Chef Joeys Vegan Holiday Squares Recipes

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!

HOLIDAY CHERRY SQUARES

Steps:

• Preheat oven to 350*. Lightly spray a 9" x 13" pan with cooking spray.
• Combine the cornflakes, margarine and sugar in the pan. Press down tightly with the back of a spoon.
• Sprinkle marshmallows, coconut and cherries evenly over the crust.
• Pour the sweetened condensed milk evenly over the top.
• Sprinkle the nuts over the milk, pressing into the mixture.
• Bake @ 350* for 20-25 minutes. Refrigerate before cutting.

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 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.

HOLIDAY SQUARES

Steps:

• Cream margarine with sugar until very creamy.
• Beat in 1 egg at a time until fluffy.
• Slowly beat in flour.
• Add almond flavouring.
• Spread batter into a jelly roll pan.
• Mark off 16 squares with a knife.
• Drop 1 Tbsp of pie filling into each square.
• Bake at 350 degrees about 45 minutes until cake is golden brown.
• Sprinkle entire cake heavily with powdered sugar.

CHEF JOEY'S VEGAN RUGELACH

Steps:

• Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
• Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
• Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
• Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
• Put your jam into a small bowl and stir it to get any lumps out of it.
• Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
• Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
• Set this aside.
• Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
• Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
• Roll from the outside in and place with seam side down on your covered cookie sheet.
• Brush with the soy creamer and sprinkle with some sugar.
• Bake for about 20 minutes. Keep an eye on these, they can burn easily.
• Cool on a metal cookie rack.
• Repeat with the second batch of cookies.
• You can also sprinkle other sugars on these, icing, or fruit might be nice.
• Bon Appetit.