Vegan Banoffi Pie
Serves 12
Easy to make vegan family favourite!!
Ingredients
pastry
6oz (170g) plain wholemeal flour
3oz (85g) margarine (vegan)
filling
4oz (115g) brown sugar
4oz (115g) margarine (vegan)
1 tbsp golden syrup
4floz (100 ml) soya milk
1 dessert spoon cornflour
½ tsp vanilla vssence
1 banana
Method
First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to
make a dough which is soft, but not sticky.
Roll out and place into a dish. Bake for 10 minutes at 200°C/400°F/Gas Mark 6 to set the pastry. Allow to cool.
In a saucepan with sugar thermometer attached, gently heat the sugar, margarine and and golden syrup.
Constantly stirring the mixture with a non plastic spoon, boil up to soft ball stage. Simmer at this temperature for 5 minutes, making sure not to let the temperature go any higher.
Heat the soya milk and heaped dessert spoonful of cornflour in the microwave until a thick white sauce is made. Stir in the vanilla.
Take the toffee off the heat and allow to cool for a couple of minutes. Beat the toffee whilst slowly adding the white sauce to it. Mix thoroughly, removing any un-dissolved lumps of cornflour.
Slice the banana thinly and line the base of the pastry case evenly.
Once cooled to room temperature, carefully poor the toffee mixture over the top, making sure as to cover the bananas completely. Refrigerate for a few hours before enjoying. The longer you leave it the firmer and less runny the toffee will
be.
Chocolate Cake
The BEST vegan chocolate cake IN THE WORLD (and yes....I have tried most of them)
Ingredients
1 1/2 cup flour, white
1 cup granulated sugar
4 tbsp cocoa, dry powder, unsweetened
1 tsp baking soda
5 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp vanilla extract
1 cup water
Method
Preheat oven to 350 degrees.
Mix wet ingredients. Mix the dry ingredients into the wet mixture. Stir until smooth. Spray and flour a 9-inch round pan.
Bake at 350 degrees for 30-40 minutes, until a toothpick inserted into the center comes out smooth.
Apricot and Almond Cake
Ingredients
10 oz plain flour
4 oz sugar
1 tsp baking powder
1 tsp bicarbonate of soda
5 oz soft dried apricots (chopped)
3 oz ground almonds
1 tsp almond extract
4 oz soya margarine
2 tbs golden syrup
150 ml soya milk
Topping
1 tbsp sugar
2 tbsps flaked almonds
Method
Line a 8-9 inch cake pan with baking parchment
pre-heat oven to 190 C
Combine the first 6 ingredients.
Melt the margarine and golden syrup, add the soya milk and extract.
Pour the wet ingredients onto the dry ingredients and mix well.
spoon mixture into pan and sprinkle on the almonds and then the sugar.
Bake for 45 mins
Whole Wheat Zucchini Banana Muffins
Makes 2 loaves or 24 muffins
Ingredients
2 1/2 Tbsp ground flax seed mixed with 1/2 cup + 1 Tbsp water
3 1/2 cups shredded zucchini (about 2 medium zucchini)
3 bananas, mashed
1 Tbsp vanilla
1 cup sugar
2 cups unbleached white flour
2 cups whole wheat flour
1/2 cup wheat germ
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground cloves or nutmeg
2 Tbsp cinnamon
Method
Preheat oven to 350 degrees. Lightly grease two loaf pans or two muffin tins (24 muffins total) or use cupcake liners, set aside.
Combine ground flax and water, set aside. In large bowl, combine zucchini, bananas, sugar and vanilla. Add flax mixture. In medium bowl, combine dry ingredients. Add to wet ingredients in 2-3 batches. Mix until completely combined.
Divide equally into loaf pans (or muffin tins).
Bake muffins for 15-20 minutes.
Bake bread for 35-45 minutes.
Use toothpick test for doneness.
These will freeze well.
Flax Seed Nutty Muffins
Packed with all the nutrients you need, very low calories per portions
Yields 26 muffins (Good for party or for freezing)
Ingredients
3 cups Unbleached Flour
1.5 cups Flax Seed Meal
1.5 cups Oat Bran
2 cups Splenda Brown Sugar Blend
4 tsp Baking Soda
2 tsp Baking Power
4 tsp Cinnamon
3 cups finelyshredded carrots
2 finely shredded green apples
2 finely shredde sweet apples
1/2 cup golden raisins
1/2 dried cherris
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup pistachio nuts
4 medium eggs (Use substitute for vegans)
1.5 cup milk (Use soy for vegans)
2 tsp Vanilla
Wheat Germ
Method
Mix dry ingredients (except wheat germ)in a large bowl. In a separate bowl mix wet ingredients.
Incorporate wet ingridients into dry ingridients and mix unitil blended. Fill up muffin cups (about 3 tbls. per muffin)
Sprinke wheat germ on each muffin.
Place on oven warmed up to 350 F from 15-17 minutes.
Double Chocolate Chip Cookies
Makes 12
Ingredients
1/2 cup canola oil
1 cup sugar
1 tbsp vanilla
1 tablespoon ground flax seeds
1/2 cup soy milk
1 and 1/2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Method
In a large bowl ,sift together flour, cocoa, baking soda and salt.
In a separate large bowl cream together oil and sugar. Add the flax seeds and soy milk. Mix well. Add the vanilla.
Fold in the dry ingredients in small batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Alternatively, a dough hook on a stand mixer can be used for this process. Add the chocolate chips.
Roll dough into 1 inch balls and place on a greased cookie sheet (you could also use parchment paper here) about an inch apart. The cookies will not spread out that much.
Bake for 15 minutes at 350 F. Do not overbake! Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Note: taken from a livejournal, but also seems to be similar to the one in "The Post Punk Kitchen" recipe database. I am not claiming as my own, merely sharing the deliciousness.
Banana Bread
Serves 16
Ingredients
2 very ripe bananas
1/3 cup unsweetened applesauce
2/3 cup granulated sweetener of choice (I use 0 calorie ZSweet)
2 egg substitutes
1/4 cup rice milk
1 2/3 cup flour of choice (I used whole wheat)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
cinnamon to taste (several shakes)
Method
Preheat oven to 325 degrees and spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf tin, increase heat to 350.
In a large mixing bowl, mix together first five ingredients until well incorporated.
In a medium bowl, mix the remaining ingredients.
Place flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or ricemilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
Pour into prepared pan and give it a couple shakes to distribute the batter.
Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf tin, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.
Cover and hide the bread so no one else eats it!!
Vegan Vanilla Icecream with Chocolate Chips & Toasted Pecans
Makes 8 servings
Ingredients
1 cup water
3/4 cup light plain soymilk
1/2 cup raw cashew pieces
1/2 cup maple syrup
1 T. instant tapioca
1/4 t. salt
3/4 cup water
1/2 cup white corn syrup or brown rice syrup
1 T. pure vanilla extract
1/2 cup toasted chopped pecans
1/2 cup vegan semisweet chocolate chips
Method
Blend 1 cup water, soymilk, cashews, maple syrup, tapioca, & salt together until very smooth. Place mixture in a medium saucepan over medium high heat & cook until thickened. Remove from heat. Blend 3/4 cup water, brown rice syrup, & vanilla. Whisk into the cooked mixture. Cover mixture & put in refrigerator. When thoroughly chilled, process in icecream maker according to directions. Add the chopped toasted pecans and vegan chocolate chips in the last 5 minutes of processing.
Vegan Fudge
Serves 16
Ingredients
4 cup powdered sugar
1/2 cup cocoa
1/2 cup soy milk
2 tbsp. Vegan Margarine
1 1/2 tsp. vanilla
1 cup marshmallows
1/2 cup chopped nuts
Method
Spray a 9x9 inch pan with cooking spray
Sift sugar and cocoa together, then add the chocolate chips and set aside.
In a small sauce pan, heat soy milk and margarine together until they achieve a rolling boil; be sure to stir constantly.
Pour over sugar mixture and stir until well combined.
Stir in vanilla, marshmallows and nuts. Spread in pan and refrigerate for one day so that it solidfies well.
|
