
Chips
Seeds
Vegetables
Fruits
Tacos
Sandwich
Burgers
Salad
Smoothies
Yogurt
Couscous

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Vegan Cottage Cheese

2010-11-02T02:17:00.001-05:00

Organic Vegan Cottage Cheese
Dairy-Free Cottage Cheese (Vegan)
Creamy Cottage Cheese

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Vegan Ghee

2010-11-02T02:11:00.003-05:00

Vegan Ghee
Use oil
Use vegan butter
Dalda, or other vegetable ghee

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Vegan Diwali Recipes

2010-11-02T00:15:00.013-05:00

Burfi
1 cup chickpea flour (besan)
3 cups sugar
1 cup vegan ghee/butter
1 cup cashew nut powder + grated fresh coconut
1 cup plant milk
Put all of the ingredients in a sturdy kadai or deep bottom pan. First add the cashew nut powder, grated coconut, then the besan. Pour the milk and then add the ghee/butter. Place the kadai on high flame and also make sure that you check the time!
Stir constantly. With a slotted ladle, keep stirring to mix in the flour well with all the ingredients. Remember the flame is high, so you have to keep stirring constantly to prevent the mixture from burning at the bottom.
Lower the flame. After 10 minutes, reduce the flame to low and continue stirring. You will find bubbles coming up and the mixture starts pulling away from the sides.
After 10 minutes, the batter consistency is thick and you can see the bottom.
Take a square or circle plate and grease it with ghee. Immediately pour the batter on the greased plate. Holding on the sides of the plate so that you don't burn yourself, gently pat the plate on the floor, so your mix gets spread evenly. Allow it to sit for 10 minutes, then with a greased knife make marks either as diamond or square.
Allow it to cool, then cut on the perforated lines to break into pieces.

Coconut Barfi (Nariyal Ki Burfi)
1 cup Khoya (1 cup of plant milk + juice of 1/2 lemon)
1 cup coconut, dry & ground
1 tsp cardamom seeds, ground
1 tbsp vegan ghee/butter
2 1/2 cups sugar
2 cups water
1/2 tsp almonds, grated
1/2 tsp pistachios, grated
Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup.
Grease the plate and spread the grated nuts on it.
Spread the prepared evenly over the plate and allow it to cool.
Now with the knife, cut it into desired shapes.
Turn them over so that nuts covered part appears on the top.
Serve!

Jalebi
Oil
1/2 cup vegan buttermilk
1/4 tsp saffron
Water (may not be needed)
1 tsp warm vegan ghee/butter
1 1/2 cups powdered sugar
2 cups all purpose flour (maida)
Small mixing bowl
Mixing spoon

Add sugar to a flat based pan and put it on low heat. Add water slowly while mixing, until you get a one string syrup. Add saffron. Mix well.
Mix together 1 cup of refined flour and buttermilk in medium-sized mixing bowl. Stir until smooth. Add water only if necessary.
Cover and let stand overnight at room temperature.
Add remaining flour the next morning, along with the ghee.
Put this mixture into a plastic bag and punch a small hole at the other end. This should be so you can squeeze the dough out like one squeeze's toothpaste out of a tube.
Heat oil. Pour batter into pan in concentric circles, to make spiral shapes.
Fry till it is crisp and golden brown.
Remove from pan and put it into the syrup. Ensure that it is coated well on both sides for about 1 minute. Repeat with remaining jalebis.

Badam Phirni
1/4 cup Almonds
4 tablespoons Rice flour
2 1/2 cups Plant Milk
5 tablespoons Sugar
8 strands Saffron
1 teaspoon Cardamom powder

Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

Gulab Jamun
1 cup Plant Milk Powder
1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tablespoons vegan butter, melted
Plant milk, enough to make the dough
2 cups Sugar
1 cup water
Oil for frying

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
Divide the dough into 18-20 portions.
Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium.
Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup.
Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Rasmalai
2 lbs Vegan Ricotta cheese
1/2 cup sugar
32 oz soy creamer
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or wait till it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
Decorate with pistachios, chill for 2-3 hours and then serve.

Karanji
For Stuffing:
1 cup grated dry coconut
1 cup powdered sugar
1 pinch nutmeg powder
1 pinch dry ginger powder
4 elaichi/cardamom
2 tsp maida flour
2 tsp poppy seeds
2 tbsp mixed dry fruit pieces

For Dough:
1 cup maida flour
1 tsp vegan ghee/butter
salt, pinch
warm plant milk (for doughing)

In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

Dough Preparation:
Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.

Stuffing Preparation:
1. Roast dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients and mill them finely.

Karanji Preparation:
1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
4. Deep fry it till it becomes brownish color.
5. Serve it hot or cold as you wish.

Gajar Ka Halwa
2 lbs Carrots
34 oz Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons vegan Ghee/Butter
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally.
Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Gulab Jamun
Dough
1 cup vegan milk powder
1/2 cup Bisquick (alternative: 1/2 cup all purpose flour and 1/2 tsp. baking soda)
2 Tbsp. melted vegan butter
1/4 cup plant milk
Vegetable oil for frying

Syrup
2 cups sugar
1 cup water
4-5 pods of cardamom
5 Tbsp. rosewater

1
Syrup should be made before the dough. As soon as the Gulab Jamun are fried, they will be left in the syrup overnight.
2
Heat sugar, water, cardamom, and rose water in a pan for 5 minutes. Do not overheat, otherwise syrup will turn into caramel.
3
Turn off heat. After Gulab Jamun are fried, heat the syrup on low.
4
Transfer warm syrup to a serving dish and add Gulab Jamun.
5
Let Gulab Jamun stay in the syrup overnight. The longer you wait the better the results.

Dough
1
Combine the milk powder, Bisquick and butter.
2
Add whole milk to the dry ingredients until dough becomes firm.
3
Divide the dough into 20 portions.
4
Roll each portion into balls. Place the balls on a plate and cover with a damp towel while Gulab Jamun are being fried.

Frying
1
Heat the oil on high. When hot, reduce heat setting to low.
2
Slip the balls one at a time into the hot oil from the side of the pan. Take caution when working with hot oil!
3
Gulab Jamun will sink to the bottom of the pan, but do not try to move them.
4
After about 3 minutes, the balls will rise to the surface. Make sure all sides have browned evenly and remove from the oil.
5
Place Gulab Jamun on a paper towel, so that all excess oil will be absorbed.
6
Place Gulab Jamun in warm syrup as stated above in the syrup preparations.

Serving
1
Once Gulab Jamun have soaked up syrup overnight, they can be place in the refrigerator. Gulab Jamun can be served either cold or warm.

Coconut Laddu
3 cups shredded coconut
1 cup plant milk
2 cups sugar
1 tbsp vegan butter/ghee
1/2 tsp cardamom powder
Boil the milk in a pan.
When it starts boiling, add 2 cups shredded coconut and butter/ghee, mix well.
When the milk gets absorbed in coconut, add the sugar.
Stir continuously on medium flame until the mixture starts leaving the sides of the pan. Add cardamom powder.
Remove and make small balls.
Take the remaining coconut on a plate.
Roll the balls in shredded coconut to make laddus.
Coconut Laddoos are ready to serve.

Chanar Payesh
1/2 - 3 cups vegan cottage cheese
14-16oz vegan condensed milk
2 tbsp Sugar
1 1/2 cups Water
2 tbsp Nuts
2 tbsp Raisins
Nimbu Pani (lime juice) - A little

Pour just enough sugar in water to prepare a thin sugar syrup.
Add the hot syrup to the cottage cheese, blending it well.
Pour milk in a deep bottomed pan and bring it to a boil.
Next, add the condensed milk and simmer for about 2 mins. Cool till just warm.
Add the milk mixture into the channa, one spoonful at a time.
With a spoon, stir well and blend vigorously the whole mixture. Pour all of it into a bowl.
Sprinkle on top the nuts and raisins. Refrigerate for sometime and serve chilled.

Pizza Mummies

2010-10-29T09:29:00.001-05:00

veganized

Pizza Mummies
English muffins/bagels
Pizza sauce
Black olives
Scallions
Red or green pepper
Vegan mozzarella cheese slices

1. Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin/bagel (toast it first, if you like).
2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
3. Lay strips/slices of cheese across the muffin for the mummy's wrappings.
4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

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Graveyard Cake

2010-10-29T07:41:00.002-05:00

veganized

Graveyard Cake
3 1/2 cups of plant milk
2 3oz packages of vegan instant pudding
1 12oz tub of Cool Whip Whipped Topping
1 16oz package of Oreo cookies, crushed
1 package of Milano cookies (to make the tombstones and ghosts)
2 12oz vegan package white chocolate
2 tablespoons of Crisco shortening
black food coloring or black frosting tint
black icing gel to decorate your tombstones and ghosts
a spooky tree, bones, and other Halloween type things to decorate the graveyard

Pour the milk into a large bowl, add the pudding mix, and beat with a wire whisk or electric mixer on its lowest speed for 2 minutes or until blended.

Gently stir in the whipped topping and half of the crushed Oreo cookies and pour it all into a 13x9 inch dish. Sprinkle it with the remaining crushed Oreo cookies, and refrigerate it for at least an hour.

While your 'dirt' is chilling, you can take some time to make your tombstones and ghosts:

Melt 1 package of the white chocolate morsels and 1 tablespoon of the shortening in a microwave safe bowl on High for 1 minute, stirring every 20 seconds until it is well melted. Dip one of the Milano cookies into the melted white chocolate mixture and then lay it on a piece of wax paper. It is okay to leave one end of the cookie undipped, since it will be covered with 'dirt' anyway, and completely dipping the cookie would be a little too messy.

You can repeat this to make as many ghosts as you like, and then put the cookies in the refrigerator until the chocolate gets hard.

You can add black frosting tint to your melted white chocolate mixture to make some gray tombstones, like we have pictured above. You may have to use the second package of white chocolate morsels and melt it with the second tablespoon of shortening if you need more 'dressing' for your tombstones. You only want to prepare one package of chocolate at a time, because it hardens too quickly unless you are a very fast worker.

When your tombstones and ghosts are done, decorate them with your black icing gel and position them in your graveyard.

Keep your graveyard cake refrigerated until you are ready for it to be served.

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Vegan Pumpkin Stew Cooked in a Pumpkin

2010-10-29T07:31:00.001-05:00

Vegan Pumpkin Stew Cooked in a Pumpkin
10-12 lbs pumpkin
1 box/packaged vegan beef, cubed (seitan, burger patties)
2 tablespoons oil
1 bell pepper, diced
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced stewed tomatoes
2-3 cups water
choice of spices

1. Carve a hole in the top of the pumpkin; remove seeds and strings; set the pumpkin aside.
2. Cook meat, then add all the cut up vegetables, spices and water. Let simmer 1 hour.
3. Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.

Note: Be sure to get chunks of pumpkin in your stew as you serve as it enhances the flavor.

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Vegan Goat Cheese

2010-10-05T04:32:00.002-05:00

Vegan Goat Cheese
Vegan Herbed Goat Cheese
Dairy-Free Ravioli with "Goat Cheese"
Peppered Cashew Goat “Cheese”
Pear Pizza With Vegan "Goat Cheese", Pecans And Arugula

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Smoothies

2010-10-05T00:24:00.002-05:00

The Fine Art of Making Fruit Smoothies
Totally Smoothie
VegWeb Shakes and Smoothies
Vegan Smoothies Diet
Fat-free Vegan Fruit Smoothie Recipe
Smoothie FAQ! Plus a Vegan Acai Smoothie Recipe
Planet Smoothie - Healthy Vegan Smoothie
Smoothie-Recipes

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Vegan Ricotta

2010-10-02T06:59:00.005-05:00

Tofu Basil Ricotta
Tofu Ricotta
Vegan ricotta cheese substitute
Dairy-Free Vegan Ricotta Cheese Recipe
Vegan Chive Ricotta Cashew Nut "Cheese"

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Breakfast On the Go

2010-09-28T05:50:00.006-05:00

Use vegan ingredients:
Bagel with nut butters or fruit
Smoothie with flaxseeds
Yogurt
Tofu scramble
Pancakes
Cereal
Oatmeal
Gronola bars
Fruits
Drinks
Vegetable juices
Donuts/pastry
Toast
Crackers
Hashbrowns
Omelette
Pita
Biscuits
French toast
Grits
Croissants
Crêpes
Fritta
Waffle
Muffins
English muffins
Sausages

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Quick Vegan School Lunches

2010-09-22T06:41:00.005-05:00

Use vegan ingredients:
Peanut butter and jelly sandwich (additions/variations: agave nectar, maple syrup, dark chocolate, raisins, bananas, dried fruit, other nut butters).
Peanut butter and marshmallow creme sandwich (use Ricemellow Crème).
Hummus with pita or tortillas.
Tortilla roll-up or wrap.
Quesadilla
Gyro
Falafels
Pastas
Pizza
Taco
Bagels
Dr. McDougall's Right Foods
Amy's Kitchen

Sides:
Dried fruits
Veggies
Chips
Dark chocolate
Yogurt
Muffins or sweet breads
Nuts
Kale chips
Seaweed sticks
Plantain
Applesauce
Pudding
Cookies

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Baked Beans

2010-07-01T04:34:00.000-05:00

Basic Baked Beans
4 (16 ounce) butter or pinto beans
3/4 cup brown sugar
1 onion, chopped
4 slices vegan bacon
2 tablespoons vegan Worcestershire sauce
1 tablespoon prepared mustard
1 cup barbecue sauce
1 teaspoon liquid smoke

1. Mix all together except the bacon.
2. Top with bacon, then bake at 350 for 40 minutes -1 hour.

Trio Baked Beans
1 lb ground vegan beef
6 slices vegan bacon
1/2 cup chopped onion
1/2 cup ketchup
1 teaspoon salt
1 teaspoon dry mustard
2 teaspoons vinegar
3/4 cup brown sugar
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can butter beans

1. Cook bacon until crisp.
2. Cook ground beef until tender.
3. Combine onion, ketchup, salt, mustard, vinegar, brown sugar, and partly drain beans in a 3 quart oven container.
4. Mix well.
5. Add ground beef and crumbled bacon.
6. Bake at 350 degrees for 40 minutes.

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Baked Potato Salad

2010-07-01T04:10:00.001-05:00

Baked Potato Salad
3 large baked potatoes, peeled and cubed
1/2 cup vegan sour cream
1/2 cup vegan mayonnaise
8 slices vegan bacon, cooked and crumbled
1/2 cup shredded vegan cheddar cheese, divided
2 green onions, sliced and then chopped
1/2 teaspoon fresh ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
1 tablespoon fresh parsley (optional)

1. Stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon.
2. Transfer to a serving dish.
3. Top with reserved shredded cheddar, green onion slices and bacon crumbles.

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Vegan Hot Dogs

2010-06-30T23:52:00.004-05:00

Loaded Hot Dogs
vegan hot dog
hot dog bun
yellow mustard
bright green relish
chopped fresh onion
chopped tomatoes
1 spear pickle
2 pickled seranno peppers

1. Heat hot dog in water, steam, grill or microwave to 170°F.
2. Place the Hot Dog in a steamed bun.
4. Then pile on the toppings in the order of the ingredients.

Barbecued Hot Dogs
1 (16 ounce) package hot dogs
1/2 green pepper, chopped
1 medium onion, chopped
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon dry mustard
1/2 cup ketchup
1/2 cup water
1/4 cup white vinegar
1 tablespoon vegan Worcestershire sauce

1. Split the hotdogs lengthwise and place in a 13x5 baking dish.
2. Saute onions and peppers in oil until soft.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Pour over hotdogs and bake at 375 degrees, covered, for 30 minutes.

Chili Dogs
10 vegan hot dogs
2 (15 ounce) cans vegan chili
1 (4 ounce) can chopped green chilies, drained
10 hot dog buns
1 medium onion, chopped
1-2 cup corn chips, coarsely chopped
1 cup shredded vegan cheddar cheese
1 cup vegan cheese sauce or queso

1. Cook hot dogs.
2. In a bowl, combine the chili, vegan cheese sauce or queso, and green chilies; pour over hot dogs.
3. Serve hot dogs in buns, top with onion, corn chips, and cheese.

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Vegan Feta Cheese

2010-06-28T16:04:00.003-05:00

Vegan Feta Cheese
1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons salt
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 lb firm tofu, herb flavored, cubed or crumbled

1. Place everything but the tofu in the bowl and whisk together.
2. Add tofu, stir, and let sit for at least an hour.

Vegan Feta Cheese 2
1 pound extra-firm tofu
2 tbsp water
4 tsp yellow miso paste
¼ cup red wine vinegar
1 tbsp lemon juice
1 tsp salt
2 tsp basil, dried
1 tsp oregano or majarom, dried
¼ tsp rosemary, dried
2 tbsp nutritional yeast

Break tofu apart into a few large pieces in a mixing bowl and set aside. Whisk all remaining ingredients, except nutritional yeast together. Pour over tofu and mix with your hands, crumbing the tofu into smaller pieces as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of nutritional yeast over top and mix. Taste, adding more nutritional yeast if desired.

Vegan Feta Cheese 3
1 lb firm lowfat tofu; drained
2 c water
2 1/2 tb nutritional yeast
1/2 ts salt; or salt-free seasoning
1/4 ts onion powder
1/4 ts paprika
1/4 ts garlic powder
1 pn parsley; dill, thyme,
1/4 c red wine vinegar
1/4 c vegan chicken broth
2 tb tahini
2 tb fresh lemon juice
2 ts minced fresh dill; or 1 t
1 ts tamari
1 ts dried basil
1 ts dried oregano
1/2 ts garlic powder

Place the first set of ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Drain and place in a bowl. Whisk together the second set of ingredients until well blended. Pour over the tofu and toss gently. Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade. Store in the fridge (it keeps for a week or more), and drain before using.

Sunergia Soy Feta

Vegan Burgers

2010-05-27T11:22:00.037-05:00

Recipes:
Vegan and Vegetarian Burger Alternatives for Memorial Day Cookout
About.com Top 11 Most Popular Veggie Burger Recipes
Black bean vegan mini burgers
BBQ Black Bean Burgers
Vegan Bean Burgers
Black Bean Burgers
Best Burger (Soy Free)
Grain & Garden Burger
Roasted Shiitake Burgers
Roasted Beet-Tofu Burgers
VegWeb Burger Alternatives
Vegan Black Bean Burgers & Herbal Butter
Quick Easy Tofu Burger Recipe
Spicy Vegan Bean Burgers
Lentil Quinoa Sweet Potato Burgers
Portobello Mushroom Burgers (use vegan cheese)
The Ultimate Vegetarian Burger Recipe
Country Style Vegan Burgers Recipe
Savory Mushroom and Black Eye Pea Burger Recipe
Red Bean Chipotle Burgers
Tofu Burgers/Patties
Vegan Lentil Burgers
Easy Cheesy Vegan Burgers
Spicy Black Bean Burgers
Vegan Bean Burgers
Vegan Chickpea Burgers
Vegan Patties
Portobello, Pesto & Mozzarella Burgers (use vegan mozzarella cheese and pesto)

Brands:
About.com Top 5 Best Tasting Veggie Burgers
Gardenburger: California Burger, Veggie Medley, GardenVegan, Black Bean Chipotle Veggie Burger.
Amy's Veggie Burgers: California Veggie Burger, Quarter Pound Veggie Burger, Texas Veggie Burger, All American Veggie Burger, Bistro Burger.
Morningstar Farms Grillers: Chik'n Veggie Patties, Vegan Veggie Burgers.
Boca Burgers Original Vegan

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Vegan Queso Dips

2010-05-03T14:45:00.002-05:00

Chili Con Queso
2 (8 ounce) package vegan Cheddar cheese, cubed
1 (16 ounce) jar chunky salsa
1 (15 ounce) can vegan chili
1 cup cooked vegan beef
1 (8 ounce) container vegan sour cream or cream cheese
1 teaspoon chili powder
1 dash hot pepper sauce

1. In a medium saucepan over low heat, melt the cheese.
2. When cheeses are melted and thoroughly blended, mix in salsa, chili, cream, beef, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.

Mushroom Queso
1 (16 ounce) package vegan sausage
2 (8 ounce) package vegan cheese, cubed
1 (4 ounce) jar mushrooms, drained
1 (14 ounce) can diced tomatoes with green chile peppers, drained

1. Cook the sausage in a large skillet over medium heat until completely browned; drain.
2. Combine the cooked sausage, cheese, mushrooms, and diced tomatoes with green chile peppers in a slow cooker. Set slow cooker to Low. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.

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Queso Blanco Dip
2 (8 ounce) package vegan mozzarella cheese, cubed
1 (8 ounce) cans diced green chilies, undrained
1/2-1 cup vegan heavy cream or plant milk, depending on thickness of dip you like

1. Simmer all on the stove in a saucepan until smooth.

Chili Con Queso 2
2 (8 ounce) package vegan Cheddar cheese, cubed
12 ounces vegan cream cheese
3 fresh tomatoes, chopped
1 bunch green onion, tops only, chopped (to taste)
3-6 jalapenos, seeded and chopped (to taste)
2-3 fresh garlic cloves, minced
1/2 bunch cilantro, chopped (to taste)
black pepper, cracked

1. Melt cheeses together in microwave or on stove top.
2. Stir in all other ingredients.
3. Serve warm.

Vegan Nachos Supreme

2010-05-03T14:07:00.002-05:00

Nachos Supreme
1 lb vegan ground/strips beef/TVP/chicken
2-5 sliced vegan sausage links
2-5 crumbled vegan bacon strips
1 medium onion, finely chopped
1-2 tablespoon fresh minced garlic
1 jalapeno pepper, seeded and finely chopped (or to taste)
1/2 each small green and red bell pepper, seeded and chopped
2-3 tablespoons chili powder or taco seasoning mix
1-2 cups vegan refried beans
1 tomato
3-4 green onions, chopped
1/2-1 cup sliced olives
1 1/2 cups grated vegan cheddar or nacho cheese or sauce, divided
1 can vegan chili
tortilla, corn, potato, or kale chips
oil

Extra Toppings
vegan sour cream
guacamole
salsa
lettuce

1. Preheat oven to 425 degrees.
2. In a large skillet cook the beef, TVP, chicken, sausage links, bacon with onions, garlic, jalapeno peppers, green and red bell peppers and chili powder/taco seasoning mix; cook stirring until meat is cooked.
3. Add in refried beans and chili, cook stirring until heated through.
4. Line a baking sheet with aluminum foil and spread 1/2 of the chips over the foil.
5. Spread with half the mixture.
6. Sprinkle half of the cheese.
7. Spread the remaining 1/2 chips on top.
8. Top with remaining mixture and then remaining cheese.
9. Bake for 5-30 minutes or until the cheese is melted and slightly browned.
10. Top with sour cream, green onions, lettuce, chopped tomatoes and sliced black olives, guacamole, salsa.
11. Serve hot or warm.

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Spicy Mexican Fondue

2010-05-03T13:46:00.002-05:00

veganized
Spicy Mexican Fondue
1 (15-1/2 ounces) can vegan refried beans
1/2 pound (2 cups) grated vegan cheddar or nacho cheese
2 Tbsp vegan butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp vegan Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup vegan beer at room temperature

Combine refried beans, cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping.

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Vegan Albondigas Soup

2010-05-03T13:46:00.001-05:00

1 medium onion, chopped
1 clove garlic, minced
2 Tablespoons cooking oil
4 cups water
2 (10-1/2-ounce) cans condensed vegan broth
1 (6-ounce) can tomato paste
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 tsp basil
1/8 teaspoon pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 pound vegan ground beef, sausage, or TVP
1/4 cup long grain rice
1/2 cup chopped nuts or cracker crumbs

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine chopped nuts or cracker crumbs, cilantro or parsley, salt, oregano, basil, onion powder, garlic powder and pepper. Add ground beef, sausage, or TVP and uncooked rice. Mix well. Form mixture into 1-inch meatballs.

Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

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Vegan Rompope

2010-05-03T13:38:00.002-05:00

Rompope
2 10.5-oz. packages soft silken tofu
16 oz. vanilla plant milk
1 Tbs. plus 1 tsp. vanilla extract
1/4 cup sugar
1/4 cup finely ground almonds or almond meal
2 Tbs. brown sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/2 to 1 cup rum or brandy, optional
dash nutmeg
dash turmeric
few drops yellow or orange food coloring (optional)
In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.

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Vegan Taquitos

2010-05-03T13:02:00.001-05:00

Beef Taquitos
1 tablespoon vegetable oil, plus more for vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean vegan ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
vegan sour cream
guacamole

1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Warm tortillas and top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Or you could fry them deep in oil. Serve them hot with sour cream, guacamole, cheese, salsa.

Chicken Lime Taquitos
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice
2 lbs shredded vegan chicken
1/2 teaspoon salt
2 teaspoons minced garlic
1/4 cup roasted red pepper, julienned
1/3 cup pasilla chile, julienned
1/4 cup yellow onion, julienned
1/3 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
1/2 ounce fresh lime juice
18 corn tortillas
oil (for frying)

1. Combine first 5 ingredients for marinade.
2. Marinate chicken in mixture for at least 2 hours.
3. Drain chicken well and grill until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
4. Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
5. Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
6. To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
7. Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
8. Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
9. Drain well.
10. Serve them hot with sour cream, guacamole, cheese, salsa.

Bean & Cheese Taquitos
1 (16 ounce) can refried or other beans
1 1/2 tablespoons Tabasco chipotle pepper sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
24 small corn tortillas
1 cup oil, for frying

1. Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
5. Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
6. Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
7. Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
8. Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
9. Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
10. Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
11. Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
12. Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
13. Serve them hot with sour cream, guacamole, cheese, salsa.

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Vegan Tamale

2010-05-03T12:41:00.003-05:00

Tamale Filling:
1 1/4 pounds vegan shredded/strips/ground pork, beef, chicken or cooked and seasoned shredded/strips/ground tofu, TVP, seitan.
1 large onion, halved
1 clove garlic
4 dried chile pods/dried ancho chiles
2 cups water
1 1/2 teaspoons salt
2 teaspoons cumin
2 whole jalapenos

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can vegan beef, vegetable, or chicken broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup oil, vegan butter or vegetable shortening
1 (8 ounce) package dried corn husks

Optional Toppings:
vegan sour cream
vegan shredded cheese
salsa/pico de gallo
guacamole

1. Place main vegan meat filing into a Dutch oven with onion and garlic add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through.
2. Use rubber gloves to remove stems and seeds from the chile pods and jalapenos. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and and cumin, set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, mix the oil, vegan butter or vegetable shortening with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the oil, vegan butter or vegetable shortening mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Add toppings. For a creamy sauce, mix sour cream into the chile sauce.

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Vegan Buttermilk

2010-04-09T00:14:00.010-05:00

Recipes:
Tofu Buttermilk
Main:
For 1 cup use add one or two tablespoon of white vinegar or lemon juice to a cup of plant milk to and mix well, and let stand for 10 minutes. Rice milk does not work as well because of the lower protein content.

Note:
If you are thinking about substituting buttermilk for regular milk in a recipe or a prepared mix, proceed carefully, because the extra acid in the buttermilk will throw off the chemistry of the baking soda or baking powder. For each cup of buttermilk you add to a recipe that you are converting, you need to reduce the baking powder and add in baking soda. If the recipe uses enough baking powder, reduce it by 2 teaspoons and add in 1/2 teaspoon of baking soda for each cup of buttermilk. If the recipe uses less than 2 tsp baking powder, then reduce it by 1 teaspoon and add in 1/4 teaspoon of baking soda for each cup of buttermilk.

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Vegan Green Beer

2010-03-18T12:42:00.004-05:00

Use vegan beer mixed with of vegan food coloring. Choose a lighter beer, so that it will take the color easily. If the beer is of the darker variety, it will take more coloring. Blue food coloring works best mixing it with the yellow beer, you should accomplish a green color. For every 12 oz of yellow beer, use one drop of food coloring. Take a clean mug first, put one drop of blue or green food coloring and then pour the beer. See also Natural Dyes Make Green Beer Greener

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Valentine’s Day Nanaimo Bars

2010-02-14T23:55:00.003-06:00

veganized
Valentine’s Day Nanaimo Bars
Bottom Layer
½ cup vegan butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8? x 8? pan.

Second Layer
½ cup vegan butter
2 Tbsp. and 2 Tsp. vegan cream
2 Tbsp. vanilla vegan custard powder
2 cups vegan icing sugar (confectioners’ sugar)

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares vegan semi-sweet chocolate (1 oz. each)
2 Tbsp. vegan butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Slice with a warm knife when ready to serve.

Notes:
Simply added a little pink gel dye to the middle layer to make it pink.
You can use the microwave for the bottom layer and the third layer.
Make sure you use a warm knife to slice the bars or the chocolate layer may separate.

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Chocolate Covered Cherry Martini

2010-02-14T23:46:00.006-06:00

Chocolate Covered Cherry Martini
1.5 ounces vegan dark chocolate liqueur
1 ounce cherry vodka
1 ounce vegan creamer or plant milk
1/2 cup ice
vegan chocolate syrup
maraschino cherry

1. In a cocktail shaker combine chocolate liqueur, cherry vodka, half and half and ice. Shake vigorously.
2. Squeeze chocolate syrup into the bottom of a chilled martini glass. Pour martini over the top. Garnish with a maraschino cherry.

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Red Velvet Whoopie Pies

2010-02-14T23:46:00.002-06:00

Red Velvet Whoopie Pies veganized
For the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. vegan butter, at room temperature
1 cup light brown sugar, packed
1 egg substitute
1 tsp. vanilla extract
½ cup vegan buttermilk, at room temperature
1 oz. red food coloring

For the frosting:
8 oz. vegan cream cheese
5 tbsp. vegan butter, at room temperature
2 tsp. vanilla extract
2½ cups vegan confectioners’ sugar, sifted

Directions:
Preheat the oven to 375 F.

Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overheat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size.

Flip one cookie of each pair over so that the flat side is facing up.

Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

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Valentine Sandwich Cookies

2010-02-14T23:41:00.001-06:00

Valentine Sandwich Cookies
1 cup vegan butter
1 1/2 cups vegan confectioners' sugar
1 egg substitute
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

1. In a large bowl, cream together butter and confectioners' sugar. Add in egg, vanilla and almond extract. Mix well.
2. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
4. Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

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Valentine Pizza

2010-02-14T23:33:00.001-06:00

veganized
Valentine Pizza
3 cups bread flour
1 (.25 ounce) envelope active dry yeast
1 1/4 cups warm water
3 tablespoons extra virgin olive oil, divided
3 tablespoons chopped fresh rosemary
1 (14 ounce) can pizza sauce
3 cups shredded vegan mozzarella cheese
2 ripe tomatoes, sliced
1 zucchini, sliced
15 slices vegan pepperoni
1 (2.25 ounce) can sliced black olives

1. Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.
4. Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Tips: Bake pizza on a pizza stone for best results. For more heart shapes, cut tomato into slices, and then cut slices into heart shapes. Do the same to the zucchini and the pepperoni.

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White Chocolate Raspberry Cheesecake

2010-02-14T23:12:00.002-06:00

White Chocolate Raspberry Cheesecake
1 cup vegan chocolate cookie crumbs
3 tablespoons sugar
1/4 cup vegan butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
2 cups vegan white chocolate chips
1/2 cup vegan creamer or plant milk
3 (8 ounce) packages vegan cream cheese, softened
1/2 cup sugar
3 egg substitutes
1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with vegan creamer or plant milk, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Add egg substitutes and blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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More Valentine's Day Recipes

2010-02-14T22:17:00.006-06:00

White Chocolate Raspberry Cheesecake
Valentine Pizza
Valentine Sandwich Cookies
Red Velvet Whoopie Pies
Chocolate Covered Cherry Martini
Valentine’s Day Nanaimo Bars

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Vegan Dog Treat Recipes

2010-01-28T05:56:00.004-06:00

Veganized dog food and treat recipes.

Begin note: For any of the vegan meats, you could use a store product, tofu, TVP, or seitan. For plant milks you can use soy, rice, oat, almond, or hemp.

Meat Cakes
1 1/2 cups brown rice
3 cups water
2 large potatoes, grated
4 large carrots, grated
2 large celery stalks, chopped
6 pounds ground vegan beef
8 egg substitute substitutes
1/4 cup olive oil
1 1/2 cups regular rolled oats

1. Preheat oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins.
2. In a medium saucepan, combine the rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool several minutes, then fluff with a fork and set aside.
3. In a large bowl, combine the potatoes, carrots, celery, ground beef, and egg substitutes. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well.
4. Fill each muffin cup with some of the meat mixture, and pat down the to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer.
5. Remove the meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed to dogs while still hot.

Doggy Meatloaf with Vegetables
1 1/2 pounds vegan ground beef
3 stalks celery, chopped
2 carrots, grated
1 apple, cored and diced
2 egg substitute substitutes
2 slices white bread, torn into pieces
1 cup regular rolled oats
1 cup wheat germ
1 (6 ounce) can tomato paste
4 medium potatoes, cubed
3 carrots, chopped
1 stalk celery, cubed

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a large roasting pan with oil and set aside.
2. In a large bowl, mix together the ground beef, 3 stalks of celery, grated carrots, apple, egg substitutes, bread, oats, wheat germ and tomato paste using your hands. Divide the meat mixture into four equal parts and make loaf shapes. Place the loaves in the roasting pan. Surround them with the potatoes, remaining carrots and remaining celery. Cover the pan with a lid.
3. Bake for 80 minutes in the preheated oven, or until the meat is cooked through. The internal temperature should be 175 degrees F (80 degrees C) when taken with a meat thermometer. Allow to cool.
4. Portion the food into containers with one loaf and one quarter of the vegetables in each one. Refrigerate. To serve, give your dog 1/3 of a container with each portion of kibble.

Doggy Biscuits
2 cups whole wheat flour
1 cup cornmeal
1/3 cup vegetable oil
1 egg substitute substitute
1 cup water

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg substitute and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.
3. Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.

Dog Biscuits II
2 1/2 cups sifted whole wheat flour
1/2 cup dry plant milk powder
1 cube vegan bouillon, crumbled
1/2 teaspoon salt
1 cup cooked ground vegan meat
1 cup grated carrot
6 tablespoons shortening
1 egg substitute substitute
1/2 cup cold water

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. In a medium bowl, stir together the whole wheat flour, plant milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg substitute; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

Dog Food
3 pounds minced vegan chicken
2 1/2 cups frozen vegetable blend (no garlic or onions), minced
4 cups rice
6 1/2 cups water

1. Place chicken, vegetables, and rice into a large saucepan or Dutch oven. Stir in water until the mixture is smooth. Place over medium-high heat and bring to a boil, stirring constantly.
2. Reduce heat to medium-low, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

Recuperation Food
4 cups vegan broth
2 cups rice
1 (15 ounce) can cut green beans, drained

1. In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once rice has cooked, stir in drained green beans.
2. Cool to room temperature before serving; refrigerate leftovers.

Homemade Dog Food
6 cups water
1 pound ground vegan meat
2 cups brown rice
1 teaspoon dried rosemary
1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination

1. Place the water, grounds, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

Vegan Dog Biscuit/Treat Recipes
1 c finely crushed dried bread crumbs
1 c unbleached whole wheat flour
1 c bulgar wheat
1/4 c plant milk
1 1/2 tsp nutritional yeast
1 cup vegetable stock

1. Preheat oven to 400F. Lightly grease or use parchment paper to line 2 cookie sheets or baking trays

2.in large bowl using fork or wire whisk blend the bread crumbs, flour, wheat, plant milk and yeast.

3. using a fork make an indentation in the center of the dry mix and add 1 cup of stock.

4. using a large spoon, spatula or your hands blend together until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems dry, add a little stock one tbsp at a time.

5. turn the dough onto a lightly floured flat surface, and using a rolling pin roll out 1/4 inch thick. Use a cookie cutter to cut out as many cookies as you can, reworking the scraps as you go. The dough will become stiff as it's reworked.

6. place cookies side by side on cookie sheets. bake for 20-25 mins or until the cookeis appear very dry and the edges are a light golden brown. remove trays from oven and cool to room temperature. turn off oven.

7. when cookies have cooled completely, put all of them on a single baking tray and return to the cooling oven. Leave undisturbed without opening oven door for 8 to 16 hours (this dries them out and allows for long term storage)

Oatmeal Cookies w/ Peanut Butter
1 c whole wheat flour
1/2 cup uncooked rolled oats
2 tsp baking powder
1 1/2 cups plant milk at room temp
1 tbs molasses
1 1/2 c creamy peanut butter
1/4 c vegetable broth

1. Preheat oven to 375 (some of mine burnt on 375, so I lowered it to 350 and the next sheet came out fine) Lightly grease or use parchment paper to line 2 cookie sheets.

2 . In large bowl using wire whisk combine the flour, oats and baking powder

3. In a medium bowl use wire whisk or electric mixer on medium speed, beat the plant milk, molasses and peanutbutter until smooth. stir in broth.

4. using a large spoon, spatula or your hands combine the two mixes, blending until mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems dry add more broth 1 tablespoonful at a time.

5. Turn dough onto lightly floured flat surface and using a rolling pin roll out to 1/4 in thick. Use cookie cutters to cut out as many cookies as you can reworking scraps as you go.

6. Place cookes side by side on cookie sheets and bake for 20-25 mins or until the cookies appear very dry and th edges are a light golden brown. remove trays from oven and cool to room temp. Turn off oven.

7. when cookies have cooled completely, pile them on a single cookie sheet and return to the cooling oven. leave them undisturbed without opening oven for 8 to 16 hours.

Flea-Away Biscuits
1 c whole wheat flour
1 c unbleached all purpose flour
1/2 c whole wheat bran
1/2 c brewer's yeast
2 tbsp garlic power
3 tbsp canola oil
1 cup plus 2 tbsp of vegetable broth

1. preheat oven to 350, lightly grease or use parchment paper to line 2 cookie sheets

2. in large bowl using a fork or wire whist blend the 2 flours, bran, yeast and garlic powder. Make an indentation in the center of mixture and pour in the oil and broth.

3. Using a large spatula or spoon blend until the mixture pulls away from the sides of the bowl and a smooth dough forms. If dough seems dry add a little more broth a tablespoonful at a time.

4. Turn dough onto lightly floured flat surface and using a rolling pin roll out to 1/4 in thick. Use cookie cutters to cut out as many cookies as you can reworking scraps as you go.

5. Place cookes side by side on cookie sheets and bake for 20-25 mins or until the cookies appear very dry and th edges are a light golden brown. remove trays from oven and cool to room temp. Turn off oven.

6. when cookies have cooled completely, pile them on a single cookie sheet and return to the cooling oven. leave them undisturbed without opening oven for 8 to 16 hours.

dinkfeet's creation
1 cup cheerios (or cornflakes if your dog's allergic to wheat)
1/2 cup rolled oats
1/2 cup canned pumpkin
1/4 peanut butter

Preheat oven to 350.
Spray non-stick spray onto a baking sheet.
Put the oats in a blender/food processor and give it a whirl for 10-15 seconds. Add the cheerios and do the same so it's all crumbly. Mix the crumble mixture in a bowl with the pumpkin and peanut butter until it's sticky but not goopy.
Dump the mix onto a piece of wax paper and put a second piece of wax paper on top - now squish flat! Roll if you like. Peel off the top piece of wax paper and plop the large, flat mixture onto the baking sheet. Use a pizza cutter to cut it into a bunch of inch-square pieces and then spread them out a bit so they're not touching.
Bake for 15 min, cool, then feed to your four-legg substituteed friend to show her/him you care!

Vegg substituteiebite
3.5 cups whole wheat flour
0.5 cups oatmeal
0.5 cups diced celery
0.5 cup diced carrot
1/2 cup sunflower seeds
1.25 cups water
3 tblsp water

Preheat oven to 375 degrees.
Mix water and oil.
Add dry ingredients, vegetables, and nuts.
Knead and roll to 1/4" thick.
Cut dough into a bone shape and place on a cookie sheet.
Bake for 30 minutes.

Basic Dog Treats
Mix together:
3 1/2 cup unbleached flour
2 cup whole wheat flour
1 cup cornmeal
1/2 cup plant milk powder
1 tablespoon dry yeast
3 1/2 cups lukewarm broth

Dissolve the yeast in the lukewarm broth. The richer this broth is, the better your dog will like the biscuits. Let yeast broth mixture set 10 min. Then stir in flour mixture. Roll resulting dough out 1/4" thick. Cut dog biscuit shapes from dough. Brush biscuits with egg substitute wash substitute. Bake on greased cookie sheets at 300* for 45 min. Then turn off oven and leave in overnight to finish hardening. Makes 60 medium-sized biscuits.

Vegan Dog Treat Recipe
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. thyme

Mix dry ingredients. Add approximately 3 cups water. Knead into a pliable dough. Roll out to 1/8" thickness. Cut into desired shapes. Bake for 10-15 minutes at 350°F. (Important: After turning off oven, leave biscuits in the oven overnight or for an 8-hour period so they become hard and crunchy.)

Bread Machine Chicken Flavoured Treat Recipe
1 cup vegan chicken stock
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup dry plant milk powder
1 1/2 teaspoon Yeast

Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container.

Flea Hater's Dog Biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer’s yeast
1/2 cup vegan chicken stock plus 3 tablespoons for basting

1. Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour, wheat germ, brewer’s yeast together in a medium bowl. In a mixing bowl. Alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on floured surface; dough will be sticky.

2. On a lightly floured surface, roll dough out about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet. Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours longer

Bone Bonanazas
1/2 lb. vegan ground beef, uncooked
1/4 cup vegan chicken broth
1/3 cup mashed black beans
1/3 cup vegan cottage cheese
1 tsp. soy sauce

Combine ground meat and chicken broth in a bowl. Add the black beans and cottage cheese. Add soy sauce. Mix all of the ingredients together thoroughly. Mold the mixture into bone shapes and place on a cookie sheet. Bake for 45 minutes in a 375 degree oven. Let cool.

Bacon Bits for Dogs
6 slices cooked vegan bacon, crumbled
4 egg substitute substitutes
1/8 cup oil
1 cup water
1/2 cup dry plant milk powder
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies.

Party Pupcakes
1 large apple, remove seeds and pits
1 1/2 cups wheat flour
1/4 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plain vegan yogurt
1/2 cup water
1/4 cup vegetable oil
1 tablespoons honey substitute
2 egg substitute substitutes
1 cup grated vegan cheddar cheese

For the Frosting
8 oz vegan cream cheese
2 tablespoons plain vegan yogurt
2 tablespoons honey substitute
2-3 tablespoons flour

Preheat oven to 400 ° F (200 ° C). Grease muffin tins.
Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and egg substitutes, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.
Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.

For the frosting, combine the cream cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes and you’re ready for a doggone good party!

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate.

Mutt Meatballs
1/2 pound ground vegan beef
1/3 cup grated vegan cheddar cheese
1 cup rye flour
1 carrot, finely chopped/grated
1/2 cup bread crumbs
1 egg substitute substitute
1 teaspoon tomato paste

Preheat oven to 350º . Combine all ingredients in a bowl. Scoop out by the spoonful and roll into mini-size meatballs. Place the meatballs on a cookie sheet Bake 15 to 20 minutes. Store in the refrigerator

Bad Breath Banishers
2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores)
3 Tablespoons canola oil
1 egg substitute substitute
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup plant milk

Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients. Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.

Archie Squares
2 1/2 cups whole wheat flour
1/2 cup powdered dry plant milk
1/2 tsp. thyme
1 tsp. brown sugar
6 tbs. vegan meat or bacon cooked in oil, cold right from refrigerator, not melted or soft!
1 egg substitute substitute
1/2 cup Ice water

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry plant milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg substitute. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.

Wheat-Free Scotty Biscuits
1 cup oatmeal
1 cup rye flour
2 tablespoons sugar
1 tablespoon melted vegan butter or margarine
1/2 cup plant milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the plant milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

Cheesie Bites
1 cup wheat flour
1 cup grated vegan cheddar cheese
1 tablespoon soft vegan butter or margarine
1/2 cup plant milk

Mix flour and cheese together. Add the softened butter. Slowly add plant milk till you form a stiff dough. You may not need all of the plant milk. Knead on floured board for a few minutes.

Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.

Doggy Oatmeal Cookies
1 cup uncooked oatmeal
¾ cup cornmeal
3 cup whole wheat flour
¾ cup powdered plant milk
½ cup vegan margarine
1 tsp. vegan bouillon granules
1 ½ cup vegan meat broth or hot water
1 egg substitute substitute

Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered plant milk, cornmeal & egg substitute. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow to cool & dry out until hard.

Soft Doggie Cookies
8oz applesauce
1/4 cup Dry plant milk powder
1/4 cup Wheat germ or cream of wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

Fido's Favorite Treats
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.
1 cup rolled oats
1/3 cup vegan margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons vegan instant bullion
1/2 cup plant milk
1 cup shredded vegan cheddar cheese
1 egg substitute substitute
2 cups white or wheat flour

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, plant milk,cheese and egg substitute. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.

On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.

Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.

Bone Dog Biscuits
3/4 cup hot water
1/3 cup vegan margarine
1/2 cup powdered plant milk
1 teaspoon salt
1 egg substitute
3 cups whole wheat flour
Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar

In large bowl pour hot water over the margarine. Stir in powdered plant milk, salt, and egg substitute. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Healthy Dog Snacks
1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp vegan butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

Vegg substituteie Bones
3 cups minced parsley
1/4 cup carrots, chopped very fine
1/4 cup shredded vegan mozzarella or parmesan cheese or nutritional yeast
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 to 1 cup of water

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to vegg substituteies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.
roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut
Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

Vegetarian Dog Biscuits
2 1/2 cups flour
3/4 cup dry plant milk powder
1/2 cup vegetable oil
2 tbs. brown sugar
2 vegetable bouillon cubes; dissolved in
3/4 cup boiling water
1/2 cup carrots (optional)
1 egg substitute substitute

Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.

Apple Crunch Pupcakes
2 3/4 cups water
1/4 cup applesauce, unsweetened
1/4 teaspoon vanilla
4 cups whole wheat flour
1 cup dried apple chips ( you can also use fresh fruit)
1 tablespoon baking powder
1 egg substitute, beaten slightly
4 tablespoons honey substitute

Preheat oven to 350 degrees. Spray muffin tin with cooling spray.
Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes.

Panda's Party Cake
2/3 cup ripe mashed bananas
1/2 cup softened vegan butter
3 egg substitute substitutes
3/4 cup water
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup chopped pecans
1/2 cup dried fruit bits

In mixing bowl, beat together mashed banana and butter until creamy. Add egg substitutes and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and fruit. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Optional Frosting
2 cup mashed banana
1 Tblsp vegan butter
6 Tblsp carob powder
2 tsp vanilla
3 Tblsp unbleached flour
1 tsp. cinnamon
Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans.

Dog Cookie
2 cups rye flour
1/2 cup vegetable oil
2/3 cup warm water
1/2 cup white flour
1/4 cup cornmeal
Mix well. I usually add about 1/4 tsp either vanilla or mint flavor.
Roll out to 1/4" thick. Cut into shapes (I usually use about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees.

Surprise Snacks
¼ cup hot water
8 vegan bouillon cubes
1 package dry yeast
1 ½ cups tomato juice
2 cups flour, divided
2 cups wheat germ
1 ½ cups whole wheat flour

Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.

Boo's Biscuits
3 1/2 cup whole wheat flour
2 cup oats
1 cup plant milk
1/2 cup hot water
2 vegan beef or chicken bouillon cubes
1/2 cup vegan meat cooked in oil

Dissolve bouillon cubes in hot water. Add plant milk and meat oil and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Nutty Bones
1 3/4 cups flour
1/4 cup sesame seeds
1/2 cup brown sugar
4 tbs vegan butter
1/2 cup ground walnuts
1 egg substitute substitute
1/2 cup vanilla extract
2 tbs. toasted wheat germ

Combine ingredients, knead until thoroughly blended. Roll out till 1/2" thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15 minutes. Cool. Store in airtight container. Keeps 2 weeks.

Fox Run Dog Biscuits
2 1/2 cup whole wheat flour
1/2 cup nonfat dry plant milk powder
1 tsp. sugar
1 tsp. salt
6 Tbsp. vegan margarine or oil
1 egg substitute substitute
2/3 cup cold water

Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms.

Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide.

Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits

Cheese Multi-Grain Dog Biscuits
1 cup uncooked Oatmeal
1/4 cup vegan butter
1 egg substitute substitute
1 1/2 cups hot water
1 cup cornmeal
1/2 cup powdered plant milk
1 cup wheat germ
4 oz (1 cup) grated cheese
3 cups whole wheat wlour

In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes. Stir in powdered plant milk, grated cheese, egg substitute. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.

"Good Dog" Cookies
1/2 cup powdered plant milk
1 egg substitute substitute
2 1/2 cups flour
1/2 tsp salt
1 1/2 tsp brown sugar
1/2 cup water
6 tblsp vegan gravy
soft vegan meat

Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

Peanut Butter Puppy Poppers
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup plant milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and plant milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

Banana Biscotti
5 cups flour
1/4 cup peanuts, chopped
½ teaspoon baking soda
1 egg substitute
¼ cup vegetable oil
1 ½ cups banana, pureed
2 teaspoons vanilla
water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg substitute, oil and banana together. Add into the dry ingredinets in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log iis 6" -- 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

Bulgar Biscuits
3 cups flour
3 cups whole wheat flour
2 cups bulgur wheat
1 cup corn meal
1 1/2 plant milk
3 cups vegan chicken broth

Mix flours, bulgur wheat, corn meal, and plant milk. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4" thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each lightly with plant milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight.

Wheatless Tuna Biscuits
1 cup yellow cornmeal
1 cup oatmeal
1/4 tsp. baking powder
1/2 tsp. garlic powder
1 cup vegan tuna
1/3 cup water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Peanut Butter Dog Biscuits
1 ½ cups water
½ cup oil
2 egg substitutes
3 tablespoons peanut butter
2 tsp. vanilla
2 cups flour
½ cup cornmeal
½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Another version of Peanut Butter Dog Biscuits
1 cup flour
1/2 cup plant milk
2 Tbs peanut butter
¼ cup grated parmesan cheese
1 tsp baking powder
1 egg white substitute
1 Tbs broth

Mix flour and plant milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg substitute white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20 minutes until golden brown. Cool.

Cheesie Bacon Biscuits
3/4 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp vegan margarine, softened
2/3 cup brown sugar
1 egg substitute
1 1/2 tsp. vanilla
1 1/2 cups regular oats, uncooked
1 cup (4 oz.) shredded vegan cheddar cheese
2/3 cup wheat germ
1/2 lb. vegan bacon, cooked crisp, drained, and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg substitute and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.

Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

Bowser Biscuits
1 pkg. dry yeast
1/2 cup warm water
2 cups flour
2 cups warm broth
1 cup cornmeal
1/2 cup powdered plant milk
1 cup wheat germ
1/4 cup vegan margarine or butter
2 cups cracked wheat
1/4 cup honey substitute
4 cups whole wheat flour
1 Egg substitute

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered plant milk, margarine, honey, egg substitute. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

Snickerpoodles
1/2 cup vegetable oil
1/2 cup shortening
1 cup honey substitute
2 egg substitutes
3 ¾ cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup cornmeal
2 teaspoons cinnamon

Mix vegetable oil, shortening , honey with egg substitutes. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.

Frosty Paws
1 Quart vegan plain or vanilla yogurt
1 banana
2 Tbsp peanut butter
2 Tbsp honey substitute
2 Tbsp carob powder

If using regular banana mash well....mix all ingredients until well blended ( you could use a food processor or blender) Place into ice cube trays or small bathroom sized cups and freeze. Once frozen you can store in freezer in plastic bag. The great thing is you can play with recipe and add stuff that your dog likes. I use the carob powder or carob chips . Some people add granola to theirs.

Carob Molasses Dog Treats
6 cups white rice flour
1/8 cup peanut oil
1/8 cup margarine, preferably safflower oil type
1 tablespoon brown sugar
2 oz carob, chips melted
1 cup water
1/4 cup molasses
1/2 cup powdered plant milk

Preaheat Oven: 300 degrees
Grease or spray cookie sheets
Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff.
Chill.
Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake for 1 hour.

Beet Chips
1 can of sliced beets
1. Preheat oven to 350° F
2. Line a baking sheet with parchment paper.
3. Drain the beets and rinse until the water runs clear.
4. Place slices of beet in a single layer.
5. Bake for 35 minutes. Turn off the oven and let them sit for 10 minutes.
6. Cool completely on a wire rack.
Storing: These chewy beet chips dog treats will last in the refrigerator for 3 weeks. You can freeze them for up to 4 months.
Note: You can use fresh beets if you'd like. You'll need to adjust the baking time to approximately 30 minutes. Slice the beets 1/4 inch thick. Also, after peeling and slicing the beets, you'll need to lightly coat them with cooking spray, extra virgin olive oil, or another cooking oil. The extra small pieces of sliced beet may get too crunchy in the oven. The extra crispy pieces should be discarded, or re-hydrated in water, so they don't harm your dog's mouth.

Vegan Dog Treat Recipe
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. salt

Mix dry ingredients. Add approximately 3 cups water. Knead into a pliable dough. Roll out to 1/8" thickness. Cut into desired shapes. Bake for 10-15 minutes at 350°F. (Important: After turning off oven, leave biscuits in the oven overnight or for an 8-hour period so they become hard and crunchy.)

Vegan Doggie Pumpkin Snaps
3 3/4 cups whole wheat flour
1/4 cup milled flax seed
1/2 cup cornmeal
1/2 cup applesauce
1/2 cup pumpkin (canned)
2 T oil
1 t cinnamon
1 1/3 cups water

mix dry ingredients, add wet
I use an ice cream scooper (you can roll these out if you feel inspired)
put on a sprayed pan, gently press down with fork
Bake at 325 appx 25-35 min until brown and crunchy (some dogs may prefer these softer?)

Note: measure the left over pumpkin into 1/2 cups, put it into baggies and freeze it for future cookies, let it thaw a couple of hours before using don't nuke thaw. This makes a huge batch so I freeze half for later and put the rest in a cookie jar in the fridge

Dog Treat Mini Muffins
1 apple, cored and shredded
2 cups (480 ml) carrots, shredded
1/3 cup (100 ml) molasses
¼ (60 ml) water
1 cup (250 ml) flax seed
¼ cup (60 ml) dry oats
¾ cup (200 ml) whole wheat flour

Combine all ingredients in a large bowl. If the shredded carrots and apple are too wet, add some of the dry ingredients to the mixture until it is a thick batter. Lightly grease mini muffin tins and spoon the mixture into the compartments until they are about ¾ of the way full and bake for 15 minutes at 400°F (200°C) or until browned.

End note:
Storing Dog Treats
In general you should store dog treats the same way you would homemade people cookies. There are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates.

Refrigeration and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.

Although there are dog recipes that contain garlic, it does contain the same toxin as onions, but in much smaller concentrations. You should be aware that garlic can be deadly at certain doses (the size of a toxic dose depends on the size of the dog). Also keep in mind that dogs have difficulty digesting corn, so if you find a recipe that calls for corn meal, try using rice flour (which you can find in most health food stores) instead. If your dog is allergic to wheat, try substituting rice flour for wheat flour as well. Another excellent resource is the ASPCA Animal Poison Control Hotline at (888) 426-4435.

Remember foods your dog can't have:
Foods to Avoid Feeding Your Dog
Foods to Avoid Feeding Your Cat
What Not to Feed Dogs
What Not to Feed your Dog
What Plants Are Poisonous to Dogs?

Remember to check back here daily for new posts, and e-mail me me if you have any suggestion post or know any more sites relating to this post.

Fiber Smoothies

2010-01-17T06:35:00.001-06:00

Fiber Smoothie 1
1-1 1/2 cup vanilla plant milk (rice or soy or almond)
1-1 1/2 cup vanilla plant milk (hemp or oat or coconut)
1 banana
2 tsp sugar
1/2 tbsp maple syrup
1 tbsp ground flax seeds
1 package of high fiber oats
1 tbsp chopped nuts
1-2 tbsp peanut butter
1 tbsp shredded coconut
1 tsp ground cinnamon

1. Put all ingredients in blender.
2. Blend until smooth. And more milk if needed.

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Holiday Potato Casserole

2010-01-04T01:55:00.001-06:00

Holiday Potato Casserole
3 pounds potatoes, peeled & quartered
3/4 cup vegan butter
1 8 oz packages vegan cream cheese, softened
1 cup shredded vegan Cheddar cheese
1 jar 2 oz chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated vegan Parmesan cheese or nut yeast
1/4 cup plant milk
1 teaspoon salt

Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered baking dish. Bake at 350° for 30 to 40 minutes, or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

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More Breakfast Casseroles

2010-01-02T12:51:00.001-06:00

Christmas Breakfast Sausage Casserole
1 pound ground vegan sausage
1 teaspoon mustard powder
1/2 teaspoon salt
1 1/2 cups tofu scramble
2 cups plant plant milk
6 slices white bread, toasted and cut into cubes
8 ounces vegan Cheddar cheese, shredded

1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. In a medium bowl, mix together mustard powder, salt, tofu scramble and plant milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Country Breakfast Casserole
1 (16 ounce) package breakfast vegan sausage
1 chopped green onion
2 cups shredded vegan Cheddar cheese
2 cups tofu scramble
1 cup water
1/2 cup plant plant milk
1 (2.64 ounce) package country vegan gravy mix
6 slices bread, cut into 1 inch cubes
2 tablespoons melted vegan butter
paprika to taste

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
2. Brown sausage in a large skillet; drain fat.
3. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together tofu scramble, water, plant milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
4. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Ham and Cheese Breakfast Casserole
18 slices white bread, cubed
8 ounces cooked vegan ham, cubed
2 cups shredded vegan Cheddar cheese
1 1/2 cups diced vegan Swiss cheese
2 cups tofu scramble
3 1/2 cups plant milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup vegan butter, melted

1. Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the tofu scramble, plant milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
2. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
3. Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Christmas Breakfast Casserole
7 slices white bread, crusts removed and cubed
2 cups shredded vegan Cheddar cheese
2 cups tofu scramble
3 cups plant milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 vegan bacon strips, cooked and crumbled

1. In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the tofu scramble, plant milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.

Easy Breakfast Casserole
2 cups vegan stuffing
2 cups plant milk
1 1/2 cups cubed vegan ham
2 cups tofu scramble
1 cup vegan cheddar cheese, shredded
1/2 teaspoon salt

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9 x 12 baking dish.
3. Mix all the ingredients together.
4. Pour into prepared baking dish.
5. Bake for about 45 to 50 minutes or until set.

Breakfast Casserole Supreme
1/4 cup vegan margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
5-6 cups tofu scramble
1/2 lb cubed vegan ham or thin sliced ham or cooked crumbled vegan bacon or vegan sausage
3 cups vegan cheddar cheese, shredded

1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen is okay) in bottom of the pan.
3. Sprinkle chopped vegetables over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Note: At this point you may continue or casserole may be refrigerated overnight.
7. Pour beaten tofu scramble over potatoes.
8. Bake at 350 degrees for 45 minutes.
9. Remove from oven and sprinkle cheese evenly over top.
10. Bake another 5-10 minutes or until cheese is hot and bubbly.
11. Remove from oven and let set for approximately 5 minutes.
12. Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Croissant Breakfast Casserole
4 plain vegan croissants
1 tablespoon vegan butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
1 1/2 cups tofu scramble
1 cup plant milk
1 cup shredded vegan swiss cheese
1 cup shredded vegan mozzarella cheese
1/4 cup vegan parmesan cheese or nutritional yeast

1. Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
2. Melt butter in a fry pan.
3. Saute mushrooms and green onion until tender and liquid has evaporated.
4. Set aside.
5. Beat together tofu scramble and plant milk.
6. Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
7. Position croissant tops over the bottoms, cut side down.
8. Let stand over night in the refrigerator.
9. Bake at 350F for 25 to 30 minutes or until set.
10. Cover with foil if browns too quickly.

Breakfast Casserole
1 lb vegan sausage or 2 cups cubed cooked vegan ham
6 cups cubed bread
1/4 lb vegan cheddar, shredded
1/4 lb vegan swiss cheese, shredded
2 cups tofu scramble
2 cups plant milk
1 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon vegan Worcestershire sauce

1. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
2. Place bread cubes in a lightly greased 9" X 13" baking pan.
3. Sprinkle bread evenly with cheese, and top with sausage (or ham).
4. Whisk together tofu scramble, plant milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
5. Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
6. Let stand at room temperature 30 minutes.
7. Bake at 350 degrees for 45-50 minutes, or until set.
8. Let stand 5 minutes before serving.

Asparagus/Spinach Breakfast Casserole
1/2 cup vegan butter
1/2 lb fresh asparagus, steamed and cut into 1-inch pieces or 1/2 lb fresh spinach
1 medium red pepper, chopped
1 medium onion, sliced thin
8 cups bread, cubed
2 cups shredded vegan swiss cheese, divided
1 cup cooked vegan ham, cubed
2 1/2 cups tofu scramble
2 1/2 cups plant milk
1/2 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon pepper

1. Spray 9x13 pan with non-stick cooking spray.
2. In a medium skillet, melt butter over medium heat.
3. Add steamed asparagus, red pepper and onion.
4. Cook 3-5 minutes, stirring occasionally.
5. In the prepared pan layer bread, ham, vegetables and 1 cup cheese.
6. In a large bowl combine tofu scramble, plant milk and seasonings.
7. Pour evenly over bread mixture.
8. Cover and refrigerate 12-24 hours.
9. Bake uncovered at 350 degrees 45-55 minutes, until golden.
10. Sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts.
11. Let cool 10-15 minutes before cutting.

Cranberry Feta Pinwheels

2010-01-02T11:23:00.001-06:00

Cranberry Feta Pinwheels
1 (8 oz) container vegan cream cheese
1 cup crumbled vegan feta cheese
1/4 cup chopped green onion
4 large flour tortillas or wheat flour tortillas or spinach tortillas

1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. To serve cut into 12 slices.
5. A variation is to add thin slices of vegan ham on top of the spread before rolling.

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Jamaican Christmas Fruit Cake

2010-01-02T10:59:00.001-06:00

Jamaican Christmas Fruit Cake
1 1/2 cup flour
1 cup vegan butter
1 cup sugar
4 egg substitutes
1 pound raisins
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
4 ounces mixed peel
4 ounces cherries
1/2 pound prunes (chopped)
1 cup brandy
1 teaspoon baking powder
1 teaspoon vanilla
finely grated rind of 1 lime or lemon
2 tablespoons browning (or burnt brown sugar)

1. Cream butter, sugar and browning until soft and fluffy.
2. Sieve all dry ingredients together
3. Mix egg substitutes and brandy together.
4. Add egg mixture to creamed butter and sugar.
5. Add fruits.
6. Add flour and fold in. Do no over-beat when mixing.
7. Bake at 350F for 1 1/2 hours.

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Turkey Cranberry Wreath

2010-01-02T10:44:00.002-06:00

Turkey Cranberry Wreath
2 (8 oz.) packages vegan crescent rolls
1/2 cup vegan mayonnaise
2 tbsp Dijon mustard
1/8 tsp black pepper
2 cups cooked vegan turkey diced
1/2 cup celery sliced
3 tbsp fresh parsley or 1 tbsp dried
1/2 cup dried cranberries
1 cup vegan Swiss or other vegan cheese shredded
1/4 cup walnuts chopped (optional, I never add this)
1 egg substitute

Unroll crescent dough into 16 triangles. With wide end of triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. Corners of the wide ends will touch and points will extend 1 inch beyond the edge of the pan. It should look like a sun. Then match wide end of the remaining 8 triangles to the wide end of each outer triangle. Press seams together with fingers. Points of inside the circle should overlap in the center. Mix mayo, mustard, and pepper in medium bowl. Mix in turkey, celery, parsley, cranberries, cheese and nuts. Scoop mixture onto dough over seams of crescent rolls forming a ring. Fold over crescent dough alternating outside and inside points, tucking ends under. Brush with egg substitute. Bake in a 375 degree oven for 25 to 40 minutes.

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Vegan Weight Loss

2009-12-31T13:07:00.014-06:00

Vegan Nutrition
Get Ready to Kickstart Your Health in 2010!
Vegan Weight Loss Diet
Obesity and Weight Loss
Vegan Weight Loss
High-Carb, Vegan Diet Causes Major Weight Loss
Trying To Lose Weight? Go Vegan! It Worked For Me.
Perfect Vegan Weight Loss Diet
Vegetarian Advice: Lose Weight, Get Fit, Fast
Seven Ways to Eat Green (and Inadvertently Lose Weight)
Weight-Loss Strategies for Vegans
Vegan Weight Loss

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Cheesy Black-Eyed Pea Dip

2009-12-30T13:20:00.001-06:00

Cheesy Black-Eyed Pea Dip
4 ounces vegan butter
1/2 cup chopped onion
1/2 clove garlic, finely minced
12 ounces shredded vegan Cheddar cheese
2 15 ounces cans black-eyed peas, drained and rinsed
1 jalapeno pepper, seeds removed, finely chopped
1 4 ounce can chopped green chilies
salt and pepper, to taste

In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot.

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Egg Nog Punch

2009-12-30T13:04:00.001-06:00

Egg Nog Punch
2 quart chilled vegan eggnog
2 pint vegan vanilla ice cream
1 liter Cream Soda/7-up/Sprite
1 pinch nutmeg
1 pinch cinnamon

Place the ice cream in the bottom of an extra large punch bowl. Add half of the eggnog. Stir and mash until the ice cream is melted and combined. Add the remaining eggnog and stir. Gently pour in the cream soda and mix. Serve in glasses/mugs; sprinkle with dashes of nutmeg and cinnamon.

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Christmas Spinach Filo Torte

2009-12-24T03:20:00.000-06:00

Christmas Spinach Filo Torte
2 tbsp Olive oil
6 Spring onions, white and green parts finely chopped
1 (18 oz.) package frozen spinach (thawed then squeezed dry to remove excess moisture)
2 1/4 cups vegan cottage cheese, drained of any excess whey
2 3/4 cups vegan Feta cheese, crumbled
3 tbsp Dill, chopped
3 tbsp Parsley, chopped
1 tbsp uncooked long grain rice

For the pastry:
12 leaves of vegan Filo pastry
6 tbsp Olive oil
1 cup vegan Butter, melted
1 tbsp black Sesame seeds, (optional)

1. To make the filling, heat the olive oil in a large saucepan over a medium-low heat.

2. Add the spring onion and cook until soft. Stir in the spinach and cook until just wilted. If using frozen spinach, cook until heated through.

3. Drain the spinach mixture in a colander and press out as much moisture as possible. Leave to cool, then tip onto a clean cloth, gather up the sides and squeeze the excess moisture out of the spinach. Chop coarsely.

4. In a bowl, combine the spinach mixture with the cottage cheese, feta, dill, parsley and rice, mixing very thoroughly. Season with salt and freshly ground pepper, bearing in mind the saltiness of the feta.

5. Preheat the oven to 180°C/gas 4.

6. Unwrap the filo pastry and cover the pastry with a barely damp cloth to prevent it drying out and becoming brittle. Combine the olive oil and melted butter.

7. Brush the butter mixture all over a 20cm springform cake tin. Place one layer of filo on the bottom, brush with the butter mixture, top with another layer at a slightly different angle, brush with the butter mixture, and so on, forming 7 layers. Spoon all of the spinach filling on top of the layered filo, spreading out evenly.

8. Fold over any excess filo across the top of the filling and continue layering, forming 5 more layers. Brush the top with butter and then, using a very sharp knife, cut the pastry, before baking, into 8 pieces. Scatter black sesame seeds over the top for decoration, if using.

9. Bake the spinach pie for 30 minutes, then remove the springform ring and cook for a further 15 minutes, until sizzling, deep golden and crisp right through each of the filo layers.

10. Cut again along the original slits before serving. Serve hot or cold.

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Spinach Gratin

2009-12-24T03:10:00.000-06:00

Spinach Gratin
4 tablespoons vegan butter
4 cups chopped yellow onions
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup vegan heavy cream
2 cups plant milk
5 (10 ounce) packages frozen chopped spinach, thawed
1 cup grated plant parmesan cheese
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 cup grated vegan cheese (swiss or mozzarella)

1. Preheat oven to 425.
2. Melt the butter in sauté pan over medium heat.
3. Add the onions and sauté about 15 minutes, until translucent.
4. Add the flour and nutmeg and cook stirring, for 2 more minutes.
5. Add the cream and milk and cook until thickened.
6. Add salt and pepper.
7. Squeeze as much liquid as possible from the spinach.
8. Add the spinach to the sauce.
9. Add 1/2 cup of the cheese, mix well.
10. Transfer to a baking dish and sprinkle with the remaining cheese on top.
11. Bake for 20 minutes until hot and bubbly.

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Spinach Balls

2009-12-24T03:08:00.002-06:00

Spinach Balls 1
2 (10 ounce) packages frozen chopped spinach (thawed & drained - squeezed dry)
6 slices white bread, lightly toasted a golden brown
2 egg substitutes
1/2 cup vegan butter or margarine, melted
1/3 cup vegan Parmesan cheese
1/2 cup vegan asiago cheese OR romano OR Parmesan OR nutritional yeast
1 teaspoon dried thyme
2 cloves garlic, minced
8 shallots, minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

1. Place toast in a blender or food processor and blend until finely crumbed.
2. Combine all ingredients in a large bowl and chill for at least three hours or overnight.
3. Form into balls and place on a greased cookie sheet.
4. Balls can be covered and refrigerated at this point for up to twelve hours.
5. Bake at 400 degrees for 12-15 minutes, or until golden brown.

Garlicky Spinach Balls
2 cups seasoned stuffing (or stale bread cubes)
1 cup finely chopped onion
4 egg substitutes
1/2 cup vegan Parmesan cheese
1/4 cup vegan butter, melted
1/4 cup vegan broth
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
1/4 teaspoon ground black pepper
2 packages (10 ounces each) frozen chopped spinach

Preheat oven to 350 degrees. Thaw the frozen chopped spinach using a microwave as per instruction on package. Squeeze dry the chopped spinach after it cools down. In a large bowl, break up the larger pieces of crushed seasoned stuffing with a potato masher.
Add chopped onion, dried thyme, garlic, Parmesan cheese, butter and broth. Next, add egg substitutes. Finally, add the spinach and season with salt and pepper. Mix until blended. (You may want to use your hands for ease of mixing.) Roll the mixture into 1-inch balls, placing 1 1/2 inches apart on a greased baking sheet. Bake for 15 to 20 minutes, or until golden brown.

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Spinach Casserole

2009-12-24T03:03:00.000-06:00

Spinach Casserole
2 (10 ounce) boxes frozen chopped spinach, defrosted
1 egg substitute
1 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped fine
1 1/2 cups vegan cheddar cheese, shredded
1 can vegan cream of mushroom soup
1-2 cup crouton

1. Preheat oven to 350 degrees.
2. Place spinach in strainer and squeeze all extra liquid from it.
3. In a large bowl, combine spinach with the rest of ingredients, except croutons, and combine well.
4. Pour into a 2 quart casserole dish and top with croutons.
5. Bake for 35 to 40 minutes, or until bubbling around edges.

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Spinach Rice Bake

2009-12-24T02:48:00.001-06:00

Spinach Rice Bake
1 (10 oz.) package frozen spinach (thawed then squeezed dry to remove excess moisture)
2 cups cooked white rice or brown rice (use cold rice for this)
1/3 cup vegan melted butter
2 cups shredded vegan cheddar cheese or vegan cheese sauce
3/4 cup vegan Parmesan cheese or nut yeast
1/3 cup chopped onion
1-2 garlic cloves, minced
3 egg substitutes
3/4 cup plant milk or vegan creamer
1/8 teaspoon cayenne pepper, to taste (optional)
fresh ground black pepper and seasoning salt to taste
1/4 cup vegan Parmesan cheese or nut yeast, for topping
1 cup grated vegan mozzarella cheese

1. Set oven to 350°F.
2. Grease a 11 x 7-inch baking dish.
3. In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
4. Season with salt, pepper and cayenne to taste.
5. Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
6. Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
7. Top with mozzarella cheese the last 5 minutes of baking.

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Holiday Carrots

2009-12-24T02:26:00.001-06:00

Holiday Carrots
1 (1 lb) bag frozen baby carrot or 6 peeled and sliced fresh carrots + 1/4 cup reserved carrot water
1/4 cup vegan mayonnaise
1/4 cup vegan sour cream
1/4 cup horseradish
1/4 cup celery
1/4 cup chives
1/4 cup red and green bell peppers
2 tablespoons finely chopped onions
salt and pepper
1/4 cup breadcrumbs
1 tablespoon melted vegan butter

1. Boil or steam carrots, reserving carrot water.
2. I always steam them to preserve the carrot flavor.
3. Place cooked carrots in a shallow casserole.
4. Combine the rest of the ingredients, pour over carrots and mix.
5. Melt the butter, mix with breadcrumbs and sprinkle on top (you can omit this)
6. Bake at 375 F.
7. for 30 minutes or until sauce is bubbly.

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Cheesy Corn Bake

2009-12-24T02:21:00.000-06:00

Cheesy Corn Bake
2 tablespoons vegan butter or margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4 cup plant milk
1 1/2 cups vegan cheese, shredded
1 (3 ounce) package vegan cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced vegan ham

1. Melt butter; stir in flour and garlic powder.
2. Add milk; cook & stir over medium heat.
3. Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
4. Bake in 2 qt casserole for 45 minutes at 350.

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Cream Corn

2009-12-24T02:09:00.001-06:00

Cream Corn
2 10 ounce packages frozen corn kernels, thawed
1 cup vegan heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons vegan butter
1 cup high fat plant milk
2 tablespoons all-purpose flour
1/4 cup vegan Parmesan cheese

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese. Serve hot.

Bourbon Creamed Corn
1/4 cup vegan butter
1 cup chopped shallots
3 garlic cloves, minced
1 large red bell pepper, chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup vegan heavy cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

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Corn Souffle

2009-12-24T01:32:00.000-06:00

Corn Souffle
2 egg substitutes
2 tablespoons cornstarch or arrowroot powder
2 tablespoons sugar
1 dash nutmeg
1 (14-16 ounce) can creamed corn (14-16 oz size)
1/2 cup vegan sour cream
1/2 cup plant milk
salt and pepper

1. With electric mixer, mix egg substitutes until foamy.
2. Beat in remaining ingredients.
3. Pour into greased 8" square baking dish.
4. Bake on center rack of preheated 400 oven 35 minutes or until knife inserted comes out clean.

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Carrot Souffle

2009-12-24T00:44:00.001-06:00

Carrot Souffle
2 lbs carrots, sliced
3/4 cup vegan butter
3 egg substitutes
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

1. Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
2. Add carrots and the rest of the ingredients to a food processor.
3. Process until mixture is smooth.
4. Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
5. Bake at 350 degrees for 1 hour and 10 minutes or until set.

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Stuffed Cherry Tomatoes

2009-12-24T00:30:00.001-06:00

Stuffed Cherry Tomatoes
20 cherry tomatoes
1/4 cup chopped fresh chives
1/4 cup green onion
1/4 cup red and/or green bell peppers
10 slices vegan bacon, fried crisp and crumbled
1/2 cup lettuce, chopped finely
3 tablespoons vegan mayonnaise
salt and pepper

1. Cut the top off the tomatoes, scoop out the seeds & pulp.
2. Salt the inside of the tomato and put them upside down on a paper towel to drain for about 15 minutes.
3. Meanwhile combine the bacon, chives, lettuce, green onion, bell peppers, and mayonnaise.
4. Season with salt and pepper.
4. Fill the tomatoes just before serving.

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Creamed Peas

2009-12-24T00:29:00.002-06:00

Creamed Peas
2 cups frozen green peas
2/3 cup vegan broth or water
1/4 teaspoon garlic powder
3 tablespoons vegan butter
1/3 cup vegan cream
2 tablespoons all-purpose flour
1 tablespoon sugar
3-4 tablespoons vegan Parmesan cheese or nut yeast
salt and black pepper

1. In a medium saucepan combine the peas with broth or water; and garlic powder bring to a simmer then add in butter (do not drain the broth or water).
2. In a small bowl whisk together whipping cream with flour and sugar until smooth then add to the peas; cook stirring over medium-high heat stirring/whisking constantly until thick and bubbly (about 4 minutes).
3. Mix in Parmesan cheese or nut yeast then season with salt and pepper to taste.

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Peas With Bacon and Almonds

2009-12-24T00:22:00.000-06:00

Peas With Bacon and Almonds
1 1 lb bag frozen sweet peas, baby
2 slices vegan bacon, chopped
2 tablespoons finely chopped onions
1/4 cup slivered almond
1 tablespoon vegan butter or margarine
1/2 teaspoon salt
1 dash pepper

1. Cook peas as directed on bag; drain.
2. In large non-stick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon; drain on paper towels.
3. Cook onion and almonds in bacon drippings over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
4. In same skillet, melt butter over medium-high heat. Add peas, bacon, onion, almonds, salt and pepper; toss.

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Peppered Cheddar Cheese Bread

2009-12-23T05:46:00.001-06:00

Peppered Cheddar Cheese Bread
3 tablespoons dry yeast
2 teaspoon sugar
2 cup warm water
8 cups flour (more as needed)
4 (or more) large jalapeno peppers, seeded and coarsely chopped
2 red bell peppers, coarsely chopped
3 1/2 teaspoons salt
4 tablespoon sugar
2 tablespoon nutritional yeast
2 egg substitutes, warm
2 teaspoon hot pepper sauce (optional)
2 cup warm plant milk
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
vegan Parmesan cheese or sesame seeds (optional)

1. Prepare a heavy-duty stand mixer with a kneader blade.
1. Proof yeast in water with 2 teaspoon sugar for 8-10 minutes, or until foamy.
2. Heat milk in the microwave for about 50 seconds on HIGH.
3. In the stainless steel bowl, add in 8 cups flour, chopped jalepenos, salt, red bell peppers, sugar, 1 egg substitute, nutritional yeast, hot pepper sauce (if using) and warmed milk.
4. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
5. Near the end of the kneading add in the cheddar cheese, and mix until combined.
6. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
7. Then gather up dough and knead gently for 30 seconds.
8. Place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
9. Punch down dough and slice into two even pieces.
10. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
11. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
12. Brush tops with an egg wash substitute.
13. Sprinkle on grated vegan Parmesan cheese or sesame seeds.
14. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
15. Enjoy!

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Finnish Pulla

2009-12-23T04:13:00.002-06:00

Finnish Pulla
2 cups plant milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 egg substitutes
9 cups all-purpose flour
1/2 cup vegan butter, melted
1 egg substitutes
2 tablespoons sugar

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 egg substitutes, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
5. Brush each loaf with egg substitute wash and sprinkle with sugar.
6. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

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Garlic, Herb and Cheese Bread

2009-12-23T04:12:00.002-06:00

Vegan Garlic, Herb and Cheese Bread
1 1/8 cups warm water
3 cups bread flour
2 tablespoons dry plant milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons vegan margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1-1/2 cup shredded or crumbed vegan Cheddar cheese

1. Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine. Set for basic cycle with the light crust.

2. When indicated by your bread machine, add the garlic powder, onion flakes and 1 cup of the shredded cheese.

3. When the loaves are done, sprinkle the remaining cheese over the loaf and bake for another 7-10 minutes.

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Savory Pies, Soups, and Stews

2009-12-23T01:40:00.032-06:00

Savory Pies/Pastries/Pasties
Mini Crustless Tofu Quiches
Meat Eating Husbands Love This Shepard's Pie
Incredible This-will-become-your-favorite Veggie Pot Pie
Savory Shepherd's Pie
Spinach-Mushroom Quiche
Basic Vegan Quiche with Soy Cheese
Quiches
Mushroom Scallion Tofu Quiche with Herbed Grain Crust
Healthy Comfort: Vegan Pot Pie
Veggie Pot Pie
Veggie Pot Pie 2
Dinner Pies
Creamy Vegetarian Shepherd's Pie
Vegan Shepherd's Pie
Shepherd's Pie
Festive Phyllo Triangles
Cornish Pasties
Samosas
Tamale Pie
RecipeZaar Savory Pies
VegWeb Tamales
Vegan Tamales
Vegetarian Tamales (use vegan butter and cheddar cheese)
Vegan Tourtiere

Soups
Beetroot & Pomegranate Halo Soup
Gazpacho
Golden Mushroom Soup
Potato Carrot Soup
Butternut Squash, Roasted Garlic and Apple Soup
Carrot and Red Lentil Soup
Cheezy Broccoli Soup
Southwestern Polenta Chowder
Borscht
Minestrone
Stuffed Pepper Soup
Roasted Butternut Bisque
African Sweet Potato and Peanut Soup
Nutty Pumpkin Soup
Vegan Creamy Carrot Curry Soup with Coconut
Chickpea & Sweet Potato Soup
Jamaican Ginger & Coconut Soup
Chick Pea, Okra And Tomato Soup
Sweet Potato And Coconut Cream Soup
Spiced Carrot And Orange Soup
Bell Pepper Soup

Stews
Mom's Vegan Callaloo
Vegan Beef Stew
Vegan "Beef" Stew
Unbeef Stew
Sweet Potato Coconut Stew Quick and Simple
Mushroom Stew
Veggie Stew with Dumplings
Vegetable Stew with Red Wine and Miso

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Vegan Christmas Vegetables

2009-12-23T01:36:00.077-06:00

This is for other side vegetables, for main ones go see Vegan Christmas Potatoes, Christmas Green Beans, Vegan Christmas Pumpkins, and Vegan Christmas Squash.

Spinach
Spinach
Spinach Dips
Vegan Spinach and Artichoke Stuffed Mushrooms
Christmas Spinach Salad
Spinach With Pine Nuts
Spinach-Garlic-Edamame Hummus
Spinach Rice Bake
Spinach Casserole
Spinach Gratin
Christmas Spinach Filo Torte
Spinach Balls

Kale
Mames Steamed Kale
Kale Saag
Super Sauteed Kale

Peas
Dressed Peas
Aunt Marie's Peas (use vegan butter)
Peas With Bacon and Almonds
Creamed Peas

Eggplant
Vegan Eggplant "Parmesan"
Eggplant Parmesan
Devine Eggplant
Eggplant (Aubergine) Caponata
Dressed Up Eggplant
Baked Eggplant
Eggplant Paprikash

Carrots
Maple Roasted Carrots
Carrot Spaghetti
Carrot Souffle
Carrots Glazed With Balsamic Vinegar and Butter (use vegan butter)
Orange-Spiced Carrots
Maple Brown Sugar Baby Carrots (use vegan butter)
Holiday Carrots

Brussels Sprouts
Roasted Brussels Sprouts
Roasted Brussels Sprouts with Sweet Dijon Mustard Sauce
Roasted Brussels/Brussels Sprouts (use vegan butter and Parmesan cheese)

Corn
Cream Corn
Cheesy Corn Bake
Corn Souffle

Other
Christmas Tree Edible Centerpiece
"Pot Roast" Veggies
Stuffed Zucchini
Ratatouille
Roasted Ratatouille
Fried Green Tomatoes
Stuffed Cherry Tomatoes
Stuffed Peppers
Yummy Stuffed Bell Peppers
Festive Broccoli with Buttered Red Pepper (use vegan butter)
Herb Sauteed Mushrooms (use vegan butter)
Greek Leek Bites
Braised Red Cabbage and Apples
Fried Plantains
Roasted Root Vegetables
Cauliflower Poppers
Baby Bok Choy With Cashews
Asparagus with Garlic and Sesame
Asparagus Pecan Saute
Pickled Beets (Cwikla)
Mashed Root Veggies (use vegan butter)
Mushrooms With Garlic Butter and Parmesan (use vegan butter and Parmesan cheese)
Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad
Asparagus Cashew Rice Pilaf (use vegan butter)

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Vegan Christmas Breads

2009-12-23T01:36:00.033-06:00

For other sweeter breads see Christmas Desserts.

Christmas Stollen
Panettone
Conchas
Super Moist Pumpkin Bread
Pumpkin Spice Bread
Pumpkin Breads
Finnish Pulla
Christopsomo
Vegan Garlic, Herb and Cheese Bread
Holiday Challah
Vegan Challah ("Egg Wash" Substitute)
Trinidad Sada Roti
Naan
Potato Rolls (use vegan butter)
Super Vegan Beer Bread
Italian Cheese Bread (use vegan Parmesan cheese & mozzarella cheese)
Garlic Breads
Cheesy Vegan Garlic Bread Recipe
Peppered Cheddar Cheese Bread
Vegan Southern Cornbread
VegWeb Breads

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Vegan Christmas Fruits

2009-12-23T01:36:00.032-06:00

Cranberry Recipes:
Mom's Special Cranberry Dip
Cranberry Salsa
Cranberry Sauce Extraordinaire
Vegan Cranberry Nut Quick Bread using Flax Seed Meal
Vegan Cranberry Pumpkin Bread
'Beef' Strips Over Toasted Pecan and Cranberry Pilaf
Cranberry Port Sauce

Other Fruits:
Mango and Peach Salsa
Balsamic Strawberries with Cashew Pastry Cream
Vegan Strawberry Chocolate Chip Sherbet Recipe
Poached Pears
Apple, Pear, and Cranberry Compote
Holiday Apple Dip
Mango Sorbet

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Macaroni and Cheese

2009-12-23T01:31:00.000-06:00

Delightful Mac and Cheese
Vegan Macaroni and “Cheese”
New Farm Mac and Cheese (vegan mac and cheese)
The Best Vegan Baked Mac & Cheese Recipe
Vegan Baked Macaroni & Cheese with Daiya
The Best Vegan Macaroni and Cheese Ever
Flashback Mac and Cheese
Best Vegan Mac and Cheese in the entire world...seriously
Mac and Cheese. Cheeze? Yeast?
Mac & Cheeze (take 2)
Macaroni & Cheese
Easy Macaroni and "Cheeze"

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Christmas Green Beans

2009-12-23T01:27:00.001-06:00

The Best Vegan Green Bean Casserole
Down-Home Vegan Green Bean Casserole
Skillet Vegan Green Bean Casserole Recipe
Maple Baked Beans
Schezwan Green Beans
Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce
Vibrant Tasty Green
Green Bean Casserole
Vegan Green Bean Casserole
Green Bean Casserole
VegWeb Green Bean Casseroles
Holiday Beans With Cranberries (use vegan honey and bacon bits)
Dressed up Italian Green Beans (use vegan parmesan cheese)

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Vegan Christmas Squash

2009-12-23T01:19:00.000-06:00

Stuffed Harvest Squash
Apple Stuffed Acorn Squash
Stuffed Acorn Squash with Mixed Rice Pilaf
Savory Butternut Squash and Carrot Soup
Butternut Squash Soup with Apples
Stuffed Acorn Squash for Your Holiday Feast
Roasted Acorn Squash Risotto
Wild Stuffed Roasted Squash
Apple Stuffed Acorn Squash
Caramelized Butternut Squash (use vegan butter)
Maple-Roasted Acorn Squash (use vegan butter)
Caribbean Squash

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Vegan Christmas Pumpkins

2009-12-23T01:16:00.001-06:00

Vegan Stuffed Sugar Pumpkins
Pumpkin Spice Bread
Maple and Brown Sugar Pumpkin Casserole
A Beautiful Stuffed Pumpkin
Sugar Pumpkin Soup
Autumn Pumpkin Seeds with Spices
Pumpkin Hummus
Pumpkin Risotto
Spiced Pumpkin Seeds
Pumpkin Hummus
Caramelized Spicy Pumpkin Seeds
Savory Pumpkin-Caramelized Onion Muffins
Celebration Pot Pie with Pumpkin Biscuit Crust
Pumpkin Recipes
Pumpkin Pasties
Pumpkin Recipes Recipezaar

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Vegan Christmas Potatoes

2009-12-23T01:10:00.007-06:00

Sweet Potato
Mom's Special Sweet Potato Praline
Sweet Potatoes with Apples and Walnuts
Yams and Apples
Sweet Potato Casserole with Pecan Topping
Sweet Potatoes with Apples and Walnuts
Pome-great! Mashed Sweet Potatoes
Sweet Potatoes and Tempeh: A Mash Made in Heaven
Vegan Pralined Sweet Potatoes
Southwest Sweet Potato Chickpea Delight
Chili-glazed Sweet Potatoes
Sweet Potato Souffle
Vanilla Mashed Sweet Potatoes
Praline Sweet Potato Casserole
Candied Yams
Vegan Candied Yams

Potatoes
Mom's Special Potato Salad
Olive Oil Mashed Potatoes
Holiday Potato Casserole
Creamy Vegan Mashed Potatoes
Sweet Potato Spread
Mashed Cauliflower
Colcannon Puffs
Vegan Colcannon with Kale
Colcannon

Scalloped Potatoes
Creamy Scalloped Potatoes
Potatoes Au Gratin
Vegan Scallops and Morels Au Gratin
Mushroom Scalloped Potatoes
Vegan Scalloped Potatoes
Easy Vegan Scalloped Potatoes
Potatoes Au Gratin
Scalloped Potatoes with Coconut Milk
Herb-Scalloped Potatoes
Artichoke-Potato Gratin
"Cheesy" Potato Casserole
Rich, Garlicky Scalloped Potatoes Alfredo
Triple Spiced Creamy Potatoes Au Gratin
Potatoes 'au Gratin'

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Vegan Christmas Meats

2009-12-22T23:45:00.014-06:00

Vegan Turkeys, Meat Loves, Ham, Roulade, etc,
Smoked Vegetarian Goose For The Holidays
Seitan Pork Cutlets
Seitan Pork Chops in Red Wine
Vegan Sage Rubbed "Pork Chops" with Warm Apple Slaw
Vegan Chicken and Dumplings
Salisbury "Steak"
Beef Stroganoff
Vegan Corned Beef and Cabbage, Roasted Potatoes, and Soda Bread
Vegetarian Pâté en Croûte
Vegan Swiss Steak
Gluten Pepper Steak
Oregano and Basil-Rubbed Marsala "Flank Steak" stuffed with Saffron Wild Mushrooms
Vegan Sausage and Beer Gravy over Cheddar, Scallion and Cilantro "Buttermilk" Biscuits with Fried Dill and Dandelion Green
Mock Crab Cakes
Vegan Sausage Rolls
Vegan Ham Steaks or Vegan Sausage

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Parmesan Potato Latke

2009-12-22T16:21:00.001-06:00

Parmesan Potato Latke
3 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1/2 cup vegan Parmesan or nutritional yeast
1/2 cup chopped fresh basil leaves

Heat the 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the mixture with salt and pepper. Transfer the mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes. Use a kitchen towel to squeeze excess water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the vegan Parmesan or nutritional yeast and the basil. Stir and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, serve, and enjoy!

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Eggnog Smoothies

2009-12-22T16:02:00.001-06:00

Eggnog Smoothie 1
2 cups of vegan eggnog
1 banana
1 cup of vegan vanilla yogurt
1/3 cup of plant milk
2 cups of ice
Optional:
Pinch of nutmeg
Pinch of cinnamon
Red & green sprinkles (for topping)
Vegan whipped cream (for topping)

Combine all ingredients in a blender, cover and blend until smooth and creamy texture. Pour into a large chilled glass. Add toppings if you choose to!

Eggnog Smoothie 2
1 cup icy cold eggnog
1 cup cold chopped fruit (bananas, mangoes, cherries, cranberries, raspberries, strawberries, etc)
1/4 cup brandy or rum
5 or 6 ice cubes
Optional:
Pinch of nutmeg
Pinch of cinnamon
Red & green sprinkles (for topping)
Vegan whipped cream (for topping)

Combine all ingredients in a blender, cover and blend until smooth and creamy texture. Pour into a large chilled glass. Add toppings if you choose to!

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Candy Cane Coffee Cakes

2009-12-22T15:56:00.002-06:00

Candy Cane Coffee Cakes veganized
4 cups flour, divided
1 package quick-rising yeast
1/3 cup sugar
1/2 teaspoon salt
3/4 cup vegan buttermilk
1/2 cup vegan butter, cut into 6 pieces
2 egg substitutes
1/4 cup vegan butter, softened
1/4 cup light brown sugar, packed firm
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For The Glaze
1 cup vegan confectioners' sugar
plant milk

For The Cakes:
Combine 2 cups of the flour, the yeast, the sugar and the salt in a large mixing bowl. Heat buttermilk and butter to very warm (125 F to 130 degree F.) Add to flour mixture with the eggs. Beat on low speed of electric mixer, scraping bowl constantly, about 30 seconds. Beat on medium speed for 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead dough on well-floured surface until smooth and elastic, about 3-5 minutes, adding additional flour as needed to prevent dough from sticking. Let dough rest, covered, 10 minutes.

Meanwhile, for the filling, combine butter, sugars and cinnamon; mix to form a paste.

Divide dough into two equal parts. On well-floured surface, roll each to a 14x6" rectangle. Place on buttered cookie sheet. Make 2" cuts on 14" sides of rectangles at 1/2" intervals. Spread half of the cinnamon-butter paste down center of each rectangle. Crisscross strips over cinnamon mixture.

Gently stretch each rectangle to 20"; curve to form cane shape. Cover; let rise in warm, draft-free place until nearly double, 20-30 minutes. Bake in a 375 oven 18-20 minutes or until lightly browned. Cool slightly on wire rack. Drizzle with glaze.

Decorate as desired. Makes 2 coffeecakes, 8 servings each.

For The Glaze:
Mix confectioners' sugar with milk to form desired consistency for glazing.

Note: To freeze, cool completely. Do not glaze. Wrap each securely in heavy-duty aluminum foil. Freeze up to 2 months. To reheat, place frozen coffeecake in 350 oven for 20 minutes or until heated through. Drizzle with glaze.

Decorate with vegan red gumdrops as holly berries w/ the minted green gumdrop leaves in 3 locations. Marachino cherries in red are zigagged from top to bottom.

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Cranberry Tea Cake

2009-12-22T15:47:00.002-06:00

Cranberry Tea Cake veganized
2 cups cranberries
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup vegan butter
1 cup sugar
1 teaspoon vanilla
1/2 pint vegan sour cream
2 egg substitutes
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

1. Coarsely chop cranberries.
2. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
3. Cream butter and sugar.
4. Add vanilla, sour cream, and egg substitutes; mix thoroughly.
5. Sift together flour, baking soda, baking powder, and salt.
6. Stir into egg mixture just until moistened.
7. Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
8. Spread 1/2 of cranberry mixture over the top.
9. Repeat with remaining batter and cranberries.
10. Bake 50-60 min at 350.
11. Remove from pan and cool on rack.
12. Dust with powdered sugar.

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Cranberry-Pistachio Ice Cream Cake

2009-12-22T09:11:00.002-06:00

Cranberry-Pistachio Ice Cream Cake veganized
Red cranberries and green pistachios in this ice cream cake beautifully exhibit the colors of the season.

Prep time: 30 minutes plus chilling, freezing and standing, Cooking time: 12 minutes

1 1/2 cups crushed vegan chocolate cream-filled cookies
1/4 cup vegan butter or margarine, melted
1 1/2 cups fresh or frozen cranberries, thawed
1/2 cup light corn syrup
1/3 cup sugar
1/3 cup water
6 cups vegan vanilla ice cream, softened, divided
1/2 cup chopped pistachios, divided

1. Grease a 9-inch springform pan. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.

2. Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, until cooled, stirring occasionally.

3. Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze 30 minutes, until firm.

4. Layer with remaining 3 cups ice cream, 1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving.

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Christmas Plum Pudding With Brandied Cider Sauce

2009-12-22T09:04:00.002-06:00

Christmas Plum Pudding With Brandied Cider Sauce veganized
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup vegan butter or margarine, at room temperature
4 egg white substitutes
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (recipe follows)
Vegan vanilla ice cream (optional)

1. Lightly grease a 1 1/2-quart steamed-pudding mold or casserole; set aside. Stir together the flour, orange rind, cinnamon, baking powder, ginger and cloves in a medium bowl.

2. Beat brown sugar and butter together in a large bowl on medium speed until light and fluffy, scraping side of bowl often. Add egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

3. Spoon batter evenly into the prepared mold. Cover mold with foil. Tie foil in place with string.

4. Place mold on a rack in a Dutch oven. Carefully pour boiling water into the Dutch oven until the water is halfway up the side of the mold.

5. Cook, covered, over low heat 2 to 2 1/2 hours or until a toothpick inserted in center comes out clean.

6. Place mold upright on a wire rack and let stand 10 minutes.

7. Using a narrow metal spatula, loosen side of plum pudding from mold, then invert pudding onto a serving plate.

8. Serve warm with Brandied Cider Sauce; top with vanilla ice cream, if desired. (Can be made ahead. Cover pudding with foil and refrigerate up to 1 week. To reheat: Steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce
3/4 cup apple cider or apple juice
1/4 cup firmly packed light brown sugar
1 tablespoon cornstarch
2 tablespoons brandy or apple juice
1 teaspoon vegan butter or margarine

Whisk together apple cider, brown sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking constantly. Cook 2 minutes or until thickened, whisking constantly. Remove from heat; stir in brandy and butter. Makes about 3/4 cup.

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Candy Cane Mint Chocolate Fudge

2009-12-22T03:34:00.002-06:00

Candy Cane Mint Chocolate Fudge veganized
2 cups (12 oz.) semi-sweet vegan chocolate chips
1 (14 oz.) can vegan sweetened condensed milk, divided
2 tsp. pure vanilla extract
1 cup (6 oz.) vegan white chocolate chips
1 1/2 tsp peppermint extract
Green vegan food coloring
4 standard-sized candy canes

Line an 8-inch square pan with foil. Use enough foil so that it extends 1 to 2 inches beyond the top edges of the pan. This will make it much easier to remove the fudge from the pan later.

In a medium saucepan, combine semi-sweet chocolate chips and 1 cup sweetened condensed milk. Set the pan over low heat and stir occasionally until the chocolate is melted. Stir in vanilla extract. Spread half of the chocolate mixture into the pan and chill until firm, about 15 minutes. Let the remaining chocolate rest at room temperature.

In another saucepan set over low heat, melt the white chocolate chips and the remaining sweetened condensed milk. Stir in peppermint extract and a few drops of green food coloring (until the chocolate turns the desired color). Spread the white chocolate mixture evenly over the chocolate mixture in the 8-inch pan. Chill for an additional 15 minutes, or until the white chocolate is firm.

Spread the remaining semi-sweet chocolate mixture over the white chocolate layer. Place 4 standard-sized candy canes in a ziploc bag and crush with a meat mallet or rolling pan. Gently press the candy cane bits into the top of the chocolate. Chill for approximately 2 hours, or until the fudge is firm. Remove from the pan by lifting the edges of the foil. Peel off the foil and cut the fudge into small squares.

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Chocolate Candy Cane Cookies

2009-12-22T03:26:00.002-06:00

Chocolate Candy Cane Cookies veganized

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 egg substitute

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup vegan butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) vegan red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

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Candy Cane Fudge

2009-12-22T03:13:00.002-06:00

Candy Cane Fudge
2 (10 ounce) packages vegan vanilla chips
1 14 ounce vegan sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green vegan food coloring

1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

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Figgy Pudding

2009-12-22T02:55:00.000-06:00

Figgy Pudding
1/2 cup (1 stick) butter, at room temperature
2 egg substitutes
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup vegan buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: vegan whipped cream

In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated.
Grease and flour and 8 by 4-inch souffle dish and pour in the batter. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean. Spoon the pudding out onto plates or cut it into wedges. Garnish with the whipped cream.

Figgy Pudding with Custard Sauce
1/2 cup vegan butter
1/2 cup vegetable shortening
1 cup sugar
3 egg substitutes
1 cup plant milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 egg white substitutes
Custard Sauce (recipe follows)
vegan whipped cream

1. Preheat oven to 325F. Generously grease an oven 2-quart bowl or mold; set aside.
2. Cream together butter and shortening. Gradually add sugar, egg substitutes, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold egg substitutes into mixture.
3. Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325F (160C) for 4 hours, replacing water as needed.

Custard Sauce:
2 cups plant milk
1 egg substitute
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon vegan butter

1. In saucepan, scald milk and allow to cool.
2. Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
3. Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.

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Panettone Bread Pudding With Brandy Sauce

2009-12-22T01:55:00.002-06:00

Panettone Bread Pudding With Brandy Sauce
4 egg substitutes
1 cup sugar
2 1/2 cups vegan creamer or plant milk
1 cup pecans
1 vegan panettone
1 teaspoon vanilla
1/4 cup vegan butter

Brandy Sauce
1 cup sugar
1/4 cup vegan creamer or plant milk
1/3 cup brandy or bourbon
1/2 cup vegan butter

1. Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
2. Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
3. Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
4. Sprinkle pecans on top.
5. Bake at 350 degrees F for 45 minutes to 1 hour.
6. Brandy Sauce:.
7. Place all brandy sauce ingredients in sauce pan.
8. Heat gently and stir often. Don't over cook- only about 5 minutes.
9. Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving.

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Human Puppy Chow

2009-12-21T13:43:00.000-06:00

Human Puppy Chow
1/2 cup vegan butter
2 cups vegan chocolate chips
1/3 cup peanut butter
9 cups Corn Chex or Rice Chex
4 cups vegan powdered sugar

1. In a large sauce pan, melt together butter, peanut butter, and chocolate chips.
2. Stir until all is evenly distributed and all is completely melted.
3. Measure out chex into a large bowl.
4. Pour chocolate mixture over chex and fold until all the chex are completely covered in the chocolate mixture.
5. Put powdered sugar into large paper bag.
6. Put chex into the bag with the sugar and shake until all chex are covered.
7. Add more sugar as needed.

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