Friday, December 14, 2007

Holiday Treats


The Healthy Voyager is off for the rest of the month and will return with new and exciting cities in mid January. Until then, I wish you and your family a very happy and safe holiday season and a bright and shiny new year!!

My gift to you this season is a few delicious holiday recipes from my kitchen to yours!!

Happy Holidays and a Happier New Year!!!

xoxo

The Healthy Voyager

VEGAN HOT COCOA

Using Goodbaker Chocolate Ganache Frosting & Fudge Mix

To make one mug of cocoa, you will need:

*one package Goodbaker Chocolate Ganache Frosting & Fudge Mix
*8 ounces of soy milk, rice milk, almond milk, etc

Measure 3 Tablespoons of Goodbaker Chocolate Ganache Frosting & Fudge Mix into a microwave-safe mug

Add a splash of your chosen liquid, and mix until you have a chocolatey paste. Then add the rest of the liquid, and microwave until hot, stirring every 30 seconds.

Can also be made on the stove in a saucepan.

variations:

*add a few drops of flavor extract, like peppermint, coffee, coconut, or to taste.
*add flavored liqueur to taste

VEGAN PECAN PIE

Preheat your oven to 350 degrees F.

Have ready a 9" unbaked single pie crust (see my low-fat pastry below)

Whisk together:
1 c. brown rice syrup
1 c. Sucanat or brown sugar
1/3 c. melted Earth Balance
1/4 c. water beaten with 2 T. EnerG egg replacer til no lumps show
1 tsp. pure vanilla extract
pinch salt
1 generous cup of pecan halves

Pour this into the prepared crust. Sprinkle with pecan halves. Bake about 45 minutes, or til set (will still be a bit jiggly, though-- it'll get more solid after it cools).

Cool on a rack, then refrigerate til serving time.

VEGAN GINGERBREAD COOKIES

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
3/4 cup dark brown sugar (packed)
3/4 cup unsalted soy butter, cut into small chunks
1/4 cup unsulfured molasses
1/4 cup rice syrup
Ener-G for 1 egg (or any egg replacer enough for 1 egg), prepared as per package directions

Sift flour, baking soda, salt and spices together. Place margarine and sugar in a large bowl. Mix well until smooth. Add molasses, rice syrup, and Ener-G. Mix well. Add flour mixture. Mix well. Take dough out of bowl and shape it into a large disk. Wrap in plastic wrap. Chill overnight.

Preheat oven to 350 degrees. Lightly grease a cookie sheet. Roll out dough to 1/8" thickness. Cut cookies out. Place cookies on the cookie sheet. Bake for 12-14 minutes. Cool on sheet for several minutes than transfer to wire rack. When cooled, may be iced if desired.

*Note: If you can't wait until the next day, chill at least an hour or more. Can also be baked in a pan, in one piece.

VEGAN SUGAR COOKIES

4 cups sifted flour
1 cup soy butter
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
Ener-G Egg for 3 eggs (or any egg replacer enough for 3 eggs), beaten well
1 teaspoon vanilla

Mix & sift flour, baking powder and salt; set aside.

In separate large mixing bowl, cream margarine. Add sugar and cream well. Add Ener-G Egg and blend well. Add vanilla and stir in flour mixture. Beat well. Cover with waxed paper and refrigerate for 1/2 hour or overnight.

Preheat oven to 400 degrees. Roll on floured board to 1/4 inch thick. Cut out cookies and add any optional decorations. Bake on ungreased cookie sheet for 10 minutes or until browned lightly. Makes approximately 3 dozen.


HAPPY HEALTHY-DAYS!!!!!!!!

3 comments:

Jetsetergirl said...

Can you please post the VEGAN CUPCAKES! I eat 7 of them at your party :)

Anonymous said...

I will not acquiesce in on it. I over warm-hearted post. Especially the title attracted me to read the intact story.

Anonymous said...

Good post and this mail helped me alot in my college assignement. Thanks you for your information.