Vegan Recipes

Vegan Recipes

　

Blueberry Bundt Cake

Preheat oven to 350°

In blender place:

1/3 block of Mori Silken Tofu Firm

3/4 cup of water

half cup of fresh lemon juice

half cup of oil

1/2 teaspoon of vanilla

Blend until smooth and then leave in blender.

In bowl mix the following:

2 1/2 cups of flour - not necessary to sift

1 1/4 cups of sugar

1 1/2 teaspoon of baking soda

1/2 teaspoon of salt

Stir dry ingredients

pour blender ingredients in bowl

mix until moist

fold in 1 cup of blue berries

pour into oiled Bundt pan

bake 40-50 minutes

let cool 10 minutes and remove from pan

　

　

Oatmeal Wheat Crackers

3 C.quick oats

2 C.whole wheat flour

1/2C enriched unbleached white flour

1/2C.wheat germ

2 tsp. Salt

3/4 C oil

1 C. cold water

Combine oats, whole-wheat flour, white flout, wheat germ and salt.

Emulsify* the oil and water together in a separate bowl and add to the dry ingredients.

Mix and knead until dry ingredients are moist. Divide in half and roll each half (with rolling pin or some substitute) on a Pam sprayed cookie sheet. Cut in squares. Prick with fork. Bake 350deg. for 15-20minutes. Watch closely so that the edges do not burn! If mixture breaks while rolling out, put it together and try again, but, the more you have to handle the dough, the less tender it will be.

*To emulsify oil and water, it works well to place bowl in another bowl, containing ice and a small amount of water, beat with whisk or fork until oil and water turns white.

　

Oat Crackers

1/3 C oil

1 TBS honey

1 C water

1 tsp. Salt

3 3/4 C oatmeal

1/4 cup unbleached white flour

Place oil and honey in a bowl. Gradually add water and beat to emulsify. Add and mix the remaining ingredients. Roll out on a Pam sprayed cookie sheet. Bake at 350 deg. for about 15 min. Watch carefully so they don't burn. These crackers will be softer, and easier to break or crumble than the ones above, but, are very good.

　

　

Persimmon Cookies

Preheat oven to 350 degrees

In a blender, add:

½ cup non-hydrogenated margarine

¼ cup of very firm Mori-Nu Silken Tofu

2 ripe persimmons-the pulp

¼ cup water

Blend until smooth.

In a large bowl, combine dry ingredients:

1 cup of firmly packed brown sugar

1 tsp. Baking soda

11/4 cup of whole wheat flour

1 cup of unbleached white flour

½ tsp salt

1 tsp. cinnamon

½ tsp. cloves

¼ tsp. nutmeg

1 cup raisins

1 cup chopped walnuts

Mix well.

Dump blender contents into bowl holding the dry ingredients and mix. Let cookie batter sit for twenty minutes then drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F for 10-12 minutes.

Makes approximately two dozen cookies.

　

Persimmon Oatmeal Cookies

Preheat your oven to 350° F

In a blender, add:

¼ -cup non-hydrogenated margarine

½-cup canola oil

¼ cup very firm Mori-Nu Silken Tofu

1 cup persimmon pulp (Approx. two large very ripe persimmons)

1TBS. Molasses-Grandma’s original unsulphured

¼ cup of water

Blend until smooth.

In a large bowl, combine:

11/4 cup dark brown sugar

1 cup whole wheat flour

1 cup of unbleached white flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups Old fashioned regular oatmeal

1cup chopped walnuts.

1 cup raisins

Mix well.

Dump blender contents into the dry mixture in the bowl and mix. Let batter sit for twenty minutes. Then drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350° F for 10-12 minutes.

Makes approximately 3 dozen cookies.

　

　

　

Sugar Free Vegan Carrot Cake Recipe

2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/4 cups water

1 1/4 cut chopped dates

1 cup raisins

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 cup carrot, grated

1/2 cup chopped walnuts (I used pecans the seond time)

1/3 cup orange juice concentrate, thawed

3 heaping tablespoons applesauce (my addition, not in original recipe)

Preparation

In a small bowl, mix together the flour, baking powder, baking soda and salt and set aside

Combine the water, dates, raisins, cinnamon, ginger, cloves and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes.

Place the shredded carrots in a bowl and pour the hot water mixture over them and allow to cool completely. Add the walnuts, orange juice and applesauce to the carrot mixture and mix well.

Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into a lightly greased 9 X 9 cake pan.

Bake at 375 degrees for 45 minutes - OR until a toothpick inserted in the center comes out clean.

The first time I made this, I used a larger round cake pan, did not have the applesauce in it, and cooked it for 45 minutes. It was tough and dry. So, I changed pans (since the original recipe does not give a pan size) and the second version, with a couple of modifications turned out very well.

　

Vegan Carob Cake

3 cups flour (I use half whole wheat and half white flour)
2 cups sugar
6 TBS Carob powder
2 tsp baking soda
1 tsp salt
2 cups water
3/4 cup oil
2 TBS lemon juice
2 tsp vanilla

Preheat oven 350. Mix dry ingredients first. Then mix in wet ingredients until no lumps. Makes 2- 9inch round pans or 1- 13x9 inch pan. Bake approximately 40 min.

Carob Frosting

3 cups powdered sugar
1/3 cup margarine, softened
2 tsp vanilla
1/3 cup carob powder
2 to 3 TBS almond or soy milk

Mix all ingredients except milk. Add milk. Stir until smooth.
 
 
Coconut Nut Frosting
 
1/2 cup margarine
3/4 cup sugar
1 1/2 cups shredded coconut
1 cup walnuts or pecans
1/2 soy or almond milk
1 tsp vanilla
 
Boil together all ingredients in a medium to large saucepan over medium high heat for 12 min stirring constantly. When its thickened I take it off the heat and let it cool down before I frost the cake or I put it in the fridge for later.