Peanut Butter Cups

Vegan peanut butter cups - how can you beat that for a sweet treat?  I came across this recipe in a magazine and though I've never attempted to make any kind of filled candy or treats using candy molds before, this looked  like an easy enough recipe to finally give this a try.  The recipe calls for just a few basic ingredients, and though there are a number of separate steps involved, it's all very straightforward.  

Now, the recipe I followed said to use 4 sheets of 12 small peanut butter cup candy molds.  What I discovered, however, was that the recipe for the filling made more than twice the amount to fill the 4 sheets.  Not a problem in my books, especially if I've already gone to the trouble of making something, may as well make lots!  Because I only had the 4 sheets I had to make these in 2 batches, and I still have enough filling left over for at least one sheet.  If you happen to find large, regular size peanut butter cup molds, then 4 sheets of 12 molds will suffice.

I also ignored the quantity of chocolate to melt - I keep a big bag of vegan chocolate chips on hand and melt in a double boiler as I go.  I don't use a microwave, so its all a big stove-top affair for me.  I use up any left over melted chocolate (and there always is some) by throwing in some Sahale snacks and making little chocolate nut clusters.  Extreme yum factor, especially with the cashew vanilla pomegranate variety. Mmmmm...

ingredients:

• 1 cup smooth peanut butter (I find MaraNatha brand to be the most exceptional)
• 1 1/4 cups powdered sugar
• 3 tablespoons Earth Balance Buttery Spread
• 3/4 cup crumbled vegan chocolate cookies*
• *I use Whole Foods 365 brand chocolate graham bears and crush them in a hand powered food processor until I have a mixture of powder and small crumbs.  A blender would work okay as well.
• Several cups vegan chocolate chips or vegan melting chocolate
• 8 small 12 cup peanut butter cup candy molds, or do 2 batches of 4 (see above notes)

method:

In a large bowl using an electric mixer beat together peanut butter, the powdered sugar, Earth Balance and cookie crumbs until well combined.  You may need to add a bit more peanut butter if the mixture is very dry and powdery.  I had to add about another 1/4 cup of peanut butter. You want the mixture to be sticky, so that it will hold together if you press it together with your hands.  Place in fridge until ready to use.

Prepare a small double boiler for melting the chocolate.  Pour about an inch of water in to the saucepan, place double boiler over top and pour in about a cup of chocolate chips.  Bring water to a boil, turn down to simmer once boiling.  When chips begin to melt stir them well to cream them together.

Using a small pastry brush, (I used a #3 flat paint brush), paint a thin layer of chocolate on the inside of each cup.  Place the prepared molds in the fridge until set.

Once the chocolate has hardened in the molds, drop small teaspoonfuls of the peanut mixture into each cup, pressing down firmly with your fingers and leaving just a sliver of space at the top for the final chocolate layer.

Once all cups are filled, melt more chocolate over the double boiler and using a small spoon pour melted chocolate on top of peanut butter in each cup.  You will need to smooth out the tops with the spoon to make an even layer that coats the mold around all the sides.

Place finished molds in the fridge for at least an hour until set.  Pop out candies and place in small paper cups, store in an airtight container in the fridge.

Outrageously Awesome Oatmeal Chocolate Chip Cookies

The title says it all! These are "the" perfect oatmeal chocolate chip cookie, and of course the recipe can be adapted to really contain any kind of goodies.  Substitute or add raisins, walnuts, dried apricot, you name it.  If adding to the choco chips, you'll have to reduce their amount a bit.

Yields: about 2 dozen

ingredients:

• 1 cup whole wheat flour
• 1 cup rolled oats; quick or whole
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup water
• 1/4 cup light oil (I use sunflower)
• 1 1/2 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1/3 cup of something else; raisins, chopped walnuts, dried apricots, etc.

method:

Preheat oven to 350 degrees

Prepare several cookie sheets, I like to cover them with parchment paper.

In a large bowl combine the flour, oats, sugar, baking powder and salt and whisk together to mix.

In a small bowl combine the water, oil and vanilla extract, stir well to combine.

Pour liquid ingredients over dry, mix well to form a stiff dough.  Add in chocolate chips and other goodies.

Drop tablespoon sized balls of the dough onto your prepared cookie sheet, about 2" apart.  Bake 15 minutes, or until the bottoms are lightly browned.  

Remove from oven, but let cookies cool on pan for at least 5 minutes before transferring to cooling rack.

Watch them magically disappear!

apple pie with carmel topping

freshly sliced, uncooked apple slices are nice and tender baked with a hint of caramel drizzled throughout

ingredients:
· 1 double pie crust recipe
· 5 granny smith apples
· carmel topping:
· ¼ cup Earth Balance
· 1 ½ Tbsp flour
· ¼ cup cane sugar
· ¼ cup packed brown sugar
· 2 ½ Tbsp water

method:

Preheat oven to 425 ◦

Peel & core the apples, then slice thinly and set aside

Prepare pie crust recipe. Place bottom layer in oiled pie dish and layer in all the apples.

For the top crust layer, roll out dough out and slice into strips. Layer strips in a basket weave pattern over the apples.

To make the carmel topping, combine all ingredients in a saucepan and over low – medium heat bring to a boil. Reduce heat and simmer 5 minutes.

Pour caramel over top of pie so that it seeps into the apples and covers the lattice. Use a pastry brush to even out the glaze on the lattice.

Bake for 15 minutes uncovered, then cover with foil and continue to bake at 350 ◦ for another 35 minutes.

perfect pie crust

quantity: 1 double layer (top & bottom) for 9” pie shell

ingredients:
· 1 1/3 cups flour (whole wheat, white or combo)
· 1 tsp salt
· 2/3 cup oil (sunflower, olive or melted coconut)
· 6 Tbsp soy or rice milk

method:

Combine flour and salt in a medium bowl.
Combine oil and soy / rice milk in another bowl.
Pour oil mixture slowly over dry, mixing in with a fork. Once there is no dry flour left, use your hands to form a ball.
Divide dough into 2 portions.
Roll out each section between 2 sheets of waxed paper.

tip:
try subbing out some of the oil with a bit of unsweetened applesauce or mashed banana

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

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

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

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

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

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

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