vegan toffee, caramel and turtles: TOM

[Guest guest]

Here is a recipe for toffee

http://www.livejournal.com/community/vegancooking/88195.html

for caramel

http://www.livejournal.com/community/vegancooking/419996.html

and for turtles:

2 cups coarsley ground pecans

1/2 cup dark sugar

1/4 cup melted Earth Balance or other vegan margarine

 

Preheat oven to 325 F. Mix all ingredients together in a bowl. Press into the

bottom of a 9 " round springform pan. Bake for 12 minutes, then remove and let

cool. Raise the oven temperature to 400 degrees F.

 

 

 

The Filling

 

3 tubs of Tofutti brand " Better Than Cream Cheese " , coarsley chopped up

1 cup sugar

3/4 cup vegan chocolate chips, melted

3 tbsp flour

2 tbsp thick soy milk

2 tsp vanilla extract

1/2 box firm silken tofu (reserve the other 1/2 for the topping)

dash of salt

 

Blend the Tofutti with the sugar in your food processor until smooth. While the

processor is still running, pour in the melted chocolate and continue whizzing

until it's completely incorporated. Add the remaining ingredients and process

for a couple of more minutes, pausing the scrape down the sides a couple of

times. Pour this mixture over the pecan crust, then place in the oven and bake

for about 60 minutes. Remove from the oven. It will seem a bit jiggly in the

center but that's okay - it will firm up as it cools. Cool on your counter until

you can handle the pan without mitts, then cover and place in the fridge. Let

the cake chill completely - four hours or overnight.

 

 

The Topping

1/2 box firm silken tofu

2 - 4 tbsp fresh lemon juice

3 tbsp light oil

3 tbsp maple syrup

1 tsp vanilla extract

dash of salt

 

Blend all ingredients in your food processor until smooth. Pour this over your

cooled " cheese " cake and let set in the fridge for a couple of hours before

serving. You may also want to garnish the cake with some dark chocolate shavings

and/or sprigs of fresh mint, and/or toasted, sliced almonds.

 

Makes 12 large or 16 small servings.

 

if you don't have a live journal you should get one just for the vegan

communites. I have found out so much from there!

 

~Mel

 

Tom <antipreophogistiii wrote:

Some of you may recall my post regarding making vegan smores with a

torch

(/message/23265).

Well, there are other sweets that I have missed out on since

becoming vegan. I grew up in Tacoma, home of Brown and Haley, and I

used to love Almond Roca. Now they have " Roca " s of other kinds, but

still no vegan option! I'd love to figure out how to make my own. So

that would start with figuring out how to make a vegan toffee. I

like fresh roasted hazelnuts, too, so my vegan " roca " would have

hazelnuts instead of almonds, and that would sooo outdo those guys.

Then I would take on Turtles...... Wait! I just found a recipe for

turtles (http://recipes.chef2chef.net/recipe-

archive/14/082426.SHTML), so maybe that should come first, but after

I take on figuring out how to make a vegan caramel......

 

, " ~ PT ~ "

<patchouli_troll> wrote:

> Hello this fine Sunday morning. A new week has

> begun and also a new question of the week is posed.

> Our co-moderator Shawn came up with this week's

> question:

>

> What recipe or food item have you wanted to either

> cook or eat but felt too intimidated to go through with

> it (or couldn't find it)?

>

> i already know my answer to this one! This is a good one,

> Shawn. i can't wait to read all of your answers.

>

> ~ pt ~

>

> God fits the back to the burden.

> ~ Scots proverb