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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Vegan White Chocolates
Vegan White Chocolate Chips By Oppenheimer
White Chocolate Chips
Sweet William Dairy Free
Dairy-Free “White Chocolate” Chips
Vegan White Chocolate Recipe
White Chocolate Recipe
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Apples Latkes
3 apples (peeled and shredded)
3-4 tablespoons brown sugar
2 egg substitute
5-6 tablespoons flour
1 tablespoon cinnamon
oil
1. Mix all ingredients.
2. Oil pan.
3. Using two tablespoons, form latkes in the pan.
4. Bake in 350°F.
5. Turn Latkes over till both sides golden-brown.
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Apple Donuts
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup sugar
3 tablespoons vegan butter, softened
1 egg substitute
1/4 cup apple cider or apple juice
1/4 cup plant milk
1 tablespoon vanilla extract
1 medium apple
oil (for deep frying)
For Topping
1 cup confectioners' sugar
1 tablespoon ground cinnamon
1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
2. Make a well in the center.
3. In a small bowl, cream together the sugar and butter, then beat in the egg.
4. Add the apple juice, milk, and vanilla to the creamed mixture, and beat all together.
5. Pour mixture into the center of the dry ingredients and stir until smooth.
6. Peel, core, and finely chop the apple, then stir it into the batter.
7. Cover and chill the dough for 1 hour.
8. Place half the dough on a floured board; knead lightly, and roll out to approximately 3/8-inch thick.
9. Cut with a floured 2 1/2-inch doughnut cutter.
10. Heat the oil to 375°F in a wok or skillet; fry the dough for 1-2 minutes on each side, until golden brown (do not overcrowd); drain on absorbent paper.
11. When cool, dust doughnuts with a mixture of 1 cup confectioners sugar mixed with 1 tbsp cinnamon placed in a sieve; shake off excess.
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Drop Donuts
2 cups sifted flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg substitute
3/4 cup plant milk
3 tablespoons oil
1. Sift together dry ingredients.
2. Mix together wet ingredients and incorporate into dry. Stir until smooth.
3. Drop by teaspoonfuls into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
4. Remove and drain.
5. Roll in cinnamon sugar while still warm and serve.
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Sweet Potato Tzimmes
5 lg. sweet potatoes, peeled, cut in chunks, and cooked
4 lg. carrots, peeled, cut in chunks, and cooked
1 c. pitted prunes, chopped
1/2 tsp. ground cinnamon
1/3 c. honey substitute
2 tbsp. melted vegan margarine
1/8 tsp. ground pepper
Salt, to taste
Orange juice, optional
2 or 3 apples, peeled and sliced
Mash sweet potatoes and carrots.
Mix in the prunes.
Add cinnamon, salt, and pepper.
Combine honey substitute and margarine.
Grease a 2-quart casserole dish.
Alternate layers of mashed seasoned vegetables and apples, dribbling honey (and juice) mixture over each layer. End with vegetable layer. Bake at 350 degrees for about 45 minutes.
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Cheese Latkes
3 egg substitutes
1 cup plant milk
1 cup vegan cottage cheese
1 cup matzo meal
1 Tbsp. sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
oil for frying (canola is recommended)
Optional:
1 Tbsp chopped almonds (optional)
¾ cup golden raisins, plumped in apple juice
1 cup apples, peeled and coarsely grated
1. Mix egg substitutes with milk. Add cottage cheese.
2. Mix matzo meal with sugar, salt and cinnamon. Add to egg mixture and mix, and mix optional ingredients if you choose.
3. Pour 1/2 inch of oil into a frying pan. Heat the oil over medium-high heat.
4. Carefully drop 1/4 cup of the pancake mixture into the hot oil.
5. Flatten the pancake slightly so the center will cook.
6. Fry for several minutes on each side until golden brown and cooked through.
7. Drain on paper towels.
Apple-Pear Sauce
8 medium apples
5 medium pears
3 teaspoons lemon rind
1 teaspoon cinnamon (or to taste)
1. Core and cut apples and pears.
2. Cover well with water and cook until soft.
3. Stir occasionally to prevent sticking.
4. Put through foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds.
5. Mix in lemon rind and cinnamon.
6. Enjoy!
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Cauliflower Latkes
4 egg substitutes
1 small onion, peeled
1 (2-pound) package of frozen cauliflower thawed and drained very well or
1 fresh head, steamed and drained very well
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons olive oil, for frying
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Vegan Cheese Blintzes
For wrapper batter
3 eggs substitutes
1/4 cup water
1/4 cup plant milk
1/2 teaspoon baking powder
1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1 tablespoon vegan butter
For filling
1 1/2 cups vegan farmer cheese
2 cups vegan cottage cheese
1/4 cup sugar
1 1/2 teaspoons cinnamon
1 tablespoon all-purpose flour
Make wrapper batter:
In a blender blend wrapper batter ingredients and let stand 30 minutes.
In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
Make filling:
In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
Preheat oven to 250°F. and line a baking sheet with parchment paper.
Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.
If you tried and liked this recipe, send your pictures and reviews!
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Vegan Blintz Souffle
Batter
1/2 cup sugar
2 egg substitutes
1 cup flour
1 tablespoon baking powder
1/4 cup plant milk
1 teaspoon vanilla
1 pinch salt
1/2 cup cool vegan melted butter
Filling
2 egg substitutes
1/2 cup sugar
2 8oz vegan cream cheese
2 cups vegan cottage cheese vegan ricotta cheese
1 lemon juice
1. Mix together all the batter ingredients except the butter.
2. Stir in the melted butter until completely combined.
3. Mix together all the filling ingredients.
4. Pour half the batter into a lightly greased 9"x13" Pyrex dish.
5. Spoon the filling on top.
6. Pour remaining batter over the filling.
7. Bake at 350°F for 1 hour or until puffed and golden brown.
8. Garnish with vegan sour cream, apricot preserves, fresh fruit or powdered sugar.
If you tried and liked this recipe, send your pictures and reviews!
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Veganized Hanukkah Cheese Gelt Coins
2 cups vegan Cheddar cheese, shredded
1/2 cup vegan butter or margarine
1 cup all-purpose unbleached white flour
1 teaspoon vegan Worcestershire sauce
2 teaspoons onion powder
1/8 teaspoon cayenne pepper
Sesame seeds
Place vegan cheese, vegan butter, flour, vegan Worcestershire sauce, onion powder, and cayenne pepper in the bowl of a food processor fitted with the metal blade (or a heavy-duty mixer). Blend until a dough forms. Divide dough in half and shape each into a log about 1 inch in diameter and 12 inches long. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or nonstick foil.
Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them crispy.
Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice. Yields about 7 dozen cheesy gelt coin wafers
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Vegan Mascarpone 1
3 egg substitutes
1/2 cup sugar
1/3 cup vegan creamer
2 cups vegan ricotta cheese
1 cup vegan heavy whipping cream
1. In a saucepan mix egg yolks, sugar and creamer.
2. Simmer over low heat for 3 minutes; cool.
3. Add ricotta cheese and whipped cream, mix together.
Vegan Mascarpone 2
2 8oz vegan cream cheese
1/3 cup vegan sour cream
1/4 cup vegan heavy whipping cream
1. Blend all three ingredients together until smooth.
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Another Trinidad dish from my mother.
Mom's Vegan Macaroni Pie
2 cups macaroni
8 tablespoons vegan butter
4 egg substitutes
1 cup vegan evaporated milk
1 pound vegan cheddar cheese, grated
1 cup breadcrumbs mixed with vegan butter and vegan cheddar cheese
1. Preheat oven to 350-450 F
2. Boil macaroni in water
3. Mix egg substitutes, vegan cheddar cheese, vegan butter, and vegan evaporated milk
4. Drain macaroni and let cool
5. Combine cooked macaroni with mixture
6. Pour everything in a oven bake dish
7. Mix breadcrumbs with some vegan butter and some vegan cheddar cheese
8. Put breadcrumb mixture on top of the macaroni mixture
9. Bake for 45min- 1hr
10. Let cool for 20 minutes
11. Serve and enjoy!
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Mom's Special Pound Cake
2 cups sugar
1 cup butter, softened
5 egg substitute or 2 6oz. silken tofu
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup plant milk
1. Heat oven to 350° F.
2. Mix sugar, butter, egg egg substitutes and vanilla in large bowl.
3. Beat on low to mix ingredients well.
4. Beat on high for 5 minutes.
5. On low, add flour and baking powder alternately with milk.
6. Beat well after each addition.
7. Spoon batter into greased and floured 10 inch tube pan.
8. Bake for 65-75 minutes, until a pick comes out clean.
9. Cool for 15 minutes; invert onto cake plate.
Praline Sauce
1/4 lb vegan butter
1 cup dark brown sugar
1/4 cup Dark Karo syrup (corn)
1/2 cup water
2 tablespoons dark rum
1 teaspoon maple extract
1 cup pecans, chopped
1. Melt the vegan butter in a heavy saucepan.
2. Stir in the brown sugar.
3. Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
4. Continue boiling for a minute, stirring constantly.
5. Remove the pan from the heat and allow the mixture to cool slightly.
6. Stir in the rum, maple extract and pecans.
7. The sauce will thicken as it cools.
8. Serve slightly warm over good quality vanilla ice cream.
9. Should there be any left over, store it covered in the fridge.
If you tried and liked this recipe, send your pictures and reviews!
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Vegan 'Bailey's' Irish Cream:
Better Than Bailey's Irish Cream'
1 can coconut milk
2 tbs brown sugar
2 tbs chocolate syrup
2 tsp vanilla extract
3/4 cup whiskey (or to taste!)
Combine all ingredients thoroughly using a whisk, but do not froth. Keep refrigerated, preferably in a dark bottle.
NOTE: If your coconut has separated into solid and liquid, be sure to mix or blend thoroughly first into a completely smooth liquid with no lumps.
Vegan "Bailey's"
3/4 cup whiskey
1 pint Silk Hazelnut Creamer
3 tablespoons dark chocolate syrup
Mix everything together (it works best when shaken). If using unflavored Silk creamer, adding 1 teaspoon almond extract greatly enhances the flavor.
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Sour Cream Pumpkin Coffee Cake
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs substitute
1 cup vegan sour cream
3 cups pumpkin puree
1 egg substitute
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/3 cup vegan butter (melted)
2 teaspoons cinnamon
1 cup chopped nuts
1. Mix the flours, baking powder and soda in a bowl.
2. Cream the vegan butter and sugar in another bowl.
3. Mix the vanilla extract and egg substitutes into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the vegan sour cream and repeat.
5. Mix the pumpkin puree, egg substitute, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, cinnamon and vegan butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased baking dish.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.
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Caribbean Squash
3 pounds chayote, peeled, seeded and cut into cubes (can substitute any summer squash)
4 tablespoons vegan butter
4 tablespoons flour
1 1/4 cups plant milk
1 1/2 cup grated vegan Monterrey jack or vegan Cheddar cheese
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1 tablespoon chopped celery
2 teaspoons prepared mustard
2 tablespoons sugar
Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
Preheat oven to 350 degrees F.
In a large saucepan over low heat, melt the vegan butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the plant milk and mix until smooth, about 1 minute. Add 1/2 cup of grated vegan cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the chayote in the baking dish. Stir everything together, then top with the remaining 1 cup grated vegan cheese.
Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.
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Vegan Angel Food Cake
Vegan Angel Cake
Vegan Angel Cake Revisited
Angel Food Cake
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Vegan Gelatin
Gelatin Alternatives
Bryanna's Gelatin Alternatives
Vegan Gelatin Substitutes
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Strawberry Cheesecake Trifle
2 (8 ounce) packages vegan cream cheese
2 cups powdered sugar
1 (8 ounce) vegan sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup vegan whipped topping/vegan cool whip
4 tablespoons sugar
1 vegan angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add vegan sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the vegan cool whip into the vegan cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine strawberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
6. Continue layering; finish with strawberries.
7. Cover with plastic wrap; and chill several hours.
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