Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
To make the chocolate mousse: In a double boiler over barely simmering water, melt the chocolate
chips. In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add the
melted chocolate and blend for 2 minutes or until very smooth and completely combined.
Preheat the oven to 350F. Lightly oil the sides of the cake pan above the pre-baked crust. Pour the
mousse mixture into the pan and bake for 35 minutes. Let cool for 10 minutes, then run a paring knife
around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before
serving. Un-mold just before serving.
To make the praline: in a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute.
Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds
and the almonds appear dry.
Pour the almonds onto a baking sheet and let cool. Store in an airtight container.
To serve, cut the cake into 12 pieces. For each serving, pool raspberry sauce (recipe below) on a plate
and top with a slice of cake. Top with 1 tbsp maple almond praline and garnish with fresh fruit, sprinkled
cocoa powder and a sprig of fresh mint leaves.
Raspberry Sauce
2 cups fresh or 10oz unsweetened frozen raspberries
1/4 cup sucanat or unrefined sugar
Method
In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the sauce through
a fine meshed sieve. Store in an airtight container in the fridge for up to one week.
Vegan Prebaked Pie Crust
1 1/2 cups unbleached all-purpose flour
1/4 cup sucanat
1/4 tsp sea salt
6 tbsp canola oil
4-5 tbsp soy milk
Sift the flour into a bowl and add the sucanat and salt. Stir the dry ingredients together. Drizzle the oil
into the dry ingredients, covering as much surface area as possible and mix lightly with a spatula until the
flour and oil form dough balls about the size of marbles. Drizzle the soy milk into the bowl. Mix until ball
is formed. Wrap the ball in plastic wrap and knead lightly. Refrigerate for 30 minutes or more.
Preheat oven to 350F. Unwrap the dough and place it between two sheets of parchment or waxed
Page 407