1. In a large bowl, thoroughly mix the flour and salt.
2. Stir in the oil and water with a dinner fork just until combined. Do not overwork pastry.

3. Roll dough out between two pieces of waxed paper or on a lightly floured surface to desired size.

Instructions for Pie filling

* Preheat oven to 350°F.

1. In a food processor, blend the tofu, sugar, pumpkin, cinnamon, ginger, salt, nutmeg, and cloves. Process until smooth.

2. Prepare pie crust. Line bottom of pie dish with crust.
3. Pour pumpkin mixture into dish.
4. Bake for 1 hour.
5. Chill, uncovered, in refrigerator before serving.

Variation: REDUCED-SUGAR PUMPKIN PIEReduce sugar to 6 Tbs. and add 1/2 tsp. powderedstevia extract.

This recipe is from the book The Vegan Family Cookbook by Brian P. McCarthy and is provided courtesy of Lantern Publishing

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• In a blender, place 2 cups (470 ml) coconut milk, pineapple, mango, and lemon juice and puree until smooth. (It should be the consistency of a thin milkshake, not too thick.)
• Pour the mixture into a mixing bowl and stir in coconut, chia seeds, and zest.
• Cover and chill to thicken.
• Stir before serving. If needed, stir in extra coconut milk to achieve desired consistency. If desired, top with additional pineapple and mango chunks.

This recipe is from the book Going Vegan and is provided courtesy of the authors Joni Marie Newman & Gerrie Adams

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• Select a medium pot that will accommodate the pears snugly in an upright position, allowing for the stems to fit with the lid in place.
• Core the pears to remove the seeds, leaving as much of the flesh as possible.
• Peel the pears, leaving the stems attached.
• Trim the bottoms slightly, so they stand up straight. Put them in the pot and add the juice. It’s normal for the pears to turn on their sides and float at first. If you have a large strainer, set it over the pears gently, to keep them submerged.
• Break open the cardamom pods and remove the seeds.
• Crush the seeds to a gritty powder in a mortar, or on a cutting board with the back of a wooden spoon.
• Add the cardamom seeds to the pot, along with the bay leaf.
• Place the pot over high heat and bring the pomegranate juice to a boil.
• Adjust the heat to maintain a simmer and cook, checking occasionally, until the pears are tender. For bosc pears, this may take up to 45 minutes, but for other types, 20 minutes may suffice. To test the pears, insert a paring knife into the thickest part and lift. The pear should slip off easily.
• Using tongs, grasp the pears by the stems and lift them, allowing several seconds for the juice to drain well, and then set them on a plate.
• Increase the heat and return the juice to a boil.
• Cook until the juice is reduced to about 3/4 cup. It should be a fairly dense syrup, thick enough to coat a spoon. If any juice has accumulated around the pears, carefully tip the plate and let it run back into the pot. Remove the pot from the heat and let the syrup cool for about 10 minutes. Discard the bay leaf.
• Using a large spoon, drizzle the syrup over the pears. Lift the pears and transfer them to dessert plates. Drizzle again with the syrup, and serve.

Variation: Chop 1 cup raw or toasted pistachios into bits about 1/8-inch thick. Set the pistachios in a coarse strainer and shake to strain out any very fine, powdery bits. Put the chopped pieces in a bowl. After drizzling the pears with syrup, roll them in the pistachios to coat evenly. Set the pears on dessert plates and pour a little of the syrup around them. Serve at once.

This recipe is from the book Extraordinary Vegan and is provided courtesy of the author Alan Roettinger

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1. Combine all of the ingredients except the chia seeds (and melon) in a blender. Blend the mixture on the high setting until smooth. Taste and adjust lemon or sweetener to your liking.
2. Whisk the chia seeds into the mixture (make sure they don’t clump up).
3. Pour the mixture into a glass jar. Cover with a lid and refrigerate overnight, or at least 2 to 10 hours to allow the chia to form the pudding.

Pro-Tip: Remember we eat with our eyes first, so here is a plating trick to help your cause. To plate your pudding, take a ripe melon and cut it in half. Spoon out the seeds
and scoop the pudding into the middle. Serve cold with a spoon.

This recipe is from the book The Lusty Vegan and is provided courtesy of the authors Ayinde Howell and Zoe Eisenberg. Used with permission, Vegan Heritage Press © 2014.

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1. Preheat your oven to 350 degrees, and line 24 standard muffin tins with cupcake papers. Set aside.
2. In a large bowl, whisk together the orange juice, zest, oil, and vanilla.
3. In a separate bowl, combine the flour, potato starch, sugar, baking powder, baking soda, and salt, until all of the dry goods are well distributed.
4. Pour the liquid ingredients into the bowl of dry, and whisk just until the two come together in a smooth batter- A few lumps are just fine, and much better than over-mixing and creating tough cupcakes.
5. Distribute the batter evenly between your prepared tins, and bake for 15 – 20 minutes, until a toothpick inserted into the center of the cakes comes out dry. Let cool completely before filling or frosting.
6. Meanwhile, to make the lemon curd filling, whisk together the sugar and agar powder to combine. Place the two into a medium saucepan along with the lemon juice and zest, and turn on the stove to medium heat.
7. Whisk to break up any lumps of sugar, and continue whisking occasionally as it comes up to temperature. Once the mixture comes to a boil, turn off the heat, and transfer the still liquid curd to a heat-safe container.
8. Allow it to come to room temperature before refrigerating until you’re ready to use it. This step is very important, because tossing it in the fridge too early will weaken the gel, and you will end up with a runny filling.
9. Finally, the frosting comes together very simply, starting with softening the margarine in your stand mixer. Slowly incorporate the confectioner’s sugar, add it incrementally with the mixer on a low speed, to make sure it doesn’t fly out and onto the kitchen walls.
10. Add in the non-dairy milk, zest, and vanilla last, and then gradually increase the speed up to high, scraping down the sides of the bowl as needed to ensure that everything is incorporated. Whip until light and fluffy, approximately 5 minutes.
11. To assemble your cupcakes, take a paring knife and carve a small cone out of the center of each cupcake. Discard, eat, or save the centers to turn into cake truffles.
12. Give your set lemon curd a good stir to loosen it slightly, and then add a spoonful to the now empty indent of the cupcake.
13. Carefully top with frosting as desired, being sure to fully cover the filling.

This recipe is from the book Vegan Desserts and is provided courtesy of the author Hannah Kaminsky

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• In a food processor, add the dates, oats, cashews, lemon zest, vanilla bean seeds, sea salt, and lemon juice and process. At first it will appear as if nothing is happening and the mixture is just whirring around crumbs, but it will soon start to become sticky.
• When the mixture starts to become a little sticky, add the shredded coconut and process again. Continue to process until the dough forms a ball on the blade. Stop, and then remove the dough.
• Take 1–1½ tablespoon scoops of the dough and roll in your hand. Repeat until you have used all of the dough.

To make the coating:

• In a small bowl, combine the shredded coconut, rolled oats, and lemon zest.
• Toss or roll the balls in the coating if desired, and refrigerate.

Vanilla Note: To remove the vanilla seeds from the bean, slice down the outer side of the bean to open up lengthwise. Press open the sides, and using a blunt knife, scrape out the tiny seeds from both sides. The pod can be discarded or kept to infuse flavor in other dishes.

Kitchen Tip: The texture of these bites is somewhat soft, but firms with chilling. For a firmer texture, add another 2 tablespoons of rolled oats.

This recipe is provided courtesy of the author Dreena Burton

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• Add the coconut oil, sugar, 1 cup (235 ml) of the almond milk, orange juice, and zest to a pot. The orange juice will curdle with the almond milk. That is okay; it will come back together once the slurry is added. Stir to combine, and bring to a boil over medium-high heat, stirring often.
• In a separate bowl, mix together the cornstarch and remaining 1⁄2 cup (120 ml) almond milk to make a slurry. Slowly add the slurry to the boiling mixture and stir for 1 to 2 minutes, until thickened.
• Once thickened, remove from the heat. Stir in the vanilla and basil. Let cool completely. The curd will continue to thicken as it cools.

Gluten Free | Soy Free

This recipe is from the book Fusion Food in the Vegan Kitchen and is provided courtesy of the author Joni Marie Newman

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1. Preheat your oven to 350 degrees. Lightly grease 12 medium-sized muffin cups and set aside.
2. In a medium bowl, combine the soymilk and vinegar, and let sit for a minute to curdle. Add in the sugar, oil, and vanilla, stirring thoroughly until the mixture is homogenous.
3. Separately, mix together both flours, baking powder and soda, cardamom, and salt, making sure that all the ingredients are completely incorporated. Mix in the rhubarb and strawberries, tossing to coat. By covering them with flour, you will prevent the fruits from sinking to the bottom of your muffins, so make sure you don’t skip this step!
4. Pour the wet ingredients into the dry, and stir just until combined. Distribute the batter evenly between your prepared muffin cups, and top them with a sprinkle of both the oats and turbinado sugar.
5. Bake for 18 – 24 minutes, until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 15 minutes before turning them out and cooling them completely on a wire rack.

This recipe is from the book Vegan Desserts and is provided courtesy of the author Hannah Kaminsky.

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1. Combine the cream cheese, confectioners’ sugar, rum, coconut extract, if using, and ¼ cup of the shredded coconut in a food processor.
2. Process until smooth and creamy. If the mixture is too thin, add a little more confectioners’ sugar and process again.
3. Spread the topping mixture evenly over the bottom layer.
4. Sprinkle the top with the pineapple chunks and the remaining ¼ cup coconut.
5. Cover and refrigerate until ready to serve.
6. Cut into 9 squares.

Note: Be sure you use dried pineapple pieces to make the bottom layer (not fresh or canned) or it will be too wet.

Quick and Easy | No Oil

This recipe is from the book Vegan Without Borders and is provided courtesy of the author Robin Robertson. © 2014, Andrews McMeel Publishing. Used with permission

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• These popsicles are so easy to make, they barely need instructions. All you need to do is remove the skin and pits from your mangos, chop them into pieces, and puree them thoroughly in a blender or food processor.
• Add in the soy yogurt, sugar (you may need more or less depending on the sweetness of your fruit, so be sure to taste it!), cardamom, and vanilla.
• Once thoroughly combined, pour the mixture into popsicle molds and place on a level shelf in your freezer. Let freeze for at least 3 hours, until completely solid.

This recipe is from the book Vegan Desserts and is provided courtesy of the author Hannah Kaminsky

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