Silk Crunch Cherry Pie, low fat plant-based version

Cherry Pie with oatmeal topping

I have been listening to Katie Herzig singing, "Hey Na Na" a lot lately--it cracks me up.  Very Cherry Pie-ish.
I used to have a cookbook with a recipe for "French Silk Peach Crunch Pie" that was basically peaches swimming in custard with a crumb topping.  Delicious but fattening and now that we don't consume milk products, not that appealing anymore.
I wanted to capture that same fruit and cream texture though, in a plant-based diet version with fresh pie cherries from our local farmer's market.
Preheat oven to 375 degrees F then turn down to 350 degrees when you put your pie in the oven.
Bake your pie for 40-50 minutes, or until center is set.

Ingredients:

Start with the lowest fat pie shell you can find or make.  "Wholesome Organic Whole Wheat" is good but has 8 grams of fat per slice--so use sparingly.  Like birthdays, holidays, or not at all.

Filling:

2 1/2 cups pie cherries, pitted
1 box Mori-Nu Soft Silken Tofu
2/3 cup date sugar
1/4 cup rice milk
1/3 cup corn starch
1/2 teaspoon almond extract

Mix everything together except cherries in a blender then stir in the cherries before pouring into an unbaked pie shell.  Top with crunchy topping:

Topping:

1/4 cup oats
1 Tablespoon date sugar
1 Teaspoon vanilla powder
a pinch of cinnamon
1/4 cup crushed graham crackers

Bake for 40 to 50 minutes or until set, cool on wire rack. (In case you didn't see the same message at the beginning because you were in such a hurry to make pie.)

If you would like to make a plain cherry pie without the tofu filling:


Alternative filling:


3 cups pie cherries, pitted
2/3 cups date sugar
pinch salt
1/3 cup cornstarch

Stir together, pour into unbaked pie shell and top with crunchy topping.  Bake 40 minutes.
Yummy served with non-dairy low fat ice cream.  You really should be sitting on a swing out on the porch when you eat this if you can.
:)

Vegan Lemon Soufflé

I want to make this again!

Ingredients:
1 package Mori-Nu Soft Tofu
5 tablespoons lemon juice
zest of one lemon, two if you want more lemon flavor
5 tablespoons sugar, or your preferred sweetener
2 tablespoon almond milk
1 tablespoon egg replacer powder
3 tablespoons cornstarch


2 tall soufflé ramekins, 10 ounces each prepared by spraying with a light coating of cooking spray oil, then dust with fine confectioners sugar.  Place in pyrex 9x13 pan.  Pour boiling water between ramekins to a depth of 3/4" or about halfway up the sides of the ramekins.

Lemon Souffle,  after 6 minutes of baking

Vegan Lemon Souffle,  after 40 minutes at 350 fahrenheit 

Blend ingredients in a strong blender such as a Vita-mix.  Pour into prepared ramekins, bake for 45 minutes in the water bath.  Take a picture.  Devour with a friend.

Vegan Lemon Soufflé , an earlier attempt that looked great but was too wet inside (I bumped up the cornstarch and decreased the almond milk)

Note:  If I had tall 6 ounce ramekins, that would be my preference but baking this recipe in typical 6 ounce ramekins results in soufflés that do not puff up, see top of last photo.

Chocolate Orange Truffle Cookies

Chocolate Orange Truffle Cookies

When I was a child one of the Christmas cookies my Mom would make each year was something she called, "Pomander Balls", a no-bake cookie made from crushed Nilla Wafers and melted chocolate chips together with sugar and orange extract.  The recipe has since been a favorite of most of our extended family and especially of my husband and daughter.

This is my version of Pomander Balls, which I respectfully re-name "Chocolate Orange Truffle Cookies" since they aren't exactly the same.

In a food processor combine all the ingredients:

1/2 cup cocoa powder

1/2 cup superfine sugar

1/4 cup agave syrup

2 tbsp orange juice

1/4 cup Grand Marnier

1/4 tsp orange extract

1 cup ground walnuts
2 tbsp ground flaxseed meal

1 box cookies such as Nilla Wafers
1 cup vegan dark chocolate chips, melted

Blend everything together and shape into balls about the size of a walnut or about 3/4" diameter.  Roll in crumbs such as cookie crumbs or nuts.

Store for up to 4 weeks in airtight container in refrigerator.  If they seem dry, occasionally sprinkle with more Grand Marnier as they mature.

Good luck having any at Christmas unless you hide them.

Note:  The goal is to have a crumb mixture that holds together when squeezed so you may have to bump up the moisture by adding more of any or all of the wet ingredients.  Today I had to add a lot more moisture because the air is so dry. Makes about 32 cookies.  (Hard to tell since someone kept snitching as I was making.)

Plant based Bourbon Sweet Potato Pie

Sweet Potato Pie ready to pop into the oven.

Recipe for bourbon sweet potato pie made without eggs, sugar or butter for the plant based dieter for the holidays:

1 pre-made whole grain pie shell
2 cups baked sweet potato, without skin
1/2 box silken soft tofu
1/2 cup bourbon
1/2 cup maple syrup
1/2 cup boiling water
1/4 cup almond milk
4 ounces pitted dates
3 tablespoons cornstarch
1 teaspoon agar powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/4 teaspoon sea salt

Soak dates in boiling water for 5 minutes, process in magic bullet or equal until smooth. Combine all ingredients in vitamix or food processor until smooth and pour into shell. Sprinkle coarse raw sugar over the top before baking at 350 degree Fahrenheit for one hour. Cool on wire rack, the agar will continue to set the custard as it cools.  Serve at room temperature and refrigerate leftovers.

Plant based Pecan Pie

Recipe for Pecan Pie without eggs, sugar and butter:

Glazed pecans prior to pouring custard filling over the top (which turned out to be less than optimal for the finished appearance—thus, no photo of the baked pie).

1 pre-made whole grain 9" pie shell
10 ounces pecans
1/2 cup pure maple syrup
3 tablespoons vegan butter
1/2 cup boiling water
4 pounces whole pitted dates
1/2 box soft silken tofu
1/4 cup pumpkin purée
1/4 cup unsweetened almond milk
2 tablespoons cornstarch
1 teaspoon agar powder
2 teaspoons vanilla extract

Place pecans in nonstick skillet with the vegan butter and 1/4 cup of the maple syrup. Stir over medium heat until sauce is hot and bubbly and all nuts are coated for about 4 minutes--do not burn! Turn off heat.
Meanwhile, soak dates in boiling water (in a mixing cup used with a magic bullet if you have one). Purée until creamy.  Combine with all remaining ingredients in a vitamix blender or food processor and process until smooth. Stir custard mixture into nut mixture and pour into pie shell.  Bake for 45 minutes at 350 degrees Fahrenheit.

Note: On my first attempt I thought that placing the nuts in the shell first and then pouring the custard over the top would work but the pecans didn't rise to the surface while baking and the pie didn't turn out looking like a traditional pecan pie.  Learn from my mistake.

Cinnamon Rolls, or October Sweet Rolls

I have been craving cinnamon rolls for a couple of weeks now and wanted to find way to create a version that didn't have butter or vegan margarine but still tasted great.  I had the idea to use ground nuts as the fat in the gooey insides along with ground dates and talked to my daughter, the pastry chef about it this morning.  She recommended I use pumpkin puree as a spread over the dough.  I combined our two ideas into a new invention which I like to call, October Sweet Rolls.

This isn't a low fat recipe, just lower than my old standard cinnamon roll recipe which called for lots of butter, loads of sugar and even heavy cream poured over the top.  Geez, those don't even sound good now.

Ingredients for the dough:

1 cup near boiling water
1 cup cold rice milk
     —Combine, make sure it isn't too hot and then add:
2 teaspoons dried yeast
1 teaspoon salt
1 tablespoon raw sugar
2 tablespoons vital wheat gluten
1 cup better for bread flour
2 cups whole wheat plus enough additional to make into a not too sticky dough
Mix until smooth dough forms, let rise until double in warm location.

Filling:
Wet:
1 15 ounce can pumpkin puree
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon ground cinnamon, organic "Ceylon" type to get the health benefits
     —
1/2 teaspoon vanilla to be added after cooking
1/4 cup vegan cream cheese to be added after cooking.

Dry:
1/2 cup walnuts
1/2 cup figs
dates, about 8 pitted
2 teaspoons flaxseed meal
1 teaspoon ground cinnamon, organic "Ceylon"
1/4 cup brown sugar

Place walnuts, figs and dates into a food processor and grind to a fine crumb, then toss with remaining dry ingredients. Set aside. (Note: I used a Ninja for this but had to divide this into 4 parts to complete the task.)

Place first four wet ingredients into a 2 or 3 quart saucepan, stir over medium heat and simmer for 5 to 10 minutes to reduce the moisture.  Remove from heat and let cool for 15 minutes. Place vanilla and cream cheese in small blender (like a Ninja) along with half the pumpkin puree mixture. Pulse to combine. Then stir in remaining pumpkin mixture. Let cool to just warm.

Roll out dough to form a large rectangle, about 16"x24".  Spread pumpkin puree mixture to cover dough.  Sprinkle dry nut crumbly mixture over pumpkin. Roll tightly to form 24" loaf. Slice into 1 1/2" rolls using dental floss to cut.

October Sweet Rolls, ready for the rise before placing into the oven.
A new take on cinnamon rolls.

Place rolls into prepared glass casserole pans so that they have room to expand. (Prepare by coating with coconut oil and a light dusting of brown sugar on the bottom of each pan.)
After they rise to double, bake at 350 degrees fahrenheit for 30 minutes.
Remove from oven and let cool on wire rack.

Plant based PB2 Peanut Butter Cookie Recipe for the plant based sweet tooth

The trick to keeping the fat level low in these cookies is to use PB2 powder and make the cookies small. The icing on top is important to intensify the flavor.
This recipe will make 18 small cookies.

Plant based peanut butter cookies

Preheat oven to 350 degrees (f).

Ingredients:

4 ounces unsweetened applesauce
5 tablespoons date sugar
3/4 cup PB2 peanut butter powder
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tbsp egg replacement powder plus 2 tbsp water, beat until frothy
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Raw sugar for rolling, plus a dash of salt

Stir all ingredients together until just combined, don't over mix.
Roll each rounded spoonful of dough in a plate of sugar (add a dash of salt to the sugar before rolling). Bake 10 minutes, cool on wire rack. Drizzle with icing.

PB2 Icing Recipe
5 teaspoons powdered sugar
5 teaspoons PB2 powder
1 1/2 teaspoons soy creamer or non-dairy milk (or more if needed for smooth consistency)

This recipe make about 16 cookies this size, flattened with fork dipped in flour.

Plant based Red, White and Blue Fourth of July Cake without eggs, oil or butter

Fourth of July Menu from early in our plant-based life:

We are going to have hummus and raw veggies, and BBQ Soy Curls in a spinach wrap with coleslaw, baked beans, pasta salad, spinach salad with dried cranberries and for dessert—red, white and blue cake (if you aren't allergic to watermelon that would be a superior healthy dessert option).

Alternate menu: Portabello mushroom "burger patties", Quinoa Salad, Corn on the Cob, Asparagus.

Cake made from a mix without eggs and oil.

Red, white and blue cake (a dessert for the holiday--not something you should eat a lot of)
Ingredients:
2 lbs fresh blueberries
1 lb fresh raspberries
1 package white cake mix, dry (this could be replaced with flour, baking powder, sugar and dried non-dairy milk—I will have to work on that—but in the meantime…http://www.food.com/recipe/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box-472383)
1/2 cup applesauce
1 cup water
1/8 cup egg replacer powder
1/3 cup rice milk, or your favorite non-dairy milk
Steps:

1. Coat a 9"x13" pyrex baking dish lightly with crisco olive oil spray.
2. Pour all but 1/2 cup of the fresh blueberries into the bottom of the baking dish.
3. Combine all the other ingredients except for the raspberries, using a mixer set on medium speed.  Scrape sides of bowl halfway through mixing.
4. Pour batter over blueberries and bake at 350 degrees f until toothpick comes out clean, about 32 minutes.  
5. Let cool on wire rack.
6. Make a white frosting using 3 Tbsp. Tofutti sour cream, 1 Tbsp. rice milk, 1/4 teaspoon vanilla, 2 to 3 cups powdered sugar and a pinch of salt.  Adjust sugar and/or milk until you have a nice consistency.  (Goal: to look like traditional frosting but without all the fat of butter or shortening.)
7. Frost the cake, using a thin layer, just enough to act as "glue" to keep the berries from rolling around.  Place the raspberries in stripes and the blueberries in the corner—just like our beloved American Flag.
8. Take a bow as you serve it at the family 4th of July barbecue.

Soft Ginger Cookies, no eggs or added fat

Let's make it again! Sometimes I like to revive recipes by bringing them back up to the top in case you missed it the first time around.

This is a non-egg version of a Fat Free Ginger Snap recipe by David Lebovitz.   These make delicious soft ginger cookies.

Plant based soft ginger cookies

1 cup, packed brown sugar
1 individual size container unsweetened applesauce
1/3 cup mild molasses
2 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground white pepper
1/4 teaspoon salt
2 Tablespoons egg replacer powder mixed with 1/4 cup water
1/2 cup finely-chopped candied ginger

Additional sugar (about 1/4 cup date sugar) mixed with a big pinch of cinnamon and coriander for rolling the cookies or pressing with a coated flat bottom cup or glass.

1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

2. Meanwhile sift together the flour, baking soda, spices, and salt.  Also, chill a large cookie scoop and flat bottomed glass or mug by placing in the freezer.

3. After five minutes, stop the mixer, scrape down the sides, and add the egg substitute. Beat another minute.

4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.

5. Stir in the chopped candied ginger. 

6. To bake the cookies, preheat the oven to 350F (180C).

7. Line two baking sheets with parchment paper or silicone baking mats.

8. Pour some spiced granulated sugar in a shallow baking dish. Scoop the cookies into balls (about the size of an unshelled walnut) and plunk them down into the sugar, and dip a flat bottomed glass/mug in the sugar and press or tap down the cookies.  Bake for 9 minutes.  Cool on wire rack.  Makes about 44 cookies.

Ginger cookies hot from the oven.

This makes such a sticky dough that I wash the cookie scoop and glass/mug in between each sheet of cookies and refreeze while each batch bakes.

Christmas Fruitcake made without eggs and butter!

Jewell's Rum Christmas Fruitcake
First, place all fruit into large bowl and cover with alcohol such as rum or bourban, or use one cup of rum and toss every so often.  Let soak for several hours or overnight. Keep in mind you can use whatever dried fruits and nuts you prefer.  This is what I am using this year: 2 cups dried bing cherries 5 oz. sweetened dried cranberries 6 oz. sliced dried apples 6 oz. dried papaya, cut into 1/2" chunks 3/4 cup dried dates coarsely chopped 3/4 cup dried pineapple cut into 1/2" chunks 1 cup pecans coarsely chopped 1 cup macadamia nuts coarsely chopped 1 cup raw cashews coarsely chopped 1 cup unsweetened coconut flakes 1 cup rum or bourban Fruit and nuts soaking in rum For batter:
3/4 cup	granulated sugar	CREAM
3/4cup	brown sugar	TOGETHER
1/2 cup	vegan butter
1/4 cup	flaxseed meal
8	eggs substitute  (VeganEgg works well)
1 cup	applesauce
1/2 cup	plain soy yogurt or vegan s. cream	WET
1/2 cup	pineapple juice or orange juice	INGREDIENTS
1 tsp 2 tsp 1 tsp	almond extract vanilla extract balsamic vinegar
4 cups	cake flour
2 cups	unbleached flour (not bread flour)
2 tsp	baking powder
2 tsp	baking soda
1 1/4 tsp	salt	DRY
2 tsp	cinnamon	INGREDIENTS
3/4 tsp	cloves
2 tsp	mace
1 tsp	nutmeg
Makes 6 or 7 small to medium loaves, bake 1 hour at 325° or convection 300°.
Line 7 medium size loaf pans with heavy brown paper or parchment, grease and flour.  Set aside. Alternate method:  use spray oil and flour on non-stick pans.
In large measuring cup, combine applesauce, pineapple juice, almond extract, yogurt and any rum that can be drained off fruit. Set aside.
In large bowl combine all dry ingredients. Set aside.
In larger mixing bowl beat vegan butter until soft and add sugars, continue beating for 1 minute.  Add egg substitute (dry powder and water mixed according to package directions) and continue beating for 30 seconds. Add small amounts of wet and dry ingredients alternating until all flour mixture and applesauce mixture has been combined with butter/sugar mixture.
Fold all fruit and nuts into batter.  Spoon gently into prepared loaf pans. Bake at 325° for 1 hours. Loaves should be golden brown and have pulled away from sides of pans. Keep cooled cakes wrapped in cheesecloth or cotton flour sack towel soaked in your favorite rum or brandy for a few weeks before Christmas. Once you have a good base recipe for the cake part, you can use whatever dried fruit and nuts you prefer. Just don't use candied fruit—I think that is what gives fruitcake such a bad reputation.

7 medium size fruitcakes cooling on wire rack

At the last minute before baking we decided to top them off with maraschino cherries

Test piece, guess who sacrificed himself as general taster?

Soak towel in rum and store in airtight container or gallon ziplock bag until Christmas/New Years.

Plant based Chocolate Soufflé, low fat, eggless

Plant based Chocolate Souffle prior to baking in 10 oz. ramekin

Three plant based chocolate soufflés baking in 1" water bath

Plant based chocolate soufflé in 10 ounce ramekin fresh from the oven

Plant based chocolate soufflé baked without water bath (not as high and light)

Wouldn't it be nice to have an arsenal of traditional SAD (standard American diet) recipes that have been converted into a plant-based version?  No oil, butter or shortening and no animal products so no cholesterol!  This is just one of many recipes you can find for free on this blog.   Happy times.

I used this recipe to make 4 soufflés but next time I will make 8 smaller ones (I found this dessert to be very good but too rich in this large size).

Ingredients:

7 ounces vegan semi-sweet chocolate chips, melted

1 block Silken Soft Tofu

5 tablespoons agave nectar

3 tablespoons liquor of your choice

1/2 teaspoon vanilla extract

1/4 cup almond milk

1/4 cup Bird's Custard Powder 

1/4 cup cake flour or oat flour

1/4 cup cocoa powder

3/4 teaspoon baking powder

Bake at 350 for 40 minutes if making 4 large servings, 25 minutes if making 8 small servings.

This recipe is derived from:  http://veggiewiz.in/2010/11/eggless-chocolate-souffle-flavoured.html

Note:  6 oz. deep ramekins can be found at http://www.wasserstrom.com/restaurant-supplies-equipment/Product_128150

Bird's Custard Powder, bought from Amazon in the USA lists the following ingredients:
Cornflour, Salt, Colour, Annatto; flavouring.
Produced in the UK.

Chocolate Chia Seed Pudding and Pie Filling

Chia seeds behave much like tapioca in this chocolate pudding recipe

Pudding is thick enough to use in a pie crust

Ingredients:

1/4 cup raw sugar, or your favorite sweetener (adjust to taste)

1/4 cup cocoa powder

1/4 cup cornstarch

1/4 cup chia seed

3 cups rice milk

dash of salt

Blend dry ingredients together with wire whip in a saucepan, add milk and stir constantly over medium high heat until thick and bubbly, 5-10 minutes.

Chocolate Chip Cookies without eggs and butter

Although we have been eating a diet without animal protein or added fats for the past 3 years I never came up with a way to satisfy our occasional urge to have a chocolate chip cookie, until now. Just in time for the holidays.

Chocolate Chip Cookies without eggs. margarine or butter.

I have an arsenal of Vegan cookbooks but rarely use the recipes because they almost always contain fat. Sometimes I will borrow from a recipe and use it as the general outline of a new plant based recipe by substituting for the fat and other ingredients that conflict with me like onions, bell peppers and melon.

This recipe is derived from Chocolate Chip Cookies from "Vegan Cooking for Carnivores" by Roberto Martin. I replaced the vegan margarine with soft silken tofu and reduced the amount of flour and added a little baking powder. The result is a chocolate chip cookie with a puffed up profile and a slightly spongy texture—not going to win any baking contests but it does satisfy that need once in a while for a plain old chocolate chip cookie without having to eat animal protein or a lot of fat.

I did the math and found that since there are 2.5 grams of fat in 1 tablespoon of Earth Balance Organic Butter Spread, it follows that one cup would contain 40 grams of fat (the recipe makes 24 cookies so that is about 1.7 grams of fat per cookie just from the margarine). One box of Morinaga Soft Silken Tofu contains 12 ounces of tofu and has 10 grams of fat per box, so one cup of this tofu has about 6.7 grams of fat. This works out to about .42 grams of fat per cookie from the tofu.
That is a big difference. It's worth trying to make an edible cookie that isn't so hard on our arteries.
It still has a cup of sugar and there is fat in the chocolate chips but hey, what do you want for nothin?

Here is the recipe for Plant Based Chocolate Chip Cookies

Ingredients to be placed in large mixing bowl of electric mixer:

1 box Morinaga Soft Silken Tofu
1 cup brown sugar
1 tablespoon egg replacer powder (beat until frothy with 1/4 cup water)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups Better for Bread flour
2 cups vegan chocolate chips such as "Enjoy Life" Mini Chips, Dairy, Nut and Soy Free

Blend together just until everything is thoroughly combined.  Drop by spoonfuls onto parchment lined cookie sheets.  This recipe makes 24 medium sized cookies.  Bake at 350 degrees fahrenheit for 13 minutes, cool on wire rack.  Store leftovers in the refrigerator.

Pumpkin Ginger Bar Cookies

We have cookie sheets from Costco that are big and heavy and were beautiful when new with a non-stick coating. My parents gave them to us about three years ago and at first I really liked them but now I just can't get them clean looking. It seems like I am putting them away dirty because they are so stained, yet I can't scrub them with steel wool because of the non-stick finish. Time for new ones so I went looking on the internet for replacements. 

There are only two of us at home now so they don't need to be the standard half size. I also wanted them to be sturdy so they wouldn't warp. I wanted them to be high quality and if possible, Made in America. The ones I found that seemed to please a lot of reviewers are these: USA PAN Commercial Bakeware Quarter Sheet Pan 13"x 9"x 1". Unfortunately the care instructions say, "Do not place in dishwasher" but since they are such a nice size I think clean up will be a breeze.

9"x13" jelly roll pan, a nice sized cookie sheet for empty nesters

Pumpkin Ginger Bar Cookies, no eggs or added fats

We walked the dog this morning after picking her up from the kennel where she had to stay for a week and it was beautiful and sunny, but as soon as we arrived back home the weather turned to a cloudy cold November afternoon. A good time to make up a new recipe for bar cookies with loads of ginger and a chance to test out the new cookie sheet!

Recipe for Pumpkin Ginger Bar Cookies

1 (15 oz) can Libby Pumpkin
4 oz applesauce
1/4 cup real Maple Syrup
1 teaspoon vanilla extract
2 oz. organic crystallized ginger, coarsely chopped
1/4 cup old fashioned oats
1/2 cup whole wheat flour
1/4 cup pastry flour
1/4 cup Bird's custard powder
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon egg replacer powder
1/4 teaspoon salt

Vanilla sugar for dusting over top prior to baking, or powdered sugar for dusting after baking.

Combine first five ingredients (wet ingredients) in a large mixing bowl, add remaining ingredients and stir or mix on low setting.
Spread in jelly roll pan 9"x13" and bake in 350 degree oven for 25 minutes.
Cool on wire rack and cut into 12 squares.

Coarsely chopped crystalized ginger

Dough spread out in 1/4 size jelly roll pan, ready for baking

Buckwheat Figgy Rolls

The trouble with your better half watching the Food Network Channel in between football games is that he comes across interesting looking foods and turns to me to ask, "Is there a way to make that without eggs and oil?"

Here is just such an attempt:  Not cinnamon rolls, but fig rolls and not typical yeast dough but dough made with buckwheat flour.

Oh, who am I kidding? It's my favorite Saturday past-time, coming up with new recipes.
To create these, I am using a derivation of the filling recipe from the Fat Free Vegan's Recipe for Skinny Figgy Bars. (http://blog.fatfreevegan.com/2009/12/skinny-figgy-bars.html).  Her recipes are always awesome.

Figgy Roll with orange icing, my favorite

Buckwheat yeast dough beginning to rest and then rise.

Dried figs simmering in water and flavoring

Figgy Rolls ready to rise

Rolls fresh out of the hot oven

Figgy Roll with chocolate icing

Figgy Roll with maple icing

Ingredients:

Dough

1 cup whole wheat pastry flour

1 cup buckwheat flour

1 cup whole wheat flour

1/4 cup vital wheat gluten

1/4 cup raw sugar

1 tablespoon baking powder

1 cup warm almond milk

1/2 cup warm water

1 tablespoon yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

Combine all ingredients and knead to a soft dough that is not too sticky, you may need to add a few tablespoons more water.

Place into a bowl that has been treated with non-stick spray oil.  Let rise in warm place for 2 hours.

Punch down and roll or press out on pastry cloth or cutting board into a large rectangle, about 14 x 18.

Filling:

1 cup water

1/4 cup flavored liquor such as cinnamon moon shine

9 ounces dried figs with stems removed

4 ounces pitted dates

2 drops anise extract

2 tablespoons agave nectar

2 tablespoons lemon juice

1/4 teaspoon cinnamon

1/4 teaspoon ginger

Combine figs, dates and water and alcohol in a 2 or 3 quart saucepan and bring to simmer.  Let cook for about 10 minutes to re-hydrate the fruit.  Pour contents into a vitamin blender with the remaining ingredients and puree. Spread filling mixture to cover entire dough rectangle, then roll tightly and slice into 12 even pieces.  I like to use unwaxed dental floss for this.

Let rolls rise until doubled in 9x13 pyrex dish for about an hour.  Bake for 40 minutes at 350 degrees F.

Decorate with icing (optional) or serve with non-dairy ice cream.

Icing Combinations:

Chocolate—1/2 cup confectioners sugar with melted vegan chocolate chips and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Orange—1/2 cup confectioners sugar with 1 tsp. orange juice, orange zest and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Maple—1/2 cup confectioners sugar with 1 teaspoon maple syrup and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Black Bean Tofu Brownies

Black Bean Tofu Brownies with Walnuts, Powdered Sugar and Chocolate Icing

Black Bean Tofu Brownies with optional vegan dark chocolate mini-chips sprinkled over just before baking!

Ingredients:

1 can black beans, drained and rinsed

1 box Mori-Nu Soft Tofu, drained

1 1/4 cup whole wheat pastry flour

3/4 cup Hershey's Dark Cocoa Powder

1 cup date sugar

2 tablespoons almond milk 2 tablespoons agave syrup

1 tablespoon egg replacer powder mixed with 2 tbsp water

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon chocolate extract Pinch of salt

1/2 cup boiling water

Instructions:

1. Blend black beans and tofu in blender with milk and agave syrup.

2. Combine tofu bean mixture with the rest of the ingredients. 3.  Spread batter in

9x13 pan, dust the top with mixture of date sugar and cocoa powder and bake at 350 degrees f, for 40 minutes or until dough appears dry and pulls away from sides of pan.

4. These taste more chocolatey the next day, but who can wait? Note:  I made these once and forgot to put in the flour!  When I went to cut them, it was really gooey, but I thought oh well and put a scoop into each serving bowl anyway.  It tasted a lot like a warm chocolate souffle, and after two hours cooling at room temperature, the rest of the brownie pan was set up enough that I could cut them into soft brownies.  These are not nearly as sweet as traditional brownies, but our tastes have changed since becoming plant-based and we don't seem to need treats to be as sweet as we used to.  You may want to add more sweetener for yourself. Optional Chocolate Icing:  2 Tablespoons each powdered sugar and cocoa powder with enough almond milk to make a smooth consistency, just a few drops.  Add a drop of chocolate flavoring and a tiny pinch of salt.  Drizzle over the top of the brownies to bump up the sweetness. Plant based brownies before baking, with vegan dark chocolate chips, coconut shreds and macadamia nuts. Note:  Coconut, dark chocolate and macadamia nuts are high in fat, use sparingly and not often.

Personal Blueberry Pie for the plant based dessert lover

Yesterday on NPR there was a story about hand-held fruit pies but the recipe used a lot of fat in the crust.  I wondered if there was a way to make it taste good without all the fat.
PHYLLO!

It was late in the day, the sun was setting through the window blinds so the photo is, let's say, artsy.  Blueberry Pie.

Preheat oven to 400 degrees Fahrenheit

Ingredients:
4 sheets Phyllo dough per individual pie, thawed to room temperature
Fresh blueberries, about 1/2 cup to 2/3 cup per pie
1 teaspoon sweetener such as agave nectar
1 teaspoon cornstarch
1or 2 teaspoons Earth Balance Organic Buttery Spread, melted

Sugary mixture to sprinkle between layers:
1 tablespoon ground walnuts
1 teaspoon vanilla sugar
1/8 teaspoon or a pinch of cinnamon

Rinse blueberries and remove all stems.  Toss with agave nectar and cornstarch, set aside.
Place one sheet of Phyllo on parchment covered cookie sheet, brush or sprinkle with melted buttery spread—important note, use the least amount possible for just a thin bit for the sugar mixture to stick to. Sprinkle with the nut/sugar mixture.
Place next sheet over the first and repeat until all four sheets have been prepared.
Spoon the blueberry mixture in the center of the dough and roll shut like a burrito, tucking the ends under the packet. Brush with last little bit of buttery spread and dust with vanilla sugar.
Bake for 30 minutes in hot oven at 400 degrees.  Remove from oven and let rest a few minutes so you don't burn your mouth off.  Sprinkle with a dusting of powdered sugar to celebrate yourself.

This isn't really sweet but it is sweet enough for those of us on a plant based diet.

Nanaimo Bars Recipe, plant-based conversion by Rebecca

Plant-based Nanaimo Bar (say nuh-nye-mo)

Rebecca's lightened version of Nanaimo Bars without dairy

Nanaimo Bars

Base

1 Tbsp Vegan Butter (optional)

1 cup Almonds

3 Squares Dark Chocolate

1 Tbsp Coca Powder

¼ cup Coconut Flakes

1 Tbsp Almond Milk

Middle

2 Cups Boiling Water

1 box NOH Coconut Pudding Haupia Luau Dessert
1 tbsp soy creamer, optional

1 tbsp Vanilla

Topping

8 Squares Dark Chocolate, melted in microwave (check every 20 seconds or so, it will take about a minute or less)

¼ cup Almond Milk

Melt vegan butter and coat small pan.

Crush almonds, cocoa powder and coconut flakes together in Magic Bullet.

Melt dark chocolate and heat almond milk in same bowl in microwave (30s) stir together.

Fold liquid into solid.  Press into 9x9 pan, chill while preparing the middle, according to pudding package directions.  Add creamer and vanilla to the pudding at end of cooking and then pour over the crust layer.  Return to refrigerator to continue chilling for 1-2 hours or until solidly set.  Prepare topping and spread over chilled dessert prior to serving.

Base layer recipe can be doubled for 8x12 pan, keep the other ingredients the same quantity.  This is a hit at a party!