speedvegan

This is a recipe many years in the making. I’ve stalled on making it for many reasons, the most notable being lack of confidence. Through the years, I’ve made many modifications to it while in draft mode. I always felt there was something missing. Then, while in NZ, Geoffrey and I spotted vegan white chocolate bars at a local supermarket chain. It was like spotting an endangered bird for me. Suddenly I knew just what was missing from my dream dessert. We brought back many of these white chocolate bars with us and I’ve been keeping a stash for the day I decided to take on this challenge. Well, this weekend, I finally slapped on the apron of courage and created it. The results were extraordinary, which is just what I’d hoped for. It’s a dessert worthy of bringing in a New Year with, which we did, delightfully. If you’re looking to serve a spectacular dessert at your next special occasion or vegan dinner party that doesn’t just look amazing, but tastes so as well, I have your winning recipe right here.

1 qt coconut milk, divided
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 loaf stale bread, cut into cubes
1/2 pkg firm aseptic silken tofu
1/2 cup sugar
1 bar vegan white chocolate, finely chopped

Sautéed Berries
2 cups frozen berries
1/2 cup fresh lemon juice
1/4 cup sugar
1/4 cup non-hydrogenated vegan margarine
1 tbsp cognac (optional)

White Chocolate Sauce
1 bar vegan white chocolate, roughly chopped
3/4 cup coconut milk creamer
2 tbsp non-hydrogenated vegan margarine
1 tbsp cognac (optional)

1. Preheat oven to 350 degrees and lightly oil an 8×8 baking dish. Set aside. I realize this may seem like too small a baking dish for this recipe. The bread cubes might actually poke out of the top a bit. That is totally fine. The bread pudding will recess a bit after it is out of the oven. You want the end result to be tall (and proud) and a small baking dish will make that happen !

2. In a large bowl, whisk together 3/4 quart coconut milk, vanilla and almond extracts, cinnamon and nutmeg. Stir in bread cubes until well coated. Set aside for 15 minutes or until all liquid has been absorbed. Fold in the finely chopped white chocolate bar. Transfer to baking dish.

3. In a blender, combine the remaining coconut milk, tofu, and sugar. Blend until smooth. Pour over bread cubes in baking dish.

4. Bake for 45-60 minutes or until firm and golden brown.

5. To make the sautéed berries, place berries, lemon juice, sugar and cognac, if using, in medium bowl. Toss to coat. Melt margarine in large, heavy skillet over medium-high heat. Add berry mixture. Cook for about 5 minutes or until juices thicken slightly, stirring gently.

6. In a double broiler, stir remaining vegan white chocolate bar and coconut milk creamer until melted. Once smooth, add the margarine and cognac, if using.

7. Re-heat the large, heavy skillet over medium-high heat, melt a dab of margarine and pan-fry a serving of bread pudding until outside is crispy. Transfer to serving plate. Scoop sautéed berries on and around the bread pudding. Drizzle with white chocolate sauce. Repeat for each serving. Serve warm.

Yields 4 large or 9 small servings

Gingery Apple Muffins, originally uploaded by speedvegan.

Though I’m not a fan of traditions, Geoffrey and I have inadvertently created a few of our own. Wednesdays have become date nights and weekends typically include a trip to a coffee shop with a container full of fresh, homemade muffins. Recently, however, I’ve become quite disturbed by how unhealthy some muffin recipes are and I’ve taken to modifying my favorites in an effort to make them a bit healthier without sacrificing taste. This particular recipe still needs some work – using whole wheat flour, perhaps less sugar, etc, but it’s a start. They were so tasty that I wanted to share them with anyone who doesn’t mind a little white flour every now and then.

2 cups white flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 cup lite coconut milk
2 tbsp applesauce
2 tbsp canola oil
1 tsp vanilla extract
1 apple, seeded and grated
1/4 cup crystallized ginger, chopped

1. Preheat oven to 350 degrees.

2. Lightly spray a muffin pan with cooking spray, or fill the pan with cupcake liners. Set aside.

3. Sift dry ingredients into a large bowl.

4. Combine coconut milk, applesauce, oil and vanilla extract in a separate bowl. Add to dry ingredients, stirring until just combined. Fold in the grated apple and crystallized ginger.

5. Spoon batter into the muffin pan. Bake for 15 to 20 minutes, or until a toothpick inserted in a muffin comes out clean.

Banana Nut Muffins, originally uploaded by cloudmonkey.

A vegan take on the classic.

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
2 large ripe bananas, mashed
2/3 cup hemp milk *
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup walnuts, toasted and chopped

1. Preheat oven to 350 degrees. Grease or line a 12 muffin tin and set aside.

2. Sift flour and baking powder into a large bowl. Stir in salt and sugar.

3. In a separate bowl, whisk banana, hemp milk, canola oil and vanilla extract until combined.

4. Use a wooden spoon to create a well in the dry mixture bowl. Pour wet ingredients into well and stir until JUST combined. Do not overmix ! Fold in the walnuts.

5. Spoon batter muffin tin. Bake for 20 minutes or when toothpick comes out clean.

* Feel free to substitute soy milk or coconut milk. I’ve used both in the past.

Banana Rum Cake, originally uploaded by speedvegan.

One of my co-workers brought in a banana rum cake for an office birthday one year. I suffered as I stood watching everyone savor the yummy dessert. I made a mental note to try making a vegan version at some point. My first few attempts were miserable, but I’ve finally found a winner !

1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/4 tsp salt
1/2 cup non-hydrogenated vegan margarine, softened
1 1/2 cups granulated sugar
replacer for 2 eggs
1 tsp vanilla extract
2 ripe bananas, mashed
1/4 cup vegan sour cream
1/4 cup dark rum
1/2 cup walnuts, chopped and toasted

1. Preheat oven to 350 degrees.

2. Sift flour, baking soda and salt. Set aside.

3. In a large bowl, cream margarine and sugar. Add egg replacer and beat until smooth. Then add mashed bananas, sour cream, vanilla extract and rum. Mix well.

4. Dump the dry ingredients into the banana mixture. Use a wooden spoon to mix until just combined. Fold in the walnuts.

5. Pour mixture into a greased flute pan and bake for 45 minutes or until toothpick comes out clean.

Ginger Scones, originally uploaded by speedvegan.

Geoff is from New Zealand. He loves scones. I panicked when I found out because I never had a non-vegan scone and my attempts at making vegan ones have been pathetic (at best). After a successful shot at Isa’s orange scones, I decided to make some with my all time favorite spice. I’ve made these a few times and this morning Geoff made a perfect batch of them.

2 1/4 cups all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/4 tsp grated lemon peel
3/4 cup chilled non-hydrogenated vegan margarine, cut into small pieces
3/4 cup, plus 2 tbsp soy creamer
2/3 cup crystallized ginger, chopped

1. Preheat oven to 400 degrees.

2. Blend flour, sugar, baking powder and lemon peel in a food processor.

3. Add margarine and pulse until mixture resembles coarse meal.

4. Transfer mixture to large bowl. Make well in center and add 3/4 cup soy cream. Combine until just moist. Mix in the ginger.

5. Transfer dough to floured surface and gently knead until smooth. Divide dough in half and pat each portion into 3/4-inch-thick rounds. Cut each round into 6 wedges and transfer to greased baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tbsp soy creamer.

6. Bake for about 18 minutes or until light brown.

Lemon Drop Cupcakes, originally uploaded by cloudmonkey.

1 1/3 cups all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup lemon juice
1 1/2 tsp lemon zest
1 cup rice milk
1/4 cup canola oil
2 tbsp vodka
1/2 tsp vanilla extract
3/4 cup granulated sugar
sugar crystals (for decorating)

Icing:
1/4 cup margarine, softened
1 tbsp rice milk
3 tbsp lemon juice
1 tbsp vodka
2 cups powdered sugar

1. To make the icing, use an electric mixer to blend the margarine until fluffy. Gently add the rice milk, lemon juice and vodka. Sift in the powdered sugar and blend again until creamy and smooth. Chill until ready to use.

2. Preheat oven to 350 degrees and line muffin pan with cupcake liners.

3. In a large bowl, sift together flour, baking soda, baking powder and salt.

4. In a separate bowl, whisk together remaining ingredients.

5. Mix the wet ingredients with the dry until batter is smooth.

6. Fill cupcake lines and bake for 20 minutes or until a toothpick inserted in the middle of one cupcake comes out clean.

7. Transfer to a cooling rack and allow to completely before frosting (at least one hour).

8. To assemble cupcakes, spread icing on each cupcake, then roll the outer edges in sugar crystals. Enjoy !

Mexican Chocolate Cake, originally uploaded by speedvegan.

I made this for Geoff’s birthday dinner. Here’s the recipe:

Cake:
1 1/2 cups flour, sifted
1 cup sugar
4 tbsp cocoa powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp vanilla extract
1 tbsp apple cider vinegar
5 tbsp vegetable oil
1 cup cold water

Sauce:
2 oz dark or semi-sweet chocolate
1/4 cup soy milk
1/2 cup sugar
3 tbsp vegan margarine
1/2 tsp vanilla extract
dash cayenne pepper

1. To make the sauce, melt chocolate with soy milk. Stir constantly until the chocolate is melted. Stir in sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in margarine, vanilla extract and cayenne pepper, to taste. Set aside.

2. Preheat the oven to 350°F. Lightly grease a 9-inch cake pan.

3. In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.

4. Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.

5. Drizzle with the sauce before serving.

Banana Chai Muffins, originally uploaded by speedvegan.

This is what you want to make when you’re having guests over because it will fill your home with an amazing aroma of banana and chai spices.

2 cups all-purpose flour
1 tbsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground black pepper
3/4 tsp salt
3/4 cup sugar
1 large ripe banana, mashed
2/3 cup lite coconut milk
1/4 cup canola oil
2 tbsp molasses
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease or line a 12 muffin tin and set aside.

2. Sift flour, baking powder and spices into a large bowl. Stir in salt and sugar.

3. In a separate bowl, whisk banana, coconut milk, canola oil, molasses and vanilla extract until combined.

4. Use a wooden spoon to create a well in the dry mixture bowl. Pour wet ingredients into well and stir until JUST combined. Do not overmix !

5. Spoon batter muffin tin. Bake for 20 minutes or when toothpick comes out clean.

6. Allow to cool on a rack before you enjoy these delicious treats.

Banana Bread, originally uploaded by cloudmonkey.

I love banana bread. Back in my B.V. (before vegan) days, I wasn’t the baker I’ve become. The thought of putting eggs and milk in sweets was, at best, repulsive. Now that my eyes have been opened to the wonderful world of vegan baking, I can finally enjoy making those things I used to hate to love.

This is a modified version of the banana bread recipe found in the May 2007 issue of Runner’s World.

1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup + 2 tbsp sugar
egg replacer for 2 eggs *
3 1/2 bananas, very ripe, mashed
2 tbsp vegan sour cream
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup vegan chocolate chips

1. Preheat oven to 350 degrees.

2. In a medium bowl, sift together flour, baking soda, cinnamon, salt and one cup sugar.

3. In a separate (large) bowl, whisk remaining 2 tbsp sugar and egg replacer until light and fluffy.

4. Add mashed bananas, sour cream, and vanilla to egg replacer mixture. Drizzle in oil and mix well.

5. Fold in flour mixture and chocolate chips.

6. Pour batter into a greased 9″ x 4″ loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

To make a lower-fat version: reduce oil to 1/4 cup and add 1/4 cup unsweetened applesauce.

* Ener-g egg replacer works best.

Enjoy this delicious bread for breakfast or as the finishing touch to a light meal.