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Archive for the ‘Desserts’ Category

 

I know it doesn't look like much here, but it is damn tasty!

 

For the apple filling you will need:

4 – 5 cups apples

1/4-1/2 tsp. cinnamon

3 Tblsps. sugar or less depending on how sweet your apples are

3 Tblsps. flour

And for the crispy part you will need:

1 cup flour

1 cup oats

1 cup brown sugar

1 cup cold Earth Balance

Take the apples and slice them into a pan (make the slices thin). Then mix 3 tablespoons of flour, 2-3 tablespoons of sugar and 1/2 teaspoon of cinnamon and pour this mix over the sliced apples. Mix the apples a bit so they are evenly covered.

For the crispy part, take a bigger bowl and mix in 1 cup of flour, oats and brown sugar. Take the Earth Balance and slice it into the bowl. Use your fork to mix it in. Then evenly spread this over the apples.

Now put the pan into a heated oven (you should turn on the oven before you start to make apple crisp) and bake for about 45 minutes at 350 degrees F (175C). When it turns golden brown its done. Let it cool for a while and then serve with your favourite non-dairy frozen treat.

~The Vegan Project

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Vanilla Cupcakes

Preheat oven to 350F and line a muffin tin with 10 muffin cups.

1 1/2 cups flour

3/4 cup sugar

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1 vanilla bean split and scraped of its insides

1/3 cup vegetable oil

1 tsp apple cider vinegar

Combine the flour, sugar, baking soda and salt in a large mixing bowl.  In a smaller bowl combine the warm water, vanilla bean and extract, vegetable oil and vinegar.  Make a well in the centre of the dry ingredients and add the wet ingredients.  Mix really well until thoroughly combined.  Spoon into muffin cups and bake for 25-30 minutes until lightly golden on top.  Remove from muffin tin and place on cooling rack.  Wait until the cupcakes are completely cool before icing.  Makes 10 cupcakes.

Chocolate-Avocado Icing

1/3 cup non-dairy milk

2 cups icing sugar

1/2-1 cup cocoa powder

1 avocado

1 teaspoon vanilla

Place all ingredients in a food processor and blend till smooth.  The measurements are rough for this recipe.  You may need to add more icing sugar or cocoa if too runny or more milk if too stiff.  It should come out shiny, smooth and spreadable.  Place in the fridge until ready to use.  Makes more than you’ll need for 10 cupcakes so double up or make a cake, or just spoon it into your mouth standing in front of the fridge in the middle of the night 😉


 

 

~The Vegan Project


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1/4 cup ground sunflower seeds

1/4 maple syrup

1/2 cup dates

1/4 peanut butter

Extra ground sunflower seeds for rolling

Put all ingredients in a food processor and mix until they are well combined and a paste/dough forms.  Roll into balls in your hand and then roll in ground sunflower seeds and place on a cookie sheet and chill at least one hour.  Yum little balls of energy.  Try experimenting with different nut butters and ground seed/nuts…we’re gonna!

~The Vegan Project

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I found this recipe on Vegweb.com while in search of a vegan version of the classic chocolate chip cookie.  I followed it almost exactly:

2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
1 cup vegan chocolate chips
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water

Directions:

VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.  Preheat oven to 350.

In a large bowl mix flour, baking powder and salt. Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well.  Add the vanilla and then add the water. Mix it well.  Add the wet to the well in the dry. Mix it well but be careful not to overwork it.  Spoon onto ungreased cookie sheets.  Put them in the oven.  Bake for 5 minutes and then flip and rotate the sheets (top to bottom,and 180 degree rotation). Bake another 4 minutes and check them.

The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.

When they are done, move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

Here’s what I changed:

I used only a 1/2 cup of raw sugar and substituted a 1/2 cup of brown rice syrup to make 1 cup.

I also used a 1/2 cup of melted earth balance instead of oil.

They turned out really well! Slightly golden tops, chewy centres and gooey chocolate chips in every bite.  Make sure to follow the detailed baking instructions as it seemed to make all the difference in the evenness and consistency of the cookies.

~The Vegan Project

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This recipe is a variation of the one that was featured in our My Vegan Valentine article for Granville Online Magazine.

Ingredients:

1 cup unbleached white flour

1/2 cup soy milk (I used silk creamer and it was yummy)

1/2 cup water

1/4 cup melted earth balance vegan margarine

1 tablespoon agave nectar

1/4 teaspoon salt

1/2 teaspoon vanilla

The juice of half a lemon

Sunflower or canola oil for frying

1 cup frozen blueberries (or fresh)

1 teaspoon agave nectar

1 tablespoon earth balance

Crepes: Whisk the first eight ingredients together and let sit in the fridge for 20 minutes.  Heat oil in a non-stick pan on medium heat and ladle a spoonful or two of the crepe mixture into the pan. Tilt the pan in a circular motion to evenly distribute the mixture. Wait till it bubbles and looks pretty solid before attempting to flip (about 5 minutes).  Be careful, they can be delicate.

Compote: Place blueberries, agave and 1 tablespoon of earth balance in a small saucepan, cover and cook on low heat until compote becomes thick and gooey.

Spoon a dollop of the blueberry compote in the centre of the crepe and roll it up.  Put some more compote on top and dust with icing sugar for an extra special Sunday morning treat.  I made these for my sweetie on his birthday recently and they were a big hit!

~The Vegan Project

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Watermelon, peach, apricot and strawberries combine their fiery colours and sweet summer flavours for a most delectable fruit salad.  The measurements are just enough for two.

Ingredients:

Half of a tiny watermelon, chopped into cubes

1 Apricot, pitted and chopped

1 Peach, pitted and chopped

5 Strawberries, cut into quarters

The juice and zest of half a lemon

1 Tablespoon agave nectar

6-8 Mint leaves, cut into strips (Chiffonade)

Mix and let sit in the fridge to mingle.  Take it out at sunset and enjoy on the lanai with a friend 🙂

~The Vegan Project

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