Want to make a dessert but a VEGAN dessert any ideas?!


Question: my mums a vegan and I want to bake her something any ideas?


Answers: my mums a vegan and I want to bake her something any ideas?

Vegan Strawberry Shortcake

4 cups strawberries, sliced
2 tbsp. granulated sugar, plus additional for sprinkling
1 cup all-purpose flour
1/4 tsp. cream of tartar
1/4 tsp. baking soda
4 Tbsp. margarine
1/2 cup soy milk mixed with 3/4 Tbsp. lemon juice (let stand 5 min.)
1 1/2 cup nondairy whipping cream (try rich's at Richs.com), whipped according to package directions, or nondairy cream-cheese sauce (recipe on back)


Preheat the oven to 450oF. Grease a baking sheet and set it aside. In a medium bowl, gently stir together the strawberries and 2 Tbsp. of sugar. Set aside. In a large bowl, stir together the flour, baking powder, cream of tartar, and baking soda. Cut in the margarine until the mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then pour in the soy-milk mixture all at once. Using a fork, stir until just moistened.

Divide the dough into quarters and drop each quarter in a mound onto the prepared baking sheet. Sprinkle them with sugar and bake at 450°F for 10 to 12 minutes or until golden.

Split the shortcakes into 2 layers. Place the bottom layers into individual serving bowls. Spoon some of the strawberries and nondairy whipped cream or cream cheese sauce (see below) over the bottom layers. Add the top layers. Spoon more strawberries and the remaining nondairy whipped cream or cream cheese sauce over tops. Serve immediately.

Cream Cheese Sauce: In a small bowl, stir together 1/4 cup nondairy sour cream and 4 Tbsp. nondairy cream cheese (try Tofutti brand at Tofutti.com) with 2 tsp. sugar until smooth.

Thin this with a little apple juice and use it to top fresh fruit:

Tofu Cream Cheese

This vegan cream cheese recipe is perfect on bagels, sandwiches, or anything else that needs a creamy, mildly sweet spread.
Yield 1 cup
Time 5 minutes, plus refrigeration
Tools

* kitchen towel
* food processor or blender
* small container with lid

Ingredients

* 1 c soft, medium, or silken tofu
* ? c cashews
* 1-2 T water or soy milk
* 2 t sweetener: raw sugar, maple syrup, or brown rice syrup
* 1 t salt
* ? t pepper

Directions

Drain the tofu, wrap in towel, and squeeze out excess moisture.

Place all ingredients in food processor and blend until smooth, 1-2 minutes. Taste and adjust: add more tofu/water for a thicker/thinner consistency; more sweetener/dash of lemon lemon for sweeter/less sweet flavor.

Transfer to container, cover, and - for best flavor - refrigerate overnight. Use within 4-7 days.

(I don't like to bake, but you could make a fresh fruit cobbler, using oats and raw sugar for the crunchy topping, then top it with some of this tofu cream cheese, again thinned with juice)

Blissful Chocolate-Rum Pie

2 Tbsp. dairy-free margarine, melted
4 oz. (4 squares) semi-sweet baking chocolate, melted
2 cups flaked coconut
2 12.3-oz pkgs. (3 cups) firm silken tofu
2 cups semi-sweet chocolate chips, melted
1/2 cup confectioner’s sugar
1 1/2 tsp. rum extract
Toasted flaked coconut for garnish (optional)


Line a 9-inch plate with foil. Stir together the margarine, baking chocolate, and coconut. Press the coconut mixture into the bottom and sides of the pie plate. Chill until firm, at least 1 hour. Remove the coconut crust from the pie plate, carefully peel off the foil, then return to the pie plate. In a blender, purée the tofu until smooth. Add the chocolate chips, sugar, and rum extract, and continue to blend until smooth. Pour the tofu mixture into the coconut crust and chill for at least 2 hours. Before serving, garnish the pie with a little toasted coconut, if desired.

I think the best bet is a beautiful fresh fruit salad...apart from being delicious it is packet full of vitamins that you need if you are a vegan!

Poached pears with raspberry sauce.

Peel pears, make sure the bottoms are flat and the stem is on

poaching liquid, 1 cup sugar, 1 1/2 cup red wine and 1 cup water bring to a boil, then simmer and put the pears in stem side up, let them simmer for 10 minutes or until you can Pierce them w/a fork

in the mean time get 1 bag frozen raspberries, 1/4 cup sugar and 1/4 cup orange juice, whiz it in the blender and force it through a thin wire sieve to get the seeds out.

put a pear on the plate and pour over the raspberry sauce.. you can add a touch of coconut cream for a different flavor..

Start with sugar cookies, either homemade, pkgd. or already made in refrig. section. Roll out and spread out on a cookie sheet like a pizza and cook as a crust. Frost with a thin layer of cream cheese frosting. Drain a can of crushed pineapple and spread out over the top. Add fresh strawberries, blue berries, and sliced kiwi. (Or whatever fresh fruit you prefer.) Yummy!

Here's a site for you:

http://www.hyperhistory.com/online_n2/Hi...

How about a nice Apple Betty? Go to Kraftfoods.com for great recipes.

Try www.veganpeace.com...they have a great selection of desserts. I tried the "basic chocolate cupcakes" and they were delish! I'm sure the batter would translate just as well into a cake. Add some icing and you're set!

Good luck!





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