Serving Size: 4

Ingredients:

• 4 apples
• 9 frozen puff pastry squares, thawed (2 per apple plus one for decorations)
• 1/2 cup dried fruit mix – raisins, dried cherries, dried cranberries, goji berries or others
• 1 tablespoons sugar
• pinch cinnamon

for the vegan caramel sauce:

• 4 tablespoons vegan margarine
• 1/2 cup brown
• 1 cup vanilla soy milk
• 1 tablespoon corn starch
• pinch salt

Directions:

1. Thaw the puff pastry squares.
2. Preheat the oven to the indicated temperature on the package of puff pastry.
3. Mix the dried fruit with the tablespoon sugar and pinch of cinnamon.
4. If using organic apples, you can leave the skin on, or if you prefer not to eat the skin, then peel the apple and remove the core.
5. Set each of the apples on 1 square of puff pastry.
6. Fill the cored area of the apple with the dried fruit mixture.
7. Place the 2nd square of puff pastry over the top of the apple.
8. Gently press the 2 squares of puff pastry together to completely seal the apple inside the pastry.
9. Using a cookie cutter of choice, cut out small decorations for the dumplings.
10. Moisten the under side of each decoration with water and place on top of the dumpling.
11. Bake in the oven for 18-25 minutes or until the pastry is lightly golden brown.
12. While the apples are baking, make the caramel sauce.
13. Heat the vegan margarine in a small saucepan.
14. Add the brown sugar, mix well and melt.
15. Mix the corn starch in the vanilla soy milk and add to the brown sugar.
16. Add the pinch of salt, and stir until the mixture has thickened.
17. Remove from the heat and allow to cool.
18. When the apples are golden brown, remove from the oven.
19. Allow the apples to cool for a few minutes as they are very hot inside.
20. Serve each apple with caramel sauce drizzled on top.

Yield: 4 servings

Ingredients:

for the rice pudding:

• 3 cups water
• 1/4 teaspoons salt
• 1/2 cup arborio (risotto) rice
• 4 cups soy, almond, oat or other non-dairy milk
• 1/3 cup sugar
• 2 teaspoons vanilla

for the apples:

• 3-4 Gala or other slightly sour apples
• 1/4 cup sugar
• 1 tablespoon + 1 splash lemon juice
• 1 tablespoon vegan margarine
• 1/2 cup apple cider or apple juice
• pinch salt
• 1/2 cup soy cream

to serve:

• whipped non-dairy topping (I used Soyatoo)

Directions:

to make the rice pudding:

1. Place 3 cups of water and 1/4 teaspoon salt in a heavy sauce pan and bring to a boil.
2. Add the rice and boil for 10 minutes.
3. Drain the rice and throw away the water.
4. Place the non-dairy milk and sugar in the saucepan and bring to a gentle boil.
5. Add the rice, turn the heat down to simmer and cook until the rice is very soft and most of the liquid has been absorbed or cooked off. It will take about 35 minutes, and be sure to stir-otherwise it may scald.
6. Remove from the heat, add the vanilla, stir, place a lid on the pot and allow the rice too cool.

to make the apples:

1. Peel the apples and cut into small pieces into a bowl of water with splash of lemon juice.
2. In a saucepan, heat the lemon juice and sugar until the sugar has dissolved and has begun to turn a lovely amber color.
3. Remove from the heat and add the vegan margarine, swirl the pan to mix the bubbling mixture evenly.
4. Return to the heat, add the cider or apple juice and a pinch of salt.
5. When the mixture begins to boil, add the apples.
6. Simmer until the apples become soft.
7. Add the 1/2 cup of soy cream and boil for about 2 minutes until the sauce thickens.
8. Remove from the heat and pour into a bowl to allow to cool.

to serve:

1. Place 1-2 tablespoons of apple in the bottom of parfait glasses.
2. Add a layer of rice pudding, and top with another layer of the apples.
3. Garnish wit a dollop of non-dairy whipped topping.

Notes:

This recipe makes a creamy smooth type of rice pudding.

Yield: 8 generous crespelle

Ingredients:

for the crespelle:

• 1 cup soy milk
• 1&1//3 cup water
• 1/2 cup vegan margarine, melted
• 2 cups flour
• 2 tablespoons egg replacement powder
• 1/2 teaspoon salt

for the filling:

• 5-6 cups fresh spinach, washed, trimmed and chopped
• 2 shallots, chopped
• 3/4 cup soy yogurt
• 3 teaspoons vegetable bouillon powder
• 3 tablespoons nutritional yeast
• 2 teaspoons mustard

for the sauce:

• 1 cup soy yogurt
• 2 teaspoons mustard
• 3 tablespoons nutritional yeast (more if desired)
• 2 teaspoons vegetable bouillon powder
• splash white wine for thinning
• baking oil to spray on the crepe pan

Directions:

for the filling:

1. Clean and trim the spinach and chop or julienne into strips.
2. I steamed the spinach as that way it retains more of the nutrients and takes less time and electricity.
3. When the spinach is wilted, squeeze off the water and place in a bowl.
4. In a second bowl, prepare the filling mixture.
5. When the spinach has cooled a bit, add to the mixture and stir to mix well.

for the crespelle:

1. Place all of the ingredients in a bowl and mix well.

for the sauce:

1. In a separate bowl, mix the sauce ingredients.
2. Season to taste with additional nutritional yeast salt and or white pepper.

to make the crespelle:

1. Heat a crepe pan or medium frying pan.
2. Spray with oil.
3. Pour a thin layer of batter over the bottom and allow to cook.
4. When the top is dry, flip to brown the other side.
5. When it has browned, turn out onto a plate and continue making crespelle.
6. While a crespelle is cooking, you can fill the previous one and roll it up.
7. Place a thin layer of the sauce on the bottom of an oven proof baking dish and lay the finished crespelle in the bottom.
8. Check on the crespelle that is cooking – flip it over.
9. Preheat the oven to a low temperature just to keep the crespelle warm.
10. Continue making and filling crespelle. Top the completed crespelle with sauce and place in the oven to warm.
11. Serve warmed and garnished with a few chives.

Notes:

The recipe can be halved for 2 people, making 4-5 generous crespelle.

Serving Size: 2 – 4

Ingredients:

• 3 cups vanilla soy ice cream or vanilla soy yogurt
• 1 3/4 cups vanilla soy milk
• 1/2 – 1 teaspoon peppermint extract (depends upon the strength of the mint flavor)
• vanilla or sugar/agave (optional)
• green sugar decorations (optional)
• whippable soy topping (optional)

Directions:

1. Place the soy ice cream or soy yogurt in a blender.
2. Add the soy milk and pulse shortly to mix.
3. Add 1/2 teaspoon of peppermint extract.
4. Taste to evaluate flavor.
5. Add additional peppermint or possibly vanilla or sugar/agave as desired.
6. Garnish with whippable soy topping and green sugar decorations.

Because of the mild flavor and its  consistency it seemed much more like mozzarella. Which is really really great, because now we can enjoy one of our favorite appetizers the Caprese Salad. We have so missed having this delicious salad and now we can have it again.

The recipe makes two “wheels”. We used our homemade soy milk for the recipe and some ground almonds for the “crust”. We enjoyed the first wheel with a wonderful fresh French baguette, homemade rhubarb-cherry chutney and of course a nice red wine.

That was delicious. It was while we were enjoying that first wheel that we came up with the idea of using it for the Caprese Salad. I must admit tonight we tasted a bit of heaven enjoying the second wheel used as mozzarella, with fresh tomatoes a basil leaf and some really fine virgin olive oil. It’s very easy to make the “vegan brie” recipe, we hope you give it a try and enjoy it.

Serving Size: 4

Ingredients:

• 1/2 cup tapioca pearls
• 2 cups water for soaking
• 3 cups soy milk (vanilla flavored if possible)
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1-2 teaspoon vanilla extract
• optional 1 tablespoon cornstarch to make the pudding thicker

Directions:

1. The night before, place 1/2 cup tapioca pearls in a bowl with 2 cups of water and place a lid or plate over the top.
2. The next day, put the soy milk, sugar and salt in a heavy bottom pot and mix.
3. Drain the water from the tapioca and add to the soy milk.
4. Heat the mixture on a low heat stirring all the time.
5. It will take about 15-20 minutes to boil and the tapioca balls to become translucent.
6. It is very important to stir the entire time, otherwise the soy milk will scorch and dis-flavor the pudding.
7. You need to cook the tapioca until the little balls are completely transparent. Otherwise, they are still hard.
8. If you are using vanilla soy milk then you only need to add 1 teaspoon of vanilla flavoring. Do so now, as the tapioca is thickening.
9. If you are using plain soy milk, then you may want to add a 2nd teaspoon of vanilla flavoring.
10. If you want a very thick tapioca, you may want to dissolve a tablespoon of cornstarch in a bit of water and add to the cooking tapioca once the balls have become transparent. Then add the cornstarch and stir until thickened.
11. Pour the cooked tapioca into individual serving dishes and cool or serve warm.
12. We put a small dollop of vegan whipped cream (e.g. Soyatoo) on top and a cherry as decoration.

Serving Size: 2

Ingredients:

• 1 package frozen french fries
• 10 ounces /280 grams frozen spinach
• 1 cup vegan cheddar sauce

for the cheddar sauce:

• 4 tablespoons vegan margarine
• 1/4 cup flour
• 2 cups soy milk
• 1/2 teaspoon salt
• 1/2 cup nutritional yeast
• 1-3 tablespoons miso
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• splash lemon juice
• 1/4 teaspoon nutmeg
• 1/2 – 1 teaspoon grainy mustard
• splash Tabasco
• pinch sugar or agave

Directions:

to make the cheddar sauce:

1. Melt the margarine in a saucepan.
2. Add the flour and stir to mix.
3. Add the soy milk and stir to bed a thick sauce.
4. Add the salt, nutritional yeast, onion and garlic powders, stir well to mix.
5. Remove from the heat and add the miso, lemon juice and mustard.
6. Season to taste with a pinch of sugar and possibly some white pepper if desired.

for the spinach dip:

1. Thaw and drain the spinach and place in a bowl.
2. Add the cheddar sauce and puree to a smooth consistency.
3. Season to taste with additional salt, lemon juice or mustard.

Cook the french fries according to the instructions on the package.
We prefer oven baked.
Serve the fries with a small bowl of dip.

Serving Size: 4

Ingredients:

• 6 slices pineapple, cut in small pieces
• 1 tablespoon vegan margarine
• 2 tablespoons brown sugar
• 4 sheets frozen vegan puff pastry, thawed
• pinch granulated sugar for dusting

for the chamomile cream sauce:

• 1 & 1/2 cups vanilla soy milk
• 1 tablespoon cornstarch
• small pinch salt
• 1 cup water
• 1/2 cup sugar
• 1/4 cup dried chamomile flowers or alternatively 2 chamomile tea bags
• 2 tablespoons lemon juice
• optional very small knife-tip of cucurma as coloring

Directions:

to make the turnovers:

1. Preheat the oven to 370 F /188 C or whatever the instructions on the puff pastry package indicate.
2. Slice the pineapple rings in small pieces.
3. Heat the vegan margarine in a small frying pan.
4. Add the brown sugar.
5. When the sugar has dissolved into the butter, add the pineapple pieces and cook.
6. Stir so that the pineapple pieces are evenly coated with brown sugar.
7. As the sugar cooks, it caramelizes.
8. Remove from the heat and allow to cool.
9. Meanwhile, thaw 4 slices of vegan puff pastry.
10. Place 1 tablespoon of caramelized pineapple in the center of each pastry sheet, fold over and crimp the edges.
11. Place the pastries on a cookie sheet lined with baking parchment.
12. Brush the top with water or soy cream and dust with sugar.
13. Using a knife, lightly cut a few holes in the top of each turnover so the steam can be released.
14. Bake in the oven for 15-18 minutes or until golden brown.

to make the chamomile cream:

1. Bring the cup of water to boil, add the chamomile and sugar and boil for 2 minutes.
2. Add the lemon juice.
3. Remove from the heat and allow to cool.
4. After about 15 minutes, when the mixture is cooled, strain through a fine sieve.
5. Don’t wait too long, as the chamomile can get bitter if it is too strong.
6. Add the cornstarch to the cold soy milk.
7. Place in a sauce pan, and begin to heat.
8. Add the chamomile syrup and stir as the cream begins to thicken.
9. Season to taste with additional sugar, lemon or vanilla flavorings.

Serve the turnovers with the chamomile cream.

Ingredients:

• 1 cup vanilla soy milk
• 1 cup puffed wheat cereal (without honey)
• 3 tablespoons sugar
• capful vanilla extract if not using vanilla soy milk
• pinch of salt
• few ice cubes

Directions:

1. Place all ingredients in a blender and whizz.
2. Depending on thickness you may want to add a few more ice cubes or water.

Notes:

In Spanish known as Batido de Trigo.

Ingredients:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup of pumpkin puree
• 1 & 3/4 cup soy milk (either plain or vanilla)
• pinch salt
• 1/8 teaspoon cinnamon
• 1/4 teaspoon allspice (or pumpkin pie spices)
• Soy whipping cream
• Handful walnuts chopped and 1 tablespoon maple syrup as optional garnish

Directions:

This is a very easy recipe to make. I used 1/2 of a small uchi kuri pumpkin (also known as Hokkaido) for the puree. As it was organic, I merely cut it in small pieces and steamed it. Within 5-6 minutes it was soft enough to puree. But canned pumpkin puree is also fine for the recipe.

1. Combine the sugar and cornstarch in a small bowl.
2. In a medium saucepan, heat the soy milk carefully, stirring constantly to make sure it does not scald.
3. Add the sugar and cornstarch mixture and stir well to mix.
4. Add the pumpkin puree and stir well.
5. Add the seasonings, salt and vanilla as well as spices.
6. As the mixture becomes thick and bubbly, stir well, and remove from the heat.
7. Pour into 4 parfait glasses.
8. Place in the refrigerator to chill for half an hour to 2 hours.
9. Garnish the pudding with a dollop of Soyatoo soy whipping cream and a few chopped walnuts with maple syrup.

Notes:

It made a lovely pudding. If I was to use it for pumpkin pie, I would add vegan egg replacement to make it firmer so that it could be cut as a pie.