Vegan Cooking

Ingredients

Crust

1 1/2 Cups Flour
1/2 Cup Demerera or Brown Sugar
1 Tsp Baking Powder
Pinch of Salt
1/2 Cup Vegan Margarine
Equivalent of 2 Eggs Using Egg Replacer

Filling

6-8 Apples (Peeled, Cored and Sliced) or 2 cans pie apples washed and drained
Juice of 1 Lemon
1/3 Cup Demerera or Brown Sugar
3 Tbsp Flour
1 Tsp Cinnamon
3/4 Cup Raisins

Directions

Combine flour, sugar , baking powder and salt. Rub margarine into dry ingredients. Blend into a dough with egg replacer mixture.
Using 3/4 of the dough, line a 9″ pie dish with the dough, pressing it halfway up the sides.
Combine all the filling ingredients and spoon into pie crust. Crumble the remaining dough over the top. Take 1Tbsp margarine and use to dot the top of the pie. Sprinke 1 Tbsp sugar on top and bake in a 350°F oven for 50 mins to 1 hr.

Ingredients

4 Cups Frozen Berries
1 Cup Quick Oats
1/2 Cup Flour
1/4 Cup Vegan Margarine
1/4 Cup Demerera or Brown Sugar

Directions

Spray a baking dish with non stick cooking spray. Pour the frozen berries into the dish. In a bowl mix together the oats, flour, margarine and sugar. Crumble the oats mixture over the berries. Bake for 1 hour at 350°F. Serve with soy ice cream or nutri whip.

Ingredients

Crust

1 Cup Graham Cracker Crumbs
1/4 Cup Vegan Margarine Melted

Caramel Pecan Sauce

1 Cup Sugar
6 Tbsp Vegan Margarine
1/2 Cup Soy Cream
1 Cup Chopped Pecans

Filling

3 Tubs Tofutti Plain Cream Cheese
3/4 Cup Sugar
1 Tsp Vanilla Extract
Equivalent of 3 Eggs Using Egg Replacer

Directions

To Make the caramel sauce.

Before making the caramel sauce, be sure to have all your ingredients ready to go. Making caramel is a fast process and if you’re hunting for ingredients and don’t work fast enough the sugar will burn. Caramelized sugar is extremely hot, so use caution when making it.
Heat sugar on moderately high heat in a heavy bottomed 2 or 3 quart saucepan. As the sugar begins to melt, stir quickly with a wooden spoon or whisk. As soon as the sugar comes to a stop to stirring. From this point on, only swirl the pan if need be. If you find that the sugar burns, next time try adding 1/2 cup of water to the sugar at the beginning. This takes longer as you will have to wait for all the water to evaporate before the sugar will caramelize.
As soon as the sugar crystals have melted (the liquid should look dark amber), immediately add the margarine and whisk it in until is has melted. Once the butter has melted, remove the pan from the heat. Wait 3 seconds then add the soy cream to the pan and whisk it in. The butter and cream will foam up, so that is why it is important to use a large pan. Whisk the until the sauce is smooth. Let it cool for a few minutes, then pour into a glass container. Once it has cooled down a little, add the chopped pecans and stir well. Set aside until ready to use.

To make the filling.

Preheat oven to 350°F. Cover bottom of a 9 inch springform pan with parchment paper. Mix graham cracker crumbs and melted margarine together and press firmly onto the bottom of the springform pan. Pour the caramel pecan sauce over the crust.
Beat cream cheese, sugar and vanilla with a mixer until well blended. Add the egg replacer and continue to mix until nice and smooth. Pour over the caramel pecan sauce.
Bake for 45-50 mins. or until center is almost set. Run a knife around the edge of the pan to loosen the cake. Cool completely before taking the rim off. Refrigerate for at least 4 hours.

Ingredients

1 Container Nutri Whip
500 Grams Dark Chocolate

Directions

Chill a bowl with high sides for about 30 mins. Remove bowl from refrigerator and pour the nutri whip into it. Using an electric mixer, beat the nutri whip until it is firm.
Break the chocolate into small pieces and melt it in the microwave for 1-2 mins. Fold the melted chocolate into the whipped nutri whip and Use the electric mixer to completely blend everything together.
Pour mousse into individual serving dishes and refrigerate until firm. Garnish with raspberries when ready to serve.

Ingredients

5 Cups All Purpose Flour
1/2 Tsp Baking Powder
1 Tsp Salt
4 Tsp Brown Sugar
1 Lb Vegetable Shortening
Equivalent of 1 Egg Using Egg Replacer
3 Tsp Vinegar
Cold Water

Directions

Cut the shortening into 4 or 5 pieces in your mixing bowl. Add flour, baking powder, salt and brown sugar. Mix together with dough hooks for a few minutes, until crumbly.
In a measuring cup, beat your egg replacer mixture, then add the vinegar and enough cold water to make 3/4 cup. Pour over pastry, blend until it comes into a ball, then knead for a few seconds.
Wrap dough in plastic wrap and refrigerate for a couple of hours.