October 2005, I noticed that nearly all of the Duncan Hines cake and brownie mixes had started containing milk. I inquired with Pennacle Foods, and they said it was not intentional, but it was purely because they had changed factories. The new factory had been used for so much dairy-containing products, that it added dairy to all of the mixes. Well, apparently they had received such a large response to it (from lactose-intolerant, vegans, kosher people, and those who generally avoid dairy because of the health affects), that they changed back 12 of their 18 cake mixes to the diary-free versions!

I highly recommend the red velvet cakes (with cream cheese frosting from Pillsbury, which is accidentally vegan as well)! You can find vegan icings by Pillsbury right next to the Duncan Hines cake mixes! Chocolate, Vanilla, Cream Cheese frostings are all available.

Dairy-Free Duncan Hines Mixes/Products

• Devil’s Food
• Yellow
• Lemon Supreme
• Butter Recipe Golden
• Swiss Chocolate
• Spice
• Fudge Marble
• Pineapple Supreme
• Butter Recipe Fudge
• German Chocolate
• Red Velvet
• Dark Chocolate Fudge

Thank you Duncan Hines!

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons vegan margarine (Earth Balance)
• 3/4 cup soymilk
• 2 tablespoons melted margarine
• 1/4 cup Sucanat
• 1 tablespoon ground cinnamon
• 1 teaspoon margarine, softened (for icing)
• 1 cup vegan powdered sugar (for icing)
• soymilk (for icing)

Directions:

Mix dry ingredients first, then cut in margarine.

Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!

Roll dough to 0.25 inch thickness in a long rectangle — about 8 inch by 16 inch. Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.

Roll from the long end, forming a tight roll. Cut rolls about 1 inch thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.

While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.

Serves: 16
Preparation time: 15 mins prep, 15 baking

Ingredients:

• 2-3 jars of favorite spaghetti sauce (Newman’s Own Marinara!)
• 1-16 oz bag of spinach leaves
• 2-3 jars of tomato sauce
• 1/2 lb. carrots
• 1/4 cup chopped fresh parsley
• 2 cloves minced garlic
• 1/4 cup canned low-sodium veggie broth
• 1 lb. herbed tofu
• 8 oz. vegan cream cheese (Tofutti brand)
• 2 Tblspns. lemon juice
• 1/8 teaspoon nutmeg
• 12 lasagna noodles, cooked
• (optional 1/4C. nutritional yeast for the cheesey taste!)

Directions:

Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.

Place 3 lasagna noodles in bottom of 11×7 baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up… top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated… use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly.

Serves: two small armies.

Ingredients:

• 3/4 cup margarine
• 1 cup unrefined sugar
• 1 egg equivalent (1 1/2 tablespoons of apple sauce, for example)
• 1 teaspoon vanilla
• 1 1/4 cup whole wheat pastry flour
• 1/3 - 1/2 cup cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup any kind of vegan chips (peanut butter, chocolate, etc)

Directions:

Preheat oven to 350. Mix margarine and vegan sugar until creamy. Add egg and vanilla. In a separate bowl, blend flour, cocoa, soda, and baking powder. Add dry mixture to wet mixture and mix until everything is well blended. Stir in the chips. Form balls and smash them down a little bit on an ungreased cookie sheet. Bake for 7-9 minutes until the tops are no longer gooey.

Its really important to use the purest, most unprocessed, organic ingredients you can find. It makes a huge difference in the way the cookies taste and the way they make you feel.

Ingredients:

• 1/2c flour
• 1/2c nutritional yeast
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 cup water
• 1 teaspoon mustard
• 4 tablespoon vegan margarine
• 10 tortillas
• 2 small cans enchilada sauce
• 3 cans beans (white kidney, pinto, black), drained
• 2 medium onions, chopped
• 1 can olives, chopped
• 1/4 cup chopped cilantro, 1/2 cup salsa (optional)

Directions:

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9×13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.

Serves: 6
Preparation time: 45 min