Squirrel’s Vegan Kitchen

STRAWBERRIES ‘N CREAM MUFFINS

These muffins are very tasty, with an unexpected filling in the center. Makes 12 regular sized or 6 jumbo muffins

1 3/4 cup whole wheat pastry flour
1/4 cup sugar
2 teas. baking powder
1/4 teas. salt

1/4 cup maple syrup
1 6 oz. container of strawberry soy yogurt
1 cup non-dairy milk
1/4 cup oil
1 teas. vanilla

Filling:
4 heaping tbsp. soy cream cheese
1 tbsp. sugar
1/2 cup fresh or frozen strawberries, chopped

Preheat oven to 375. Line or grease a muffin tin.

In a small bowl, combine the dry ingredients. In a large bowl mix the wet ingredients (not including the filling ingredients) until well combined. Combine filling ingredients in a small bowl and divide into 6 or 12 equal servings (depending on size of muffins you are making).

Add the dry ingredients to the wet ingredients in 2 batches, mixing until just mixed. Let it sit for a moment. This mixture will be thinner, similar to cake batter. Fill each muffin cup 1/2 full. Put the serving of strawberry filling the middle and spoon on more batter to cover, until muffins are filled to just below the rim of the cup.

Bake for 22 minutes for regular sized or 30-32 minutes for jumbo, until golden brown on the edges. You can use a toothpick to check around the edges, as the center will stay moist. Cool on cooling rack for 10 minutes before removing from pan.

SEITAN CROCK POT ROAST

This seitan is extra nice because it requires no kneading. It is wrapped in cheesecloth and tied up with kitchen twine. The seitan works against this confinement while it cooks, kneading itself for a tender but firm texture.

Makes a large seitan roast, for a 5.5 quart crock pot. Easily feeds 4-6 people.

2 cups vital wheat gluten
1/4 cup flour
1/2 teas. ground pepper
1/2 teas. salt

1/2 small onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/4 cup olive oil
1 1/2 cups water
1 tbsp ground sage
1 tbsp dried oregano

In a large bowl, combine first 4 dry ingredients. In a food processor, finely chop the onion, celery and garlic. Add to a small bowl with olive oil, water, sage, and oregano and whisk to combine. Add wet to dry mixture and combine well. Let sit for about 5 minutes to let the gluten plump up. If you like “meatier” seitan, you can knead it for about 3 minutes to make it chewier.

Unroll a piece of cheesecloth twice as big as the roast. Lay the roast on one end and roll to cover twice. Secure with kitchen twine.

Mix 4 cups of veggie stock with 1/4 cup of low sodium soy sauce and 1 tbsp of toasted sesame oil. Place roast in the bottom of the crock-pot and fill it in with chopped onion, garlic cloves, potatoes and carrots, if you choose. Pour veggie stock mixture over it. Add water as needed to make sure roast is covered with liquid.

Cook on low for 6-8 hours or until potatoes are soft, rotating the roast once, if you are around (no biggie if you’re not).

Peanut Butter Chocolate Silk Pie

1 chocolate cookie pie crust (most prepared ones are vegan)

1/2 cup chocolate chips
12 oz (one aseptic, vacuum-sealed box) firm silken tofu
1/2 cup plus 2 tablespoons all-natural peanut butter
1 1/2 cups powdered sugar
2 tbsp corn starch
1/2 cup vegan milk, divided and room temperature
1 teas. vanilla

Over a double boiler melt chocolate until smooth and creamy. Add 1/4 cup of vegan milk (room temperature is important, as cold milk will make the chocolate seize!) and whisk until smooth. Pour approximately 1/4 cup of mixture into the bottom of the pie crust and let set in fridge until chocolate has hardened. Let rest of chocolate mixture cool to room temperature.

In a food processor combine all other ingredients, starting with the tofu, except for the additional 2 tbsp of peanut butter. Blend for about 2 minutes or until smooth. Pour out about 1/2 cup of the mixture into a bowl. Add cooled, melted chocolate to the mixture and blend again until well mixed, scraping down the sides of the bowl as needed.

Remove pie crust from fridge and spread remaining 2 tbsp of peanut butter over the chocolate bottom. Pour chocolate filling mixture into the crust. Spoon the reserved peanut butter filling on top, pouring it as stripes, and draw a knife though the stripes to make pretty, swirling patterns.

Set in fridge for at least 4 hours before serving. Pie will have a thick and creamy, pudding-like filling but should hold up well and make stable pieces.

Peppermint Pucks

1/3 cup corn syrup
3 tablespoons soy milk
2 teas. peppermint extract
4-5 cups sifted powdered sugar
3 cups chopped dark chocolate
2 tablespoons shortening

In a medium sized bowl, whisk together the corn syrup and the soy milk. Add the extract and begin working in the powdered sugar one cup at a time, until thickened to a point where you can roll it into patties. Dough will be sticky.

Dust a sheet of waxed paper with some powdered sugar and begin making 2 inch patties, coating them in powdered sugar before placing them on the sheet. Let them dry for one hour before flipping, let the other side dry for 1 hour. They will be soft, but should hold together with a little reshaping.

In a double boiler melt down most of the chocolate, reserving the shortening and 1/2 cup of the chocolate. Once melted, add remaining chocolate and shortening, stirring well until all is melted and incorporated. Let cool.

Laying them on a fork, quickly dip the patties one at a time in the chocolate mixture. You will have to be quick, as the chocolate will start to affect the patty. Place them on waxed paper. If you don’t get them coated completely, you can always drizzle some chocolate on top of them with a spoon. Let them set at room temperature (takes awhile, up to 24 hours depending on humidity and room temp) or toss them in the fridge or freezer. We like ours cold. Makes 24 patties.

Boston Cream Pie

Dry:
2 cups flour
1 teas. baking powder
1 teas. baking soda
1/2 teas. salt

Wet:
1-1/4 cups sugar
1/2 cup oil
1/2 cup or 6 oz. soy yogurt
2 teas. vanilla
1-1/2 cups vegan milk

Cream filling:
1/3 cup sugar
pinch of salt
2 tbsp. cornstarch
1-1/2 cups vegan milk
1 tbsp. margarine
1 teas. vanilla

Chocolate Ganache:
1/4 cup or 1/2 stick margarine
1/3 cup chocolate chips
1/4 cup vegan milk, at room temperature

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and line bottoms with parchment paper.

In a large bowl, combine sugar and vegetable oil. Add soy yogurt and vanilla and mix until creamy. Mix in milk. In another bowl, sift together dry ingredients. Add to wet in batches. Ladle batter between the two cake pans and bake for 20-25 minutes, or until toothpick comes out clean. Let cool on rack.

While cakes are cooling, prepare cream filling. In a saucepan, combine sugar, salt and cornstarch. Add milk and whisk together. Bring the mixture to a light boil over medium heat while whisking constantly. Lower to a simmer and whisk until thickened, about 5 minutes. Remove from heat and add margarine and vanilla. Pour into a bowl and let cool, stirring every few minutes. Filling will continue to thicken as it cools.

After cream filling is cooled, prepare ganache. In a small sauce pan over medium-low heat, melt the margarine completely, stirring constantly. Add milk and whisk to combine. Remove from heat and add the chocolate chips, stirring rapidly to melt. Let cool for several minutes.

Spread cream filling between cake layers. Top cake with Chocolate Ganache. Let cake set in fridge for at least 45 minutes. Remove from fridge 20 minutes before serving to let ganache soften for easier cutting.

Chocolate Peanut Butter Shells

Dry:
1-1/2 cups flour
1/2 cup baking cocoa
1/2 teas. baking soda

*The dough should be similar in texture and malleability to Play-doh.