2 vegan deserts :)

[Guest guest]

Vegan Recipies

 

" TRADER JOE'S HEROIC BAKLAVA "

 

A Note on Filo Dough:

 

The filo dough I buy comes frozen in a 1-pound package. I believe each

sheet is 14 x 22 inches, so that the finished baklava

is about 14 x 11 inches. The package has very specific instructions for

thawing, which should be followed.

 

NUT FILLING:

 

(This is the original recipe; I find it makes too much so I use 2/3 of the

amount. I find it works well to dump everything in

the food processor. Pecans are good, too...)

 

1 1/2 pounds roasted, unsalted walnuts, coarsely chopped or ground 1 cup

sugar 1 1/2 teaspoons ground cinnamon 1/2

teaspoon ground cloves

 

Combine all ingredients.

 

SYRUP:

 

1 cup honey 3/4 cup water 1/4 cup sugar 2 tablespoons lemon juice 1 small

piece lemon peel 1 small piece orange peel 1

inch piece cinnamon stick

 

Combine all of the above in a saucepan, and let simmer for 10 minutes. Let

cool. Discard peels and cinnamon.

 

BAKLAVA:

 

1 pound filo dough 1/2 pound " natural " margarine Nut filling, above Syrup,

above

 

Unwrap filo dough and fold in half, like the pages of a book. Keep covered

with a dry kitchen towel while working (or just

work fast :-)) Turn over one sheet onto 10x15 inch cookie sheet. Brush with

melted margarine, using soft 1 1/2 to 2-inch

brush or fingertips.

 

Continue turning sheets (pages) and brushing with margarine until 1/3 of

the sheets have been used. Cover with half of the

nut filling.

 

Brush another 1/3 of the pages and place over the nuts in the pan. Top with

remaining nut filling, and then continue with the

remaining sheets of filo dough. Brush top sheet with remaining margarine.

 

With sharp knife, score pastry into diamonds, squares, or triangles. Bake

at 350 degrees (that's Fahrenheit) 35-45 minutes

until puffed, crisp, and deep golden in color. Remove from oven and

immediately pour cooled Syrup over baklava. Let

stand 4 hours. (that's what the recipe says, but I've never been able to do

it. ) When cool, cut through to the bottom layer in

scored cuts.

 

Tofu Cheesecake

 

Filling: 3 c. tofu (silken soft is best) 1/3 c. FRESH lemon juice (this is

crucial) 1/4 c. oil + 1/4 c. margarine :melted and

cooled 1 (or 1 1/4) c. sugar 3/4 tsp. salt 1 1/4 vanilla 1/4 c. water or

soymilk, IF necessary

 

Blend ingredients well, in order, in a blender, until thick and creamy (add

liquid at end only if needed to blend tofu). Pour

into partially baked crumb crust (below) and bake at 350 F 1/2 hour or

until tofu is set in the middle.

 

Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.

 

Crumb Crust 2 c. flour 1/2 c. sugar 1/4 tsp salt 2 Tbsp. oil 1/4 c. (scant)

soft margarine 2 Tbsp. water

 

Mix dry ingredients. Work in oil and margarine. Work in water (should be

crumbly). Pat on bottom and halfway upsides of

9 " pie pan. Partially bake 10 min at 350 F (be careful, it can burn

easily). Fill and bake as above.