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carrotloves 1
Group Co-Administrator | Subject: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, September 16th 2009 @ 8:59 AM
Blueberry Muffins( Cakes - Muffins )
Daily Random RecipeINGREDIENTS:3/4 cup whole wheat pastry flour3/4 cup unbleached white flour1/2 cup cornmeal1 tablespoon baking powder1/4 teaspoon sea salt1 egg replacer1 cup rice milk or soy milk1/3 cup maple syrup1 cup fresh or frozen blueberriesMETHOD:Preheat oven to 180C/350F. Mix all the dry ingredients and in another bowl, mix all the wet ones. Stir the wet into the dry, just enough to mix, don't over-mix. Oil a muffin tin and spoon in the batter, filling the cups 2/3 full and bake for 20-25 minutes.
(from vegan food net) |
carrotloves 2
Administrator
Group Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by SharrylBryan on Sunday, October 11th 2009 @ 9:57 PM
Almond Cookies( Biscuits - Nut )
Daily Random RecipeINGREDIENTS:2 cups sifted flour1 t baking powder1 cup margarine2 t vanilla extract3/4 cup sugar3 oz / 85 g ground almonds (or more)METHOD:Sift the flour and baking powder together and set aside. Cream together the margarine and vanilla extract, and gradually add the sugar, creaming until fluffy. Mix in the ground almonds, and blend in dry ingredients in fourths. Shape dough into small balls about one inch in diameter. Place on cookie sheets. Press one whole almond onto the center of each cookie. Bake at 325 F 20 to 25 minutes or until cookies are golden brown. Remove to cooling racks to cool completely. Makes about 3 dozen cookies. NOTES:From: "The Scandivavian Cookbook" published by the Culinary Arts Institiute, circa 1956
from vegan food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins POTATO BREAD
Favorite Vegan Recipes
posted by carrotloves1 on Sunday, October 25th 2009 @ 9:07 AM
Potato Bread (Gluten and Yeast Free)( Bread - Loaf )Daily Random RecipeINGREDIENTS:250 grams / 8 ounces potato flour4 heaping tablespoons finely ground nuts2 tablespoons oil4 teaspoons baking powder1 teaspoon sugar2 1/2 egg replacersPinch of salt115 milliliters / 4 fluid ounces waterMETHOD:Put egg white replacer, water and salt in a bowl and whisk vigourously until it stands in stiff peaks.Sieve together the potato flour and baking powder. Add to the peaked mixture with the rest of the ingredients and beat to a smooth paste.Put into a well oiled tin and bake at 205C/400F for 35 minutes. Turn out to cool.NOTES:Best eaten same day
(from veganfood.net) |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins RAW PIE CRUST
Favorite Vegan Recipes
posted by carrotloves1 on Monday, October 26th 2009 @ 8:31 AM
Coconut Pie Crust (Raw)( Cakes - Pie crust )
Daily Random RecipeINGREDIENTS:1 cup brazil nuts, soaked for 6 hours, drained, and dehydrated for 8 hours 1 cup walnuts, soaked overnight, drained, and dehydrated for 8 hours 1 cup pecans, soaked overnight, drained, and dehydrated for 8 hours 1 cup buckwheat, soaked, sprouted overnight, and dehydrated 6 hours 1/2 cup raw honey (***not vegan, but i'm sure maple/golden syrup would do) 1/2 t salt 1/2 lb / 225 g dates, soaked and drained, with seeds removed 1 t vanilla powder 1 cup coconut, freshly grated or chopped in food processor METHOD:1. Place all ingredients in food processor and process until it begins to form into a ball. 2. Remove small amounts of pie crust and press into a pie plate. Continue until the entire pie plate is covered. 3. Use as is or dehydrate for 1-2 hours for a dryer crust. Serves 8.NOTES:By Jackie Graff - 'Living Food Feasts From Shinui Retreat'
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Friday, November 13th 2009 @ 7:53 AM
Cheesecake (Version 2)( Cakes - Cheesecake )
Daily Random RecipeINGREDIENTS:200 g / 7 oz plain tofu 750 ml / 1.6 pints vegan ice cream (Swedish Glace is best) 250 g / 8.5 oz digestive biscuits (Graham Crackers to Americans) Big knob of vegan marg METHOD:1. Put biscuits in a plastic bag, expell air and jump on it, reverse a car over it or twack with a big rolling pin or summat. 2. Melt the marg in a pan or microwave, then mix biscuit crumbs into it and use this stuff to line an oiled dish. Chill. 3. Whizz ice cream and tofu in a blender. Pour into biscuit crumb base and cook for approx 30 mins (or until the top starts to go brown) at gas mark 5/190C/375F. NOTES:This rules my fridge.
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Friday, November 20th 2009 @ 9:12 AM
French Toast (Version 1)( Breakfast - French toast )
Daily Random RecipeINGREDIENTS:Soya milk Pinch of salt Gram flour Sliced white breadMETHOD:To make good eggy bread, simply mix soya milk, a pinch of salt and gram flour into a batter which is the correct consistency to coat the back of a spoon. Dip slices of sliced white bread into this batter and gently fry or grill.
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, November 28th 2009 @ 8:41 AM
Chocolate Cream Couscous Cake( Cakes - Chocolate )
Daily Random RecipeINGREDIENTS:Couscous Filling2 1/4 cups water 1 1/4 cup Sucanat 1/4 cup cocoa 1 cup couscous 1 T vanilla Chocolate Cream Filling10 oz / 285 g / 1 1/2 cups dairy-free chocolate chips 2 boxes (10.5 oz / 300 g each) firm silken tofu 3 T maple syrup METHOD:In a medium saucepan combine water, cocoa, sucanat and couscous. Bring to a simmer, stirring occasionally and cook until thickened (10 to 15 minutes). Add vanilla and stir. Spread mixture into a 9 inch / 23 cm springform pan (one that has a removable side).Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to create a homemade version. Melting chocolate directly over an electric stove will not work-the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth. Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi. NOTES:Makes 8 servings. Source: "Friendly Foods" by Brother Ron Pickarski
from vegan food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, November 28th 2009 @ 8:43 AM
Baked Maple Apple Halves( Dessert - Fruit )
Daily Random RecipeINGREDIENTS:1 soft tart (cooking) apple 2 t water 2 T maple syrup 1 t margarine METHOD:Halve the apple crosswise and core it. Put water in the bottom of a greased baking dish. Put the apple halves in the dish, cut side up. Pour a tbsp of maple syrup over each half and dot with the margarine. Bake the apple halves in a 350F/180C oven for 4-5 minutes. If possible, baste the apply halves once or twice during this time. Serve hot.
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Monday, November 30th 2009 @ 12:32 PM
Speedy Sweet Potato Pie( Cakes - Pie )
Daily Random RecipeINGREDIENTS:75 g / 3 oz margarine 2-3 lb / 0.9-1.35 kg sweet potatoes 60 ml / 2 1/2 oz pineapple juice 5 pineapple slices 5 whole or 10 half glace cherries 1 T lemon juice 2 T soymilk 1/2 t salt METHOD:Peel the sweet potatoes, cut them into chunks and leave them to stand in a bowl of water with the lemon juice added for 5-10 minutes (the lemon juice prevents them becoming discoloured). Steam or boil the potatoes until they are cooked but not soft. Meanwhile preheat the oven to 200C/400F. When the potatoes are cooked, transfer them to a large bowl and mash them with the margarine and the pineapple juice until fluffy. Transfer the creamed potatoes to a greased oven-proof dish, level the top, then garnish with the pineapple rings and one whole or two half glace cherries in each pineapple ring. Bake on the top shelf for 10 minutes. Serve hot.
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, December 5th 2009 @ 8:42 AM
Chestnut, Apple and Onion Pie( Pies - Vegetable )
Daily Random RecipeINGREDIENTS:Pastry350 grams / 3/4 pounds plain flour175 grams / 6 ounces hard margarineFilling2 tablespoons olive oil3 onions cut into wedges2 apples, peeled cored and cut into wedges240 grams / 1/2 pounds chestnuts, cooked, peeled and halved2 teaspoons chopped fresh thyme1 teaspoon chopped fresh sage1 tablespoon sesame seedsSeasoningMETHOD:Preheat the oven to 200C/390F. Sift the flour into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in 3-4 tablespoons water to form a firm dough. Wrap in plastic film and chill until ready to use.Meanwhile, heat the oil in a large pan and fry the onions over a low heat for 15 minutes stirring occasionally until golden and softened. Stir in the apples, chestnuts, herbs and seasoning.Roll out two-thirds of the pastry on a lightly floured surface and use to a line a 5 centimeter / 2 inch deep, 20 centimeter / 8 inch loose bottomed, fluted flan tin. Spoon in the chestnut mixture.Roll out the remaining pastry and use to cover the pie filling, sealing the edges with a little water. Brush the surface with a little water and sprinkle with the sesame seeds.Bake for 50-55 minutes until golden brown. Serve hot with a selection of vegetables and a red wine jus (fry finely chopped shallot in 25 grams / 2 tablespoons margarine for 2 minutes, add 300 milliliters / 1 1/4 cups red wine and boil until reduced by three quarters, add 300 milliliters / 1 1/2 cups vegetable stock and boil until reduced by half, whisk in 15 grams / 1 tablespoon margarine until glossy, season with freshly ground black pepper).
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, December 12th 2009 @ 9:08 AM
Chocolate Cupcakes (Version 1)( Cakes - Cupcakes )
Daily Random RecipeINGREDIENTS:3 cups unbleached white flour 1 1/4 cups sugar 1/2 cup sucanat 1/4 cup date sugar 2 t baking soda 1/2 t sea salt 7 T cocoa powder 1 1/2 T maple syrup 2 T vinegar 10 T liquified shortening 2 cups cold water METHOD:Preheat oven to 180C/350F. Combine dry ingredients in a large bowl, mixing well to break up the cocoa powder evenly. Note: The three sugars listed are interchangeable in any amount as long as the total sugar for the recipe equals two cups. Pour maple syrup, vinegar, and melted shortening over the dry ingredients. Add cold water immediately and stir vigorously until all lumps are gone. Oil and lightly flour muffin tins or add paper cups to the trays. Fill with chocolate cake batter to roughly 3/4 full (batter will rise). Bake for 30 minutes or until a toothpick stuck through the middle of the cake comes out clean. Let cool completely and frost with your favorite vegan frosting. Enjoy!! Makes 18-24 cupcakes.
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Sunday, December 13th 2009 @ 12:03 PM
Donut Holes( Dessert - Donuts )
Daily Random RecipeINGREDIENTS:2 cups flour, sifted1/2 cup sugar3 teaspoons baking powder1 teaspoon nutmegEgg replacer, equivalent to 1 egg3/4 cup soy milk3 tablespoons oilPowdered sugar (optional)METHOD:Sift together dry ingredients. Add egg replacer, soy milk and oil. Stir with fork until smooth.Heat 2.5 centimeter / 1 inch deep oil to 180C/350F. Drop dough by teaspoonfuls into hot oil. Turn after a few seconds until browned on both sides, turning once more. Drain on paper towel.NOTES:You can either eat them plain or coat them with powdered sugar. They're really good like that. If you don't know the temperature of your oil, make sure it's not too hot, or the donut hole will still be raw inside and brown on the outside. Make sure you use the nutmeg, because it gives it a nice flavor.
from vegan food .net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Sunday, December 20th 2009 @ 9:38 AM
Apple Raisin Spice Cake( Cakes - Fruit )
Daily Random RecipeINGREDIENTS:2 cups apple juice 1lb / 450 g box of rasians 2 t cinnamon 1 t allspice 1 1/2 t cloves 3 T veg. oil 2 t baking soda 3 1/2 cups flour METHOD:Boil all the ingredients except the last 2 (baking soda and flour) for 5 minutes. Let the mix cool to room temperature. Then mix the baking soda with 1 teaspoon of water and stir into the mix. Immediately add the flour and mix it well. Then bake for 1/2 hour to 45 minutes at 350F/180C. When it cools to eating temperature you will have a delicious cake.
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, December 26th 2009 @ 12:33 PM
Apple Oatmeal Pancakes( Breakfast - Pancakes )
Daily Random RecipeINGREDIENTS:3/4 cup whole wheat flour1/8 cup oats2 teaspoons oat bran1/2 teaspoon cinnamon2 teaspoons baking powder1/4 teaspoon salt1/4 cup raisins1/2 cup chopped apple1 cup apple juiceMETHOD:Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry ingredients are completely moistened.Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side.Makes eight plump pancakes.NOTES:Credit fatfree.com |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Sunday, December 27th 2009 @ 8:51 AM
Plum Crumble with Ginger Date Syrup( Dessert - Bake )
Daily Random RecipeINGREDIENTS:1 cup plain white flour 1 cup plain wholemeal flour 1 cup jumbo oats 1 1/2 cups soft brown sugar Approx. 200 g / 7 oz vegan margarine 2 lb / 1 kg or approx. 12 plums Handful of dates, chopped Thumb-sized chunk of ginger, peeled and grated METHOD:1. To make syrup, place 1/2 cup of the sugar in a pan, with the ginger, dates and 1/2 cup water. Bring to the boil, stirring in the sugar until it dissolves. Cover, and set aside. 2. Mix the flour and oats together in a bowl. Chop the marg into chunx and rub into the oat mixture. You will know if you have the right amount, as the mixture should resemble breadcrumbs. If it still looks 'floury', add more marg. Stir in the rest of the brown sugar. 3. Slice the plums thinly, then arrange in a thick layer at the bottom of a baking tray. Pour syrup over the top, then top with crumble mixture. (I divide the ingredients between 2 baking trays, and freeze one for future use at this point). 4. Splash top with a little water, then bake in a hot oven (200C/390F/gas 6) for 35-40 mins. Great with custard! Makes 4 generous (6 smaller) portions, or 2x 2 generous (3 smaller) portions. Freezes well. NOTES:
from veganfood.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Thursday, December 31st 2009 @ 7:24 AM
Deli Style Cheesecake( Cakes - Cheesecake )
Daily Random RecipeINGREDIENTS:1 1/4 cups water 2/3 cup maple syrup 1/2 cup brown rice syrup 1/2 cup raw cashew pieces 1/4 cup fresh squeezed lemon juice 4 T agar flakes 3 T arrowroot or cornstarch 1 T vanilla extract 1 t salt 1 lb / 450 g tofu, drained and crumbled (firm, regular is recommended, but others work just as well in my experience) 1 prepared cheesecake crust METHOD:Preheat your oven to 350F/180C. Place all of the ingredients, except the tofu, in a blender or food processor and mix until smooth and creamy. Pour half of the mixture into a bowl and set it aside. Gradually add half of the crumbled tofu to the mixture in the food processor, and blend once again until completely smooth. Pour the mixture carefully and evenly into a prepared crust. Do the same again with the remaining tofu and reserved mixture. Smooth out the top with a rubber spatula. Bake for 1 hour, cool at room temperature, and then chill at least four hours before serving. The top will crack while cooling, just like 'real' cheesecake. NOTES:This recipe was recently posted and is the best i've tried. I believe it came from 'The Uncheese Cookbook' by Joanne Stepaniak. I keep meaning to buy it one of these days. Serving suggestions: Top with fresh berries, peach slices, or a fresh compote. Substitutions: In place of flaked agar - 2 t powdered agar. In place of brown rice syrup - barley malt syrup, or dark corn syrup.
from vegan food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, January 13th 2010 @ 9:54 AM
Eggless Yellow Cake( Cakes - Yellow )
Daily Random RecipeINGREDIENTS:230 ml / 8 fl oz / 1 cup water175 g / 6.5 oz sugar 150 g / 5.3 oz cake flour 70 g / 2.5 oz vegetable shortening 35 g / 1 oz soy milk powder10 g / 1/3 oz baking powder 5 g / 0.2 oz vanilla 5 g / 0.2 oz salt 2 egg replacersMETHOD:1. Dry blend all dry ingredients in a with a wire whisk on medium speed for 3 minutes. 2. Add shortening to the mixture and mix for another 2 minutes. 3. Add water and vanilla to the mixture and blend on high speed for 2 minutes. 4. Pour batter into 9 inch / 23 cm pan and bake at 360F/185C for 35 minutes. Let cool for 10 minutes and remove from pan. NOTES:This is very untested, please give feedback if you try it!Submitted by ingrid
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, January 19th 2010 @ 11:51 PM
Peanut Butter Chocolate Chip Cookies( Biscuits - Chocolate )
Daily Random RecipeINGREDIENTS:2 cups peanut butter 1/2 cup (one stick) vegan margarine 1 cup sugar 1 cup brown sugar 1 t vanilla 2 t arrowroot 2 t water 3 cups flour 1 1/2 t baking soda 1 t salt Splash some soy milk 1 package bakers' chocolate chips METHOD:Mix everything in a bowl except chips and soy milk. Splash soy milk until the texture is somewhere between wet and dry. Add chips. Bake at 350F/180C for 8-10 minutes (on my oven it was more like 12 minutes). This can be smelled from miles away.NOTES:J@ck's highly requested peanut butter chocolate chip cookies. I am not J@ck. He is someone else... this is taken from the 'Soy Not Oi' cookbook. You can find it at Bound Together bookstore on haight street in SF... Good times. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, January 19th 2010 @ 11:53 PM
Orange Pineapple Freeze (Gluten Free)( Dessert - Fruit )
Daily Random RecipeINGREDIENTS:435 g / 15 oz can crushed pineapple 4 bananas, peeled 2 cups orange juice 1 t vanillaMETHOD:Drain the crushed pineapple and reserve the juice. Line a large casserole with plastic wrap, and spread the drained pineapple evenly over the plastic. Place the peeled bananas around the edge of the casserole dish. Place the casserole dish in the freezer for several hours or until fruit is thoroughly frozen. In a blender or food processor, combine the frozen fruit, reserved pineapple juice, and the remaining ingredients, and blend until smooth. Serve immediately in chilled glass. Serves 6 |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, January 19th 2010 @ 11:59 PM
| Author | Message |
carrotloves 2
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Subject: Chocolate Pudding!
Favorite Vegan Recipes
posted by SharrylBryan on Tuesday, August 25th 2009 @ 8:23 AM
post approved by SharrylBryan
vegan-food.net
2009-07-24T23:20-08:00
Chocolate Pudding (Version 2)( Dessert - Pudding )
Daily Random RecipeINGREDIENTS:1 1/3 cup of plain soymilk 4 oz / 115 g bittersweet or dark chocolate - at least 60 per cent cocoa solids. Use Ghirardelli bittersweet only if you find nothing else.1/4 cup plus one T raw cane sugar (or more)Pinch of salt2 T cornstarch1 1/2 t egg replacer powder combined with 1 T water (or any egg replacement formula that equals one yolk)1/2 t pure cocoa powder1 T vegan margarineFew drops of vanilla or almond essenceDried apricot or toasted almonds for garnishMETHOD:Pour 1 cup of the soymilk in a pan with the bittersweet or dark chocolate. Also add the raw cane sugar, and a tiny pinch of salt, and let the chocolate melt on low heat. Whisk often. In the other 1/3 cup of soymilk, dissolve the cornstarch, egg replacer powder plus water (or any egg replacement formula that equals one yolk) and cocoa powder. Strain and add this to the chocolate mixture. When the chocolate melts, bring this up to medium heat and whisk constantly. This whole process takes around 10 minutes. When the mixture starts bubbling, after around a minute, it will thicken like custard and coat the back of your spoon. Take it off the fire, and mix in the margarine and vanilla or almond essence (I use a bit of both). Pour into the cups and top each portion with a dried apricot or toasted almond. Cover the cups with cling wrap (if you like puddings with a 'skin' on top, you can leave out the wrap), refrigerate for 30 minues, and serve.NOTES:I like to serve these in coffee cups with the spoons resting on the saucers. This recipe makes about 4 coffee cups of pudding, or 5 little espresso cups.
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carrotloves 2
Administrator
Group Administrator
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Subject: Chocolate Sorbet
Favorite Vegan Recipes
posted by SharrylBryan on Friday, August 28th 2009 @ 7:35 AM
post approved by SharrylBryan
Chocolate Sorbet (Version 4)( Dessert - Ice cream )
Daily Random RecipeINGREDIENTS:2 cups water 3/4 cup sugar 3 T corn syrup 5 T cocoa METHOD:Combine all ingredients and heat on stove 10-15 minutes until cocoa aroma blooms (or 5 minutes in microwave). Cool and put in ice cream maker or popsicle molds. NOTES:I love this! Can substitute 2 T liqueur (or some extract) For 2 T water... like Framboise, Hazelnut, etc. Or just flavored syrups maybe... Mmmmmm...
(from vegan-food.net)
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carrotloves 1
Group Co-Administrator
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Subject: RE: Chocolate Pudding!
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, October 31st 2009 @ 8:08 AM
post approved by carrotloves1
Duo of Chocolate and Cranberry Sorbets( Dessert - Ice cream )
Daily Random RecipeINGREDIENTS:Chocolate Sorbet1 cup sugar1/4 cup unsweetened cocoa powder3 cups water250 grams / 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely choppedCranberry Sorbet2 cups fresh or frozen cranberries1 1/4 cups sugar1 1/4 cups water1/2 cup frozen cranberry juice concentrate1 teaspoon fresh lemon juice2 tablespoon grated orange peelOrange slices or orange peel strips (optional)METHOD:For chocolate sorbet: whisk sugar and cocoa in heavy large saucepan until blended. Whisk in 3 cups water; add chocolate. Bring mixture just to boil over medium-high heat, whisking constantly. Reduce heat to medium; simmer 1 minute, whisking occasionally. Remove from heat; strain into medium bowl. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; freeze until solid, at least 6 hours. Can be made 1 week ahead. Keep frozen.For cranberry sorbet: combine first 5 ingredients in large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until cranberries pop and are soft, stirring occasionally, about 5 minutes. Puree in batches in blender until smooth. Strain into medium bowl. Mix in grated orange peel. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. Can be made 1 week ahead. Keep frozen.Scoop chocolate and cranberry sorbets into dessert bowls. Garnish with orange slices, if desired.NOTES:Makes 6 to 8 servings.
from veganfood.net
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carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Sunday, February 7th 2010 @ 10:02 AM
Tofu Chocolate Pie( Cakes - Pie )
Daily Random RecipeINGREDIENTS:2 cups chocolate chips765 grams / 1.7 pounds silken tofu3 tablespoons peanut butterPrebaked pie crustMETHOD:Melt the chocolate chips. Blend the tofu until completely smooth. Add the chocolate to the tofu and blend until combined and smooth. Add peanut butter then pour into the pie crust and chill for a few hours until set.NOTES:These always fool dairy-eaters!This is the best recipe in the world (except, of course, for other peoples' tofu pie recipes, since they all come out much the same). You can vary it a million and one ways by substituting other flavours (other nut butters or flavour essences) for the peanut butter.
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Friday, February 19th 2010 @ 10:00 AM
White Cake (Version 2)( Cakes - White )
Daily Random RecipeINGREDIENTS:1 1/2 cups flour1 cup dry sweetener/sugar1 teaspoon baking soda1/4 teaspoon salt (try this amount, can go to 1/2)1 cup water1/3 cup oil1 tablespoon nice, mild tasting vinegar1 tablespoon vanilla1/4 teaspoon almond extractMETHOD:Preheat oven to 180C/350F.Mix or sift dry ingredients together in a large bowl. Measure in the wet ingredients, and stir with a fork until no lumps remain. Pour into an 20 x 20 centimeter (8 x 8 inch) pan. No need to grease. Bake for 35 minutes or until tests done.This is usually served from the pan cut in squares. If you want to take it out of the pan, you'll have to grease and flour as it is a moist cake and wants to stick.
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, February 20th 2010 @ 8:40 AM
Chocolate Sorbet (Version 1)( Dessert - Ice cream )
Daily Random RecipeINGREDIENTS:2 1/4 cups water 3/4 cup sugar 3/4 cup cocoa 1/2 cup bittersweet chocolate, finely chopped METHOD:Bring water to a boil. In a separate pan, whisk sugar and cocoa together. Pour about a third of the boiling water into pan with cocoa and sugar mixture, whisking vigorously to blend, then pour in the remaining water and continue to whisk. Simmer the cocoa, sugar and water mixture, stirring occasionally, for about 30 minutes, until syrupy. Put chopped chocolate into a large bowl and pour in about 1 cup of cocoa syrup. Whisk until chocolate is melted. Whisk in remaining syrup. Chill chocolate mixture. Pour mixture into ice cream maker and freeze mixture according to the manufacturer's instructions.
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Monday, February 22nd 2010 @ 10:29 AM
Marvelously Moist Chocolate Cake( Cakes - Chocolate )
Daily Random RecipeINGREDIENTS:2 cups sugar 1 cup oil (vegetable, canola, etc.) 2 egg replacers (blended, not beaten) 1 cup plain soy or rice milk 1 cup hot coffee 1 t vanilla extract 3/4 cup quality cocoa powder 2 cups flour 1 t salt 1 t baking powder 2 t baking soda 1/2 cup applesauce METHOD:Preheat oven to 160C/320F. Lightly "grease" and flour two 23 cm / 9 inch cake pans or one 23 cm x 33 cm (9 x 13 inch) pan. In a large bowl combine ingredients in order one at a time, mixing well after each addition. You can also mix this batter with a fork if you are careful not to let the cocoa powder leave lumps. Pour into pans and bake for 40 minutes or until a toothpick comes out clean. Cool and remove from pans. Let cool completely before adding your favorite frosting. Serve one day after baking for best flavor... if you have the willpower!NOTES:This is a recipe my wife modified to make vegan. It rocks!
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, February 24th 2010 @ 9:17 AM
Milk-free, Egg-free Yellow Cake( Cakes - Yellow )
Daily Random RecipeINGREDIENTS:1 3/4 cups flour2 t arrowroot (optional)1/4 cup brown sugar3/4 cup white sugar1 t baking powder1 t baking soda1 1/2 t vanilla1 t lemon juice or vinegar5 T canola oil1 cup cold waterMETHOD:Preheat oven to 350F/180C. Grease an 8 x 8 inch (20 x 20 cm) pan.Mix dry ingredients in a medium bowl. Add liquid ingredients and beat for 2 minutes. Pour into pan and bake for 30-35 minutes or until a knife inserted comes out clean.NOTES:This cake is heavy but moist. It reminds me of banana cake, without the banana.Submitted to the ABOUT Allergies Forum by Sippel.Submitted by ingrid
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, March 10th 2010 @ 9:41 AM
Pear, Pistachio and Ginger Compote( Dessert - Fruit )Daily Random RecipeINGREDIENTS:4 large pears, peeled, cored and diced1/2 teaspoon ground cinnamon3 teaspoons finely chopped candied ginger150 grams / 5 ounces sugar50 milliliters / 1.7 fluid ounces water1/2 cup lightly toasted, unsalted, shelled pistachio nuts300 grams / 10 ounces plain halvaMETHOD:Place pears, cinnamon, ginger and all but two teaspoons of the sugar into a saucepan. Add water, cover and gently bring to the boil. Simmer until the pears are cooked, but still a little firm. Cool, then mix in the nuts and spoon into six small, ovenproof dishes or one large dish, making the top as level as possible.Crumble or grate the halva and spread it over the pear mixture, making it level as well. Sprinkle remaining sugar on top, then grill (note: grill=broil for americans) until the sugar and halva begin to darken (watch carefully as halva will darken quite quickly; it's best to grill under a moderate heat).NOTES:Stand a minute before eating. Serves 6 |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, March 13th 2010 @ 5:23 PM
Raspberry Ice Cream( Dessert - Ice cream )
Daily Random RecipeINGREDIENTS:12 oz / 375 g raspberries 6 oz / 170 g castor sugar 450 ml (almost a pint) soya yogurt METHOD:Mash the raspberries (or blend 'em). Add sugar and yoghurt. Put in ice cream machine. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Monday, March 15th 2010 @ 11:41 AM
Rum Baked Bananas( Dessert - Fruit )
Daily Random RecipeINGREDIENTS:4 bananasGrated rind and juice of one orange2 tablespoons of dark rum1/4 cup of brown sugar (optional)Good pinch of ground gingerFresh grated nutmeg3 tablespoons margarineMETHOD:Preheat oven to 180C/350F.Peel the bananas and slice them into 4 ramekins. Spoon the orange juice and rum over the bananas. Sprinkle the sugar over the top then the orange rind and spices. Dot with margarine. Cover the ramekins with small pieces of foil and bake for 15 minutes. Allow to cool slightly.
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, March 27th 2010 @ 9:39 AM
Royal Icing Substitute( Cakes - Icing )
Daily Random RecipeINGREDIENTS:1 cup raw cane sugar 1 and bit t cornstarch Rice milk, lemon juice, or your choice of liquid METHOD:Take about a cup of raw cane sugar and pop it into the blender with a little cornstarch (a little more than a teaspoon) to make it into powdered sugar -- blend until it's as fine as you want it -- then use a little rice milk or lemon juice (or whatever liquid you like) to make whatever consistancy you need. Sometimes I add vanila or lemon zest or ginger or cardamom depending on what's getting iced.NOTES:The name of this recipe has been changed to substitute, as I recently received an email from a cake studio suggesting that this recipe being the same as royal icing could be misleading. Apologies for misleading anyone! All the alternative recipes for non-vegan things on this site are simply meant as substitutes. ie. meat recipes are obviously not for meat. 'This does not act like royal icing or even taste like or resemble it in texture. Royal icing isn't a flavor; it's more of a function. It's expected to act as a hard glue.' - advice from a professional cake person!
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Thursday, April 1st 2010 @ 12:53 PM
Ice Cream Cake( Cakes - Ice cream )
Daily Random RecipeINGREDIENTS:Ingredients for Super Moist Chocolate Cake + Your favourite non-dairy ice cream310 g / 11 oz barley malt chocolate chips (dairy free)650 g / 1 1/2 lb firm silken tofu (at room temperature) 3 T maple syrup METHOD:First, bake a cake, such as the Super Moist Chocolate Cake also shown in this category. Then, very carefully remove the cake from the pan. Cut into two pieces lenghwise so you have a top and bottom. Place the bottom part back into the pan. Spoon your favourite non-dairy ice cream or whatever onto the bottom layer. Don't put too much, maybe an inch or so, but make sure it's in firm all around the pan. Then, place the top part of the cake on top. Melt chocolate chips in a small saucepan over low heat, stirring constantly. Transfer to a blender, add tofu, and blend until smooth. Add maple syrup and blend. Place this mixture on top, decorate with appropriate greetings, and freeze until very, very firm (overnight at least... probably longer).NOTES:This recipe is for the ice cream cake where cake and ice cream are put together and then frozen. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, April 14th 2010 @ 8:38 PM
Cream Filled Orange Crumb Cake( Cakes - Fruit )
Daily Random RecipeINGREDIENTS:First Layer1 cup unbleached flour1/2 cup granulated sweetener2 T oil1 1/2 T orange zest1/2 t salt1/2 cup chopped walnutsSecond Layer450 g / 1 lb tofu1/2 cup chopped walnuts 1/2 cup granulated sweetener2 T cornstarch1 T vanilla1/2 t saltThird Layer2 cups unbleached flour1/2 cup chopped walnuts2 t baking powder1/2 t baking soda1/2 t cinnamon1/2 t salt1/8 t nutmeg1 1/2 cups soy milk1 cup granulated sweetener2 T oil4 T orange juiceMETHOD:Preheat oven to 180C/350F. For the first layer, combine the flour, sweetener, oil, orange zest and salt in a food processor until blended. Add the walnuts and process until chopped. Press the mixture into the bottom and up the sides of a bundt pan. For the second layer, blend the ingredients for the second layer together in a food processor or blender until smooth and creamy. Pour and spread on top of the first layer. For the third layer, mix together the flour, walnuts, baking powder, baking soda, cinnamon, salt and nutmeg. Beat together the soy milk, sweetener, oil and orange juice, add the dry ingredients and beat until smooth. Pour and spread this mixture over the second layer, being careful not to stir the second and third layers together. Bake for 40-45 minutes. Let cool 15 minutes, then loosen the edges and turn out onto a rack to cool.
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Sunday, April 18th 2010 @ 10:24 AM
Chocolate Cupcakes (Version 1)( Cakes - Cupcakes )
Daily Random RecipeINGREDIENTS:3 cups unbleached white flour 1 1/4 cups sugar 1/2 cup sucanat 1/4 cup date sugar 2 t baking soda 1/2 t sea salt 7 T cocoa powder 1 1/2 T maple syrup 2 T vinegar 10 T liquified shortening 2 cups cold water METHOD:Preheat oven to 180C/350F. Combine dry ingredients in a large bowl, mixing well to break up the cocoa powder evenly. Note: The three sugars listed are interchangeable in any amount as long as the total sugar for the recipe equals two cups. Pour maple syrup, vinegar, and melted shortening over the dry ingredients. Add cold water immediately and stir vigorously until all lumps are gone. Oil and lightly flour muffin tins or add paper cups to the trays. Fill with chocolate cake batter to roughly 3/4 full (batter will rise). Bake for 30 minutes or until a toothpick stuck through the middle of the cake comes out clean. Let cool completely and frost with your favorite vegan frosting. Enjoy!! Makes 18-24 cupcakes.
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Monday, April 19th 2010 @ 10:15 AM
Sweet Potato Cannonballs( Dessert - Vegetable )
Daily Random RecipeINGREDIENTS:4 cups cooked and mashed sweet potatoes 1 1/2 cup self rising flour 1 cup sugar 1 cup coconut milkMETHOD:Mix everything with a passion. Roll the mixture into little balls. Now I hope we washed our grubby little hands. Fry in deep boiling oil until browned and cooked through. Serve with a little maple syrup. NOTES:Except for the Speedy Sweet Potato Pie, this is a favourite sweet potato concoction.
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, April 20th 2010 @ 9:31 AM
Yummy Chocolate Cake( Cakes - Chocolate )Daily Random RecipeINGREDIENTS:1 1/2 cups unbleached white flour1/3 cup unsweetened baking cocoa powder1 teaspoon baking soda1/2 teaspoon salt1 cup sugar1 1/4 cups water1/4 cup vegetable oil2 teaspoons vanilla2 teaspoons red or white vinegarMETHOD:Preheat oven to 180C/350F.In a 23 centimeter / 9 inch round, 20 centimeter / 8 inch square or 23 x 15 centimeter (9 x 6 inch) rectangle baking pan, combine flour, cocoa, baking soda, salt and sugar. In a bowl, combine water, oil and vanilla. Pour liquid into dry ingredients, whisk with fork to combine. Add the vinegar - stir only until the vinegar is distributed around the batter (color variations will occur because of reaction with vinegar and baking soda - not a problem). Bake for 25-30 minutes. You can serve with spoonful of applesauce to make it like a german sacher torte
from vegan-food.net |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Friday, April 30th 2010 @ 9:47 AM
Banana and Maple Syrup Ice Cream( Dessert - Ice cream )
Daily Random RecipeINGREDIENTS:4 small bananas 250 ml / 8.5 fl oz carton (1 cup) soya cream Squirt of soya milk Maple syrup and date syrup to taste A little vanilla essence METHOD:Liquidize everything, then pour into an ice cream maker. If you don't have an ice cream maker, chop the banana into small chunks and freeze beforehand. When blending everything, do it really thoroughly to get lots of air in, then pour into a suitable container and freeze for about 2 hours. Texture won't be quite as good, but taste will be the same. NOTES:So sweet and creamy that it is hard to believe there is no dairy or refined sugar in it! I've tried all sorts of flavours in me ice cream maker, but this is the best so far. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, May 8th 2010 @ 1:59 PM
Coconut Rice Pudding( Dessert - Pudding )
Daily Random RecipeINGREDIENTS:400 milliliters / 1 3/4 cups coconut cream50 grams / 1 3/4 ounces palm sugar, finely grated1 cinnamon stickZest of 1/2 an orange100 grams / 3 1/2 ounces arborio rice2 tablespoons castor sugarZest of an orange and limeMETHOD:Place coconut cream, sugar, cinnamon stick and zest in a medium saucepan. Bring slowly to the boil, stirring until sugar has dissolved. Add rice and turn heat to low. Cover pan and cook gently for 35-40 minutes. Remove cinnamon stick and stir the rice. You should have a creamy, tender mixture. Spoon into 4 small (about 1/2 cup) dishes, cover with plastic wrap and refrigerate for at least 2 hours.Garnish with caramelised peel made from the julienned rind of 1 lime and 1 orange (dissolve 2 tablespoon caster sugar and 1/2 teaspoon water in a small, heavy-based pan. Bring to the boil. When big bubbles form, add peel and coat with syrup. Spread on waxed paper to dry).NOTES:Serves 4....
yum i love rice pudding! |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Friday, May 14th 2010 @ 9:52 AM
No Egg, No Mixer, Easy Chocolate Cake( Cakes - Chocolate ) Daily Random RecipeINGREDIENTS:1 1/2 cups of flour1 cup of sugar3 tablespoons cocoa1 teaspoon baking soda1 teaspoon vanilla2 teaspoons vinegar5 tablespoons vegetable oil1 cup of raisin water (to make boil about half a cup of raisins in water - or fruit tea can also be substituted)1 teaspoon cinnamon (optional)METHOD:Pour dry ingredients straight into a baking dish. Around 23 x 23 centimeter (9 x 9 inch) is a perfect size. Combine the ingredients with a spoon until mixed thoroughly, then make three wells in the dry mixture - one large and two smaller. Pour the oil into the large well, the vinegar in one of the smaller ones and the vanilla in the other. Pour the raisin water over the mixture. Mix all ingredients together, so you don't see any flour. Bake at 180C/350F for half an hour. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, June 2nd 2010 @ 9:18 AM
Tofu Mousse( Dessert - Mousse )
Daily Random RecipeINGREDIENTS:12 oz Silken Tofu (I have used Mori-Nu only for this)12 oz Chocolate Chips (I have used Ghiririadhelli Semi Sweet. I imagine the dark would work but would be richer)3 T Maple Syrup (Real Stuff, don't try Processed Syrup Product)METHOD:Open the tofu, and drain. It does not have to be bone dry. Wet is A-OK! Toss the Tofu into a food processor (florp) and turn it on. While that is happening, stack 2 saucepans on your stove top. In the little one, put some water. In the medium one, put the chocolate. Be sure, the little one, is under the big one. You probably should have turned off the food processor by now. Turn the burner on under the little pot AS HOT AS IT WILL GO.Remove the knob. It will no longer be needed.Look studious as your stir the chocolate chips. Record in your logbook that they are melting. Once they are completely melted, add the Maple Syrup. Suddenly it will change consistancy on your. Freak out at this. Say "The recipie didn't say anything about it turning into chocolate fudge taffy!". Re-read this part. Feel better about it. Put the newly forged chocolatefudgetaffy into the food proc as well. Turn it on for about 3 mintues. Be sure to scrape the spare tofu off the wall down into the mixture with a spatula.When it's done, you can put it in a pie crust and toss some raspberries or blackberries on it. You can put it little dishes and give it to your moms. Either way, you should chill it first, for a few hours. NOTES:<3 cappy |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Thursday, July 8th 2010 @ 9:10 PM
Plum Crumble with Ginger Date Syrup( Dessert - Bake )
Daily Random RecipeINGREDIENTS:1 cup plain white flour 1 cup plain wholemeal flour 1 cup jumbo oats 1 1/2 cups soft brown sugar Approx. 200 g / 7 oz vegan margarine 2 lb / 1 kg or approx. 12 plums Handful of dates, chopped Thumb-sized chunk of ginger, peeled and grated METHOD:1. To make syrup, place 1/2 cup of the sugar in a pan, with the ginger, dates and 1/2 cup water. Bring to the boil, stirring in the sugar until it dissolves. Cover, and set aside. 2. Mix the flour and oats together in a bowl. Chop the marg into chunx and rub into the oat mixture. You will know if you have the right amount, as the mixture should resemble breadcrumbs. If it still looks 'floury', add more marg. Stir in the rest of the brown sugar. 3. Slice the plums thinly, then arrange in a thick layer at the bottom of a baking tray. Pour syrup over the top, then top with crumble mixture. (I divide the ingredients between 2 baking trays, and freeze one for future use at this point). 4. Splash top with a little water, then bake in a hot oven (200C/390F/gas 6) for 35-40 mins. Great with custard! Makes 4 generous (6 smaller) portions, or 2x 2 generous (3 smaller) portions. Freezes well. NOTES:yum |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, July 10th 2010 @ 11:50 PM
Plain Pastry for 2 Crust Pie( Pies - Crust ) Daily Random RecipeINGREDIENTS:2 cup sifted flour1 t salt2/3 cup hydrogenated vegetable shortening5 T cold waterMETHOD:Set out 8 or 9 inch pie pan.Sift together the flour and salt. Cut shortening in with pastry blender or two knives until pieces are size of small peas. Sprinkle the cold water gradually over mixture, a teaspoon at a time. Mix lightly with fork after each addition. Add only enough water to hold pastry together. Work quickly and do not overhandle. Divide and shape into 2 balls and flatten on a lightly floured surface.For bottom crust, roll from center to edge into a round about 1/8 inch / 3 mm thick and about 1 inch / 2.5 cm larger than over-all size of pan. With knive or spatula, loosen pastry from surface wherever sticking occurs; lift pastry slightly and sprinkle flour underneath.Loosen one-half from board with spatula and fold over other half. Loosen remaining part and fold in quarters. Gently lay in pan and unfold pastry, fitting it to the pan so that it is not stretched.Roll second ball of pastry and cut 1 inch / 2.5 cm larger than pie pan. Slit pastry with knife in several places to allow steam to escape during baking. Gently fold in half and set aside until pie is filled.Fill as desire. Moisten edges with water for a tight seal. Carefully arrange top crust over filling. Gently press edges to seal. Fold extra top pastry under bottom pastry. Press edges together with a fork or use your thumb and finger to 'flute' edges. Bake as directed for type of filling used.For single crust pie, halve recipe and throroughly prick bottom and sides of shell with a fork. Bake at 450F/230C 10-15 minutes or until crust is light golden brown. Cool on cooling rack. Omit pricking/baking if filling is to be baked in shell.NOTES:From "Dishes Children Love" published by the Culinary Arts Institute, circa 1956. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, July 13th 2010 @ 11:09 PM
Soy Flour Carob Chip Cookies( Biscuits - Chocolate )
Daily Random RecipeINGREDIENTS:1 cup soy flour1 1/2 cup brown rice flour (or other flour)1 teaspoon sea salt (optional)2 teaspoons baking powder1 teaspoon vanilla2 egg replacers2/3 cup margarine3/4 cup maple syrup1 cup pecans1/2 cup carob chipsMETHOD:Combine first four ingredients. Beat together egg substitute, margarine and maple syrup. Add vanilla. Add liquid ingredients to the flour mixture. Mix well. Stir in pecans and carob chips. Drop by teaspoonfuls onto oiled cookie sheet. Bake at 180C/350F for 6-7 minutes or until lightly browned. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, August 3rd 2010 @ 9:27 AM
Fruit Ice Cream( Dessert - Ice cream )
Daily Random RecipeINGREDIENTS:1 box silken tofu 1 package frozen peaches (or other frozen fruit) 4 T maple syrup METHOD:Blend until smooth. NOTES:I haven't tried this myself, but it sounds pretty tasty.
Holiday Spice Cookies( Biscuits - Spice )
Daily Random RecipeINGREDIENTS:2/3 cup oil 1 1/4 cup unrefined sugar 2 T tahini and 8 T water, mixed thoroughly 1 T vanilla 4 cups whole wheat pastry flour 1 t baking soda 4 t cinnamon 1/4 t allspice 1/8 t nutmeg 1 cup raisins (soaked and drained) METHOD:In a large bowl, combine oil, sugar, tahini and water mixture and vanilla. Mix well. In a separate bowl, sift the flour, baking soda and spices. Stir in raisins. Mix the dry mixture into the liquid mixture and stir to a smooth consistency. The batter should be fairly dry. Roll batter into small balls and form into cookies. Place on an oiled cookie sheet. Bake in a pre-heated oven at 350F/180C for 8-10 minutes until bottoms are slightly browned. Yields about 3 dozen. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Friday, November 26th 2010 @ 9:09 PM
Orange-Chocolate Cake( Cakes - Chocolate )
Daily Random RecipeINGREDIENTS:Cake 1.5 cups flour 1 cup milled cane sugar 1/4 cup cocoa powder 2 teaspoon baking powder 1/2 teaspoon salt 1/3 cup vegetable or canola oil 1 teaspoon vanilla extract 1 cup orange tea (cooled), thin orange juice, or water Frosting 1 stick soy margarine, softened but not melted 10 oz marmalade Milled cane sugar, to taste Dash of salt Vanilla extract (optional) One bag dairy-free semi-sweet chocolate chips (or two 10-oz bars), melted 1/2 cup cocoa powder 1/4 cup soymilk or orange juice METHOD:Preheat oven to 350 F (175 C). Grease 2 round cake pans with veg. Shortening or oil. Mix the dry ingredients in one bowl, and the wet ones in another. Then add the liquid to the dry mixture, and blend. Pour the batter into the 2 cake pans, and bake for 25 minutes or so, until a fork stuck in the middle comes out clean.
from vegan-food.net
YUM! |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, December 15th 2010 @ 3:48 PM
Cream Filled Orange Crumb Cake( Cakes - Fruit )
Daily Random RecipeINGREDIENTS:First Layer1 cup unbleached flour1/2 cup granulated sweetener2 T oil1 1/2 T orange zest1/2 t salt1/2 cup chopped walnutsSecond Layer450 g / 1 lb tofu1/2 cup chopped walnuts 1/2 cup granulated sweetener2 T cornstarch1 T vanilla1/2 t saltThird Layer2 cups unbleached flour1/2 cup chopped walnuts2 t baking powder1/2 t baking soda1/2 t cinnamon1/2 t salt1/8 t nutmeg1 1/2 cups soy milk1 cup granulated sweetener2 T oil4 T orange juiceMETHOD:Preheat oven to 180C/350F. For the first layer, combine the flour, sweetener, oil, orange zest and salt in a food processor until blended. Add the walnuts and process until chopped. Press the mixture into the bottom and up the sides of a bundt pan. For the second layer, blend the ingredients for the second layer together in a food processor or blender until smooth and creamy. Pour and spread on top of the first layer. For the third layer, mix together the flour, walnuts, baking powder, baking soda, cinnamon, salt and nutmeg. Beat together the soy milk, sweetener, oil and orange juice, add the dry ingredients and beat until smooth. Pour and spread this mixture over the second layer, being careful not to stir the second and third layers together. Bake for 40-45 minutes. Let cool 15 minutes, then loosen the edges and turn out onto a rack to cool. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, December 18th 2010 @ 11:54 AM
Double Chocolate Layer Cake( Cakes - Chocolate )
Daily Random RecipeINGREDIENTS: For cake layers: 3 oz / 85 g semi-sweet non-dairy chocolate chips 1 1/2 cups hot brewed coffee 3 cups granulated sugar (can be an unrefined sugar) 2 1/2 cups cake (preferably) or all-purpose flour 1 1/2 cups natural cocoa powder 2 t baking soda 3/4 t baking powder 1 1/4 t salt 3 T whole flaxseeds + 1 cup water 3/4 cup canola oil 1 cup soy yogurt + 1/2 cup water, well mixed (if yogurt is unavailable, use 1 1/2 cups soymilk + 1 T vinegar) 3/4 t vanilla For ganache frosting: 1 lb / 450 g (yes, really!) non-dairy semi-sweet chocolate chips 1 cup soy milk or creamer 2 T sugar 2 T light corn or maple syrup 1/2 stick vegan margarine Special equipment: Two 10 x 2 inch (25 x 5 cm) round cake pans Cheesecloth METHOD: Make cake layers: Preheat oven to 300F/150C; grease and flour pans. Line bottoms with rounds of wax paper and grease paper. In a medium saucepan combine flaxseeds with 1 cup water. Bring to a boil and simmer 3-5 minutes, until mixture is thickened and resembling egg whites in consistency. Let cool. Strain by squeezing through cheesecloth - this requires some elbow grease! Total volume should be about 3/4 cup. If the volume is less, add water to make 3/4 cup. Combine chocolate in a bowl with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl with an electric mixer, beat flax liquid until thickened and foamy. Slowly add oil, yogurt mixture, vanilla, and melted chocolate mixture to flax, beating until well combined. Add dry ingredients and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in the center comes out clean, about 50 minutes. Cool layers completely in pans on racks. Run a thin knife around edges and invert layers onto racks. Carefully remove wax paper. For ganache frosting: In a medium saucepan bring soy milk, sugar, and syrup to a boil over medium low heat, whisking until sugar is dissolved. Remove from heat and add chocolate, whisking until melted. Cut margarine into pieces and add to frosting, whisking until smooth. Transfer to a bowl and cool, stirring occasionally, until spreadable (chilling may be necessary). Spread frosting between cake layers and over top and sides. NOTES:I adapted this recipe from one I found at epicurious.com for Valentine's Day. It is the best I have had, vegan or non-vegan (in my previous life). The original, non-vegan version, appeared in Gourmet in March 1999. This is an incredible, old-fashioned chocolate cake - certainly not healthy, but very indulgent. If you don't want the extra work of straining the boiled flax, you could substitute 3/4 cup of pureed silken tofu. For a richer cake, I used melted cocoa butter in place for some of the oil. This recipe also bakes up well in a bundt pan, and as cupcakes (adjust baking times). |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Thursday, December 23rd 2010 @ 11:49 AM
Lemon Sorbet Pie with Toasted Almonds and Fresh Berries( Dessert - Ice cream )
Daily Random RecipeINGREDIENTS:1 1/2 cups vanilla-flavored vegan cookie crumbs (about 20 small cookies) - See notes3 tablespoons non-hydrogenated margarine, melted1 quart lemon sorbet, softened1 cup toasted sliced almonds2 cups fresh ripe strawberries, raspberries, or blueberriesMETHOD:Lightly coat a 9-inch springform pan with nonstick cooking spray. Place the cookie crumbs and melted margarine into the prepared pan and mix to moisten the crumbs. Press crumb mixture into the bottom and up the sides of the pan. Set aside.In a bowl, stir the softened sorbet until smooth. Spoon into prepared crust, spreading with a rubber spatula to flatten the top. Freeze several hours or overnight.When ready to serve, carefully remove sides from pan and top with the toasted almonds. If serving whole, place on a platter and surround with fresh berries. If plating individually, cut the pie and place the pieces on dessert plates. Arrange a large spoonful of the fruit decoratively next to each slice of pie.NOTES:This versatile pie is refreshing, sophisticated, and oh so easy. Change the flavor of sorbet, crust, and fruit according to your preference. Instead of topping with nuts, you can top with fresh fruit of choice, or serve with a fruit sauce. Allow at least 4 to 6 hours in the freezer before serving.To make cookie crumbs, grind the cookies in a food processor or place the cookies inside a plastic bag and crush with a rolling pin.Variation: Use lime sorbet and a gingersnap crust top with sliced ripe mango and a pool of pureed mango.Serves 8Recipe provided by Robin Robertson's Quick-Fix Vegetarian. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, January 8th 2011 @ 9:59 PM
Chocolate Chip Cookies( Biscuits - Chocolate )
Daily Random RecipeINGREDIENTS:1 cup whole wheat flour1 cup unbleached white flour3/4 cup chocolate chips1/2 cup oil or melted margarine1/2 cup chopped walnuts or pecans3/4 cup maple syrup1 teaspoon vanilla1/2 cup rice milk1 tablespoon baking powderMETHOD:Preheat oven to 180C/350F. Mix all ingredients into a large bowl. After eating large amounts of cookie dough, drop the rest by spoonful into a lightly oiled cookie sheet. Bake 10-20 minutes until edges begin to brown. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, January 8th 2011 @ 10:00 PM
Apple Raisin Spice Muffins( Cakes - Muffins )Daily Random RecipeINGREDIENTS:1 cup unbleached white flour2 cups whole wheat pastry flour1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon cinnamon1/4 teaspoon nutmeg1/2 teaspoon allspice1 cup water1/3 cup maple syrup2 apples cored and chopped1/2 cup raisinsMETHOD:Preheat oven to 180C/350F. Mix everything in a big bowl and pour it into lightly oiled muffin tins. Bake for 20 minutes, then let them cool completely before you take them out, otherwise they'll fall apart |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Sunday, January 9th 2011 @ 11:06 AM
Hot Fudge Cake( Cakes - Chocolate )
Daily Random RecipeINGREDIENTS:1 cup rice flour (or other, if you're not gluten intolerant)3/4 cup sugar6 tablespoons baking cocoa powder, divided in half4 teaspoon baking powder (half if you're using plain flour)1/4 teaspoon salt1/2 cup soy milk or other milk substitute2 tablespoons vegetable oil2 teaspoons vanilla extract1 cup packed brown sugar1 3/4 cups hot waterMETHOD:Pre-heat oven to 180C/350F.In a medium bowl combine flour, sugar, 3 tablespoon of the baking cocoa, baking powder and salt. Stir in the soy milk, oil and vanilla until smooth. Spread in an ungreased 23 centimeter square baking pan. Combine the brown sugar and the remaining 3 tablespoon of cocoa and sprinkle this over the top of the batter in the cake pan. Pour the hot water over and do not stir. Bake for 35 to 40 minutes. Serve warm.NOTES:I mix and bake in the same dish (circular pyrex) except for the brown sugar/cocoa mixture which I mix in a measuring cup. Upside - one less dish to wash. Downside - one less bowl to lick. It should come out like a brownie on top and with hot fudge sauce below. Enjoy! |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Wednesday, January 19th 2011 @ 5:41 PM
Cream Filled Orange Crumb Cake( Cakes - Fruit )
Daily Random RecipeINGREDIENTS:First Layer1 cup unbleached flour1/2 cup granulated sweetener2 T oil1 1/2 T orange zest1/2 t salt1/2 cup chopped walnutsSecond Layer450 g / 1 lb tofu1/2 cup chopped walnuts 1/2 cup granulated sweetener2 T cornstarch1 T vanilla1/2 t saltThird Layer2 cups unbleached flour1/2 cup chopped walnuts2 t baking powder1/2 t baking soda1/2 t cinnamon1/2 t salt1/8 t nutmeg1 1/2 cups soy milk1 cup granulated sweetener2 T oil4 T orange juiceMETHOD:Preheat oven to 180C/350F. For the first layer, combine the flour, sweetener, oil, orange zest and salt in a food processor until blended. Add the walnuts and process until chopped. Press the mixture into the bottom and up the sides of a bundt pan. For the second layer, blend the ingredients for the second layer together in a food processor or blender until smooth and creamy. Pour and spread on top of the first layer. For the third layer, mix together the flour, walnuts, baking powder, baking soda, cinnamon, salt and nutmeg. Beat together the soy milk, sweetener, oil and orange juice, add the dry ingredients and beat until smooth. Pour and spread this mixture over the second layer, being careful not to stir the second and third layers together. Bake for 40-45 minutes. Let cool 15 minutes, then loosen the edges and turn out onto a rack to cool. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Saturday, January 22nd 2011 @ 11:38 AM
The Best Vegan Chocolate Chip Cookies Ever( Biscuits - Chocolate )
Daily Random RecipeINGREDIENTS:2 cups unbleached white flour 2 t baking soda 1/2 t sea salt 5 T cocoa powder 1/2 t cinammon 3/4 cup semi sweet chips (i use tropical source) 1/3 cup water 3/4 cup turbinado sugar 1/4 cup brown rice syrup 1 t vanilla extract 1 T cocoa powder 1/2 cup olive oil METHOD:Mix dry ingredients in a large bowl. In a separate bowl mix wet ingredients. I try and mix the water and sugar up together real well to reduce the large crystals some. Add wet mix to dry mix and stir together real well. Using your hands is the easiest. Batter will be quite stiff, and somewhat oily. It's easy to shape the cookies since they don't tend to stick to your hands. Make about 1 inch / 2.5 cm balls and then form them into cylinders. They should be maybe 1.5 inches / 4 cm in diameter and maybe 1/2 inch / 13 mm thick. They don't spread much when they cook either - I can put 16 on a normal baking sheet. Bake at 350F/180C for 12-14 minutes. Let cool on baking sheet a minute or two and transfer to wire racks or a plate to cool. Makes 24 cookies. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, March 1st 2011 @ 2:16 PM
Pumpkin Pie( Cakes - Pie )
Daily Random RecipeINGREDIENTS:1 unbaked 9-inch / 23 cm pastry crust 3/4 lb / 350 g tofu 1 x 16 oz / 450 g can pumpkin 1 1/2 t cinnamon 3/4 t ginger 1/2 t nutmeg 1 t salt 1 t vanilla 1 1/2 t rice syrup 1 1/3 cup sugar 1/3 cup oil METHOD:Preheat oven to 350F/180C. Blend all the ingredients in a blender until smooth and creamy. Pour this mixture into an unbaked pastry shell. Bake for one hour. Chill in the fridge before serving.NOTES:I've been making this one for years. Very easy, simple and fools non veggies. I always like to ask non-veggies if they'd ever tried tofu about halfway through their second helping of this... you should have seen my grandpa's face when I told him he just ate tofu and liked it. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Thursday, March 3rd 2011 @ 11:34 AM
Tofu Blueberry Pancakes( Breakfast - Pancakes )
Daily Random RecipeINGREDIENTS:6 oz / 170 g soft tofu, drained and mashed (silken works too)2 cups flour1/2 cup cornmeal4 1/2 t baking powder3 cups soy/nut/oat milk2 T vegetable oil1 t salt1/4 cup sugar1 t vanilla1 cup blueberriesMETHOD:In a large mixing bowl, thoroughly blend flour, baking powder & cornmeal. Stir in the milk substitute, oil, salt, sugar, vanilla, & tofu. Heat a lightly oiled griddle over medium heat. Pour about 1/4 cup of batter into the pan for each pancake. When the tops of the pancakes bubble, flip them and brown off the other side. Serve hot with maple syrup & margarine. NOTES:From: "The Giant Book of Tofu Cooking" by K. Lee Evans & Chris Rankin. You can substitute any other fruit that you'd like or use no fruit at all. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Friday, March 4th 2011 @ 10:56 AM
Fruit Cake( Cakes - Fruit )
Daily Random RecipeINGREDIENTS:12 oz (320 g) sultanas 9 oz (280 g) currants 14 oz (400 g) glace cherries, halved 5 oz (150 g) raisins, chopped 2 T chopped glace ginger (optional) 4 T golden syrup 3 1/2 oz (9 oz) margarine 16 fl oz (500 ml) unsweetened orange juice 8 fl oz (250 ml) soya milk 8 oz (250 g) wholemeal plain flour 8 oz (250 g) wholemeal self-raising flour 2 t ground mixed spice (all spice) METHOD:Combine the fruits, ginger, golden syrup, margarine and fruit juice in a large saucepan. Stir over a low heat until the margarine has melted, then cover the pan and simmer for 5 minutes. Pour the fruit mixture into a large bowl and leave to cool to room temperature. Add the soya milk and stir to mix. Pour the flours and spice into the bowl and mix thoroughly. Pour the cake mixture into a greased 9 1/2 x 6 inch (24 x 15 cm) rectangular cake tin lined with 3 layers of greaseproof paper and bake at 170C/325F for about 1 1/2 hours or until a skewer inserted into the centre comes out clean. Leave to cool, in the tin, on a wire rack. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Tuesday, March 8th 2011 @ 10:50 AM
Lacatan Banana Loaf( Cakes - Fruit )
Daily Random RecipeINGREDIENTS:1 cup soft tofu (1/2 lb / 450 g) crumbled 2 cups bananas, mashed 1 T lime or lemon juice Rind of 1 lime, grated 1 t vanilla 1/4 cup barley syrup or corn syrup or maple syrup or golden syrup, etc 1/2 cup oil 2 cups whole wheat or unbleached flour 1 1/2 t baking soda 1/4 t cinnamon 1/4 t ground ginger 1/4 t ground nutmeg 1 cup dried tropical fruit (such as dried papaya, pineapple, etc) 1/4 cup cashews (optional) METHOD:Preheat oven to 350F/180C. In a blender, combine tofu, bananas, lime juice and rind, vanilla, syrup and oil. Puree until smooth. Sift together the flour, baking soda and add the spices. Combine the dry and liquid ingredients, then add the dried fruit and cashews. Pour the batter into well greased 9 inch / 23 cm baking tin or loaf pan, and bake until a toothpick comes out clean, about 50 minutes. Cool in the pan for 5 minutes, then remove the loaf. |
carrotloves 1
Group Co-Administrator | Subject: RE: Vegan Cakes - Muffins - Treats- Desserts
Favorite Vegan Recipes
posted by carrotloves1 on Thursday, March 10th 2011 @ 11:09 AM
Fudgy Cocoa Mint Cookies( Biscuits - Chocolate )
Daily Random RecipeINGREDIENTS:3 cups unbleached or whole wheat flour or 1 1/2 cups of each1/4 cup cocoa powder2 teaspoons baking soda1/4 teaspoon salt2 tablespoons oil1 1/2 cups granulated sugar2 1/2 cups finely grated zucchini1 teaspoon peppermint extract1 cup chopped walnutsMETHOD:Preheat the oven to 180C/350F.Mix together the flour, cocoa, baking soda and salt in a bowl. Beat the oil, sweetener, zucchini and peppermint extract together with a mixer. Add the dry ingredients and beat until smooth. Fold in the walnuts. Drop by spoonfuls onto cookie sheets and bake for about 12 minutes. |
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