posts tagged vegan

Vegan Blueberry Bread French Toast with Blueberry Cream Cheese Topping
This delicious recipe can either be a very rich breakfast or a dessert! 
For Blueberry Bread
1/3 cup of Earth Balance (I use whipped Earth Balance)
1/2 cup of applesauce
1/4 teaspon salt
2 cups of flour
1 cup of sugar 
1 tablespoon baking powder
1 teaspoon of vanilla 
1/2 cup of vegan soy creamer (makes this bread super moist!)
1/2 cup of soy milk (I used rice milk)
1 teaspoon of lemon juice 
2 cups of fresh blueberries (fresh is recommended over frozen)
For Blueberry Cream Cheese Topping

1 container of Tofutti Cream Cheese
1 teaspoon of vanilla 
1/3 cup of sugar 
1 cup of blueberries 
For French Toast Dredge 

1/2 cup of flour 
1 cup of water
Apple Pie Spice (optional) 


Combine all dry ingredients and add the wet ingredients for bread, except for blueberries. If batter is too thick, add a little water until the consistency is relatively thick but about the viscosity of cake batter. Add blueberries and gently stir, to avoid crushing them and turning your batter purple. 
Pour into a 8 or 9 inch bread pan and bake for 50 minutes or until a knife comes out clean except for a few crumbs. Cool bread for 30 minutes before cutting. 
While bread is cooling, mix all ingredients together for the cream cheese topping using an electric mixer. Mix until ingredients are combined and the color is purple. Put this mix immediately in the freezer and let it sit until ready for serving (the mixer causes the ingredients to thin because friction heats it, so freezing it will thicken the mixture back up.) 
Mix together the french toast dredge ingredients until the batter is very thin. Add more water if necessary. When the bread has cooled, slice the bread after turning it over on a plate, and soak into dredge, coating it completely. Put a pan over medium heat, and add a little Earth Balance. Place french toast in pan and cook until the dredge is not liquid anymore and has formed a golden crust around bread. Remove from heat and take cream cheese topping out of freezer, and mix until it is not frozen.
Serve over French toast and garnish. 
The Best Vegan Cheesecake
Cheesecake
1 Graham Cracker Crust (I found one without honey @ whole foods)
2 tubs of vegan cream cheese (I use tofutti)
3 egg replacers
2 tablespoons of lemon/lime juice
1/2 cup of sugar
2 tablespoons of agave nectar
1/2 teaspoon vanilla 
Strawberry Compote 
1 pint of strawberries, sliced
1/3 cup of water
1/3 cup of lime/lemon juice
2 tablespoons of cornstarch
Preheat oven to 375. Mix all filling ingredients until thoroughly combined. Place in graham cracker crust. Bake for 30 minutes. Cheesecake should be firm on the edge, and still a little wiggly in the middle. 
In a saucepan, put strawberries, lime/lemon juice, water, and sugar together. Bring to a boil, and add cornstarch while stirring constantly. Put on simmer for a few minutes while mixture thickens. Remove from heat and pour over cheesecake. Pour strawberry mixture over cheesecake and place in fridge for 2 hours minimum. When the cheesecake is set and the strawberries are cold, serve.
Vegan Baked Mac-n-Cheese
16 oz of macaroni noodles
1 cup of daiya mozzarella 
1 cup of daiya cheddar cheese
3/4 cup of rice milk
2 tablespoons of nutritional yeast
2 tablespoons of bread crumbs
1/2 cup of melted Earth Balance
Paprika, salt, and pepper
FIrst boil the noodles. Preheat the oven to 350F degrees. After the noodles are done boiling, only strain about half of the water. Spoon the noodles out into a pan. Pour rice milk and melted Earth Balance over the noodles. In a separate bowl, mix paprika, salt, pepper, and nutritional yeast. Sprinkle the spice mixture over the noodles and mix together. Put the cheese on the noodles and mix thoroughly. Top with bread crumbs and bake for 25 minutes or until the cheese is melted and the bread crumbs are browned. Enjoy!
Serves 8
Vegan Whoopie Pie
3 Ener-g Egg replacer eggs
1 cup of Earth Balance
3/4 cup of brown sugar
1/2 cup of sugar
1/2 tablespoon molasses
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups of flour
1 1/2 cup ground up quick oats
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 container Vegan Marshmallow fluff (I used Ricemallow) 
1/2 cup of shortening
1/3 cup of powdered sugar (I didn’t have any so I put 1/3 cup of granulated sugar + 1/3 teaspoon of cornstarch in my blender and blended until powdery)
1/2 teaspoon vanilla
Preheat oven to 375. Mix softened Earth Balance with the egg replacer, brown sugar, sugar, molasses, and vanilla until very smooth and similar to peanut butter. Next grind the oats in the blender until similar looking to flour. Mix in the oats, flour, salt, baking soda and cinnamon. Put in the oven on a baking sheet(ungreased) and bake for 10 minutes. Watch them closely to make sure the cookie is still soft when you pull it out. Next mix the marshmallow fluff, shortening(room temperature), powdered sugar, and vanilla. Wait until cookies are cool and put filling in the middle. Serve and enjoy.
Do you like cheesecake? What about strawberry milkshakes? Lets make that shit vegan!
Strawberry Cheesecake Milkshake
1/2 cup of fresh strawberries
1/4 cup of ice
1 tablespoon of simple syrup/maple syrup/agave nectar/etc.
1 tablespoon of fake cream cheese (tofutti is what I used)
1/8 cup of coconut milk or almond milk 
Blend all the ingredients together until desired consistency is achieved. Sprinkle with graham crackers (I had a hell of a time finding vegan ones) or other cookies. 
Also did you know that most blender blade attachments fit directly with a mason jar, so you can blend the perfect portion and not have to clean out the entire blender every time you use it? Woo hoo!