Christmas Dried-Fruit Jam | Vegetarian Recipes

Christmas Dried-Fruit Jam

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Ingredients:

  • 3 lbs tart apples cored wedges
  • 6 cups water
  • 1 1/2 cups dried figs chopped
  • 1 1/2 cups dried apricots chopped
  • 1 1/2 cups dried pears chopped
  • 1 cup dried dates pitted chopped
  • 1 cup dried prune pitted chopped
  • 1/4 cup candied lemon peel
  • 1/4 cup candied orange peel
  • 1/4 cup candied cherry
  • 1 orange juice and zest of finely grated
  • 1 lemon juice and zest of finely grated
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon anise seed crushed
  • 4 cups sugar
  • 1/2 cup walnut pieces
  • 1/2 cup slivered almonds

Steps:

  • Place apples in large pot with water
  • simmer until soft
  • In a large bowl
  • add all the chopped amp; pitted fruit
  • Press soft apples with a potato masher
  • then spoon into a square of cheesecloth clipped to a footed colander
  • suspended over the bowl of fruit
  • Let apples drip over fruit WITHOUT squeezing or forcing--overnight
  • Next morning add remaining ingredients EXCEPT for nuts to a large sauce-pot
  • adding soaked fruit
  • Stir
  • then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes
  • Skim survace
  • add nuts
  • boil another five minutes until 200F sea level
  • Remove pan from heat; spoon jam into hot jars
  • add two-part lids; process in boiling water bath for 15 minutes sea level
  • Label and store in cool
  • dark cupboard
  • GIFT GIVING Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts How nice of you
  • USES As described above OR as a replacement for traditional with suet mincemeat
Cold Strawberry/Banana Pie | Vegetarian Recipes

Cold Strawberry/Banana Pie

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Ingredients:

  • 3 whole sliced bananas
  • 1 1/2 quarts fresh strawberries rinsed hulled and sliced
  • 1 pint strawberry halved garnish
  • 1 6 ounce graham cracker crust Keebler
  • strawberry glaze
  • 2 pints sugar
  • 1 pint water
  • 1 pint strawberry cleaned pared

Steps:

  • Strawberry Glaze
  • In a 3 quart saucepan bring the sugar and water to a boil
  • Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
  • Add strawberries and simmer for 15-20 minutes then strain
  • Serve hot or cold
  • Make the Pie
  • Take crust and starting with bananas layer them on the bottom
  • Then layer strawberries
  • And so on ending with strawberries on top until crust is full
  • Pour glaze on top so it covers the pie and fruit on the bottom is also covered
  • Refrigerate for 5-6 hours
  • Garnish with strawberries and served with whipped cream if desired
  • Experiment with a 3rd layer of sliced Kiwi
  • Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat
Crunchy Chocolate Truffle Pie Vegan-Friendly | Vegetarian Recipes

Crunchy Chocolate Truffle Pie Vegan-Friendly

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Ingredients:

  • 1 cup vegan semi-sweet chocolate chips
  • 12 ounces firm silken tofu
  • 1/2 cup pure maple syrup
  • 1 cup creamy peanut butter
  • 9 inches graham cracker pie crust
  • 1/2 cup chopped chocolate-covered pretzels

Steps:

  • Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
  • Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
  • Add peanut butter and process until smooth
  • Add melted chocolate and process until smooth
  • Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
  • Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve
David Rocco's Torta Di Ricotta | Vegetarian Recipes

David Rocco's Torta Di Ricotta

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Ingredients:

  • 17 ounces ricotta cheese 475g
  • 3 tablespoons sugar 45ml
  • 1 cup 35% cream 240ml
  • 3 tablespoons bittersweet chocolate finely chopped 45ml
  • 1 8 inch pie crusts
  • 3 pears peeled halved and cored
  • 3 cups water 710ml
  • 3 tablespoons apricot jam 45ml

Steps:

  • Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
  • In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
  • In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving
Freezer Espresso Mascarpone Cake | Vegetarian Recipes

Freezer Espresso Mascarpone Cake

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Ingredients:

  • 3 cups heavy cream divided
  • 9 tablespoons sugar divided
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 9 ounces mascarpone cheese
  • 1 9 ounce box chocolate wafers
  • 1 tablespoon instant espresso powder
  • nonstick cooking spray for pan
  • chocolate for garnish
  • plain espresso beans for garnish
  • fresh mint sprig for garnish

Steps:

  • Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes
  • Reduce speed to medium and add mascarpone extracts mix until well blended
  • Spray a 9-inch springform pan with cooking spray
  • Layer 1 1/4 c mascarpone mix on bottom of pan
  • Spread a layer of chocolate biscuits about 14 over
  • Repeat layer of mascarpone and wafers finish with a layer of mascarpone
  • Cover with foil and freeze for 1 hour
  • Transfer to refrigerator and chill for 8 hrs or overnight
  • Pulse remaining wafers in a processor until finely ground
  • Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks 3 minutes or so
  • Remove foil and pan from cake
  • Frost all over with espresso cream
  • Sprinkle edges with wafer crumbs
  • Serve cold
  • Garnish with mint leaves and espresso beans optional
Joe's Stone Crab Key Lime Pie | Vegetarian Recipes

Joe's Stone Crab Key Lime Pie

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Ingredients:

  • 1/3 lb graham cracker or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs
  • 5 tablespoons melted unsalted butter
  • 1/3 cup sugar
  • 3 egg yolks
  • 1 1/2 teaspoons grated key lime zest
  • 1 14 ounce can sweetened condensed milk
  • 2/3 cup freshly squeezed key lime juice
  • 1 cup heavy whipping cream chilled
  • 3 tablespoons confectioners' sugar

Steps:

  • For the crust
  • Preheat oven to 350F
  • Butter a 9-inch pie plate
  • Break up graham crackers
  • place in processor and process to crumbs if you dont have a processor
  • place crackers in large plastic bag
  • seal
  • and crush using a rolling pin
  • Add melted butteramp; sugar and pulse until combined
  • Press mixture into bottom and up sides of pan
  • forming a neat border around th edges
  • Bake until crust is set and golden
  • about 8 minutes
  • Set aside on wire rack; leave oven on
  • For the filling
  • Meanwhile
  • in an electric mixer with the wire whisk attachment
  • beat the egg yolks and lime zest at high speed until very fluffy
  • about 5 minutes
  • Gradually add the condensed milk and continue to beat until thick
  • 3-4 minutes longer
  • Lower the mixer speed and slowly add lime juice
  • mixing until just combined
  • Pour mixture into crust and bake for 10 minutes
  • or until filling has just set
  • Cool on wire rack
  • then refrigerate
  • Freeze for 15-20 minutes before serving
  • For the topping
  • Whip the cream and the confectioners sugar until nearly stiff
  • Cut pie in wedges and serve very cold
  • topping each wedge with a dollop of whipped cream
  • Garnish with a slice of key lime if desired
Pecan Tassies | Vegetarian Recipes

Pecan Tassies

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Ingredients:

  • 1/2 cup pecans coarsely chopped
  • 3/4 cup brown sugar
  • 1 1/2 tablespoons butter melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 dash salt

Steps:

  • Preheat oven to 350F
  • Mix all filling ingredients together well
  • Using a teaspoon
  • carefully distribute filling mixture into pastry-lined muffin cups
  • Fill each pastry cup 3/4s of the way full
  • The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
  • Bake for 20-25 minutes
  • Immediately
  • and very carefully using the tip of a pointed knife
  • gently knudge out each tassie out of its cup and transfer to a rack to cool
  • If they cool in the pan too long
  • they are more difficult to remove
  • Your first couple may break those are the ones I eat on the spot- the rewards of making them
  • but you will soon learn just the right move to remove them perfectly
Vegan Carrotaraisinaana Cake | Vegetarian Recipes

Vegan Carrotaraisinaana Cake

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Ingredients:

  • 1 1/2 cups raisins
  • 2 cups carrots finely grated
  • 2 cups water
  • 1 1/2 bananas any size'll do
  • 1 cup silken tofu
  • 3 tablespoons soy yogurt plain
  • 1 1/4 maple syrup
  • 3 1/2 tablespoons extra virgin olive oil
  • 1/2 cup agave syrup
  • 3 1/2 tablespoons applesauce unsweetened
  • 1 1/2 teaspoons allspice
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons iodized salt
  • 3 cups spelt flour or 3 1/2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 3/4 cup walnuts chopped
  • 8 tablespoons flax seed meal

Steps:

  • 1 First get your carrots grated
  • and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
  • 2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
  • otherwise blended smoothly works
  • then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
  • Now preheat your oven to 350 degrees F
  • 3 In one big bowl
  • mix applesauce
  • spices
  • oil
  • syrups
  • egg replacer
  • salt
  • 4 After carrot and raisin mix is simmered for 7-10 min
  • mix this in with 3
  • 5 In separate bowl
  • mix flour
  • nuts
  • flax seed mill
  • and baking soda together
  • 6 Add 5 to the fluidified mixture slowly
  • stirring well but not too much
  • 7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
  • 8 Pour ingredients into bowls
  • then set them into the oven
  • all on same rack if baking them together
  • 9 Set your timer for 45 minutes
  • but a separate timer should be set for 15 min
  • which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
  • turn oven down to about 300 degrees F
  • 10 Should be done after 45 min
  • set the cakes on cooling racks and wait about 15 minute to take your first bite
  • 11 Enjoy