Serving Size: 4

Ingredients:

• 2-3 pints raspberries
• 4 Tbs. sugar, divided
• 1 large (500 gram) container plain soy yogurt, drained
• 1 pkg. (300 ml/10.14 fl oz) whipping soy cream like Soyatoo! Soy Whip
• 2 Tbs. white cashew butter
• 2 Tbs. tapioca flour
• 1 Tbs. powdered sugar
• mint leaves as optional garnish

Directions:

Make the granita the day ahead or at least 6 hours ahead:

1. Cook about 1/2 pint fresh raspberries with 1-2 tablespoons of sugar and a bit of water to make a raspberry sauce. Don’t over cook, allow some of the berries to be whole, but cooked.
2. Place the sauce in a contain and put in the freezer stir the mixture once ever hour or two so that it become crumbly and lumpy and is easier to serve.

To make the raspberry parfait:

1. Place the soy yogurt in a cheesecloth and drain the excess water away. This will take about 1/2 an hour, or you can carefully squeeze it if short on time.
2. Cook 1 & 1/2 – 2 pints of raspberries plus 2 tablespoons sugar and some water to make a raspberry syrup.
3. When the raspberries are well cooked, push them through a sieve to remove the seeds.
4. Add the tapioca or cornstarch and return to the stove to cook for 1-2 minutes until the mixture becomes thick.
5. Set aside and allow to cool.
6. Meanwhile, mix the cashew butter with the drained soy yogurt and 1 tablespoon of powdered sugar.
7. Whip the soy whipping cream .
8. Fold 1/4 of the whipping cream into the soy yogurt mixture.
9. When the raspberry sauce has cooled, add it to the soy yogurt mixture and mix well.
10. Divide the raspberry parfait between 4 dessert glasses.
11. Put a layer of whipping cream on top of the raspberry parfait.
12. Place in the refrigerator to chill and solidify for 3-4 hours or overnight.
13. Serve with some of the granita in the center of the whipping cream and optionally garnish with some mint leaves.

Notes:

I do not have such good luck with agar agar. If you do, you can use it instead of the tapioca. If you can not get tapioca flour, then you can use cornstarch.

Yield: 1 pie

Ingredients:

• 1 double pie crust
• 1& 3/4 cups sugar
• 1/3 cup flour
• 2 cups chopped fresh rhubarb
• 2 cup raspberries
• 1 medium cooking apple, peeled and coarsely shredded
• 1 double pie crust

for the pie crust:

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 3 teaspoons baking powder
• 6 tbs. ice water
• 3 tbs. white sugar
• 1 cup vegetable shortening (coconut fat or vegan margarine)

Directions:

to make the pie crust:
In a large bowl, combine flour, salt, baking powder and sugar.
Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
Cut or rub shortening into remaining flour mixture until it looks like coarse meal.
Blend in the flour-water mixture.
Wrap dough and chill in refrigerator.

to make the filling:
In a large mixing bowl, stir together the sugar and flour.
Stir in rhubarb, raspberries and apple.

Preheat the oven to 375 (F).
When ready to bake the pie, divide the pie crust into 2 large balls.
Roll one ball to line the pie plate.
Place in the pie plate and prick evenly with a fork.
The and half of the pie crust can be rolled to ve a full pie top, or a lattice pie top.
I have rolled the pie dough out and sliced it using a ravioli cutter.

Transfer the filling into the pastry-lined 9-inch pie plate.
Trim pastry even with the rim of the plate.
If using the entire pie crust as a top, cut slits in the top crust and place top crust over fruit filling in plate. Seal and flute the edge.
If making a lattice top, weave the strips on the top of the fruit.
Bake at 375 degrees F for 35 minutes or until golden.

Notes:

There are good instruction on how to weave the lattice pie top on simplyrecipes.com.

[sorry, no photo]

Serving Size: 8

Ingredients:

• 2 cups beet puree
• 1 cup vegan margarine
• 1&1/2 ounce pure dark chocolate
• 2 teaspoons cocoa powder
• 1&1/2 cups brown sugar, packed
• 1 teaspoon vanilla
• 3 egg replacements
• 2 cups Ap flour
• 2 tsp. baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1&1/2 teaspoon nutmeg

for the frosting:

• 1/4 cup vegan margarine (EB), softened to room temperature
• 1/4 cup raspberries, washed and dried
• 1 teaspoon vanilla
• 8 ounces powdered sugar

Directions:

To make the cake:

1. Preheat the oven to 375 (F)
2. Wash, peel and cook the beets then puree. (5 or 6 med. beets will make 2 cups of puree.
3. Cream 3/4 cup of vegan margarine with the brown sugar.
4. Mix the powdered egg replacement with water as directed on the package.
5. Add the liquid egg replacements to the creamed vegan margarine and brown sugar.
6. In a small sauce pan, melt the rest of the vegan margarine and the chocolate bar.
7. Add the cocoa and blend until smooth.
8. Mix the beet puree, chocolate and vanilla together and add to the creamed margarine mixture.
9. Place the flour in a large mixing bowl, add the baking soda, salt, cinnamon and nutmeg and mix well.
10. Add the wet ingredients to the dry and blend well.
11. Pour the batter into a greased spring form.
12. Bake for 55 min. to 1 hour.
13. Cool on a rack before removing from the spring form.

To make the raspberry frosting:

1. Cream the vegan margarine and powdered sugar together until fluffy.
2. Add the raspberries and vanilla and mix well.
3. Frost the cake when it has completely cooled.

Notes:

It doesn’t really need the frosting, a light powdered sugar dusting would also be very nice.

Serving Size: 4

Ingredients:

• 2-3 pints raspberries total
• 1 container (about 1&1/2 cups) plain soy yogurt
• 1-2 teaspoon vanilla flavoring
• 2-3 tablespoons powdered sugar
• for the sauce:
• 2 pints raspberries
• splash lemon juice
• 1/2 cup sugar
• 2-3 tablespoons water
• 2 teaspoons cornstarch (if you want a thicker sauce)
• few lemon verbena leaves as garnish

Directions:

Carefully pick over the raspberries to make sure they are clean and no little animals.
Save about a pint to use complete and add in the parfait as well as decorating the top.

To make the sauce:
Put the other 2 pints of raspberries into a saucepan, add the sugar, splash some lemon juice over and a bit of water.
Cook the raspberries until soft and there is liquid.
Mash with a spoon until the mixture is soft and just begins to boil.
Press through a fine sieve or cheesecloth-lined strainer.
If you want the sauce to be thicker, mix 2 tsp. cornstarch with 2-3 tablespoons of water and add to the raspberry sauce.
Return to the stove and boil, stirring, until the sauce thi ckens and become clear.
Allow to cool.

To make the flavored soy yogurt:
Mix the vanilla flavoring and powdered sugar into the soy yogurt and blend well.

To make the parfaits:
Put 1 tablespoon of raspberry sauce in the bottom of 4 parfait glasses.
Put a layer of soy yogurt on top and then drop a few fresh raspberries on top of the soy yogurt.
Put a second layer of raspberry sauce and a few more fresh raspberries on top.
Garnish with a couple of lemon verbena leaves.

Notes:

We used plain soy yogurt and added our own vanilla flavoring, of course you can use already made vanilla or any other flavor you enjoy.

Ingredients:

for the cake:

• 1 cup plain soy yogurt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 tsp. vanilla
• 2 limes or lemons, zest and juice
• 1 & 1/2 cups flour
• 2 tsp. baking powder

for the frosting:

• 1/2 cup coconut oil or other non-hydrogenated shortening, softened
• 1/2 cup vegan margarine, softened
• 3 & 1/2 cups powdered sugar
• 1 & 1/2 tsp. vanilla
• 2-3 Tbs. raspberry jam
• 2 tsp. lemon juice
• 1 tsp. cornstarch

for the filling:

• 3-4 Tbs. raspberry jam

Directions:

To make the cake:

1. Zest the outside of 2 organic limes or lemons.
2. Squeeze the juice into a small cup.
3. Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.
4. Add the zest and 2-3 tablespoons of lemon or lime juice.
5. Preheat the oven to 350 (F) or 175 (C).
6. Oil a spring form cake pan.
7. Mix the flour and baking powder together and add to the liquid mixture.
8. Gently mix together, be careful to not over mix.
9. Pour the batter into the cake pan and bake for 35-45 minutes or until lightly golden brown and an inserted toothpick comes out clean.

To make the frosting:

1. Take 3 Tbs. raspberry jam, place in a sauce pan and heat.
2. Liquify the cornstarch with a bit of water and add to the raspberry jam.
3. Stir until it become clear and thick.
4. Push the sauce through a sieve to remove and of the raspberry seeds.
5. Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.
6. Add the powdered sugar alternated with the raspberry sauce and vanilla.
7. Beat to a smooth and even consistency.

To assemble the cake:

1. When the cake is done, remove from the oven and allow to completely cool before removing the spring form.
2. Once the cake has cooled, slice it in half.
3. Place the bottom half on a serving plate and spoon 2-3 tablespoons of raspberry jam over the top.
4. Don’t put too much, and leave s small )1/8 of an inch edge without jam. (When you put the top potion of cake on, the weight will bring any extra amounts over the edge.
5. Place the top half of the cake back on and frost the entire cake.
6. Optionally decorate with raspberries.

I wish I could lay claim to these, they are fantastic, but the credit all goes to Dan Remark of the Mustard Seed Market & Cafe, Akron, Ohio. He posted this Eastern European recipe on the “Restaurants and Institutions” Blog. I had been looking for some unusual apple recipes to offer the Vegalicious fans and found this one. It is a real treat. It’s really not that hard to make and I will say, the macerated (soaked in alcohol) raspberries added a really nice dimension. You could use any tart berry. It was very easy to veganize by substituting the 1 egg with egg replacer, and I admit to “cheating by using instant vegan mashed potato flakes for the dough, it made the dough perfectly, and quick and easy to make. I do hope you give this recipe a try, it is very special: http://www.rimag.com/recipes/recipe.asp?id=254 (unfortunately not available any longer)

Yield: 2 individual tarts

Ingredients:

• 2 sheets puff pastry
• 1 cup soy yogurt, drained of excess liquid
• 2 tsp. powdered sugar
• lemon juice
• 1-2 pints raspberries
• 2 Tbs. sugar
• 2 tsp. cornstarch

Directions:

1. Using a small amount of aluminum foil, create a small “square dish”, to be set on top of each piece of puff pastry, as a small “Dish” to blind bake the puff pastry.
2. Preheat the oven to 220 (C) thaw the puff pastry pieces and lay them on a cookie sheet prepared with baking parchment.
3. Place the aluminum “dishes in the center of each puff pastry and fill with rice or beans.
4. Bake the pastry for 15-20 minutes or until golden.
5. Meanwhile, save about 36-40 nice raspberries to go on the top of the tart.
6. Place the rest of the raspberries in a small pan, add the sugar and cook to create a sauce.
7. Optionally, strain the sauce to remove the seeds.
8. Mix the cornstarch with a small amount of water and add to the raspberry sauce.
9. Cook until thickened and clear.
10. Place 1 cup of soy yogurt in a cheesecloth and drain the excess liquid.
11. When drained, place the soy yogurt in a small bowl.
12. Add the powdered sugar and the lemon juice.
13. Mix well.
14. Remove the “blind baking dishes” and allow the puff pastries to cool.
15. Spread a layer of sweetened soy yogurt on the center area of the puff pastry.
16. Spread a layer of raspberry sauce or jam on the soy yogurt and arrange the fresh raspberries on top.

Ingredients:

• 4 cups Kellogg’s Rice Krispies cereal, crushed
• 1 cup flour
• 1/4 cup sugar
• 1/4 cup vegan margarine, softened
• 6 tablespoons agave or corn syrup
• 1 1/4 cups red raspberry, filling*

Directions:

1. In large mixing bowl, combine Kellogg’s Rice Krispies cereal, flour, sugar, margarine, and agave or corn syrup.
2. Save one cup mixture and set aside for the streusel topping.
3. Press remaining cereal mixture evenly and firmly into bottom of 9x9x2-inch baking pan coated with cooking spray.
4. Bake at 350 degrees F about 15 minutes or until light golden brown.
5. Remove from oven and spread raspberry filling over hot crust.
6. Sprinkle the remaining cereal mixture on top as the streusel.
7. Return to oven and bake 20 minutes longer.
8. Cool completely in pan on wire rack before cutting into 3×1 1/2-inch bars.

To make fresh raspberry filling:

1. I used 2 cups fresh raspberries,
2. Heat them in a medium sauce pan with about 1/2 cup of water and 3 tablespoons of sugar.
3. While they are cooking down, dissolve 1 & 1/2 tablespoons of corn starch in a bit of water and add to the cooking raspberries.
4. When the raspberries become a thick sauce that is clear, no longer “milky” from the cornstarch, remove from the heat and allow to cool and become thicker.
5. If you want it to be very refined, you can push it through a sieve to remove the small seeds, but we have no problem with them.

Notes:

adapted from
http://www.recipes-from-friends.com/(…)/raspberry-streusel-bars.htm

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup soy margarine, soften at room temperature, but not liquid
• 1 1/4 cups white sugar
• 3 egg replacer (powdered for the most “white cake” result)
• 1 teaspoon lemon flavoring
• 1 cup soy creamer (soy milk would suffice, but make sure it is white, not light yellow)

For the filling:

• You can use raspberry jam ( about 1/2-3/4 cup)
  Alternatively, if you have fresh or frozen raspberries, you can cook approx. 2 cups of raspberries with 1/4 cup water and 2 tablespoons sugar. Puree the raspberry mixture, then if you wish, press through a sieve to remove the seeds or leave the seeds in. Return to the sauce pan. Add 2 teaspoons of corn starch to a bit of water to become liquid. Add the corn starch mixture to the raspberry mixture and heat until the raspberry mixture become thick. Remove from the heat and allow to cool.

For the frosting:

• 4 cups powdered sugar
• 1/4 cup soy margarine, softened to room temperature
• 1/4 cup shortening (I use coconut oil)
• 2 tablespoons fresh lemon juice
• 2 tablespoons soy milk (optionally if more liquid is needed)
• 1/2 cup coconut

Directions:

For the cake:

1. Preheat oven to 350 degrees F,
2. Grease and flour an 8″ round pan.
3. In a large bowl, cream together soy margarine and sugar until light and fluffy (about 5 minutes) beat in the egg replacer, and the lemon flavoring.
4. Beat in flour, baking powder and salt.
5. Beat in the soy cream until just incorporated.
6. Pour batter into prepared pan.
7. Bake in the preheated oven for 35 minutes, or until a tooth pick inserted comes out clean.
8. Cool on wire rack in pan for 10 minutes, and then invert onto wire rack to cool completely.

To make the frosting.

1. Be sure the soy margarine and coconut oil are soft at room temperature, but not liquid.
2. Beat them together until light and fluffy. This will be quite a long time of beating.
3. Slowly add the powdered sugar and some of the lemon juice.
4. Continue beating until all the powdered sugar has been used.

To assemble the cake:

1. Slice the cake in half.
2. Put a generous layer of raspberry filling on the bottom half.
3. Be careful not to go all the way to the edge of the cake with the raspberry filling, as when you put the top half of the cake on it will spread to the edge. If it is at the edge, then it will run over the edge giving a pink side.
4. Put a generous amount of the frosting on the raspberry filling. Be careful while spreading it not to mix them together, or push any too close to the edge.
5. Put the top half of the cake on and begin frosting. Be very careful to clean your frosting knife in case some of the raspberry filling gets on it.
6. Sprinkle the coconut on top of the white frosting and decorate with a few fresh raspberries.

Notes:

This was not as white white as I had wanted. One could have used the coconut oil in the cake also perhaps. Or if possible, find a non creamy colored soy margarine. It was delicious and the affect was right – it was just that I wanted it white white. I would also use more lemon juice in the cake. If you want the slices of cake to come out “clean” without “smearing” the filling, then you should place the cake in the refrigerator to harden the frosting a bit.

White cake inspired by http://community.livejournal.com/vegancooking/434218.html

Serving Size: 8

Ingredients:

For the cake:

• 1 1/2 cups unbleached white flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/4 cup whisky
• 3/4 cup chilled coffee
• 2 teaspoons pure vanilla extract
• 2 tablespoons cider vinegar

For the raspberry filling:

• 1/2 – 3/4 cup raspberry preserves or jam

For the chocolate-whisky glaze:

• 6 – 8 ounces dark vegan chocolate, melted in a bain marie
• 4 & 1/2 ounces vegan margarine,
• 2 tablespoons whiskey
• 2 tablespoons powdered sugar

Directions:

1. Preheat oven to 375 degrees.
2. Generously oil an 8-inch s round baking pan or spring form and dust with a little sifted cocoa, or line the bottom with parchment paper.
3. In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar.
4. In another bowl, combine the oil, whisky, coffee and vanilla.
5. Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
6. Add the vinegar and stir briefly.
7. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
8. Quickly pour the batter into the baking pan.
9. Bake for 30 to 35 minutes.
10. The cake is done when a toothpick inserted in the center comes out dry.
11. Allow to cool.

Meanwhile, prepare the raspberry filing:

1. Make sure the raspberry filling is a spreadable mass.
2. If it is too thick or solid, either warm it in a saucepan, or add a bit of water and mix well.
3. You don’t want it too thin or it will soak into the cake, but if it is too thick, it might “tear” the cake as you spread it.

To assemble the cake:

1. Remove from the cake from the pan.
2. Carefully slice the cake in half.
3. Place the bottom half of the cake on a serving plate and put the raspberry filling ion top.
4. Place the top half of the cake back on the cake.

For the chocolate glaze:

1. Melt the chocolate with the vegan margarine in a bain marie (double boiler over water).
2. Stir well to mix, remove from the bain marie and add the whisky and powdered sugar.
3. Add glaze the top of th cake, it’s fine if some of the glaze drizzles down the sides.
4. Garnish with a few pretty raspberries

Notes:

The basic recipe for the cake can be found all over the net, on
http://www.post-gazette.com, or http://www.razzledazzlerecipes.com to name just a couple, however all are based on the Mossewood Cookbook recipe.