Vegetarian Delights

Another meatless Monday, full of yummy recipes. Enjoy!

PAVLOVA WITH MANGO, RASPBERRIES, AND WHIPPED YOGURT CREAM

From the June 2013 issue of Vegetarian Times, page 73; Serves 10

The recipe starts with, "Crackly-dry on the outside and moist on the inside, a Pavlova is a virtually foolproof “cake.” Even if something does go wrong, the lavish cream and fruit topping will hide any flaw."

Toppings

2/3 cup chilled heavy whipping cream

1/3 cup plain 2% Greek yogurt

2 Tbs. sugar

1 large, ripe mango, peeled and diced (2 cups)

1 6-oz. container raspberries

Pavlova

1 cup sugar

1 1/2 tsp. cornstarch

1/2 cup large egg whites (about 4 eggs)

1 tsp. fresh lime juice or lemon juice

1 tsp. vanilla extract

To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.

Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.

To make Pavlova: Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.

Scrape meringue into center of circle on parchment. Spread meringue to fill circle, building edges slightly higher than center. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.

Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.

nutritional information Per Slice: Calories: 186; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 4 g; Carbohydrates: 31 g; Cholesterol: 22 mg; Sodium: 30 mg; Fiber: 2 g; Sugar: 28 g; Gluten-Free

BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING

From the September 2012 issue of Vegetarian Times, page 60. Serves 8 The recipe starts with, "Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!"

5 Tbs. maple syrup, divided

1 tsp. balsamic vinegar

6 cups fresh blackberries (1 3/4 lb.)

3 Tbs. sugar

16 Tbs. all-purpose flour, divided

1/4 tsp. plus 1/8 tsp. salt, divided

2/3 cup rolled oats

2/3 cup chopped toasted pecans

1/3 cup brown sugar

3 Tbs. canola oil

Preheat oven to 350°F. Coat deep baking dish with cooking spray.

Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.

Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.

Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.

MINI COCONUT CREAM PIES

from the June 2009 issue of Vegetarian Times. Makes 6 pies. Recipe reads, "These little coconut pies are strudy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts."

1/3 cup sweet flake coconut

6 oz. soft silken tofu, drained

1/3 cup sugar

5 Tbs. cornstarch

1 14-oz. can light coconut milk

1 tsp. vanilla extract

1/8 tsp. coconut extract

6 mini graham cracker pie crusts

Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.

Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

nutritional information Per Pie: Calories: 283; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 6 g; Carbohydrates: 37 g Cholesterol: 0 mg; Sodium: 134 mg; Fiber: 1 g; Sugar: 18 g; Vegan

VEGAN CHOCOLATE TRUFFLES

From the February 2009 issue of Vegetarian Times. Makes 40 1-inch truffles Recipe starts, "Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa."

1/2 cup chocolate soymilk

1 12-oz. pkg. vegan chocolate chips

1/2 cup unsweetened cocoa

Warm soymilk until hot to the touch. Set aside.

Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.

Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.

nutritional information Per Truffle: Calories: 45; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 19 mg;Fiber: less than 1 g; Sugar: 4 g; Vegan and Gluten-Free

VEGAN PUMPKIN PIE CUSTARD

I'm not sure where this recipe came from; possibly from some old email list that I was on? Serves 8

1 1/2 cups of soymilk

4 Tbls cornstarch

1 1/2 cups of solid-pack canned pumpkin or cooked pumpkin

1/2 cup sugar (preferably raw or Turbinado) or other sweetener

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

Preheat oven to 375 degrees.

In a large bowl, whisk together the soymilk and cornstarch until smooth. Stir in pumpkin, sweetener, salt, cinnamon, ginger and cloves. Pour into either 8 large ramekins for individual servings, or a 9" Pyrex baking dish.

Bake for 45 to 50 minutes or until firm. Start checking custard at 45 minutes to prevent over baking. Filling should be set, but the center still a bit jiggly.

Cool before cutting.

FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING

From the September 2012 issue of Vegetarian Times. This recipe serves 8, and starts off, “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”

1 1/4 cups Bob’s Red Mill organic unbleached white flour

1 2/3 cups Florida Crystals organic cane sugar, divided

1 1/3 cups Chatfield’s cocoa powder, divided

1 tsp. baking soda

1/2 tsp. salt

1 cup Silk vanilla soymilk, divided

1/3 cup plus 1/4 cup canola oil, divided

1 cup toasted chopped hazelnuts

Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.

Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.

Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.

nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g; Vegan