Delicious, Decadent and
Dairy-Free Cheeze Cake
Crust:
1 1/2 cup graham cracker crumbs
3 tbs. maple syrup
1/4c vegan margarine or oil *
Filling:
12 oz. soft silken tofu, drained*
227 g. imitation cream cheese *
4 tbs. pineapple juice, frozen concentrate, thawed
1/2 cup oil
1 tbs. lemon juice
1 tbs. vanilla extract
1/2 cup pure maple syrup
1 tbs. corn starch/arrowroot, dissolved in 2 tbs. water
Directions:
For the crust: Melt margarine
and mix with graham cracker crumbs and maple syrup. Press
well into the bottom of a pie plate. Bake at 350ºF for
10 minutes. Let cool.
For the filling: Put all the ingredients into a blender and
blend until creamy. Pour into crust and bake at 350ºF
for 45-50 minutes. Cool and chill until set. Decorate with
fresh or frozen fruit.
* In this recipe we used Mori Nu Soft Tofu for the silken
tofu, Earth Balance Spread for the vegan margarine, and 1
tub of Tofutti Better Than Cream Cheese for the imitation
cream cheese.
Adapted from a recipe found on Veggies Unite, www.vegweb.com
Maple Baked Beans
2 1/2 cups cooked navy beans (drained)
1 onion chopped fine
1/4 teaspoon salt
1/2 cup maple syrup
1/8 cup oil
1 Tablespoon nutritional yeast
3 Tablespoons ketchup
1 Tablespoon prepared mustard
Bake at 350º F for one hour covered.
1/2 cup olive oil
1/8 cup lemon juice
1/2 cup maple syrup
salt
cayenne (optional) to taste
Shake well.
Variations:
Curry Dressing – add curry powder or paste to taste
French Dressing – add ketchup, prepared mustard and curry
powder to taste
Maple Corn Muffins
1 cup whole wheat flour
1 cup corn meal
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 cup maple syrup
1-2 Tablespoon oil
1 cup water
1 Tablespoon ground flax seed
Mix dry ingredients and wet ingredients
separately. Mix together and pour into paper muffin cups in
a muffin pan. Bake at 350º F for 15-20 minutes.
Bean Salad
1 cup yellow beans, canned/cooked
1 cup green beans, canned/cooked
1 cup kidney beans, canned/cooked
1 green/red pepper, diced
1 onion, diced (red onions are great)
Dressing:
1/2 cup sunflower oil
1/2 cup cider vinegar
1/2 cup maple syrup
2 cloves minced garlic (more to taste)
salt & pepper Mix ingredients for dressing and pour
over the vegetables.
Chill before serving.
Maple Almond
Flan
4 cups soymilk
1/4 cup agar flakes
4 tbsp. kudzu (dissolved in small amount of liquid)
1/2 cup maple syrup
1 tsp. almond extract
2 tbsp. vanilla
Whisk together in a double boiler. Bring
to a boil, whisking regularly to avoid lumping. Pour into dish
and chill untill solid. Drizzle with maple syrup and sprinkle
toasted, slivered almonds on top before serving.
Serving suggestion: pour Flan into small serving dishes
or mould. When solid turn out onto a serving plate. Drizzle
with maple syrup and slivered almonds.
Adapted from a recipe in
The Natural Gourmet by Annemarie Colbin.
ISBN 0-345-37028-7
Vegan
Bacon
1 tbsp maple syrup
liquid smoke to taste
1/8 cup tamari/shoyu/soy sauce
1/8 cup water
firm tofu slices approx 1/8th inch thick
3 tbsp oil
Heat the oil in a cast iron frying pan.
Add the tofu, turning until the tofu gets crispy brown on both
sides. Hint—the tofu tends to get unstuck as it gets a
little cooked. Mix the remaining ingredients and pour over the
tofu. Turn down the heat and allow the liquid to soak into the
tofu and evaporate off.Serving Suggestion:
Use as a replacement for bacon in a bacon/lettuce/tomato sandwich.
Adapted from a recipe at
Veggies Unite.
Caramelized
Maple Popcorn Sauce
1/4 cup sunflower oil
1/4 cup maple syrup
1 tbsp nutritional yeast flakes *
salt
Mix ingredients in a measuring cup and
let sit a minute to thicken. Stir and pour over fresh popcorn.
* Nutritional Yeast is an inactive yeast and dietary food supplement
with a distinct, pleasant aroma and delicious cheesy taste.
It is different from baking yeast and has no fermenting power.
Do not confuse it with brewers yeast which is not so pleasant.
Six teaspoons (about 10 gm) provide: 6 mg each of vitamin B1,
vitamin B2 and vitamin B6; 5 mcg vitamin B12; 35 mg niacin;
5 gm protein (50% by weight); 4 gm carbohydrates; and 30 calories.
Contains no fat. Store in a cool dry place or refrigerate. Will
keep indefinitely if stored properly. Available in flakes or
powder at natural food stores (Red Star Vegetarian Support Formula
T6635+).
Sesame
Milk
1/2 cup raw sesame seeds
2 cups water
3 tbsp maple syrup
1 tsp vanilla
Blend until liquid and foamy.
Mayonnaise
1/2 to 1 cup raw sunflower seeds
1/2 cup water
4+ cloves garlic
2 tbsp lemon juice
2 tbsp maple syrup
salt
cayenne pepper
1/2 cup oil
Blend all the ingredients except the
oil until liquefied. Gradually add the oil as you would when
making mayonnaise
Serving Suggestion: Use this recipe on salads,
sandwiches, for vegtable dip, in potato salad and anywhere else
you use mayonnaise. It also makes a delicious sour cream substitute
in borscht!
Apple
Crisp
6 cups apples chopped
1 tsp cinnamon
1 1/2 tbsp whole wheat flour
6 tbsp maple syrup
1 cup whole wheat flour
1/2 cup oat flakes
1/4 tsp sea salt
1/4 tsp baking soda
1/3 cup sunflower oil
Toss apples with 1/4 tsp cinnamon and
1 1/2 tbsp flour in baking dish. Drizzle with 3 tbsp maple syrup.
In a separate container combine the flour, oats, salt, soda
and rest of the cinnamon. Mix in the sunflower oil and drizzle
on the remaining maple syrup. Mix with a fork and spread over
apples. Bake 45 minutes at 350°F (or until apples are tender)
Almond Cream
1 cup blanched almonds
1 tsp vanilla
1/4 cup maple syrup
3/4 cup water
Blend until smooth and creamy. Use in
place of whipped cream.
Great in coffee.
Note: A heavy-duty blender will
give better results in recipes requiring blending.
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