(Adapted from a recipe by Katie VanPetten)
Oatmeal Crust
1 c. quick oats
¾ c. whole wheat flour
½ c. ground nuts
1 tsp. Cinnamon
¼ tsp. salt
1 tsp. Vanilla
¼ c. olive oil
¼ c. Maple syrup
Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare a pie plate, 8X8” pan or 9” springform pan. Press into pan. Bake at 350 for 10-12 min.
Filling:
½ c. millet (well rinsed)
2 c. water
½ tsp. Salt
Cook these together for 45 minutes.
1/3 c. cashews
1/3 c. lemon juice
1/3 c. pure maple syrup
1 tsp. Vanilla
Blend cashews, lemon juice, syrup & vanilla together until smooth. Add cooked, hot millet. Blend again. Pour over crust & chill several hours or overnight.
Before serving add fruit topping or fresh fruit.
Fruit Topping
1 12 oz. Can frozen fruit juice concentrate (I usually use white grape or apple)
2 cups water
3-4 T. cornstarch (mix in with part of the water)
2-3 cups berries, peaches, apples, etc.
Bring the juice concentrate and 1 ½ c. water to a boil. Mix the cornstarch into the remaining ½ c. water. Add fruit to hot juice. Stir in cornstarch.
(To make a topping with fresh strawberries, thicken the juice concentrate as described. Allow to cool a little, and then stir in the sliced fresh berries)
This recipe is wonderful! A definite potluck pleaser.
Saturday, May 1, 2010
Friday, April 30, 2010
Pineapple Carrot Cake with Cream Cheese Frosting
I was asked to make a vegan carrot cake for a 50th
wedding anniversary
reception. This is the end result.
PINEAPPLE CARROT CAKE
1 tsp. lemon juice
½ cup soymilk
1/4 c. flax seed, ground
1/4 c. boiling water
1 c. succanat
½ cup oil
1 tsp. Vanilla
1 8 oz can crushed pineapple (do not drain)
1 1/3 c. grated carrots
1 cup whole wheat flour
1 cup all purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Cinnamon
sprinkle of nutmeg, cloves, & allspice
1/4 tsp. Salt
1 rounded Tablespoon cornstarch
½ c. walnuts
Combine soymilk and lemon juice and allow to rest a few minutes. In a large bowl, stir the water into the ground flax. Beat it with a fork or a whisk for a few minutes until it is thick and smooth. Add succanat, oil, vanilla, pineapple and milk mixture. Whisk together well. Add the grated carrots.
In a sieve or sifter, place flours, baking powder, baking soda, spices, salt and cornstarch.
Sift into the carrot mixture. Add the walnuts. Stir to combine.
Pour into a greased 9 X 13 inch pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.
Cream Cheese Frosting
3/4 c. raw cashews – soak in water for 8 hours
1/4 c. coconut oil
5 dates
1/4 c dried pineapple
1 tsp. Vanilla
lemon zest (optional)
Stevia to taste
Drain the cashews. Place everything in the blender. Add just enough water so that blender will turn. Blend until smooth. Spread over cooled carrot cake.
1 tsp. lemon juice
½ cup soymilk
1/4 c. flax seed, ground
1/4 c. boiling water
1 c. succanat
½ cup oil
1 tsp. Vanilla
1 8 oz can crushed pineapple (do not drain)
1 1/3 c. grated carrots
1 cup whole wheat flour
1 cup all purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Cinnamon
sprinkle of nutmeg, cloves, & allspice
1/4 tsp. Salt
1 rounded Tablespoon cornstarch
½ c. walnuts
Combine soymilk and lemon juice and allow to rest a few minutes. In a large bowl, stir the water into the ground flax. Beat it with a fork or a whisk for a few minutes until it is thick and smooth. Add succanat, oil, vanilla, pineapple and milk mixture. Whisk together well. Add the grated carrots.
In a sieve or sifter, place flours, baking powder, baking soda, spices, salt and cornstarch.
Sift into the carrot mixture. Add the walnuts. Stir to combine.
Pour into a greased 9 X 13 inch pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.
Cream Cheese Frosting
3/4 c. raw cashews – soak in water for 8 hours
1/4 c. coconut oil
5 dates
1/4 c dried pineapple
1 tsp. Vanilla
lemon zest (optional)
Stevia to taste
Drain the cashews. Place everything in the blender. Add just enough water so that blender will turn. Blend until smooth. Spread over cooled carrot cake.
Sunday, April 4, 2010
Pumpkin Carob Chip Cake (or cupcakes)
We grew this monstrous pumpkin last summer. It yielded over 30 cups of pumpkin. So I have been on a "pumpkin" kick, trying to use some of the frozen pumpkin up. I was reluctant to put the carob chips into this.... but it's quite delightful!
1 c. canned or cooked pumpkin
1/3 c. oil
3/4 c. Succanat
1/4 c. soy milk
1 tsp vanilla
3/4 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. carob chips
OK -- in a medium sized bowl, put the pumpkin, oil, Succanat, milk and vanilla. Stir them together.
In a sifter or sieve, place the flours, baking powder & soda, cinnamon and salt. Sift into the pumpkin mixture. Stir together with a fork. Fold in the chips.
Put it in a pan (9X9 square; 9 inch round or 12 cupcakes). Bake for 22-24 min at 350 degrees.
Drizzle with:
Cinnamon Icing:
1/4 c. Sugar in the Raw made into "powder" in a coffee grinder
1/4 tsp. cinnamon
2 T non-hydrogenated margarine, melted
1 T soy milk
1/2 tsp. vanilla
Mix this all together. Drizzle on cooled cake.
1 c. canned or cooked pumpkin
1/3 c. oil
3/4 c. Succanat
1/4 c. soy milk
1 tsp vanilla
3/4 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. carob chips
OK -- in a medium sized bowl, put the pumpkin, oil, Succanat, milk and vanilla. Stir them together.
In a sifter or sieve, place the flours, baking powder & soda, cinnamon and salt. Sift into the pumpkin mixture. Stir together with a fork. Fold in the chips.
Put it in a pan (9X9 square; 9 inch round or 12 cupcakes). Bake for 22-24 min at 350 degrees.
Drizzle with:
Cinnamon Icing:
1/4 c. Sugar in the Raw made into "powder" in a coffee grinder
1/4 tsp. cinnamon
2 T non-hydrogenated margarine, melted
1 T soy milk
1/2 tsp. vanilla
Mix this all together. Drizzle on cooled cake.
Saturday, April 3, 2010
Blueberry Cream
3/4 c. raw cashews
10 dates (softened)
1 c. frozen blueberries
1 tsp. vanilla
Place the above in the blender. Add just enough water to make it go. Blend until smooth. Spoon over the Yummy Vanilla Cake before serving.
I took this to fellowship dinner after church. They said "That was gooooood!"
10 dates (softened)
1 c. frozen blueberries
1 tsp. vanilla
Place the above in the blender. Add just enough water to make it go. Blend until smooth. Spoon over the Yummy Vanilla Cake before serving.
I took this to fellowship dinner after church. They said "That was gooooood!"
Yummy Vanilla Cake
I didn't use to like "white cake". But this cake isn't very white... and it really floats my boat!
1 c. soy milk
1 tsp. lemon juice
Mix these two together & set aside.
Get your sieve or sifter and put this into it:
3/4 c. all purpose flour
1/2 c. whole wheat flour
2 T. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
In a large bowl place:
1/3 c. canola oil
3/4 c. Sugar in the Raw
2 tsp. vanilla
Add the milk mixture to the oil, etc. Whisk together. Add the dry ingredients and stir until no large lumps remain.
This will make either 12 cupcakes or one 8X8" cake or a 9" round. For a sheet cake, double it. Bake 20-22 min at 350 degrees for cupcakes. Up to 30 minutes in a cake pan.
Try it for strawberry shortcake or with your favorite frosting or creamy topping.
1 c. soy milk
1 tsp. lemon juice
Mix these two together & set aside.
Get your sieve or sifter and put this into it:
3/4 c. all purpose flour
1/2 c. whole wheat flour
2 T. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
In a large bowl place:
1/3 c. canola oil
3/4 c. Sugar in the Raw
2 tsp. vanilla
Add the milk mixture to the oil, etc. Whisk together. Add the dry ingredients and stir until no large lumps remain.
This will make either 12 cupcakes or one 8X8" cake or a 9" round. For a sheet cake, double it. Bake 20-22 min at 350 degrees for cupcakes. Up to 30 minutes in a cake pan.
Try it for strawberry shortcake or with your favorite frosting or creamy topping.
Gingerbread Cookies
These are soooo yummy! You'll be amazed that this is possible without eggs!
1/3 c. canola oil
3/4 c. Succanat
1/4 c. molasses
1/4 c. soy milk
2 cups whole wheat flour (or a 50-50 mix of all purp. & whole wheat)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cinnamon
sprinkle of nutmeg and cloves
1/2 tsp. ginger
You know the drill.... put all that dry stuff in a sieve or sifter. Whisk the oil, Succanat, molasses and soy milk together well. (About 3 minutes) Stir in the dry ingredients. Make a couple disks with the dough; wrap them in plastic wrap and put them in the refrigerator to chill about an hour.
Now... if you get your waxed paper & masking tape out, you can make an inexpensive rolling surface on your counter that is very effective. Just secure the edges of the paper to the counter. Dust LIGHTLY with flour. Very lightly.
Roll out the cookies and cut with your favorite cutters. Place on a cookie sheet and bake at 350 degrees for 7-8 minutes. Let cool slightly, then move cookies to a wire rack to finish cooling.
My daughter's helped me make "Easter cookies" out of this dough. We rolled and rolled and ROLLED. It is a very supple dough and wasn't unmanageable even after multiple rollings.
*Modified from Isa and Terry
1/3 c. canola oil
3/4 c. Succanat
1/4 c. molasses
1/4 c. soy milk
2 cups whole wheat flour (or a 50-50 mix of all purp. & whole wheat)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cinnamon
sprinkle of nutmeg and cloves
1/2 tsp. ginger
You know the drill.... put all that dry stuff in a sieve or sifter. Whisk the oil, Succanat, molasses and soy milk together well. (About 3 minutes) Stir in the dry ingredients. Make a couple disks with the dough; wrap them in plastic wrap and put them in the refrigerator to chill about an hour.
Now... if you get your waxed paper & masking tape out, you can make an inexpensive rolling surface on your counter that is very effective. Just secure the edges of the paper to the counter. Dust LIGHTLY with flour. Very lightly.
Roll out the cookies and cut with your favorite cutters. Place on a cookie sheet and bake at 350 degrees for 7-8 minutes. Let cool slightly, then move cookies to a wire rack to finish cooling.
My daughter's helped me make "Easter cookies" out of this dough. We rolled and rolled and ROLLED. It is a very supple dough and wasn't unmanageable even after multiple rollings.
*Modified from Isa and Terry
Cherry Almond Cookies
1 c. all purpose flour
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup canola oil
1 1/3 cup Succanat
1/3 cup nondairy milk
1 T ground flax seeds
2 tsp. vanilla extract
1/2 cup chopped almonds
3/4 cup dried cherries
In a sifter or sieve, place the flours, soda and salt. In a large bowl, beat together the oil, succanat, milk & flax, and vanilla. (I use a hand held blender for this step). Fold in the flour mixture and mix to moisten a bit and then add almonds and cherries.
Drop onto a greased cookie sheet. If you want them chewy, leave them in a mound. If you want a crispier cookie, spread them out with the back of a spoon.
Bake for about 14 minutes at 350 degrees.
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup canola oil
1 1/3 cup Succanat
1/3 cup nondairy milk
1 T ground flax seeds
2 tsp. vanilla extract
1/2 cup chopped almonds
3/4 cup dried cherries
In a sifter or sieve, place the flours, soda and salt. In a large bowl, beat together the oil, succanat, milk & flax, and vanilla. (I use a hand held blender for this step). Fold in the flour mixture and mix to moisten a bit and then add almonds and cherries.
Drop onto a greased cookie sheet. If you want them chewy, leave them in a mound. If you want a crispier cookie, spread them out with the back of a spoon.
Bake for about 14 minutes at 350 degrees.
Subscribe to:
Posts (Atom)