Tuesday, July 12, 2011

Irish Cream Pancakes


1/4 cup vegan coffee creamer (like Silk Hazelnut Creamer; if you use plain, add 1 teaspoon almond extract)
3 tablespoons whiskey
1 tablespoon chocolate syrup
4 teaspoons WARM water
3 teaspoons Ener-G Egg Replacer
2 cups Bisquick-like baking mix (check ingredients)
1 cup nondairy milk
1 teaspoon vegetable oil + extra for pan
4+ drops green food dye (optional)
nondairy whipped topping (optional; like Soyatoo brand)


1. Bailey's Irish Cream Substitute: In a bowl or container, thoroughly mix coffee creamer, whiskey, and chocolate syrup.

2. Egg Substitute: In a mixing bowl, mix Ener-G Egg Replacer and WARM water until smooth.

3. Pancakes: In a bowl, combine baking mix, milk, Irish cream substitute, egg substitute, 1 teaspoon vegetable oil, and food coloring; mix until smooth as well.

4. Cooking: In a pan, heat a coin-sized amount of oil over medium heat until slightly hot. Add batter and cook until the pancake starts to bubble and the bottom side of the pancake has become golden. Flip and continue cooking until the other side is golden.

5. Serve warm and topped with whipped cream. Enjoy!

Makes: 10 (4-inch) pancakes; Preparation time: 5 minutes

Source: www.vegweb.com

Tuesday, July 5, 2011

Carribean Rice

Recipe submitted by Kristine Foster gfoster@ny.tds.net


1 cup jasmine rice (uncooked)
1 cup coconut
1/2 can crushed pineapple drained
1/2 red pepper, diced and 2 handfuls cashews
3 scallions, sliced lengthwise, then finely cut diagonally
1/4 -1/2 teaspoon (depending on your tastes) crushed red pepper flakes
1 bottle Arizona Style virgin pina colada beverage
1 8 oz. pkg. mori-nu silken tofu
1 bottle Arizona style pina colada
red food coloring drops to get pinkish color
sea salt & old bay seasoning


Put 1st eight ingredients in large glass microwave safe dish and stir to mix well. Cover with wax paper and microwave on high for 5 minutes, then simmer for 18 - 25 minutes or until rice is tender and liquid is absorbed.

To make mock shrimps: soak tofu that has been shaped into little shrimps or prawns in dish with pina colada. add red food coloring so is pink in color like shrimps. Add salt and old bay seaoning to taste. soak for 2 hours. Then roll and coat shrimps with shake and bake seasoning for fish. Bake on cookie sheet sprayed with Pam for 10 minutes (5 on each side), and add to the rice casserole before serving..... Enjoy! Guaren'teed to make you sing; Ay Ay Ay...... I like to Mambo!

Serves: 4-6

Preparation time: 10 mins.

source: www.vegweb.com

Saturday, July 2, 2011

Mandarin Coconut Whipped Pie


1 1/2 cup flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup coconut oil
3 tablespoons vanilla soy milk

1 banana
1 cup silken tofu
1/4 cup coconut oil
1/2 package Sour Supreme vegan sour cream (about 6 oz, or 1 cup volume)
1/2 cup margarine (unsalted)
1 egg equivalent (flax seed derived)
6 tablespoons sugar
1/4 cup flour
1 teaspoon vanilla
1/4 cup orange juice
1 cup shredded coconut
1 8oz. can mandarin oranges, drained
low sugar apricot jam (optional topping)


Preheat oven to 425 F.

Mix together all crust ingredients, press into 9-in pie pan. Extend crust to the sides of the pan, also. Bake for 10 minutes. take out, and set aside. Reduce heat to 360 F. Cool pre-baked crust for 15 minutes (make filling).

Combine all ingredients listed above up to and including the 1/4 cup flour:
Mash together by hand first, to make banana small. Then beat, starting with lowest setting and increasing to fastest setting. Fold in the vanilla and orange juice, then beat again. Fold in the coconut and mandarin oranges. Pour into the cooled crust.

Bake at 360 for 45 minutes, then turn off oven and let pie stay in oven for 1 hour. Take out, cool for another hour, on the kitchen counter, covered.

Refrigerate. May be eaten at any time, best after refrigeration (because its more refreshing!)

I didn't make any topping for it, but low-vegan sugar apricot jam tastes well with it.

Serves: 8

Preparation time: 1 hour 15 minutes (plus cooling time)