Vegan Desserts

[Guest guest]

Hi all,

I seem to recall someone asking for recipes for vegan desserts. Well, here

they are. Oh, what is garam mansala? (I hope I got the name of that

ingredient right--I think it was mentioned in a Pakistani chickpea recipe

someone just posted)

The following are all taken from The Teen's Vegetarian Cookbook. I'm pretty

sure they're all vegan. Here goes:

 

Chocolate Coma:

12 oz. package silken tofu (soft, firm, or extra-firm)

12 oz. package vegan semi-sweet chocolate chips or carob chips

 

1) Puree tofu in blender or food processor.

2) Melt chocolate or carob chips in small saucepan over low heat.

3) Add melted chocolate or carob to tofu and blend until smooth. Pour into

dessert dishes and chill for at least 4 hours.

 

I made this today and I must say, it's RICH! Rich with a capital R. If

you're not a dedicated chocoholic, you might want to go easy on the

chocolate.

 

Variations:

Chocolate Coma Pie: Pour into a ready-made graham cracker pie crust and

chill at least 4 hours.

 

Chocolate Raspberry Coma: add 8-10 oz. raspberry all-fruit preserves to

chocolate-tofu mixture and blend.

 

Chocolate Coma Freeze: Spoon mixture into freezer-safe container and freeze

until firm. Spoon into dessert dishes and serve.

 

Easiest Ever Berry crisp:

 

2 1/2 cups fresh or frozen berries (any one kind or mixed)

1/2 cup apricot preserves

1 1/2 cup granola

Dairy-free margarine or butter

 

1) Preheat oven to 350 degrees F. In a bowl, mix together berries and

preserves. Place berry mixture in a greased 9-inch square baking pan or

small glass casserole dish.

2) Spread granola evenly on top of the berries, and scatter little dots of

margarine on top of the granola.

3) bake for about 25 min., or until granola looks browned and berries look

juicy and bubbly.

Serves 4-6.

 

Apple-date Dessert

 

10 oz. dates, pitted.

1 cup water

1 T lemon juice

6 medium apples, peeled, cored, and thinly sliced

1 tsp. cinnamon

 

1) In a saucepan, cook dates in 1/2 cup water for 10 min.

2) Add remaining water, lemon juice, apples, and cinnamon. Mix together,

cover, and simmer until apples are soft but not mushy, about 5 to 10 min.

Serves 6.

 

Laura's Vegan Chocolate Chip Cookies

 

1 cup dairy-free margarine

3/4 cup sugar

3/4 brown sugar

3/4 to 1 tsp. salt

2 homemade fake eggs (see below)

1 T vanilla

2 1/2 cups flour

1 cup vegan semi-sweet chocolate chips

 

1) preheat oven to 350 degrees F. In a large bowl, cream together margarine,

sugars, and salt.

2) In a small bowl, beat " eggs. " Then add to margarine-sugar mixture. Add

vanilla and combine. Slowly add flour, stirring constantly.

3) Mix in chocolate chips. Form dough into 1-inch balls and place on an

ungreased baking sheet. Bake 10-12 min.

Makes about 3 dozen.

 

Kim's Grandma's Ginger Cookies

 

1 cup molasses

1 1/4 cup sugar

1 T baking soda

1 cup dairy-free margarine

1 cup hot water

1 tsp. powdered ginger

1 tsp. cinnamon

1 tsp. ground cloves

3 cups flour

Powdered sugar

 

1) Preheat oven to 350 degrees F. In a bowl, mix together molasses, sugar,

baking soda, margarine, and water.

2) Add spices. Little by little, add flour and combine to form a stiff

dough. If dough is too sticky, add a little more flour. If you have time,

refrigerate the dough for a couple hours before rolling it out; it will be

easier to work with.

3) On a floured counter, roll the dough with a rolling pin and cut into

shapes with cookie cutters. Place on an ungreased baking sheet and bake for

10 to 12 min. Top with powdered sugar or your favorite frosting. Makes about

3 dozen,

 

Mango Freeze

 

8 ice cubes

2 to 3 mangoes, peeled and cut into chunks

1/4 orange juice concentrate

1 cup coconut, soy or rice milk

 

1) In a blender, crush ice cubes. add mangoes, orange juice, and milk. Blend

on high speed until smooth.

2) Pout into a freezer-safe bowl and freeze until it reaches the consistency

of soft ice cream. Serves 4.

 

Baked Pears or Apples with Spiced Orange Sauce

 

4 pears or apples

2 T raisins

2 T walnuts, chopped

2 T orange juice concentrate

2 T water

2 T maple syrup

1/4 tsp. cinnamon

1/4 cardamom

 

1)Preheat oven to 375 degrees F. Wash fruit. Using a small knife, remove the

cores from the fruits, but leave the base of the fruit intact. The fruits

should be able to stand up on their own; if not, cut a slice from the bottom

to create a base. Stand the fruits in a baking pan.

2) In a small bowl, combine raisins, walnuts, orange juice, water, maple

syrup, cinnamon, and cardamom.

3) Spoon the mixture into the center ofeach pear or apple. Fill the pan with

about an inch of water to prevent sticking and scorching. Bake about 30

min., until fruit is tender when pierced with a fork. Let cool for at least

15. min before serving.

Serves 4.

 

Sweet Potato Pumpkin Pe

 

1 large sweet potato

12 oz. canned pumpkin

1/2 cup brown sugar, natural maple syrup, or honey

1 cup soy or rice milk

3 T vegetable oil

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp ginger

2 tsp. vanilla

3 1/2 T conrstarch dissolve in 2 to 3 T water

1 pie crust (pastry or graham cracker)

 

1) Pierce sweet potato w/ a fork and bake in the microwave for a bout 10

min. on high setting or about 35 min. in a 400F oven.

2) When potato is cool, scoop potato flesh from skin, place in a bowl, and

mash until smooth. Add pumpkin and sweetener; place in blender and blend

until smooth.

3) Heat oven to 425 degrees F. In a separate bowl, combine milk and oil, add

to seet potato mixture.

4) Add spices, vanilla, and dissolved conrstarch; stir until well blended.

Pour mixture into crust. Bake for 15 min. at 425, then reduce heat to 350

and bake foe 40 to 50 more min.

Pie is done when the center is firm and set. Remove from oven and cool.

Serves 8.

 

Peanut Crispy Bars

 

3 cups crispy brown rice cereal

1/2 cup peanut butter

1/2 cup honey, natural maple syrup, or barley malt

1 tsp. vanilla

1/2 tsp. cinnamon

1/3 cup mini or regular sized vegan semi-sweet chocolate chips

 

1) Pour cereal into large bowl and set aside.

2) In a small saucepan, heat peanut butter and sweetener until softened.

3) Stir in vanilla and cinnamon. Remove from heat and pour into cereal.

4) Stir to combine, and add chocolate chips; stir again. Press into an oiled

9-inch square baking pan. Refrigerate for an hour before cutting.

 

Becca's Chocolate Nutty Truffles

 

1/4 cup sliced almonds

1/4 cups cashews

1 cup favorite nut butter: almond, cashew, or peanut

4 T maple syrup

1/4 cup dates, chopped

1/4 cup chocolate chips

1/8 cup powdered sugar

2 T unsweetened cocoa

1/4 tsp. cinnamon

 

1) In a skillet containing no oil or liquid, combin the almonds and cashews.

Heat over a low flame, stirring frequentl, just until you start smelling a

toasty, warm aroma.

2) In a bowl, mix together nut butter, maple syrup, and chocolate chips.

Adds nuts and stir to combine. Set aside.

3) In a small bowl, mix sugar, cocoa and cinnamon.

4) Make teaspoon-sizeballs of the nut butter mixture and roll in the

sugar-cocoa mixture until evenly coated. Place on wax paper and serve, or

harden in refrigeratr for 1/2 hour.

Makes 25 to 30 truffles.

 

Variation:

Lemony Nutty Truffles: Use sesame or cashew butter. Leave out chocolate

chips and cinnamon. Add 1/4 cup coconut flakes, 1 tsp. finely chopped lemon

zest, and 1 T lemon juice. Roll in powdered sugar.

 

Vegan Baking tips:

Dairy Milk can always be replaced with soy or rice milk.

Cane sugar, which isn't always vegan, can be replaced w/ date sugar.

To replace eggs:

1/4 applesauce and 1/2 tsp. baking powder

or

1/2 mashed banana and 1/2 tsp. baking powder

or

1/4 pureed prunes and 1/2 tsp. baking powder

or

store-bought powdered egg replacer

or

3 T powdered flax seed mixed w/ 1/2 cup water. (only good for 2 or 3 'eggs'

at a time)

or

1 tsp. baking powder and 1/2 tsp. baking soda and 2 T flour and 3 T water,

combined and whisked until foamy.

 

Whew! My poor hands need a rest from typing. Hope this helps!

--Lynda

 

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