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Jazzy Vegetarian: Recipes


Vegan desserts can be quick to make, super delicious, and nutritious. Try using mashed bananas, ground flax seeds mixed with water, apple puree, or whipped tofu to replace eggs and oil in muffins, brownies, and basic cake recipes. Use organic whole-grain flours in place of over-processed varieties, adding a hearty taste, texture and extra nutritional value to your beautiful baked creations. Instead of using butter in your home baked goods, make sure to use a vegan spread that is non-GMO and trans-fat free, or better yet, replace the butter or oil with apple puree or mashed bananas. (If a baked goods recipe calls for only one egg, simply leave it out!)

When creating compassionate chocolate confections, always use dairy free, fair trade, dark chocolate, which is healthier for the planet, while helping to provide sustainable trading partnerships. To top off your sweet works of art, make rich, whipped toppings by blending together organic, silken tofu with some maple syrup. Presto! Delicious vegan desserts!



Dazzling Chocolate Dessert!


Chocolate Pots de Crème

Serves 4 to six. This delicate, but rich, dessert is based on a fifty-year old recipe that my Grandma often made. Served in tiny espresso cups or decorative prep bowls, it provides an elegant finish to any meal. As a child, it was my favorite dessert, but it was packed with eggs and heavy cream. Over the years, I have developed this fail-safe vegan version that faithfully mimics the taste of Grandmas specialty! You can make this treat the day before serving, if you wish. Best of all, it only takes ten minutes to prepare!

 3/4 block soft or silken tofu (about 12 ounces), cubed

2 teaspoons organic brown sugar

1 cup organic, dairy free, dark chocolate chips

3/4 cup vanilla flavored soymilk

Place tofu cubes and sugar in the bottom of a blender jar. Pour the chocolate chips over the top of the tofu and sugar. Pour the soymilk into a small saucepan and cook over medium/low heat, bringing the soymilk to a light simmer. When the soymilk begins to bubble, immediately pour it over the chip mixture and process on high, for one minute. Pour the pudding into tiny dessert bowls or espresso cups and refrigerate for at least four hours. Serve well chilled with tiny tea cookies. Chocolately and Jazzylicioussly fabulous!


Vegan Banana Ice "Cream"

Vegan Banana Ice "Cream” is a jazzy frozen treat with a thick and satisfying texture that mimics the soothing properties of real ice-cream. Whips up in no time on your blender and it's ready to eat! This recipe serves 2.

2-3 frozen ripe bananas

1/2-3/4 cup your favorite vegan milk

1 tablespoon organic maple syrup or rice syrup (sweetener is optional)

Place 1/2 cup vegan milk into blender. Add frozen bananas and sweetener. Blend slowly, scraping as you go until mixture is thick and becomes the texture of homemade ice cream. Add more vegan milk if it seems too thick –add a few more frozen banana slices if it seems too thin! Pour into a dessert dish or tall-stemmed glass and serve immediately.


Raspberry Tofu Pudding

Makes 3 servings

A beautiful finish to any healthy meal! This delectably smooth Raspberry Tofu Pudding comes together in under 5 minutes and is a lighter alternative to cream laden puddings. Using organic, non-gmo tofu instead of eggs and then using vegan milk in place of cream, makes this light, nutritious dessert both lower in calories and totally vegan!

21/4 cups frozen raspberries (or fresh frozen)

8 ounces soft or silken tofu

1/4 to 1/2 teaspoon vanilla extract (to taste)

3 tablespoons maple syrup

Place 5 to 6 raspberries into the bottom of three champagne glasses or glass dessert dishes. Set aside 3 of the berries for garnish. Place the tofu, vanilla, maple syrup and remaining raspberries into a blender or food processor. Process until smooth and creamy. Spoon the pudding into the champagne glasses and garnish the top of each pudding with a berry. Serve with vegan tea cookies on the side. Berry-licious!

Best Vegan Brownies


Best Vegan Brownies are for folks who crave a gooey chocolate treat, but who are avoiding dairy products. The tofu acts as the binder here. Superb for a dessert topped with vegan ice “cream,” as an after school snack, or anytime your family craves a rich, chocolaty treat!

Serves 10

1 cup whole wheat organic flour

3/4 cup unsweetened cocoa powder

1 cup organic brown sugar (1/2 cup for “not so sweet” brownies)

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup vegan organic chocolate chips

1/2 cup salted sunflower seeds

1 cup soy milk (or your preferred vegan variety)

1/3 cup melted, non-hydrogenated vegan margarine

6 ounces regular or soft tofu (about 1/3-1/2 of a block)

Preheat the oven to 350 degrees F. Whisk together flour, cocoa powder, sugar, baking powder, salt, sunflower seeds, and chocolate chips in a large bowl. Place the soy milk, melted margarine, and tofu in a blender. Process until smooth. Add the blended ingredients to the flour mixture. Stir just until all of the ingredients are incorporated and wet. The batter will be very thick. Spoon the batter into well oiled, 8 x 8 inch baking pan and spread evenly with a spatula, smoothing the top. Bake 35 to 45 minutes until a toothpick or fork comes out clean. Delish!