Crash Posted December 19, 2006 Share Posted December 19, 2006 Please feel free to add any holiday recipes you have. Vegan Eggnog Ingredients : 2 - 10-oz packages of silken Regular or low-fat tofu1 - 16 oz box vanilla soymilk or Rice milk1 tbl Plus vanilla extract1/4 cup Sugar2 tbl Brown sugar1/4 tsp Ground tumeric1/2 cup or 1 cup rum or brandy (to taste),Optional Nutmeg In a blender or food processor, combine all ingredients except nutmeg; blend thoroughly stopping occasionally to scrape down sides. Serve well chilled and dusted with nutmeg. Serves about 8. Vegan Baklava Ingredients: 3 cups walnuts divided1 cup blanched almonds1 tsp cinnamon1/2 tsp ground cloves12 sheets phyllo dough1/4 cup light safflower oil or melted vegan margarine1-1/4 cup date sugar1/4 cup lemon juice2 tbl lemon zest2 tbl maple syrup1 tsp vanilla1/2 tsp almond extract Lightly grease a 9- by 13-inch pan and set aside. Coarsely chop half of the walnuts and place them in a bowl. Finely chop the remaining half of walnuts and the almonds. Add the finely chopped nuts to the bowl along with the cinnamon and cloves, stir well to combine, and set aside. Place the stacked sheets of phyllo dough flat on a cutting board, cut them in half lengthwise, stack the cut sheets on top of each other, remove 6 sheets from the stack, and cover the remaining with a towel to keep them from drying out. Place 1 sheet of phyllo dough in the bottom of the greased pan and lightly brush it with a little of the oil or melted margarine. Repeat the layering and oiling procedure for the remaining 5 sheets of phyllo dough. Sprinkle one third of the reserved nut mixture evenly over the top of the stacked phyllo dough. Repeat the layering and oiling procedure with 6 additional sheets of phyllo dough, sprinkle with another third of the nut mixture, and repeat this procedure ending with a phyllo layer. Using a sharp knife, carefully make 4 evenly-spaced vertical cuts through the entire stack of phyllo, make 5 evenly-spaced lengthwise cuts, and then cut each piece in half diagonally. Bake at 350 degrees for 20 minutes, lower the heat to 300 degrees, and bake an additional 25 to 30 minutes or until evenly golden brown on top. Meanwhile, in a saucepan, combine the date sugar, lemon juice, lemon zest, and maple syrup, and cook over medium heat until thickened. Remove from heat and stir in the vanilla and almond extract. Pour the syrup mixture over the baklava as soon as it comes out of the oven. Let baklava cool before serving. Store in an airtight container in the refrigerator for up to one week or extras can be frozen. This recipe yields 40 pieces. Italian Almond Cookies24 servings Ingredients: 2-2/3 cups all-purpose flour 1 cup ground almonds 1 pinch salt 1 cup shortening (make sure it’s vegan)1 cup sugar 2 tablespoons fresh lemon juice 1 tablespoon brandy 1 teaspoon lemon zest Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan. Combine flour, almonds, and salt. Set aside. In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread mixture evenly in prepared baking pan. DO NOT press down on the mixture. Bake for 50 to 60 minutes, until lightly colored on top. Cool in pan on a wire rack before cutting into large or small bars. and it just wouldn't be the holidays without Vegan Fruitcake This is the easiest cake in the world to make and it tastes much better than ones with animal bits in. It doesn't keep forever like 'traditional' fruit cake - just make it one or two days before you need it. Ingredients 1½ lb mixed sultanas, currants, raisins or dried fruit¼ pint vegetable oil12oz 100% wholemeal self-raising flour1 tbsp molassesGrated rind of 1 lemon¾ pint water2 tsp ground mixed spice3oz raw brown sugarsherry or amaretto (to taste) Grease and line a 7½ inch (19cm) round cake pan. Place all the ingredients, except the sherry, in a bowl and beat well until evenly mixed. Pour into the pan and bake at 150C for about 2 hours, until risen and firm to the touch. Allow to cool slightly in the pan, then spoon the sherry over the cake and leave in the pan til completely cold. Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now