2 Containers of Plain Tofutti Cream Cheese
1 Cup of Sugar
4 Teaspoons of fresh lemon juice
1/2 teaspoon of salt (I used a little less)
1 Tablespoon of extra firm tofu, drained
20-22 Oreos (be careful there are only very specific types of Nabisco Oreos that are vegan-Chocolate Creme Oreos are what I used and they are vegan!)
4 Tablespoons of vegan butter
Preheat the oven to 350 degrees Fahrenheit. Mix the cream cheese together until smooth, then add the rest of the cheesecake ingredients. I used a kitchen aide mixer but you can easily use a food processor/blender.
Crush the oreos in a food processor and then mix in the butter! Press in a regular glass pie pan(no need to spray)- You can also use a spring form, which may make the removal of the cheesecake for presentation easier.
Pour cheesecake over pressed oreo crust and bake for 30-40 minutes, until top is browned.
Tip: If you want to get perfect circles or any other shape, use a cookie cutter and place gently on top of cake and sprinkle topping inside of circle.
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg (I used Cinnamon instead)
1/4 tsp Cinnamon
1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)
1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)
4 Tbs Earth Balance (regular margarine should work too)
- 1/2 cup powdered icing
- 1 tbsp soy milk
Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream- try not to eat all of it.
Since I did not have a mini doughnut maker, I used regular cupcake pans. I added a little over a tablespoon to each cup and spread it so it covered the entire bottom. Put in oven for 9-12 minutes. Let them cool! Then take an apple core, or a knife works fine, it is just a little more difficult. As if you were coring an apple, cut a hole in the center of the soon to be “doughnut”. As you can see in the picture above, it looks just like it would if you used a doughnut pan!
If you have mini doughnut pans put a little over a tablesoon of the batter in every section!
Brownie Pudding Cake
1 1/4 Cups of All Purpose Flour
1 1/2 Cups of Granulated Sugar
1/2 Cup of Unsweeetened Cocoa Powder
2 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
3/4 Cup of Rice Milk
3 Tablespoons of Butter, Melted (Earth Balance)
1 1/2 Teaspoons of Vanilla
1 Cup of Semi Sweet Chocolate Chips
1 3/4 Boiling Water
1 Tablespoon of Powdered Sugar
Preheat oven to 350 degrees. Combine flour, 3/4 cup of granulated sugar, 1/4 Cup of cocoa powder, baking powder and salt. Then add the milk, melted butter and 1/2 teaspoon of vanilla and stir until batter is smooth. Add the chocolate morsels. Spread the batter in an 8x8 pan.
In another bowl whisk together the remaining 3/4 cup of granulated sugar and 1/4 cup of cocoa powder. Gradually add the boiling water and remaining 1 teaspoon of vanilla and stir. Add the mixture evenly over the rest of the batter.
Bake for 30-35 minutes and let cool for 15 minutes. Add powdered sugar and enjoy!
Veganized from BakedBree
2 stick unsalted butter room temperature(earth balance, they are vegan)
2 1/4 cup sugar
3 Tablespoons of Ground Flax + 9 tablespoons of warm water
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
4 teaspoon vanilla
6 Tablespoons of rice milk (OR any vegan milk of your choice)
Put oven on 350 degrees. Prepare the ground flax in the water and let sit for 5 minutes. Mix all ingredients together except for the flax and milk. Once the flax starts to thicken add to batter. Lastly, add the milk! Line cupcake tin with paper liners. If you want, separate batter in three bowls and add different food colorings to each bowl. Take a spoon and fill liners 3/4 full(if you used color do the same step but alternating colors). Bake for 15 minutes and enjoy!
p.s. I over stuffed the liners so I got creative. (I got a little to excited with the colors and tried to fit too much of every color, my advice: contain your enthusiasm)
2-3 quarts popcorn
4 Tablespoon of earth balance butter
1 Cup brown sugar
1/3 Cup water
1/2 Teaspoon of baking soda
1 Tablespoon vanilla
1 bag of semisweet Chocolate chips(vegan)
1 teaspoon of vegetable shortening
Popcorn: If you do not have a popcorn maker and want to pop fresh popcorn, all you need is a brown paper lunch bag, popcorn kernels and a microwave. I put enough kernels to cover the bottom and pop for 2 minutes, if you feel it is not ready yet then do it for another minute.Repeat until you have the desired amount.
Sift out the unpopped kernels and put the rest on a baking sheet lined with parchment paper.
Caramel: In a pan melt butter on medium flame and then stir in dark brown sugar. Once they are stirred together add the water and continue stirring until the mixture is boiling. Stop stirring after it starts to boil and leave it over the flame for 5 minutes. Take it off the flame and stir in the vanilla and the baking soda. It should start to form a fluffy caramel. Take a spoon and sporadically place it on the popcorn and mix it all around.
Chocolate: In a bowl melt the chocolate chips and crisco in 30 second intervals until fully melted. Repeat exact step as you did with the caramel but with the chocolate. For an extra touch add a nut of your choice, I added sliced almonds. I also added a sprinkle of salt to have both sweet and salty. Enjoy!
Cooooookie Pretzel Bar:
veganized from Simply Scratch
3/4 cup Unsalted Butter, at room temperature(vegan-I use Earth Balance)
3/4 cup Granulated Sugar
3/4 cup Dark Brown Sugar
2 Tablespoon of ground flax seed (let sit in 6 Tablespoons of water for 5 minutes)
1-1/2 teaspoons Real Vanilla Extract
2-1/4 cups All Purpose Flour
1 teaspoon Baking Soda
1/8 teaspoon Kosher Salt
1 bag semi-sweet chocolate chips (Vegan Chocolate Chips )
4-1/2 cups Pretzel Sticks
1 cup Unsalted Butter, melted(Earth Balance)
cook at 350 degrees-15 minutes
Preheat oven to 350 degrees and line a 9X13 baking sheet with parchment paper (trust me, it will make your cleanup so much easier). Start with the cookie batter. Place ground flax in water and put it to the side. Combine both sugars, vanilla, baking soda, butter, and salt. Mix until batter is smooth. After the flax thickens a little, add it to the batter. Slowly add the flour to prevent it from exploding in your face. Finish by adding your chocolate chips. Put aside.
Crush the pretzels in a ziploc bag and mix with melted butter until all the pretzels are covered. Pretzels are generally not made with any dairy or egg, double check the ingredients to make sure they are vegan but generally most do not contain any animal product. Spread the mixture evenly on your prepared pan and bake for 8 minutes.
While its hot spread the cookie dough batter over the pretzel crust. To make it easier drop spoonfuls of the dough scattered over the pretzels and gently press the cookie dough down to spread. This part can be difficult but if the pretzels crust shifts a little, no worries, it will still taste delicious. Place pan back in the oven and cook for another 12-15 minutes
* I doubled the cookie dough recipe the second time around because I wanted a fluffier cookie bar and I felt it cooked better but if you prefer a thinner, crunchier cookie, it is not necessary! (Just beware if you double the dough recipe you may have to bake it for a few extra minutes, mine only needed 4 minutes more!)