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Vegan Frosting
1t lt 1/2 t
vanilla flavor butter flavor (McCormick) almond flavor enough soy milk to make liquid total 1/2 C
10 vegetable shortening 1 bag powdered sugar (1 bag = 2 lbs)
In a liquid measuring cup, add the first four ingredients. Mix in last two ingredients. If you use vegan margarine for shortening, just add a little more sugar to hold it together.
Ginger Bread - the absolute best!
1 44 C 144C
salt
whole wheat pastry flour unbleached pastry flour baking soda ground ginger nutmeg
12t 1C 10 1/3 C
1t
maple syrup soy milk canola oil
2t
Mix dry ingredients in a bowl. Mix in maple syrup and soy milk. Add canola oil and stir well. Bake in an oiled 9" x 9" pan at 350° for 30 minutes.
Spicy Carrot Ring adapted from Laurel's Kitchen - moist, rich-tasting, and low-fat.
1 42 t
12t
112C 214C 12C 4T 144C 1 V2t
grated carrots boiling water currants or raisins oil brown sugar cinnamon
11/20 30 112t 34 C
allspice cloves salt whole wheat pastry flour baking soda chopped walnuts /pecans
Preheat oven to 350° F. In a pot, cook grated carrots and currants with boiling water for 10 minutes, and remove from heat. Mix in oil, brown sugar, salt, and spices. Allow carrot mixture to cool. In another bowl, sift together flour, baking soda, and nuts. Add this dry mixture to the cooled carrot mixture, and mix. Pour into a well-oiled spring-form "tube pan" (or 8" x 8" or two 4" x 8" loaf pans). Bake for 45 minutes to an hour. Be careful not to over bake.
Strawberry Pudding from Tofu Cookery 112 soft silken tofu 112 C strawberries with 1/2 C sugar (or 2 C
strawberry jam) ripe banana (optional)
14 C 11 lt
oil lemon juice vanilla pinch salt
1
Blend all ingredients in a blender until smooth and creamy. Pour into baked pie shell or place in individual serving dishes and garnish. (Makes 3 1/2 cups). For variations: try other fruits.
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