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Apple Crisp

Apple Crisp

Serves 4-6

Ingredients

  • 5 or 6 apples
  • ½ cup maple or agave syrup
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ cup whole wheat flour
  • ½ cup rolled oats
  • ¼ cup coconut oil, chilled
  • ¼ cup applesauce
  • ½ cup brown sugar

Instructions

  1. Preheat the oven to 350oF. Chop the apples and toss them in a bowl with the maple syrup, lemon zest, cinnamon, and nutmeg (if using). Place them in a lightly oiled 8 × 8-inch baking pan.
  2. In a separate bowl, mix the flour and oats. Cut the coconut oil into the flour, crumbling it into pea-sized pieces. Add the applesauce and brown sugar, mixing just until the flour is moistened. Spread the oat mixture over the apples.
  3. Bake for 30-35 minutes and serve warm — it’s especially delicious over dairy-free vanilla ice cream.
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Chewy Chocolate Chip Cookies

Makes 25-30 cookies

Ingredients

  • 1 cup vegan butter, softened (try Earth Balance)
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup dairy-free milk
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 12 ounces dairy-free chocolate chips

Instructions

  1. Preheat oven to 350oF.
  2. In a large bowl, mix the butter, white sugar, and brown sugar until light and fluffy. Slowly stir in the dairy-free milk and then add the vanilla to make a creamy mixture.
  3. In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the liquid mixture and stir well. Fold in the chocolate chips.
  4. Drop small spoonfuls of the batter onto non-stick cookie sheets and bake for 8-10 minutes.
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Chewy Chocolate Chip Cookies

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

Serves 4-6

Ingredients

  • 1 12-ounce package dairy-free, semi-sweet chocolate chips
  • 1 14-ounce package extra firm tofu
  • 1 cup peanut butter, crunchy or smooth
  • ½ cup dairy-free milk
  • 1 teaspoon vanilla extract
  • 1 vegan graham cracker crust
  • ½ teaspoon coconut butter or other mild-tasting oil
  • 1 cup chopped nuts (optional topping)

Instructions

  1. Melt ¾ of the chocolate chips in a double boiler, saucepan, or microwave. In a food processor or high-powered blender, combine the melted chocolate chips, tofu, peanut butter, dairy-free milk, and vanilla. Blend until very smooth, pausing to scrape down the sides. Pour the filling into the graham cracker crust and chill for 2 hours.
  2. Melt the remaining chocolate chips with the coconut butter and drizzle over the chilled pie. If desired, add chopped nuts. Refrigerate for another hour to harden the chocolate topping or until serving.
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Classic Cupcakes with Buttercream Frosting

Makes 1 dozen

Ingredients

Cake

  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 ¼ cup dairy-free milk
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Buttercream Frosting

  • 1 cup vegan butter (try Earth Balance)
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3-4 tablespoons dairy-free milk

Instructions

Cake

  1. Preheat oven to 350oF. Prepare a cupcake tin by placing baking liners into each of the cups.
  2. In a small bowl, slowly mix the oil, vinegar, and vanilla into the dairy-free milk, allowing it to curdle. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  3. Pour the liquid mixture over the flour mixture and stir gently, being very careful not to over-mix. Once combined, spoon the batter into each of the lined cupcake cups, filling each about ⅔ of the way full.
  4. Bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean. Remove from oven and allow to cool for a few minutes in the tray. Once cool enough to touch, remove from the tray and cool the rest of the way on a cookie rack.

Buttercream Frosting

  1. While the cupcakes are cooling, prepare the buttercream. Start by whipping the vegan butter with an electric mixer or by hand until slightly soft and smooth. Add the powdered sugar, 1 cup at a time. Add the full 4 cups for a sweeter and stiffer frosting.
  2. Mix in the vanilla, salt, and a little bit of the dairy-free milk until your desired consistency is reached. Spread or pipe the frosting onto the completely cooled cupcakes in whatever fashion you like and enjoy.
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Classic Cupcakes with Buttercream Frosting

Egg-Free Nog

Egg-Free Festive Nog

Serves 5-6

Ingredients

  • 4 cups dairy-free milk
  • 6 ounces silken tofu
  • 6 tablespoons maple or agave syrup
  • ¼ cup Brandy, Amaretto, Southern Comfort, or alcohol of choice (optional)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt

Instructions

  1. In a blender, combine all of the ingredients and process until creamy and smooth. Chill before serving. Adjust spices, sweetness, and alcohol to taste. Serve straight or over ice and dusted with extra nutmeg.
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Flan

Serves 6

Ingredients

  • 1 large box Goya or Royal Flan (egg-free)
  • 3 ¼ cups coconut milk or cream
  • Fresh fruit

Instructions

  1. From Goya or Royal Flan box, take caramel sauce packet and empty contents into 6 small heat-proof dishes.
  2. Combine coconut milk and flan mix in saucepan, stirring to keep mixture smooth.
  3. Cook over medium heat, stirring constantly until mixture comes to a full boil.
  4. Remove from heat and ladle into prepared dishes.
  5. Refrigerate at least 1 hour; it will thicken as it cools.
  6. Loosen edges of flan mold with tip of knife. Top with plate and invert, removing mold.
  7. Serve with fresh fruit.
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Flan

Fudge Brownies

Fudge Brownies

Makes 20 brownies

Ingredients

  • 2 cups flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegetable oil (½ cup can be substituted with apple sauce for a more cake-like brownie)
  • 1 cup water
  • 1 teaspoon vanilla
  • 1 cup dairy-free chocolate chips (optional)
  • ½ cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350oF and grease a 9 x 13-inch baking pan.
  2. Combine dry ingredients in a mixing bowl. Whisk together wet ingredients and fold into the dry ingredients. If desired, add half the chocolate chips and chopped walnuts to the mix. Pour mixture into the prepared pan and sprinkle with remaining chocolate chips and walnuts, if using.
  3. For fudge-like brownies, bake for 20-25 minutes. For cake-like brownies, bake 25-30 minutes. Let the brownies cool slightly before serving.
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Horchata

Serves 8

Ingredients

  • 6 tablespoons long grain brown rice
  • 1 cup raw almonds
  • 1 cinnamon stick
  • Zest of 1 lime
  • 6 ½ cups water
  • ½ cup sugar

Instructions

  1. Pulverize the rice in a blender or spice grinder.
  2. Transfer to a medium-sized bowl and add the almonds, cinnamon, and lime zest.
  3. Stir in 2 ½ cups of hot water; cover and let stand at least 6 hours.
  4. Transfer the mixture to a blender and process for 3-4 minutes, until it is completely smooth.
  5. Add 2 cups of water; blend for another minute. Strain with a damp cheesecloth or a fine sieve.
  6. Add 2 more cups of water and sweeten with sugar to taste. If it is too thick, add more water.
  7. Cover and refrigerate until you're ready to serve. Stir before serving. Will keep for 5 days in fridge.
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Horchata

Hot Chocolate

Hot Chocolate

Serves 6

Ingredients

  • ½ cup masa harina
  • 2 cups water
  • 2 cups dairy-free milk
  • ½ cup sugar
  • 1 disk of Abuelita chocolate
  • Cinnamon to taste

Instructions

  1. Add masa to sauce pot; whisk in 2 cups cold water until smooth.
  2. Turn on heat to medium high and bring mixture to boil. Add dairy-free milk, sugar, and chocolate to pot.
  3. Whisk constantly until chocolate and sugar are dissolved and mixture is hot.
  4. Remove from heat and divide evenly among mugs. Sprinkle with cinnamon.
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Lemonilla Cake with Fluffly Lemon Frosting

Serves 8-12

Ingredients

Cake

  • 3 cups all-purpose or cake flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup water
  • 1 cup lemon juice
  • 1 cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons vanilla extract
  • 1 tablespoon lemon zest

Frosting

  • ½ cup vegan butter, softened (try Earth Balance)
  • 4 ounces (half a tub) vegan cream cheese (try Tofutti or Follow Your Heart)
  • 2 ½ cups confectioner’s (powdered) sugar
  • ½ cup cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350oF. Oil and flour a 9 x 13-inch pan and set aside.
  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the water, lemon juice, oil, vinegar, vanilla extract, and lemon zest. Combine the wet and dry ingredients and stir until just combined.
  3. Pour the batter into the prepared pan. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  4. While the cake is baking, prepare the frosting. Using a stand or hand-held mixer, blend the butter and cream cheese.
  5. Sift together the confectioner’s sugar with the cornstarch. If you don’t have confectioner’s sugar on hand, you can use 2 cups of regular sugar and process the sugar with the cornstarch in a blender for 1 minute. Then scrape down the sides and blend for an additional 30 seconds.
  6. Add half of the sugar/cornstarch mixture to the butter/cream cheese mixture and beat well to combine. Add the remaining sugar/cornstarch mixture along with the lemon juice, lemon zest, and vanilla extract and continue to beat until the frosting is light and fluffy.
  7. Let the cake cool completely before frosting.
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Lemonilla Cake

Mint Chocolate Cake

Mint Chocolate Cake

Makes a 9 x 13-inch or 2-layer, 7-inch cake

Serves 8-10

Ingredients

Cake

  • 2 ¼ cups flour
  • 1 ½ cups sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups cold water
  • ½ cup vegetable oil
  • 1 ½ tablespoons white vinegar
  • 2 teaspoons vanilla extract

Icing

  • 1 12-ounce bag dairy-free chocolate chips
  • ⅓ cup dairy-free milk
  • 1 teaspoon peppermint extract
  • 1 candy cane or 6 peppermint candies, crushed (optional)

Instructions

  1. Preheat the oven to 350oF. Grease and flour your baking pan(s).
  2. Sift the dry ingredients into a large bowl and mix together until blended. Separately, whisk together the water, oil, vinegar, and vanilla. Pour the wet ingredients into the bowl of dry and stir gently until mixed.
  3. Once smooth, pour the batter into the pan(s) and bake for 20-30 minutes or until an inserted toothpick comes out clean and the cake edges have pulled away from the pan.
  4. Separately, melt the chocolate chips in a double boiler over low heat. Once completely smooth and melted, add the dairy-free milk a little at a time. Finally add the peppermint extract. If too thick, add a few tablespoons more of dairy-free milk at a time, until the desired consistency is reached. Let icing and cake cool completely before frosting.
  5. After frosting, sprinkle with peppermint candies for decoration, if desired.
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Pecan Pie

Serves 8-10

Ingredients

  • ½ cup dairy-free milk
  • 6 tablespoons vegan butter (try Earth Balance)
  • ¼ cup rolled oats
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses (optional for color)
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups pecan halves
  • 1 cup raw turbinado sugar
  • Prepared 9” pie crust

Instructions

  1. Preheat oven to 350oF.
  2. Combine all the filling ingredients, except the pecans and sugar, in a blender. Process on high for about a minute, or until completely smooth. Toss the sugar and the pecans together in a bowl and pour the blended ingredients over it, stirring to coat.
  3. Pour the filling ingredients into the prepared crust. Bake for 45 minutes or until the crust and top of the pie are golden and the filling is set. Remove from oven and let cool before slicing.
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Pecan Pie

Pumpkin Pie

Pumpkin Pie

Serves 6-8

Ingredients

  • 1 large water-packed tray of silken tofu or 2 small aseptic packs
  • 2 cups pumpkin purée
  • ¾ cup maple or agave syrup
  • ¾ cup evaporated cane sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 9-inch unbaked pie shell

Instructions

  1. Preheat the oven to 400oF.
  2. Combine all of the filling ingredients in a blender or food processor and blend until completely smooth. Pour the mixture into the pie shell.
  3. Bake for 30 minutes, then turn down the oven temperature to 350°F. Bake for another 30-45 minutes or until the center of the pie appears set.
  4. Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the pie to firm up even more.
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Rice Pudding

Serves 8-10

Ingredients

  • 1 cup long grain brown rice
  • ¼ teaspoon salt
  • 4 cups dairy-free milk
  • 2 cinnamon sticks
  • Zest from 1 lemon
  • ½ cup coconut cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon to taste

Instructions

  1. Boil 2 cups water in a medium sauce pan. Stir in rice and salt; bring to boil again.
  2. Reduce heat to low. Cook covered, until water is absorbed and rice is soft, about 20 minutes.
  3. Stir in dairy-free milk, cinnamon sticks, and lemon zest and increase heat. Cook for another 25 minutes, stirring occasionally to prevent sticking. Add coconut cream, sugar, and vanilla and cook for 5 more minutes.
  4. Serve warm or chilled, sprinkled with cinnamon.
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Rice Pudding

Sweet Corn Pudding

Sweet Corn Pudding

Serves 4

Ingredients

  • ¼ cup vegetable oil
  • ¼ cup masa harina
  • ⅓ cup sugar
  • 2 cups frozen corn, thawed
  • ½ cup cornmeal
  • ½ cup water
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup coconut or soy milk

Instructions

  1. Preheat oven to 350oF.
  2. In a medium bowl mix oil, masa, and sugar.
  3. Blend half of the thawed corn with cornmeal and water until smooth; fold into masa mixture.
  4. Add remaining corn, baking powder, salt, and dairy-free milk. Pour into a greased baking dish.
  5. Bake until edges are golden, about 30 minutes.
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Truffles

Makes about 20 truffles

Ingredients

Truffles

  • 1 12-ounce bag dairy-free chocolate chips (about 2 cups)
  • 1 8-ounce tub dairy-free cream cheese (try Tofutti or Follow Your Heart)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla, peppermint, or almond extract

Topping Suggestions

  • High-quality cocoa powder
  • Chopped nuts
  • Dried, shredded coconut
  • 1 cup dairy-free chocolate chips

Instructions

  1. Melt the chocolate in a double boiler, until smooth and silky. Meanwhile, beat the cream cheese in a stand-mixer or food processor. Slowly add the sugar and beat until well mixed. Add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavors, add to the mixture and process for 30 seconds more. Scrape the mixture into a bowl and chill for about 1 hour.
  2. Once firm, scoop and roll the mixture into bite-sized balls. Pour the cocoa powder, nuts, or coconut into a shallow bowl and roll the truffles into them. Place the truffles on a tray and refrigerate for 30 minutes.
  3. If using a chocolate coating, melt the cup of chocolate chips in the double boiler. Dip the truffles into the melted chocolate and place on a tray. Refrigerate for 1 hour. Keep chilled until serving.
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Truffles