Recipes
 
 
 

December 07, 2000

Greetings friends,

I have many wonderful childhood memories of baking for the holidays. The weekends following Thanksgiving would be spent in marathon-like sessions of baking cookies, cakes, and confections to be enjoyed during the weeks ahead. We each had our own personal favorites and specialties, so the whole family would get involved in the planning and preparing of our holiday treats. The best part was spending time together reminiscing about days gone by and the baking sessions of the past. Enjoying the delicious cookies was just an added bonus!

Last year, I featured some vegan versions of my favorite childhood cookies, and they were well received by the visitors to my site. So this year, I thought I might expand the selections to include more vegan versions of other holiday favorites. I tried to include recipes to accommodate those of you who are vegan because of food allergies. I encourage you to use them as a guideline and to develop your own variations to suit your personal tastes and dietary needs. But I encourage you most of all to involve your loved ones in your baking so that you may take some time to enjoy each other's company and create some warm and lasting memories of your own. As always, be good to one another, and remember... eat your veggies! :-)

 
 

Pepper Divider

 
 

Holiday Fruit and Nut Rugelach

Rugelach Dough:

3 cups unbleached flour
3/4 t. cinnamon
3/4 t. salt
12 oz. vegan cream cheese
3/4 cup Spectrum Spread non-hydrogenated margarine
3 T. soy milk, rice milk, or other non-dairy milk
1/2 t. almond extract

Fillings:

1 1/3 cups walnuts, pecans, or other nuts of choice, finely chopped
1/3 cup dried apricots, finely chopped
1/3 cup dried cranberries or dried cherries, finely chopped
1/3 cup raisins, finely chopped
1 cup Sucanat, divided
3 t. cinnamon, divided
Veganized Powdered Sugar for dusting the cookies (see recipe below)

Begin by preparing the rugelach dough. In a medium bowl, sift together the flour, cinnamon, and salt, and set aside. In a food processor or upright mixer, combine the vegan cream cheese, Spectrum Spread, soy milk, and almond extract, and process for 1-2 minutes or until light and creamy. Add the flour mixture, pulse a few times or until the dough comes together to form a ball and pulls away from the sides of the container. Divide the dough into thirds and wrap each in a piece of plastic cling film. Place the dough into the refrigerator to chill for 4 hours.

While the dough is chilling, prepare the fillings. Divide the chopped nuts evenly among 3 small bowls. Place the chopped dried apricots in one bowl, the chopped dried cranberries in another, and the chopped raisins in the third. Add 1/3 cups of Sucanat and 1 t. cinnamon to each of the bowls. Stir together the contents of each of the bowls and set them aside separately.

Lightly oil (or spray with a light mist of oil) 3 non-stick cookie sheets and set aside. After the dough has chilled for 4 hours, begin by working with one portion of the dough at a time. On a lightly floured work surface, roll out the dough to form a 12-inch circle. Sprinkle the dough with all of the reserved dried apricot mixture and press down lightly on the filling to help it stick to the dough. Using a pastry wheel, pizza cutter, or sharp knife, cut the dough circle into 16 wedges. Beginning at the outer edge, roll up each wedge tightly toward the point, and transfer them to one of the prepared cookie sheets. Make sure that the points of the wedges are tucked under and cover them with a clean towel or piece of plastic cling film. Place the cookie sheet in the refrigerator to chill while you assemble the remaining rugelach.

Repeat the rolling out and filling procedure for the remaining portions of dough and filling. Place each of the assembled rugelach on separate cookie sheets, cover, and chill them in the same manner as those with the apricot filling. Bake two cookie sheets at a time at 350 degrees for 20-25 minutes or until golden brown. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a rack to cool completely. Repeat the baking procedure for the remaining cookie sheet of cookies. When all of the cookies are cooled completely, dust them lightly with a little of the Veganized Powdered Sugar. Store the cookies in an airtight container with waxed paper between the layers.

Yield: 48 assorted cookies

 

Pepper Divider

 

Veganized Powdered Sugar

2 cups unbleached cane sugar
1/2 cup cornstarch

In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape down the sides and blend an additional 30 seconds. Store in an airtight container.

 

Pepper Divider

 

Refrigerator Chocolate Cookie Crisps

1 cup unbleached flour
3 T. cocoa powder
1 t. baking powder
1/8 t. salt
2 T. water
1 T. Ener-G Egg Replacer
3/4 cup unbleached cane sugar
1/4 cup Spectrum Spread non-hydrogenated margarine
1 T. brown rice syrup
2 t. vanilla

In a small bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. In a medium bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the sugar, Spectrum Spread, brown rice syrup, and vanilla, and beat until light and fluffy. Add the dry ingredients to the wet ingredients and stir well to combine.

Form the dough into a log 1 inch in diameter and 9 inches long, wrap the dough log in a piece of plastic wrap, and place in the refrigerator to chill overnight. Or, place the dough in the freezer, and keep on hand for impromptu baking. Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Cut the chilled dough into 1/4-inch thick slices and place them 2 inches apart on the prepared cookie sheets.

Bake at 375 degrees for 10 minutes or until set and lightly browned on the bottom. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a rack to cool. Repeat the baking procedure for the remaining cookie dough. When cookies have cooled completely, store them in an airtight container.

Yield: 3 Dozen

 

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Dutch Almond-Spice Cookies

1/4 cup whole almonds
1 1/3 cups unbleached flour
1 1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. nutmeg
1/4 t. baking powder
pinch of salt
2/3 cup Sucanat
1/2 cup Spectrum Spread non-hydrogenated margarine
1 T. rum or apple juice
1/3 cup sliced almonds, roughly chopped

In a blender or food processor, place the almonds and process to a fine powder. Transfer the ground almonds to a bowl. Add the flour, cinnamon, cloves, nutmeg, baking powder, and salt, and stir well to combine. In another bowl, place the Sucanat and Spectrum Spread, and beat vigorously with a whisk until light and fluffy. Add half of the dry ingredients to the wet ingredients, stirring well to combine, then add the rum and remaining dry ingredients, and fold well to form a soft dough.

Transfer the dough to a lightly floured work surface and roll out to 1/4-inch thick. Use a knife to cut into 2-inch squares or cut into shapes using 2-inch cookie cutters. Transfer the cut cookies to a non-stick cookie sheet, spacing them 1 inch apart.

Bake at 325 degrees for 15-20 minutes or until lightly browned and firm to the touch. Allow the cookies to cool for several minutes on the cookie sheets before transferring them to a rack to cool. Repeat baking procedure for the remaining cookie dough. When the cookies have cooled completely, store them in an airtight container.

*These cookies are most commonly cut with a windmill-shaped cookie cutter.

Yield: 36-40 cookies

 

Pepper Divider

 

Chocolate Raspberry Linzer Star Cookies

1 1/4 cups unbleached flour
1 t. cream of tartar
1/2 t. baking soda
1/4 t. salt
3 T. water
1 T. Ener-G Egg Replacer
1/2 cup Spectrum Spread non-hydrogenated margarine
1/2 cup unbleached cane sugar
1 T. soy milk, rice milk, or other non-dairy milk
1 t. vanilla
Veganized Powdered Sugar (see recipe above)
1 cup vegan chocolate chips
1/2 cup raspberry, cherry, or red currant jelly

In a medium bowl, sift together the flour, cream of tartar, baking soda, and salt, and set aside. In a large bowl, combine the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread, sugar, soy milk, and vanilla, and stir until light and fluffy. Add the dry ingredients to the wet ingredients, and stir until well combined. Cover and chill for several hours or overnight.

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Transfer the chilled dough to a floured work surface and divide into thirds. Work with one-third of the dough at a time and keep the remainder chilled until ready to use. Roll out the dough to 1/2-inch thickness. Using a 3-inch star-shaped cookie cutter, cut the dough into an even number of stars, and using a 1-inch round cookie cutter, cut a circle out of the center of half of the stars. Using a spatula, transfer the cookie stars to the prepared cookie sheets, spacing them 1 inch apart.

Bake the cookies at 425 degrees for 3-5 minutes or until set and the edges are lightly browned. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. Repeat the rolling, cutting, and baking procedures with the remaining cookie dough. Lightly sprinkle Veganized Powdered Sugar over the star cookies with the holes in the center. In a double boiler, place the chocolate chips, cook over medium heat until the chips begin to melt, and then stir until smooth.

To assemble each cookie: place 1 t. of the melted chocolate chip mixture in the center of the solid star cookies, gently working the melted chocolate chip mixture to the edges of the cookies. Place 1 t. raspberry jelly in the center of the chocolate covering, carefully placing a sugar coated star cookie on top, so that the jelly shows through the cut out circle and the points of the star are lined up. Allow cookies to sit until the melted chocolate hardens. Store in an airtight container and place waxed paper between the layers of cookies.

Yield: 4 Dozen

 

Pepper Divider

 

Soy Nut Butter Snaps

1 1/2 cups whole wheat pastry flour
1 1/2 T. cornstarch
2 t. baking powder
1/2 t. baking soda
2 T. water
1 T. Ener-G Egg Replacer
2/3 cup unbleached cane sugar
1/2 cup Sucanat
1/4 cup safflower oil
1/4 cup soy nut butter
2 T. brown rice syrup
1 T. vanilla

In a bowl, sift together the flour, cornstarch, baking powder, and baking soda, and set aside. In a medium bowl, combine the water and egg replacer, and whisk vigorously for 1-2 minutes or until very frothy (almost like beaten egg whites). Place 2 T. unbleached cane sugar in a small bowl and set aside. Add the remaining sugar, along with the remaining ingredients, to the egg replacer mixture, and stir well to blend thoroughly. Add the dry ingredients to the wet ingredients and stir well to combine.

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Shape the dough into forty-eight 1-inch balls and roll them in the reserved sugar. Transfer 12 balls to each of the prepared cookie sheets and space them at least 2 inches apart. Using a small glass, slightly flatten each of the balls of dough.

Bake at 375 degrees for 6-7 minutes or until lightly browned on the bottom. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. Repeat the shaping and baking procedure for the remaining balls of dough. When the cookies have cooled completely, transfer them to an airtight container for storage.

Yield: 4 Dozen

 

Pepper Divider

 

Wheat-free and Sugar-free Cut-out Cookies

1/2 cup brown rice syrup
1/3 cup safflower oil
2 T. vanilla
1/2 t. almond extract
1 1/2 cups barley or spelt flour
1/2 cup arrowroot
1 t. baking powder
1/2 t. salt
(optional toppings: chopped dried fruits, raisins, chopped nuts, etc.)

Line two cookie sheets with parchment paper or non-stick baking liners and set aside. In a small bowl, place the brown rice syrup, oil, vanilla, and almond extract, and whisk well to combine. In a medium bowl, place the flour, arrowroot, baking powder, and salt, and stir well to combine. Add the wet ingredients to the dry ingredients and stir until well blended.

Gather the dough into a ball and divide in half. Work with one half of the dough at a time and cover the remainder to prevent it from drying out. Sprinkle a large piece of waxed paper with a little additional flour, place the dough on the floured waxed paper, and place an additional piece of waxed paper on top. Using a rolling pin, carefully roll out the dough to a 1/4-inch thickness. Remove the top sheet of waxed paper and cut into desired shapes with cookie cutters. Using a spatula, carefully transfer the cut-outs to the prepared cookie sheets. The cookies can be left plain, or before baking, sprinkle with any of the suggested toppings on top of the cookies, and gently press with your fingers to help the toppings stick to the dough.

Bake at 350 degrees for 8-10 minutes or until lightly browned on the bottom and around the edges. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a rack to cool completely. Repeat the rolling, topping, and baking procedure with the remaining cookie dough. When all of the cookies are cooled completely, store them in an airtight container with waxed paper between the layers.

Yield: 24-30 cut out cookies

 

Pepper Divider

 

Pumpkin-Pecan Bars

Pumpkin Bar Base:

2 T. flaxseeds
1/3 cup water
1 cup soy milk
1 T. lemon juice
1/2 cup canned pumpkin puree
1/4 cup safflower oil
1 1/2 t. vanilla
1 cup unbleached flour
3/4 cup whole wheat pastry flour
1 1/2 t. cinnamon
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground ginger
1/4 t. nutmeg
2/3 cup dates, pitted and diced
1 cup Sucanat

Frosting:

1 1/4 cups Sucanat
3 T. cornstarch
1/4 cup maple syrup
1 t. vanilla
1/3 cup pecans, toasted and chopped

Begin by preparing the pumpkin bar base: in a blender or food processor, place the flaxseeds and grind to a fine powder. Add the water and blend for 1 minute. Transfer the mixture to a large bowl and set aside for 10 minutes. In a medium bowl, whisk together the soy milk and lemon juice, and set aside for 10 minutes to thicken. Add the canned pumpkin, oil, and vanilla to the soy milk mixture, whisk well to combine, and set aside. In another medium bowl, sift together both types of flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add the chopped dates and toss gently to coat them with the flour mixture.

Using an electric hand mixer, beat the Sucanat into the reserved flaxseed mixture, and continue to beat over high speed for 3-5 minutes or until light and fluffy. Scrape down the sides of the bowl with a plastic spatula, then fold in 1/2 of the dry ingredients, followed by all of the wet ingredients, and then the remaining dry ingredients, and stir until well combined and free of lumps. Lightly oil (or spray with a light mist of oil) a 9x13-inch baking pan. Pour the batter evenly into the prepared pan. Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean. Place on a rack to cool completely.

While the pumpkin bar base is cooling, prepare the frosting: in a blender or food processor, place the Sucanat and cornstarch, and blend for 1 minute. Scrape down the sides and blend an additional 30 seconds. Transfer the "powdered sugar" to a bowl. Add the maple syrup and vanilla, and whisk well to form a smooth frosting. Spread the frosting over the cooled pumpkin bars, sprinkle with the chopped pecans, and chill for 5-10 minutes to set the frosting. Remove the pan from the refrigerator and cut the pan into 24 equal bars. Store in an airtight container with waxed paper between the layers.

Yield: One 9x13-inch pan or 24 bars

 

Pepper Divider

 

Candy Cane Brownie Bars

Brownie Base:

1/3 cup vegan chocolate chips
3/4 cup Veganized Powdered Sugar (see recipe above)
2/3 cup Spectrum Spread non-hydrogenated margarine
1 T. soy milk, rice milk, or other non-dairy milk
1 t. vanilla
1/8 t. peppermint extract
1 1/2 cups unbleached flour
1/2 t. baking powder
1 /4 t. salt

Candy Cane Frosting:

1/3 cup vegan cream cheese
1/4 cup Spectrum Spread non-hydrogenated margarine
1/8 t. peppermint extract
3 1/2 cups Veganized Powdered Sugar
1/4 cup chopped peppermint candy canes

Begin by preparing the brownie base. Lightly oil (or spray with a light mist of oil) a 9x13-inch baking pan and set aside. In a double boiler or in the microwave, melt the chocolate chips, and set aside to cool. In a large bowl, whisk together sugar, Spectrum Spread, soy milk, vanilla, and peppermint extract until light and fluffy. Sift the flour, baking powder, and salt into the wet ingredients, and whisk until well combined. Add the melted chocolate chips and whisk until just blended. Transfer the batter to the prepared pan. Bake at 325 degrees for 15-20 minutes or until an inserted toothpick comes out clean.

Allow the brownie base to cool completely. While it is cooling, prepare the frosting. In a medium bowl, whisk together the vegan cream cheese, Spectrum Spread, and peppermint extract until light and fluffy. Add the sugar and beat until smooth and creamy. Add the chopped candy canes and whisk until just blended. Spread the frosting evenly over the cooled brownie base and place in the refrigerator to chill for 30 minutes. Cut with a very sharp warm knife into 48 bars. Best when served with 1-2 days of preparing. Store in an airtight container with waxed paper between the layers.

Yield: One 9x13-inch pan or 48 bars

 

Pepper Divider

 

Coconut Fudge Packages

2 T. water
1 T. Ener-G Egg Replacer
1/2 cup unbleached cane sugar, plus additional for rolling out dough
1/4 cup cocoa powder
3/4 cup Spectrum Spread non-hydrogenated margarine, divided
1/4 cup shredded coconut
1/4 cup walnuts or hazelnuts, finely chopped
2 t. vanilla, divided
1 1/2 cups unbleached flour
1/4 t. salt
3 T. water or soy milk

In a small bowl, combine the 2 T. water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the sugar, cocoa powder, 1/4 cups Spectrum Spread, coconut, chopped nuts, and 1 t. vanilla. Stir well to combine, and set aside. In a medium bowl, stir together the flour and salt. Using a pastry blender or a fork, cut in the remaining Spectrum Spread into the flour mixture, and work it until the mixture resembles coarse crumbs. Drizzle the flour mixture with the remaining 3 T. water and 1 t. vanilla, and mix well to form a soft dough.

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Sprinkle a work surface with a little sugar to prevent the dough from sticking. Divide the dough in half and cover the remainder with a towel to prevent it from drying out, and set it aside. Work with one half of the dough at a time. On the sugared surface, roll out the dough to 1/16-inch thickness, and cut it into 2 1/2-inch squares.

To assemble each of the pastries: place 1 teaspoonful of the filling in the center of each square, fold each of the corners of the square up to the center, and gently press them together to partially seal in the filling. Using a spatula, transfer the pastries to the prepared cookie sheets with the sealed seam-side up.

Bake at 350 degrees for 15-20 minutes or until set and lightly browned. Allow the pastries to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. When completely cooled, transfer to an airtight container for storage, and place waxed paper between the layers of pastries.

Yield: 28-30 pieces

 

Pepper Divider

 

Southern Comfort, Fruit, and Nut Balls

1 cup graham cracker crumbs
3/4 cup raisins
1/2 cup dates, pitted and diced
1/2 cup walnuts, chopped
1/4 cup dried apricots
1/4 cup Southern Comfort liqueur
2 T. brown rice syrup
1 T. orange juice
1 t. orange zest
1/2 cup shredded coconut

In a food processor, place the graham cracker crumbs, raisins, dates, walnuts, and apricots, and pulse a few times to finely chop all of the ingredients. Add the Southern Comfort, brown rice syrup, orange juice, and zest, and pulse a few times to fully incorporate everything. Using your hands, shape the mixture into 1/2-inch balls, and roll the balls in the shredded coconut. Store in an airtight container. The flavor of these treats improves with age, so it is best to make them a few days ahead.

Yield: 4 Dozen

 

Pepper Divider

 

Coconut Surprise Candies

1 1/2 cups water
1/2 cup potatoes, peeled, and diced
1 1/2 cups Veganized Powdered Sugar (see recipe above)
1 1/3 cups shredded coconut
3 cups vegan chocolate chips
3 T. safflower oil

In a small saucepan, place the water and diced potatoes, and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the potatoes are tender. Drain well, reserve the cooking liquid for use in soups or breads, and transfer the cooked potatoes to a medium size bowl. Using a potato masher, mash the potatoes to a very smooth consistency, and place in the refrigerator to cool. When the potatoes are cool, measure out 1/3 C., and set any extra mashed potatoes aside.

In a medium bowl, place the 1/3 cups mashed potatoes, Veganized Powdered Sugar, and coconut, and stir well to combine. Cover and chill the mixture for 15 minutes. Shape the chilled coconut mixture into 1-inch balls, place them on a plate, and chill an additional 45-50 minutes or until firm. In a double boiler, place the chocolate chips and oil, place over low heat, and cook until the chips start to melt. Stir the chocolate chips until smooth. Reduce the heat to the lowest setting to keep the mixture from scorching.

Remove the chilled coconut candies from the refrigerator. Place a small rack on top of a cookie sheet and set aside. To coat the candies: place one coconut candy ball on a fork, hold the fork over the double boiler of melted chocolate, and using a spoon, drizzle the melted chocolate over the top to thoroughly coat the coconut ball. Carefully transfer the chocolate covered candy to the prepared rack. Repeat the chocolate coating procedure for the remaining coconut candy balls.

When all of the candy has been coated with the chocolate, place them in the refrigerator for 5 minutes to help set the chocolate. The candies can be placed in an airtight container with waxed paper between the layers, and stored in the refrigerator or freezer. Place the candies in small paper cups and allow them to come to room temperature before serving.

Yield: 2 Dozen

 

Pepper Divider

 

Pumpkin-Pecan Braided Bread

1 cup pecan halves
1/4 cup warm water (110 degrees Fahrenheit)
1- 1/4 oz. pkg. active dry yeast
1 1/2 cups pumpkin puree (fresh, canned, or other winter squash, pureed)
1 cup soy milk, rice milk, or other non-dairy milk, plus additional for tops of braids
1/4 cup safflower oil
3 T. maple syrup
1 t. cinnamon
1/4 t. nutmeg
3 cups whole wheat flour
1 cup unbleached flour
1/2 cup cornmeal
1 1/2 t. salt
safflower oil

Place the pecans on a cookie sheet and bake at 325 degrees for 8-10 minutes or until toasted and fragrant. Allow the pecans to cool, roughly chop them, and set aside. In a medium bowl, place the warm water and yeast, stir to dissolve the yeast and let sit for 10 minutes or until foamy. Add the pumpkin puree, soy milk, oil, maple syrup, cinnamon, and nutmeg, and stir well to combine. In a large bowl, stir together both types of flour, cornmeal, and salt. Add the wet ingredients to the dry ingredients, along with the reserved pecans, and using your hands, mix thoroughly to form a soft dough.

Transfer the dough to a lightly-floured work surface. Knead for 8-10 minutes, adding additional flour as needed, to form a dough that is smooth and elastic. Using a little safflower oil, lightly oil the mixing bowl, and roll the ball of dough around the inside of the bowl to thoroughly coat it with the oil. Cover and place it in a warm place to rise for 1 1/2 hours or until doubled in bulk.

Punch dough the dough and turn it out onto a floured work surface. Divide the dough into 6 equal pieces. Using your fingers, roll each piece into a long 1-inch-thick coil. To assemble each of the braids: braid 3 of the coils together and pinch the ends together. Sprinkle a non-stick cookie sheet with a little additional flour. Transfer the braids to the floured cookie sheet, tucking the ends of the braids under slightly.

Cover and place them in a warm place to rise for 1 hour or until doubled in bulk. Remove the cover from the braids and brush the tops with a little soy milk. Bake at 350 degrees for 40-50 minutes or until golden brown and the braids sound hollow when tapped on the bottom. Transfer the braids to a rack to cool completely.

Yield: 2 braided loaves

 

Pepper Divider

 

Cranberry Poppy Seed Bread

2 1/2 cups unbleached flour
3/4 cup unbleached cane sugar
2 T. poppy seeds
1 T. baking powder
3 T. water
1 T. Ener-G Egg Replacer
1/3 cup Spectrum Spread non-hydrogenated margarine
1 cup soy milk
1 T. vanilla
1 cup fresh or frozen cranberries, roughly chopped
1 T. lemon zest

Lightly oil (or spray with a light mist of oil) a 9x5x3-inch loaf pan and set aside. In a bowl, place the flour, sugar, poppy seeds, and baking powder, stir well to combine, and set aside. In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread and whisk until smooth. Add the soy milk and vanilla, and whisk well to combine. Add the dry ingredients to the wet ingredients and stir until just moistened. Add the remaining ingredients and stir until just combined.

Pour the batter into the prepared pan. Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean. Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing. Store wrapped in plastic wrap or aluminum foil.

Yield: One 9x5x3-inch loaf

 

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Gingerbread Snack Cake

1 cup unbleached flour
1 cup whole wheat pastry flour
1 T. baking powder
1 t. ground ginger
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
1/8 t. cloves
1/8 t. allspice
2/3 cup soy milk, rice milk, or other non-dairy milk
1/3 cup safflower oil
1/3 cup molasses
1/3 cup maple syrup
1 1/2 T. ginger, minced
2 t. vanilla

Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside. In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside. In a medium bowl, whisk together the remaining ingredients until well combined. Add the wet ingredients to the dry ingredients and whisk until blended. Pour the mixture into the prepared pan. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool before cutting into 9 pieces. Servings may be topped with maple syrup, applesauce, soy ice cream, or Almond Cream (see recipe below).

Yield: One 9-inch square pan or 9 servings

 

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Almond Cream

3 cups water, divided
1 cup whole almonds
1/4 cup maple syrup
3 T. agar-agar flakes
1/8 t. salt
1/2 t. vanilla
1/8 t. almond extract

In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins.

Transfer the almonds to a food processor and process for 1-2 minutes or until a fine meal. While the machine is running, drizzle in the remaining 1 cup water, and process an additional 1 minute. Line a colander or strainer with a double thickness of cheesecloth (or coffee filters) and pour the almond milk mixture through the cheesecloth to strain.

In a saucepan, combine the almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk occasionally. Reduce heat to low, simmer for 5 minutes while whisking occasionally, or until the agar-agar flakes are dissolved completely. Whisk in the vanilla and almond extract, and transfer the mixture to a glass container.

Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight.

When the mixture is firm, place in the food processor, and process for 1-2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired. Serve as a topping for fresh fruit, pies, cakes or other desserts.

Yield: 2 Cups

 
 
 

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