Free Vegetarian recipes

VEGAN APPLE STRUDEL 

FILLING:

• 1 cup dried apples (sulfate free)
• 1 tablespoon balsamic vinegar
• 1 vanilla bean, split — insides scraped
• 1/4 cup brown rice syrup
• 1/8 cup natural brown cane sugar
• 1/2 teaspoon fresh ginger, shredded
• 1 cup water
• 1 tablespoon egg substitute

TOPPING:

• 1 cup pecans — crushed
• 1/4 cup brown rice syrup
• 2 tablespoons water

STREUDEL:

• 6 sheets phyllo dough
• 1/4 cup vegetable oil
• 1/2 cup pecans — ground fine
• 1/4 cup natural brown sugar

Preheat oven to 350 degrees F.TO MAKE FILLING: In a heavy pot over medium heat, mix apples, vinegar, vanilla bean, syrup, sugar, ginger, water, and egg substitute.
Heat until completely incorporated, about 5-10 minutes.
Remove from heat and allow to cool.

TO MAKE TOPPING:
Mix pecans, syrup, and water.
Place in a shallow pan and heat until pecans darken.
Remove from heat and allow to cool.

TO MAKE STREUDEL:
Place 1 sheet of phyllo dough on work surface with long side closest to you.
Brush with a little of the oil.
Sprinkle some of the pecans and sugar onto the oiled sheet.
Place second sheet on top of first, brush with oil, sprinkle with pecans and sugar.
Continue until all 6 sheets are used.

Spoon the apple mixture along the long side of the phyllo, leaving about 1 inch all around.
Starting with the side closest to you, roll into a tube.
Place on baking sheet, top with the topping mixture, and bake until golden brown

VEGAN GERMAN CHOCOLATE CAKE

Serving Size: 10 Batter

• 4 ounces pitted prunes — (3/4 Cup)
• 1/2 cup water
• 2 tablespoons powdered Egg Replacer*
• 1/2 cup water
• 2 cups sugar
• 2 cups all-purpose flour — unbleached
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup low-fat soymilk
• 2 teaspoons white vinegar

Cake: Preheat oven to 350 degrees.
In food processor or blender, chop prunes.
With motor running, add water.
Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes.
Transfer to bowl of mixer.In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth.
Add to prune puree in mixer bowl, mixing at medium speed until smooth and fluffy.
While beating, gradually add sugar.
Beat until light and fluffy.

In separate bowl, sift together flour, cocoa, baking soda, baking powder and salt.
In small bowl, combine soymilk and vinegar.
Stir to mix.
Let stand a few minutes until clabbered.

Add flour-cocoa mixture to prune-sugar mixture alternately with soymilk, beating constantly until batter is light and fluffy.
Scrape bottom of bowl several times.

Divide batter among three 9-inch cake pans that have been lightly oiled and their bottoms lined with waxed paper.
Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.

Remove from oven and place pans on cooling racks.
Run spatula carefully around edge.
Let cake cool in pans until room temperature, about 20 minutes.

Frost in between layers and tops and sides with Coconut-Pecan Frosting.

Per Slice: 639 cal.; 7g prot.; 20g total fat (5g sat. fat); 122 g carb.; 0 chol.; 483 mg sod.; 4g fiber

*Egg Replacer:
The brand name for a powdered combination of starches and leavening agents that bind cooked and baked foods in place of eggs.
Sold in natural food stores.

BOSTON CREAM PIE

A dusting of powdered sugar can replace the chocolate glaze if you prefer.

• 1 cup unbleached white flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup pureed white potato (room temperature)
• 1 tablespoon margarine
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon lemon extract
• 1/2 cup plain soy milk (room temperature)
• Cooking spray

Filling:

• 1/4 cup raw cashews
• 3/4 cup + 2 tablespoons cold water
• 3 ounces (3/8 cup) soft tofu
• 1/2 cup sugar
• 4 teaspoons cornstarch
• /4 teaspoon salt
• 1 tablespoon canola oil
• 1 teaspoon vanilla

Glaze:

• 3 tablespoons cocoa
• 1 tablespoon canola oil
• 1 cup sifted powdered sugar
• 2 tablespoons boiling water

To make cake:

1. Preheat oven to 350 degrees and lightly spray and flour an 8-inch round cake pan.
In a medium mixing bowl, sift together flour, baking powder, and salt.

2. In another bowl, cream together potato and margarine.
Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy.
Add vanilla and lemon extract and continue beating.
Slowly add soymilk, beating until fully incorporated.
Add flour mixture, 1/3 cup at a time, and beat until batter is smooth.

3. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove cake from oven and let cool in the pan for 20 minutes.
Remove from pan and let cool on a rack for at least 1 hour.

To make filling:

1. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute.
Add remaining water (washing down the inner sides of the blender) and blend on high for 2 minutes.
Add tofu, sugar, cornstarch, and salt.
Blend on high until mixture is completely smooth.

2. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly.
Continue cooking and stirring until mixture is very thick, about 2 minutes.
Remove from heat and stir in oil and vanilla.
Cool, stirring occasionally.
When mixture reaches room temperature, cover and refrigerate until chilled, at least 1 hour.

To make glaze:

In a medium bowl, blend cocoa and oil.
Add sugar and water and beat until smooth.

THE BEST VEGAN  BROWNIES EVER

These brownies are awesome & the ingredients are surprisingly “ordinary”.

• 2 1/3 c. flour
• 1 c. water
• 1.2 c. vegan margarine
• 2/3 c. cocoa powder
• 2 c. sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 2 1/2 tsp. baking powder

1. Mix 1/3 c. flour in saucepan with the water. Stir constantrly, on medium heat until the mixture is signifigantly thicker and boiling (or on the verge of boiling). Cool completely.

2. Melt margarine in microwave & then stir in cocoa powder.

3. Beat sugar, salt, & vanilla into the flour-water mixture. Add cocoa mixture & stir well.

4. Stir together 2 c. flour & baking powder, then add the previous mixture.

5. Bake in 9″x13″ pan @ 350 for 20-25 min.

I’ve tried adding stuff, like cherries, raisins, & crushed candycanes.. all of which tastes good, but nothing beats this brownie recipe as it is. -amylin

AWESOME RASPBERRY CHOCOLATE CHUNK COOKIES

• 1 cup flour
• 2/3 cup brown sugar, packed
• 6 tbsp. soy margarine
• 2/3 cup oatmeal
• 2/3 cup coconut
• 2 3oz Cloud 9 Raspberry Chocolate bars, broken in chunks
• 1 tsp vanilla
• 2 tsp baking powder
• dash salt
• soy milk

Cream softened margarine with brown sugar.
Add all other ingredients except soy milk
. Pour soy milk into batter, maybe about 1/3 cup to start, and mix.
Add soy milk as needed until batter is blended but still thick.
Don’t over mix.
Drop blobs of the batter onto a cookie sheet,. You should have about 18 cookies.
Cook in a preheated oven, 350 degrees until cookies are golden, about 15 minutes.Serves: 18 – 20

Mango-Lime Parfait

A soft, cool and smooth dessert. For a strong citrus flavor, add one
whole peeled lemon or lime to the blender, along with the lemon or lime
juice called for in the recipe. This will result in a tart citrus-y
dessert, much like lemon or lime pie. Before adding the dates, taste the
mango mixture, you may not want to add too many if the mangoes are
already sweet.

Almond maple crust mixture (set aside in a bowl) – recipe below
4 cups coarsely chopped mango (about 5 mangoes)
1 cup lime juice (or lemon juice)
1 teaspoon of lime (or lemon) zest
4-8 dates, pitted and chopped

In a blender, place mango pieces and blend until smooth. Add lime juice,
zest and dates and process until smooth. Be patient. Mango is a very
fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer the crust mixture and the mango lime
mixture. Start with some crust mixture in the bottom of the glass, then
mango mixture, a bit of crust mixture and so on, ending with crust
mixture on top. Yield: 4 glasses of parfait.

Variation: substitute papaya or persimmon

Variation: Add another layer, made up of thinly sliced Kiwi fruit or
strawberries.

Mango-Lime Parfait

A soft, cool and smooth dessert. For a strong citrus flavor, add one
whole peeled lemon or lime to the blender, along with the lemon or lime
juice called for in the recipe. This will result in a tart citrus-y
dessert, much like lemon or lime pie. Before adding the dates, taste the
mango mixture, you may not want to add too many if the mangoes are
already sweet.

Almond maple crust mixture (set aside in a bowl) – recipe below
4 cups coarsely chopped mango (about 5 mangoes)
1 cup lime juice (or lemon juice)
1 teaspoon of lime (or lemon) zest
4-8 dates, pitted and chopped

In a blender, place mango pieces and blend until smooth. Add lime juice,
zest and dates and process until smooth. Be patient. Mango is a very
fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer the crust mixture and the mango lime
mixture. Start with some crust mixture in the bottom of the glass, then
mango mixture, a bit of crust mixture and so on, ending with crust
mixture on top. Yield: 4 glasses of parfait.

Variation: substitute papaya or persimmon

Variation: Add another layer, made up of thinly sliced Kiwi fruit or
strawberries.

Classic Apple Pie

Although apple pie has a natural image, commercial apple pie can have twice as much fat and twice as many calories as French fries(!), and a higher dose of both than even chocolate cake, because of the fat in the crust.

Here¹s a recipe for REAL old-fashioned apple pie. Our favorite pie apples, alone or in combination, are Granny Smith, Pippin, Golden Delicious, Rome, and Mcintosh.

Filling:

3 pounds (1 1/2 kilo) of apples, 6 to 8 apples, or about 9 cups when peeled and sliced (each half cut into eighths).
1/4 cup arrowroot powder (60 mil)
1 tsp. Cinnamon (5 mil.)
1/2 tsp. Nutmeg (2 mil.)
1/4 tsp. Sea Salt (1 mil.)
3/4 cup brown rice malt syrup (180 mil), or part pure maple syrup
1 Tbs. Lemon juice (15 mil.)
Double Crust Pastry:

1 1/2 cups whole wheat pastry flour (360 mil.)
1 1/2 cups unbleached white flour (360 mil.)
1/4 tsp. sea salt (1 mil.)
1/2 cup light vegetable oil (walnut, safflower, canola, etc.)
Up to 1/2 cup (120 mil.) dry or wet sweetener (brown rice syrup, FruitSource syrup, pure maple syrup, barley malt), optional.
Up to 1 cup water, apple juice, or cider (230 mil.), less (none to 1/2 cup) with wet sweeteners, and more (1/2 cup to 1 cup) with dry sweeteners.
Glaze:

2 Tbs. brown rice syrup or FruitSource syrup
2 tsp. Water
Preheat oven to 350 degrees F (175 C or Moderate Heat). Brush a 9- or 10-inch pie pan with oil.

To prepare the pastry, mix the dry ingredients. Stir in oil, then sweetener. Add liquid gradually to form a pliable dough.

Divide the dough in half, and roll out each half separately between sheets of wax paper. Lay the bottom pastry in place, and trim so that the dough barely extends over the rim of the pie pan.

To prepare the filling, in a large bowl, mix apples with dry ingredients, then mix in wet ingredients.

Fill the Pie. Invert the top crust onto filled pie shell. Trim the top pastry so it extends 1/2 inch beyond the rim of the pan. Fold excess top pastry under the bottom pastry to form a rim. Crimp or flute with your fingers or press with a fork to seal. With a fork or knife, poke holes in the top crust to serve as air vents.

To prevent excessive browning, cover the rim with foil. Place a baking sheet or a piece of foil on the shelf under the under the pie pan to catch the dripping juices.

Bake the pie until fruit tests tender when pierced with a small sharp knife, 50 to 90 minutes depending on the apples. Remove the foil. If desired, mix the glaze ingredients and brush it over the surface and rim of the pie. Return the pie to the oven for 5 or 10 minutes more. Or brush crust lightly with water and sprinkle with a tablespoon of organic sugar crystals.

Transfer pie to a rack to cool for at least one hour before serving, for the juices to become saucy. If desired, serve with a scoop of your favorite frozen dessert.

Thanks to Meredith McCarty for this recipe! This recipe, and the four recipes below, come from Meredith¹s award-winning (and mouth-watering) book, “Sweet and Natural — More than 120 Naturally Sweet and Dairy-Free Desserts”.