cup of semisweet chocolate chips, cool them to room temperature, and add to the batter just before pouring into the shell.
Learning to make your favorite desserts without butter or eggs can be a challenge. Fortunately, with a little planning you can still indulge your taste for sweets. Here are some tips on equipment, ingredients, and baking techniques that will help you create mouth-watering vegan desserts.
Pans: Vegan baked goods stick and burn more easily because they lack the lecithin found in eggs and because they use oil instead of butter. Therefore, I highly recommend that you invest in a heavy-gauge, insulated, air-bake cake pan and cookie sheet—especially if your oven has uneven temperature control. These pans are more forgiving than other types of pans.
To help prevent baked goods from sticking, add a small amount of liquid lecithin to a dough or batter or to the oil or shortening used to grease the pans. You can also line the pans with parchment or waxed paper, then grease the paper before baking. For cakes, sprinkle flour on the oiled parchment, shake until it is evenly distributed, then tap out the excess.
Shortening and margarine: Use shortenings and margarines which do not contain hydrogenated fats. There are a few brands on the market which use expeller pressed palm oil to produce a neutral, white shortening which is great for vegan baking.
When substituting shortening for butter, add 1 tablespoon of water to the recipe for each ½ cup of shortening.
When substituting margarine for butter, use an equal amount. When substituting margarine for shortening, reduce the liquid in the recipe by 1½ tablespoons for each ½ cup (or stick) of margarine used. See the discussion of fats and oils for more details, pages 24–29.
Egg replacers: Eggs provide leavening, strengthen gluten to provide elasticity, retain moisture, give a good “crumb,” and help distribute fat evenly throughout the product. Don’t be fooled by those cartons of egg replacers in the dairy section: they are all based on eggs themselves, usually the whites.
EnerG makes an easy-to-use egg replacement powder. Mix 1½ teaspoons of powder with 2 tablespoons of water to make a reasonable substitution for one whole egg (in baking, not over-easy or in quiche). One package replaces 9½ dozen eggs, which explains the hefty price tag.
For most recipes in which eggs are not a major ingredient, you can use 1½ tablespoons of oil, 1½ tablespoons of water, 1 teaspoon of baking powder, and a tiny drizzle of liquid soy lecithin in place of one egg. If you want to reduce the fat content of the recipe, you may substitute 3 tablespoons applesauce, mashed banana, or mashed potato plus 1 teaspoon baking powder for one egg. One tablespoon flaxseed blended with 1 tablespoon of water makes an acceptable substitute, though you may need to add more leavening. See the discussion of flaxseed oil on page 27.
To date, there is no good substitute for egg whites.
Flours: In most recipes, a good quality, soft whole wheat pastry flour can substitute for the all purpose flour. One-fourth of the all-purpose flour can be replaced by soy flour with no additional adjustments. If you are using whole soy flour (not de-fatted), make sure the flour smells fresh before using it. Compared to wheat flour, most other flours have a low gluten content. Gluten forms the structure of the baked good. Guar gum and xanthan gum improve the quality of gluten-free baked goods by helping to trap air, binding water, and improving elasticity. To substitute a low-gluten flour for wheat flour, use ¾ cup of alternate flour, ¼ cup of potato starch, and ¼ teaspoon of guar or xanthan gum.
Technique: You probably don’t realize it, but when you are beating margarine and sugar together or puréeing tofu with oil and sugar, you are helping to form the air pockets that will keep your baked goods light. That is why it is very important that you take some care with this step. Margarine and shortening should be soft enough to beat with a spoon but not so soft that they are runny or don’t hold a shape when the sugar is incorporated. Cut the cold margarine into small cubes and sprinkle the sugar over it before you beat them together. Beat them thoroughly, until the mixture is pale and fluffy. Introducing air mechanically allows you to use less chemical leavening.
Most chemical leavening agents release their carbon dioxide—the gas that gets trapped and makes baked goods rise—when liquid first hits them. This is why so many recipes admonish you to work quickly, stirring just until all ingredients are mixed before pouring into a prepared pan. Overmixing releases the carbon dioxide from the batter and significantly reduces the leavening action.
CAKES
Where there’s a cake, there’s a celebration— even if you’re just celebrating the end of a meal. I’m not sure that cakes can ever be considered healthful in the same way salads are, but omitting them from our celebrations of life’s major milestones would certainly be harmful to our mental health.
Everyday Chocolate Cake
Most people would not consider changing their eating habits if it meant giving up chocolate cake. So thank goodness there are plenty of recipes for vegan chocolate cake—even The Joy of Cooking has one.
This is a quick, easy cake. It’s not terribly sophisticated, but it certainly hits the chocolate spot. This cake is moist enough to eat plain or sprinkled with confectioners’ sugar, but who’s going to argue with chocolate icing?
¾ cup boiling water
½ cup cocoa powder
1 tablespoon instant coffee powder
1 cup soy mayonnaise (see the note below for a substitution)
2 teaspoons vanilla extract
2½cups flour
2 teaspoons baking soda
1 cup sugar
1 recipe Chocolate Icing (page 297, optional)
Preheat the oven to 350°. Cut 2 8-inch rounds of waxed or parchment paper. Lightly grease the bottoms of 2 8-inch round cake pans. Fit the waxed paper into the bottoms of the cake pans. Grease and flour the sides and bottoms.
In a small bowl, whisk the boiling water into the cocoa powder and instant coffee. Allow the mixture to cool. Whisk the mayonnaise and vanilla extract into the cocoa mixture. Mix the flour, soda, and sugar together. Add the cocoa mixture and ½ cup of cold water to the dry ingredients and stir just until the ingredients are blended but with no large lumps. Pour the batter into the prepared pan and bake for 25 to 30 minutes. The cake will not pull away from the side of the pan until after it begins cooling, so touch the top of the cake to determine doneness. Allow the cakes to cool in the pans and invert to remove them.
If icing the cake, when the cake is cool, trim the rounded tops off the layers so they will be even. Place one layer, bottom up, on a cake plate. (This will help prevent crumbs from mixing in with the icing.) Spread one-third of the icing to within 1 inch of the cake’s edge. Place the second cake layer, bottom up, on top of the first. Spread most of the remaining icing on the top of the cake, leaving a thick border of icing around the edge. Carefully work the icing from the edge, down the side of the cake. Rotate the cake and continue until there is an even layer of icing covering the whole cake.
Makes 8 to 12 servings (2 8-inch cake layers).
Note: You may make your own substitute for soy mayonnaise by combining 6 ounces of tofu, 2 teaspoons of lime juice, 1 teaspoon of lecithin, 1 tablespoon of vegetable oil, and ½ teaspoon of salt in a blender.
Company Chocolate Cake
This is a more refined cake, with a more delicate crumb, than the Everyday Chocolate Cake above. It requires a quick hand and a watchful eye but is well worth the attention. If your oven is temperamental, as my home oven is, keep a close eye on it during the first 10 minutes of baking. If the oven is too hot, the cake will rise too quickly and then fall.
This recipe requires vegetable shortening. The margarines I tried were not able to retain enough air during the beating process. So while it’s desirable to avoid hydrogenated fats, you can make an exception for this cake as long as you don’t eat the whole thing in one sitting.
2 ounces unsweetened chocolate
½ cup (8 tablespoons) vegetable shortening
1½ cups sugar
1 tablespoon oil
2 teaspoons vanilla extract
2½ cups cake flour
1½ teaspoons baking powder
1½ teaspoons baking soda
1 recipe Chocolate Icing (page 297) or Thin Chocolate Ganache (page 298)
Preheat the oven to 350°. Cut 2 8-inch rounds of waxed or parchment paper. Lightly grease the bottom of 2 8-inch round cake pans. Fit the waxed paper into the bottom of the cake pans. Grease and flour the sides and bottoms of the pans.
Melt the chocolate and cool to room temperature. Beat the shortening and sugar until well blended. Add the oil and beat until the mixture is quite fluffy and forms a ball. Beat in the cooled chocolate. (Do not add the chocolate warm.) Beat in the vanilla extract. Add the flour, baking powder, baking soda, and 1½ cups of cold water. Working very quickly, beat all the ingredients together just until they are mixed. The batter will be a bit stiff. Divide the batter between the prepared pans and smooth the tops. Bake on the center rack of the oven for 20 to 30 minutes or just until the cakes begin to pull away from the sides of the pans and the centers feel set. Allow the cakes to cool in the pans and invert to remove them.
When the cake is cool, trim the rounded tops off of the layers so they are even. Place one layer, bottom up, on a cake plate. (This will help prevent crumbs from mixing in with the icing.) Spread one-third of the icing (or ganache) to within 1 inch of the cake’s edge. Place the second cake layer, bottom up, on top of the first. Spread most of the remaining icing on the top of the cake, leaving a thick border of icing around the edge. Carefully work the icing from the edge down the side of the cake. Rotate the cake and continue until there is an even layer of icing covering the whole cake. Use any leftover icing to patch any remaining bare spots.
Makes 8 to 12 servings (2 8-inch cake layers).
Chocolate Raspberry Torte
This recipe uses Company Chocolate Cake, Thin Chocolate Ganache, and Thick Chocolate Raspberry Ganache to create a sophisticated dessert. If you do not plan to decorate the top of the cake with the Thick Chocolate Raspberry Ganache, one recipe will be enough to fill the cake.
The jam layer prevents the cake from absorbing the Thick Chocolate Raspberry Ganache. When left overnight, the cake will absorb much of the Thin Chocolate Ganache topping. If you are concerned about presentation, you may want to use the Chocolate Glaze instead. When preparing this recipe, be sure to make the ganaches or glaze in the order described in the method.
2 Company Chocolate Cake layers, unfrosted (page 292)
1 12-ounce jar seedless raspberry preserves
¼ cup raspberry liqueur
2 recipes Thick Chocolate Raspberry Ganache (page 298)
1 generous pint fresh raspberries
1 recipe Thin Chocolate Ganache (page 298) or 2 recipes Chocolate Glaze (page 297)
When the cake layers are cool, trim the rounded tops off of the layers to make them flat. Cut each layer into halves horizontally. You may do this with a long knife, or use a long length of dental floss as a saw to cut the layers. Melt the raspberry preserves with the raspberry liqueur. Brush each of the four layers with the warm raspberry preserves. Reserve the flattest, most uniform layer for the top of the cake.
Make the Thick Chocolate Raspberry Ganache and spoon ½ cup of it into a pastry bag fitted with a decorative tip and reserve in a cool place. Evenly divide the remaining ganache among the three bottom layers and spread evenly.
Reserve 12 beautiful raspberries for garnishing the top of the cake. Divide the remaining raspberries evenly among the bottom three layers of the cake.
Assemble the torte, placing the reserved layer, cut side down, on top of the bottom layers. Make the Thin Chocolate Ganache or Chocolate Glaze after the cake has been assembled. Immediately frost the cake. Allow the frosting to cool. Use the pastry bag filled with Thick Chocolate Raspberry Ganache to pipe 12 swirls around the top edge of the cake. If the ganache in the pastry bag doesn’t hold its shape on piping, refrigerate briefly until it does. Place a raspberry on each swirl. Chill the cake for an hour or so or until the icings have set.
Makes 12 servings.
Yellow Cake
1½ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup oil
1 cup soymilk
1 tablespoon vanilla extract
1 tablespoon vinegar
1 recipe Fluffy White Icing (page 299)
Preheat the oven to 350°. Cut an 8-inch round of waxed or parchment paper. Lightly grease the bottom of an 8-inch round cake pan. Fit the waxed paper into the bottom of the cake pan. Grease and flour the side and bottom of the pan.
In a medium mixing bowl, whisk the flour, sugar, baking soda, and salt together. Add the oil, soymilk, and vanilla extract to the flour mixture and whisk until smooth. Add the vinegar to the batter, mix briefly, and immediately pour into the prepared pan. Bake on the center rack of the oven for 20 to 30 minutes or just until the cake begins to pull away from the side of the pan and the center of the cake feels set. Let cool in the pan for 2 minutes and invert onto a serving plate. Fill and frost with Fluffy White Icing.
Makes 6 servings (1 8-inch cake layer).
Carrot Cake
1¾ cups whole wheat flour
½ cup soy flour
¼ cup shredded coconut
¾ cup walnuts (optional)
½ teaspoon salt
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Zest of 1 lemon
3 tablespoons oil
1 cup maple syrup
¼ cup molasses
¼ cup raisins
2½ cups grated carrots
1 recipe Tofu Walnut Frosting (page 299)
Preheat the oven to 350°. Grease and flour 2 9-inch round cake pans or 1 9x13-inch pan. Combine the flours, coconut, walnuts, salt, baking powder, cinnamon, nutmeg, allspice, and lemon zest in a large bowl and mix well. Combine the oil, syrup, molasses, ¼ cup of water, raisins, and carrots in a large bowl and beat until light. Add the flour mixture and mix just until blended. Do not overmix. Pour the batter into the pans and smooth the tops. Bake for 30 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for 2 minutes and invert onto a serving plate. Frost with Tofu Walnut Frosting.
Makes 12 servings.
Gingerbread
Serve this perennial favorite plain, with applesauce, or topped with Lemon Glaze (page 299) or Fluffy White Icing (page 299).
1 stick vegan margarine
1 cup sugar
2 teaspoons grated fresh ginger
½ cup molasses
2½ cups whole wheat pastry flour
1 tablespoon baking soda
½ teaspoon salt
2 teaspoons powdered ginger
Preheat the oven to 350°. Cut an 8-inch round of waxed or parchment paper. Lightly grease the bottom of an 8inch round cake pan. Fit the waxed paper into the bottom of the cake pan. Grease and flour the side and bottom of the pan.
In a large bowl, beat the margarine, sugar, and fresh ginger together until the mixture is light and fluffy. In a separate small bowl, mix the molasses with ½ cup of warm water. In another bowl, mix the flour, baking soda, salt, and powdered ginger together. Add the molasses mixture to the margarine-and-sugar mixture. Add the flour mixture and stir just until the ingredients are blended but with no large lumps. Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean. Allow the gingerbread to cool in the pan and invert to remove.
Makes 8 servings.
Cheesecake
Cheesecake can be tricky. I regulate the oven temperature by cracking the oven door if the cake seems to be cooking too quickly. This cake does not brown at all, so if it begins to develop color in the first 15 minutes of baking, your oven temperature is too high. You may also bake the cake in a water bath. Place the cheesecake pan in a baking dish large enough to hold it with at least an inch all around. Pull the center rack of the oven out halfway and set the pans in the center. Pour boiling water in the bottom pan until the water reaches halfway up the side of the cheesecake pan. Cooking time may or may not be affected, depending on your oven.
½ cup whole wheat pastry flour
¼ cup toasted wheat germ
½ cup ground almonds
2 tablespoons vegan margarine, softened
2 tablespoons oil
Pinch salt
2 pounds silken tofu
1 cup sugar
½ cup maple syrup
¼ cup oil
½ cup soymilk
2 tablespoons cornstarch or ¼ cup all-purpose flour
1½ tablespoons lemon juice
2 tablespoons orange juice or water
Zest of 1 orange or lemon
2 tablespoons Grand Marnier
1½ teaspoons vanilla extract
Preheat the oven to 275°. Combine the flour, wheat germ, ground almonds, margarine, oil, and salt in a medium bowl and mix until the mixture resembles crumbs. Press the mixture into the bottom of an 8- or 9inch springform pan or a cake pan. Lightly grease the sides of the pan.
Squeeze the tofu to remove excess water. In a blender or food processor, purée the tofu, sugar, maple syrup, and oil. When the mixture is quite smooth, add the remaining ingredients and purée again until quite smooth. Pour the batter over the crust and bake in the center of the oven for 15 minutes. Insert a dinner knife between the cake and the pan. Slide the knife around the perimeter of the pan to separate the cake from the side of the pan. This will simplify the removal of the cake from the pan later. Repeat this procedure a couple more times during baking and again when you remove the cake from the oven. The cake is done when it stops jiggling in the center when shaken, about 1¼ to 1½ hours total baking time. Allow the cheesecake to cool completely in the pan. If the cake does not begin to fall out of the pan when you carefully invert it, place the pan on the burner at very low heat for 30 seconds and then try again.
Makes 8 to 12 servings.
Chocolate Cheesecake: Melt cup of semisweet chocolate chips, cool them to room temperature, and add to the batter just before pouring into the shell.
FROSTINGS
Chocolate Icing
This is just like the icings we used to make when I was a child. The only difference is the use of vegan margarine and 10X sugar. If you can’t locate vegan 10X sugar, process 2 cups of vegan sugar with 1 tablespoon cornstarch in a food processor until the sugar is quite fine. If the blades on your food processor are not sharp enough, process the sugar in batches in a coffee grinder or blender.
cup semisweet vegan chocolate chips
1 stick (8 tablespoons) vegan margarine
3 cups 10X confectioners’ sugar
2 tablespoons soymilk
Pinch salt
1 teaspoon vanilla extract
Melt the chocolate and cool to room temperature. Beat the margarine, sugar, soymilk, salt, and vanilla extract together until the icing is quite fluffy. Beat the cooled chocolate into the icing.
Makes enough to frost 2 8-inch cake layers.
Chocolate Glaze
3 ounces semisweet vegan chocolate chips
1 tablespoon vegan margarine
1 tablespoon corn syrup
Melt the chocolate chips in a small bowl or pan. While the chocolate is still hot, add the margarine and syrup. Stir until ingredients are well blended. Immediately pour over cake and allow to drip over the sides.
Makes enough to drizzle over 1 8-inch cake layer.
Thin Chocolate Ganache
Ganache is a thin, rich chocolate icing. This version can be spread over a warm cake to give an elegant, glossy finish. This recipe has a higher water content than traditional ganache, so it will be absorbed over time by baked goods. However, the fat content of this ganache is significantly lower—and I prefer the taste and texture. If you are icing a cake ahead of time and want a more attractive appearance, you may opt for the Chocolate Glaze (page 297).
cup semisweet vegan chocolate chips
2 ounces tofu, at room temperature
1 tablespoon maple syrup
1 small dribble lecithin
1 teaspoon vanilla extract
2 tablespoons vegan margarine, softened
Melt the chocolate chips. Blend the tofu, syrup, lecithin, vanilla extract, 2 tablespoons of hot water, and margarine until smooth. Add the melted chocolate while still warm and blend thoroughly. Spread over a warm cake. If the ganache has hardened or the cake is cold, spread the ganache as much as you can, then place the plate with the half-iced cake in a slightly warm oven until the ganache becomes workable. Remove the cake from the oven and spread the ganache over the cake.
Makes enough to glaze 2 8-inch cake layers.
Thick Chocolate Ganache
This is the type of ganache used as filling. Any rum or liqueur can be used.
½ cup semisweet vegan chocolate chips
2 ounces tofu, at room temperature
1 tablespoon maple syrup
1 small dribble lecithin
1 teaspoon vanilla extract
2 tablespoons vegan margarine, softened
1 tablespoon liqueur or dark rum, or 2 teaspoons vanilla extract or rum extract
Melt the chocolate chips. Blend the tofu, syrup, lecithin, vanilla extract, and margarine together in a food processor or blender. Add the melted chocolate while still warm. Allow the ganache to cool in the processor or blender. When the ganache seems fairly stiff, add the liqueur or extract and blend until it is light and fluffy.
Makes enough to generously fill an 8-inch, 2-layer cake.
Thick Chocolate Raspberry Ganache: For the liqueur, rum, or extract, sustitute 1 tablespoon of Framboise, raspberry brandy, or raspberry extract.
Fluffy White Icing
4 ounces firm tofu, at room temperature
1 tablespoon maple syrup
2 cups 10X confectioners’ sugar
1 small dribble lecithin
1 tablespoon lemon juice
Pinch salt
3 tablespoons vegan margarine, softened
2 teaspoons vanilla extract
Squeeze the excess water from the tofu. Combine all the ingredients in a blender or food processor and purée. Let the icing rest in the blender or food processor for 5 to 20 minutes, until the mixture seems fairly thick. If you are using a blender, put the icing in a bowl and chill slightly during the resting time. When the icing seems fairly stiff, whisk or process again until the icing is light and fluffy.
Makes enough to generously frost 1 8-inch cake layer.
Tofu Walnut Frosting
¾ cup walnuts
1 pound tofu
cup maple syrup
¼ cup coconut
1 tablespoon vanilla extract
1 cup coarsely chopped walnuts
Process the ¾ cup of walnuts in a food processor until they are a fine powder but have not become pasty. Add the tofu and blend thoroughly. Add the maple syrup, coconut, and vanilla extract and process until thoroughly blended. Add a little soymilk if the mixture seems too thick.
Spread the icing evenly over the cooled cake. Press the chopped walnuts into the side of the cake or sprinkle on top.
Makes enough to frost and fill 2 9-inch cake layers.
Lemon Glaze
1 cup 10X confectioners’ sugar
2 teaspoons lemon juice
Whisk all the ingredients and 2 tablespoons of water in a bowl until there are no lumps. Use immediately.
Makes enough to glaze 1 9-inch cake layer.
BARS, COOKIES, AND CANDY
Most people can’t resist a chewy chocolate brownie or warm chocolate chip cookie. Cookies are an anytime treat. Eaten from your hand, they don’t require a plate, fork, or knife, though you may want a napkin for the crumbs at the edge of your mouth.
Brownies
½ cup very hot espresso or strong coffee
cup cocoa
1 cup sugar
1 teaspoon vanilla extract
cup vegetable oil, preferably grapeseed or canola
1¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Preheat the oven to 350°. Grease an 8-inch square baking pan. Whisk the hot coffee into the cocoa and sugar until smooth. Add the vanilla extract and oil and whisk to blend thoroughly. Stir in the remaining ingredients just until blended. Excessive stirring will toughen the brownies.
Pour the batter into the pan. Bake for 35 minutes. Let the brownies cool to room temperature before cutting.
Makes 12 brownies.
Oatmeal Ginger Bars
2 cups rolled oats
1½ cups flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup sugar
½ teaspoon salt
¼ cup crystallized ginger, finely chopped
1 cup applesauce
½ cup vegetable oil
1 recipe Lemon Glaze (page 299)
Preheat the oven to 350°. Combine the oats, flour, baking powder, ginger, sugar, salt, and crystallized ginger. Add the applesauce and oil and stir just until blended. Pour the mixture into a greased and floured 9x13-inch pan. Bake for 20 to 25 minutes or until the bars feel set in the center. (The toothpick test is not reliable with applesauce-based baked goods.) When the cake is still slightly warm, cut it into bars and drizzle with Lemon Glaze.
Makes 24 bars.
Linzer Cookie Squares
These are easier to make and lower in fat than traditional Linzertorten, but have just as much flavor. Most any thick jam will work for the filling. All-fruit jams will run more during baking, so to avoid an unpleasant burnt jam mess, make sure the bottom layer of dough seals the pan tightly.
4 tablespoons vegan margarine
2 tablespoons oil
½ cup corn syrup or barley malt
1½ cups flour
½ cup ground almonds
1 tablespoon baking powder
1½ teaspoons salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup water or soymilk
½ teaspoon almond extract
1 teaspoon vanilla extract
¾ cup raspberry jam, preferably seedless
½ cup sliced almonds (optional)
Preheat the oven to 375°. Grease an 11x7-inch baking pan. Beat the margarine, oil, and syrup until light and fluffy. Combine the flour, almonds, baking powder, salt, and spices in a bowl and mix well. Cut the dry ingredients into the margarine mixture until it resembles a coarse meal. Add the water or soymilk, almond extract, and vanilla extract and mix until a dough forms.
Press half the dough into the pan, making sure there are no cracks. Spread the jam over the dough. Crumble the remaining dough into tiny pieces over the jam. Press the dough together to form a solid layer of dough over the jam. Sprinkle the sliced almonds over the dough and gently press into the dough. Bake for 20 to 25 minutes. Let the bars cool before cutting them.
Makes 24 bars.
Chocolate Chip Cookies
2 sticks vegan margarine
1½ cups Succanat or brown sugar
1 teaspoon vanilla extract
½ cup whole wheat pastry flour
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
2 cups vegan chocolate chips
1 cup chopped nuts (optional)
Preheat the oven to 375°. Lightly grease 2 cookie sheets or fit with parchment paper. In a large bowl, beat the margarine, sugar, and vanilla until the mixture is light and fluffy. Beat in 2 tablespoons of cold water. In a separate bowl, combine the flours, baking powder, soda, and salt. Stir the flour mixture into the margarine-sugar mixture. Add the chocolate chips and nuts.
Drop by heaping tablespoonfuls onto the prepared cookie sheets. Flatten the cookies slightly with your fingertips. Bake the cookies for 8 to 10 minutes or until the edges just begin to brown. Remove from the cookie sheet immediately and place on a cooling rack.
Make 36 cookies.
Sugar Cookies
cup sugar
3 tablespoons vegan margarine
2 tablespoons oil
1 tablespoon lemon juice
1½ cups all-purpose flour
½ teaspoon baking soda
Preheat the oven to 375°. Cover 2 cookie sheets with parchment or spray with nonstick cooking spray. Beat the sugar with the margarine. Add the oil and lemon juice and beat until the mixture is light and fluffy. Add the flour and baking soda and mix until the dough forms a ball. Cover the dough with plastic wrap or waxed paper and refrigerate until thoroughly chilled.
Working on a lightly floured board, roll out half the dough to a thickness of about to ¼ inch. Cut out shapes with cookie cutters dipped into flour. Place the cookies on the prepared cookie sheets and bake for 8 to 10 minutes or until the edges of the cookies just begin to brown. You may use all of the dough or refrigerate a portion of the dough, wrapped in plastic wrap or waxed paper, for later use.
Make about 24 cookies.
Chocolate Raisin Fudge
2 cups semisweet vegan chocolate chips
½ cup raisins
12 ounces firm tofu, at room temperature
½ cup brown rice syrup
1 small dribble lecithin
1 teaspoon vanilla extract
1 stick vegan margarine, softened
½ cup chopped, toasted peanuts or hazelnuts
Oil an 8-inch square pan. Melt the chocolate chips. Soak the raisins in ¾ cup of hot water for 10 minutes. Blend the tofu, syrup, lecithin, vanilla extract, and margarine together in a blender or food processor. Add the melted chocolate while still warm and process until smooth. Transfer the tofu mixture to a small mixing bowl. Drain the raisins. Stir in the raisins and nuts. Spread into the prepared pan. Let the fudge cool completely and then refrigerate for several hours.
Makes 16 squares.
Peanut Butter Candy
½ cup smooth peanut butter
½ cup brown rice syrup
1 cup toasted wheat germ
½ cup unsweetened shredded coconut or chopped nuts
Mix the peanut butter, syrup, and wheat germ. The mixture should be stiff enough to hold its shape but a bit sticky. Form the mixture into small balls. Roll the candies in the coconut or nuts and pat firmly.
Makes 24 candies.
Chocolate Peanut Butter Candy: Add ½ cup of melted vegan chocolate chips to the initial mixture.
PUDDINGS
I find the cool, creamy texture of puddings, custards, and flan to be very soothing. There are several vegan pudding mixes for tofu available that are fast and easy. Even without a mix, tofu puddings are as easy as puréeing tofu with a little sweetener and enough soymilk to get the consistency you like, and perhaps adding a little vanilla or orange zest.
When storing puddings, cover with plastic wrap touching the surface to prevent formation of a tough skin.
Easy Chocolate Pudding
12 ounces soft tofu
1 small banana
¼ to ½ cup vanilla soymilk
2 or 3 tablespoons chocolate syrup
1 teaspoon vanilla extract Pinch salt
Purée all ingredients together in a blender or food processor. Pour into individual dessert glasses and chill.
Makes 4 servings.
Vanilla Pudding
Use a full-flavored soymilk for this dessert. If the soymilk looks thin and watery, blend a couple of ounces of silken tofu into it. If you are using vanilla soymilk, reduce the sugar and use just 1 teaspoon of vanilla extract.
cup sugar
2½ tablespoons cornstarch
teaspoon salt
2 cups creamy soymilk
2 teaspoons vanilla extract
2 tablespoons vegan margarine (optional)
In a heavy-bottomed, medium saucepan, mix the sugar, cornstarch, and salt. Whisk in the soymilk slowly so no lumps form. Cook the mixture over medium heat, stirring constantly, until it begins to thicken. Lower the heat and continue cooking for another minute or so until it is fairly thick. Add the vanilla extract and margarine. Pour the pudding into a bowl or 4 individual cups. Cover with plastic wrap, pressing the wrap so that it touches the surface of the pudding. (This will prevent the formation of a tough skin.) Refrigerate the pudding for several hours.
Makes 4 servings.
Lebanese Rice Pudding
cup cream of rice cereal, uncooked
2 cups water
1 cup soymilk (or 1 additional cup water)
½ cup Sugar Syrup (recipe follows) or ¼ cup sugar
½ teaspoon cardamom
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup sugar syrup (recipe on page 305)
1 tablespoon chopped pistachios (optional)
Mix the cream of rice, water, and soymilk in a pan until smooth. Slowly bring to a simmer, and then cook over low heat, stirring constantly, until quite thick, about 15 minutes. Add the Sugar Syrup or sugar, cardamom, cinnamon, and ginger to the cream of rice and mix well.
Pour the pudding into 4 lightly oiled custard cups or 1 quart bowl. Tamp the cups or bowl against a counter to remove air bubbles and chill until set. Turn the puddings out onto dessert plates. Pour Sugar Syrup around the pudding and top with chopped nuts.
Makes 4 servings.
Sugar Syrup
1 cup sugar
¼ teaspoon orange blossom or rose water
Heat the sugar and cup of water in a small pot over low heat, stirring, until the sugar melts. Bring the syrup to a boil with no further stirring. Wash down any sugar crystals that may form on the side of the pan with some cold water and a pastry brush. When the syrup has boiled for about 3 minutes, remove it from the heat and let cool to lukewarm. Add the orange blossom water (or rosewater), mix well, and chill thoroughly.
Makes about 1 cup.
Mango Tapioca Pudding
If you can’t find mangoes, replace the water with mango or apricot nectar. In fact most fruit juices will work well here.
Mangoes can be intimidating if you are not accustomed to them. Examine the fruit to determine where the large flat seed is located. Then, using a sharp chef’s knife, cut the mango halves away from the flat sides of the seed. Cut a checkerboard pattern into the flesh of each mango half with a paring knife, taking care not to cut through the skin. Place the mango half skin-side-down on a cutting board. Flatten the mango against the board. Slip the knife between the skin and the flesh to cut the pieces of flesh away from the skin. With a paring knife, peel the skin from the remaining flesh on the seed. Cut the flesh from the seed and cut into cubes. This may take some practice but once mastered, you will have many years of mango happiness. The cook’s reward is that the pit can be gnawed and sucked to release the last of its goodness.
Don’t pass by those small mangoes in your supermarket. Often these are much sweeter and less stringy than their larger cousins.
cup sugar
3 tablespoons quick-cooking tapioca
Pinch salt
1 large or 2 small mangoes, peeled, seeded, and chopped or puréed
½ cup fresh raspberries
Mix the sugar, tapioca, and salt in a medium saucepan. Whisk in 2 cups of water. Cover and let stand for 5 minutes.
Bring the mixture to a boil over medium heat. Cook for two minutes and remove from heat. Let cool to warm. Add the mango. Divide the pudding among 4 serving cups and chill. Just before serving, garnish with fresh raspberries.
Makes 4 servings.
Coconut Flan
If your agar is in a light, puffy block or long, thin strands, crumble well before using.
¾ cup sugar
1 14-ounce can unsweetened coconut milk
1¾ cups almond milk
½ cup sugar
1 tablespoon agar
Put the sugar in a small, heavy saucepan. Drizzle 2 tablespoons of water over the sugar. Do not stir. Place the pan over medium heat. When the sugar begins to melt, gently swirl the pan. If any sugar crystals stick to the sides, brush them down with a pastry brush dipped in a very small amount of cold water. When the sugar turns a very light amber color, remove from the stove. The sugar will continue to darken, so work quickly. Pour the caramel into ungreased custard cups or a 1-quart serving bowl and swirl to coat the bottom and a portion of the side with caramel. Do not pour caramel into all 4 custard cups at once or it may harden before you have a chance to swirl it.
Mix the coconut milk, almond milk, sugar, and agar in a small saucepan. Stir to dissolve the sugar; the agar may not fully dissolve until heated. Bring the mixture to a boil over medium heat. Reduce the heat to medium-low and simmer for 6 minutes, making sure that all of the agar has dissolved. Pour the flan into a bowl set over ice. Stir the flan until it has cooled from hot to warm (about 100°). Pour the flan on top of the caramelized sugar. Let stand for at least 2 hours or overnight.
Makes 4 servings.
PIES AND FRUIT CRISPS
Finding just the right touch with piecrust dough takes some experience. If dough is worked too much when mixing or handling, the gluten will develop and the crust will be tough. If it is not mixed enough, the fat won’t be evenly distributed and the texture will be uneven.
I was lucky enough to be able to observe my mother as she rolled out perfect crusts every time. Practice makes perfect so get rolling! And if you’re pressed for time or just feeling lazy, try a fruit crisp. These desserts combine the “pastry” with the fruit and are relatively quick and easy.
Here are general instructions for rolling and baking perfect piecrust.
Rolling the crust: On a lightly floured board, begin in the middle and lightly roll the dough into a circle, turning the dough as you go. If the dough sticks, run a floured hand under the crust. The dough circle should be 1 inch larger in diameter than the top of your pie pan and have an even thickness.
Fold the dough in half or roll it up onto the rolling pin and lay it over the pie pan. Gently fit the dough into the pan. Trim any dough so that 1 inch of dough hangs over the edge of the pan.
The top crust should be rolled out in the same fashion—perhaps a little thinner if the pie filling is voluminous, as in apple pies.
Blind baking: Crusts are prebaked for fully cooked fillings. “Blind” baking means that the crust is hidden from sight when it’s being cooked. Just keep an eye on the edges and the middle will take care of itself. Preheat the oven to 400°. Prick the bottom of the piecrust all over with a fork. Place a piece of parchment or waxed paper over the crust. Fill the pie with weights or beans. Bake the crust until the edges just begin to brown, about 15 minutes, checking frequently to make sure that it is not browning too quickly.
Shortening Crust
This is an old-standby recipe. Shortening produces a crisp, flaky crust that is hard to match. Chilling your shortening will produce a tender crust.
2 cups flour
1 teaspoon salt
¾ cup vegetable shortening
Mix the flour and salt together. Using a food processor, a pastry cutter, or two knives, cut the shortening into the flour until it resembles very coarse meal. Sprinkle 5 tablespoons of cold water over the flour and pulse in a food processor or mix with a fork until the dough just holds together in a ball. If it is sticky, dust with a little flour.
Cut the ball in half with a knife and, with lightly floured hands, form each half into a 6-inch disc. Wrap the discs in plastic or waxed paper and refrigerate until ready to use.
Remove the dough from the refrigerator 15 minutes before using it.
Makes enough dough for 2 piecrusts.
Oil Crust
This crust will not have the flaky texture of a shortening crust, but it also won’t have the saturated fat or trans–fatty acid content. Because this dough is so lean, take care not to overmix it or handle it too much, as it can easily grow tough.
2 cups flour
1 teaspoon salt
½ cup oil
¼ cup soymilk
Mix all the ingredients together with a fork or pulse in the food processor just until blended. Shape the dough into 2 6-inch discs and refrigerate for 10 minutes before using.
Makes enough dough for 2 piecrusts.
Clockwise from top:
Apple Energizer (page 319), Chocolate Peanut Butter Shake (page 318),
Strawberry-Banana Smoothie (page 318), Creamy Dreamy Orange Smoothie (page 318), V-5 (page 320).
Hash Browns (page 278), Scrambled Tofu (page 275), Country-Style Tempeh Sausages (page 277).
Company Chocolate Cake (page 292) with Chocolate Icing (page 297) and toasted almonds.
Large plate on left: Peanut Butter Candy (page 303),
Chocolate Peanut Butter Candy (page 303),
Brownies (page 300), Lebanese Rice Pudding (page 304).
Small plate in back: Coconut Flan (page 306).
Small plate in front: Chocolate Raisin Fudge (page 302).
Mango Cream Pie
½ recipe Shortening Crust (page 308)
1 15-ounce package firm silken tofu, at room temperature
2 large mangoes, peeled, seeded, and diced (page 305)
1 teaspoon guar gum (optional)
cup sugar
2 teaspoons lime juice
Tofu Cream (recipe follows)
Roll the dough and bake the piecrust according to the directions on page 307. Purée the tofu with the mangoes. Add the guar gum, sugar, and lime juice and purée until the mixture is quite smooth. Pour the filling into the prepared crust. Cover the pie and refrigerate until well chilled, about 2 hours. Top with Tofu Cream.
Makes 8 servings.
Tofu Cream
6 ounces firm silken tofu
2 tablespoons soymilk
½ teaspoon guar gum
2 tablespoons maple syrup or 3 tablespoons sugar
1 teaspoon lime juice
1 tablespoon oil or softened vegan margarine
1 teaspoon vanilla extract Pinch sea salt
Purée all the ingredients together. Let the mixture stand for 15 minutes, and whisk or whip again until light and fluffy.
Makes about 1 cup.
Apple Cranberry Pie
Fruit pie recipes often call for adding flour to the filling to thicken the fruit juices. My mother taught me to replace flour with tapioca, which doesn’t obscure the pure fruit flavors the way flour can.
If you are using sweetened, dried cranberries, reduce the sugar to 3.4 cup.
1 recipe Oil Crust (page 308)
4 Granny Smith apples, peeled, cored, and cut into thick slices
cup cranberries, dried or fresh
2 tablespoons thinly sliced crystallized ginger
1 cup sugar
3 tablespoons tapioca
Pinch sea salt
2 tablespoons oil, preferably canola (optional)
Roll the dough according to the directions on page 307. Fit one crust in the pie pan. Preheat the oven to 350°. In a large bowl, toss the apples, cranberries, ginger, sugar, tapioca, salt, and oil until well blended. Mound the apple-cranberry mixture in the piecrust. Cover the filling with the second piecrust and press the edges together with a fork, or pinch decoratively. Cut a few small vent holes in the upper crust. Set the pie on a baking sheet in the oven and bake until the apples are tender and the crust has browned, about 1 hour. Cool the pie before cutting, about 30 minutes. Serve warm or at room temperature.
Makes 8 servings.
Easy Peach Crisp
6 cups frozen peaches
2 teaspoons lemon juice
½ cup sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
teaspoon ground nutmeg
1½ cups granola, preferably gingersnap
2 tablespoons vegan margarine, melted
Preheat the oven to 350°. Oil an 8-inch square glass baking dish.
Toss the peaches with the lemon juice, sugar, salt, and spices. Put the peaches in the prepared pan and top with the granola. Cover the pan with aluminum foil and bake for 30 minutes or until the peaches are very tender. Remove the foil. Drizzle the granola with the margarine. Place the pan under the broiler and gently brown the granola. Serve hot or at room temperature.
Makes 8 servings.
Pear Betty
1 cup rolled oats
½ cup all-purpose flour
1¼ cups Succanat or brown sugar
cup toasted sliced almonds or hazelnuts
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch sea salt
4 tablespoons vegan margarine or ¼ cup oil
4 pounds ripe pears, cored and cut into wedges
2 tablespoons fresh lemon juice
½ cup raisins
Preheat the oven to 400°. Lightly oil or spray a 9x13- inch baking dish. Combine the oats, flour, ½ cup of sugar, nuts, spices, and salt in a bowl and mix well. Work the margarine or oil into the dry ingredients until it resembles coarse crumbs. Sprinkle cup of cold water over the mixture and stir to incorporate. Reserve.
Toss the pears with the lemon juice, remaining ¾ cup of sugar, and raisins. Pour the fruit in the baking dish. Top with the oat mixture. Bake until the pears soften and the topping is golden, about 40 minutes. Cool on a rack for at least 15 minutes before serving.
Makes 8 servings.
FROZEN DESSERTS
On a hot summer day, nothing is more refreshing than fruit ices or ice cream. Fruit ices, of course, don’t need to be adapted for a vegan diet. Ice cream obviously requires some modification, but with some soymilk and tofu, you can make a tasty frozen treat. The total preparation time for frozen desserts is much reduced if all the ingredients are chilled. For more frozen dessert ideas, check out the smoothie recipes in “Beverages” (pages 317–320).
Soft-Serve Ice Cream
If you have a small ice cream maker, this recipe may be processed into a more traditional ice cream. The blender method, however, produces a nostalgic treat.
1 cup flavored soymilk
1 10-ounce package silken tofu
2 teaspoons vanilla extract
Pinch sea salt
Process all the ingredients in a blender or food processor until smooth. Freeze the mixture in ice cube trays. When the cubes are frozen, grind them in the food processor until smooth and airy, adding more soymilk if needed. Serve immediately.
Makes 2 to 4 servings.
Strawberry-Banana Blast Ice Cream
2 cups soymilk
1 tablespoon agar flakes
16 ounces silken tofu
1 pint strawberries, hulled
2 bananas
1 6-ounce can orange juice concentrate
1 tablespoon vanilla extract
Heat the soymilk in a small pan. Add the agar and bring to a boil. Reduce the heat and simmer for 5 minutes or until the flakes have dissolved. Let cool to room temperature. Blend the tofu, strawberries, bananas, juice concentrate, and vanilla extract in a food processor. Add the soymilk and blend again. Freeze the mixture in an ice cream freezer.
Makes 8 to 10 servings.
Watermelon Ice
4 cups 1-inch watermelon cubes, seeds removed
1 teaspoon fresh lime juice (optional)
1 teaspoon chopped fresh mint leaves
Pinch sea salt
Combine all the ingredients in a bowl and toss to blend. Transfer the mixture to a flat-bottomed, glass or ceramic baking dish. Cover the dish tightly and freeze for about 2 hours or until the watermelon is frozen solid. Process half of the frozen watermelon in a food processor until grainy. Repeat with the remaining watermelon. Spoon the mixture back into the container. Cover the container tightly and freeze. Stir after 30 minutes. Return to the freezer and stir again after another 30 minutes. Freeze for 1 hour or until frozen solid. With an ice cream scoop, using long, scraping strokes, shave the watermelon ice and put into chilled glasses. For a smoother consistency, process the mixture again in a food processor. Serve immediately or cover the glasses and freeze the watermelon ice until ready to serve.
Makes 2 to 4 servings.