December 2011
26 posts
Makes 4 to 6 servings
What You Need:
For the filling:
5 cups ripe Fuyu persimmons, peeled and medium diced
2 cups huckleberries (or blueberries)
1 lemon, zested and juiced
¼ teaspoon salt
¼ cup cornstarch
½ cup agave
For the cobbler topping:
1 cup almonds, raw
1 cup rolled oats
1 tablespoon cinnamon
1/8 teaspoon ground nutmeg (optional)
½ cup pitted dates
3 tablespoons maple syrup
¼ teaspoon salt
Vegan vanilla ice cream, for serving (optional)
What You Do:
1. Preheat oven to 350 degrees. In a large mixing bowl, combine persimmons, huckleberries, lemon zest and juice, salt, cornstarch, and agave. In large ramekins, fill ¾ full with filling mixture, and set aside.
2. In a food processor, add almonds and process until course. Add oats and process for another 30 to 60 seconds until mixture is well combined. Add cinnamon, nutmeg, dates, maple syrup, and salt and process.
3. Divide cobbler topping among ramekins. Spread topping evenly on filling. On a baking sheet, place ramekins and put in oven. Cook 30 to 40 minutes, or until topping is golden brown and filling is bubbling. Serve warm, and top with your favorite vegan vanilla ice cream.
Serves 8
What You Need:
For the crust:
1 7-ounce package vegan graham crackers
1/2 teaspoon ground cinnamon
1/4 cup vegan margarine
For the filling:
3 12-ounce packages extra-firm tofu (not silken)
1 15-ounce can pumpkin purée
1 cup sugar
4 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
For the frosting:
1 cup powdered sugar
2 tablespoons vegan margarine
1 tablespoon soymilk
1 teaspoon vanilla
Maple Pralines
What You Do:
1. Preheat oven to 350 degrees. In a food processor, place graham crackers and cinnamon, and process for 1 minute to crush crackers. Add margarine and process an additional minute, and transfer to a 9-inch springform pan. Using your hands, press mixture firmly to cover bottom of pan. Place pan on a cookie sheet, and set aside.
2. Rinse food processor and shake out any excess water. Place all filling ingredients inside and process for 3 minutes or until very smooth. Scrape down sides of the bowl and process an additional 2 minutes. Pour filling over prepared crust and smooth top of cheesecake. Bake for 40 to 45 minutes, keeping pan on cookie sheet. Remove sheet from oven and allow cheesecake to cool for 20 minutes or until pan is cool to touch. Loosely cover springform pan and chill cheesecake in refrigerator for several hours or overnight.
3. In a food processor, place all frosting ingredients, except Maple Pralines, and process until light and fluffy. To finish cheesecake, loosen sides with a spatula and remove ring from springform pan. Transfer to a platter or large plate, spread frosting on top, and sprinkle with Maple Pralines.
From Cana to Your Car
A minister is driving down the road and is stopped for speeding. The state trooper smells alcohol on his breath, sees an empty wine bottle on the floor, and asks, “Sir, have you been drinking?”
The minister replies, “Just water.”
The trooper asks, “Then why do I smell wine?”
The minister looks down at the bottle and exclaims, “Good Lord, He’s done it again!”
Malinke People
Serves 6 to 8
What You Need:
2-1/2 cups water
2/3 cup uncooked wild rice
1 vegan bouillon cube
1-1/2 tablespoons canola oil
1 medium red onion, chopped
1 large celery stalk, diced
2 medium apples, peeled and finely diced
3 cups whole-grain breadcrumbs
1/3 cup dried cranberries
1/2 teaspoon seasoned salt
1/4 teaspoon dried thyme
Freshly ground pepper to taste
1/2 cup apple juice
What You Do:
1. In a small saucepan over medium heat, bring water to a simmer. Stir in wild rice and bouillon cube, bring to a simmer, then cover and simmer gently until water is absorbed, about 35 minutes.
2. Preheat oven to 375 degrees. In a medium-sized skillet over medium heat, heat oil. Add onion and celery and sauté until golden brown. In a large mixing bowl, combine onion-celery mixture with cooked wild rice, apples, breadcrumbs, cranberries, salt, thyme, and pepper, and stir to combine. Slowly drizzle in apple juice, stirring constantly, until mixture is evenly moistened.
3. In a lightly oiled shallow baking pan, transfer mixture and spread evenly in pan. Bake for 20 to 25 minutes, or until well heated through.
