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Coconut Tart with Chocolate Smear

16 Jan

Here is a sweet coconut tart combined with a rich chocolate filling.  This was taken from The Food Matters Cookbook, with substitutions for the egg whites and yolks, and a modification for the unsweetened coconut that the recipe called for because I happened to have sweetened on hand:

  • 2 cups shredded sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup silken tofu
  • 3 separated “eggs” made from Ener-G Egg Replacer or a similar substitution for binding
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt
  • 6 oz. bittersweet chocolate, roughly chopped or in the form of chips
  • 1 cup coconut milk
  1. Preheat the oven to 350 degrees.
  2. Combine the coconut, sugar, silken tofu, 1 egg substitution, vanilla, and salt in a bowl.
  3. Press the mixture into the bottom and sides of a 9- or 8-inch tart pan.  Bake until the tart shell is firm and lightly toasted (the recipe stipulates 10-15 minutes but I think it takes longer due to using tofu as opposed to egg, and it took me over 20 minutes).
  4. Meanwhile, combine the chocolate, 2 egg substitutions, and coconut milk in a saucepan over low heat.  Cook, whisking almost constantly, until the chocolate is completely melted and steaming, but not boiling or separating.
  5. When both the tart shell and the chocolate mixture are ready, take the tart out of the oven and spread the chocolate in it.
  6. Chill the tart in the fridge, uncovered, until it becomes firm.
  7. Cut the tart into wedges to serve.

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Mocha Chocolate-Chip Muffins

25 Dec

Yesterday I made these delicious and simple mocha chocolate-chip muffins, which come from a recipe that has been posted and re-posted on the internet but apparently originates in Vegan with a Vengeance by Isa Chandra Moskowitz.  I won’t re-do the copy-and-paste job here, you can click one of the aforementioned links for the recipe.  I’m posting my own photos however, and here are my specifications and observations:

  • I made 12 muffins, though I filled the muffin cups a little more than 3/4-full of the batter, so they probably came out a little bigger than intended.
  • I didn’t use cupcake liners, just greased muffin pans.
  • To be clear, I used plain-flavored soy milk and soy yogurt.
  • I used a Dutch gourmet baking cocoa powder, regular instant coffee, and bittersweet chocolate chips — the resulting muffins were very rich and chocolaty, dark in color, and not too sweet.


Cranberry-Coconut Refrigerator Cookies

25 Dec


Here’s a festive, sweet, yummy cookie that I made for the holidays.  The original recipe can be found in Vegan Cooking for Everyone by Leah Leneman; it actually incorporates dried cherries instead of cranberries, but I find dried cranberries to be easier to obtain and perhaps sweeter and more reminiscent of the season.  Feel free to use either, or to experiment with different types of dried fruit.

Makes about a dozen cookies.

  • 1/4 cup (2 oz.) vegan margarine
  • 1/4 cup sugar
  • 1 cup all-purpose flour (the original recipe calls for whole-wheat flour, but the regular kind keeps the cookies sweeter)
  • Pinch of sea salt or Kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 cup soy milk
  • 1/4 cup shredded coconut
  • 1/4 to 1/3 cup dried cranberries
  1. Beat the margarine and sugar together in a large bowl until light and a little fluffy.
  2. In a separate bowl, mix the flour, salt, and baking powder together.
  3. Add the soy milk to the margarine mixture.  Then add in the flour mixture, then the coconut and cranberries.  Mix well.
  4. Knead the mixture into a dough and form it into a large roll.  Cover with plastic wrap or aluminum foil and place in the refrigerator to chill for several hours.
  5. Preheat the oven to 325 degrees.
  6. When ready, take the roll out of the refrigerator, remove the wrap, and slice into 1/4-inch thick round cookies.
  7. Place the cookies on an oiled baking sheet, and bake for about 10 minutes.  Pierce a few of them with a fork or toothpick to test and make sure it comes out clean.

Kosher Dairy-Free Baking Cookbook

22 Dec

I just ordered The Kosher Baker by Paula Shoyer, and it looks really good so I thought I’d share it with you.  I’ll post a review after I get it and try some recipes out.  It seems that all of the recipes use no dairy products.  I’m expecting that they still use eggs, but I plan on instead using Ener-G Egg Replacer, 3 tablespoons silken tofu per egg, or a mixture of 2 tablespoons water with 1 tablespoon vegetable oil and 1 teaspoon cornstarch per egg.

Judging by the table of contents, the book includes all kinds of desserts, from cakes to fruit tarts to scones to mousse, as well as challah of course.

If you hurry up within the next 12 hours, you can get it at a discount from JDeal (the Jewish version of Groupon) here.  Otherwise, it’s available on Amazon here (the site includes a “look inside”).

[Note:  Apologies for being away from this blog for so long.  I was preoccupied with some personal stuff, but now I’m back and hoping to make this a regular thing again.]

Banana Pudding Follow-Up

6 Sep

This is a follow-up to my earlier post about the chocolate-banana pudding parfaits.  I made it again yesterday, this time just the banana part.  Here’s a picture, since I didn’t have a good picture of the banana layer last time:

To adjust the ingredients, I used:

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 lb silken tofu (1/2 of a standard package)
  • 2 ripe bananas
  • 1/8 teaspoon salt

After making the sugar syrup (see the previous post), I pureed everything together with a hand-held mixer, then chilled it in the refrigerator.

I wanted to point out I used a soft but not silken tofu last time, so it was much harder to mix and was almost a little chunky.  This time, I used silken tofu, which is smooth and creamy like a yogurt, and cut up the bananas into thin pieces to make the mixing easier.  After I blended everything with my mixer, it came out very smooth.

Also, while chilling in the refrigerator, the top of the pudding browned a little – so make sure you mix it with a spoon before serving so that it retains a more yellow-ish color.

This pudding is absolutely delicious and one of my favorite recipes by far!

Bread Pudding

3 Sep

This recipe comes from a great cookbook called Vegan Cooking for Everyone by Leah Leneman.  It’s a tasty, warming, and filling dessert that’s a little sweet too.

  • Vegan margarine as required
  • 5-6 slices of whole wheat bread
  • 1/2 cup raisins (I omitted these but I’ll give it a try next time)
  • 1/6 – 1/3 cup sugar
  • 4 tablespoons water
  • 2 tablespoons soy flour (I used whole wheat flour instead)
  • 1/2 teaspoon baking powder
  • 2-1/2 cups soy milk
  • Grated nutmeg as required
  1. Spread margarine on the bread slices and cut them into strips.
  2. Layer the bread slices with the raisins and sugar in an ovenproof dish.
  3. Place the water, flour, and baking powder in a bowl and beat together with a fork.
  4. Heat the soy milk in a saucepan, and remove from the heat before it boils.  Beat the flour mixture into the heated milk.
  5. Pour the milk and flour mixture over the bread and sprinkle with grated nutmeg.  Leave to soak for 20-30 minutes.
  6. Bake the bread pudding at 350 degrees for about half an hour.  Or, cover with wax paper and microwave for 12 minutes.  (I baked it in the oven, I just don’t believe food tastes as well when microwaved.)

Chocolate-Banana Pudding Parfaits

2 Sep

This is a great vegan recipe from The Food Matters Cookbook.  It’s a layered pudding of chocolate and banana flavors and I find it absolutely delicious, and I’m personally particularly fond of the banana part.  Feel free to make just the chocolate part or just the banana (just double the quantities of ingredients), or both.

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 lb silken tofu
For chocolate layer:
  • 4 oz bittersweet or semisweet chocolate, melted
  • 1/2 teaspoon vanilla extract
For banana layer:
  • 2 ripe bananas
  • 1/8 teaspoon salt
  1. Put the sugar and water in a small saucepan.  Bring to a boil and cook until the sugar dissolves, stirring occasionally.  Cool for at least 10 minutes.
  2. To make the chocolate layer:  Put half the sugar syrup, half the tofu, all of the chocolate, and all of the vanilla in a food processor or blender (I don’t have either so I placed them in a bowl and used a mixer).  Puree until completely smooth.
  3. To make the banana layer:  Puree the remaining sugar syrup, the remaining tofu, the bananas, and the salt together until completely smooth.
  4. Place the chocolate and banana puddings in separate bowls, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes or up to several hours.
  5. Before serving, stir each pudding until smooth.  Layer alternate spoonfuls of the puddings in tall glasses or champagne flutes.
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