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“Being kind to animals is not enough. Avoiding cruelty is not enough. Housing animals in more comfortable, larger cages is not enough. Whether we exploit animals to eat, to wear, to entertain us, or to learn, the truth of animal rights requires empty cages, not larger cages.”
-Tom Regan
BEST VEGAN CUPCAKES
- 2 tablespoon apple cider vinegar
- 3 cups almond or soy milk
- 4 cups all-purpose flour
- 2 cup natural sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut oil, warmed until liquid
- 2 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F. Line (3) 12-cup muffin pans with baking cups.
Mix the apple cider vinegar with the almond or soy milk in a bowl. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond or soy milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes. Cool in the pan set over a wire rack. When cool, frost with the following recipe.,/p>
2 cups natural sugar
3/4 cup corn starch
1/2 cup cocoa
1 teaspoon salt
1/4 cup oil
2 cups vanilla soymilk or almond milk
1 teaspoon pure vanilla extract
Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the milk. Slowly heat over low heat until it gets thick and starts to bubble.
Boil for 1-2 minutes, make sure not to boil too long.
Remove from heat and stir in oil and vanilla. Frost cooled cupcakes. Decorate as desired with either sliced strawberries or sprinkles.
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WHOLE WHEAT APPLE MUFFINS
- 2 1/2 C. Whole Wheat Pastry Flour
- 1/2 C. Brown Sugar, packed
- 1/2 Tsp. Salt
- 1 Tbsp. Baking Powder
- 1 Tbsp. Cinnamon
- 1/2 Tsp. Nutmeg
- 1/2 Tsp. Ginger
- 1 1/2 C. Soy Milk or Rice Milk
- 1/3 C. Canola Oil
- 1/3 C. Applesauce
- 1 Tsp. Vanilla
- 2-3 Apples (1 1/2 C) peeled, cored and chopped
- 1/2 C. Walnuts or Pecans, finely chopped
Preheat oven to 400 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray. Mix dry ingredients in large bowl. Mix wet ingredients in another bowl. Add wet ingredients to dry in large bowl. Mix well with spoon. Batter will be lumpy. Stir in chopped apple and nuts.
Bake for 20-25 minutes.
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PEACH BERRY CRISP
- 8 Ripe Peaches, peeled, halved and pitted
- 3 Cups fresh Strawberries, quartered
- 2 Cup Blueberries
- 4 Tbs. Flour, unbleached
- 1 Cup Packed Light Brown Sugar
- 1 Tbsp. Fresh Grated Lemon Peel
- 2 Tsp. Ground Cinnamon
- 1 Tsp. Nutmeg
- Topping*
- *TOPPING:
- 3/4 cup almonds
- 2 cups rolled oats
- 1/2 cup walnuts, coarsely chopped
- 1/4 cup cashews, coarsely chopped
- 1/2 teaspoon sea salt
- 1/2 cup maple syrup
- 1/4 cup canola oil
Preheat oven to 375F.
Lightly oil 13 x 9 baking dish.
Mix all fruits with flour, sugar, lemon peel, cinnamon and nutmeg gently with rubber spatula and pour into baking dish.
Prepare Topping:
Place almonds in a food processor and grind until it forms a meal. Place almond meal in a mixing bowl along with the oats, walnuts, cashews, and salt. Mix thoroughly. Add maple syrup and oil and stir again until well combined.
Cover fruit mixture with the topping, and bake until fruit is bubbly and topping is crisp and golden-brown, about 30 minutes. Great warm!
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VEGAN CHEESECAKE
- 2 - 16 oz. containers of Tofutti Cream Cheese
- 1 C. unrefined Sugar*
- 2 Tsp. Vanilla
- Juice of One Lemon
- 1/2 Tsp. Salt
- 1/4 C. Vanilla Soymilk
- 1 Tbsp. Extra Firm Tofu
- Fresh Berries
- Vegan Whipped Cream
Granola Crust (see Breads/Grains category for Granola recipe)
- 2 C. Granola
- 1/2 C. Earth Balance Vegan Butter
Finely grind granola in a food processor and pour into bowl. Add melted margarine and stir. Press into 9" pie plate.
Preheat oven to 350 degrees F.
In food processor, blend cream cheese till soft. Add sugar, vanilla, lemon juice, salt, soymilk and tofu. Blend until thoroughly processed. Pour into granola crust. Bake 30-35 minutes or until brown on top. Cool to room temperature and refrigerate. Top with sliced strawberries, blueberries or rasberries.......and Soyatoo soy whipped cream*
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PEANUT BUTTER BALLS
- 1 C. Dates, chopped
- 1 C. Raisins, chopped
- 1 C. Dried Apples, chopped
- 2 C. Pecans, chopped
- 1/2 C. Blackstrap Molasses
- 2 C. Natural Crunchy Peanut Butter
- 1/2 C. Natural Apple Juice
- 1 C. Coconut
Mix fruits, nuts with molasses and peanut butter; Mix thoroughtly. Add apple juice. Form into 1" balls and roll in coconut. Store in airtight container.
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SIMPLE NO-BAKE COOKIES
- 2 C. Peanuts
- 2 C. Rolled Oats
- 2 C. Raisins
- 2 C. Dried Apricots
- Coconut (if desired)
Grind peanuts in a food processor. Add rolled oats, and grind. Then add raisins and apricots and grind together. Press mixture into a 9 x 12 pan. Sprinkle with coconut, if desired. Cover and refrigerate before eating. Cut into squares.
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LEMON SUGAR COOKIES
- 2 3/4 Cups Flour
- 1/4 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Cup raw sugar + 1/4 cup
- 1 Cup vegan Margarine, pre-softened (Earth Balance)
- 1/3 Cup fresh grated Lemon Zest
- 1/3 Cup Silken Tofu
- 4 Tbsp fresh squeezed Lemon Juice
Preheat the oven to 400 degrees F.
Mix together the flour, baking soda and salt in a medium sized bowl.
In a separate large bowl, beat together the 1 cup sugar, vegan margarine and lemon zest until smooth and fluffy. Add the tofu and lemon juice and whip until well mixed.
Add the flour mixture to the margarine mixture and stir until well combined.
Form dough into one-inch balls, and roll into the 1/4 cup sugar until well coated. Flatten slightly, and bake for 8-10 minutes, until lightly golden brown.
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