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Margarine

Almond-Pomegranate Scones

For baked treats that are hot and fresh from the oven, mix and shape these scones up to two weeks in advance, and freeze them in a single layer on a baking sheet. 

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Sweet Potato Beignets

Talk about a tasty use for leftovers! Greg Fontenot repurposed extra sweet potatoes for an irresistible dessert. “This is how I come up with many recipes,” he explains. “I don’t like to waste.” Fontenot offers this beignet-frying tip: make sure the oil is hot (at least 375°F) and the beignets cook all the way through. “Try a few to make sure they’re done—the cook always gets extra!” For an elegant presentation, serve the hot beignets on a bed of crème anglaise (custard) with chopped peaches or mangoes.

Tofu and Banana Cheesecake

Tofu and Banana Cheesecake

This longtime dessert favorite at Mildreds is easy to re-create at home. 
Be sure to use agar powder, not flakes, and creamed coconut, not coconut milk, for the best taste and creamiest texture. Because agar powder’s gelling power can vary from brand to brand, we’ve provided a range measurement. Start with the smallest amount, and add more if the filling looks thin.

Lemony Linzer Cookies

Lemony Linzer Cookies

Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.

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Chocolate-Crusted Pumpkin Pie

Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs.

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