Ingredients : 6 cups muesli,2 tbs flour,soymilk, egg replacer (equivalent of 4 eggs),1 apple, grated, 3 bananas, sliced, 1/2 cup raisins, oil for frying
Place muesli, flour, apple, bananas, raisins and egg replacer in a deep bowl. Mix well. Add soymilk to make mushy mixture. Allow to stand for 10 minutes. Mix well and add more soymilk, so that the mixture is not dry but not too wet. Heat oil in pan. Scoop spoonfuls into pan. Each spoonful should make one 3 inch pancake. (If mixture is too runny, add a little more muesli to get the right consistency). Fry until golden brown, then turn and brown the other side. Serve topped with soy yogourt and your favourite syrup drizzled on top.
Purple power Shake
Ingredients : 1 cup vanilla soymilk, 1 cup firm tofu (about 6 oz.), 3/4 cup fresh or frozen, unthawed blueberries
1 tsp almond extract, 2 scoops soy protein powder (1 scoop is about 3 Tbs)
Place all ingredients in blender and mix on high until thoroughly blended and mixture is smooth and creamy. Serve immediately or refrigerate.
Ingredients : : 3 small ripe bananas, peeled and mashed,1 cup soymilk, 2 Tablespoons oil
4 1/4 cups unbleached white flour ,1 Tablespoon baking powder
Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl.Add the flour and baking powder and stir well. Place dough on a floured surface and knead for 3 minutes.Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can.Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned.Serve warm.
Ingredients : 2 cups whole wheat flour, 3/4 cup raisins,1 tsp cinnamon,1/2 tsp baking soda ,1 cup soymilk,1/3 cup oil,1/2 cup sorghum (I use corn syrup),1 tsp vanilla
Preheat oven to 400°F. Mix the wet ingredients.In a separate bowl mix the dry ingredients. Mix it all together. Drop cookie size blobs onto oiled cookie sheet. Bake for 20 minutes. Great with vegan jams, jellies spread on top as icing! Try replacing 1-1/2 cups flour with 1-1/2 cups bran if you wish.
Marie's Magical Fudge
Ingredients :1 lb. Confectioner's sugar (10X) ,1 stick margarine (I use Nucuoa) , 3/4 cup Cocoa powder (Rapunzel makes organic, but I also use regular and Dutch process Hershey's) ,1/2 cup Soymilk
3/4 cup chopped walnuts or pecans
1 greased (with margarine or veg. spray) pan ready to be filled!
1. Melt margarine in 3-4 qt. pot, on med. low heat.
2. When margarine is melted about halfway, add sugar. Melt sugar and keep stirring so as not to scorch the fudge.
3. Add the soymilk to the melting sugar and margarine.
This step also helps it melt and mix together.
4. Add the cocoa powder, mix it up, and melt it all together. Keep stirring.
5. Add chopped nuts or peanut butter at this time. Consistency should be thick, not runny, but not so thick that it doesn't pour out of the pot nicely. If it's a little too thick, add some soymilk.If it's a little too runny, add more sugar and cocoa.
6. Pour into prepared pan, and refrigerate for about 2 hours.
This is a fabulous recipe for a Persian dessert called Heavenly Ice (or Paradise Custard).
Ingredients :4 c cold soymilk ,3/4 c cornstarch, 3/4 c sucanat,1/4 c rose water (more or less, to taste) ,1/2 tsp cardamon (more or less, to taste) ,1/4 c finely chopped shelled, husked pistachios
In a saucepan, combine the soymilk, cornstarch, and sucanat until well-mixed.Over medium heat, stir mixture until it begins to form lumps, about fifteen minutes. As the pudding thickens, stir briskly until smooth. Reduce heat; add rosewater and cardamon and mix well. Remove from heat and pour into a long, flat dish or baking pan. Sprinkle with pistachios, cover, and refrigerate until set, about 2 hours. Once set, cut into diamonds and serve. For Sunshine Custard, dissolve a small pinch of saffron in the rose water before adding to pudding.