• Choose a category
• All
• Classic-Fiction

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

3 tablespoons whole-wheat pastry flour

2 tablespoons agave, brown rice, or maple syrup

1 cup apple cider

1 teaspoon orange peel

2 tablespoons vegan margarine

Crumble topping:

1 cup raw nuts (almonds, cashews, walnuts, pecans, or a mixture)

1 cup rolled oats

1/2 cup unsweetened coconut flakes

2 tablespoons whole-wheat pastry flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 Preheat oven to 350 degrees.

2 Combine all the filling ingredients, except the margarine, in a saucepan. Stir well and cook over medium-high heat for about 5 minutes.

3 Pour the mixture into a greased baking dish and dot the top with the margarine. Set aside.

4 Combine all the topping ingredients in a food processor and pulse 10 to 12 times to chop well. Spread the topping mixture evenly across the top of the apples.

5 Bake for 30 minutes. Remove from oven and allow to rest for 5 minutes before serving hot. Serve with vegan ice cream for an a la mode creation.

Per serving: Calories 342 (From Fat 170); Fat 19g (Saturated 7g); Cholesterol 0mg; Sodium 345mg; Carbohydrate 41g; Dietary Fiber 8g; Protein 7g.

Figure 15-1: Coring and slicing an apple.

Glazed Carrot Pineapple Cake

This cake is simple, yet very moist and aromatic. A lovely compliment to a brunch, tea party, or as a simple dessert for any occasion. Traditional glazed pineapple cakes can be heavy with syrup. Lightly sweetened and full of healthy ingredients, this delicate cake can be made a day ahead and covered and refrigerated overnight.

Preparation time: 15 minutes

Baking time: 40 to 45 minutes

Yield: 8 to 10 servings

Cake

2 3/4 cups white, unbleached flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon salt

1 cup agave, maple, or brown rice syrup

3 egg equivalent in Ener-G egg substitute

1 teaspoon pure vanilla extract

1 teaspoon lemon peel

1 teaspoon orange peel

1 cup canola or melted unrefined coconut oil, plus extra for oiling the baking dish

2 cups finely grated carrots

One 14-ounce can crushed pineapple, drained

1 cup unsweetened coconut flakes

1 Preheat the oven to 350 degrees.

2 Grease a 13-x-9-inch baking dish with a little canola oil or vegan margarine. Set aside.

3 In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, baking powder, and salt. Whisk well to combine.

4 In a large bowl, mix agave and egg substitute with a hand mixer until creamy. Add vanilla, zests, and canola oil to the agave and egg substitute mixture.

5 Mix the wet and dry ingredients together and stir in the carrots, pineapple, and coconut. Pour the batter evenly into the prepared pan.

6 Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

7 Allow the cake to cool completely before glazing.

Glaze

1/2 cup apple juice

1/2 cup orange juice

2 teaspoons arrowroot

1 tablespoon agave, maple, or brown rice syrup

Pinch of salt

1 Combine all the ingredients in a small saucepan. Whisk well before heating.

2 Cook over low heat, stirring constantly, until the glaze begins to thicken, about 6 minutes.

3 Allow the glaze to cool for a few minutes before pouring over the carrot cake while it is still warm.

Tip: Don’t be alarmed that the batter is very wet when being poured into the pan. It bakes up just fine and is nice and moist.

Per serving: Calories 691 (From Fat 301); Fat 34g (Saturated 6g); Cholesterol 0mg; Sodium 819mg; Carbohydrate 91g; Dietary Fiber 3g; Protein 7g.

Silk Shake

Shakes are hard to beat when you’re looking for a rich, smooth, and easy dessert. The frozen banana is a key ingredient — room-temperature fruit just won’t create the same creamy texture. When summer arrives, I like to keep several peeled bananas waiting in the freezer at all times for when the mood strikes for this tasty treat.

Preparation time: 10 minutes

Yield: 2 servings

1 cup cashews

1 banana, peel removed and frozen

3 tablespoons unsweetened cocoa powder

3