Tuesday, June 28, 2005
Cashew caramel cookies
We took this southern classic and made a few genteel changes that
guarantee a perfect every time treat for your summer backyard guests and a spectacular taste they wont believe is vegan.
Ingredients
1 2/3 Cups all purpose flour
2 1/2 Cups roasted, salted cashews
8 Tbls soy spread, softened
2 Tbls + 1 tsp canola oil
3/4 Cup packed light brown sugar
1 tsp pure vanilla extract
Caramel
1/2 cup raw sugar
2 Tbls water
1/4 cup plain soy milk
Preparation
Preheat oven to 350 degrees.
Coarsely chop 1 Cup of the cashews and set aside. Process the remaining 1 1/2 Cups of cashews until fine. Add the canola oil and continue processing until smooth.
Combine the soy spread, cashew mix and brown sugar in a mixing bowl with a paddle until smooth. Add the vanilla, flour and chopped cashews. Mix thoroughly.
Make about 3 doz 1 1/2 inch diameter cookie dough balls and set 12 at a time, 2" apart on a cookie sheet lined with parchment paper. Cook for 6 minutes in 350 degree oven. Remove the cookies and flatten with a spatula to about 1/2 inch thickness and return to the oven for 6-7 minutes or until golden brown. Remove and allow to cool on a wire rack.
Heat raw sugar and water in a small sauce pan to a boil. Continue to reduce until a thin syrup like caramel is formed, remove from heat and stir in the soy milk . Return to a boil stirring regularly until thickened. Allow to cool slightly and drizzle over cooled cookies.
serves 6 children or 12 adults
vegan
guarantee a perfect every time treat for your summer backyard guests and a spectacular taste they wont believe is vegan.Ingredients
1 2/3 Cups all purpose flour
2 1/2 Cups roasted, salted cashews
8 Tbls soy spread, softened
2 Tbls + 1 tsp canola oil
3/4 Cup packed light brown sugar
1 tsp pure vanilla extract
Caramel
1/2 cup raw sugar
2 Tbls water
1/4 cup plain soy milk
Preparation
Preheat oven to 350 degrees.
Coarsely chop 1 Cup of the cashews and set aside. Process the remaining 1 1/2 Cups of cashews until fine. Add the canola oil and continue processing until smooth.
Combine the soy spread, cashew mix and brown sugar in a mixing bowl with a paddle until smooth. Add the vanilla, flour and chopped cashews. Mix thoroughly.
Make about 3 doz 1 1/2 inch diameter cookie dough balls and set 12 at a time, 2" apart on a cookie sheet lined with parchment paper. Cook for 6 minutes in 350 degree oven. Remove the cookies and flatten with a spatula to about 1/2 inch thickness and return to the oven for 6-7 minutes or until golden brown. Remove and allow to cool on a wire rack.
Heat raw sugar and water in a small sauce pan to a boil. Continue to reduce until a thin syrup like caramel is formed, remove from heat and stir in the soy milk . Return to a boil stirring regularly until thickened. Allow to cool slightly and drizzle over cooled cookies.
serves 6 children or 12 adults
vegan
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Thursday, June 02, 2005
Two cool summer desserts
With the portent of another hot summer's approach these two cool and glamorous desserts will be sure to please vegans and non vegetarians alike. Try them, you'll be much admired for your cool.
First this Sweet and savory combination of summer's sweet cantaloupe and peppery vegan feta cheese
Ingredients
1/2 tsp whole black peppers
1/2 ripe cantaloupe, seeded
8 ounces of vegan feta cheese divided in 4
(recipe for vegan feta)
Preparation
Coarsely crush peppercorns with the flat side of a large knife. Just before serving, cut the cantaloupe into 4 equal wedges. Place 1 wedge and one or two blocks of feta on each plate. Sprinkle cheese with crushed peppercorns.
serves 4
vegan
Our next veganized summer classic is for coffee lovers everywhere who would rather spoon their espresso with dessert than sip it: Espresso Cream-Crunch
Ingredients
1 1/4 Cups soy creamer
1/4 Cup soy cream cheese
2 Tbls sugar
1 tsp instant espresso powder
1/4 Cup espresso beans (about 30)
2 Tbsp sweetened carob shavings
Preparation
Briefly chilling the bowl keeps the cream cold, making it easier to whip.
Whisk together soy creamer, cream cheese , sugar and espresso powder in the chilled bowl until it forms soft peaks. Refrigerate whipped cream mixture until ready to serve.
Lightly crush the espresso beans on a cutting board with the side of a large knife. Stir with the shaved carob . Just before serving, gently fold the espresso mixture together with the chilled cream. Spoon into bowls.
serves 4
vegan
First this Sweet and savory combination of summer's sweet cantaloupe and peppery vegan feta cheese
Ingredients
1/2 tsp whole black peppers
1/2 ripe cantaloupe, seeded
8 ounces of vegan feta cheese divided in 4
(recipe for vegan feta)
Preparation
Coarsely crush peppercorns with the flat side of a large knife. Just before serving, cut the cantaloupe into 4 equal wedges. Place 1 wedge and one or two blocks of feta on each plate. Sprinkle cheese with crushed peppercorns.
serves 4
vegan
Our next veganized summer classic is for coffee lovers everywhere who would rather spoon their espresso with dessert than sip it: Espresso Cream-Crunch
Ingredients1 1/4 Cups soy creamer
1/4 Cup soy cream cheese
2 Tbls sugar
1 tsp instant espresso powder
1/4 Cup espresso beans (about 30)
2 Tbsp sweetened carob shavings
Preparation
Briefly chilling the bowl keeps the cream cold, making it easier to whip.
Whisk together soy creamer, cream cheese , sugar and espresso powder in the chilled bowl until it forms soft peaks. Refrigerate whipped cream mixture until ready to serve.
Lightly crush the espresso beans on a cutting board with the side of a large knife. Stir with the shaved carob . Just before serving, gently fold the espresso mixture together with the chilled cream. Spoon into bowls.
serves 4
vegan
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