Dough

• 1¼ cups warm water
• 2 tsp baking yeast
• 3 tbsp sugar
• 3 cups flour
• 1 tsp salt

Spice spread

• ¼ cup margarine
• 1 tsp cinnamon
• ¼ tsp nutmeg

Sugar spread

• 2 tbsp brown sugar
• ¼ cup raisins
• ¼ cut walnuts

Method

1. Make the dough as per usual (combine the water, yeast and sugar; let the mix sit for 10 minutes; mix in the flour and salt; knead for 5 minutes).
2. Roll the dough out as thin as you can without it tearing. Try to aim for aim for a rectangular shape.
3. Mix and smear the spice spread thinly across the entire surface.
4. Sprinkle the sugar spread evenly across all the surface save for one edge (which will become the outer rim).
5. Roll the dough up from the inner rim to outer.
6. Slice the long roll thick disks. About 12-15 rolls should come from this.
7. Cover and let rise for 2 hours before baking at 350°F for 25-30 minutes.
8. Let cool before icing. A mixture of 1 part icing sugar and 1 part Tofutti cream cheese has worked well for me.

It’ll have the consistency of soft serve ice cream. Add some peanut butter or whatever for extra flavour. Freeze it after blending if it’s too soft. So easy, so tasty.

Just make your rice crispy batch as per usual (I’ve opted for Special K as it was on sale and functionally equivalent), then treat it like sushi rice. I’ve opted for a peanut butter mix with a strawberry jam centre and a cocoa dusting nori in this example, but I believe the possibilities to be extensive.

Following up on the pie in a jar notion, I’ve extended the same idea to cheesecakes. The following recipe is from La Dolce Vegan with minor modifications for convenience.

Filling

• 300g silken tofu
• 2 cups tofutti “cream cheese”
• ¾ cup sugar
• 1 tbsp vanilla extract (I also added one vanilla bean)
• 1 tbsp lemon juice (I think I put in 1½)
• 1 tsp lemon rind, finely grated
• ½ tsp salt
• ¼ cup flour

Glaze

• 1 cup jam
• 1 tbsp corn starch
• ¼ cup water

Method

1. Using a premade graham cracker crust (much faster), ground it up and split it between 8 jars.
2. Blend the filling in a food processor (wets first, drys second) and pour into the jars on top of the crust.
3. Cover and leave overnight in the fridge.
4. The next day, bring the glaze to a boil and simmer for 5 minutes, stirring constantly (make sure to mix the water and cornstarch first to avoid clumps).
5. Split the glaze between the 8 jars and refrigerate again for an hour.

Just about any pie recipe can be easily converted into jar pie. It’s really just a matter of form factor. Prepare a bunch, leave them in the freezer, thaw before use and bake at 375°F for 45 minutes. Couldn’t be simpler.

Alternate ideas: layer on multiple pie flavours, or partition them horizontally with the aid of construction paper. The photo below is cherry on the left, blueberry on the right.

• ½ “butter” (Earth Balance works better than margarine here as consistency is important)
• 1 cup cocoa powder
• ½ tsp vanilla extract
• 1 tbsp maple syrup
• 1½ cups icing sugar

Cream the “butter” and mix the rest in slowly, one at a time. When you’re done, you can coat each with melted chocolate (as pictured above), roll them in cinnamon, top them with an almond perhaps. These keep fairly well in the fridge when they’re done, although I’m no chocolatier, so venture with caution.

This recipe works well both as fondue (while hot) and a soft fudge (while cold).

• ¼ cup margarine
• 225 grams dark chocolate
• ½ tbsp flour
• ½ cup corn syrup
• ½ tsp vanilla
• 2 tbsp soy milk

1. Melt the chocolate and liquids in a double boiler.
2. Sift in the flour to thicken the mixture up.

Ingredients

• ½ cup margarine
• 1 cup dry sweetener
• 1½ tsp vanilla extract
• 1 “egg” (I’m using Ener-G)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup rolled oats
• ¼ cup cocoa
• ½ cup flour

Method

1. Like with all cookie recipes, mix the wet, sift together the dry, combine.
2. Bake in a muffin tray at 350°F for 10 minutes.
3. Let them cool down before putting them in the freezer for at least an hour.
4. Fill with anything: jam, ice cream, peanut butter, etc.

Dry ingredients

• 2¼ cups flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp ground cinnamon

Wet ingredients

• ½ cup vegetable shortening
• ½ cup chunky peanut butter
• ¼ cup brown rice syrup
• 1¼ cups sugar
• ½ cup soy milk
• 1 tsp vanilla extract
• ½ tsp almond extract

Additional ingredients

• 5 oz. candied ginger, diced finely
• ⅓ cup sesame seeds

Method

1. Sift together the dry ingredients in one bowl.
2. Beat the wet ingredients in another until smooth.
3. Add the dry to the wet.
4. Mix in the candied ginger.
5. Roll small balls of batter first in the sesame seeds, then in some extra sugar before placing on a cookie sheet.
6. Bake at 350°F for 13 minutes.

Ingredients

• 425g firm tofu and 300g silken tofu (I was short and used 350g firm tofu and an 8oz tub of Tofutti creamcheese)
• 1¼ cups sugar
• 1 cup pumpkin purée
• ¼ cup flour
• 1 tsp vanilla extract
• ½ tsp maple extract (I used about 2 tbsp maple syrup)
• 1 tsp cinnamon
• ½ tsp salt
• ¼ tsp ground ginger (I doubled this as I love ginger)
• ¼ tsp ground cloves
• 1 tbsp maple syrup (Omitted as per above)

The crust was just graham cracker crumbs with a bit of melted margarine and sugar.

Method

1. In a set of about 8 ramekins, crumble the crust into the corners, forming a thin bottom and a reasonable ring around the outside.
2. Blend the above ingredients (wet first, then dry) and pour the smooth mixture into the ramekins, on top of the crumble crust
3. If desired, sprinkle some crumbled pecans, sugar and cinnamon on top. Drizzle some maple syrup if you’d like too. It’s not necessary, but they spice up an otherwise bland surface.
4. Bake for 75 minutes at 150°C then let cool overnight in the fridge.