Chocolate Chip Scones

2 cups flour
5 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. margarine, cut into pieces
1 1/2 cups chocolate chips
1/3 cup soy milk
Egg replacer equivalent to 2 eggs
2 Tbsp. vegetable oil

•Preheat the oven to 400°F.

•In a large bowl, combine the flour, 3 tablespoons of the sugar, the baking powder, and the salt. Cut in the margarine. Stir in the chocolate chips.

•In a separate bowl, whisk together the soy milk, egg replacer, and oil.

•Combine with the dry ingredients, stirring until dough forms.

•Place on a floured surface and knead a few times, then roll out into a circle about 2 inches thick. Slice like a pie into 8 triangles. Place the triangles on a baking sheet and sprinkle with the remaining sugar.

•Bake for 20 to 25 minutes, until lightly golden.

Makes 8 servings

Apple-Cinnamon Upside-Down Cake

3 gala apples, thinly sliced, cores removed
1/4 cup brown sugar
1 3/4 cups pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. sea salt
1/3 cup Earth Balance margarine
1 cup sugar
2/3 cup soy milk
2 Tbsp. vanilla
1 Tbsp. apple cider vinegar

•Preheat the oven to 350°F. Grease and flour an 8-inch cake pan, then line with parchment paper. Place the apple slices in a single layer and sprinkle with the brown sugar.

•In a medium bowl, sift together the flour, baking powder, baking soda, and cinnamon.

•In a separate smaller bowl, whisk the salt, margarine, sugar, soy milk, vanilla, and vinegar until blended.

•Pour the wet mixture into the dry mixture, whisking until smooth. Pour the batter into the cake pan.

•Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

•Cool the cake in the pan for 5 to 10 minutes. Invert cake onto a plate and cool.

Makes 8-10 servings

Challah

1 pkg. active dry yeast
1 cup warm water
1/4 cup sugar
1/8 cup olive oil
2 tsp. salt
Egg replacer equivalent to 2 eggs
4 cups flour
Olive oil for brushing

•Mix the yeast and water in a large stainless steel bowl. Add the sugar, oil, and salt.

•Blend in the egg replacer and then the flour, adding just a little flour at a time to make a soft dough. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.

•Place the dough in an oiled bowl, turning the dough to oil all sides. Cover with a towel and let rise in a warm place until doubled in size, about 2 hours. Punch the dough down and remove to a lightly floured surface.

•Divide the dough into 2 equal parts and re-divide each into 3 equal parts. The latter should be shaped into 11-inch-long strips. Braid the 3 strips into a loaf and place on a lightly greased baking sheet. Repeat with the other 3 strips. Cover the loaves and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

•Brush the loaves with olive oil. Bake at 375°F for 35 minutes, or until done. Remove from the baking sheets and let cool on wire racks.

Makes 2 small loaves or 1 large loaf

Sugar Cookies and Icing

For the Cookies:

1 cup margarine
1 cup sugar
Egg replacer equivalent to 2 eggs (try Ener-G brand)
1 tsp. vanilla extract
3 3/4 cups flour
2 tsp. baking powder
1/4 cup tofu cream cheese

•In a large bowl, cream together the margarine and sugar. Stir in the egg replacer and vanilla. Gradually add the flour, baking powder, and tofu cream cheese.

•Form the dough into a long loaf and wrap in cellophane. Refrigerate for 2 to 3 hours.

•Preheat the oven to 350°F. Grease a cookie sheet or cover with nonstick foil.

•On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters and place about 1 inch apart on the prepared cookie sheet.

•Bake for 12 to 14 minutes, until the bottoms and edges just start to get light brown. Remove from the baking sheet and cool on wire racks.

Makes 36 cookies

For the Icing:

2 cups confectioners' sugar
7 tsp. soy milk
4 tsp. light corn syrup
1/2 tsp. almond extract
Assorted food coloring

•In a medium bowl, stir together the confectioners' sugar and soy milk until smooth. Beat in the corn syrup and almond extract until the icing is smooth and glossy. If the icing is too thick, add more corn syrup.

•Add the food coloring to desired intensity. Dip the cookies in the icing and allow to dry overnight.

Makes enough to coat 24 cookies

Milano Cookies

From the Vegan Cupcakes Take Over the World blog

1/3 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 tsp. pure vanilla extract
1 tsp. finely grated orange zest
2 cups flour
2 Tbsp. cornstarch
1 tsp. baking powder
1/4 tsp. salt
6 oz. bittersweet or semisweet chocolate

•Preheat the oven to 350°F. Grease 2 large cookie sheets.

•In a large mixing bowl, mix together the soy milk, sugar, oil, vanilla, and zest.

•Add half of the flour, along with the cornstarch, baking powder, and salt; mix well. Add the remaining flour and mix until you have a soft, pliable dough.

•Dust your dry, clean hands with flour. Roll 1 tablespoon's worth of dough into a ball, and then roll into a log that's about 1 1/2 inches long. Flatten with the palms of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges out with your fingers.

•Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart.

•Bake for 10 to 12 minutes, or until the tops are firm and the edges are ever so slightly browned. Remove from the oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt your chocolate.

•Once the cookies are cool enough to handle, or after about 10 minutes, take one and dip the bottom into the chocolate. Then take another cookie and also dip the bottom in chocolate. Place the dipped sides together to form a sandwich, being careful not to press them too hard.

•After sandwiching all of the cookies, place them in the refrigerator for at least 1 hour. Bring them back to room temperature before serving.

Makes 16 cookies

Chocolate Stout Cupcakes

For the Cupcakes:

1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer)
1/2 cup soy milk
1/2 cup vegetable oil
1 Tbsp. pure vanilla extract
Egg replacer equivalent to 3 eggs (try Ener-G brand)
3/4 cup vegan sour cream (try Tofutti brand)
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda

•Preheat the oven to 350°F. In a large bowl, combine the beer, soy milk, vegetable oil, and vanilla. Beat in the egg replacer and then mix in the vegan sour cream.

•In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet beer mixture.

•Grease 24 muffin tins (or line with cupcake liners) and divide the batter among the muffin tins.

•Bake for 25 minutes, or until done.

•Cool completely before decorating.

For the Frosting:

1 8-oz. pkg. vegan cream cheese, softened
1/3 cup soy milk
1 lb. confectioners' sugar

•Beat the vegan cream cheese in a bowl until light and fluffy. Gradually beat in the soy milk, then slowly mix in the confectioners' sugar.

To Assemble:

Cocoa powder for dusting

•Top each cooled cupcake with a dollop of frosting, then sprinkle with a small dusting of cocoa powder.

Peanut Butter Cookies

1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup soy margarine, softened to room temperature
1 cup crunchy peanut butter
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup soy milk
1 tsp. vanilla

•Preheat the oven to 350°F.

•In a medium bowl, mix the flour, baking soda, salt, and baking powder.

•In a large bowl, cream the margarine and peanut butter with an electric mixer until smooth and fluffy. Add both of the sugars and blend well. Add the soy milk and vanilla and blend again.

•Add 1/3 of the flour mixture to the margarine mixture and mix well. Continue with another 1/3 of the flour mixture, then the final 1/3, mixing after each addition.

•Roll the cookie dough into 1-inch balls and place on a greased cookie sheet. Allow room for the cookies to spread. Press down twice on each cookie with the back of a fork, making a crisscross pattern on top, but not flattening it.

•Bake the cookies for 10 to 12 minutes, until light golden brown. Remove from the oven and cool.

Makes 12 medium cookies or 2 dozen small cookies

Lemon Sugar Cookies

1 2/3 cups granulated sugar
2 tsp. pure lemon oil (not extract)
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) margarine, preferably unsalted, at room temperature
1/3 cup lemon zest
1/4 cup soft silken tofu
2 Tbsp. fresh lemon juice

•Preheat the oven to 400°F. Grease 2 baking sheets and set aside.

•Stir together 2/3 cup of the sugar and 1 tsp. of the lemon oil in a small bowl. Set aside.

•In a medium bowl, sift together the flour, baking soda, and salt. In a large bowl, beat the margarine, the remaining 1 cup of sugar, the remaining 1 tsp. of lemon oil, and the zest with an electric mixer until light and fluffy. Add the tofu and beat until well-blended. Reduce the speed to low, add the flour mixture and lemon juice, and beat just until blended.

•Form the dough into 1-inch balls, roll them in the sugar-lemon oil mixture to coat, and place them on the baking sheets, allowing room for them to spread. Flatten each ball with the bottom of a glass.

•Bake one sheet at a time for 8 to 10 minutes, until the edges are lightly browned. Remove the cookies from the baking sheet and let them cool on a wire rack.

Makes 4 dozen cookies

Key Lime 'Cheesecake'

2 pkgs. Tofutti plain cream cheese
1 cup sugar
1 tsp. vanilla
1/2 cup key lime juice
2 tsp. lime zest (grated rind of lime)
2 Tbsp. cornstarch
1 9-inch graham cracker crust

•Preheat the oven to 350°F. Combine the "cream cheese," sugar, vanilla, lime juice, zest, and cornstarch in a blender and mix until smooth.

•Pour the mixture into the graham cracker crust. Place the filled pie shell on a cookie sheet (the pie tends to boil over during cooking). Bake for 60 minutes or until the top turns golden brown.

•Remove and let it set until cool to the touch, then chill in the fridge overnight.

Makes 8 servings

Oatmeal-Raisin Cookies

1 cup oil
Egg Replacer, equivalent to 3 eggs
1 tsp. vanilla
3/4 cup sugar
3/4 cup brown sugar
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3/4 tsp. ground cinnamon
2 1/2 cups rolled oats
1/2 cup raisins

•Preheat the oven to 350°F. Lightly grease a baking sheet.

•In a medium bowl, combine the oil, egg replacer, and vanilla. Set aside.

•In another bowl, combine the sugars, flour, baking soda, salt, and cinnamon. Mix into the wet ingredients. Stir in the oats and the raisins until just combined.

•Drop by tablespoonfuls onto the baking sheet. Bake for 8 to 10 minutes or until the edges are lightly browned.

Makes approximately 2 dozen

Golden Vanilla Cupcakes
From Vegan Cupcakes Take Over the World

1 cup soy milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt (increase to 1/2 tsp. if you're using oil instead of margarine)
1/2 cup nonhydrogenated margarine, softened, or 1/3 cup canola oil
3/4 cup granulated sugar
2 tsp. vanilla extract
1/4 tsp. almond extract, caramel extract, or additional vanilla extract

•Preheat the oven to 350°F and line a muffin pan with cupcake liners.

•Whisk the soy milk and vinegar in a measuring cup and set aside.

•If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. In a separate bowl, use a handheld mixer at medium speed to cream the margarine and the sugar for about 2 minutes until light and fluffy, but don't beat more than two minutes. Beat in the vanilla and other extracts (if using), then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.

•If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts (if using) in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

•Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, or until done.

•Transfer to a cooling rack and let cool completely before frosting.

Makes 12 cupcakes

Cherry-Chocolate Chip Cookies

2 3/4 cup flour
1 tsp. salt
1 tsp. baking soda
1 cup margarine
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
Egg Replacer equivalent of 2 eggs
6 oz. semi-sweet chocolate chips
6 oz. maraschino cherries, chopped

•Preheat the oven to 350°F.

•In a medium bowl, mix together the flour, salt, and baking soda.

•In a large bowl, cream together the margarine, brown sugar, sugar, vanilla, and egg replacer mixture. Stir in the flour mixture and mix well. Add the chocolate chips and mix.

•Drop the dough by spoonfuls onto a lightly oiled cookie sheet and bake for 8 to 10 minutes. Cool on a wire rack.

Makes approximately 40 cookies

Brown Sugar Pecan Cookies

4 oz. soy margarine
1/4 cup light brown sugar, packed
1 tsp. vanilla
1 cup all-purpose flour, sifted
1 cup pecans, chopped

•Preheat oven to 325°F.

•Cream the margarine and the brown sugar then stir in the vanilla. Gradually add the flour then the pecans and mix until combined (the mixture will be crumbly).

•Use your hands to roll the dough into balls about 1 inch in diameter. Place the balls on greased baking sheets and bake for 15 to 20 minutes, until firm and browned on bottoms.

•If desired, sprinkle additional brown sugar on top prior to baking.

Makes approximately 24 small cookies

Homemade Vegan Naan

1 tsp. active dry yeast (1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. soy milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. olive oil

•In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.

•Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.

•Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

•Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

•Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.

Makes 6 serving

Blueberry Cobbler
(From The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau)

For the cobbler biscuit dough:
1 1/3 cups unbleached all-purpose flour
3 Tbsp. granulated sugar, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. melted nonhydrogenated, nondairy butter
1/2 cup nondairy milk
1-2 Tbsp. nondairy milk or melted nondairy butter (for brushing on top of dough)
1 Tbsp. sugar (for brushing on top of dough)

For the filling:
4-5 cups blueberries
1/2 cup sugar
2 Tbsp. unbleached all-purpose flour
1 tsp. grated lemon or lime zest (optional)

•Preheat the oven to 375°F. Have ready an ungreased 8- or 9-inch square baking pan or 8-inch-by-10-inch rectangular baking pan at least 2 inches deep.

•To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, baking powder, and salt. When completely combined, add the nondairy butter and the 1/2 cup of milk. Stir just until you form a sticky dough. Set aside.

•To make the filling, wash and pat dry the blueberries. In a large bowl, combine them with the sugar, flour, and lemon zest, if you're using them. Spread evenly in the baking dish.

•Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1 to 2 tablespoons of milk or butter and the 1 tablespoon of sugar. Bake until the top is golden brown and the juices have thickened slightly (about 45 to 50 minutes). Let cool for 15 minutes before serving.

Makes 6 to 8 servings

Serving Suggestions and Variations: If you want a flakier dough, the butter should be cold and cut in until the dough resembles coarse breadcrumbs.

Chocolate Walnut Brownies

Dry Ingredients
2 1/2 cups sugar
1 1/3 cups unbleached flour
1 1/3 cups whole wheat pastry flour
1 1/3 cups cocoa
2 Tbsp. Egg Replacer
2 tsp. salt
2 tsp. baking powder
1 cup walnuts

Wet Ingredients
6 oz. soft tofu
1/2 cup soybean oil
1 cup + 1 Tbsp. water
1 1/2 Tbsp. vanilla

•Preheat the oven to 350°F.

•In a medium bowl, sift together the dry ingredients except the walnuts.

•Mix all the wet ingredients in a blender until smooth. Add them to the dry ingredients, and fold in the walnuts. The batter will be thick.

•Pour into an oiled baking pan, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Makes 12-16 servings

Pineapple Right Side-Up Cake

1/3 cup margarine, melted
1 cup lightly packed brown sugar
3/4 cup pineapple juice
1 cup soy milk
1 tsp. vanilla
1/2 cup vegetable oil
1 cup granulated sugar
2 1/2 cups all-purpose flour
2/3 cup soy protein isolate/shake drink mix (available at health food stores)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

•Preheat the oven to 375°F.

•Pour the margarine onto the bottom of a greased Bundt pan, sprinkling brown sugar evenly over the top.

•Combine the juice, soy milk, vanilla, oil, and sugar in a large bowl. Into this mixture, sift the flour, soy protein isolate, salt, baking powder, and baking soda. Beat with an electric mixer until smooth. Pour this batter into the Bundt pan, spreading evenly.

•Bake at 375°F for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before flipping onto a serving platter.

Makes 8 servings

Easy Apple Turnovers

3 Granny Smith apples
1/2 cup brown sugar
1/4 cup water
1 tsp. cinnamon
1/4 tsp. fresh ground nutmeg
1/2 tsp. shortening
1/2 tsp. apple cider vinegar
6 6-inch-square frozen puff pastry pieces, thawed

•Preheat the oven to 375°F.

•Peel and dice the apples.

•Cook all the ingredients, except the puff pastry, in a saucepan over medium heat for about 5 minutes. Remove from heat, then purée 1/2 the batch. Mix the purée with the remaining half and let cool completely.

•Lay the puff pastry squares out on a work surface. In the center of each square, place 2 tablespoonfuls of the apple filling. Brush the edges of each pastry square with water and fold in half to create a triangle. Carefully press the edges together with your fingertips.

•Transfer each turnover to a cookie sheet and refrigerate until all have been assembled. Bake 20 to 25 minutes, or until golden brown.

Makes 6 servings

Vegan Crêpes

1/2 cup soy milk
1/2 cup water
4 Tbsp. nondairy margarine, melted
1 Tbsp. sugar
2 Tbsp. American maple syrup
1/4 tsp. salt
1 cup all-purpose flour
Oil, for frying

•In a large bowl, using an electric mixer, blend together the soy milk, water, nondairy margarine, sugar, maple syrup, and salt. Add the flour and mix again. Cover the bowl with plastic wrap and refrigerate it for 2 hours.

•Lightly oil a small nonstick skillet or crêpe pan and place it over medium-high heat. When the pan is hot, pour in 1/4 cup of the batter and swirl it until it covers the entire bottom of the pan. Cook the crêpe until it is golden then flip it and cook the other side.

Makes 12 to 14 crêpes

Horchata Cupcakes

For the Cupcakes:

1 cup vegan horchata
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. almond extract or vanilla extract
1 1/4 cups flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

•Preheat the oven to 350°F and line the muffin pan with paper liners.

•Whisk the horchata and the vinegar together and let sit a few minutes until curdled.

•Beat together the horchata mixture, oil, sugar, vanilla, cinnamon and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

•Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, until done. Transfer to a cooling rack and cool completely before frosting.

For the Frosting:

2 sticks vegan margarine, softened
7-8 cups confectioner's sugar
1/2 cup vegan horchata
1/2 tsp. vanilla
1/2 tsp. cinnamon

•Whip the margarine in a mixer on high speed.

•Sift the confectioner's sugar and set aside.

•Add the horchata, vanilla, cinnamon, and 4 cups of confectioner's sugar to the margarine and beat until combined.

•Add the remaining sugar 1 cup at a time until the desired consistency and sweetness are reached.

To Assemble:

•Frost each cooled cupcake using a knife or piping bag.

•Sprinkle with cinnamon, if desired.

Makes 12 cupcakes