This is a very creamy, very vanilla-y version of the classic cream cheese frosting. It is made with even less saturated fat, more protein and the goodness of tofu for those seeking to add more soy to their diets. Surprisingly, using tofu actually gives this frosting more creamy texture. I also include the many variations, which will not affect the taste, to achieve different colored frostings.
Ease:
super quick
Type:
dessert
Prep Time:
5 minutes
Total Time:
5 minutes
Yield:
1 1/2 c frosting
Cook's notes
Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
It is very important that you buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.
If you want even more tofu, you can use 7 oz. tofu and 7 oz. cream cheese. However, the more tofu you use, the less manageable the frosting will be in the pastry bag.
This frosting can be made a day in advance.
Ingredients
8 oz. Neufchatel cheese
6 oz. firm tofu
1 1/2 - 2 T maple syrup
1 1/2 t vanilla
Optional Colors:
For light orange frosting omit maple syrup and add 2 T carrot juice and 1 t organic evaporated cane juice.
For light green frosting omit maple syrup and add 1 1/2 t liquid chlorophyll and 2 T organic evaporated cane juice.
For light brown frosting add 1 T carob powder.
For light pink frosting, omit maple syrup and add 2 T juice of frozen strawberries and 1 T organic evaporated cane juice.
For Light purple frosting omit maple syrup and add 2 T juice of frozen blueberries and 1 t organic evaporated cane juice.
Steps
Add all ingredients to food processor and whirl until smooth.
A healthy, whole wheat version of the classic carrot cake, generously spiced with cinnamon, nutmeg and alspice.
Ease:
average
Type:
dessert, snack
Prep Time:
20 minutes
Total Time:
40 minutes
Yield:
1- 9" x 13" cake
Cook's notes
Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
Ingredients
Cake
3 cups shredded carrots
1 c raisins
1/3 c safflower or canola oil
1/3 c honey and organic molasses (Fill a little more than half of a 1/3 c measurer with honey and the remainder with molasses.)
3 eggs
2 c whole wheat pastry flour
1 1/4 t baking powder
1 1/4 t baking soda
1 1/4 t cinnamon
1/4 t allspice
1/4 t nutmeg
Vanilla Cream Frosting optional
8 oz. Neufchatel cheese
6 oz. firm tofu
2 T maple syrup
1 1/2 t vanilla
Steps
Preheat oven to 350° F regular or convection and oil a 9" x 13" pan. No need to oil nonstick.
Mix together in a large bowl carrots, raisins, oil, honey and molasses and eggs. In a separate bowl mix flour, baking powder, baking soda and spices. Gently fold into carrot mixture until blended.
Spread evenly into prepared pan and bake 20 minutes or until inserted toothpick comes out clean. Let cool completely before removing from pan.
Meanwhile, in a food processor, whirl until very smooth all of the frosting ingredients.
Turn out and frost cake when cooled. Serve cake at room temperature or chilled.
This cake is unbelievably easy to make, has lots of chunks of strawberries and is very moist.
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
10 minutes
Total Time:
30 minutes
Yield:
10 - 12 servings
Ingredients
20 oz. frozen strawberries with juice
2 c whole wheat pastry four
1 t baking soda
1 1/2 t baking powder
3/4 c date Sugar
3 eggs, beaten
Steps
Preheat oven to 350° convection or regular. Lightly oil a 9" x 13" baking pan. If using nonstick there is no need to oil.
Mix flour, baking soda, baking powder and date sugar. Add the eggs and strawberries to the flour mixture and combine well. The strawberries will fall fall apart into chunks while mixing.
Spread evenly into prepared pan and bake 20 minutes or until inserted toothpick comes out clean.
This cake is moist, light and exploding with flavorful bananas and blueberries.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
20 minutes
Total Time:
45 minutes
Yield:
10-12 servings
Cook's notes
The juice from the frozen blueberries is delicious to drink or you can add it to the Blueberry Creme Cheese Frosting. Just add the juice and a little extra agar agar when you boil the blueberries.
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
Ingredients
16 oz. frozen blueberries
2 T firm tofu
4 bananas
2 large eggs
3 T safflower or canola oil
4 scant T maple syrup
1 c whole wheat pastry flour
1 T soy flour
3/4 c wheat germ
3 t baking powder
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
Steps
Preheat oven to 375° convection or regular. Oil a 9" x 13" baking pan, nonstick no need to oil. Thaw and drain blueberries.
Puree tofu in food processor. Add bananas and whirl until smooth. Add eggs, oil and maple or agave whirl until the mixture is soupy and totally smooth. Then whirl some more. (The more you process this, the lighter your cake will be.)
In a large bowl, mix all of the dry ingredients well. Whirl the banana mixture one more time. Gently fold the banana mixture into the dry ingredients until well blended. (Overly vigorous stirring will cause the cake to toughen.) Gently fold in the drained blueberries.
Spread into prepared pan and bake about 30 - 35 minutes until toothpick comes out clean.
This is the classic frosting made with lighter Neufchatel. I also include the many variations, which will not affect the taste, to achieve different colored frostings. This frosting is great for decorating with a pastry bag and different tips.
Ease:
super quick
Type:
dessert
Prep Time:
5 minutes
Total Time:
5 minutes
Yield:
about 3 cups
Cook's notes
Neufchatel cream cheese has much lower fat than creme cheese. Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
This frosting can be made a day in advance.
In the processing of evaporated cane juice molasses is separated from the sugar. The evaporated cane juice from Wholesome Sweeteners is the best I found. It is organic, is minimally processed, and has no chemicals.
Liquid chlorophyll can be found in the supplement section of most health food stores.
Ingredients
3 - 8 oz. packages of Neufchatel creme cheese
3 t vanilla
2 T maple syrup
Optional Colors:
For light orange frosting omit maple syrup and add 2 T carrot juice and 1 t organic evaporated cane juice.
For light green frosting omit maple syrup and add 1 1/2 t liquid chlorophyll and 2 T organic evaporated cane juice.
For light brown frosting add 1 T carob powder.
For light pink frosting, omit maple syrup and add 2 T juice of frozen strawberries and 1 T organic evaporated cane juice.
For Light purple frosting omit maple syrup and add 2 T juice of frozen blueberries and 1 t organic evaporated cane juice.
Steps
Whisk all of the ingredients together until smooth. Keep chilled.
The frosting must be very cold in order to work well in a pastry bag. For frosting the entire cake, have the frosting just slightly colder than room temperature.
This filling is so delicious and healthy, you can eat it like Jell-O with no additions. You get the pure taste of fruit in every bite.
Ease:
super quick
Type:
dessert, snack
Prep Time:
15 minutes
Total Time:
15 minutes
Yield:
About 2 cups
Cook's notes
You can use any fruit you like with this.
Agar Agar is an absolutely tasteless sea vegetable that acts exactly like gelatin. It has a lot of minerals and is a marvelous alternative to traditional gelatin made from bones and hooves. Most Asian markets stock it in stick form and this is the most inexpensive way to purchase it. You can also find it in flakes at most natural food stores but this is more expensive. Eden sells circle U kosher flakes and bars which are found at natural food stores or at Eden Foods.
Only add sweetener if you are using very sour fruit like raspberries, strawberries or apricots. For blueberries, peaches or cherries, no need to add sweetener.
Ingredients
3 c frozen fruit
up to 1/3 c honey, or agave syrup (optional)
2 1/4 sticks agar agar or 3/4 cup agar agar flakes
Steps
Place the frozen fruit over a medium flame in a sauce pan.
When thawed, add agar agar and optional sweetener. Bring to a boil and stir briskly until agar agar is completely dissolved and blended in with the fruit.
Remove to a bowl and chill. The filling must be completely chilled and hard in order to use.
This wholesome frosting is bursting with sweet blueberry flavor.
Ease:
average
Type:
dessert
Prep Time:
20 minutes
Total Time:
20 minutes plus chill time
Yield:
about 2 cups
Cook's notes
Agar agar is a seaweed that can be purchased at any health food store. When boiled, it acts just like gelatin. It is packed with vitamins and minerals and a much healthier choice than gelatin. Agar agar can also be purchased very cheaply at the Asian markets. When you buy it at the Asian markets, it comes in sticks about 1 inch thick. A one inch long piece is about a tablespoon.
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
It is very important that you buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.
Neufchatel cream cheese has much lower fat than creme cheese. Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
This frosting can be made a day in advance.
Ingredients
8 oz. frozen blueberries, thawed with juice
5 T agar agar
8 oz. Neufchatel cream cheese
4 oz. firm tofu
1 1/2 t vanilla
1 1/2 T maple syrup
Steps
Puree the blueberries and juice in food processor until very smooth. Heat puree and agar agar in sauce pan over medium heat. Bring to a boil and stir briskly until agar agar is completely dissolved and blended in with the fruit.
Remove to a bowl and chill until the mixture turns into a firm gel. If you are in a hurry, you can place in the freezer for just a few minutes. Be careful, however, not to let it freeze!
Puree tofu in food processor. Add Neufchatel, vanilla and maple syrup and whirl until very smooth. Add the firm blueberry gel and pulse a couple of times until smooth.
Remove to a bowl and use as desired. To make the frosting and decorating easier, keep the frosting very cold.
This wholesome frosting is bursting with sweet strawberry flavor.
Ease:
average
Type:
dessert
Prep Time:
20 minutes
Total Time:
20 minutes plus chill time
Yield:
about 2 cups
Cook's notes
Agar agar is a seaweed that can be purchased at any health food store. When boiled, it acts just like gelatin. It is packed with vitamins and minerals and a much, healthier choice than gelatin. Agar agar can also be purchased very cheaply at the Asian markets. When you buy it at the Asian markets, it comes in sticks about 1 inch thick. A one inch long piece is about a tablespoon.
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
It is very important that you buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.
Neufchatel cream cheese has much lower fat than creme cheese. Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
This frosting can be made a day in advance.
Ingredients
8 oz. frozen strawberries, thawed with juice
1 t - 2 T honey or agave syrup to taste (depends upon how sour the berries are.)
5 T agar agar
8 oz. Neufchatel cream cheese
4 oz. firm tofu
1 1/2 t vanilla
1 1/2 T maple syrup
Steps
Puree the strawberries and juice in food processor until very smooth. Heat puree, reserved juice, honey or agave and agar agar in sauce pan over medium heat. Bring to a boil and stir briskly until agar agar is completely dissolved and blended in with the fruit.
Remove to a bowl and chill until the mixture turns into a firm gel. If you are in a hurry, you can place in the freezer for just a few minutes. Be careful, however, not to let it freeze!
Puree tofu in food processor. Add Neufchatel, vanilla and maple syrup and whirl until very smooth. Add the firm strawberry gel and pulse a couple of times until smooth.
Remove to a bowl and use as desired. To make the frosting and decorating easier, keep the frosting very cold.
The onions and carrots caramelize while the green beans flavor is intensified. These roasted vegetables are served over creamy polenta. As an option, you can sprinkle the dish with your favorite goat cheese.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
1 1/4 hour
Yield:
6 - 8 servings
Cook's notes
If your oven has a setting for automatically turning on and off, this recipe is great. The vegetables can be left unrefrigerated for several hours without spoiling. Additionally, if you are late getting home, the roasted vegetables are very forgiving and can successfully wait in the oven.
Ingredients
1 onion cut into half circle with rings separated
1 lb. baby carrots
2 lb. green beans wash with tips removed
1 1/2 T safflower oil
2 c polenta (a.k.a.> cornmeal)
5 c water
1/4 t sea salt
goat cheese to taste (optional)
Steps
Toss onions, green beans, baby carrots, oil and spread evenly into large roasting pan. Roast at 400° F for about 45 minutes hour or until beginning to brown. No need to preheat oven.
Place polenta, 5 cups water and sea salt into a medium sized sauce pan and bring to a boil. Immediately reduce heat to simmer. Stir often and simmer until all of the water is absorbed and polenta is tender, about 8 minutes. Spread polenta evenly into a 9"x13" baking dish. Set aside. Polenta will become hard and molded to pan shape.
Serve roasted vegetables over polenta with optional goat cheese sprinkled on top.
Instead of the traditional pizza crust, creamy polenta is used. The mild taste of the polenta will give the pizza an entirely different flavor.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
25 minute
Yield:
6-8 people
Cook's notes
When choosing a tomato sauce, make sure that it is low sodium and low sugar and that it does not have a preservatives or chemicals. For a half cup serving,it should not have more than 280 mg sodium or 5 g of sugars. I like Amy's low sodium Marinara (not kosher certified.) Also, Whole Foods makes, under the 365 brand, Organic Fat free pasta sauce that is pretty good. It has 8 g sugars, but according to the ingredients listed, they are not occurring from added sweeteners but rather from carrot powder. It is Circle U Kosher.
Most left over vegetables would make a great topping. Just slice them and spread around the pizza top before you bake. You can also top with sliced tofu hot dogs or canned, sliced olives.
Ingredients
2 c polenta (a.k.a. cornmeal)
5 c water
1/4 t sea salt
1 1/2 c pasta sauce
6 - 8 oz. shredded or thinly sliced mozzarella or soy cheese
1 c roasted vegetables or leftover cooked vegetables (optional)
4 sliced tofu hot dogs (optional)
1/2 c canned chopped olives (optional)
Steps
Preheat oven to 350° F
Place polenta, water and sea salt into a medium sized sauce pan and bring to a boil. Immediately reduce heat to simmer. Stir often and simmer until all of the water is absorbed and polenta is tender, about 8 minutes. Spread polenta evenly into a 9"x13" baking dish. Polenta will become hard and molded to pan shape.
Evenly spread pasta sauce over polenta. Spread cheese and add desired toppings. Bake in oven until the cheese is melted, and toppings are hot, about 10 minutes.
The polenta is smothered with mixed vegetables in a deliciously creamy paprika sauce.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
25 minutes
Yield:
6 - 8 servings
Cook's notes
Seitan is wheat gluten and very high in protein. It has a meaty texture and very subtle wheat flavor. It can be found in any health food store.
Ingredients
5 large broccoli spears, about 1 1/2 bunches, sliced 1/2" thick and florets in 1" pieces
1 large onion, chopped
2 large potatoes, chopped into 1 1/2 " cubes
1/3 head of cabbage, chopped
4 celery ribs, sliced 1/2 " thick
6 garlic cloves, coarsely chopped
2 c water
1 bouillon cube
16 oz. seitan, drained and cut into 1" cubes (optional)
2 c polenta (a.k.a. cornmeal)
5 c water
1/4 t sea salt
3 T paprika
3/4 c sesame tahini
3 T tomato paste
1 c rice dream
Steps
Place all of the vegetables, cabbage at the bottom, with 2 cups water, bouillon and optional seitan into a large pot or large sauté pan. Cover and simmer over medium heat until the vegetables are tender, about 15 - 20 minutes.
Meanwhile, place polenta, 5 cups water and sea salt into a medium sized sauce pan and bring to a boil. Immediately reduce heat to simmer. Stir often and simmer until all of the water is absorbed and polenta is tender, about 8 minutes. Spread polenta evenly into a 9"x13" baking dish. Set aside. Polenta will become hard and molded to pan shape.
While veggies are still cooking, in a bowl, mix paprika, tahini, tomato paste and rice dream together until well blended.
Stir paprika sauce into vegetables. Spread the vegetable mixture over the polenta in the baking pan. Serve immediately.
Bittersweet chocolate with a smooth, melt in your mouth texture.
Ease:
super quick
Type:
dessert
Prep Time:
15 minutes
Total Time:
1 hour + chilling time
Yield:
about 48 truffles
Cook's notes
Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
The water bath insulates the delicate chocolate mixture from the oven heat. It only takes a couple of minutes to prepare.
Ingredients
5 oz. firm tofu
1 extra large egg
1 t vanilla
3 - 4 T honey to taste (3 T will give you very bittersweet and 4 is semisweet)
3 oz Neufchatel cream cheese at room temperature
4 oz. unsweetened baking chocolate
non-alkalized, not Dutch, cocoa powder for coating the truffles (optional)
Steps
Preheat oven to 325 ° F, no convection. Have ready a 2 liter Pyrex baking dish.
Prepare a water bath by placing a folded towel into the bottom of a large roasting pan. In other words, you want two layers of towel on the bottom. Place the Pyrex baking dish on the towel, making sure that it is not touching the sides of the roasting pan. Add water to the roasting pan until it comes half way up the sides of the baking dish.
Whirl tofu in food processor until very smooth, scraping the sides often. Add egg, vanilla and honey and whirl until absolutely smooth, scraping the sides often. Add the cream cheese and pulse just until well blended, scraping the sides often.
Melt the chocolate in a double boiler, microwave (on a very low power) or over an extremely low heat on the cook top (some commercial style cook tops have a heat setting this low.) Careful not to burn or boil the chocolate. You want to heat it until just before boiling.
Add the melted chocolate and whirl until smooth and well blended.
Spread the mixture evenly into the baking dish in the water bath. Carefully, without splashing water into the chocolate mixture, place the entire water bath as prepared in step 2 into the oven. Bake for 40 minutes.
Remove from the oven and let cool. When the baking dish is cool to the touch, cover and chill well.
Scoop out teaspoonfuls of the chocolate mixture and form round truffles with your hands. Roll in cocoa powder if desired. Serve chilled.
Very bittersweet chocolate flavor, filled with lots of walnuts and a fudgy texture.
Ease:
super quick
Type:
dessert
Prep Time:
15 minutes
Total Time:
50 minutes + chill time
Yield:
about 30 pieces
Cook's notes
Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine.
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
The water bath insulates the delicate chocolate mixture from the oven heat. It only takes a couple of minutes to prepare.
Ingredients
5 oz. firm tofu
2 extra large eggs
1 t vanilla
3 - 4 T honey to taste (3 will give you very bittersweet and 4 is semisweet)
3 oz Neufchatel cream cheese at room temperature
4 oz. unsweetened baking chocolate
1 c coarsely chopped walnuts
Steps
Preheat oven to 325 ° F, no convection. Line an 8" square baking pan with parchment paper.
Prepare a water bath by placing a folded towel into the bottom of a large roasting pan. In other words, you want two layers of towel on the bottom. Place the paper lined, 8" pan on the towel, making sure that it is not touching the sides of the roasting pan. Add water to the roasting pan until it comes half way up the sides of the 8" pan.
Whirl tofu in food processor until very smooth, scraping the sides often. Add eggs, vanilla and honey and whirl until absolutely smooth, scraping the sides often. Add the cream cheese and pulse just until well blended, scraping the sides often.
Melt the chocolate in a double boiler, microwave (on a very low power) or over an extremely low heat on the cook top (some commercial style cook tops have a heat setting this low.) Careful not to burn or boil the chocolate. You want to heat it until just before boiling.
Add the melted chocolate and whirl until smooth and well blended. Mix in the walnuts.
Spread the mixture evenly into the prepared 8" pan in the water bath. Carefully, without splashing water into the chocolate mixture, place the entire water bath as prepared in step 2 into the oven. Bake for 35 minutes
Remove from the oven and let cool. When the fudge is cool to the touch, cover and chill well. Serve cold.
Bittersweet, light and creamy with tiny, delightfully crunchy chocolate bits. This mousse can also be used as a cake frosting or filling.
Ease:
super quick
Type:
dessert
Prep Time:
10 minutes
Total Time:
10 minutes
Yield:
6 - 8 servings
Cook's notes
Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine.
In the processing of evaporated cane juice molasses is separated from the sugar. The evaporated cane juice from Wholesome Sweeteners is the best I found. It is organic, is minimally processed, and has no chemicals.
Please do not confuse soft or regular tofu with firm or super firm or any other type of tofu. Regular is slightly softer than firm. Soft tofu is softer than regular and acceptable for this recipe.
It is very important that you buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.
Ingredients
1/2 c - 10 T (to taste) organic evaporated cane juice
20 oz. soft or regular tofu
2 t vanilla
8 -12 oz. (to taste) unsweetened baking chocolate
Steps
In your food processor, combine 1/2 c cane juice, vanilla and tofu. Whirl until the mixture is absolutely smooth, scraping the sides frequently.
Melt 8 oz. of the chocolate in a double boiler, microwave (on a very low power) or over an extremely low heat on the cook top (some commercial style cook tops have a heat setting this low.) Careful not to burn or boil the chocolate. You want to heat until most, not all, of the chocolate is melted. Then stir briskly to melt the remainder.
Add the melted chocolate to the tofu and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to solidify. This is okay because this is what gives you the tiny chocolate bits.
Scrape down the sides and taste the mousse to determine if you want to add more sweetener or chocolate. (My family likes it best with the maximum sweetener and maximum chocolate.) Scrape the mousse to a mixing bowl. If more chocolate is desired, pulse the remaining 4 oz. of chocolate, unmelted, in the processor until finely chopped.
Spoon the mousse into your most beautiful wine or champagne glasses. Serve cold.
These rich, moist brownies are so flavorful that you will not miss the chocolate at all.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
15 minutes
Total Time:
35 minutes
Yield:
16 brownies
Ingredients
1/2 c applesauce ( no additives or sugar)
1/3 c canola or safflower oil
1/2 c water
4 eggs
1/3 c agave syrup or light honey
1 1/2 t vanilla
1 1/2 c roasted carob powder
3/4 c whole wheat pastry flour
1 cup chopped walnuts
Steps
Preheat oven to 350° F convection or regular bake. Oil a 9" x 13" baking pan even if nonstick.
Thoroughly mix all of the wet ingredients in a large mixing bowl. Add carob and flour and combine. Stir in walnuts.
Spread batter evenly into prepared pan.
Bake for about 20 minutes or until the brownies are firm in the center. Serve room temperature or chilled.
Raspberries, lots of ginger and molasses make this a great sauce. Also, making your own sauce enables you to control the heat so you can make it very mild, super hot or somewhere in between. The recipe is so quick and delicious, you may never buy BBQ sauce again.
Ease:
super quick
Type:
sauce
Prep Time:
10 minutes
Total Time:
18 minutes
Yield:
2 cups
Cook's notes
You can either can or freeze extra sauce. It keeps for at least a week in the fridge.
Make sure to get catsup with no additives and very low sugar content.
I like to use the organic blackstrap molasses made by Wholesome Sweeteners. It has loads of minerals, no chemicals, and is a bit sweeter than other molasses.
Ingredients
20 oz. frozen raspberries, thawed with juice
1/2 c fresh ginger root, peeled and cut into about 1" chunks
1 c organic molasses
1/4 c honey
1/2 c catsup
1/4t - 3/4 t freshly ground black pepper to taste
ground cayenne pepper to taste
Steps
In a food processor finely mince the ginger. Add the raspberries and their juice and puree. Add remainder of ingredients and process until smooth.
Remove mixture to a large Pyrex bowl and cover with plastic wrap. Slit the top for steam release. Microwave on high for 8 minutes, stirring occasionally. Sauce will be thick and ready to use.
If you wish, instead of micro waving, you can simmer on a low heat for about 10 minutes.
Delicious soft, hot pretzels like none others you may have had.
Ease:
super quick
Type:
bread
Prep Time:
15 minutes
Total Time:
25 minutes
Yield:
12 oversized pretzels
Cook's notes
This is a terrific activity for kids because they can make any shape they like!
Ingredients
11/2 T yeast
11/2 t honey
3/4 c warm water
11/2 c whole wheat pastry flour
2 1/4 t wheat gluten
pinch of salt
Optional Flavorings:
For garlic pretzels add 2 t oregano and 2 t dried minced garlic.
For onion pretzels add 2 t poppy seeds and 1 1/2 t onion powder
For sesame pretzels add 2 T sesame seeds
Steps
Preheat oven to 425° F, convection or regular. Oil a cookie sheet even if nonstick.
Stir the yeast and honey into the warm water. Let stand until foamy.
Meanwhile mix the remainder of the ingredients in a bowl, including the optional flavorings.
Add yeast mixture to the flour mixture and combine. Knead for about 5 - 10 minutes.
To shape, squeeze and roll some dough into snake about 1/2" thick and 3" long. Loop the ends of the snake and then join the two loops together in the center. Place on prepared cookie sheet.
