Jumping Jacks More Vegan Desserts

pinkyjain's First Art Show

| | | | | | | |

Jumping Jacks More Vegan Desserts

Enter subhead content here

Muffins, Oatcakes, Etc., Vegan

Banana Muffins

Copied from "Simply Vegan", by Debra Wasserman

Makes 18; 154 Calories per muffin

4 to 5 bananas, approximately 2 cups

3 cups rolled oats

1 Tb. cinnamon

1 Tb. baking powder

1/2 cup almond or peanut butter

Preheat oven to 350. Mash bananas. Add the

remaining ingredients & mix well. Pour batter

into lightly oiled muffin tins. Bake 25

minutes. Cool muffins before removing from tin.

Blackberry, Raspberry & Walnut Muffins

Makes 12 muffins

1 Tb. Vegan unbleached cane sugar

1/2 tsp. cinnamon

2 cups whole wheat pastry flour

2/3 cups oat bran

4 tsps. baking powder

1 1/2 tsp. cinnamon

1/2 tsp. salt

3/4 cup maple syrup

1/2 cup orange juice

1/2 cup soy milk

1/4 cup oil

1 Tb. orange zest

1 tsp. vanilla extract

1 cup blackberries

1 cup raspberries

2/3 cup walnuts, chopped

In a small bowl, stir together the sugar &

cinnamon, & set aside. In a large bowl, sift

together the remaining dry ingredients. In another

bowl, whisk together the maple syrup, orange

juice, soy milk, oil, orange zest, & vanilla

extract. Add the wet ingredients to the dry

ingredients & whisk until just blended. Using a

spoon, fold in both kinds of berries &

walnuts. Lightly grease a muffin tin with

vegetable cooking spray. Pour batter into muffin

tin, filling them 3/4 full. Sprinkle the tops

of the muffins with the sugar cinnamon mixture.

Bake at 350 degrees for 20 to 30 minutes.

Oatcakes, Light Lemony Oatcakes

Makes about ten 3 inch pancakes; Total calories per pancake, 67

1 cup vanilla soy or rice milk

1 Tb. lemon juice

1 heaping cup old fashioned oats, or 1 cup oat flour

1/2 Tb. tapioca flour

2 tsps. baking powder

1/2 tsp. baking soda

1 tsp. lemon zest, the outer peel of an organic lemon,

or lemon flavouring

1/8 tsp. salt

1 Tb. nut butter or tahini

1 Tb. maple syrup

These crepe like light pancakes are a refreshing

change of pace on those lazy Sunday mornings. They're

perfect for rolling up fruit fillings or just dusting

with powdered sugar. Combine soy or rice milk and

lemon juice. Set aside. Blend oats in a spice grinder

or blender until finely ground. Mix oat flour with

tapioca flour, baking powder, soda, lemon zest, and

salt, making sure there are no small lumps. In a

blender or with a hand blender combine milk mixture,

nut butter or tahini, and maple syrup. Blend well. Mix

wet and dry ingredients. Spoon onto a preheated

griddle. Mixture will be quite thin. When bubbles form

and break, turn carefully and

cook until lightly browned.

Peanut Butter Oatmeal Muffins

1 cup whole wheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda (Do Not Use "arm&hammer")

1 cup rolled oats

1 tsp. cinnamon

3/4 cup soy milk

1/3 cup peanut butter

1/2 cup maple syrup

In a large bowl, mix flour, baking powder,

baking soda, & oatmeal. In a separate bowl,

combine soy milk, peanut butter, & maple syrup.

Stir the wet ingredients into the dry

ingredients & stir til just moistened. Pour

into greased muffin tins. Bake at 400 degrees

for 20 to 25 minutes.

Pie Crusts, Vegan

Caramel Nut Crust

Makes crust for 1 10 inch pie tin, serves 10; 151 Calories per serving

1 1/2 cups pecans, finely ground

1/3 cup quick cooking rolled oats

1 T. arrowroot or cornstarch

1/2 tsp. ground cinnamon

4 Tbs. maple syrup

2 Tbs. brown rice syrup, barley malt syrup, or dark corn syrup

1 tsp. vanilla extract

Place the ground pecans in a bowl, & stir in

the oats, arrowroot or cornstarch, & cinnamon,

mixing well. Add remaining ingredients, stirring

until thoroughly mixed. Lightly oil the sides &

bottom of a 10 inch pie tin, or use a non

stick one, & carefully pat the crust mixture

evenly over the bottom using lightly dampened

fingers.

Cereal Pie Crust

Makes one 9 inch crust; Total calories per serving, 1/8 of pie, 95 calories, using 1/2 wheat flakes and 1/2 puffed wheat

Crunchy and flavourful, this crust will complement your favorite pie filling.

5 cups Vegan flaky or puffed style cold cereal

1/8 cup Vegan oat bran

3 Tbs. vegetable oil

Preheat oven to 350. With a rolling pin, crush

cereal, should get about 1 1/2 cups total yield. Mix

oat bran with crushed cereal. Add oil and toss until

well coated. Press mixture firmly into a nine inch

pie tin. Bake for about 10 minutes, until golden

brown. Fill with pie filling and return to oven to

bake until filling is set. Tip: Crust can be prepared,

baked, and frozen until ready to use. Can also be used

for tart shells.

Chocolate Nut Crust

212 Calories per serving

3 ozs. Vegan semi sweet chocolate bits

2 Tbs. soy margarine

1 1/4 cups whole blanched almonds, toasted &

finely chopped

Melt chocolate & margarine over low heat in a

saucepan. Add chopped almonds. Stir until

mixture is well blended. Refrigerate for 30

minutes. Spoon mixture into a greased 9 inch

pie tin & press firmly. Refrigerate for 2

hours before filling.

Coconut Oat Pie Crust

Makes one 9 inch pie crust for 8 servings; 91 Calories per serving

1 cup quick cooking oats

1/4 cup whole wheat flour

2 Tbs. Vegan brown sugar

2 Tbs. coconut, finely grated

3 Tbs. melted low fat soy margarine

1/2 tsp. coconut flavoured extract

Combine the oats, flour, sugar, & coconut.

Stir to mix well. Add the soy margarine & the

coconut extract, & stir until the mixture is

moist & crumbly. Coat a 9 inch pie tin with

non stick cooking spray. Use the back of a

spoon to press the crumbs against the sides &

bottom of the pie tin, forming an even crust.

Periodically dip the spoon in sugar to prevent

sticking. Bake the pie shell at 350 for 18

minutes, or until golden brown around the edges.

Cool the crust to room temperature, & fill as

desired.

Crunchy Cereal Pie Crust

Makes 1 9 inch pie crust for 8 servings; 86 Calories per serving 5 ozs.

about 2 1/2 cups, oat flakes, or oat flakes with almonds ready to eat Vegan cereal

3 Tbs. fruit spread or jam, any flavour

Place the cereal in the bowl of a food

processor or in a blender. Process into fine

crumbs. Measure the crumbs. There should be

about 1 1/4 cups. Return the crumbs to the

food processor, & add the fruit spread. Process

until moist & crumbly. Coat a 9 inch pie tin

with non stick cooking spray. Use the back of

a spoon to press the crumbs against the sides

& bottom of the pie tin, forming an even

crust. Periodically dip the spoon in some Vegan

sugar to prevent sticking. Bake the pie shell

at 350 for 10 to 12 minutes, or until the

edges feel firm & dry. Cool the crust to room

temperature, & fill as desired.

Flaky Pie Crust One

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 1 9 inch pie crust; 137 Calories per serving, 8 per crust

Preparing flaky, whole grain pastry is not

particularly difficult, the secret is in the

technique. Work quickly, & handle the dough as

little as possible to guarantee the flakiest

results. Use this simple, delicious crust for

any sweet or savoury pie

1 1/2 cups whole wheat pastry flour

1/4 tsp. salt

1/4 cup corn or canola oil

approximately 3 to 6 Tbs. cold, low fat

soy milk or water, more or less as needed

Have ready 1 9 inch pie tin. Place the flour

& salt in a bowl, & stir them together.

Cut in the oil with a pastry blender

or fork until the mixture resembles coarse

crumbs. Sprinkle the milk or water over the

flour mixture, tossing gently with a fork to

lightly moisten the dry ingredients. Too much

liquid will make the dough sticky, not enough

liquid will make it dry. The flour should be

evenly moistened, not damp or soggy. With your

hands, quickly form the dough into a ball,

handling it as little as possible. Place the

dough between 2 sheets of Vegan waxed paper, &

roll it out into a circle about 1 inch

larger than the pie tin. Remove the top sheet

of waxed paper. Carefully flip the crust over,

& lay it in the pie tin with the dough

against the plate. Working very carefully &

gently, remove the second sheet of waxed paper.

Ease the crust into the pie tin without

stretching or tearing it. Trim the edges or

turn them under to within 1/4 inch of the rim

& flute them. Thoroughly prick the sides &

bottom of the crust with the tines of a fork

to keep air bubbles from forming under the

surface. For Pies That Will Be Filled & Then

Baked: To prebake the crust, place it in a

preheated 400 degree oven for about 12 to 15

minutes, or until it turns a deep golden

brown. Remove from oven, & allow it to cool

before filling it. For Pies That Will Be

Filled And Chilled, Or Baked Very Briefly: To

fully bake the crust, place it in a preheated

400 degree oven for about 20 minutes or until

it turns a rich brown colour & is crisp.

Remove from oven, & allow to cool before

filling it. Note: Lightly moistening your

countertop with water will help to keep the

waxed paper from sliding.

Flaky Pie Crust Two

Makes 1 10 inch crust, serves 8; 152 Calories per serving

Preparing flaky, whole grain pastry is not

particularly difficult, the secret is in the

technique. First of all the water must be ice

cold, so if time permits, place it in the

freezer about 15 minutes before using. The ice

cold water helps the oil bind with the flour.

Work quickly & handle the dough as little as

possible to guarantee the flakiest results.

1 cup rolled oats, regular or quick cooking

1 cup unbleached all purpose flour, or 1/2 cup

unbleached all purpose flour & 1/2 cup whole

wheat pastry flour

1/4 tsp. baking soda (Do Not Use "arm&hammer")

1/4 tsp. baking powder

1/2 tsp. salt

1/4 cup canola or safflower oil

1 Tb. lemon juice

1/3 cup ice water

Grind the rolled oats into a coarse meal in

a food processor or blender. Place in a medium

bowl along with the flour, or flours, baking soda &

powder, & salt, & stir together. In a separate

bowl, stir together the oil, lemon juice, &

ice water, beating briefly with a fork. Pour

over the flour mixture all at once, tossing

lightly to moisten evenly. Form quickly into a

ball, handling as little as possible. The dough

might be slightly sticky, depending on the

moisture content of the flour. Unbleached, all

purpose flour will make a slightly stickier

dough; a mixture of unbleached, all purpose

flour & whole wheat pastry flour will be

slightly drier. Roll out the dough between 2

sheets of Vegan waxed paper to a circle

slightly larger than the pie tin. Moistening

your counter before placing down the bottom

sheet of waxed paper will help keep it from

sliding. Remove the top sheet of paper.

Carefully flip the crust over, & lay it in

the pie tin with the dough against the bottom.

Very carefully & gently remove the second

sheet of waxed paper. Ease the crust into the

pie tin without stretching or tearing it. Trim

or turn under the edges & flute. Thoroughly

prick the sides & bottom crust with the tines

of a fork to keep air bubbles from forming

under the surface. To pre bake the crust,

place it in a pre heated 400 degree oven for

10 to 15 minutes. Remove from oven, & allow

to cool before filling.

Graham Cracker Crust

Makes crust for 1 10 inch pie tin; 48 Calories per serving

Graham cracker crumbs can be made by placing

the Vegan graham crackers between sheets of

Vegan waxed paper & crushing them with a

rolling pin, or whirling the crackers in a

food processor or blender until they are finely ground.

1 1/2 cups, depending on how thick you prefer

your crust, Vegan graham cracker crumbs, or

make your own graham crackers,(recipe follows), finely crushed

3 to 4 Tbs. Vegan granulated sweetener (optional)

2 to 3 Tbs. canola oil

Place the graham cracker crumbs in a bowl, &

work in the oil & granulated sweetener,

initially by stirring with a fork & then

finishing the mixing by using your hands.

Reserve 1/4 cup of the crumb mixture for a

topping, if you prefer. Lightly oil the sides

of a 10 inch pie tin, or use a non stick pie

tin, & pat the remaining crumb mixture evenly

over the bottom.

Graham Crackers

These remind me of Nabisco's Honey 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.

Graham Crackers, Cinnamon

by DiB's; Makes 24 to 36 crackers; 61 Calories per cracker; 22 minute, 15 minute preparation

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.

Nut Crust

For a 9 inch pie crust, 8 pieces; 158 Calories per serving

1 cup all purpose flour

1/3 cup soy margarine, softened

1/4 cup pecans or walnuts, finely chopped

1/4 cup Vegan powdered sugar

Mix flour, soy margarine, nuts & sugar into a

soft dough. Press firmly & evenly against the

bottom & sides of a 9 inch pie tin. Bake in

a 400 degree oven for 12 to 15 minutes. Cool

& fill.

Pared Down Pie Crust

Makes 1 9 inch shell, serves 8; 674 Calories total, 84 Calories per serving

3/4 cups sifted all purpose flour

2 Tbs. cornstarch

1/4 tsp. salt

3 Tbs. Vegan vegetable shortening (Do Not Use

"proctor & gamble", nor any with mono diglyrides, an ANIMAL fat).

4 Tbs. ice cold water

In a shallow mixing bowl, combine the flour,

cornstarch & salt. Using a pastry blender, cut

the shortening into the dry ingredients, until

the texture of coarse meal. Now forking the

mixture briskly, scatter the ice water. 1 Tb.

at a time, over the surface of the dry

ingredients. The instant the dry ingredients are

moistened & adhere together, stop mixing, Shape

the mixture lightly into a ball, place on a

very lightly floured about 1 Tb. of flour

spread on a cloth) pastry cloth, spread the

flour in the centre of the cloth. Flatten the

pastry gently with a very lightly floured

rolling pin. Note: By using a pastry cloth you

can use a minimal amount of flour with little

risk of the pastry’s sticking. With short,

quick, light strokes, work from the center of

the pastry outward, rolling into a thin circle

about 2 1/2 larger in diameter than the pie

tin you intend to use. Even up any ragged

edges as you roll, also patch any broken or

thin spots by cutting off ragged trimmings &

gluing them into place with a little cold

water. Once the pastry circle is rolled to the

proper size, lay the rolling pin straight

across the center; very gently lop half of the

pastry over the rolling pin, ease it into the

pie tin & fit it against the bottom & sides.

Trim the overhang so that it is about 3/4

inches larger all around than the pie tin,

then roll it under, & on top of, the rim;

crimp with your fingers making a decorative

fluted edge. The pie shell is now ready to

fill. To Bake The Pie Shell Before It’s

Filled: Many recipes call for baked pie shells.

First, prick the bottom & sides of the pie

shell well with a fork to allow steam a means

of escape, this will minimize buckling. Second,

line the pie shell with Vegan wax paper or

baking parchment, fill with pie weights, dried

beans or raw rice, to reduce shrinkage. Bake

in a hot oven, 425 degrees, for 10 to 12

minutes. Remove from oven, lift out the paper

& weights & cool the pie shell to room

temperature before filling.

Pie Crust, World’s Easiest

by B.B.Grimm; 8 servings 1 pie crust; 219 Calories per serving

1 1/2 cups flour, can be white or whole wheat or combo of both

1/2 tsp. salt

2 Tbs. Vegan sugar

1/2 cup oil

2 Tbs. orange juice, or soy milk

In a large bowl place all of the dry ingredients. Add Orange Juice, mix with a fork. Pat into 9 inch pan with fingertips. If pre baked crust is desired bake at 425 for 10 to 12 minutes.

Pie Crust With Oil

Makes two 9 inch pie crusts,serves 16;134 Calories per serving

Chill the Oil for the crust

2 1/4 cups unbleached or all purpose flour

1/2 tsp. salt (optional)

1/3 cup soy skim milk, very cold

1/2 cup plus 1 Tb. oil of choice, chilled

Place flour & salt in a large bowl. Combine

soy milk & oil; pour all at once into flour.

Mix gently with a fork until blended. Divide

dough in half. Place one half between 2 sheets

of Vegan wax paper; refrigerate remaining dough.

Roll out gently until desired size. Gently

lift dough & paper; place paper side up in

pie tin. Remove paper, fit crust into pie tin.

Repeat with the second half of dough. Leave

unbaked for fruit pies. For a baked crust,

prick crust with a fork. Bake in a 475 degree

oven 8 to 10 minutes or until golden brown.

Spelt Pie Crust

This easy pie crust is delicious. It makes two 9 inch crusts. By Chef Joey Z; 8 servings 1 pie; 1 serving is 7 Calories

3 cups spelt flour, not sprouted

1 tsp. sea salt

1/2 cup soy milk

1/2 cup light oil

In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt. Combine the soy milk and light oil in a cup and mix well with a whisk. Then feed the soy milk oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough. Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. Use a large plastic sheet, but Vegan waxed paper can also be used. Try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary. Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.

Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top. Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the soy milk and then make slits in the top crust to let out the steam.

Bake according to the type of pie you are making.

Pies, Vegan

Apple Dessert Or Pie Filling

For a 9 inch pie tin, 8 portions; 32 Calories per serving

1 6 oz. can frozen apple juice

3/4 tsp. cinnamon

1/4 tsp. nutmeg

3 cups apple slices

2 tsps. cornstarch

1/4 cup cold water

In a saucepan, heat apple juice, cinnamon &

nutmeg to simmering. Add apple slices & cook

until crisp tender, 15 to 20 minutes. Remove

the apple slices & arrange in pie tin or pre

baked crust. Dissolve cornstarch in cold water.

Add cornstarch mixture to hot apple juice. Cook

until thickened, stirring constantly. Pour

thickened apple juice over apple slices in pie

tin or crust. Bake in a 375 degree oven for

7 minutes.

Apples Baked In Crumb Crust

Serves 6; 131 Calories per serving, total Calories, 783

6 apples, peeled & cored

2 Tbs. soy margarine, melted

1/2 cup Vegan *graham cracker crumbs (Recipe for Graham Crackers follows)

2 tsps. Vegan cocoa

1/2 tsp. nutmeg

2 Vegan *gingersnap cookies (Recipe follows)

1 Tb. rum extract

6 Vegan mini marshmallows (Recipe under "Candies")

Mix graham cracker crumbs with the cocoa &

nutmeg. Spread some of the crumbs on a sheet

of Vegan wax paper. Coat apples with melted

margarine & roll them in the crumbs. When

coated place in a baking dish. Add more crumbs

to wax paper as need. Crumble gingersnaps into

coarse bits & fill the hollow cores of the

apples. Pour some of the rum extract into each

core & top with a Vegan marshmallow. Dribble

any left over margarine over this. Preheat oven

to 350. Bake apples for 30 minutes or until

soft when tested with a knife.

*Graham Crackers

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, an ANIMAL fat)

2 Tbs. aquava

1 Tb. molasses

1/4 cup water

1 tsp. vanilla extract

*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

*GingerSnap Cookies

by Ocean~Ivy; Makes 85 mini cookies; 38 Calories per 1 mini cookie

1 cup molasses

1/2 cup soy margarine

3 1/4 cups flour

1 Tb. ginger

1/2 tsp. baking soda

1 1/2 tsps. salt

Pre heat oven to 425. Grease a baking sheet. Heat molasses in saucepan, until it boils. Put the soy margarine into large mixing bowl, combine hot molasses. Sift together salt, baking soda and flour. Blend in ginger. Blend mixture well. Let mixture chill in refrigerator, just until cold. Take out,roll batter very thin. Cut with cookie cutter. Using the spatula, put on baking sheet. Bake for approximately 5 minutes,or until golden.

Berry Pie

by Smileyfroggy; 10 to 20 servings; 1 serving, 242 Calories

3 cups berries, of your choice

1/2 cup Vegan brown sugar

4 Tbs. flour

1 pinch salt

1 unbaked pastry for double *pie crust (Recipe below)

Put berries in pie crust. Mix flour and sugar and sprinckle over berries. Put top crust over berries, crimp edges, trim off excess dough, and cut a few slashes in the top Bake for 30 to 35 minutes at 400 degrees.

*Pared Down Pie Crust

Makes 1 9 inch shell, serves 8; 674 Calories total, 84 Calories per serving

3/4 cups sifted all purpose flour

2 Tbs. cornstarch

1/4 tsp. salt

3 Tbs. Vegan vegetable shortening (Do Not Use

"proctor & gamble", nor any with mono diglyrides, an ANIMAL fat).

4 Tbs. ice cold water

In a shallow mixing bowl, combine the flour,

cornstarch & salt. Using a pastry blender, cut

the shortening into the dry ingredients, until

the texture of coarse meal. Now forking the

mixture briskly, scatter the ice water. 1 Tb.

at a time, over the surface of the dry

ingredients. The instant the dry ingredients are

moistened & adhere together, stop mixing, Shape

the mixture lightly into a ball, place on a

very lightly floured about 1 Tb. of flour

spread on a cloth) pastry cloth, spread the

flour in the centre of the cloth. Flatten the

pastry gently with a very lightly floured

rolling pin. Note: By using a pastry cloth you

can use a minimal amount of flour with little

risk of the pastry’s sticking. With short,

quick, light strokes, work from the center of

the pastry outward, rolling into a thin circle

about 2 1/2 larger in diameter than the pie

tin you intend to use. Even up any ragged

edges as you roll, also patch any broken or

thin spots by cutting off ragged trimmings &

gluing them into place with a little cold

water. Once the pastry circle is rolled to the

proper size, lay the rolling pin straight

across the center; very gently lop half of the

pastry over the rolling pin, ease it into the

pie tin & fit it against the bottom & sides.

Trim the overhang so that it is about 3/4

inches larger all around than the pie tin,

then roll it under, & on top of, the rim;

crimp with your fingers making a decorative

fluted edge. The pie shell is now ready to

fill. To Bake The Pie Shell Before It’s

Filled: Many recipes call for baked pie shells.

First, prick the bottom & sides of the pie

shell well with a fork to allow steam a means

of escape, this will minimize buckling. Second,

line the pie shell with Vegan wax paper or

baking parchment, fill with pie weights, dried

beans or raw rice, to reduce shrinkage. Bake

in a hot oven, 425 degrees, for 10 to 12

minutes. Remove from oven, lift out the paper

& weights & cool the pie shell to room

temperature before filling.

Cherry Pie Filling

by djmastermum; Makes 2 to 3 cups; 381 Calories per 1 cup; 20 minutes, 5 minutes preparation

2 jars pitted Vegan cherries

1/2 cup water

1/2 cup Vegan sugar

2 Tbs. cornstarch

In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.

Meringue, Lemon Cloud Pie, Vegan Meringue Pie

Copied from "Vegan Vittles", by Joanne Stepaniak.

8 servings; 307 Calories per serving

This pie needs to be chilled for 8 hours, or overnight

Have Ready:

1 recipe *Tofu Whipped Topping (Recipe follows)

1 recipe *Flaky Pie Crust (Recipe follows),

fully baked for about 20 minutes

Lemon Filling:

2 cups water

1 cup unbleached cane sugar

3/4 cup, 1/2 of a 10.5 oz. pkg., lite silken

tofu, firm, crumbled

6 Tbs. cornstarch

1 Tb. canola oil

1/4 tsp. salt

1/2 cup fresh lemon juice

2 tsps. finely grated lemon zest (optional)

After fully baking the pie crust, transfer it

to a cooling rack, & allow it to cool for 10

minutes. Place the water, sugar, tofu,

cornstarch, oil, & salt in a blender, &

process until very smooth. Pour this mixture

into a 2 quart saucepan. Place the saucepan

over medium high heat, & bring the mixture to

a boil, stirring constantly with a wire whisk.

After the mixture thickens, reduce heat to low,

& continue to cook, stirring constantly with

the wire whisk, for 1v minute longer. Remove

saucepan from heat, & beat in the lemon juice

& zest, if using. Pour this hot filling into

the cooled pie crust. Cover the top of the

pie with a sheet of Vegan waxed paper,

pressing it against the filling very gently to

prevent a skin from forming. The edges of the

waxed paper will fan out. Chill the pie in

the refrigerator for 8 hours or overnight. Just

before serving, carefully remove the waxed

paper. Spread the top of the chilled pie

evenly with the Tofu Whipped Topping.

Alternatively, spoon a dollop of the Topping on

each slice as it is served. Variation: Lime

Cloud Pie: Substitute 1/2 cup fresh lime juice

or bottled key lime juice for the lemon juice,

& use lime zest instead of lemon zest.

*Tofu Whipped Topping

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 3/4 cup; 42 Calories per 2 Tbs.

3/3 cup, 1/2 of a 10.5 oz. pkg.) lite silken

tofu, firm, crumbled

2 Tbs. pure maple syrup

2 tsps. hazelnut oil, walnut oil, or canola oil

1 tsp. vanilla extract

pinch of ground nutmeg

Place all the ingredients in a blender or

food processor fitted with a metal blade, &

process until the mixture is completely smooth

& very creemy. Store the topping in a covered

container in the refrigerator until you are

ready to use it. The secret to the ultra

creemy consistency of this topping is processing

it for several minutes. This is necessary to

pulverize the tofu thoroughly & eliminate any

graininess. After the long processing time, the

texture will be miraculously transformed. You

may find that a food processor is easier to

use if the mixture is too thick to process

effectively in a blender.

*Flaky Pie Crust

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 1 9 inch pie crust; 137 Calories per serving, 8 per crust

Preparing flaky, whole grain pastry is not

particularly difficult, the secret is in the

technique. Work quickly, & handle the dough as

little as possible to guarantee the flakiest

results. Use this simple, delicious crust for

any sweet or savoury pie

1 1/2 cups whole wheat pastry flour

1/4 tsp. salt

1/4 cup corn or canola oil

approximately 3 to 6 Tbs. cold, low fat

soy milk or water, more or less as needed

Have ready 1 9 inch pie tin. Place the flour

& salt in a bowl, & stir them together.

Cut in the oil with a pastry blender

or fork until the mixture resembles coarse

crumbs. Sprinkle the milk or water over the

flour mixture, tossing gently with a fork to

lightly moisten the dry ingredients. Too much

liquid will make the dough sticky, not enough

liquid will make it dry. The flour should be

evenly moistened, not damp or soggy. With your

hands, quickly form the dough into a ball,

handling it as little as possible. Place the

dough between 2 sheets of Vegan waxed paper, &

roll it out into a circle about 1 inch

larger than the pie tin. Remove the top sheet

of waxed paper. Carefully flip the crust over,

& lay it in the pie tin with the dough

against the plate. Working very carefully &

gently, remove the second sheet of waxed paper.

Ease the crust into the pie tin without

stretching or tearing it. Trim the edges or

turn them under to within 1/4 inch of the rim

& flute them. Thoroughly prick the sides &

bottom of the crust with the tines of a fork

to keep air bubbles from forming under the

surface. **For Pies That Will Be Filled & Then

Baked: To prebake the crust, place it in a

preheated 400 degree oven for about 12 to 15

minutes, or until it turns a deep golden

brown. Remove from oven, & allow it to cool

before filling it. For Pies That Will Be

Filled And Chilled, Or Baked Very Briefly: To

fully bake the crust, place it in a preheated

400 degree oven for about 20 minutes or until

it turns a rich brown colour & is crisp.

Remove from oven, & allow to cool before

filling it. Note: Lightly moistening your

countertop with water will help to keep the

waxed paper from sliding.

No Bake Peanut Butter Cup Pie

Serves 8; 463 Calories per serving

1 cup peanut butter

1/2 cup tofu, silken

1/4 cup soy milk

2 Tbs. maple syrup

1 Vegan *graham cracker pie crust, 9 inch (Two Recipes follow)

6 ozs. Vegan dairy free semisweet chocolate

Blend peanut butter, tofu, milk, and maple syrup.

Spoon mixture into crust and let chill for an hour.

Melt down chocolate over stovetop and spread over

peanut butter mixture. Let firm in refrigerator and

cut slices before chocolate is fully hardened. Return

to refrigerator and let harden.

*Graham Crackers

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”)

2 Tbs. aquava

1 Tb. molasses

1/4 cup water

1 tsp. vanilla extract

*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

No Bake Strawberry Pie

Makes 10 servings; 104 Calories per serving

1 cup Vegan Grapenuts like cereal or Vegan Nutri Grain Nuggets cereal

2 bananas

1/3 cup unsweetened apple juice concentrate

2 Tbs. cornstarch

1/2 cup cold water

2 16 oz. pkgs. unsweetened frozen strawberries, thawed, or 2 pints fresh

1 tsp. vanilla extract

Layer a 10 inch pie tin with cereal. Slice

bananas in thirds lengthwise & place over

cereal. In a saucepan over medium heat, bring

the apple juice concentrate to a boil.

Separately, combine cornstarch with 1/2 cup

water. Mix until smooth. Add to boiling apple

juice. Stir continuously until juice turns an

opaque colour & thickness. Consistency should

appear as a glaze. Reduce heat to low. Add

the strawberries & vanilla extract to the

saucepan; mix until glaze & fruit are well

combined. Remove from heat & pour strawberry

glaze combination over cereal & bananas. Let

cool to room temperature. Refrigerate before

serving. Variation: Use any fresh or frozen

combinations of fruit.

Peanut Butter Fudge Pie

Makes 1 10 inch pie, serves 10; 290 Calories per serving

Have ready: 1 recipe *Flaky Pie Crust (Recipe follows)

1 1/3 cup water

3 Tbs. agar agar flakes

1/2, 10.5 ozs., pkg. firm silken tofu, drained & mashed

1 1/4 cups maple syrup

1/2 cup unsweetened peanut butter

1/2 cup Vegan unsweetened cocoa powder

2 tsps. vanilla extract

1/4 tsp. salt

Preheat the oven to 400. Prepare the crust

according to the directions given, but bake it

for 20 to 25 minutes or until golden brown.

Remove from oven & cool. To make the filling,

place the water & agar agar in a small

saucepan, & bring to a boil. Reduce heat &

simmer for 5 minutes, stirring often. Pour into

a blender along with remaining ingredients, &

process several minutes until completely smooth.

Pour the filling into cooled pie shell.

Refrigerate several hours or overnight before

serving. It is best when served thoroughly

chilled.

*Flaky Pie Crust

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 1 9 inch pie crust; 137 Calories per serving, 8 per crust

Preparing flaky, whole grain pastry is not

particularly difficult, the secret is in the

technique. Work quickly, & handle the dough as

little as possible to guarantee the flakiest

results. Use this simple, delicious crust for

any sweet or savoury pie

1 1/2 cups whole wheat pastry flour

1/4 tsp. salt

1/4 cup corn or canola oil

approximately 3 to 6 Tbs. cold, low fat

soy milk or water, more or less as needed

Have ready 1 9 inch pie tin. Place the flour

& salt in a bowl, & stir them together.

Cut in the oil with a pastry blender

or fork until the mixture resembles coarse

crumbs. Sprinkle the milk or water over the

flour mixture, tossing gently with a fork to

lightly moisten the dry ingredients. Too much

liquid will make the dough sticky, not enough

liquid will make it dry. The flour should be

evenly moistened, not damp or soggy. With your

hands, quickly form the dough into a ball,

handling it as little as possible. Place the

dough between 2 sheets of Vegan waxed paper, &

roll it out into a circle about 1 inch

larger than the pie tin. Remove the top sheet

of waxed paper. Carefully flip the crust over,

& lay it in the pie tin with the dough

against the plate. Working very carefully &

gently, remove the second sheet of waxed paper.

Ease the crust into the pie tin without

stretching or tearing it. Trim the edges or

turn them under to within 1/4 inch of the rim

& flute them. Thoroughly prick the sides &

bottom of the crust with the tines of a fork

to keep air bubbles from forming under the

surface. For Pies That Will Be Filled & Then

Baked: To prebake the crust, place it in a

preheated 400 degree oven for about 12 to 15

minutes, or until it turns a deep golden

brown. Remove from oven, & allow it to cool

before filling it. For Pies That Will Be

Filled And Chilled, Or Baked Very Briefly: To

fully bake the crust, place it in a preheated

400 degree oven for about 20 minutes or until

it turns a rich brown colour & is crisp.

Remove from oven, & allow to cool before

filling it. Note: Lightly moistening your

countertop with water will help to keep the

waxed paper from sliding.

Persimmon Pie

1 cup soy milk

1/2 cup Vegan sugar

1/8 tsp. salt

1 Tb. cornstarch

cinnamon to taste

2 cups persimmon pulp

1 unbaked 9 inch Vegan *pie shell (Or use *Flaky Pie Crust above)

Combine soy milk, sugar, cornstarch, cinnamon &

persimmon pulp. Pour mixture into pie shell &

bake in a preheated 450 degree oven for 10

minutes. Reduce heat to 350 & bake 50 to 60

minutes longer. Serve with Vegan *whipped

topping (Recipe below)

*Tofu Whipped Topping

3/4 cup 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 fitted with an S blade &

process until completely smooth. Store in

refrigerator in a covered container.

Pineapple Brown Betty

Makes 8 servings; 179 Calories per serving

1/2 cup all purpose flour

1/4 cup whole wheat flour

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/3 cup Vegan sugar

1/4 cup soy margarine

2 cups fresh pineapple, cut into 1/2 inch

pieces, the riper the pineapple, the sweeter

the dessert will be

4 slices Vegan whole wheat bread, 1 oz.

slices, cut into cubes

1/2 cup water

Preheat oven to 350. Lightly oil an 8 inch

square baking pan or spray with non stick

cooking spray. In a small bowl, combine both

flours, cinnamon, nutmeg & sugar, mixing well.

Add soy margarine. Mix with a fork or pastry

blender until mixture resembles coarse crumbs.

In another bowl, toss together pineapple &

bread cubes. Sprinkle the bottom of the

prepared baking pan with 1/2 of the flour

mixture. Top with pineapple mixture, then

sprinkle evenly with remaining flour mixture.

Drizzle water evenly over surface of dessert.

Bake, uncovered, 40 minutes. Serve warm for

best flavour.

Pumpkin Pie

by Smileyfroggy; Makes 10 to 15 servings; 156 Calories per slice, 108 grams

1, 16 oz., can pumpkin puree

3/4 cup Vegan sugar

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1, 12 oz., package soft tofu, processed in blender until smooth

1 9 inch pie shell (Recipe follows, but look under ”Pie Crusts For Dessert Pies” for another crust you might like to experiment with)

Creem pumpkin and sugar. Add salt, spices, and tofu. Bake at 425 for 15 minutes, then at 350 for 40 minutes. Chill and serve.

*Pared Down Pie Crust

Makes 1 9 inch shell, serves 8; 674 Calories total, 84 Calories per serving

3/4 cups sifted all purpose flour

2 Tbs. cornstarch

1/4 tsp. salt

3 Tbs. Vegan vegetable shortening (Do Not Use

"proctor & gamble", nor any with mono diglyrides, an ANIMAL fat).

4 Tbs. ice cold water

In a shallow mixing bowl, combine the flour,

cornstarch & salt. Using a pastry blender, cut

the shortening into the dry ingredients, until

the texture of coarse meal. Now forking the

mixture briskly, scatter the ice water. 1 Tb.

at a time, over the surface of the dry

ingredients. The instant the dry ingredients are

moistened & adhere together, stop mixing, Shape

the mixture lightly into a ball, place on a

very lightly floured about 1 Tb. of flour

spread on a cloth) pastry cloth, spread the

flour in the centre of the cloth. Flatten the

pastry gently with a very lightly floured

rolling pin. Note: By using a pastry cloth you

can use a minimal amount of flour with little

risk of the pastry’s sticking. With short,

quick, light strokes, work from the center of

the pastry outward, rolling into a thin circle

about 2 1/2 larger in diameter than the pie

tin you intend to use. Even up any ragged

edges as you roll, also patch any broken or

thin spots by cutting off ragged trimmings &

gluing them into place with a little cold

water. Once the pastry circle is rolled to the

proper size, lay the rolling pin straight

across the center; very gently lop half of the

pastry over the rolling pin, ease it into the

pie tin & fit it against the bottom & sides.

Trim the overhang so that it is about 3/4

inches larger all around than the pie tin,

then roll it under, & on top of, the rim;

crimp with your fingers making a decorative

fluted edge. The pie shell is now ready to

fill. To Bake The Pie Shell Before It’s

Filled: Many recipes call for baked pie shells.

First, prick the bottom & sides of the pie

shell well with a fork to allow steam a means

of escape, this will minimize buckling. Second,

line the pie shell with Vegan wax paper or

baking parchment, fill with pie weights, dried

beans or raw rice, to reduce shrinkage. Bake

in a hot oven, 425 degrees, for 10 to 12

minutes. Remove from oven, lift out the paper

& weights & cool the pie shell to room

temperature before filling.

Raw Strawberry Banana Creem Pie

Makes one 9 inch pie

Crust

3/4 cup raw almonds

3/4 cup raw walnuts

1/2 cup dates, pitted

1/2 tsp. cinnamon

Filling

3 Tbs. agar agar flakes

1/3 cup apple juice

5 bananas peeled, cut in half length wise

1/3 cup dates, pitted

1/2 tsp. lemon juice

1 1/2 cups strawberries, destemmed, and sliced

In a food processor, place all of the ingredients for the crust and process for 2 minutes to finely grind the mixture. Scrape down the sides of the container and process an additional 1 to 2 minutes, or until mixture hold together when squeezed between your fingers. Transfer the crust mixture to a 9 inch pie or cake pan. Using your hands, press the crust mixture to evenly cover the bottom of the pan, and set aside while preparing the filling. In a small bowl, place the agar agar flakes, pour the apple juice over the flakes, and set the mixture aside for 10 minutes to allow the flakes to soften. Wipe out the food processor container with a clean towel for re use in preparing the filling. Add the bananas to the food processor and process for 2 minutes, or until very smooth and creemy. Add the agar agar mixture, dates, and lemon juice, and process for an additional 1 minute. Pour the filling over the prepared crust. Cover the top of the filling with a piece of parchment paper, place the pie in the refrigerator, and allow it to chill for 2 hours or more. Just before serving, decorate the top of the pie with the sliced strawberries.

Sweet Potato Pie

Serves 8; 214 Calories per serving

1 7 oz. pkg. soft Vegan fat free cookies with

cinnamon, ginger, or graham cracker flavouring

1 1/2 pounds sweet potato, baked, peeled, cubed

3/4 cup soy vanilla rice drink

half a 10.5 oz. box silken lite firm tofu

4 dates plus 4 dates for garnish

1 tsp. cinnamon

1/2 tsp. nutmeg, freshly grated

Preheat oven to 350. Process cookies in food

processor until they are crumbled. Press into a

pie tin with damp fingers. Chill for 10

minutes, & then prebake in the oven for 4

minutes. Let cool at least 10 minutes before

filling. Put sweet potato in food processor.

Add the rest of the ingredients, except for

the 4 dates for the garnish, & process until

smooth & the dates are finely chopped. Pour

into the cooled pie shell. Bake for 1 hour at

350. Slice the 4 dates in half & position on

top of baked pie. Let pie cool slightly

before serving.

Uncooked Apple Pie

Serves 8; 204 Calories per serving

For the crust:

1/2 cup dried banana chips

1/2 cup dried mango, apricots, or dates

1/2 cup dried pineapple

1/4 cup orange juice

For the filling:

4 apples, cored

2 tsps. lemon juice

1 cup dried apples

1 tsp. cinnamon

a little nutmeg, freshly grated

2 Tbs. Vegan liquid sweetener, like Agave Nectar

For the topping:

3 Tbs. dried banana chips

3 Tbs. dried pineapple

3 Tbs. dried mango or apricots

Lightly spray a 10 inch pie tin with non stick cooking spray.

Prepare the crust: Combine all in a food processor & puree to a thick paste. Press this paste into the bottom & up the sides of the pie tin. Chill the crust

while you prepare the filling. Prepare the

filling: Core the apples. Cut 2 of the apples

into 1/4 inch dice & toss with the lemon

juice in a mixing bowl. Set aside. Finely chop

the dried apples in a food processor. Add the

remaining 2 apples, cinnamon, nutmeg, & Agave Nectar

to the processor & grind mixture to a coarse

puree. You’ll need to scrape the sides of the

bowl with a rubber spatula several times.

Correct the seasoning, adding cinnamon, nutmeg,

or Agave Nectar to taste. Stir the puree into the

diced apples & spoon this mixture into the

crust. For the topping: Finely chop the dried

banana chips, pineapple, & mango in a food

processor. Sprinkle the topping over the apple

filling. Let the pie chill for at least 30

minutes before serving. Refrigerated, it will

keep for several days.

Enter supporting content here

Veganism In Art