Vegan Key Lime Pie

filling:
1/4 c. key lime juice
2 1/2 c. soy milk
1 c. sugar
5 Tbs. cornstarch
2 tsp. lime zest

crust:
Use your favorite ready made crust

Whisk all the ingredients together in a saucepan, then turn on medium heat and slowly bring to a boil, stirring constantly until thick and creamy. Allow to cool slightly then pour into a 9 inch pie crust and chill until firm.

Filling from Cooking with PETA

and Chris from Eat Air:

Makes 8 mini muffins (increase quantity to make more)

Ingredients
1 ripe banana
1/8 cup pure maple syrup
1/8 cup vegetable oil
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup whole wheat flour
3/8 cup white flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
*optional 2 Tbsp chopped walnuts

1. Preheat oven to 350 degrees
2. Grease tin for 8 mini-muffins.
3. Mash banana(s) in a bowl.
4. Add oil, maple syrup and mix with banana.
5. In separate bowl, add flours, salt, cinnamon, baking powder and baking soda and mix. Then mix in banana mix.
6. Spoon into muffin tins and bake for 10-12 minutes until muffins are done and slightly browned on top.

INGREDIENTS

* 1 ripe bananas
* 2/3 cup rolled oats
* 2 tbsp chopped walnuts
* 2 tbsp raisins
* 1 tablespoon and 2-1/4 teaspoons vegetable oil
* 1/4 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 18-20 minutes in the preheated oven, or until lightly brown.

1 pkg firm tofu cut in cubes
4 potatoes cubed (small potatoes)
3 carrots diced
1 onion diced (medium size)
3-4 cloves garlic, minced
1/3 cup white vinegar
1/4 tsp all spice, ground
1/4 tsp black peppercorns, cracked
1 bay leaf
1/3 cup soy sauce
3/4 tsp salt (or to taste – optional)
1 tbsp vegetable oil
1/2 cup water (to cover)

optional: **Add 2 Tbsp of cornstarch with some of the liquid in sauce to thicken.

1. Combine all ingredients in a deep pan/pot.
2. Bring to a boil over medium heat, then reduce heat to medium low. Add more water if necessary.
3. Cover and simmer for about 30 minutes or until the potatoes are soft.
4. Gently stir occasionally during the course of cooking.
5. **Add cornstarch mixed with liquid from sauce if thicker sauce is desired.
6. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.

Chili and Cornbread Casserole

INGREDIENTS:

* 4 15 ounce cans kidney beans, well drained
* 2 cups vegetarian ground beef substitute
* 1 cup corn
* 2 15 ounce cans tomato sauce
* 2 tbsp chili powder
* 1/4 tsp cayenne pepper
* 1/3 tsp salt
* 1/2 tsp onion powder
* 1/2 tsp garlic powder
* 1/2 tsp cumin
* 2 cups cornmeal
* 1 1/2 cups whole wheat flour
* 1 tbsp baking powder
* 2 cups soy milk
* 1/4 cup vegetable oil
* 1 tbsp maple syrup

PREPARATION:
Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.

In a separate bowl, combine the cornmeal, flour and baking powder.

Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined.

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

You could also make this recipe using leftover chili or canned vegetarian chili.

Recipe from Jolinda Hackett from About.com

Tomato Bisque Soup

INGREDIENTS

o 1 1/2 cups tofu
o 1 cup water
o 1 x 10 3/4 oz / 305 g can tomato soup
o 1 x 14 oz / 400 g can diced tomatoes
o 1/4 cup dry sherry
o Dash of black pepper

METHOD
Blend the tofu and water until smooth. Combine all the ingredients and heat through.

Courtesy of Vegan-Food.net

Authentic Churros

Ingredients (use vegan versions):

2 cups flour
2 cups water
1/2 teaspoon sea salt
olive oil for frying (traditional and essential!)
wooden spoon for mixing
“Manga churrera”, pastry bag or funnel

Directions:

Place flour and salt in a large, deep mixing bowl.

Boil water and pour ALL AT ONCE onto the flour. Stir vigorously until well blended and the mixture comes away from the bowl. Takes about 5 minutes.

Fill your deep fryer or a deep skillet about half-full of olive oil and heat until aromatic, NOT smoking! Place the batter in a “manga churrera” (churro maker) or, if you’re good, a *cloth* pastry tube or funnel.

The “manga” is better because you can press it through gradually and have more control. A narrow mouthpiece is best because they come out crunchier and less bready than the fat ones.

Drop the batter vertically in a continuous stream, working around in a spiral from the center out, right over the hot oil. You can also make individual circlets. Fry until golden, turning once.

Drain on paper. Be careful! The oil can spatter!

The difference between Latin American and Spanish Churros is that authentic Spanish Churros are NOT dipped in sugar. They are eaten as is with coffee or thickened hot chocolate.

Traditionally, the chocolate is made by shaving bitter chocolate bars on a grater or with a knife, adding sugar and milk and flour and heating, stirring, till the desired thickness is reached. Be careful, it can stick and burn.

You may have to practice once or twice but it’s well worth acquiring the skill.

This great recipe and others can be found at vegweb.com