Vegan Peace 2: 2009

December 31, 2009

Vegan Weight Loss

Vegan Nutrition
Get Ready to Kickstart Your Health in 2010!
Vegan Weight Loss Diet
Obesity and Weight Loss
Vegan Weight Loss
High-Carb, Vegan Diet Causes Major Weight Loss
Trying To Lose Weight? Go Vegan! It Worked For Me.
Perfect Vegan Weight Loss Diet
Vegetarian Advice: Lose Weight, Get Fit, Fast
Seven Ways to Eat Green (and Inadvertently Lose Weight)
Weight-Loss Strategies for Vegans
Vegan Weight Loss

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December 30, 2009

Cheesy Black-Eyed Pea Dip
4 ounces vegan butter
1/2 cup chopped onion
1/2 clove garlic, finely minced
12 ounces shredded vegan Cheddar cheese
2 15 ounces cans black-eyed peas, drained and rinsed
1 jalapeno pepper, seeds removed, finely chopped
1 4 ounce can chopped green chilies
salt and pepper, to taste

In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot.

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Egg Nog Punch

Egg Nog Punch
2 quart chilled vegan eggnog
2 pint vegan vanilla ice cream
1 liter Cream Soda/7-up/Sprite
1 pinch nutmeg
1 pinch cinnamon

Place the ice cream in the bottom of an extra large punch bowl. Add half of the eggnog. Stir and mash until the ice cream is melted and combined. Add the remaining eggnog and stir. Gently pour in the cream soda and mix. Serve in glasses/mugs; sprinkle with dashes of nutmeg and cinnamon.

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December 24, 2009

Christmas Spinach Filo Torte

Christmas Spinach Filo Torte
2 tbsp Olive oil
6 Spring onions, white and green parts finely chopped
1 (18 oz.) package frozen spinach (thawed then squeezed dry to remove excess moisture)
2 1/4 cups vegan cottage cheese, drained of any excess whey
2 3/4 cups vegan Feta cheese, crumbled
3 tbsp Dill, chopped
3 tbsp Parsley, chopped
1 tbsp uncooked long grain rice

For the pastry:
12 leaves of vegan Filo pastry
6 tbsp Olive oil
1 cup vegan Butter, melted
1 tbsp black Sesame seeds, (optional)

1. To make the filling, heat the olive oil in a large saucepan over a medium-low heat.

2. Add the spring onion and cook until soft. Stir in the spinach and cook until just wilted. If using frozen spinach, cook until heated through.

3. Drain the spinach mixture in a colander and press out as much moisture as possible. Leave to cool, then tip onto a clean cloth, gather up the sides and squeeze the excess moisture out of the spinach. Chop coarsely.

4. In a bowl, combine the spinach mixture with the cottage cheese, feta, dill, parsley and rice, mixing very thoroughly. Season with salt and freshly ground pepper, bearing in mind the saltiness of the feta.

5. Preheat the oven to 180°C/gas 4.

6. Unwrap the filo pastry and cover the pastry with a barely damp cloth to prevent it drying out and becoming brittle. Combine the olive oil and melted butter.

7. Brush the butter mixture all over a 20cm springform cake tin. Place one layer of filo on the bottom, brush with the butter mixture, top with another layer at a slightly different angle, brush with the butter mixture, and so on, forming 7 layers. Spoon all of the spinach filling on top of the layered filo, spreading out evenly.

8. Fold over any excess filo across the top of the filling and continue layering, forming 5 more layers. Brush the top with butter and then, using a very sharp knife, cut the pastry, before baking, into 8 pieces. Scatter black sesame seeds over the top for decoration, if using.

9. Bake the spinach pie for 30 minutes, then remove the springform ring and cook for a further 15 minutes, until sizzling, deep golden and crisp right through each of the filo layers.

10. Cut again along the original slits before serving. Serve hot or cold.

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Spinach Gratin

Spinach Gratin
4 tablespoons vegan butter
4 cups chopped yellow onions
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup vegan heavy cream
2 cups plant milk
5 (10 ounce) packages frozen chopped spinach, thawed
1 cup grated plant parmesan cheese
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 cup grated vegan cheese (swiss or mozzarella)

1. Preheat oven to 425.
2. Melt the butter in sauté pan over medium heat.
3. Add the onions and sauté about 15 minutes, until translucent.
4. Add the flour and nutmeg and cook stirring, for 2 more minutes.
5. Add the cream and milk and cook until thickened.
6. Add salt and pepper.
7. Squeeze as much liquid as possible from the spinach.
8. Add the spinach to the sauce.
9. Add 1/2 cup of the cheese, mix well.
10. Transfer to a baking dish and sprinkle with the remaining cheese on top.
11. Bake for 20 minutes until hot and bubbly.

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Spinach Balls

Spinach Balls 1
2 (10 ounce) packages frozen chopped spinach (thawed & drained - squeezed dry)
6 slices white bread, lightly toasted a golden brown
2 egg substitutes
1/2 cup vegan butter or margarine, melted
1/3 cup vegan Parmesan cheese
1/2 cup vegan asiago cheese OR romano OR Parmesan OR nutritional yeast
1 teaspoon dried thyme
2 cloves garlic, minced
8 shallots, minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

1. Place toast in a blender or food processor and blend until finely crumbed.
2. Combine all ingredients in a large bowl and chill for at least three hours or overnight.
3. Form into balls and place on a greased cookie sheet.
4. Balls can be covered and refrigerated at this point for up to twelve hours.
5. Bake at 400 degrees for 12-15 minutes, or until golden brown.

Garlicky Spinach Balls
2 cups seasoned stuffing (or stale bread cubes)
1 cup finely chopped onion
4 egg substitutes
1/2 cup vegan Parmesan cheese
1/4 cup vegan butter, melted
1/4 cup vegan broth
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
1/4 teaspoon ground black pepper
2 packages (10 ounces each) frozen chopped spinach

Preheat oven to 350 degrees. Thaw the frozen chopped spinach using a microwave as per instruction on package. Squeeze dry the chopped spinach after it cools down. In a large bowl, break up the larger pieces of crushed seasoned stuffing with a potato masher.
Add chopped onion, dried thyme, garlic, Parmesan cheese, butter and broth. Next, add egg substitutes. Finally, add the spinach and season with salt and pepper. Mix until blended. (You may want to use your hands for ease of mixing.) Roll the mixture into 1-inch balls, placing 1 1/2 inches apart on a greased baking sheet. Bake for 15 to 20 minutes, or until golden brown.

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Spinach Casserole

Spinach Casserole
2 (10 ounce) boxes frozen chopped spinach, defrosted
1 egg substitute
1 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped fine
1 1/2 cups vegan cheddar cheese, shredded
1 can vegan cream of mushroom soup
1-2 cup crouton

1. Preheat oven to 350 degrees.
2. Place spinach in strainer and squeeze all extra liquid from it.
3. In a large bowl, combine spinach with the rest of ingredients, except croutons, and combine well.
4. Pour into a 2 quart casserole dish and top with croutons.
5. Bake for 35 to 40 minutes, or until bubbling around edges.

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Spinach Rice Bake

Spinach Rice Bake
1 (10 oz.) package frozen spinach (thawed then squeezed dry to remove excess moisture)
2 cups cooked white rice or brown rice (use cold rice for this)
1/3 cup vegan melted butter
2 cups shredded vegan cheddar cheese or vegan cheese sauce
3/4 cup vegan Parmesan cheese or nut yeast
1/3 cup chopped onion
1-2 garlic cloves, minced
3 egg substitutes
3/4 cup plant milk or vegan creamer
1/8 teaspoon cayenne pepper, to taste (optional)
fresh ground black pepper and seasoning salt to taste
1/4 cup vegan Parmesan cheese or nut yeast, for topping
1 cup grated vegan mozzarella cheese

1. Set oven to 350°F.
2. Grease a 11 x 7-inch baking dish.
3. In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
4. Season with salt, pepper and cayenne to taste.
5. Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
6. Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
7. Top with mozzarella cheese the last 5 minutes of baking.

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Holiday Carrots

Holiday Carrots
1 (1 lb) bag frozen baby carrot or 6 peeled and sliced fresh carrots + 1/4 cup reserved carrot water
1/4 cup vegan mayonnaise
1/4 cup vegan sour cream
1/4 cup horseradish
1/4 cup celery
1/4 cup chives
1/4 cup red and green bell peppers
2 tablespoons finely chopped onions
salt and pepper
1/4 cup breadcrumbs
1 tablespoon melted vegan butter

1. Boil or steam carrots, reserving carrot water.
2. I always steam them to preserve the carrot flavor.
3. Place cooked carrots in a shallow casserole.
4. Combine the rest of the ingredients, pour over carrots and mix.
5. Melt the butter, mix with breadcrumbs and sprinkle on top (you can omit this)
6. Bake at 375 F.
7. for 30 minutes or until sauce is bubbly.

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Cheesy Corn Bake

Cheesy Corn Bake
2 tablespoons vegan butter or margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4 cup plant milk
1 1/2 cups vegan cheese, shredded
1 (3 ounce) package vegan cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced vegan ham

1. Melt butter; stir in flour and garlic powder.
2. Add milk; cook & stir over medium heat.
3. Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
4. Bake in 2 qt casserole for 45 minutes at 350.

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Cream Corn

Cream Corn
2 10 ounce packages frozen corn kernels, thawed
1 cup vegan heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons vegan butter
1 cup high fat plant milk
2 tablespoons all-purpose flour
1/4 cup vegan Parmesan cheese

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese. Serve hot.

Bourbon Creamed Corn
1/4 cup vegan butter
1 cup chopped shallots
3 garlic cloves, minced
1 large red bell pepper, chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup vegan heavy cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

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Corn Souffle

Corn Souffle
2 egg substitutes
2 tablespoons cornstarch or arrowroot powder
2 tablespoons sugar
1 dash nutmeg
1 (14-16 ounce) can creamed corn (14-16 oz size)
1/2 cup vegan sour cream
1/2 cup plant milk
salt and pepper

1. With electric mixer, mix egg substitutes until foamy.
2. Beat in remaining ingredients.
3. Pour into greased 8" square baking dish.
4. Bake on center rack of preheated 400 oven 35 minutes or until knife inserted comes out clean.

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Carrot Souffle

Carrot Souffle
2 lbs carrots, sliced
3/4 cup vegan butter
3 egg substitutes
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

1. Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
2. Add carrots and the rest of the ingredients to a food processor.
3. Process until mixture is smooth.
4. Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
5. Bake at 350 degrees for 1 hour and 10 minutes or until set.

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Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes
20 cherry tomatoes
1/4 cup chopped fresh chives
1/4 cup green onion
1/4 cup red and/or green bell peppers
10 slices vegan bacon, fried crisp and crumbled
1/2 cup lettuce, chopped finely
3 tablespoons vegan mayonnaise
salt and pepper

1. Cut the top off the tomatoes, scoop out the seeds & pulp.
2. Salt the inside of the tomato and put them upside down on a paper towel to drain for about 15 minutes.
3. Meanwhile combine the bacon, chives, lettuce, green onion, bell peppers, and mayonnaise.
4. Season with salt and pepper.
4. Fill the tomatoes just before serving.

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Creamed Peas

Creamed Peas
2 cups frozen green peas
2/3 cup vegan broth or water
1/4 teaspoon garlic powder
3 tablespoons vegan butter
1/3 cup vegan cream
2 tablespoons all-purpose flour
1 tablespoon sugar
3-4 tablespoons vegan Parmesan cheese or nut yeast
salt and black pepper

1. In a medium saucepan combine the peas with broth or water; and garlic powder bring to a simmer then add in butter (do not drain the broth or water).
2. In a small bowl whisk together whipping cream with flour and sugar until smooth then add to the peas; cook stirring over medium-high heat stirring/whisking constantly until thick and bubbly (about 4 minutes).
3. Mix in Parmesan cheese or nut yeast then season with salt and pepper to taste.

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Peas With Bacon and Almonds

Peas With Bacon and Almonds
1 1 lb bag frozen sweet peas, baby
2 slices vegan bacon, chopped
2 tablespoons finely chopped onions
1/4 cup slivered almond
1 tablespoon vegan butter or margarine
1/2 teaspoon salt
1 dash pepper

1. Cook peas as directed on bag; drain.
2. In large non-stick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon; drain on paper towels.
3. Cook onion and almonds in bacon drippings over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
4. In same skillet, melt butter over medium-high heat. Add peas, bacon, onion, almonds, salt and pepper; toss.

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December 23, 2009

Peppered Cheddar Cheese Bread

Peppered Cheddar Cheese Bread
3 tablespoons dry yeast
2 teaspoon sugar
2 cup warm water
8 cups flour (more as needed)
4 (or more) large jalapeno peppers, seeded and coarsely chopped
2 red bell peppers, coarsely chopped
3 1/2 teaspoons salt
4 tablespoon sugar
2 tablespoon nutritional yeast
2 egg substitutes, warm
2 teaspoon hot pepper sauce (optional)
2 cup warm plant milk
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
vegan Parmesan cheese or sesame seeds (optional)

1. Prepare a heavy-duty stand mixer with a kneader blade.
1. Proof yeast in water with 2 teaspoon sugar for 8-10 minutes, or until foamy.
2. Heat milk in the microwave for about 50 seconds on HIGH.
3. In the stainless steel bowl, add in 8 cups flour, chopped jalepenos, salt, red bell peppers, sugar, 1 egg substitute, nutritional yeast, hot pepper sauce (if using) and warmed milk.
4. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
5. Near the end of the kneading add in the cheddar cheese, and mix until combined.
6. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
7. Then gather up dough and knead gently for 30 seconds.
8. Place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
9. Punch down dough and slice into two even pieces.
10. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
11. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
12. Brush tops with an egg wash substitute.
13. Sprinkle on grated vegan Parmesan cheese or sesame seeds.
14. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
15. Enjoy!

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Finnish Pulla

Finnish Pulla
2 cups plant milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 egg substitutes
9 cups all-purpose flour
1/2 cup vegan butter, melted
1 egg substitutes
2 tablespoons sugar

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 egg substitutes, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
5. Brush each loaf with egg substitute wash and sprinkle with sugar.
6. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

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Garlic, Herb and Cheese Bread

Vegan Garlic, Herb and Cheese Bread
1 1/8 cups warm water
3 cups bread flour
2 tablespoons dry plant milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons vegan margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1-1/2 cup shredded or crumbed vegan Cheddar cheese

1. Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine. Set for basic cycle with the light crust.

2. When indicated by your bread machine, add the garlic powder, onion flakes and 1 cup of the shredded cheese.

3. When the loaves are done, sprinkle the remaining cheese over the loaf and bake for another 7-10 minutes.

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December 22, 2009

Vegan Christmas Meats

Vegan Turkeys, Meat Loves, Ham, Roulade, etc,
Smoked Vegetarian Goose For The Holidays
Seitan Pork Cutlets
Seitan Pork Chops in Red Wine
Vegan Sage Rubbed "Pork Chops" with Warm Apple Slaw
Vegan Chicken and Dumplings
Salisbury "Steak"
Beef Stroganoff
Vegan Corned Beef and Cabbage, Roasted Potatoes, and Soda Bread
Vegetarian Pâté en Croûte
Vegan Swiss Steak
Gluten Pepper Steak
Oregano and Basil-Rubbed Marsala "Flank Steak" stuffed with Saffron Wild Mushrooms
Vegan Sausage and Beer Gravy over Cheddar, Scallion and Cilantro "Buttermilk" Biscuits with Fried Dill and Dandelion Green
Mock Crab Cakes
Vegan Sausage Rolls
Vegan Ham Steaks or Vegan Sausage

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Parmesan Potato Latke

Parmesan Potato Latke
3 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1/2 cup vegan Parmesan or nutritional yeast
1/2 cup chopped fresh basil leaves

Heat the 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the mixture with salt and pepper. Transfer the mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes. Use a kitchen towel to squeeze excess water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the vegan Parmesan or nutritional yeast and the basil. Stir and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, serve, and enjoy!

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Eggnog Smoothies

Eggnog Smoothie 1
2 cups of vegan eggnog
1 banana
1 cup of vegan vanilla yogurt
1/3 cup of plant milk
2 cups of ice
Optional:
Pinch of nutmeg
Pinch of cinnamon
Red & green sprinkles (for topping)
Vegan whipped cream (for topping)

Combine all ingredients in a blender, cover and blend until smooth and creamy texture. Pour into a large chilled glass. Add toppings if you choose to!

Eggnog Smoothie 2
1 cup icy cold eggnog
1 cup cold chopped fruit (bananas, mangoes, cherries, cranberries, raspberries, strawberries, etc)
1/4 cup brandy or rum
5 or 6 ice cubes
Optional:
Pinch of nutmeg
Pinch of cinnamon
Red & green sprinkles (for topping)
Vegan whipped cream (for topping)

Combine all ingredients in a blender, cover and blend until smooth and creamy texture. Pour into a large chilled glass. Add toppings if you choose to!

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Candy Cane Coffee Cakes

Candy Cane Coffee Cakes veganized
4 cups flour, divided
1 package quick-rising yeast
1/3 cup sugar
1/2 teaspoon salt
3/4 cup vegan buttermilk
1/2 cup vegan butter, cut into 6 pieces
2 egg substitutes
1/4 cup vegan butter, softened
1/4 cup light brown sugar, packed firm
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For The Glaze
1 cup vegan confectioners' sugar
plant milk

For The Cakes:
Combine 2 cups of the flour, the yeast, the sugar and the salt in a large mixing bowl. Heat buttermilk and butter to very warm (125 F to 130 degree F.) Add to flour mixture with the eggs. Beat on low speed of electric mixer, scraping bowl constantly, about 30 seconds. Beat on medium speed for 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead dough on well-floured surface until smooth and elastic, about 3-5 minutes, adding additional flour as needed to prevent dough from sticking. Let dough rest, covered, 10 minutes.

Meanwhile, for the filling, combine butter, sugars and cinnamon; mix to form a paste.

Divide dough into two equal parts. On well-floured surface, roll each to a 14x6" rectangle. Place on buttered cookie sheet. Make 2" cuts on 14" sides of rectangles at 1/2" intervals. Spread half of the cinnamon-butter paste down center of each rectangle. Crisscross strips over cinnamon mixture.

Gently stretch each rectangle to 20"; curve to form cane shape. Cover; let rise in warm, draft-free place until nearly double, 20-30 minutes. Bake in a 375 oven 18-20 minutes or until lightly browned. Cool slightly on wire rack. Drizzle with glaze.

Decorate as desired. Makes 2 coffeecakes, 8 servings each.

For The Glaze:
Mix confectioners' sugar with milk to form desired consistency for glazing.

Note: To freeze, cool completely. Do not glaze. Wrap each securely in heavy-duty aluminum foil. Freeze up to 2 months. To reheat, place frozen coffeecake in 350 oven for 20 minutes or until heated through. Drizzle with glaze.

Decorate with vegan red gumdrops as holly berries w/ the minted green gumdrop leaves in 3 locations. Marachino cherries in red are zigagged from top to bottom.

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Cranberry Tea Cake

Cranberry Tea Cake veganized
2 cups cranberries
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup vegan butter
1 cup sugar
1 teaspoon vanilla
1/2 pint vegan sour cream
2 egg substitutes
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

1. Coarsely chop cranberries.
2. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
3. Cream butter and sugar.
4. Add vanilla, sour cream, and egg substitutes; mix thoroughly.
5. Sift together flour, baking soda, baking powder, and salt.
6. Stir into egg mixture just until moistened.
7. Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
8. Spread 1/2 of cranberry mixture over the top.
9. Repeat with remaining batter and cranberries.
10. Bake 50-60 min at 350.
11. Remove from pan and cool on rack.
12. Dust with powdered sugar.

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Cranberry-Pistachio Ice Cream Cake

Cranberry-Pistachio Ice Cream Cake veganized
Red cranberries and green pistachios in this ice cream cake beautifully exhibit the colors of the season.

Prep time: 30 minutes plus chilling, freezing and standing, Cooking time: 12 minutes

1 1/2 cups crushed vegan chocolate cream-filled cookies
1/4 cup vegan butter or margarine, melted
1 1/2 cups fresh or frozen cranberries, thawed
1/2 cup light corn syrup
1/3 cup sugar
1/3 cup water
6 cups vegan vanilla ice cream, softened, divided
1/2 cup chopped pistachios, divided

1. Grease a 9-inch springform pan. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.

2. Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, until cooled, stirring occasionally.

3. Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze 30 minutes, until firm.

4. Layer with remaining 3 cups ice cream, 1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving.

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Christmas Plum Pudding With Brandied Cider Sauce

Christmas Plum Pudding With Brandied Cider Sauce veganized
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup vegan butter or margarine, at room temperature
4 egg white substitutes
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (recipe follows)
Vegan vanilla ice cream (optional)

1. Lightly grease a 1 1/2-quart steamed-pudding mold or casserole; set aside. Stir together the flour, orange rind, cinnamon, baking powder, ginger and cloves in a medium bowl.

2. Beat brown sugar and butter together in a large bowl on medium speed until light and fluffy, scraping side of bowl often. Add egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

3. Spoon batter evenly into the prepared mold. Cover mold with foil. Tie foil in place with string.

4. Place mold on a rack in a Dutch oven. Carefully pour boiling water into the Dutch oven until the water is halfway up the side of the mold.

5. Cook, covered, over low heat 2 to 2 1/2 hours or until a toothpick inserted in center comes out clean.

6. Place mold upright on a wire rack and let stand 10 minutes.

7. Using a narrow metal spatula, loosen side of plum pudding from mold, then invert pudding onto a serving plate.

8. Serve warm with Brandied Cider Sauce; top with vanilla ice cream, if desired. (Can be made ahead. Cover pudding with foil and refrigerate up to 1 week. To reheat: Steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce
3/4 cup apple cider or apple juice
1/4 cup firmly packed light brown sugar
1 tablespoon cornstarch
2 tablespoons brandy or apple juice
1 teaspoon vegan butter or margarine

Whisk together apple cider, brown sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking constantly. Cook 2 minutes or until thickened, whisking constantly. Remove from heat; stir in brandy and butter. Makes about 3/4 cup.

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Candy Cane Mint Chocolate Fudge

Candy Cane Mint Chocolate Fudge veganized
2 cups (12 oz.) semi-sweet vegan chocolate chips
1 (14 oz.) can vegan sweetened condensed milk, divided
2 tsp. pure vanilla extract
1 cup (6 oz.) vegan white chocolate chips
1 1/2 tsp peppermint extract
Green vegan food coloring
4 standard-sized candy canes

Line an 8-inch square pan with foil. Use enough foil so that it extends 1 to 2 inches beyond the top edges of the pan. This will make it much easier to remove the fudge from the pan later.

In a medium saucepan, combine semi-sweet chocolate chips and 1 cup sweetened condensed milk. Set the pan over low heat and stir occasionally until the chocolate is melted. Stir in vanilla extract. Spread half of the chocolate mixture into the pan and chill until firm, about 15 minutes. Let the remaining chocolate rest at room temperature.

In another saucepan set over low heat, melt the white chocolate chips and the remaining sweetened condensed milk. Stir in peppermint extract and a few drops of green food coloring (until the chocolate turns the desired color). Spread the white chocolate mixture evenly over the chocolate mixture in the 8-inch pan. Chill for an additional 15 minutes, or until the white chocolate is firm.

Spread the remaining semi-sweet chocolate mixture over the white chocolate layer. Place 4 standard-sized candy canes in a ziploc bag and crush with a meat mallet or rolling pan. Gently press the candy cane bits into the top of the chocolate. Chill for approximately 2 hours, or until the fudge is firm. Remove from the pan by lifting the edges of the foil. Peel off the foil and cut the fudge into small squares.

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Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies veganized

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 egg substitute

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup vegan butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) vegan red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

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