December 18, 2009

Edible Vegan Gifts

Hot Chocolate Mix
6 1/2 cups vegan powdered milk
1/2 cup sugar
1/2 cup sifted unsweetened cocoa powder
2-4 cinnamon sticks or 2 teaspoon cinnamon (optional)
1 teaspoon nutmeg (optional)
1 tablespoon dried vegan marshmallows (optional)

1. Combine all ingredients together and mix very well.
2. Place into airtight containers or glass jars and seal tightly.
Note: For each serving, place 4 to 5 teaspoons mix in a cup, and fill with 8 ounces very hot water. For creamier hot chocolate, use half plant milk and half water.

Chai Tea Mix
1/2 cup vegan powdered milk
3 tablespoons vegan powdered sugar
1/4 cup unsweetened instant powdered tea
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves

1. Combine all ingredients together and mix very well.
2. Place into airtight containers or glass jars and seal tightly.
Note: For each serving, place 3 to 4 teaspoons mix in a cup, and fill with 8 ounces very hot water. For creamier chai, use half plant milk and half water.

Oreo Truffles
1 lb Oreo cookies (3 sleeves)
8 ounces vegan cream cheese, room temperature
1/2 teaspoon vanilla extract (or different extracts) (optional)
1 lb vegan chocolate
1/2 lb vegan white chocolate

1. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
2. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
3. Line two cookie sheets with wax paper. In double-boiler, melt chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
4. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
5. Store in airtight container, in refrigerator.

Potato Soup Mix
1 3/4 cups instant mashed potato flakes
1 1/2 cups vegan dry milk powder
2 tablespoons vegan chicken/vegetable bouillon granules
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground turmeric
1 1/2 teaspoons seasoning salt

1. Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
2. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

Cherry Bars
1 cup sugar
2 tablespoons vegan butter
1/4 teaspoon salt
1/3 cup vegan creamer/vegan evaporated milk/plant milk
1 cup vegan marshmallow
1 cup cherry chips
1 cup vegan chocolate chips
1/2 cup peanut butter
1 cup peanuts

1. Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
2. Spread in 8 or 9" square pan which has been lined with parchment or wax paper.
3. Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
4. Stir in peanuts. Spread evenly over cherry layer.
5. Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).

Oreo Balls
1 package regular size Oreo cookies, crushed
1 (8 ounce) package vegan cream cheese, softened
1 package vegan white bark
1 package vegan chocolate bark
1 cup of crushed almonds

1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls.
3. Chill for an hour.
4. Melt approximately 3/4 package of white bark.
5. Stick a toothpick in an Oreo ball and dip it in the melted white bark, add almonds.
6. Allow to harden on wax paper.
7. Takes about 15 min.
8. While waiting, melt about 1/4 package of chocolate bark.
9. When Oreo balls are hardened, decorate with drizzles of chocolate and white bark..

Pecan Pralines
1 cup pecans
1/4 cup vegan creamer/vegan evaporated milk/plant milk
1/4 cup vegan butter
1 cup brown sugar, plus
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon bourbon (optional)

1. Preheat oven to 325 degrees.
2. Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
3. Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
4. Line a cookie sheet with parchment paper.
5. Fit a heavy-bottomed saucepan with a candy thermometer.
6. Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
7. If necessary, stir once to help dissolve the sugar.
8. Remove from the heat and let sit for 15 seconds.
9. Carefully stir in the vanilla, bourbon, and toasted pecans.
10. (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
11. Drop by tablespoonfuls onto the prepared cookie sheet.
12. Cool for 20 minutes.

Fudge Wreaths
1 (12 ounce) package vegan chocolate chips
1 cup vegan butterscotch chips
1 (14 ounce) can vegan sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
1 cup walnuts, coarsely chopped (plus more for decoration)
1/2 cup raisins or dried currant
candied red cherry
candied green cherries, to decorate top (like holly)

1. Butter an 8-inch round cake pan with softened butter.
2. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
3. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
4. Stir the chips and milk until they melt together, about 3 minutes. (Make sure fudge is warm, smooth and shiny--warm enough that it won't set up instantly when you stir in the cooler nuts and raisins). Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
5. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
6. Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

Chocolate Toffee Squares
1 cup vegan butter
1 cup brown sugar, firmly packed
1 egg substitute
1 teaspoon vanilla
1/4 teaspoon salt
2 cups unsifted all-purpose flour
1 (6 ounce) package vegan chocolate chips
3/4 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees.
2. Grease a 13x9x2 inch pan.
3. Beat butter and sugar until light and fluffy.
4. Add egg yolk, vanilla and salt.
5. Blend well.
6. Beat in flour just until combined.
7. Turn into prepared pan, spreading evenly.
8. Bake for 25 minutes or until golden brown.
9. Remove from oven and immediately sprinkle with chocolate chips.
10. When melted, spread and sprinkle with nuts.
11. Cut into squares while warm.
12. Let cool completely.

Homemade Tempeh Jerky
4 lbs tempeh
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or Bragg Liquid Aminos
1/2 cup vegan Worcestershire sauce
1/2 cup Frank's red hot sauce

1. Cut tempeh in to 4 inch strips.
2. The tempeh should be about 1/2 inch thick.
3. Add all ingredients in a large bowl, and mix well.
4. Cover and refrigerate overnight (8 hrs).
5. Line cookie sheets with tin foil.
6. Place tempeh strips on sheets, don't overlap tempeh.
7. Set oven at lowest temperature. (150-175°F).
8. Bake 2-4 hours, turning after three hours.
9. Jerky is done when tempeh is dried out, depending on your oven.

Homemade Cream Soup
2 cups vegan powdered milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable bouillon
2 tbsp. dried onion flakes
1-tsp. basil leaves
1-tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. Makes equivalent of 9 cans of soup. Vary the spices to suit your own taste or the type of casserole you were making.

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