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.