Another pumpkin recipe for you to try!!!
Crust:
2 c. quick oats
1 1/2 c. whole wheat flour
½ c. ground nuts (optional)
1/2 tsp. salt
2 tsp. Vanilla
1/2 c. olive oil
1/2 c. Maple syrup or honey
Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare 9x13 pan. Reserve about 1 cup of the mixture. Press the remainder into pan. Bake at 350 for 10-12 min.
While it’s baking, make the filling:
2 cups of pumpkin
1 pkg Morinu tofu
1 tsp. Cinnamon
sprinkle of nutmeg, ginger & cloves
3/4 cup sucanat
Pour the filling onto the crust. Cover with remaining crust mixture. Bake for at least 30 min. until browned & set.
Saturday, November 13, 2010
Saturday, October 30, 2010
It's fall, ya'all!
That means it's time for some treats using those "fall things"... pumpkin, apples, apples, pumpkin. So here goes....
Pumpkin Cookies
1 cup canned pumpkin
1/2 c. nonhydrogenated margarine
3/4 c. sucanat
1 tsp. vanilla
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/4 c. oat flour (make your own by whirring rolled oats in the blender)
2 T. cornstarch
1 tsp cinnamon
a sprinkle of ginger, nutmeg & cloves
1/2 tsp baking powder
1/2 tsp. salt
Start out by cooking the pumpkin on low for about 45 min. to reduce it to 1/2 c. Cool.
Cream the margarine & sucanat together in a large bowl. Mix in the pumpkin and vanilla.
Place all the dry ingredients in a sieve. Sift into pumpkin mixture. Mix well. Spoon onto cookie sheets and flatten with your hand. Bake for 10-12 min. at 350 degrees.
Applesauce Softies
1 1/3 c. unsweetened applesauce
1/3 c. oil
3/4 c. sucanat
1 tsp. vanilla
1 c. whole wheat flour
3/4 c. all purp. flour
1 T. cornstarch
1 tsp cinnamon
a sprinkle of nutmeg & cloves
1/2 tsp. baking soda
1/4 tsp. salt
Another reduction recipe! (But they are worth it). Cook the applesauce in a saucepan on low until you have 2/3 c. (about 25 min.) OR -- cook in a crock pot all night with the lid off! When it's about done, add 1 c. raisins. This will soften the raisins and thicken the applesauce even more.
Mix the oil, sucanat & vanilla together in a large bowl. Stir in the cooled applesauce. Sift in the flours, cornstarch, spices, soda and salt. Mix to form a soft dough. Scoop into mounds on a prepared cookie sheet. Flatten. Bake at 350 degrees. (Soft cookies 8-10 min; more crispy cookie 10-13 min.)
PUMPKIN CAKE ROLL
(Took this for potluck today... my testers were all smiles! They are such willing tasters, too.)
1 1/2 tsp. egg replacer
2 T flax
1 c. sucanat
2/3 c. pumpkin puree
1 T lemon juice
3/4 c. all purpose flour
1 T. cornstarch
1/2 tsp. cinnamon
a sprinkle of nutmeg & ginger
1/2 tsp. salt
1 T baking powder
ground cane sugar to sprinkle on towel
Oil a jelly roll pan. Cover with parchment. Spray again.
Put egg replacer and flax in a bowl. Add 1/3 c. hot water. Mix well. Add sucanat, lemon juice and pumpkin. In a sieve, place the flour, cornstarch, spices, salt, and baking powder. Sift into pumpkin mixture. Stir in well.
Spread batter into prepared pan. Bake at 375 for 15-18 min. Allow to cool briefly. Flip cake onto towel dusted with sugar. Start at one end and roll it up. Place on wire rack to cool. Once it's cool, spread with filling. Re-roll and chill. Slice in one inch slices and enjoy!
It's Not Cream Cheese Filling
1/2 c. dates
1/2 c. cashews
1 tsp. vanilla
1/2 c. very hot water
2 T. coconut oil
6 oz. Morinu extra-firm tofu
2 T. lemon juice
2 T. pure maple syrup
2 tsp. Ko-jel
Place dates, cashews, vanilla and water in blender. Blend very well. Add coconut oil,tofu, lemon juice and syrup. Blend until well incorporated. Add the Ko-jel and mix in. Allow this to cool before spreading it on the cake.
Pumpkin Cookies
1 cup canned pumpkin
1/2 c. nonhydrogenated margarine
3/4 c. sucanat
1 tsp. vanilla
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/4 c. oat flour (make your own by whirring rolled oats in the blender)
2 T. cornstarch
1 tsp cinnamon
a sprinkle of ginger, nutmeg & cloves
1/2 tsp baking powder
1/2 tsp. salt
Start out by cooking the pumpkin on low for about 45 min. to reduce it to 1/2 c. Cool.
Cream the margarine & sucanat together in a large bowl. Mix in the pumpkin and vanilla.
Place all the dry ingredients in a sieve. Sift into pumpkin mixture. Mix well. Spoon onto cookie sheets and flatten with your hand. Bake for 10-12 min. at 350 degrees.
Applesauce Softies
1 1/3 c. unsweetened applesauce
1/3 c. oil
3/4 c. sucanat
1 tsp. vanilla
1 c. whole wheat flour
3/4 c. all purp. flour
1 T. cornstarch
1 tsp cinnamon
a sprinkle of nutmeg & cloves
1/2 tsp. baking soda
1/4 tsp. salt
Another reduction recipe! (But they are worth it). Cook the applesauce in a saucepan on low until you have 2/3 c. (about 25 min.) OR -- cook in a crock pot all night with the lid off! When it's about done, add 1 c. raisins. This will soften the raisins and thicken the applesauce even more.
Mix the oil, sucanat & vanilla together in a large bowl. Stir in the cooled applesauce. Sift in the flours, cornstarch, spices, soda and salt. Mix to form a soft dough. Scoop into mounds on a prepared cookie sheet. Flatten. Bake at 350 degrees. (Soft cookies 8-10 min; more crispy cookie 10-13 min.)
PUMPKIN CAKE ROLL
(Took this for potluck today... my testers were all smiles! They are such willing tasters, too.)
1 1/2 tsp. egg replacer
2 T flax
1 c. sucanat
2/3 c. pumpkin puree
1 T lemon juice
3/4 c. all purpose flour
1 T. cornstarch
1/2 tsp. cinnamon
a sprinkle of nutmeg & ginger
1/2 tsp. salt
1 T baking powder
ground cane sugar to sprinkle on towel
Oil a jelly roll pan. Cover with parchment. Spray again.
Put egg replacer and flax in a bowl. Add 1/3 c. hot water. Mix well. Add sucanat, lemon juice and pumpkin. In a sieve, place the flour, cornstarch, spices, salt, and baking powder. Sift into pumpkin mixture. Stir in well.
Spread batter into prepared pan. Bake at 375 for 15-18 min. Allow to cool briefly. Flip cake onto towel dusted with sugar. Start at one end and roll it up. Place on wire rack to cool. Once it's cool, spread with filling. Re-roll and chill. Slice in one inch slices and enjoy!
It's Not Cream Cheese Filling
1/2 c. dates
1/2 c. cashews
1 tsp. vanilla
1/2 c. very hot water
2 T. coconut oil
6 oz. Morinu extra-firm tofu
2 T. lemon juice
2 T. pure maple syrup
2 tsp. Ko-jel
Place dates, cashews, vanilla and water in blender. Blend very well. Add coconut oil,tofu, lemon juice and syrup. Blend until well incorporated. Add the Ko-jel and mix in. Allow this to cool before spreading it on the cake.
Saturday, August 14, 2010
Cat's Chocolate Mint Something
(aka Sandy's Layered Dessert)
This is being posted for my church friends that act as my taste testers on a weekly basis! Thanks!
Crust:
2 c. quick oats
1 1/2 c. whole wheat flour
½ c. ground nuts (optional)
1/2 tsp. salt
2 tsp. Vanilla
1/2 c. olive oil
1/2 c. Maple syrup or honey
Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare 9x13 pan. Press into pan. Bake at 350 for 10-12 min. Cool.
SECOND LAYER
In a blender place:
1 c. pitted dates
1 c. hot water
1/2. c raw cashews
Allow to sit a few minutes. Blend until smooth.
Add:
1 c. additional water
1 tsp vanilla
1 tsp mint flavoring
1/4 tsp. salt
1 c. carob chips
1/4 maple syrup
1 pkg or 4 1/2 tsp. of vegan gelatin
Blend well & pour over cooled crust
THIRD LAYER
1 pkg Soyatoo whipped topping with a little green food coloring & 1/2 tsp mint flavoring added. Whip according to directions.
OR
1 12 oz pkg firm silken tofu
3 T oil
2 tsp. vanilla
1/2 tsp. mint flavoring
1/3 c. honey or maple syrup
green food coloring (optional)
Blend well. Spread over carob pudding layer.
Sprinkle with chopped carob chips.
Saturday, June 5, 2010
Carob Snickerdoodles
Carob Snickerdoodles
A thin flat, tasty cookie. The cinnamon tames the carob taste.
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Chocolate extract
1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup carob powder
1 tsp. Baking soda
1/4 tsp. Salt
½ tsp. Cinnamon
Into a medium bowl, place the first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the last 6 ingredients. Sift them into the bowl with the smooth, thick mixture! Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula.
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
A thin flat, tasty cookie. The cinnamon tames the carob taste.
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Chocolate extract
1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup carob powder
1 tsp. Baking soda
1/4 tsp. Salt
½ tsp. Cinnamon
Into a medium bowl, place the first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the last 6 ingredients. Sift them into the bowl with the smooth, thick mixture! Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula.
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
Walnut Glens
A chewy, slightly crisp cookie... these are one of my better experiments!
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Frontier Butterscotch flavor
1 cup whole wheat flour
2/3 cup all purpose flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup finely ground walnuts
Into a medium bowl, place first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the flours, baking soda & salt. Sift them into the bowl with the smooth, thick mixture! Add the walnuts. Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula. (You can dip a glass into turbinado sugar & use that to press them down, too.)
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Frontier Butterscotch flavor
1 cup whole wheat flour
2/3 cup all purpose flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup finely ground walnuts
Into a medium bowl, place first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the flours, baking soda & salt. Sift them into the bowl with the smooth, thick mixture! Add the walnuts. Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula. (You can dip a glass into turbinado sugar & use that to press them down, too.)
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
Saturday, May 1, 2010
UNCHEEZE CAKE
(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.
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.
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.
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