Lemonilla Cake

3 C. unbleached flour
1 1/2 C. Florida Crystals unbleached cane sugar
1 T. baking soda
1/2 t. salt
1 C. water
1/2 C. lemon juice
1/4 C. safflower oil
3 T. vanilla
1/2 t. lemon oil (optional)
2 T. cider or white vinegar

Lightly oil a 9x13-inch pan and set aside. In a large bowl, sift together the flour, sugar, baking soda, and salt. In another bowl, place the water, lemon juice, oil, vanilla, and lemon oil (if using), and whisk well to combine. Add the wet ingredients to the dry ingredients and whisk well to combine. Drizzle the vinegar over the top of the batter and whisk quickly to thoroughly incorporate. Pour batter into the prepared springform pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Fluffy Lemon Frosting (see recipe) or Vanilla "Buttercream" Frosting (see recipe) or other frosting of choice.

Yield: One 9x13-inch cake
 

 

 Lemony frosting

 

1/2 C. soy margarine, softened
3 oz. tofu cream cheese, softened
2 T. soy milk, rice milk, or other non-dairy milk of choice
4 C. Veganized Powdered Sugar (see recipe above)
1 T. lemon juice
2 t. lemon zest
1 t. vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine, tofu cream cheese, and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

Yield: 3 Cups or enough for two 9-inch layers or a 9x13-inch cake

 

POTATO ROLLS

1 C. potatoes, peeled, and cut into 1-inch cubes
water
1 pkg. active dry yeast
1 T. unbleached sugar, divided
1/2 C. soy milk
1 T. lemon juice
3 T. safflower oil, plus additional for oiling the bowl
2 t. salt
3-3 1/2 C. unbleached flour, plus additional for dusting
 

In a saucepan, place the potatoes, cover with water, and bring to a boil. Reduce heat to low and simmer for 15 minutes or until potatoes are tender. Reserve 1/4 C. cooking liquid and drain the potatoes. Mash the potatoes until smooth with a potato masher and set aside. Cool the reserved cooking liquid to 110 degrees.

In a food processor or mixer, place the reserved cooking liquid, yeast, and a pinch of sugar, and pulse a few times to combine. Allow the mixture to sit for 10 minutes or until foamy. In a small measuring cup, stir together the soy milk and lemon juice, and set aside for 10 minutes to thicken. Add the remaining sugar, reserved mashed potatoes, thickened soy milk mixture, 2 T. oil, and salt, and pulse a few times to combine. While the machine is running, gradually add the flour and continue to mix until it forms a ball.

Transfer the dough to a lightly floured work surface and knead in additional flour to form a soft dough that is smooth and elastic, about 2-3 minutes. Drizzle a little safflower oil into a large bowl, place the dough in the bowl, roll the dough around in the bowl to evenly coat it with the oil, and cover with a towel. Place the bowl in a warm place and allow the dough to rise until doubled in bulk, about 1-1 1/2 hours. Spray two non-stick cookie sheets with vegetable cooking spray and set aside.

When dough has doubled, turn it out on to a floured work surface. Using a rolling pin, roll out the dough into an 8-inch square and to 3/4-inch thickness. Cut the dough into 2-inch wide strips, then cut each of the strips into 4 triangle shapes, thus yielding 16 pieces. Place the triangles on the prepared cookie sheets and space them 1 1/2 inches apart. Brush the tops of the rolls with the remaining oil. Spray a piece of plastic wrap with vegetable cooking spray, cover the rolls with the oiled piece of plastic wrap, and leave to rise for 15 minutes. Remove the piece of plastic wrap and discard. Bake at 375 degrees for 18-20 minutes or until golden brown. Serve warm.

Yield: 16 rolls

APPLE AND ACORN SQUASH SOUP

1 C. onion, diced
1 C. shallots, diced
2 T. safflower oil
3 lbs. acorn squash (or delicata or other winter squash), peeled, deseeded, and cut into 1-inch cubes
3 C. apples (cooking variety of choice), peeled, cored, and diced
1 T. ginger, minced
4 C. vegetable stock
2 C. apple juice
1 t. salt
1/2 t. white pepper
1/4 t. nutmeg
1 C. soy milk, rice milk, or other non-dairy milk
1/2 C. oat bran
Garnishes: toasted pumpkin seeds or almonds or freshly snipped chives
 

In a large pot, saute the onion and shallots in safflower oil, for 5 minutes to soften. Add the acorn squash, apples, and ginger, and saute an additional 5 minutes. Add the vegetable stock, apple juice, salt, white pepper, and nutmeg, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until the squash is tender. Using an immersion hand blender or a food processor in batches, puree the soup until smooth and creamy. Return the soup to the pot, reheat over low heat, if necessary, and whisk in the soy milk and oat bran. Taste and adjust the seasonings as needed. Garnish individual servings with either a few toasted pumpkin seeds or almonds or a few snipped chives for added color.

Yield: 3 Quarts

Soybean Patties:
1 C. dry soybeans, sorted, and rinsed
1 1/4 C. pecans
1 C. vegetable stock or water
2 T. Ener-G Egg Replacer
2 T. water
2 C. quick cooking oats
1 C. onion, finely diced
1/2 C. celery, finely diced
1/3 C. soy sauce
2 T. nutritional yeast flakes
1/4 t. freshly ground black pepper
safflower oil, for cooking patties

Brown Bean Gravy:
1 - 15 oz. can soybeans, drained, and rinsed
3/4 C. vegetable stock
1/2 C. onion, finely diced
1/4 C. nutritional yeast flakes
2 T. soy sauce
1 t. garlic, minced
1/2 t. salt
1/4 t. pepper
1/4 t. rubbed sage
 

Place the dry soybeans in a bowl, cover with water, and place in the refrigerator to soak overnight. Place the pecans on a cookie sheet and bake at 350 degrees for 5 minutes or until lightly toasted and fragrant. Remove the pecans from the oven and set aside to cool. Transfer the cooled pecans to a food processor and pulse a few times to finely chop them. Transfer the finely chopped pecans to a small bowl and set aside. Wipe out the food processor for use again.

Drain the soaked soybeans, place them in the food processor with the vegetable stock, and blend for 1-2 minutes or until smooth. In a large bowl, whisk together the egg replacer and water, for 1 minute or until very frothy. Add the soybean puree, chopped pecans, and the remaining soybean patties ingredients, and stir well to combine. Set the soybean patties mixture aside for 10 minutes to allow the flavors to blend and the oats to rehydrate.

Lightly oil (or spray) a large baking dish with a little safflower oil and set aside. Lightly oil (or spray) a non-stick skillet with a little safflower oil and place over medium heat. Using a 1/3 C. measuring cup, portion the soybean mixture into patties and slightly flatten them. Cook the patties for 3-5 minutes per side or until lightly browned. Transfer the cooked patties to the prepared baking dish and set aside.

To make the gravy, in a blender or food processor, place all of the gravy ingredients, and blend until smooth and creamy. Transfer the bean gravy mixture to a small saucepan. Place the saucepan over low heat and simmer the gravy, while stirring often, until heated through. Taste and adjust seasonings, as needed. Spoon a little of the gravy over the soybean patties and then bake the patties at 350 degrees for 20-25 minutes or until heated through. Serve the soybean patties topped with additional gravy. Serve as a side dish, main dish, or as a sandwich filling.

Yield: 6 servings

BLACK BEAN AND SALSA SOUP

Ingredients   

     
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
 Directions   

1 In an electric food processor or blender, combine beans, broth salsa and cumin. Blend until fairly smooth.
2
Heat the bean mixture in a medium saucepan over medium heat until thoroughly heated. To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.

PUMPKIN, SWEET POTATO AND LEEK SOUP

 Ingredients   
     
3 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumkin, seeded and cubed
2 tablespoons chopped garlic
1 quart chicken stock
1 cup heavy whipping cream
1 bay leaf
1 tablespoon chopped fresh sage
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
 salt to taste
 ground black pepper to taste
 Directions   
1 Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2
Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
3
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.

SERVES 8!!

BEER AN CHEESE SOUP. MMMM...beer...

Ingredients   
     
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth (or vegetable broth!)
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer (use Steamwhistle and celebrate Toronto's best asset!)
 Directions   
1 In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
2
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

LEMON YUMMIES
 Ingredients   
     
1 1/2 cups white sugar
1/2 cup low-fat lemon yogurt
1/3 cup vegetable oil
2 egg
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
 Directions   
1 Preheat oven to 375 degrees F (190 degrees C ). Grease cookie sheets.
2
In a large bowl, combine sugar, yogurt, oil, eggs lemon zest, and lemon juice. Stir until well blended. Sift together the flour, baking soda, baking powder, and salt. Add to the wet mixture and stir until smooth.
3
Drop cookies by rounded teaspoonfuls onto prepared cookie sheets. Bake in preheated oven for 8 to 10 minutes. Edges should be slightly brown. Let cookies cool slightly before removing from cookie sheets.

TART LEMON TRIANGLES

Ingredients   
     
3/8 cup butter
1/4 cup confectioners' sugar
1 cup all-purpose flour
 
3 eggs
1 cup white sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
3 tablespoons all-purpose flour
 
2 tablespoons confectioners' sugar for dusting
 Directions   
1 Preheat oven to 350 degrees F (175 degrees C).
2
Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
3
Bake 12 to 15 minutes, until golden.
4
Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
5
Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.

ICED PUMPKIN COOKIES

Ingredients   
     
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
 
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
 Directions   
1 Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
2
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

makes 36