CHAPTER 7
Ooey, Gooey, and Downright Sinful Sweets
An irresistible selection of cookies, ice creams, and other indulgences.
If you happen to be well known for having a mega sweet tooth and bear a striking resemblance to Monsieur Cookie Monster, the following pages might very well become the most worn out of the cookbook. And there’s absolutely no shame in that!
No matter what, please heed this much-needed warning: you must make sure you have a nice tall glass of cold nondairy milk at hand, because you’ll definitely need it to wash down all the goods you’ll find here. Think your taste buds can handle it? It’s time to put them to the test.
Celine couldn’t take any more begging from her husband to mimic his favorite ice cream, which is served at a popular creamery where add-ins are, well, added into the ice cream upon a granite stone right in front of your drooling self. Behold! Now you can have your cake, and ice cream, too.
INGREDIENTS:
1 cup (120 g) vegan yellow cake mix, such as Cherrybrook Kitchen
1/4 to 1/2 cup (50 to 100 g) evaporated cane juice or granulated sugar, depending on cake mix used and personal preference (dip a finger in the batter to try)
2 cups (470 ml) nondairy creamer
1/2 cup (120 ml) any thick and rich nondairy milk
1 teaspoon pure vanilla extract
Pinch of salt
Remember to place the bowl of your ice cream maker in the freezer at least 24 hours prior to making the dessert.
Using a blender, combine all the ingredients until smooth.
Prepare the ice cream following the manufacturer’s instructions. Return to the freezer to firm up, if desired.
YIELD: 4 servings
If you are like Celine’s husband and walk around with a coffee IV drip all day long, this should please you and keep you buzzing for days on end. Or for a few minutes at least.
INGREDIENTS:
2 cups (470 ml) nondairy creamer
1 cup (235 ml) thick nondairy milk
3/4 cup (180 ml) Coffee Syrup (recipe below)
1 1/2 teaspoons pure vanilla extract
Pinch of salt
2 tablespoons (16 g) cornstarch
1/3 cup (53 g) vegan dark chocolate–covered coffee beans, coarsely chopped
Combine the creamer, milk, syrup, vanilla, salt, and cornstarch in a blender and process until smooth. Place in a saucepan, bring to a low boil, lower the heat, and cook until slightly thickened, whisking constantly, about 4 minutes. Let cool and chill for a few hours or overnight.
Prepare the ice cream following the manufacturer’s instructions. Add the coffee beans during the last 5 minutes of churning.
YIELD: 4 servings
This concoction tastes super caramel-ly thanks to the use of Sucanat. It is best to use an immersion blender to get the fluffiest results. Consider adding bits of Peanut Butter Cups (page 232) or any other add-in during the last 5 minutes of churning.
If you use gluten-free vanilla, then this recipe is indeed gluten free.
INGREDIENTS:
3/4 cup (192 g) natural creamy or crunchy peanut butter
4 ounces (113 g) extra-firm silken tofu
6 ounces (170 g) nondairy cream cheese
3 tablespoons (63 g) agave nectar
3 tablespoons (36 g) Sucanat or brown sugar
Pinch of sea salt
2 teaspoons (10 ml) pure vanilla extract
1/4 cup (60 ml) nondairy milk, plus more as needed
In a large bowl, combine all the ingredients with an immersion blender, using an up and down motion to “fluff up” the mixture. If the thickness gives your blender too hard a time, add a little extra milk to make it more manageable. Dip a finger into the mixture to have a taste and adjust the level of sweetness if needed.
Prepare the ice cream following the manufacturer’s instructions. Chill just a little bit longer, about 30 minutes, before serving, until the desired firmness is reached.
YIELD: 4 servings
Tired of the usual vanilla, chocolate, and strawberry shakes? We have just the thing for you, with this unusual and delectable combination of peanut butter and molasses, all rolled into one icy beverage that will make you go (optionally) bananas!
INGREDIENTS:
2 big scoops Peanut Butter Ice Cream (recipe above)
1 tablespoon (22 g) regular molasses, or to taste
1/2 frozen banana, cut into chunks (optional)
Pinch of sea salt
1/3 cup (80 ml) nondairy milk
Combine all of the ingredients in a blender, process until smooth, and enjoy.
This simple vanilla ice cream boasts the richness of true vanilla bean. If you use gluten-free vanilla, then this recipe is indeed gluten free.
INGREDIENTS:
3 cups (705 ml) vanilla soy creamer, other nondairy creamer, or milk
1 cup (200 g) evaporated cane juice or granulated sugar
1/4 cup (32 g) cornstarch
Scrapings from 1 vanilla bean
1 tablespoon (15 ml) pure vanilla extract
In a saucepan, combine the creamer, sugar, cornstarch, and vanilla bean scrapings. Bring to a boil, stirring often. As soon as it begins to boil, remove from the heat and stir in the vanilla extract.
Cover and place in the refrigerator to cool for an hour or so, then prepare the ice cream following the manufacturer’s instructions.
YIELD: 4 servings
Now, the trick here is to NOT use plain old chocolate chips. You will remember from your childhood that good mint chip ice cream has little flakes of chocolate in it, not big chunks!
If you use gluten-free extracts, then this recipe is indeed gluten free.
INGREDIENTS:
3 cups (705 ml) vanilla soy creamer, other nondairy creamer, or milk
1 cup (200 g) evaporated cane juice or granulated sugar
1/4 cup (32 g) cornstarch 1 tablespoon (15 ml) pure vanilla extract
2 tablespoons (30 ml) pure peppermint extract
A few drops green food coloring (optional)
1/3 cup (38 g) vegan chocolate shavings
In a saucepan, combine the creamer, sugar, and cornstarch. Bring to a boil, stirring often. As soon as it begins to boil, remove from the heat and stir in the vanilla extract, peppermint extract, and food coloring. Cover and place in the refrigerator to cool for at least an hour.
Stir in the chocolate shavings, then prepare the ice cream following the manufacturer’s instructions.
YIELD: 4 servings
We used to be first in line at the shop where they slap ice cream onto a frozen marble slab and mix in whatever strikes your fancy, such as pretzels, chocolate-covered coffee beans, nuts, and so on—only now we can make it at home!
FOR THE BUTTERSCOTCH SAUCE:
1 cup (192 g) Sucanat
Pinch of salt
1/4 cup (60 ml) nondairy milk, plus more as needed
2 tablespoons (28 g) nondairy butter
1 teaspoon pure vanilla extract
FOR THE ICE CAKE:
1 1/2 recipes Cake Batter Ice Cream (page 222), softened
1/2 cup (88 g) vegan mini semisweet chocolate chips
1/3 cup (50 g) dry-roasted salted peanuts
1/2 cup (53 g) chopped brownies (any recipe works!)
To make the sauce: Combine the Sucanat, salt, 1/4 cup (60 ml) milk, and butter in a saucepan. Bring to a boil, lower the heat, and cook until the sugar dissolves, about 2 minutes. Remove from the heat. Stir in the vanilla and more milk as needed to reach the desired texture. Let cool.
To make the cake: Line a 9-inch (23-cm) spring-form pan with plastic wrap. Beat the ice cream in a large bowl until it softens even more. Add the remaining ingredients and beat until combined. Scrape into the prepared pan and press down, using the overhanging plastic wrap to push and shape into a cake.
Place in the freezer to firm up. Let thaw a few minutes before slicing, and serve with the butterscotch sauce or Chocolate Syrup (page 227).
YIELD: 10 servings, about 3/4 cup (180 ml) butterscotch sauce
Stir this syrup into your favorite nondairy milk, or pour it on top of nondairy ice cream or waffles. Or directly into your mouth.
INGREDIENTS:
1 cup (80 g) Dutch-processed cocoa powder
2 cups (440 g) packed light brown sugar
1 1/2 cups (355 ml) soymilk 1 teaspoon pure vanilla extract
Using a blender, combine the cocoa, brown sugar, and soymilk until perfectly smooth.
Transfer the mixture to a medium-size saucepan; bring to a boil. Lower the heat to medium and cook until the sugar dissolves, about 3 minutes, whisking occasionally. Remove from the heat and stir in the vanilla. Let cool completely. The syrup will thicken as it cools.
Transfer to an airtight glass bottle and store in the refrigerator. The sauce will keep for about 2 weeks.
YIELD: 3 1/3 cups (785 ml)
One layer of nutty pudding, one dollop of compote, one more layer of pudding. Try hard to find something wrong with this mouthwatering concept; we bet you one layered pudding you won’t be able to.
If you make sure to use gluten free vanilla, then this recipe is indeed gluten free.
FOR THE ALMOND BUTTER:
1 cup (160 g) dry-roasted whole almonds
1 teaspoon to 1 tablespoon (15 ml) vegetable oil, as needed
FOR THE PUDDING:
1 1/2 cups (355 ml) unsweetened almond milk
1/2 cup (100 g) evaporated cane juice or granulated sugar
Pinch of salt
2 tablespoons (16 g) cornstarch
1 1/2 teaspoons pure vanilla extract
FOR THE COMPOTE:
2 pounds (908 g) fresh strawberries, trimmed, cleaned, and quartered
1/4 cup (50 g) evaporated cane juice or granulated sugar
2 tablespoons (30 ml) freshly squeezed lemon juice
Pinch of salt
To make the almond butter: Grind the almonds in a food processor until a paste forms; this could take a few minutes, so patience is key. If the food processor refuses to make butter out of your nuts, start by adding 1 teaspoon of oil and go from there, until the consistency of nut butter is achieved.
To make the pudding: Using a blender, combine the nut butter, milk, sugar, salt, cornstarch, and process until smooth. Transfer to a saucepan, bring to a low boil, lower the heat to medium-low, and cook, whisking constantly, for approximately 4 minutes, until thickened. Stir in the vanilla and set aside.
To make the compote: Combine the strawberries, sugar, lemon juice, and salt in a large pot. Bring to a boil, lower the heat to medium-high, and cook for 15 minutes, or until most of the liquid is gone. Use a potato masher and coarsely mash the fruit. Set aside to cool.
Whisk the pudding before placing about 3 tablespoons (45 ml) of it in 4 small dessert dishes, add as much (1 to 2 tablespoons [15 to 30 ml]) compote as desired in the center, and equally divide the rest of the pudding among the dishes. Serve chilled. Store leftover compote in an airtight container in the refrigerator; it will keep for about 1 week.
YIELD: 4 servings, approximately 4 cups (1 kg) compote
No need to travel to a state fair to enjoy a funnel cake! These are easier than you might think and whip up in less than 20 minutes! Unless you have mad skills with a real funnel, we suggest you use a plastic bag and snip off the corner. A deep fryer works well here, but if you don’t have one, a pot filled with about 3 inches (7.5 cm) of oil will do the trick nicely.
INGREDIENTS:
Vegetable oil, for frying
1 1/ 4 cups (156 g) all-purpose flour
2 tablespoons (25 g) evaporated cane juice or granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt 1 cup (235 ml) soymilk
1 teaspoon pure vanilla extract
Powdered sugar, for sprinkling
Preheat the oil in a deep fryer or pot to 350°F (180°C).
While the oil is heating, whisk together the flour, sugar, baking soda, baking powder, salt, soymilk, and vanilla in a medium-size bowl until smooth. It should be the consistency of a thin pancake batter.
Pour the batter into a resealable plastic bag. Snip off a corner of the plastic bag and quickly swirl about one-fourth of the batter into the oil.
Fry for 1 to 2 minutes, then carefully flip using a slotted spoon. Fry for 1 to 2 minutes longer, until golden and crispy. Carefully transfer to a plate lined with paper towels to absorb the excess oil. Repeat with the remaining batter.
While stil warm, sprinkle with powdered sugar and serve.
YIELD: 4 (4-inch, or 10 cm) funnel cakes
Even the less enthusiastic rice pudding eaters out there will burst into song for more of this sweet dessert, created so that one of the flavors Celine’s mom loves the most, frangipane, would get to be savored in a whole new way.
INGREDIENTS:
1 cup (185 g) uncooked brown or white jasmine or other rice (adjust water amount according to package directions)
2 cups (470 ml) water
1 cup (160 g) dry-roasted whole almonds
1 1/2 teaspoons potato starch or cornstarch
1/3 cup (64 g) raw sugar
Pinch of fine sea salt
3 tablespoons (42 g) nondairy butter
1 teaspoon pure almond extract
1 cup (120 g) dried cherries
2 cups (470 ml) almond milk
Combine the rice with water in a saucepot. Bring to a boil, reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, or until the water is absorbed. Alternatively, use a rice cooker.
Combine the almonds, potato starch, sugar, and salt in food processor. Process until the almonds are completely ground, about 1 minute. Add the butter and almond extract; process until thoroughly combined.
Combine the cooked rice, cherries, almond mixture, and almond milk in a saucepan. Bring to a boil, lower the heat to medium-low, and simmer for 20 minutes, or until thick and creamy, stirring occasionally.
Serve warm, at room temperature, or cold.
YIELD: 6 servings
Perfect to enjoy on top of pancakes or waffles, as is, or in Fruity Creamsicle Whoopie Pies (page 242) or Strawberry Cream Pretzel Pie (page 239). Double or triple the recipe—it’s that good.
INGREDIENTS:
1 cup (172 g) sliced fresh strawberries
1 tablespoon (12 g) evaporated cane juice or granulated sugar
Dash of balsamic vinegar
Combine the strawberries, sugar, and vinegar in a bowl. Cover and let macerate for 30 minutes before using in recipes, and enjoy immediately.
YIELD: 1 cup (172 g)
If you, too, share your life with a peanut butter and chocolate fiend, you’ll see that whipping up a batch of these delicious candies is guaranteed to put a grateful smile upon your sweetie’s face.
FOR THE CHOCOLATE:
1 1/2 cups (273 g) chopped vegan semisweet chocolate
2 tablespoons (32 g) natural creamy no-stir peanut butter
Pinch of salt
FOR THE FILLING:
12 tablespoons (3/4 cup, or 192 g) natural creamy no-stir peanut butter
1/3 cup (67 g) evaporated cane juice or granulated sugar, packed light brown sugar, or sifted powdered sugar (for less crunchy results)
2 tablespoons (10 g) vegan graham cracker crumbs (optional)
Pinch of salt
Prepare a standard muffin tin with 12 paper liners.
To make the chocolate: Combine the chocolate, peanut butter, and salt in a microwave-safe bowl. Microwave in 1-minute increments until melted and smooth, keeping a close eye to avoid burning and stirring often. Alternatively, use a double boiler.
Place 2 teaspoons of the melted chocolate in each cup-cake liner and with the back of a spoon carefully spread across the bottom and one-fourth of the way up the liner. Repeat with all 12 liners. Place the chocolate-covered liners on a plate and chill in the refrigerator until firm, about 20 minutes.
Meanwhile, prepare the filling: In a medium-size bowl, stir together the peanut butter, sugar, graham cracker crumbs, and salt.
Divide the peanut butter filling among the 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the filling spreads out. Chill in the refrigerator until firm, about 20 minutes.
Top the filling with 2 teaspoons of the remaining melted chocolate, spreading carefully so that none of the peanut butter can be seen. Let the cups chill in the refrigerator for at least 1 hour before enjoying. Store in the refrigerator or freezer.
YIELD: 12 candies
We wanted to have a recipe that made use of this fudge just so that you don’t find yourself diving into it headfirst without even bothering to come up for air. It’s that good. So try the Peanut Butter Fudge Cookies (page 247)!
INGREDIENTS:
1 cup (256 g) peanut butter
1 cup (200 g) evaporated cane juice or granulated sugar
1/2 cup (56 g) dry-roasted salted peanuts
1/4 cup (60 ml) light coconut milk
Lightly coat a mini loaf pan (approximately 5 × 3 inches [13 × 8 cm]) with cooking spray or line it with parchment paper; please note the fudge will fill the pan to the top, so if you prefer thinner pieces of fudge, use a larger pan.
Combine the peanut butter, sugar, peanuts, and coconut milk in a medium-size saucepan. Bring to a boil. Once it starts boiling, let it roll for 1 minute, stirring constantly, until thickened. Transfer to the loaf pan and let cool before storing in the freezer for a few hours to set. Remove from pan and slice into 1-inch (2.5-cm) squares. Leftovers are best left stored in the freezer for the fudge to keep its optimal texture.
YIELD: 15 squares
As basic as they go, this makes for a delicious, foolproof crust that is perfect to use for both sweet and savory purposes.
INGREDIENTS:
2 1/2 cups (313 g) all-purpose flour
1/2 cup plus 2 tablespoons (140 g) nondairy butter, cold
Heaping 1/4 teaspoon sea salt
6 tablespoons plus 2 teaspoons (100 ml) water, as needed
Using a food processor, pulse together the flour, butter, and salt until combined. Slowly drizzle in the water with the machine running, pulsing until the dough comes together into a ball. Wrap in plastic and chill for 1 hour. Bake as directed in recipes.
YIELD: 2 crusts
Gooey, sinful dessert, what would we ever do without you? Because an open fire isn’t always handy to roast your marshmallows and build standard-size s’mores, we figured it was time to make a pie-shaped version of this traditional treat available during all seasons.
FOR THE CRUST:
1 1/2 cups (170 g) vegan graham cracker crumbs
1/4 cup (60 ml) melted nondairy butter or coconut oil
1/4 cup (48 g) Sucanat
Pinch of fine sea salt
FOR THE FILLING:
1 1/2 cups (176 g) vegan semisweet chocolate chips
1/4 cup (84 g) light agave nectar 8 ounces (227 g) firm (not silken) tofu, drained, crumbled, and squeezed to get rid of excess liquid
4 ounces (113 g) nondairy cream cheese
2 tablespoons (10 g) Dutch-process cocoa
1/4 cup (28 g) vegan graham cracker crumbs 1 1/4 cups (120 g) vegan marshmallow creme, such as Ricemellow Creme, divided
Pinch of fine sea salt
To make the crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 9-inch (23-cm) pie plate with cooking spray.
Combine the graham cracker crumbs, butter, Sucanat, and salt in a medium-size bowl with a fork, or use a food processor. Press down into the prepared pan. Bake for 8 minutes, being careful not to burn. Let cool completely before adding the filling.
To make the filling: Combine the chocolate chips and agave in a double boiler, and heat until melted, stirring constantly.
Combine the tofu, cream cheese, cocoa, graham cracker crumbs, 1/4 cup (24 g) marshmallow creme, and salt in a food processor. Process until smooth, scraping the sides occasionally. Add the melted chocolate and process until smooth, scraping the sides occasionally.
Scrape the filling evenly into the prepared crust. Chill for 2 hours.
Spread the remaining 1 cup (96 g) marshmallow creme evenly on top of the chilled pie. Using a kitchen torch, caramelize the marshmallows. Alternatively, use the broiler to just caramelize the top, but keep a close eye so it doesn’t burn! Slice and serve.
YIELD: 8 to 10 servings
We don’t really make a point of eating our pi, er, pie at 3:14 a.m. or p.m., but one thing we always do is add ice cream on top, because life’s too short and our appetite for sweet goodness is pretty much endless.
FOR THE CRUST:
3/4 cup (74 g) pecan halves
1 1/2 cups (180 g) whole wheat pastry flour
1/4 cup (55 g) packed light brown sugar
Pinch of fine sea salt
1/4 cup (56 g) nondairy butter
1/4 cup (60 ml) nondairy milk, plus more as needed
FOR THE FILLING:
4 large Granny Smith or other good-for-baking apples, peeling optional, cored, quartered, and cubed into bite-size pieces
2 tablespoons (28 g) nondairy butter
3 tablespoons (45 ml) nondairy milk or freshly squeezed lemon juice, divided
1/2 cup (110 g) packed light brown sugar
2 teaspoons (4.6 g) ground cinnamon
2 teaspoons (10 ml) apple cider vinegar
Pinch of fine sea salt
1 tablespoon (8 g) cornstarch
Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat a 9-inch (23-cm) pie plate with cooking spray.
To make the crust: Add the pecans, flour, brown sugar, salt, and butter to a food processor. Pulse a few times to grind the pecans and combine. Add the milk, a little at a time, just until the dough sticks together when pinched.
Evenly crumble the dough into the prepared pie plate, and press it down to cover the whole bottom and sides of the plate. Make sure no cracks are left so that the filling has no chance of seeping through. Alternatively, you can roll out the crust. You can also reserve a generous handful of the crust to crumble on top of the pie before baking.
Cover the crust with a piece of parchment paper and pie weights. Prebake for 24 minutes.
In the meantime, make the filling: Combine the apples, butter, 2 tablespoons (30 ml) of the milk, brown sugar, cinnamon, vinegar, and salt in a pot. Bring to a boil, lower the heat to medium, and cook for 14 minutes, stirring often, or until the syrup is rather thick and the apples are just barely tender without falling apart.
Combine the remaining 1 tablespoon (15 ml) milk and the cornstarch in a small bowl. Add to the apple mixture, stirring well, and cook for 2 minutes longer, or until thickened.
Scrape the filling evenly into the crust. Bake for 24 minutes, or until the edges of the crust are golden brown. Place on a wire rack to cool.
YIELD: 8 servings
A super-intense chocolate crust creates the tastiest partnership with white chocolate and fruity goodness. Consider making it with semisweet chocolate if the vegan white chocolate chips are really too hard to locate.
FOR THE CRUST:
1 cup (120 g) whole wheat pastry flour
1/3 cup (58 g) vegan semisweet chocolate chips
1/4 cup (20 g) unsweetened cocoa powder
1/4 cup (48 g) raw sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 ml) peanut oil
1/2 teaspoon pure vanilla extract
3 tablespoons (45 ml) nondairy milk
FOR THE FILLING:
12 ounces (340 g) vacuum-packed extra-firm silken tofu
1 package (33/4 ounces, or 105 g) vegan vanilla pudding mix, such as Mori Nu
1 cup (256 g) crunchy almond butter
3/4 cup (151 g) vegan white chocolate chips, melted
FOR THE BANANAS:
1 1/2 tablespoons (21 g) nondairy butter
4 medium-size bananas, cut diagonally into 1/2-inch (1.3-cm) slices
1 tablespoon (15 ml) freshly squeezed lemon juice
To make the crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) round pie plate with cooking spray.
Combine the flour, chocolate chips, cocoa powder, sugar, baking powder, and salt in a food processor. Process until ground. Add the oil and vanilla, and pulse until just combined. Add the milk, 1 tablespoon (15 ml) at a time, until the dough sticks together when pinched.
Crumble the dough evenly into the prepared pie plate, and press down on the bottom and edges of the pan. Cover with foil and pie weights. Bake for 20 minutes.
Remove the foil and bake for 5 to 10 minutes longer, or until the crust is dry, being careful not to burn. Let cool for 10 minutes in the pan. Remove from the pan and let cool completely on a wire rack.
To make the filling: Place the tofu in a food processor and pulse a few times until blended. Add the pudding mix and pulse a few more times. Add the almond butter and melted chips, and process until smooth. It will take a few minutes to reach the proper thickness. Set aside.
To make the bananas: Heat the butter in a large skillet over medium heat until melted. Add the banana slices (you might have to do this in several batches to avoid crushing the banana slices when flipping them over) and lemon juice; cook until brown and tender, carefully turning once. Set aside and let cool.
Scrape half of the filling into the cooled crust and spread evenly. Cover with half of the banana preparation. Spread the remaining filling on top of the bananas and smooth evenly. Decorate the top with the remaining banana preparation.
Let chill or freeze overnight before slicing. If frozen, thaw for a couple of hours in the refrigerator before enjoying.
YIELD: 10 servings
We sacrificed ourselves to make sure this decadent, supersweet, almost cookielike dessert would hit the spot by serving it several times over the course of a week, and while we’re 110 percent satisfied with the outcome, we’re just going to make it one more time to be 120 percent sure of it. Yes.
FOR THE CRUST:
4 1/2 ounces (128 g) thin pretzels
1/3 cup (75 g) nondairy butter, melted
1/4 cup (48 g) raw sugar
3/4 cup (132 g) vegan semisweet chocolate chips
FOR THE FILLING:
8 ounces (227 g) nondairy cream cheese
1 cup (120 g) powdered sugar, sifted
1 recipe Marinated Strawberries (page 230), thoroughly drained, divided
6 tablespoons (42 g) coconut flour
1 teaspoon pure vanilla extract
To make the crust: Preheat the oven to 325°F (170°C, or gas mark 3). Lightly coat a 9-inch (23-cm) pie plate with cooking spray.
Using a food processor, finely grind the pretzels. Add the melted butter and raw sugar and pulse to combine. Press down into the prepared pan. Bake for 10 minutes just to set the crust. Transfer to a wire rack and let cool for 10 minutes.
Sprinkle the chocolate chips in an even layer on the crust, and place back in the oven, using the residual heat to let the chocolate melt, about 2 minutes. Carefully spread with an offset spatula. Chill in the refrigerator until the chocolate sets, about 20 minutes.
To make the filling: Using an electric mixer, combine the cream cheese and powdered sugar. Beat 1/4 cup (40 g) of the marinated strawberries into the preparation: do not worry about crushing them; you want them to turn the filling pink. Add the coconut flour and vanilla, and beat until incorporated.
Spread the filling over the chocolate layer on the crust, using an offset spatula. Chill in the freezer for 1 hour to make slicing easier. Storing it in the freezer and thawing for 15 minutes before enjoying is best. Top with the remaining 3/4 cup (120 g) marinated strawberries upon serving.
YIELD: 12 servings
In a complete role reversal, this pie was invented after an alcoholic beverage of the same name. Keep a few extra cookies on hand to crumble on top for decoration and extra cookie goodness.
FOR THE CRUST:
24 creme-filled chocolate cookies, such as Newman O’s or Joe-Joe’s
1/2 cup (112 g) nondairy butter, melted
FOR THE FILLING:
1/4 cup (56 g) nondairy butter 16 ounces (454 g) nondairy cream cheese
1/2 cup (100 g) evaporated cane juice or granulated sugar 10 ounces (280 g) vegan marshmallows, such as Dandies
1 teaspoon pure vanilla extract
1 tablespoon (15 ml) pure peppermint extract
A few drops green food coloring (optional)
To make the crust: Add cookies and melted butter to a food processor and process until a fine crumb is formed. Press into a 9-inch (23 cm) pie plate. Set aside.
To make the filling: In a saucepot, heat the butter, cream cheese, and sugar over medium heat until the sugar is completely dissolved and the mixture is creamy and silky smooth, stirring constantly. Stir in the marshmallows and cook until melted and smooth. Remove from the heat. Stir in the vanilla, peppermint extract, and food coloring.
Pour the mixture into the crust and smooth out the top. Place in the refrigerator to set. It should set within an hour, but this pie tastes best cold, so wait at least 2 hours before slicing to enjoy.
YIELD: 8 servings
Feel free to make half a recipe of Basic Pie Crust (page 234) instead of the crust used here. But be absolutely sure to serve the “gobble-r” still warm with a melting, big scoop of Cake Batter Ice Cream (page 222) and sprinkled with the pecans!
FOR THE CANDIED PECANS:
1/2 cup (50 g) pecan halves
1 1/2 tablespoons (23 ml) pure maple syrup
Pinch of salt
FOR THE CRUST:
4 ounces (113 g) nondairy cream cheese
1/2 teaspoon lemon zest
1 1/4 cups (156 g) all-purpose flour
1/4 teaspoon fine sea salt
1/4 cup (60 ml) cold water
FOR THE FILLING:
1 tablespoon (14 g) nondairy butter
2 pounds (908 g) fresh or frozen sliced peaches, thawed and drained if using frozen
1/3 cup (67 g) evaporated cane juice or granulated sugar
3 tablespoons (45 ml) water mixed with 3 tablespoons
(24 g) cornstarch to form a slurry
2 teaspoons (2.2 g) nondairy butter, melted
1 tablespoon (12 g) evaporated cane juice or granulated sugar or raw sugar
To make the candied pecans: Combine the pecans, maple syrup, and salt in a dry skillet. Cook over medium-high heat, stirring often, until the syrup caramelizes, about 3 minutes. Spread on a baking sheet to cool.
To make the crust: Place the cream cheese, zest, flour, and salt in a food processor. Pulse a few times until the cream cheese is mostly broken down. Drizzle in the water until a dough forms. Wrap in plastic and chill for 1 hour.
Preheat the oven to 400°F (200°C, or gas mark 6).
To make the filling: Melt the butter in a large skillet.
Add the peaches and sugar, and cook for 2 minutes over medium-high heat. Add the slurry and cook for 5 minutes, carefully stirring occasionally until thickened. Set aside.
Turn out the dough onto a lightly floured surface and roll into a 9 1/2-inch (23-cm) square.
Place the peaches in a 9-inch (23-cm) square baking dish. Carefully place the rolled-out crust on top of the peaches. Cut out a couple of air vents in the center of the crust with a pair of clean kitchen scissors. Lightly brush the crust with the melted butter. Sprinkle the sugar evenly on top.
Place the baking dish on a baking sheet to catch any drips. Bake for 55 minutes, or until the crust is golden brown. Serve with ice cream and top with the pecans.
YIELD: 6 servings
Supersweet, creamy, and fruity—whoop whoop! Feel free to use either cherries or strawberries here for the filling—both are outstanding. (Cherry filling is pictured.) Dried fruit works well, too!
FOR THE COOKIES:
1 1/2 cups (300 g) evaporated cane juice or granulated sugar
1/2 cup (120 ml) vegetable oil
3/4 cup (180 g) nondairy vanilla-flavored yogurt
1 tablespoon (15 ml) pure vanilla extract
2 teaspoons (10 ml) rose water if using strawberry filling or 1/2 teaspoon pure almond extract if using cherry filling
1/2 teaspoon fine sea salt 4 cups (500 g) all-purpose flour
1 tablespoon plus 1 teaspoon (16 g) baking powder
2 teaspoons baking soda
FOR THE FILLING:
1/2 cup (120 g) nondairy cream cheese
1/4 cup (56 g) nondairy butter 4 cups (480 g) powdered sugar, sifted
1/2 teaspoon pure almond extract if using cherry filling
32 cherries, quartered, pitted, and patted dry, or 1/2 recipe Marinated Strawberries (page 230), drained well
To make the cookies: Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 baking sheets with parchment paper or silicone baking mats.
Combine the sugar, oil, yogurt, vanilla, rose water or almond extract, and salt in a large bowl. Add the flour, baking powder, and baking soda; stir until combined. Use your hands if you must; the dough can handle it.
Divide the dough into 16 equal portions of a scant 1/4 cup (66 g) each. Shape into balls and flatten on top just a little. Transfer to the prepared baking sheets.
Bake for 15 minutes, or until set and golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack once the cookies are firm enough. Let cool completely before filling.
To make the filling: Combine the cream cheese, butter, powdered sugar, and almond extract (if using cherries) in a large bowl. Using an electric mixer, beat just until fluffy; do not beat for too long or it will turn runny.
Either gently fold the fruit into the frosting and sandwich between 2 cookies or spread a thin layer of frosting on 2 cookies and place 4 quartered cherries or 1 tablespoon (11 g) drained strawberries in the middle. Repeat to make 8 cookie sandwiches in all.
These are best enjoyed promptly once prepared, or keep the cookies at room temperature and the filling in the refrigerator and prepare them just before serving, otherwise the juice that’s inevitably left in the fruit will ooze into the cookies.
YIELD: 8 large whoopie pies
What could possibly make blueberry pie any better? When you can hold it in your hand, of course! A deep fryer works best here, but if you don’t have one, a pot filled with 4 inches (10 cm) of oil will do the trick just fine.
FOR THE BLUEBERRY FILLING:
2 cups (290 g) fresh or frozen blueberries
1/3 cup (67 g) evaporated cane juice or granulated sugar
2 tablespoons (28 g) nondairy butter
FOR THE CRUST:
1 1/2 cups (188 g) all-purpose flour
1/3 cup (67 g) evaporated cane juice or granulated sugar
1 teaspoon ground cinnamon
1/2 cup (112 g) cold nondairy butter, cubed
2 tablespoons (30 ml) soy or other nondairy milk
Vegetable oil, for frying
Powdered sugar, for sprinkling (optional)
To make the filling: Place all the ingredients in a sauce-pot and simmer over medium heat for about 10 minutes, stirring so that the mixture does not burn and stick to the bottom of the pot.
To make the crust: In a medium-size mixing bowl, sift together the flour, sugar, and cinnamon. Add the butter, and incorporate into the flour mixture with your fingertips. Add the milk, slowly, and knead together. Don’t overwork the dough, or you will end up with a tough crust.
Divide the dough into 4 equal pieces. Turn out onto a lightly floured surface and roll each piece into a circle about 8 inches (20 cm) in diameter.
Place one-fourth of the filling in the center of each crust. Fold over the crust into a half circle. Seal the edges with the tines of a fork.
Heat the oil in a deep fryer or pot to 350°F (180°C). Carefully add 1 pie to the hot oil and fry for 3 to 4 minutes, flipping halfway through, until golden and crispy. Transfer to a paper towel–lined plate to absorb the excess oil. Repeat with the remaining 3 pies.
Sprinkle with powdered sugar. Let cool slightly before serving. That filling is HOT!
YIELD: 4 pies
If you thought puff pastry was tasty when it was baked, just wait until you try it deep-fried and then glazed! This simple list of ingredients will yield such amazing results you will hardly believe it was so easy.
1 package (1 pound, or 454 g) vegan puff pastry
1 can (15 ounces, or 420 g) pitted cherries in heavy syrup
Vegetable oil, for frying
2 cups (240 g) powdered sugar, sifted
1/4 cup (60 ml) soymilk
Thaw the puff pastry according to package directions. Cut each sheet of pastry into 8 rectangles measuring approximately 5 × 3 inches (12.5 × 7.5 cm). Create a pocket by folding 1 rectangle in half and sealing the 2 outer edges with the tines of a fork, leaving an opening at the top. Add 3 cherries to the pocket and seal the top. Repeat to make 16 pockets in all.
If you have a deep fryer, this is a great time to use it. If not, a pot filled with 4 inches (10 cm) of oil will work just fine. Preheat the oil to 350°F (180°C).
Add 2 pie bites at a time to the oil and fry for 1 to 1 1/2 minutes, then carefully flip over and fry for 1 to 1 1/2 minutes longer, or until puffy, golden, and crispy. Transfer to a paper towel–lined plate to absorb the excess oil. Repeat with the remaining 14 pie bites.
In a small bowl, whisk together the powdered sugar and soymilk until smooth. Dip each bite into the glaze and place on a wire rack to cool and dry completely. Place a kitchen towel or paper towels underneath the rack to catch the dripping glaze.
YIELD: 16 bite-size pies
You might be of the mind that the fudge and sugar make these more of a treat, but let us pretend that the oats and whole wheat flour counterbalance that fact and make this a healthy cookie. What? It is too true. Denial is a great thing.
INGREDIENTS:
1 recipe Peanut Butter Fudge (page 234), chopped, divided
6 tablespoons (90 ml) peanut oil
3 tablespoons (45 g) nondairy vanilla-flavored yogurt
3 tablespoons (45 ml) soymilk
6 tablespoons (75 g) evaporated cane juice or granulated sugar
6 tablespoons (83 g) packed light brown sugar
3/4 teaspoon fine sea salt 1 tablespoon (15 ml) pure vanilla extract
1 1/2 cups (120 g) old-fashioned oats
1 1/2 cups (180 g) whole wheat pastry flour
3/4 teaspoon baking powder
Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 baking sheets with parchment paper or silicone baking mats.
Using a mixer, combine 1 1/2 cups (390 g) of the fudge, oil, yogurt, soymilk, both sugars, salt, and vanilla until emulsified. Stir in the oats, flour, and baking powder until combined.
Divide the dough into packed 1/4-cup (80-g) portions: you should get 12 large cookies. Press down onto the prepared baking sheets because these do not spread much while baking. Press down 1 tablespoon (13 g) of the remaining fudge into each cookie. (This is optional: if you’d rather not add fudge on top, it’s fine too!)
Bake for 14 minutes, or until the cookies are golden brown around the edges. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
YIELD: 12 large cookies
These are a cross between scones and cookies, great to grab when you’re on the go!
INGREDIENTS:
1/3 cup (73 g) packed light brown sugar
1/4 cup (50 g) evaporated cane juice or granulated sugar
1/2 cup (112 g) nondairy butter
1/4 cup (60 g) plain or vanilla-flavored nondairy yogurt
1 teaspoon pure vanilla extract
3 cups (300 g) Salty Sweet Oats (page 24)
1 cup (120 g) whole wheat pastry flour
1/2 teaspoon baking powder 6 tablespoons (66 g) vegan mini semisweet chocolate chips or any add-in Heaping 1/4 teaspoon fine sea salt
Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 baking sheets with parchment paper.
Using an electric mixer, combine both the sugars, butter, yogurt, and vanilla.
In a separate medium-size bowl, combine the oats, flour, baking powder, chocolate chips, and salt. Add the dry ingredients to the wet and stir to combine.
Using a scant 1/2 cup (105 g) of dough, shape 8 cookies. Pat down gently on the baking sheet and flatten a little because these won’t spread much while baking.
Bake for 16 minutes, or until golden brown around the edges. Let the cookies firm up on the baking sheet for at least 10 minutes before transferring to a wire rack to cool.
YIELD: 8 large cookies
Who says that rice crispy treats need to be made from rice crispies? We use Cap’n Crunch here, but the fun thing is, they can be made with any cereal!
INGREDIENTS:
1/2 cup (112 g) nondairy butter
1 package (10 ounces, or 280 g) vegan marshmallows, such as Dandies
12 ounces (336 g) crispy corn cereal, such as Cap’n Crunch or Gorilla Munch
1 cup (176 g) vegan semisweet chocolate chips
Line a 9 × 12-inch (23 × 30-cm) baking dish with waxed paper.
Melt the butter in a saucepot over medium-low heat. Add the marshmallows, and stir to melt. It may take a few minutes to melt vegan marshmallows. Stir constantly to prevent burning. The melted mixture will be shiny, fluffy, and uniform, almost resembling a meringue.
Add the cereal and chocolate chips to a large mixing bowl and toss together. Add the marshmallow mixture and toss to coat. The chocolate chips will begin to melt and swirl throughout the mixture.
Press the mixture into the prepared dish and press flat with a spatula. Let cool completely before cutting.
YIELD: 12 bars
The crunch of almonds paired with an aromatic orange flavor makes for one irresistibly chewy dessert or snack.
INGREDIENTS:
1/3 cup (75 g) nondairy butter 10 ounces (283 g) vegan white chocolate chips
1/2 cup (120 g) nondairy plain or vanilla-flavored yogurt
2/3 cup (80 g) powdered sugar, sifted
Zest of 1/2 medium-size orange
1 teaspoon pure orange extract
1 1/ 4 cups plus 2 tablespoons (165 g) light spelt flour or 1 1/4 cups (150 g) all-purpose flour
1 teaspoon baking powder
1/2 cup (80 g) dry-roasted whole almonds, coarsely chopped
Combine the butter and chocolate in a microwave-safe bowl and microwave in 1-minute increments, so as not to burn the chocolate, until melted. Stir to combine.
Add the yogurt, powdered sugar, zest, and orange extract to the chocolate mixture and use an immersion blender to combine. Let cool to room temperature before proceeding.
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) baking pan with cooking spray.
Stir the flour and baking powder into the wet ingredients. Gently fold in the almonds; the batter will be thick. Spread the batter evenly into the prepared pan.
Bake for 40 minutes, or until set. The edges should pull away from the pan and the surface will look shiny. Place the pan on a wire rack and let cool completely before slicing. These taste especially great straight out of the refrigerator, which will also make them easier to slice.
YIELD: 12 bars
Rest assured that the quantity of coffee in these crispy treats won’t be enough to keep you wired all night long; it merely adds a touch of caramel flavor here.
INGREDIENTS:
3/4 cup (192 g) natural crunchy or creamy peanut butter or any nut butter
1/2 cup (172 g) brown rice syrup
1/2 cup (120 ml) pure maple syrup or (168 g) agave nectar
1 tablespoon (4 g) instant coffee or coffee alternative powder
1/3 cup (27 g) unsweetened cocoa powder
1 teaspoon pure vanilla extract
6 cups (96 g) puffed grain, such as brown rice or kamut, plus more as needed
Combine the peanut butter, rice syrup, maple syrup, instant coffee, and cocoa powder in a medium-size saucepan and cook over medium-low heat for a couple of minutes to dissolve the coffee powder and to make combining easier. Stir occasionally. Remove from the heat, add the vanilla, and stir to combine.
Add the puffed grain to a large bowl, pour the wet ingredients on top, and mix well until it is coated with the sticky mixture. Add more puffed grain if you are looking for denser treats, or if the mixture looks too wet.
Line an 8-inch (20-cm) square pan with parchment paper. Add the mixture and press down firmly, using more parchment paper to flatten.
Chill in the refrigerator or freezer for about 1 hour, then cut into 8 pieces. Store in the refrigerator or freezer.
YIELD: 8 treats
Pushing peanut buttery goodness to the limit and loving it, these cupcakes will show no mercy to even the most king-size of cravings! The frosting makes enough to cover all 12 cupcakes, but you may want to consider doubling it if you’re going for that bakery-style thick slather. (You’ve got our vote.)
FOR THE FROSTING:
1/2 cup (100 g) vegan white chocolate chips
2 tablespoons (42 g) agave nectar
4 ounces (113 g) nondairy cream cheese
1/4 cup (64 g) natural creamy peanut butter
FOR THE CUPCAKES:
1 1/4 cups (295 ml) soymilk 1 tablespoon (15 ml) apple cider vinegar
1 cup (256 g) natural creamy peanut butter
2/3 cup (133 g) evaporated cane juice or granulated sugar
1/2 teaspoon fine sea salt 2 teaspoons (10 ml) pure vanilla extract
1 1/2 cups (188 g) all-purpose flour 2 teaspoons (9 g) baking powder
2 teaspoons baking soda
2/3 cup (116 g) chopped Peanut Butter Cups (page 232)
To make the frosting: In a microwave-safe bowl, combine the white chocolate and agave. Microwave in 20- to 30-second intervals, being careful not to let the chocolate scorch, until melted. Stir to combine. Add the cream cheese and peanut butter and, using an immersion blender, blend until perfectly smooth. Chill until ready to use.
To make the cupcakes: Preheat the oven to 350°F (180°C, or gas mark 4). Line a standard muffin pan with paper liners.
Combine the soymilk and vinegar in a medium-size bowl: It will curdle and become like buttermilk.
In a large bowl, whisk together the peanut butter, sugar, buttermilk mixture, salt, and vanilla until perfectly smooth. Sift the flour, baking powder, and baking soda on top of the wet ingredients. Fold the dry ingredients into the wet, being careful not to overmix. Fold in the chopped peanut butter cups.
Divide the batter evenly among the paper liners, filling each almost to the top.
Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan before transferring to a wire rack. Cool completely before frosting. (And if you have any leftover peanut butter cups, use them as a topping!)
YIELD: 12 cupcakes
Believe it or not, Jell-O brand instant vanilla pudding is vegan! We know, wha-wha-what? But it’s true! (In fact, the following instant pudding flavors are all vegan according to PETA: Pistachio, Banana Crème, Lemon, and Vanilla—so that means lots of options for rich, moist cupcakes!)
This recipe creates a dense moist yellow cupcake that reminds us of a really rich pound cake. It tastes perfect topped with a mile-high pile of your favorite butter cream or cream cheese frosting.
INGREDIENTS:
1 box (3.4 ounces, or 96 g) French vanilla or vanilla instant pudding mix
2 cups (240 g) white whole wheat or (250 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 g) evaporated cane juice or granulated sugar
1/3 cup (80 ml) vegetable oil
3/4 cup (180 ml) nondairy creamer or nondairy milk (plain or vanilla)
1/2 cup (120 g) nondairy sour cream, store-bought or homemade (page 211)
Preheat the oven to 350°F (180°C, or gas mark 4). Line a standard muffin pan with paper liners.
In a large mixing bowl, combine the pudding mix, flour, baking soda, baking powder, and salt.
In a medium-size mixing bowl, combine the sugar, oil, creamer, and sour cream until smooth. Add the wet ingredients to the dry and stir to combine, being careful not to overmix. Divide the batter evenly among the paper liners, and smooth out the tops.
Bake 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely. Top with your favorite frosting.
YIELD: 12 cupcakes
Roasted marshmallows on top of a moist cake so tender and tasti-fying, you will have to put it under lock and key if you want to save a piece for yourself.
INGREDIENTS:
7 ounces (198 g) vegan graham crackers or 1 3/4 cups (198 g) crumbs
1 1/2 cups (180 g) all-purpose flour
1 cup (120 g) powdered sugar, sifted
2 teaspoons (9 g) baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 cup (180 ml) unsweetened nondairy milk
1/2 cup (120 g) nondairy plain or vanilla-flavored yogurt
2 tablespoons (30 ml) vegetable oil
2 teaspoons (10 ml) pure vanilla extract
1/2 cup plus 2 tablespoons (110 g) vegan mini semisweet chocolate chips
1/2 cup (25 g) vegan marshmallows, such as Dandies (optional)
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) baking pan with cooking spray.
Using a food processor, grind the crackers into crumbs. Add the flour, powdered sugar, baking powder, salt, and cinnamon. Pulse a few times to combine.
In a large bowl, combine the milk, yogurt, oil, vanilla, and chocolate chips. Stir the dry ingredients into the wet, being careful not to overmix. Scrape the batter into the pan and smooth the top. Cover evenly with the marshmallows.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
YIELD: 8 to 10 servings
Super-tender banana cake meets sweet chestnut glaze. It’s love at first bite, and this union will have you living happily ever after. Or, you know, until more cake is made. If you like your desserts slightly less sweet, drop the glaze and simply spread some Chestnut Cream Spread on top of the cake, or sandwich it between 2 pieces of cake.
FOR THE CAKE:
2 bananas
1/2 cup (112 g) nondairy butter
3/4 cup (150 g) evaporated cane juice or granulated sugar
1/2 cup (56 g) coconut flour 6 tablespoons (30 g) coconut flakes
2 teaspoons (10 ml) pure vanilla extract
1/2 teaspoon fine sea salt 1 cup (120 g) whole wheat pastry or all-purpose flour
2 teaspoons (9 g) baking powder
FOR THE GLAZE:
1/4 cup (63 g) Chestnut Cream Spread (page 218)
1 1/2 cups (180 g) powdered sugar, sifted
To make the cake: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square or round baking pan with cooking spray.
Using a mixer, combine the bananas, butter, sugar, coconut flour, coconut flakes, vanilla, and salt until smooth. Add the flour and baking powder and stir with a rubber spatula until combined. Scrape into the prepared pan and smooth the top.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for 15 minutes, then transfer directly to the wire rack to cool completely before applying glaze.
To make the glaze: Using a mixer, beat the cream and powdered sugar together until combined. Chill for 1 hour before spreading on cake or cupcakes.
YIELD: 1 (8-inch, or 20-cm) cake or 12 cupcakes
Two luscious layers of coconut-ty goodness lathered in more coconut-ty frosting goodness.
FOR THE CAKE:
3 cups (375 g) all-purpose flour
2 cups (240 g) sweetened coconut flakes
1/4 cup (32 g) cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (400 g) evaporated cane juice or granulated sugar
1/2 cup (112 g) nondairy butter, softened 6 ounces (170 g) plain or vanilla-flavored soy or coconut yogurt
1/2 cup (120 g) nondairy sour cream, store-bought or homemade (page 211)
1 cup (235 ml) full-fat coconut milk
2 teaspoons (10 ml) pure vanilla extract
FOR THE FROSTING:
6 ounces (170 g) nondairy sour cream, store-bought or homemade (page 211)
1/2 cup (112 g) nondairy butter 1 tablespoon (15 ml) pure vanilla extract
1 pound (454 g) powdered sugar, sifted
2 cups (240 g) sweetened coconut flakes
To make the cake: Preheat the oven to 350°F (180°C, or gas mark 4). Spray two 9-inch (23-cm) round cake pans with cooking spray, or line with parchment paper.
In a large mixing bowl, combine the flour, coconut, cornstarch, baking soda, baking powder, and salt.
In a separate large bowl, with an electric mixer, beat together the sugar and butter until fluffy. Add the yogurt, sour cream, coconut milk, and vanilla and beat until creamy. Slowly beat the dry ingredients into the wet and mix until smooth, being careful not to overmix. Spread the batter evenly into the 2 cake pans.
Bake for 35 to 40 minutes, until golden and a toothpick inserted into the center comes out clean. Remove from the oven, allow to cool for 10 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting: Using an electric mixer, beat together the sour cream, butter, and vanilla until creamy. Beat in the powdered sugar, a little at a time, until smooth and silky. Keep refrigerated until ready to use.
Preheat the oven to 450°F (230°C, or gas mark 8). Line a baking sheet with parchment paper or a silicone baking mat. Spread the coconut evenly on the baking sheet.
Bake for about 5 minutes, until just beginning to brown. Be sure to keep a close eye on it, because it can burn quickly.
Level the bottom layer of cake, spread a layer of frosting on top, and place the other cake layer on top. Frost the entire cake with the frosting, and then press the toasted coconut evenly all over the cake.
YIELD: 8 servings
These cakes bake up wonderfully in mini loaf pans, which makes them perfect for gift giving!
INGREDIENTS:
3 cups (375 g) all-purpose flour
1 cup (80 g) unsweetened cocoa powder
1 tablespoon (12 g) baking powder
1 tablespoon (12 g) baking soda
1/2 teaspoon salt 2 cups (470 ml) nondairy milk
1 1/2 cups (300 g) evaporated cane juice or granulated sugar
1 container (6 ounces, or 170 g) plain or vanilla-flavored nondairy yogurt
1/2 cup (120 g) nondairy sour cream, store-bought or homemade (page 211)
1/2 cup (128 g) natural creamy no-stir peanut butter
1/4 cup (60 ml) canola oil 2 tablespoons (30 ml) pure vanilla extract
1 bag (10 ounces, or 280 g) vegan marshmallows, such as Dandies
1 cup (120 g) pecan or walnut pieces
Preheat the oven to 350°F (180°C, or gas mark 4). Coat 8 mini loaf pans with cooking spray.
In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate medium-size bowl, combine the milk, sugar, yogurt, sour cream, peanut butter, oil, and vanilla, and beat until creamy.
Add the wet ingredients to the dry and stir to combine. Fold in the marshmallows and walnuts. Fill the loaf pans three-fourths full. Place the loaf pans on a baking sheet to catch any drips.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
YIELD: 8 mini loaves
Joni’s sister June, also a vegan, makes these for Joni when she visits. They are her signature dish, and she makes several varieties. This one is Joni’s favorite!
FOR THE SWEDISH PANCAKES:
1 cup (125 g) all-purpose flour
1/4 cup (50 g) evaporated cane juice or granulated sugar
1 tablespoon plus 1 1/2 teaspoons (12 g) Ener-G egg replacer whisked together with 6 tablespoons (90 ml) warm water, the equivalent of 3 eggs (see note)
2 tablespoons (28 g) nondairy butter
2 cups (470 ml) soymilk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (56 g) nondairy butter, for frying
FOR THE BANANA CRÚME FILLING:
8 ounces (227 g) nondairy cream cheese
8 ounces (227 g) nondairy sour cream, store-bought or homemade (page 211)
1/2 banana
1/2 cup (60 g) powdered sugar, sifted
1 tablespoon (15 ml) pure vanilla extract
FOR THE SLICED BANANA TOPPING:
1 tablespoon (14 g) nondairy butter
2 tablespoons (28 g) packed brown sugar
1 banana, sliced into rounds
Powdered sugar, for sprinkling (optional)
Chocolate Syrup (page 227), for drizzling (optional)
To make the pancakes: Blend all the ingredients in a tabletop blender, or in a mixing bowl with an immersion blender, until very, very smooth.
Melt 1 tablespoon (14 g) of the butter in a frying pan over medium-high heat. (Or use cooking spray between each batch, spraying away from the stove when the pan is warm, and carefully holding the pan.) Once the butter is melted and the pan is hot, pour in enough of the batter to coat the bottom of the pan, and swirl to make a thin crêpelike pancake. Cook for 2 to 3 minutes, and then flip and cook the other side for 2 to 3 minutes. Repeat to make 4 to 6 pancakes in all.
To make the filling: Place all the ingredients in a blender and process until smooth and creamy.
To make the topping: Melt the butter and brown sugar in a pan over medium heat. Once the sugar is completely dissolved, add the banana slices and toss gently to coat, continuing to cook until sticky and warm.
Assemble the dessert by placing 1 pancake on each of 4 to 6 plates. Add equal amounts of filling to the center of each pancake and roll up the pancake around the filling. Top with the sliced bananas. Sprinkle with the powdered sugar and drizzle with the chocolate syrup. Serve immediately.
YIELD: 4 to 6 servings, depending on the size of your pan
Yerba maté (pronounced mah-tay) is a South American tea that packs a powerful caffeine punch. Be careful: you can’t really taste the alcohol in these, which, in our case . . . is very dangerous!
INGREDIENTS:
6 cups (140 ml) brewed yerba maté tea, cooled
1/2 cup (120 ml) freshly squeezed lime juice (about 4 limes)
1/2 cup (120 ml) freshly squeezed orange juice (about 2 oranges)
1/3 cup (112 g) agave nectar
1 cup (235 ml) Triple Sec
1 1/2 cups (355 ml) tequila
Raw or sparkling sugar, for the glasses
6 lime wedges, for garnish
In a large pitcher, stir together the tea, juices, agave, Triple Sec, and tequila. Keep chilled until ready to serve. Serve over ice in a sugar-rimmed glass (or mason jar) with a wedge of lime.
YIELD: 6 servings
Here’s a tasty beverage to enjoy alongside Indian-style curries or dishes, or to put some pep in your step first thing in the morning. Add the optional ice cubes for a thicker beverage. As far as sweetness goes, adjust the amount of agave depending on how sweet the yogurt is.
INGREDIENTS:
6 ounces (170 g) nondairy plain yogurt
1/2 cup (80 g) frozen pineapple chunks
1/4 cup (60 ml) fresh pineapple juice
2 to 3 teaspoons (14 to 21 g) agave nectar, or to taste
1/2 to 3/4 teaspoon ground ginger, or to taste, or grate fresh gingerroot, to taste
2 ice cubes (optional)
In a blender, process all the ingredients until smooth. Serve immediately.
YIELD: 1 serving
Not a drinker? That’s okay: the whiskey is totally optional. However, if you decide to make these virgins, you may want to cut back on the sugar a bit.
INGREDIENTS:
4 cups (940 ml) water
1 cup (200 g) evaporated cane juice or granulated sugar
10 ounces (280 g) fresh or frozen whole strawberries
2 cups (470 ml) freshly squeezed lemon juice (about 8 lemons)
1 1/2 cups (355 ml) whiskey (optional)
In a medium-size pot, combine the water and sugar. Cook over medium-high heat until all the sugar is dissolved and the mixture is just about to boil.
Add the strawberries and continue to cook for about 5 minutes, stirring constantly. Remove from the heat and stir in the lemon juice. Carefully transfer to a pitcher and chill in the refrigerator before serving. You can strain out the strawberries if desired, but we think they taste yummy, so we leave them in.
Serve over ice, stirring in 1/4 cup (60 ml) of whiskey for each drink.
YIELD: 6 servings
