From TryVeg.com
Cranberry Pumpkin Bread
Makes 16 small squares
* 2 cups whole raw cranberries
* 1 1/2 cups white flour
* 1/4 cup cornmeal
* 3/4 cup granulated sugar
* 3/8 teaspoon salt
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1 cup canned pumpkin purée
* 5 tablespoons canola oil
* 2 teaspoons grated orange zest (the outermost part of the orange peel)
* 3 tablespoons water
Preheat the oven to 350oF.
Chop the cranberries into quarters (may use a food processor) and set aside.
Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside.
In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water. Then gently stir in the dry ingredients and chopped cranberries.
Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow bread to cool for about 5 minutes before removing from the pan, then place bread on a rack to completely cool before serving.
Chewy Fudge Brownies
Makes 20 brownies
* 1 teaspoon baking powder
* 1/2 cup cocoa powder
* 2 cups flour
* 1/2 teaspoon salt
* 2 cups sugar
* 1 cup oil
* 1 teaspoon vanilla
* 1 cup water
* 1 cup dairy-free chocolate chips (optional)
* 1/2 cup chopped walnuts (optional)
Preheat the oven to 350oF.
Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients. If desired, add chocolate chips and/or chopped walnuts to the mix.
Pour mixture into a greased 9"- x 13"-inch baking pan, and bake for 20 to 30 minutes. (For moister brownies, bake 20 to 25 minutes.)
Let the brownies cool slightly before serving.
Chewy Chocolate Chip Cookies
Makes 25 to 30 cookies
* 1 cup of softened soy margarine
* 1/2 cup brown sugar
* 1/2 cup sugar
* 1/4 cup soy milk
* 1 teaspoon vanilla
* 2 1/4 cups flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 12 ounces dairy-free chocolate chips
Preheat the oven to 350oF.
In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.
In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.
Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.
Chocolate Peanut Butter Pie
Makes 6 to 8 servings
* 1 12-ounce package non-dairy chocolate chips (about 2 cups)
* 1 16-ounce package firm tofu
* 1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
* soymilk (to desired texture)
* 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
* 1 cup non-dairy chocolate chips (optional topping)
* 1 cup chopped nuts (optional topping)
Melt the chocolate chips in a double boiler, saucepan, or microwave.
In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.
Pour the filling into a graham cracker crust and refrigerate for 2 hours.
For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.
Lemonilla Cake with Fluffy Lemon Frosting*
Makes 1 9- x 13-inch cake
* 3 cups unbleached flour
* 1 1/2 cups sugar
* 1 tablespoon baking soda
* 1 cup water
* 1 cup lemon juice
* 1 cup vegetable oil
* 3 tablespoons vanilla
* 1 tablespoon lemon extract (or more to taste)
* 2 tablespoons cider or white vinegar
Preheat oven to 350oF.
Lightly oil a 9- x 13-inch pan and set aside.
In a large bowl, sift together the flour, sugar, and baking soda. In another bowl, place the water, lemon juice, oil, vanilla, and lemon extract, and whisk well to combine. Mix together the wet and dry ingredients and whisk well. Drizzle the vinegar over the top of the batter and whisk quickly. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean.
Let the cake cool completely before frosting with icing (recipe below).
For the frosting
* 1/2 cup softened soy margarine
* 3 ounces tofu cream cheese, softened
* 2 tablespoons nondairy milk
* 2 cups sugar
* 1/2 cup cornstarch
* 1 tablespoon lemon juice
* 2 teaspoons lemon zest
* 1 teaspoon vanilla extract
Using an electric mixer or in a large bowl with a hand-held mixer, place the soy margarine, tofu cream cheese, and nondairy milk, and cream them together.
In a blender or food processor, blend the sugar and cornstarch for 1 minute. Scrape down the sides and blend for an additional 30 seconds.
Add half of the blended sugar and cornstarch to the creamed margarine mixture and beat well to combine. Add the remaining ingredients and continue to beat until the mixture is light and fluffy.
* This recipe was adapted from The Vegan Chef
Creamy Chocolate Pudding
Serves 4
* 1 1/2 cups soy or rice milk
* 3 tablespoons cornstarch
* 1/4 cup cocoa powder
* 1/4 cup maple syrup
* 1/4 teaspoon vanilla extract
In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened.
Stir in the vanilla and pour into individual serving dishes. Chill and serve.
Very Berry Cobbler
Serves 9
* 5–6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture of these)
* 3 tablespoons whole wheat pastry flour
* 1/2 cup sugar or other sweetener
* 1 cup whole wheat pastry flour
* 2 tablespoons sugar or other sweetener
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 tablespoons vegetable oil
* 1/2 cup soy or rice milk
Preheat the oven to 400°F.
Spread the berries in a 9- × 9-inch baking dish and mix with 3 tablespoons of flour and 1/2 cup of sugar.
In a separate bowl, mix 1 cup of flour and 2 tablespoons of sugar with the baking powder and salt. Add the oil and mix with a fork or your fingers until the mixture resembles coarse cornmeal. Add the soymilk or rice milk and stir to mix.
Spread the mixture over the berries (don’t worry if they’re not all covered). Bake until golden, about 25 minutes.
Tip: Great with nondairy ice cream.
