Joeys Vegan Vanilla Sauce Recipes

JOEY'S VEGAN VANILLA SAUCE

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!

CHEF JOEY'S VEGAN BREAD PUDDING

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.

VANILLA FROSTING/VANILLA SAUCE

Steps:

• In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and the lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)

CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350'F.
• Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
• In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
• In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
• The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
• Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
• Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
• Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
• Serve with a nice tall glass of non-dairy milk.
• Bon Appetit!