JOEY'S VEGAN VANILLA SAUCE
This sauce is creamy and smooth. The original recipe called for evaporated milk, but I made a substitute that turned out delicious. I will include the substitute here as it should be prepared well before hand and let cool. The evaporated milk substitute contains 1 1/8 cup Better Than Milk Soy Powder 1/2 cup warm water 1/4 cup raw cane sugar. The preparation instructions are below with the directions. Once this evapourated milk substitute is cooled combine with the rest of the ingredients for the Vanilla Sauce and pour over your favourite bread pudding or cake. Below are the ingredients for the Vanilla Sauce.
Provided by Chef Joey Z.
Categories Dessert
Time 25m
Yield 1 1/2 cups, 5 serving(s)
Number Of Ingredients 5
Steps:
- For the Evaporated Milk Substitute:.
- In a double boiler over gently boiling water combine the warm water and the Better Than Milk Soy Powder. Mix well with a whisk.
- When this is hot to the touch add in the cane sugar and stir gently until its dissolved.
- Remove from the saucepan and put in a dish and cool in the fridge.
- For the Vanilla Sauce:.
- In a heavy sauce pan combine the arrowroot flour and sugar.
- Stir in the Evaporated Milk Substitute.
- Cook this over medium heat until bubbly and boiling. Stir this constantly with a whisk for 2-3 minutes.
- Take it off the heat and add the Earth Balance margarine and vanilla (or other flavoring if you prefer).
- Bon Apetit!
Nutrition Facts : Calories 224.5, Fat 8.8, SaturatedFat 2.4, Cholesterol 7.3, Sodium 106.6, Carbohydrate 35.1, Fiber 0.1, Sugar 30.1, Protein 2.1
CHEF JOEY'S VEGAN NORI PIZZAS
This is probably the most healthy pizza I've ever eaten. I have been making it for several years. Instead of tomato sauce you use an avocado sauce. You don't cook the vegetables or the pizza, its mostly raw. Make sure you have a lot of napkins around, this pizza is messy to eat :)
Provided by Chef Joey Z.
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the 6 nori sheets by brushing water on 3 of the sheets and then stick one sheet on top of each of the 3 sheets on 3 separate plates.
- Set aside.
- Shred the carrot. Shred the cheese. Set them aside.
- Chop up the bell pepper, olives and tomatoes. Set aside.
- In a food processor combine the avocados, yeast, garlic powder, and 6 basil leaves. Puree and then set aside.
- TO ASSEMBLE THE PIZZAS:.
- Divide the Avocado puree between the three Nori sheets.
- Divide each of the vegetable between each of the 3 pizzas.
- Top each pizza with the veggies and the shredded cheese.
- Chop the 6 remaining basil leaves thin and top each pizza with 1/3 of the leaves.
- Bon Appetit!
Nutrition Facts : Calories 405.8, Fat 32.7, SaturatedFat 4.7, Sodium 202.1, Carbohydrate 29.1, Fiber 18.5, Sugar 5.1, Protein 8.8
CHEF JOEY'S VEGAN BREAD PUDDING
This pudding is delicious and not overly sweet. I used part of a spelt baguette cut up into cubes for this. It was good and stale which your bread should be for this sort of recipe. I topped it off with my Vegan Vanilla Sauce
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350'F.
- Put the margarine in a bowl big enough to accommodate 2 cups of milk.
- Put the sugar, cinnamon and salt into another bowl and mix well.
- Put the milk in a saucepan and heat until just before the boiling point.
- Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
- In a 9x13" oven safe dish add the bread and raisins.
- Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
- Gradually add the egg replacer to the milk mixture.
- Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
- Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
- Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
- Pour the hot water into the outer dish being careful not to get any in the pudding dish.
- Bake for 40-45 minutes.
- The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
- Serve either warm or cold, plain or with your favourite sauce.
- Bon Appetit.
Nutrition Facts : Calories 195.6, Fat 7.2, SaturatedFat 1.4, Sodium 206, Carbohydrate 30.5, Fiber 1.2, Sugar 20.9, Protein 3.5
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