It’s nice to know that vegans can enjoy creamy, silky chocolate cream pie without any animal products. Here’s how to make one.
If you can locate a pre-prepared, vegan graham cracker crust, by all means use it. This recipe includes directions for a simple, vegan graham cracker crust you can make yourself if you so choose.
10 graham cracker sheets
1/4 cup Sucanat or evaporated cane juice
1/3 cup melted buttery spread or safflower oil
Crush the grahams to make crumbs. Stir in the Sucanat and melted buttery spread. Mix well and turn the mixture out into a 9-inch pie pan. Press it outwards to cover the bottom and sides of the pan. Continue reading
You don’t need milk, eggs or butter to make delicious holiday cookies. You also need not use white sugar, which is generally avoided by vegans. Here are a couple of recipes for vegan-friendly holiday cookies.
What says “holidays” like gingerbread cookies? Here is a tasty vegan version of this holiday classic.
Ingredients for about 24 cookies
2 1/2 cups of whole wheat pastry flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup vegan buttery spread (such as Earth Balance)
3/4 cup molasses Continue reading
1 lb broccoli, cut into florets, stalk cut into chunks
1 onion, chopped
1 garlic clove, crushed
2 cups vegetable stock
2 ½ cups soy milk
1 tbsp soy sauce
¼ cup all-purpose flour
Salt and pepper to taste
Fresh basil leaves, torn
Handful of almond slivers, toasted
In a large saucepan, combine the broccoli, onion, garlic and stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until the broccoli is tender. Season well. Place soup into a food processor and add the flour. Blend until smooth then return to the saucepan. Stir in the soy milk and soy sauce and heat gently until the soup thickens. Adjust seasoning. Continue reading