1 tbsp. yeast 1/4 c. warm water
1 tsp. honey
MIX and SET aside:
2 1/2 c. whole wheat flour 1/3 c. honey
(or 1/2 whole wheat & 1/2 white) 1 tsp. vanilla
1 tsp. salt 1/2 tsp. coriander
1/4 tsp. cardamon 1 c. crushed pineapple and juice
1 1/2 c. shredded zucchini (well drained) 3/4 c. chopped nuts
SPOON into sprayed muffin tins. LET rise 20 minutes. BAKE at 350° for 30–35
minutes. YIELDS: 10 muffins.
VARIATION: May use grated carrots instead of zucchini for Carrot-Pineapple Muffins.
How to warm muffins:
SPRAY or sprinkle muffins with water. COVER with aluminum foil. WARM at 300° for
15–20 minutes, until warm and soft.
Showing posts with label vegetarian dessert. Show all posts
Showing posts with label vegetarian dessert. Show all posts
Cheesecake, Tofu II
1 c. blanched almonds 2 c. soy milk
1 c. rinsed raw cashews 2 tsp. vanilla
1 c. honey 1/4 tsp. almond extract
2 lbs. firm tofu 2 tsp. lemon juice
1/2 c. arrowroot or cornstarch 1 tsp. salt
BLEND nuts and soy milk until smooth. BLEND remaining ingredients. As the full
recipe does not fit in blender, BLEND portions and combine in a bowl. ADD some
water if batter seems too thick. POUR over CRUMB CRUST. BAKE at 350° for 1 hour
or until set. CHILL thoroughly before serving.
For CAROB MARBLE CHEESECAKE, MEASURE OUT 1/2 c. batter. ADD 1 1/2 tbsp.
carob powder, and blend. After pouring plain cheesecake batter into springform pan,
SPOON 5–6 tbsp. of the carob mixture into batter, spacing apart. Take a knife and
SWIRL briefly to make marble pattern. BAKE at 350° for 1 hour or until set. SERVE
with Carob Sauce.
For BLUEBERRY CHEESECAKE, follow BLUEBERRY SAUCE (53) recipe, and add 1
1/2 tbsp. cornstarch or arrowroot when heating sauce. May also add some honey if
sweeter topping is desired. Spread onto chilled cheesecake while in pan, or spoon on
top as you serve it.
1 c. rinsed raw cashews 2 tsp. vanilla
1 c. honey 1/4 tsp. almond extract
2 lbs. firm tofu 2 tsp. lemon juice
1/2 c. arrowroot or cornstarch 1 tsp. salt
BLEND nuts and soy milk until smooth. BLEND remaining ingredients. As the full
recipe does not fit in blender, BLEND portions and combine in a bowl. ADD some
water if batter seems too thick. POUR over CRUMB CRUST. BAKE at 350° for 1 hour
or until set. CHILL thoroughly before serving.
For CAROB MARBLE CHEESECAKE, MEASURE OUT 1/2 c. batter. ADD 1 1/2 tbsp.
carob powder, and blend. After pouring plain cheesecake batter into springform pan,
SPOON 5–6 tbsp. of the carob mixture into batter, spacing apart. Take a knife and
SWIRL briefly to make marble pattern. BAKE at 350° for 1 hour or until set. SERVE
with Carob Sauce.
For BLUEBERRY CHEESECAKE, follow BLUEBERRY SAUCE (53) recipe, and add 1
1/2 tbsp. cornstarch or arrowroot when heating sauce. May also add some honey if
sweeter topping is desired. Spread onto chilled cheesecake while in pan, or spoon on
top as you serve it.
Cheesecake, Tofu I
1 20 oz. can crushed pineapple grated rind of 1/2 lemon
1/2 c. cashews 16 to 20 oz. Tofu (drained)
3 1/2 tbsp. Emes Kosher Gelatin 1/2 c. frozen juice concentrate
1/2 tsp. salt 3/4 to 1 c. granola (for crust)*
1/4 c. honey
DRAIN pineapple, and bring juice to a boil. COMBINE cashews, Emes, and hot pineapple
juice in the blender. BLEND. While mixture is blending, ADD the honey, salt, and
lemon rind. STOP the blender, ADD tofu and remaining ingredients. BLEND till
creamy. ADD crushed pineapple to tofu mixture,** and POUR into a 9”x9” dish with
the granola on the bottom or crust of your choice. CHILL until set.
*CRUMB CRUST (30) works nicely also.
**NOTE: For smoother texture, blend pineapple with tofu mixture.
1/2 c. cashews 16 to 20 oz. Tofu (drained)
3 1/2 tbsp. Emes Kosher Gelatin 1/2 c. frozen juice concentrate
1/2 tsp. salt 3/4 to 1 c. granola (for crust)*
1/4 c. honey
DRAIN pineapple, and bring juice to a boil. COMBINE cashews, Emes, and hot pineapple
juice in the blender. BLEND. While mixture is blending, ADD the honey, salt, and
lemon rind. STOP the blender, ADD tofu and remaining ingredients. BLEND till
creamy. ADD crushed pineapple to tofu mixture,** and POUR into a 9”x9” dish with
the granola on the bottom or crust of your choice. CHILL until set.
*CRUMB CRUST (30) works nicely also.
**NOTE: For smoother texture, blend pineapple with tofu mixture.
Light and Luscious Lemon Pie
20 oz. can crushed pineapple with juice
1/3 c. water
1 orange, peeled and seeded 6 tbsp. cornstarch
6 tbsp. honey 6 tbsp. lemon juice
1/2 tsp. salt 1 tsp. fresh grated lemon rind
1/2 tsp. vanilla 1/2 tsp. lemon extract
BLEND all ingredients until smooth. (Some fibers will still be visible.) COOK in
saucepan until thick. POUR into baked pie shell and CHILL.
1/3 c. water
1 orange, peeled and seeded 6 tbsp. cornstarch
6 tbsp. honey 6 tbsp. lemon juice
1/2 tsp. salt 1 tsp. fresh grated lemon rind
1/2 tsp. vanilla 1/2 tsp. lemon extract
BLEND all ingredients until smooth. (Some fibers will still be visible.) COOK in
saucepan until thick. POUR into baked pie shell and CHILL.
Crispy Vegetarian Wontons
Deep-fried wonton are stuffed with mashed bean curd and Asian vegetables in this recipe from Ken Hom. (Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately).
Makes 30 - 35 wontons
Ingredients:
1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping
Filling
1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying
Directions:
For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.
Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in. Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.
Makes 30 - 35 wontons
Ingredients:
1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping
Filling
1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying
Directions:
For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.
Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in. Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.
Lightly Salted Popcorn
Not sweet, just crunchy!
Unpopped popcorn nutritional yeast flakes (opt.)
1 c. water
1/8 c. salt
MIX salt and water together and POUR into spray bottle. POP corn in hot air popper, SPRAYING with salt water as it comes out of popper. SPRINKLE with yeast flakes asyou spray, if desired. For further crispness, BAKE popcorn in oven for 20 minutes at225°.
Unpopped popcorn nutritional yeast flakes (opt.)
1 c. water
1/8 c. salt
MIX salt and water together and POUR into spray bottle. POP corn in hot air popper, SPRAYING with salt water as it comes out of popper. SPRINKLE with yeast flakes asyou spray, if desired. For further crispness, BAKE popcorn in oven for 20 minutes at225°.
Layered Millet Pudding
2 c. hot, cooked millet
2 tsp. vanilla
2 c. crushed pineapple, drained
1/4 tsp. salt
1 banana
1 c. granola
2 tbsp. honey
Fruit (fresh or frozen: peaches, bananas, strawberries, blueberries etc.)
BLEND in blender first 5 ingredients and honey. Layer fruit, granola, and pudding together into an 8” x 8” inch pan. BEGIN with granola on the bottom.
LAYER 1: 1 c. granola.
LAYER 2: pudding.
LAYER 3: 1 1/2 c. fruit.
LAYER 4: pudding.
LAYER 5: 1 1/2 c. fruit.
Top fruit layer should be colorful. Garnish with toasted coconut or nuts.
2 tsp. vanilla
2 c. crushed pineapple, drained
1/4 tsp. salt
1 banana
1 c. granola
2 tbsp. honey
Fruit (fresh or frozen: peaches, bananas, strawberries, blueberries etc.)
BLEND in blender first 5 ingredients and honey. Layer fruit, granola, and pudding together into an 8” x 8” inch pan. BEGIN with granola on the bottom.
LAYER 1: 1 c. granola.
LAYER 2: pudding.
LAYER 3: 1 1/2 c. fruit.
LAYER 4: pudding.
LAYER 5: 1 1/2 c. fruit.
Top fruit layer should be colorful. Garnish with toasted coconut or nuts.
Pumpkin Cookies
1 1/2 c. pumpkin puree
3/4 c. honey
1/2 c. tahini or almond butter
1/2 c. chopped dates
1 tbsp. grated orange rind
1 1/2 tbsp. Ener-G baking powder
1 tsp. coriander
1/4 tsp. salt
2 c. whole wheat flour
MIX all ingredients. May also add 1/2 c. walnuts or pecans and 1/2 c. raisins. DROP onto cookie sheet. BAKE at 375° for 10–12 minutes or until brown on bottom. May use 1/4 c. almond butter and 1/4 c. tahini.
3/4 c. honey
1/2 c. tahini or almond butter
1/2 c. chopped dates
1 tbsp. grated orange rind
1 1/2 tbsp. Ener-G baking powder
1 tsp. coriander
1/4 tsp. salt
2 c. whole wheat flour
MIX all ingredients. May also add 1/2 c. walnuts or pecans and 1/2 c. raisins. DROP onto cookie sheet. BAKE at 375° for 10–12 minutes or until brown on bottom. May use 1/4 c. almond butter and 1/4 c. tahini.
Coconut Pudding
1/2 c. unsweetened fine coconut
2 c. cooked millet or cornmeal mush
1/4 c. honey (more if desired)
1 c. water1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. coconut extract
BLEND all ingredients until smooth. TOP with toasted long-thread coconut. (Toast in300° oven for about 7–10 minutes. Watch closely.)NOTE: Will not set up if millet or cornmeal mush has been frozen.
2 c. cooked millet or cornmeal mush
1/4 c. honey (more if desired)
1 c. water1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. coconut extract
BLEND all ingredients until smooth. TOP with toasted long-thread coconut. (Toast in300° oven for about 7–10 minutes. Watch closely.)NOTE: Will not set up if millet or cornmeal mush has been frozen.
Jello
1 cup fruit juice of your choice (Some of the new juice blends on the market work well.)
1 1/2 tsp. Emes gelatin
HEAT desired amount of juice and gelatin in sauce pan until gelatin is dissolved. ADDfruit if desired and pour into mold or bowl. CHILL to congeal. Drained crushed pineapplewith other fruit is always good. (Measure the pineapple juice drained from canand add to juice mixture, adding appropriate amount of gelatin.)
Lemon Cake
MIX in large bowl:
WHIZ in blender:
3 c. whole wheat pastry flour
1 c. turbinado sugar(can be half unbleached)
1/3 c. fresh lemon juice
4 tbsp. Ener-G baking powder
1/2 c. applesauce
1 tsp. salt
2 tsp. grated lemon rind
1 tsp. lemon extract
1/2 box firm silken tofu
3/4 c. water
FOLD in wet ingredients with dry just until mixed. Do not over mix.POUR into oil-sprayed and floured Bundt pan.BAKE in oven preheated to 350° for 40 minutes or until toothpick comes out clean.
Simple Lemon Pie
2 c. pineapple juice
1/4 c. lemon juice
1/3 c. cornstarch dash of salt
2 tbsp. grated lemon rind
1/4 c. honey
1/2 tsp. lemon extract
ADD about 1/4 cup pineapple juice to cornstarch, and dissolve. BRING remaining juiceto boil; STIR in cornstarch mixture, stirring constantly until clear. REMOVE fromheat. COOL briefly. STIR in remaining ingredients. COOL. BLEND until smooth.POUR into baked pie crust. COVER with whipped topping or with 1/4 cup coconut.CHILL. GARNISH with twist of lemon.
1/4 c. lemon juice
1/3 c. cornstarch dash of salt
2 tbsp. grated lemon rind
1/4 c. honey
1/2 tsp. lemon extract
ADD about 1/4 cup pineapple juice to cornstarch, and dissolve. BRING remaining juiceto boil; STIR in cornstarch mixture, stirring constantly until clear. REMOVE fromheat. COOL briefly. STIR in remaining ingredients. COOL. BLEND until smooth.POUR into baked pie crust. COVER with whipped topping or with 1/4 cup coconut.CHILL. GARNISH with twist of lemon.
Vanilla Cream
2 c. hot water
1 tsp. vanilla
1/2 c. raw cashews
3 1/2 tsp. Emes gelatin
12.3 oz. box silken tofu
3–4 tbsp. honey
1/8 tsp. salt
1 1/2 tsp. lemon juice
BLEND and CHILL.
1 tsp. vanilla
1/2 c. raw cashews
3 1/2 tsp. Emes gelatin
12.3 oz. box silken tofu
3–4 tbsp. honey
1/8 tsp. salt
1 1/2 tsp. lemon juice
BLEND and CHILL.
Carrot Cake
1 1/2 c. unbleached white flour
1 1/2 c. whole wheat flour
1 c. chopped nuts
1/2 c. chopped dates
2 tbsp. yeast
2 large carrots, grated
1 tsp. coriander
BLEND:
1 1/4 c. pineapple juice
1 tsp. vanilla
1/4 c. tahini
1 tsp. salt
1/3 c. honey
MIX the dry ingredients together well. ADD the liquid to the dry ingredients, and MIX thoroughly. PLACE in a sprayed 9” x 13” baking pan, and LET RISE in warm place until double. Should be covered (wax paper works well). BAKE at 375° for 15 minutes, then at 325° for 30–40 minutes. When cake has cooled, frost with coconut icing.
NOTE: May use 3 cups pastry flour or freshly milled whole wheat flour, and omit
unbleached flour.
1 1/2 c. whole wheat flour
1 c. chopped nuts
1/2 c. chopped dates
2 tbsp. yeast
2 large carrots, grated
1 tsp. coriander
BLEND:
1 1/4 c. pineapple juice
1 tsp. vanilla
1/4 c. tahini
1 tsp. salt
1/3 c. honey
MIX the dry ingredients together well. ADD the liquid to the dry ingredients, and MIX thoroughly. PLACE in a sprayed 9” x 13” baking pan, and LET RISE in warm place until double. Should be covered (wax paper works well). BAKE at 375° for 15 minutes, then at 325° for 30–40 minutes. When cake has cooled, frost with coconut icing.
NOTE: May use 3 cups pastry flour or freshly milled whole wheat flour, and omit
unbleached flour.
Carob Sauce II
BLEND:
2 c. water
2 1/2 tbsp. cornstarch or arrowroot
1/2 c. carob powder
1 tsp. vanilla
1/3–1/2 c. honey pinch salt
COOK over low heat, stirring constantly, until mixture is clear and thick.
2 c. water
2 1/2 tbsp. cornstarch or arrowroot
1/2 c. carob powder
1 tsp. vanilla
1/3–1/2 c. honey pinch salt
COOK over low heat, stirring constantly, until mixture is clear and thick.
Carob Fudge Frosting
HEAT in a saucepan 5 minutes or until thick:
1/4 c. water
1/3 c. carob powder
REMOVE from heat.
ADD and CREAM TOGETHER with electric mixer or in food processor:
1/2 c. water 1 tsp. vanilla
1/2 c. date butter (see index)
1/8 tsp. salt
1/4 c. smooth peanut butter
1/8 c. soy milk powder or almond butter
2 tsp. coffee sub. (Roma, Potsum or Pero)
1/4 c. water
1/3 c. carob powder
REMOVE from heat.
ADD and CREAM TOGETHER with electric mixer or in food processor:
1/2 c. water 1 tsp. vanilla
1/2 c. date butter (see index)
1/8 tsp. salt
1/4 c. smooth peanut butter
1/8 c. soy milk powder or almond butter
2 tsp. coffee sub. (Roma, Potsum or Pero)
Carob Brownies
Mix in a large bowl:
1 c. Sucanat sugar
2/3 c. carob powder
1 1/2 c. whole wheat flour
2 tbsp. Ener-G Egg Replacer (dry)
1 1/2 tbsp. Ener-G Baking Powder
1/2 c. chopped walnuts
1 tsp. salt
1 1/2 tbsp. coffee sub. (Roma, Potsum or Pero)
Mix in small bowl:
1 c. water or SOY MILK (58)
1 c. applesauce
2 tsp. vanilla
POUR wet ingredients over dry ingredients. MIX together with a wire whisk just until blended. POUR into a sprayed 8” x 8” pan. BAKE in a preheated 350° oven for 25–30 min, or until toothpick inserted comes out clean. FROST with CAROB FUDGE FROSTING (27) if desired (takes 1/2 a recipe), and enjoy!
1 c. Sucanat sugar
2/3 c. carob powder
1 1/2 c. whole wheat flour
2 tbsp. Ener-G Egg Replacer (dry)
1 1/2 tbsp. Ener-G Baking Powder
1/2 c. chopped walnuts
1 tsp. salt
1 1/2 tbsp. coffee sub. (Roma, Potsum or Pero)
Mix in small bowl:
1 c. water or SOY MILK (58)
1 c. applesauce
2 tsp. vanilla
POUR wet ingredients over dry ingredients. MIX together with a wire whisk just until blended. POUR into a sprayed 8” x 8” pan. BAKE in a preheated 350° oven for 25–30 min, or until toothpick inserted comes out clean. FROST with CAROB FUDGE FROSTING (27) if desired (takes 1/2 a recipe), and enjoy!
Carob-Coconut Cookies
CREAM TOGETHER: MIX SEPARATELY:
1/2 c. honey
3 tbsp. carob powder
3/4 c. SOY MILK (58) or water
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 c. rolled oats
1/2 c. whole wheat flour
1/2 c. white, unbleached flour
1 c. coconut
ADD remaining dry ingredients, after they have been mixed together. DROP onto oiled cookie sheet, and bake at 350° for 10–15 minutes. Do not press these cookies flat. It is best to let them drop on sheet, and spread with a few strokes.
1/2 c. honey
3 tbsp. carob powder
3/4 c. SOY MILK (58) or water
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 c. rolled oats
1/2 c. whole wheat flour
1/2 c. white, unbleached flour
1 c. coconut
ADD remaining dry ingredients, after they have been mixed together. DROP onto oiled cookie sheet, and bake at 350° for 10–15 minutes. Do not press these cookies flat. It is best to let them drop on sheet, and spread with a few strokes.
Carob Pudding or Slightly Nutty Pudding
3/4 c. boiling water
1/8 tsp. salt
1/2 c. dates
1/2 tsp. vanilla
2 tbsp. carob powder
1 c. hot cooked millet
1 tbsp. peanut butter
1 tbsp. coconut
WHIZ water and dates in blender, then ADD all ingredients remaining, and BLEND until smooth. CHILL and serve.
1/8 tsp. salt
1/2 c. dates
1/2 tsp. vanilla
2 tbsp. carob powder
1 c. hot cooked millet
1 tbsp. peanut butter
1 tbsp. coconut
WHIZ water and dates in blender, then ADD all ingredients remaining, and BLEND until smooth. CHILL and serve.
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