Hazelnut
Mousse
2 cups coconut milk and 1 1/4 cups almond milk
1 tsp. agar powder
2 tab. powdered grain coffee
pinch sea salt
1/4 cup maple syrup
1 1/2 tab. rice malt syrup- do not use lundberg rice syrup as
it contains enzymes which liquify arrowroot and kuzu and don't
allow proper jelling to take place. I use Mitoku and Sweet Cloud
brands.
2 tab. hazelnut butter
1 1/2 tsp. vanilla extract
grated rind of one lemon
2 tab arrowrrot powder
Place milks, salt and agar in a saucepan. Reserve 1/4 cup of
almond milk.
Bring to a simmer and simmer 5-7 min. Add syrups, grain coffee
and hazelnut butter. Use a whisk to make sure it all disolves.
add the arrowroot to the 1/4 cup milk, add to the pot and simmer
until just thickened slightly. Add the vanilla and lemon peel.
Now place half the hot mixture in a blender and blend for about
30 seconds. Repeat with 2nd batch. Pour into dessert cups and
chill until set. ~elainie gagne
Vegan Cheesecake
Here's one too.
I have not made it but I trust it will be good as it's from my
favorite vegan restaurant.
Crust
1 1/2 cups flour
1 /2 tsp. baking powder
1/2 tsp cinnamon
6 tab. olive oil
6 tab maple syrup
pinch sea salt
filling
2 pounds firm tofu
1/3 cup lite olive oil or walnut oil
1 1/2 cups maple syrup
1/2 tsp sea salt
1/4 cup lemon juice
1 tsp. lemon zest
2 tab vanilla extract
3 tab. agar flakes
1 cup water
2 tab arrow root
3/4 cup soymilk
Combine flour
and dry ingredients in a bowl. Whisk oil and syrup together.
Add to flour mixture. Press into an oiled 9inch springform pan.
Bake at 350 for 15 min. Let cool.
Prepare filling.
Place tofu, oil, syrup, salt, lemon juice and zest in a food
processor. Blend until very creamy. In a saucepan simmer agar
and water together for 5 min until agar flakes are dissolved.
Dissolve arrowroot in the soymilk and pour into agar/water mixture.
Simmer until thickened about a min. or so. Add to tofu mixture
and process again until completely smooth. Pour into springform
pan and chill until set 1 hour.
You can make a strawberry topping by combining strawberries,
2 pints or so and 2 tab of maple syrup, 2 cups water, 1 tab.
lemon juice and 2 tab arrowroot. Simmer until thickened and let
cool. Pour over cheesecake that has been released from the springform
pan. ~elainie gagne
Vegan Cheesecake
3 cups tofu
1/4 c lemon juice
1/2 c oil
1 cup sugar
1 tsp vanilla
a pinch of salt
combine ingredients
in a blender or processor until creamy, adding a little water
at the end if needed to make tofu smooth. pour into crust and
bake at 325 degrees for 50 min. until set in the middle. cool
and top with fresh strawberries, sliced kiwi, sweet cherries
or blueberries.
graham cracker
crust:
1 1/2 cups graham crackers, crushed
1/4 c melted margarine or oil
1 tbsp sugar (optional)
mix crumbs, sugar and oil and press into the bottom and sides
of a 9 in. pie plate. this crust can be baked, cooled and filled
with a pudding recipe. bake for 10 to 12 minutes at 325 degrees.
you need not prebake it for cheesecake. ~myrrhina
Date and Almond Rice Pudding
I got this from the Accidental Vegan cookbook. Its a great and
easy way to use up leftover rice. I made it with brown basmati
and it was wonderful--also made it with leftover sushi rice and
it was good, not quite as heavenly. It really satisfies my sweet
tooth without being unhealthy.
2 cups cooked
brown rice
1/2 cup chopped pitte dates
1 cup rice milk (I used almond)
1/4 cup chopped almonds, with skins
2 tablespoons raw sugar or 1 tablespoon honey (I used compassionate
honey)
1/2 teaspoon vanilla (I used more, since I like vanilla)
1/2 teaspoon rose water
Mix all the ingredients
in a medium saucepan. Heat and stir.Note: I add a bit more almond
milk when heating up leftovers.~mochamama
Quinoa Rice Pudding
well here's what I did the last time although this recipe has
changed many many times. I am liking this version a lot.
2 cups water
1 cup quinoi
1 cinnamon stick (3" long or so)
2 strips of lemon zest (1/2 inch wide)
1/4 t. sea salt
4 dates
3 cups vanilla almond or other nut milk (homemade defintely works
best)
3/4 cup raisins
1 tablespoon vanilla extract
1. combine water,
salt, cinnamon stick, and lemon zest strips in a pot (you're
going to make all the pudding in this pot so use the proper size),
and simmer for 10 minutes to flavor the water. if your pot doesn't
have a tightly sealing lid add a little more water to account
for the steam you'll lose.
2. add quinoi
to the pot; cook with lid on for 15 minutes, or until the water
is absorbed.
3. while the
quinoi is cooking blend nut milk, and dates in blender for a
couple minutes or until your dates cant be seen in the milk anymore.
4. when the quinoi
is done, add the milk to the pot, along with the raisins. bring
to a simmer, and cook until thickened stirring often so you don't
scorch the bottom. this takes about 20 minutes or so. turn off
the flame and stir in the vanilla.
this gets much
sweeter as it cools. as it cools in the frige, it might separate
a little, but just stir it back together and it will stay that
way. I've served it warm with a little maple syrup and toasted
almond slices, but I like it best cold.
this also makes
the best rice pudding! use the proper amount of water and cooking
time for your type of rice, and add an extra cup of almond milk.~carina
nicole
Caramel Bananas
4 ripe bananas, peeled and halved lengthwise
1/2 cup dark brown sugar
3 T unsalted butter
2 t boiling water
Preheat oven
to 400. Into a shallow dish, place the bananas cut side up.
In a saucepan,
combine the sugar and butter and cook over medium heat, stirring,
until melted. Raise heat to high, add the boiling water and boil
for 3 minutes. Pour the sauce over the bananas.
Bake for 15 minutes,
or until golden and the caramel is bubbling. Serve warm.
I think a vegan
interpretation of this would simply be to pour honey over halved
bananas and bake for 15 minutes at 400 degrees. Maybe top it
with cinnamon, or nutmeg, and serve with a tofutti/rice dream
frozen dessert. Hope you find either of these useful!~oceangrl
Frozen Carob Bananas
melt unsweetened
vegan carob- you have to add water and i added a teensy bit of
oil to make it smooth- i melted it in a double boiler so it wouldn't
scorch. chop a bunch of almonds really fine. then peel and halve
bananas- make an assembly line with the bananas, then carob,
then nuts on a plate- if you have sticks you could put bananas
on stick or i just do it by hand- dip in carob, then roll in
nuts- its kinda messy- then freeze in a tupperware until hard.
these are the yummiest things i make. ~ kristin108
Pancakes
I make these pancakes all the time. They're very yummy. This
recipe makes them pretty thin (I like em that way), but you could
omit a little bit of soymilk if you like them thicker. Also,
using pastry flour makes them a little more airy than bread flour
(I use pastry).
1 C unbleached
flour
1/2 C whole wheat flour
1/4 tsp. salt
1 T baking powder
1 T vegetable oil
1 3/4 C soymilk
Mix dry ingredients.
Add soymilk and oil. Voila! ~ vegan momma
Vegan Belg Waffles
These are good and they stick to you - you're not hungry again
in one hour.
Sift together:
1 1/4 c soy flour
1 T honey (or to taste)
2 t baking powder
1/2 t salt
Mix:
2 T oil
1 1/4 c soy or rice milk (more or less)
Make hole in
center of dry ing. Pour in wet ing. Mix. The batter should be
slightly lumpy. Pour into griddle. ~ chelle15
Ginger Apple Crisp for a Crowd
Vegnut asked for this recipe--here it is! It is from the Moosewood
Cooks For a Crowd cookbook. Every year I make this for our community's
annual vegetarian Thanksgiving dinner held the Thursday before
Thanksgiving. This recipe serves 24. I have to make enough for
150 people, so I double this recipe and then make it three times!!
I will post the original recipe and then tell you how I have
modified it. Hope this formats right!
Ginger Apple Crisp
16 c apple slices (peeled or not, your choice)
1/2 c apple cider or juice
1/2 c maple syrup
1-1/2 c ginger preserves
TOSS ABOVE INGREDIENTS GENTLY UNTIL MIXED, PLACE IN AN UNOILED
FOUR INCH DEEP HALF SIZE INSERT/BUFFET PAN
FOR TOPPING:
1c butter
1c honey
1-1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
2 c gingersnap cookie crumbs
1 qt rolled oats
MELT BUTTER AND HONEY, STIR IN SPICES, THEN ADD GINGERSNAP COOKIE
CRUMBS AND OATS, STIR TO COAT EVENLY. SPREAD OAT MIXTURE ON TOP
OF APPLES AND TAMP DOWN FIRMLY. BAKE 1 HOUR TO 1-1/2 HOURS (at
325 or so)TIL APPLES ARE TENDER AND TOPPING IS CRISP.
This is really out of this world. Everyone who tries this loves
it, and can't figure out what is in it. I am famous around town
for this, people call me the apple lady, I am not kidding! Now,
for the modifications: The key to this recipe is really the topping.
I have made it successfully by just placing the topping on apple
slices, leaving out the ginger preserves, apple juice, and maple
syrup. Those things are really just substitutes for sugar anyway.
You could use whatever you choose to sweeten the apples, including
nothing--my tastebuds don't miss the sugar, besides, there is
still honey in the topping, and apples are pretty sweet! I found
ginger preserves at our local international grocery store. (They
are Robertson's brand, made in the United Kingdom) you might
find them at the regular store, or you could order them online
from a few places. One year I just chopped up some crystallized
ginger. Have fun making the recipe your own! Oh, and about the
pan size: I use pans from our local healthy food store's kitchen.
The half size insert/buffet pan looks about 16 inches square;
but, like I said, I double that three times and make three full
size pans. I would suggest cutting up enough apples to fill whatever
size pan you choose, then cut the topping recipe in half or even
quarters. You will not have any topping "left over"
because you will eat it right up! good luck, you should really
try this, it is sooo good! ~chamonix
Apple Crisp Recipe
Preheat the oven to 350 degrees. Butter a shallow 1 quart baking
dish.
Peel, core and
slice 6 large apples (or equivalant depending on your apples)
into 1/4-inch-thick wedges and put into a large bowl. Toss the
apples with 1 tablespoon cornstarch and 1 teaspoon cinnamon.
Put the apples into the prepared baking dish. Pour 1/2 cup unsweetened
apple juice over the apples then dot them with 1 tablespoon unsalted
butter.
In a medium bowl,
mix together 1 cup rolled oats, 1 cup unbleached all-purpose
flour and 1/2 teaspoon salt.
In a small saucepan,
melt 1/2 cup unsalted butter, stir 1/4 cup brown rice syrup and
1 teaspoon vanilla extract into the melted butter. Pour the liquid
mixture into the dry ingredients and stir until thoroughly blended.
Spoon the batter evenly over the top of the apples.
Bake for about
50 minutes. The juices from the apples should be bubbling. If
the top begins to brown before the apples are done, remove the
dish from the oven and cover it with aluminum foil. Pierce the
foil with a fork to let the steam escape. Return the crisp to
the oven and continue baking until the apples are fully cooked
withouth losing their shape. Serve warm or chilled.Recipe from
"The Naturally Sweet Baker" by Carrie Davis Makes 6
servings.~Heatherflower
Apple pie and Apple sauce
Apple pie
follow a crust recipe for 2 crusts(tpo and bottom).Peel, core,
chunk 4-6 cups apple and dust and toss with 3-4 Tbsp flour. Heap
into bottom crust . Dribble honey to tast over the top. sprinkle
some cinnamon on top. Dab bits of butter over fruit. Put top
crust on bake at 425 for 30-40 minutes.
Apple sauce
Peel core chunk apples.Add some water to pan --not too much maybe
an inch in bottom of pan and cook until mush stirring fairly
frequently~Julie
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