I am the only one sticking to plant-based foods in my house. My husband and sons are omnivores. Last night for dinner I roasted chicken for them, sauteed some zucchini and mushrooms for all of us and served fresh strawberries on the side. So pretty much they eat a main dish and we all eat the side dishes. I do let my kids have junk food occasionally but not at home. It is an adjustment but has worked out pretty well so far. Best wishes on your transition. Hopefully our kids can look to us as good examples of what a healthy diet can provide . . .

Oh and there is such a thing as vegan junk food. It is really good. Now in moderation just like regular junk food but here are some recipes.



Here are some recipes I found. I hope you like them. =^.^=

Ice Cream Cake
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
2 tsp. vanilla extract
2 tsp. distilled white vinegar
1/2 cup plus 2 Tbsp. vegetable oil
2 cups cold water
2 pints nondairy ice cream, flavors of your choice, softened
10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
1 cup strawberry topping or pie filling

Preheat the oven to 350°F.

Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350°F for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.

Place cake, uncovered, in the freezer for several hours to firm up.

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Ambrosia
1 cup each of chopped fresh pineapple, apples, and oranges; sliced strawberries; and organic grapes
1/2 cup shredded coconut
1 Tbsp. cornstarch
6 Tbsp. lemon juice
3 Tbsp. sugar
3 Tbsp. orange juice
1/2 cup soft tofu, pureed
2 tsp. grated orange rind
1 tsp. poppy seeds (optional)

In a large bowl, toss the fruit and coconut until well blended. Refrigerate.

Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over low heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Remove the saucepan from the stove and allow to cool thoroughly.

Fold the pureed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.

Pour the dressing over the fruit immediately before serving.

Makes 6 to 8 servings.

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Apple Caramel Bake
3/4 cup flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups apples, peeled and chopped
1/2 cups slivered almonds
3/4 cup brown sugar
1/4 cup margarine
3/4 cup boiling water
1/2 cup soy milk

Preheat the oven to 375°F. Grease an 8"x 8" glass baking dish. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, apples, and almonds. Set aside. In a small saucepan over low heat, combine the brown sugar, margarine, and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.

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Apple Cobbler
3-4 Granny Smith apples
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. grated nutmeg
1 cup plus 1 tsp. sugar
1/2 cup (1 stick) margarine
1 cup unbleached all-purpose flour

Preheat the oven to 350°F. Grease a 9-inch pan. Cut the apples into thin slices; place in the pan. Sprinkle the spices and 1 tsp. of the sugar over the apples. Melt the margarine in a medium saucepan over medium heat. Add the flour and remaining sugar. Cover the apples with the flour mixture. Bake for 20 to 30 minutes or until the crust is lightly browned. Preparation time: 15 minutes Baking time: 20 to 30 minutes

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Apple Crisp
4 large tart apples
3/4 cup sugar or other sweetener
1/2 cup flour
1 teaspoon cinnamon
1-1/2 cups rolled oats
1/3 cup Spectrum Naturals Spread or margarine

Preheat oven to 350° F.

Peel the apples, if desired, then core and thinly slice them. Toss with 1/2 cup sugar, 1 tablespoon flour, and cinnamon. Spread evenly in a 9" x 13" baking dish.

Mix the rolled oats with the remaining flour and sugar. Add the Spectrum Naturals Spread (or margarine) and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit.

Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.

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Apple Oat Muffins

Makes 12 medium muffins
1-1/2 cups whole wheat pastry flour
1-1/2 cups unbleached all-purpose flour
1-1/4 cups quick oats or oat bran
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt (optional)
2-1/2 teaspoons baking soda
2 large apples, finely chopped
1 12-ounce can apple juice concentrate
1/2 cup raisins

Preheat oven to 325°F.

In a large bowl, mix the flours, oats, spices, salt, and baking soda.

Add the chopped apple along with the apple juice concentrate and raisins. Stir just enough to mix.

Spoon batter into nonstick or lightly oil-sprayed muffin tins and bake for 25 minutes, or until tops bounce back when pressed lightly.

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Banana Dream Pie

Serves 8
1 vegan pie crust
1/2 cup sugar or other sweetener
5 tablespoons cornstarch
2 cups rice or soymilk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 pound firm tofu
2 ripe bananas
2 tablespoons coarsely chopped almonds

Prepare the crust according to directions. Cool.

Mix the sugar and cornstarch in a saucepan, then stir in the milk and salt. Cook over medium heat, stirring constantly, until very thick. Remove from the heat and stir in the vanilla.

Drain the tofu and blend it in a food processor until it is totally smooth, then add the pudding and blend until smooth.

Slice the bananas into thin rounds over the cooled crust. Spread the tofu mixture on top.

Toast the chopped almonds in a 375°F oven until lightly browned, about 10 minutes, then sprinkle evenly over the pie. Refrigerate until completely chilled, at least 2 hours.

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Chocolate Pudding

This is delicious, old-fashioned chocolate pudding. Makes about 2 cups
2 cups fortified soymilk or rice milk
3 tablespoons cocoa
5 tablespoons cornstarch
1/2 cup sugar
1 teaspoon vanilla

Combine milk, cocoa, cornstarch, sugar, and vanilla in a saucepan. Whisk smooth.

Cook over medium heat, stirring constantly until pudding is very thick.

Pour into individual serving dishes and chill.

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Easter Pie
2 cups all-purpose flour
1 cup dairy-free margarine
1/4 tsp. sugar
1 1/4 tsp. salt
1/4 cup water
1 lb. vegetarian sausage, crumbled
2 lbs. firm tofu, crumbled
1/4 cup soy Parmesan cheese
1/4 cup minced fresh parsley
1/2 tsp. fresh ground pepper
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. ground fennel seeds

Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/4 tsp. of salt. With the machine still running, add the water to form a dough ball. Divide the dough into two balls and set aside. In a large bowl, combine the vegetarian sausage, tofu, soy Parmesan, parsley, remaining salt, pepper, cayenne, paprika, and fennel seeds. Roll out the dough into two 11-inch circles. Place one circle in a 10-inch pie plate and spread the filling mixture over it. Cover with the other dough, pinch the edges, and prick the center with a fork. Bake for 1 hour, or until golden brown.

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Peanut Butter Pie
16 oz. soft tofu
1 cup creamy peanut butter
3/4 cup sugar
2 Tbsp. soy milk
2 tsp. vanilla extract
1 unbleached, 9-inch chocolate crust, chilled

Combine all the filling ingredients in a food processor or blender and blend until smooth. Spoon into the pie shell. Refrigerate at least 2 hours and serve. Preparation time: 20 minutes Chilling time: 2 hours

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Tiramisu
2 cups flour
1 cup sugar
2 tsp. baking powder
1 cup margarine (2 sticks), softened
1 tsp. vanilla
1 tsp. salt
1/4 cup prepared egg replacer or 1/2 cup soft silken tofu
2 cups strong coffee
6 cups nondairy whipped cream (try Rich's at Richs.com) adding 2 Tbsp. amaretto or Frangelico in the last 30 seconds of mixing
2 cups strawberries and bananas, sliced
Bittersweet chocolate shavings or cocoa powder

Preheat the oven to 350°F. In a medium bowl, combine the flour, sugar, and baking powder. In a separate bowl, combine the margarine, vanilla, salt, and egg replacer or tofu, then add the margarine mixture to the flour mixture and blend thoroughly with an electric mixer. Spread this mixture on a greased and floured 11-inch-by-17-inch baking sheet or jellyroll pan and bake for 35 minutes. Allow to cool, then cut into "fingers."

Dip the cake "fingers" into the coffee and lay several in the bottom of four individual glass serving bowls. Top them with sliced fruit and a dollop of the whipped topping. Repeat these layers twice more, ending with whipped topping. Garnish each with the bittersweet chocolate shavings or cocoa powder.

Cover the tiramisu dishes with plastic wrap and refrigerate for several hours before serving.

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Black Forest Gateau



Ingredients



Cake Ingredients

350g SR flour

25g cocoa

270g caster sugar

150ml sunflower oil

275ml water

1 tsp baking powder

1 1/2 tsp vanilla essence

Other Ingredients

170g/6oz soft tofu

100g (4 oz) dark chocolate

1 carton of dairy-free whipping cream + more for decorating

1tsp vanilla essence

1 tin of black cherries, drained, cut into halves and soaked in kirsch.

Chocolate curls for garnish



Instructions



Cake Instructions

1) Put self-raising flour, baking powder, sugar and cocoa in a bowl and mix well.

2) Pour over vegetable oil and then the water and vanilla essence.

3) Beat thoroughly with an electric whisk.

4) Pour into two round 8" sandwich tins and bake for about 25 minutes at 180ºC until cooked through.

Other Instructions

1) Melt the chocolate in a bowl over a pan of simmering water.

2) Whisk together one carton of whipping cream, the soft tofu, melted chocolate and vanilla essence.

3) Pour into a bowl and chill until the cake has cooled down.

4) Arrange cherry halves in concentric circles on top of one of the cakes, and spread some of the chocolate cream mixture on top.

5) Put the other cake on top, and top with the remaining chocolate cream mixture. Decorate with more whipped cream.

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Chocolate Brownies



Ingredients



75g (3 oz) vegan chocolate

150g (6 oz) vegan margarine

150g (6 oz) soft brown sugar

150g (6 oz) self raising flour

1tsp natural vanilla essence

3 -4 tablespoons of soya milk



Instructions



1) Melt the chocolate with the margarine in a bowl over a pan of boiling water.

2) Stir in the sugar, soya milk and vanilla essence, then add the flour. It's a strange gloopy consistency!

3) Spread into shallow oblong tin and cook for about 20 minutes at 200ºC/400ºF until cooked but still a bit squidgy.

4) Leave it in the tin to cool, then cut into slices.

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Battenburg



Ingredients



1/2 almond/vanilla cake

1/2 chocolate cake

1 block of marzipan

Apricot jam



Instructions



1) Cut each cake into 4 equal 'fingers'. 2 vanilla/almond and 2 chocolate for each cake.

2) Arrange the cakes as shown in the photo, sandwiching them with a very thin layer of jam.

3) Roll out the marzipan. You need two rectangles that are about 7" x 11". (The length of each battenburg x 4 times the width).

4) Spread jam thinly over marzipan rectangle and place battenburg along the shorter edge. Roll the cake up tightly in the marzipan, pressing down where the edges meet.

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Chestnut-pear Jalousie Tart with Amaretto Coconut Cream





This was a very special treat we enjoyed over the weekend. The flavors are a lovely blend of sweets, nuts and fruits. A jalousie tart has a top that looks like jalousie blinds.



Yield: 4 individual tarts

Ingredients:

for the tarts:
8 sheets frozen puff pastry 6 inch x 6 inch squares ( 15cm x 15cm)
2 ripe pears, peeled, cored and thinly sliced
1 cup sweetened chestnut puree
1 teaspoon ground cinnamon
2 tablespoons brown sugar
pinch white sugar or sprinkling

for the whipped topping:
1 cup coconut cream, chilled to be almost solid
3 tablespoons amaretto
1-2 tablespoons powdered sugar

Directions:

to make the tarts:
Preheat the oven to 355 F (180 C).
Line a baking tray with baking parchment.
Thaw the puff pastry sheets.
Place 4 puff pastry sheets on the baking tray.
Spread the chestnut puree evenly over each of the the pastry sheets, leaving a 1/4 inch or 2cm border around the edge.
Peel and slice the pears.
Place the pear slices on top of the chestnut puree, overlapping slightly and sprinkle over the cinnamon and brown sugar.
Moisten the edge of the puff pastry with a bit of water.
If your pastry has waxed paper “stuck to it”, you can easily slice 1/2 inch parallel lines to make the jalousie strips a this time, and still handle the pastry gently to place on top of the pears.
If your puff pastry does not have the paper attached, then place the pastry on top of the pears, crimp the edges closed with a fork, and then cut 1/2 inch parallel strips along the top to form the jalousies.
The “jalousie strips” should go almost to the border of the tart, but not completely, as you want the tart to remain closed at the edges.
Brush the pastry with a bit of water and sprinkle with the white sugar.
Bake for 18-20 minutes or until the pastry if puffed and golden.
Transfer to a wire rack to cool.
It tastes great warm or at room temperature.

to make the whipped topping:
Remove the chilled coconut cream from the can or container and place in a bowl.
Add the amaretto and powdered sugar,
Whip with a better to a firm smooth mixture.
Place in the refrigerator to cool until needed.

Serve the tarts on individual plates plain, or with a dollop of amaretto cream and dusted with a light pinch of cinnamon.

Notes:

We are able to buy canned chestnut puree, either sweetened, or plain. If you can only buy plain, then warm the puree, with a bit of non-dairy milk add a bit of vanilla and sugar to taste. Mix well and remove from the heat to allow to cool. If you can not buy the puree at all, the bake whole chestnuts, peel, and then cook in non-dairy milk with vanilla and sugar to taste. Then using a staff mixer puree the cooked chestnuts.


Try these.
Tofu is your best friend. Silken Tofu is your best friend for making vegan mousse and cheesecake and so on. Nutritional yeast you can add to give things a cheesy flavor. Applesause instead of eggs.

http://www.mediapeta.com/peta/PDF/infographicVeganBaking-peta.pdf



((VERY LARGE DISCLAIMER))

Always check labels. Check them every single time. I do it even on things I buy all the time. Because sometimes companies change things and do not warn their consumers. Also the less ingredients that are in things the better they are for you. Simple is better. If you see a chemical in there you do not recognize either set the jar down gently. Step away slowly and run away screaming. Write it down and look it up later. Or avoid. Personally if I cannot pronounce it I do not buy it. Also invest in a small notebook and a pen. Take with you everywhere to write down prices and compare. This will save you money. Save your reciepts and label everything.



1.Peanut Butter



2Fruit mixed with honey or agave syrup..



3.Frozen vegetables are a plus over canned. Get colorful veggies. Try something new.



4.Look for in season vegetables or fruits and eat them. Now some fruits and vegetables you can freeze! You will know if you go here and look at this guide. http://www.vegkitchen.com/tips/freezing-food/ In there you can find the best ways to freeze items and what items you can freeze and how. This extends the life of your food and the money you spent. I always always look at the discounted fruit and veggies.



5.Thick grainy bread or spelt bread. Do not eat white bleached bread. There is very little nutritional content in there. Also change your bread once in a while or it might get boring. Check labels.



6.Rice. Wild Rice Only



7.Spelt Pasta. Careful some is made with eggs. Once you find one that is not made with eggs then buy bunches. I recommend large bins made of plastic kept in a cool area to store food.



8.Greens ! Lots and LOTS of greens. My favorite is to take the greens and you take the leaf lay it flat.Look for spot and yellowing and cut that part off. Then using a knife and a cutting board you cut out the center. That hard bit. DO NOT throw it away. Then take the leaves and set them to the side until you get a large enough pile to make you happy. Then put the hard bits in a bowl. Take the leaves and wash them.Then dry off or get rid of as much water as you can. Then taking your hands but the leaves up into bite sized pieces and in the middle of this take a cast iron pan if you have one. If you don't then please get one. Heat up some sunflower or olive or sesame,walnut, hemp etc oil to medium heat. Place the leaves into the oil crack some pepper over them and some salt. Then using tongs if you have them move them around until they wilt. Keep an eye on them the first time you make them. Then once they are all wilted put them into a bowl and ENJOY. They are so good for you and very reasonably priced. The hard parts I recommend that you use to dip in some hummus.



9.Tahini. What is that? It is ground up sesame seeds toasted and made into a nut butter of sorts. You can use it to cook. Now if you have a food processor and some olive oil you can make your own.



10.A healthy cooking oil. As I mentioned before what I recommend is. Coconut oil, Olive oil(the darker green the better for me), toasted sesame oil, walnut oil, hazelnut oil, sunflower oil. I avoid corn, vegetable, canola and rapeseed. Trust me they are not that good for you.



11.Beans of all kinds. We buy them dry and soak them overnight to make massive portions of tasty beans for a few days. If you are concerned about the gas just rinse your beans and that will get rid of quite a bit of that.



12.Chickpeas are amazing. I recommend getting them dry as well.



13.Nuts any and all kinds. Walnuts, cashews, peanuts, almonds, pecans, macadamia, pine nuts. Any that you can afford really.



14.Seeds pumpkin, poppy, sunflower. Excellent source of protein.



15. I HIGHLY recommend stevia. Do not use anything synthetic. Such as SPLENDA, anything with ASPARTAME. DO not be fooled by Truvia and all those that have stevia but do not tell you the other ingredient. When in doubt go online and find a source of Stevia and buy it.



16.Coconut, Rice, Hemp milk. Good stuff ! I discourage you going out and buying veggie sausages and patties right away. You are trying to become vegan not buying food that resembles meat is a good start.



17.Hot pepper sauce is benificial on veggie dishes and veggies



18.Fresh Ginger Root is fabulous in cooking ! When you break off a piece of ginger it will sort of seal itself off. Do not worry. You can also cut up the whole root and dice it and freeze it.



19.Fresh Garlic use it love it !!



20.Onions are great for cooking. We usually buy frozen bags of veggies to put into cooking. They are usually very reasonably priced. If they have a huge bag on sale then buy them and some frozen food bags and wear goggles and cut them up and freeze them in huge bags. If I can do it you can too.



21.Bell peppers. Same as above buy if cheap. Even if some of them seem a bit soft you can just cut that bit off. Get over your sqeamishness. Save some money. Cut them up drizzle a bit of olive oil over them and roast them in the oven. OR you can cut them up and freeze them. Then when you have rice or potatoes or pasta and want something to go with them it is quick open freezer and drop in frozen anything you have. Frozen is way better tasting than canned.



22. I recommend concentrated indian pastes and curries for your cooking needs. A tiny bit goes quite a long way and you will have flavor intense foods. Check out the international portions of your stores please. You would be amazed at some of the differences in prices.



23.Spices. There are so many spices with specific uses. I highly recommend them to you. In my spice cabinet are about thirty different bottles.



http://www.veganstreet.com/veganliving/spices.html



http://vegnewssavvyvegan.blogspot.co.uk/2011/11/save-big-on-spices-and-herbs.html



Oh and remember that when you buy spices in their bottles you are paying for the bottle. It is silly. Buy baggies and keep the spices in a dark drawer. OR Go to a craft store and buy silver cans with metal lids and store your herbs and spices in there. Make sure you buy a roll of labels and label everything so you have a quick guide to what you have. I found in the indian section you can buy bulk cumin, tamarind, cardamon, coriander, dill and so on. So again look in the international section or those small stores that sell international food.



24.Chai tea. Buy it or make it yourself. It is not hard and it is really good !

http://www.chai-tea.org/recipes.html That is one source for all kinds of good chai blends.



25.Olives are good for adding flavor and texture.



26.Tomato and garlic puree in tubes. Buy these. They come in handy for flavor.



27.Sun dried tomatoes in a jar are always a good thing to have on hand.



28.You can add all sorts of spices and make something interesting.



29.Tortillas, wraps, english muffins, bagels made out of spelt flour. Check labels of course.



30 Dairy free butter. Look for all natural spreads with no dairy. Not margarine. Margarine is so bad for you !



31.Rasberry and other fruit sorbets are mostly vegan.AVOID high fructose corn syrup anywhere you can.



I cannot stress enough taking matters into your own hands. Read labels. Stock up on food when it is on sale. Get storage bins. Prepare ahead of time by buying the basics. Sticky labels, Sharpies, Save all your jars and cans, recycle your plastic bags by letting them dry inside out. Cast Iron pans last forever and cook food much better. They do not flake off all that horrible enamel that manufacturers put on things yet forget to mention how bad they are for you. Take your time and breathe. Remember to focus and if you have any questions then please come and ask me. I am more than happy to help you.