Frozen
Desserts, Vegan
Freezing Sorbets, Sherbets & Nice Creems
3 different methods for preparing them are below.
For efficiency, make sure that the dessert
mixture
is well chilled before you freeze it.
*Hand Whisking Method: This basic procedure
involves placing the dessert mixture in a
freezer, then whisking it from time to time as
it firms up to break the ice crystals &
aerate the mixture. Before starting, turn your
freezer to its coldest setting. Use as large a
non reactive metal bowl as will fit into the
freezer, or use metal ice cube trays. Vessels
made of glass, a poor conductor of heat, will
retard the freezing process. Place the bowl
containing the dessert in the freezer. When a
ring of crystals about half an inch wide has
formed around the outside edge of the mixture,
usually after an hour or two, whisk the
mixture. Return the bowl to the freezer and
allow
another ring of crystals to form before
whisking
the mixture again. Repeat the whisking
a few more
times until the dessert is frozen
through. After
the final whisking, allow the
dessert to freeze
an additional 15 minutes,
then serve it.
*Food Processor Method: This fast & easy method
utilizes a food processor once the dessert
mixture has set. Freeze the mixture in a non
reactive metal bowl; when the dessert has
solidified, the centre may still be soft, break
it into chunks & place them in a food
processor.
Return the empty bowl to the
freezer, you will
need it later. Process the
frozen chunks until
the dessert has a smooth
consistency; be careful
not to over process it
or it will melt. Return
the dessert to the
chilled bowl & let it sit
in the freezer,
this is called "ripening", for
another 15
minutes until it firms up. Frozen desserts
consisting only of fruit juice & a moderate
amount of sugar or those containing alcohol
will melt faster than those made with fruit
puree, a high amount of sugar, soy milk or
soy yogirt. They should be broken into chunks,
then processed quickly to break down the
crystals without melting. Sorbets & sherbets
prepared according to the food processor method
will keep, covered, for several days in the
freezer; to restore their consistency, however,
they will likely need reprocessing followed by
15 minutes in the freezer.
*Churning Method: The old fashioned
nice creem
maker that demanded half an hour or
more of
laborious hand cranking is quickly being
replaced by electric & other convenience models,
some containing coolants. In using them, be
sure to follow the manufacturer’s instructions
carefully.
Almond Apple Nice
Creem
Serves 4; 84 Calories per serving
1 apple, cored & diced
1 banana, frozen
1 envelope
nonfat dry soy milk powder
1 cup water
1 Tb. concentrated frozen orange juice
1/2 tsp. vanilla extract
1 tsp. instant coffee
1 Tb. blanched slivered
almonds
dash nutmeg, freshly grated
Blend all ingredients except last 2 in food
processor. Pour into metal ice cube trays &
place in freezer, stirring periodically &
processing again before serving. Top with
almonds & nutmeg.
Apple Sorbet With Candied Almonds
Serves 8; 249 Calories per serving; Working time, about
50 minutes, total time, 1 to 3 hours, depending on
freezing method
10 tart green apples
juice of 5 lemons
1 2/3 cups Vegan sugar
1/4 cup slivered
almonds
1 Tb. Vegan brown sugar
Cut off & discard the top quarter of one of
the apples. Using a melon baller or a spoon,
scoop the flesh, core & seeds from the apple,
leaving a 1/4 inch thick wall. Reserve the
flesh. Sprinkle the inside of the apple & the
reserved flesh with some of the lemon juice.
Repeat the process with all but 2 of the
remaining apples, then freeze the hollowed
apples. Peel, seed & chop the two remaining
apples, & add them to the reserved flesh. Put
2 cups of water, 1 cup of the sugar & about
half of the remaining lemon juice in a
saucepan. Bring the liquid to a boil, then
reduce
the heat to medium, & simmer the
mixture for
3 minutes. Add the reserved apple
flesh &
simmer til tender, 3 to 4 minutes.
With a slotted
spoon, transfer the cooked apple
flesh to a food
processor or blender. Discard
the poaching liquid.
Or drink as an applely
lemon juice. Puree the
apple, put 2 cups of
the puree into a bowl &
allow it to cool. If
any puree is left over,
reserve it for
another use. Stir the remaining
lemon juice &
the remaining 2/3 cups of sugar
into the apple
puree. Freeze the mixture by one
of the 3
methods described above, Hand Whisking
Method,
Food Processor Method, or churning method.
While
the sorbet is freezing, put the slivered
almonds in a small, heavy bottomed skillet over
medium heat. Toast the almonds, stirring
constantly, until they turn golden brown, about
5 minutes. Stir in the brown sugar, increase
the heat to high, & cook the almonds until
they are coated with melted sugar, about 1
minute more. Set aside. When the sorbet is
firm, scoop or spoon it into the prepared
apple cups, then sprinkle some of the candied
almonds on each apple. Keep the apples in the
freezer until they are served. This should be
consumed within 24 hours of preparation.
Banana Berry Sorbet
Serves 9; Total calories per serving, using strawberries, 87
1 1/2 cups crushed fresh berries
1/2 cup orange juice concentrate, thawed
2 cups pureed bananas
1/2
cup orange juice
1/8 cup lemon juice
Combine berries and concentrate in a large bowl and
stir until combined. Add bananas, orange and lemon
juice, and mix until smooth. Place mixture in shallow
bowl or pan and freeze until almost firm. Remove from
freezer, mix until fluffy, and still freeze. Note: If
you're using frozen rather than fresh berries, be sure
to thaw and drain them before crushing.
Banana Frozen
Fruit Pops
Makes 2 pops; 62 Calories per serving,
110 Calories with peanut butter
1 banana
1 Tb. toasted wheat germ
1 Tb. crunchy peanut butter (optional)
Peel & cut banana in half crosswise. Insert
stick into end of fruit. Roll in wheat germ.
Stand in jar or muffin tin & freeze. For a
nutty treat, freeze banana for about an hour,
roll in melted peanut butter & then in wheat
germ. Stand in jar & freeze.
Banana Split
Serves 1; 333 Calories per serving
Split in half lengthwise 1 banana
Top
in order given:
1/2 cup soy *yogirt (Recipe follows)
6 walnuts, chopped
2 Tbs. wheat germ
*Tofu Sour Creem Or Yogirt
From “dairy Free & Delicious”, by Bryanna Clark Grogan &
Joanne Stepaniak
Makes 1 1/2 cups; 39 Calories per 1/4
cup
1 12.3 oz. pkg. extra firm silken tofu
3 Tbs. lemon juice
1/2 tsp. Vegan unbleached sugar
1/4 tsp. salt
Process all the ingredients in a food processor or blender until
very smooth. This will keep in a covered container in the refrigerator for up to a week.
Banana
Strawberry Sherbet
Makes 6 servings; 138 Calories
per serving
It is absolutely essential that the
strawberries & bananas are very rip, if they
are not, the sherbet will be too tart. If
using frozen fruit, let the fruit soften
slightly, but not thawed, in the refrigerator
for 1 1/2 to 2 hours before proceeding with
the recipe. Or let the fruit stand at room
temperature for at least 30 minutes.
1 pound strawberries, fresh & very ripe, or
unsweetened frozen strawberries
1 1/2 pounds
bananas, 4 to 5, very ripe
1/2 cup plain non
fat soy *yogirt (Recipe above)
4 Tbs. Agave Nectar
(optional)
If using fresh strawberries, wash &
remove
their hulls. Cut both fruits into 1 inch
pieces & arrange the pieces in a single layer
on a cookie sheet. Freeze until firm but not
solid, about 2 hours. If the fruit is left
for a longer period in the freezer, allow it
to soften slightly in the refrigerator before
proceeding with the recipe. Chill the bowl of
a food processor. Place the firm berries &
bananas in the cold processor bowl, add the
yogirt &, if desired, the Agave Nectar. Process until smooth, about 30 seconds.
Serve the sherbet
immediately, or keep in freezer
until serving
time.
Berry
& Banana Sherbet
Serves 4 to 6; 62 Calories
per serving
Place in your food processor, &
whiz until
smooth:
1 10 oz. pkg. frozen berries, lightly sweetened to taste
2 bananas, frozen, cut into chunks
2 Tbs. fruit juice, or reduced fat soy milk
Serve immediately.
Blueberry Sorbet
Serves 6; 223 Calories per serving; Working time, about 10 minutes, total time, 1 to 3
hours depending on freezing
method
4 1/2 cups blueberries, fresh, or 4 cups frozen unsweetened blueberries
1 1/4 cup Vegan sugar
1 Tb. lemon juice
Puree
all but 1/2 cup of the blueberries in a
food processor
or blender. If you are using
frozen blueberries,
puree them all, they do not
make a suitable garnish.
Strain the puree
through a fine sieve into a
bowl. Discard any
solids remaining in the sieve.
Add the sugar &
lemon juice to the puree,
then stir the
mixture until the sugar has dissolved.
Freeze
the sorbet, using one of the above methods,
Hand Whisking Method, Food Processor Method, or
churning method. This should also be consumed
within 24 hours.
Cantaloupe Sherbet
Serves 6; 75 Calories per serving
3 cups cantaloupe, seeded & cubed
1 cup nonfat dry soy milk powder
2 Tbs. concentrated frozen orange juice
2
cups water
1/4 tsp. nutmeg, freshly grated
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2
Tbs. lemon juice
Place cantaloupe in food processor
& puree.
Add remaining ingredients & process
until
blended. Turn into metal trays & put
in
freezer, stirring every so often to break up
crystals. Process again before serving.
Cranberry
Sorbet
Serves 8; 166 Calories per serving; Working
time, about 15 minutes, total time, 1 to 3 hours, depending on freezing
method
3/4 pound fresh
or frozen cranberries, about 3 cups
1 1/2 cups Vegan
sugar
2 Tbs. lemon juice
1 kiwi fruit (optional), peeled & thinly sliced
Put the cranberries into a saucepan with 2 1/2
cups of water. Bring to a simmer & cook it
just until the cranberries pop, about 2
minutes. Pass the mixture through a sieve,
rubbing the cranberries through with the back
of a wooden spoon. Stir in the sugar & lemon
juice, then freeze with either of the 3
methods described above, Hand Whisking Method,
Food
Processor Method, or churning method. Serve
the
sorbet in scoops; if you like, garnish
each portion
with the kiwi slices.
creemy Lemony Sorbet
serves 10; Total calories per serving: 144
1 cup rice syrup
3 tsps. fresh lemon
zest
1/2 cup fresh lemon juice
1 quart soy or rice milk, plain, not vanilla or flavoured
Mix all ingredients until well combined and churn, or still freeze.
Fruit
4 ozs. stoned, dried
dates
4 ozs. dried apricots
2 ozs. cashew nuts
2
Tbs. lemon juice and orange flower water, mixed
4 ozs.
ground almonds
sesame seeds
rice paper
Blend
first 5 ingredients in a food processor. Add
ground almonds.
When the mixture becomes a thick
paste, spread on to the
rice paper in a shallow tin.
Sprinkle sesame seeds, pressing
down firmly and chill
for 3 to 4 hours. Store in fridge.
Fruit Of The Vine Sorbet
Serves
10; Total calories per serving, 135
3 cups water
2 cups grape juice concentrate, thawed
2 cups grape juice
1/4 cup lemon juice
1/2 cup orange juice
Combine water and concentrate in a small pot and cook
until a syrup is formed. Cool. When syrup is cool, add
grape juice, lemon juice, and orange juice. Reheat on
low flame for 5 minutes, stirring constantly. Cool.
When cool, churn or still freeze.
Fruit
Sorbet
Makes 4 servings; 83 Calories per serving
2 cups frozen fruit, any combination
1 tsp. vanilla extract
1 tsp. orange peel, grated
2 Tbs.
skim soy milk
In a food processor, blend 1 cup
of frozen
fruit. Slowly add the remainder of fruit,
vanilla extract, & orange peel. Continue to
blend until smooth. Add skim soy milk only if
necessary to assist in smoothing the fruit
combination. Variations: Serve with Vegan
Grapenuts like cereal, or a dash of carob
powder as a topping. Add plain non fat soy
yogirt to fruit during the blending process.
Mango Sorbet
Serves 6, about 1 quart; 117 Calories per serving; 3
hours chilling time
1/2 cup Vegan sugar
1/2 cup water
4 ripe mangoes, peeled & pitted
1/4
cup lemon juice
Put the sugar & water in a
saucepan & simmer
until sugar is dissolved &
the syrup is
clear, about 3 minutes. Cool to
room
temperature before using. Puree the mango
flesh
in a food processor or a blender. You should
have about 3 1/2 cups of puree. Stir in the
syrup & lemon juice. Force the mixture through
a fine sieve. Pour the mixture into an 8 inch
square metal baking pan & freeze for 2 hours or
until mushy. Remove from the freezer, beat with
an electric mixer, until light & smooth &
return to the freezer for 1 hour longer or
until firm. Transfer to a covered container for
longer freezer storage.
Orange Sherbet
Makes 1 to 2 cups; 7 Calories per 2 Tbs.
1 orange, peeled, sectioned, and seeds removed
1 cup fruit juice
In
a blender, liquefy the fruit. Add the juice and
blend.
Pour into loaf pan, cover, and freeze until
fairly firm,
about 1 hour. Pour back into blender, and
blend at low
speed until smooth. Return to pan and
freeze until firm.
Orange Soy Yogirt Pops
Makes
6 pops; 92
Calories per serving
1 6 oz. can frozen orange juice concentrate
1 pint plain low fat soy *yogirt (Recipe above)
2 tsps. vanilla extract
Agave Nectar syrup to sweeten, if desired
Beat
orange juice concentrate, yogirt & vanilla
extract
together until well blended. Fill molds
or paper
cups & insert sticks.
Peach Sorbet
Serves 4; 88 Calories per serving; 3 hours to prepare, including freezing time
4 large peaches, ripe, coarsely chopped, place in freezer for 3 hours
1 lemon
1 1/2 Tbs. maple syrup
2 tsps. vanilla
extract
1/2 cup soy milk
Squeeze the lemon & put juice in a blender.
Now add all the remaining ingredients together
with the now frozen peach chunks & blend to a
thick, smooth consistency. Serve immediately. If
you don’t want to serve this sorbet
immediately, you can refreeze it for as long
as you like; but you must remember to defrost
it for at least 2 hours before serving.
Persimmon Rice Dream Pie
1 pint vanilla Rice Dream, softened
2
cups persimmon pulp
1 1/2 cups Vegan sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1 tsp. vanilla extract
1 1/2 cups Vegan *Whipped Topping (Recipe follows)
1/2 cup slivered almonds
Vegan
*Graham Cracker Pie shell (Recipe follows)
Spread
rice dream in graham cracker pie shell
& chill
in freezer. Combine pulp with the
sugar, salt,
spices, & vanilla extract. Fold in
1 cup of
the Whipped Topping. Pour mixture
over rice dream
in pie shell. Cover with foil
& freeze for
4 hours. Remove from freezer &
garnish with
remaining 1/2 up of the Whipped
Topping &
almonds.
*Graham Cracker Crust (Recipe follows for graham cracker cookies if you want
to make your own)
1 1/2 cups Vegan graham crackers,
crushed
1/4 cup soy margarine, melted
1 Tb. Vegan sugar (optional)
Combine crumbs, margarine & sugar. Mix well.
Press into the bottom & sides of a 9 inch
pie tin. Pre bake for 10 to 12 minutes at 350
degrees. For pies that will be baked, such as
a tofu cheezecake, this does not need to be
pre baked.
*Cinnamon Graham Crackers
by DiB's; Makes 24 to 36 crackers; 61 Calories per cracker; 22 minute 15 minute prep
1/4 cup unsweetened frozen apple juice concentrate
1/4 cup vegetable oil
1 sliced banana, sliced
1 tsp. vanilla extract
1 tsp. cinnamon
1 cup graham flour (look in health food stores if you need to)
1 cup whole wheat flour
1
tsp. baking soda (Do not use “arm&hammer”)
1/2
tsp. salt
Preheat oven to 350 degrees. In a blender combine
apple juice concentrate, banana, vanilla, cinnamon and blend well. In a large bowl mix together the graham flour, wheat flour,
baking soda and salt. Mix well. Mix the wet ingredients into the dry. On a sheet of wax paper roll out dough to around 1/8
to 1/4 inch thick, your preference and cut into desired shapes, and place on a cookie sheet. Bake for 7 to 9 minutes.
*Graham Crackers
These remind
me of Nabisco's Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over
the top before baking. By Cindy Lynn; Makes 24 crackers; 90 Calories per cracker; 4? hours; 4 hours preparation
1 cup white flour
1 1/4 cups whole wheat flour
5 Tbs. Vegan sugar
1/2 tsp. salt
1/2 tsp. baking soda (Do not use “arm&hammer”)
1 tsp. baking powder
1/4
tsp. ground cinnamon
3 Tbs. Vegan margarine, cold and
sliced into small pieces
1/4 cup Vegan vegetable shortening
(Do not use any from “proctor&gamble”, nor any with mono diglyrides, that’s an ANIMAL fat)
2 Tbs. Agava Nectar
1 Tb. molasses
1/4 cup water
1 tsp. vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in the margarine
and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl, mix the aquava,
molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended. Form
the dough into a ball.
Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour.
Roll out one of the dough pieces flat to about 7 x 15 inches. If the dough cracks or breaks, just pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2" squares. Use a spatula to move the squares to a large,
ungreased baking sheet. You can place them close together. Repeat with the other half of the dough. Bake in the center of
the oven for 15 minutes at 350 degrees F or until lightly browned on the edges. Store at room temperature in an airtight container.
Will keep up to a month. Remember there are no preservatives.
*Tofu Whipped Topping
3/4 cups lite silken tofu, firm, crumbled
2 Tbs. maple syrup
2 tsps. hazelnut, walnut, or canola oil
1
tsp. vanilla extract
pinch of ground nutmeg
Place all the ingredients in a blender or
food processor & process until completely
smooth. Store in the refrigerator in a covered
container.
Pineapple Nice Creem
Serves 3 to 4; 242 Calories per serving; 4 hours to prepare, including
freezing time
1/2 large pineapple, coarsely chopped
& put in freezer for 4 hours
5 Tbs. sunflower
oil
1/2 cup soy milk
Put the oil & soy milk into a blender, add
the frozen pineapple chunks & blend into a
thick, smooth, creemy consistency & serve. If
the pineapple chunks are frozen so hard that
they prove difficult to blend, just persist,
adding a little extra soy milk if necessary.
The nice creem may be returned to the freezer
& kept for as long as you like provided you
remember to get it out at least 2 hours before
serving. This nice creem doesn’t need any
sweetener at all. If you can’t get fresh
pineapple, you can make it with tinned,
unsweetened pineapple chunks, but remember to
drain
them before putting in the freezer for
the 4
hour freeze period. If you’re using
tinned
pineapple & would rather make a sorbet,
simply
use the liquid from the tin instead of
the oil
& soy milk.
Pineapple Pops
Makes 1 pop; 97 Calories
1 pineapple wedge, 1/8 pineapple
1
Tb. toasted wheat germ
Peel, core & cut pineapple
wedge in half
crosswise. Insert stick into end
of fruit. Roll
in wheat germ. Stand in jar &
freeze.
Plain Nice Creem
Serves 4 to 6; 216 Calories per serving; Allow 4 to 5 hours to prepare, including freezing time
2 cups soy milk
7 Tbs. sunflower oil
3 Tbs.
vanilla essence, i don’t know if this
is the
same as vanilla extract
3 Tbs. maple syrup
Pour 1/2 pint soy milk into ice cube trays &
place in freezer til frozen solid, about 4 to
5 hours. Put the remaining 1/4 pint soy milk
into a blender together with the sunflower oil,
vanilla essence & maple syrup. Add the now
frozen soy milk cubes, blend til very smooth &
creemy. Serve. The author of this recipe had
some trouble getting this exactly right. The
degree of solidity of the soy milk ice cubes
seems to be critical if you want to be able
to serve the nice creem immediately after
making it, too soft & you’ll end up with iced
milk shakes; too hard & you may have
difficulty getting it too blend completely.
Either way, if it seems too soft, put it back
in the freezer for half an hour to thicken.
If the soy milk cubes are too hard, simply
persist with the blending til they have
completely
broken down. If you want it to
taste more like
the regular ice creem, increase
the quantity of
sunflower oil & substitute
concentrated soy
milk.
Seasonal Fruit Sorbet
serves 8; Total calories per serving, using bananas and peaches, 18
1 cup fresh fruit puree (*see note)
1
tsp. lemon juice
4 cups water
Combine all ingredients until well mixed. Churn
freeze or still freeze, as desired.
*Note:
Use your overripe fruit, such
as bananas, peaches, apricots,
melon, etc., to make the
puree. Just peel the fruit
and puree in blender or food
processor until smooth.
If you are really ambitious and
have a lot of elbow
grease, you can go non electric and
push the peeled
fruit through a fine strainer to make
the puree.
Strawberry Sorbet
serves 6, about
1 quart; 118 Calories per serving
2 10 oz. pkgs.
frozen strawberries packed in syrup
1/2 Vegan sugar
1/2 cup water
3 Tbs. lemon juice
Let the
strawberries defrost partially while
you prepare
the syrup as directed in the
"Mango Sorbet" Recipe,
above. Puree the
strawberries with their syrup
in a food
processor or blender. Stir in the syrup
& the
lemon juice. Follow the freezing instructions
given for "Mango Sorbet."
Sunny
Sorbet
serves 8; Total calories per serving, 82
4 large navel oranges
3/4 cup orange juice concentrate, thawed
2 cups water
3 tsps. orange zest
1 tsp. lemon zest
2 cups orange juice, can be from navel oranges
1/4 cup lemon juice
Cut oranges in half
and carefully scoop out
insides. Save shells for serving
sorbet and juice for
later use in recipe. Combine orange
juice concentrate,
water, and zests and boil for about
five minutes,
until slightly thickened. Chill in refrigerator
or
freezer. When cool, add orange and lemon juice. Fill
each orange shell with sorbet and still freeze.
Tropical Sorbet and Granita
serves 4; Total
calories per serving, using pineapple, 170
2 20 ounce
cans tropical fruit, such as pineapple,
packed in its
own juice, for a granita texture, or in
light syrup,
for a sorbet texture.
Wash and dry the cans. Freeze unopened
cans for at
least 12 hours or until solidly frozen. Unopened
cans
may be stored in freezer until ready for use. When
ready, remove cans from freezer and open both ends
over a cutting board, pushing the fruit out of the can
with a wooden spoon. Coarsely chop fruit and place in
blender or food processor. Process until smooth. Serve
immediately, softly frozen, or pack in an airtight
container and freeze for 2 hours, until frozen solid.
Using a melon baller, scoop out sorbet and serve in a
parfait glass or ice creem bowl. Garnish with slices
of fresh fruit.
Fudge, Vegan
Fudge, How To Beat Fudge
The mixture will be thin
& very glossy when you begin beating. Beat
vigorously with a wooden spoon til fudge just
begins to thicken; stir in nuts or other
ingredients. Continue beating the fudge til it
becomes very thick & just starts to lose
gloss. At this point, quickly turn the fudge
into
prepared pans.
Chocolate Coconut Fudge
Serves 6; 157 Calories
1/4 cup light
coconut milk
1/3 cup shredded coconut meet
6 ozs. semisweet Vegan chocolate
Mix coconut milk, shredded coconut, and chocolate
over medium heat until chocolate is melted. Spoon into
ice cube trays and refrigerate until firm.
Chocolate Fudge
1/2 pint soy milk
1 pound Vegan sugar
1 oz. Vegan cocoa
powder
1 oz. soy margarine
1/2 tsp. vanilla extract
4 ozs. nuts, chopped (optional)
Heat the
soy milk with the sugar in a wide,
heavy saucepan
& stir until the sugar has
dissolved. Add the
cocoa & margarine & bring
slowly to the
boil, stirring continuously so
that the mixture
becomes quite smooth. Continue
to stir & boil
until a temperature of 240 is
reached on a candy
thermometer, or until a
small amount of the mixture
dropped into a
glass of cold water forms a soft
ball & does
not make the water cloudy. This
may take as
much as 10 to 15 minutes, &
the last few
minutes are crucial as unless the
correct
temperature has been reached the fudge
will not
set. If it is exceeded, it will turn
into
toffee. As soon as it reaches the "soft
ball"
stage, remove the saucepan from the heat,
add
the vanilla extract & continue to stir
or beat
with a wooden spoon. When the mixture begins
to thicken, add chopped nuts if you wish to
use. Continue to beat until the mixture loses
its gloss & becomes really thick & seelky.
Pour immediately into a greased tin & leave in
a cool place to set. Cut into squares when
set.
Chocolate
Nut Fudge
Makes 50 pieces
1/2 cup soy margarine, cubed
3/4 cup soy milk
4 Tbs. unsweetened
Vegan cocoa powder
3 1/3 cups Vegan sugar
1 tsp. vanilla extract
1/2 cup pecans or walnuts, finely chopped
Grease an 11x7 inch baking pan. Line bottom
with foil. In a large saucepan, melt soy
margarine,
add soy milk. Sift in cocoa; add
sugar. Cook
over medium heat to dissolve sugar.
Shake saucepan
rather than stirring mixture.
Bring mixture to
a boil. Cook until mixture
reaches 238 degrees,
or until a small piece
dropped into cold water
forms a soft ball.
Remove from heat. Let cool
5 minutes. Beat
with a wooden spoon until thick
but still
glossy. Add vanilla extract & nuts.
Pour
mixture into prepared pan; press down firmly.
Let cool 2 hours. To remove fudge from pan,
run a knife around edge of pan & invert.
Remove foil & cut into 50 pieces. Store in
refrigerator in an airtight container up to 4
weeks.
Cocoa Fudge
Makes 32 pieces, 1 1/4 pound
2 cups Vegan sugar
2/3 cups water
1/4 cup Vegan unsweetened cocoa powder
2 Tbs. soy margarine
1 tsp. vanilla extract
1/2 cup chopped
walnuts
Line an 8x4x2 inch loaf pan with foil,
extending foil over edges of pan. Grease the
foil. Grease the sides of a heavy 2 quart
saucepan. In pan combine sugar, water & cocoa
powder. Cook over medium high heat, stirring
constantly with a wooden spoon to dissolve
sugar. This should take 5 to 7 minutes. Avoid
splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook
over medium low heat, stirring frequently, til
thermometer registers 234, soft ball stage.
Mixture should boil at a moderate, steady rate
over the entire surface. Reaching soft ball
stage
should take about 20 minutes. Remove pan
from heat.
Add the 2 Tbs. soy margarine &
vanilla extract,
but do not stir. Cool, without
stirring, to 110
degrees, about 55 minutes.
Remove thermometer. Beat
vigorously til just
beginning to thicken; add nuts.
Continue beating
til very thick & just starts
to lose its
gloss, about 10 minutes total. Quickly
turn
into prepared pan. While fudge is warm, score
into 1 inch squares. When candy is firm, lift
out of pan; cut into squares. Store tightly
covered.
Cocoa Peanut Butter Fudge
Makes about 1 3/4 pounds; **Margarine needs to be frozen
3 cups Vegan sugar
5 Tbs. Vegan cocoa
pinch
of salt
1 1/2 cups soy milk
1/4 pound soy margarine, frozen
4 Tbs. peanut butter
1 1/2 tsps.
vanilla extract
Combine the sugar, cocoa & salt
in a heavy 4
quart saucepan. Stir in the soy
milk. Place
over medium high heat; cook, stirring
slowly,
until the mixture comes to a boil. Turn
heat
to medium, stirring occasionally, slowly, to
236
to 238 degrees, or until a small amount
dropped into cold water forms a soft but
slightly firm ball. Remove from heat & add the
frozen soy margarine & peanut butter. Stir
slowly until the margarine is almost melted,
then add the vanilla extract. Beat immediately,
using an electric mixer set at medium speed,
until the mixture is thickened & begins to
adhere to the sides of the pan, about 5
minutes. Pour into a greased 9 inch layer cake
pan. Let stand until completely cool, then cut
into squares.
Dorchester Fudge
Makes 1 1/2 pounds, or about 3 dozen pieces
1 pkg., 8 squares Vegan, Baker’s?, semi sweet
chocolate, finely chopped
1/2 cup Vegan marshmallow topping (Try “Ricemellow “Marshmallow” Crème”
1/2 cup chopped nuts (optional), or use 1 cup
Vegan flaked coconut
1/4 cup Vegan margarine, at room temperature
1/2 tsp. vanilla extract
1 1/2 cups Vegan
sugar
2/3 cups Vegan *evaporated milk (Recipe follows)
Place chocolate in a bowl with Vegan marshmallow
topping, nuts, soy margarine & vanilla extract;
set aside. Combine sugar & soy milk in 2 quart
saucepan. Cook & stir over medium heat until
mixture comes to a full rolling boil. Keep at
full rolling boil 5 minutes, stirring
constantly. Carefully pour boiling sugar syrup
over chocolate mixture & stir until chocolate
is melted. Pour into greased 8 inch square pan.
Chill until firm, about 1 hour. Cut into
squares.
*Evaporated Soy milk
by Kree; 2 minutes, 2 minutes preparation
It actually makes slightly over a cup, so make sure you measure before you add it! 1 cup
is 0 calories
8 oz. water
6 Tbs. “Better Than Milk” soy milk powder
Mix together water and soymilk powder. You may want to use a wire whisk, because sometimes
the powder doesn't like to dissolve.
Pour into a measuring
cup until you have 1 cup, you can get rid of the excess.
Note:
This recipe works for Better than Milk brand; I'm not sure about any others! The secret is adding 3 times as much soymilk
powder as is directed.
*Variations
*Mocha Almond Fudge
Prepare Dorchester
Fudge as directed, using
chopped toasted blanched
almonds for the nuts &
adding 2 tsps. instant
coffee to soy milk mixture.
*Peanut Butter Fudge
Prepare Dorchester Fudge as directed,
substituting 1/2 cup peanut butter for the soy
margarine & nuts.
*Fudge Shapes
Prepare Dorchester Fudge as directed, omitting
the nuts; cool slightly & pour fudge mixture
onto Vegan waxed paper on baking sheet. Top
with Vegan waxed & roll with rolling pin until
1/2 inch thick. Remove top paper; run tines
of
fork across surface, scoring fudge. Chill
until
firm; then cut into shapes with small
cookie cutters.
Garnish with toasted almonds, if
desired
Easy Fudge One
Make 2 to 3 dozen squares
6 Tbs. Vegan margarine
3 1/2 cups Vegan confectioners' sugar
1/2 cup sifted cocoa powder
1 tsp. vanilla
extract
1/4 cup soy milk
1 cup chopped nuts (optional)
Lightly grease a 5x9 inch loaf pan using a little of
the margarine. Place the remaining margarine, sugar,
cocoa,
vanilla and soy milk in a heatproof mixing bowl
or the
upper part of a double boiler, or use a small
pot in a
large pot of water. Place the bowl or boiler
over simmering
water and stir until smooth. Add nuts
if desired. Pour
the mixture quickly into the prepared
pan. Chill thoroughly
and cut into squares.
Easy Fudge Two
Makes 64 pieces or about 1 1/2 pounds
3 3/4 cups sifted Vegan powdered sugar
1/2
cup Vegan unsweetened cocoa powder
1/2 cup Vegan
nonfat dry soy milk powder
1/2 cup soy margarine
1/4 cup water
1/2 cup nuts, chopped
Line an
8x8x2 inch baking pan with foil,
extending foil
over edges of pan. Grease the
foil. Sift together
powdered sugar & cocoa
powder into a large
mixing bowl. If sugar
mixture seems lumpy, sift
it again. Set aside.
In a small saucepan combine
dry soy milk
powder, the 1/2 cup of margarine,
& water.
Cook over medium heat just to boiling,
stirring
constantly to melt margarine. Remove pan
from
heat. Stir the melted margarine into the
powdered sugar mixture. Add the chopped nuts,
stirring til well combined. Turn fudge into the
prepared pan. While fudge is warm, score it
into 1 inch squares. Chill several hours or
til firm. When firm, use foil to lift candy
out of the pan; cut into squares. Store
tightly covered.
Fudge
Makes 12 large squares
1 cup nut butter of
your choice, peanut butter is
cheap, but cashew tastes
delightful
1 cup maple syrup, or corn syrup
1/2 to 2/3 cup cocoa or carob powder
1/4 cup sesame seeds (optional)
Heat the nut butter and syrup together in a heavy
bottomed
saucepan over medium heat, stirring
constantly. When well
combined, remove from heat and
stir in the cocoa or carob
powder until thoroughly
mixed. Pour into a loaf pan or
other small casserole
dish, and sprinkle with the sesame
seeds. Using a
spatula or back of your hands, lightly
press the
sesame seeds into the fudge. Let cool for about
an
hour, then cut into small squares.
Fudge Balls
Serves 22 to 24. 1 ball is 45 Calories
1/3 cup plus 3 Tbs. boiling water
2 cups nonfat non instant dry soy milk powder
4 Tbs. Vegan unsweetened carob powder
3 Tbs. frozen unsweetened apple juice concentrate
2 tsps. vanilla or almond extract
Vegan
Grape Nut like cereals
Place dry soy milk &
carob powders in a bowl,
blend well. Combine apple
juice concentrate,
vanilla or almond extract, &
the boiling water.
Add liquid mixture to dry ingredients
& knead
together til smooth. Shape &
roll into 22 to
24 1 inch balls. Dip each ball
into cereal &
place in a fluted paper cup.
Refrigerate for
several hours before serving.
Fudge, Raw
Combine equal
amounts of carob & coconut
flakes. In a separate
bowl combine equal
amounts of Agave Nectar &
almond butter. Merge &
mix. Add vanilla extract
& butterscotch flax
oil to wet mixture. Spread
into a pan,
refrigerate, let it chill for a couple
hours,
then cut into pieces.
Mamie’s Million Dollar Fudge
4
1/2 cups Vegan sugar
2 Tbs. soy margarine
pinch of salt
1 tall can soy *evaporated milk (Recipe above)
12 ozs. Vegan semi sweet chocolate bits
12 ozs. Vegan German sweet chocolate
1
pint Vegan marshmallow creem (Try “Ricemellow “Marshmallow” Crème”)
2 cups nutmeets
Boil
the sugar, salt, margarine & Vegan
evaporated
milk together for 6 minutes. Put
chocolate bits
& German chocolate, marshmallow
creem &
nutmeets in a bowl. Pour the boiling
syrup over
this. Beat until chocolate is well
melted, then
pour in pan. Let stand a few
hours before cutting.
Store in a tin box.
Marshmallow Nut Fudge
60 Vegan Marshmallows (Available in natural food
stores, recipes under "Candies")
2/3 cup soy margarine, cubed
2 Tbs. water
12 ozs. Vegan semi sweet chocolate, chopped
1 tsp. vanilla extract
2 1/2 cups walnuts, coarsely chopped
Line
bottom of an 11x7 inch loaf pan with
foil. In
a medium saucepan, melt marshmallows,
soy margarine
& water. Stir occasionally. Add
chocolate, vanilla
extract & nuts. Stir until
evenly mixed &
chocolate has melted. Pour into
prepared pan. When
cool, refrigerate wrapped in
foil.
Microwave Fudge
Makes 64 pieces, about
2 pounds
1/2 cup soy margarine
2 cups Vegan sugar
1 5 1/2 oz. Can, 2/3 cup, Vegan *evaporated
milk
(Recipe above)
2 cups tiny Vegan marshmallows (available
from
natural food stores, recipes under "Candies")
1 6 oz. pkg., 1 cup, Vegan semi sweet chocolate pieces
1/2 cup walnuts, chopped
1/2 tsp. vanilla extract
Line an 8x8x2 inch baking pan with foil,
extending
foil over edges of pan. Grease the
foil. Put the
1/2 cup soy margarine into a 2
1/2 quart non metal
bowl. Cook, uncovered, in
a countertop microwave
oven on 100 percent
power, High, for 45 to 60
seconds, or til the
margarine is melted. Add the
sugar & Vegan
evaporated milk, stir til well
combined. Micro
cook, uncovered, for 8 minutes,
stirring every
3 minutes. Remove bowl from microwave
oven. Add
Vegan marshmallows, chocolate pieces, nuts
&
vanilla extract. Stir til well blended &
marshmallows & chocolate are melted. Quickly
turn fudge into prepared pan. While fudge is
warm, score it into 1 inch squares. Cool to
room temperature, then chill in refrigerate for
several hours until firm. When candy is firm,
use foil to lift it out of pan; cut candy
into squares. Store tightly covered in
refrigerator.
Molasses Fudge
Makes 45 pieces, or about 1 pound
1
cup Vegan sugar
1 cup Vegan packed brown sugar
1/2 cup Vegan light *creem (Recipes follow)
2 Tbs. molasses
1/2 tsp. ground cinnamon
1/4 tsp. ground
nutmeg
1/8 tsp. ground cloves
2 Tbs. soy margarine
1 1/2 tsps. vanilla extract
1/2 cup
walnuts, coarsely chopped
Line a 9x5x3 inch loaf
pan with foil,
extending foil over edges of pan.
Grease the
foil. Grease the sides of a heavy 2
quart
saucepan. In the saucepan combine the sugars,
soy creem, molasses & spices. Cook over medium
high heat to boiling, stirring constantly with
a wooden spoon to dissolve sugars. This should
take about 5 minutes. Avoid splashing the
mixture on sides of pan. Carefully clip candy
thermometer to side of pan. Cook over medium
low heat, stirring frequently, til thermometer
registers 240, soft ball stage. Mixture should
boil at a moderate, steady rate over the
entire surface. Reaching soft ball stage should
take about 12 minutes. Remove pan from heat.
Add the 2 Tbs. of soy margarine & vanilla
extract, but do not stir. Cool, without
stirring, to 110, about 55 minutes. Remove
thermometer.
Beat vigorously til just beginning
to thicken;
add nuts. Continue beating til very
thick &
just starts to lose its gloss. This
should take
about 10 minutes total. Quickly
turn into prepared
pan. While warm, score into
1 inch squares. When
firm, lift candy out of
pan; cut into squares.
Store tightly covered.
*Creem One, Vegan
*Nut Milks:
1/2 cup raw nuts or seeds, peanuts, almonds,
etc., seeds as sesame seeds, etc.
2 cups water
1 Tb. maple
syrup
1/4 tsp. vanilla extract
When adding nut milks to sauces & soups do
not boil it intensely, or the milk will likely
separate. Grind nuts or seeds in a coffee or
seed grinder, until they are a fine powder.
Place in a food processor or blender a long
with 1 cup of the water, maple syrup &
vanilla extract. Blend for a minimum of 5
minutes. With blender still on high, slowly
pour in remaining water & blend for another 5
minutes minimum. Line a colander with 2 layers
of cheezecloth & place this over a large bowl.
When the nut milk is finished blending, pour
it
slowly into the colander & allow it to
strain
naturally. You can stir it a little to
try &
speed the process, but in order to keep
all particulates
out of the finished milk, its
best to let it
do it on its own. You can
strain the milk a
second time, to be further
sure it’ll be
free of particulates. Store the
finished milk in
an airtight container in fridge
for 4 to 5 days.
The nut fibre remaining in
the cheezecloth is great
as an addition to
baking, or you can take it
into the shower
with you for an all natural body
scrub.
*Coconut Milk:
1
cup water
1/2 cup shredded coconut meet, unsweetened
Blend ingredients thoroughly & strain if
desired. Coconut milk adds a great flavour to
recipes.
*Creem Two, Vegan
Canned apricots, 6 ozs., drained
Soy milk, 300 ml, ? pint
Slice
the canned apricots and put them into the
bottom of a
serving dish. Pour the milk over them and
chill overnight.
The soy milk will set to a light
creem, and the natural
sugars in the fruit are
sufficient sweetness. Can possibly
try canned
cherries in place of the apricots.
*Cashew Creem
200g cashews
800 ml apple juice
2t Tbs. sunflower oil
Vegan sugar
to taste
vanilla extract to taste
Bring the cashews and apple juice to the boil, then
reduce heat and simmer until the cashews soften, 5 to
10 minutes. Cover, and leave to cool for a couple of
hours, or overnight. Remove the softened cashews with
a slotted spoon, and liquidise with the oil, and as
little of the apple juice as possible, adding sugar
and vanilla extract to taste. The creem is delicious
with fresh fruit salad, and as an ingredient in a wide
variety of desserts.
Old Fashioned Cocoa Fudge
Makes about 1 1/2 pounds
3 cups Vegan sugar
4 Tbs. Vegan
cocoa
pinch of salt
1 1/2 cups soy milk
1
Tb. soy margarine
1 tsp. vanilla extract
Combine the sugar, cocoa & salt in a heavy 4
quart saucepan. Stir in the soy milk. Place
over low heat, & cook, stirring constantly,
until the sugar is dissolved. Then continue
cooking without stirring to 234 degrees, or
until a small amount dropped into cold water
forms a soft ball. Remove from heat; add the
soy margarine &, without stirring, cool to
lukewarm, 110 degrees. Add the vanilla extract
& beat until the fudge is thick & loses its
shine. Quickly pour into a lightly greased 8
inch square pan. When firm, cut into squares.
Note: this fudge is soft & may require
refrigeration. Cover tightly.
Old Time Fudge
Makes 45 pieces, about 1 1/4 pounds
2 cups Vegan sugar
3/4 cup
soy milk
2 squares, 2 ozs. Vegan unsweetened chocolate,
cut up
1 tsp. light corn syrup
2 Tbs. soy
margarine
1/2 cup nuts, coarsely chopped
Line a 9x5x3 inch loaf pan with foil,
extending foil over edges of pan. Grease the
foil. Grease the sides of a heavy 2 quart
saucepan. In the saucepan combine sugar, soy
milk, chocolate & corn syrup. Cook over medium
high heat to boiling, stirring constantly with a
wooden spoon to dissolve sugar. This should
take about 5 minutes. Avoid splashing mixture
on
sides of pan. Carefully clip candy
thermometer
to side of pan. Cook over medium
low heat, stirring
frequently, til thermometer
registers 234 degrees,
soft ball stage. Mixture
should boil at moderate,
steady rate over
entire surface. Reaching soft
ball stage should
take 20 to 25 minutes. Remove
pan from heat.
Add the 2 Tbs. soy margarine &
vanilla
extract, but do not stir. Cool without
stirring, to lukewarm, 110 degrees. This should
take about 55 minutes. Remove thermometer from
pan. Beat vigorously with wooden spoon til
fudge is just beginning to thicken; add nuts.
Continue beating til fudge becomes very thick &
just starts to lose its gloss. This should
take about 7 minutes total. Quickly turn fudge
into prepared pan. While fudge is warm, score
it into 1 inch squares. When candy is firm,
use foil to lift it out of pan; cut candy
into squares. Or, to make molded shapes,
lightly oil small individual candy molds or
sheet candy molds. Working quickly, press fudge
into molds, then unmould, using wooden picks to
loosen corners. Allow molded fudge to set on
Vegan
waxed paper til firm. Store tightly
covered.
Peanut Butter Fudge
Makes
64 pieces, about 1 1/2 pounds
2 cups Vegan sugar
1/2 cup soy milk
1/3 cup creemy peanut butter
2
Tbs. light corn syrup
2 Tbs. soy margarine
1 tsp. vanilla
1/2 cup peanuts, chopped
Line
an 8x8x2 inch baking pan with foil,
extending
foil over edges of pan. Grease the
foil. Grease
the sides of a heavy 2 quart
saucepan. In the
saucepan combine sugar, soy
milk, peanut butter,
& corn syrup. Cook over
medium high heat to
boiling, stirring constantly
with a wooden spoon
to dissolve sugar. This
should take about 5 minutes.
Avoid splashing
mixture on sides of pan. Carefully
clip candy
thermometer to side of pan. Cook over
medium
low heat, stirring frequently, til thermometer
registers 234 degrees, soft ball stage. Mixture
should boil at a moderate, steady rate over
the entire surface. Reaching soft ball stage
should take about 8 to 10 minutes. Remove pan
from heat. Add the 2 Tbs. soy margarine &
vanilla extract, but do not stir. Cool, without
stirring, to 110 degrees, about 55 minutes.
Remove thermometer. Beat vigorously til just
beginning to thicken; add peanuts. Continue
beating til very thick, but still glossy. This
should take 6 to 7 minutes total. Quickly turn
fudge into prepared pan. Candy will lose its
gloss after it’s turned into pan. While fudge
is warm, score into 1 inch squares. When candy
is firm, lift it out of pan; cut into
squares. Store tightly covered.
Persimmon Fudge, Brown County
Makes about 8 dozen pieces; 62 Calories Per piece
Like toffee and caramel candy, fudge is made
from sugar syrup enriched with buttur or creem and is
cooked to the soft ball stage, then beaten so that air
and sugar crystals disperse throughout the syrup. The
basic fudge mixture can be flavoured with a variety of
ingredients such as chocolate, vanilla or coffee. Nuts
may also be added. By varying the preparation
technique you can change the character of the candy.
To make a firm, grainy fudge, beat the syrup while
still
hot. This encourages the formation of large
crystals.
For smoother fudge, let the cooked syrup
cool before you
beat it. It will form small crystals.
1 cup persimmon
pulp, 4 to 5 persimmons
6 cups Vegan sugar
2 1/2 cups soy milk
1/2 cup light corn syrup
1/4 cup soy margarine
1 cup chopped walnuts, optional
Combine pulp, sugar, milk and syrup in a large
saucepan. Cook slowly for 1 1/2 to 2 hours until
mixture, reaches soft ball stage or 230 degrees. Cool
to lukewarm. Stir often. Add soy margarine and beat
well. When mixture begins to thicken, stir in 1 cup of
chopped walnuts, if using. Spread in greased 9
inch
by 13 inch pan. Let the fudge cool and set for 1
to 2
hours. Use an oiled knife to cut fudge into
small squares.
Popcorn Fudge
Makes 24
squares; 150 Calories per serving; 15 minutes preparation time, setting time is overnight
1/3 cup soy margarine, softened
1 1/2 cups non instant skim Vegan milk powder
1/3 cup frozen apple juice concentrate, thawed
1 tsp. almond extract
2 cups popcorn, popped
In a blender or food processor, blend all but
the popcorn. Blend until smooth. Pour over
popcorn & stir to coat thoroughly. Turn onto
an oiled 9x12 inch pan, cover & refrigerate
overnight. Cut into 24 rectangles. Keep
refrigerated.
Potato Fudge
Makes 1 1/4 pounds
2
ozs. Vegan unsweetened chocolate
3 Tbs. Soy margarine
1/3 cup mashed cooked potato
1/8 tsp. Salt
1
tsp. Vanilla extract
1, 16 ozs., pkg. Vegan powdered
sugar
Melt the chocolate & soy margarine in
the top
of a double boiler over hot water. Add
the
potato, salt, & vanilla extract, 7 mix
gently.
Blend in the powdered sugar. Knead or
mix
until smooth. Press fudge into a greased 8
inch pan. Let cool. Cut into squares & remove
from pan.
Pumpkin
Fudge
Makes 36 servings; 108 calories per serving
3 cups Vegan white sugar
1 cup soy milk
3 Tbs. light
corn syrup
1/2 cup pumpkin puree
1/4 tsp. salt
1
tsp. pumpkin pie spice
1 1/2 tsps. vanilla extract
1/2 cup soy margarine
1/2 cup chopped walnuts (optional)
Grease one 8x8 inch pan. In a 3 quart saucepan, mix
together
sugar, soy milk, corn syrup, pumpkin and
salt. Bring to
a boil over high heat, stirring
constantly. Reduce heat
to medium and continue
boiling. Do not stir. When mixture
registers 232
degrees on candy thermometer, or forms a
soft ball
when dropped into cold water, remove pan from
heat.
Stir in pumpkin pie spice, vanilla, soy margarine
and
nuts. Cool to lukewarm 110 degrees on candy
thermometer. Beat mixture until it is very thick and
loses some of its gloss. Quickly pour into a greased
eight inch pan. When firm cut into 36 squares.
Remarkable
Fudge
Makes 117 pieces, about 3 1/2 pounds
4 cups Vegan sugar
2 5 1/3 oz. Cans, 1 1/3 cups total Vegan *evaporated milk (Recipe above)
1 cup soy margarine
1
12 oz. Pkg. 2 cups, Vegan semi sweet chocolate pieces
1
7 oz. jar Vegan marshmallow creem (Try “Ricemellow “Marshmallow” Crème”)
1 cup walnuts, chopped
1 tsp. vanilla extract
Line a 13x9x2 inch
baking pan with foil,
extending foil over edges
of pan. Grease the
foil. Grease the sides of
a heavy 3 quart
saucepan. In the saucepan combine
sugar, Vegan
evaporated milk, & soy margarine.
Cook over
medium high heat to boiling, stirring
constantly with a wooden spoon to dissolve
sugar. This should take about 7 minutes. Avoid
splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook
over medium heat, stirring frequently, til
thermometer registers 236 degrees, soft ball
stage. Mixture should boil at a moderate,
steady rate over the entire surface. Reaching
soft ball stage should take 12 to 13 minutes.
Remove saucepan from heat; remove candy
thermometer.
Add chocolate pieces, Vegan
marshmallow creem, chopped
walnuts, & vanilla
extract. Stir til well blended
& chocolate is
melted. Quickly turn fudge into
prepared pan.
While fudge is warm, score it into
1 inch
squares. When candy is firm, use foil
to lift
it out of pan; cut candy into squares.
Store
tightly covered in refrigerator.
Toasted Coconut Fudge
Makes 117 pieces,
about 3 1/2 pounds
4 cups Vegan sugar
1 cup soy margarine
1 5 1/3 oz. Can, 2/3 cup, Vegan *evaporated milk (Recipe above)
1/2 cup Vegan creem of coconut
1 12 oz. pkg., 2 cups, Vegan semi sweet chocolate pieces
1 7 oz. jar Vegan marshmallow creem (Try “Ricemellow “Marshmallow” Crème”)
1 tsp. vanilla extract
1 1/4 cups coconut, toasted
Line
a 13x9x2 inch baking pan with foil,
extending
foil over edges of pan. Grease the
foil. Grease
the sides of a heavy 3 quart
saucepan. In the
saucepan combine sugar, soy
margarine, Vegan evaporated
milk, & creem of
coconut. Cook over medium
high heat to boiling,
stirring constantly with a
wooden spoon to
dissolve sugar. This should take
about 7
minutes. Avoid splashing mixture on sides
of
pan. Carefully clip candy thermometer to side
of pan. Cook over medium low heat, stirring
frequently, til thermometer registers 236
degrees, soft ball stage. Mixture should boil
at a moderate, steady rate over the entire
surface. Reaching soft ball stage should take 5
to 6 minutes. Remove pan from heat; remove
thermometer. Add chocolate pieces, Vegan
marshmallow
creem & vanilla extract. Stir til
well blended
& chocolate is melted. Stir in 1
cup of the
toasted coconut. Quickly turn the
fudge into prepared
pan. Lightly press remaining
1/4 cup toasted coconut
over the top. While
fudge is warm, score it into
1 inch squares.
When candy is firm, use the foil
to lift it
out of pan; cut candy into squares.
Store
tightly covered in refrigerator.
Granola, Vegan
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.
Date Granola Bars
Makes 16 bars; 95 Calories
per 1 bar
1 recipe cooked Date
Granola (above)
1/4 cup fruit juice, peach, apple,
orange
1/2 tsp. ground cinnamon
dash of ground nutmeg
1 Tb. soy margarine, melted
Preheat
oven to 350. Combine all ingredients,
pat into
a pan sprayed with non stick cooking
spray. Press
down firmly. Bake for 20 to 25
minutes. Cut into
2 inch squares. Cool.
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.
Jams,
Fruit Butters, Vegan
Apple butter
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.
Jello, Vegan
Jello, Vegan
4 Tbs. agar agar flakes, kanten
1 quart fruit juice
Bring to a boil, simmer for
5 minutes. Pour into a
dish, add fruits if you like. Chill.
