Heat oven to 350 degrees. Mix all dry ingredients in bowl. then add carrots. Stir until well coated. Then add remaining wet ingredients and stir just until blended. Pour into ungreased 9 inch [view it...]

* Blend tofu, sweetner, concentrate, zest and salt until smooth (I would say the consistency a little thicker than pancake mix)

* Place in bowl and fold in egg white substitute

* Car [view it...]

1) Allow "cream cheese" and margaine to reach room temperature.

2) While slice orange in half, peel one half of orange and grate rind using a small shredder set aside gratings and remaining [view it...]

Mix yogurt & concentrated orange juice in a bowl until thoroughly combined. Pour into popsicle molds and chill until frozen - this should make 8 popsicles.

This was our FAVORITE treat w [view it...]

Blend and freeze, stirring occasionally, or use a small crank freezer. This refreshing raspberry-orange blend is a favorite at Wax Orchards!

Exchange Per Serving: 1 fruit. Calories: 70.

[view it...]

To make nut milk - get two ounces of hazelnuts and put them in a liquidizer with a quarter pint of water. Grind thoroughly and strain through doubled muslin or a very fine sieve. Get the pu [view it...]

Preheat oven to 350 degrees. Cream together the margarine, vegan sugar, egg replacer, water, and vanilla. Beat until well mixed, kind of fluffy.

In a separate bowl, mix flour, baking soda, an [view it...]

Combine the vegan sugar and water in a heavy saucepan. Bring to a boil over high heat and cook uncovered for 5 to 6 minutes, or until liquid has reduced to about 1/2 cup. Set aside to cool. Wh [view it...]

*If you make your own pie crust, you need about 1/2 box graham vegan crackers, 1/4 cup vegan margarine, and a bit of vegan sugar and cinnamon to taste (unless the graham vegan crackers are alread [view it...]

Heat oven to 400. Mix 1/2 cup vegan sugar, the cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture t [view it...]