How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (30 page)

½ cup maple syrup

Topping:

1 cup rolled oat flakes

½ cup flour

¼ cup margarine

¼ cup sweetener

½-1 tsp cinnamon

½ tsp powdered ginger

dash of salt

dash of nutmeg

¼-½ cup chopped nuts (optional)

Preheat oven to 350°F. Core and chop the apples into bite-sized pieces. Place onto a lightly oiled baking dish and mix in the optional raisins. In a small bowl, mix together the juice and maple syrup. Pour the juice mixture over the apples and raisins evenly. In a medium bowl, mix together the oat flakes, flour, margarine, sweetener, cinnamon, ginger, salt, nutmeg, and optional nuts. Sprinkle the oat mixture over top of apples and bake for 30-40 minutes. Makes 4-6 servings.

APPLE-CINNAMON MATZO KUGEL

A lovely variation on an old favourite. Imagine small morsels of apple flawlessly baked, combined with fragments of pecans, raisins, and matzos. Serve with
banana vanilla ice cream
.

4 matzos

¼ cup oil

egg replacer (to equal 3 eggs)

½ cup sweetener

½ tsp salt

1 tsp cinnamon

½ cup pecans, chopped

½ cup raisins

2-3 apples, cored and chopped

Preheat oven to 350°F. Break matzos into quarters and soak in a medium bowl of water until soft. Drain, but do not squeeze dry. In a medium casserole dish, mix together the oil, egg replacer, sweetener, salt, and cinnamon. Stir in the matzos, pecans, raisins, and apples. Bake for 45 minutes. Makes 4-6 servings.

CHOCOLATE “CHEESE” CAKE

Chocolate lovers beware. This dessert is truly magical.

3 cups medium tofu

1 cup margarine, melted

1- 1½ cups dry sweetener

¾ cup cocoa powder

2 tsp vanilla extract

¼ tsp salt

½ cup soy milk

1
graham cracker pie crust

In a blender or food processor, blend all the ingredients until smooth. Pour into a cheesecake pan that has been lined with a graham cracker crust. Chill for at least 12 hours before eating.

PINEAPPLE “CHEESE” CAKE

This cheesecake has just the right amount of pineapple zing. Garnish with
Fresh fruit sauce
or fresh fruit slices.

2½ cups silken tofu

2 cups medium tofu

lemon zest from 1 lemon

1½ tsp lemon juice

½ cup corn syrup

½ cup dry sweetener

2 tbsp oil

2½ tsp vanilla extract

dash of salt

1 cup pineapple, finely chopped

1
graham cracker pie crust

Preheat oven to 325°F. In a blender or food processor, blend the tofus, lemon zest, lemon juice, corn syrup, sweetener, oil, vanilla, and salt until very smooth. Stir in the pineapple and pour into cheesecake pan that has been lined with a graham cracker crust. Bake for 45-60 minutes until centre is well-set and a knife inserted into the centre comes out clean. Serve chilled.

JEN’S CHOCOLATE CAKE

Cake making has never been so easy. Crown with any delicious icing recipe from
CHOCOLATE ICING
-
MAPLE BUTTERESQUE ICING
.

3 cups flour

2 tsp baking soda

½ tsp salt

¾ cup cocoa powder

¾ cup margarine

1½ cups dry sweetener

¼ cup water

2 cups soy milk

2 tsp vanilla extract

Preheat oven to 350°F. In a large bowl, stir together the flour, baking soda, salt, and cocoa powder. In a blender or food processor, blend together the margarine, sweetener, and water. Add this to flour mixture along with the milk and vanilla, and mix together gently until “just mixed.” Pour into a lightly oiled cake pan and bake for 30 minutes. Test with a fork to see if done. When cooled, ice and serve.

AUNTIE BONNIE’S WACKY CAKE

A mouth-watering surprise. Perfect for birthdays, anniversaries, or any special occasion. And yup, that’s vinegar in the list of ingredients.

1½ cups flour

4 tbsp cocoa
or
carob powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup dry sweetener

1½ tsp vanilla extract

1 tbsp vinegar

5 tbsp oil

1 cup cold water

Preheat oven to 325°F. In a large bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sweetener, vanilla, vinegar, oil, and water and mix together gently until “just mixed.” Pour into a lightly oiled cake pan and bake for 45-50 minutes. Test with a fork to see if done. When cooled, ice (
CHOCOLATE ICING
-
MAPLE BUTTERESQUE ICING
) and serve.

VANILLA CAKE

These next two cakes are just the right dessert to top off a great meal. A light, airy cake with the essence of vanilla or lemon.

1½ cups flour

2 tsp baking powder

¼ tsp salt

¾ cup dry sweetener

¾ cup soy milk

2 tsp vanilla extract

¼ cup oil

egg replacer (to equal 1 egg)

Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, and salt. Add the sweetener, milk, vanilla, oil, and egg replacer and mix together gently until “just mixed.” Pour into a lightly oiled cake pan and bake for 25-30 minutes. Check with a knife to see if done. When cooled, ice (
CHOCOLATE ICING
-
MAPLE BUTTERESQUE ICING
) and serve.

LEMON CAKE

1½ cups flour

2 tsp baking powder

¼ tsp salt

¾ cup dry sweetener

¾ cup soy milk

2 tsp lemon extract

zest of 1 lemon

¼ cup oil

egg replacer (to equal 1 egg)

Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, and salt. Add the sweetener, milk, lemon extract, lemon zest, oil, and egg replacer and mix together gently until “just mixed.” Pour into a lightly oiled cake pan and bake for 25-30 minutes. Check with a knife to see if done. When cooled, ice (
CHOCOLATE ICING
-
MAPLE BUTTERESQUE ICING
) and serve.

COUNTRY CARROT CAKE

No one will ever know that this vegan version of an all-time classic is so easy to prepare.

1½ cups flour

¾ cup dry sweetener

2 tsp baking powder

1 tsp cinnamon

¼ tsp salt

¾ cup soy milk

2 tsp vanilla extract

¼ cup oil

egg replacer (to equal 1 egg)

½ cup carrot, finely shredded

1 tsp fresh ginger, grated

Preheat oven to 350°F. In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt. Add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until “just mixed.” Pour into a lightly oiled cake pan and bake for 25-30 minutes. Check with a knife to see if done. When cooled, ice with
To-Fruity Cream Cheese
and serve.

CHOCOLATE UPSIDE DOWN PUDDING CAKE

Don’t let the name fool you. Is it a cake, is it pudding? It’s just good!

1 cup flour

1 tbsp baking powder

¼ cup cocoa powder

¼ tsp salt

½ cup dry sweetener

½ cup margarine

½ cup soy milk

1 tsp vanilla extract

Sauce:

¾ cup dry sweetener

¼ cup cocoa powder

2 cups boiling water

Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, cocoa, and salt. Add the sweetener, margarine, milk, and vanilla and mix together gently until “just mixed.” Spread in a lightly oiled casserole dish or loaf pan. Set aside.

In a medium bowl, mix together the sweetener and cocoa. Sprinkle evenly on top of the cake mixture. Carefully pour the boiling water over top. Note: DO NOT MIX THIS! It will do its own thing in the oven. Bake for 40 minutes. To serve, scoop out portions and serve in a bowl with
ice cream
.

The recipes for these icings are enough to frost 1 layer of a cake or 6 cupcakes.

CHOCOLATE ICING

This icing is the perfect finishing touch – velvety and oh-so-smooth.

1 cup cold water

5 tbsp flour

1 cup dry sweetener

1 tsp vanilla extract

6 tbsp margarine

3 tbsp cocoa powder

In a small saucepan, whisk together the water and flour constantly over medium heat until thick (about the consistency of glue). Be careful not to burn it! Once thick, remove from heat and cool off completely by setting the pot in a slightly larger pan of cold water, or a sink with a bit of cold water. While it’s cooling, in a medium bowl, mix together the sweetener, vanilla, margarine, and cocoa powder until well mixed. Add the cooled flour mixture to the bowl and stir together until there are no lumps. Let cool in the fridge for 30-60 minutes – before using.

COFFEE ICING

A grown-up tasting sweet treat.

2 cups medium tofu

½ cup dry sweetener

¼ cup oil

2 tsp vanilla extract

2-3 tbsp coffee
or
Inka

dash of salt

In a blender or food processor blend all the ingredients together until well mixed. Pour into a medium bowl and chill for at least 2 hours before using.

NUT BUTTER ICING

A scrumptious topping that is Sarah’s favourite.

3 tbsp margarine

½ cup dry sweetener

cup peanut butter (or other nut butter)

2 tbsp soy milk

cup nuts, chopped (optional)

In a medium bowl or food processor, mix together the margarine, sweetener, and nut butter. Add the milk and mix well. Stir in nuts before using.

MAPLE BUTTERESQUE ICING

This icing is a dazzler. A decadent way to top any cake.

½ cup margarine

3 cup powdered sugar
*

6 tbsp maple syrup

¼ cup walnuts or pecans, chopped

In a medium bowl, thoroughly mix together the margarine and sugar. Stir in the maple syrup until consistency is light and spreadable. Stir in nuts before using.

*
You can powder sugar yourself by blending sugar in a dry blender or food processor until powdered.

MARVELOUS MAPPLE ICING

A perfect icing for your perfect cake.

¼ cup margarine

2¼ cups powdered sugar
*

2 tbsp soy milk

1 tsp maple syrup

In a food processor or medium bowl, mix together the margarine and 1 cup of the powdered sugar. Add remaining sugar alternately with milk, mixing until smooth. Stir in the maple syrup until consistency is light and spreadable.

“ANYTHING GOES” ICING

A versatile classic. Vary the colour for each occasion.

¼ cup margarine

2 ¼ cups powdered sugar
*

2 tbsp soy milk

1 tsp “Anything Goes” extract (lemon, peppermint, or maple extract)

In a food processor or medium bowl, mix together the margarine with 1 cup of the powdered sugar. Add remaining sugar alternately with milk, mixing until smooth. Stir in the extract until consistency is light and spreadable.

*
You can powder sugar yourself in a blender or food processor.

SOY MILK WHIPPED CREAM

And you thought you’d never get to eat anything this scrumptious again.

¼ cup soy milk

2-4 tbsp sweetener

½ tsp vanilla extract