Sweet Apple Crisp

Recipe from Adrianne P.


  • 4 cups tart apples, sliced
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup Earth Balance
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon


1) Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with Earth Balance.

2) Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

3) Bake about 30 minutes or until topping is golden brown and apples are tender.

4.) Serve with vegan vanilla ice cream. :)"

Fruit Pizza

Courtesy of Emily Mainquist's "Sweet Vegan" cookbook. Recipe credit: Copyright 2011 by Emily Mainquist from "Sweet Vegan." Used by permission of Kyle Books. Photo credit: Copyright 2011 by Penny de los Santos



  • 1/3 cup non-hydrogenated shortening
  • 1/4 cup plus 2 tbls unbleached flour
  • 1/4 tsp salt
  • 4 tbls cold water

Cream Cheese Filling

  • 6 tbls butter substitute, at room temperature
  • 8 oz tofu cream cheese
  • 4 c organic powdered sugar
  • 1 tsp vanilla extract

Fruit Topping

  • 1 large peach
  • 6 strawberries
  • 1 kiwi, peeled
  • 10 raspberries
  • 10 blueberries
  • 2 kumquats
  • 2 tbls apricot preserves, melted


1. Preheat the oven to 375*F

2. MAKE THE CRUST: using a stand mixer, beat the shortening on medium speed until smooth, about 10 seconds. Stop and scrape down the sides of the bowl. Add the flour and salt, blending on medium speed until combined, about 30 seconds. Add the cold water 1 tablespoon at a time, mixing for 10 seconds after each addition. Blend the mixture once more until just combined, 30 seconds. (Blending too much will make the dough tough). Turn the dough out onto a lightly floured work surface and roll to 1/4" thick. Prick all over with a fork and place on a pizza stone or baking sheet. Bake until lightly golden, about 12-15 minutes. Cool on a wire rack.

3. MEANWHILE, MAKE THE FILLING: using a stand mixer, beat the butter substitute on medium-high speed until smooth, about 1 minute. Stop and scrape down the sides of bowl. Add the cream cheese and mix on medium speed until combined, about 1 minute. With the motor still running, slowly add the powdered sugar. Add the vanilla extract and whip for 1 minute on high speed. Spread evenly on the cooled crust.

4. To make the fruit topping, cut all of the fruit 1/4" thick. Arrange the fruit, overlapping, on top of the cream cheese filling. Brush the top of the fruit with the apricot preserves for a glossy finish. Store in the refrigerator for up to 2 days.



  • 1 cup vegetable shortening
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tablespoon egg replacer powder
  • 1/4 cup water
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon


Cream together vegetable shortening, white sugar, brown sugar, egg replacer powder, water

Add in cream of tartar, baking soda, salt, all-purpose flour

Mix, and slowly add enough water to get it all sticking together and a bit moist (up to 1/4 cup more).

In a separate small bowl, mix sugar and cinnamon

Pull off a few tablespoons worth of dough, roll in sugar/cinnamon mixture until covered, and put on a baking sheet. Bake in a preheated oven at 400F for 8-9 minutes, then let cool for 10 minutes or so. Makes about 24 cookies.

Pumpkin Pie


  • 1 15-oz. can pumpkin
  • 3⁄4 cup light brown sugar
  • 1 12-oz. package extra-firm silken tofu
  • 1 tsp. cinnamon
  • 1⁄4 tsp. cloves
  • 1⁄4 tsp. nutmeg
  • 1⁄2 tsp. salt
  • 1 9-inch unbaked pie shell
  • Vegan whipped cream (optional)


  1. Preheat the oven to 425°F.
  2. Blend the pumpkin and brown sugar in a blender or food processor. Add the tofu,spices,and salt and blend. Pour the mixture into the unbaked pie shell.
  3. Bake for 15 minutes, then reduce the heat to 350°F and bake for another 60 minutes or until the filling sets.
  4. Chill and serve topped with vegan whipped cream, if desired.

Makes 8 servings.

Cinnamon Rolls

Cinnamon Rolls

•2½ teaspoons active dry yeast
• ½ cup unbleached sugar
• 1 cup vegan milk, warmed
• 2 eggs worth of egg replacer or 2 tablespoons ground flax seeds whisked together with 6 tablespoons hot water
• ⅓ cup vegan butter, melted
• 4½ cups unbleached flour
• 1 teaspoon salt
• 1 tsp ground cardamom
• 1 cup brown sugar, packed
• 2 tablespoon ground cinnamon
• ⅓ cup vegan butter, softened

Mix lukewarm milk, sugar, and yeast in a large bowl. Let sit until yeast foams. Add egg replacer, melted butter, flour, salt, and cardamom. Stir until a ball forms. Knead dough on lightly floured surface for ten minutes. Place in a bowl, cover with plastic wrap or a cloth, and let rise in a warm place until doubled (about 90 minutes).

When doubled remove from bowl and let rest on the counter, covered, for 15 minutes. Roll into a 10×14 inch rectangle and cover with softened butter, brown sugar, and cinnamon. Roll tightly, starting with the farthest away edge and rolling toward you. Slice into 12 rolls of the same size and place in lightly oiled 9 inch round pans. Let rise until doubled (about 30 minutes).

Bake at 350 for 20-25 minutes or until lightly golden. Frost and serve.

Combine 1/3-1/2 cup vegan butter, 2 cups powdered sugar, 2 T. lemon juice, and 1 T vegan milk and whip/beat until smooth. If not tangy enough then add more lemon juice, if too runny add powdered sugar, if too melty add more butter.

Strawberry Tofool


  • 12 oz. frozen strawberries (or other frozen fruit)
  • 12 oz. soft tofu
  • 1/2 cup agave nectar


First, drain excess water from tofu. Then combine all ingredients in a food processor, mix and chill!

Chef Chloe’s Raspberry Tiramisu Cupcakes

Makes 12 cupcakes

Here’s Chef Chloe’s award-winning recipe from Food Network’s Cupcake Wars. This moist vanilla cake is soaked with espresso and amaretto, stuffed with a fresh raspberry filling and ground chocolate, and topped with fluffy tiramisu buttercream. More of Chef Chloe’s delicious recipes can be found on her blog!


  • 1 1/2 cup flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk, non-dairy milk, or water
  • 1/2 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons apple cider vinegar

Soaking Liquid

  • 1/3 cup amaretto
  • 1 tablespoon instant espresso powder

Raspberry Sauce

  • 1 cup raspberries (fresh or frozen)
  • 1/2 cup agave or sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • 1/8 teaspoon cinnamon
  • dash of salt


  • 1 tablespoon instant espresso powder (I use Medaglia D’ Oro brand. If you can’t find espresso powder, you can use finely ground instant coffee.)
  • 2 tablespoons amaretto liquor
  • 1 tablespoon pure vanilla extract
  • 1/4 cup refined coconut oil (I use Spectrum Organics brand, but feel free to use any brand that you find at your local natural foods market. If you cannot find refined coconut oil, use non-hydrogenated margarine or shortening.)
  • 4 cups organic confectioners sugar
  • 2 tablespoons water

Garnish (optional)

  • 12 fresh raspberries
  • 12 small mint leaves
  • 1/2 cup raw cacao nibs or ground bittersweet chocolate

Preheat oven to 350 F.

Sift or whisk together flour, sugar, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vanilla, and vinegar. Combine the wet and dry mixtures and whisk until thoroughly mixed. Distribute batter into lined cupcake baking pan, and bake for 15 to 20 minutes.

Soaking Liquid: Combine amaretto and espresso powder and set aside.

Raspberry Sauce: In small saucepan, cook raspberries and agave on medium heat on raspberries wilt. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove pot from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.

Frosting: Combine espresso powder, amaretto, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Beat coconut oil in large bowl with an electric mixer for about 1 minute, then add confectioner’s sugar and espresso mixture. Add 1 tablespoon of water at a time until desired buttercream consistency is achieved. I usually beat on high for about 5 minutes, scraping down the sides with a spatula often. Pipe or frost with a knife.

Using a spoon, cut out a small hole from the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hole of the cupcake, layer approximately 1 teaspoon of soaking liquid, 1 tablespoon of raspberry sauce, 2 teaspoons of cacao, and piped frosting on top. Garnish with a raspberry and mint leaf.


Peach Parfait

This simple parfait from VegNews contributor Donna Klein is just a little bit fancier than a fruit salad, and highlights the great flavors of late summer fruit. From jams to cobblers to straight-up snacking, peaches are everywhere in the late summer. Here's a tasty delight to put them to good use.

Raspberry Coulis


  • 2 cups (1 pint) fresh raspberries, rinsed and drained
  • 1/3 cup sugar


In a blender, purée all ingredients until very smooth. If desired, pass mixture through a fine-meshed sieve to remove the seeds. Serve at room temperature or chilled.



  • 4 small ripe peaches, unpeeled, and thinly sliced
  • 3/4 cup Raspberry Coulis
  • 2 cups fresh blackberries
  • 1/4 cup crème de cassis, crème de peches, or other fruit liqueur


In four glass parfait dishes or large wine goblets, alternate three layers of peaches, Raspberry Coulis, blackberries and liqueur. Serve at room temperature, or chill for one hour.

Chocolate Almond Midnight Cake

This rich chocolate mousse cake comes from The Millenium Cookbook.


Serves 12-16.

Cashew Crust

  • 1/3 cup unsalted cashew nuts
  • 3 T unrefined sugar or sucanat/brown sugar
  • 3 T canola oil
  • 1/2 t vanilla extract
  • 1 cup unbleached plain flour (or substitute a non-wheat flour like quinoa flour to make this recipe gluten-free)
  • 1/8 t sea salt

Chocolate Mousse

  • 2 cups non-dairy chocolate chips
  • 900 g / 2 lb extra firm silken tofu
  • 3/4 cup unrefined sugar or sucanat/brown sugar
  • 1 t vanilla extract
  • 1/8 t sea salt

Maple Almond Praline

  • 1/4 cup maple syrup
  • 1 cup slivered almonds

Raspberry Sauce

  • 2 cups fresh or 11 oz unsweetened frozen raspberries
  • 1/4 cup unrefined sugar or sucanat/brown sugar


Cashew Crust

Preheat the oven to 180C/350F. Lightly oil a 20 cm / 8 inch round springform or false bottom pan.

In a food processor, grind the cashews until they resemble fine meal. Add the sugar, oil and vanilla. Process again until well combined.

In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands.

Press the crust into the prepared pan. Bake for 20-25 minutes or until light brown and dry.

Chocolate Mousse

In a double boiler over barely simmering water, melt the chocolate chips.

In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add the melted chocolate and blend for 2 minutes or until very smooth and completely combined.

Preheat the oven to 180C/350F. Lightly oil the sides of the cake pan above the pre-baked crust. Pour the mousse mixture into the pan and bake for 35 minutes.

Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Un-mold just before serving.

Maple Almond Praline

In a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry. Pour the almonds onto a baking sheet and let cool. Store in an airtight container.

Raspberry Sauce

In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the sauce through a fine meshed sieve.


To serve, cut the cake into 12-16 pieces. For each serving, pool raspberry sauce on a plate and top with a slice of cake. Top with 1 T maple almond praline. You can also add a garnish of fresh fruit, sprinkled cocoa powder and a sprig of fresh mint leaves.

Orange Creamsicle Cake


Yellow Cake

Makes 2 8" round cakes, which you can layer with the icing.

  • 1/2 lb margarine
  • 2 cups sugar
  • 4 eggs worth of Ener-G egg replacer
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1 cup orange juice
  • 1 tsp vanilla

Whipped Cream Cheese Frosting

  • 6 oz firm silken tofu
  • 12 oz soy cream cheese
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 tsp. xanthan gum


Yellow Cake

Start by preheating your oven to 350 degrees.

Cream the margarine and sugar together in a mixing bowl. Then add the egg replacer.

Next, sift together the flour and baking powder, and add it to the mixture, alternating with the orange juice. Finally, add the vanilla.

Pour into the baking pans and bake for 35-40 minutes.

Whipped Cream Cheese Frosting

Place all of the ingredients in a mixer or food processor and mix until smooth. It is best to refrigerate it overnight before frosting the cakes.

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