Yield: 8-10 cream horns (with either the chocolate chestnut or the pumpkin filling)

Ingredients:

for the chocolate chestnut filling:

• 1 cup chestnut puree *1
• 3/4 cup soy milk (or rice, oat, almond milk)
• 1 cup granulated sugar
• 2 tablespoons vanilla, rum or brandy, (flavoring of choice)
• 1/4 cup vegan chocolate

for the pumpkin filling:

• 1 & 1/2 cups soy milk
• 1 ounce fine corn meal (very fine like flour, not coarse polenta)
• 1 tablespoon egg replacer (e.g. No Egg)
• 1 tablespoon cornstarch
• 2 teaspoons vanilla
• 3/4 cup sugar or 1/3 cup date puree *2
• 1&1/2 cups pumpkin puree
• 1/2 teaspoon ginger powder
• 1-2 teaspoons allspice (or 1/4 teaspoon cloves)
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom (optional but nice)
• 1/2 teaspoon salt

for the cream horns:

• 8 sheets frozen vegan puff pastry, thawed
• powdered sugar to dust

Directions:

to make the chocolate chestnut filling:

1. Place the soy milk and sugar in a saucepan and simmer to dissolve the sugar.
2. Add the chestnut puree, chocolate and flavoring.
3. Bring to a boil, stirring constantly to mix and keep from scalding.
4. Remove from the heat and allow to cool. Place in the refrigerator to harden. The chocolate chestnut filling can also be used warm to fill German-style pancakes or crepes.

to make the pumpkin filling:

1. Prepare the pumpkin puree in a bowl.
2. Add the ginger, 1 teaspoon of the allspice, cinnamon, 1/2 teaspoon salt and cardamom.
3. Add the sugar or date mixture and mix well.
4. Taste, and adjust the seasonings to taste, you may want more allspice or cinnamon.
5. Pour the soy milk into a large pot.
6. Mix in the corn meal, egg replacer, cornstarch and vanilla. Stir and mix well while the soy milk is still cold.
7. Heat the soy milk mixture stirring constantly.
8. As it begins to thicken and warm, mix in the pumpkin mixture.
9. Keep stirring as the mixture heats and thickens.
10. Be careful not to get splashed by the bubbles as they can burn.
11. Stir the mixture vigorously, once it becomes very thick, remove from the heat and place in a bowl to cool down.

to make the cream horns:

1. Thaw the puff pastry sheets.
2. Pre-heat the oven according to the instructions on the package about 375 F / 190 C.
3. Slice each square of puff pastry into 6 even strips.
4. Carefully wrap the strips around the cream horn molds.
5. Bake the horns for 15-18 minutes or until they are lightly golden brown.
6. Remove from the oven, carefully remove the form from the pastry and allow to cool on a rack.
7. Once the horns are cooled, you can fill them with the chocolate chestnut or pumpkin filling. I used a cookie dough syringe, but a small spoon would work also. Fill each horn and dust with powdered sugar.

Notes:

*1 about 20-24 chestnuts, an X cut on the skin, roast in the oven, cooled and peeled, place in a saucepan, simmered for about 30 minutes until very soft, then puree.

*2 If a “Middle-Eastern” Import grocery is available, you can find pre-made date puree sold inexpensively in long bars. Otherwise it would be about 24 dates, de-seeded and chopped, in a very small amount of boiling water then pureed with a staff mixer or in a food processor.

They are just like the ones you used to have at IHOP. They are fluffier than a crepe and with more substance, but not so thick and bready as the typical American pancakes. In Germany they are most often enjoyed with filled applesauce or braised apples, then dusted with powdered sugar. I also like them sprinkled with lemon juice and the powdered sugar. We enjoyed these filled with a sweet chestnut puree and chocolate sauce drizzled on top. The secret to Mihl’s recipe is both the soy flour and the mineral water.

Soon check back at Vegalicious for the recipe for the chestnut filling and chocolate sauce. We have another exciting recipe that uses them also.

Ingredients:

for the dip:

• 1/4 cup soy yogurt (plain or vanilla)
• 1/4 cup Irish whiskey and cream liqueur (vegan Baileys)
• optional vanilla sugar
• various fresh fruits such a strawberries, bananas, kiwi, cherries ad peaches

for the Irish whiskey and cream liqueur:

• 1 can of creamy coconut milk
• 3 tablespoons of vegan chocolate sauce
• 3 tablespoons of cold espresso coffee
• 2 tablespoons of vanilla extract
• 1/2 can (use the coconut milk can) of good Irish whiskey (we used 12 year old Redbreast)

Directions:

to make the Irish whiskey and cream liqueur:

1. Mix all the ingredients together.
2. Season additionally to taste.
3. This made about 1 & 1/2 cups of vegan Baileys.

to make the dip:

1. Mix the soy yogurt with the liqueur until smooth.
2. Wash and slice the fruit.
3. Arrange the fruit on a plate, pour the dip into small dishes.

It was very tasty indeed, and fun to make. As we were using cauliflower, we thought it would be appropriate to have the chocolate in the form of a butterfly although any form is fine, it’s about the combination. We hope you will try this and enjoy it.

I used 1 sheet of puff pastry for each person. Using a small saucer, cut the puff pastry into a circle. Then 1 extra psheet of pufff pastry sliced in thin strips and laid around the edge to form the sides of the galette. A bit of apricot jam on the bottom, covered with almond meal and then the peeled pear sliced on top. A pure chocolate candy bar will melt well in a ban marie with a bit of oil to make it smooth, and then drizzled over the top. They make a quick and easy treat to enjoy on chilly weekends, or also nice to have for holidays.

Serving Size: 2

Ingredients:

• 2 sheets puff pastry, thawed
• 1/2 vegan dark chocolate bar
• 1 tablespoon vegan margarine
• 12 dates, de-seeded and chopped
• 1/2 cup walnuts, chopped
• 2 tablespoons water
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom

Directions:

1. De-seed the dates and cut them into small pieces.
2. Place them in a small sauce pan, add 2 tablespoons of water and cook over a medium heat.
3. Stir to mix well.
4. Add the walnut pieces, and spices and mix.
5. Remove from the heat.
6. Preheat the oven to 220 (C).
7. Thaw 2 pieces of puff pastry and place in forms that have been oiled.
8. Picks the bottom of the forms lightly with a fork.
9. Fill the forms with the date/walnut mixture.
10. Bake in the oven for 15-20 minutes or until the crust is golden.
11. While the pastries are baking, melt the chocolate in a small bit of vegan margarine until it is liquid.
12. Remove from the heat.
13. When the pastries are done, remove from the oven and allow to slightly cool.
14. Remove the tarts from the forms and drizzle with the chocolate.
15. Serve warm or cooled.

Yes, a very special gift for you to make for your very best friends. We bought some of the “expensive stuff” as a tester and have a few recipes to give you to choose from, with some ideas to give your friends how to use this special gift.

There are many different “grades” of balsamic vinegar. The less expensive are more vinegary in flavor, and thinner in texture but can be boiled down to be as good as the expensive kind. The expensive kind costs more, is sweeter and has a milder vinegar flavor. We have various recipes to offer you, so you can choose what suits you best.

Frst, let us prepare the Chocolate syrup, which we will need later for the Chocolate Vinegar.

Chocolate syrup

Yield: 1 cup sauce

Ingredients:

• 1 cup water
• 1/2 cup sugar
• 2/3 cup unsweetened cocoa powder, preferably Dutch-process
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Directions:

1. Put the water in a small sauce pan.
2. Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar.
3. Add the cocoa and continue stirring.
4. Cook only until the mixture begins to thicken, then remove from the heat.
5. Add the vanilla and cinnamon and mix it evenly into the syrup.

Notes:

Some people also add a bit of coffee, but this time I wanted the pure chocolate flavor.
If your chocolate sauce turns to chocolate sugar, you can always re-warm it with a bit of water and it becomes a sauce again no problem.

We begin with the least expensive, which involved a bit of cooking (not much though).

Chocolate Vinegar #1

Ingredients:

• 2 cups inexpensive balsamic vinegar
• 1 cup chocolate syrup

Directions:

1. Cook 2 cups of balsamic vinegar down to make 1 cup refined syrupy balsamic vinegar.
2. Add 1 cup refined balsamic vinegar to 1 cup chocolate syrup.
3. When both the vinegar and chocolate syrup have cooled down, begin to mix the two.
4. I was able to match the flavor with the “expensive brand” when I mixed the 2 together, meaning 1 cup rendered vinegar to 1 cup chocolate syrup.
5. Mix well and pour into individual, sterilized bottles.
6. This gave 2 cups of chocolate vinegar, I was able to give 3-4 generous gifts of chocolate vinegar from this.

Notes:

This is more of a chocolate sauce, with a kick of sweet vinegar and has a “creamy not- see-through” consistency of chocolate syrup and tastes super!!!

Now, if you really want it to be a “clear” syrup, try the next recipe.

Chocolate Vinegar #2

We would suggest that you buy a chocolate flavoring (found at fine coffee shops, selling good coffee and flavors to add to good coffees). And, buy a really good (expensive) balsamic vinegar. You can tell by tipping the bottle to the side, if the vinegar is slow to move a long the inside of the bottle, it is most likely to be syrupy and a bit finer and sweeter than the cheaper brands.

Ingredients:

• 1 cup fine balsamic vinegar
• 2-3 tablespoons fine chocolate syrup.

Directions:

1. Begin my mixing 2-3 tablespoons of chocolate syrup to 1 cup of fine balsamic vinegar.
2. Taste the mixture, if you wish more chocolate flavor, add a bit more.
3. The flavor is up to you.
4. Mix well and pour into individual, sterilized bottles.

Now, some ideas of how to use it:

We loved it with grilled pineapple and in fact it would be great with any grilled fruit, like plums, peaches warmed bananas etc.

It is also lovely on cinnamon flavored rice pudding.

You can also make little rice patties or balls with left over rice, roll them in some bread crumbs, fry them, and with a generous amount of chocolate vinegar they become very special.

Another suggestion is the Strawberry Salad With Chocolate Balsamic Dressing from recipezaar.

The possibilities are endless, and fun to think up.

Just a short note, we also enjoy giving flavored vinegars and flavored mustards as gifts for the holidays. They are quick and easy to make and give your friend the opportunity to have special sauces and dressings throughout the year.

If you would like more, please comment, and will will add recipes for cassis mustard, cinnamon mustard, strawberry, raspberry or blueberry vinegars and more.

Serving Size: 4

Ingredients:

for the crepes

• 1 cup gram (chick pea) flour
• 1 cup white AP flour
• 3&1/4 cups water
• 2 Tbs. vegetable oil
• 1/2 tsp. salt
• 1 Tbs. sugar

for the filling and sauce

• 2 bananas, sliced in rounds
• 2 Tbs. peanut butter
• 1 vegan dark chocolate candy bar, broken in pieces
• 2 tsp. vegetable oil

Directions:

To make the crepes:

1. Whisk all the crepe ingredients together.
2. Pour through a sieve to collect any flour stones. and prepare the bananas and chocolate.

Prepare the filling/sauce:

1. Slice the bananas.
2. Place the chocolate bar with the 2 tsp. oil in bowl suited for the microwave and heat for 2 minutes or until soft.
3. Mix the melted chocolate with the oil to a smooth and liquid consistency.

To make the crepes:

1. Pour 1/3 of a cupful into a well heated non stick crepe pan.
2. Tip the pan to spread the batter evenly.
3. Batter should have thin coverage.
4. Let the crepe cook until it is loose when you shake the pan.
5. Flip with a spatula.
6. Continue cooking for 1 minute longer.
7. Spread each crepe with some peanut butter.
8. Place a few slices of banana on the peanut buter and fold the crepe over.
9. Place on n individual serving plate and drizzle the chocolate over.

Serving Size: 4

Ingredients:

• 200 g pure vegan chocolate, broken into pieces
• 1 liter soy milk
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1 capful vanilla
• 1 cup risotto rice

for the rhubarb coulis:

• 1 cup rhubarb pieces
• 2 tablespoons sugar
• 1/4 cup water

Directions:

1. Heat the soy milk in a heavy-based saucepan on low,with 2 tablespoons of sugar, the cinnamon, and the vanilla.
2. Mix in the rice and simmer for 30 minutes.
3. As the rice becomes hot, add the chocolate broken n pieces and continue stirring to mix well.
4. Continue cooking the rice until it becomes soft and absorbs the liquid, stir frequently.
5. Meanwhile, in a 2nd saucepan, place the rhubarb pieces, sugar and a bit of water.
6. Bring to a gentle boil and cook the rhubarb until it becomes completely soft.
7. Puree the rhubarb and then push through a sieve.
8. When the rice is soft and thick spoon it into serving dishes or molds.
9. If you wish it to be molded into a form, then place n the refrigerator for an hour, or it can be served warm and soft right away with the coulis served on top.

Notes:

You can make any kind of sauce to serve with the rice pudding even a rum or whiskey whipped soy cream.
Inspired by Paul Bloxham from Good Food Live

Serving Size: 4

Ingredients:

For the pudding

• 125 grams flour
• pinch of salt
• 60 grams castor sugar
• 2 teaspoons baking powder
• 2 tablespoons cocoa
• 1/2 cup rhubarb, chopped and cleaned
• 1/2 cup milk
• 40 grams soy margarine, melted
• 1 egg replacement
• few drops vanilla

For the sauce

• 180 grams brown sugar
• 2 tablespoons cocoa
• 1 cup boiling water

Directions:

1. Pre-heat the oven to 180C and grease a 750 ml. oven-proof pie dish.
2. Sift flour, salt, castor sugar, baking powder and cocoa into a bowl and then gently stir in rhubarb.
3. Combine soy milk, melted soy margarine, egg replacement and vanilla and mix into dry ingredients.
4. Pour into the pie dish.

To make the topping:

1. Mix the brown sugar with the cocoa and sprinkle over the pudding batter.
2. Pour boiling water carefully over all ingredients.
3. Bake for 40-45 minutes until the pudding feels firm.
4. To serve spoon out cake with its sauce while it is hot.
5. Serving Suggestion: delicious with double cream and a little stewed rhubarb for garnish.

Notes:

This is delicious with soy cream (whipped or not) and a little stewed rhubarb for garnish.

adapted from http://www.abc.net.au/centralvic/stories/s912697.htm