Popcorn
Recipes, Vegan
Almond Popcorn Brittle
Makes about 1 pound
1/2 cup soy
margarine
1 cup Vegan sugar
1/2 cup light corn syrup
1/4 cup water
4 cups popcorn, popped
1 cup whole almonds, blanched
Melt margarine in a saucepan; stir in sugar,
corn syrup, & water. Heat to boiling, stirring
until sugar is dissolved. Reduce heat to low;
cook, without stirring, until mixture reaches
270 degrees on a candy thermometer. Remove from
heat; stir in popped corm & almonds. Pour
into greased jelly roll pan; let cool to room
temperature. Break into pieces. Microwave Method:
Microwave the soy margarine, sugar, corn syrup,
& water in a 2 quart glass bowl at High 2
minutes; stir. Microwave at 70 percent until
mixture reaches 270 degrees on candy
thermometer, 8 to 10 minutes, stirring every 2
minutes. Proceed as above.
Baked Candied Popcorn
Makes 6 quarts; 44 Calories per 1/4 cup
1/4 oil
1 cup popcorn kernels
1 1/2 cups salted or unsalted dry roasted peanuts
1/2 cup each soy margarine, light or dark
molasses, Agave Nectar
Heat oil in a 5 to 6 quart pan over medium
high heat. Add popcorn kernels, cover, & cook,
shaking pan occasionally, until kernels have
nearly stopped popping, about 6 minutes. Pour
into
a large bowl; discard any un popped
kernels. Stir
in peanuts. In same pan, melt
soy margarine over
low heat. Add molasses &
Agave Nectar, increase
heat to high, & cook, stirring until bubbles begin to form, about 5 minutes. Immediately pour over popped
corn mixture,
stirring to coat evenly. Spread into
2 10x15
inch baking pans. Bake in a 350 degree
oven,
stirring often, until coating is slightly
darker, about 8 minutes, switch pan position
halfway through cooking. Let cool. Store
airtight for up to 3 days.
Bedtime
Brittle
Makes about 2 quarts
2 quarts popping corn, popped
1/2 cup dry roasted peanuts
1 cup
Vegan sugar
1/2 cup each corn syrup, water
2 Tbs. molasses
2 Tbs. soy margarine
1 tsp.
each vinegar, baking soda (Do Not Use
"arm&hammer")
Combine popcorn & nuts & place in a greased
9x13x2 inch pan. In a separate heavy saucepan,
combine all but the baking soda. Stir mixture
while heating until sugar is dissolved. Then
cook over medium heat, without stirring, until
mixture reaches 300 on candy thermometer, hard
crack stage. Remove from heat. Add baking soda,
stirring in quickly only enough to mix. Pour
immediately over popcorn & nuts & toss to
coat. Turn mixture out onto a large greased
surface. With 2 forks, pull apart into pieces
as thin as possible. Let cool, then break into
smaller pieces. *Hard Crack Stage: When boiling
syrup dropped into very cold water forms hard
threads that, upon removal from the water, are
brittle.
Caramel Corn
Makes about 9 1/2 cups
8 cups popped popcorn, about 1/3 to 1/2 cups un popped
3/4 cup Vegan brown sugar, packed
1/3
cup soy margarine
3 Tbs. light corn syrup
1/4 tsp. each baking soda (Do Not Use "arm&hammer"),
vanilla extract
Remove all un popped kernels from
popped corn.
Place popcorn in a greased 17x12x2
inch baking
pan. Keep popcorn warm in a 300 degree
oven
while making caramel mixture. Grease the sides
of a heavy 1 1/2 quart saucepan. In the
saucepan combine sugar, margarine, & corn syrup.
Cook over medium heat to boiling, stirring
constantly with a wooden spoon to dissolve
sugar. This should take about 8 to 10 minutes.
Avoid splashing mixture on sides of pan.
Carefully clip a candy thermometer to side of
pan. Cook over medium heat, stirring
occasionally, til thermometer registers 255
degrees, hard ball stage. Mixture should boil
at
a moderate, steady rate over the entire
surface.
Reaching hard ball stage should take
about 4 minutes.
Remove saucepan from heat;
remove candy thermometer
from saucepan. Add
baking soda & vanilla extract;
stir til well
combined. Pour caramel mixture over
the warmed
popcorn; stir gently to coat popcorn.
Bake in
a 300 degree oven for 15 minutes; stir.
Bake
5 minutes more. Turn popcorn mixture onto
a
large piece of foil. Cool completely. Break
popcorn mixture into clusters. Store tightly
covered.
Golden Popcorn Patties
2 cups Vegan sugar
1/2 cup light corn syrup
1 cup hot
water
1/4 tsp. Salt
1 tsp. each vanilla extract, lemon juice
5 quarts popped popcorn
1 cup peanuts,
or walnuts, chopped
Boil all to soft ball stage. Add vanilla
extract &
lemon juice. Pour over popcorn, heated with
the
peanuts, or walnut meets. Cover with hot syrup. Mix
and spread. Then cut into squares.
Island Caramel Corn
Makes about 8 cups
8 cups popped popcorn
1 cup flaked coconut, toasted
1/3 cup chopped dates
1/3 cup chopped candied
pineapple, make sure it was sweetened with Vegan sugar
1/2
cup soy margarine
1/3 cup dark corn syrup
1/4 cup Vegan canned creem of coconut
1 cup Vegan brown sugar, packed
Combine popped corn, flaked coconut, dates, &
pineapple in a jelly roll pan. Heat the rest
to boiling in medium saucepan; boil 2 minutes.
Pour syrup mixture over popped corn mixture,
stirring to coat evenly. Bake at 300 for 30
to 35 minutes. Cool to room temperature; break
into pieces. Microwave Method: Microwave the soy
margarine, corn syrup, creem of coconut, &
sugar in 2 quart glass dish at High 2
minutes; stir. Microwave at 70% for 4 minutes,
stirring after 2 minutes. Pour over popped corn
mixture in a 6 quart glass bowl, stirring to
coat evenly. Microwave at High until crisp, 5
to 6 minutes, stirring every minute. Spread in
a jelly roll pan to cool.
Kentucky
Praline Popcorn
Makes about 4 quarts
4 quarts popping corn, popped, lightly salted
2 cups pecans, coarsely chopped
3/4 cup soy margarine
3/4 cup
Vegan brown sugar, packed
In a large bowl, mix
popcorn & pecans.
Combine soy margarine &
sugar in a small
saucepan. Heat, stirring popcorn
mixture. Mix
well to coat popcorn evenly.
Maple Popcorn
1 cup real maple syrup
1/2 to 1 cup walnut pieces
9 cups popped popcorn, plain
Heat maple syrup over medium heat until syrup reaches
236 degrees on a candy thermometer. Lightly oil large
mixing bowl. Mix popcorn, nuts and syrup with lightly
oiled spoon. When mixture cools, break off and eat.
Peanut Butter Popcorn One
2/3 cup un popped popcorn
1 Tb. soy margarine
1/4 cup
chunky peanut butter
Pop popcorn in a hot air popper.
Melt margarine in a
saucepan over low heat. Add peanut
butter stirring
until melted. Drizzle peanut butter over
popcorn. Toss
lightly to mix.
Peanut Butter Popcorn Two
3 quarts popcorn,
cooked in oil
1 1/2 cups peanuts, or use crunchy peanut
butter
1 cup Vegan sugar
1/2 cup Agave Nectar
1/2
cup light corn syrup
1 cup peanut butter
1 tsp. vanilla extract
Keep popcorn and nuts warm. Mix sugar, Agave Nectar and
corn syrup together. Hard boil for 2 minutes. Mix in
peanut butter and vanilla extract. Mix with corn and
nuts.
Popcorn Balls
Chocolate Popcorn Balls
Makes about 1 dozen
1/2 cup water
1/4 cup
corn syrup
1 cup Vegan sugar
1 cup semi sweet Vegan chocolate morsels
8 cups popped popcorn
Combine
all but popcorn in small saucepan.
Cook over medium
heat, stirring frequently,
until chocolate is melted
& sugar dissolved.
Cook over medium high heat,
stirring
occasionally, until mixture reaches 250
degrees
on a candy thermometer. Pour syrup mixture
over
popped corn in a large bowl, stirring to
coat
evenly. Form into popcorn balls.
*Microwave Method
Microwave all, but
popcorn, in a 2
quart glass casserole dish at
High 4 minutes,
stirring after 2 minutes. Microwave
at 70%
until mixture reaches 250 degrees on a
candy
thermometer, about 15 minutes. Proceed as
above.
Fruit Flavour Popcorn Balls
Makes about 4 dozen
1 cup light corn
syrup
1/2 cup Vegan sugar
1 small pkg. Vegan Jello, any flavour, recipe follows
1/2 pound Salted peanuts, coarsely chopped
9 cups popped popcorn
Bring syrup
and sugar to a boil. Remove from heat and
add Vegan Jello,
stirring until dissolved. Add peanuts
and pour over popcorn,
mixing well. Quickly form into
1 1/2 inch balls.
*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.
Molasses
Walnut Popcorn Balls
Makes about 1 dozen
8 cups popped popcorn
1 cup walnuts, chopped & toasted
1
cup light molasses
1/2 cup Vegan sugar
2 Tbs. soy margarine
Combine popped corn & walnuts in large bowl.
Heat the rest to boiling in a small saucepan,
stirring until sugar is dissolved. Reduce heat
to low; cook, stirring occasionally, until
mixture
reaches 250 degrees on a candy
thermometer. Pour
syrup mixture over popped corn
mixture; form into
popcorn balls.
*Microwave Method
Microwave all, but popcorn & walnuts,
in
2 quart glass bowl at High 2 minutes;
stir. Microwave
at 70% until mixture reaches
250 degrees on a
candy thermometer, 5 to 6
minutes. Proceed as above.
Nutted Caramel Popcorn Balls
1
pound Vegan caramel candies (Recipe follows)
2 Tbs. hot
water
2 quarts popcorn
1 cup mixed salted nuts
1/2
cup salted peanuts
Day before, in covered double boiler,
heat caramels
with water, stirring frequently, till smooth.
In a
large bowl, toss popcorn with nuts. Pour melted
caramels over popcorn; toss until well coated. With
greased hands, form at once into about 17 2 1/2 inch
balls or 35 1 1/4 inch balls. Insert wooden skewers,
lollipop fashion, if desired. Wrap each in cling film
store at room temperature until served next day.
*Caramel
Candy
3/4 cup Vegan sugar
1/3 cup soy margarine
3 Tbs. light corn syrup
1/4 tsps. baking soda
(Do Not Use "arm&hammer")
1/4 tsps. vanilla extract
Grease the sides of a heavy 1 1/2 quart saucepan. In
saucepan combine sugar, soy margarine and corn syrup.
Cook over medium heat to boiling, stirring constantly
with a wooden spoon to dissolve sugar. This should
take 8 to 10 minutes. Avoid splashing mixture on sides
of pan. Carefully clip candy thermometer to side of
pan. Cook over medium heat, stirring occasionally, til
the thermometer registers 255, hard ball stage.
Mixture should boil at a moderate, steady rate over
the entire surface. Reaching hard ball stage should
take about 4 minutes. Remove saucepan from heat,
remove thermometer. Add baking soda and vanilla
extract,
stir til well combined. Spray non stick
cooking spray
on plates and dribble by tsps. the
caramel onto the plates.
Work fast as the candy
hardens quickly.
Old Time Popcorn Balls
20 cups popcorn,
1 cup un popped
2 cups Vegan sugar
1 cup water
1/2
cup light corn syrup
1 tsp. vinegar
1/2 tsp. salt
1
tsp. vanilla extract
Preheat oven to 300 degrees. Remove
all un popped
kernels from popped corn. Put popcorn in
a large
roasting pan; keep warm in oven. Grease the sides
of a
2 quart saucepan. In it combine sugar, water, corn
syrup, vinegar, and salt. Cook to 270 degrees, soft
crack stage, stirring frequently, mixture should boil
gently over entire surface. Remove from heat; stir in
vanilla. Slowly pour mixture over hot popcorn. Stir
just until mixed. Grease hands; using a greased cup,
scoop up popcorn mixture. Shape with greased hands
into 2 1/2 to 3 inch balls.
Pastel Popcorn Balls
1/4 cup vegetable oil
1/2 cup popcorn, un popped
1/2 cup light corn
syrup
1/2 cup sugar
1/2 tsp. salt
food colouring
Heat 1/4 cup vegetable oil in 4 quart kettle 3
minutes. Add popcorn. Cover loosely. Shake frequently
over medium heat until popping stops. Mix corn syrup,
sugar and salt. Tint with red or green food colouring.
Flavour with green with wintergreen and red with
peppermint. Add to corn, and stir over medium heat 3
to 5 minutes or until corn is completely coated.
Grease hands and shape mixture in balls about 1 1/2
inch diameter. Wrap in cling film
Pecan Cashew Popcorn Balls
1 cup Vegan sugar
1 cup Vegan brown sugar, firm pack
1
cup light corn syrup
2/3 cup water
1 pound soy margarine
2 cups pecan halves, toasted
2 cups cashews,
lightly toasted
8 cups popped popcorn
Combine the Vegan granulated sugar, brown sugar, corn
syrup and water in a heavy pan fitted with a candy
thermometer and place over high heat. Bring mixture to
a boil and add the soy margarine, stirring until it
has melted. Continue cooking until the mixture reached
350 degrees, 20 to 30 minutes. In a large, lightly
oiled bowl, toss the nuts and popcorn together.
Carefully pour the hot syrup over the popcorn nut
mixture. Carefully, but quickly, toss the mixture with
a long handled wooden spoon to coat the popcorn and
nuts completely with syrup. As soon as the mixture is
cool enough to handle, quickly shape into 3 inch balls
and place the balls onto a non stick or lightly oiled
baking sheet to cool. Store, tightly wrapped, in a
cool
place. Wrap popcorn balls individually in squares
of cellophane.
Popcorn Balls One
2 quarts
popped popcorn
1 cup Vegan sugar
1/2 cup light or dark corn syrup
1/3 cup water
1/4 cup soy margarine
1/2 tsp. salt
1 tsp. vanilla extract
Keep popcorn
warm in 200 degree oven while preparing
coating. In 2
quart saucepan stir together sugar, corn
syrup, water,
soy margarine and salt. Cook over medium
heat, stirring
constantly, until mixture comes to a
boil. Continue cooking
without stirring until
temperature reaches 270 degrees
on a candy
thermometer, or until a small amount dropped
into very
cold water separates into threads which are
hard but
not brittle. Remove from heat. Add vanilla extract;
stir just enough to mix through hot syrup. Slowly pour
over popcorn, stirring to coat every kernel. Cool just
enough to handle. With greased hands, shape into
balls.
Popcorn Balls Two
Will make about 3 dozen balls
1/2 pint karo syrup
1 1/2 pint Vegan
brown sugar
2 Tbs. soy margarine
1 tsp. vinegar
1/2
tsp. baking soda (Do Not Use "arm&hammer")
6 quarts
popcorn
Heat mixture until it hardens when dropped in
water.
Move to back of stove, add baking soda dissolved
in 1
Tb. water, and pour over fresh popcorn.
Soft And Easy Popcorn Balls
1 stick soy
margarine
1/2 cup oil
1 bag Vegan marshmallows
7
quarts salted popcorn
Pop popcorn. Salt as desired to
taste. Melt
margarine. Add oil and marshmallows. Stir
in popcorn.
Form in balls. Wrap individually. Keep in
refrigerator
or freezer for chewy texture.
Popcorn Cakes
Pink Popcorn Cake
Makes 1 9 inch cake
2 cups
Vegan sugar
3/4 cup water
3 Tbs. white vinegar
red food colouring
4 1/2 quarts freshly
popped corn
Combine the sugar, water, & vinegar
in a
heavy 2 quart saucepan. Cook over low heat,
stirring just until the sugar is dissolved.
Continue cooking to 230 to 234 degrees, or
until the syrup spins a 2 inch thread when
dropped from a spoon. Remove from heat & stir
in a few drops of red food colouring to obtain
a pink shade, 10 drops is about right. Pour
the syrup in a thin stream over the popped
corn, using a spoon to mix well & cover each
kernel. The syrup will distribute evenly if the
popcorn is warm. Keep it warm by heating in
a 250 oven while the syrup is cooking. While
the mixture is still warm, press it into a
greased 9 inch angelfood cake pan. Cool &
invert after removing from the pan. To serve,
pull off pieces or cut into wedges.
Popcorn Cake
Makes 1 bundt cake; 427 Calories per serving
4 quarts popped popcorn
1 pound
Vegan candy coated chocolate pieces
1 cup peanuts
1/3 cup vegetable oil
1/2 cup soy margarine
1 pound
Vegan marshmallows (available at natural food
stores,
or recipes under "Candies)
Mix popcorn, candy, and peanuts
in large bowl. Heat
oil, soy margarine, and marshmallows
in pan until
melted. Pour over popcorn and blend together
with
heavy spoon or hands. Spray bundt cake pan with
vegetable spray. Press mixture lightly into pan
and refrigerate until cool. To remove cake from pan,
put pan in warm water, then turn upside down until
cake comes out.
Popcorn Cake With Coconut
2 quarts popped popcorn
1 large bag of Vegan miniature marshmallows (in
natural food stores, or recipes under "Candies)
1 cup salted peanuts
1 stick soy margarine, 1/2
cup
1 pound Vegan chocolate candies similar to "M&M’s"
1/2 cup coconut
Grease a 10 inch Bundt pan. Melt marshmallows in the
top of a double boiler. Mix the remaining ingredients
in a large bowl and pour the melted marshmallows over
top; mix well. Pour into the prepared pan and cool
until firm. Turn out onto a serving plate and cool
completely. To serve, break off pieces.
Popcorn Cake With Vegan Chocolate Chips
Makes 1 10 inch tube pan; 355 Calories per serving
14 cups popped popcorn
1 cup Vegan semi sweet chocolate chips
1
cup peanuts
1/2 cup soy margarine
1/2 cup peanut butter
5 cups Vegan miniature marshmallows (in natural food
stores, or recipes under "Candies)
Line a 10
inch tube pan or other 12 cup pan with
aluminum foil.
In a very large bowl, combine popcorn,
chocolate chips
and peanuts and mix well. In a medium
saucepan over low
heat, melt soy margarine. Stir in
peanut butter. Stir
in marshmallows and continue
stirring until marshmallows
melt and the mixture is
smooth. Remove from the heat.
Stir marshmallow mixture
into popcorn mixture until well
coated. Press mixture
into prepared pan. Allow to cool
completely before
removing and cutting into slices to
serve.
Popcorn Granola
Makes about 8 cups
2 cups quick cooking
oats
1 cup unsalted peanuts
1 cup flaked coconut
1/4 cup soy margarine
1/2 cup Agave Nectar
3 Tbs. Vegan brown sugar
1 tsp. ground cinnamon
4
cups popped popcorn
1/2 cup sunflower seeds
Combine oats, peanuts, & coconut in a jelly
roll pan. Melt soy margarine in small saucepan;
stir in 3 Tbs. of the Agave Nectar, the sugar, &
cinnamon; pour over oats mixture & toss. Bake
at 300 degrees for 30 minutes, stirring every
15 minutes. Stir in popped corn, & sunflower
seeds. Drizzle with remaining Agave Nectar & stir
to
coat evenly. Bake 15 minutes longer. Microwave
Method: Microwave soy margarine in glass baking
dish, 13x9x2 inches, at High until melted. Stir
in Agave Nectar, sugar, cinnamon, oats, peanuts, &
coconut. Microwave at High 6 minutes, stirring
after 3 minutes. Stir in popped corn; microwave
at High until crisp, about 7 minutes, stirring
every 2 minutes. Stir in sunflower seeds for
last 2 minutes of microwave time.
Popcorn
Lollipops
Makes 1 pound
2 Tbs. corn oil
4
Tbs. un popped corn
6 Tbs. maple syrup
4 ozs. Vegan sugar
Heat the corn oil in a large saucepan, add
popcorn.
When popped pour into mixing bowl. Put
the maple
syrup & sugar into a saucepan &
heat,
stirring all the time with a metal
tablespoon,
until sugar has dissolved. Boil 2
minutes, then
pour over the popped corn. Mix
all thoroughly
together. When cool mould into
round balls. Before
balls are totally hard,
stick lollipop sticks into
each ball.
Popcorn Pralines
Makes about 2 dozen
2 1/2 cups Vegan sugar
1 cup Vegan brown sugar, packed
1/2 cup Vegan *whipping creem (recipe follows)
1/2 cup water
1/4
cup soy margarine
1/4 tsp. salt
2 cups popped popcorn
2 cups pecan halves
Combine sugars,
Vegan whipping creem, water,
soy margarine, &
salt in large saucepan; heat to
boiling, stirring
until sugars are dissolved.
Reduce heat to low;
cook, without stirring,
until mixture reaches 234
degrees on a candy
thermometer. Add popped corn
& pecans, stirring
until mixture is glossy.
Drop mixture by
tablespoonfuls onto greased cookie
sheets; cool
to room temperature. Note: Praline
mixture
hardens easily. To soften, stir over low
heat
or keep mixture in top of double boiler
over
simmering water.
*Whipped
Soy Creem
Makes 1 3/4 cups; 37 Calories per 3/4
cup
In a small saucepan, soak for 5 minutes:
1/2 cup cold water
1/2 Tb. agar agar flakes, or 1/4 tsp. agar
agar powder
Bring the above
mixture to a boil, & simmer
for 2 minutes.
Add:
2 Tbs. Agave Nectar or other Vegan liquid
sweetener
2 tsps. lemon juice
Stir this well, then add:
1, 10.5 oz., pkg. reduced fat, firm silken
tofu, crumbled
Stir the mixture over
high heat until the tofu
is heated through. It
should heat quickly or
the agar agar will start
to jell before the
mixture is blended. Pour the
hot mixture into
a blender or food processor with:
1/4 tsp. coconut extract
pinch of salt
Blend
or process until the mixture is smooth
& frothy,
a blender works best. Pour it into a
bowl, cover,
& refrigerate until it is almost
cold. Whip
it with a wire whisk until smooth
& fluffy
again. Chill until cold & softly
firm. It
will keep for several days. If any
liquid separates,
beat it in with a wire
whisk.
Pudding, Vegan
Berry Pudding
1 pound soft tofu, drained well
2 cups fresh or frozen strawberries or raspberries
3/4 cup frozen concentrated fruit juice, apple or white grape raspberry works well
Put all in a blender or food processor and process until smooth. If you want
fruit chunks, leave some of the berries out, chop coarsely, and stir in. Chill and serve. This makes a nice sauce for angel
cake. Vary the amount of fruit juice, depending on desired sweetness.
Persimmon Pudding
1 cup persimmon pulp, unpeeled & mashed
1/2 cup *soy sweet milk, or Vegan *Condensed sweetened soy milk (Recipe follows)
1 cup Vegan sugar
1 tsp. vanilla
1 tsp. salt
1/2 cup raisins
2 Tbs. soy margarine
2 cups flour
1/2 tsp. cinnamon
2 tsps. baking soda (Do Not Use “arm&hammer”)
1/2 chopped nut meats
Work
together the soy margarine and sugar, sift in the dry ingredients. Add raisins, nuts and persimmon pulp. Add soy sweet milk,
or condensed. Bake for 1 1/2 hours at 350 degrees in a loaf pan set inside a larger pan of water on the lower rack of the
oven. Or steam on top of the stove in a steamer. Or use a double boiler.
*Condensed, Sweetened
Soymilk
Copied from “dairy Free & Delicious”,
by Bryanna Clark Grogan & Joanne Stepaniak
Makes 1
2/3 cups, which is equal to 1 commercial 14 oz. can; 91 Calories per 2 Tbs.
1 cup light Vegan unbleached sugar, a pale beige colour
2/3 cup boiling water
6 Tbs. soy
milk powder
5 Tbs. soy protein isolate powder
1 Tb. melted soy margarine
Combine all the ingredients in a blender, and process until the sugar is dissolved and the mixture is thick.
Pour into a clean jar, cover, and refrigerate. The milk thickens when chilled.
Sauces,
Spreads, Vegan
Caramel Sauce
Serves
16
2/3 cups instant soy milk powder, "Solait"
1 cup Vegan powdered sugar ("Western Family", etc.)
1/2 cup boiling water
3 Tbs. melted soy margarine
Mix
soy milk powder and powdered sugar together. Mix
boiling
water and margarine together and add to soy
milk and sugar
mixture. Mix with a blender on high 2
minutes. Refrigerate
overnight. Substitutes for one 14
oz. can of Sweetened
Condensed Milk. For an easy
caramel topping or dip, simply
heat condensed soy milk
using the following directions:
Oven Method: Pour
sweetened condensed milk into 9 inch
pie plate. Cover
with aluminum foil; place in larger shallow
pan. Fill
larger pan with hot water. Bake at 425º for
1 1/2
hours or until thick and caramel coloured. Stovetop
Method: Pour sweetened condensed soy milk into top of
double boiler; place over boiling water. Over low
heat, simmer 1 to 1 /12 hours or until thick and
caramel coloured. Beat until smooth. Microwave Method:
Pour sweetened condensed soy milk into 2 quart glass
measuring cup. Cook on 50% power, medium, 4 minutes,
stirring briskly every 2 minutes until smooth. Cook on
30% power, medium low, 20 to 26 minutes or until
very thick and caramel coloured, stirring briskly
every 4 minutes during the first 16 minutes and every
2 minutes the last 4 to 10 minutes. Author has found
that you can add some soy milk to the finished product
at the end if your sauce is too thick.
Nut Butter
Makes 32 servings; 97 Calories per
1 Tb.
1 1/2 cups pecans,
chopped
1 1/2 cups cashew pieces, unsalted
1 1/2 cups almonds, sliced
Combine nuts in a food processor. Using a
steel blade, process until mixture is the
consistency of peanut butter. Spoon into a jar
& keep refrigerated.
Scones,
Vegan
Savoury Scones
Makes
about a dozen; 165 Calories per scone
2 cups whole
wheat flour
1/2 cup buckwheat flour
2 tsps. each baking powder, mustard powder
3 Tbs. sunflower seeds
1/3 cup soy margarine
3 Tbs. soy sauce
juice of 1 lemon
7 Tbs. soy milk
Put the flours,
powders, & sunflower seeds in
a large bowl
& mix thoroughly. Add the soy
margarine &,
using 2 knives, chop it up into
pea sized pieces.
Use your fingers to rub it
well into the dry
ingredients. Stir in the soy
sauce & lemon
juice, then add the soy milk a
little at a time
& mix to form a firm
dough. Roll the dough
out on a floured surface
to about 1/2 inch thick
& cut into rounds
using a pastry cutter. Bake
on a greased
baking sheet in the middle of a hot
oven, 425
degrees, til just beginning to brown,
about 10
to 20 minutes.
Scones, Or Drop Biscuits
Makes 14 to 16
scones or biscuits; 62 Calories per scone
Preheat
oven to 400.
Mix together in a bowl:
2 cups flour, half unbleached white flour
and/or half whole wheat pastry flour
1/2 tsp. baking soda (Do Not Use "arm&hammer")
1/2 tsp. salt
1 tsp.
each Vegan sugar, baking powder
You can also add
minced parsley to the basic
mixture, experiment
with various dried fruits,
like apricots &
prunes, & spices, like
cardamom, add grated
citrus peel for flavour, &
use the dough for
cobblers & pandowdy, a pie
with top crust only.
For herbal biscuits, add
1/4 tsp. each pepper
& minced garlic, 1 Tb.
minced fresh basil,
2 Tbs. minced fresh chives,
& 1 tsp. minced
fresh oregano, thyme, or marjoram.
Stir in with
a fork:
1 1/4 cups reduced fat soy milk mixed
with 1 Tb. lemon juice.
Stir quickly to moisten
the dry ingredients.
Drop the mixture by large
spoonfuls onto
lightly greased or non stick cookie
sheets, far
enough apart so they don’t touch.
Smooth the
tops a bit with wet fingers, &
sprinkle with
sugar, caraway seeds, sesame seeds,
or poppy
seeds, if you like. Bake in a 400 degree
oven
for about 10 minutes, or until golden brown
on the bottom & beginning to colour on the
top.
Sugars, Vegan
Caster Sugar Definition
Castor or caster sugar is the name of a very fine sugar in Britain, so named
because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United
States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues
and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically, and generally mixed
with a little starch to keep it from clumping. If you don’t have any castor sugar on hand, you can make your own by
grinding granulated sugar for a couple of minutes in a food processor, this also produces sugar dust, so let it settle for
a few moments before opening the food processor. You can also purchase castor sugar online.
Tarts, Vegan
Cheezecake Praline Tarts
Copied from
"Vegan Vittles", by Joanne Stepaniak
Makes 6 tarts;
239 Calories per tart
Praline Crust:
2 Tbs. unbleached cane sugar
1 Tb. pure maple syrup
1 Tb.
canola oil
1/4 cup pecans, coarsely broken &
toasted
1 Tb. whole wheat pastry flour
Cheezecake Filling:
1/2 pound fat reduced regular tofu, firm,
rinsed,
patted dry, & crumbled
1/4 cup pure maple syrup
2 Tbs. cornstarch
1 Tb. tahini
2 tsps. fresh
lemon juice
1 tsp. vanilla extract
heaping 1/4 tsp. salt
Preheat oven to 350. Mist a 6 cup muffin tin
with non stick cooking spray, & set it aside.
To prepare the praline crust, place the sugar,
maple syrup, & oil in a 1 quart saucepan, &
stir them together. Bring the mixture to a
boil, stirring constantly. Immediately remove
saucepan from heat, & stir in the pecans &
flour. Quickly spoon this mixture evenly into
the
bottom of the prepared muffin cups, using
about
1 tsp. or so for each cup. Spread the
mixture
out as much as possible so it evenly
covers the
bottom of each cup. You will need
to work fast
before the mixture cools &
becomes hard. Set
aside. For the filling,
crumble the tofu well,
& place it along with
the remaining ingredients
in a food processor
fitted with a metal blade.
Process the mixture
until it is very smooth &
creemy. Spoon the
blended mixture equally into
the muffin cups
over the praline. Smooth out the
tops. The
mixture will fill the cups quite full.
Bake
the tarts on the centre rack of the oven
until the tops are lightly browned & the
centres appear firm, about 35 to 40 minutes.
Remove the muffin tin from the oven, & place
it on a wire rack to cool. When the tarts are
cool to the touch, carefully remove them from
the muffin tin, turn them over so the praline
crust is on top, & place them on a wire rack
to finish cooling completely. If the praline
sticks a little to the muffin tin, loosen it &
place it on the tart. It should be soft &
pliable. Once completely cooled, transfer the
tarts to a plate, & refrigerate them until
they are thoroughly chilled & firm, about 2
hours or longer. Do not cover the tarts, as
they will sweat & the praline will become
soggy. Note: To toast the pecans, place them
in a dry skillet over medium heat. Stir them
constantly until they are lightly toasted &
aromatic.
Cherry Tarts
Makes 2 servings; 135 Calories per serving
Crust:
4 Vegan *graham crackers, crushed
(Recipe follows)
1/4 tsp. cinnamon
1 Tb. plus 1 tsp. soy margarine
Filling:
1 cup frozen
Vegan sweet cherries
1 Tb. plus 1 tsp. lemon juice
2 inch cinnamon stick
dash cloves
2 tsps. arrowroot
dissolved in 1 Tb. plus 1 tsp. water
For crust:
Combine all ingredients in a bowl &
mix thoroughly.
Divide into 2 5 inch aluminum
tart pie tins, pressing
mixture firmly with
back of spoon onto bottom
& up the sides to
form crust. Refrigerate.
Filling: In saucepan
combine all but arrowroot.
Cook until heated.
Remove cinnamon stick. Add dissolved
arrowroot
to saucepan, stirring gently. Remove from
heat.
Cool 1 minute. Pour into prepared crust.
Refrigerate until thickened.
*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.
Country Apple Tart
Makes 12 servings; 91 Calories per slice
1 1/2 cups all purpose flour
1/2
tsp. salt
1/4 tsp., dry yeast
1/2 cup plus 1 1/2 tsp. warm water
1/4 cup *apple buttur (Recipe follows)
3 tart green apples, cored & thinly sliced
2 Tbs. Vegan confectioner’s sugar
Combine
flour & salt in a large bowl. In a
separate
small bowl, combine yeast & warm water
&
let stand until yeast dissolves, about 5
minutes.
Make a well in the flour mixture &
add dissolved
yeast. Mix well with a wooden
spoon, then knead
until dough is smooth &
elastic , 5 to 10
minutes, adding a bit more
flour or water as
necessary. Return dough to
the large bowl &
cover with a cloth. Let rise
until doubled in
volume, about 1 hour. Punch
down & let rise
again until doubled, about 30
minutes. Roll dough
into a 12 inch circle on
a lightly floured board.
Transfer to a 12 inch
pizza pan. Spread with apple
buttur, then
arrange sliced apples over top. Preheat
oven to
450. Bake tart until golden brown, about
20
minutes. Remove from oven & sprinkle with
confectioner’s sugar. Divide into 12 slices,
about 2 3/4 inches wide, & serve warm.
Leftovers can be reheated or served cold.
*Apple butter recipe
Makes 1 1/2 quarts
4 pounds apples, cored and chopped
2 cups apple cider vinegar
10 tsps. ground cinnamon
5 tsps. ground cloves
2 1/2 tsps. ground allspice
4 Tbs. grated lemon zest
Place
apples and 2 cups of cider vinegar or water
into a large
pot. Cook over medium low heat until
soft. Put the fruit
through a strainer. Measure the
apple pulp by cup into
a large mixing bowl. Keep
track of how many cups of apple
pulp you have added to
the mixing bowl. For each cup of
apple pulp, mix in 2
tsps. ground cinnamon, 1 tsp. ground
cloves,
1/2 tsp. ground allspice, and the zest of one
lemon; mix well. Spoon the mixture into a Dutch oven.
Cook the mixture over a medium or medium low
temperature until it "sheets" from the spoon. What
this means is that you put a small amount of the apple
butter in a spoon and let it cool slightly. As it
thickens, two large drops will form along the edge of
the spoon, as you hold the spoon upside down over the
pot, one drop on either side of the spoon. When these
two drops come together and fall as one drop of the
spoon, the sheeting stage has been reached. Pour apple
butter into hot sterilized jars. Process for 10
minutes in a boiling water bath.
French Apple Tart
Serves 8; 147 Calories per serving; the Tart Dough will need to be refrigerated
for 1 hour
1/2 recipe *Flaky Pastry (Recipe follows)
1/2 cup applesauce, unsweetened
4 apples, peeled & thinly sliced
2 tsps. orange juice
1/4
tsp. nutmeg, grated
Vegan powdered sugar
Prepare the dough according to recipe
directions. On a floured surface, roll out the
dough to a 12 inch circle. Fit the pastry
into a 9 inch tart pan with a removable
bottom. Trim & flute the edges. Preheat oven to
350. Spread half the applesauce in the pastry
shell. Begin to overlap the apple slices in a
circular design, starting from the outer edge.
Continue arranging the apples in a pinwheel
design until the whole tart pan is covered.
Sprinkle the orange juice & grated nutmeg
evenly
over the apples. Brush the remaining
applesauce
on top of the apples. Bake for 20
to 25 minutes.
When done, the apples should be
golden. Sprinkle
the tart with the powdered
sugar & serve at
once.
*Flaky Pastry
Makes
1 to 2 pie shells; 207 Calories per serving
2
cups all purpose flour
1/2 tsp. salt
1/4 tsp. Vegan sugar
1/2 cup tub style Vegan margarine
7
to 9 Tbs. ice water
In a bowl, combine the flour,
salt & sugar.
Using a fork, cut the soy margarine
into the
flour mixture, pressing the back of the
fork
against the inside of the mixing bowl. Continue
doing this until the mixture resembles coarse
meal. Add the ice water. a few Tbs. at a
time. Mix lightly & quickly, or dough will
become tough, until the pastry forms into a
ball. Divide the ball in 2, & flatten each
piece into a disk. Cover & refrigerate for 1
hour. To make a double crust pie, roll out 1
disk on a lightly floured surface into a 12
inch circle. Fit into a 9 or 10 inch pie
tin. Trim the dough to be 1 inch larger than
the tin. Fill the pie as desired. Roll out
the top crust & fit over pie. Trim the dough
to be slightly larger than the bottom crust.
Seal & crimp the edges. To make a single
crust pie or tart shell, roll out the dough
on
a floured surface into a 12 inch circle.
Place
the pastry in the pie or tart tin.
Flute the
edges. For a pre baked pie or tart
shell, prick
the pie shell at 1/4 inch
intervals with the
tines of a fork. To prevent
the bottom from buckling
up in the oven, line
the shell with foil &
fill with dried beans
or pie weights. Bake in
a preheated oven for
10 to 15 minutes.
Peach Tart
Makes 12 servings; 151
Calories per serving
4 peaches, about 1 pound, peeled
& thinly
sliced; or nectarines, plums, apricots,
apples, pears, etc.
1 Tb. unbleached flour
dash of ground cinnamon or nutmeg
1 partially baked 9 inch *basic pie pastry
shell (Recipe follows)
1 Tb.
soy margarine
1/2 cup apricot fruit spread, no
sugar added),
thinned with 1 Tb. lemon juice &
melted
1 Tb. almonds or hazelnuts, finely ground
Preheat oven to 375. Toss peaches with flour
& cinnamon; arrange in concentric circles in
partially baked pastry shell. Dot with soy
margarine. Bake for 45 minutes, until crust is
golden brown & peaches are tender. Brush with
melted fruit spread; sprinkle with ground almonds
or hazelnuts.
*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.
Fresh Fruit Tartlets With Passion fruit Creem
Makes 12 tartlets; 140 Calories per tartlet;
dough needs to be chilled for 30 minutes
9 ozs. *short crust dough, recipe follows
1/2 mango, peeled & thinly sliced
1/2 kiwi fruit, peeled & thinly sliced
12 strawberries, hulled & halved
2
kumquats, seeded & thinly sliced
1/2 pomegranate
seeds
1 passion fruit, cut in half widthwise, reserve
pulp & seeds
Passion fruit Creem
1 passion fruit, or 2 Tbs. orange juice
6 Tbs. Vegan *sour creem (Recipe follows)
1 tsp. Vegan sugar
*For short
crust dough (*Ingredients below): Preheat oven to 425.
On
a lightly floured surface, roll out the
short
crust dough to a thickness of about 1/8
inch.
Cut out 12 circles with a 4 inch pastry
cutter,
& ease them into 3 inch shallow
tartlet pans.
Prick the inside surfaces with a
fork & chill
the cases for 30 minutes. Bake
the chilled tartlet
cases until they are light
brown, 15 to 20 minutes.
Allow them to cool a
little before unmoulding them
onto a wire rack.
**While the tartlet cases are baking, prepare the
fruits. To prepare the passion fruit creem, cut
the fruit in half, spoon out the pulp & seeds,
& blend them into the Vegan sour creem.
Alternatively, blend the orange juice & sour
creem together. Add the sugar & beat until the
mixture is smooth. Spoon the fruit creem into
the pastry shells. Decorate the tartlets with
the prepared fresh fruit, filling any gaps with
the passion fruit. Note: If you are not serving
the tartlets immediately, brush the fruit with
an apricot glaze: In a small, non reactive
pan, heat 2 Tbs. apricot jam without added
sugar & 2 Tbs. of water, then press the
liquid jam through a fine mesh sieve. Serve
the tartlets within 24 hours of their
preparation.
*Short Crust Dough
1/2 cup
unsalted soy margarine
1 cup all purpose flour
pinch of salt
2 to 3 Tbs. cold water
In the food
processor, combine flour, salt, and soy
margarine. Process
10 seconds, add 2 to 3 Tbs. water
and process until the
mixture looks like cornmeal.
Gather the dough into a ball
and flatten it. Roll into
a 13 inch circle and line a
10 inch tart pan, trimming
the excess. Prick the bottom
and refrigerate for 2
hours until ready to bake. Preheat
oven to 400
degrees. Line the tart shell with Vegan waxed
paper
and line with dry beans. Bake for 15 minutes. Remove
beans and paper. Bake another 5 to 10 minutes to dry
out the bottom without colouring brown.
*Sour
Creem, Tofu
Makes 1 1/2 cups; 11 Calories per
2 Tbs.
Place in a blender & process until
very smooth:
1 10.5 oz. pkg. Reduced fat, firm
or extra
firm silken tofu
1 Tb. lemon juice, you may need a bit more
if using extra firm silken tofu
1/2 tsp. granulated Vegan sweetener
1/4
tsp. salt
1,000 mg. crushed Vegan Cruelty Free
Vitamin C
Keep in a covered jar in fridge for
up to a week.
Hazelnut Tartlets
Makes 10 tartlets; 102 Calories per tartlet; dough needs to be chilled for 30 minutes
5 ozs. *short crust dough (Recipe above)
1/4 cup Vegan sugar
2
Tbs. Agave Nectar
2 Tbs. unsalted soy margarine
1 cup hazelnuts, toasted & peeled (*See Note below)
Preheat oven to 425. Roll out the dough on a
lightly floured surface to a thickness of about
1/8 inch. Using a 3 inch cutter, cut out 10
circles & use these to line 2 1/2 inch tartlet
moulds. Prick the inside surfaces with the
tines of a fork, place the moulds on a baking
sheet. & put them in the refrigerator to chill
for 30 minutes. Bake the pastry cases until
they are golden brown, 15 to 20 minutes.
Remove them from the oven, allow them to cool
a little in the moulds, then umould the
tartlet cases onto a wire rack. To make the
filling, place the sugar, Agave Nectar, & 1 Tb. of
water in a small, heavy bottomed saucepan over
low heat. Stir the mixture until all the sugar
has completely dissolved; if any sugar crystals
have stuck to the sides of the pan, brush
them down with a pastry brush dipped in warm
water. Warm a candy thermometer in hot water,
then place it in the syrup. Increase the heat
to high & bring the syrup to a boil. Boil it
rapidly until the temperature on the
thermometer registers between 223 & 234 degrees;
the syrup will form a fine, short thread when
dripped from a spoon. Remove saucepan from
heat,
& stir in the soy margarine & hazelnuts.
Spoon
the mixture into the pastry cases, &
allow
the tartlets to cool & set before
serving.
**Note: Peeling Hazelnuts: Toasting & peeling hazelnuts:
Place the hazelnuts on a baking sheet & put
in a preheated 350 degree oven for about 10
minutes. Lay a towel on a work surface & tip
the toasted nuts onto it. Fold the towel over
the nuts, & using the palms of your hands,
vigorously roll the nuts. After 1 or 2
minutes, most nuts will have shed their skins.
Removing stubborn skins: Rub any unpeeled or
partly peeled nuts between your fingers so that
the skin flakes off. Nuts enclosed in their
skins even after being rubbed should be
reserved
for occasions when appearance is not
important.
Store the nuts in an airtight
container if you
are not using them immediately.
Jam Tartlets
Makes 18 tartlets; 95 Calories per tartlet; dough needs to be chilled for 30 minutes
9 ozs. *short crust dough (Recipe above)
1/3 cup Vegan red jam, strawberry, raspberry or black
currant, without added sugar
1 Vegan candied pear, thinly sliced (optional)
1/3 cup Vegan apricot jam without added sugar
1 Vegan candied fig, thinly sliced (optional)
Preheat
oven to 425. On a lightly floured
surface, roll
out the dough to a thickness of
about 1/8 inch.
Cut out 18 circles with a 3
inch pastry cutter,
reserving the trimmings.
Ease the circles into
2 1/2 inch tartlet pans,
prick the inside surfaces
all over with the
tines of a fork, then chill the
tartlet cases
for 30 minutes. Roll out the reserved
pastry
trimmings, & cut them into petal or
diamond
shapes with a sharp knife. Put the shapes
on a
baking sheet & bake them together with
the
chilled tartlet cases. Remove the cases from
the oven after 7 minutes; continue baking the
pastry shapes until they are golden brown, 2
to 3 minutes more. Spoon 2 rounded tsps. of
red jam into half the tartlet cases & decorate
with slices of candied pear, if you are using
it. Fill the remaining tartlet cases with the
apricot jam & top with the fig slices if you
wish. Return the tartlets to the oven, & bake
them until the pastry is golden brown & the
jam is bubbling, 5 to 7 minutes. Unmould the
tartlets onto a wire rack to cool. Before
serving, decorate them with the pastry shapes.
Strawberry
Tartlets
Makes 18 tartlets; 95 Calories per tartlet;
dough needs to be chilled for 30 minutes
9 ozs.
*short crust dough, (Recipe above)
10 ozs. strawberries,
hulled & halved
6 Tbs. Vegan red currant jelly
1 1/2 anise flavoured liqueur
Preheat oven to 425. On a lightly floured
surface, roll out the dough to a thickness of
about 1/8 inch. Using a 3 inch cutter, cut 18
circles & use these to line 2 1/2 inch
tartlet pans. Prick the inside surfaces with a
fork, then chill the crusts for 30 minutes.
Bake the tartlet cases until they are golden
brown,
15 to 20 minutes. Remove them from the
oven,
allow to cool a little, then unmould
them onto
a wire rack set over a tray.
Arrange the halved
strawberries in the tartlet
cases. To prepare the
glaze, place the red
currant jelly in a small,
non reactive pan
with 1 1/2 Tbs. of water. Stir
over low heat
until the jelly has melted, then
stir in the
liqueur. Using a pastry brush, spread
a
generous amount of warm glaze over each tartlet;
reheat the glaze if it begins to set.
Toppings,
Etc., Vegan
Chocolate Sauce
Makes 6 servings; 74 Calories per serving
1/2
cup water
1/2 cup Vegan sugar
1/2 cup Vegan unsweetened cocoa powder
Combine the water & sugar in a medium
saucepan & bring the mixture to a boil. Boil
for 1 minute, then add the cocoa & whisk the
mixture until it is well blended. Strain the
sauce into a jar & set it aside; it will
thicken as it cools. When it is cool, cover
the jar with a tight fitting lid & store in
the refrigerator. Re warm the sauce or serve
it cold over cake or frozen Vegan yogirt.
Cocoa Fudge Sauce
Makes 1 cup; 136 Calories per 2 Tbs.
6 Tbs. Vegan cocoa powder
3 1/2 tsps. soy margarine
1/3 cup boiling
water
1 cup Vegan sugar
2 Tbs. white corn syrup
1 tsp. vanilla extract
Put cocoa &
soy margarine in saucepan; pour
the boiling water
over them & stir well. The
boiling water will
melt the margarine. Add sugar
& corn syrup to
the mixture & stir just once
or twice to blend.
Then increase heat to the
point where the mixture
boils readily but not
furiously. Do Not Stir.
Cook for 8 minutes
without any additional mixing.
Remove from heat
& allow to cool for 10 minutes.
Add vanilla
extract, stir lightly, & serve immediately.
Store leftover sauce in refrigerator. Reheat in
a double boiler over boiling water.
Coconut Creem
Makes a jarful; 239
Calories per serving
1/2 cup water
1/2 creemed coconut
3 Tbs. soy milk
1/2 lemon
Put the water in a small saucepan over low
heat. Coarsely chop the creemed coconut to make
it easier to dissolve & add it to the
saucepan. Stir until there are no lumps left.
Remove from heat. Squeeze half a lemon & put
the juice in a blender. Add the soy milk to
the blender & then the dissolved coconut &
blend til the mixture thickens. Transfer to a
jar & refrigerate til needed. You can buy
creemed coconut in any wholefood shop & in
some larger stores, as well as Oriental shops.
Coconut creem made according to this recipe
will set quite firm if refrigerated & can be
used as a topping for fresh fruit salads,
jellies or cakes. It’s very, very rich, so
serve sparingly.
Creemy Caramel Sauce
Makes 2 cups; 22 Calories per Tb.
1/4 cup Vegan brown sugar, firmly packed
2
Tbs. cornstarch
2 cups Vegan *evaporated soy milk
(Recipe follows)
1 tsp. soy unsalted margarine
1 1/2 tsps. vanilla extract
2 tsps. lemon juice
Combine
the sugar & cornstarch in a small
heavy saucepan,
pressing out all lumps. Mix in
the Vegan evaporated
skim milk, set over
moderate heat & stir 3
to 4 minutes, just
until the mixture bubbles up
& thickens. Remove
from the heat & stir
in the soy margarine,
vanilla extract, & lemon
juice. Serve warm or
at room temperature, over
cake or Nice Dream.
*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.
Hot Chocolate Sauce
Makes 3 to 4 average servings; 132 Calories per serving
2 Tbs. soy margarine
1 1/2 Tbs.
fine cornmeal
3 Tbs. Vegan cocoa powder
3 Tbs. raw demerara sugar (available at natural food stores)
2 cups soy milk
Melt the soy margarine in a small saucepan
over
low heat, then add the cornmeal & cook
gently
for 2 minutes, stirring continuously. Add
the cocoa
powder & sugar & continue to heat
gently
for a few more minutes, still stirring
all the
time. Begin adding the soy milk a
little at a
time, still stirring continuously.
til all the
milk is in. Continue to stir &
heat gently
til the mixture thickens. Serve
over apple pie,
nice dream, over fresh fruit,
or it can also
be poured into individual
serving dishes, allowed
to cool & then served
chilled with a topping
of chopped nuts.
Whipped Creem
Makes 1 cup; 22 Calories per Tb.
This creem
makes a great frosting for cakes.
3 ozs. no fat
*Vegan creem cheeze (Recipe follows)
1/2 cup no
fat *Vegan sour creem (Recipe follows)
1 tsp. vanilla
extract
4 to 6 Tbs. Vegan confectioner’s sugar,
or Maple Syrup
1/4 cup silken tofu
Combine all in a food processor & puree until
smooth, scraping down the sides of the bowl
several times. This will take 2 to 3 minutes.
Correct the seasoning, adding confectioner’s
sugar or vanilla extract to taste.
*Molasses
Whipped Creem
Makes 1 cup; 24 Calories per Tb.
Prepare the recipe for "Whipped Creem",
reducing the Vegan confectioner’s sugar by 1
Tb. & adding 1 to 2 Tbs. molasses.
*Lemon
Whipped Creem
Makes 1 cup; 24 Calories per Tb.
Prepare the recipe for "Whipped Creem’,
increasing the Vegan confectioner’s sugar by 1
Tb., reducing the Vegan sour creem by 1 Tb.,
& adding 1 Tb. lemon juice & 1 tsp. grated
lemon zest.
*Creem Cheeze, Tofu
Makes about 1 1/2 cups; 15 Calories per 2 Tbs.
In a small saucepan, soak for 5 minutes:
2 Tbs. agar flakes, or 1 tsp. agar powder
2 Tbs. cold water
1
Tbs. lemon juice
1/2 tsp. Vegan sugar
Stir over low heat until dissolved, then
simmer gently for 1 minute.
Add to the pot:
1 10.5 oz. pkg.
Reduced fat, extra firm silken tofu, crumbled
Stir
constantly until the tofu is hot to the
touch;
this is important so that the agar doesn’t start firming up before the mixture is blended. Pour the
hot mixture into a blender with:
1 Tb. light miso
1 Tb. sesame meal (optional)
*Sour Creem, Tofu
Makes 1 1/2 cups; 11
Calories per 2 Tbs.
Place in a blender & process
until very
smooth:
1 10.5 oz. pkg. Reduced fat, firm or extra
firm silken tofu
1 Tb.
lemon juice, you may need a bit more
if using
extra firm silken tofu
1/2 tsp. granulated Vegan
sweetener
1/4 tsp. salt
1,000 mg. crushed Vegan Cruelty Free Vitamin C
Keep in a covered jar in fridge for up to a week.
Whipped Soy Creem
Makes 1 3/4 cups; 37
Calories per 3/4 cup
In a small saucepan, soak
for 5 minutes:
1/2 cup cold water
1/2 Tb. agar agar flakes, or 1/4 tsp. agar
agar powder
Bring
the above mixture to a boil, & simmer
for
2 minutes. Add:
2 Tbs. Agave Nectar or other Vegan
liquid sweetener
2 tsps. lemon juice
Stir this well, then add:
1, 10.5 oz., pkg. reduced fat, firm silken
tofu, crumbled
Stir the mixture over
high heat until the tofu
is heated through. It
should heat quickly or
the agar agar will start
to jell before the
mixture is blended. Pour the
hot mixture into
a blender or food processor with:
1/4 tsp. coconut extract
pinch of salt
Blend
or process until the mixture is smooth
& frothy,
a blender works best. Pour it into a
bowl, cover,
& refrigerate until it is almost
cold. Whip
it with a wire whisk until smooth
& fluffy
again. Chill until cold & softly
firm. It
will keep for several days. If any
liquid separates,
beat it in with a wire
whisk.
Yogirt,
Vegan
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.
Yogirt, Tofu
This is a yogirt substitute to be used in
sauces, dips, dressings, etc., not necessarily
to eat plain with fruit. Make *Tofu Sour creem
(Recipe follows), reducing the salt to a small
pinch & using 2 to 4 Tbs. lemon juice. Add as
much plain, reduced fat soy milk or water as
needed to make it the consistency you prefer.
This can also be used as a Vegan butturmilk
substitute.
*Sour Creem, Tofu
Makes 1 1/2 cups; 11 Calories per 2 Tbs.
Place in a blender & process until very
smooth:
1 10.5 oz. pkg. Reduced fat, firm or extra
firm silken tofu
1 Tb. lemon juice, you may need a bit more
if
using extra firm silken tofu
1/2 tsp. granulated
Vegan sweetener
1/4 tsp. salt
1,000 mg. crushed Vegan Cruelty Free Vitamin C
Keep in a covered jar in fridge for up to a week.
