Vegan Aebleskiver

I converted Maple Spice's metric recipe to American measurements...

Makes 2 pans of aebleskiver (14 balls):

2/3 cup flour
1 tsp baking powder
1/4 heaped tsp baking soda
1/8 heaped tsp sea salt
4 tsp turbinado
2/3 cup plain, unsweetened soy yogurt
1/2 cup soy or almond milk - use a little less than 1/2 cup (can be sweetened or unsweetened)
1/3 cup melted vegan margarine - Earth Balance
1/4 tsp vanilla extract

Mix the dry ingredients together. Whisk the yogurt, milk and vanilla together then slowly whisk in the melted margarine until fully incorporated. Pour this into the dry ingredients the fold in with a rubber spatula until no more flour shows. The batter will be very thick and lumpy, it may even look slightly curdled if using soy milk - that's ok. Heat your aebleskiver pan till hot then turn down to the lowest heat. Brush the holes with leftover melted Earth Balance then spoon in the batter till level with the top. Turn with a toothpick. Cook until golden all over and a toothpick comes out clean. Keep warm in the oven while you make the next pan.

Serve with Earth Balance and warmed maple syrup over top, and of course the applesauce and sugar!!

** May also use this recipe to make blueberry pancakes. Increase the milk to a full 1/2 cup, butter the frying pan, spoon on some batter, you'll have to spread it out a bit. Dot the top of the pancake with blueberries (don't add the blueberries to the batter), cook till golden underneath then flip over. Serve with Earth Balance and warmed maple syrup.**

CREDIT GOES TO: http://www.maplespice.com/2009/01/vegan-aebleskiver.html

Banana Coconut Bread

Melts in your mouth! Mmmmmm. My favorite version is with flax meal because the bread is super moist and soft. If you like bananas and coconut you will not be disappointed! I actually make this in four little loaf pans and cook it only for about 45 minutes or until an inserted toothpick comes out perfectly clean.

Ingredients:

• 3/4 cup Earth Balance (healthy butter OR use 1/4 cup applesauce + 1/2 cup Earth Balance)
• 2/3 cup agave nectar
  
• 1 1/2 cups mashed super-ripe bananas (about 3)
• 1 teaspoon vanilla
• 2 egg replacer equivalent - Ener-G Egg Replacer and Flax meal (1 heaping Tbsp. flax meal with 2 Tablespoons warm water - let sit for 5 minutes) both work well
  
• 1/2 cup soy milk (Silk brand)
  
• 1 tablespoon apple cider vinegar (I like Bragg brand)
• 1 cup unsweetened coconut flakes or coconut flour (I used coconut flour)
  
• 1 cup spelt flour
• 1 cup all-purpose flour - I want to try whole wheat or brown rice flour
  
• 1 teaspoon baking soda
• 3/4 tsp sea salt
• 3/4 cup chopped nuts (almonds or walnuts)

Combine soy milk and cider vinegar and set aside. In a mixer, cream the butter, agave nectar, and bananas. Add egg replacer and vanilla. Add all dry ingredients. THEN add soy milk/apple cider vinegar mixture. Mix well. Pour into loaf pans (makes 2 loaves) and bake at 325 for 1 1/4 hours.

Chickpea Flour Bread

1 c. + 2 Tb. chickpea flour

1 c. cornstarch

1 c. + 1 Tb. tapioca flour

3 1/2 tsp. xanthan gum

1 1/2 tsp. salt

3 Tb. light brown sugar - I don't know if succanut will work here, but plan to try it sometime.

3 Tb. flaxmeal

1/3 c. water

1 c. + 1 Tb. warm water

3 Tb. sunflower oil

1 package active dry yeast

Mix the flaxmeal and 1/3 c. water together in a bowl and set aside. Oil a 9X5 loaf pan.

In a large bowl mix the flour, cornstarch, tapioca and xanthan gum, salt and sugar with a large whisk. Add together all ingredients and stir until smooth. Transfer to loaf pan and cover with plastic wrap. Let rise 90 minutes. Bake in 375 degree oven for 30-35 minutes.

CREDIT GOES TO: Tandi

Pumpkin spice cinnamon rolls with chocolate chips

Yummy!

Ingredients:

2 1/2 tsp. active yeast

1 c. warm vanilla soymilk

1/2 c. turbinado

1/3 c. Earth balance

1 tsp. salt

1/2 c. pumpkin

1/2 Tb. pumpkin pie spice

2 c. whole wheat pastry flour

1 1/2 c. unbleached flour

1/4 c. vital wheat gluten

Warm the soymilk in a saucepan until warm to the touch, pour in mixer with yeast, let sit 3-5 minutes until yeast begins to bloom to proof yeast. Add turbinado, pumpkin and salt, mix well. Add Earth balance, wheat gluten and flour, mix after each cup of flour until dough forms.

Let dough rise in a warm area for 1 hour or until it doubles in size. Remove from bowl and roll out into a long rectangle about 9X16.

Filling:

Melt 1/3 c. of Earth balance and brush it on the dough

2 1/2 Tb. pumpkin pie spice

1 c. succanut

Combine the spice and succanut in a bowl and sprinkle over the top of the dough.

1 1/2 c. dairy free chocolate chips. Spread over the dough evenly. Roll the dough from side to side. Cut into 1/2 inch slices and arrange on a baking sheet. Preheat oven to 400, Let rise 15 minutes. Bake for 15 minutes.

Icing:

1/2 c. Earth Balance

1 1/2 c. powdered sugar

3 Tb. soymilk

1/2 tsp. vanilla

1 tsp. pumpkin pie spice

dash salt

Mix in a mixer until creamy. Spread over cinnamon rolls when they are nice and warm and the icing will melt nicely over them and then will firm up when they cool.

Yeast Free, Gluten Free, Dairy Free Bread

Yummy! Super moist. Don't expect a yeast bread. Really delicious!

3 cups whole grain, non-gluten flour - (i.e. buckwheat, millet, amaranth, rice, corn, or potato, etc.).

2 1/2 cups unsweetened soy milk

2 TBS. (non-aluminum) baking powder Rumford

1/2 tsp. sea salt

3 heaping teaspoons flax meal soaked in 3/4 cup water as an egg substitute
1 tsp. guar gum (to help the bread not be so crumbly)

Batter Preparation and Cooking

Mix liquids and dry ingredients separately; then combine and mix well

Place in greased and floured 9" x 5" loaf pan or 9" x 9" cake pan or completely line pan with unbleached parchment paper.

Bake at 450° F (middle rack of preheated oven) for 20 minutes. Turn off oven and leave bread in oven to cool (approximately 3-4 hours).

Eggplant Parmesan

Okay, this recipe is awesome! When we ate it at our friends house the food tasted as if we were eating out at a famous restaurant or something. Kudos to Kristy! Way to go. Thanks for sharing this with us. It is now a staple at my house. :)

Recipe:

1 eggplant
soy milk
flour, garlic, salt, pepper, oregano
homemade or store bought bread crumbs
olive oil
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced (optional)
1 clove garlic, minced
1 14 oz can chopped tomatoes
1 14 oz can tomato sauce
oregano, basil, lots of rosemary, salt and pepper

Directions:

Make red sauce first: In skillet saute onion and bell pepper. Add in mushrooms, olives and garlic. Cook through. Add in canned tomatoes with juice, tomato sauce and herbs to taste. Let simmer while preparing eggplant.

Slice eggplant into 1/2" thick slices. Put a fresh skillet on the fire and heat 1/4" of olive oil until smoking, turn down heat. Put soymilk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging, this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs. Dip both sides of each eggplant slice into soy milk. Dredge in flour mixture. Dip into soy milk again, dredge again. Dip into soy milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.

Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan if desired.

Serves: 4-6

Preparation time: 45 minutes

Great with side salad, and whole wheat angel hair pasta

CREDIT GOES TO: Kristy

Rice Milk

1 1/2 cups cooked rice

4 cups warm water

1 teaspoon vanilla

1 tablespoon maple syrup

Blend in a blender until smooth and then strain the milk.

Dinner Rolls

¼ cup warm water
1 package active dry yeast
¾ cup warmed soy or rice milk
¼ cup honey/Turbinado/succanat
1 teaspoon salt
1 egg substitute
¼ cup olive oil
3 ½ to 3¾ cup flour (half white, half whole wheat works well too)

In bowl, dissolve yeast in water. Add milk, sugar substitute, salt, egg substitute, olive oil, and half the flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth (5 min.) Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85*) until double, about 1 ½ hour. Punch down; let rise again until almost double, about 30 minutes.

Roll dough about ¼ inches thick into a 12 inch circle. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath.

Let rise until light, 15 to 20 minutes. Heat oven to 400*. Bake 12 to 15 minutes on lightly greased pan or baking sheet. Serve piping hot.

Hummus

Best Hummus I’ve had. Its great on tortillas.

1 can garbanzo beans, undrained

1 Tb. lemon juice

1 Tb. Tahini (buy at Whole Foods, Good Earth, Sunflower Market)

1 clove garlic

2 tsp. olive oil

1/2 tsp. salt

process in the food processor until creamy.

**this is really good on wraps instead of veganaise, it's lower in fat and calories.

CREDIT GOES TO: Tandi