Easy Vegetarian Recipes:
Desserts

Cranberry Pumpkin Bread
Makes 16 small squares

• 2 cups whole raw cranberries
  
• 1 1/2 cups white flour
  
• 1/4 cup cornmeal
  
• 3/4 cup granulated sugar
  
• 3/8 teaspoon salt
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon baking powder
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 1 cup canned pumpkin purée
  
• 5 tablespoons canola oil
  
• 2 teaspoons grated orange zest (the outermost part of the orange peel)
  
• 3 tablespoons water
  

Preheat the oven to 350^oF.

Chop the cranberries into quarters (may use a food processor) and set aside.

Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside.

In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water. Then gently stir in the dry ingredients and chopped cranberries.

Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow bread to cool for about 5 minutes before removing from the pan, then place bread on a rack to completely cool before serving.

Pecan Pie
Makes one 9-inch pie

• 9-inch vegan pie shell, unbaked
  
• 3/4 cup water
  
• 1 1/4 cups maple syrup
  
• 1/2 teaspoon salt
  
• dissolved cornstarch (mix 1/4 cup cornstarch with 1/4 cup water plus 1/2 tablespoon cold water)
  
• 2 tablespoons soy margarine
  
• 1 teaspoon pure vanilla extract
  
• 2 cups toasted, unsalted pecan halves
  
• Non-dairy ice cream, if desired
  

Preheat the oven to 400^oF. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack.

In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.

Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350^oF. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.

Chewy Fudge Brownies
Makes 20 brownies

• 1 teaspoon baking powder
  
• 1/2 cup cocoa powder
  
• 2 cups flour
  
• 1/2 teaspoon salt
  
• 2 cups sugar
  
• 1 cup oil
  
• 1 teaspoon vanilla
  
• 1 cup water
  
• 1 cup dairy-free chocolate chips (optional)
  
• 1/2 cup chopped walnuts (optional)

Preheat the oven to 350^oF.

Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients. If desired, add chocolate chips and/or chopped walnuts to the mix.

Pour mixture into a greased 9"- x 13"-inch baking pan, and bake for 20 to 30 minutes. (For moister brownies, bake 20 to 25 minutes.)

Let the brownies cool slightly before serving.

Peanut Cookie Brittle
Makes 24- 28 squares

• 2/3 cup soy margarine
  
• 2 cups flour
  
• 1 1/2 teaspoons vanilla
  
• 1 teaspoon salt
  
• 1 cup sugar
  
• 1 cup dairy-free chocolate chips
  
• 1/2 cup peanut butter (creamy or crunchy)
  
• 1 cup chopped peanuts

Pre-heat oven to 375^oF.

Melt the margarine and blend with vanilla, peanut butter, and salt. Add sugar and beat until light and fluffy. Add flour and beat. Add chocolate chips.

Coat a 10- by 15- inch cookie sheet with vegetable oil. Spread mixture thinly on pan. Sprinkle chopped nuts on top. Press them into mixture. Bake for 25 minutes. Cut into squares while still hot.

Chewy Chocolate Chip Cookies
Makes 25 to 30 cookies

• 1 cup of softened soy margarine
  
• 1/2 cup brown sugar
  
• 1/2 cup sugar
  
• 1/4 cup soy milk
  
• 1 teaspoon vanilla
  
• 2 1/4 cups flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking soda
  
• 12 ounces dairy-free chocolate chips

Preheat the oven to 350^oF.

In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.

Truffles
Makes about 20 truffles

• 1 12-ounce package non-dairy chocolate chips (about 2 cups)
• 8 ounces non-dairy cream cheese, such as Tofutti’s Better Than Cream Cheese
• 2 cups powered sugar
• 2 tablespoons flavored syrup, such as hazelnut or vanilla (optional)
• chopped nuts (optional topping)
• coconut flakes (optional topping)
• 1 cup non-dairy chocolate chips (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

If using optional toppings, pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes.

For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours.

Chocolate Tofu Pie
Makes 6 to 8 servings

• 1 12-ounce bag non-dairy chocolate chips (about 2 cups)
• 1 8- or 10-ounce package of soft silken tofu
• 1 tablespoon vanilla extract
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup sliced strawberries or whole berries (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.

Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.

Nutty Fudge Balls
Makes about 20 treats

• 1 cup peanut butter, crunchy or smooth
• 1 cup non-dairy chocolate chips
• 3/4 cup maple syrup
• 1 cup chopped walnuts or pecans

In a saucepan, melt the peanut butter, chocolate chips, and maple syrup. Then fold in the chopped nuts. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

Chocolate Peanut Butter Pie
Makes 6 to 8 servings

• 1 12-ounce package non-dairy chocolate chips (about 2 cups)
• 1 16-ounce package firm tofu
• 1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
• soymilk (to desired texture)
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup non-dairy chocolate chips (optional topping)
• 1 cup chopped nuts (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.

Pumpkin Pie
Makes 6 to 8 servings

• 1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)
• 1 16-ounce can pumpkin purée
• 3/4 cup maple syrup
• 3/4 cup sugar
• 1/3 cup unbleached all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 9-inch unbaked pie shell

Preheat the oven to 400°F.

Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.

Lemonilla Cake with Fluffy Lemon Frosting*
Makes 1 9- x 13-inch cake

For the cake

• 3 cups unbleached flour
  
• 1 1/2 cups sugar
  
• 1 tablespoon baking soda
  
• 1 cup water
  
• 1 cup lemon juice
  
• 1 cup vegetable oil
  
• 3 tablespoons vanilla
  
• 1 tablespoon lemon extract (or more to taste)
  
• 2 tablespoons cider or white vinegar
  

Preheat oven to 350^oF.

Lightly oil a 9- x 13-inch pan and set aside.

In a large bowl, sift together the flour, sugar, and baking soda. In another bowl, place the water, lemon juice, oil, vanilla, and lemon extract, and whisk well to combine. Mix together the wet and dry ingredients and whisk well. Drizzle the vinegar over the top of the batter and whisk quickly. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean.

Let the cake cool completely before frosting with icing (recipe below).

For the frosting

• 1/2 cup softened soy margarine
  
• 3 ounces tofu cream cheese, softened
  
• 2 tablespoons nondairy milk
  
• 2 cups sugar
  
• 1/2 cup cornstarch
  
• 1 tablespoon lemon juice
  
• 2 teaspoons lemon zest
  
• 1 teaspoon vanilla extract
  

Using an electric mixer or in a large bowl with a hand-held mixer, place the soy margarine, tofu cream cheese, and nondairy milk, and cream them together.

In a blender or food processor, blend the sugar and cornstarch for 1 minute. Scrape down the sides and blend for an additional 30 seconds.

Add half of the blended sugar and cornstarch to the creamed margarine mixture and beat well to combine. Add the remaining ingredients and continue to beat until the mixture is light and fluffy.

* This recipe was adapted from The Vegan Chef

Mint Chocolate Cake
Makes 1 9- × 13-inch cake

For the cake

• 2 1/4 cups flour
• 4 1/2 tablespoons cocoa powder
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking soda
• 1 1/2 tablespoons white vinegar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups cold water

Preheat the oven to 350°F.

Lightly oil a 9- × 13-inch nonstick baking pan.

Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)

Let the cake cool completely before frosting with icing (recipe below).

For the icing

• 1 12-ounce bag dairy-free chocolate chips
• 1/4 cup soy or rice milk
• 1 tablespoon peppermint extract

Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

Let icing cool completely before frosting the cake.

Creamy Chocolate Pudding
Serves 4

• 1 1/2 cups soy or rice milk
• 3 tablespoons cornstarch
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 teaspoon vanilla extract

In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened.

Stir in the vanilla and pour into individual serving dishes. Chill and serve.

Peanut Butter Asteroids
Makes 20 treats

• 1/4 cup granola
• 2 tablespoons brown sugar
• 1/4 cup sunflower seeds
• 1/4 cup raisins
• 1/4 cup finely shredded carrots
• 1 cup peanut butter

Mix together the granola, brown sugar, sunflower seeds, raisins, and carrots. Blend in the peanut butter a little at a time to form a smooth mixture. Refrigerate overnight. Form into balls and enjoy!

For variety, dip the “asteroids” into melted vegan chocolate and refrigerate until hard before eating.

Apple Crisp
Serves 4 to 6

• 5 or 6 apples
• 3/4 cup pure maple syrup
• cinnamon to taste
• 1/2 cup whole-wheat flour
• 1/2 cup oatmeal
• 1/2 cup applesauce
• 1/2 cup brown sugar

Preheat the oven to 350°F.

Chop the apples and place them in a lightly oiled 8- × 8-inch baking pan. Cover the chopped apples with the maple syrup and sprinkle with cinnamon.

In a bowl, mix the flour and oatmeal. Then add the applesauce and brown sugar. Mix until the flour is just moistened.

Spread the oatmeal mixture onto the apples. (Don’t worry if all of the chopped apples aren’t covered.) Bake for 30 to 35 minutes and serve warm.

Very Berry Cobbler
Serves 9

• 5–6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture of these)
• 3 tablespoons whole wheat pastry flour
• 1/2 cup sugar or other sweetener
• 1 cup whole wheat pastry flour
• 2 tablespoons sugar or other sweetener
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup soy or rice milk

Preheat the oven to 400°F.

Spread the berries in a 9- × 9-inch baking dish and mix with 3 tablespoons of flour and 1/2 cup of sugar.

In a separate bowl, mix 1 cup of flour and 2 tablespoons of sugar with the baking powder and salt. Add the oil and mix with a fork or your fingers until the mixture resembles coarse cornmeal. Add the soymilk or rice milk and stir to mix.

Spread the mixture over the berries (don’t worry if they’re not all covered). Bake until golden, about 25 minutes.

Tip: Great with nondairy ice cream.

Apple Enchiladas
Serves 4 to 8

• 8 small tortillas
• 2 cans apple pie filling
• 2 sticks soy margarine
• 1 cup unrefined sugar
• 1 tablespoon cinnamon

Preheat the oven to 350°F.

Spoon 1/4 of a can of apple pie filling in a line down the center of each tortilla. Wrap tightly. Place the wraps in a 9- by 13-inch glass baking dish.

Melt the soy margarine in a saucepan over medium heat. Add the sugar and cinnamon. Simmer over reduced heat until the sugar has completely dissolved, stirring constantly. Then pour the cinnamon sugar topping evenly over the wraps.

Bake for 30 minutes, until the edges are lightly browned and beginning to crisp.

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