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Desserts
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Ingredients: 1/3 cup raw cashews ½ cup cooked rice ½ cup dates 1/8 tsp. salt 1 tsp. vanilla 4 Tbs. flour Water as needed to make smooth (about 2-1/2 cups ) 2 bananas Granola Crumb Crust Procedure: Blend all ingredients except bananas in blender. Place in saucepan on stove and boil, stirring constantly, until thick.
Cool. Place 1 sliced banana in bottom of pre-baked crust, add the cooled filling, and top with another sliced banana.
Ingredients: 2 cups water 1/2 cup carob powder (dark roasted is best) 1/2 cup ground raw cashew pieces or blanched almonds 1/3-1/2 cup pure maple syrup 3 Tbsp. arrowroot powder 1 tsp. real vanilla extract 1 tsp. slippery elm powder or guar gum 3-4 dashes sea salt Optional: 10-16 drops peppermint flavouring Optional: 1 tsp. instant coffee substitute Procedure: Blend all the ingredients thoroughly in a blender until smooth. Freeze the mixture solid. Cut into pieces and use a food
processor or homogenizing juicer to chop it, soften it and mix it thoroughly for a smoother, more uniform texture. Re-freeze
the ice cream, remove it from the freezer several minutes before serving to soften slightly, and enjoy. This vanilla ice cream
has exquisite flavor. *You may substitute vanilla flavoring for real vanilla extract, but the flavor will not be quite as
good.
Ingredients: 1 cup cashew pieces 2-1/2 cups fruit juice 1 tsp. vanilla 3 Tbs. orange juice, optional 2 (or more) very ripe bananas 2 cups fruit 4-5 dates, optional Lecithin OR guar gum OR cooked potato Butter flavor, optional Fresh mint, optional Procedure: Blend all ingredients on high until creamy (several minutes). You may use fresh or frozen fruit. Freeze in an ice cream
freezer according to manufactures directions. Makes approximately 4 cups of ice cream. VARIATIONS: substitute 1 cup cooked rice for the cashews. The rest is the same. Combine ½ cup cooked rice and ½ cup cashew pieces. The rest is the same. Substitute 1 package silken tofu for the cashews. The rest is the same. Combine tofu, rice, and cashews as you please.
Ingredients: 10 oz. (300 g) soft tofu 1/2-3/4 cup pure maple syrup 2 Tbsp. arrowroot powder 4-6 tsp. real vanilla 1 tsp. guar gum or slippery elm powder Few dashes sea salt Procedure: Combine all the ingredients in a food processor or blender and freeze solid. Defrost for 5-10 minutes and use a food processor
or homogenizing juicer to soften the mixture. Mix it again. Freeze a second time. Remove from the freezer a few minutes before
serving. Add fruit or carob topping, granola or nuts if desired.
Ingredients: 4 oz soft tofu ½ cup brown rice syrup or honey 3 Tbs. canola oil 1-1/2 tsp. vanilla extract 1 cup whole-wheat flour ½ tsp. each baking powder, baking soda, and salt ¾ tsp. nutmeg 54 whole almonds, optional Recipe Directions Procedure: Preheat oven to 350 degrees. In a blender, blend tofu, rice syrup, oil, and vanilla until smooth. Set aside. Sift together dry ingredients. Stir in tofu mixture, and stir to combine. Drop by teaspoonfuls onto ungreased baking sheets.
Top with almonds. Bake for 7 minutes, or until cookies are still puffy and have just begun to brown on the bottom. Makes about 4 dozen cookies.
Ingredients: 3 cups granola, ground 2 tsp. coriander 3-4 Tbs. water 2 Tbs. rice or date syrup Procedure: Combine ingredients. Press into pie pan. Bake at 350 degrees for 30 minutes. Makes
1 9" pie shell or bottom crust for 9"x13" baking dish.
Ingredients: 4 oz tempeh 2 apples, peeled, cored and diced ½ cup raisins ½ cup currants ½ cup chopped dates 1/3 cup chopped pecans ½ cup pure maple syrup ½ cup orange juice 1 Tbs. grated orange peel 1 tsp. cinnamon 1 tsp. mace 1 orange juice pie crust Procedure: Steam tempeh for 20 minutes and then shred or dice finely. Stir tempeh and remaining filling ingredients together in a
large saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and set aside to cool.
Divide dough into 2 pieces, one slightly larger than the other. Place larger ball of dough onto a lightly floured surface and roll into a 9" circle. Place larger circle of dough into an 8" pie plate. Spoon filling into crust.
Roll remaining ball of dough into an 8" circle and place on top of filling. Seal and crimp edges. Cut 3 or 4 steam vents
in top. Bake for 10 minutes. Reduce heat to 325 degrees and bake until crust is lightly browned, about 30 minutes. Cool before
serving.
Ingredients: 1-2/3 cups whole wheat pastry flour or all-purpose flour ¼ cup canola oil ¼ cup orange juice Procedure: Preheat oven to 400 degrees. Combine crust ingredients in a large bowl until a soft ball of dough is formed. Add more juice
if necessary.
Ingredients: 20-oz can unsweetened crushed pineapple 1 cup chopped dates 1 cup blueberries 1 cup raspberries Procedure: Simmer pineapple and dates, stirring frequently, until dates are soft and mixture begins to thicken. Add berries and serve.
Ingredients: ¾ cup pistachio nuts, shelled and skinned ¼ cup water 3 Tbs. canola oil 2/3 cup brown rice syrup or honey 1 cup each brown rice flour and amaranth flour ½ tsp. each baking powder and baking soda Procedure: Preheat oven to 350 degrees. In a blender, grind nuts to a powder and put in a small bowl. Add water, oil, and syrup. Mix
well. In a large bowl, whisk together flour, baking powder, baking soda and five-spice powder. Stir in nut mixture to form a
dough. Form 1" balls and bake on ungreased cookie sheets for 8-10 minutes, or until lightly browned. Makes about 3 dozen cookies.
Ingredients: 1 cup raisins 1 cup walnuts 1 tablespoon vegetable oil 1 cup sliced almonds Procedure: 1 In a food processor combine raisins and walnuts. Process until they form a sticky ball. 2 Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. 3 Cover and refrigerate for up to 3 days.
Ingredients: STRAWBERRY SLUSH 2 c crushed ice or fruit ice cubes (below) 3/4 cup apricot or pineapple juice 1/2 banana 2 Tbs. fresh or frozen strawberries Blend all ingredients until smooth. Pour into dessert dishes or parfait glasses. FRUIT ICE CUBES 2 c unsweetened pineapple juice 1 c strawberries 2 medium-ripe bananas 1/3 cup fresh lemon juice Blend all ingredients until smooth. Pour into ice cube trays and freeze. Remove from trays and store in freezer bags. Use
as ice cubes in punch or blend into fruit juice or soy or nut milk. |
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