2 cups (10 1/2 ounces) frozen strawberries
2 frozen sliced bananas
4 tablespoons acai powder
1 cup unsweetened almond milk, or any other non-dairy milk
2 tablespoons nut or seed butter
1/2 to 1 tablespoon honey or agave nectar
Honey or agave nectar, to taste
Fresh fruit, sliced
Unsweetened coconut flakes, optional
Dried goji berries, dried cranberries, dried cherries, optional
Chia or hemp seeds, optional
Using a high-powered blender, blend the frozen fruits, acai powder, almond milk, nut or seed butter and honey or agave nectar.
Blend until creamy and smooth, adding more almond milk as needed to keep blender running.
Consistency should be thicker than a smoothie.
Spoon acai mixture into bowls.
Top with sliced fruit and optional toppings, if using.
1 cup non-dairy milk, steamed
2 teaspoons caramel chai tea, loose leaves
Place tea leaves in a tea infuser, tea baller, or paper tea bag
Add to steamed milk
Steep for 3 minutes
Remove tea leaves from milk and enjoy
2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)
Grease, then preheat waffle iron
Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and melted non-dairy butter and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.
Note: Serve with your favorite syrup
3 pounds butternut squash
3 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
1/8 teaspoon black pepper
1 tablespoon organic butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
32 ounce container vegetable broth
2 cups water
1/2 cup non-dairy milk
Preheat oven to 400°F.
Peel and seed the squash. Cut squash into 1 inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper, toss to coat.
Spread in a single layer and roast for 15 minutes. Stir the squash and continue to roast until softened, about 15 minutes more.
Meanwhile, heat the butter substitute and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes.
Add the broth, 2 cups of water, the remaining salt, and the squash. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat.
Let cool for 10 minutes.
Working in batches, transfer the soup to a blender.
Add non-dairy milk and puree until smooth.
Return soup to the pot and warm over medium heat.
Note: To make preparation easier, use already cut-up butternut squash. Can be found in the produce section of your local supermarket.
1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 1/2 teaspoons Ener-G-Replacer
2 tablespoons warm water
2 teaspoons vanilla
1 cup non-dairy milk
1 tablespoon fresh lemon juice or white vinegar
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon non-dairy butter, melted
1/3 cup sugar
1 teaspoon cinnamon
Preheat oven to 400°
Blend 1 1/2 teaspoons Ener-G-Replacer with the warm water in a blender until frothy.
Mix lemon juice with the non-dairy milk. Let mixture stand for 5 minutes.
In a food processor, mix well sugar through milk mixture. Add rhubarb and pecans or walnuts, then pulse for 5 seconds.
In a separate bowl combine flour through salt. Add to rhubarb mixture until just blended. Spoon batter into 18 paper lined muffin cups, filling them 2/3 full.
Combine all ingredients in a small bowl. Scatter mixture over filled cups and press lightly into batter.
Bake in oven for 25 minutes or until muffins are lightly browned.
1/2 cup coarsely ground coffee beans (medium bodied coffee works best)
2 1/4 cups cold, filtered water
Infuser beverage container
Almond or any other non-dairy milk
Flavoring syrups of your choosing
dark cocoa powder, optional
Put ground coffee in the infuser filter. Place infuser filter in the beverage container and slowly pour in the water. Place container in the refrigerator for 24 hours.
To serve, put 1/3 cup of coffee concentrate and 1 cup of non-dairy milk with flavoring syrups of your choice and cocoa, if using, in a blender. Blend thoroughly. Pour into a tall beverage container. Add crushed ice. Enjoy this delicious dessert beverage. Starbucks, watch out!
Note: If you do not have an infuser beverage container, a mason or any jar-like container will work as well. Add ground coffee and water. When ready to use, pour coffee concentrate through a clean filter in your automatic coffee maker.
3 teaspoons Ener G Egg Replacer
4 tablespoons water
1/2 cup nondairy milk
1 teaspoon vanilla, optional
1/4 teaspoon cinnamon powder, optional
4 slices bread, 1/4 – 1/2 inch thick (vegan challah works well)
4 tablespoons nondairy butter, divided
sliced fruit, optional
In a blender, blend until frothy Egg Replacer with water.
Add milk, vanilla, if using, cinnamon powder, if using, until well mixed.
Pour 1/2 of mixture in a 13″ x 9″ baking dish. Add bread slices and rest of liquid mixture. Allow the bread to absorb the liquid, about 10 minutes.
Preheat large frying pan on medium heat. Add 2 tablespoons of the butter. When melted, add 2 slices of the bread. Fry for 3-4 minutes, or when underside is golden. Then flip the bread over and fry for another 3-4 minutes. Repeat process with the 2 remaining slices of bread.
Top with sliced fruit, if using. Pour maple syrup over fruit.