Nana’s Pesto Pinwheel Rolls
A great recipe for impressing your family with your baking skills. These taste like you went to culinary school, but can be made in mere minutes!
• vegan puff pastry dough, thawed
• ½ cup pesto (Sun-Dried Tomato Pesto)
Preheat oven to 370°F (185°C). On a flat surface, roll out dough to a large rectangle approx. the size of a baking sheet. Spread a thin layer of pesto evenly over dough. Roll up dough, and cut into rolls about ½-in (1-cm) thick. Place rolls cut side down on a baking sheet and bake for 10–12 minutes or until golden brown. Makes approx. 8–10 rolls.
Kissing Cousins Oat Bread
Oats are a distant cousin of the wheat family, but that doesn’t stop them from marrying each other in this easy-to-make loaf.
• 2 cups rolled oat flakes
• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 3 tbsp maple syrup
• 2 tbsp oil
• 2 cups vegan milk
Preheat oven to 450°F (230°C). Lightly oil a 9-in (23-cm) loaf pan and set aside. In a food processor, grind the oat flakes until smooth and set aside. In a medium bowl, stir together the oat flakes, flour, baking powder, and salt. Add the syrup, oil, and “milk” and gently stir dough until just mixed. Pour evenly into loaf pan and bake for 25–30 minutes or until a toothpick or knife inserted in center comes out clean. Makes 1 loaf.
Easy Biscuits
You must include your Easy Biscuits from HIAV. They use ingredients everyone has on hand. My family asks for them every Saturday. We serve them “Southern style” with gravy or even plain with a smear of jam.
—Annie, Garrett, Indiana
• 2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• ¼ cup vegan margarine or vegetable shortening
• ¾–1 cup sour “milk” (vegan milk + 1 tsp vinegar)
Preheat oven to 450°F (230°C). In a large bowl, sift together the flour, baking powder, and salt. Add the margarine and sour “milk” and mix together gently until just mixed. Spoon into lightly oiled muffin pans, or roll out on a cutting board, cut with biscuit or cookie cutters, and place on a lightly oiled cookie sheet. Bake for 12–18 minutes. Makes 6 biscuits.
Miki’s Pumpkin Bread
Another great one that I took to work and was scarfed down in about four seconds by my coworkers. —Melissa, New York City
• 2 cups sugar
• ½ cup oil
• ½ cup applesauce
• egg replacer to equal 3 eggs (Egg Replacers)
• 1 14-oz (398-mL) can unsweetened pumpkin purée
• 3 cups flour
• 1 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup walnuts, roughly chopped
• 1 cup vegan chocolate chips (optional)
Preheat oven to 350°F (175°C). Lightly oil two 9-in (23-cm) loaf pans and set aside. In a large bowl, stir together the sugar, oil, applesauce, egg replacer, and pumpkin. In a medium bowl, stir together the flour, cloves, cinnamon, nutmeg, baking soda and powder, and salt. Gently stir dry mixture into wet until just mixed. Stir in the walnuts and chocolate chips and spoon dough equally into 2 prepared loaf pans. Bake for 55–60 minutes or until a toothpick or knife inserted in each center comes out clean. Let cool for 10–15 minutes before removing from pan. Makes 2 loaves.
Maureen’s Coffee Cake
This dish has become a favorite for me to make on Christmas for my family.
—Melissa, New York City
• 
cup soft tofu
• 1 cup vegan milk
• 1 tbsp apple cider vinegar
• 2½ cups flour
• 1¼ cups sugar
• 3 tsp cinnamon
• 1½ tsp ground ginger
• ½ tsp salt
• ¾ cup oil
• ¾ cup walnuts, chopped
• 1 tsp baking powder
• 1 tsp baking soda
Preheat oven to 350°F (175°C). With a blender or food processor, blend the tofu, “milk,” and vinegar until smooth. Set aside. In a large bowl, stir together the flour, sugar, cinnamon, ginger, salt, and oil. Take 1 cup of this mixture and place in a medium bowl, and stir in walnuts and set aside. Add the baking soda and powder to the remaining non-walnut mixture, then add the tofu mixture and mix well. Spread this in a lightly oiled 9x13-in (23x33-cm) baking dish and sprinkle with the reserved walnut mixture. Bake for 30–40 minutes. Makes 1 cake or enough for 1 husband.
Banana Bread
I make this recipe so often that I feel like I wrote the recipe. Ha! Whenever friends are over for coffee they always request it and are amazed that it’s vegan. —Lisa, Guelph, Ontario
• 3 ripe bananas
• 1 tbsp lemon juice
• ½ cup oil
• ½ cup sugar
• ¾ cup dates, chopped
• 1½ cups flour
• ½ cup wheat germ
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
Preheat oven to 375°F (190°C). In a small bowl, stir together the mashed banana, lemon juice, oil, sugar, and dates. In a separate large bowl, stir together the flour, wheat germ, salt, and baking powder and soda. Add the banana mixture to the flour mixture and stir gently until just mixed. Spoon into a lightly oiled 9-in (23-cm) loaf pan and bake for 40–50 minutes until a toothpick or knife inserted in center comes out clean. Makes 1 loaf.
Delightful Banana Nut Muffins
Everyone I know makes these because I’ve shared the recipe so much!
—Sarah, livelightlytour.com
• 1 cups flour
• ½ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup oat bran
• ½ cup walnuts, chopped
• 2 bananas, mashed well
• cup oil
• 1 tsp vanilla extract
• 
cup vegan milk
Preheat oven to 375°F (190°C). In a large bowl, stir together the flour, sugar, baking powder and soda, salt, bran, and walnuts. Add the mashed bananas, oil, vanilla, and “milk,” and mix gently until just mixed. Spoon into a lightly oiled muffin pan and bake for 15–20 minutes. Makes 12 muffins.
“Anything Goes” Fruit-Filled Muffins
I adore these muffins. I normally make them first thing Monday morning so the kids and I have healthy snacks to start off our week. Just check out my blog to see how often I mention them. —mamasvillage.blogspot.com
Note: Here are some suggestions for fruit combinations for your muffins: apple-raisin, banana-chocolate chip, raspberry-blackberry, strawberry-apricot, pear-apple, and ginger-apple-apricot.
• 2 cups flour
• ½ tsp salt
• 3 tsp baking powder
• ½ cup sugar
• egg replacer to equal 2 eggs (Egg Replacers)
• ¼ cup oil
• ¾ cup sour “milk” (vegan milk + 1 tsp vinegar)
• 1½ cups fresh or frozen fruit of your choice
Preheat oven to 350°F (175°C). In a large bowl, stir together the flour, salt, and baking powder. Add the sugar, egg replacer, oil, sour “milk,” and fruit. Stir until just mixed. Scoop into a lightly oiled muffin pan and bake for 35–45 minutes until a toothpick or fork inserted in center comes out clean. Makes 6 muffins.
Classic Chocolate Chip Cookies
We love this recipe. Whenever we have company coming over they always request these cookies and most guests leave with a few stashed in their pockets. —Steve, Phoenix, Arizona
• ¾ cup sugar
• ½ cup vegan margarine
• ½ cup oil
• 3 tbsp water
• 2 tsp vanilla extract
• 2¼ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1–1½ cups vegan chocolate chips
Preheat oven to 375°F (190°C). In a small bowl, stir together the sugar, margarine, oil, water, and vanilla. In a large bowl, mix together the flour, baking soda, and salt. Add the margarine mixture and chocolate chips and mix well. Scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8–10 minutes or until the edges are browned. Let cookies cool before removing from sheet. Makes 6 large or 12 small cookies.
Ginger Snaps
This is the one recipe I always make for friends and family over the holidays. Not that your recipe isn’t perfect, but I usually add a tiny pinch of cinnamon, nutmeg, cloves, and cardamom too. One time I even replaced the maple syrup with agave nectar for a guest who was diabetic, and they were delicious! —Laura, Calgary, Alberta (by way of Montreal)
• 2½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup maple syrup
• ¼ cup molasses
• ½ cup oil
• cup fresh ginger, finely grated
Preheat oven to 350°F (175°C). In a large bowl, stir together the flour, baking powder and soda, and salt. Add the syrup, molasses, oil, and ginger. Stir gently until just mixed. Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 12–15 minutes. Makes 6 large or 12 small cookies.
Mama Mayhem’s Perfectly Easy No-Bake Cookies
A super easy dessert with conventional ingredients that everyone has in their cupboards. —Holly, Ottawa, Ontario
• ½ cup sugar
• ½ tsp vanilla
• ¼ cup vegan milk
• ¼ cup nut butter (your choice)
• ¼ cup vegan margarine
• 2 tsp unsweetened cocoa powder
• 1½ cups quick oats
• 1 cup walnuts, finely chopped
Place a sheet of parchment or wax paper on a cookie sheet and set aside. In a medium saucepan on medium-low heat, melt the sugar, vanilla, “milk,” nut butter, margarine, and cocoa powder. Once melted, remove from heat, add the oats and walnuts, and stir until well blended. Drop rounded tablespoonfuls of dough onto prepared cookie sheet and press down flat with your fingers; repeat process until all dough is used. Refrigerate for at least 1 hour before serving. Makes 8 large cookies.
Maureen’s Oatmeal Chocolate Chip Cookies
Yesterday I made these cookies for a friend’s party. The omnivores were flipping out at how amazing the cookies tasted (of course) then I revealed that myself and the cookies are vegan! Their jaws literally dropped (I love that) as they proceeded to say that they had no idea that cookies could be this good without milk, eggs, and butter. —Melissa, New York City
• ¾ cup flour
• ½ cup sugar
• 2 cups rolled oat flakes
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• cup soft tofu or ½ banana
• cup oil
• ½ cup maple syrup
• 1 tbsp vanilla extract
• 1–1½ cups vegan chocolate chips (or carob chips)
Preheat oven to 350°F (175°C). In a large bowl, stir together the flour, sugar, rolled oats, baking soda and powder, and salt. With a food processor, blend the tofu, oil, syrup, and vanilla. Pour wet mixture into dry and stir to combine. Add the chocolate chips and stir until well incorporated. Scoop heaping tablespoons of dough onto a cookie sheet and press flat with your fingers. Bake for 12–15 minutes or until edges are browned. Makes 10–14 cookies, depending on size.
Chocolate Chip Coconut Cookies
When I am in need of a good sugar fix, I make a batch of these. They are simple and taste heavenly. Even omnivores agree!
—Adina, Trinidad, Colorado
• egg replacer to equal 1 egg (Egg Replacers)
• ½ cup vegan margarine
• ¾ cup sugar
• 1 tsp vanilla extract
• 1¼ cup flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup shredded unsweetened coconut
• ¾ cup vegan chocolate chips
Preheat oven to 350°F (175°C). In a food processor, blend the egg replacer, margarine, sugar, and vanilla until smooth and set aside. In a large bowl, stir together the flour, baking powder and soda, salt, coconut, and chocolate chips. Add the margarine mixture and stir until well incorporated. Roll dough into balls, lay on cookie sheet, and bake for 10–12 minutes. Let cookies cool 5 minutes before removing from sheet. Makes 18–24 cookies.
Cinnamon Doughnut Holes
Ooooh, I bet if Tim Horton had tasted these, he would have given up hockey and opened a doughnut stand ... wait a second....
Coating:
• ¼ cup vegan margarine
• 1 tsp cinnamon
• ½ cup sugar
Doughnuts:
• 1 cup flour
• 1 cup crispy rice-type cereal, coarsely crushed
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup vegetable shortening
• ½ cup vegan milk
Preheat oven to 425°F (220°C). In a small saucepan on medium-low heat, melt the margarine. Once liquefied, pour into a small bowl and set aside. In a small bowl, stir together the cinnamon and sugar and set aside. In a medium bowl, whisk together the flour, cereal, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in “milk” until well blended and start rolling dough into 1-in (2½-cm) balls with your hands. Dip each ball in the melted margarine and then coat in the cinnamon-sugar. Place them in a lightly oiled 8x8-in (20x20-cm) baking pan so the balls are touching one another and bake for 16–18 minutes. Remove from oven and let cool before removing from pan. Makes 20–24 doughnut holes.
Wolffie’s Pumpkin Pie
I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven—it sets as it cools.
Topping:
• ¼ cup sugar
• ¼ cup flour
• ½ tsp cinnamon
• 2 tbsp vegan margarine
• ¼ cup walnuts or pecans, finely chopped
Filling:
• 1 14-oz (540-mL) can unsweetened pumpkin purée
• ½ cup vegan milk
• ¼ cup cornstarch
• ½ cup maple syrup
• ½ tsp salt
• ¼ cup sugar
• 1 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp allspice
• 1 tsp vanilla extract
• 1 9-in (23-cm) prepared pie crust (Basic Flaky Pie Crust)
Preheat oven to 375°F (190°C). To prepare topping: In a small bowl, stir together the topping ingredients and set aside. To prepare filling: In a food processor, blend the filling ingredients until smooth. Pour filling into pie crust and sprinkle evenly with topping. Bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.
Fudge Pecan Pie
LDV is getting awfully worn down. We love, love, love this recipe. —Paisley, Central Point, Oregon
• ½ cup water
• ¼ cup vegan margarine
• 2 tbsp unsweetened cocoa powder
• ¾ cup vegan chocolate chips
• cup flour
• 1 cup sugar
• 
tsp of salt
• ½ cup vegan milk
• 1 tbsp vanilla extract
• 1 cup pecan halves
• 1 9-in (23-cm) prepared pie crust (Basic Flaky Pie Crust)
• 2 tsp vegan milk
Preheat oven to 350°F (175°C). In a medium saucepan on high heat, bring water to a boil, then remove from heat. Whisk in the margarine, cocoa, and chocolate chips and continue to whisk until melted. Add flour, sugar, salt, ½ cup “milk,” vanilla, and whisk until smooth. Stir in pecan halves and pour into pie crust. Bake for 55–60 minutes or until a toothpick or knife inserted in center comes out clean. Remove from oven and immediately brush the 2 tsp “milk” evenly over the top of pie. Let cool to room temperature before serving. Makes 1 pie.
Chocolate Bourbon Pecan Pie
Formally referred to as “orgasm pie.” One bite and you will understand. This pie is so elegant and rich, it has quite a reputation. Three words to describe it: “better—than—sex!”
• egg replacer to equal 2 eggs (Egg Replacers)
• 2 tbsp molasses
• ½ cup corn syrup
• 2 tbsp bourbon
• 1 tsp vanilla extract
• tsp salt
• 1½ cups pecans, chopped
• 1 cup vegan chocolate chips
• 4 whole pecans
• 1 9-in (23-cm) prepared pie crust (Basic Flaky Pie Crust)
Preheat oven to 350°F (175°C). In a large bowl, mix together the egg replacer, molasses, syrup, bourbon, vanilla, and salt. Add the chopped pecans and chocolate chips and mix well. Pour into pie crust and arrange the whole pecans in the center of pie. Bake for 40–45 minutes. Makes 1 pie.
Chocolate Banana No-Bake Pie
No-bake pie! Sounds crazy, you say? Try it, we say.
• 1 cup vegan chocolate chips
• splash of vegan milk
• 1½ cups applesauce
• ½ cup sugar
• 4 bananas, chopped
• 1 9-in (23-cm) prepared pie crust (Basic Flaky Pie Crust)
In a small double boiler, melt the chocolate chips with “milk,” stirring chocolate until smooth. With a blender or food processor, blend the applesauce, sugar, bananas, and melted chocolate until well mixed. Pour into pie crust. Chill for at least 12 hours before eating. Makes 1 pie.
Nanaimo Bars
A Canadian dessert classic that originated in Nanaimo, British Columbia, in the 1950s. Included in the recipe is a little turmeric for an authentic Nanaimo Bar yellow center. Don’t worry, you can’t taste it, but boy-howdy is this recipe tasty! If you can’t find ground flax seeds, you can substitute them and the water with half a mashed banana. And, if you can’t find vegan graham cracker crumbs, try using firm tea biscuits that have been crumbled up.
Bottom layer:
• ½ cup vegan margarine
• ¼ cup sugar
• cup cocoa powder
• 2 tbsp ground flax seeds
• 3 tbsp water
• ½ cup walnuts, finely chopped
• 1 cup unsweetened coconut, flaked
• 1¼ cup vegan graham cracker crumbs
Middle layer:
• ½ cup vegan margarine
• 2 tbsp vegan milk
• 1 tbsp corn starch
• 1 tsp vanilla extract
• ¼ tsp turmeric
• 2 cups powdered icing sugar
Top layer:
• 2 tbsp vegan margarine
• 4 1-oz (28-g) squares unsweetened chocolate
To prepare bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once liquefied, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the flax seeds, water, walnuts, coconut, and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into an ungreased 8x8-in (20x20-cm) pan. Set aside.
To prepare top layer: In medium saucepan on low heat, melt the margarine. Add the chocolate and melt, stirring often to prevent burning. Remove from heat and set aside to pour over middle layer. You want sauce to be cooled but liquid to still spread easily.
To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, “milk,” starch, vanilla, turmeric, and icing sugar until well mixed. Spread evenly over bottom layer. Spoon chocolate sauce evenly over middle layer and set pan in fridge immediately. Let chill for 2+ hours before cutting and serving. Makes 9 squares.
Chocolate Nut Energy Bars
The price of energy bars getting you down? This easy recipe can be made in a flash for only a few pennies.
• ½ cup dried fruit (e.g., raisins and cranberries)
• 1 cup walnuts
• ½ cup peanuts (or other nut)
• ½ cup cashews
• ½ cup pumpkin seeds
• ½ cup vegan chocolate chips
• 2 tbsp agave nectar or maple syrup
• ¼ tsp salt
In a food processor, blend all ingredients until mixture starts to pull away from the sides of the mixer and forms a dough. Transfer to a dry cutting board and shape into a loaf. Slice into bars. Wrap each bar in plastic wrap and keep in freezer until needed. Makes 6–10 bars.
Date Walnut Energy Bars
Gerry says these are “mmmm, delicious! ”
• 2 cups dates
• ½ cup dried fruit (e.g., cranberries and blueberries)
• 1 cup walnuts
• ½ cup hemp seeds (or sesame seeds)
• ¼ tsp salt
• ½ cup rolled oat flakes
In a small bowl, pour hot water over dates and let sit 15–30 minutes, then drain. In a food processor, blend dates and remaining ingredients until mixture starts to pull away from the sides of the mixer and forms a dough. Transfer to a dry cutting board and shape into a loaf. Slice into bars. Wrap each bar in plastic wrap and keep in freezer until needed. Makes 6–10 bars.
Righteous Orbs
These orbs will help keep your energy up for those late night quests. If you can’t find hemp seeds, then you can use finely shredded coconut or sesame seeds.
• cup shelled hemp seeds
• 2 cups nuts of your choice (walnuts, almonds, pecans, etc.)
• 1 cup raisins
• 1 tsp cinnamon
• ¼ tsp salt
• 1 tbsp oil (e.g., flax or hemp)
• 2 tbsp agave nectar or maple syrup
Place a sheet of parchment or wax paper on a large plate or cookie sheet. Set aside. Measure out seeds onto a small plate and set aside. In a food processor, blend the remaining ingredients until mixture starts to pull away from the sides of the mixer and forms a dough. Transfer dough to a large bowl and scoop out spoonfuls to form 16 golf ball-sized balls. Roll each ball in hemp seeds until coated. Place on lined plate or cookie sheet and refrigerate for 1 hour before serving. Makes 16 orbs.
Chocolate Chip Bars
I love these bars so much, Sarah. I bring them to work with me and everyone in the office eats them up and can’t believe they’re vegan.
—Mary, Yorkton, Saskatchewan
• 3½ cups flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups sugar
• 1 cup oil
• 1 tsp vanilla extract
• 1 cup vegan milk
• 1 cup vegan chocolate chips or carob chips
Preheat oven to 350°F (175°C). In a large bowl, stir together the flour, baking powder and soda, salt, and sugar. Add the oil, vanilla, “milk,” and chocolate or carob chips and mix gently until just mixed. Pour mixture into a 9x13-in (23x33-cm) pan and bake for 25–30 minutes until a toothpick or knife inserted in center comes out clean. Let cool for 10 minutes before cutting into bars. Makes 12 bars.
Microwave Banana Oatmeal Chocolate Chip Bars
The good news is that you can make this recipe in a few minutes. The aroma alone will have you drooling ... but the bad news is that you have to wait for the bars to cool before you can eat one.
• ½ banana
• ½ cup sugar
• ¼ cup vegan margarine
• 1 tsp vanilla extract
• ¼ cup vegan milk
• ½ cup flour
• ½ cup rolled oat flakes
• 1 tsp baking powder
• ¼ tsp salt
• cup vegan chocolate chips
In a large bowl, mash the banana into the sugar, margarine, vanilla, and “milk” and mix well. Add the flour, oats, baking powder, and salt and mix well. Spread evenly in a lightly oiled, microwave-safe loaf pan. Sprinkle with chocolate chips. Cook in the microwave on high for 4–5 minutes. Let cool before cutting and serving. Makes 8 bars.
Cracker Jane’s Popcorn
Don’t get in trouble with your dentist. Be sure to floss your teeth after you eat this creation.
• 8 cups popped popcorn
• 2 cups peanuts (or 1 cup peanuts and 1 cup other nuts)
• ½ cup vegan margarine
• 1 cup sugar
• ½ cup dark corn syrup
• ½ tsp salt
• ½ tsp baking powder
Preheat oven to 250°F (120°C). In a large bowl, combine the popcorn and nuts. Set aside. In a medium saucepan on high heat, bring the margarine, sugar, syrup, and salt to a boil. Reduce heat to simmer for 5 minutes, stirring occasionally. Whisk in baking powder until smooth. Pour over popcorn and stir until well mixed. Pour into a lightly oiled 9x13-in (23x33-cm) pan. Bake for one hour, stirring occasionally. Cool and break up into small chunks. Makes approx. 6 cups.
Auntie Bonnie’s Wacky Cake
This cake never fails and I have had people say it’s the best chocolate cake they’ve ever eaten. Cake is one of the things people think vegans don’t do well. This recipe proves them wrong.
—Fiona, Accrington, England
• 1½ cups flour
• 4 tbsp cocoa or carob powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup sugar
• 1½ tsp vanilla extract
• 1 tbsp vinegar
• cup oil
• 1 cup cold water
Preheat oven to 325°F (165°C). In a large bowl, stir together the flour, cocoa, baking powder and soda, and salt. Add the remaining ingredients and mix gently until just mixed. Pour into a lightly oiled 8-in (20-cm) cake pan and bake for 40–45 minutes until a toothpick or fork inserted in center comes out clean. When cooled, frost with icing of your choice and serve. Makes 1 cake.
Chocolate Upside-Down Pudding Cake
This is so easy and so absolutely scrumptious. This is one of the easiest desserts to make and will impress any vegan naysayers!
—Sheila, Lake Country, British Columbia
Cake:
• 1 cup flour
• 1 tbsp baking powder
• ¼ cup cocoa powder
• ¼ tsp salt
• ½ cup sugar
• ½ cup vegan margarine
• ½ cup vegan milk
• 1 tsp vanilla extract
Sauce:
• ¾ cup sugar
• ¼ cup cocoa powder
• 2 cups boiling water
Preheat oven to 350°F (175°C).
To prepare cake: In a large bowl, stir together the flour, baking powder, cocoa, and salt. Add the sugar, margarine, “milk,” and vanilla, and mix gently until just mixed. Spread in a lightly oiled casserole dish or 9-in (23-cm) loaf pan. Set aside.
To prepare sauce and assemble cake: In a medium bowl, mix together the sugar and cocoa. Sprinkle evenly on top of the cake. Carefully pour the boiling water over top. DO NOT MIX THIS! It will do its own thing in the oven. Bake for 40 minutes. To serve, scoop out portions and serve in a bowl with vegan ice cream. Makes 1 pudding cake.
Rene’s Tomato Soup Spice Cake
This is my favorite recipe to make for cooking demos and veg festivals. The ingredients can be found anywhere … and the shock value of opening a can of tomato soup to make this cake is worth the price of admission. Love, love, love this recipe. Thanks, Rene! (Check out the icing for this cake on Chocolate Glaze).
• 1 10-oz (285-mL) can condensed tomato soup
• 2 tbsp oil
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground cloves
• 1½ cups flour
• ½ cup raisins (optional)
Preheat oven to 350°F (175°C). Lightly oil and flour a Bundt or 8-in (20-cm) round cake pan and set aside. In a large bowl, stir together the tomato soup, oil, and sugar. Add the baking soda and powder, cinnamon, cloves, and flour and mix well. Stir in raisins and pour batter into pan. Bake for 25–30 minutes or until a toothpick or knife inserted in center comes out clean. Let cool for 10–15 minutes before removing from pan. Makes 1 cake.
Yella Cake
I messed with your Yella Cake recipe from LDV to make it a marble cake. Once the batter is done, I reserve about ¾ and put it into a medium bowl and add 1½ tbsp cocoa powder and stir until mixed. I scoop spoonfuls of the chocolate batter evenly into the yellow batter in the pan and draw a knife a few times through the length of the batter. Don’t over do it or it will mix too much. Four to five lines is good. Yum!
—Holly, Ottawa, Ontario
• ¾ cup sugar
• ¼ cup vegan margarine
• egg replacer to equal 1 egg (Egg Replacers)
• 1 tsp vanilla extract
• 1½ cups flour
• 1¼ tsp baking powder
• ¼ tsp salt
• ¾ cup vegan milk
Preheat oven to 350°F (175°C). Lightly oil a 9-in (23-cm) round cake pan and set aside. In a large bowl, cream together the sugar, margarine, egg replacer, and vanilla. Add the flour, baking powder, salt, and “milk,” and stir gently until just mixed. Spread evenly into pan and bake for 30–35 minutes, until a toothpick or knife inserted in center comes out clean. Let cool for 10–15 minutes before removing from pan. Cool completely before frosting with icing of your choice. Makes 1 cake.
Apricot Cheesecake
This is a “day before” recipe, meaning you have to make it the day before you want to serve it. You will also need a springform pan. If you can’t find vegan graham cracker crumbs, then use firm tea biscuits and grind them up in a food processor. This recipe is so amazing that even my stepmum (who does not like tofu) requested it for her birthday.
Crust:
• 1½ cups vegan graham cracker crumbs
• ¼ cup vegan margarine, melted
• ¼ cup sugar
Glaze:
• 1 cup apricot fruit spread (or preserves)
• 1 tbsp corn starch
• ¼ cup water
Filling:
• 2 12-oz (300-g) pkgs soft or silken tofu
• 2 cups vegan cream cheese
• ¾ cup sugar
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp lemon rind, finely grated
• ½ tsp salt
• ¼ cup flour
Preheat oven to 300°F (150°C).
To prepare crust: Lightly oil a 9-in (23-cm) springform pan and set aside. In a small mixing bowl, stir together graham cracker crumbs, melted margarine, and sugar. Press mixture firmly into the bottom of prepared pan and set aside.
To prepare filling: In a food processor, process the tofu, “cream cheese,” sugar, vanilla, lemon juice and rind, salt, and flour until smooth. Pour evenly over crust and bake for 75 minutes. Remove from oven and place on cooling rack; allow to cool completely in pan. Cover and refrigerate overnight.
To prepare glaze and assemble cake: In a small saucepan, bring the fruit spread, starch, and water to a boil. Reduce heat and simmer for 4–6 minutes, whisking constantly. Remove from heat and cool completely. Remove the sides of the pan from the cake and spread glaze evenly over top. Refrigerate for at least 1 hour before serving. Makes 1 cake.
Country Carrot Cake
My all-time favorite cake. I had it for my eighteenth birthday, topped with the delicious Cream Cheese Icing (Cream Cheese Icing). Even my non-vegan, carrot cake aficionado brother approves. —Alicia, Florence, Kentucky
• 1½ cups flour
• ¾ cup sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• ¾ cup vegan milk
• 2 tsp vanilla extract
• ¼ cup oil
• egg replacer to equal 1 egg (Egg Replacers)
• ½ cup carrot, finely grated
• 1 tsp fresh ginger, grated
Preheat oven to 350°F (175°C). In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. Add remaining ingredients and mix gently until just mixed. Pour into a lightly oiled 9-in (23-cm) cake pan and bake for 25–30 minutes, until a toothpick or knife inserted in center comes out clean. Makes 1 cake.
Blueberry Dilip
Not quite a crisp, not quite a crumble—this recipe from Dilip in Chapel Hill, North Carolina is simply that ... a Dilip. A yummy, blueberry Dilip!
• ¼ cup vegan margarine
• 1 cup flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• tsp nutmeg
• ¾ cup vegan milk
• ¼ cup sugar
• 1 tsp ground ginger
• 4 cups blueberries
Preheat oven to 350°F (175°C). Put the margarine into an 8-in (20-cm) baking dish and place in oven while it’s preheating. In a medium bowl, stir together the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Add the “milk,” stir well, and set aside. Once the margarine has melted, pour the flour mixture into the baking dish without mixing it into the margarine. In a medium bowl, stir together the remaining ¼ cup sugar, ginger, and blueberries and pour over batter (do not stir). Bake for 50–55 minutes. Serve warm. Makes 2 large or 4 small servings.
Fruit Dipping Sauce
This recipe will knock the attitude right out of any tofu naysayers. A perfect dipping sauce for fresh fruit or even tossed into a fruit salad. Don’t tell them it’s tofu until after they’ve tried it … then help them lift their jaws off the floor.
• 1 12-oz (300-g) pkg soft or silken tofu
• ¼ cup maple syrup
• ¾ tsp cinnamon
In a food processor, combine all ingredients and blend until smooth. Makes approx. 1½ cups.
Microwave Apple Crisp
Are you dying for a piece of Grandma’s apple pie? But you’re stuck somewhere without an oven? Here’s a solution!
• 2 apples of your choice, cored and chopped
• 3 tbsp vegan margarine
• ¼ cup sugar
• 4 tbsp flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup rolled oat flakes
Arrange apple pieces in an 8x8-in (20x20-cm) microwave-safe dish. In a bowl, combine the remaining ingredients. Sprinkle mixture evenly over apples. Cook in the microwave on high for 10–12 minutes. Let stand 2 minutes before serving. Makes 2 large or 4 small servings.
Beautiful Blueberry Strudel
Phyllo (also spelled filo or fillo) pastry is tissue-paper-thin layers of pastry dough. Found in the freezer section of your grocery store.
• ¼ cup vegan margarine, melted
• 2 cups blueberries
• ¼ cup sugar
• 2 tbsp corn starch
• 3 sheets phyllo pastry, thawed
• 3 tbsp bread crumbs
• 1 tbsp sugar
Preheat oven to 375°F (190°C). Lightly oil a cookie sheet and set aside. In a small saucepan, melt the margarine. While margarine is melting, in a small bowl, stir together the blueberries, sugar, and starch until well combined. Set aside. Lay a clean dishtowel down on counter. Unroll phyllo pastry, remove one sheet, and lay on top of dishtowel. Brush evenly with 1 tbsp of melted margarine then evenly spread 1 tbsp of the breadcrumbs over top. Layer another sheet on top and repeat process until done. Spoon blueberry filling along the long edge of the phyllo, making a large border around the edge. Carefully turn long edge of phyllo up to cover fruit filling and then fold in the sides. Carefully roll up the pastry and place on cookie sheet folded side down. Brush top lightly with remaining margarine, sprinkle with 1 tbsp of sugar, and bake for 35–40 minutes. Let cool for 4–6 minutes before serving. Makes 2 large or 4 small servings.
Basic Flaky Pie Crust
This is the easiest and most basic pie crust ever invented. If you’re making a pie that has a top, make sure you double this recipe.
• 1¼ cups flour
• ¼ tsp salt
• ½ cup vegetable shortening
• 3 tbsp very cold water
In a large bowl, stir together the flour and salt. Cut the shortening into the flour mixture until well mixed, then add the water. Mix together until a dough forms. On a lightly floured surface, knead for a minute or two and then roll into a ball. Wrap dough in wax paper and chill for 30 minutes. Roll the dough into a pie crust. Makes 1 crust.
“Anything Goes” Icing
A versatile classic.
• ¼ cup vegan margarine
• 2¼ cups powdered icing sugar
• 2 tbsp vegan milk
• 1 tsp “anything goes” extract (lemon, peppermint, etc.)
In a food processor or medium bowl, mix together all ingredients until smooth. Makes approx. 1½ cups.
Cream Cheese Icing
You can find vegan cream cheese at most health food stores and, man, is it awesome!
• 1 cup vegan cream cheese
• 2 tbsp vegan margarine
• 1 cup powdered icing sugar
In a food processor or medium bowl, mix all ingredients until smooth. Makes approx. 1¼ cups.
Basic Cake Glaze
This glaze can be used on cakes, cupcakes, and more. Try rolling the Cinnamon Doughnut Holes (Cinnamon Doughnut Holes) in it. The flavor is up to you: mint, lemon, orange, maple extract—get crazy!
• ¼ cup vegan margarine, melted
• 2 cups powdered icing sugar
• 2 tbsp vegan milk
• extract/flavoring of your choice (to taste)
In a medium bowl, stir together all ingredients until smooth and creamy. Add a little more “milk” if you want a thinner glaze. Drizzle over a cooled cake and refrigerate for at least 1 hour before serving. Makes approx. 1½ cups.
Chocolate Glaze
This easy chocolate glaze can be poured over a cake or a freshly baked pan of brownies. Just remember to cool your baking completely before you glaze. Once poured, you can garnish with minced nuts or fancy cake sprinkles.
• 1 cup vegan chocolate chips
• cup vegan margarine
In a small double boiler on medium heat, melt the chocolate chips and margarine, stirring until smooth and creamy. Let cool a little before spooning over cake or brownies. Refrigerate to set glaze for at least 1 hour before serving. Makes approx. 1¼ cups.
Rene’s Vanilla Frosting
Rene uses this fabu icing on his Tomato Soup Spice Cake (Rene’s Tomato Soup Spice Cake).
• ½ cup vegan margarine
• 2 cups powdered icing sugar
• 2 tbsp vegan milk
• 1 tbsp vanilla extract
• tsp salt
In a food processor or medium bowl, mix together all ingredients until smooth. Makes approx. 3 cups.
Banana-Rama Whipped Cream
Enjoy this rich, creamy sauce over fruit salad, oatmeal, even pancakes!
• 1 large banana
• 2 tbsp oil
• 1 tsp vanilla extract
• ½ tsp lemon juice
In a blender or food processor, blend all ingredients until smooth and creamy. Use immediately. Makes approx. ½ cup.
Soymilk Whipped Cream
You must use soymilk in this whip-tastic recipe. Whip it! Whip it good!
• ¼ cup soymilk
• 2–4 tbsp sweetener
• ½ tsp vanilla extract
• 1 tsp cornstarch
• ½ cup oil
In a blender or food processor, blend together the “milk,” sweetener, vanilla, and cornstarch. Slowly drizzle in the oil while the blender is running. Blend until smooth and creamy. Chill for 1 hour before using. Makes approx. ¾ cup.