WEEKLY VEGAN RECIPES ARCHIVE, 3

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RECIPE ARCHIVES

October 13, 2003 WHOLEGRAIN VEGAN YEAST BREADS

October 20th, 2003 VEGAN HALLOWEEN TREATS, PART 1

October 27th, 2003 VEGAN HALLOWEEN TREATS, PART 2

November 3rd, 2003 AUTUMN APPLE RECIPES

Photo by John Kelly

October 13, 2003 WHOLEGRAIN VEGAN YEAST BREADS (INCLUDING ONE GLUTEN-FREE RECIPE)

Check out these sites for reliable recipes and advice:

http://www.kingarthurflour.com/cgibin/start/ahome/main.html

(Click on "our favorite recipes", then whatever main category you want, then "whole-grain" for the sub-category.)

Bread Bakers Guild of America "Stalking the World-Wide Breads ":

http://www.bbga.org/breads.html

The Science of making bread:

http://www.exploratorium.edu/cooking/bread/index.html

The Fleischman's yeast page-- Canadian and US-- LOTS of info:

http://www.breadworld.com/

My favorite bread book (not all wholegrain, though): "The Bread Baker's Apprentice" by Peter Reinhart.

WHITE WHOLE WHEAT FLOUR

There is a new strain of wheat that is causing a buzz among bread-bakers and wheat producers. It is hard white whole wheat. It produces a superior bread flour, with a “sweet” taste” and a light color. This appeals to many people who would like to eat whole grains, but object to the heavy, brown qualities

If you would like to read more about this, check out:

http://www.ext.colostate.edu/pubs/columncc/cc000811.html

(“The Other White Bread”)

Here are sources of hard white whole wheat flour and grain:

http://www.kswheat.com/research/HardWhite/HWWsources.htm

IN CANADA:

I have been able to buy a 20 kg bag of organic hard white wheat in British Columbia for under $17 Cnd! Here is the source:

http://www.anitasorganicmill.com/

I understand that a strain of soft white wheat is also being grown—this would be great for whole wheat pastry flour!

NOTE: I use Fleischmann’s regular dry active baking yeast.

BRIAN'S BREAD makes 4 large loaves

This is my husband’s recipe, our daily bread, and we love it. The sesame seeds at the bottom of the pan really make it delicious! It’s a crusty bread, too, and contains no sugar (yeast can feed off the starch in the flour).

5 c. very warm water

1 T. dry active baking yeast

1/4 c. oil

2 T. salt

1 c. rolled oats

1/2 c. wheat bran

7 c. wholewheat flour (hard wheat flour)

about 4 c. unbleached white flour, or until the dough pulls away cleanly from the sides of the bowl

raw hulled sesame seeds

Dissolve the yeast in the warm water for 5 minutes or so. Mix in a large bowl (or bowl of a heavy-duty mixer that can handle 4 loaves, like a Bosch) with the wholewheat flour, bran, oats, salt and oil. Mix briefly, then mix or knead in the unbleached flour.

Knead in heavy-duty bread machine or by hand 8-10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary.) Transfer to a large oiled bowl, oil top, cover with plastic and let rise for about 1 and 1/2-2 hours. Punch down and let rise about another 1-1 and 1/2 hours. Shape into 4 even loaves and place in dark 8x4x1/2" loaf pans, bottoms sprinkled generously with raw hulled sesame seeds. Cover and let rise about 30-45 minutes, or til well-rounded over the tops of the pans.

Meanwhile, preheat oven to 500 degrees F.

Just before baking, slash the loaves in a cross with a razor blade and squirt loaves with water. Place the loaves in the middle of the oven. Bake 5 minutes, then turn heat down to about 350 degrees F and bake about 20-25 minutes (18 in a convection oven) more, or until loaves are golden brown and crusty. Remove from pans and cool on racks.

BRYANNA’S BASIC TENDER 100% WHOLEWHEAT BREAD

2 large loaves

(I would double this recipe for the Bosch, everything except the yeast);

3/4 c. very warm water or potato cooking water

1 T. sweetener of choice

1 tsp. dry active baking yeast

2 c. warm water, potato cooking water, or soymilk

1 T. salt

2 T. oil

7 c. wholewheat flour

OPTIONAL:

1/3 c. potato flour or starch (you don’t need this if you use potato cooking water, but I like to add it if I use water or soymilk, as it makes a lighter, softer wholewheat bread)

up to 1/3 c. soy flour

Dissolve the yeast in the 3/4 c. warm liquid, along with the sweetener. When bubbly, mix with the remaining ingredients in a large bowl (or bowl of a heavy-duty mixer that can handle 4 loaves, like a Bosch), including about 4 c. of the flour. When that is well mixed, mix or knead in the remaining flour. Knead in heavy-duty bread machine or by hand 8-10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary.) Transfer to a large oiled bowl, oil top, cover with plastic and let rise for about 1 and 1/2-2 hours. Punch down and let rise about another 1-1 and 1/2 hours. Shape into 2 even loaves and place in greased 9 x5 x 1/2" loaf pans. Cover and let rise about 30-45 minutes, or til well-rounded over the tops of the pans.

Meanwhile, preheat oven to 350 degrees F.

Just before baking, squirt loaves with water. (You can slash them with a razor blade if you like.) Place the loaves in the middle of the oven and bake for about 30 minutes, or until golden. Remove from pans immediately and cool on racks.

VARIATIONS:

SWEET BREAD DOUGH: use up to 1/2 c. sweetener of your choice and up to 1/2 c. oil or Earth Balance; use 2 T. yeast.

MULTI-GRAIN BREAD: You can use any other cereal, or wholegrain flour instead of up to 2 and 1/2 c. of the flour.

MAPLE AND OAT BREAD: Use 1/4 c. maple syrup for the sweetener, and up to 1/4 c. oil. Use 1/2 c. oat bran and 1 and 1/2 c. oatmeal in place of 2 c. wholewheat flour. You can make these into round loaves, if you like. Brush the loaves with Cornstarch Glaze before baking (see below), and sprinkle with this Topping: 1/2 T. poppy seeds, 1/2 T. sesame seeds, 1 T. rolled oats, 1 T. sunflower seeds.

NUT OR SEED BREAD: You can add about 1/2 c. seeds to the dough-- sunflower, ground flax, sesame, poppy, etc.-- or chopped nuts.

GLAZED BREAD: You can brush the top with this Starch Glaze for a shiny crust: In a small saucepan, mix 1/2 c. cold water with 1 tsp. corn or wheat starch (or other). Stir over high heat until thickened and clear. You can use this instead of an egg white glaze to stick things to the top of the loaf-- seeds, etc.

FOR AN INTERESTING SEED TOPPING, sprinkle the tops after glazing (glaze just before placing in oven) with a mixture of 2 T. each oatmeal and sunflower seeds, and 1 T. each poppy and sesame seeds.

OTHER IDEAS: Use some juice, tofu whey or broth in place of water. Soymilk will make a tender, but more expensive bread. You can add up to 2 c. dried fruit. You can add spices, herbs, sauteed garlic and onions, whatever else sounds interesting.

BRYANNA’S CRACKED WHEAT-CORN YEAST BREAD

makes 2/ 9x5” loaves

A delicious combination of whole grains in a tender, moist bread.

2 c. boiling water (you can use leftover water from boiling potatoes—this makes a light whole grain bread; or use water with 1/4 c. mashed potato flakes)

1 c. bulgur wheat

3/4 c. warm water

1 T. dry active baking yeast

2/3 c. stone ground cornmeal

1/4 c. oil

1/4 c. maple syrup

1 T. salt

1 T. ground flax seeds

1 T. sesame seeds

about 6 and 1/3 c. wholewheat flour

Pour the boiling water over the bulgur wheat in a medium bowl and let it set until it is lukewarm.

Dissolve the yeast in the 3/4 c. warm water. When bubbly, mix with the remaining ingredients, including the soaked bulgur and about 4 c. of the flour, in a large bowl (or bowl of a heavy-duty mixer that can handle 4 loaves, like a Bosch). When that is well mixed, mix or knead in the remaining flour. Knead in heavy-duty bread machine or by hand 8-10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary.) Transfer to a large oiled bowl, oil top, cover with plastic and let rise for about 1 and 1/2-2 hours. Punch down and let rise about another 1-1 and 1/2 hours. Shape into 2 even loaves and place in greased 9 x5 x 1/2" loaf pans. Cover and let rise about 30-45 minutes, or til well-rounded over the tops of the pans.

Meanwhile, preheat oven to 350 degrees F.

BRYANNA’S IRISH MONASTERY OAT BREAD

makes 2 large round or oval free-standing loaves

If you like rolled oats, you’ll love this farm-style bread. It can also be baked in three 8and 1/2 by 5 and 1/2” loaf pans or medium-sized flowerpots . (They should be new pots, “seasoned” in a hot oven for an hour after greasing the insides of the pots generously with vegetable shortening—if you don’t do this your loaves will end up glued to the pots! Grease them again before placing the dough in them.)

3 and 3/4 c. soymilk, scalded and then cooled to body temperature

2 tsp. dry active baking yeast

2 tsp. maple syrup

6 c. wholewheat flour

5 and 1/3 c. rolled oats

4 tsp. salt

1/3 c. melted non-dairy margarine (Earth Balance)

Dissolve the yeast in the warm soymilk, along with the maple syrup. When bubbly, mix with the flour, in a large bowl (or bowl of a heavy-duty mixer that can handle 4 loaves, like a Bosch). Beat this batter with an electric mixer or by hand for several minutes. Cover and let rise in a warm place until doubled.

Stir in the salt, melted margarine and rolled oats. Knead in heavy-duty bread machine or by hand 8-10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary.)

Shape into 2 round or oval loaves and place on greased cookie sheets (or use 3 greased loaf pans or flower pots, as described above). Brush the tops with oil, cover and let rise until doubled.

Meanwhile, preheat oven to 350 degrees F.

Just before baking, brush the loaves with soymilk and sprinkle with rolled oats. (You can slash them with a razor blade if you like.) Place the loaves in the middle of the oven and bake for about 30 minutes, or until golden brown. Remove from pans immediately and cool on racks.

BRYANNA’S BLENDER SOY BREAD Makes 3 big loaves

A blender is must for making this unusual recipe, which incorporates soaked dried soybeans and whole wheat kernels to make a delicious, nutritious whole grain bread.

1 c. whole wheat kernels (hard winter wheat)

1 c. dried soybeans

3 c. water

1/2 c. warm water

1 T. dry active baking yeast

1 tsp. sugar

1/4 c. oil

1/4 c. brown sugar or Sucanat

4 and 1/2 tsp. salt

approximately 8 c. wholewheat flour (or, you can use 1/2 unbleached)

In a large bowl, soak the wheat kernels and the soybeans in the 3 c. water for 24 hours.

When ready to make the bread, drain off the water and warm it to about 100 degrees F. Dissolve the yeast and 1 tsp. sugar in the 1/2 c. warm water. Let stand for 10 minutes.

Meanwhile, grind the soaked wheat and soybeans, using some of the warmed soaking water with each batch, until it is all used up (wheat, soybeans and soaking water). You can add up to 1/2 c. extra warm water, if you run out of soaking water (don’t attempt to grind the beans and wheat without some liquid!). Grind it as fine as you can.

Pour all of this into a large bowl, along with the dissolved yeast and add the salt, oil and sugar. Slowly add flour until a kneadable dough is formed.

Knead in heavy-duty bread machine or by hand 8-10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary.) Transfer to a large oiled bowl, oil top, cover with plastic and let rise for about 1 and 1/2-2 hours, or until doubled. Punch down and let rise about another 1-1 and 1/2 hours. Shape into 3 equal loaves and place in greased 9 x5 x 1/2" loaf pans. Cover and let rise about 30-45 minutes, or til well-rounded over the tops of the pans.

Meanwhile, preheat oven to 375 degrees F.

Just before baking, squirt loaves with water. (You can slash them with a razor blade if you like.) Place the loaves in the middle of the oven and bake for about 45 minutes, or until golden. Remove from pans immediately and cool on racks.

BRYANNA’S ALBERTA WHEAT BERRY BREAD

makes 3/ 9x5” loaves

A delicious bread with excellent texture. You need to start thinking about making it 2 days ahead, but it’s simple to make.

4 c. hard wheat berries

2 T. regular baking yeast

1/2 c. warm water

1/4 c. mashed potato flakes (you can get the organic variety in a health food store)

1/4 c. oil

1/4 c. maple syrup

4 tsp. salt

6 c. wholewheat flour

In a large bowl, soak the wheat berries in the water to cover generously for 48 hours.

When ready to make the bread, drain off the water and warm it to about 100 degrees F. Dissolve the yeast in the 1/2 c. warm water. Let stand for 10 minutes.

Meanwhile, grind the soaked wheat in a blender with 3 c. (total) of the warmed soaking water. You will have to do this in batches that your blender can handle. You can add up to 1/2 c. extra warm water, if you run out of soaking water (don’t attempt to grind the wheat without some liquid!). Grind it as fine as you can.

Pour all of this into a large bowl, along with the dissolved yeast, potato flakes, salt, oil and maple syrup. Slowly add flour until a kneadable dough is formed. Let the dough rest 10 minutes before kneading.

Knead in heavy-duty bread machine or by hand 8-10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary.) Transfer to a large oiled bowl, oil top, cover with plastic and let rise for about 1 hour, or until doubled. Shape into 3 equal loaves and place in greased 9 x5 x 1/2" loaf pans. Cover and let rise about 30-45 minutes, or til well-rounded over the tops of the pans.

Meanwhile, preheat oven to 325 degrees F.

Place the loaves in the middle of the oven and bake for about 1 hour and 15 minutes, or until golden. Remove from pans immediately and cool on racks.

BRYANNA’S GLUTEN-FREE DAIRY-AND-EGG-FREE HIGH-FIBER YEAST BREAD
Makes 2/ 8 and1/2 x 4 and 1/2" loaves

(wheat-free and can be soy-free)

Grease the pans really well-- this sticks easily. This really looks, smells and tastes like bread! You can slice it easily, toast it, and make breadcrumbs out of it. It is moist and tasty.

This is easy to make and, if you are currently buying commercial gluten-free bread, this will save you money!

YEAST MIXTURE:

1 and 3/4 c. warm water
1 packet dry active yeast (2 and 1/2 tsp.)
1 tsp. unbleached sugar

WET MIX:

1 c. water
1/4 c. flaxseeds

2 T. plus 2 tsp. EnerG egg replacer powder
1/4 c. olive oil or melted Earth Balance
1/2 tsp. agar powder OR 1 T. agar flakes
1 and 1/2 tsp. vinegar
4 tsp. molasses

DRY MIX:

4 c. Bryanna’s Gluten-Free High-Fiber Flour Mix
1/4 c. instant mashed potato flakes (you can buy an organic brand in health food stores)
6 T. sugar (dark or light)
3 T. soy or rice milk powder
1 T. plus 1 tsp. xanthan or guar gum
1 T. salt

Mix together the Yeast Mixture and let stand 5 minutes. Meanwhile, blend ithe flaxseeds and 1 c. water in the blender. When frothy, with just bits of flaxseed hull in it, add the remaining Wet Mix ingredients and blend. In a bowl, the dry Mix ingredients together well.

Add the frothed-up yeast mixture to the blended flaxseed mixture and blend briefly. Dump this into the bowl of a stand-up electric mixer. Gradually beat in the flour mixture until it is all mixed in. Beat for 3 and 1/2 minutes. Scrape the dough (it's actually a really thick batter) evenly into 2 well-greased 8 and 1/2 by 4 and 1/2” loaf pans and smooth the tops. Cover and let rise in a warm place 1 hour, or to the tops of the pans.

Have the oven preheated to 400 degrees F. Bake the breads for 20 minutes, then reduce heat to 350 degrees F and cover the breads with foil. Bake 30 minutes more. Loosen the edges with a knife and carefully remove from pans to a rack to cool thoroughly before slicing. Can be frozen.

BRYANNA'S GLUTEN-FREE HIGH-FIBER FLOUR MIX Makes about 13 c.

7 and 1/2 c. brown rice flour (I ground it from short grain brown rice)
2 and 1/2 c. potato starch
1 and 1/4 c. tapioca flour
1 c. ground flax seed
1 c. chickpea flour (or soy flour)

4 and 1/2 T. xanthan or guar gum

Mix well and store in a moisture-proof container in in the freezer. Use cup-for-cup instead of regular flour.

NOTE: Because non-gluten flours lack the structure that gluten provides, xanthan gum or guar gum (available in health food stores) is often added to gluten-free baked goods. This mixture contains enough xanthan or guar gum for cakes, cookies, pancakes, and quick breads. For yeast breads, you may have to add up to 1 tsp. more gum per cup of gluten-free flour. (This has already been figured into the recipe above.)

October 20th, 2003 VEGAN HALLOWEEN TREATS, PART 1

Here are some beautiful ideas for carving pumpkins from Sunset Magazine-- stencils to download and directions; also “gossamer ghosts”; mini party pumpkins; globe lanterns; and a Halloween tree.

Photo by John Kelly

Links for vegetarian Halloween treats.

PETA’S Vegan Candy List

The following candies are considered vegan, but please double check the ingredients for yourself when you buy them. Companies can change their formula at any time without notice! But you can use this list as a start.

A note about sugar: Some of the products listed here may contain cane sugar. Most contain high fructose corn syrup. If you are a vegan who avoids refined cane sugar, please read the labels carefully and/or contact the companies that make these products and find out if they use beet or cane sugar.

Airheads taffy

Atkins peanut butter bars

Blow Pops

Boston Baked Beans

Charms lollipops

Chick-o-Sticks

Cracker Jack

Cry Babies

Dem Bones

Dots

Dum-Dums

Fireballs

Gob Stoppers by Willy Wonka

Goldenberg's Peanut Chews

Good 'n' Plenty

Hot Tamales

Hubba Bubba bubblegum

Jolly Ranchers (lollipops and hard candy only)

Jujubees

Jujyfruits

Lemonheads

Mambas

Mary Janes (regular and peanut butter kisses)

Mike and Ike

Nerds

Now and Later

Pez

Ring Pop lollipops

Smarties (not the ones made by Nestle with chocolate!)

Sour Patch Kids

Spree (original, not the new chewy kind)

Starburst (jelly beans and hard candy only!)

Super Bubble

Swedish Fish

Sweet Tarts

Tropical Source mini chocolate bags

Twizzlers

Zotz

Some of my Halloween recipes, Part 1:

DOUGHNUTS: I used to make doughnuts for Halloween every year when I had children at home.

BRYANNA’S VEGAN BEIGNETS (CREOLE DROP DOUGHNUTS)     makes lots

This New Orleans-style treat is adapted from a recipe in “Whole Foods for the Whole family”, the La Leche League International official cookbook (NAL Books), for which I served as Associate Editor. The contributor was Jean Giesel of Florida. I “veganized” it. This recipe is very easy and absolutely delicious.

2 T. oil

1 T. maple syrup

1/2 tsp. salt

3/4 c. hot water (110 degrees F)

3/4 c. full-fat creamy soymilk, or other non-dairy milk (nut milk is good)

1 and 1/2 tsp. dry active yeast

about 3 c. wholewheat flour

oil for frying

cinnamon-sugar

In a large mixing bowl, stir together the oil, maple syrup or sugar, salt, water, milk and yeast. Let sit 5 minutes. Slowly beat in the flour with a heavy spoon until you have a dough that can be dropped from a spoon. Cover and let rise 20 minutes. Meanwhile, heat oil (I use a wok because you don’t need as much oil in it to get depth) to 365 degrees F. Drop the dough by spoonfuls into the hot oil. Don’t crowd the pan—they will expand quite a bit. When golden brown on all sides, remove from the oil and drain on paper. Roll in cinnamon sugar and serve warm.

Cinnamon-Sugar: In a dry blender, blend 1 c. light unbleached sugar or white beet sugar and 1 T. ground cinnamon.

BRYANNA’S QUICK PICARONES (Pee-kah-roh-nays) (PERUVIAN PUMPKIN DOUGHNUTS) makes 52 drop doughnuts

My Dad was Peruvian. Traditionally, these are rolled out and cut into the usual doughnut shape, with a hole in the middle, but I devised this easier drop doughnut. It’s a great Halloween treat!

Doughnuts:

1 T. regular dry active baking yeast

1 tsp. unbleached sugar

1/4 c. warm water

1 T. cornmeal

1/2 tsp. salt

1/4 tsp. crushed anise seed

3 c. unbleached flour

1 c. beer at room temp (can be dealcoholized)

1 c. canned pumpkin, or cooked, well-drained, pureed winter squash, at room temp.

2-4 c. oil for frying (peanut is good)

Syrup:

1 and 1/2 c. dark unbleached sugar or Sucanat

1 c. water

(it’s untraditional, but you could use about 2 c. maple syrup instead)

3x1/2” piece organic orange or lemon peel

In a small cup, dissolve the yeast and sugar in warm water. In a large bowl mix the cornmeal, salt, anise seed, 1 c. flour and beer. Add the dissolved yeast. Mix well. Add pumpkin and remaining flour. Mix to form a soft dough. Cover and let rise in a warm place 2 hours, or cover with plastic wrap and let rise in the fridge 4-12 hours.

To make the syrup, mix the ingredients in a heavy saucepan and bring to a boil over medium heat. Reduce heat to low and boil gently til a thick syrup forms, about 15 minutes. Remove from heat.

Heat the oil in a wok or deep pot (you use less oil in a wok), to about 375 degrees F. Drop tablespoons of dough in the hot oil. Fry til golden. (If they are browning to fast and are raw in the middle, lower the heat a little.) Drain on paper towels. Serve hot with hot syrup poured over them.

HELPFUL HINTS:

To test for proper oil temperature, drop a small spoonful of dough into hot oil. If it rises quickly to the surface, it’s hot enough.

If using quick-acting yeast, use half as much and add to dry ingredients. Rise half as long.

To reheat doughnuts, place on baking sheets in a 350 degree F oven for about 5 minutes.



BRYANNA’S BAKED CAKE DOUGHNUTS Makes 10

If you are lucky enough to have some of those black, nonstick baked doughnut pans, you are in for a treat! You can also use miniature bundt cake pans that make a hole in the middle of the "muffin".

Liquid Mixture:

3/4 c. soymilk or other nondairy milk with a teaspoon of lemon juice or vinegar

1/2 c. light unbleached sugar or white beet sugar

1 and 1/2 T. oil

1/2 tsp. vanilla

Dry Mixture:

1 and 1/2 c. pastry flour (white or wholewheat, or a mixture)

1/4 c. soy or chickpea flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

3/8 tsp. baking soda

1/4 tsp. ground allspice

1/4 tsp. freshly-ground nutmeg

Preheat the oven to 400 degrees F. Spray the pans with an oil spray-can and sprinkle each one with a little unbleached sugar (this makes the bottoms crispy). Beat the liquid ingredients together in a medium bowl. Whisk the dry ingredients together in another bowl, then add to the liquid ingredients and stir briefly, just to mix. Divide the batter evenly between 10 doughnut molds and smooth it out evenly. Bake 10 minutes. Remove the doughnuts to a rack to cool.

If you like, roll the doughnuts in unbleached sugar which has been ground to a powder in a dry blender (add about 1 tsp. cornstarch to every 1/2 c. of sugar); or coat with White Glaze or Soy-Sugar Glaze. The glazed doughnuts can also be dipped in coconut or chopped nuts.

BRYANNA’S BAKED PUMPKIN DOUGHNUTS Makes 12

A great Halloween treat!

See text of previous recipe for instructions.

Liquid Ingredients:

1 and 1/4 c. soymilk or other nondairy milk with 1 tsp. vinegar or lemon juice

1 c. brown sugar or Sucanat

1/2 c. thick cooked, mashed and drained pumpkin (or squash) or canned pumpkin puree

3 T. oil

Dry Ingredients:

1 c. wholewheat pastry flour

3/4 c. unbleached flour

1/4 c. soy or chickpea flour

2 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. freshly-ground nutmeg

Mix, bake, and glaze as for Baked Cake Doughnuts.

BRYANNA’S WHITE GLAZE      Makes 1/2 c.

This can be used on sweet yeasted breads, tea breads, cupcakes, doughnuts, etc..

1/2 c. good-tasting powdered soymilk (such as a light tofu beverage mix-- do not use bulk soymilk powder—you can try using rice milk powder)

4 T. Grade A light maple syrup

1/4 tsp. vanilla or other flavor extract



Mix the ingredients together thoroughly in a bowl. For a thin glaze, spread it on the hot bread or cake. For a firmer glaze, spread it on the cooled bread or cake.



BRYANNA’S SOY-SUGAR GLAZE     Makes about 1/2 c.

For a sweeter glaze that gets a bit crusty, try this easy one. It's more beige than white, depending on the color of your sugar. It's good on baked doughnuts or muffins baked in miniature bundt pans.

1/2 c. light unbleached sugar or white beet sugar

2 T. soymilk

2 T. isolated soy protein powder

1/4 tsp. vanilla or other flavor extract

Melt the sugar and soymilk together in a small saucepan over medium heat, stirring, or microwave in a microwave-safe small bowl for 1 minute. Beat in the soy protein powder and vanilla with a hand blender or electric mixer. Spread on hot cake, etc..

FROZEN TREATS:

BRYANNA’S ORANGE CREAMSICLES (TOFU AND CASHEW) Makes 16 small

1 c. non-dairy milk

1 (12.3 oz.) pckg. firm or extra-firm silken tofu

6 oz. can frozen orange juice concentrate

1/3 c. raw cashews (for creamier texture—can omit quite successfully)

1/3 c. light unbleached sugar or white beet sugar

1 tsp. vanilla

pinch salt

Blend until smooth and freeze solid in popsicle molds.

BRYANNA’S FUDGEY ORANGE-WALNUT BROWNIE “ICE CREAM” CAKE

Serves 12

This requires some thinking ahead, but I made the base and “ice cream” in the morning, and it was fine for after dinner the same day. You could make it several days ahead of time, though.

COMPONENTS:

Brownie Base

Orange "Tofulato"

Chocolate Sauce

BROWNIE BASE (BRYANNA’S LOW-FAT FUDGEY BROWNIE RECIPE from my book "The Fiber for Life Cookbook"):

3 T. Earth Balance Natural “Buttery Spread”

3 T. water

1 c. brown sugar or Sucanat

1/2 c. organic cocoa powder (unsweetened)

2 tsp. vanilla

1 T. grated orange zest (organic, if possible—orange part only)

1/4 c. water

1 T. flaxseeds

1T. EnerG egg replacer powder (in my experience, other types don’t work in this, so use EnerG)

1/2 c. regular wholewheat flour (not pastry flour)

1/2 tsp. baking powder

1/4 tsp. salt

1/4 to 1/2 c. chopped nuts, toasted briefly (I like walnuts, but you can use any kind)

(I spread them on a plate and toast in the microwave for 3 minutes)

Preheat the oven to 350 degrees F.

In a small saucepan, melt the Earth Balance and 3 T. water gently over medium heat OR melt it in a medium-small microwave-proof bowl in the microwave for 1 minute. Stir in the sugar until dissolved, then stir in the cocoa, vanilla and orange zest. Set aside.

Place the 1/4 c. water, flaxseeds and egg replacer in a blender. Blend on high for several minutes, until the mixture is “gloppy” like slightly beaten egg whites, with little brown flecks of flax skin throughout. Fold this into the cocoa mixture.

In a small bowl, mix together the flour, baking powder, salt and nuts. Add the flour mixture to the cocoa mixture and stir briefly.

Spread in a 10” round cheesecake pan with a removable bottom, greased well. Bake for 17 minutes.

Cool on a rack. (You can put this in the fridge or even the freezer, to speed up the cooling time.) Loosen the sides of the brownie base with a knife, then remove the bottom from the rest of the pan and loosen the bottom of the base from the bottom of the pan carefully, without breaking it. Put the pan back together again, with the brownie base still in it.

BRYANNA’S ORANGE TOFULATO:

One of those inexpensive little ice cream makers with the metal insert that you freeze (like a Donvier) works just fine with this.

1 and 1/2 c. lightly-packed chopped peeled orange sections (remove all pits and as much of the white pith as possible)

2/ 12.3 oz. boxes firm or extra-firm silken tofu

about 3/4 c. light unbleached sugar or white beet sugar

3 T. fresh lemon juice

1 T. grated orange zest (organic, if possible, orange part only)

1 tsp. vanilla pinch salt

Optional: 2-3 T. vodka, white rum, or orange liqueur or brandy (this will prevent the gelato from freezing rock-hard, as well as adding flavor)

For a richer mix, add 2 T. neutral-tasting cooking oil

(I used these last two optionals)

Place the ingredients in a blender and blend until very smooth. Pour the mixture into a covered container and chill thoroughly before freezing according to the directions with your machine.