coconut date cookies

Ingredients

• Ener-G egg replacer for 3 eggs
• 1/2 cup sugar
• 1 cup chopped walnuts
• 1 cup chopped dates
• 1 cup flaked coconut
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Directions

• Preheat oven to 350 F
• In a large bowl, combine egg replacer, sugar, walnuts, dates, coconut, vanilla & almond extract and mix them together.
• Place mixture into a casserole dish and bake for 25-30 minutes
• Let mixture cool, then form into small balls and roll in powdered sugar.
• Eat.

Recipe Source

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Tofu scramble

Ingredients

• 1 12oz Package of Firm Tofu
• 1/2 Yellow Onion
• 1 Cup Polenta (optional)
• 1 Clove of Garlic
• 1 Tbsp Tumeric
• 1 Tbsp Nutritional Yeast (Optional)
• 1 Tsp Oregano
• 2 Tbsp Cooking Oil
• 2 Tbsp Vegan Margarine
• Salt & Pepper to Taste
• Your Favorite Veggies

Directions

• In a large frying pan, cook the onions and garlic in most of the cooking oil for a few minutes.
  
• Crumble the tofu using your fingers into the pan and stir up.
  
• If you are using polenta (it really makes it wet, like scrambled eggs, but we only use this recipe when we have leftover polenta) add this in and stir the mixture.
  
• Next add the margarine, let it melt and stir so that it is coating the tofu crumbles. Add in the tumeric and nutritional yeast (optional) and once again stir.
  
• Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.
  
• Turn off the heat and let it stand for a few minutes before serving. Serve with fresh veggies, ketchup, hot sauce, or with hashbrowns/homefries.
  

Recipe from Plant Based on a Budget

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orange current scones

Dry Ingredients

• 3 ¼ cup unbleached wheat or spelt flour
• 4 ½ tsp baking powder
• 6 tbsp non-hydrogenated vegan margarine
• ¼ tsp sea salt

Wet Ingredients

• 2/3 cup currants
• 1 cup + 2 tbsp rice or soy milk
• 1/3 cup maple syrup
• Zest of one orange

Directions

• Preheat oven to 375 F. Line a baking sheet with parchment paper. Oil a ¼ cup measuring cup and set aside.
• In a large bowl, mix together the dry ingredients, except the margarine. Cut in the margarine with a fork or your fingers until the texture is crumbly.
• In a separate bowl, whisk the wet ingredients.
• Add the wet ingredients to the dry, lightly stirring until combined. Do not overmix.
• Using the ¼ cup measuring cup, drop dough onto the parchment with one to two inches between each.
• Bake for 20 minutes or until golden brown. These are best served warm. Serve with jam or margarine.

Makes 12 scones. 
Courtesy of Allison's Gourmet

eggless benedict

Ingredients: 

• Asparagus
  
• Olive oil
  
• Salt & pepper to taste
  
• Tofurky's Ham Deli Slices
  
• Toast or English muffin (whatever is available or preferred)
  
• Extra firm tofu

Hollandaise sauce ingredients:

• 3/4 cup of soft tofu
  
• 2 tsp mustard
  
• 4 tbsp nutritional yeast
  
• 1 1/2 tsp lemon juice
  
• 1/2 cup soymilk
  
• 1 tbsp olive oil
  
• 2 tsp soy sauce
  
• Pinch paprika
  
• Pinch turmeric
  
• Salt & pepper to taste

Tofu marinade ingredients:

• 1/4 cup olive oil
  
• 2 1/2 tbsp vinegar (I used white wine vinegar)
  
• 2 tbsp soy sauce

Directions:

• Start by mixing the marinade for the tofu in a bowl. Slice as much extra firm tofu as desired and marinate for about 15-20 minutes. 
  
• While marinating, cover asparagus with olive oil and salt and pepper. Bake in the oven at 425 degrees until bright green and crispy (will take about 15-20 minutes). 
  
•  While waiting for the tofu and asparagus, you can blend all the ingreidents for the hollandaise sauce in a blender and set aside. 
  
• Toast your bread of choice and grill a couple of slices of ham on a grill pan over medium heat. After that, you can set the ham aside and grill the tofu slices until nice and browned and crispy. 
  
• At this point, all you need to do is assemble your egg-less Benedict and sprinkle the top with a bit of pepper and paprika.

Recipe credit to Sammi, founder of the blog Vegan Pandamonium.

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French Potato Salad

Ingredients

• 1 1/2 pounds small boiling potatoes, washed and quartered
• 1 shallot or 1/2 red onion, minced
• handful of Italian flat-leaf parsley, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar or red wine vinegar
• 1 teaspoon pimentón (Spanish smoked paprika) or paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• kosher salt and black pepper, to taste

Directions

• Put the quartered potatoes in a decent-sized pot and add cold water to cover, and around 2 teaspoons of salt. Place over high heat, cover, and bring to a boil. Uncover, and boil until the potatoes are tender, around 10-15 minutes.
• Put the shallot and parsley in a medium bowl. Drain the potatoes, and, while they're still hot, add them to the bowl with the shallot and parsley, and give it all a toss. Add the remaining ingredients, toss well, and let sit at room temperature for at least 10 minutes, until the potatoes have absorbed all the oil and vinegar. Serve warm or at room temperature.

Recipe from Plant Based on a Budget

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vegan quiche

Ingredients:

• 1 tbsp olive oil
  
• 1 small onion, chopped
  
• 1 garlic clove, minced
  
• 1/2 bag fresh spinach (or 1/2 package of frozen spinach, thawed and drained) 
  
• 1/2 cup cashews, soaked in water for an hour and drained
  
• 1/2 block firm tofu
  
• 1/4 cup nutritional yeast
  
• 4 tbsp soy milk
  
• 1/2 tsp tumeric
  
• salt & pepper
  
• 1 sheet defrosted puff pastry dough, or 1 vegan pie crust
  
• 1/4 tsp paprika
  
• 1-2 tomatoes, sliced (optional)
  

Directions:

• Preheat oven to 375F/190C.
  
• Heat olive oil over medium heat, and saute onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.
  
• Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soymilk and tumeric. Blend until you have a creamy, even consistency (add more soymilk if needed).
  
• In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.
  
• If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Sprinkle with paprika and top with tomato slices.
  
• Bake in oven for 30 minutes, or until mixture is set and crust has browned.
  

Recipe