1. Wet-Bottom Shoofly Cake (Vegan) Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown margarine, regular, 80% fat, composite, stick, without salt wheat flour, white, all-purpose, unenriched salt, table sugars, brown margarine, regular, 80% fat, composite, stick, without salt leavening agents, baking soda water, bottled, generic molasses leavening agents, baking soda water, bottled, generic molasses Directions: Preheat oven to 350 F. 2. For the topping: Place all-purpose flour, brown sugar, and vegan butter in a medium size mixing bowl. Use a pastry cutter or your fingers (using a crumbling motion) to blend until the mixture looks like coarse crumbs. Set aside. For the cake: Place all-purpose flour, salt, brown sugar, and vegan butter in a large mixing bowl. Again, use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. Stir baking soda into the boiling water in a medium-sized bowl. The mixture will fizz, so add the baking soda in a few steps instead of all at once. This will prevent the mixture from bubbling over the sides of your container! Stir the baking molasses into the water/baking soda mixture. Add this liquid mixture to the dry cake ingredients in the large mixing bowl. Mix with a fork until its pretty smooth. Set aside. For the bottom layer: Stir baking soda into boiling water in a medium-sized bowl. Again, add the baking soda in parts, not all at once. Stir the table molasses into this water/baking soda mixture. Pour the wet bottom layer into a greased or non-stick 9-inch by 9-inch square baking pan. Slowly drizzle the cake layer over the wet bottom layer in the pan. I pour in circular patterns starting small in the center of the pan and then moving out to the edges of the pan. Try to evenly cover the wet bottom layer. Sprinkle the crumb topping evenly on top of the cake layer in the pan. Bake at 350 F until a toothpick inserted into the center comes out clean (except for some crumb topping), about 40 minutes. Start checking for doneness at 35 minutes just to be safe.<br / Source Archive
2. Vegan Creamy Caesar Dressing (No Soy) Ingredients: nuts, macadamia nuts, raw spices, garlic powder leavening agents, yeast, baker's, active dry mustard, prepared, yellow lemon juice, raw vinegar, balsamic oil, olive, salad or cooking water, bottled, generic salt, table spices, pepper, black Directions: Add nuts, garlic powder, nutritional yeast, mustard, lemon juice and olive oil to food processor, and pulse until combined. Run processor while you slowly add in water until the mixture is the desired consistency (about 3 tbs - 1/4 cup water). Scrape down the sides and pulse again to make sure the dressing is smooth. Season to taste with salt and pepper. Tastes great straight away, or chill first for a stronger flavor. Source Archive
3. Vegan Cream Sauce/Gravy Ingredients: oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched soymilk, original and vanilla, unfortified nuts, cashew nuts, raw salt, table beef, grass-fed, ground, raw spices, onion powder Directions: Mix up the soy milk (if making it from powdered mix) in a blender. Add 1/2 cup raw cashews. Blend. Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary. As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up. ). Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring. ). Stir well. Continue to stir as it cooks and thickens, to avoid lumps. When thickened and bubbling evenly, it is done. It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired. Source Archive
4. Sweet & Savory Vegetarian/Vegan Soup Ingredients: oil, olive, salad or cooking onions, raw barley, hulled soup, vegetable broth, ready to serve carrots, raw spinach, raw chickpeas (garbanzo beans, bengal gram), mature seeds, raw pineapple juice, canned or bottled, unsweetened, without added ascorbic acid oil, sesame, salad or cooking soy sauce made from soy (tamari) spices, pepper, black Directions: In a large dutch oven (5-quarts) on medium heat add cooking oil and butter. When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes. Add barley and cook for 1 minute more (stir frequently, do not let the barley burn). Add vegetable broth to dutch oven, then carrots, spinach and chickpeas. Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender. Uncover dutch oven. Add pineapple and juice to the soup. Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes. Serve and enjoy! Source Archive
5. Whiskey Old Fashioned Ice Cream (Vegan, No-Churn) Ingredients: nuts, cashew nuts, raw tofu, raw, regular, prepared with calcium sulfate water, bottled, generic vanilla extract alcoholic beverage, distilled, whiskey, 86 proof syrup, maple, canadian orange juice, raw cherries, sweet, raw Directions: In a blender, blend together all the ingredients, except for the cherry jam. Blend until smooth and creamy. Transfer to a pan and swirl in the cherry jam. Freeze for at least 46 hours, or until firm. Source Archive
6. Sunrabbit's Vegan Powdered Cheese Ingredients: nuts, cashew nuts, raw leavening agents, yeast, baker's, active dry salt, table spices, onion powder spices, garlic powder Directions: Process all ingredients in blender until they resemble a coarse powder (similar to powdered Parmesan cheese). Don't over process or you'll end up with a savory nut butter! Serve in place of powdered Parmesan cheese on all your savory dishes! Source Archive
7. Healthy Nutbuttery Cookie Dough Dip (Vegan) Ingredients: tofu, raw, regular, prepared with calcium sulfate oats oats butter, without salt sugars, granulated vanilla extract milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table spartan, real semi-sweet chocolate baking chips, Directions: Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse. You might need to add more liquid to reach the desired cookie dough consistency. Transfer to a bowl and stir in chocolate chips. Refrigerate overnight and then dig in :). Source Archive
8. Vegan Corn Muffins Ingredients: egg substitute, powder water, bottled, generic cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated oil, olive, salad or cooking water, bottled, generic salt, table Directions: Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Source Archive
9. Try This Delicious Pie Crust (Vegan) Ingredients: wheat flour, white, all-purpose, unenriched salt, table shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) apples, raw, with skin water, bottled, generic Directions: Note: I used a food processor to prepare the pie crust. Sift the flour and salt directly into the food processor bowl. Add the coconut oil to the processor and blend until the pieces are the size of small peas. Add the raw apple cider and 3 tablespoons of the cold water. Process until the mixture comes together and forms a ball. If it's too wet, add a little more flour (about 2 tablespoons). If it's too dry, add another tablespoon of water. Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes. Roll the dough out on a floured board and place in pie pan. Proceed with your pie recipe as directed. Tip: It was much easier for me to roll the crust out between two pieces of waxed paper. Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions. Source Archive
10. Vegan Chocolate Chip Oatmeal Cookie Ingredients: seeds, flaxseed water, bottled, generic wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, brown vanilla extract oats spartan, real semi-sweet chocolate baking chips, Directions: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flax seed meal and water, and set aside for 5 minutes. In a large bowl, whisk together the flour, baking soda, baking powder and salt, and set aside. In the bowl of your mixer, beat together the coconut oil, brown sugar and vanilla on medium speed until combined. Beat in the flax seed mixture, scraping down the sides of the bowl until well-combined. Add in the flour mixture on low speed, and mix together until all of the flour mixture is incorporated. On low speed, mix in the oats and chocolate chips. Use a small cookie scoop to measure out the cookie dough onto the lined baking sheets. Bake the cookies at 350 degrees F for about 12 minutes, until the cookies are set and lightly golden. Let the cookies cool on the baking sheet for 10 minutes, then cool completely on a cooling rack before enjoying! Source Archive
11. Vegan Chocolate Cupcakes With Vegan Vanilla Frosting! Ingredients: soymilk, original and vanilla, unfortified vinegar, cider sugars, granulated oil, canola vanilla extract wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated margarine, regular, 80% fat, composite, stick, without salt soymilk, original and vanilla, unfortified vanilla extract Directions: Preheat oven to 350F. In a bowl whisk together soy milk and vinegar, set aside to allow curdling. Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy. In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt. Add in two batches to thewet ingredients, beating until no large lumps remain. Pour into lined cupcakes filling about 3/4 full. For the frosting: mix margarine, soy milk, and vanilla. Blend in sugar until creamy enough to your preference. Source Archive
12. Vegan Sour Cream Ingredients: tofu, raw, regular, prepared with calcium sulfate rice, white, long-grain, regular, unenriched, cooked without salt lemon juice, raw salt, table Directions: Combine all ingredients in food processor or blender. Process until smoothly pureed and transfer to a container with an airtight lid. Source Archive