1. food and drink
2. desserts and baking

A HOLIDAY GIFT FOR YOU FROM MARILU.COM
THM
®
• Using whole grain flours, less refined sweeteners,
no dairy, and very few eggs
• Many vegan recipes and vegan options (look for the V)
• Tips for successfully adapting family favorites
1
NO-BAKE COOKIES
NO BAKE COOKIES (V)
2/3 cup maple syrup
1/4 cup oil
5 Tbsp cocoa powder
1 tsp cinnamon
1/2 cup natural peanut butter
1 cup quick oats
1 tsp vanilla extract
Over medium heat, cook and stir syrup, oil, cocoa, and cinnamon. Bring to a boil and
boil for 3 minutes, stirring constantly. Remove from heat and stir in peanut butter,
oats, vanilla. Spoon onto wax paper and chill for 30 minutes.
CAROB PEPPERMINT HEDGEHOG BALLS (V option)
Adapted from Hallelujah Acres recipe
1
1
1
2
1
cup pitted dates
cup organic raisins
cup raw almonds
cups rolled oats
cup shredded unsweetened coconut
2 Tbsp raw carob (or cocoa powder)
2 tsp vanilla extract
1/2 tsp peppermint extract
2 Tbsp raw honey
Place dates and raisins in food processor and blend into small pieces. Add the
almonds, oats, coconut, and carob powder. Blend until the mixture resembles bread
crumbs. Add the extracts and honey. Stop the machine, and check if the texture is
correct by taking a small amount into the palm of your hand and roll into a ball. If the
mixture does not bind, add extra honey or some apple juice. Roll into balls. Chill.
Store in the refrigerator, tightly covered.
Tip – To make this recipe vegan, substitute raw agave nectar for the honey.
CHOCOLATE DIPPED COOKIES (V option)
1 bag Tropical Source chocolate chips
1 package sandwich cookies, such as Country Choice or Newman-O's
Melt the chocolate chips in a double boiler or in a heat-proof glass bowl over boiling
water (do not let the bowl touch the water).
Dip each cookie in the chocolate, covering completely. Using a fork lift the cookie out,
let the extra chocolate drizzle off, then put on a baking sheet lined with wax paper.
Stick in the fridge until set, then store in a tupperware in the fridge.
Tip – You can do the same thing with any kind of nut. Cashew clusters or peanut
clusters are very popular choices.
Tip – For vegan cookies, use Tropical Source chocolate chips and a vegan sandwich
cookie.
2
COOKIES
GINGER SNAPS (V)
LoriT
2-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
5 Tbsp fresh ginger, grated
Preheat oven to 350. In large bowl, stir together dry ingredients. Add the rest of the
ingredients and stir together until just mixed.
Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake 12-15 minutes.
Tip – Peel the fresh ginger root, then grate it with a microplane grater. Extra grated
fresh ginger can be stored in the freezer for another use.
DATE PINWHEELS (V)
LoriT
2-1/2 cups chopped dates
1 cup chopped walnuts
4 cups unbleached wheat flour
1/2 pound Earth Balance margarine,
soft
1 cup date sugar
1 cup maple sugar
9 Tbsp flax eggs (see Resources section)
1/2 tsp baking soda
Preheat oven to 350.
Cook dates and nuts together in 1 cup of water (simmer for about 15 minutes until it
becomes thick and the water is absorbed). Set aside.
Work Earth Balance into two sugars. Add flax eggs, then flour and baking soda to
make a stiff dough. Roll into a ball, wrap in plastic wrap and chill at least 4 hours or
overnight.
Cut ball in half and roll one half into 1/4" thick rectangle. Spread half of the date
mixture across rectangle and roll tightly (lengthwise). Seal edges well, then cut log in
half and wrap each half in wax paper and chill again (1 hour, or you can freeze them
at this point for later use).
Repeat with other half of dough.
Slice 1/4"-1/2" thick (to your preference) and bake on parchment paper lined cookie
sheet about 10 minutes or until lightly browned.
If frozen, let log(s) sit on counter 5 minutes before slicing and baking.
3
SUGAR COOKIES (V)
makes about 3 dozen
4 cups sifted unbleached flour
1 cup Earth Balance margarine
2 cups turbinado sugar or Florida
crystals
2 tsp baking powder
1/2 tsp salt
1-1/2 Tbsp EnerG egg replacer powder
beaten well with 6 Tbsp water
1 tsp vanilla extract
Mix and sift flour, baking powder and salt; set aside. In a separate mixing bowl, cream
margarine, add sugar, cream well. Add egg substitute, blend well. Add vanilla and stir
in flour mix. Beat well, cover with waxed paper and refrigerate 1/2 hour (or overnight).
Roll on floured board 1/4" thick. Cut. Bake on ungreased cookie sheets at 400 degrees
F for 10 minutes or until lightly browned. Cool on racks, decorate as desired.
Variation - UPSCALE SUGAR COOKIES (V)
Prepare sugar cookie recipe as directed above. Add 1 cup of chopped raw pistachios
and 1 cup of rough-chopped dried cherries to the dough (look for tart dried cherries,
such as Michigan cherries for the best flavor). Roll into 1" balls and flatten to 1/4"
with your hand on the baking sheet. Drizzle with powdered sugar frosting (see
Resources for vegan powdered sugar, mix with a little soy milk).
BRYANNA’S AMARETTI (Almond Macaroons) (V)
Adapted from Nonna's Italian Kitchen by Bryanna Clark Grogan
soy-free; makes 36 cookies
1 Tbsp pure almond extract
2-1/4 cups fresh white or sweet bread
crumbs
1 cup ground lightly-toasted almonds
1/2 cup water
2 Tbsp powdered egg replacer
2 cups turbinado sugar or Florida
crystals
Preheat the oven to 325 degrees. Grease or spray two cookie sheets (or line with
parchment paper).
In a medium, deep bowl, beat the water and the egg replacer with an electric beater
until it is like softly mounded beaten egg whites (this may take 5-7 minutes). Beat in
the sugar and the almond extract. With a rubber spatula, fold in the breadcrumbs and
the toasted almonds.
Roll tablespoonfuls of the mixture into balls with wet hands and place on the prepared
cookie sheets, leaving some space in between the cookies. Bake for 15 minutes. Let
them cool a bit to firm up, then loosen them gently with a metal spatula and place
them on racks to cool thoroughly.
Tip – Try Rudi's Multigrain Oat Bread for sweet bread crumbs. To make this recipe
gluten-free, use rice bread crumbs (EnerG brand is widely available rice bread).
4
Variation – "BRUTI MA BUONI" (Hazelnut Macaroon) (V)
"Bruti ma Buoni" means "Ugly but Good"! Use toasted hazelnuts or filberts instead of
the almonds – toast dry in a saute pan, and rub in a towel to remove the skins. Use
Frangelico (hazelnut liqueur) or Italian hazelnut syrup (for flavoring special coffees)
instead of almond extract (unless you can locate some natural hazelnut extract) and
add 1 tsp vanilla. You can add 2 Tbsp cocoa powder, if you like.
CHOCOLATE CRACKLES (V option)
Sheriberry
6 Tbsp Earth Balance margarine
3 squares (3 ounces) unsweetened
chocolate, melted
1-1/2 cups Sucanat®
2 eggs or equivalent egg replacer
1-1/2 tsp vanilla extract
1-1/2 cups whole wheat pastry flour
1-1/2 tsp baking powder
1/4 tsp salt
Confectioner's sugar (see Resources)
Preheat oven to 350 degrees.
Cream the margarine until light and fluffy. Add the melted chocolate and sugar and
blend well. Stir together the flour, baking powder and salt. Add to the creamed
mixture and blend well.
Refrigerate 3 hours, or until firm. Shape the dough into 1-inch balls. Dredge each ball
in confectioner's sugar (powdered sugar). Coat thoroughly. Put on cookie sheet, two
inches apart. Cookies may seem slightly underdone, but will firm up after cooking,
when they cool.
Bake 10 to 12 minutes on a greased cookie sheet or use parchment paper.
GINGERBREAD PEOPLE (V)
SusanMikYUM
1/4 cup Earth Balance margarine,
softened
1/4 cup Sucanat®
1/4 cup brown rice syrup
1/4 cup blackstrap molasses
1 Tbsp freshly grated gingerroot
3 cups whole wheat pastry flour
1 tsp baking soda
1/4 tsp cloves
1/2 tsp cinnamon
1/2 tsp sea salt
1/4 to 1/2 cup orange juice
Decorations
raisins
papaya bits
peanuts
dried cranberries
Preheat oven to 350 degrees. In a large mixing bowl, blend margarine and Sucanat®
till creamy. Add syrup, molasses and gingerroot; mix well. In a seperate bowl, combine
flours, soda, cloves, cinnamon and salt. Add dry mixture to wet ingredients a little at a
time, alternating with orange juice as needed. Work in the last of the flour mixture
with your hands. Lightly oil a cookie sheet and roll the dough directly onto it. Cut out
figures with a cookie cutter or make up your own shapes. Remove scraps of dough
5
between cutouts to make more cookies. Add decorations before baking. Bake 8
minutes or longer according to thickness of dough.
JAM THUMBPRINT COOKIES (V option)
Adapted from Barefoot Contessa, by Ina Garten
3/4 pound (3/4 tub) Earth Balance
margarine, at room temperature
1 cup Sucanat®
1 tsp vanilla extract
3-1/2 cups whole wheat pastry flour
1/4 tsp kosher salt
1 egg beaten with 1 Tbsp water, for egg
wash (use water for vegan option)
1/2 cup sweetened flaked coconut
1/2 cup unsweetened shredded
coconut
Raspberry and/or apricot jam
Preheat the oven to 350 degrees F. Put egg wash in small shallow bowl, and mix both
coconuts in a second small shallow bowl.
In an electric mixer fitted with the paddle attachment, cream together the margarine
and Sucanat® until they are just combined and then add the vanilla. Separately, sift
together the flour and salt. With the mixer on low speed, add the flour mixture to the
creamed margarine mixture. Mix until the dough starts to come together. Dump on a
floured board and roll together into a flat disk. Wrap in plastic and chill for 30
minutes.
Roll the dough into 1-1/4-inch balls (large walnut size). Dip each ball into the egg
wash and then roll it in coconut mixture. Place the balls on an ungreased cookie sheet
and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon
of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden
brown. (Watch carefully so coconut does not burn.) Cool and serve.
LUMBERJACKS (V option)
Mary Beth
2 organic cage free eggs or equivalent
egg replacer
4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ginger
1 cup evaporated cane juice crystals,
plus 1/2 cup extra for rolling the
dough
1 cup Earth Balance margarine
1 cup blackstrap molasses
Preheat oven to 350. In a large bowl cream together the cane juice crystals and
margarine. Add molasses and eggs, blend completely. In another large bowl combine
the flour, baking soda, cinnamon, and ginger.
Have at hand a small bowl of cane juice crystals. Pinch off a ball the size of a walnut.
Roll it in the crystals and place on a cookie sheet. Repeat with the rest of the dough.
Bake 12-15 minutes or until golden.
Tip – The dough keeps well in the fridge and it makes a big batch of cookies.
6
SESAME GINGER SHORTBREAD (V)
1/4 cup sesame seeds
2/3 cup Sucanat®
1 cup unbleached white flour
2 Tbsp chopped crystallized ginger
1/4 tsp sea salt
5 Tbsp softened margarine
1/4 cup tahini
1 Tbsp dark sesame oil
Heat a 1- inch skillet over medium-high heat. Reduce heat to medium and add sesame
seeds. Toast seeds, shaking pan occasionally, until golden, about 6 minutes. Set
aside. Measure 1 tsp of the Sucanat® and set aside.
In a food processor fitted with a steel blade, whirl flour, Sucanat®, ginger and salt
until ginger is very finely chopped. Add margarine, tahini, and oil and pulse until
mixture is crumbly. Add toasted sesame seeds and pulse several times to combine.
Preheat oven to 325 degrees. Line a 9-inch square pan with foil. With dampened
hands, press dough firmly and evenly into prepared pan. Sprinkle with reserved 1 tsp
sucanat. Pierce dough with a fork at 1 inch intervals. Bake until lightly golden and
firm, about 50 minutes. Cool 5 minutes in pan, then carefully turn upside down on a
cutting board, tipping foil and shortbread out. Peel off foil. Cut into wedges, diamonds
or sticks. Let cool completely on wire rack.
Tip – For a lighter colored shortbread, use turbinado sugar or Florida crystals in place
of the Sucanat®.
Tip – Dip edges of baked shortbread in melted chocolate (Tropical Source chocolate
chips) for an elegant presentation.
MEXICAN WEDDING COOKIES (V)
2 cups whole wheat pastry flour
1 cup chopped almonds
1/2 cup powdered sugar (see
Resources)
1 cup Earth Balance margarine
1/2 cup turbinado sugar or Florida
crystals
2 tsp vanilla extract
2 tsp water
In a medium bowl, cream the margarine and sweetener. Stir in vanilla and water. Add
the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees. Shape dough into balls or crescents. Place on an
unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove
from pan to cool on wire racks. When cookies are nearly cool, roll in powdered sugar.
Store at room temperature in an airtight container.
MERINGUES OF THE DARK LAKE
Adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of
Northern Italian Food, by Lynne Rossetto Kasper
Makes 30 cookies
1/2 Tbsp Earth Balance margarine
7
3 Tbsp organic stone-ground
unbleached flour
4 large egg whites
1 cup plus 2 Tbsp (8 ounces) turbinado
sugar
2/3 cup organic stone-ground
unbleached flour
2 cups (8 ounces) blanched almonds,
toasted and coarsely chopped
Preheat the oven to 350 degrees F. Grease a cookie sheet with the margarine, and
sprinkle it with the 3 Tbsp flour (discard the excess).
Bring a saucepan half filled with water to a boil over medium heat. Using a hand-held
electric mixer, whip the egg whites to soft peaks in a metal bowl. Slowly beat in the
sugar. Put the bowl over the bubbling water, taking care that it does not touch the
water. Beat 5 minutes at high speed, or until the whites become thick and shiny,
coating the bottom of the bowl. Beat in the flour until just blended. Remove the bowl
from the heat, and fold in the almonds.
Drop the batter by tablespoonfuls onto the baking sheet. Bake 30 minutes, or until
pale gold. Remove them immediately to a rack, and allow to cool.
Tip – Meringues are at their best eaten within a day or two of baking, but they are still
very good for about 1 week. Store them at room temperature in an airtight container.
RUGELACH (V option)
Adapted from Barefoot Contessa Parties!, by Ina Garten
1/4 cup Sucanat®, packed
1-1/2 tsp ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a
food processor
1 egg beaten with 1 tablespoon soymilk,
for egg wash (use soymilk alone for
vegan option)
8 ounces soy cream cheese (Soymage or
Tofutti), at room temperature
1/2-pound Earth Balance margarine, at
room temperature
1/4 cup turbinado sugar plus 9
tablespoons
1/4 tsp kosher salt
1 tsp vanilla extract
2 cups whole wheat pastry flour
Cream the soy cream cheese and margarine in the bowl of an electric mixer fitted with
the paddle attachment until light. Add 1/4 cup turbinado sugar, the salt, and vanilla.
With the mixer on low speed, add the flour and mix until just combined. Dump the
dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters,
wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of turbinado sugar, the Sucanat®, 1/2 tsp
cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough
with 2 Tbsp apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling
lightly into the dough. Cut the circle into 12 equal wedges--cutting the whole circle in
quarters, then each quarter into thirds. Starting with the wide edge, roll up each
wedge. Place the cookies, points tucked under, on a baking sheet lined with
parchment paper. Chill for 30 minutes.
8
Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3
Tbsp turbinado sugar and 1 tsp cinnamon and sprinkle on the cookies. Bake for 15 to
20 minutes, until lightly browned. Remove to a wire rack and let cool.
SNICKERDOODLES (V option)
SusanMikYUM
1 cup soy margarine
1 cup Sucanat®
1/2 cup date sugar
2 eggs or equivalent egg replacer
1 tsp vanilla
2 tsp baking powder
1/2 tsp salt
2-3/4 cups whole wheat pastry flour
Cinnamon Sugar – combine 6 Tbsp Sucanat® with 2 tsp cinnamon.
Preheat oven 400 degrees. In medium bowl, beat together the soy margarine, date
sugar and Sucanat® till smooth, then beat in eggs till smooth and lighter in color.
Beat in the vanilla, salt and baking powder – then add the flour, mixing slowly till
combined. Do not over beat.
Scoop 1 level Tablespoon – roll into a ball. Roll in cinnamon sugar – place on lightly
greased or parchment lined cookie sheet leaving about 1-1/2 inches between them.
Flatten each cookie till 1/2- inch thick.
Bake at 400 degrees for 9-11 minutes. Watch carefully – they brown quickly! Cool on
wire rack.
CHOCOLATE FLORENTINE COOKIES (V)
SusanMikYUM
Makes 20 sandwich florentines
1/4 cup brown rice syrup
1/4 cup milk sub of choice
1 tsp vanilla extract
1/4 tsp salt
1 bag Tropical Source chips
2/3 cup Earth Balance margarine
2 cups quick oats
1 cup Rapadura or Sucanat®
2/3 cup whole wheat pastry flour or
spelt flour
Melt butter in saucepan. Remove from heat and add oats, Rapadura, flour, brown rice
syrup, milk sub, vanilla and salt - stir to combine well. Drop by level tsp onto foil lined
baking sheet (not more). Spread thinly with rubber spatula - as thin as you can get it there will be holes and it will look like it will not hold together, but it will. You want it
to get crispy, and too thick will not work well. REALLY spread it out till it just looks
too thin.
Bake in a preheated 375 degree oven for 6 to 8 minutes or until golden brown. Cool
completely by putting baking sheets on wire racks and waiting until they're cool. Peel
foil from cookies.
Melt chocolate chips. Spread a thin layer on the flat side of one cookie - add another
cookie by placing the flat side against the chocolate (like making a sandwich).
9
DESSERTS
APPLE BARS (V option)
serves 12
SusanMikYUM as shown in Healthy Holidays
2 cups whole wheat pastry flour
1/2 cup soy margarine
1 cup Sucanat®
1 tsp organic vanilla
1 egg or equivalent egg replacer
4-5 organic apples, peeled and cored
and sliced thin
2-1/2 Tbsp Earth Balance margarine
1 tsp cinnamon
1/3 cup date sugar
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan. In a large bowl
combine the flour, margarine, Sucanat®, vanilla and egg. Mix well with a pastry
blender until it resembles small crumbs. Press the mixture into the pan. In a large
bowl, toss the apples with date sugar and cinnamon. In a small saucepan over
medium heat, melt margarine and drizzle over the apple mixture. Toss until well
combined. Spread apple mixture evenly over the crust with a spatula. Bake for 45 to
55 minutes, until fruit bubbles. Cut into bars while still warm.
CRANBERRY WALNUT BARS (V)
SusanMikYUM
1-1/2 cups whole wheat or spelt flour
1-1/2 cups quick cooking oats
3/4 cup Sucanat®
1 tsp finely shredded orange peel
1/4 tsp baking soda
3/4 cup melted Earth Balance
margarine
1-16 oz can whole cranberry sauce
1/4 cup finely chopped walnuts
In a large bowl, stir together flour, oats, Sucanat®, orange peel and baking soda. Stir
in the margarine and mix thoroughly. Reserve 1 cup of flour mixture for topping. Pat
the remaining mixture into an ungreased 12x7x2 inch baking pan. Bake for 20
minutes at 350 degrees. Remove from oven and carefully spread the cranberry sauce
on top of the baked crust. Stir nuts into reserved flour mixture. Sprinkle over the
cranberry sauce and lightly pat down. Bake 25-30 minutes or until the top is golden
brown. Cool on a wire rack. Cut into 24 bars. Can be frozen up to 12 months. Thaw
10-15 minutes at room temperature.
MAGIC COOKIE BARS (V)
SusanMikYUM
Note – This recipe requires advance preparation (sweetened condensed milk).
1/2 cup Earth Balance margarine
1-1/2 cups whole wheat graham
cracker crumbs
1 sweetened condensed milk recipe (see
Resources section)
6 oz semi sweet Tropical Source
chocolate chips
1-1/3 cups flaked unsweetened
coconut
1 cup chopped macadamia nuts
10
Preheat oven to 350 degrees (325 for a glass dish). In a 13x9 inch baking pan, melt the
margarine in the oven. Sprinkle crumbs over margarine. Pour sweetened condensed
milk evenly over the crumbs. Top with remaining ingredients and press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars.
Store loosely covered at room temperature.
TRIFLE (V)
SusanMikYUM
Vanilla cake, cut in cubes (recipe
follows)
Orange juice, or orange-mango juice
Gran marnier (optional)
Chocolate mousse (recipe follows), or
coconut mousse (recipe follows)
Fruit – berries, sliced kiwi, orange
sections (all white parts removed),
etc.
Layer
•
•
•
in a clear glass bowl (straight sides show best presentation):
One layer of cake cubes, sprinkled with 1 Tbsp juice (and liqueur if using)
One layer of fruit, enough to see it on the outside of the bowl
Spread a layer of the mousse, going out to the sides so you can see it through
the glass
• Repeat the layers
Cover the dish and chill.
VANILLA CAKE (V)
Susanmik, Adapted from Sweet and Natural by Meredith McCarthy
1-1/2 cups whole wheat flour
1-1/2 cups unbleached white flour
1-1/2 Tbsp baking powder
1/2 tsp sea salt
1/2 cup light vegetable oil (almond, canola,
sesame, walnut, or high oleic safflower &
sunflower oils)
1 cup pure maple syrup*
1-1/2 cups plain soy milk**
1 Tbsp vanilla extract
* or brown rice malt syrup or barley malt syrup (for both layer and bundt cake); boiled
brown rice syrup (in layer cake only, not bundt cake) alone or with 1/4 cup maple
syrup; or FruitSource syrup (in layer cake only, not bundt cake); or sorghum syrup (in
layer cake)
** or soy-rice blend; or 1-1/4 cups almond milk (homemade or commercial), rice milk,
light amazake, or apple juice (use soy milk only with Fruit Source syrup)
Preheat oven to 350 degrees. For cake, line bottom of pan with parchment paper and
brush sides with oil. For cupcakes, use papers.
In a large bowl, mix the dry ingredients well. In a medium bowl, whisk the wet
ingredients together. Add wet to dry. Whisk until batter is smooth with no lumps
remaining, but not so much that you overdevelop the gluten, thereby toughening the
texture. A whisk with large spaces works the best. Makes 5 cups of batter.
11
Pour batter into pan(s). Bake until cake tests done when checked in middle with a
cake tester, toothpick, etc. The cake will look golden on top, spring back when
touched, and pull away from the sides of the pan, 20 minutes for muffins, 25 to 30
minutes for standard cake pans, or 30 to 45 minutes for the larger pans, 30 minutes
for a Bundt cake sweetened with brown rice malt syrup, 35 to 40 minutes for a cake
sweetened with barley malt syrup.
Transfer to a wire rack and allow cake to cool in pans for 10 to 15 minutes, less for
single layers, more for bundt shape. Remove. Serve warm or cool completely on wire
rack before frosting to avoid cake absorbing topping.
CHOCOLATE MOUSSE (V)
Marilu Henner
2 boxes Mori-Nu silken firm tofu
1 bag Tropical Source chocolate chips,
melted
3-4 Tbsp maple syrup
Blend in blender till smooth (you will need to scrape down the sides a few times).
COCONUT MOUSSE – TWO VERSIONS (V)
Serves 4
Chocolate version
1 Tbsp Earth Balance margarine
3 Tbsp Sucanat®
1 cup Tropical Source chocolate chips,
melted
3/4 cup coconut milk
1 box silken soft tofu, drained
1/4 tsp vanilla extract
In a medium saucepan over medium-low heat add Earth Balance, sucanat and
chocolate chips, stirring constantly, and add the coconut milk. Keep stirring until all
of the chips are melted and you have a chocolate sauce. Remove from heat when
smooth. In a blender or food processor add tofu and break apart. Add the chocolate
sauce and vanilla. Mix until smooth. Divide into cups and chill for 1 hour.
Vanilla version
3/4 cup coconut milk
1/2 cup Sucanat®
1 box silken tofu, firm, drained
1/4 tsp vanilla extract
1/2 cup unsweetened shredded
coconut
In a medium saucepan, over medium high heat, combine the coconut milk and cane
juice crystals, stirring constantly until smooth. In a blender or food processor add tofu
and vanilla, then blend to break up the tofu. Add the coconut syrup and mix until
smooth. Divide into cups and chill for 1 hour.
12
CHOCOLATE MOUSSE WITH GINGER (V)
8 oz chopped dark chocolate
1 tsp vanilla extract
3/4 cup water
1/2 cup peeled, chopped fresh ginger
(less for a less intense ginger taste)
2 tsp instant espresso powder
1/4 cup flax oil
4 egg whites
1/4 tsp cream of tartar
Place chopped chocolate and vanilla extract in a blender.
In a small pot with a tight-fitting lid, heat water and ginger until just simmering. Turn
off heat, cover and let steep at least 10 minutes. Reheat water and ginger to
simmering. Remove from heat and stir in espresso powder until dissolved. Immediately
pour over chocolate in blender, cover, and puree on high until smooth, about 20
seconds. With motor running, add flax oil. Strain into a large bowl, discarding any
ginger bits.
In a separate bowl, whisk egg whites until foamy. Add cream of tartar and continue to
whisk until stiff but not dry. Fold into chocolate mixture. Pour into 8 dessert bowls or
goblets. Cover tightly and refrigerate until set, about 3 hours.
Top with shaved chocolate, fresh berries or a dollop of soy whipped cream if desired.
PUMPKIN GINGERBREAD (V option)
LoriT
1/2 cup Earth Balance
1/2 cup molasses (or 1/4 cup molasses +
1/4 cup maple syrup or maple sugar)
3/4 cup fresh pumpkin puree
(unsweetened if using canned)
1/2 cup water
1 Tbsp grated fresh ginger
2-3 Tbsp finely chopped candied ginger
Optional: 1 cup Tropical Source chocolate
chips, roughly chopped
Nonstick oil spray
2 cups flour (can be combo of whole
wheat pastry and unbleached, all
pastry, or other combo of your choice)
1 tsp baking soda
1/4 tsp salt
1-1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1 egg or equivalent egg substitute
Preheat oven to 350. Coat a 10" bundt pan with oil spray and set aside.
In medium bowl, combine dry ingredients. In large bowl, combine egg, Earth Balance
& molasses. Then add pumpkin, fresh ginger and water and mix well. Add flour
mixture and candied ginger and mix to combine. Scrape into pan and smooth the top.
Bake 30-35 minutes or until top is firm and springy. Cool on wire rack.
Tip – Can also be baked in a loaf pan or in muffin pans.
13
NOT OUR GRANDMA'S BUTTERHORNS (V)
JanB
In small kettle combine:
2 cups soy milk
1/3 cup vegetable oil
1/3 cup Sucanat®
Warm over med-low heat to 125 degrees on a candy thermometer. Stir often, tapping
the thermometer. Thermometer should not touch bottom of the pan. (If you get it too
hot, you must let it cool to 125 before using.)
Meanwhile, in a mixing bowl, combine:
2 cups organic whole wheat flour
1 cup organic white flour
2 packages fresh quick rise yeast
1 tsp salt
In another bowl measure and set aside:
2 more cups of whole wheat flour
1 more cup white flour
Also mix up 2 "eggs" worth of egg replacer (see Resources).
When the soy milk mixture is the right temperature, slowly pour it into the flour while
mixing at low speed. Mix until smooth, then add the egg replacer. When that is mixed
in, begin to add the remaining flour, a small amount at a time. I use my Kitchenaid
mixer, but if you don't have a heavy duty mixer, at some point you will have to go to
mixing by hand. Add no less than 2-1/2 cups flour, no more than 3, until dough is
smooth and sticks together in a ball. If your mixer is equipped to knead, do so for five
minutes. If kneading by hand, it will probably take 10, but do it until the "stretch"
feels right. Place dough in a large bowl sprayed with cooking spray. Cover with plastic
wrap and put in a warm place for about 1 hour. (I used to warm my oven to 100
degrees then turn it off. My new oven has a Proof setting that it much cooler than that.
Both approaches are effective.) Dough should rise and triple in size. If it seems to be
shrinking after puffing up, go to the next step immediately, even if it hasn't been an
hour.
Next, punch dough, and place on a pastry sheet or counter sprinkled with flour. Cut
into five equal pieces, put four back in the bowl. Roll the ball on the pastry sheet into
a 12" circle. Brush with melted Earth Balance margarine. Cut into 8 equal triangles (I
use a pizza cutter, making a cross and an x.) Roll each section from the big end to the
point, pinching the point to seal and placing it on the bottom of the roll. Place onto a
baking sheet with at least 2" on all sides. When finished with all, place baking sheets
in a warm place to rise for another 30 minutes. Heat oven to 350 degrees and bake
about 15 minutes until lightly browned on top. Remove from oven and place on cooling
racks. Brush each roll with melted Earth Balance and cool completely.
Frost with a mixture of 2 cups sifted organic powdered sugar, 1 tsp vanilla and 2 Tbsp
soy milk. (May take a little more milk -- 1 tsp at a time!). At Christmas time, I dip in
organic shredded coconut and top with a half of a maraschino cherry or three Red
Hots with green holly leaves piped on. I also leave some plain, some with just frosting,
and some with sliced almonds. At Thanksgiving, I put a whole almond on the plain
and coconut ones. At Easter I use jelly beans. Valentines Day is conversation hearts,
and Halloween time would be candy corn, of course!
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BANANA BREAD PUDDING (V option)
Adapted from Totally Dairy Free Cooking, by Louis Lanza
1 liter vanilla soy milk
3/4 cup Sucanat®
3 eggs or equivalent egg replacer,
beaten well
4 ripe bananas, mashed really well
1 cup raisins
2 tsp ground cinnamon
1 1-1/2 lb loaf spelt or whole wheat
bread
Preheat the oven to 325 F. Grease a 9x13 pan. In a saucepan, heat the soymilk over
medium heat, but do not boil. Add the Sucanat® and beaten eggs, and stir. Add the
bananas, raisins and cinnamon, and stir. Remove from heat.
Cube the bread in 1" cubes and place in a mixing bowl. Pour the soymilk mixture over
the bread, and toss gently to combine. Turn the mixture into the 9x13 pan. Bake for
50 minutes. Serve warm.
Tip – Use whole grain cinnamon bread, or cinnamon raisin bread and reduce the
cinnamon and/or raisins by half. A half recipe is easily baked in a small casserole
dish or a loaf pan.
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CANDY
CHERRY-CHOCOLATE SUGAR PLUMS (V)
LoriT
1/4 cup maple syrup
2 tsp grated orange zest
1-1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
2 cups walnuts, finely chopped*
1 cup finely chopped dried cherries*
1 cup finely chopped dates*
*MUST be finely chopped or candies will be hard to form. You can use a processor for
the nuts, but be careful not to go too far – you don’t want a powder, you do want some
texture.
Optional: Unsweetened cocoa for dusting.
Fill a small bowl with warm water and set aside.
Combine maple syrup, orange zest and spices in medium bowl. Add nuts, dried fruit
and mix well.
Pinch off desired size (I usually do a small ball between the size of a nickel and a
quarter) and roll into a ball in the palm of your hand. If desired, roll ball in cocoa and
then place in air-tight container. Continue with rest of mix, rinsing your hands in the
warm water from time to time to remove some of the stickiness. Place a piece of
parchment paper between layers of finished sugar plums.
Cover tightly and let ripen in the fridge for several days before serving.
Serving suggestions: Cut small squares of unbleached parchment paper. Place a
plum in the middle of one side and roll the paper around it. Twist the excess paper on
each side of the plum (like a little candy bon-bon). These will continue to harden and
set in the fridge and keep for a good while in an air-tight container. They also ship
well for gifts. If you make them smaller, they are a great way to satisfy a sweet attack!
APRICOT-LEMON SUGAR PLUMS (V)
LoriT
Make these the same as directed above. This is a different flavor.
1/2 tsp freshly grated nutmeg
1/4 cup maple syrup
2 tsp grated lemon zest
2 cups almonds, finely chopped*
1-1/2 tsp ground cinnamon
1 cup finely chopped dried apricots*
1 cup finely chopped dates*
1/2 tsp ground allspice
3/4 tsp ground ginger
Optional: Use turbinado sugar for dusting.
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ALASKAKATHY'S LEGAL FUDGE (V)
AlaskaKathy
3 cups Sucanat®
1/2 cup soy margarine, preferably
Earth Balance
2/3 cup soymilk or soy cream
10-12 ounces non-dairy chocolate chips
1/4 - 1/2 cup chopped walnuts
(optional)
1 tsp vanilla
Bring Sucanat®, soy margarine, and soymilk to a boil in a medium size saucepan. Boil
for 5 minutes, remove from heat, and add chocolate chips, nuts and vanilla. Beat until
thoroughly mixed and has a nice thick consistency (but still able to pour). Pour into a
greased pan any size from 9x9 up to a 9x13 depending on how thick you want the
fudge. Enjoy!
PEPPERMINT CREAMS (V)
1-1/2 cups Sucanat®
1/2 cup water
1 tsp lemon juice
6-8 drops oil of peppermint (not
peppermint extract)*
5-6 oz semi-sweet chocolate (Tropical
Source chocolate chips)
*Note – Oil of peppermint is available at pharmacies or online. Do not
substitute peppermint extract or peppermint essential oil.
Put the sucanat, water and lemon juice in a heavy-based saucepan. Stir
carefully over moderate heat to dissolve the sucanat. Brush down the sides of
the pan with a pastry brush dipped in water to dissolve any grains of sweetener.
Boil until the syrup reaches 240 degrees F (115 degrees C), measured on a
candy thermometer. Remove from the heat and add the peppermint oil.
Pour onto a damp work surface. Allow to cool for several minutes before
working with a damp spatula in a figure eight motion. Work the mixture for
about 10 minutes, until it is opaque and stiffens slightly. If it is still quite soft,
leave for 30 minutes to become firmer.
Drop teaspoons of the fondant onto baking parchment. Set aside until cold.
Coat the fondants in semi-sweet chocolate. Makes about 1 lb. Keep for 2 weeks
in an airtight container.
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CHOCOLATE MINT CRISPS (V)
4 oz semi sweet chocolate (Tropical
Source chocolate chips)
6 drops oil of peppermint*
1 Tbsp Sucanat®
*Note – Oil of peppermint is available at pharmacies or online. Do not
substitute peppermint extract or peppermint essential oil.
Melt chocolate. Leave until it is slightly cool to the touch but still liquid. Add
the oil of peppermint and the sweetener. Taste, adding more peppermint if you
want the crisps to have a stronger, more minty flavor.
Pour the mixture onto a baking sheet lined with parchment and spread out to
make a rectangle about 6-1/2 inches by 9 inches. Before it sets, score the
chocolate into 1-1/2 inch squares. When it is firm and cool, cut into squares.
Keep for 2 weeks in an airtight container.
CHOCOLATE PEANUT BUTTER CUPS (V)
Adapted from How It All Vegan
1/2 cup Earth Balance margarine
3/4 cup natural peanut butter or
any nut butter
3/4 cup graham cracker crumbs
1/4 cup Sucanat®
1 bag Tropical Source chocolate chips
1/3 cup soymilk
1/4 cup chopped nuts (optional)
12 cupcake paper liners (don’t skip
these)
Put the liners in a cupcake pan. In a small saucepan on medium heat, melt the
margarine. Once liquefied, stir in peanut butter, graham cracker crumbs, and
sweetener until well incorporated. Set aside.
In a different small saucepan on medium heat, melt the chocolate and milk together
until completely melted, stirring often.
Spoon about 1 tsp of the melted chocolate in the bottom of each liner – spread around
with the back of a spoon to cover the bottom fairly well. By the time you finish, the
first ones will be set. Spoon about 2 Tbsp of the filling mixture into each cupcake
liner. Finally, spoon about 1 Tbsp of chocolate over the top of the peanut butter cups.
Garnish with chopped nuts if desired. Allow to set in the fridge for 6-8 hours before
serving. Makes 12.
Note – This recipe also works well for mini-muffin pans, as long as you also have
liners. Don't skip the liners, or you will be too frustrated trying to remove the peanut
butter cups.
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CHOCOLATE ALMOND BARK (V)
SusanMikYUM, as shown in Healthy Holidays
1 sleeve Barbara's Wheatines, or
similar saltine-style cracker
1 cup Earth Balance (1/2 tub)
1/2 cup Sucanat®
3 oz sliced almonds
12 oz Tropical Source chocolate
chips
Preheat oven to 375 degrees. Line a cookie sheet w/aluminum foil, making
sure it goes up the sides.
Place a single layer of crackers in the pan (basically cover the bottom - like
tiling a kitchen floor!!! They do not break well, so to fill in the spaces, I cut
mine with a knife so there were no gaps).
Melt butter and Sucanat®, whisking the whole time, until just starts to get
frothy and the slightest golden brown (ok – Sucanat® is already brown!!! So
really watch this!) Do NOT caramelize. Pour immediately over crackers, covering
as evenly as you can. The Sucanat® does not completely dissolve and this still
works fine! Bake immediately for 7 minutes until caramel colored.
Remove from oven, sprinkle with almonds, then sprinkle with chocolate chips
evenly and bake for 2-3 minutes more. Take out - chips will hold their shape
but be soft - swirl chips with butter knife to spread the chocolate.
Cool. Refrigerate while still on the baking sheet. When completely cool, break
into pieces and ENJOY!!! Store tightly covered in the refrigerator.
COCONUT TRUFFLES (V)
SusanMikYUM
Makes about 65
1 batch vegan sweetened condensed milk (see Resources)
2-1/2 cups powdered sugar (see Resources)
2-1/2 tsp vanilla extract
4 cups unsweetened shredded coconut
2 packages Tropical Source chocolate chips
In a large bowl, combine the sweetened condensed milk and vanilla. Add
powdered sugar and mix well. Add the coconut and mix well.
With a teaspoon scoop, roll into rounds with wet hands and place on cookie
sheet covered with wax paper. Chill until firm, about 1-2 hours.
Melt chocolate chips. Dip truffles in melted chocolate. Chill to harden.
Refrigerate or freeze to store. They will get soft at room temperature, so bring
them out when you are ready to eat them.
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PIES
PUMPKIN CHEESECAKE (V)
markdchef
Crust:
1-1/3 cups graham cracker crumbs
(organic), about ten double
crackers
4 Tbsp Earth Balance margarine
Filling:
1 lb soft tofu drained
15 oz can solid pack pumpkin (Shari
Ann Organic is excellent)
4 oz Soymage Cream Cheese
(vegan), room temp
1 cup Rapadura whole organic
sugar or Sucanat®
1 tsp vanilla extract
1/4 tsp ground clove
3/4 tsp cinnamon
1/2 tsp allspice ground
1/2 tsp nutmeg ground
Preheat oven to 350 degrees F. Coat springform pan with cooking spray. Pulse
graham crackers and margarine in food processor until evenly moistened.
Firmly press crumb mixture into bottom of pan and 1/2 in. up the sides. Bake
10 minutes. Cool on wire rack.
Process tofu until smooth. Add pumpkin and process. Next add cream cheese,
sugar, vanilla, and spice. Process until smooth and well combined. Pour into
cooled springform pan with crumb mixture.
Bake on center rack for 45 minutes. Turn oven off and leave the pan in the
oven to cool down for one hour without opening oven door. Take pan out and
cool on wire rack. Once cooled cover loosely with plastic and refrigerate 8 hours
or overnight. To serve run a long thin knife around the inside edge of pan to
loosen. Remove sides of pan.
Lightly dust top of cheesecake with powdered cinnamon and serve at room
temperature.
MAPLE CRANBERRY WALNUT PIE (V option)
Cheryl Laketek
serves 10
3 large eggs, flax eggs or egg
replacer
1 cup maple syrup
1-1/2 cup walnuts
1/2 cup cranberries
1 recipe pastry dough (see
Resources section) or one store
bought whole wheat pie shell
4 Tbsp Earth Balance margarine
1/2 cup Sucanat® or Rapadura
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Adjust oven rack to middle position and heat oven to 375 degrees. Partially
bake pie shell (7-8 minutes). Meanwhile, melt soy margarine in microwave until
melted but not hot. Mix in Sucanat® with a wooden spoon until soy margarine
is absorbed. Beat in eggs, then maple syrup. Stir in walnuts and cranberries.
As soon as pie shell comes out of the oven, decrease oven temperature to 275
degrees. Pour walnut mixture into pie shell. Bake until center feels set, yet
soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to a
cooling rack, let cool completely, at least 4 hours. Serve pie at room
temperature or slightly warm with soy whipped cream or vanilla soy ice cream.
KEY LIME PIE (V)
1-1/2 cups organic vegan graham
cracker crumbs
2 Tbsp Earth Balance margarine
3 Tbsp real maple syrup
1 package MoriNu Lite extra firm
tofu
8 oz vegan cream cheese
1/2 cup key lime juice
2 tsp grated lime rind
2 packages MoriNu Mates Lemon
Creme Pudding Mix
1 Tbsp brown rice syrup
2 Tbsp Sucanat®
Coat pie pan with Earth Balance margarine. Mix graham crackers with syrup
and melted Earth Balance and press into pan. Bake 12 minutes at 350. Let
cool.
Process in food processor all the remaining ingredients until smooth. Pour into
pie shell and chill at least 2-1/2 hours.
LINZERTORTE
Adapted from Bernard Clayton, Jr., The Complete Book of Pastry
2 tsp grated lemon rind
1 cup Earth Balance margarine,
very cold
4 egg yolks
2-3 tsp ice water
2 cups unbleached flour
1/2 cup Sucanat®
Pinch salt
1/2 tsp cinnamon
Pinch cloves
1 cup finely ground almonds
Filling:
1 cup red raspberry jam
1/2 cup plain applesauce
1 egg, beaten
In a medium bowl, place flour, Sucanat®, salt, cinnamon and cloves. Cut the
margarine into small pieces and drop into flour mixture. Mix with a pastry
blender or fork, cut the margarine into the flour until the mixture resembles
coarse meal. You may need to put the mixture in the freezer for a couple of
minutes to keep the margarine cold. Add ground almonds and lemon rind and
toss lightly with fork. In a small bowl, combine beaten egg yolks and 1 tsp ice
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water. Slowly add the liquid to the flour mixture while stirring with a fork. It
should hold together in a rough mass – moist but not wet. If crumbly/dry, add
more water. Dough stiffens considerably when chilled. Shape into two disks,
wrap in plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 425 degrees F. On a lightly floured surface, roll half of
dough (one disk) about 1/8" thick to fit the bottom and sides of an 8-inch tart
pan. If the dough gets soft, return it to the freezer for a couple of minutes. Line
the pan with a sheet of parchment paper and fill with dried beans or rice. Bake
for 10-12 minutes, then remove the weights and return the pan to the oven for
3-4 minutes to dry out the bottom crust.
In a medium bowl, mix the raspberry jam and applesauce until thoroughly
blended. Spoon the mixture into the tart shell until it is about three-fourths
full. Brush the sides of the tart shell with beaten egg.
Roll the remaining disk of dough into a rectangle about 1/8" thick. Use a pizza
cutter or sharp knife to cut strips about 1/2" wide. Place the strips across the
filled tart shell to form diamonds (not squares), and press them into the edge of
the tart shell, trimming to fit. Brush the strips with beaten egg.
Bake at 425 degrees F on the lower shelf for 20 minutes. Then reduce heat to
375 degrees F, and move the tart to the middle shelf for another 20 minutes.
The filling will bubble near the center and the dough will be golden brown. Cool
on a rack. Loosen the outer ring of the tart pan while cooling.
PECAN PIE (V option)
Sheriberry
1/4 cup soy milk
1 tsp vanilla extract
1 Tbsp Earth Balance margarine,
softened
1 cup chopped pecans (4 oz)
One pie crust (see Resources)
1 cup Sucanat®
2 Tbsp whole wheat pastry flour
2 eggs or equivalent egg replacer
1/2 cup brown rice syrup
1/4 cup maple syrup
Preheat oven to 325 degrees F. Mix filling ingredients by hand, making sure
eggs are well-beaten and margarine is absorbed. Fill pie shell and bake for at
least one hour (may take a bit longer). It's not exactly health food, but it's
better for you than the original.
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RESOURCES
Holiday baking relies on several basics, and those are presented here for your
convenience. Some tips from experienced THM bakers are also included in this
section.
VEGANIZED POWDERED SUGAR (V)
The Vegan Chef, Beverly Lynn Bennett
2 cups unbleached cane sugar (Sucanat® or Rapadura® are vegan; Florida
Crystals and turbinado are more processed and may not be vegan)
1/2 cup cornstarch
In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape
down the sides and blend an additional 30 seconds. Store in an airtight
container.
Note – This seems to work better in a coffee grinder. Do small batches, and
plan to take your time.
VEGANIZED POWDERED SUGAR, RECIPE 2 (V)
The Vegan Chef, Beverly Lynn Bennett
4 cups unbleached cane sugar (Sucanat® or Rapadura® are vegan; Florida
Crystals and turbinado are more processed and may not be vegan)
1 cup arrowroot
In a blender or food processor, blend sugar and arrowroot for 1 minute. Scrape
down the sides of the blender container and blend an additional 1 minute. Store
in an airtight container.
Yield: 4 Cups
Note – This seems to work better in a coffee grinder. Do small batches, and
plan to take your time.
TIP - Organic powdered sugar is now available from Hain and Wholesome
Sweeteners. It is made from organic sugar (not Sucanat® or any other
unrefined sugar). It is probably not vegan, since it is almost as white as
commercial powdered sugar.
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DECORATOR FROSTING (V)
The Vegan Chef, Beverly Lynn Bennett
1 cup Veganized Powdered Sugar Version 2 (see recipe above)
1/2 tsp vanilla
2-4 tsp soy milk, rice milk, or other non-dairy milk of choice
In a small bowl, stir together the Veganized Powdered Sugar Version 2 and
vanilla. Add soy milk a little at a time, stirring well after each addition to reach
spreading consistency. Spread on cookies using a knife, spatula, or a pastry
bag. Allow frosting to dry completely before stacking cookies.
*Note: If desired, you can tint the frosting with natural food coloring. Or use
fruit juice concentrate (such as raspberry or blueberry) as a replacement for the
soy milk in the recipe, for a more natural tint.
VEGAN SWEETENED CONDENSED MILK (V)
Adapted by SusanMikYUM
This is a replacement for Eagle Brand sweetened condensed milk.
1 cup instant soya milk powder (not the kind that needs boiling - "Better Than
Milk" works great)
2/3 cup Sucanat®
3 Tbsp EB margarine
1/3 cup boiling water
Mix the soya milk powder and sugar in a bowl. Melt the margarine into the
water. Add the wet ingredients to the dry. Beat with an electric mixer for 2
minutes. Refrigerate overnight. Keeps 1 week refrigerated.
Makes the equivalent of 1 can of sweetened condensed milk. This can replace
sweetened condensed milk in any recipe and it works amazingly! Don't forget to
make it at least the night before it's needed.
Just one note on the sweetened condensed milk - if you use it in another recipe
(for example Pumpkin Pie), your pie will never get to the point where a knife
inserted will come out clean - it will boil over first. But it will firm up once it is
out and cooled, so this will work well, just not the way you are used to!
FLAX EGGS (V)
a vegan replacement for eggs
This makes enough to substitute for three eggs. Grind 1/4 cup flax seeds in a
small container of a blender until completely pulverized - this will take a couple
of minutes. (You may be able to purchase pre-ground flaxmeal at the health
food store). Then blend the resulting flax meal with 3/4 cup water to attain a
slurry with the frothy consistency of whipped eggs, for about 1 minute. Makes
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3/4 cup. Add 1/4 cup of the mixture to the wet ingredients in place of each egg
called for in the recipe. Refrigerate the slurry and use within a few days.
Tip - Keep flax meal (freshly ground or packaged) in the fridge to preserve
freshness.
PASTRY DOUGH / PIE CRUST (V)
makes one 9" pie crust
Marilu ~ Healthy Holidays
1/4 cup whole wheat flour
1 cup unbleached white flour
1/4 tsp salt
6 Tbsp (3/4 stick) cold Earth
Balance margarine, cut up
3-5 Tbsp ice water
Make the pastry dough first. In a large bowl, mix together the flours and salt.
With a pastry blender or two knives used scissor fashion, cut in the soy
margarine until the mixture resembles coarse crumbs. Sprinkle in the ice
water, one tablespoon at a time, mixing lightly with a fork after each addition,
until the dough is just moist enough to hold together. Shape the dough into a
disk. Wrap in plastic and refrigerate 30 minutes or overnight. If chilled
overnight, let stand at room temperature for 30 minutes before rolling.
Roll out the dough and line a 9 inch pie plate; make a turret edge. Refrigerate
or freeze 10 to 15 minutes to firm the dough.
Note – Try adding an additional 2 Tbsp Earth Balance shortening (sold in
sticks), and reducing the water to 1 Tbsp.
TIPS, TIPS, TIPS
Always read the recipe all the way through before you start – even before you
shop! And if your recipe refers to another recipe, be sure to read that one, too.
There's nothing worse than getting started on a recipe only to find out that you
need to chill something for 24 hours.
One of those things nobody tells you that insures success is that unless a
recipe states otherwise, have ingredients at room temperature before starting to
bake.
Substitutions – Test family favorite recipes with healthier ingredients.
• Flour – Use whole-grain flours (whole wheat pastry flour, unbleached
wheat flour, or a combination of two parts spelt flour to one part oat
flour)
• Eggs – EnerG egg replacer is a good commercial product. The recipe for
flax eggs, another good substitute, is given in the Resources section. For
an egg wash, use plain soy milk.
25
•
•
•
•
•
Butter – Earth Balance margarine comes very close to butter in flavor,
and works very well in baked goods. It comes in tubs and sticks. Do not
use the whipped version (the added water makes it a bad substitute for
baking). The EB shortening works well in things like pie crust. For
easier measuring, note that one tub equals four sticks. There's a
diagram on the package to help you figure out the sticks/cups
conversion.
Sugar (dry sweetener) - Most of the time, the Total Health Makeover®
recommends the least processed sweeteners. The dry versions are
Sucanat® and Rapadura. However, they will make your baked goods
darker in color, and while that's not a problem with chocolate cookies or
other dark cookies, with some recipes, a light color is more desirable.
Instead, use turbinado sugar, Florida crystals or evaporated cane juice
(different manufacturers may call them by different names). In some
cases, these sweeteners are labeled "organic sugar." Other dry
sweeteners that you may find in these recipes include date sugar and
maple sugar, which are also good substitutes, especially in combination
with Sucanat® or Rapadura. When recipes call for white and brown
sugar, you can often use two different sweeteners for great flavor (for
example, Sucanat® and maple sugar in oatmeal cookies; Sucanat® and
date sugar in chocolate chip cookies).
Syrup (liquid sweeteners) - Liquid sweeteners include maple syrup,
blackstrap molasses, raw honey, agave nectar and brown rice syrup.
Brown rice syrup is a good substitute for corn syrup. Use it in
combination with other syrups for more complex flavors.
Milk – Soymilk is generally the first choice. Almond milk works well.
Rice milk can be a little thin for baking, but it works fine. For sweetened
condensed milk, use the recipe in the Resources section. For buttermilk,
start with 1 Tbsp lemon juice or apple cider vinegar in the bottom of a 1
cup measure, then fill with the milk substitute. Let it sit for a minute
before using.
Chocolate – Tropical Source is dairy-free and gluten-free, and comes as
chocolate chips, as well as candy bars. There are other good dark
chocolate bars, and unsweetened baking chocolate. Carob can also be
substituted for chocolate very successfully, but most people who expect
to taste chocolate do not like to taste carob instead – let people know
they're eating carob, and most of them will like it. Bonus – dogs will not
get sick eating carob, while chocolate can be dangerous for them.
Silicone baking mats (Silpat and Exopat are two brands) are a worthwhile
investment if you do a lot of baking. No more baking sheets to grease, no
parchment to cut to fit the pan, and clean up is a breeze. Second best are
parchment sheets because you can place several batches of cookie dough on
several of the sheets, then just lift each one onto the cookie sheet once it's
cooled from baking off each batch.
Parchment paper is sold by the wraps and bags in most supermarkets and
discount stores. Besides doing a great job of lining your cookie sheet (instead of
26
greasing it, or even for ungreased – easier cleanup!), it makes a good divider
between layers in your cookie tins.
When baking cookies, allow the cookie sheets to cool completely between
batches to prevent the dough from spreading. Having several sheets makes this
easier. The double-layered (insulated) baking sheets yield excellent results.
Cool your cookies on the baking sheet for 1-2 minutes (take them out of the
oven before the bottom is dark), then move them to a cooling rack. They
transfer better if they have a chance to cool off just a bit.
Remember you can bake on the back of a half sheet pan. It's just like a cookie
sheet.
Some whipped topping options – While Cool Whip is indeed dairy-free, it is
loaded with chemicals. Try Hip Whip (in the freezer, in tubs, like Cool Whip)
and SoyaToo (in aerosol cans or in refrigerated packages that you whip
yourself).
More recipes from Bryanna Clark Grogan can be found on her website,
www.bryannaclarkgrogan.com, and in her many books.
The Vegan Chef (Beverly Lynn Bennet) has recipes at www.veganchef.com.
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