Jain Spirit 2005 09 No23

SR No.: 529003
Original Sutra Author: N/A
Author: Jain Spirit UK
Publisher: UK Young Jains
Publication Year: 2005
Total Pages: 94
Language: English
Classification: Magazine, UK_Jain Spirit, & UK
File Size: 18 MB

Page 50

LIFESTYLE
RECIPES
EGGLESS, VEGAN, RAW
EGGLESS: EGGLESS PUMPKIN PIE (Recipe Courtesy of Hasmita Parekh)
VEGAN: MRS. JAINFIELD'S VEGAN CHOCOLATE CHIP COOKIES (Recipe Courtesy of Hasmita Parekh)
Makes 8 servings.
Makes 30 cookies.
CRUST 2.5 cups plain flour 1/2 teaspoon salt 3/4 cup solid white Crisco (vegetable shortening) 6-7 tablespoons cold water
Directions: 1. Refrigerate Crisco for 30 minutes 2. Mix flour and salt in large bowl 3. Mix in Crisco with pastry blender or spoon (do not use hands) 4. Mix in water 1 tablespoon at a time 5. Gently make into ball (do not knead) 6. Refrigerate for 30 minutes 7. Roll dough to fit 9" pie dish 8. Press into pie dish 9. Use fork to make holes in centre
INGREDIENTS: 1 cup (2 sticks) softened vegan soy margarine 1 1/2 cups packed brown sugar 4 tablespoons cornstarch 1/2 cup soy milk 2 tablespoons soy yogurt 2 1/2 teaspoons vanilla extract 2.5 cups whole-wheat flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 twelve-ounce bag semisweet vegan chocolate chips
FILLING 3/4 cup sugar 1/2 teaspoon salt 2.5 teaspoon Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves) 4 tablespoons cornstarch 15 oz pure canned pumpkin 12 oz Carnation evaporated milk
Directions: 1. Preheat oven to 350° F. 2. Cream together margarine and sugar until thoroughly blended. Add cornstarch, milk, yogurt and vanilla in a large bowl. 3. In another bowl, mix together the flour, salt, baking powder and baking soda. 4. Slowly combine wet and dry ingredients. 5. Stir in chocolate chips. 6. With fingers, place golf ball-sized dough 2 inches apart on ungreased cookie sheet. 7. Bake for 12-15 minutes or just until edges are light brown.
Directions: 1. Preheat oven to 425° F. 2. Mix sugar, salt, spices, cornstarch in large bowl 3. Stir in pumpkin gradually 4. Stir in evaporated milk 5. Place filling into 9" pie crust 6. Bake for 15 minutes at 425° F. 7. Reduce temperature to 350° F. and bake for additional 40-50 minutes 8. Cool and refrigerate at least 2 hours before serving.
TIPS: Do not cook for more than 12-15 minutes. Cookies will continue to cook even after removed from oven.
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