1.

Chewy Chocolate Chocolate Chip Cookies

These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren't done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions.

Update: Ryan at Vegblog mentioned that you might want to use a hand blender to mix these instead of your hands. What can I say? We're punk we don't need no hand-mixers, but if you want to use one before adding the chips, then go for it (but you will lose punk points).

Equipment:
Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets

Ingredients
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 F.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the soy milk and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

2.

Vegan Scrambled Eggs

Ingredients:

19 oz white firm tofu
¼ cup olive oil or margarine
4 ounces yellow soy cheese
3 drops yellow food coloring
3 teaspoons Tofumate Eggless Salad (optional, available in the health food section)
Pepper and salt to taste

Directions

Mash or break the tofu by hand into small pieces; drain in colander.

Heat oil or margarine in a skillet and cook the tofu for 2 minutes.

Drain water from tofu and place tofu back into the skillet.

Add the cheese, Tofumate Eggless Salad (optional), and a few drops of yellow food color. Cook until cheese is melted, stirring occasionally.

Sprinkle salt and pepper to taste.

Note:
{Serve Vegan Scrambled Eggs with toasted bread with butter and jam; either hash browns or fried potatoes; and veggie sausage or veggie bacon for a delicious meal. This is a classic American breakfast, healthy style.
3.

Vegan Blueberry Muffins

12 servings

50 min 15 min prep 1/4 cup margarine (soy or regular)
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 cup sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon vanilla
1/2 cup soymilk
2 cups fresh blueberries

Preheat oven to 350°F.
Line muffin cups with paper liners or spray with nonstick spray.
Mix all ingredients together until moistened.
Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
Bake 35 minutes or until the tops are firm.
Cool on a wire rack.
4.

Vegan Pizza

Ingredients:

fresh pizza dough, dough from a mix, or store-bought crust
1 can or jar of tomato sauce, enough to cover the dough (about 2 cups)
grated VeganRella
dried or fresh Italian spices (optional)
chopped vegetables and other toppings (if desired)
tofu, vegetarian "sausage," vegetarian "Canadian bacon" etc. (if desired)

Directions:

Prepare your pizza dough as described below or according to the box directions (Bisquick used to include a pizza dough recipe on the box), or let thaw, if it's frozen. Scatter a bit of corn meal into a pizza pan, pie plate, or casserole, and press the dough into the pan. Cover thinly with red sauce and add Italian spices (optional). Add vegetables and other toppings. Top with VeganRella (or other vegan cheese). Bake about 20 minutes at 350 degrees F (if you use cheese, bake until the cheese has completely melted and starts to turn brown around the pizza's edge).

5.

Tofurkey Roast, Gravy, Dumplings, Tofurkey Jerky Wishstix

You can buy the box at Whole Foods, or check out Tofurkey.com for more information.

TOFURKEY ROAST:

STEP ONE

Thaw frozen roast & gravy in refrigerator for at least 24 hours prior to cooking. These instructions are for a THAWED Tofurky.

Unopened Tofurky Roast and Gravy can be kept refrigerated for 30 days.

Dumplings should remain frozen until ready to cook.

New style roast with metal clips at both ends can be kept in refrigerator unopened for up to 30 days. Old style with red or white plastic tape on top can be stored unopened in the refrigerator up to 5 days.

STEP TWO

If you are cooking a frozen roast, run under warm water for 1 minute before removing casing.

DO NOT thaw or cook Roast in microwave.

STEP THREE

Carefully remove plastic casing using sharp scissors or sharp knife. Remember to cut away from your fingers.

STEP FOUR

Remove roast from plastic casing.

STEP FIVE

Place roast either in tightly covered casserole dish or aluminum foil with veggies(optional but a very nice touch).

We suggest:

1 Stuffed Tofurky Roast
2 potatoes, quartered and peeled
2 large carrots split down the middle and cut into 2” pieces
1 onion quartered and peeled

STEP SIX

Pour baste over roast and vegetables.

Tofurky Baste - option 1:
3 tablespoons olive oil (or other vegetable oil)
1 tablespoon soy sauce
1/2 teaspoon ground sage

Tofurky Baste - option 2:
1/8 cup orange juice
1/8 cup soy sauce
1 Tablespoon sweetener of your choice.

Tofurky Baste - option 3:
1 tablespoon apricot jam or spread
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons water

STEP SEVEN

Thoroughly cover roast and veggies with 1/2 of the baste and pour over roast and veggies.

Cover tightly or wrap tightly in foil and cook in 350F oven for 1 hour & 15 minutes (3 hours and 15 minutes if cooking frozen roast).

Then open foil or casserole and pour remaining baste over roast. Cover and cook for another 10 minutes.

TO COOK A FROZEN TOFURKY , cook for 3 hours and 15 minutes at 300F, open and baste, cook for 10 more minutes uncovered.

Slice with serrated bread knife into 1/4" slices. Cover with gravy, either Tofurky Giblet & Mushroom Gravy or other vegetarian gravy.
ENJOY !

DUMPLINGS:

KEEP DUMPLINGS FROZEN PRIOR TO COOKING
Place dumplings in 2 quarts boiling water and stir to ensure product does not stick to bottom of pan.
Cook at low boil for 4 minutes or until the dumplings float.
Remove from water and drain.
Sate dumplings lightly in vegetable oil until golden brown on both sides. Serve with warm Gravy.
Product can be refrigerated after cooking and re-heated when ready to serve.

GRAVY:

STOVETOP
Pour thawed gravy from container into saucepan.
Heat on medium-low heat, stirring with a whisk or a large spoon until heated through. Add water for smoother gravy.
Pour gravy into gravy boat and serve.

Vegetarian mushroom gravy recipe

TOFURKEY JERKY WISHSTIX

Open package, find a friend, make a wish, pull and eat! Made from Tofurky Jurky, Smoked in a Real Smokehouse.