Printer Friendly

Delicious, decadent and dairy-free desserts: explore delicious vegan treats to bring to your holiday table with Jane Quincannon Stanchich.

[ILLUSTRATION OMITTED]

Holidays mean coming together with friends and family to celebrate very heartfelt social and spiritual rituals. The word "holiday" literally means "whole," or nurturing the total body and spirit. And that's just what holiday meals should do: nurture. Homemade holiday desserts made with vegan ingredients can be easy, decadent and healthy all at the same time. Vegan desserts are free of animal products; they support animal rights, the environment and our health. The following organic holiday sweets are even free of refined sugar!

So, you can have your cake and eat it too ... when you make vegan desserts. Your whole family, vegan or not, can enjoy these recipes, created by some of the most talented and famous international vegan chefs, cookbook authors and TV personalities, including Sandy Pukel, Mark Hanna, Christina Pirello, Eric LeChasseur and Sanae Suzuki. Enjoy their natural and healthy versions of wonderful holiday favorites this season!
REALLY RICH CHOCOLATE CAKE WITH
CHOCOLATE SAUCE

Sandy Pukel and Mark Hanna

[ILLUSTRATION OMITTED]

Made without dairy, eggs or refined sugar, this vegan
chocolate cake is dark, rich and delicious. Yield: 6 to
8 servings.

INGREDIENTS:

2 1/2 cups unbleached white flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup canola oil
1/2 cup soft silken tofu
1 cup maple syrup
1 tbs vanilla
1 1/2 cups soymilk
1 tsp apple cider vinegar

INSTRUCTIONS:

Preheat the oven to 350 degrees. Oil and flour a 9-inch
springform pan and set aside. Sift together the
flour, cocoa powder, baking powder, baking soda
and salt into a large mixing bowl. Place the oil, tofu,
maple syrup, vanilla, soymilk and vinegar in a blender
or food processor and blend until smooth. Add to
the flour mixture and stir until well mixed. Pour into
the prepared pan. Bake about 50 minutes, or until a
toothpick inserted into the center of the cake comes
out clean. Cool 15 minutes before removing the sides
of the pan. Cool completely before adding the sauce
(see recipe on next page).

EASY CHOCOLATE SAUCE

This sauce makes Really Rich Chocolate Cake even
richer. You can use it to top most cake varieties,
too, and even as the "icing" on most frozen desserts.
Yield: 1 1/4 cups.

1 cup grain-sweetened chocolate chips
1/2 cup soymilk or rice milk
1 tsp vanilla extract

INSTRUCTIONS:

Add water to the bottom half of a double boiler and place
the chocolate chips and soymilk in the top section. Bring
the water to a boil and heat the chips, stirring often until
melted. Add the vanilla extract and stir with a whisk until
smooth. Cool slightly before using.

Recipes reprinted with permission from Grains and
Greens on the Deep Blue Sea by Sandy Pukel and
Mark Hanna, Square One Publishers, Garden City
Park, NY, c. 2007.

COCONUT MACAROONS

Eric Lechasseur and Sanae Suzuki

[ILLUSTRATION OMITTED]

This tasty little dessert is a perfect party food. Simple
to make and oh, so good! Yield: about 36 cookies.

INGREDIENTS:

12 ozs shredded, dry coconut
1 tbs organic soymilk
2/3 cup rice syrup (10 tbs)

INSTRUCTIONS:

Preheat the oven to 350 degrees. In a bowl, combine
the soymilk and coconut. Add the rice syrup, and mix
with a wooden spoon. Form triangles of 1/3 ounce
each, or use a small ice cream scoop. Bake on a
waxed paper lined baking sheet for 12 to 15 minutes.
Allow the macaroons to cool before removing from
sheet.

Recipe reprinted with permission from Love,
Eric: Delicious Vegan Macrobiotic Desserts by Eric
Lechasseur and Sanae Suzuki, www.LoveEricInc.com.

SHELIA'S LACY WAFERS

Christina Pirello

These wafers are a vegan twist on the yummy classic
cookie sandwich. Yield: 3040 filled cookies.

WAFER INGREDIENTS:

1/4 cup avocado or light olive oil
1/2 cup brown rice syrup
1/3 cup whole wheat pastry flour
1/2 cup uncooked quick rolled oats
1/4 cup very finely chopped almonds or walnut pieces
1/4 tsp pure vanilla or almond extract

CHOCOLATE FILLING INGREDIENTS:

1 cup non-dairy, grain-sweetened chocolate chips
2 tsp brown rice syrup
1/4 cup soymilk or almond milk

INSTRUCTIONS:

Preheat oven to 350 degrees and line a baking sheet
with parchment. Place oil and rice syrup in a small
saucepan over low heat and cook, stirring until loose.
Remove from heat and transfer to a mixing bowl. Stir in
flour until smooth. Fold in oats, nuts and extract, mixing
well. Drop batter by 1/4-teaspoonfuls onto lined sheet,
allowing 2 inches in between to allow for spreading.
Bake until golden brown, 8-10 minutes. Remove from
oven and cool on sheet for 1 minute. Carefully peel
cookies from parchment and set aside to cool.

Prepare the tilling by placing chocolate chips in a
heat-resistant bowl. Bring rice syrup and 'milk' to a
rolling boil over high heat. Pour over chocolate and
whisk until shiny and smooth.

Pair similar sized cookies to make wafers. Spread the
flat side of one cookie with chocolate and press its
partner flat side to chocolate, making a sandwich.
Place on parchment to allow chocolate to set. Repeat
with remaining cookies and chocolate.

Recipe reprinted with permission from Christina
Cooks: Everything You Always Wanted to Know
About Whole Foods but Were Afraid to Ask by
Christina Pirello, HP Books, New York, NY, c. 2004,
www.christinacooks.com.


You can catch the chefs featured above, along with 30 other top teachers including Jane and Lino Stanchich, cooking first-hand at the Vegetarian Times sponsored Holistic Holiday at Sea, a seven, day natural-education cruise vacation on an eco-minded ship happening in March 2008. You can also take their on-board classes in natural and vegan foods cooking, or classes on topics like integrative medicine and yoga; visit www.atasteofhealth.org for more information, or call 1-800-490-0989.

Jane Quincannon Stanchich is an author, macrobiotic counselor and cooking instructor who teaches internationally with her husband, Lino Stanchich, a noted natural health educator and macrobiotic teacher. The couple lives in Asheville, North Carolina, where they conduct seminars, write, counsel and organize community activities for health; visit www.createthehealthyouwant.com.
COPYRIGHT 2007 Natural Arts
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2007, Gale Group. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:soul kitchen
Author:Stanchich, Jane Quincannon
Publication:New Life Journal
Article Type:Reprint
Date:Dec 1, 2007
Words:1023
Previous Article:Q&A: sustainable materials and fibers.
Next Article:Bob Bowles: high-tech community conductor/ Knows where his food comes from.
Topics:


Related Articles
Rewriting the Recipe.
Dairy-Free and Delicious.
The udder alternative: the soy dairy case. (Brand-Name Rating).
Taste test: Panel says ice cream still the best.
Decadent and dairy-free for the holidays.
Turtle Mountain offers gluten-free cookie dough ice cream.
Cool off with non-dairy ice cream alternatives during hot summer months.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters