DAIRYAlternative milks: Almond, soy, rice or hemp milk.Buttery spread: Look for non-hydrogenated versions, like Earth Balance.Dairy-free cheese: Daiya melts and doesn’t taste like plastic.Cream cheese: Tofutti makes a reasonable mock cream cheese.Sour cream: Again, Tofutti.Soy yogurt: Good for probiotics.PROTEINTofurkey: If you can’t live without a “roast.”Field Roast products: Grain-based faux meat products, not too processed and unusually tasty.Tofu: Silken for smoothies and puddings; medium or firm for cooking.Tempeh: Soybean-based meat substitute.Seitan: Meat substitute made from wheat gluten; great texture, great protein.Frozen vegetable burgers: Making your own is better, but these are convenient in a pinch.Edamame: Fresh (frozen) soy beans are a great high-protein snack or side.Beans: Dried and home-cooked are cheap and the healthiest.Chickpeas: In addition to beans, because they’re so versatile.Seeds: Sesame, sunflower, poppy, pumpkin, chia … all high in protein and healthy fats.Nuts: Because, protein.Nut butters: Because, peanut butter!Cashews: In addition to nuts, because they can be soaked and used in so many ways.GRAINSBrown rice: Ditch the white for more-nutritious brown.Quinoa: One of the few plant-based perfect proteins.Steel-cut oats: Good for breakfast.Whole grain grits: Because they’re filling and delicious.Whole-wheat couscous:More nutritious than regular.Multigrain pasta: Whole-wheat or legume mixes offer more nutrients and don’t all taste like cardboard.Sprouted bread and tortillas: Food for Life products are nutrient-rich and altogether lovely.COOKINGAgar agar: Vegan substitute for gelatin.Nutritional yeast: A must for B12 and very palatable; use like Parmesan cheese.Miso paste: Excellent for adding umami to vegetables; great anchovy substitute.Vegetable broth: Go for organic, and watch the sodium.Vegetable bouillon: Better Than Bouillon No Chicken Base works well.Tomato paste: Great (surprising) source of iron.Dried mushrooms: Like porcini, to add a meaty component to soups and stews.Sun-dried tomatoes: Fantastic for adding texture and flavor.Capers: Great for adding a punch of flavor.BAKINGEner-G Egg ReplacerFlax seeds: To make a viable egg substitute for baking.Vital wheat gluten: A great binder that also adds protein.Coconut oil: Great for replacing butter in some recipes.Vegetable shortening: Non-hydrogenated, like Spectrum.Agave syrup: Instead of honey.Maple syrup: Instead of honey.Blackstrap molasses: Fantastic source of iron.CONDIMENTSMayonnaise: Vegenaise tastes most like traditional mayo, Spectrum is a bit sweeter.Bragg Liquid Aminos: Liquid protein concentrate, delicious soy-sauce taste.Sriracha: Or other favorite hot sauces.Harissa: Tunisian hot pepper paste makes anything taste good.Tahini: Sesame paste can be used as a condiment or in preparing Middle Eastern recipes.Kimchi: Great source of probiotics if you don’t like soy yogurt.Sauerkraut: A surprising source of health benefits.Source: mnn.com
Words to live by.
Vegan Chocolate Mousse CakeVegan Chocolate Mousse
Adapted from Handle the Heat
1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
1 tsp cocoa powder
1 tsp pure vanilla extract
2 tablespoons almond milk
scant 1/8 tsp salt
8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
melted dark chocolate to drizzle on top
Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
Add the cocoa powder, vanilla, milk, and salt to the mixture, and process until smooth.
Melt the chocolate chips in 30-second intervals in the microwave.
Add chocolate mixture to tofu in food processor. Pulse mixture until smooth and completely combined, scraping down the sides as needed.
Spread mousse mixture on top of the cooled cake.