vegan recipes

- Salt and pepper, to taste
- 1 cup tomato sauce
- 1/4 cup white wine
- 2 Tbsp. chopped chives
- 1 lemon, sliced into thin wedges
- 6 fresh large basil leaves, thinly sliced
- 1 lb. button mushrooms, sliced
- 1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chick?n Strips)
- 2 Tbsp. olive oil

- 1/4 cup vegan vegetable shortening or margarine
- Egg Replacer equivalent to 1 egg
- 1 1/4 cups soy milk
- 2 cups self-rising cornmeal (try Tendabake brand)

- 1 tablespoon non-hydrogenated vegan margarine
- Pam cooking spray or vegan cooking spray
- 1/4 cup vegan maple syrup
- 2 cups raw cashews
- 1 pinch salt
- ground cinnamon

- 1 1/4 cups unsweetened soy milk (try Silk brand)
- 24 oz. vegan margarine (try Earth Balance brand)
- 3 lbs. powdered sugar
- 10 oz. unsweetened cocoa powder, plus more for dusting the pan (try Ghirardelli brand)

- 1 medium sweet potato
- 4 teaspoons vegan sugar or sugar substitute
- 1 cup cake flour
- 1 tablespoon vinegar
- 2/3 cup cold vegetable shortening
- 5 teaspoons baking powder
- 4 tablespoons cold vegan margarine, cut into small pieces (I like Earth Balance)
- 1 1/4 cups soy milk
- 2 1/2 cups unbleached all-purpose flour

- 1 cup chopped nuts (optional)
- 3 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 6 tablespoons vegan margarine
- 1/4 cup soy milk
- 1/2 cup cocoa powder

- 2/3 cup sugar
- 1/4 cup water
- 6 graham crackers
- 4 teaspoons fresh lemon juice (i used bottled)
- 2 containers plain tofutti vegan cream cheese
- 4 tablespoons earth balance spread margarine
- 1 tablespoon extra firm tofu
- 1/2 teaspoon salt

- Food coloring
- 1 Tbsp. vanilla soy milk
- 1 1/2 tsp. vanilla
- 4 cups powdered sugar
- 1/2 cup vegetable shortening
- 1/2 cup vegan margarine
- For the Frosting:
- 1 tsp. ground cloves
- 1 1/4 tsp. cinnamon
- 1 Tbsp. ginger
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 5 cups flour
- 2 Tbsp. apple cider vinegar
- 1 cup molasses
- Egg Replacer equivalent to 1 egg
- 1 cup sugar
- 1 cup vegan margarine
- For the Cookies: