Here are the recipes for the vegan Valentine’s Day treats served at our meeting, including: dill dip, red velvet cupcakes, almond marble cake and chewy chocolate raspberry cookies. Thanks, Sara Hutton, for making everything.
Vegan Dill Dip
Ingredients
- 1 cup silken tofu
- 1 cup vegan mayonnaise
- 1 cup streamed spinach, chopped and drained
- 2 tablespoons chopped dill
- 5 green onions, chopped
- 1 or 2 cloves garlic, minced
- 1 tablespoon lemon or other citrus juice
- 2 tablespoons parsley (optional)
Directions
Blend everything in a blender or food processor.
Vegan Red Velvet Cupcakes
Makes about 22 cupcakes.
Ingredients
Batter:
- 2 cups soy milk
- 2 teaspoons apple cider vinegar
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 2 ounces red food coloring
- 4 teaspoons vanilla extract
Frosting:
- ½ cup margarine, room temperature
- ½ cup Tofutti Better Than Cream Cheese, room temperature
- 2 teaspoons vanilla extract
- 4 cups confectioners sugar
Directions
Batter:
Add vinegar to soy milk, and set aside to curdle. Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix. Pour liquid ingredients into the dry ingredients, and mix.
Fill cupcake liners ¾ full. Bake in a preheated 350° oven for 20 minutes or until done.
Frosting:
Cream margarine, cream cheese, and vanilla extract. Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy. Frost cooled cupcakes.
Almond Marble Cake
Makes one 9-inch cake or 12 cupcakes.
Ingredients
Batter:
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1 3/4 cups all-purpose flour
- 2 Tbsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup canola oil
- 3/4 cup sugar
- 1 1/4 tsp vanilla extract
- 1 tsp almond extract
Frosting:
- 1/2 cup soy margarine, softened
- 1/4 cup soy milk, rice milk, or other non-dairy milk of choice
- 3 cups powdered sugar
- 1 1/2 tsp. vanilla
Directions
Batter:
Preheat the oven to 350F and line muffin pan with cupcake liners. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill pan cupcakes or pan halfway. Add cocoa powder and chocolate chips to remaining batter, then pour on top of vanilla cake. Swirl.
Cook for 10-22 minutes or until a knife comes out clean, then transfer to a cooling rack and let cool completely before frosting.
Frosting:
Cream together soy milk and margarine with an electric mixer, then add the sugar a cup at a time, and then add the vanilla.
Chewy Chocolate-Raspberry Cookies
This recipe, from Veganomicon, makes 2 dozen cookies.
Ingredients
- ½ cup raspberry preserves
- 1 cup sugar
- 1/3 canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup plus 2 tablespoons unsweetened cocoa powder
- 1 ½ cups all-purpose flower
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Directions
Preheat the oven to 350 F. Lightly grease cookie sheet.
In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in 3 batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
Roll the dough into walnut-size balls and then flatten them with your hands into 2 ½ -inch-diameter disks. Place on a cookie sheet ½ inch apart. Bake for 10 minutes.
Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely.
Leave a comment