Vegan Morning Glory Muffins

Ingredients:
2 "eggs"
3/4 cup canola oil
1/4 cup nondairy milk
2 tsp vanilla
2 cups unbleached flour
1 cup packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups shredded carrot
1/2 cup coconut
1/2 cup raisins
3/4 cup chopped pecans

Steps:
1. Preheat oven to 350. Place paper baking cups in muffin pan.
2. In large bowl, beat "eggs," oil, "milk," and vanilla with wire whisk until well blended.
3. Add flour, brown sugar, baking soda, cinnamon and salt; stir until dry ingredients are just moistened. Stir in carrots, apple, coconut, raisins, and 1/2 cup of pecans.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining pecans over batter.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Serves: 18

Vegan Blueberry Muffins

Ingredients:
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 "egg"
1/3 cup milk
1 cup fresh blueberries

Steps:

1. Preheat oven to 400. Grease muffin cups or line with muffin liners.

2. Combine all ingredients (except blueberries), and mix until smooth.

3. Fold in blueberries.

4. Fill muffin cups and bake for 20-25 minutes or until golden brown.

Serves 8-12

Vegan Chocolate Chocolate Chip Waffles

Ingredients:

2 cups unbleached, all-purpose flour
1/4 cup unsweetened cocoa powder
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 cups soy milk
2 "eggs"
1/4 cup canola oil
1 tsp vanilla
1/4 cup vegan chocolate chips

Steps:

1. Preheat waffle iron

2. Sift flour, cocoa, sugar, baking powder and salt into a large bowl.

3. Combine milk, eggs, oil and vanilla in a small bowl.

4. Stir liquid ingredients into dry ingredients until moistened. Add chocolate chips.

5. For each waffle, pour about 3/4 cup batter into waffle iron.

Serves 4-6

Vegan Cinnamon Rolls With Golden Raisins and Pecans

Ingredients:

For Dough:
3 cups flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon yeast
2 tablespoon vegetable oil
1 1/2 cup soy milk
For Filling:
1/2 cup sugar
4 tablespoon cinnamon
1/4 cup melted vegan butter
1/4 cup golden raisins
For Icing:
1/2 cup powdered sugar
1 tablespoon soy milk
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

1. Preheat oven for 375.
2. Mix dry ingredients in large bowl.
3. Add oil and soy milk and mix until dough becomes sticky mass.
4. Melt margarine and mix cinnamon and sugar together in a separate container. 5. Split dough in half, (using some flour to reduce stickiness) flatten dough into a rectangular shape-approximately 4x8 inches.
6. Spread half of the filling onto dough (stopping about 1/4 inch from the edge).
7. Add raisins.
8. Roll the dough into a long tubular shape and cut into mini rolls (cutting approximately every inch and a half).
9. Place mini rolls into greased pan, and repeat above steps with second half of dough.
10. Sprinkle chopped nuts on top of rolls.
11. Bake for 9-12 minutes.

Icing:
1. Combine powdered sugar, soy milk and vanilla.
2. Pour onto rolls immediately after taking them out of the oven.

Serves 4-6

Vegan Migas

Ingredients:
1 package of extra firm tofu
1 tablespoon vegan butter
1 tsp. canola oil
3 6-inch corn tortillas, cut into small pieces or strips
1 jalapeño pepper, chopped
1/2 link soyrizo vegan Mexican sausage
1/2 white onion, chopped
1/3 cup grated vegan cheese (cheddar or Monterey jack)
garlic powder
salt
pepper
chili powder
turmeric (optional)
2 tablespoon nutritional yeast

Steps:

1. In a medium-sized pan, sauté corn tortilla strips and onion until onion is transparent and tortilla strips are lightly browned.

2. Add Soyrizo and jalapeño to pan, and sauté for approx. 1-2 min.

3. Crumble tofu into pan with fingers or with a fork to give the tofu the appearance of scrambled egg.

4. Add a dash of garlic powder, salt, pepper, chili powder and turmeric (gives the tofu a yellow color). Add nutritional yeast. Stir until all spices are incorporated into dish.

5. Remove from heat, and sprinkle cheese on top of dish

Serves 6-8

Vegan Pancakes

Ingredients:

2 1/2 cups all purpose flour
2 tablespoon sugar
2 tablespoon baking powder
1 tablespoon vegetable oil
1 teaspoon salt
3 cups soy milk
1 dash of cinnamon

Steps:

1.Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise.

2. Cook medium to medium-high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula.

Serves: 4

Vegan French Toast Sticks

Ingredients:

1 Cup Vanilla Soy Milk
2-3 Tbs. Flour
2 Tsp. Sugar
Dash of cinnamon
Approx. 5 bread slices, cut into 1.5 (width) inch sticks
1/2 Tsp. Vanilla extract
(Powdered Sugar to taste)*

Steps:

1. Mix Soy milk, flour, sugar, vanilla extract, and cinnamon

2. Grease pan using vegan butter

3. Dip bread sticks in soy milk mixture

4. Fry until golden brown

*(5. Optional: sprinkle powered sugar for taste)

Serves 1-2

Vegan Scrambled Tofu

Ingredients:

1/2 block tofu (drained and pressed)
1/4 Yellow onion, diced
1/4 Bell pepper (yellow or orange), diced
Spinach leaves
Shoestring carrots
1 Roma tomato, diced
2 tsp. Canola/Olive oil
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Nutritional yeast
1 dash salt
1 dash pepper

Steps:

1. Slice tofu into approx. 1/2 inch cubes, crumble with hands or fork

2. Sautee onion, pepper, and tofu for 3-5 minutes

3. Add remaining veggies and cook for 5-7 minutes

4. Season and serve

Optional: Top with soy sauce, vegan cheese, etc.

Serves 2-3