Recipes – Desserts

Truly Sweet Desserts

Apple Crisp
4 cups peeled and sliced tart apples
2 tablespoons lemon juice
½ cup packed brown sugar
¼ cup dairy-free margarine
¼ cup whole wheat flour
½ cup quick cooking rolled oats
1 teaspoon ground cinnamon

Preheat oven to 375°.

Place apples in 3-quart baking dish and toss with lemon juice. In a medium bowl, combine remaining ingredients thoroughly to make the topping. Spread topping over apples. Bake uncovered for 30 minutes. Serve piping hot with soy ice cream.

Autumn Apple Streusel
1/2 cup soy margarine
1/2 cup brown sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup rolled oats
1 cup flour

1. Combine margarine and sugar until mixture appears fluffy.
2. Add remaining streusel ingredients and mix well. Set aside.
6 apples, peeled and sliced
1/3 cup sugar
2 teaspoons cornstarch
2 tablespoons apple cider

1. Combine apples with sugar, cornstarch, and cider.
2. Pour apple mixture into a greased baking dish.
3. Crumble streusel dough over the apple mixture and bake at 375° for 40 minutes or until streusel is golden brown.

Ginger Pear Upside-Down Cake

Serves 12
Ginger Cake
1 tablespoon non-dairy margarine, melted
¾ cup whole wheat pastry flour
¾ cup unbleached all-purpose flour
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Substitute equal to 1 egg
1/3 cup sugar
1/3 cup molasses
1/3 cup applesauce
½ cup canola oil
1/3 cup plain soy yogurt
Pear Topping
¼ cup brown sugar
¼ cup walnuts, chopped
3 pears, peeled, cored, and thinly sliced

1. Preheat oven to 350° and coat an 8-inch x 8-inch baking dish with cooking spray or non-dairy margarine.
2. For the cake, combine flours, spices, baking powder and soda, and salt in large mixing bowl. Using an electric mixer, add egg replacer, sugar, and molasses until well-combined. Then blend in applesauce and oil. Using a heavy-duty spoon, slowly stir in flour mixture and soy yogurt.
3. For the topping, cover the bottom of the baking dish with brown sugar, sprinkle with walnuts, and cover with pear slices.
4. Pour cake batter on top of sugar, nuts, and pears.
5. Bake 35 minutes or until center is fully cooked. Invert cake on serving plate to serve.

Pumpkin Pie
Have Ready:
1 pie crust, pre-baked

Pie Filling
1 10.5-ounce package silken tofu (firm)
1 1/2 cups unsweetened cooked pumpkin (canned or puréed)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground clove

Preheat oven to 350°. Crumble tofu and place in food processor or blender. Add remaining ingredients and process the mixture until it is completely smooth and creamy. Pour the blended mixture into crust. Smooth out top. Bake on oven center rack for 45 minutes. Cool before cutting.
Recipe from Vegan Vittles by Joanne Stepaniak.

Pumpkin Pie with Glazed Pecans and Tofu Whipped Cream
Nothing tops pumpkin pie. It is the queen of pies, supplying loads of beta carotene in every bite.

Pumpkin Pie
½ cup each: whole wheat pastry flour and unbleached white flour
2 teaspoons arrowroot powder
1/4 teaspoon sea salt
1/3 cup safflower oil
2 teaspoons brown rice syrup
3 tablespoons rice milk, chilled
3 tablespoons agar flakes, soaked in 1/3 cup cold water for 30 minutes
1 cup amazake
2/3 cup brown rice or maple syrup
¼ teaspoon sea salt
½ teaspoon vanilla
1–2 teaspoons pumpkin pie spice
2 cups cooked or canned pumpkin purée
2 tablespoons kuzu, diluted in ¼ cup cold water
Non-dairy whipped cream (recipe below)
Glazed pecans (recipe below)
Ground nutmeg

Pre-heat oven to 350°.
To make pie shell, combine both flours, arrowroot powder, and sea salt in a bowl. Whisk lightly. Cut in oil and add brown rice syrup. Gradually add rice milk one tablespoon at a time until dough can be gathered into a ball. Place dough on top of a sheet of waxed paper. Top with another sheet of waxed paper and roll dough to 1/8-inch thickness and 12 inches in diameter. Peel top sheet off, and invert dough onto a 9-inch pie plate. Peel off other sheet. Prick dough with a fork and bake 10 minutes at 350°.
To make filling, combine soaked agar flakes, amazake, brown rice or maple syrup, and salt in a saucepan. Bring to a gradual boil over medium-high heat while whisking gently. Reduce to simmer on low 15 minutes or until agar flakes are completely dissolved. Add vanilla, pumpkin pie spice, pumpkin purée, and diluted kuzu. Stir until mixture thickens, about 5 minutes. Pour into pie shell and bake at 350° for 10 minutes. Cool pie completely. Serve garnished with tofu whipped cream, glazed pecans, and a light sprinkle of ground nutmeg.
Serves 8
© 2008 Natural Kitchen Cooking School

Glazed Pecans
These sweet and crunchy pecans contrast nicely with the texture of pumpkin pie.
1 cup pecans
A few pinches sea salt
¼ cup brown rice syrup
Preheat oven to 350°. Mix together pecans, sea salt, and brown rice syrup in a bowl to coat nuts with syrup. Spread pecans in a single layer on a lightly oiled cookie sheet. Bake 8 to10 minutes, stirring once, until syrup is bubbly and pecans are nicely roasted. Transfer pecans to a plate to cool and become crispy. Stir frequently to prevent nuts from sticking to plate.
Makes 1 cup
© 2008 Natural Kitchen Cooking School

Tofu Whipped Cream
½ block (8 ounces) firm tofu, cubed
¼ cup maple syrup
1 tablespoon cashew butter
½ teaspoon almond extract
1 teaspoon vanilla
Place all ingredients in a blender and purée until smooth and creamy. Adjust sweetness level to taste.
Makes 1½ cups
© 2008 Natural Kitchen Cooking School

Yam Praline “Cheese” Tart
Serves 8
8 ounces all-purpose flour (about 1 ½ cups)
½ teaspoon fine sea salt
¼ teaspoon lemon juice
5 ounces very cold margarine (Earth Balance or Willow Run Soy Margarine work well), cut into pieces (10 tablespoon)
6–8 tablespoon ice water

6 ounces Tofutti Better than Cream Cheese, plain
¾ cup golden brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup tofu, silken firm
Egg replacer, equivalent of 2 eggs
1 cup cooked yams
1 cup Tofutti Sour Supreme
1 teaspoon vanilla

1½ cups chopped pecans (about 6 ounces)
¾ cup golden brown sugar, packed
4 tablespoons margarine (Earth Balance works well), melted

To cook sweet potato
Heat oven to 425°. Carve an “X” at both ends of the sweet potato. Place directly on oven rack and bake until soft, approximately 45 minutes.

To make the pastry
Place the flour and salt in a food processor fitted with a metal blade. Add the margarine and pulse just until the mixture is crumbly (about the size of a marble). Mixing the dough lightly, add lemon juice, then add water gradually just until dough gathers together. Flatten the dough, sprinkle with a little flour, wrap in plastic, and allow to rest in the refrigerator for 1 hour before rolling out.

Preheat the oven to 475°. Place a rack in the lower third of the oven. Roll the pastry on a lightly floured board to a 13-inch circle approximately ¼ inch thick. Drape the pastry over an 11-inch tart pan with a removable bottom, pressing it into the bottom and sides. Fold the excess pastry inside itself to reinforce the sides. Cover the pastry with aluminum foil and fill it with pie weights or dried beans even with the rim of the pan. Bake for 15 minutes. Carefully remove the foil and weights and continue to bake for 6 to 8 minutes or until the pastry is golden. Move to a rack and cool to room temperature.

To make the filling
Reduce the oven heat to 375°. Place all ingredients except the yams, Tofutti sour cream, and vanilla in a food processor and blend until creamy. Add the remaining ingredients and mix until smooth and creamy. Pour into the baked crust and bake at 375° for 45 to 50 minutes, or until the tip of a knife inserted near the center comes out clean. Cool to room temperature.

To make the topping
Before serving, or up to 4 hours ahead, make the praline topping by mixing all ingredients together in a small bowl. Sprinkle evenly over the top of the tart. Broil under high heat until the sugar is melted and bubbling, 2 to 4 minutes. Watch carefully, as it burns quickly. Leave at room temperature until ready to serve.

Make it ahead: Pastry crust
May be kept covered at room temperature overnight, or may be wrapped and frozen.

Make it ahead: Cooked tart without topping
May be covered with foil and refrigerated overnight or frozen. Defrost, covered, at room temperature.
Southern Oregon Animal Rights Society
Vegan Cooking Series: Fall Entertaining
MeadowBrook Farm, Talent, Oregon