vegan recipes

- 3/4 cup carob chips
- 2 tablespoons water
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup flour
- 1 1/2 teaspoons Ener-G Egg Substitute
- 1/2 cup sugar
- 1/4 cup vegan butter

- 1 teaspoon baking soda
- 2 cups whole-wheat pastry flour
- 2/3 cup maple syrup or honey
- 1 pinch salt
- 2 tablespoons egg substitute
- 1/2 cup semisweet vegan chocolate chips
- 3 ripe bananas
- 1 tablespoon soy lecithin (optional)
- 1/2 cup vegetable oil

- 3 teaspoons baking powder
- 2 cups brown rice flour
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons Ener-G Egg Substitute (mixed in 2 Tbs water)
- 1/8 teaspoon stevia powder
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1/4 cup vegan butter
- 1/4 teaspoon nutmeg
- 1 cup rice milk

- 1 teaspoon salt
- 2 1/4 cups spelt flour
- 1 1/2 cups semisweet vegan chocolate chips
- 1 teaspoon baking soda
- 1 1/2 cups crunchy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups maple syrup

- freshly ground black pepper
- 2 tablespoons vegan sour cream
- 3 tablespoons all-purpose flour
- 2 lbs portabello mushrooms
- 2 cups coarsely grated onions
- cooked noodles or rice (for serving)
- 1 cup sliced mushrooms
- 2 (13 3/4 ounce) cans vegetable broth
- salt
- 1 tablespoon vegetable butter
- 2 tablespoons cognac
- 2 teaspoons paprika
- 1 tablespoon Dijon mustard
- 2 tablespoons vegetable oil

- 2/3 cup semisweet vegan chocolate chips
- 1/2 teaspoon salt
- 1 cup margarine, softened (use a vegan one like Earth Balance)
- 2/3 cup chopped pecans
- 2 cups raw sugar
- 1 1/4 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon almond extract
- 2/3 cup shredded coconut
- 4 tablespoons warm water
- 3 teaspoons Ener-G Egg Substitute

- 1/2 cup unsweetened soy milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons parsley
- 1 cup vegan mayonnaise

- 115 g soft brown sugar
- 1/4 teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
- 150 g vegan margarine
- 100 ml soya cream
- 1 teaspoon vanilla essence
- 200 g soft brown sugar
- 100 g golden syrup
- 1/8 teaspoon ground nutmeg
- 100 ml water
- 115 g vegan margarine
- 200 g dates
- 1/4 teaspoon ground cinnamon
- 200 g white self raising flour
- 250 ml soya milk

- 3-4 baby carrots
- 5 ounces mushrooms
- 1/2 lb fresh spinach
- 2-3 garlic cloves
- wonton wrappers
- 3 tablespoons nutritional yeast flakes or vegan parmesan cheese
- 1 teaspoon crushed rosemary
- sea salt
- 1/2 red bell pepper
- 1 lb extra firm tofu
- 1/8-1/4 fluid ounce lemon juice
- fresh cracked pepper
- 1/2 cup sunflower seeds
- 4-6 sun-dried tomatoes
- 1 bunch chives, chopped finely (or scallions finely chopped OR purple onion finely chopped and sauted to mellow)