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Somebody who knew I didn't eat eggs
or dairy gave me this recipe. I'm sorry to say that I have forgotten who that kind person
was, because this recipe makes a very good, moist cake.
Chocolate cake
About 15 servings
2 cups water
1/2 cup sunflower or other light oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 cups Sucanat® or sugar
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
vegetable cooking spray
2 teaspoons powdered sugar
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
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 Preheat oven to 350 deg F. Combine
first four ingredients in a large bowl. Combine flour and next four ingredients; stir well. Add
the flour mixture to the water mixture. Beat at low speed of an electric mixer until well blended.
Beat an additional one minute at high speed. Pour the batter into a 13x9x2 inch baking pan
coated with cooking spray. Bake for 35 minutes or until a wooden pick inserted in center
comes out clean. Cool completely in the pan on a wire rack. Sprinkle powdered sugar over top
of cake.
Variation:
> Substitute
brewed, cooled black tea for the water. The tea should be prepared at
regular strength and cooled before using.
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I came up with this when we picked
too many apples! It's an easy and tasty dessert.
Apple Brown Betty
6-8 servings
1/2 cup quick-cooking
(not
instant) oatmeal
1/2 cup packed brown sugar
1/4 cup unbleached flour
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup vegan margarine (or sesame or corn oil)
2-1/2 pounds tart, firm apples, cored and sliced or cubed to equal about five cups
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
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be printed out for personal use. It may not be reproduced in any form for
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offline, without prior written permission. For reprint
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Preheat oven to 350
deg. F. In mixing bowl combine oatmeal, sugar, flour, cinnamon, and salt. Cut in the
margarine or oil until the mixture is crumbly. Set mixture aside. Place apples in a square
baking dish, and sprinkle the oatmeal mixture over the top. Bake for about 40 minutes or
until the apples are soft. Especially good served with vanilla Tofutti or Rice Dream.
Variation:
> Try replacing the
brown sugar with maple sugar. A bit costly but very yummy!
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 If you like freshly-baked biscuits
as much as I do, try this vegan version. They're really simple. I usually bake them in the
toaster oven so I don't have to fire up the big oven. The same recipe makes dumplings for
soup; I'll tell you how at the end of the recipe. Remember to handle the dough as little
as possible, just enough to knead and then shape the biscuits. If you prefer flakier
biscuits, make them larger and place them closer together on the baking sheet; if you like
your biscuits crustier, make them smaller and place farther apart.
Biscuits
About 12
2 cups flour (unbleached or
whole wheat pastry)
3 teaspoons non-aluminum baking powder
1/2 teaspoons salt
1/4 cup sunflower or other light oil
about 3/4 cup plain (unflavoured) soy milk
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Preheat oven to 450 deg
F. Mix together the flour, baking powder, and salt. Using a pastry cutter or fork, cut in
the oil until the mixture is the consistency of coarse cornmeal. With a wooden spoon stir
in the milk, using enough so the dough holds together and is neither dry nor wet. Knead
lightly in the bowl about ten times. Pull off a piece of dough about the size of a lemon,
roll it into a ball, flatten it to about 1/2" to 3/4", and place it on the
baking sheet. Bake for 12-15 minutes or until the edges are light golden brown.
Variations:
> Replace up to 3
Tablespoons of the flour with potato flour. Great for dumplings!
> For lighter biscuits, replace up to 3 Tablespoons of the flour with oat flour.
> Sprinkle the biscuits with sesame seeds before baking.
> Stir a teaspoon of poppy seeds into the flour mixture before adding oil.
> For dumplings, knead dough well, then shape into pecan-sized balls. For more
even cooking, make a depression in the ball with your thumb. Drop into boiling soup or
water; lower heat to simmer. Cover the pot and cook for 15-20 minutes or until done. Serve
in soup or stew.
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Who doesn't love cookies? When we
were kids, we always wanted to go with my mother to buy bread because we knew that the
lady at the bakery would give us a treat: a jelly dot cookie. This recipe makes a
spicier
cookie but still has that precious dot of jam. Rather than add a little of a lot of
different spices, I use pumpkin pie spice, which is a mixture. You can find it at the
supermarket.
Jelly dot spice cookies
About 4 dozen
1/2 cup vegan margarine or
sunflower or other light oil
1/2 cup maple syrup or alternative syrup sweetener
1 teaspoon vanilla extract
2-1/3 cups unbleached or whole wheat pastry flour, or a mixture of the two
4 teaspoons pumpkin pie spice
1/2 cup apricot or other fruit jam
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Beat together the
margarine or oil and sweetener until smooth and creamy, then stir in the vanilla. Mix the
flour and spice together, then fold into the sweetener mixture and mix well but do not
overbeat. Roll the dough into 1-1/2-inch thick logs and chill for at least 3 hours or
overnight, until logs can be cut neatly. Preheat oven to 350 deg F. Cut dough into ¼-inch
slices, and lay them onto a lightly-greased cookie sheet. Make an indentation in the
middle of each cookie with your thumb, and fill it with about a half-teaspoon of the jam.
Bake for 7-8 minutes, and cool on a rack.
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Stefan loves these peanut butter
cookies, and they're very easy to make. If I'm in a really generous mood :-) I'll melt
some dark chocolate chips (I like Tropical Source brand) and dip half of each baked cookie
in the melted chocolate, then place them on a wax-paper covered cookie sheet to harden.
I'm allergic to cinnamon :-( so I sometimes make these cookies with vanilla extract
instead of cinnamon, and they're still very good. Oh, and I use natural peanut butter (I
prefer chunky), so if you use a commercial sweetened and salted variety you'll need to
adjust the sweetener and deal with the saltiness!
Peanut butter balls
About 3 dozen
1/2 cup vegan margarine or
sunflower or other light oil
1 cup peanut butter
2/3 cup maple syrup or alternative syrup sweetener
2-1/4 cups unbleached or whole wheat pastry flour
1/2 teaspoons non-aluminum baking powder
1 teaspoon ground cinnamon
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Mix the margarine or
oil with the peanut butter. Add in the sweetener and mix well. Mix the flour, baking
powder, and cinnamon together, then add to the peanut mixture and mix well. Preheat the
oven to 350 deg. F. Pull off bits of dough and roll into 1-inch balls between the palms of
your hands. Place the balls on a lightly greased cookie sheet. They can be placed close
together (not touching) because they don't flatten out during baking. Bake for about 12
minutes.
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In Britain, the word
"pudding" can refer to almost any sweet dessert, or even to a cake-like affair
usually served at Christmas. Here in the United States, when we say pudding we usually
mean blanc mange, or stovetop cornstarch pudding. It's easy to make, but just be
sure you don't have the heat too high under the pot, and be sure to stir constantly
while it's cooking or the pudding will burn. Better yet, use a double boiler or place a
metal heat diffuser under the pot (these handy devices are available at kitchenware stores
and departments). Expect the pudding to thicken as it cools. This simple, basic recipe can
be varied many ways; some suggestions follow.
Cornstarch pudding (Blanc mange)
4 servings
3 Tablespoons cornstarch
1/3 cup sugar or equivalent alternate sweetener
2-1/4 cups unflavoured soy milk
1 teaspoon pure vanilla
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In a heavy quart-sized
pot, mix the cornstarch and sugar or sweetener together, then mix in 1/4 cup of the milk
until smooth. Stir in the rest of the milk until cornstarch mixture is evenly distributed.
Turn heat on medium and cook, stirring constantly, until the mixture boils. Turn off heat
and stir in the vanilla. Pour into individual serving cups and refrigerate. Good both
slightly warm and well-chilled.
Variations:
Almond pudding: Add 1
teaspoon real almond flavouring and 1/4 cup finely chopped almonds with the vanilla.
Try other natural
flavourings: brandy, butterscotch, etc.
Chocolate pudding:
Add 4 ounces semi-sweet chocolate before beginning to cook the pudding.
Chocolate cocoa
pudding: Mix 4 teapoons cocoa (I like Droste's) into the dry cornstarch mixture. Increase
sugar to 1/2 cup.
Stir in some flaked
coconut after removing from heat.
Soak 1/4 cup raisins
in boiling water until soft, about 15 minutes. Drain, and add the raisins and, optionally,
1 teaspoon dark rum (or rum flavouring) to the pudding with the vanilla.
Tapioca pudding: Add
3 Tablespoons quick-cooking Minute Tapioca. Add milk as above, then allow the mixture to
rest for about 5 minutes before placing pot on the heat.
Place a spoonful of
jam or preserves, or some sliced bananas or other fruit, in the bottom of the serving cup
before pouring in the pudding.
Lemon
pudding: Increase sugar to 1/2 cup. Replace 1/4 cup soy milk with
fresh lemon juice (approximately the juice of one lemon). Reduce
vanilla to 1/4 teaspoon.
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This is called a pudding, but it's
really more like an upside-down cake with its own sauce!
Fudgy pudding
About 6 servings
3/4 cup Sucanat®
or alternative granulated sweetener
1 cup unbleached flour
2 teaspoons aluminum-free baking powder
pinch of salt
2 Tablespoons vegan margarine or sunflower or other light oil
1 ounce unsweetened chocolate or 3 Tablespoons cocoa powder
1/2 cup unflavoured soy milk
1/2 teaspoon pure vanilla
1/2 cup chopped nuts, optional
1/4 cup brown sugar
1/4 cup sugar or alternative granulated sweetener
4 Tablespoons cocoa powder
1-1/2 cups cold black coffee (or plain water)
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Preheat oven to 350 deg
F. Lightly oil a square (8" or 9") baking pan. In a large bowl, mix together the
¾ cup sugar, flour, baking powder, and salt; set aside. Melt together -- in microwave or
in the top of a double boiler -- the margarine or oil and the chocolate or cocoa. When
melted, mix well into the flour mixture. Stir in the milk, vanilla, and nuts. Pour the
batter into the baking pan. Mix together the brown and white sugars, sugar with the cocoa
powder; sprinkle this mixture evenly over the top of the batter. Gently pour the coffee or
water over the top of this. Bake 40 minutes, then let cool in pan. Good served when still
slightly warm with coconut sorbet.
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I like these cookies, but they're
incredibly rich so I normally make them only once a year for the Christmas holidays. Don't
tell Stefan, but I usually hide a few so he can't find them -- otherwise I'd never get to
taste any!
Pecan balls
About 3 dozen
1 cup vegan margarine
1/4 cup Sucanat® or alternative granulated sweetener
1-1/2 cups unbleached flour
1 cup ground pecans
1 teaspoon vanilla
Confectioner's sugar, optional
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
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Preheat oven to 300 deg
F. Cream the margarine with the sugar, then add in the flour, pecans, and
vanilla. Mix well. Using your hands, shape the dough into balls about 1" in diameter.
Place on ungreased cookie sheets. Bake for 35 minutes; cool, then roll in confectioner's
sugar.
Variations:
> Use almonds,
walnuts, or hazelnuts in place of the pecans.
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Here's a simple and tasty pie that
features two of my favourite foods: tofu and maple syrup -- and not much else! It's
something of a rich and heavy dessert, so it's good after a light meal or with afternoon tea.
Maple tofu pie
6-8 servings
1 unbaked pie crust
1-1/2 pounds firm or soft tofu, drained well
1/4 cup sunflower or other light oil
1-1/3 cups real maple syrup
1 teaspoon vanilla
pinch of salt
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
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Preheat oven to 350 deg
F. Break the tofu into pieces, then place in a blender or food processor with the rest of
the ingredients and blend or process until smooth. Pour into the pie crust, and bake for
about one hour or until set. Chill and serve.
Variation:
> Serve topped with
wet walnut sauce, available in the ice cream toppings section of the supermarket.
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A nice, chewy cookie bar. Or is it a
cake bar? You decide! :-) If you buy pitted dates be sure to check for pits anyway, as
some of them make it past the depitting machine.
Date squares
About 16 servings
Pastry:
1-1/2 cups quick-cooking oatmeal
1-1/2 cups unbleached flour
1/2 teaspoon baking soda
1 cup Sucanat® or alternative sweetener
1/4 teaspoon salt
3/4 cup vegan margarine or sunflower or other light oil
Filling:
3/4 pound pitted dates, chopped well
1/2 cup sugar or equivalent alternative sweetener
1/2 cup water
juice and grated rind (yellow part only) of 1/2 lemon
pinch of salt
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Preheat oven to 375 deg
F. Combine all pastry ingredients, mixing thoroughly. Press half of pastry mixture evenly
over the bottom and sides of a 9-inch square baking pan. In a saucepan combine the dates,
sugar, and water. Cook over medium heat until smooth, stirring constantly. Add lemon rind,
juice, and salt, mixing thoroughly. Cool to room temperature. Spread the filling mixture
evenly over the pastry in the baking dish. Cover the top with the remaining pastry
mixture. Bake for 30 minutes. Cool and cut into squares.
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A different recipe for date cakes
that are more like cookies. If you use a food processor or blender this recipe is very
easy. Dates are a staple food in north Africa and in the Mid-East. Date cakes are a
traditional Sephardic treat on Chanukah.
Date cakes
About 16
3/4 pound pitted dates
1/2 pound vegan margarine, unsalted
2 Tablespoons Sucanat® or alternative granulated sweetener
2 cups unbleached flour
1/4 cup water
2 teaspoons orange juice
pinch of salt
confectioner's sugar for dusting
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Place the dates in a
bowl and cover with cold water. Soak for 2 hours, then drain well and pat dry with paper
towels. Chop the dates finely in a blender or food processor (or by hand). Preheat oven to
350 deg F and line a baking sheet with aluminum foil. Cream the margarine and sugar
together until they are fluffy, then gradually add the flour, water, orange juice, and
salt. (The dough will be soft.) Shape the dough into 16 small balls. With your finger,
make an indention in the top of each ball. Fill the indentation with one-half teaspoon of
the chopped dates, then close the indentation and gently shape the ball into a round, flat
cake about 2 inches across. Place the cookies on the baking sheet and bake for 30 to 40
minutes, or until they are lightly browned. Allow to cool, then dust with confectioner's
sugar.
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According to food historians, the
bagel was created in Vienna by a baker who wished to honour the King of Poland's favourite
pastime -- horseback riding -- by making a bread in the shape of a stirrup. The German
word for stirrup is buegel, which is where our word bagel comes from. You can
find bagels almost anywhere in almost any variety, but one fact remains: a true bagel must
be boiled first and then baked for the proper taste and texture. Anything else is just a
bread shaped like a doughnut! We always called real bagels "water bagels" to
distinguish them from ... well, the other ones. ;-)
Water Bagels
12 servings
1 package (2-1/4 teaspoons) active
dry yeast
1-1/2 cups warm water
2 Tablespoons Sucanat® or alternative granulated sweetener
1/2 teaspoon salt
4-1/4 cups flour
4 quarts water
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Dissolve the yeast in
the water in a large bowl. Add the sugar, salt and flour, and stir to form a soft dough.
Turn the dough out onto a lightly floured board and knead until it is smooth and elastic,
about 10 minutes. Cover the dough with a lint-free towel and allow to rise for 15 minutes.
Flatten the dough, then roll it out to a thickness of one inch, and about 12 inches long
and 6 inches wide. Cut it into strips 12 inches long and one inch wide. Roll the strip
between your hands into a cylinder about one-half inch thick. Cut each cylinder in half
crosswise, form each half into a ring, and pinch the ends together to form closed circles.
Cover the bagels with the towel and allow to rise for 20 minutes. Meanwhile, bring the
water to a boil in a large pot and preheat the oven to 375 deg F. Place the bagels, four
at a time, into the boiling water. Reduce the heat and simmer for seven minutes. Remove
the bagels, drain well, and place on baking sheets. Bake for 30 minutes or until golden
brown.
Variations:
> Sprinkle bagels
with sesame or poppy seeds before baking.
> Sprinkle bagels with finely chopped onion or garlic before baking.
> Mix raisins, chopped dates, and/or chopped nuts of your choice into the dough. (Roll
the fruit in flour before stirring into the dough.) Add a half-teaspoon of cinnamon for
extra flavour.
> Try different flours. Substitute up to three-fourths cup of unbleached flour with
rye, oat, or other flour. Mix caraway seeds into the dough if using rye flour.
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Try this sauce over pancakes or
crèpes for breakfast, or over pudding or sorbet for dessert. If you don't use it all at
once and store it in the refrigerator, the sauce will turn brown; it'll still taste good
for another day or two, though. It's best with fresh pineapple, but you can use
unsweetened canned pineapple that has been packed in its own juice.
Tropical fruit sauce
About 2 cups
3 very ripe bananas
1 cup fresh pineapple, cut in chunks
1/2 cup unsweetened apple juice
1 teaspoon coconut flakes
1 teaspoon maple syrup or alternative syrup sweetener to taste (optional)
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Combine all the
ingredients in a blender and purée until smooth; serve immediately or chill.
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Everybody's favourite cookies --
here's a vegan version that tastes as good as you remember!
Chocolate Chip Cookies
About 50 cookies
1 cup vegan margarine, at room
temperature
1 cup brown sugar
2 teaspoons real vanilla extract
2 cups unbleached flour
1/2 teaspoon non-aluminum baking powder
1/4 teaspoon salt
1/4 cup cold water
1-1/2 cups semisweet chocolate chips
1 cup chopped walnut meats
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Preheat oven to 350 deg
F. Lightly grease a cookie sheet. With an electric mixer, beat the margarine until smooth.
Add the sugar and vanilla and continue to beat until well blended. Mix in the baking
powder, salt, and flour and beat thoroughly. Add the water, and continue to beat. Stir in
the chocolate chips and walnuts, mixing well with a spoon. Roll the dough into 1-inch
balls, place carefully on the cookie sheet, and press down to flatten to about one-half
inch thick. (Cookies will spread very little during baking.) Bake for 10 minutes, then
remove with a spatula to a wire rack to cool.
Variations:
> Use a half-cup of
raisins in place of half the walnuts.
> Use a half-cup of shredded unsweetened coconut in place of half the walnuts for a
chewier texture.
> Replace all the walnuts with pecans.
> Try a 50/50 mixture of margarine and Spectrum Spread® or light oil.
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The weather's getting cooler and the
days are shorter ... it's almost Thanksgiving! And what would that holiday be without
pumpkin pie for dessert? You can make your own pie crust or buy them ready-made in the
freezer of most supermarkets (I like Oronoque Farms, which are vegan). Handle them
carefully so they don't crack. Pumpkin pie spice is a mixture of cinnamon, nutmeg, ginger,
and all those other spices that give the pie its unique flavour; it's also available at
the supermarket. Regular Halloween pumpkins aren't very good for pies, so look for a milk
pumpkin -- these are paler and flatter than jack o'lanterns. Cut into very thin wedges for
afternoon tea with a hearty Assam to accompany.
Pumpkin pie
One 9" pie, about 6-8 servings
1 single-crust pie shell
8 ounces soft tofu, drained well
3/4 cup unflavoured soy or nut milk
3-1/2 cups pumpkin, peeled and cubed, or one 28-ounce can pumpkin purée
4 Tablespoons cornstarch
1/2 cup maple syrup or alternative syrup sweetener
1 teaspoon real vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
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If using fresh pumpkin,
steam in a pot or microwave oven until soft. Preheat oven to 350 deg F. Partially bake the
pie shell for about ten minutes. In a food processor or blender, purée all the rest of
the ingredients until smooth. Pour the filling into the partially-baked crust and bake for
one hour or until filling is set. Serve warm or chilled.
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My grandmother used to call the
refrigerator an icebox, from the days when food was kept in an insulated storage box and
the iceman would deliver big blocks of ice each day. Not much was kept in it, actually, as
women normally went shopping for fresh food every day. What does this have to do with
these yummy chocolate icebox cookies? Nothing ... but aren't you glad you have a
refrigerator? :-)
Chocolate icebox cookies
About 3 dozen
1 cup plus 2 Tablespoons
unbleached flour
3 Tablespoons cocoa powder
1/2 cup unsalted vegan margarine at room temperature
6 Tablespoons Sucanat® or alternative granulated sweetener
1 teaspoon real vanilla extract
pinch of salt
slivered almonds
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Mix the flour and cocoa
in a bowl, blending well. Set aside. In a separate bowl, cream together the margarine,
sugar, vanilla, and salt (with electric beater or by hand) until light and fluffy.
Gradually stir the flour mixture in and blend well. On a lightly floured board, shape the
dough into a 9" roll. Wrap completely in plastic wrap. Chill several hours or
overnight. Preheat oven to 350 deg F. Cut the dough into quarter-inch slices. Place the
slices one inch apart on a lightly greased cookie sheet. Gently press a slivered almond
onto the centre of each cookie. Bake for 12 minutes; cool on a wire rack.
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I never liked egg nog. So when
Christmas rolls around, I'm always the one headed away from the punch bowl. Then
I tried this no-egg nog, which is more of a dessert than a beverage. It's really dee-lish!
But what to call it? I hope you like my choice.
Vegg Nog
About 8 servings
16 ounces vanilla flavoured rice
milk
4 teaspoons real vanilla extract
2 ten-ounce brick packs silken tofu, drained
1/3 cup brown or demerara sugar
1/4 teaspoon ground turmeric
1 cup light rum
Nutmeg for garnish
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Thoroughly blend all
ingredients except nutmeg until smooth. Chill and serve, dusted with nutmeg.
Variations:
> Replace vanilla
rice milk with vanilla soy milk. The resulting nog will be a bit heavier and much higher
in protein.
> Replace the rum with brandy.
> For a non-alcoholic version, increase the milk by one-half cup and add liquid rum
flavouring to taste.
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I picked up this recipe in Québec,
where they produce great maple products and use them in just about everything. Maple syrup
pie is so delicious, I'm sure they eat it in Heaven! :-) This pie is a little
different -- it has raisins, too. Be sure to use real maple syrup, not the "pancake
syrup" often sold that is nothing more than flavoured sugar water. Make a pot of a
good Darjeeling or Assam to accompany this for afternoon tea.
Raisin and Maple Syrup Pie (Tarte aux raisins et sirop
d'érable)
About 8 servings
1 cup real maple syrup
1/2 cup water + extra
1 cup raisins or golden raisins
1-1/2 Tablespoons cornstarch
prepared pastry for a two-crust pie (I use Oronoque Farms® frozen)
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may
be printed out for personal use. It may not be reproduced in any form for
any other reason or purpose, nor included in any other recipe collection, online or
offline, without prior written permission. For reprint
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Place the maple syrup,
the half-cup of water, and raisins in a saucepan. Mix the cornstarch in a little water to
dissolve, then stir well into the syrup mixture. Bring the mixture to a boil, stirring
occasionally. Lower the heat and simmer, stirring constantly, until the mixture thickens.
Allow it to cool. Preheat oven to 425 deg F. Pour the cooled mixture into a pie crust. Top
with second crust, cutting out a two-inch hole in the center to allow steam to escape.
Crimp the edges of the crusts together. Bake for 30-40 minutes or until the pastry is
golden brown. Cool slightly before serving.
Variation:
> Cut the top crust
into strips about three-quarters of an inch wide and criss-cross them on the top of the
pie, crimping the edges of the two crusts together, for a lattice-work crust.
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This is not my own recipe, but if
you're the designated driver, ask the bartender to mix up this tasty cocktail for you and
you won't miss the alcohol. :-) Live long and prosper!
End DWI Fruit Fizz
2 servings
1/2 cup unsweetened pineapple juice
1/3 cup orange juice
1/3 cup lime juice
grated rind of one-half lemon
1 teaspoon powdered or confectioner's sugar
club soda or seltzer
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may
be printed out for personal use. It may not be reproduced in any form for
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Fill a cocktail shaker
with cracked ice. Add all ingredients except soda; shake well. Pour into a cocktail glass
and fill with club soda or seltzer.
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This is an unusual and tasty Middle
Eastern dessert. Not too sweet, so you might want to serve it with a fruit sauce, like the
Tropical Fruit Sauce above, some maple syrup and walnuts, or a
sprinkling of powdered sugar. They're "baked" at stovetop instead of in the
oven. The amount of water you need will vary depending on how humid the air is, how dry
the bananas are, and what kind of sweetener you use. These are very nice for afternoon
tea, served with a fruit-flavoured tea or a spice tea like chai.
Fried Banana Cakes
About 6-8 servings
4 medium bananas
4 cups unbleached flour
3 teaspoons Sucanat® or alternative granulated sweetener
1-1/2 teaspoons salt
4 Tablespoons vegan margarine or sunflower or other light oil
1/2 to 1 cup water
light oil for pan-frying
| This
recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may
be printed out for personal use. It may not be reproduced in any form for
any other reason or purpose, nor included in any other recipe collection, online or
offline, without prior written permission. For reprint
information please contact us. Thank you. |
In a large mixing bowl,
mash the bananas well. Add in the flour, sugar, salt, margarine or oil and mix
well. Add in enough of the water to make a stiff dough. Cover the bowl with a tea towel
and let it stand at room temperature for 30 minutes. Remove the dough from the bowl and
place on a lightly floured board or other smooth surface. Roll the dough out to one-fourth
to one-half inch thick, then cut it with a wet or floured knife into 4-inch squares. Heat
a thin layer of oil -- about one-eighth inch -- in a heavy skillet until very hot. Place
only as many squares as will fit without touching into the skillet (this may mean cooking
only one at a time unless you have a very large skillet). Pan-fry the squares until they
are golden brown, about 3 minutes, then turn over and pan-fry the second side until
golden, about 2 minutes. Replenish oil as needed between batches. Drain on paper towels
and serve warm.
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The middle of summer is a wonderful
time for fresh fruits and vegetables. And what better way to enjoy the summer's bounty of
plums, nectarines, peaches, and berries than fresh out of hand? But even the best can
benefit from some variety, and these baked peaches are a nice change of taste.
Choose large peaches that are ripe but still firm. For an added treat, serve with a scoop
of vanilla Tofutti® or Rice Dream®.
Baked peaches
4 servings
4 large, fresh peaches
3/4 cup breadcrumbs
1/3 cup Sucanat® or brown sugar
1/4 cup shredded coconut, preferably unsweetened
1/4 cup vegan margarine or sesame oil
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may
be printed out for personal use. It may not be reproduced in any form for
any other reason or purpose, nor included in any other recipe collection, online or
offline, without prior written permission. For reprint
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Preheat oven (or
toaster oven) to 350 deg F. Cut each peach in half lengthwise and remove the stones
(pits). Use a teaspoon to scoop out some of the fruit, leaving about a half-inch shell.
Chop the fruit you removed, then mix it in a bowl with the breadcrumbs, Sucanat®,
coconut, and half the margarine or oil. (Note: If you're using
sweetened
coconut, reduce the sweetener to about 1/4 cup.) Place the peaches, cut side up, on a
baking sheet or in a shallow baking dish. Fill each shell with some of the breadcrumb
mixture, rounding the top and pressing lightly so it retains its shape. Dot the top with
the remaining margarine or sesame oil. Bake until the top is lightly browned, about 15 to
20 minutes -- watch so it doesn't burn. Serve warm.
Variation:
> Replace the
coconut with any unsalted chopped nuts (walnuts, pecans, almonds, etc.).
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The holidays are approaching, and we
all know what that means: eating far too much! When the meal has filled you (and your
guests) completely, but you still want a little something sweet, try this light fruit jel.
Agar is a type of seaweed, and is available at natural food stores.
Fruit jel
About 6 servings
3 cups natural, unsweetened apple
juice
1 cup water
1/8 teaspoon kosher salt
5 Tablespoons agar flakes
3 Tablespoons maple syrup, or to taste
1 cup fresh fruit, cut into bite-sized pieces
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may
be printed out for personal use. It may not be reproduced in any form for
any other reason or purpose, nor included in any other recipe collection, online or
offline, without prior written permission. For reprint
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Combine the juice,
water, and salt in a saucepan, and bring to a boil. Sprinkle the agar flakes over the
boiling liquid, stirring well to dissolve. Lower the heat and simmer for five minutes.
Rinse a mould or a shallow bowl in very cold water. Pour the kanten mixture into the
chilled mould or bowl. Allow it to rest at room temperature until it begins to thicken
(about twenty minutes). Mix the syrup with the fruit to coat well, then stir the sweetened
fruit into the kanten, mixing gently. Allow to rest until jelled -- about two hours at
room temperature; about one hour in the refrigerator.
Variations:
> Use frozen fruit
but defrost completely, draining well of any liquid.
> Use canned fruit packed in fruit juice, not sugar syrup, and drain well.
> Try different fruit juices -- cranberry, white grape, or a blend. Adjust the
sweetener as needed.
> Replace the juice and water with 4 cups of regular-strength brewed tea. Adjust the
sweetener to your taste.
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This lovely,
light dessert is perfect after a hearty meal. Choose two or more
colours of seedless grapes for a pretty presentation. Makes a nice
after-school snack for the kids, yet it's elegant enough to be added
to an afternoon tea table, perhaps served with a plain Vanilla
cake or to accompany Chocolate
clusters. This is a very simple recipe to prepare, and once it's
in the 'fridge to chill you can forget about it until serving time.
Measurements are easily doubled for a larger yield.
Spiced
grapes
About 4 servings
1-1/2 cups
orange juice, preferably fresh, with or without pulp
4 Tablespoons Sucanat®, sugar, or alternative granulated sweetener
1/2 teaspoon cinnamon powder
1/4 teaspoon ginger powder
2 Tablespoons maple syrup, rice syrup, or alternative syrup sweetener
1/4 teaspoon vanilla extract
4 cups whole seedless grapes, removed from stems
4 orange slices for garnish, optional
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recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may
be printed out for personal use. It may not be reproduced in any form for
any other reason or purpose, nor included in any other recipe collection, online or
offline, without prior written permission. For reprint
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Mix
the orange juice, sugar, cinnamon, and ginger in a small saucepan.
Bring to a boil, then reduce heat and simmer, stirring occasionally,
until the mixture is reduced by one-third (about 12 to 15 minutes).
Remove from heat and allow to cool to room temperature, then stir in
the syrup and vanilla. Place the grapes into an airtight container and
pour the dressing mixture over them. Cover and chill for at least one
hour, turning the container once or twice to ensure all the grapes are
marinating. Serve in individual dishes, with an orange slice if
desired.
Variation:
>
Replace the vanilla with almond extract. If desired, garnish each dish
with a sprinkle of slivered almonds.
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We're very
lucky to have a fresh nut store not too far from our home. Along
with a wide variety of roasted and raw nuts, and all kinds of dried
fruits to provide inspiration for delicious recipes, one of their
specialties is fresh nut butters. Every so often we're lucky enough
to arrive just as they're bringing out freshly-made peanut, cashew,
and almond butters, still warm from the roaster. Yum! These butters
are, of course, delicious spread on bread, plain cake, or fresh
fruit slices, but we do like to cook and bake with them as well. If
you're not fortunate enough to have access to a store selling fresh
roasted almond butter, you can find it in jars in natural food
stores and gourmet shops. These very rich cookies are delicious when
accompanied by a smooth Ceylon for afternoon tea.
Almond
oatmeal cookies
About 12 cookies
1-1/4 cups
rolled oats (not instant)
1/2 cup unbleached or whole wheat pastry flour
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
1/3 cup raisins
2 Tablespoons sunflower or other light oil
3/4 cup unsweetened apple juice
1/4 cup toasted almond butter
1/3 teaspoon vanilla
4 Tablespoons maple syrup
| This
recipe is the copyrighted property of The Cat-Tea Corner™. Copyright ©
1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may
be printed out for personal use. It may not be reproduced in any form for
any other reason or purpose, nor included in any other recipe collection, online or
offline, without prior written permission. For reprint
information please contact us. Thank you. |
Preheat
oven to 400 deg F. Mix the oats, flour, salt, coconut, and raisins
together in a mixing bowl; set aside. Blend together the remaining
ingredients, then add to the mixed dry ingredients, combining well.
Drop the mixture by well-rounded teaspoonsful onto a lightly oiled
baking sheet, leaving two inches between each one. Flatten each cookie
with a fork to about 1/4-inch thick. Bake for fifteen minutes or until
golden brown. Remove from oven and allow to cool slightly on the
baking sheet for about two minutes, then remove carefully to a rack or
plate to cool completely.
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