November 2009 Archive

Miraculous Vegan Meringue Cookies

 

I used to love meringue cookies. But I couldn’t make them anymore without eggs. Then I saw a recipe that used EnerG egg replacer. The cookies looked yummy, but they were GROSS! I tried a few other things. Nothing would whip like egg whites. But I finally found a secret ingredient: Versawhip 600. Now my meringue cookies look AND taste delicious!

Yummy meringue

Yummy meringue

Vegan Meringue Cookies

Ingredients

  • 1/2 cup water
  • 2 tsp Versawhip 600
  • 1/2 tsp xanthan gum
  • 3/4 cup powdered sugar
  • 1 – 2 Tbsp flavor extract (try vanilla, orange, or coffee)

Instructions

  1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
  2. Pour water and VersaWhip into a large metal or glass mixing bowl.  Beat with electric mixer on low speed until frothy, then increase speed to high.  Whip until soft peaks form.
  3. Combine xanthan gum and powdered sugar in a small bowl. Gradually beat into Versawhip until stiff peaks form. Add flavor extract and beat briefly to incorporate.
  4. Drop meringue mix by tablespoon onto parchment-lined baking sheet, or pipe it on using a pastry bag with a large tip.
  5. Bake at 200 degrees for 1 1/2 to 2 hours, or until completely dry and firm to the touch.
  6. Let cool, then remove carefully from parchment paper.  Meringue cookies should be stored in an air-tight container at room temperature. If they begin to soften, they can be crisped again by baking at 200 degrees for about 15 – 20 minutes.
Posted by admin in Cookies

The Quest for Vegan Whipped Cream

 

I really want to find a yummy vegan whipped cream.  A lot of recipes use silken tofu. Tofu doesn’t taste very good on dessert. And it’s not even fluffy.  I tried some of my own ideas.

  • adding powdered soy milk to regular soy milk to make it creamier
  • whipping cold Earth balance into  cold soy milk (Yuck!)
  • whipping melted Earth Balance into cold soy milk
  • whipping canola oil into cold soy milk
  • evaporating fat-free soy milk and then trying to whip it following these directions

Nothing worked! *sigh*

Here are the two best recipes I’ve found.

I found a Youtube video on how to whip coconut cream.  It uses a can of coconut milk and powdered sugar.  It is easy and yummy.  It melts quickly.  You can whip it again if you put it in the refrigerator for a while.  Don’t put the can of coconut milk in the freezer.  You will not be able to open the can.  If you do get it open, you will not be able to get the coconut milk out.  It freezes rock-hard.

Diet, Dessert, and Dogs has a recipe for a coconut-based topping. It is fluffier than the first recipe. It has a lot of steps.  It uses mostly rice milk, agar, and coconut milk.  It makes a fluffy yummy topping.  Some of my friends don’t like coconut. I tried using vanilla soy milk instead of coconut milk.  That didn’t work.

image courtesy of dietdessertndogs.com

image courtesy of dietdessertndogs.com

Posted by admin in Sauces and Toppings

Pumpkin Chocolate Pie with Gingersnap Crust

 

My first dessert for the blog!  I brought it to a Thanksgiving potluck.  Pumpkins are good at Thanksgiving.

ready to begin

ready to begin

The recipe is from Eat, Drink, and Be Vegan by Dreena Burton.

The recipe called for a graham cracker crust. I made a crust from Newman’s Own Ginger-O’s sandwich cookies instead. (recipe follows).

The recipe was easy to follow. The  pie was yummy.  It was a like a brownie a little bit. I served it with a coconut-milk based whipped topping from the blog Diet, Dessert, and Dogs. People liked it. They ate it all up!

I would make this pie again. Next time I would not use the pre-mixed pumpkin. I will use plain pumpkin and add my own nutmeg, cinnamon, and ginger.  The pumpkin mix had a strange taste.

adding the final touches before baking

adding the final touches before baking

Sandwich cookies pie crust

Ingredients:

  • 13 sandwich cookies (oreo-like cookies with white filling)

Directions:

Crush cookies into small crumbs using a rolling pin or food processor.  Press into the bottom and sides of a pie pan.  If you will be baking the pie, there is no need to pre-bake the crust.  If you are using the crust in a no-bake recipe, you should bake the crust at 350 degrees for 10-15 minutes.

Posted by admin in Pies