Friday, December 14, 2007
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!!!
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.
*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)
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
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.