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egan recipe collection

Desserts, breads, and beverages
Page 2

The beginning of February...an ice storm...and thoughts turn to...summer fruits! What better time to dream of fresh, juicy berries? This German-Austrian dessert tastes best with fresh fruits, but during the doldrums of winter, try frozen berries; it's sure to perk up your spirits with the promise of good things to come! Sucanat^®, which is granulated dried sugar cane juice, is an all-natural product available in natural food stores. If you want to leave out the cinnamon because, like me, you are allergic to it, increase the vanilla by one-half teaspoon. A lovely treat for afternoon tea!

Very berry küchen
About 8 servings

1 cup EACH fresh or frozen blueberries, strawberries, and raspberries (total 3 cups fruit)
2 cups unbleached flour
1/4 cup Spectrum Spread^®, vegan margarine, or light oil
1/2 teaspoon salt
2 Tablespoons fresh lemon juice
1-1/4 cups sugar or Sucanat^®
1 teaspoon real vanilla extract
1/4 teaspoon ground cinnamon

If using frozen fruits, thaw them out completely and drain well (save the juice to mix with your morning OJ). Preheat the oven to 375 deg F. Combine the flour, salt, Spectrum Spread^®, and lemon juice in a large mixing bowl. Mix with a wooden spoon until the dough has an even consistency. Spread the dough evenly in an ungreased 12-inch square baking dish (or, if not available, use two 8-inch square pans). In the same bowl, combine the sugar, vanilla, cinnamon, and berries, mixing well. Spoon the fruit mixture on top of the dough, spreading evenly. Bake for one hour and ten minutes. Serve warm.

List of recipes: Desserts, breads, and beverages

I learned how to make this traditional Romanian dessert for Martyrs Day, March 9th (mucenici means martyrs). Most of the proportions of the "soup" can be altered to your personal taste, so no specific quantities are given except for the pasta. Originally this celebratory dish was made with honey, the Romanians being renowned throughout Europe for the high quality of the honey their bees produced. When honey -- like many other things :-( -- became scarce during the dark days of Ceaucescu, sugar was substituted. Use whatever sweetener you prefer; we like it with Romanian beet sugar, which is minimally processed and imparts a slightly fruity flavour. You can either make your own pasta or buy small rings and other shapes, but it's far tastier and more fun to make your own. Double, triple, or otherwise multiply the amounts called for to make larger quantities -- I think you will find that no matter how much you make it will disappear very quickly!

Mucenici (Romanian martyrs soup -- pronounced MOO-cheh-neech)
About 4 servings

1 cup unbleached flour
1/4 teaspoon salt
1/4 to 1/2 cup water
-or - purchased small pasta shapes, such as rings (ditalini) and bowties (farfalle)
additional water for soup
sweetener of choice, including at least part granulated (dry) sweetener -- sugar, Sucanat®, brown sugar, etc.
walnuts
cinnamon sticks
pinch of lemon or orange zest, optional
ground cinnamon or cinnamon sugar

Place the flour and salt in a mixing bowl. Slowly mix in the water until the dough is just stiff enough to knead. (Use only as much water as necessary to make an elastic dough; quantity will depend on how dry the flour and the air in the room are.) Knead the dough for ten minutes, flouring hands as necessary. Form into a ball, cover, and let stand at room temperature for one hour. On a floured surface, roll the dough into long, thin (about 1/4 inch or .6 cm) ropes. Cut into a length that can just wrap around your finger. Pinch the edges together to form a ring. Also make a few figure 8's by cutting a piece of dough twice as long as for the ring, making a larger ring, and twisting the middle to form an 8. (The figure 8's are for luck!) Flour hands and work surface as needed. As you finish forming each ring or 8, place it on a flour-covered dish or a piece of waxed paper. Let dry for about ten minutes, then turn over and let other side dry for about ten more minutes. Meanwhile you'll mix up the soup as follows...

Fill a large, heavy pot large or Dutch oven to 3/4 full with water. Add sweetener to taste, along with one or more cinnamon sticks. You can also add some lemon or orange zest (be sure to avoid using the white part, which will make it bitter). Bring to a boil over high heat, stirring occasionally to make sure the sweetener is completely dissolved. Remove any citrus zest pieces.

Lower the heat to medium, and drop the pasta shapes into the sweetened liquid. After a minute, stir gently to be sure the pastas don't stick together. Taste-test the pastas after about three minutes; cook only until tender. (You can also do this in several batches, removing the cooked pastas and adding more, if you have more than the pot can accommodate.) If using homemade pastas, they will normally be finished cooking once all the pastas have floated to or near the top of the water. Adjust cooking time if using purchased pasta. When all the pastas have been cooked, remove pot from the heat, and add back any pastas you've removed. Stir to be sure none are sticking. Then...

In a blender or food processor, grind walnuts with sugar and ground cinnamon (or combination cinnamon sugar). You can also chop the walnuts finely by hand and mix with cinnamon and sugar in a bowl. The sweetness should be to your taste, but as a general guideline try one cup walnuts to 1/4 cup sugar and 1/2 teaspoon cinnamon powder. Vary proportions to taste. Stir the ground walnut mixture into the soup pot and stir well. Allow to rest at stovetop for about ten minutes, then transfer to a bowl or plastic container and place in the refrigerator until just cool. Serve in bowls -- with or without a piece of cinnamon in each -- and watch it disappear!

List of recipes: Desserts, breads, and beverages

Before the weather gets too hot for baking, I thought it would be fun to have just one more cookie recipe. When we were kids, my mom often baked cookies for us. We usually asked for chocolate chips, but no matter what kind we got she always made these as well. I suppose they were her own favourites -- they've become one of mine as well. :-)

Oatmeal raisin cookies
About 60

3/4 cup soft tofu
1 cup light oil or vegan margarine
1-1/2 cups light maple syrup or alternative syrup sweetener
1 Tablespoon vanilla extract
4 cups rolled oats
2-1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raisins

Preheat oven to 350 deg F. Press excess liquid out of the tofu, then place in a blender or food processor. Blend until smooth and creamy, then pour into a large mixing bowl. Add the oil, sweetener, and vanilla, and mix well. In a separate bowl mix together the dry ingredients: oats, flour, baking soda, baking powder, and salt. When blended, stir the dry ingredients into the wet ingredients. Add the raisins and stir well. Drop the dough by heaping tablespoonsful onto lightly oiled cookie sheets. Bake for 15 minutes, then remove to a rack or plate to cool.

Variations:

> Substitute chopped walnuts, pecans, or hazel nuts for up to one-half cup of the raisins.
> Substitute chocolate chips for up to one-half cup of the raisins.

List of recipes: Desserts, breads, and beverages

A favourite breakfast treat without all the high-fat eggs and butter -- but with all the great taste. A good way to use up bananas that are speckled and soft.

French toast
6 servings

1 large, very ripe banana
1/2 cup vanilla or unflavoured soy milk
1 Tablespoon nutritional yeast, optional
1 teaspoon sugar or equivalent alternative sweetener
1 teaspoon real vanilla extract
1/2 teaspoon salt
dash of ground nutmeg
6 slices European-style or whole-grain bread

In a blender or food processor, blend together all ingredients except bread until smooth. Heat a griddle or heavy skillet, either non-stick or, if using regular cookware, lightly oil the surface. Pour the banana mixture into a shallow bowl. Dip each bread slice into the mixture, turning over until entire slice is coated. Place bread slices on the hot skillet and brown over medium heat, then turn and brown other side. Serve with margarine, if desired, and maple syrup, fruit preserves, or other favourite topping.

Variations:

> After placing bread slices in skillet, sprinkle each one with ground cinnamon or cinnamon sugar, or with finely chopped almonds.
> Substitute an additional 1/2 cup soy milk plus 2 Tablespoons unbleached flour for the banana. This is a good alternative if you don't have a blender or food processor -- the coating can be mixed with a hand mixer or whisk.
> The french toast can also be baked in a preheated 400 deg F oven on a non-stick or lightly oiled cookie sheet. Brown on one side, then turn and brown the other, about five to eight minutes on each side.

List of recipes: Desserts, breads, and beverages

Midsummer...when all the beautiful summer fruits are available, inexpensive, and delicious! Blueberries, peaches, raspberries, plums, nectarines, strawberries, currants, apricots ... If you find yourself blessed with an overabundance, here's a simple way to use them up. Enjoy this fresh fruit tart with a cup of spring's first-flush Darjeeling tea, or with a frosty glass of your favourite iced tea. (To keep the pastry crust from puffing up too much during pre-baking, spread a layer of dried beans to cover it; remove them after baking, and store separately from your other dried beans so you can re-use them for other pastry crusts.)

Glazed summer fruits tart
About 8 servings

1-1/2 cups unbleached flour
1/2 teaspoon salt
1 stick (1/4 pound) vegan margarine, or 1/2 cup light oil
3 tablespoons ice water
additional flour as needed
4 to 5 cups fresh fruits (berries, stone fruits, etc.)
2 cups red currant jelly or apricot jelly
light oil or oil spray as needed to grease pan

Preheat the oven to 375 deg F. Mix the flour and salt together in a mixing bowl. Add the margarine or oil, and use your fingertips to rub it into the flour until the texture resembles fine bread crumbs. Add the water, and press the mixture together gently to form a dough. Place the dough onto a lightly floured board. Knead it lightly, then press it into a ball. Roll it out with a floured rolling pin, using short strokes. Oil a round or square tart pan (or large pie pan), then slide the pastry into the prepared pan from the pastry board. Trim to fit the pan. Use a fork to make several pricks in the bottom of the crust, cover the bottom with beans if desired, and bake for 20 minutes or until pale brown. Remove the beans if you used them, and allow the crust to cool at room temperature. Prepare the fruit by removing stems and stones, and cutting larger fruits into bite-sized pieces; halve large strawberries. Arrange in the pastry crust. Place the jelly into a small saucepan and melt over low heat, stirring occasionally. Pour the melted jelly over the fruits, then allow it to set at room temperature (at least one hour), and serve. (Be sure to store any leftover pie in the refrigerator.)

Variations:

> Use a frozen pie crust or a pie crust mix; be sure to read the ingredients as some contain non-vegan ingredients.
> Make a berry tart with blueberries, strawberries, raspberries, blackberries, red currants, gooseberries, etc.
> Save this recipe! When the summer fruits are gone, you can use oranges, tangerines, kiwi berries, pears, bananas, and seedless grapes.

List of recipes: Desserts, breads, and beverages

So many people have seem to be looking for low-cholesterol dishes, especially desserts (seems like there are an awful lot of folks with a sweet tooth out there :). By definition, none of these vegan recipes contribute cholesterol because they contain no animal products. But some of them are, admittedly, a bit ... well, caloric :-o! This one isn't exactly fat-free, but it is much lower in fat than a traditional dairy-and-egg cheesecake. Even better, it's tasty and very easy! Silken tofu gives it that smooth texture. Try the Chinese-style silken, or if you're using the Japanese style (the kind that comes in a brick pack), choose the "firm silken." You can buy ready-made graham cracker crumbs, or make your own by crushing broken crackers in the blender or food processor. Bake this cheezecake, and while it's cooling put the kettle on and brew up a nice pot of fruit-flavoured tea :-).

Tofu cheezecake
6-8 servings

1-1/4 cups graham cracker crumbs
1/4 cup vegan margarine, softened, or Spectrum Spread^®, or light oil
2 Tablespoons maple syrup or alternative syrup sweetener
1 Tablespoon cornstarch
2 Tablespoons water
2 pounds silken tofu, broken or cut into pieces
1/4 cup fresh lemon juice
1/2 cup light oil (sunflower, etc.)
1/2 cup maple syrup or alternative syrup sweetener
2 teaspoons vanilla

Preheat oven to 350 deg F. Mix the bread crumbs with the margarine and two tablespoons of sweetener. Press the mixture into a 9" pie tin. Dissolve the cornstarch in the water, mixing well. Combine this with all remaining ingredients in a blender or food processor and blend until creamy. (You may have to divide it in half and do two batches, depending on the size of the workbowl.) Pour the filling into the crust and bake for 40 minutes or until the top is golden brown and has set. Remove from oven and allow to cool at room temperature before serving, or chill for a firmer texture.

Variations:

> Top each serving with sliced fruit or whole berries -- fresh, canned, or defrosted frozen.
> Top each serving with a spoonful of unsweetened fruit preserves or jam.
> After pressing the crust into the pie tin, spread a single layer of miniature dark chocolate chips on the unbaked crust. (How thickly is up to you! :) Pour the filling in carefully and bake as above.

List of recipes: Desserts, breads, and beverages

On the first night of Rosh Hashanah, the new year in the Hebrew calendar, Jews around the world enjoy cakes, dried fruit, and other sweets to ensure that the year to come will be equally sweet for all who partake. Here is a sweet cake that you can make with the traditional honey if you do not follow a vegan diet, or otherwise use the vegan syrup sweetener of your choice. It also takes advantage of the fresh apples of the autumn season. A new year, a change of seasons, and the sweetness of life. It's a good time to take a slice of cake, a cup of Assam or Yunnan tea (sweetened or not), and a few moments to reflect on both past and future. May you be inscribed in the Book of Life for another year, and may it be a sweet one. L'Shana Tovah!

Apple spice cake
8-10 servings

5 teaspoons vegan margarine, softened, or light oil (sunflower, etc.)
1/2 cup syrup sweetener (maple syrup, apple concentrate, etc.)
1-1/2 cups water
2 teaspoons vanilla
3 cups unbleached flour (or part whole wheat pastry flour)
2-1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3 baking apples (Macintosh, Jonathan, Empire, etc.), cored, halved lengthwise, and sliced thinly
about 1/2 cup raisins or chopped dried apricots, optional

Preheat oven to 350 deg F. Lightly oil a 9" x 12" cake pan. In a large mixing bowl, cream together the margarine or oil and the sweetener. Add the water and vanilla and beat until well mixed. In a separate bowl or on a sheet of waxed paper mix together the dry ingredients (flour, spice, baking powder, baking soda). Stir these into the wet ingredients and mix well. Pour one half of the batter into the cake pan. Place the apple slices on top of the batter in rows, covering the batter completely. Carefully pour the remaining batter over the top of the apples. Decorate the top with raisins or apricots if desired. Bake for 30 minutes. Allow the cake to cool in the pan before removing it.

List of recipes: Desserts, breads, and beverages

If you've got a sweet tooth for chocolate, these cookies will surely satisfy it! I prefer to use a high-quality chocolate such as Valrhona, Callebaut, or El Rey, but you can get perfectly good results with commercial dark chocolates or chocolate chips, like Guittard or Baker's. Equally as good, and sweetened naturally, are Tropical Source chips. Just be sure to read the package carefully and make sure there's no dairy in it. (I read recently that Hershey's changed their dark chocolate recipe to include milk. What a shame!) When the cookies have finished baking, you'll probably be anxious to taste them, but be sure to leave them in the pan until they are completely cooled or they'll crumble. Your patience will pay off in the end :-). Very nice in the afternoon with a cup of Ceylon or fruit-flavoured tea, or even an oolong.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Chocolate swirl bars
About 24 cookies

1/2 cup vegan margarine or light oil (sunflower, etc.)
1/3 cup maple syrup
1 teaspoon vanilla
pinch of salt
2 cups unbleached flour
4 ounces bittersweet or semisweet chocolate

Preheat oven to 350 deg F. Lightly oil a 9" square cake pan. In a large mixing bowl, cream together the margarine or oil, the maple syrup, and the vanilla. Combine the flour and salt and add to the creamed mixture, blending thoroughly with your hands until the dough holds together. Press into the cake pan and bake until the edges are lightly browned, about 10 to 12 minutes. Allow to rest at countertop for a few minutes, then cut into bars or squares with a sharp knife while still warm. Do not remove from the pan at this point. Melt the chocolate over low heat on the stove or in a microwave oven, being careful not to allow it to burn (a double-boiler is useful for this). Use a spoon or table knife to drizzle the melted chocolate over the cookies in the pan. When the cookies are completely cooled, remove carefully from the pan with a spatula to a serving dish or storage container. Note: If the chocolate is still soft, place the cookies in the refrigerator for a half hour or so until it sets.

List of recipes: Desserts, breads, and beverages

With the weather turning cooler, baking season has begun! Apple pies, pumpkin cookies, and of course homemade breads. We have an automatic breadmaking machine, which we use all the time, but every so often I like to make bread the old-fashioned way. There's something meditative about kneading the dough. These pocket breads are fun to prepare and to eat, and the size is perfect for sandwiches. Use any combination of unbleached flour and whole wheat pastry flour -- all of one, half and half, or however you prefer. If you look in the oven while they're baking you'll see them all puffed up and wonder why they're called flat breads, but they do collapse as they cool. These freeze well -- if they last that long :-).

Mideast flat breads
12 small loaves

6 cups flour, unbleached, whole wheat pastry, or a mixture of the two
1 Tablespoon salt
2 Tablespoons plus 1 teaspoon brown sugar or Sucanat©
1 Tablespoon active dry yeast
2-1/2 to 3 cups lukewarm water
additional flour for kneading, if necessary
small amount of oil or oil spray for greasing dough
sesame seeds, optional

Mix together the flour, salt, and two Tablespoons of sugar in a large bowl. In a separate small bowl, mix the teaspoon of sugar with the yeast, and stir in one-half cup of water. Set in a warm place until bubbly, about ten minutes. (An unlit gas oven or the top of your refrigerator are two suggested warm spots.) Stir the yeast mixture with enough of the warm water to form a soft dough, which should be slightly sticky on the outside. Knead the dough in the same bowl for at least ten minutes until it is smooth and satiny. Use a small amount of flour on your hands only if necessary; the dough loses its stickiness very quickly. Grease the top of the dough lightly with a thin layer of oil or oil spray, cover the bowl with a tea towel, and set in a warm place to rise until doubled in bulk (about 1 to 1-1/4 hours). Punch the dough down, knead it briefly, and divide it into 12 equal pieces. Roll each piece into a smooth ball. Place all the dough balls on a flat pan or plate, cover with a tea towel, and let stand for ten minutes. Preheat the over the 450 deg F. Roll the balls of dough out into rounds about five inches in diameter. Place the leaves on an ungreased baking sheet, optionally sprinkled lightly with sesame seeds, and bake 8 to 10 minutes. If the tops are not browned, place under the broiler briefly (watch that they do not burn). Cool the loaves on a board covered with a tea towel.

Variation:

> If you are using a gas oven, try baking directly on the bottom of the oven! Slide the rounds in carefully; about four will fit at one time in the average oven. Bake for 8 minutes or until they are well puffed and lightly browned.

List of recipes: Desserts, breads, and beverages

When the weather turns cool, and the baking season begins, my dear husband decides that store-bought cookies aren't good enough any more :-). He particularly likes these double-chocolate cookies. Well, what  chocoholic wouldn't? Many of the chips sold in supermarkets are made without dairy, but be sure to read the packages carefully. There are also a couple of brands available at natural food stores that use a malt sweetener rather than sugar. Whichever you choose, you'd better buy lots of them -- you'll be making these cookies often :-).

Double chocolate chip cookies
About 4-5 dozen

2-1/4 cups unbleached flour (or use part whole wheat pastry flour)
1/4 teaspoon baking soda
2 cups semisweet chocolate chips (approximately one 12-ounce package)
1 cup vegan margarine, at room temperature (2 sticks)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla

Preheat the oven to 350 deg F. In a small bowl or on a piece of waxed paper, measure out the flour and baking soda and mix together lightly. Set aside. Using a double boiler, melt one cup of the chocolate chips; stir frequently. Set aside and allow to cool slightly. In a large mixing bowl, cream the margarine with both sugars until it is smooth and fluffy (by hand or with an electric beater). Slowly pour in the melted chocolate and vanilla while you continue beating until the mixture is well blended. Add 1 cup of the flour mixture, again while beating until well blended. Beat in the remaining flour mixture (it may be difficult to use an electric beater at this point as the dough gets quite thick, so use a wooden spoon if necessary). Finally, stir in the remaining chocolate chips until they are well distributed throughout the dough. Drop by well-rounded teaspoonfuls onto an ungreased cookie sheet, using the spoon to smooth the edges into a more or less even circle. Leave about two inches between cookies so they have room to spread. Bake for 15 to 17 minutes until well set; be careful not to let them burn. Allow the cookies to rest on the cookie sheet for a minute before removing with a spatula to a wire rack or plate to cool. Store in a covered container.

Variation:

> Replace all or part of the sugar with Sucanat^®. Note: This recipe does not lend itself well to liquid sweeteners.

List of recipes: Desserts, breads, and beverages

I like tofu in the morning for breakfast, but sometimes I want a light, fruity, and refreshing start to the day. This smoothie works perfectly. Just toss the ingredients in a blender, whizz them around, and it's ready to go -- much better to take along in your morning commuter mug than coffee! Try different fruits and juices according to your taste, and if it's too sweet you can leave out the maple syrup. This recipe makes about two servings. If that's more than you need, put the leftover in an airtight container and whizz it up again in the afternoon for a pick-me-up, or even the next morning :-). Be sure to use Japanese-style silken tofu in the brick packs for the right texture.

Fruit smoothie
About 2 cups

1/2 package (about 5-6 ounces) silken tofu
1/4 cup unsweetened frozen strawberries or raspberries
4 ounces vanilla-flavoured rice or soy milk
4 ounces fruit juice (cranberry, papaya, a blend, etc.)
1 Tablespoon maple syrup, optional

Combine all ingredients in a blender and blend until liquified.

List of recipes: Desserts, breads, and beverages

This recipe is really simple. Serve these with afternoon tea (try a Kenya blend), or as a dessert. Be sure to read the labels on the chocolate you select; many dark chocolates contain dairy products. I like Guittard or Tropical Source chips, or I'll use either Valrhona or Callebaut couverture (confectioners' chocolate used for covering fillings). You can also try your natural food store for chips. Use peanuts, nuts, raisins, or the dried fruits of your choice; I particularly like a combination of almonds and something called Craisins, which are dried cranberries available in the canned fruit section of the supermarket. Whichever you choose, be sure it is dry; melted chocolate tends to curdle when mixed with water. And make a few extras to give as gifts!

Chocolate clusters
About 24 pieces

One 12-ounce package (about 2 cups) semisweet chocolate chips or chopped chocolate
1-1/2 cups peanuts, raisins, nuts, or dried fruit of your choice, coarsely chopped

Place chocolate pieces in a heavy medium saucepan over low heat, stirring constantly just till melted. (A double boiler or heat diffuser is a good idea.) Turn off heat but leave the pan on the stove. Stir in the peanuts, nuts, and/or fruit. Spoon the mixture by rounded teaspoonsful onto a baking sheet lined with waxed paper. Chill until firm (about 30 minutes in the refrigerator or 10 minutes in the freezer). Store tightly covered in the refrigerator for up to 3 weeks.

Variations:

> Decorate the clusters with a "marble" effect by melting one ounce of white chocolate in a heavy small saucepan over low heat, stirring constantly until just melted. Drizzle a small amount of the white chocolate on the top of each cluster; swirl gently with a toothpick to create a marbled effect. Note: Be sure to read the label on the white chocolate as many of them contain dairy products. ("White chocolate" is not really chocolate; it is mostly cocoa butter.)
> Decorate the clusters with a light sprinkle of dried shredded coconut or ground nuts while the chocolate is still soft.

List of recipes: Desserts, breads, and beverages

So what's a kugel, you may be asking? It's the Yiddish word for pudding. This one is a lockshen, or noodle, pudding. There are lots of variations on making kugels -- some savoury, some sweet like this one. And as with spaghetti sauce, stuffed cabbage, or chocolate chip cookies, each cook has the best recipe :-). I enjoy this version because it's made completely with fruit so it's lighter and sweet without added sweetener. Serve for dessert, with afternoon tea (try it with a flavoured fruit or chocolate tea for a low-calorie treat), or even alongside pan-fried tofu as part of a main course. However you serve it, I think you'll like it :-). Eggless noodles are available at most natural food stores, but if you can't find them you can use broken fettuccine pasta in its place. Dotting the top with margarine will result in a crispier "crust," but isn't necessary if you'd rather skip the calories.

Fruit kugel
About 8 servings

One 12- to 16-ounce package of eggless flat noodles or fettuccine-type pasta
2 large cooking apples (Macintosh, Granny Smith, Empire, Rome, or other semi-tart variety.)
2 large ripe pears, any variety
1/2 cup raisins, any colour
3 large bananas, at very ripe stage
1 teaspoon ground cinnamon
small amount of oil or melted vegan margarine for pan
1 teaspoon vegan margarine, optional

Cook noodles in boiling unsalted water until they are at al dente tenderness. Drain and set aside. Preheat the oven to 350 deg F. Coarsely chop the apples and pears, and mix with the raisins on the cutting board or in a bowl. Mash the bananas with a fork in a bowl, or in a blender, then mix together in a large bowl with the noodles and cinnamon. Lightly oil a 9-inch square cake pan. Spread one-third of the noodle and banana mixture into the pan. Place one-third of the fruit mixture on top of the noodles. Repeat this layering process two more times until all ingredients are used up. Dot top lightly with margarine if desired. Bake for 45 minutes, and allow to cool to a warm temperature before serving. May be stored, wrapped well, in the refrigerator for two or three days; warm in an oven or microwave before serving.

Variation:

> If you don't like cinnamon, substitute 1 teaspoon real vanilla flavouring.

List of recipes: Desserts, breads, and beverages

Any easy-to-make treat, perfect for a chilly winter baking day. Invite a friend or two, brew up a pot of your favourite tea -- one that stands on its own without sweetening, perhaps Harney's Eight at the Fort blend -- and serve these cookie bars for a lovely afternoon teatime.

Raisin cookie bars
About 20 cookies

1/2 cup (1 stick) vegan margarine or light oil (sunflower, etc.)
2/3 cup firmly packed brown sugar, or 3/4 cup Sucanat®
1-1/2 cup oats (not instant)
1/2 cup unbleached flour
1 cup walnuts, chopped finely
1 cup raisins
1/2 cup unsweetened apricot preserves or jam

Preheat oven to 375 deg F, and lightly grease an 8-inch square cake pan. Cream margarine or oil with sugar until well blended. Stir in the oats, flour, and walnuts, mixing well. Remove 1 cup of this mixture and set aside. Press the remaining mixture into the prepared cake pan. Mix the raisins and preserves well. Spread this mixture evenly over the oat mixture in the pan, leaving about a one-half inch "border" around the edges without raisin mixture. Sprinkle the top with the reserved oat mixture, and press it down lightly. Bake for 25 to 30 minutes, or until top is golden. Cool slightly, then cut into squares with a sharp knife (dipping the knife in water before each cut makes this a bit easier). Good when still slightly warm, or cool completely before serving.

List of recipes: Desserts, breads, and beverages

We never had bread pudding at home, but I rarely failed to order it for dessert if it was on a restaurant menu. Use white or whole-grain breads -- pretty much any kind. Besides being scrumptious, this is a good way to use up bread that's been around a little too long and may be getting a bit stale. In fact, you can use a mixture of leftover breads: when they start to get past the point of freshness, cut them up into cubes and store in a container or plastic bag in the freezer. When you have four cups' worth, it's time to make bread pudding :-). Dipping the knife in water to chop dried fruit keeps it from sticking.

Bread pudding
About 8 servings

4 cups bread cubes
1/3 cup dried apricots, chopped
1/3 cup dates, pitted and chopped
1/3 cup raisins, any kind
2 medium-sized baking apples (Macintosh, Granny Smith, etc.), cored and grated or chopped into small pieces
2 cups unflavoured milk of choice: rice, almond, or soy
1/3 cup sweetener of choice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 Tablespoon cornstarch
oil or oil spray

Preheat oven to 350 deg F. Place the bread cubes into a large mixing bowl. Add the fruits and toss with the bread cubes. Pour 1-1/2 cups of the milk along with the sweetener over the mixture. In a smaller bowl or cup, mix together the spices and cornstarch with the remaining milk, blending well, then pour that mixture over the bread and fruit. Mix thoroughly, then spoon the entire mixture into a lightly oiled 9 by 9-inch baking pan. Cover the pan with foil and bake for 35 minutes. Serve warm or chilled.

Variations:

> Substitute other dried fruits: cherries (pitted) for the apricots, cranberries for the raisins, etc.
> Try vanilla-flavoured milk.
> Remove the foil cover during the final ten minutes of baking time if you prefer a cripy top crust on the pudding.

List of recipes: Desserts, breads, and beverages

Is there any better flavour combination than maple walnut? Okay, you may have your own favourite maple-and-nut combination. So use the nuts of your choice in these cookies. Or if you can't decide, use a mixture :-). I recommend grade B maple syrup if you can locate a bottle or can of it -- it's less refined and more mmmmmapley! Try these with a fruity/creamy Dayagama Ceylon or Queen Catherine's Blend for afternoon teatime.

Maple nut cookies
About 24 cookies

1/4 cup light oil (sunflower, peanut, etc.)
1/2 cup maple syrup
1-1/2 teaspoons vanilla
2 cups flour: unbleached, whole wheat pastry, or a combination of the two
1-1/2 teaspoons baking powder
1/8 teaspoon salt, optional
1/2 cup chopped nuts: walnuts, pecans, hazelnuts, macadamias -- use any one or a combination of two or more
oil or oil spray

Preheat oven to 350 deg F. Combine the oil, syrup, and vanilla in a large mixing bowl and beat until creamy. (A wire whisk or a manual eggbeater makes this easier.) In a separate bowl or on a sheet of wax paper, combine the flour, baking powder, and salt. Add these into the liquid ingredients, stirring well with a wooden spoon until the dough is smooth. Stir in the nuts and mix well to distribute. Lightly oil a cookie or baking sheet. Drop the dough by well-rounded teaspoonsful onto the sheet, leaving one to two inches between them to allow for spreading as they bake. Bake for 12 minutes, then remove to a rack to cool. 

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One of the tastiest and most versatile dishes in Jewish cuisine is the kugel, which translates to "pudding." Kugels are served as a side dish or dessert, and can be made with a base of noodles, rice, potatoes, or -- as here -- sweet potatoes. This dish is perfectly suitable for Passover. A food processor will make the preparation easier -- especially on your knuckles :-). Please note that this is not a low-fat dish.

Sweet vegetable kugel
About 10-12 servings

2 cups shredded or grated raw sweet potatoes
2 cups shredded or grated raw carrots
2 cups shredded or grated raw apple
2 cups matzo meal (optionally kosher for Passover)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 cup sweetener of choice
1/2 teaspoon salt
1 cup vegan margarine, melted

Preheat oven to 325 deg F. Lightly grease a rectangular baking dish (about 12x9 inches). Combine sweet potatoes, carrots, and apple in a large mixing bowl. Add the matzo meal, spices, sweetener, and salt, mixing all well. Stir in the margarine until well combined. Scrape the mixture into the baking dish, spreading evenly and smoothing the top. Cover the dish tightly with aluminum foil. Bake for 45 minutes, then remove the foil and bake uncovered for another 15 minutes. Allow to cool a bit before cutting; serve hot or cold.

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Although there are many delicious granolas available at natural food stores, nothing tastes as good as homemade. And it's really not very difficult to make. Plus you get to decide exactly what combination of nuts and fruits to use. Most granola recipes I've seen call for baking it in an oven. This is fine in the winter: it warms up the kitchen and imparts a wonderful aroma throughout the house. But I don't like to use the oven so much in the warmer weather. So here is a recipe for granola that is "baked" at stovetop. Note: Be sure to use regular old-fashioned rolled oats, not quick-cooking or instant.

Granola
About 8 servings

3 cups oatmeal (rolled oats), not quick-cooking or instant
1/2 cup coarsely chopped nuts (walnuts, almonds, hazelnuts, pecans, etc.)
1/4 cup sesame seeds
1/2 cup dried shredded coconut, preferably unsweetened
1/2 teaspoon cinnamon
1/4 cup light oil (sunflower, etc.)
1/3 cup maple syrup
2 teaspoons vanilla
1/2 cup dried fruit of your choice (raisins, currants, cranberries, or chopped apple, apricot, pear, pineapple, prune, etc., or a combination)

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare the granola in two batches.) Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon, and mix well. Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend. Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned, the sesame seeds start to pop, and the maple syrup smells like burnt sugar -- but be careful not to let the mixture burn! Toasting should take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool, stirring it occasionally to break up any clumps. When it cools to room tempearture, transfer the granola to a glass or plastic storage container with a tight-fitting lid. Granola can be refrigerated for about a month, or frozen for about two months. Serve with milk (soy, rice, or almond) or the juice of your choice.

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Here's a light, warm-weather dessert that takes advantage of all the beautiful summer fruits just coming into season. A simple parfait that lets you keep your cool whether you're preparing it or sitting on the front porch eating it, accompanied by a tall glass of iced tea -- and friends and family, of course :-) ! Remember that part of the enjoyment of a parfait is the lovely effect of the different colours in the tall parfait glass. If you don't have parfait glasses, use large wine or water glasses, or large brandy snifters; this may require making smaller portions in more than four glasses.

Tri-colour parfait
4 servings

1/2 pound soft tofu, either Chinese- or Japanese-style
1/2 teaspoon vanilla
2 Tablespoons slivered almonds (no skins)
1 cup fresh blueberries
1 cup fresh peaches, sliced
1 cup fresh strawberries, sliced
1-2 teaspoons maple syrup or equivalent alternative sweetener, optional

Purée the tofu, vanilla, and almonds in a blender until smooth. Scrape out the mixture with a rubber spatula, and divide it evenly among 4 parfait glasses. Purée the blueberries and peaches together. Spoon the puréed fruit into each glass over the tofu mixture. Rinse out the blender jar and dry, then purée the strawberries, adding a bit of sweetener if the fruit is too tart. Spoon the strawberries over the blueberry layer. Chill for no more than 30 minutes before serving.

Variations:

> Later in the summer as the strawberry season fades, use raspberries for the red layer.

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When you eat this bread, not only will your tastebuds sing, but you'll feel positively virtuous knowing that each serving contains about one gram of fat. Be sure to use the best extra-virgin olive oil you can; it's a small indulgence with a delicious payback :-).

Garlic bread (low fat)
8 servings

8 large cloves garlic
water for cooking
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt, or to taste
1 baguette or thin Italian bread
dried herbs of your choice (oregano, basil, rosemary, parsley, etc.)

Preheat oven to 450 deg F. Place the garlic cloves into a small saucepan with enough cold water to cover them. Bring to a boil over low heat. Simmer for 3 minutes, then drain out the water (save for adding to soup). Place the garlic in a small bowl with the oil and salt. Mash with a mashing tool, a cooking fork, or the back of a spoon until it forms a smooth paste. Cut the bread horizontally in half lengthwise, and spread the cut surfaces evenly with the garlic mixture. Sprinkle tops lightly with the herb(s). Place the bread on a baking sheet and bake until the bread begins to brown around the edges, about four to six minutes. Slice and serve.

List of recipes: Desserts, breads, and beverages

Okay, it's confession time: When I was a kid, I was addicted to Mounds® bars. Never had one of these? Well, I thought they were positively heavenly: soft, creamy coconut covered in dark chocolate. Even now my mouth waters when I think of them :-). Then one day I read the ingredients and "nutritional" content, and that was it -- never again. Instead, I enjoy these delicious coconut cookies dipped in chocolate. You can get unsweetened coconut at natural food stores, where you'll also find chocolate chips made without refined sugars; my favourite brand is Tropical Source®.

Coconut cookies
About 2 dozen

1/2 cup light oil (sunflower, etc.)
1/2 cup non-dairy margarine, at room temperature
1/3 cup water
3/4 cup Sucanat® or alternative granulated sweetener
1/2 teaspoon vanilla
2/3 cup dried flaked coconut
2 cups unbleached flour
1 teaspoon baking powder
1 Tablespoon cornstarch
1/4 teaspoon salt
oil for the baking sheet
1/2 cup non-dairy dark chocolate chips

Preheat oven to 350 deg F. In a large mixing bowl, beat the oil, margarine, water, sweetener, and vanilla together until creamy, then mix in the coconut. Combine the flour, baking powder, cornstarch, and salt in a separate small bowl or on a sheet of waxed paper. Add the dry ingredients to the west ingredients in the bowl, mixing well to form a smooth batter. Drop the batter by heaping teapoonsful onto a lightly oiled baking sheet, leaving at least an inch between the cookies. Bake for 10 to 12 minutes, or until cookies are set. Remove quickly but carefully to a rack to cool. While they are cooling, melt the chocolate chips in the top of a double boiler or in a heat-proof dish in the microwave. Stir lightly until smooth. Cover a cutting board or cooled cookie sheet with waxed paper. Dip the edge or bottom of each cooled cookie into the chocolate with your fingers or sugar tongs; don't cover the cookie completely with chocolate. Place each dipped cookie onto the waxed paper and allow to cool at room temperature or in the refrigerator. (Leave them in the refrigerator for no more than five or ten minutes or the chocolate may discolour. It's still fine to eat, but it doesn't look as good.)

List of recipes: Desserts, breads, and beverages

This recipe came about by serendipity, which is a fancy way of saying that I messed up a recipe but ended up with something pretty good anyway. This was supposed to be a light Chocolate cake, but I mistakenly used baking powder instead of baking soda. The leavening qualities -- air bubbles -- in the cake recipe result from mixing baking soda with vinegar. (Don't believe me? Try pouring a Tablespoon of baking soda into your kitchen sink and then pouring a little white vinegar on it -- and watch it fizz! Actually this is an excellent method for clearing out sluggish drains in sinks and tub without resorting to harsh chemicals.) Baking powder, on the other hand, contains only a little baking soda and relies on other chemical processes for its leavening qualities. When I checked the "cake" after a half hour of baking, it hadn't risen very much, and realizing my mistake I figured it would end up in the garbage. After removing it from the oven and letting it cool some, I decided to cut a small piece and just give it a try before trashing it. Imagine my surprise when I realized I was chewing a fudgey brownie! Well, I just had to share this discovery with you all. I baked the original in a small cake pan in the toaster oven, and am using those measurements here in response to many requests for recipes in smaller quantities. If you want to use a larger pan, just double the ingredients -- you may need to let it bake for an extra few minutes. I've since made these brownies a few more times. They go nicely topped with sliced fresh strawberries, and served with an Orangajuli Assam tea.

Chocolate chip brownies
About 1 dozen

1 cup water
1/4 cup sunflower or other light oil
1 teaspoon vanilla extract
1 cup unbleached flour
1/2 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 cup Sucanat®, sugar, or other granulated sweetener
pinch of salt
1/4 cup semi-sweet chocolate chips (try Tropical Source® brand)

Preheat oven to 350 deg F. Lightly oil a 9" x 6-1/2" oblong baking pan (the size for a toaster oven). Combine the water, oil, and vanilla in a mixing bowl, and whisk together. Mix the flours, cocoa, and, and baking powder together in a small bowl or on a sheet of waxed paper, then sift through a wire strainer into the liquid ingredients. Mix together with a rubber spatula or a wooden spoon. Mix in the sweetener, salt, and chips until blended together. Pour the mixture into the baking pan, smooth the top if necessary, and bake for 35 minutes or until a toothpick inserted in the middle comes out clean. (Test for doneness after 30 minutes; do not overbake.) Remove from oven and let cool in the pan for at least fifteen minutes. Cut and serve warm, or transfer carefully to a serving dish and let cool completely. 

Variation:

> Double all quantities and bake in a 13" x 9" cake pan. 
> Try a different flavoured chip. Tropical Source, our favourite brand of chips, also makes an espresso flavour and a peanut butter flavour. 

List of recipes: Desserts, breads, and beverages

Do you get the idea that I love coconut? A couple of weeks ago there was a special on coconut milk at the supermarket so I picked up a few cans. Then came the question of what to do with it all. One possibility was to mix up a blenderful of  that lovely tropical drink, piña colada. But that's more of a summer cooler, and here we were in the midst of winter. So I took the drink and turned it into a dessert. Very nice! If you don't use alcohol, directions for substitution are at the end of the recipe. Next time you make rice for dinner, cook up an extra few cupsful and prepare this pudding. I think it would be as elegant at a dinner party as it would be yummy at a picnic :-).

Piña colada pudding
About 6 servings

3 cups cooked rice -- brown, white, or Basmati
1 cup canned coconut milk, regular or light
1 15-ounce can chunk pineapple in its own juice (unsweetened), with liquid
1/2 cup Sucanat® or alternative granulated sweetener
1/4 cup raisins
3 Tablespoons dark rum
ground nutmeg or dried flaked coconut for garnish, optional

Combine all ingredients in order in a heavy saucepan. Cook over medium-low heat, stirring frequently, for twelve minutes. Remove from heat and allow to cool slightly before transferring to a storage container or serving bowl. Cover and chill in the refrigerator for one to two hours. Serve chilled, in individual bowls, topped with a sprinkle of nutmeg or coconut if desired.

Variation:

> If you don't use alcohol, substitute 1 teaspoon rum flavouring mixed with 2 Tablespoons water.

List of recipes: Desserts, breads, and beverages

Another nut that I'm nuts about is pine nuts, also known by their Italian name: pignolis (peen-YO-lees). Pine nuts grow inside the cones of a certain variety of pine tree. In the fall, if you're lucky enough to find the pine cones in a produce market, bake them in your oven until your kitchen is fragrant with autumn, then carefully remove the nuts from the cone. This is rather time-consuming work, and pine nuts are normally priced accordingly -- in other words, they're pretty expensive. Although I really like pine nuts, I used them very sparingly until recently locating a source that was of a high quality yet reasonably priced. Now I toss them into stir-fries, desserts, salads, baked goods, casseroles, and sauces (pine nuts work equally well in both sweet and savoury dishes). These pine nut cookies are scented with anise -- which tastes like a gentle licorice -- and are so delicious that you may find you have to double or triple the recipe to keep everyone happy! The cookies were lovely at tea time complemented by a second flush Darjeeling (this one a Samabeong from Kyela Teas), but next time I may try them with the heartier Davenport Pines blend offered by Tea-and-Roses. Find brown rice flour in natural food stores. 

Pine nut cookies
About 2 dozen

1/2 cup pine nuts (pignolis)
1-1/2 cups flour, unbleached or whole wheat pastry (or a combination of the two)
1-1/2 cups brown rice flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon whole anise seed, lightly crushed
1/2 cup sunflower or other light oil
1/4 cup maple syrup
1 teaspoon vanilla extract

Preheat oven to 375 deg F. Toast the pine nuts in a small, dry skillet over medium-low heat, stirring constantly until lightly browned, about four or five minutes. Transfer the toasted nuts to a small dish and allow to cool enough to handle, then chop the nuts coarsely; set aside. Sift the flours, baking soda, and salt together into a mixing bowl. Mix in the anise seed and chopped pine nuts. In a separate small bowl, whisk together the oil, syrup, and vanilla. Stir the wet ingredients into the flour mixture, blending well to create a soft dough. Pull off a piece of dough and roll into a ball about one inch in diameter (lightly flour your hands if necessary so they don't stick). Place the dough ball onto a lightly oiled baking sheet, then press into a flat round about a quarter-inch thick using the back of a spoon or the palm of your hand. Continue with the rest of the dough, leaving an inch between each flattened cookie. Bake for 12 to 15 minutes, or until the bottom is just beginning to brown, then remove to a rack or plate to cool.

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