TheTotally Fabulous. Vegan Bake-Off

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1 TheTotally Fabulous Vegan Bake-Off Book of Recipes 2012

2 Prosperous Pouding Chômeur Adapted/veganized from Amélie Frédérick s recipe on Recettes du Québec s website by Christina Vani (@lavegetaliana) - veganinsuburbia.blogspot.com Serves 8-10 Cake batter: 1 1/2 cups all-purpose white flour (or 1 cup white + 1/2 cup whole-wheat) 1 tsp baking powder 1/4 cup vegan margarine 1 cup sugar 1 cup non-dairy milk Sauce: 1 cup pure maple syrup 1 cup light or dark brown sugar 1 cup water, boiled 1/4 cup vegan margarine Preheat oven to 325 F. Grease a 13x9 glass dish. Set aside. For the cake batter: In a medium-size bowl, mix flour and baking powder. Set aside. In a large bowl, whip the margarine until creamy. Add the sugar and continue to whip until creamy once again. Add milk and flour, mixing until just combined. Pour the batter into the greased dish, spreading it gently so that it reaches each corner. For the sauce: In a medium saucepan over high heat, combine all of the ingredients. Bring to a boil. After a few moments, remove from heat. Immediately pour the sauce over the batter. Do not mix, and do not be alarmed if it looks as though the sauce is displacing the batter; this is normal. Bake on the bottom or middle rack of the preheated oven for 45 minutes. Remove from oven and allow to cool at room temperature for 20 minutes. Transfer to refrigerator to cool for about 30 more minutes, or until the sauce has thickened, almost to the consistency of molasses. Enjoy cold or at room temperature.

3 Chocolate-Raspberry Rollup By: Marilyn Lazarus, adapted from Martha Stewart Baking For Dough 1 cup vegan butter (cold) 1/4 tsp salt 8oz. vegan cream cheese (1 container Tofutti) 1/2 tsp vanilla jam warmed in microwave chocolate chips 1/3 cup vegan sour cream 2 1/4 cup reg. flour 1/2 cup reg. sugar 1 Egg replacer (equivalent of 1 egg) FOR FILLING 1 cup seedless raspberry jam 3/4 cup ground walnuts 1/4 cup sugar 1/4 tsp. cinnamon 1 cup vegan or parve semi-sweet chocolate chips 1/4 cup crystallized cane sugar or any other course sugar for decoration Make the filling mixture of walnuts, sugar and cinnamon in a small bowl. Prepare the egg replacer. Whip until very gooey like an egg. Combine all the other dough ingredients along with the egg replacer in a food processor. Pulse until the dough comes together. It might be quite wet. You can add some more flour if necessary. Scrape out onto a generously floured surface. Knead the dough adding more flour as necessary until you can make a roundish ball. Flatten slightly. Cut into 4 equal pieces and flatten into round discs. Wrap in plastic wrap and chill the discs for at least 2 hours. On a floured surface, roll out each disc into a round 9-10 inch piece (like a pizza.) Spread the melted jam in a light layer with a pastry brush. Sprinkle nut mixture all over. Using a pizza cutter or a sharp knife, cut into 10 or 12 wedges (like pizza slices). Add chocolate chips on to each wedge anywhere from 1 at the very pointy tip to maybe 5-6 at the widest end. Beginning with the wide end start rolling up each wedge.you may need to push in any chocolate chips that start to fall out. Place onto parchment paper lined cookie sheets. Brush tops with melted vegan butter and sprinkle with cane sugar (this will make a nicer finish). Bake at 350 degrees on middle rack for approx min. Should be slightly golden brown. Can be frozen or kept in fridge for a week.

4 DY-NA-MO Bars Reuben Jong, Base 16 pitted medjool dates 2 1/2 cups walnuts 1/2 cup raw cacao powder 1/2 cup raw shredded coconut METHOD: Put dates and 2 cups walnuts in food processer, and blend until well combined, mix in remaining walnuts and coconut and firmly pack into an 8x8 or 9x9 pan. Center: 2 cups coconut butter (not oil); I use Artisana 1/2 cup raw agave nectar 1/2 tsp raw vanilla powder METHOD: Put coconut butter in dehydrator until liquid, or carefully use a pot of water on the stove, or a radiator, or any other way you want to warm it. Once it is soft, add the agave and vanilla - pour over base and smooth out. You can refrigerate it, but it s not really necessary. It depends on how soon you want to make the top. Just let it get firm. Top: 2/3 cup raw cacao butter 1/2 cup raw cacao powder 1/8 cup raw agave nectar METHOD: Same as for center. Warm butter, add other stuff, pour on top. Let set until top is firm. Eat!!

5 Jamie s Gluten-Free Chocolate Zucchini Loaf This loaf is delicious! The zucchini adds moisture and an amazing texture to the loaf. That combined with chocolatey goodness--trust me, these won t last very long. Happy noshing! jamie@oyvegan.com For Dough 2 cups brown rice flour 1 1/2 teaspoons guar gum 1/2 teaspoon salt 1 1/2 teaspoons baking soda 1/2 cup unsweetened cocoa powder 1/2 cup granulated sugar 1/4 cup brown sugar 1 teaspoon cinnamon egg replacer - equivalent to 2 eggs worth 1/2 cup canola oil 1 teaspoon vanilla extract 1/2 cup applesauce 3 cups grated un-peeled zucchini 3/4 cup semi-sweet chocolate chips Preheat oven to 350 F / 176 C. Lightly grease or oil two 8-inch loaf pans OR two 12-cup muffin tins. Place flour, guar gum, salt, baking soda, cinnamon and cocoa powder in a medium bowl. Use a wire whisk to combine. In a large bowl, place oil, sugars, egg replacer and vanilla and mix until fluffy. Stir in applesauce and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips. Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean. Allow to cool on wire rack for 10 minutes before turning out. Yields about 24 muffins or 8-10 slices per loaf.

6 Chocolate Chip Cheesecake Delights Diana Lumba. Adapted from Kelly Rudnicki s Vegan Baking Classics, Cooks.com, and Pillsbury.com Makes 36 mini servings Chocolate Chip Cookie Ingredients 3 1/2 tbsp shortening, at room temperature (buy the stick version and measuring will be a breeze) 3 tbsp brown sugar 3 tbsp granulated sugar 4 tsp applesauce 1/2 tsp vanilla extract 2/3 cup flour 1/8 to 1/4 tsp baking soda (the less you use, the flatter the cookie; if you use too much, there won t be room for the other layers!) 1/4 tsp salt 1/3 cup chocolate chips (the mini ones are great, but the regular sized ones work just fine) Sour Cream Topping Ingredients 2/3 cup vegan sour cream, at room temperature 1 tbsp sugar 1/4 tsp vanilla extract Cheesecake Ingredients 1 8 oz. container cream cheese, at room temperature (thank you, Tofutti!) 1/3 Cup granulated sugar 1 tsp cornstarch 1 tsp vanilla 1 tsp lemon juice 1/2 cup unsweetened shredded coconut 1) Line mini muffin pans with 36 liners. 2) Preheat oven to 350 F (if it doesn t take your oven long to preheat, do this at a later time to save energy). 3) Make the chocolate chip cookie base: a) sift and mix the flour, baking soda, and salt in a medium bowl; b) beat the shortening, sugars, applesauce, and extract in a large bowl; c) add the dry ingredients to the wet ingredients and mix; d) stir in the chocolate chips; e) store in the refrigerator while making the cheesecake and sour cream topping. 4) Make the cheesecake: a) beat the cream cheese in a medium bowl; b) add the sugar, cornstarch, vanilla, and lemon juice and mix; c) stir in the coconut. 5) Make the sour cream topping by mixing all the ingredients in a medium bowl. 6) Let the assembling fun begin: a) scoop out a teaspoon of the chocolate chip cookie dough, flatten slightly, and place in the bottom of each liner; b) scoop out 1/2 a tablespoon of the cheesecake over the chocolate chip cookie base (use a regular teaspoon to pry the cheesecake out of the 1/2 tablespoon and flatten slightly); c) bake for 12 minutes; d) remove from the oven and let cool for 5 minutes; e) preheat oven to 375 F; f) scoop out 1 generous teaspoon of the sour cream topping over the cheesecake; g) bake for 3 more minutes. 7) Now comes the waiting: allow to cool for 1 hour before chilling in a covered container in the refrigerator.

7 Lady Bites A fudgey, doughy, peanut-butter-chocolatey, bite of bliss! With only four ingredients, who says that vegan, gluten-free, refined sugar-free baking is hard? florian.amy@gmail.com Makes 30 little bites 1 1/4 cup buckwheat flour 1/2 cup cocoa powder 1/2 cup peanut butter 3/4 cup maple syrup Combine the dry. Combine the wet. Mix the wet into the dry, using your hands to form a thick dough. Roll (in your palms) into 1-inch wide balls. Bake for 10 min at 350F.

8 Too Die For Coconut-y Carob Banana Balls To Die For Coconut-y Carob Banana Balls are a satisfyingly sweet and deliciously nutritious treat that will leave a big smile on your face. This no bake gluten-free banana, date, and walnut concoction rolled in mouth-watering shredded coconut flakes is sure to appeal to vegans and non vegans alike! Caffeine free and full of high quality healthy ingredients hand picked by Registered Holistic Nutritionist, Wei, these healthy balls will be loved by those of all ages. Wei Su, Registered Holistic Nutritionist RHN, MA, B.Ed., OCT., BA (Hons) wei@optimallynourished.com 1/2 cup carob powder 1/2 cup agave nectar 1/4 cup sesame seeds 1/4 cup walnuts 1/4 cup cooking dates 1 banana 1/3 cup shredded coconut 1/2 cup puffed millet 1. In a food processor, blend together banana, dates, and walnuts until it is a paste. 2. In a large bowl mix together carob powder, agave nectar, sesame seeds, millet together. 3. Add the blended mixture into the large bowl. 4. Form mixture with hands into bite-sized balls (you can put mixture in fridge for a few minutes to make it easier to mold). 5. Coat with shredded coconut (either by rolling carob balls in a plate with coconut shreds; or shake carob balls in a ziploc bag with coconut shreds). 6. Refrigerate for 1 hour. 7. Enjoy!

9 Chocolate Raspberry Sandwich Cookies Jen Ford, Blog: twocupsoflove.wordpress.com. *Gluten-free* Makes about 50 cookies, or 25 sandwiches, depending on size of your cookie cutter. Cookies Icing 2/3 cup rice flour 1/3 cup shortening ½ cup sorghum flour 1/3 cup Earth Balance, room temperature ½ cup arrowroot flour 3 cups icing sugar ¼ cup tapioca starch 1/3 cup raspberry jam 1 tsp xanthum gum ¾ cup cocoa 1 tsp baking powder Pinch of salt ¾ cup of Earth Balance (or other vegan butter), room temperature 1 cup sugar 1 flax egg (1 T ground flax + 3 T warm water) 1 cup chocolate chip flakes* COOKIE Combine wet and dry ingredients together, and then mix in chocolate chip flakes. This will be a somewhat dry batter. You may add a couple of splashes of water to get everything mixed. Preheat oven to 350 degrees. Cover and chill in fridge for 30 minutes. Roll dough into ¼ inch thick slabs and cut with whatever shape you desire (It may be easier to roll between two sheets of parchment paper). Bake in preheated 350 degree oven on parchment paper covered sheets for about 10 minutes. Remove to wire rack to cool. *I made chocolate chip flakes by grinding frozen chocolate chips in my food processor until they were crumbly. ICING Mix shortening and Earth Balance, blend in icing 1 cup at a time. Next, blend in raspberry jam. Depending on the texture of your jam, you may want to add a bit more jam to get a lighter icing. Pipe icing onto one cookie and top with another. Then eat all of them at once!

10 Oatlate Num-Nums Monica Kelly 1 cup quick oats 2 tbsp. ground flax seed 8 tbsp. water 1 cup vegan margarine 1 1/2 cups brown sugar 2 1/2 tsp. pure vanilla extract 1/2 cup turbinado cane sugar (you can use white sugar if you choose to) 2 1/2 cups flour 1 tbsp. baking soda 1 tbsp. baking powder sprinkle of salt bag of vegan chocolate chips (we use Enjoy Life Mega Chunks here) about 1/4 to 1/2 cup water (to add to the dough if it s dry) Blend your oats to make oat flour. Mix the flax seed with the water and let sit for 10 minutes. (egg replacer) Cream your margarine and sugars together until smooth. Add egg replacer. Stir until mixed in. Add vanilla and stir again. Set aside. In separate bowl, mix dry ingredients. Pour dry into wet and stir, (if needed add some extra water to make the dough smooth-we use around 1/2 cup) then add in chocolate chips. Place on parchment paper or silpat-lined cookie sheet about an inch apart and bake for 9 minutes at 325 degrees. Let cool for 1 minute to set on cookie sheet and then remove to finish cooling on a cookie rack. Enjoy!!! These are delicious if you warm them in the microwave for about 5 or 10 seconds right before you eat them. With a glass of almond milk...yum

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