Contents:
French Toast
3/4 cup soft or silken tofu
2 TBL maple syrup
3/4tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup water
1 TBL olive oil
4-6 large slices bread (dairy free) day-old or lightly toasted
In blender or fool processor, blend tofu, maple syrup, cinnamon, vanilla, salt, water and olive oil until smooth. Pour batter in a large shallow bowl. Dip bread into batter and coat both sides. Fry in lightly oiled pan on medium heat, covered, until golden brown. Flip and fry other side until golden brown. Serve with your favorite garnish (dusting of powdered sugar, drizzle of maple syrup or fresh berries).
Tip: measure out 1/4 cup water, remove 1 TBL of the water and add in1 TBL of lemon juice.
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Granola
4 cups rolled oats (I like Bob’s Red Mill brand)
1/3 cup ground flaxseed
pinch of salt
2 cups unsweetened coconut
3 oz agave nectar (light or amber)
1 TBL maple syrup
1 cup cashews
1 cup whole almonds
1 tsp cinnamon
3/4 cup extra virgin olive oil
4-6 oz of dried cherries (I like unsweetened dark sweet cherries Trader Joe’s brand)
4-6 oz dried cranberries (I like Trader Joe’s brand)
Pre-heat oven to 350 degrees F.
Combine all ingredients, except for dried fruit, in a large bowl. Stir to combine. Place on a large cookie sheet and bake for 30 minutes. Once done, stir in dried fruit. Enjoy with Silk Soy Very Vanilla or other dairy-free milk.
Tip: Always buy raw and unsalted nuts when possible. Sub in other dried fruit, like golden raisins or dried dates, to your liking. Since the fruit is added in after baking, you can divide the granola in half and mix each half with different dried fruits. Stores for about 2 weeks in an airtight container. Makes a delicious and wholesome topping for non-dairy ice cream.
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Smoothie
1 banana (peeled and cut into chunks)
1 pint strawberries or other fruit (greens removed) (Optional)
1 lemon (squeeze juice into blender and discard lemon)
1 TBL Agave syrup (light)
1 6oz soy yogurt (Whole Soy or So Delicious vanilla or plain)
2/3 cup Silk Soy (use Almond Breeze if preferred)
1 TBL flaxseed ground
Put all ingredients in blender. Blend and puree for 1-2 minutes until smooth. Optional: add in 1/4 cup crushed ice.
Serves 1
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Cheese Quesadilla
2 medium tortillas
Earth Balance soy butter
1/4 cup vegetarian refried beans
2 mushrooms chopped
3 slices of red bell pepper, chopped
Daiya shredded mozzarella or any soy cheese
Daiya shredded yellowcheese or any yellow soy cheese
In a large skillet, melt about 1/2 TBL of Earth Balance soy butter. Lay in one tortilla and circle in the pan to coat with soy butter. Flip over and cook the other side until lightly browned, about 2-3 minutes. Remove from pan and lay uncooked side down on cutting board. Add another 1/2 TBL to pan and repeat with the 2nd tortilla and place on the side once done. Heat beans, mushrooms and bell pepper in microwave for 20 seconds, stir, and repeat process 1-2 times more to warm the bean mixture. Spoon bean mixture on cutting board tortilla (cooked side up). Sprinkle on both cheeses and cover with the 2nd tortilla, cooked side down, on top of beans and cheese. Using a spatula, carefully transfer the tortilla back to the pan and cook the uncooked side for 2-3 minutes until browned. Turn over and repeat on the other uncooked side. Transfer to a plate and use a pizza cutter to cut into triangles. Garnish with fresh avocado slices.
Options: Serve with a side of guacamoleinstead. Garnish with Tofutti sour cream, scallions, cilantro orsalsa. You can make this an all cheese quesadilla, or sub in other veggies to your liking. Daiya is soy-free and gluten-free non dairy cheese.
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Waffle Sticks Delight
Vans frozen waffle sticks (2 bread size pieces)
banana
Sunflower Seed Butter (Trader Joes)
Josephs Sugar Free syrup (Whole Foods)
Toast waffle sticks as instructed on package. Place toasted sticks on plate. Spread each layer lightly with sunflower seed butter and layer on top of eachother. Add banana slices and lightly drizzle with sugar free syrup (from one end of the plate to the other).
*Use egg and dairy-free waffle sticks, pancakes or round waffles. Sprinkle on ground flaxseed.
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White Sangria
1/4 cup brandy
1/4 cup sugar
2 ripe but firm peaches, halved, pitted, and thinly sliced
1/2 honeydew melon, seeded, peeled, cut lengthwise into thirds, and thinly sliced crosswise (4 cups)
1 bottle chilled white wine (Pinot Grigio or Sauvignon Blanc)
1 can (12 oz) seltzer or club soda (1 1/2 cups), chilled
ice cubes for serving
In a pitcher combine brandy and sugar. Let stand 5 minutes then stir to dissolve sugar. Add fruit and wine to brandy mixture and stir. Refrigerate until ready to serve. Just before serving, fill glasses with ice. Add seltzer to pitcher and stir.Pour into glasses, allowing some fruit pieces to fall into each glass. Serves 8
If you cannot find ripe honeydew, use thinly sliced seedless oranges.
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Blue Cheese Pesto Dip
8oz container dairy-free cream cheese (I like Galaxy Nutritional brand)
1/2 round (3 oz)dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1/4 cup pine nuts
4 sundried tomatoes (not in oil), soaked, drained,and finely chopped
2 TBL basil pesto (Meditalia is dairy-free)
In a medium bowl, mix cream cheese, blue cheese, pine nuts, and sundried tomatoes until combined. Place on a serving plate and top with pesto. Garnish with a few pine nuts and sundried tomatoes if you like.
Serve with crackers (I like Back To Nature rounds from Whole Foods).
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French Onion Garlic Dip
12 oz container Tofutti Sour Cream
1 clove garlic, pressed through garlic press
1 packet french onion seasoning packet
Mix all ingredients in a bowl. Serve with potato chips (Kettle Sea Salt is my favorite)!
Substitutions page
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French Dip Sandwich
2 TBL Earth Balance (non-dairy butter)
1 shallot, finely chopped
1 TBL all-purpose flour
1.5 oz dry cooking sherry
1 Not-Beef bouillon cube by Edward & Sons (vegan), dissolved in 2 cups hot water
2 packages Tofurky roast beef style slices
McCormick Grill Mates Montreal Steak Seasoning (opt for Low Sodium)
4 french rolls (sub style)
In a large skillet over medium heat, melt Earth Balance, then add shallots and saute for 2 minutes. Add flour, stirring to combine, and cook for another minute. Whisk in sherry until reduced. Add in prepared not-beef broth slowly while whisking. Once boiling, reduce heat and simmer while you prepare sandwiches.
Add broth to 4 ramekins for dipping, reserving some broth in the pan to dip meat slices. Place meat slices piled loosely on a cutting board. Lightlysprinkle with seasoning. Dip each slice in pan broth and layer on rolls. Serve with the ramekin of au jus dipping sauce.
Makes 4 sandwiches
Tip: I like to set up 4 ramekins of broth first before dipping seasoned meat slices in pan broth to avoid over-salty sandwiches.
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Sprinkles Cupcakes
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