I really really want dessert, but I have neither the money nor the motivation to go to the store. I've got pretty much everything I might need in the way of dry ingredients (except for cocoa powder or chocolate chips), but I'm out of "milk" and margarine and pretty much any other liquid ingredient. I do have some canola oil, a little can of coconut milk, and some maple syrup. There is a woman at my office who says that she veganizes recipes by replacing the milk and butter with coconut milk. I've done some extensive googling, but all I've found is rice puddings, which don't quite sound appetizing. And I thought of pancakes but I made those last week. I think I want cookies. MMM cookies.
So, back before I went vegan, my grandmommy always unfroze a lasanga for me at Christmas, but this is my first Christmas sans cheese, and so I'm looking for something I can make. I'll probably do Tofurky one night, but I'll be at my grandparents' place for awhile and I need some ideas.
I'd like something without tofu, because my pop's a damn tofuphobe, and I'd like him to be able to eat whatever I cook, too. Does anyone have any good old wholesome family favorites not loaded up with tofu?
I wanted to make something nice to give to coworkers, family and friends. I was inspired by Dr. Fuhrman's Date Nut Pop'ems and of course I got carried away and had to make these less healthy. Anyway, I created this recipe as I went along so I don't have measurements. They don't need to be precise anyway--this recipe is flexible!
My take on a Wild Oats recipe...worked out well because I had these things lying around.
1 c. organic silken tofu 2/3 c. Maple Syrup 1/4 c. Hazelnut Oil 2 tsp. vanilla extract - I didn't have any so I used lemon juice 2 very ripe bananas 2 1/4 c. whole wheat flour 1/4 c. old fashioned oats 1/4 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1/3 c. whole (or slivered) almonds
Preheat oven to 350° F. Place tofu, syrup, oil, vanilla (lemon), nuts and banana in a food processor. Pulse until smooth. In a separate bowl, sift together flours, salt, baking soda and baking powder. Pour tofu mixture into the flour mixture and gently whisk together. If the batter is too thick, add a little bit of soy milk. Line a muffin pan with 12 unbleached muffin cups,or lightly grease the cups. Fill each cup about 2/3 full with batter. Bake for about 20 minutes, or until golden.