Tiramisu Pancakes

Whipped cream is one of the guilty pleasures that I miss by adopting a vegan diet.  With this recipe I can have my whipped cream and eat it too.  Yum!


For the Coconut Whipped Cream:
1 13.5-ounce can full-fat coconut milk, chilled
2/3 cup powdered sugar, plus extra for serving

For the pancakes:
1 cup flour
1 tablespoon baking powder
1 tablespoon instant espresso powder
1/2 teaspoon salt
3/4 cup water
1/4 cup pure maple syrup
1 tablespoon dark rum
1/3 cup vegan chocolate chips
Canola oil


For the Coconut Whipped Cream, chill bowl and whisk of a stand mixer in freezer for about 10 minutes. Skim solidified coconut cream from can of coconut milk and transfer solids to bowl of stand mixer. Do not include any coconut water.

Into the mixer, add powdered sugar and whip for a few minutes until mixture begins to stiffen and turn into whipped cream. Chill whipped cream in an airtight container in refrigerator for 3 hours to overnight before serving.

For the pancakes, in a large bowl, whisk together flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together water, maple syrup, and rum. Add wet mixture into dry mixture and whisk until just combined. Do not overmix; batter should have some lumps. Gently fold in chocolate chips.

Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. Pour 1/4 cup batter onto skillet. When bubbles appear in center of pancake, flip it. Cook other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to skillet as needed. If batter becomes too thick, add a little more water, 1 tablespoon at a time. To serve, dust pancakes with powdered sugar and top with a dollop of Coconut Whipped Cream.

Original recipe from

http://www.vegnews.com

Vegan Sloppy Joes

Update - Saturday, March 30

I prepared this dish for my family with a couple of adjustments.  Initially the dish was just a little bland.  So, I added a couple shakes of garlic salt.  That helped considerably.  The other thing is that it was just too spicy for my taste.  The next time I cook this dish I will use just 1/4 tsp. of Chipotle Chile powder.

The texture was consistent with traditional sloppy joe, and the shredded red cabbage gave it a nice crunch and freshness.

I will definitely make this dish again!


1 pound cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
1 large sweet onion, diced
1 3/4 cups light beer, ginger ale or vegetable broth
Kosher salt
1/3 cup finely chopped walnuts
1 small green bell pepper, seeded and diced
Freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/4 cup ketchup
3 tablespoons tomato paste
6 whole grain hamburger buns
Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Directions

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

Spoon the mixture onto each bun. Serve with toppings if desired.

The Original Recipe can be found at the food network website:

http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-vegan-sloppy-joes-recipe/index.html

Curried Baked Carrot Chips

1 large carrot, peeled
1 tsp. olive oil
1/2 to 1 tsp. sweet curry powder (stick with 1/2 teaspoon for milder chips)
salt + pepper to taste


Preheat oven to 350° F. Cover a cookie sheet with olive oil.
Holding onto the small end of the carrot, use a vegetable peeler to peel paper thin carrot strips. Try to make them uniform in thickness.
Place carrot strips in large bowl. Toss with olive oil, curry powder, salt and pepper. Transfer strips to baking sheet in a single layer; the edges can be touching, as they'll shrink when they bake, but don't overlap them.
Bake for 10-12 minutes or until chips are just starting to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove chips from baking sheet as they are thin and will break easily.
Eat right away or store in airtight container for up to 5 days.

Original recipe found at:

http://ohmyveggies.com/recipe-curried-baked-carrot-chips/

Ziti with Sun-Dried Tomato Cream

Makes 4 servings

1 lb. ziti
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small can marinated artichokes, drained and chopped
2 tablespoons fresh parsley
soy parmesan (optional)

Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.


366 Simply Delicious Dairy-Free Recipes by Robin Robertson

I found this recipe at Chooseveg.com

 http://www.chooseveg.com/display_recipe.asp?recipe=383

Cornmeal Breaded Tofu

In this recipe nutritional yeast is a key ingredient.  If you haven't used nutritional yeast before and don't know what it is, read on.  It is a deactivated yeast and is sold as a food product in natural food stores.  It is yellow in color and resembles dried mint leaves in texture.

Nutritional yeast is a good source of B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes you can find it fortified with vitamin B-12.  Because it is loaded with vitamins and protein it is widely used among vegans and vegetarians.

The flavor of nutritional yeast is nutty, cheesy, and creamy.  For that reason it is popular as a cheese substitute.  It's great in mashed and fried potatoes, a topping on popcorn, and in scrambled tofu as a substitute for scrambled eggs.

Cornmeal Breaded Tofu

Avocado oil
1 package firm or extra firm organic tofu, well pressed
2 tbsp nutritional yeast
1/4 cup flour
1/4 cup corn meal
1 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper

Pre-heat oven to 400° F and lightly brush a baking pan with olive oil.  Slice the tofu into rectangular strips, about 1/2 inch thick.  Combine the nutritional yeast, flour, corn meal and spices until well-mixed.
Place the tofu slices in the cornmeal mixture a few pieces at a time and coat well. Place on baking sheet.

Bake for 5 to 7 minutes or until lightly golden brown, then flip the tofu over and bake for another 5 minutes.  This cornmeal breaded tofu can also be lightly fried in oil for a few minutes on each side until lightly golden browned.

Serve with ketchup or another dipping sauce, perhaps barbecue sauce or hot sauce.

Original recipe found at:
http://vegetarian.about.com/od/maindishentreerecipes/r/cornmealtofu.htm

Spicy Tofu and Eggplant

Ingredients

1 pound eggplant
1 tablespoon vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon rice or white wine vinegar
1 1/2 teaspoons Asian red chili paste
2 teaspoons cornstarch
8 ounces extra-firm tofu, drained and cut into 1-inch cubes
1/4 cup thinly sliced green onions

Preparation

Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.
Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.

Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute.
In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
Gently stir in tofu, eggplant, and green onions until heated through.

New York Style Vegan Cheesecake

Crust

• 1 Cup Flour (don't use self rising flour for this recipe)
• 1/2 Cup Margarine
• 1/4 Sugar
• 1 Tablespoon Applesauce

Cheesecake

• 5 Packages Vegan Cream Cheese (softened)
• 1 3/4 Cup Sugar
• 3 Tablespoons Flour (don't use self rising flour for this recipe either)
• 1 Tablespoon Orange Peel (grated)
• 1 Tablespoon Lemon Peel (grated)
• 1/4 Teaspoon Salt
• 4 Tablespoon Applesauce
• 2 Tablespoon EnerG Egg Replacer
• 1/2 Cup Vegan Sour Cream
• Vegetable Shortening to grease the Springform Pan

Heat oven to 400.

Lightly grease 9-inch springforn pan with vegetable shortening.

In a bowl, mix the Crust Ingredients with a fork until dough forms; gather into a ball. Betty says press 1/3 of the Dough evenly on the bottom of the pan. I ended up using 1/2 of the dough. Place on a cookie sheet. Bake for 5-6 minutes or until light golden brown; cool. Assemble bottom and side of the pan; secure side. Press remaining dough 2 inches up side of the pan.

Heat oven to 475.

In a bowl, beat Vegan Cream Cheese, 1 3/4 Cups Sugar, 3 Tablespoons Flour, Orange Peel, Lemon Peel and Salt with an electric mixer on medium speed for about 1 minute or until smooth. Beat in Applesauce, Egg Replacer and Vegan Sour Cream on a low speed until well blended.

Bake 15 minutes.

Reduce oven temperature to 200. Bake for an additional 1 hour - no longer. Cheesecake may not appear done, but if a small area in the center seems soft it will become solid when it cools. Don't do the toothpick/bamboo skewer test. Turn off oven, leave Cheesecake in the oven 30 minutes longer. Remove from oven and cool in a pan on a wire rack away from drafts 30 minutes.

Without releasing or removing side of the pan, run a metal spatula or a butter knife carefully along the side of the Cheesecake to loosen. Refrigerate uncovered overnight at least 9 hours but no longer than 48.

Run metal spatula or butter knife carefully around the side of the Cheesecake to loosen again. Remove the side of the pan. Leave the Cheesecake on the bottom to serve.

Raspberry Sauce

• 3 Tablespoons Sugar
• 2 Tablespoons Cornstarch
• 1/3 Cup Water
• 1 Teaspoon Lemon Juice (this isn't in Betty's recipe, but I would recommend it to brighten the raspberries)
• 1 1/2 Frozen Raspberries (defrosted and undrained)

In a saucepan, mix Sugar and Cornstarch. Stir in Water and Raspberries. Cook over a medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.