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Post by alisont on Apr 15, 2006 7:50:51 GMT
Not tried this yet.....but friend says its great:
Lemon tofu cheesecake Ingredients
Base 12oz (350g) digestive biscuits 6 oz (175g) melted margarine Filling 1 packet plain tofu juice and rind of 2 lemons 2 oz (50g) cornflour 3 table spoons golden syrup ¾ pint (450ml) water Method · To make the base, crumble the biscuits into a bowl, melt the margarine and add to the biscuit crumbs. Mix and press into a well-greased, 8 inch diameter flan tin. Try not to get a thick welt where the sides meet the base. Set on one side to cool. · Put the water, golden syrup and cornflour in a pan. Heat gradually to boiling point, stirring well to avoid lumps. When boiling, reduce the heat and allow to thicken. · Once the mixture has thickened, add the tofu and lemon and blend until creamy. Pour into the base and chill. This cheesecake is good as it is, but for a really special treat, top with black currants, raspberries or similar fresh fruit.
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Post by alisont on Apr 15, 2006 7:52:20 GMT
Pancakes
Ingredients - Makes about 12 pancakes 8oz Unbleached White Flour 1oz Soya Flour 1oz Caster Sugar 4 fl oz Soya Milk 10 fl oz Water Method · Sift the flours and sugar together. · Mix the soya milk and water together, and add to the dry ingredients a little at a time, until you have a smooth batter with a pouring consistency. · Put a little oil in the pan and heat until very hot. · Using a ladle, drop the equivalent of about three tablespoons of the batter into the pan and immediately tilt it to ensure an even spread. · Cook until bubbles appear on the surface, then cross your fingers and toss the pancake. Failing this, flip it over with a spatula. · Cook the other side for a similar length of time - a good test of readiness is when it slides around the pan and is speckled with brown spots. · Make the first pancake a sacrificial one to season the pan ie throw it away! · Eat any disasters (or successes for that matter) with lemon juice & a sprinling of sugar, golden syrup & a sprinkling of sugar, jam & soya cream or ice cream
again not tried yet but saved this recipe as it sounds so nice!
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Post by bobbywomble on Apr 15, 2006 10:34:43 GMT
oh great one ali do you know how to make a sponge cake i want to make one but cant figure it out the womble wearing a chef hat
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Post by alisont on Apr 15, 2006 17:36:09 GMT
Will post my fave recipe laters..........i hate cake with oil in so have been using recipe from the Isle of Wight vegan group for basic sponge - works very well......just got to remember where i put the book!
Alison
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Post by alisont on Apr 16, 2006 7:22:52 GMT
Ok heres the recipe i use for 'All in one vegan cake' ingredients: 4 0z white self raising flour 4oz wholemeal self raising flour 4oz raw cane sugar 2 tsp arrowroot powder 4oz vegan marg 1 tsp baking powder 1tbsp vinegar (i use cider vinegar) soya milk to mix suggested flavourings - add one of two: 2tbsp cocoa powder, lemon juice, camp coffee 2 to 4 oz chopped nuts, mixed fruit, chopped cherries/ginger Method: Mix all the ingredients together including the flavourings, with enough soya milk to make the mix a soft dropping consistency. divide into 2 lined sponge tins (mine are 7") or fill paper cake cases for smaller cakes Cook at gas mark 6 or 200 degrees for 25-30 mins (15-20 for little cakes) Leave to cool for 5 mins then turn out onto cooling rack. You can sandwich the 2 together with 'butter icing' 4oz vegan marg and 4 oz icing sugar mixed with few drops vanilla essence or 2 tsp lemon juice. I find this a quick and easy recipe, compared to some. I also use this as the base for trifel (i make the sponge with 1/2 the ingredients. Alison
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Post by alisont on Apr 16, 2006 7:37:22 GMT
Might as well follow with trifle recipe!!! Alison's trifle Make 1/2 the sponge cake recipe as above. Place broken up cake chunks into a glass bowl/trifle dish (you can soak sponge in a little ammereto drink if you drink alcohol) place contents of drained tin of fruit on top of the cake (or fresh fruit works well) Make up sachet of vegan jelly - i use the flavoured ones from health shop. You need one pint. Pour this over the top of the cake/fruit and leave to set. Make up a pint of vegan custard (i use Birds custard powder with soya milk) need the custard nce and thick! Spoon over top of jelly (jelly must be fully set/cold!) Leave custard to cool totally then put vegan sprinklies over top Enjoy with vegan squirty cream! Alison Few items to use:
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aliswonderland
Vegan Munchkin
conquering Finland, one moomin at a time
Posts: 67
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Post by aliswonderland on Apr 16, 2006 12:38:54 GMT
oooooooh, where'd you get that dairy-free squirty cream, alisont? looks scrum-didly-umptious!
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Post by alisont on Apr 16, 2006 16:13:09 GMT
It is a fab product - most of the smaller independant health shops will stock it if not in stock worth asking them to get some in? Failing that the vegan store sells it (but got to pay p&p) www.veganstore.co.uk/soyatoo_cream.htmlAlison
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Post by bobbywomble on Apr 16, 2006 18:36:20 GMT
oh oh ;D i got a can of that under my bed ...oppps i ment "in the kitchen"silly me the womble is being rude (again)
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Post by quincy on Apr 20, 2006 14:37:37 GMT
Vegan Peanut Butter PieVegan Peanut Butter Pie Category: Desserts - Pie Suitable for a: vegan diet Ingredients: ------------------------------------------------------ 16 oz. soft tofu 1 cup creamy peanut butter 3/4 cup sugar 2 Tbsp. soy milk 2 tsp. vanilla extract 1 premade, 9-inch chocolate crust, chilled (or make your own!) OR 12.3oz soft tofu 1 cup creamy peanut butter 1/2 cup of homemade or store-bought VEGAN frosting 3/4 cup brown sugar 2 Tbsp soy milk 2 Tsp. vanilla extract 1 graham cracker crust, chilled Instructions: ------------------------------------------------------ (the second one is the variation that I used) Combine all ingredients and mix/blend well. I didn't use a blender, but the filling came out really well. Simply add the filling into the pie crust and let it chill for a few hours! Additional comments: ------------------------------------------------------ I used the second variation, since I didn't quite have enough tofu. I made about 1/2 cup of homemade, vegan chocolate frosting and it gave the pie a slightly-richer taste (maybe a hint of chocolate flavor could be noted as well). I also topped with (vegan) chocolate chips. Enjoy!
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Post by quincy on Apr 20, 2006 14:38:55 GMT
Vegan Chocolate Chip CookiesVegan Chocolate Chip Cookies Category: Desserts - Cookies Suitable for a: Vegan Diet Ingredients: ------------------------------------------------------ 2 3/4 cup unbleached white flour 1 tsp. salt 1 tsp. baking soda 1 cup vegan margarine 1 1/2 cups brown sugar 1 tsp. vanilla Egg replacer equivalent of 2 eggs (I used flaxseed method) 10 - 14 oz. semi-sweet chocolate chips (depending on how much you'd like in the cookies) *May need a little bit of soymilk Instructions: ------------------------------------------------------ Mix together the flour, salt and baking soda in one bowl. Mix/cream together the margarine, brown sugar, vanilla and egg replacer in another bowl. Combine the two, mix well and add chocolate chips. Preheat oven to 350F If your batter/dough is a little bit dry, add a capful or two of soy milk, mix and then re-evaluate. I made this recipe two times and both times, I needed to add a bit of soy milk. (not much the second time) form the dough into cookies of desired size, place on a greased/oiled cookie sheet and bake for about 10 minutes. Additional comments: ------------------------------------------------------ They came out SO good!!! No one could tell that they were "vegan" and they're some of the best chocolate chip cookies I've ever had! (and I've only made chocolate chip cookies, PERIOD, twice!) I formed the dough into balls of equal size and then patted them down. They still came out a little "thick", but very yummy. I reduced the recipe slightly and made about 24 cookies.
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Post by Tiggerwoos on Apr 21, 2006 22:17:41 GMT
Vegan Chocolate Chip CookiesVegan Chocolate Chip Cookies Category: Desserts - Cookies Suitable for a: Vegan Diet Ingredients: ------------------------------------------------------ 2 3/4 cup unbleached white flour 1 tsp. salt 1 tsp. baking soda 1 cup vegan margarine 1 1/2 cups brown sugar 1 tsp. vanilla Egg replacer equivalent of 2 eggs (I used flaxseed method) 10 - 14 oz. semi-sweet chocolate chips (depending on how much you'd like in the cookies) *May need a little bit of soymilk Instructions: ------------------------------------------------------ Mix together the flour, salt and baking soda in one bowl. Mix/cream together the margarine, brown sugar, vanilla and egg replacer in another bowl. Combine the two, mix well and add chocolate chips. Preheat oven to 350F If your batter/dough is a little bit dry, add a capful or two of soy milk, mix and then re-evaluate. I made this recipe two times and both times, I needed to add a bit of soy milk. (not much the second time) form the dough into cookies of desired size, place on a greased/oiled cookie sheet and bake for about 10 minutes. Additional comments: ------------------------------------------------------ They came out SO good!!! No one could tell that they were "vegan" and they're some of the best chocolate chip cookies I've ever had! (and I've only made chocolate chip cookies, PERIOD, twice!) I formed the dough into balls of equal size and then patted them down. They still came out a little "thick", but very yummy. I reduced the recipe slightly and made about 24 cookies. Will try that one Quincy. You've made me hungry reading all your recipes! Thanks!
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Post by Tiggerwoos on Apr 27, 2006 11:05:09 GMT
Simple soya milk pudding
1 1/2 cups unflavoured soy milk 3 tbsp cornstarch 1 tsp vanilla extract 1/4 cup maple syrup 2 bananas, sliced (optional)
Whisk all ingredients except the bananas together in a pot. Cook over medium heat, stirring constantly, until pudding thickens. Remove pot from stove. Stir in sliced bananas, if desired. Chill for at least 15 minutes before serving.
Serves 4
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Post by quincy on Apr 28, 2006 0:05:58 GMT
that's funny...I just made pudding today too... Quick, easy and yummy chocolate pudding:
Ingredients: ------------------------------------------------------
1/3 cup of sugar (I used brown sugar) 4 teaspoons of cocoa 2 tablespoons of cornstarch 2 cups of a non-dairy milk (I used vanilla soymilk) A pinch of salt
OPTIONAL: Add 1 teaspoon vanilla for added flavor
Instructions: ------------------------------------------------------
Mix the dry ingredients together well. Slowly add in the milk, mixing the wet and dry ingredients together, well. Once all of the lumps are gone, you may then add the vanilla and move to a saucepan. Cook until pudding begins to boil and thicken (stirring frequently), then remove from the heat. Let the pudding sit for 10 minutes, cover and then place in the fridge.
The pudding should take an hour or two to set.
Enjoy!
Additional comments: ------------------------------------------------------
Make sure that the pudding boils and thickens...the first time I made this, I used the microwave (no saucepan in my dorm) and it came out too thin.
It tastes pretty good! I tried it again today and it was SLIGHTLY thin, but maybe I'm just used to a thicker type of pudding. Anyway, I haven't had pudding in a LONG time! I'm glad that I was able to make my own vegan pudding, that was quick and easy!
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Post by blueshark on Jul 15, 2006 17:57:02 GMT
Heheh I have just persuaded my mother dearest to bake me a cake. I am so spoilt I fancy a lemon or chocolate one.
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Post by Tiggerwoos on Jul 15, 2006 19:03:34 GMT
Can you persuade her to cook me a cake too?! ;D
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Post by blueshark on Jul 16, 2006 20:51:02 GMT
I could ask It was a chocolate banana cake from Martin Shaws cookbook. Was very tasty and I ate about 3/4 of it lol
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Post by Limey on Jul 19, 2006 23:18:54 GMT
Ohhh, I'm envious! I want some cake! I did make myself a (boxed) vegan choc. cake and vanilla icing soon after becoming vegan. It was very good, but a bit spongey. And I definitely want to try some of those V. Choc. Chip cookies. I have been craving them like mad lately.
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Post by tabitha on Jul 20, 2006 6:53:06 GMT
Everytime I pass through this thread I say I must make something, but I never do They all look so delicious. I think the answer is to grovel to Bluesharks mum. *pms Blue for the address* ;D
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Post by blueshark on Jul 20, 2006 20:25:04 GMT
I am going to post a pic for you Tabs
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