Tag Archives: recipe-dessert

Nothing says “I love you” like chocolate. These truffles are easy to prepare and make the perfect Valentine's Day treat.

Makes about 30

Ingredients:

• 2 cups vegan chocolate chips
• Assorted fillings equaling about 1 cup (recipe below)
• Mini foil muffin cup liners (Foil muffin liners are essential, as paper ones stick to the chocolate and make them difficult to remove)

Directions:

1. Bring a small amount of water to a boil in a medium sized pot. Place all the chocolate chips in a smaller pot or metal bowl, and let rest on top of the boiling pot of water. Stir the chocolate chips constantly until it is all melted. Remove from heat.
2. Place about 30 mini muffin liners on a cookie sheet. Spoon a small amount of melted chocolate into the center of each liner, filling them about 1/3 full. Using the back of the spoon, push some of the chocolate up so it coats the side of each liner. Refrigerate until chocolate is firm again.
3. Spoon in a small amount of filling (see below), so the cup is about 2/3 full.
4. Top with a little more chocolate, leaving a small rim around the edge to make the liners easy to peel. Refrigerate again, and enjoy.

Any-Flavor Filling

You can fill your truffles with anything you want. For simplicity, peanut butter or jam (or both) straight from the jar work fine. You can add almost any flavoring to the recipe below. Classics like mint, orange, or vanilla work great, as do less traditional flavors such as matcha green tea, coconut, or almond.

Ingredients:

Makes enough filling for all the cups

• 1 cup powdered sugar
• 2 tablespoons soy milk – start with one and add more if needed
• Flavoring – if using extracts about 1/2 teaspoon. Zest or green tea powder may need more. – taste it to find out!

Directions:

In a small bowl, whisk together sugar and soy milk. Adjust soy milk by a tablespoon at a time until desired consistency is reached. Stir in flavoring.

Longing for a warm cinnamon caramel treat? This is the one for you.

Vegan Mini Pecan Rolls:

• 1 package Pillsbury crescent rolls (some other brands are also vegan) or use a sweet-bread recipe
• 1½ Tbs margarine softened/melted
• cinnamon

• 2 – 3 Tbs brown sugar

Caramel:

• ½ cup vegan margarine (Earth Balance recommended)

• ½ cup brown sugar

• 1 tsp vanilla extract

• ½ cup chopped pecans

• Pinch of salt

Preheat oven to 350 (or whatever it says on crescent roll package). Unroll crescent rolls leaving two triangles together to form a rectangle (pinch the dough together along the seam to keep it together). Brush topside of rectangles with margarine, and sprinkle with sugar and lots of cinnamon. Tightly roll dough rectangles starting with one of the short ends. Cut the rolls crosswise and place ½ inch apart in greased cake pan. Bake until cooked and non-doughy (about 14 minutes, see package instructions).

While rolls are cooking, melt margarine in a saucepan over low heat. Add sugar and stir until mixed. Stir for 3 minutes and increase heat to medium/low if it hasn’t started boiling. When mixture starts to boil, stir constantly for another 4 – 5 minutes until color is uniform (reduce heat to low if boiling too rapidly). Turn off heat and immediately stir in vanilla, pecans, and salt. Check cooled spoonful of caramel. If the texture is grainy/not smooth, add ½ Tbs water and cook for another 5 minutes over low.

Increase oven temperature to 375 and pour caramel mixture over rolls. Pray to the dessert gods. Bake for another 5-7 minutes (or until done).

These outstanding vegan gingerbread cookies are sure to be a hit. Perfect for autumn or winter gatherings!

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 teaspoons Ener-G egg replacer (or similar product)
• 3/4 cup margarine, softened
• 1 cup white sugar
• 3 tablespoons soy milk
• 1/4 cup molasses
• 2 tablespoons white sugar

Preheat oven to 350F. Sift together flour, ginger, baking soda, cinnamon, cloves, salt, and egg replacer. In a separate bowl, cream together sugar and margarine, and then mix in the soy milk and molasses. Slowly stir in the dry ingredients until mixed. Spoon the dough into small balls and roll the balls in the remaining sugar. Place on the cookie sheet several inches apart, flattening slightly. Bake for 8-10 minutes.

Although the ingredient list is a bit long, these amazing cookies are easy to make and are well worth the effort of hunting down the spices.

• 2 tablespoons Ener-g egg replacer
• 1/2 cup soy milk
• 1/2 cup margarine
• 1/2 cup vegetable shortening
• 1/2 cup white or similar sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla
• 1 1/2 cups white flour or whole wheat pastry flour
• 1 teaspoons baking soda
• 2+ teaspoons cinnamon
• 1 tsp. ground clove
• sprinkle of nutmeg
• 1/2 tps. salt
• 1 1/2 cups raisins
• 3 cups oatmeal

Preheat oven to 350F.

Whisk the egg replacer into the soy milk. In a large bowl, thoroughly mix margarine, shortening, white sugar, brown sugar, vanilla, and enger-g mixture together. In a separate bowl, mix the flour, baking soda, cinnamon, ground cloves, nutmeg, and salt. Gently stir the dry mixture into the first bowl. After this is thoroughly mixed, stir in the raisins and then the oatmeal.

Place rounded spoonfuls onto cookie sheet. Place in preheated oven. Bake until golden or approximately 10 to 15 minutes. Enjoy!

This vegan tiramisu is easy to make yet quite delicious. The "mascarpone" is made from vegan cream cheese mixed with agar and ends up having the perfect texture and taste. Vanilla wafers are used instead of lady fingers, which are difficult to find in vegan form; this ends up working quite well (although feel free to substitute vegan lady fingers for the wafers if you have them).

"Mascarpone"

• 1/4 cup vegan creamer or cream (plain Silk creamer works)
• 1 tablespoon agar (available at most health-food stores and Asian markets)
• 1 container vegan cream cheese
• 1/4 cup vegan sour cream
• 2 tablespoons Amaretto (or use 1/2 teaspoon of almond extract in a pinch)

The rest

• 1 cup espresso
• 3 tablespoons Amaretto (or 2/3 teaspoon of almond extract in a pinch)
• 3 tablespoons sugar
• 1 box of vegan vanilla wafers (generic store-brand wafers work the best)

Instructions

Bring the creamer/cream to a gentle boil. Mix in agar. Cool. Mix this with the cream cheese, sour cream, and the two tablespoons of Amaretto. Refrigerate for two hours.

Mix the espresso, three tablespoons of Amaretto, and sugar.

After the cream-cheese mixture has set, it is time to assemble the tiramisu. Using about a third of the vanilla wafer, individually dip (don't soak!) the wafers into the espresso mixture and then place them on a plate to form the base layer. Spread about one-third of the cream-cheese mixture on top of this layer. Repeat for the two remaining layers. Optionally sprinkle lightly with cocoa or ground chocolate. Refrigerate for one hour. Serve.

A deceptively simple yet absolutely delicious vegan cheese danish recipe.

• 2 cans of croissant dough (Pillsbury and Cub Foods brand Crescent Rolls are vegan)
• 1 container of vegan cream cheese
• 1/3 cup white sugar
• 3/4 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 teaspoon vegan sour cream

Icing (optional)

• 1 cup powdered sugar
• 1 tablespoon soy milk
• 1 tablespoon margarine

Preheat over to 350 degrees. On a cookie sheet, lay out the first can of crescent rolls into one big rectangle. Pinch seams together. In a bowl, mix the cream cheese, white sugar, lemon juice, vanilla, and sour cream until smooth. Spread the filling on the rolls, leaving enough room at the edge to pinch the danish shut. Lay out the second can of dough over the filling, pinching the seams and the edges. Bake for 25 minutes. Let cool.

To prepare the optional icing, mix the powdered sugar, soy milk, and margarine until smooth. Drizzle over the cooled danish.

Rich, creamy, melt-in-your-mouth decadence! Whip up this animal-friendly chocolate pudding that tastes fantastic!

Serves 4

• 1½ cups soy/rice milk
• 3 tablespoons cornstarch
• ¼ cup cocoa powder
• ¼ cup maple syrup or other sweetener
• ¼ 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.

Try this recipe for simple yet delicious rice krispy treats! It's a perfect snack for a study break or to share with friends.

Serves 10

• 1 cup Corn Syrup (or Brown Rice Syrup)
• ¼ cup Peanut Butter
• ½ cup Chocolate Chips (Look for non-dairy ones)
• 4-5 cups Rice Cereal

On a low flame, heat up the corn syrup, peanut butter, and chocolate chips until everything melts together smoothly. Stir in the rice cereal until it gets evenly coated with mixture. Pour this mix into a baking pan and let cool. Cut into individual squares and enjoy.

A gooey, syrupy chocolate cake–perfect for anyone with a sweet tooth

• 1 cup flour
• 2 teaspoons baking powder
• ¾ cup white or brown sugar
• 1 cup brown sugar
• ½ cup soy milk
• 2 tablespoons oil
• ½ cup + 2 tablespoons cocoa
• 1¾ cup almost boiling water

Heat oven at 350F. Stir the flour, baking powder, ¾ C sugar, and 2 T of cocoa together in a pan. In a separate container, mix soy milk and oil until uniform. Mix these with the contents of the pan. In a separate bowl, mix 1 C of brown sugar with ½ C of cocoa; then sprinkle the mixture over the pan. Do not stir! Pour the hot water on top of the cake. Again, do not stir. Cook without stirring for 35-45 minutes.

These chewy chocolate chip cookies make for a delicious snack to share with friends.

• 1 cup margarine, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 3 teaspoons egg replacer
• 1/4 cups soy milk
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups vegan chocolate chips
• 1 cup chopped walnuts (optional)

Preheat the oven to 350^oF.

In a large bowl, cream the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the egg replacer soy milk then add the vanilla.

Drop large spoonfuls onto ungreased cookie sheets and bake for 10 minutes or until edges are brown.