I was recently invited to a party where I was asked to make dessert. I never get to, so I was super excited. I scoured the recipes and settled on two choices. Lemon-poppyseed cake and evil vegan chocolate cake.
The chocolate cake was AMAZINGLY received and people could not believe it was vegan. My only recommendation is to make sure to read the instructions carefully because it does take quite a bit of time to make and there are some strange ingredients (which my co-op had all of) and to follow the baking directions closely because I went over a few minutes and the cake was a little drier then I would have liked. Whew that was a run-on.
Here are the original posts. My only problem with the lemon poppyseed cake is that I didn't have a lemon, just juice, and I guesstimated about 3-4 tbsp. I think it could have used a little more but it still turned out good.
So there was a post not long ago somewhere in the comments someone mentioned this custard baked in a pumpkin that was not vegan. I found a recipe for a vegan custard here and another that I only got the time/temp form
It looks fantastic, and my spouse said he was glad we were going to take it somewhere because it was too awesome to not bring anywhere. :) I don't have any pix right now, as my laptop is having logic board problems (Again! Sigh).
We had a little leftover custard, so I scooped it into some bowls and we tried it. It was awesome. I can't wait to bring it, to my father-in-law's house. I'mm going to make another one for Christmas as we have a friend staying with us from overseas, I've not seen her in nearly 7 years. She's thinking of going vegetarian, and she said that maybe herweek with us will help her make the jump. Hey- every little bit counts, baby steps and all that. WOOT!
i have been eating this since i was little. it was an easy to change the recipe to be vegan friendly, so here you go! it doesn't sound appetizing, but it's really so good. it's very rich and tastes like a dessert.
2 cups cooked carrots 1/2 cup soy milk 1 tsp salt 1/2 stick margarine 2/3 cup sugar
Mash carrots and add above ingredients while carrots are hot. Mix together and add: 2 heaping tbls flour 1 tsp baking soda 1 tsp cinnamon 3 eggs (beaten) I used Ener-G Egg Replacer I think I may try using yogurt or silken tofu next time, but I think it'd be too thick
Bake at 30 degrees at 325 F Topping: 1/3 cup flour 1/3 cup margarine 1/2 cup brown sugar 1 cup nuts
This is what I'll be sharing with my friends today for Thanksgiving.
Ingredients 1 onion, chopped 1 tbsp olive oil 2 cups arborio or risotto rice 1 cup white wine 4 cups vegetable broth 1 cup (not can) pumpkin 1 tsp ginger, finely chopped or grated 1 tbsp sage, finely chopped 1 tbsp earth balance
In a large sauce pan, cook the onions on medium-low. In a separate bowl, mix the pumpkin, ginger, sage and earth balance. Set aside. Once the onions are soft and translucent, add the rice and stir until all is well incorporated. Cook for about 2 minutes. Add the wine, cook and stir until wine is almost completely absorbed. Add the broth, half a cup at a time, waiting until it is absorbed to add the next. When you are down to you last half cup of broth, add it to the pumpkin mixture and stir until well mixed. Add the mixture to the rice, cook for about 5 more minutes. Serve and enjoy.
Important tip: Make sure the liquid you are adding to the rice (wine and broth alike) is hot. I kept the broth in a sauce pan, next to the rice pot. Once the liquid is half absorbed in the rice, I turn the burner below the broth on medium to warm it up before scooping the next half cup.
I might be setting my hopes to high, but... does anyone know of a passable vegan egg-nog recipe? The tastier the better. I think I must be the only vegan in the world who misses any dairy product more than cheese!
as a thank you for writing letters of recommendation for colleges, i'm making my awesome teacher some vegan snickerdoodles. i've had really good luck with this recipe the last seven million times i've made it, but since she's got a wheat allergy, i'm wondering if i can just sub in rice flour without any huge consequences, if i should use a different kind of flour, etc etc. basically, will this work out? thanks!