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)