Lemon Squares

If lemon squares are your deal, then this is the recipe for you.  I found it on the Vegweb site five years ago, added it to my recipe box, and then never made it until today!  And me being a total lemon square fiend, I really have no clue how this happened.  Well, there's no looking back after today, that's for sure.  And best of all, this recipe whips together in less than 20 minutes, how's that, eh? (Okay, now you know I'm Canadian...)

ingredients:

crust:

• 1 cup all purpose flour
• 5 tablespoons (or 1/4 cup + 1 Tbsp) Earth Balance Buttery Spread
• 1/4 cup granulated sugar

filling:

• 3 egg equivalents, prepared (all I had in the house was cornstarch, so I did 6 Tbsp with equal parts water)
• 2 1/2 - 3 lemons, juiced and zested
• 3/4 cup granulated sugar
• 3 Tbsp all purpose flour
• 1 tsp pure vanilla extract
• 1 tsp lemon extract if you have it, you can omit this if you don't have it
• 1/2 tsp baking powder
• 1/8 tsp salt

method:

Preheat oven to 350 degrees

Line an 8" x 8" pan with parchment paper, right up the vertical sides as well.  This makes removal of the squares so much easier. 

In a bowl combine the crust ingredients and press into the prepared pan. Bake for 15 minutes.

While the crust is baking, prepare the egg replacer, whip it up a bit and add the remaining ingredients, mixing together really well.

Pour over baked crust, pop in the oven and bake 20 - 25 minutes, or until somewhat set.  

Allow to cool, preferably in the fridge, before cutting.

Recipe from vegweb

Date Squares

Date squares are pretty much a staple at any bakery, coffee shop and in many a kitchen.  But when trying to find a recipe on my favorite vegan go-to site, vegweb.com, I found not a single date square recipe - go figure!  It had me so confused with disbelief that I spent about half an hour looking, and then came back later in the day again just to make sure.  Very odd.  So I dug up an old recipe I'd made up over a decade ago and modified it to fill a bigger pan.  Hey - if you're going to the trouble of making something you may as well make lots!  So here's my modified version which fills my roughly 9" x 12" stoneware baking pan.

The base turned out a little thicker than I personally wanted, but my husband loves it and it does taste really good. Next time I think I'll reduce the base ingredients by a touch.


filling ingredients:

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

base ingredients:

• 2 cups flour (I use whole spelt flour)
• 3/4 cup oats (whole or quick)
• 1/2 cup packed brown sugar
• 1 tsp salt
• 1/2 cup Earth Balance, softened
• 1/2 - 3/4 cup soy / rice / almond beverage, plain or vanilla
• 1 tsp vanilla extract

topping ingredients:

• 3/4 cup flour
• 1/4 cup oats
• 1/3 cup nuts (I use a mix of slivered almonds & walnut crumbs)
• 1/4 cup brown sugar
• 1/4 cup light oil
• 1/2 tsp vanilla extract

method:

Preheat oven to 350 degrees.

To prepare the filling place the dates and water in large saucepan, bring to a boil and simmer with lid removed for 10 - 15 minutes.  Remove from heat.

Prepare a large baking dish, I use a lasagna tray that's about 9" x 13", by rubbing in some Earth Balance.

Prepare the base layer:  Combine dry ingredients in a large bowl, then add the wet and mix well.  Press into the baking dish to make a firm, even layer.

To make the topping, combine the dry ingredients in the empty bowl you used for the base layer.  While stirring drizzle in the oil and vanilla and mix until you've achieved a crumbly texture. Set aside.

Pour the date - water mixture into a blender, add the maple syrup and blend until smooth. You will likely have to do this in two batches.  Careful of any pits - they'll make a terrible racket and could damage your blade.

Pour the date mixture over the base layer and smooth it out nice and evenly.  Spread the crumbly mixture over top and pop into the oven.  Bake 30 minutes or until topping is slightly browned.

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