Oats and Coconut Milk Pudding

Ingredients
1/4 to 1/2 cup Whole rolled oats (Quick cooking kind)
*1/4 cup Jaggery ,grated[available in most Asian stores)
1/2 cup to 1 cup Water (depending on the amount of oats)
1 cup(about 4 ounce) Lite Coconut Milk
Roasted nuts and dried fruits for garnish

Cashew nuts, broken into small pieces – 3 tablespoons (Optional)
Raisins – 2 tablespoons (Optional)
cardamom powder – 1/4 teaspoon (Optional)
*If Jaggery is hard to find use 2 tablespoon brown or white sugar,or 3 teaspoon Agave nectar.

Method
In a heavy bottom sauce pan add the jaggery ,oats and water.Bring to a slow boil and cook until oats are softened.Reduce the heat and add the coconut milk,let simmer for 4-5 minutes until thick and creamy.Serve warm ,garnish with roasted nuts and dried fruits.

In a heavy bottom sauce pan add the powdered jaggery and water.Once the jaggery dissolves completely, pour this syrup slowly into another vessel so the impurities in the jaggery will remain in the bottom of the sauce pan itself. Now clean the sauce pan and transfer the syrup back to the sauce pan itself. Let this syrup boil for 2 minutes. Now add the oats to the syrup and let it boil for another 3 minutes. By this time the oats would have cooked. Now add the coconut milk to the oats/jaggery mixture and combine it well. Once it boils, switch off the stove.In a small frying pan add the coconut oil. Once it heats add the cashew pieces and raisins and fry until golden brown. Add this and the cardamom powder to the oats pradhaman.

Those who have ate oatmeal (or oats kanji) would know that oats tends to get sticky. I think toasting the oats in a dry skillet for 2 minutes before adding it to the jaggery syrup would make it less gooey.

Avocado Carob Pudding

2-3 avocados
1 3/4 cups of dates, pitted and cut up
1/2-3/4 c of water
3 Tbsp raw carob (or cocoa powder if you don't like carob-- it's all good)

In a blender, place avocados and blend until smooth. Add dates a few at a time with water and blend until smooth. Add carob and blend until mixed in. Chill. Serves 4-6.

Fresh Fruit Sponge Cake or Rolls (Roulade)

http://chowtimes.com/2006/12/23/fresh-fruit-cake/

The base is a sponge cake.

Ingredients

4 eggs
1/2 cup sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 cup cake flour or self raising flour
3 tablespoons vegetable oil
1/4 teaspoon vinegar/lemon juice
50ml milk
fresh fruits - strawberries, cantaloupe, kiwi fruit
1 cup whipping cream
3 tablespoons icing sugar


Subs for Whipping Cream: pureed cottage cheese OR pureed ricotta cheese OR silken tofu or yogurt cheese (thickened yogurt with the whey drained away)


Preheat oven to 350F.Sift the cake flour together with the baking powder twice to airate the flour. The sifting of the flour should remove all the lumps. The only step which I think could cause the grittiness is the beating the egg yolk with sugar. You must beat until all the sugar dissolves.Separate the egg yolk from the white and put in two different bowls.In the bowl with the egg white, add the cream of tartar and vinegar and beat until thicken. Add 1/4 cup of sugar and beat further until the mixture shines.In another bowl, beat the egg yolk with the remainder 1/4 cup of sugar until the sugar dissolve.Add milk and vegetable oil into the egg yolk mixture and stir to mix well.Gently fold in the cake flour mixture into the egg yolk mixture.Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions. Pour the mixture into g greased or parchment paper lined 8″ circular cake pan for the Fresh Fruit Cake or 10″x15″ jelly roll pan for the swiss roll.Bake the cake in the preheated oven for 25 minutes for the circular cake pan or 16 minutes for the jelly roll pan.Remove the oven and invert the cake on a parchment paper to cool. It is very important to let the cake to cool completely before frosting.

Cut the kiwi and cataloupe into thin slices.Cut the strawberries into thin slices, reserving a few whole strawberries to decorate the center part.Beat the whipping cream and the icing sugar together until thicken.Cut the circular cake into three layers. Spread the whipping cream on the surface of the bottom layer and top with strawberries ices (or your desired fruit). Spread whipping cream on a second layer and place it on top of the first layer. Top the second layer with slices of cantaloupe. Spread whipping cream on the last layer and place it on top of the second layer. Spread whipping cream on the sides of the cake.Decorate the top of the cake with more nicely cut slices of fruit. Place the cake in the refrigerator for at least half and hour before serving.

Chickpea flour Apricot Loaf

1 cup chickpea flour
1 tsp baking powder
4 tbsp white sugar
3 eggs, lightly beaten
100 gr dried apricots, coarsely chopped
1 tsp almond extract

Preheat oven to 350° Grease a loaf pan.
In a mixing bowl mix together the flour, baking powder, sugar and almond extract. Stir in eggs and the apricots.
Pour into the prepared loaf pan. Bake for 30-35 minutes.
Cool and sprinkle with a confectioners' sugar.

Raw Carob-Cashew Pudding or Mousse

1 cup raw cashews, soaked in room-temperature water overnight (if soaking for more than 10 hours, place in the refrigerator)
12-14 dried dates, soaked in room temperature water overnight (if soaking for more than 10 hours, place in the refrigerator)
2 tsp. carob powder
water or soymilk, as needed
1 tsp. pure vanilla extract, optional

After the nuts and dates have soaked for at least 6 hours, drain the nuts but not the dates. Pour the cashews, dates and soaking water, and carob into a blender. Blend over low speed until combined.
If the mixture seems too thick to blend, you can either blend smaller batches or add more liquid, a small amount at a time, to encourage the mixture to whirl round. Stop every few seconds and scrape down the sides, then blend again, continuing to blend at progressively higher speeds, until you have a perfectly smooth and creamy pudding. This may take 5-10 minutes. Unfortunately, a food processor isn’t going to get the mixture quite smooth enough, so you’re just going to have to wait.

Activist Mommy’s Vegan Brownies

1 can black beans, drained and rinsed
3 tablespoons vegetable oil
4 tablespoons cocoa
1 teaspoon vanilla
3/4 cup vegan sugar
2 bananas
1/4 cup applesauce

Preheat oven to 350 degrees. Blend all ingredients in a blender until smooth. Pour into a lightly greased 8×8 pan. Bake for 30 minutes or until a toothpick comes out clean. Enjoy! If you think its too mushy cut back on the applesauce to help.

Tosca Reno's Applesauce Pumpkin Muffins

From Eat Clean Cookbook, by Tosca Reno.
(makes 12 muffins)

1 cup (240 ml) old fashioned oatmeal, not instant
½ cup (125 ml)unsweetened applesauce
½ cup (125 ml) canned pumpkin
2 large egg whites + one yolk, lightly beaten
2 tablespoons + 1 teaspoon (35 ml) canola oil
1 tablespoon (15 ml) double acting baking powder
½ teaspoon (2.5 ml) baking soda
1 teaspoon (5 ml) cinnamon
¼ teaspoon (1.25 ml) ground nutmeg
1 teaspoon (5 ml) pumpkin pie spice
½ cup (125 ml) milk or milk alternative or ½ cup (125 ml) apple juice
½ cup (125 ml) amaranth or quinoa flour or flour of your choice
¼ cup (60 ml) whole wheat flour
¼ cup (60 ml) maple sugar flakes
½ cup (125 ml) dried cranberries or raisins (optional)

Preheat oven to 375oF (190oC). Line muffin pan with paper or silicon liners or coat with non-fat cooking spray. Combine oatmeal, pumpkin, applesauce, juice or milk, eggs and oil. Mix until all ingredients are blended. Measure and mix all dry ingredients. Make a well in the center of dry ingredients and pour wet ingredients into dry. Add dried fruit if using. Fill muffin cups 2/3 full. Bake 15-20 minutes or until lightly browned on top.

Alternative: If you don’t have pumpkin you can use a sweet potato. Simply microwave the sweet potato for 3-5 minutes (depending on your microwave) and let cool. Remove the skin and mash the flesh. Measure out the required quantity. Voila!

Kalakand (Indian Chesse-cake Squares)

1 cup sweetened condensed milk
2 cup paneer (use Ricotta Cheese if paneer is not available)
5 powdered cardamom (Elaichi) and/or pistachio

Mix panner (Ricotta Cheese) with condensed milk.Heat the above mixture in medium-low heat. Stir constantly while heating. Continue until the mixture becomes thick.Spread it on a greased plate.Sprinkle elaichi powder on the top.Cool it and cut into square pieces.

Seitan Double Chocolate Protein Bars

1 cup vital wheat gluten
1/4 cup whole wheat flour (or soy flour)
1/4 cup cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup peanut butter
1/2 cup Vitasoy Protein Enriched Rice milk (or soy or you could use normal if vegetarian)
1/4 cup water (but I forgot to put this in!!)
A handful or 2 of chocolate chips (Cadbury dark one's are Vegan)

Baked at 350 for about 50 minutes. Put all dry ingredients into a medium sized bowl (including choc chips). In a separate bowl put rice milk (and water).In a 3rd small bowl put peanut butter and melt in microwave for about 30 seconds (I don't know if this is necessary but I wanted to mix it well with the milk), pour into milk (and water mixture) and whisk until mixed.Pour wet into dry and stir until a dough forms. Knead for a second and put into a foil lined pan (I used a loaf tin, also leave an overhang over the sides) and cover with edges of foil.Bake for 30-40 minutes (mine took 40 but it will depend on size of tin and thickness of bar).Remove and let cool, then cut into bar(I pressed it into a foil-lined 9x9 pan, then folded the edges of the foil back over the top to cover, so if you make a log or other shape, baking time may vary.)