Crisps,
Vegan
Crisps are simple desserts served warm from the oven
Apple
Crisp, Easy
Serves 8; 317 Calories per serving, approximate
4 cups Vegan *granola (Homemade recipe below)
1 cup apple juice concentrate
2 red apples, chopped
Mix all ingredients
and pour into a 9 inch square
pan. Cook for 45 minutes
at 350.
*Date Granola
Makes 6 snacks; 220 Calories per 1/2 cup serving
2 cups rolled oats
1/2 cup wheat germ
1/2 cup dates, chopped, softened in 1/4 cup hot water
2 Tbs. sesame seeds
3 Tbs. blanched almonds, chopped
Preheat oven to 325. Combine all ingredients
in
a shallow baking pan. Bake for 15 minutes,
stirring
every 5 minutes. Cool & store in an
airtight
container for up to 1 week, or freeze
individual
portions in freezer bags for longer
storage.
*Granola
Makes 4 snacks;
186 Calories per 3/4 cup serving
1 cup rolled oats
1 Tb. sesame seed
1 cup Vegan shredded wheat cereal, crumbled
1/2 tsp. vanilla extract
2 Tbs.
sunflower seeds, unsalted & dry roasted
1 1/2
Tbs. frozen peach or pear juice concentrate
1/8
tsp. salt (optional)
Preheat oven to 325. Combine
all ingredients
in a shallow baking pan. Bake
for 15 minutes,
stirring every 5 minutes. Cool
& store in an
airtight container for up to
1 week, or freeze
individual portions in freezer
bags for longer
storage.
Blackberry Peach Crisp
Serves 6 to 8;
307 Calories per serving
1 cup rolled oats
1 cup Vegan brown sugar
3/4 cup flour, divided
1/2 cup soy
margarine
4 cups blackberries, fresh, whole frozen
or canned
2 cups peaches, sliced
Preheat oven to 350. Combine oats, sugar &
1/2 cup flour. Cut in soy margarine with a
pastry blender, or two knives, until well
blended & moist enough to form a ball. Place
well drained berries in bottom of an 8x8 inch
baking dish & toss with remaining 1/4 cup
flour. Add peaches to baking dish. Sprinkle
crumb mixture evenly over fruit & bake for 35
to 40 minutes or until golden brown.
Blueberry &
Peach Crisp
Makes 6 servings; 143 Calories per
serving
2 peaches, peeled & sliced, about 1
1/4 cup,
nectarines can be substituted for the
peaches
1 cup blueberries, fresh or frozen
1/2 cup unbleached or all purpose flour
1/2 cup Vegan brown sugar, firmly packed
1 Tb. low fat soy margarine, at room temperature
Preheat oven to 350. Place peach slices in a
9 inch pie tin, top with blueberries. In a
small bowl, blend flour, sugar & soy margarine
with a pastry blender until crumbly; sprinkle
over fruit. Bake, uncovered, 30 minutes, or
until bubbling & brown.
Cranapple Crisp
Serves 8; 178 Calories per 3/4cup serving
Fruit Filling:
8 cups
apples, peeled & thinly sliced
1/2 cup cranberries,
fresh or frozen, coarsely chopped
1/3 cup Vegan
brown sugar
1 Tb. cornstarch
1 Tb. apple juice concentrate, thawed
Topping:
2/3 cups quick
cooking oats
3 Tbs. whole wheat flour
1/4 cup Vegan brown sugar
1/4 tsp. cinnamon
2 Tbs. frozen
apple juice concentrate, thawed
To make the topping,
in a small bowl, combine
everything but the apple
juice. Stir to mix
well. Add the apple juice
& stir until moist
& crumbly. Set aside.
In a large bowl, combine
the filling ingredients,
& toss to mix well.
Coat a 2 1/2 quart casserole
dish with non
stick cooking spray. Place the filling
mixture
in the dish, & sprinkle with the topping.
Bake
at 375 for 30 minutes. Cover the dish loosely
with foil, & bake for an additional 15
minutes, or until the filling is bubbly & the
topping is golden brown.
Sweet Cherry Crisp
Serves
8; 165 Calories per serving
Fruit Filling:
6 cups sweet cherries, or 2 pkgs., 12 ozs.
each, frozen cherries, thawed
4 1/2 tsps. cornstarch
2 Tbs.
Vegan sugar
Topping:
1/2 cup plus 2 Tbs. quick cooking oats
1/4 cup Vegan brown sugar
1/4
cup toasted wheat germ
4 1/2 tsps. frozen orange
or apple juice concentrate, thawed
To make the fruit
filling: combine the
cherries with the cornstarch
& the sugar, &
toss to mix well. Coat
a 2 quart casserole
dish with non stick cooking
spray. Pour the
fruit filling into the dish &
set aside. To
make the topping: combine the topping
ingredients & mix until moist & crumbly.
Sprinkle the topping over the fruit. Bake at
375 for 30 to 35 minutes, or until the filling
is bubbly & the topping is golden brown.
Serve warm.
Cupcakes, vegan
Heavenly Chocolate Cupcakes
Copied from "Simply Vegan", by Debra Wasserman
Makes 18; 231 Calories per cupcake
1 cup molasses
1/2 cup soy
milk
2 cups Vegan dark chocolate chips
6 Tbs. soy margarine
1 tsp. vanilla extract
4 Tbs. cornstarch
2 cups unbleached white flour
1 tsp. baking soda (Do Not Use "arm&hammer")
1/2 cup soy milk
Preheat
oven to 375. Combine molasses, soy
milk, &
chocolate chips in a small pan. Heat
on low,
stirring occasionally, until chocolate
chips melt.
Remove from heat & add soy
margarine, stirring
until it softens. Add
vanilla extract & cornstarch
to mixture & stir.
Add flour, baking soda,
& soy milk. Mix
ingredients well. Lightly oil
18 muffin cups &
divide the batter among them,
filling each cup
about half full. Bake 20 minutes
at 375. Cool
cupcakes before removing from tins.
Variations:
Replace chocolate chips with Vegan carob
chips or add 3/4 cup chopped walnuts to
batter
before baking.
Doughnuts,
Vegan
Apple Filled Doughnuts
Serves 24; 250 Calories per serving
Remember
rising times & dough also needs to be chilled for 1 hour
Dough Ingredients:
1 Tb. baking yeast
3/4 cup warm apple juice
3 Tbs. frozen apple juice concentrate, thawed
2 Tbs. oil
1/2 cup orange
juice
1 Tb. orange peel, grated
3 1/2 cups whole wheat pastry flour
4 Tbs. gluten flour
Filling
Ingredients:
2 cups apples, unpeeled, finely chopped
2 Tbs. frozen apple juice concentrate, thawed
1 Tb. cornstarch or arrowroot starch
1 tsp. cinnamon
oil
for frying
Glaze Ingredients:
2 Tbs. soy margarine, softened
3/4 cup soy milk powder
1 Tb.
Vegan *apple butter (A Recipe follows)
1/2 tsp.
cinnamon
1/2 cup apple juice
To make dough, sprinkle yeast over warm apple
juice & allow to stand until dissolved. Stir
is apple juice concentrate, oil, orange juice &
peel. In a separate bowl, mix flours with a
wire whisk til well combined. Beat 1 1/2 cups
of flour mixture into the liquids. Set in a
warm place for 20 minutes until a sponge
forms. With a wooden spoon beat in remaining
flour to form a soft dough. Knead on a
floured board until smooth & elastic. If dough
becomes sticky, knead in additional whole wheat
flour. Place in a covered bowl & refrigerate
for 1 hour until thoroughly chilled. While
dough
chills, prepare the filling: combine
apples, apple
juice concentrate, cornstarch &
cinnamon in
a saucepan. Heat over low heat,
stirring occasionally,
until a chunky applesauce
forms. Remove from heat.
Roll chilled dough 1/4
inch thick. Cut into circles.
Place 1 Tb. of
filling in the centre of half
of the circles.
Cover with the second half of
circles & seal
edges with moistened fingers.
Place on an oiled
baking sheet, & cover. Set
in a warm place to
rise until doubled in bulk,
about 1 hour. Heat
4 inches of oil to a gentle
boil. Fry
doughnuts on both sides until lightly
browned &
fully cooked. Drain on paper towels.
To make
glaze: Blend soft soy margarine, soy milk
powder, apple butter, cinnamon & apple juice
until smooth. Frost doughnuts. Doughnuts may be
reheated at 300 degrees before serving for a
just fried taste.
*Apple butter recipe
Makes 1 1/2 quarts
4 pounds apples, cored and chopped
2 cups apple cider vinegar
10 tsps. ground
cinnamon
5 tsps. ground cloves
2 1/2 tsps. ground allspice
4 Tbs. grated lemon zest
Place
apples and 2 cups of cider vinegar or water
into a large
pot. Cook over medium low heat until
soft. Put the fruit
through a strainer. Measure the
apple pulp by cup into
a large mixing bowl. Keep
track of how many cups of apple
pulp you have added to
the mixing bowl. For each cup of
apple pulp, mix in 2
tsps. ground cinnamon, 1 tsp. ground
cloves,
1/2 tsp. ground allspice, and the zest of one
lemon; mix well. Spoon the mixture into a Dutch oven.
Cook the mixture over a medium or medium low
temperature until it "sheets" from the spoon. What
this means is that you put a small amount of the apple
butter in a spoon and let it cool slightly. As it
thickens, two large drops will form along the edge of
the spoon, as you hold the spoon upside down over the
pot, one drop on either side of the spoon. When these
two drops come together and fall as one drop of the
spoon, the sheeting stage has been reached. Pour apple
butter into hot sterilized jars. Process for 10
minutes in a boiling water bath.
Cinnamon Buns
Makes 10 buns; 164 Calories per bun
Topping:
1 Tb. soy margarine,
melted
3 Tbs. maple syrup
3 Tbs. firmly packed Vegan brown sugar
2 Tbs. apple, peeled & finely chopped
1 tsp. ground cinnamon
Filling:
1 Tb. firmly packed Vegan brown sugar
1/2 tsp. ground cinnamon
2 Tbs. apple, peeled & finely chopped
Dough:
3/4 cups whole wheat flour
3/4 cups all purpose flour
1 Tb. baking powder
1 Tb. firmly
packed Vegan brown sugar
3 Tbs. oil
1/2 cup orange juice
1 tsp. vanilla extract
Glaze: (optional)
1/4 cup Vegan confectioner’s sugar
1 1/2 tsp. low fat soy milk
Preheat oven to 375. Have a 9 inch pie tin
ready. To prepare topping: Combine melted
margarine, maple syrup, & brown sugar in pie
tin. Mix well & spread evenly in tin. Sprinkle
evenly with apple bits & cinnamon. Set aside.
To prepare filling: Mix together the brown sugar
& cinnamon. Set aside, along with the apple
bits. To prepare dough: In a large bowl,
combine
both flours, baking powder, & brown
sugar,
mixing well. Add oil. Mix with a fork
or pastry
blender until mixture resembles coarse
crumbs. Combine
orange juice & vanilla extract
& add to
the dough. Mix until all ingredients
are moistened.
With your hands, work the dough
into a ball.
Place dough on a lightly floured
surface &
knead a few times. Shape dough into
a log. Pace
a piece of Vegan wax paper over
the dough &
roll into an 8x16 inch rectangle.
Carefully remove
wax paper. Sprinkle dough
evenly with filling &
apples. Starting with one
long side, roll dough
up tightly like a jelly
roll. Cut dough into 10
pieces, using a sharp
knife & a sawing motion.
This will keep buns
from becoming flattened. Place
buns, cut side
up, evenly in tin, leaving about
1/2 inch
between buns. With the palm of your
hand,
press buns down gently until they are touching
each other. Bake 15 minutes. Let stand 2 to 3
minutes. Then invert onto a serving plate. To
prepare glaze: Place confectioner’s sugar in a
small bowl. Add soy milk & mix well. If a
thinner glaze is desired, slowly add more milk,
a few drops at a time. Drizzle glaze over
buns & serve right away. If buns are to be
served later, let them cool before glazing.
Coffee Cake Dough
2 envelopes dry yeast
1/4 cup warm water
1 cup skim soy milk
1/2
tsp. vanilla extract
1/2 tsp. Vegan buttur flavour
extract
1/3 cup Vegan sugar
1/4 cup oil
3
1/4 cups all purpose flour
Stir the yeast into
the warm water & let it
stand 5 minutes.
Stir again. Combine the soy
milk, vanilla extract,
Vegan buttur flavour
extract, sugar, & oil in
a large mixing bowl,
& stir in the yeast
mixture. Gradually add 3
cups of the flour, stirring
as you add. The
dough will be soft. Put it on
a board, &
flour it lightly with part of
the remaining
1/4 cup flour. Knead the dough until
it is
smooth & elastic. When ready, the dough
will
be pliable & will not stick to the fingers.
It may be necessary to flour the board several
times during the initial stages of kneading.
When the dough is ready, put in a bowl,
cover, & put in a warm place, 85 degrees or
thereabouts is ideal.
*Danish Pastry
The basic coffee cake dough recipe can also
be used to make Danish pastries. After the
first rising, beat the dough down, put in a
mixing bowl, cover, & chill. Remove the dough
from the refrigerator once it is thoroughly
cool, beat it down again if it has risen,
break off about half, returning the other half
to the refrigerator, & roll it in sugar. The
dough is rolled to a thickness of about 1/8
inch. Rolling it in sugar instead of flour is
slightly more difficult, but makes the dough
more flavourful. The rolled dough can be shaped
in any number of ways. Following are a few of these:
*Pinwheels
188 Calories each
Using a pastry cutter or pizza wheel, cut the
dough in squares, 5 to 6 inches on a side.
Cut the square diagonally, from one corner
toward the other, but stop about half an inch
from the centre. Cut a long both diagonals,
leaving
the centre intact each time. Fold one
half of
each corner into the centre of the
square, shaping
the pastry into the form of a
pinwheel. Place
on a well oiled cookie sheet,
& after covering
& allowing the pastry to
rise, bake at 375
for about 20 minutes, until
the pastry is golden
brown.
*Filled Danish Pastries
188 Calories per serving, not including filling
Proceed
as with pinwheels, cutting the rolled
dough into
squares. Put one Tb. of filling
(above) in the
centre of each square, & fold
over, forming
a triangle. Press the edges
together, allow to
rise, place on a well oiled
cookie sheet, &
bake for 20 minutes at 375.
*Danish Horns
188 Calories per serving, not including filling
Proceed as with pinwheels, but cut dough into
triangles, 6 inches long on 2 sides, & 3
inches on the third side. Put a tsp. of
filling, marmalade, or apricot jam in the
centre,
fold along the long edges, press
together firmly,
cover for 15 minutes, & bake
on a well cookie
sheet for 20 minutes at 375.
Cruellers
Makes about 12; 160 Calories per crueller
Make doughnut batter. Let it rise in a warm
place
for 45 minutes, then beat down, & roll
dough
1/2 inch thick. Cut in strips, 1 inch
wide by
6 inches long. Twist once or twice,
pinch the
tips, cover, & place in a warm
location on
a lightly oiled cookie sheet. Let
it rise 15
minutes. Bake in a preheated 375
degree oven for
15 minutes, or until doughnuts
are a delicate
brown.
*Jelly Doughnuts
Makes about 8 doughnuts; 180 Calories per doughnut
Make doughnut batter & proceed as you did
with the cruellers. Remove centre cutting
element
from doughnut cutter, & cut circles of
dough,
after rolling out as above. Place a
tsp. of jam
or jelly on half the rounds,
cover with a second
circle, & press edges
together firmly. Be sure
all edges are securely
in contact. If not, the
filling will boil out
of the doughnuts onto the
cookie sheet. Bake
15 minutes at 375. You can
also deep fry doughnuts, cruellers, or jelly doughnuts, in corn oil, heated to 375.
Cook until brown on one side, then turn. When
they are done, lift gently with a slotted
spoon & place them on paper toweling to drain.
Shake in Vegan confectioner’s sugar.
Doughnut
Balls
Makes 2 1/2 dozen balls; 70 Calories per ball
2 cups all purpose flour
1/4 cup Vegan sugar
3
tsps. baking powder
1 tsp. nutmeg or mace
1/4 cup oil
3/4 cup low fat soy milk
1/2
cup Vegan sugar
1 tsp. cinnamon
Heat oil, 3 to 4 inches, in deep fat fryer
or heavy kettle to 375. Measure flour, sugar,
baking powder & nutmeg, or mace, into mixing
bowl. Add oil & soy milk. Beat with a fork
til smooth. Drop batter by teaspoonfuls, too
large of a ball & it will not cook through,
into hot oil. Fry until golden brown on both
sides, about 3 minutes. Drain. Mix 1/2 cup
sugar & the cinnamon. Roll warm balls in sugar
cinnamon mixture or, if desired, glaze balls
with a powdered sugar glaze.
Doughnuts
Makes about 12 doughnuts; 160 Calories per doughnut
1 pkg. dry yeast dissolved in 1/4 cup warm water
1/2 cup low fat soy milk
2 1/2 cups all purpose flour
2
Tbs. oil
1/2 cup Vegan brown sugar
pinch nutmeg
Heat
the soy milk until it is lukewarm &
pour
it into a mixing bowl. Add the yeast,
wait 5
minutes, then stir the milk, & add all
ingredients
but the flour. Stir, then add 2
cups of the
flour. Mix the flour in
thoroughly, scraping the
sides of the bowl, &
working the flour into
the mixture, which will
be tacky. Add more flour,
a little at a time,
until you can work the dough
with your hands.
Work the dough into a ball, cover,
& let it
rise in a warm place for 45 minutes.
Turn the
dough onto a floured board, beat it
down, &
gently roll the dough to about 1/2
inch
thickness. It may be necessary to flour the
rolling pin to keep the dough from sticking.
Use a doughnut cutter to cut doughnuts & place
on a lightly oiled cookie sheet. Place in a
warm location, cover, & let them rise about 15
minutes. Bake in a preheated 375 degree oven
for 15 minutes, or until doughnuts are a
delicate brown. Shake them in a bag with Vegan
confectioner’s sugar.
Muffins That Taste Like Donuts
Copied from "Vegan Vittles", by Joanne Stepaniak
Makes 6 muffins; 138 Calories per muffin
Topping:
2
Tbs. unbleached cane sugar
1/2 tsp. ground cinnamon
Dry Ingredients:
1 cup whole wheat pastry flour
2
Tbs. unbleached cane sugar
1 tsp. non aluminum baking
powder, such as "Rumford’
1/2 tsp. baking soda
(Do Not Use "arm&hammer")
1/4 tsp. nutmeg
1/8 tsp. ground cinnamon
Wet Ingredients:
1/2
cup applesauce
1/4 cup low fat soy milk
1 Tb. pure Maple Syrup
1 Tb. canola or corn oil
1 1/2 tsps.
fresh lemon juice
Preheat the oven to 350. Coat
a 6 cup muffin
tin with non stick cooking spray,
& set
aside. Combine the sugar & cinnamon
for the
topping in a bowl, & set the mixture
aside.
Place the dry ingredients in a bowl, &
stir
them together. Place the wet ingredients in
a
bowl, & stir them together well. Pour this
liquid mixture into the dry flour ingredients &
mix until they are well combined. Immediately
spoon the batter equally into the prepared
muffin cups. Sprinkle the surface of the
muffins evenly with the reserved topping
mixture. Bake the muffins for 20 to 25
minutes. Remove the muffins from the oven, &
allow them to rest for 2 to 3 minutes in the
pan. Then gently loosen them & transfer them
to a wire rack to cool, taking care not to
shake
off the topping. Serve the muffins warm
or at
room temperature.
Pecan Sticky Buns
Copied from "Vegan Vittles", by Joanne Stepaniak
Makes 9 or 10 buns; 210 Calories per bun
2/3
cup low fat soy milk
1/4 cup apple juice concentrate
1 Tb. corn or canola oil
1 1/2 tsps. active dry yeast
1/4 tsp. salt
approximately 2 cups whole
wheat pastry flour,
more or less, as needed
approximately 1/2 cup additional whole wheat
pastry flour for kneading
1/2 cup pure maple syrup
1/2
cup pecans or walnuts, coarsely chopped or broken
Sweet
Cinnamon Filling
2 Tbs. unbleached cane sugar
1 tsp. ground cinnamon
1 tsp. corn or canola oil
Place
the Vegan milk in a 1 quart saucepan &
scald
it over medium high heat. To scald
means to heat
a liquid to a temperature just
below boiling,
when tiny bubbles just begin to
appear around
the edge of the liquid. Remove
saucepan from heat,
& pour milk into a bowl.
Stir in the apple
juice concentrate. The
mixture should now be lukewarm.
Stir the 1 Tb.
of oil, the yeast & salt into
the lukewarm
mixture. Then gradually you beat in
the 2 cups
of flour, more or less, as needed,
with a
wooden spoon, adding only 1/2 cup at a
time,
until the mixture forms a soft but kneadable
dough. Turn the dough out onto a floured
board, & knead it for 5 minutes, until it is
smooth & elastic. Alternatively, knead the dough
directly in the bowl. It is necessary to
knead in the additional 1/2 cup of flour, more
or less ass needed, in order to work the
dough properly & achieve a smooth & elastic
consistency. Lightly oil a clean bowl & place
the dough in it. Turn the dough around so
that it is lightly oiled all over. Cover the
bowl with a damp tea towel, & let the dough
rise in a warm place for 30 to 60 minutes,
or until doubled in size. Mist an 8x8x2 inch
glass baking pan or a 9 inch round cake pan
with non stick cooking spray. Pour the maple
syrup into the pan, & spread it around so it
evenly covers the bottom. Sprinkle the nuts
evenly over the maple syrup. Set aside. While
the dough is rising, prepare the filling. Place
the sweetener & cinnamon in a bowl, & stir
them together until well combined. Set aside.
Punch the dough straight down into the center
with your fist. Then punch it in about 8
places. Turn the dough out onto a board, &
knead it for a minute or 2. Flour the board
lightly & roll the dough out into a rectangle,
approximately 8x15 inches. Using your fingers,
spread
the 1 tsp. of oil over the dough.
Sprinkle the
reserved filling evenly over the
oil, to within
1/2 inch of the edge. Roll the
dough up into
a log starting with one of the
shorter sides.
Pinch the end seam closed with
lightly water dampened
fingers. Slice the log
into 9 equal slices for
the square pan, or 10
equal slices for the round
pan, & place the
pieces swirl side up over
the nuts & maple
syrup in the prepared pan.
Arrange the buns so
they are not touching. Cover
the buns with a
damp cloth, & let them rest
for 10 minutes.
Preheat oven to 350. Bake the
buns for 20 to
22 minutes, or until they are
lightly golden
brown. Place a large plate or serving
platter
over the buns. Hold the plate & baking
pan
together using an oven mitt in each hand,
&
turn them over in unison. Let the baking
pan
cover the buns for a minute or two before
lifting it off straight up. This will allow
the maple syrup & nuts to adhere to the buns.
Serve the buns warm or at room temperature.
Drinks, Vegan
Blender Fruit
Shake
Serves 1; 168 Calories
Combine in a blender until smooth:
3/4 cup fruit juice of choice
half
a frozen banana, peeled before freezing,
cut in
chunks
a few berries or a chunk of any other
fresh
or frozen fruit.
Carob
Or Chocolate Milk
Copied from "Vegan Vittles", by
Joanne Stepaniak
Makes 1 cup, 1 serving; 142 Calories
per cup, carob
1 cup low fat soy milk
2 tsps. Vegan unsweetened, roasted carob powder,
or Vegan unsweetened cocoa powder
2 tsps. pure maple syrup
1/4
tsp. vanilla extract
Place all the ingredients in
a blender, &
process until the mixture is
very smooth &
creemy. Serve chilled or warm.
Banana Carob/
Chocolate Shake: Add 1 ripe, fresh
or frozen,
banana, chunked, prior to blending,
& increase
the maple syrup to 1 Tb. Serve
chilled.
Cashew Almond Nog
Copied
from "Vegan Vittles", by Joanne Stepaniak
Makes about
3 1/4 cups, 4 servings; 148 Calories per serving
1/4
cup raw, unroasted, almonds (*See Note below)
1/4
cup raw, unroasted, cashews
3 cups almost boiling
water
2 Tbs. pure maple syrup
1 Tb. brown rice syrup
1 1/4 tsps. vanilla extract
1/4 tsp.
ground nutmeg
pinch of ground cinnamon
Place the almonds in an electric seed mill or
coffee grinder. (*See Note below). Cover the
mill or grinder to activate the grinding
blades, & grind the almonds to a fine powder
or paste, about 20 seconds. Transfer the ground
almonds to a blender. Grind the cashews in
the same fashion, & add them to the blender.
Place 1/2 cup of the hot water, the maple
syrup & the brown rice syrup in the blender
with the ground nuts. Process the mixture on
medium speed to make a smooth, thick creem.
Add the remaining hot water, one cup at a
time,
the vanilla extract, nutmeg, & cinnamon,
&
blend on high til creemy. Place a very fine
mesh
strainer over a large measuring cup or
bowl. Pour
the contents of the blender through
the strainer
into the cup or bowl. Stir the
milk to help
it go through the strainer more
easily, &
mash the residual nut meal firmly to
expel as
much liquid as possible. Use the
left over nut
meal in another recipe, or just
eat it, or compost.
Transfer the milk to a
beverage storage container,
& chill it in the
refrigerator. It will keep
for 5 to 7 days.
Shake the milk well before
using it. Serve
well chilled.
*Notes: If you are using whole
almonds
with skins, they will need to be
blanched &
peeled. To do this, place the
almonds in a 1
quart saucepan, & cover them
with water. Bring
the water to a boil, &
blanch the almonds
for 1 to 2 minutes to
loosen their skins. Drain
the almonds in a
strainer or colander, & allow
them to cool
until they can be easily handled.
Alternatively,
place the almonds in a strainer or
colander
under cold running tap water to cool
them
rapidly. Slip off the skins of the almonds
by
pinching the nuts between your thumb &
forefinger. Important: Pat the almonds dry with
a tea towel or paper towels before proceeding
with the recipe. If you do not own an
electric seed mill or coffee grinder, you can
grind the nuts directly in your blender.
However, grinding nuts in a blender requires a
little more care & patience. Blend briefly,
stir & repeat until you have a fine grind.
**On
Blending:
A Precautionary Note About Blending: Several
of the
milks, soups & other recipes in "Vegan
Vittles’ will require blending. This must be
done in several small batches, depending on the
capacity of your blender container, so be sure
to take this into consideration when
processing. Don’t overfill your blender jar.
This is important because the mixture will
temporarily expand with air during processing, &
without sufficient space the contents of the
blender jar will not be able to move freely &
could possibly overflow. Keep in mind that hot
liquids, such as soups or sauces, release a
surprising amount of steam when pureed. This
can force the lid of the blender jar to pop
off or propel a spray of hot mixture out from
under the lid rim. As a standard precautionary
measure, fill the blender container no more
than halfway when blending hot nut or rice
milks, pureeing soups, or processing other hot
liquids, & use a kitchen towel to hold the
lid slightly ajar to allow some of the steam
to escape.
Creemsicle Frappe
Copied from "Vegan Vittles", by Joanne Stepaniak
Serves 2; 109 Calories per serving
1 cup
orange juice, or 1/4 cup orange juice concentrate plus 3/4 cup ice water
1/2 cup lite silken tofu, firm
1/2 cup ice water
2 Tbs. orange juice
concentrate
1/4 to 1/2 tsp. vanilla extract, to
taste
Place all the ingredients in a blender, &
process until the mixture is very smooth &
creemy. Serve at once.
Fruit
Milks
Fruit milks should be consumed immediately after
preparation, or they can discolour and lose their
frothiness. For any of the suggestions given below,
simply place the ingredients in the blender or food
processor and turn on to the highest setting possible.
Whip until smooth.
*Banana Milk
1 date, peeled and seeded, or 1 tsps. maple syrup
1 cup pure water
1 large, ripe banana, peeled
*Cantaloupe Milk
1 ripe
cantaloupe, peeled, halved and seeded
*Honeydew Milk
1/2 ripe honeydew,
peeled, halved and seeded
*Watermelon Creem
2 to 3 cups watermelon chunks, seeds removed
Hot Carob Fudge Sundae
Makes 4 servings; 72
Calories per 2 Tbs. of sauce each serving
3 Tbs. Vegan carob powder
1 1/2
tsps. cornstarch
1/2 cup low fat soy milk
3 Tbs. maple syrup
1/2 tsp. vanilla extract
soy
nice creem
In a small saucepan, combine carob powder
&
cornstarch, mixing well. Add about 2 Tbs.
of
the soy milk & stir until mixture is very
smooth. Gradually add remaining milk, 1 Tb. at
a time, mixing well after each addition. Stir
in maple syrup. Bring mixture to a boil over
medium low heat, stirring constantly. Continue to
cook, stirring, 1 minute. Remove from heat &
stir in vanilla extract. Spoon soy nice creem
into serving bowls & top with the sauce.
Malted Soy Milk Shake
Makes 4 servings;
74 Calories per serving
1 1/2 cups low fat soy milk
1 Tb. molasses
1 Tb. plus 1 tsp. Vegan carob powder
1 tsp. vanilla extract
1 cup small ice
cubes, about 10
1/2 cup soy nice creem
Combine all ingredients in a blender & blend
on high speed until ice is completely
dissolved. Pour into serving glasses & serve right
away.
Mocha Au Lait
Makes 2 servings; 122 Calories per serving
1 1/2 cups nonfat or low fat soy milk
2
Tbs. Vegan sweetened ground chocolate, i assume
this
is the same as cocoa powder
1 1/2 cups hot espresso
or hot, strong coffee
In a 1 1/2 to 2 quart pan,
combine soy milk
& the 2 Tbs. ground chocolate;
stir until well
blended. Place over medium heat
& stir until
milk mixture is steaming. Leaving
pan over
heat, beat milk mixture with an electric
mixer
on high speed until frothy, or whirl mixture
in a blender. Pour espresso, or coffee, equally
into 2 mugs; then pour in foamy milk mixture
& spoon on the foam. Sprinkle with cinnamon or
ground chocolate, if desired.
Strawberry Soy Milk Shake
Makes 4 servings;
108 Calories per serving
2 cups strawberries, frozen,
unsweetened
1 1/2 cups cold low fat soy milk
1/2 cup vanilla or strawberry soy nice creem
2 1/2 Tbs. Vegan sugar
1/2 tsp. vanilla extract
Combine all
ingredients in a blender & blend
on high speed
until berries are pureed &
mixture is smooth.
Add a little more soy milk
if a thinner shake
is desired.
Tofu Shakes
Serves
2; 129 Calories per serving
Combine in a blender
until smooth:
1 frozen banana, peeled before freezing,
cut in chunks
1 cup orange juice or other fruit
juice
1/3, 10.5 oz., pkg. soft silken tofu, or
4 oz. Reduced fat, medium firm regular tofu
a handful
of berries or other fresh or frozen fruit (optional)
Vegg Nog
About 8 servings
16 ounces vanilla flavoured rice milk
4 tsps.
real vanilla extract
2 10 oz. brick packs silken tofu,
drained
1/3 cup brown or demerara sugar
1/4 tsp. ground turmeric
Nutmeg for garnish
For a non alcoholic
version, increase the milk by
one half cup and add liquid
rum flavouring to taste.
Thoroughly blend all ingredients
except nutmeg until
smooth. Chill and serve, dusted with
nutmeg.
*Variations:
Replace
vanilla rice milk with vanilla soy milk. The resulting nog will be a bit heavier and much higher in protein.
Fillings, Vegan
Hostess Twinkie Creeme Filling, Vegan
Makes
1 1/2 cups
2 tsps. very hot water
rounded 1/4 tsp. salt
2 cups Vegan marshmallow creeme, 1 7 oz. jar, (try
natural
food stores, or “Ricemellow “Marshmallow” Crème”)
1/2 cup vegetable shortening (Do Not Use "crisco",
this is a "proctor&gamble" product, nor any with mono diglyrides, that’s an ANIMAL fat)
1/3 cup Vegan powdered sugar
1/2 tsp. vanilla extract
Combine
the salt with the hot water in a small bowl
and stir until
salt is dissolved. Let this mixture
cool. Combine the
marshmallow creeme, shortening,
powdered sugar, and vanilla
extract in a medium bowl
and mix well with an electric
mixer on high speed
until fluffy. Add the salt solution
to the filling
mixture and combine.
Flapjacks, Vegan
Date and Malt Flapjacks
Serves 4
5 ozs. soy margarine
4 ozs. malt
8 ozs. oats
3 ozs. dates, finely chopped
pinch of
salt
Melt the margarine and malt in a saucepan. Remove
from the heat and add the oats dates and salt. Grease
a 7 inch square shallow tin, press the mixture evenly
into it and bake for 20 minutes at 370. Cut into
squares while still warm but leave until cool before
removing from the tin.
Fritters, Vegan
Apple Fritters
pinkyjain made these, scrumptious,m just like the apple fritters from the bakery
Makes 16; 68 Calories each
1 cup flour
1 1/4
tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon, nutmeg, or apple pie spice
6 Tbs. soy milk
2
Tbs. apple juice concentrate
1 tsp. oil
1 apple, peeled, cored & chopped
Combine flour, baking powder, salt & cinnamon.
Set aside. Mix soy milk, apple juice & oil
together. Beat until smooth. Add apple bits.
Mix all together. Drop by Tb. into hot 375
degree oil & fry until golden brown. Remove &
drain on paper towels.
Banana Fritters
bananas, for at least one per person
vegetable oil
cinnamon
sugar
flour
Slice the bananas lengthwise into 1/4
inch strips. On
a plate, drop a few Tbs. of flour, and
lightly roll
the bananas in the flour. Sprinkle with plenty
of
cinnamon and sugar on both sides. Heat a Tb. or two
of
oil in a non stick pan. Fry the bananas on both sides
until golden brown. Sprinkle with a little more
cinnamon and sugar, and serve hot.
Frostings,
Glazes, Icings, etc., Vegan
Banana Frosting
Makes enough to frost a 9 inch layer cake; 59 Calories per serving
2 Tbs. soy margarine, softened
1/4 cup banana, mashed
1/4 tsp.
lemon juice
1 1/4 cups Vegan confectioner’s
sugar
Combine all ingredients & beat til smooth.
Basic Buttur Frosting
410
Calories for total recipe
2 cups sifted Vegan confectioner’s
sugar
1/4 cup soy margarine, softened
2 Tbs. nonfat soy milk
1 tsp. vanilla extract
Blend sugar
& margarine. Stir in milk &
vanilla extract.
Stir til smooth.
*Variations:
*Browned
Buttur Frosting
Follow Basic Buttur recipe except
brown the margarine in skillet before blending with sugar.
*Coffee Buttur Frosting
Substitute double strength coffee for soy milk
in the Basic Recipe.
*Fruit
Buttur Frosting
Substitute fruit juice for soy
milk.
Buttur Creem Filling
This will fill one layer cake, or about 12 cupcakes; 145 Calories per serving
2 cups nonfat soy milk
1/2 cup Vegan sugar
1/2 cup all purpose
flour
3 Tbs. oil
2 tsps. Vegan buttur flavouring
1/2 tsp. vanilla extract
In the top of
a double boiler, dissolve the
flour in the soy
milk. Place over boiling
water, & add the
sugar. Stir constantly until
the mixture begins
to thicken, then add the
oil & buttur flavour.
Continue stirring until
the ingredients are thoroughly
blended. Remove
from heat, stir in the vanilla
extract. This
will fill one layer cake, or about
12
cupcakes. Remove the top of the cupcake, scoop
out part of centre, & fill. Replace top.
Variations:
*Banana Buttur Creem Filling
50 Calories per serving
Follow the Buttur Creem recipe, stirring in
1/2 tsp. banana extract instead of the vanilla.
*Chocolate
Buttur Creem Filling
150 Calories per serving
2 cups nonfat soy milk
1/2 cup Vegan sugar
1/2
cup all purpose flour
3 Tbs. oil
1/2 tsp. Vegan Buttur flavour
1 tsp. Vegan chocolate flavour
2
Tbs. Vegan cocoa powder, unsweetened
Follow the
Buttur Creem filling recipe, & add
the chocolate
flavour & the cocoa with the oil
& buttur
flavour. Continue stirring until
smooth, then remove
from heat.
Chocolate Fudge Frosting
Makes enough to frost two 8 inch round cake layers or a 13x9 cake; 12 servings; 173 Calories
per serving
The frosting isn’t really hard
to make, but
you must follow the directions carefully.
Like
fudge, it’s boiled, cooled at room temperature
& then beaten. Don’t be tempted to skip the
cooling period, as it helps ensure that the
frosting will be smooth. Using a candy
thermometer will help guarantee excellent results.
2 cups Vegan sugar
2/3
cups water
3 Tbs. dark corn syrup
1 1/2 tsps. soy margarine
1 1/2 ozs. Vegan unsweetened chocolate, finely chopped
1/3 cup Vegan powdered sugar
3
Tbs. Vegan unsweetened cocoa powder
1 1/2 tsps.
vanilla extract
In a heavy medium saucepan, stir
together the
granulated sugar, water, corn syrup
& margarine.
Using a damp paper towel, wipe
down the sides
of the pan so that no sugar crystals
remain
on them. Bring the mixture to a boil over
medium high heat. Cover & boil for 2 minutes.
Remove the cover & clip a candy thermometer to
the side of the pan, adjusting it so the tip
is submerged in the mixture but does not
touch the bottom of the pan. Boil, without
stirring, until the thermometer registers 230, 4
to 6 minutes. Immediately remove the pan from
the heat & set it on a wire rack. Do not
remove the thermometer & do not stir or jar
the pan. Sprinkle the chocolate over the sugar
mixture but do not stir. Allow the mixture to
cool at room temperature until it reaches 120,
25 to 30 minutes. At this point, the mixture
should be just slightly hot to the touch.
Don’t let the mixture get cold. Transfer the
sugar mixture to a large mixer bowl. Begin
beating with an electric mixer on medium speed.
Add the powdered sugar, cocoa & vanilla
extract. Continue beating, stopping once to
scrape down the sides of the bowl, for 4
minutes. With a large spoon, stir the mixture
until it begins to set. The texture will not
change for a minute or 2. Then the mixture
will
begin to stiffen. Test by holding up the
spoon.
If the frosting runs freely back into
the bowl,
the frosting is not stiff enough for
spreading.
Note: For best results, use this
procedure to
ice your cake: First make sure
your cake is ready
when the icing is at the
proper consistency. Place
the bottom layer on a
cake plate & have the
second layer handy.
Using a long bladed spatula
or spreading knife,
begin frosting the cake as
soon as the
frosting is just stiff enough to
spread evenly.
Spread a generous one quarter of
the mixture
over the bottom layer. The frosting
will
continue to stiffen as you work with it.
Centre the top cake layer over the first.
Working quickly, spread the remaining frosting
over the top & sides of the cake. Don’t
overwork the mixture or it may become dull.
The frosting will firm up as it stands. Let
stand at least 15 minutes before cutting the
cake.
Chocolate Glaze One
Makes 1/2 cup; 51 Calories per Tb.
1 cup Vegan confectioner’s sugar, sifted
2
Tbs. cold nonfat soy milk
1 tsp. Vegan unsweetened
cocoa powder
In a small bowl, combine sugar &
milk. Stir
til smooth. Add cocoa powder & stir
til
smooth. Note; The best way to glaze a cake
is
to spread the frosting over the top & allow
it to drizzle down the sides.
Chocolate Glaze Two
Makes about 1/2 cup; Calories
per Tb. 49
1/4 cup pure maple syrup
2 Tbs. smooth cashew butter
2 Tbs. cocoa powder
Combine ingredients
and stir until very smooth.
Spread thinly on cakes or
cupcakes, allowing the
glaze to drip over the edges.
Cocoa Frosting
Makes about
2 1/2 cups; 51 Tbs. per 2 Tbs.
Mix together in
a blender:
1 cup reduced fat soy milk or other
Vegan soy milk, or 1/2 cup soy milk plus 1/2 cup coffee
3/4 cup Vegan sugar
2/3 cups Vegan unsweetened
cocoa
1/3 cup cornstarch
Pour into a heavy, medium saucepan, & stir
constantly over medium heat with a wooden
spoon, scraping the bottom & sides often, for
about 7 minutes until thick & glossy.
Remove the pan from the heat, & add:
1 tsp. vanilla extract
Beat
the mixture with a wire whisk to remove
any lumps.
Cool the mixture completely, stirring
occasionally.
You can refrigerate if it’s made
ahead of
time, but bring it to room
temperature before
frosting the cake. Beat until
smooth again. If
the mixture is too thick or
not sweet enough,
whip in a little maple syrup
or other Vegan liquid
sweetener.
Coconut Icing
Serves
20; 62 Calories
2 cups Vegan powdered sugar
1 Tb. water
2 tsps. vanilla
1 cup shredded coconut
meet
Mix confectioners sugar, water, and vanilla until
you
have a frosting like consistency. Stir in shredded
coconut.
Coconut Pecan
Frosting
1 1/2 cups almond milk
1 1/2 cups Vegan sugar
1 1/2 tsps. vanilla
5 Tbs. cornstarch,
mixed with 1/4 cup water to form smooth paste
2 cups
flaked coconut, check ingredients, do not use
ones containing
sugar, because it will probably be the
un Vegan sugars,
like "c&h"
1 1/2 cups chopped pecans
In saucepan, mix together almond milk, sugar and
vanilla. Cook over medium heat stirring constantly
until sugar dissolves and mixture is hot. Add
cornstarch paste in thin stream, stirring constantly
until mixture thickens. Remove from heat. Stir in
coconut and pecans; stir to cool.
Creemy Frosting
Sufficient to fill & frost a 9 inch 2 layer cake,
or frost & border a 10 inch round cake
1/2
cup soy margarine
6 Tbs. Vegan vegetable shortening
(Do Not Use
"crisco", this is a "proctor&gamble"
product, nor ones with mono diglyrides, that’s an ANIMAL fat)
2 tsps. vanilla extract
1 Tb. cornstarch
1/2 cup warm soy milk
In a large bowl of an electric mixer, combine
everything. Stir to moisten ingredients. Beat
at medium speed about 10 minutes or until
frosting is very fluffy & sugar is completely
dissolved. Rub a bit of frosting between
fingers to be sure, as some sugars dissolve
faster
than others. Note: The frosting will
appear curdled
when first mixed. This is normal
& will disappear
as frosting becomes fluffy.
Decorator Frosting
pinkyjain’s favourite frosting of all time. Super sweet, yummmmmm.
Makes 3 1/4 cups, sufficient for 25 roses or all the flowers, stems, leaves,
etc. on several cakes.
1 1/4 cup Vegan vegetable
shortening (Do Not
Use "crisco", it’s a proctor&gamble"
product, nor ones with mono diglyrides, that’s an ANIMAL fat)
3 1/2 cups, 1 pound, sifted Vegan confectioner’s sugar
3 Tbs. water
1 tsp. vanilla extract
food colouring, if desired
With electric mixer at medium speed, creem
together the shortening & confectioner’s sugar.
Add 3 Tbs. water & vanilla extract. Scrape
bowl & beaters during mixing. Continue beating
until completely blended. Add food colouring, if
desired.
**Note:
This frosting is used for decorations only. (i’m really not sure what is meant here, don’t eat? Ha, it’s
sweet yes, & a person with a sweet tooth will love it)
Thin,
if necessary, by blending in
a small amount of
water. Stiffen
by adding sifted confectioner’s
sugar. Always
sift the confectioner’s sugar
when following
this recipe. Scrape the bowl &
beaters often
during , but beat only until the
ingredients
are blended. Excessive beating after
that only
adds unnecessary air, so flowers &
decorations
are too porous. This not only detracts
from
their appearance but makes them fragile &
hard
to handle. This frosting will keep indefinitely
if stored in refrigerator in a covered bowl or
jar with a wet paper towel placed directly on
the top of the frosting. Before using, bring
to room temperature & beat again. Can be kept
up to 8 months in the refrigerator.
Lemon
Filling
Fills an 8 or 9 inch 2 layer
cake; 55 Calories per 1 serving
3/4 cup Vegan sugar
3
Tbs. cornstarch
3/4 cup water
1 tsp. grated lemon peel
1 Tb. soy margarine
1/3 cup
lemon juice
4 drops yellow food colouring (optional)
Mix sugar & cornstarch in small saucepan. Stir
in water gradually. Cook, stirring constantly,
until mixture thickens & boils. Boil & stir 1
minute. Remove from heat; add lemon peel & soy
margarine. Stir in lemon juice & food
colouring. Cool thoroughly. If filling is too
soft, refrigerate until set.
Margarine Frosting
Fills & frosts 2 8 or 9 inch layers or
frosts a 13x9x2 inch cake; 139
Calories per 1
serving of cake
1/3 cup soy margarine, unsalted,
softened
3 cups Vegan powdered sugar
1 1/2 tsps. vanilla extract
2 Tbs. nonfat soy milk
*Note:
To fill & frost 3 8 inch layers, use
1/2
cup unsalted soy margarine, softened, 4 1/2
cups
Vegan powdered sugar, 2 tsps. vanilla
extract,
& 3 Tbs. nonfat soy milk.
Orange or Lemon
Frosting: 139 Calories for 1
serving of cake:
Omit vanilla extract &
substitute orange or
lemon juice for the soy
milk. Stir in 2 tsps.
grated orange peel or
1/2 tsp. grated lemon peel.
*Variations:
*Cherry Frosting
141 Calories per 1 piece of cake
Stir in 2 Tbs. drained & chopped Maraschino cherries, & 2
drops red food colouring.
*Maple Nut Frosting
183 Calories per 1 serving of cake
Omit the vanilla extract & substitute
1/2 cup maple syrup for the soy milk. Stir in
1/4 cup finely chopped walnuts.
Tofu Frosting
Serves 8; 40 Calories per 1 serving
8 ozs. lite tofu, extra firm
4 Tbs. rice syrup
1 tsp. vanilla
extract
1/2 tsp. cardamom
orange or almond extract in place of vanilla
extract & cardamom (optional)
Blend all ingredients in a food processor or
blender until smooth. Use on cakes or muffins.
Vegan Frosting
1 tsp. vanilla flavour, clear or brown
1 tsp. Vegan buttur flavour, McCormick makes a good
one, Vegan
1/2
tsp. almond flavour
Enough water to make the liquid level
equal to 1/2
cup.
1 cup vegetable shortening (Vegan, Do Not Use"crisco", this is a "proctor&gamble" product,
nor any with mono diglyrides, that’s an ANIMAL fat)
1
2 pound bag Vegan powdered sugar
In a liquid measuring
cup, add the first four
ingredients. Mix in last two ingredients.
If you'd
like to substitute soy margarine for the shortening,
you'll just have to add a tad more sugar to hold it
together. This stuff keeps well either on the shelf
in a covered container, or in the fridge. Shelf life
is about 4 to 5 months.
White Frosting
Makes about 1 3/4 cups; 22 calories per Tb.
1 12 oz. block extra firm silken tofu
1/2 cup dehydrated, granulated cane juice or
dehydrated,
granulated fruit juice
Pinch of salt
1 tsp. pure vanilla extract (optional)
1/4 cup unsweetened grated coconut (optional)
Blend ingredients in a blender until very smooth.
Refrigerate.
