Recipes
This week's recipe
Dessert: Poppy seed Cookies
1/2 C rice milk
1 C poppy seeds
3/4 C w w pastry flour
1/2 C white flour
pinch sea salt
1 tsp. baking powder
1/2 C raisins
1/4 C corn oil
1/2 C maple or rice syrup
1/2 tsp. vanilla
1. Heat the milk and poppy's and set aside.
2. Mix the dry ingredients and wet ingredients separately.
3. Add the dry to the wet and add the chopped raisins.
4. Make little mounds on an oiled cookie sheet and flatten.
5. Bake 10 minutes at 180c
Dessert: Vegan Brownies
12 oz. silken tofu, pureed
1/2 cup flour
3/4 cup water
2 1/2maple syrup
1 1/2 tsp salt
1 tsp vanilla
1 1/8 cup cocoa
3/4 cup oil
2 1/4 cup flour
1 1/2 tsp. baking powder
1. Cook tofu, 1/2 cup flour and water together over low heat for about 3 minutes until thickened. Allow to cool.
2. Add salt and vanilla to the mixture.
3. Add cocoa and oil and maple syrup to the mixture.
4. Stir in remaining 2 1/4 cup flour and baking powder until blended.
5. Bake in 9x13 pan for around 35 minutes at 180 degrees. Set pan on wire rack to cool, then cut into bars.
Dessert: Chocolate Chip Cookies
1 1/2 cups white flour or whole wheat pastry flour
1 heaping TB arrowroot or cornstarch
1 tsp. baking powder
1/4 tsp. salt
1/2 cup flaked coconut
approx 1/4-1/3 cup semisweet choc chips
1/2 cup oil
2/3 cup maple syrup
1 tsp vanilla
1/2 tsp orange extract
1. Mix dry ingredients together.
2. Stir wet ingredients together well and add to the dry. (Optional: 1/3 cup chopped pecans or walnuts)
3. Form balls of dough ~2" in diameter, place on parchment lined sheets and flatten.
4. Bake at 180c degrees for 12-16 minutes until lightly browned.
This recipe can be doubled.
Dessert: Vegan Carrot Cake
2 cups unbleached white flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup raisins soaked in 1/3 cup warm water
1/2 cup oil
1/2 cup soymilk
1 cup maple syrup
1 1/2 tsp orange extract
1/2 tsp lemon extract
2 cups shredded carrots
Nuts optional
1. Heat oven to 180c degrees. Grease 10" spring from pan.
2. Sift dry ingredients into bowl and stir to combine.
3. Mix in carrots, separating the shreds and making sure that they are all coated with flour.
4. Mix wet ingredients separately.
5. Combine wet with dry ingredients just until flour is absorbed.
6. Spread batter in pan. Bake about 40 minutes in center of oven, until brown and beginning to shrink from sides of pan.
Dessert: Five Seasons Tofu Cheesecake
For the crust:
3 1/2 cups of granola
2 TB maple syrup
2 TB apple cider
2 TB oil
1. Grind oat flakes in food processor.
2. Work in maple syrup, apple cider and oil.
3. Press this crumb mixtrue into bottom and part way up the sides of the springform pan.
4. Preheat the oven to 180c degrees.
For the Filling:
3 pounds soft or medium tofu (can be all or part silken tofu)
1/2 cup soy milk
1 1/4 maple syrup
1/4 almond butter
grated zest of one lemon (very important!)
1 TB vanilla
1 TB almond extract
1 rounded TB white miso
1 rounded TB umeboshi paste
1 level TB arrowroot powder or cornstarch
1. Combine filling ingredients in a blender and puree to a smooth paste (you may need to work in several batches).
2. Pour the filling into the springform pan.
3. Bake the cheesecake for 40-55 minutes, or until the filling rises and the top is lightly browned (It's important that the filling rise!!).
4. Let the cheesecake cool to room temp, then refrigerate.
5. Cut into slices for serving. Serves 10-12. Spoon some good quality jam on top for serving (Raspberry, blueberry or ginger marmalade are particularly nice).