Luscious Vegan Dessert Recipes
By Kim Leach
Vegan Strawberry Shortcake
1 ½ cups Self Rising Flour
¼ tsp baking soda
½ tsp Cream of tartar
1 stick of nondairy margarine chopped into small pats
2/3 cup soy milk
12 ounces of Non Dairy whipped topping
2 pints of fresh strawberries sliced
3 Tbsp Confectioners Sugar
Wash, dry, then cap and slice berries. Place in bowl and crush with
potato masher sprinkle with 2 Tbsp confectioners sugar. Mix well and set
aside in refrigerator sealed.
Preheat oven to 350 degrees. Grease a 13x9 cake pan with PAM or
vegetable oil. Mix together in a bowl flour, baking soda, cream of
tartar, and margarine. Cut margarine into the flour mixture with a
pastry cutter or fork. When mixture resembles corn meal, start adding
milk a small amount at a time and blend well. Once well blended, pour
into the 13x9 pan and bake for 25-30 minutes or until done.
Remove from oven and allow to cool for 15-30 minutes. Split cake into
two layers and place on a dessert plate. Cover with strawberry mixture
and whipped topping. Serve.
Vegan Monkey Bread
4 cans refrigerated biscuits
½ cup nondairy margarine melted
1 ½ confectioners sugar
4 Tbsp Cinnamon
¼ cup brown sugar
1 cup chopped walnuts
1 Tbsp non dairy creamer
½ cup water
Preheat oven to 350 degrees. Mix together cinnamon, brown sugar,
confectioners sugar, and walnuts together and set aside. Spray a bunt
cake pan with PAM or vegetable oil and flour. Mix cinnamon mixture and ½
cup water. Cover the bottom of the pan with this mixture. Break or cut
biscuits into four pieces. Place half of biscuit pieces in the bunt pan
with edges overlapping. Drizzle cinnamon mixture over the biscuit dough
then cover with second half of biscuit dough pieces. Top off with
remaining cinnamon mixture. Bake at 350 degrees approximately 40-50
minutes or until done.
Cool the monkey bread for approximately 10 minutes then invert on a
plate, drizzle non dairy creamer on top of the bread if desired. Serve |
