2 cups sifted pastry flour
3/4 cup sifted fine white or baker’s sugar
3 tsp sifted baking powder
1/4 tsp salt
1 tsp vanilla
1/4 vegetable oil
1 1/3 cups water or rice milk
1 1/2 tsp ener-G egg replacer
2 tbsp warm water
1 basket of fresh strawberries
2 cups vegan whipped cream
Beat warm water and Ener-G Egg Replacer until frothy, set aside. Mix rest of ingredients together until the batter is smooth then add the frothy mixture into the batter. Bake at 375 degrees for 35-45 minutes. Set aside to cool. Spread the whipped cream onto the cake, topped with strawberries.
2 cups warm cooked Japanese sushi rice
2 tsp Japanese seasoned sushi rice vinegar
4 large whole umeboshi pulp
Mash the umeboshi pulp. Mix the vinegar and warm rice together, then put 1/2 cup rice into the palm of your hand and 1tsp of umeboshi pulp on the center and shape into a triangle or use a rice ball triangle mold.
1 puff pastry sheet chilled
9 slices of granny smith apple
5 tbsp sugar
1 tbsp powdered cinnamon
Cut the puff pastry sheet into 9 squares and dust both sides with sugar and cinnamon. Dust slices of apples with sugar and cinnamon on both sides. Place a slice of apple on the center of puff pastry square and pinch two opposite corners together. Lay a piece of parchment paper on your baking sheet, place each pastry at 3 inches apart, bake at 350 degrees for 20 - 25 minutes until fluffy crispy golden.
2 cups combination of cooked rice, red and black quinoa, millet
2 tbsp raw pine nuts
2 tbsp roasted nori or seaweed powder
1 tbsp toasted sesame seeds
6 pieces of buttercup lettuce
dash of oil
dash of salt
dash of cracked pepper
Heat the pan with a splash of oil and raw pine nut in medium low heat for 5 minutes or until golden, be careful not to burn the pine nut. Then add seaweed powder, salt, pepper, and sesame seeds and stir for 30 seconds and turn heat off. Add the cooked grains into the pan and mix evenly, serve on buttercup lettuce. If you cannot locate seaweed powder, you can make your own by blending a sheet of nori or sushi wrap in a blender until powdery.
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup vegan butter
1 cup sucanat sugar
4 tbsp warm water
3 tsp ener-G egg replacer
1 1/2 cup chocolate Chips
1 cup chopped pecan
Beat warm water and Ener-G Egg Replacer until frothy in a mixing bowl, then add flour, baking soda, salt, butter, sugar, and mix. Next add chocolate chips and walnuts into the dough. Shape 2 tablespoons of dough into a round ball and flatten onto a cookie sheet. Bake at 350 degrees for 13-15 minutes.
4 tbsp warm water
3 tsp ener-G egg replacer
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup vegan butter
1 cup sucanat sugar
1/2 cup chocolate powder
1 cup peanut butter chips
Beat warm water and Ener-G Egg Replacer until frothy in a mixing bowl, add flour, chocolate powder, baking soda, salt, butter, sugar and mix . Next add peanut butter chips into the dough. Shape 2 tablespoons of dough into round ball and then flatten into a cookie sheet. Bake at 350 degrees for 13-15 minutes.
1 1/2 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sucanat sugar
1/3 cup vegetable oil
1 cup cold water
2 tbsp white vinegar
8 oz pure hazelnut butter
Mix all the ingredients together except vinegar and hazelnut butter. Add vinegar to the batter before putting the batter into a 9 inch baking pan. Bake at 375 degrees for about 35 to 45minutes. After the cake has cooled
spread the hazelnut butter on to the cake. To make two 9 inch layer cake, double this recipe.
2 nori sheets
6 avocado slices
1 tbsp Vegenaise
3 cups cooked warm sushi rice
1 tbsp nutritional yeast
1 tsp toasted sesame seeds
2 tsp seasoned sushi rice vinegar
1 tbsp pickled Japanese ginger
1/2 tsp wasabi
1 tbsp soy sauce
dash of salt
Mix warm sushi rice with sushi vinegar. First lay a plastic wrap the on a bamboo sushi roller. Second place a sheet of nori on top of the plastic. Third, place rice on the nori, spread evenly. Flip the entire rice nori sheet upside down so that the rice is facing the plastic and the nori is facing you. Then spread a row of vegenaise from right to left 1 inch from the edge closest to you. Sprinkle salt and layer avocado right to left. Then roll the sushi starting from the edge closet to you into a roll. Dust the outside with nutritional yeast, and sesame seeds. Serve with ginger, wasabi, and soy sauce.
1 cup vegan butter
1/2 cup confectioners’ sugar
2 cups pastry flour
1/4 tsp salt
2 tbsp freshly grated orange zest
Mix all ingredients together. Chill the dough for an hour. Roll dough 1/4 inch thick, using 1" cookie cutter, cut the cookie dough. Then place on a baking sheet and bake at 325 degrees for 12-15 minutes.
3 tsp baking powder
3/4 tsp baking soda
2 1/4 cups flour
3/4 cup sugar
3/4 tsp salt
2 1/4 cup mashed overly ripe bananas
1/8 cup oil
1/3 cup water
1 vanilla bean seeded or 1 tsp vanilla extract
1c walnuts chopped
Mix all the dry ingredients together and add walnuts last. Drop batter into mini muffin cup, fill to 3/4 full. Bake at 375 degrees for 12-15 minutes, makes about 3 dozen mini cups.
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