Chef Joeys Vegan Apple Strudel Recipes

CHEF JOEY'S APPLE STRUDEL

Steps:

• Preheat oven to 425'F.
• Put the currants in the orange juice and let them soak for about 15 minutes. Set aside.
• Grind your almonds. Set aside,.
• Thaw the puff pastry for 40 minutes.
• Heat the vegan margarine in a large saute pan.
• Add the prepared apples to the pan and cook until the apples start to turn golden.
• Drain the currants but save the orange juice. Take 4 tablespoons of the orange juice and add to the apples in the saute pan. Add the honey, Xylitol and soaked currants.
• Continue stirring the apple mixture over medium heat until the Xylitol and honey dissolve and apples are just tender.
• Transfer the mixture to a large bowl and leave to cool completely.
• Once the puff pastry has thawed, lay the sheets out on a counter (all of them) and gently roll with a rolling pin to seal the edges. The kind I use are square and have 2 seams down the middle. They can break, so its good to flatten them a little.
• Sprinkle 1/4 of the ground almonds on one half of each of the pastries.
• Drain the liquid out of the apple mixture.
• Divide the apple mixture on 1/2 of each of the 4 puff pastries. Sprinkle each with 1/4 teaspoons of ground cinnamon and 1 tablespoon of the soft brown sugar.
• Dip a pastry brush into the beaten egg and seal the edges around the apple mixture. Fold the top over and seal firmly, you don't want the apple to seep out.
• Using a pair of scissors, cut slits down the pastry to allow the steam to escape. Brush the top of the strudel with the egg wash.
• You can serve this warm with your favourite ice cream, or serve at room temperature with whipped cream. Or sprinkle with powdered sugar.
• Bon Appetit!

CHEF JOEY'S VEGAN APPLE STRUDEL

Steps:

• Preheat your oven to 375'F and put your oven rack in the middle position.
• In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon. Mix together and set aside.
• Prepare your apples. I washed them, then used my food processor to slice them. I didn't peel my apples but did core them.
• I then put the apples into a large bowl and added the rum mixture and mixed well. Let this sit for a few minutes.
• You should see some moisture come out of the fruit. Save this and make a sauce out if it if you wish. I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
• Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
• Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
• Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up. Fold the edges at each end.
• Brush the whole strudel with the melted vegan margarine. Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish. I keep a mixture of this on hand for these types of recipes.
• Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
• I had 1/2 cup of the rum mixture left. I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
• I put this over the strudel and wow, was that delicious.
• Bon Appetit!

CHEF JOEY'S VEGAN HOLIDAY SQUARES

Steps:

• Oil your muffin tin. I used spray.
• Preheat your oven to 350'F.
• In the bowl of a stand mixer beat the tofu until smooth.
• Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
• While its blending, sift the flours, baking powder and salt in a bowl.
• Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
• Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
• The batter will be fairly stiff. Spoon it evenly into the muffin cups.
• Bake for 25 minutes or until the squares are lightly browned.
• Before the squares are out of the oven make your icing.
• Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
• Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
• Cool the squares on a wire rack.
• Bon Appetit!

CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES

Steps:

• Preheat oven to 350'F.
• Put the oven racks in upper and lower thirds.
• Line two baking sheets with unbleached parchment paper; set aside.
• Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
• Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
• Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
• Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
• The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
• Bon Apetit!

CHEF JOEY'S VEGAN NORI PIZZAS

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!