truffles

These are the proverbial melt-in-your mouth truffles that taste like sin itself!

ingredients

• 3/4 cup raw cashews
• 3/4 cup cold water
• 16 ounce vegan semi-sweet chocolate chips (about 2 1/2 cups)
  
• 2 tablespoons vegetable oil
  
• Optional: 1/2 tsp pure mint or peppermint extract
• chopped nuts and / or shredded coconut for topping
• cocoa powder for topping
  

method

Puree the cashews and water for 1-2 minutes until they make a heavy cream consistency

In a saucepan, directly on the burner (not over a double boiler), heat the oil and melt the chocolate over medium heat until smooth, turn the heat down until the chocolate is cool enough to work with, fold in the cashew cream. Don't let it bubble!

Pour into a fridge friendly container, mix in the mint extract if desired, then let the mixture chill until it's easy to work with, about 2 hours

Form into small walnut sized balls and roll in whatever garnish/topping you prefer (the easiest is just to drop the ball into a bowl with some cocoa powder and without touching the ball shake the bowl around in a circular motion to completely coat the ball)


Recipe from www.vegweb.com

breads

banada bread
cornbread-in-a-skillet
cranberry orange bread

Cornbread-in-a-skillet

ingredients

• 1 cup cornmeal


• 1 cup flour (white, whole wheat or combination)


• 1/2 cup sugar


• 1 tablespoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 tablespoon cornstarch or arrowroot powder


• 1 1/2 cups "Buttermilk" (Add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk)


• 1/3 cup oil (sunflower)


• 1/4 cup very warm water

method

Preheat oven to 400 degrees F.

Place skillet into the oven to heat up

Sift together all dry ingredients

Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working). If not, add the other 1/2 cup of "buttermilk"

Carefully remove skillet form the oven and coat with earth balance buttery spread

Pour the batter into the skillet

Bake for 25-35 minutes or until a inserted toothpick comes clean

Let cool for a few minutes and then carefully flip the cornbread onto a plate

Recipe from VegWeb.com; "Cathie's Southern Cornbread"(http://vegweb.com/index.php?topic=17789.0)

CoCo Orb Balls

Yum! Deliciously dense and nutritious snacking treats.

This recipe makes about 24 balls; more if you make small walnut sized appetizers.

Ingredients:

• 1 1/2 cups sunflower seeds
• 1 cup dried apricots
• 1 cup dates
• 1/2 cup unsweetened shredded coconut
• 1/2 oats (rolled or quick)
• 1 - 3 Tbsp protein powder (your choice; if none on hand add extra cocoa powder)
• 1/2 - 1/3 cup maple syrup
• 1/3 cup almond butter
• 1/3 cup peanut butter
• 1/2 - 3/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/ tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• few dashes cloves

Method:

Cut up dried apricots and dates and place in a bowl. Add sunflower seeds, coconut, oats, protein powder, and half the maple syrup. Combine, and place half of the mixture in a food processor and blend until as fine as possible. Transfer to a very large bowl and repeat with the remaining mixture; transfer to bowl.

Add all remaining ingredients and combine thoroughly. It's most effective if you get in there with your hands and really mix and squish it around. When completely mixed into a dense dough, lick off your hands before washing - you do want to know what this stuff tastes like, right?

Form into balls of your choice of size and roll in shredded coconut. If the balls are too dry to pick up the coconut shavings, roll the balls in a small amount of maple syrup first.

Place in fridge to firm up.

Recipe by: Trudel on her birthday (Oct.22); inspired by 'Capers' CoCo Orb Balls

The Real Deal Pound Cake

If you love pound cake like I do, this one's the real deal! Pound cake was my favorite cake growing up and for years now I've been searching high and low for an authentic vegan pound cake recipe. Well, my search just ended!!

TIP: Make sure the oven is nice and hot and at temperature for a good 20 min. before you pop her in the oven to make sure she rises properly.

Wet Ingredients:

• 1/2 cup sunflower oil
• 1/2 cup plain or vanilla soy yogurt
• 1/2 cup blended silken tofu (blend first, then measure)*
• 3/4 cup soy or rice milk (vanilla or plain)
• 1 1/4 cups cane sugar
• 2 tsp vanilla & 2 tsp lemon extract OR 4 tsp vanilla extract

* If you don't have silken tofu, replace with 1/4 cup vegan yogurt & 1/4 cup vegan milk

Dry Ingredients:

• 2 cups all purpose flour (ie; white. Sorry, if it's whole wheat it ain't pound cake)
• 3 Tbsp arrowroot powder (or corn starch)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Lemon Icing:

• 1 cup powdered sugar
• 2 Tbsp freshly squeezed lemon juice
• 1/4 tsp lemon extract

Method:

Preheat oven to 325 degrees F.

Lightly oil a loaf pan

In a large bowl combine wet ingredients. Use an electric mixer to beat until smooth, about 2 min.

Sift dry ingredients into wet mixture. Stir to combine then beat with electric mixter for 1.5 to 2 minutes until a very thick batter forms. Do not overmix.

Pour into prepared loaf pan and bake 60 - 65 minutes, or until a toothpick inserted comes out clean. Make sure the top inside isn't still 'gooey'.  (depending on your oven, it may have to bake shorter or longer.  Since posting this recipe I've gotten a new oven and find I need to bake it about 70 min)

Combine ingredients for icing in a bowl, whisk to make smooth with a spoon or electric beater, and pour over cake once it has cooled.


Important: The following steps ensure a "moist" pound cake without a hard outer 'crust': Remove from oven and let rest in pan 10 minutes, then cover with foil and let rest another 15 minutes or so. Remove from pan, place on wire rack and loosely cover with foil, including as well as you can under the wire rack. Cake should cool a few more hours before slicing.

Harvest Cake with "Buttercream" Icing

This moist double-decker delight will leave your guests at your mercy!

Cake Ingredients:

• 3 cups whole wheat flour (pastry or regular)
• 1 1/4 cups cane sugar
• 1 Tbsp baking soda
• 2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 3/4 tsp nutmeg
• 1/2 tsp sea salt
• 1 15-oz can pumpkin puree
• 1 cup water
• 1/4 cup safflower oil
• 1 Tbsp apple cider vinegar
• 2 tsp vanill extract

Cake Method:

Preheat oven to 350 deg.

In a large bowl whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg and salt with and electric mixer (using the whisk attachment).

Add pumpkin, water, oil, vinegar and vanilla and whisk well to form a smooth batter.

Divide batter and pour each half into a lightly greased 8" or 9" cake pan.

Bake for 30 - 35 minutes or untila toothpick inserted in the center comes out clean.

Allow cake to cool for 15 minutes in the pans, then transfer to a wire rack and let cool fully before icing.

Vegan "Buttercream" Icing:

Link to this page or follow directions below:

Ingredients:

• 2/3 cup softened vegan margarine (Earth Balance, Soy Garden)
• 4 cups powdered icing sugar
• 1/4 cup vanilla soy or rice milk
• 2 tsp vanilla

Optional:

• 1/3 cup shredded coconut
• 1/3 cup chopped pecans or walnuts

Method:

In a large bowl beat margarine with an electric mixer for 30 seconds.

With beaters going, slowly add powdered sugar, almond milk, and vanilla and beat for 2 to 3 minutes until light and fluffy.

Scrape down the sides of the bowl and beat an additional 30 seconds.

For the filling, transfer one-third of the frosting to a small bowl, add the coconut and nuts and stir well to combine.

Source: VegNews Magazine, October 2008, pg.64

Vanilla "Buttercream" Icing

Yum Yum Icing!!

This recipe makes enough for a 9" layered cake; for both frosting and the filling.

Ingredients:

• 2/3 cup softened vegan margarine (Earth Balance, Soy Garden)
• 4 cups powdered icing sugar
• 1/4 cup vanilla soy or rice milk
• 2 tsp vanilla

Optional:

• 1/3 cup shredded coconut
• 1/3 cup chopped pecans or walnuts

Method:

In a large bowl beat margarine with an electric mixer for 30 seconds. With beaters going, slowly add powdered sugar, almond milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds.

For the filling, transfer one-third of the frosting to a small bowl, add the coconut and nuts and stir well to combine.

Source: VegNews Magazine; October 2008, pg.65

Dressing for Carrot / Beet Salad

• 2 Tbsp sunflower oil
• 3 Tbsp rice vinegar
• 2 Tbsp sugar
• 2 Tbsp soy sauce
• 1 Tbsp grated fresh ginger root (or use 1 tsp powdered if fresh is not available)
• small handfull toasted cashews or almonds
• small handfull rasins

In a small bowl blend together all dressing ingredients except for the nuts.

Pour over grated carrots and / or grated beets. (about 4 - 5 cups grated veggies in all, or more to taste if dressing is too strong)

Add nuts & rasins

Source: ivu.org (International Vegetarian Union); Sept. 08

Cinnamon Buns

This recipe is from the Sept/Oct 2008 issue of 'VegNews' magazine

Cinnamon Buns:

• 2.5 tsp active dry yeast
• 2 tsp sugar
• 3 Tbsp warm water
• 1 cup soy or rice milk
• 2 Tbsp vegan margarine
• 3 cups flour (whole wheat, white, spelt or blend - your choice)
• Optional: 1 Tbsp vital wheat gluten
• 1/2 tsp salt

Cinnamon Filling:

• 1/2 cup (heaped) sugar
• 3 Tbsp cinnamon
• 1/2 tsp nutmeg
• 4 Tbsp vegan margarine, melted & divided
• Optional: rasins and chopped toasted hazlenuts

Vanilla Icing: (not shown in photo above)

• 2 cups powdered sugar
• 2 Tbsp vegan margarine
• 2 tsp vanilla extract
• 1/4 cup soy or rice milk

Method:

1. For the cinnamon buns, mix the yeast, sugar and water in a small bowl. Let mixture sit until yeast is bubbly.
2. While the yeast is getting started, heat the soy/rice milk and margarine until warm, then remove from heat.
3. In a large bowl, mix the flours, gluten and salt. Add the yeast and milk mixtures and blend until dough begins to hold together.
4. On a well floured surface, turn out the dough and knead until smooth and elastic, about 10 minutes. Form into a ball, place in a lightly-greased bowl, cover, and let rise until doubled in size, about 2 hours. Punch the dough down and let rest for 10 minutes. Roll into a rectangle shape about 12 x 16 inches.
5. For the cinnamon filling, mix the sugar, cinnamon and nutmeg in small bowl. Lightly spread 2 - 3 Tbsp of melted margarine over the dough, then sprinkle on the sugar mixture. Tightly roll up the dough along the longer side, moistening the final edge with water and sealing. Cut into 8 equal portions and place evenly apart on a lightly-greased (or parchment covered) 9 x 13 inch pan.
6. Cover pan with a dish towel and let rolls rise until they are almost touching each other, about 45 minutes. Preheat oven to 350 degrees. Brush rolls lightly with remaining melted margarine and bake for 30 minutes or until golden brown.
7. For the Vanilla Icing, beat the powdered sugar, margarine, and vanilla with an electric mixer until the margarine is distributed into the sugar (the mixture should be crumbly). Slowly drizzle in the soy/rice milk and beat until the icing is smooth and creamy, about 2 minutes. After the rolls have cooled slightly, slather on icing and serve.

Award-winning Lemon Poppyseed Muffins

Well, they haven't won any awards yet but they should!

You will need a blender, a large bowl and some muffin tins. This recipe yields roughly 18 small-ish muffins.

If you want to get extra creative & yummy, top these nuggets with some lemon icing!

Dry Ingredients: In a large bowl combine:

• 5 cups flour (I use 1 spelt, 1 white, 3 whole wheat)


• 1/3 cup + 1/4 cup poppy seeds


• coarsly grated rind of 1 or 2 lemons


• 2 Tbsp baking powder


• 1.5 tsp baking soda


• 1.5 tsp citric acid (avail. at health food stores)


• 1 tsp xanthan gum


• 1 1/4 tsp salt

Wet Ingredients: In a blender, combine and blend until smooth:

• 300 grams silken tofu


• 1 whole lemon (minus seeds and the peel you grated off for the dry ingredients)


• 1 1/4 cups soy or rice milk


• 1/3 cup + 2 Tbsp sunflower oil


• 1/3 cup honey


• 2/3 cup cane sugar


• 2 - 3 tsp vanilla extract (or lemon if you have it)

Method:

Combine dry ingredients well. Slowly pour wet batter overtop, stirring in and mixing thoroughly.

Drop into lined muffin tins (unbleached muffin cups are widely available).

To form "smooth" tops wet the tip of a small spatula and smooth out the top. You'll need to wet the spatula between each muffin.

Bake @ 350 deg. for 30 min.

Created by: Trudel; September 5, 2008

Cranberry Orange Muffins

Just like from your local bakery, but without all the sugar and nasty oils!


Dry Ingredients

• 2 cups flour (white, wheat, spelt, or combination)


• 1/3 cup organic cane sugar


• 1 Tbsp baking powder


• 1 tsp baking soda


• 3/4 tsp xanthan gum


• 1/4 tsp salt


• 1/4 - 1/3 cup walnut pieces


• grated rind of 1 orange


• optional: choc. chips if you've got a hankerin'

Wet Ingredients

• 1/4 cups juice (pretty much any juice will do)


• 1 cup firmly packed dried cranberries


• 1 Tbsp organic cane sugar


• 2 tsp vanilla extract


• juice of 1 orange - the one you grated would be perfect! (this is optional - sometimes I squeeze it and then end up drinking it instead)
• 1/4 cup light oil (like sunflower)

Method

Preheat oven to 350 deg.

Pour the 1 1/4 cups juice, dried cranberries and 2 Tbsp sugar into a saucepan. Bring to a boil, turn down heat and simmer on low for 10 minutes.

In a large bowl combine all the dry ingredients.

Remove saucepan from heat, add the oil, juice from the orange you grated and the 2 tsp vanilla extract. Pour over dry ingredients and mix thoroughly. If mixture is too stiff and thick, add a little bit more juice.

Transfer to muffin cups and bake 25 minutes.

Recipe by: Trudel; July 2008

Yummy N' Easy Cauliflower

This is a very simple & basic side dish that boasts big flavour. This recipe calls for a full head of cauliflower; if you have less on hand or just don't want to make as much just half the recipe.

Ingredients:

• 1 head cauliflower
• approx. 450 gram soft tofu
• 4 Tbsp Earth Balance Buttery Spread
• 1/3 cup water
• 1.5 Tbsp nutritional yeast flakes
• 1 tsp herbs of your choice (dill or tarragon work nicely)
• Salt to taste

Method:

Steam cauliflower and tofu until cauliflower is done (not too soft, you don't want it falling apart).

In a small saucepan, heat the buttery spread over low heat. When melted, turn off heat and add water, nutritional yeast flakes, herbs and salt.

Transfer cauliflower and tofu to a serving dish. Pour sauce overtop and mix.

Un-Brown Brownies

Dry Ingredients:

• 2 cups flour (whole wheat, white, spelt, or combination)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup toasted walnut halves & pieces
• 3/4 cup chocolate chips (dark chips are usually vegan - check first depending on brand)
• 1 cup chopped dates

Wet Ingredients:

• 1/4 cup sunflower oil
• 1/4 cup rice syrup
• 2 Tbsp maple syrup
• 1/2 cup soy or rice milk
• 2 tsp vanilla extract

Method:

Preheat oven to 350 deg.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients and pour over dry.

Thoroughly combine, add more soy milk if too dry, and pour into an oiled brownie pan.

Bake 30 min. or until center springs back when pressed gently with a finger.

Recipe by: Trudel; 2006 or 2007

Banana Walnut Bread

After 15 years of trying to create the "perfect" banana bread, I finally came across a recipe in a Whole Foods magazine which I challenge any person to 'one-up' using conventional baking with eggs, milk, etc. (I did alter the recipe ever so slightly) A touch of xanthan gum (completely natural, avail. at any health food store) acts as a thickener and binding agent, giving that perfectly light and bouncy "mouth feel".





This recipe also makes amazing muffins - see below!


Dry Ingredients:

• 1 cup flour (white, wheat, combination thereof)


• 3/4 cup spelt or oat flour


• 1/2 cup organic cane sugar


• 1/2 cup walnuts, plus some extra for topping


• 1 tsp baking powder


• 1 tsp baking soda


• 1 tsp cinnamon
  
• 1/2 tsp nutmeg
  
• 1/2 tsp xanthan gum
  
• 1/4 tsp salt

Wet Ingredients:

• 3 overripe bananas (the blacker the better)


• 1/3 cup soy or rice milk
  
• 1/4 cup canola oil
  
• 1/4 cup maple syrup


• 1 tsp pure vanilla extract

Method:

Preheat oven to 350 deg.

Combine dry ingredients in a large bowl.

In a blender, combine all wet ingredients and blend until completely smooth.

Pour wet mixture over dry and mix until completely combined.

Transfer to a loaf pan and top with walnut pieces or crumbs.

Bake 60 minutes or until top bounces back when lightly pressed with a finger.

Muffins:

Pour batter into muffin cups (should make about 12 muffins), top with walnut pieces and bake 30 minutes.

Source: Adapted from Whole Foods magazine, March / April 2008 issue, pg. 45

Pineapple Upside-Down Cake

Topping:

• canned pineapple rings


• 1/4 cup reserved pineapple liquid


• 1 Tbs melted Earth Balance spread


• 1/3 cup granular sweetner (cane sugar or turbinado sugar both work great)

Cake:

• 1 3/4 cups juice (remaining canned pineapple juice supplemented w/ any other juice)


• 1/4 cup oil


• 1/2 tsp vanilla extract


• 2 cups flour (whole wheat, spelt, or white or blend)


• 1 tsp baking powder


• 1/4 tsp salt

Method:

Preheat oven to 375 F

Topping:

Coat the bottom of a circular 9" pan with the melted "buttery spread". Sprinkle granular sweetner overtop, then pour 1/4 cup pineapple juice over sweetner.

Arrange pineapple slices over bottom of pan. Cut small pieces to fill gaps and holes between rings.

Cake:

In a large bowl, combine well 1 3/4 cups juice, the oil and vanilla.

Add flour, baking soda & vanilla.

Beat batter until smooth and immediately pour batter over pineapple slices.

Bake 25 - 30 minutes.

Cool in pan 10 minutes. Run a knife around edge of cake, then invert pan over a flat surface to remove cake.

Variations:

Use apple or pear slices instead of pineapple, and apple juice instead of pineapple juice.

Can also sub 2 tsp baking powder for the soda and flavour cake with ground cinnamon & cloves.

Recipe from www.ivu.org/recipes

marinated tofu strips

Freezing the tofu, then thawing and squeezing out the excess water gives tofu a chicken-like consistency and makes it absorb the marinade so much more effectively than just soaking without having frozen it first.

Below is just a sample marinade; you can really play around with any flavourings you like or other pre-packaged marinades - this is just a guideline.

ingredients:

1. 45o grams (16 oz) firm or extra firm tofu
2. 1/2 - 3/4 cup water
   
3. 3 Tbsp tamari or soy sauce
4. optional: 1 Tbsp nutritional yeast
5. 1 large (or 2 small) cloves garlic; crushed or minced
6. 1 tsp powdered ginger (or 2 tsp freshly grated)
7. 1/3 - 1/2 cup whole wheat flour
8. 1 1/2 Tbsp olive oil

method:

Freeze tofu for at least one day.

Thaw tofu completely. Remove from package and squeeze out as much excess water as you can without crumbling the block.

Cut into strips, cubes or slabs - its up to you.

Combine ingredients #3 - 6 for marinade and pour into a flat pan.

Lay tofu strips in the marinade and rock the pan around to cover all the tofu.



Once most of the marinade has been absorbed (1 min), lay tofu strips on a plate



On another, larger plate, spread out the flour. Add a few dashes of sea salt for extra flavour.

Fold the strips into the flour, making sure all sides are covered.

QUICK TIP** if you cut your tofu into small cubes, the easiest thing to do is pour the flour into a small plastic bag (bread bag), place the tofu chunks inside, blow air into the bake and shake around to fully cover.



Heat the olive oil in a frying pan over medium heat. Once the oil is hot, place the strips (or slabs or cubes) in the pan. Fry on all sides until slightly crispy and browned.



Recipe by: Trudel

blueberry "cream" pie

A very delicious, no-guilt dessert that's quick & easy to make with lots of room to play around with ingredients you may / may not have.

pie crust:

• 1 1/2 cups nuts (a mixture of whatever you have on hand; pecans, walnuts, hazelnuts, almonds, cashews)
• 1/2 cup rolled oats
• 1/2 cup chopped dates
  
• 1/4 cup (generous) maple syrup
• 1/4 tsp sea salt

filling:

• 1 package (about 300 gm; 12 oz.) silken tofu
• 1 can blueberry pie filling
• 1/2 - 3/4 cup organic cane sugar (can omit for lower sugar content but filling will have virtually no sweetness)
• 1 Tbsp soy butter (Earth Balance, Soy Garden)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 4 tsp xantham gum**

**this results in less of a "cream" pie and more of a "gummy" pie. I haven't tried yet, but perhaps another starch would firm it up more smoothly

crumble topping:

• 2/3 cup nuts
  
• 1/3 cup slivered almonds
• 2 Tbsp brown sugar (brown sugar is technically not vegan; can use organic cane sugar)
  
• 2 Tbsp maple syrup

method: for most efficient use of the food processor, prepare in the following order

step 1: Begin by preparing crumble topping:

• grind 2/3 cup nuts into small broken pieces in food processor
• pour nuts into a pan, add slivered almonds and toast @ 250 for 10 min.
• remove from oven; pour into small bowl
• combine with sugar and maple syrup

step 2: Prepare the pie crust

• preheat oven to 350 f
  
• blend all ingredients together in food processor until it turns into a large, sticky mass
• press into a well-oiled pie plate (I use a bit of Earth Balance)
• bake 15 min.
• allow to cool for at least 1 hr before pouring in pie filling

step 3: Prepare the filling

• blend all ingredients together in food processor until fully mixed
• pour into pie crust & smooth out the top
• sprinkle crumble mixture overtop and chill in fridge before serving

Recipe adapted by Trudel from "The Uncook Book"

vanilla cake with variations

This is a good base recipe which really lets you play around with tasty enhancements depending on what you have on hand.

The following recipe makes enough for a double layer 9" round cake. I usually just make the one cake and cut it in half rather than making 2 cakes with half the batter each.

dry ingredients:

• 1/2 cups flour of your choice
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• optional: 1 Tbsp vanilla flavored soy protein powder

wet ingredients:

• 3/4 cup soy or rice milk (vanilla or plain)
• 1/4 cup sunflower oil
• 2/3 cup organic cane sugar
• 1 tsp vanilla extract

method:

Preheat oven to 350.

In a large bowl sift together dry ingredients.

In a small bowl whisk together wet ingredients and mix until thoroughly combined.

Pour wet ingredients over dry and mix well.

"Grease" a 9" round springform pan (or other pan of your choice - an 8"x8" brownie pan will work as well); I use Earth Balance.

Place in oven and bake 25 min. or until top is golden and springs back to the touch.

Cool on wire rack for 1 hr. before cutting in half and allowing to cool more before icing and decorating.

a few icing ideas:

• chocolate frosting (this mousse recipe works very well if you use about 1 1/2 cups vegan chocolate chunks instead of 1 cup)
• raspberry jam
• combine the chocolate frosting with some raspberry jam - super yum!!
  
• strawberries
• lemon icing (sorry, no recipe yet...)

Recipe by: Trudel; April 2008

wild rice & apple salad

ingredients:

• 1 cup uncooked brown rice
• 1/2 cup uncooked wild rice
• 3 cups water
• 1 Tbsp sunflower oil
• 2 Tbsp ground cinnamon
• 1/2 cup chopped apple
• 1/4 cup chopped fresh parsley
• 3/4 cup raisins
• salt to taste
• optional: additional oil such as flax, hemp or walnut
  

method:

Combine the brown & wild rice, water, oil and cinnamon in a saucepan and cook over medium heat until all water is absorbed and rice is soft.

Transfer to a bowl, toss in remaining ingredients.

Add salt to taste and any additional essential oil if desired.

Serve warm or cold.




Source: "Vegetarian Cooking for Good Health", Gary Null

cran-orange & grains salad

Call me crazy, but when I created this recipe I became so hooked on it that I had to have it available in my fridge for the next 4 months! I don't make it quite as often now, but it always seems to be the first thing that disappears from the kitchen - yes, even before those crazy amazing chocolate almond cookies. (I make those as decoys for my hubby so there's more of this salad for me!)

If you love the combination of cranberry-orange even half as much as I do, then this recipe is for you! Haven't tried kamut or spelt before? They take a little longer to cook than brown rice, but yield a wonderful moist and chewy texture.

ingredients:

• 1 cup each dry kamut & spelt grains
• 1/2 - 3/4 cup dried cranberries
• 1/4 - 1/3 cup sunflower seeds
• zest of 1 orange

dressing:

• juice of 1 large orange, or 1 1/2 small - med oranges
  
• 4 Tbsp flax oil
• 1 scant Tbsp vegan mayonnaise or soy yogurt
  
• salt to taste
• optional: 1 tsp honey

method:

Cook kamut and spelt grains in about 4 cups water.

When cooked, transfer grains to a bowl and add the cranberries, orange zest and sunflower seeds.

In a small bowl combine dressing ingredients. Pour over grains and mix well.



Recipe by: Trudel; Aug. 2006

japanese carrot salad

ingredients:

• 6 - 7 medium carrots, grated
• 2 Tbsp lemon juice
• 1 tsp sea salt
• 1 tsp olive oil
• 1/2 tsp cumin seeds
• 1/2 tsp black pepper
• sesame oil to taste
• sesame seeds for decoration
  

method:

In a bowl combine the carrots, lemon juice and salt.

In a small skillet, heat the oil on medium heat and fry the cumin seeds and black pepper for 1 minute. Be careful not to burn it. Pour over the carrots and mix well.

Drizzle sesame oil overtop and combine.

Before serving sprinkle salad with sesame seeds.



Source: somewhere on the internet around 2000, 2001

pumpkin pie bars

If you like pumpkin pie, make way for these bars! These bars have a spongy, moist texture with a rich fullness to them despite being virtually fat free. If you're not too concerned about a bit of sugar, they're actually quite healthy. 

  Ingredients:

• 4 oz. silken tofu
• 1/2 mashed banana
• 3/4 cup applesauce (sweetened or unsweetened - up to you)
• 1 1/2 cups organic cane sugar (a bit less if sweetened applesauce is used)
• 2 1/4 cups unsweetened canned pumpkin
• 2 - 2.5 cups unbleached flour (depending on how wet mixture is)
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp xanthan gum
• 1/4 cup arrowroot or potato starch
• 1 Tbsp. cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1/2 tsp. sea salt
• 1.5 tsp vanilla extract
• Optional: maple syrup for topping

Method: Preheat oven to 375. 

Oil a 9"x12" pan (I use Earth Balance), or line pan with parchment paper.   

In a food processor, blend together tofu, banana, applesauce, pumpkin and sugar. You may need to stop the processor a couple times to scrape down the sidewalls with a spatula to ensure everything is evenly mixed. 

Slowly blend in flour (I do it in 1/2 cup increments), baking powder, soda and spices. Blend until mixture is very smooth. 

Pour mixture into pan and spread out evenly with a spatula. 

Bake 25 minutes. Cool for 1 hour on counter, then in refrigerator for several hours to "set" tofu. Once fully cooled, into squares and drizzle maple syrup overtop for added yumminess. 

Recipe adapted from from: vegweb.com

coconut raspberry squares

This is probably the most popular dessert I make. It's extra nice around Christmas with all the red & white, but truly yummy any time of year. Best of all, it's really quick and easy so you can make it if you need a great dessert in a pinch.

Yields: This recipe is sized for an 8"x8" pan. Frankly, that's just not enough. I always double the recipe and use a 9"x12" pan.

bottom layer:

• 1 1/4 cups sweetened shredded coconut


• 1 cup unbleached flour


• 1/4 tsp. sea salt


• 1/4 cup soy or rice milk (vanilla or plain)


• 1/4 cup maple syrup or honey


• 1/2 tsp. vanilla extract


• 2 Tbsp. sunflower oil

filling:

• LOTS of raspberry jam (just have a big jar on hand and use as much or little as you need when spooning out the filling. You want to err on the side of generous-ness)

topping:

• 3/4 - 1 cup sweetened shredded coconut


• 1/2 cup unbleached flour


• dash sea salt


• 2 Tbsp. sunflower oil

method:

Preheat oven to 350.

Bottom Layer: Mix together dry ingredients. Combine wet ingredients and mix into dry, stirring until just well mixed.

Spoon mixture into "greased" pan (I use Earth Balance) and press down.

Filling: Spread raspberry jam over bottom layer. It's better to use more than less; juicy squares are always tastier than dry ones.

Top Layer: Combine topping ingredients and work into a crumbly mixture with your hands. Sprinkle over raspberry jam and press down to lightly pack. (it will make cutting, serving & eating a lot easier)

Bake 28 - 30 minutes, until topping is a light golden brown and jam is bubbling a little.

Remove from oven and let cool before cutting into pieces.



Recipe from: "The Everyday Vegan", Dreena Burton

curried squash soup

ingredients:

• 2 - 3 pounds squash (acorn or butternut)
• 1 medium onion
• 3 cloves garlic; crushed or minced
• 2 carrots; chopped
• 2 Tbsp. olive oil
• 1 tsp curry powder
• 1 tsp ground cumin
• 4 cups water
• 1 veggie bouillon cube
• optional: chopped fresh cilantro, cayenne

method:

Bake squash at 400 f. until softened enough to remove skin; about 25 min.

Remove skin from squash and chop into chunks.

In a large, heavy saucepan on medium heat saute onion, garlic, carrot and squash in olive oil for about 5 minutes.

Stir in curry & cumin and cook 1 more minute.

Add water & bouillon cube, bring to a boil.

Reduce heat and simmer for about 25 minutes, or until all veggies are tender.

Puree in blender until smooth.

Top with optional cilantro and cayenne when serving.




Recipe source: "The North Shore Outlook"; Dec. 2005

lentil soup

ingredients:

• 1 cup brown lentils
• 8 cups water
• 1/2 veggie bouillon cube
• 1/2 red pepper
• 1 small - med. onion
• 2 carrots
• 1/2 - 3/4 leek
• 1 1/2 cups corn (optional)
• 1 tomato (optional)
  
• 1 - 2 cloves garlic; crushed
• 2 bay leaves
• 1 tsp. ground savory
• 1 tsp. basil leaves (optional)
  
• 2 Tbsp. olive oil
• salt & tamari or soy sauce to taste

method:

Bring lentils to a boil in a large pot; add bouillon cube and simmer for 30 min.

Chop veggies and add to lentils along with herbs, & some salt.

Simmer another 20 min.

Turn off heat. Add olive oil and more salt & tamari / soy sauce if desired.




Recipe adapted by Trudel from "Cooking from the Right Side of the Brain"

mains

tofu

spicy broccoli & tofu
gingered yams / sweet potatoes & tofu

grains

cran-orange & grains salad
wild rice & apple salad

soups

lentil soup
curried squash soup
cream of cauliflower soup

coconut macaroons

how many: 12 large or 24 small macaroons
how long: 12 min. not including baking & chocolate topping

ingredients:

• 1 cup soy or rice milk (preferably vanilla)
  
• 1/4 cup organic cane sugar
• 1/4 tsp salt
• 2 Tbsp. flour
• 1 tsp. vanilla
• 3 cups firmly packed shredded sweetened coconut
  

method:

Preheat oven to 350.

Pour soy milk into a saucepan and bring to a boil over medium heat. Add cane sugar and salt. Whisk in flour.

Boil for about 2 min. and lower temperature to medium-low and cook until it is slightly thinner than pudding (about 5 min).

Remove from heat and stir in vanilla.

Mix in shredded coconut, combine well.

Drop rounded tablespoonfuls onto a parchment lined cookie sheet.

Bake for about 16 min. or until golden.

chocolate coating:

once macaroons are fully cooled & set, melt 3/4 cup of vegan chocolate* in a double boiler. Once melted, dip in the macaroons and place on parchment paper to set.


*most dark chocolate contains no dairy; check ingredient listings to be sure




Recipe source: vegweb.com

sides

spicy broccoli & tofu
gingered yams / sweet potatoes & tofu
yummy n' easy cauliflower

Sauces:

cheater chutney

salads

black bean & quinoa
cran-orange & grains
dressing for carrot / beet salad
japanese carrot
wild rice & apple

spicy broccoli & tofu

ingredients:

• 2 large broccoli crowns


• approx. 200 gm. firm tofu


• 1 Tbsp. olive oil


• 3 small or 2 large cloves garlic (minced or crushed)
  
• 2 - 3 tsp. mustard seeds


• 1/4 cup toasted almonds; optional

method:

Separate broccoli florets & cube tofu into desired size of cubes.

Heat olive oil in pan. Sprinkle mustard seeds into pan, immediately covering with a lid. Turn heat on low-medium so seeds don't burn.

Once seeds have stopped popping add garlic. Stir until slightly browned.

Add broccoli and tofu, mixing well with seasonings. Stir fry until tender. Mix in almonds if desired.


Recipe by: Trudel; spring '08

sweet things

cookies

chocolate almond cookies
coconut macaroons
date filled cashew cookies
ginger snaps
oatmeal rasin basics

cakes & squares

banana walnut bread
chocolate chocolate cake
coconut raspberry squares
pineapple upside-down cake
the real deal pound cake
pumpkin pie bars
harvest cake w/ "buttercream" frosting
un-brown brownies
vanilla cake with chocolate raspberry frosting

muffins

cranberry orange muffins

award-winning lemon poppyseed muffins

grand desserts

chocolate mousse
blueberry "cream" pie
raspberry banana apple crumble
pumpkin pie

other

cinnamon buns
co-co orb balls
vanilla "buttercream" icing
truffles

pies

pie crust
apple pie with carmel topping

gingered yams / sweet potatoes & tofu

Nice and simple - can't go wrong...

1. Judge the amount of yams or sweet potatoes you have on hand
2. Chop them into roughly large, 1" sized cubes
   
3. Decide how much tofu (firm works better than soft) you want to use
4. Cube the tofu into a desired size
   
5. Select a casserole dish that will fit the root veggies, plus the tofu, when chopped
6. Place the veggies & tofu in the dish
   
7. Drizzle with olive oil
8. Sprinkle with salt
9. Sprinkle copious amounts of good quality powdered ginger overtop
10. Cover with a lid
    
11. Bake at 400 for 30 minutes

Recipe by: Trudel; March '08

raspberry banana apple crumble

Move over apple cobbler, here comes the ultimate in fruity crumbles!


fruit base:

• 2 cups "juicy" fruit - frozen raspberries (or strawberries), or fruity pie filling


• 1 apple; chopped


• 2 bananas, sliced into thin wedges


• large handful dates; chopped


• handful of cranberries


• 2 tsp cornstarch


• 2 tsp carageenan or xantham gum

crumble topping:

• 2 - 2 1/2 cups rolled oats (not quick oats)


• 2 handfuls slivered almonds


• 3 handfuls walnut crumbs


• 1/4 cup oil (coconut, or safflower)


• 1/4 cup maple syrup


• 1/4 tsp salt
  

method:

Preheat oven to 350.

Combine all ingredients for fruit base in a large bowl. Transfer to a large baking dish / casserole dish.

Combine all ingredients for crumble topping and spread evenly overtop of fruit, pressing down to make a firm layer.

Bake in oven about 30 min., or until top is golden.



Recipe by: Trudel; Jan.08

chocolate mousse

ingredients:

• 1 package silken tofu (about 300 grams)
• 1/2 cup soy milk (vanilla, chocolate or plain)
• 2 Tbsp cocoa powder
• 5 oz. non-dairy chocolate chunks (about 1 cup)**
  

**most dark chocolate is non-dairy

method:

Blend together tofu, soy milk and cocoa powder in a blender.

Melt chocolate in a double boiler. Once melted, quickly pour into blender and blend until mixed completely.

Pour into serving dish (or several small dishes) and chill in fridge.




Recipe by: This isn't mine, but I just can't recall where I found it...

Perfect Pumpkin Pie

This is "THE" official recipe in my house for pumpkin pie. I was fooling around with some pumpkin pie making ingredients and thought I'd see how this turned out as I've never been 100% pleased with my pumpkin pie recipes in the past (usually too strong tasting and too gooey / wet). Well, I finally hit the nail on the head! The key is to puree it in the blender past what you think it'll need to make it extra silky smooth.

ingredients:

• 1 28 oz can pure pumpkin (not pie filling)
• 320 ml coconut milk (canned, regular, not light; this amount is 2 mini-cans)
• 1.5 cups brown sugar or organic cane sugar
• 1/2 tsp salt
• 2 tsp plus a few shakes allspice
• 1/5 - 1 tsp cinnamon
• 2 tsp vanilla extract
• 7 Tbsp corn starch (or arrowroot powder)

crust:

• your favorite pie crust recipe

method:

Preheat oven to 350 degrees
In a food processor, blend together all ingredients. Blend until very smooth. Blend past what you think is done, and then it will be smooth enough. Adjust flavouring to your taste if necessary (more spices, sugar, etc).
Pour into a pie shell.

Bake at 350 for 1 hour.

Remove from oven and let set at room temperature for about an hour. Place in fridge and let set for 4 hrs before serving, or preferably overnight.

date filled cashew cookies

date filling:

• 1 cup pitted dates
• 2/3 cup water
• 1/4 cup maple syrup
  

optional topping:

• shredded Coconut

cookie:

• 1 cup raw cashews
• 2/3 cup water
• 1/2 cup granulated sugar of your choice
• 1 teaspoon vanilla extract
• 1 tsp. maple extract (optional; if not avail. use 2 teaspoon vanilla)
• 3/4 teaspoon salt
• 2 cups flour (any blend will do - white, wheat, spelt, etc.)
• 2 teaspoons baking powder

prepare filling:

Place dates and water in small saucepan and cook over medium heat about 10 minutes. Add maple syrup and blend the mixture in a blender. Pour into a small bowl and set aside until needed.

cookies:

Place first 6 ingredients in blender (doesn't matter if there's some date filling residue). Blend until smooth.

Combine flour and baking powder in a large bowl. Pour blended mixture overtop and combine well.

Form small balls (roughly 1 tablespoon in size) by rolling between your hands. Place on cookie sheet. Using your fingers, make deep wells in each cookie and fill with the date filling. Top with shredded coconut if desired.

Bake @ 350 degrees for 15 minutes.

Remove from cookie sheet and allow to cool on a cooling rack.

Makes: 28+ (depends on size)

Preparation time: 30 minutes


Recipe by: Trudel

black bean & quinoa salad

ingredients:

• 1/2 cup quinoa
• 1 cup white corn
• 2 green onions; chopped
• 1/2 cup chopped tomatoes
• 1/2 cup chopped celery
• 1/2 cup chopped red peppers
• 1 can black beans, drained and rinsed
  

dressing:

• 3-4 tablespoon olive oil
• 2 Tbsp lemon juice or balsamic vinegar
• 1 clove garlic; minced
• salt and pepper to taste
• freshly chopped cilantro
  

method:

Soak quinoa for five minutes then drain. Cook either in vegetable stock or water for 15 minutes. Add corn in the last five minutes of cooking if using frozen. Drain and cool.

Mix the remaining ingrediants in a bowl. (Substitutions can be made for the vegetables...red onions, grated carrots, etc...)

Pour the dressing overtop and mix well.

ginger snaps

dry:

• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp salt
• 1 tsp. ginger powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves

wet:

• 1/2 cup sunflower oil
• 1/4 cup molasses
• 1/4 cup soy milk
• 1 cup organic cane sugar
• 2 tablespoons freshly ground ginger
• 1 tsp. vanilla

topping (optional) :

• turbinado sugar (or demerrera sugar)

method:

Preheat oven to 350.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients until well blended.

Pour the wet mixture over the dry and stir until thoroughly combined.

Using a deeply-rounded tablespoon measuring spoon (some are flat, some are circular and deep - that's the kind you want here) drop tablespoon-fulls of the batter onto a parchment lined baking sheet. The cookies will flatten and spread to the sides, so leave a good amount of space between them.

Top with the turbinado sugar by sprinkling overtop and pressing in the granules very lightly.

Bake 11 min. Let cool on cookie sheet 5 min. then transfer to wire cooling rack.


Recipe by: bunnyfoot.blogspot.com

chocolate almond cookies

These are what angels eat in heaven...all...day...long

dry:

• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup chopped toasted almonds
• 1/2 cup chocolate chips

wet:

• 1/4 cup sunflower oil
• 1/3 cup maple syrup
• 1/4 cup sugar
• 1 tsp. vanilla or almond extract

method:

Preheat oven to 350.

Chop whole almonds, then measure off 1/3 cup, then toast for no more than 10 min.

In a large bowl combine all dry ingredients.

In a smaller bowl whisk together wet ingredients until well blended.

Pour wet mixture into dry and stir until combined. The batter will be thick, and it will seem as though there are too many chocolate chips for the amount of dough. (I know, you ask, how can this possibly be?)

Roll dough into little balls between your hands and flatten into thick disks on a parchment lined baking sheet.

Bake 11 min for crisp cookies, 10 min. for slightly softer cookies.

Cool on wire rack.

Try not to eat them all in one day.


Recipe by: bunnyfoot.blogspot.com