How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (31 page)

1 tsp cornstarch

½ cup oil

In a blender or food processor, blend together the milk, sweetener, vanilla, and cornstarch. Slowly drizzle in the oil while the blender is running. Blend until smooth and creamy. Chill for 1 hour before using. Makes approx. ¾ cup.

TOFU WHIPPED CREAM

A light and satisfying dessert topping.

1½ cups soft tofu

2-4 tbsp sweetener

2 tsp vanilla extract

2 tsp cornstarch

In a blender or food processor, blend all the ingredients well. Chill for 1 hour before using. Makes approx. 1 cup.

BANANA-RAMA CREAM

Enjoy this rich, creamy sauce over fruit salad, oatmeal, even pancakes.

1 banana, chopped

2 tbsp oil

1 tsp vanilla extract

½ tsp lemon juice

In a blender or food processor, blend together the banana, oil, vanilla, and lemon juice until smooth and creamy. Use immediately. Add a little water if you want to thin it out a little. Makes approx. ¾ cup.

CASHEW CREAM

Use this as a creamy topping for fruit, puddings, or cake.

½ cup raw cashews

1 cup white grape juice

¼ tsp vanilla extract

In a blender or food processor, grind the cashew nuts into an even meal. Add the grape juice and vanilla and blend together until smooth and creamy. Strain out any lumps and chill. Makes approx. ¾ cup.

FRESH FRUIT SAUCE

A fruit-filled version of a cool favourite.

2 cups fresh fruit (e.g., blueberries, strawberries)

¼ cup maple syrup

In a blender or food processor, blend together 1½ cups of the fruit and maple syrup until saucy. Pour into a medium bowl and stir in the remaining fruit. Spoon over dessert. Makes approx. ½ cup.

SINFUL CHOCOLATE PUDDING

Chocolate lovers take note. Bask in the most delicious of chocolate treats.

1 cup soft tofu

¼ cup oil

½ cup sweetener

4 tbsp cocoa powder

¼ tsp salt

1½ tsp vanilla extract

In a blender or food processor, blend together all the ingredients until smooth and creamy. Chill well before serving. Makes 2-4 servings.

CREAMY BANANA PUDDING

Delicate banana flavouring accents this creamy dessert.

1 cup soft tofu

2 bananas, chopped

3 tbsp dates, chopped (optional)

2½ tbsp oil

¼ cup sweetener

1 tsp lemon juice

dash of salt

½ tbsp vanilla extract

In a blender or food processor, blend together all the ingredients until smooth and creamy. Chill well before serving. Makes 2-4 servings.

“ANYTHING GOES” FRUIT PUDDING

A dessert spectacular. Creat any combination you wish.

1 cup soft tofu

2½ tbsp oil

¼ cup sweetener

dash of salt

¾ cup “Anything Goes” fresh
or

frozen fruit (your choice)

½ tsp vanilla extract

½ tbsp lemon juice

In a blender or food processor, blend together all the ingredients until smooth and creamy. Chill well before serving. Makes 2-4 servings.

RACY RAISIN RICE PUDDING

This is a great recipe if you have leftover rice. Serve hot or cold with soy milk or cream.

2-3 cups soy milk

2 cups cooked rice

1½ tsp cinnamon

1 tbsp vanilla extract

1 cup raisins

½ cup slivered almonds

¼ cup sweetener

In a medium saucepan, add the milk, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil. Reduce heat and simmer on low heat for 15-20 minutes until pudding thickens to desired consistency, stirring occasionally. Makes 2 or more servings.

CHOCOLATE ICE CREAM

Enjoy this old time favourite, then watch how everyone screams for more ice cream.

2 cups soft tofu

1 cup soy milk

½ cup oil

½ -1 cup dry sweetener

¼ cup cocoa powder

1 tbsp vanilla extract

dash of salt

In a food processor, blend together all the ingredients until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes. Place back in food processor and blend again. Spoon back into container (at this point, you may add chocolate chips or crumbled cookies if you like), then re-freeze. Remove from freezer 5 minutes before serving. Makes 4-6 servings.

VANILLA BANANA ICE CREAM

Rich, flavourful, and easy to make.

1 cup soft tofu

1 cup soy milk

½ cup oil

2 bananas, chopped

cup dry sweetener

2 tbsp lemon juice

1½ tbsp vanilla extract

dash of salt

In a food processor, blend together all the ingredients until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes. Place back in food processor and blend again. Spoon back into container and re-freeze. Remove from freezer 5 minutes before serving. Makes 4-6 servings.

“ANYTHING GOES” FRUITY ICE CREAM

Use whatever fruit you’d like with this – strawberries, blueberries, peaches. . . .

2 cups soft tofu

½ cup soy milk

½ cup oil

1 cup dry sweetener

1 tbsp lemon juice

1½ cups “Anything Goes” fresh
or
frozen fruit (your choice)

1 tbsp vanilla extract

dash of salt

In a food processor, combine all the ingredients except for ½ a cup of the fruit, and blend together until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes. Place back in food processor and blend again. Spoon back into container and add the remaining fruit. Re-freeze. Remove from freezer 5 minutes before serving. Makes 4-6 servings.

COFFEE ICE CREAM

A creamy, delicous blend.

¼ cup soy milk

5 tbsp oil

1 banana, chopped

¼ cup sweetener

2-3 tsp instant coffee powder
or
Inka

In a food processor, blend together all the ingredients until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes. Place back in food processor and blend again. Spoon back into container and re-freeze. Remove from freezer 5 minutes before serving. Makes 4-6 servings.

Check out
RABBIT SHAKE
-
ORANGESICLES
for other fantastic frozen treats!

Vegan
Odds & Sods

This is a collection of wonderful and flavourful recipes that just didn’t seem to fit anywhere else in this book, but that doesn’t make them any less great. Included here are condiments, dips, spicy and savoury toppings, and healthy snacks. Fearlessly indulge yourself in the exotica of vegan miscellany!

FLAX EGGS

Purchase an inexpensive coffee grinder to use for grinding flax seeds or spices. Don’t use your regular coffee grinder unless you want everything to taste like coffee. This recipe makes enough ground flax seeds for four “eggs” (see below for proportions).

½ cup flax seeds

In a coffee grinder, process the flax seeds until powdered. Keep powder stored in refrigerator in a container with a tight-fitting lid. 2 tbsp ground flax seeds + 3 tbsp water = 1 egg.

In a small bowl, combine all ingredients and allow to sit for 2–3 minutes before adding to baking.

SOY MILK MAYONNAISE

One of the greatest challenges facing vegans is having to abstain from that fantastic creamy condiment known as mayonnaise. But fear not: it’s time to welcome mayonnaise back into your life.

¾ cup soy milk

1½ tbsp lemon juice
or
vinegar

¾ tsp salt

dash of pepper

¾ cup oil

In a blender or food processor, blend together (on high) the milk, lemon juice, salt, and pepper for 1 minute. Add the oil gradually while the blender is running until mayonnaise becomes thick. Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7-10 days. Makes approx. 1½ cups.

TOFU MAYONNAISE

¾ cup soft
or
medium tofu

2 tbsp lemon juice
or
vinegar

½ tsp salt