Vegan Blueberry-Banana Muffins With Crumb Topping

Ingredients

3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
4 Tbsp. nondairy margarine

Preheat the oven to 350°F.
In a medium bowl, mash the bananas with the oil and sugar and mix well.
In a small bowl, sift together the salt, the baking soda, and 2 cups of the flour.
Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.
Pour the batter into a lined muffin pan.
In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs, then sprinkle the crumbs onto the muffins.
Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 10–12 muffins

Blueberry-Banana Muffins With Crumb Topping Recipe – From PETA

Cherries jubilant parfait and cobbler with sweet cashew cream.

Cherries Jubilant Parfait with Sweet Cashew Cream
or just the Cherries Jubilant Sauce over ice cream!

Serves 4 – 6

Cherries Jubilant
# 3 cups (30 ounces) frozen cherries, thawed and drained (reserve juice)
# 1/4 cup pitted dates
# 1 tablespoon lemon juice

Sweet Cashew Cream
# 1 cup raw cashews, soaked in water to cover, for 2-3 hours, and rinsed
# 1/2 cup water
# 1/2 cup agave nectar
# 1 tablespoon vanilla extract

To prepare as a Cherries Jubilant Sauce or Parfait

1. Blend 1 cup of the cherries with all the dates and lemon juice. Stir the mixture into the remaining cherries.
2. To make the Sweet Cashew Cream, blend all ingredients in a blender and refrigerate until serving.
3. To assemble as a Cherries Jubilant Parfait, place 2 tablespoons of the Sweet Cashew Cream in the bottom of a wine glass or other parfait glass, and top with 3 tablespoons of the Cherries Jubilant Sauce. Repeat, adding another 2 tablespoons of the Sweet Cashew Cream and another 3 Tablespoons of the Cherries Jubilant.

To prepare as a Cobbler with Sweet Cashew Cream

1. Make the nut crumble by processing the almonds, walnuts, and Brazil nuts in a food processor outfitted with the “S” blade, until the mixture resembles a coarse meal. Separate the dates and distribute them evenly over the nuts. Process again until the mixture just begins to stick together. Do not over process.
2. Follow directions for step 1 and 2 of Cherries Jubilant Parfait, above.
3. To assemble the cobbler, place the Cherries Jubilant in a shallow glass baking dish and press the nut crumble lightly on top.
4. Serve immediately at room temperature or chilled, with a scoop of cobbler Sweet Cashew Cream. Will keep in a sealed container in the refrigerator for up to 3 days.

From Cherie Soria’s book The Raw Food Diet Revolution seen on View on The Bay

I’ve been craving some chocolate covered fruits and requested this for Valentine’s day. Just in time, this great recipe was sent out from Peta to save the day. Looks delish!

Ingredients

1 cup (8 oz.) sweet, dark, dairy-free chocolate chips or pieces (see note)
2 lbs. of your favorite fruit
(strawberries, cherries and pineapple wedges work well)

Line a baking sheet with baking parchment or wax paper.
In the top of a double boiler over boiling water, melt the chocolate, stirring occasionally. When melted, turn the heat down to a gentle simmer. Dip the fruit (one piece at a time) halfway into the melted chocolate, then carefully transfer them to the baking sheet, spacing them an inch apart from each other. Let cool a bit before serving.

Makes 24 servings

From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman

Vegan Mocha Agave Pudding – This is a rich, luxurious, ‘adult’ version of the chocolate pudding.

4 Tbsp Agave Syrup
4 Tbsp cornstarch
2 1/2 Tbsp cocoa
1 Tbsp instant coffee
dash of salt
2 cups soymilk
1 tsp vanilla extract (use the good stuff!)

First, mix the dry ingredients then slowly mix in the soymilk and agave. Make sure its mixed well before transfering to pan.

Cook over medium heat in a sauce pan until it thickens, and then add the vanilla.

Pour into cups or bowls. Cover with lid or plastic and chill. Enjoy!

Vegan Vanilla Pudding

Ingredients:

* 1/3 cup sugar
* 3 tbsp cornstarch (use 4 tbsp if you prefer a stiffer pudding)
* 1/8 tsp salt
* 2 cups soy milk
* 1 tsp vanilla
* (optional) I sprinkled cinnamon before eating for added flavor

First, mix the dry ingredients then slowly mix in the soymilk.

Cook over medium heat in a sauce pan until it thickens, and then add the vanilla.

Pour into cups or bowls. Cover with lid or plastic and chill. Enjoy!

Vegan Chocolate Pudding

1/3 cup sugar
4 Tbsp cornstarch
2 1/2 Tbsp cocoa
dash of salt
2 cups soymilk
1 tsp vanilla extract (use the good stuff!)

**Add 1/4-1/2 cup of vegan chocolate chips for richer, yummier pudding.

First, mix the dry ingredients then slowly mix in the soymilk.

Cook over medium heat in a sauce pan until it thickens, and then add the vanilla.

Pour into cups or bowls. Cover with lid or plastic and chill. Enjoy!

Easy Vegan Mocha Cheesecake

1 Graham crust (buy from store or make your own)
4 ounces semisweet chocolate
2 package Tofutti cream cheese
1/4 cup unbleached cane sugar
1 cup silken tofu
1/4 cup soymilk
3 tbsp double-strength coffee
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

Melt the chocolate in a double boiler or microwave.

In a large mixing bowl, beat together the cream cheese and the sugar until light.

Blend tofu and the soy milk. Then add to cream cheese, sugar and tofu mixture.

Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.

Mix to blend ingredients thoroughly.

Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.

Cool to room temperature.

Chill and Serve

** I made this cheesecake with half the ingredients because I only remembered to buy one cream cheese. I had less cheesecake and more crust… but it was delicious!

Hawaiian Haupia (Pineapple Haupia option)

Ingredients:

1/3 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
24 ounces frozen coconut milk

**small can of pineapple chunks (optional)

Combine cornstarch, sugar and salt. Add 1/2 cup coconut milk and blend into a smooth paste. Heat remaining milk and add cornstarch mixture. Cook for 20 minutes, stirring frequently until thickened. Pour into 8″ square baking pan. Cool and refrigerate. Cut into squares.

**To make pineapple haupia, remove fruit from can and drain. Break fruit into bits with fork and mix into mixture once the coconut starts to thicken.

Yummy recipe from cdkitchen.com

Vegan Sugar Cookies – makes 12 “danish tin” sized cookies

Ingredients
1 3/4 Tbsp extra-firm silken tofu (mashed or pureed in blender)
1/3 cup vegan margarine
5/8 tsp vanilla
1/3 cup sugar
3/4 cup flour
5/8 tsp baking powder
1/4 tsp salt

2 Tbsp sugar to sprinkle on top when cooked

1. Cream margarine and sugar until fluffy.
2. Add mashed tofu and vanilla. Mix well.
3. Sift the flour, baking powder and salt into the mixture.
4. Roll out the dough and use cookie cutters. (Make any shape you’d like, the dough will not rise much so cut as thick as desired.)
5. Bake for around 10-12 mins in 350 degree oven.
6. Note: You might need to adjust the flour a bit if the dough feels too wet.
7. Add 2 more tablespoons sugar over all cookies. Add more sugar if desired.

Enjoy!

Vegan Peppermint Bark

Ingredients:
7 oz. vegan semi-sweet chocolate, chopped
17 oz. vegan white chocolate
30 peppermint candies, crushed (about 6 oz.)
3/4 tsp peppermint extract

Instructions:
Turn a large baking sheet upside down, and cover it in foil or wax.

Heat the white chocolate chips in a double boiler(by placing them in a bowl over simmering water) until smooth. Spread them with a spatula in the rectangle, and sprinkle about half of the peppermint candy. Refrigerate for 15 minutes. Heat the dark chocolate in a saucepan with the peppermint extract. Spread over the white chocolate in the rectangle and refrigerate for about 25 minutes. Reheat the white chocolate chips, and spread them as the final layer, adding the remaining peppermint on top.

Chill for an additional 20 minutes or longer, then break the bark into pieces and serve.