VEGAN -- 2 Desserts

[Guest guest]

I think I'll copy Kathleen and post some vegan desserts. Both of these are from

a popular Atlanta vegetarian restaurant, Cafe Sunflower:

 

 

* Exported from MasterCook *

 

Vegan Apple Strudel

 

Recipe By :Cafe Sunflower

Serving Size : 6 Preparation Time :0:20

Categories : Desserts Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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FILLING:

1 cup dried apples (sulfate free)

1 tablespoon balsamic vinegar

1 vanilla bean, split -- insides scraped

1/4 cup brown rice syrup

1/8 cup natural brown cane sugar

1/2 teaspoon fresh ginger, shredded

1 cup water

1 tablespoon egg substitute

TOPPING:

1 cup pecans -- crushed

1/4 cup brown rice syrup

2 tablespoons water

STREUDEL:

6 sheets phyllo dough

1/4 cup vegetable oil

1/2 cup pecans -- ground fine

1/4 cup natural brown sugar

 

Preheat oven to 350 degrees F.

TO MAKE FILLING: In a heavy pot over medium heat, mix apples, vinegar,

vanilla bean, syrup, sugar, ginger, water, and egg substitute. Heat until

completely incorporated, about 5-10 minutes. Remove from heat and allow to

cool.

TO MAKE TOPPING: Mix pecans, syrup, and water. Place in a shallow pan and

heat until pecans darken. Remove from heat and allow to cool.

TO MAKE STREUDEL: Place 1 sheet of phyllo dough on work surface with long

side closest to you. Brush with a little of the oil. Sprinkle some of the

pecans and sugar onto the oiled sheet. Place second sheet on top of first,

brush with oil, sprinkle with pecans and sugar. Continue until all 6 sheets are

used.

Spoon the apple mixture along the long side of the phyllo, leaving about 1

inch all around. Starting with the side closest to you, roll into a tube.

Place on baking sheet, top with the topping mixture, and bake until golden

brown.

 

 

 

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Per serving: 322 Calories (kcal); 29g Total Fat; (87% calories from fat); 4g

Protein; 6g Carbohydrate; trace Cholesterol; 98mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegan Chocolate Cake

 

Recipe By :Cafe Sunflower, Atlanta, Georgia

Serving Size : 16 Preparation Time :0:00

Categories : Cakes & Frostings Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cake:

1/4 cup unsweetened cocoa powder

1 1/2 cups sugar

1 teaspoon salt

3 teaspoons baking powder

1/2 cup canola oil

1/2 cup water

3/4 cup soy milk

2 ounces firm tofu -- mashed with a fork

3 cups unbleached flour

Frosting:

2 1/2 cups confectioner's sugar

1/8 cup unsweetened cocoa powder

1 stick soy margarine -- softened

 

CAKE: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake

pans.

In large bowl of an electric miser, combine the cocoa powder, sugar, salt,

and baking powder.

Add oil, water, soy milk, and tofu and bet until mixture is creamy.

Fold in flour.

Pour batter into prepared pan and bake 30 minutes. Cool completely before

frosting.

 

FROSTING: In a medium bowl, combine the sugar, cocoa powder, and

margarine. Mix until creamy. Frost cooled cake.

 

 

 

 

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Per serving: 343 Calories (kcal); 13g Total Fat; (33% calories from fat); 3g

Protein; 56g Carbohydrate; 0mg Cholesterol; 294mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2

1/2 Other Carbohydrates

 

NOTES : Makes 1 two-layer cake

 

This cake tastes just like " regular " chocolate cake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0