How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (26 page)

1½ tsp baking powder

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

¼ cup maple syrup

egg replacer (to equal 2 eggs)

cup sour soy milk (soy milk + ¾ tsp vinegar)

¼ cup oil

¾ cup pecans, chopped

Preheat oven to 400°F. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the maple syrup, egg replacer, sour milk, oil, and pecans. Mix together gently until “just mixed.” Spoon the batter into lightly oiled muffin tins, filling them until about
full. Bake for 15-20 minutes. Makes 6 muffins.

COUNTRY CORN MUFFINS

Perfect alongside a piping hot bowl of quick and easy
chili
.

¾ cup yellow cornmeal

¾ cup flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

egg replacer (to equal 2 eggs)

¼-½ cup soy milk or water

2 tbsp sweetener

2 tbsp oil

½ tsp vinegar

1 cup corn kernels

Preheat oven to 350°F. In a large bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. Add the egg replacer, milk, sweetener, oil, vinegar, and corn. Mix together gently until “just mixed.” Spoon mixture into lightly oiled muffin tins, filling cups to the top. Bake for 15 -20 minutes. Test with a knife to see if done. Cool for 5 minutes on a wire rack before serving. Makes 6 muffins.

APPLESAUCE MUFFINS

The aroma of these sweet scented muffins will arouse any tastebud and lead you into the kitchen.

2 cups flour

½ tsp salt

1 tsp baking soda

½ tsp cinnamon

½ cup soy milk

1 tbsp apple cider vinegar

2 tbsp oil

cup maple syrup

1 cup applesauce

¾ cup raisins

Preheat over to 375°F. In a large bowl, sift together the flour, salt, baking soda, and cinnamon. Add the milk, vinegar, oil, maple syrup, applesauce, and raisins. Mix together gently until “just mixed.” Spoon batter into lightly oiled muffin tins and bake for 15-20 minutes. Test with a knife to see if done. Makes 6 muffins.

BLUE BANANA MUFFINS

A true masterpiece. After years of testing and development, we’ve perfected this muffin! Fearlessly indulge.

3½ cups whole wheat pastry flour

2 tsp baking power

½ cup dry sweetener

½ cup oil

1½-2 cups soy milk

2 bananas, mashed

2 tbsp ground flax seed

1 cup blueberries

Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, and sweetener. Add the oil, milk, mashed bananas, flax seeds, and blueberries. Mix together gently until “just mixed.” Spoon into lightly oiled muffin tins and bake for 35-40 minutes. Test with a knife to see if done. Makes 12 muffins.

RASPBERRY CORNMEAL MUFFINS

These are simply scrumptious. An ideal brunch item or mid-day pick-me-up.

1½ cups cornmeal

1½ cups flour

dash of salt

¾ cup sweetener

¾ tsp baking soda

¼ cup oil

¾ cup soy milk

¾ cup orange or apple juice

1 tsp vinegar

1 cup raspberries

Preheat oven to 400°F. In a large bowl, stir together the cornmeal, flour, salt, sweetener, and baking soda. Add the oil, milk, juice, vinegar, and berries. Mix together gently until “just mixed.” Spoon into lightly oiled muffin tins and bake for 35-45 minutes. Test with a knife to see if done. Makes 6 muffins.

Sticky Finger Buns

Peppermint Patties

Peppermint Patties

Vegan
Desserts

What could be more satisfying after any meal than a delectable dessert? Some people think that vegan desserts are lackluster and tasteless; au contraire, they’re zesty and full of taste. These desserts have been designed to be more nutritious than traditional treats without having to scrimp on flavor or presentation. Use premium ingredients in your baking and dessert-making and you can be guaranteed the tastiest and most gratifying desserts. C’mon, you’re worth it!

BETTER THAN BUTTER TARTS

What the croissant is to France, the butter tart is to Canada. Treat your family with this traditional favorite. Whether you’re watching a Canada Day parade, spending time with your family around the campsite, or just hanging out on the porch, these gooey yummy treats will be a hit.