Guest guest Posted December 14, 2001 Report Share Posted December 14, 2001 The bread pudding is good - I think we have Kathleen to thank for it, one of my favorites (real easy, too) are the dalmation crepes, and I've seached for the recipe for Soy Dessert Crepes, with no luck. Maybe someone else can find it. And the cinnamon cappucino cheesecake is good. I made myself stop before this got out of hand! * Exported from MasterCook * Chocolate Mousse Cake Recipe By :The Voluptuous Vegan - Myra Kornfeld Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 1 cup whole wheat pastry flour 1 cup unbleached flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup cocoa powder 1 teaspoon ground cinnamon 1 cup water 1/2 cup canola oil 1 1/2 cups pure maple syrup 1 teaspoon apple cider vinegar 2 teaspoons vanilla extract 1/2 teaspoon salt Mousse Topping 1 cup blanched almonds 3 cups water 1 cup store-bought blanched hazelnuts (cashews can be substituted) 3 tablespoons agar flakes 1/4 cup cocoa powder 2 tablespoons grain coffee or instant coffee 1 cup pure maple syrup 1/2 teaspoon salt 2 tablespoons arrowroot powder 1/4 cup original flavored soy milk 1 tablespoon vanilla extract 1/2 cup store-bought blanched hazelnuts, for garnish -- chopped This is an all-around winner for chocolate lovers--a rich, moist cake with a thick layer of hazelnut mousse. It keeps well in the refrigerator for 3 to 4 days; you can make the cake in two sessions if you like; it's elegant enough for special occasions; and it tastes delicious with raspberry sauce. The mousse topping calls for blanched hazelnuts, which are gettin increasingly easy to find even in local supermarkets. If you cannot find blanched hazelnits, you can remove the skins yourself by spreading nuts on a cookie sheet and baking for 12 minutes. While they are still warm, rub the nuts in a towel to remove their skins. As a substitution, raw cashews are dellicious. To get the best texture for the mousse, it is better to use a blender to mix the almond milk and hazelnuts. A food processor will work, but the texture will be much grainier. For mocha flavor, I sometimes use instant expresso, or for a caffeine-free alternative, a roasted grain coffee. When the mixture is dark, it is difficult to see if the agar is fully dissolved. I usually take a spoonful of liquid from the pot and pour it onto a plate. If I can see little undissolved flakes, I simmer for a few more minutes and retest it. Make the Cake: Preheat the oven to 350F. Oil a 9-inch springform pan. Sift the flours, baking powder, and baking soda into a medium bowl. In a small saucepan over medium heat, dissolve the cocoa powder and cinnamon in the water, stirring continuously. When the cocoa begins to bubble, remove from the heat and pour into another medium bowl. Add the remaining liquid ingredients and salt to the cocoa, and whisk until they are well combined. Pour the liquid iingredients into the dry, and whisk until batter is smooth. Pour the batter into the pan and bake for 20 to 25 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick comes out clean. Make the Mousse Topping: In a blender, blend the blanched almonds with the water. Line a strainer with cheesecloth and pour the blended almonds through it. Squeeze the cheesecloth to extract all the liquid from the pulp. You should have 3 cups of almond milk. If you are a little shy of 3 cups, make up the difference with water. Discard the pulp. Finely pulse the hazelnuts in a food processor. Do not let the machine run more than a few seconds continuously, so as not to turn the nuts into nut butter. Add the ground nuts and the almond milk to the blender and blend until the mix is very creamy. To a small saucepan, add the almond-hazelnut milk, agar flakes, cocoa poowder, grain coffee, maple syrup, and salt. Warm over medium-high heat. Keep an eye on the mixture as it starts to boil, so that you can make sure it does not boil over. In a small bow;, dissolve the arrowroot in soy milk to make a slurry. When the liquid begins to boil, lower the heat and gently simmer 5 to 10 minutes, to dissolve the agar fully. Add the arrowroot slurry and stir until the liquid just starts to bubble again. The liquid will have slightly thickened. Remove the mousse from the heat and stir in the vanilla. Pour the mousse over the cake in the pan and place it in the refrigerator for about 45 miinutes to cool and set. You can line the border of the cake with toasted, chopped hazelnuts if desired. To unmold, run a knife around the inside edge of the cake pan to loosen the mousse and cake. Release the springform rim and carefully lift it away. Serve the cake as is or on a pool of raspberry sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 16g Fat (65.6% calories from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 369mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Bread Pudding Recipe By :Veggie Life Magazine, January 1998, page 20 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups lite chocolate soy milk 3 tablespoons unsweetened cocoa 1 pound loaf of bread torn into 1-inch pieces (about 8 cups) 2 tablespoons brandy 1/2 cup dried cherries 2 bananas 1/2 cup sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1 pinch salt Cooking spray or oil Makes 8 servings. VEGAN Puréed banana takes the place of eggs here. Italian semolina bread is perfect for this recipe, sesame seeds and all, but any crusty bread will do. Serve warm, doused with flaming brandy, or with creamy Brandy Topping (see separate recipe). 1. In a medium saucepan, heat 1/2 cup of soy milk to nearly boiling. Remove from heat and add cocoa, whisking until lumps disappear. Add remaining soy milk, whisking to combine. 2. Place bread pieces in a large bowl and pour cocoa and soy milk mixture over the top, stirring with a spatula until bread is completely moistened. Set aside for 30 minutes. 3. In a small bowl, pour brandy over cherries and set aside until cherries have plumped, about 30 minutes. 4. Preheat oven to 350F. Lightly spray or oil a 9-inch square baking dish. 5. In a blender or food processor, purée bananas with sugar, cinnamon, vanilla, and salt. Pour banana mixture over bread mixture, add cherries and brandy, and stir to combine evenly. 6. Spread pudding into prepared pan, in an even layer. Bake, on center rack, for 25 to 30 minutes, or until pudding is set and firm to touch. Cool slightly before cutting into 8 servings. Makes 8 servings. Nutrition Analysis per Serving: Servings : 8, Calories : 252, Sodium (mg): 261, Carbohydrate(g): 52, Protein (g): 5, Fat (g): 2, Fiber (g): 3, Cholesterol(mg): 1. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; trace Fat (3.4% calories from fat); 1g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Layer Soy Cake with Chocolate Soynut Butter Frosting Recipe By :Soy Desserts - Patricia Greenberg Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat pastry flour 1/2 cup soy flour 1 tablespoon baking soda 1 cup sugar or light granuulated cane juice 1/2 cup unsweetened cocoa powder 1 1/2 cups whole soy milk 1 tablespoon vegetable oil 1 teaspoon vanilla extract 2 1/2 cups Chocolate Soynut Butter Frosting 1/4 cup chopped soynuts Preheat the oven to 350F and grease an 8-inch round cake pan. In a large bowl, combine the whole wheat pastry flour, soy flour, baking soda, sugar, and cocoa and set aside. In a separate bowl, combine the soy milk, vegetable oil, and vanilla until smooth. Pour the soy milk mixture into the flour mixture, stirring with a wire whisk until well combined. Pour the batter into the greased pan and bake for 30 minutes, or until the cake springs back when touched. Cool completely. Remove from the pan and frost with the Chocolate Soynut Butter Frosting. Sprinkle with the soynuts and serve. Description: " This soy-enhanced chocolate cake is a memorable experience when joined with the Chocolate Soynut Butter Frosting. Chocolate and soynut butter, which is like peanut butter, is the most comforting food combination I know. " Yield: " 10 slices " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 3g Fat (50.4% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Soynut Butter Frosting Recipe By :Soy Desserts - Patricia Greenberg Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsweetened cocoa powder 1 cup powdered sugar 1/2 cup whole soy milk 1 tablespoon soynut butter 1 teaspoon vanilla extract In a food processor or electric mixer, combine all the ingredients and beat until smooth. Frost the cake immediately, or store the mix in the refrigerator for 1 week. Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 676 Calories; 12g Fat (12.7% calories from fat); 17g Protein; 167g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Fat; 8 Other Carbohydrates. Nutr. Assoc. : 0 * Exported from MasterCook * Dalmation Dessert Crepes Recipe By :The Whole Soy Cookbook - Patricia Greenberg Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces soy cream cheese 1/2 cup granulated sugar 2 teaspoons vanilla extract 1/3 cup tofu espresso chocolate chips or regular tofu chocolate chips 12 Soy Dessert Crepes 3 tablespoons confectioner's sugar Combine the cream cheese, granulated sugar, and vanilla in a large bowl, mixing well. Fold in the tofu-chocolate chips. Fill each crepe with 3 tablespoons filling. Roll the crepes into cylinders, place 2 on each plate, and dust with confectioners' sugar. Per serving: 83 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 21g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Posted to Veg-Recipes Mailing List #385 by jkujawa on 03 Feb 100 13:11:30 Eastern Standard Time. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; trace Fat (0.0% calories from fat); 0g Protein; 21g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 * Exported from MasterCook * " New York " Tofu Cheesecake Recipe By :Soy Desserts - Patricia Greenberg Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9-inch springform Graham Cracker Crust 1 1/2 pounds soft tofu 1 cup sugar or light granulated cane juice 8 ounces soy cream cheese 1 teaspoon vanilla extract Prepare the Graham Cracker Crust ahead and set aside. Preheat the oven to 350F. In a blender or food processor, puree the tofu until smooth. Add the sugar, soy cream cheese, and vanilla, processing until smooth. Pour the tofu mixture into the prepared crust and bake for 50 minutes. Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool. Refrigerate the cheesecake overnight. Serve at room temperature. Description: " Substituting tofu for eggs and using soy cream cheese and organic sweeteners, this recipe has been transformed. These changes take nothing away from the satisfying appeal that this cake is famous for, and the preparation is a breeze. " Yield: " 12 slices " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. * Exported from MasterCook * Baked Kasha Pudding Recipe By :Vegetarian Times Magazine, February 2001, page 49 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vanilla soy milk 1 cup uncooked kasha 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup shredded Fuji or Golden Delicious apple 1/4 cup skinned chopped hazelnuts -- (see Note) 1/2 cup soy sour cream 3 tablespoons lightly packed dark brown sugar 6 SERVINGS EGG- & DAIRY-FREE This soy version of a classic will warm you on brisk mornings. Double the recipe and eat the leftovers the next day. 1. Preheat oven to 350F. Coat 8-inch baking dish with cooking spray. 2. In medium saucepan, combine soy milk with 1 1/4 cups water. Cook over medium-high heat until liquid is almost boiling. Stir in kasha. 3. Bring mixture to a boil, then remove from heat. Add cinnamon, nutmeg, salt and shredded apple. Pour mixture into prepared pan. Sprinkle evenly with chopped hazelnuts. 4. Bake until pudding is almost set, about 30 minutes. Meanwhile, mix together sour cream and sugar. Spread mixture over top of hot pudding. Return to oven and bake until pudding is set but still moist and top is covered with creamy glaze, about 10 minutes. Spoon into wide, shallow bowls like pasta bowls and serve hot. Note: To toast hazelnuts, preheat oven to 350F. Spread nuts in pie pan and bake until fragrant and their skins have cracked, about 7 minutes. Immediately place warm nuts in dish towel, wrap up and rub vigorously. The friction will remove most of the skin. PER SERVING: 192 CALORIES; 4 G PROTEIN; 9 G TOTAL FAT; (4G SAT. FAT) 26 G CARBOHYDRATE; 0 MG CHOLESTEROL; 235 MG SODIUM; 2G FIBER - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (22.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. Nutr. Assoc. : 0 * Exported from MasterCook * Cappuccino Cinnamon Tofu Cheesecake Recipe By :Soy Desserts - Patricia Greenberg Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9-inch springform Graham Cracker Crust 1 1/2 pounds soft tofu 1 cup sugar or light granulated cane juice 8 ounces soy cream cheese 1/3 cup fresh-brewed espresso or strong coffee -- cooled 1 teaspoon ground cinnamon Prepare the Graham Cracker Crust and set aside. Preheat the oven to 350F. In a blender or food processor, puree the tofu until smooth. Add the sugar, soy cream cheese, espresso, and cinnamon and process until smooth. Pour the tofu mixture into the prepared crust and bake for 50 minutes. Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool. Refrigerate the cheesecake overnight and serve at room temperature. Description: " Coffee and cinnamon are strong flavors that go hand in hand, especially when combined with the creamy consistency of this cheesecake. Sprinkle the cake with chocolate-covered espresso beans for some added zip. " Yield: " 12 slices " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; trace Fat (7.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat. Nutr. Assoc. : * Exported from MasterCook * Chocolate Soy Cream Pie Recipe By :Soy Desserts - Patricia Greenberg Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9-inch Graham Cracker Crust made with chocolate graham crackers 1/2 cup semisweet soy chocolate chips 2 tablespoons soy milk 12 ounces firm tofu 4 ounces soy cream cheese 1/2 cup sugar or light granulated cane juice 1 cup Soy Cream Pie Topping 1/4 cup soynuts (optional) 1/4 cup soy espresso chocolate chips (optional) Preheat the oven to 350F. Prepare the chocolate graham cracker crust and bake for 6 minutes; set aside. In a small pan, over medium heat, melt the chocolate chips with the soy milk, whisking continuously until smooth. Set aside. In a food processor, combine the tofu, soy cream cheese, and sugar and puree until smooth. Add the chocolate-soy milk mixture and continue to puree until fully combined. Pour into the prepared piecrust and bake for 20 minutes. Remove from the oven and cool completely. Refrigerate for at least an hour or overnight. Spread the Soy Cream Pie Topping evenly over the pie and serve. Garnish each piece with soynuts or chocolate chips, if desired. This pie will keep, wrapped, in the refrigerator for 5 days. Description: " If you crave the chocolate cream pie of your childhood, you'll love this soy remake. The creaminess that the tofu and soy cream cheese provide, combined with semisweet soy chocolate chips, makes a luxurious filling for the chocolate cookie crust. " Yield: " 10 slices " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; 2g Fat (47.7% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2001 Report Share Posted December 15, 2001 At 06:19 PM 12/14/01 -0500, Judith wrote: >The bread pudding is good - I think we have Kathleen to thank for it, one of >my favorites (real easy, too) are the dalmation crepes, and I've seached for >the recipe for Soy Dessert Crepes, with no luck. Maybe someone else can >find it. And the cinnamon cappucino cheesecake is good. I made myself stop >before this got out of hand! I think this is the recipe Judy refers to. Kathleen * Exported from MasterCook * Soy Dessert Crepes Recipe By :The Whole Soy Cookbook - Patricia Greenberg Serving Size : 0 Preparation Time :0:00 Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1/4 cup sugar 2 tablespoons egg replacer 1 cup water 2 cups soy milk 2 tablespoons vegetable oil plus a little for greasing pan Measure the flour and sugar into a bowl and set aside. In a food processor or blender, combine the egg replacer and water and blend until well mixed. Add the soy milk and oil and process briefly until thoroughly combined. Add the flour mixture a cup at a time, pulsing between additions until smooth. Place a crepe pan or small omelet pan over medium heat. Lightly brush the entire surface of the pan with oil. Lower the heat, leaving pan on low heat for about 3 minutes. Lift the pan off the heat and pour in 1/4 cup of the batter. Qickly tilt the pan in all directions, coating the bottom with a thin, even film of batter. Return the pan to the heat and cook until the crepe bubbles, about 45 seconds. Turn the crepe and cook the other side for about 30 seconds. Stack the crepes on a plate for filling. Yield: " 16 crepes " Per serving: 1169 Calories (kcal); 14g Total Fat; (10% calories from fat); 46g Protein; 233g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 4 Other Carbohydrates Posted to Veg-Recipes Mailing List #385 by jkujawa on 03 Feb 100 13:13:13 Eastern Standard Time. - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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