Vegetarian, Vegan & Raw/Living food recipes - Desserts, pies, cookies etc.

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07-18-2004, 11:22 PM
Fruit compote

1 honeydew melon, cut into 1" cubes
1 cantelou melon, cut into 1" cubes
2 apples, cubed
2 oranges,separated into sections
2 bananas, sliced
2 cups grapes
1 cups berries

1/2 c. orange juice
1 T. honey
1/4 t. orange blossom water
1/4 t. rose water

In a large bowl mix the fruit and then toss with the syrup ingredients until all furit is coated.

Can be topped with low-fat yogurt if desired

09-22-2004, 10:51 AM
8-10 min @ 375 degrees

1 c. raisins
3/4 c. soy margarine
1 1/2 c. turbinado (or, if you eat sugar, 1 c. brown sugar and 1/2 c. white)
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1 egg replacer
1 1/2 c. flour
2 c. oats

1. Boil water. Add raisins. Boil for a minute or so. Turn off burner and let raisins soak.

2. Mix margarine and sugar.

3. Add baking powder, soda, and spices.

4. Add your favorite egg substitute. (I use Egg Replacer.)

5. Add flour and oats.

6. Usually, I have to add a little bit of water to make the dough softer.

Put on cookie sheets and bake. Makes up to 30 decent-sized cookies.

01-11-2005, 05:35 PM
Serves 4 to 6

5 or 6 apples
3/4 cup pure maple syrup
cinnamon to taste
1/2 cup whole-wheat flour
1/2 cup oatmeal
1/2 cup applesauce
1/2 cup brown sugar

Preheat the oven to 350F.

Chop the apples* and place them in a lightly oiled 8- × 8-inch baking pan. Cover the chopped apples with the maple syrup and sprinkle with cinnamon.

In a bowl, mix the flour and oatmeal. Then add the applesauce and brown sugar. Mix until the flour is just moistened.

Spread the oatmeal mixture onto the apples. (Don’t worry if all of the chopped apples aren’t covered.) Bake for 30 to 35 minutes and serve warm.

* You may peel the apples first if you prefer.

01-11-2005, 05:38 PM

Serves 8

5–6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture of these)
3 tablespoons whole wheat pastry flour
1/2 cup sugar or other sweetener
1 cup whole wheat pastry flour
2 tablespoons sugar or other sweetener
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1/2 cup soy or rice milk

Preheat the oven to 400 F.

Spread the berries in a 9- × 9-inch baking dish and mix with 3 tablespoons of flour and 1/2 cup ofsugar.

In a separate bowl, mix 1 cup of flour and 2 tablespoons of sugar with the baking powder and salt. Add the oil and mix with a fork or your fingers until the mixture resembles coarse cornmeal.

Add the soymilk or rice milk and stir to mix.

Spread the mixture over the berries. Bake until golden - about 25 minutes.

02-11-2005, 10:53 AM
Total servings: 6

6 slices of white bread, without crust
2 tablespoon margarine or butter
100g raisins
750 ml soy milk
150 g white sugar
1 teaspoon cinnamon
1/2teaspoon vanilla extract
4 eggs

Put the raisins on the bottom of a baking dish. Butter each slice of bread with the margarine. Put the bread slices, with the buttered side, on top of the raisins.

In a saucepan add the soymilk and bring to boiling point (no need to boil the soymilk). Remove from heat and add sugar, cinnamon and vanilla extract. Stir until the sugar is dissolved.

In another bowl, beat the eggs. Stir in slowly the hot soymilk mixture, while stirring very well. Pour this mixture over the bread. Put the baking dish in a larger baking pan and fill this baking pan half with hot water. Put the bread pudding in an oven at 180C/350F and bake during 50 minutes. Remove the bread pudding from the oven.

Serve the bread pudding warm or cold.

03-18-2005, 05:26 PM
Ingredients for crust:
1 cup wholewheat pastry flour
1/2 tsp salt
3tbs vegetable oil
1/4 cup cold water (approx.)

Ingredients for filling:
5 to 6 sweet-tart apples of your choice, peeled, cored and slice
1/2 cup honey
1/2 tsp salt + a pinch of salt
1 Tbs. corn starch
1/4 tsp. cinnamon
1/8 tsp. nutmeg.
1 1/2 Tbs. butter. or margarine

1 Tbs. maple syrup mixed with 1 tsp. water.


Preheat oven to 400F

Crust: Stir whole flour and 1/2 tsp salt together. Mix in the vegetable oil and
enough water (approx. 1/4 cup -use more or less water to get a binding consistency) and form the dough ito a ball. Roll the dough flat between 2 sheets of waxed paper and lift into a 9" pie pan.

Bake at 400F for 10 minutes or until slightly browned & crisp, remove from oven and set aside (keep in pie pan). You can double the recipe for a top crust.

Filling: Place the sliced apples into a medium size bowl. In a small bowl mix together the honey, a pinch of salt, the corn starch, cinnamon & nutmeg.

Place this mixture into the pie shell & dot with 1 1/2 Tbs. butter and voer with the top crust or a lattice crust. Glaze with 1 Tbs. maple syrup mixed with 1 tsp. water and use a pastry brush to brush over pie top.

Bake at 400F for 15 minutes then turn oven down to 350F and cook for an additional for 30 minutes or until golden brown.

03-18-2005, 05:34 PM

Core 1 large red apple (I like Macs or Nothern Spy), leaving the bottom intact as a plug for the filling. Cut a thin slice off the bottom to flatten the apple so it will sit properly.

Fill with a mixture of maple syrup, cinnamon, raisins & chopped nuts (walnuts or Hazelnuts are good).

Bake in a shallow baking dish for about 30 - 45 minutes at 350F

06-07-2005, 04:05 PM

1 apple sliced thin
2 T. cinnamon
spray pam (butter flavor)
2 packets splenda (or equal)

Place apple slices in a microwave safe dishin layers, coating each layer with a spray of butter pam, generous sprinkle of cinnamon and splenda.

Once all layers are coated, cover dish with lid or cling wrap. microwave on med for 1 min 30 sec, and on med-high for 1 min 30 sec or until apple slices are tender.

WW Points: 1 pt.

10-28-2005, 10:28 AM
(originally posted by 3fc member Tobeytoe)
makes about 6 dozen

2 tablespoons water
1/2 teaspoon almond extract
1/4 cup dried pitted cherries, finely chopped
4 egg whites
Pinch salt
1/4 teaspoon cream of tartar
1 cup sugar

1. Preheat oven to 225f. In a microwave proof dish, sprinkle the water and extract over the chopped cherries. Microwave for 30 seconds and set aside to cool.

2. With an electric mixer, beat the egg whites until foamy. Add the salt and cream of tartar, and continue beating. Add sugar, 1 tablespoon at a time, beating thoroughly between additions, taking about 10 minutes to add all the sugar. When all sugar has been added, beat an additional 5 minutes. Meringue should be smooth, stiff, and glossy.

3. Drain cherries of any liquid not absorbed and pat dry between paper towels. Fold gently into meringue.

4. Line baking sheets with foil or parchment. Fit a large pastry bag with a 1/2-inch plain or serrated tip. Spoon meringue into bag and pipe 1-1/2-inch kisses, 1/2 inch apart, onto prepared sheets. (Meringue can also be dropped by tablespoonful onto baking sheet.)

5. Reduce oven temperature to 200 and bake meringues 1-1/2 hours, until the meringues are dry to the touch and lift easily. Humidity can greatly affect drying/baking time, so be sure meringues are dry before removing from oven. Cool cookies completely on sheets before storing, tightly
covered, in a cool, dry place.

10-28-2005, 10:32 AM
(originally posted by 3fc member Tobeytoe)
12 Servings

2 cups whole wheat flour
2/3 cup sugar
2 teaspoons baking powder
4 tablespoons plain nonfat yogurt
3 egg whites
1 teaspoon vanilla extract
2 teaspoons almond extract
1/4 cup almonds, finely chopped

Combine flour, sugar, and baking powder. Use a pastry cutter to cut in yogurt until mixture resembles a coarse meal. Stir in egg whites and vanilla and almond extracts. Fold in the almonds.

Turn the dough onto a lightly floured surface and shape into two 9 x 2 inch logs. Coat baking sheet with non-stick spray and place logs on the sheet, leaving 4 inches of space between the logs to allow for spreading. Bake at 350 for about 25 minutes or until lightly browned.

Cool the logs at room temperature for 10 minutes. Then use a serrated knife to slice the logs into ½ thick slices.

Place slide on an ungreased baking sheet in a single layer, cut side down. Bake at 350 for 18 - 20 minutes or until dry and crisp, turning slices over after 10 minutes.

Transfer to wire racks and cool completely.

Amount Per Serving
Calories 143 Calories from Fat 17
Percent Total Calories From:
Fat 12% Protein 12% Carb. 75%

Nutrient Amount per Serving % Daily Value
Total Fat 2 g 3%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 77 mg 3%
Total Carbohydrate 27 g 9%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 4 g

10-28-2005, 10:44 AM
(originally posted by Tobeytoe)
8 Servings

1 ½ cups graham cracker crumbs
2 tablespoons honey
1 tablespoon unsweetened applesauce
2 cups canned pumpkin
1 ½ cups evaporated skim milk
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch ground cloves
3 egg whites

Preheat oven to 350 degrees. Combine graham cracker crumbs, honey and applesauce. Pat into a 9-inch pie pan. Bake for 10 minutes. Set aside to cool.

When the crust is cool, mix the pumpkin, milk, sugar, cinnamon, ginger, nutmeg, cloves and egg whites in a bowl. Pour into the cooled crumb crust. Bake for 1 hour at 350 degrees or until a wooden pick inserted in the center of the pie comes out clean.

Amount Per Serving
Calories 182 Calories from Fat 17
Percent Total Calories From:
Fat 9% Protein 15% Carb. 76%

Nutrient Amount per Serving % Daily Value

Total Fat 2 g 3%
Saturated Fat 1 g 3%
Cholesterol 2 mg 1%
Sodium 189 mg 8%
Total Carbohydrate 34 g 11%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 7 g

Vitamin A 274% Vitamin C 6% Calcium 0% Iron 11%

10-28-2005, 12:23 PM
Makes 6 servings

1 1/4 cups chopped apple
1 1/4 cups sliced banana
1 1/4 cups seedless green grapes
1 1/4 cups sliced strawberries
2 tablespoons orange juice
1 package (12) taco shells
1 (8 ounce) container FF strawberry yogurt

Combine fruit and orange juice in large bowl.

Fill taco shells with fruit mixture. Top with yogurt

10-28-2005, 12:57 PM
(originally posted by TobeyToe)

You can find dried cherries at most bulk food stores. However, you can substitute dried
cranberries or raisins.

6 Servings

1/3 cup dried tart cherries

4 1/2 cups skim milk
2/3 cup long-grain white rice
1/3 cup sugar
1 3x1-inch orange peel strip (orange part only)
Generous pinch of salt
1 1/2 teaspoons vanilla extract

Place cherries in small bowl. Cover with hot water. Let stand 15 minutes. Drain.

Combine milk, rice, sugar, orange peel and salt in heavy medium saucepan. Bring to simmer over medium heat, stirring often. Reduce heat to medium-low; simmer gently uncovered until rice is very tender and pudding is creamy, stirring occasionally, about 30 minutes. Mix in cherries and
vanilla. Divide among 6 custard cups. Cool. (Can be made 6 hours ahead. Cover; chill.)

Serve chilled or at room temperature.


10-28-2005, 01:16 PM
(originally posted by TobeyToe)
16 Servings

2 tablespoons margarine, softened
1 cup sugar
1/2 cup unsweetened applesauce
2 egg whites
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
3/4 cup whole wheat pastry flour

Preheat oven to 350F.

Lightly coat 8x8 baking pan with cooking spray.

In medium bowl, using electric mixture, beat margarine, sugar, applesauce, egg whites, and vanilla. Then slowly beat in cocoa and flour.
Pour batter into prepared pan and bake for 25 minutes or until a toothpick comes out moist but not wet. Cool on rack before cutting.

Amount Per Serving
Calories 100 Calories from Fat 17
Percent Total Calories From:
Fat 17% Protein 7% Carb. 76%

Nutrient Amount per % Daily
Serving Value
Total Fat 2 g 3%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 43 mg 2%
Total Carbohydrate 19 g 6%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 2 g

10-28-2005, 01:31 PM
(originally posted by TobeyToe)
16 Servings

2 1/2 cups whole wheat flour
1 1/2 cups sugar
1 1/4 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 cup unsweetened apple juice
3 egg whites
2 teaspoons vanilla extract
3 cups apples, peeled and thinly sliced

Combine the flour, sugar, banking soda, and cinnamon, and stir to mix well. Add the apple juice, egg whites, and vanilla extract, and stir to mix well. Fold in apples.

Coat a 9 x 13 baking pan with cooking spray. Spread the batter evenly in the pan and bake at 325F for 40 - 50 minutes, or until a toothpick comes out clean.

Cool the cake for at least 20 minutes. Cut into squares and serve warm or at room temperature.

Amount Per Serving
Calories 166 Calories from Fat 4
Percent Total Calories From:
Fat 2% Protein 8% Carb. 90%

Nutrient Amount per % Daily
Serving Value
Total Fat 0 g 1%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 76 mg 3%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 3 g

Vitamin A 0% Vitamin C 10% Calcium 0% Iron 5%

10-28-2005, 01:42 PM
(originally posted by TobeyToe)
16 Servings

2 cups whole wheat flour
1/2 cup quick cooking rolled oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons light margarine
1/2 cup raisins
1/2 cup apple juice
2 egg whites

Preheat oven to 375 degrees F. Lightly spray a baking sheet with vegetable oil spray.

In a large bowl, combine 2 cups flour, oatmeal,sugar, baking powder, baking soda, and salt,stirring well.

Cut margarine into flour mixture with a fork or pastry blender until crumbly.

Stir in raisins. Make a well in center of mixture.

Pour apple juice and egg whites into well. Stir until just
combined (don't overmix).

With floured hands, divide dough in half. Shape into 2 balls. Put 4 to 5 inches apart on baking sheet and flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife or pizza cutter(don't separate wedges).

Bake for 15 to 20 minutes, or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack. Separate wedges with a knife or pizza cutter.

Amount Per Serving
Calories 112 Calories from Fat 5
Percent Total Calories From:
Fat 4% Protein 11% Carb. 85%

Nutrient Amount per Serving % Daily Value
Total Fat 1 g 1%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 94 mg 4%
Total Carbohydrate 24 g 8%
Dietary Fiber 0 g 2%
Sugars 0 g
Protein 3 g

Vitamin A 0% Vitamin C 6% Calcium 0% Iron 5%

11-01-2006, 04:58 PM
Makes 36 cookies


1 1/2 cups finely ground oats or oat flour
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup natural unsalted almond butter
2 tablespoons water
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 cup granulated cane juice (Sucanat)
2/3 cup non-hydrogenated margarine
1/2 cup raspberry jam


Preheat oven to 350 degrees. In a small bowl, stir together ground oats, flour, baking powder, baking soda, salt; set aside. Using an electric mixer, beat the almond butter and water together in large bowl until smooth. Add the maple syrup, vanilla and almond extract and beat together until well blended.

Add granulated cane juice and Spectrum and beat until blended.

Add dry ingredients and beat on low speed just until completely blended.

Drop dough by tablespoonfuls baking sheets lined with parchment paper. With your thumb or the handle of a wooden spoon, press firmly into the center of each ball of dough to create an indentation. Fill each indentation with a 1/2 teaspoon of jam.

Bake cookies until tops are lightly browned but are still slightly soft,10 to 12 minutes. Remove from cookie sheets and place on cooling on racks.

Cookies can be stored in an airtight container for several days.

Per Serving: 132 calories, 2 g protein, 7 g fat, 17 g carbohydrates, 1 g fiber, 93 mg sodium, 0% vitamin
A, 0% vitamin C, 2% calcium.

11-01-2006, 05:00 PM

1/2 cup margarine
1 cup brown sugar
1 teaspoon salt
2 cups quick oats
1 teaspoon baking powder


Preheat oven to 400 degrees.

Melt margarine over low heat. Mix in brown sugar and salt. Mix in oats and baking powder. Press onto a greased 9 x 13" cookie sheet. Bake until light brown, about 8 minutes.

Cut while still warm.

11-01-2006, 05:28 PM


3/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 cup fat-free vanilla soy milk
2 tablespoons soft margarine
1/4 cup roasted soynut butter
1 1/4 cups rolled oats
1 tablespoon pure vanilla extract


Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soy milk and margarine. Bring to a full rolling boil over medium heat, stirring constantly. Stir in soynut butter, oats, and vanilla, Remove from heat. Stir until well blended.

Drop warm oat mixture by spoonfuls onto waxed paper. Chill until firm. Refrigerate leftovers.