For: breakfast, lunch, dinner, snacks, drinks, desserts. provide all your faves. I need some new recipes and would just like some opinions on what tastes the best. Hollywood–i saw a rainbow yesterday and thought of you right away. Why are you so sad. . What I found out was – Best Vegan mac & cheese 1 1/2 cups of plain soy milk 1 cup of water 1/3 cup of tamari or soy sauce 1 1/2 cup of nutritional yeast 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon vegesal or in lack of fancy product, just use salt 1/4 of a block of firm (not silken) tofu 1 cup of canola or vegetable oil 1 1/2 lbs of pasta of your choice preferably macaroni a relatively large baking pan (like a brownie pan) 1 dollop of mustard (optional) Directions: This is very simple and tastes amazing. Pre-heat oven to 350 degrees Fahrenheit. Boil water in a big pot for the pasta. Most of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it. Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce over the pasta. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not too crispy because that is gross. Vegan Carrot Cake 2-1/4 cups all purpose flour 2 teaspoon baking soda 2 teaspoon cinnamon 1 teaspoon pumpkin pie spice or allspice 1 teaspoon baking powder 1 teaspoon salt 3/4 cup light brown cane sugar 3/4 cup cane sugar 3 egg equivalent in Ener-G egg substitute 1 teaspoon vanilla 1 cup vegetable oil 2 cups finely grated carrots 1 can (about 14 oz) crushe’d pineapple, drained 1 cup shredded coconut nuts and raisins optional Directions: Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best and an electric mixer) – add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut. I prefer a thicker cake, so I used a 9×9 glass pan. But if you prefer thinner cake with more servings, use a 13×9. Grease pan. Smooth batter into pan. Bake for 40 – 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting. Faux Cream Cheese Frosting recipe 1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. Vanilla and 2 cups vegan confectioners sugar With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar. This entire recipe tastes just like the real thing. It just made it last night and it is so delicious. Vegan Cheesy Lasagna 2-3 jars of most prized spaghetti sauce 1-16 oz bag of spinach leaves 2-3 jars of tomato sauce 1/2 lb. Carrots 1/4 cup chopped fresh parsley 2 cloves minced garlic 1/4 cup canned low-sodium veggie broth 1 lb. Herbed tofu 8 oz. Vegan cream cheese 2 Tblspns. Lemon juice 1/8 teaspoon nutmeg 12 lasagna noodles, cooked 1/4 cup nutritional yeast, optional Directions: Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg (possibly you could add some about 1/4 C. Nutritional yeast at this step, just to make it a little bit more cheesy.). Remove from heat; keep warm. Place 3 lasagna noodles in bottom of 11×7 baking dish. Spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up. . top with spaghetti sauce. Cover and bake 15 min. At 375 degrees. Uncover and bake an additional 20-30 min. Until it is thoroughly heated. . use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. this is the best lasagna I’ve ever made or had, or non-vegan. . It is superb. . your non-vegan friends will be wowed……. BLUEBERRY MUFFINS 1 1/2 cups flour 1/2 cup sugar 1 teaspoon salt 2 teaspoons baking powder 3/4 cup soy milk 1/4 cup oil 1 cup frozen blueberries Directions: Preheat oven to 400F. Place baking cups in a muffin pan. Combine flour, sugar, salt, and baking powder together in a mixing bowl. Add soy milk and oil. Mix. Fold in blueberries. Pour into baking cups and bake for 25-30 minutes. BEST BREAKFAST SCRAMBLE Cheez sauce: 1/2 cup flour 1/2 cup nutritional yeast 1 teaspoon garlic powder 2 cups water 1 teaspoon yellow mustard 4 tablespoons or less of vegan margarine Stir fry: 1/2 onion 1/2 green pepper 1 tub drained and crumbled extra firm tofu (not silken style) cooking oil turmeric (optional) salt and pepper to taste Directions: Make Cheez Sauce: Mix first 3 ingredients together in sauce pan. Add H2O and mix thoroughly. Heat on Med until thick and bubbly. Remove from heat and add mustard and margarine (I like Earth Balance). Set aside. *I got the recipe for this sauce from this site (cheesy enchiladas)* Stir Fry: Saute up some onion, and green pepper in oil. When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu. Add more oil to the middle of the pan, then add your drained, crumbled tofu (don’t use silken, use extra firm). When it starts to get golden, mix in the peppers and onion and keep frying. You can add some turmeric for color if you like. When it looks like you could eat it, add the nut. yeast sauce and mix it all in to coat until that becomes golden brown too. I saute this for another couple of minutes. You might not need all of the sauce. I save the leftovers for pizza or nachos. Add salt and pepper to taste (this makes all the difference.) Eat. This is SOOOOO good and it’s great on toast or English muffins (I use Matthew’s brand). I don’t miss eggs at all after discovering this.