Vegan Ambrosia

What can I say?  Spinach pie, made with cashew/tofu ricotta and lots of garlic. Filling: Half pound of baby spinach 2 Tbsp chopped garlic 1Tbsp olive oil 1/2 cup raw cashews, soaked overnight (or at least 3 hours) 1/8 cup lemon juice 2 Tbsp olive oil 1 tsp salt 1-2 Tbsp nutritional yeast 1 tsp garlic powder 1/2 tsp onion powder 1 tsp dried basil 1/8-1/3 cup water, to facilitate blending 12 oz (one package) silken tofu Saute spinach with olive oil and garlic (or have a willing friend do it, as I did).  Blend next nine ingredients (cashews through water) together until smooth.  Crumble silken tofu into mixture and mix by hand. Stir cashew/tofu mixture into cooked spinach.  Lay out defrosted phyllo dough (store-bought is all I know how to use) sheets flat.  Take one at a time, and assemble spanakopita as follows:  Fold phyllo dough in thirds and drop a large spoonful of filling near the top edge. Fold the top corner down at a d...

These cupcakes are fairly low in fat, and since I mistakenly left out the applesauce, they turned out denser and more like brownies than cupcakes.  Feel free to add 1/3 cup of applesauce to the batter (I have done a version with that before) if you want them more cakey. Brownie cupcakes: 1/2 cup coconut milk drink or lite coconut milk 1/2 cup turbinado sugar 1/4 cup agave syrup 1/2 cup soy milk 1 tsp apple cider vinegar 2 tsp vanilla extract 1 cup whole wheat flour 1/2 cup raw cacao (or cocoa) powder 1/2 tsp baking soda 1 tsp baking powder 1/4 - 1/2 tsp salt Preheat oven to 350 F and grease a mini muffin pan.  (I like that size, but feel free to use the bigger ones and increase the baking time.) Mix together the coconut milk, turbinado sugar, and agave syrup (not pictured - sorry!).  Mix vigorously with a fork or whisk every minute or so, until sugar is dissolved. Meanwhile, stir together soy milk and apple cider vinegar and set aside for a few minu...

  When I started eating a vegan diet, the last thing I stopped eating was cheese.  I love creamy, cheesy things.  I would always have on hand boxes of macaroni and cheese - different kinds for different moods - including the cheapest, most neon-orange generic box with powdered sauce mix.  Now I buy vegan "cheese" and make my own vegan macaroni and "cheese" - which, while only a distant cousin of my boxed favorites, is enough to satisfy my cravings. This sauce is more like Alfredo and is, I believe, even better than the too-rich dairy version (or my previous attempts at making it with skim milk).  And the protein and fat content make it a food I can have on a regular basis.  It's derived from a recipe in The Nutritional Yeast Cookbook by Joanne Stepaniak. 2 Tbsp chopped garlic (yes, I use the kind from a jar) 7 oz. lite silken tofu (half a package of the regular, refrigerated stuff - not actually what's pictured here) 1/4 c water 1 Tbsp lemon juice...

Here's another soup I like to store in the freezer for the winter.  (When defrosting, it just needs to be stirred well, and the nice texture will return.)  I blend the mushroom stems (whose texture can be woody) with silken tofu  to make a creamy base.  (A non-dairy milk can be used instead of the silken tofu but would make a slightly thinner stock.) Half pound white mushrooms Half pound crimini mushrooms Half ounce dried mushrooms One onion 3 tablespoons chopped garlic 2 tablespoons olive oil 2 teaspoons vegan margarine 1 Quart veggie broth 2 tsp Better ‘n Bouillon (or 1 bouillon cube) 2 cups hot water 2 tablespoons flour ¼ cup wine (optional) ½ package silken tofu ½ teaspoon cumin 1 bay leaf (optional) Salt and pepper to taste Soak dried mushrooms in hot water for about a half hour.  Remove and keep mushroom stems.  (With many mushrooms, just squeeze the stem and pop it out from the cap; I used kitchen shears to snip off the stems of the recons...

This is a version of a soup I make almost every year, out of whatever winter vegetables (squashes and root vegetables) I have on hand from my Boston Organics bin.  Sweet potatoes can also be a nice addition, but I didn't have any this year.  This recipe isn't precise because I make it up as I go along.  This time I added silken tofu for some protein and a creamy texture. 2 Butternut squashes, cubed (about 1" square) 3-4 carrots, cut in 1-inch chunks 2 onions, cut in 4 sections 2 tablespoons chopped garlic 2-3 tablespoons olive oil 2 quarts vegetable broth 2-3 tablespoons agave syrup, to taste (maple syrup or honey would probably also work okay) 1 package silken tofu salt paprika cayenne pepper (leave out if you don't want it hot-spicy) 1-2 bay leaf cumin Preheat oven to 450 F and coat a large roasting pan with olive oil.  Add squash, carrots, onions, and garlic to the pan, sprinkle with olive oil and mix to coat.  Shake salt, paprika, ...

I just got an inexpensive, small ice cream maker ( Hamilton Beach ), and I'm having fun making vegan ice cream.  It's cheaper than buying non-dairy ice cream in the store, often lower in fat and calories, and I can play with flavors.  I like to make a large batch of the liquid mix and then make one serving at a time.  The ice cream from this machine is soft and doesn't keep well, but it's quick and easy. My second try, this peanut butter chocolate chip ice cream, turned out great.  The peanut flour gives it a peanut buttery taste with all the protein but a lot less fat.  You could substitute any non-dairy milk combination for the coconut-almond mixture I used. 1 package silken tofu 3/4 cup coconut milk beverage 1/2 cup almond milk 1/4 cup agave syrup 1/4 cup maple syrup Peanut flour (Trader Joe's carries this now) Mini chocolate chips (I used Enjoy Life) Mix all ingredients in a blender except chocolate chips until smooth.  Pour into ice ...