It’s surprisingly easy and wholly filling.
- Heat the hotpot up in the oven at roughly 400°F for 5 minutes or so. Enough to get the whole thing nice and piping.
- Pull it out and put it on your stove on high with some sesame oil and potato for a minute.
- Add about half a cup of hot water, a bundle of yuba, and spices to taste (e.g. a cube of Golden Curry Sauce Mix).
- Let that boil off before adding a couple cups of cooked rice, one shredded carrot, a couple inches of chopped ginger, some snow peas, and some pre-steamed gyoza.
- Turn the element down as low as it can go, cover with the lid and let it sit for 10 minutes or so to brown the bottom.
It really doesn’t get simpler than this. Take some ripe bananas, chop them up into smallish chunks, freeze them, blend them, done.
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.
Now that I’ve discovered vegan marshmallows that melt properly, a small but crucial range of desserts have opened up to me. Smores, deluxe hot chocolate, crispy squares. In honour of this occasion, I present the following invention: dessert sushi.
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.
- 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
- 1 cup jam
- 1 tbsp corn starch
- ¼ cup water
- Using a premade graham cracker crust (much faster), ground it up and split it between 8 jars.
- Blend the filling in a food processor (wets first, drys second) and pour into the jars on top of the crust.
- Cover and leave overnight in the fridge.
- 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).
- 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.
The following details Greg Opperman‘s recipe for vegan macaroni and “cheese”. Likely one of the tastiest of dishes I’ve ever had. It’s a touch elaborate, but well worth the effort.
- 1 cup TVP
- 2 cups water
- 2 tbsp vegetable oil
- 2 tbsp mild chili powder
- 1 tbsp cumin
- 1 tsb soy sauce
- 1 veggie broth cube
- 1 tbsp Sriracha
- ¼ cup chopped sage leaves
- Combine ingredients in a saucepan.
- Boil then simmer.
- Adjust flavours as necessary.
- ½ cup flour
- ½ cup vegetable oil
- 4 cups unflavoured “milk” (soy, almond or rice)
- 1½ tbsp tumeric
- 1½ tbsp madras curry
- 1 tbsp garam masala
- 2 tbsp soy sauce
- 1 veggie broth cube
- 1 tbsp yellow mustard
- 1 inch fresh ginger
- 4 cloves garlic
- 1 batch veggie beef (as per above)
- 1 cup nutritional yeast flakes
- 8 ounces peas
- 8 ounces corn
- 1 pound rotini pasta (al dente)
- Make a roux with the oil, flour and milk.
- Add the spices and bring to a bubble.
- Simmer with the remaining ingredients.
- ¼ cup sage leaves
- 1 cup panko breadcrumbs
- 8 ounces margarine
- Melt the margarine.
- Add the sage.
- Add the breadcrumbs and combine.
- Preheat the oven to 400°F.
- Pour the main sauce into the casserole dish, followed by the topping.
- Bake for 30 minutes (you’ll want the topping to be crispy, which may require broiling).
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
- Melt the chocolate and liquids in a double boiler.
- Sift in the flour to thicken the mixture up.