Deserts from What to Eat When You're Expecting
Fudge Brownies
1 cup whole-wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
1&1/2 cups apple juice concentrate
1/2 cup margarine
6 tablespoons unsweetened cocoa
1/2 cup low-fat buttermilk [what vegan substitute would be good here?]
1 whole egg [or vegan sub]
2 egg whites [or vegan sub]
2 teaspoons vanilla extract
1/2 cup coarsely chopped walnuts
*Preheat to 350F
*combine flour, wheat germ, and baking soda
*Combine juice concentrate, margerine, and cocoa in a small saucepan. Bring to a boil, stirring frequently. Add to the dry ingredients and beat until smooth. Add the buttermilk, egg, eggwhites, and vanilla and beat just until mixed. Gently fold in walnuts.
*Pour batter into a floured and greased 15x10-inch jelly-roll pan [I don't know what that means. use whatever pan you've got]. Bake until a toothpick inserted comes out clean, about 20-25 minutes. Cool before cutting
Zucchini Bread
1 egg
4 egg whites
1/4 cup vegetable oil
1 cup apple juice concentrate
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
1 cup whole-wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
1&1/2 teaspoons baking powder
2teaspoons ground cinnamon
1 cup raisins
1/2 cup chopped walnuts
Vegetable cooking spray
*Preheat to 350F
*Beat the eggs in a large bowl until thickened. Beat in the oil, juice concentrate, and vanilla. Fold in the zucchini.
*Combine the flour, wheat germ, baking soda, baking powder, and cinnamon in a small bowl. Add to the zucchini mixture and stir until just blended. Fold in the raisins and walnuts.
*Pour the batter into a 9x5x3-inch loaf pan coated with vegetable cooking spray. Bake until a tookpick inserted into the center comes out clean, about 1&1/4 hours
*Cool slightly before removing from the pan. Cool completely on a wire rack before slicing.
Frozen Tofu
1 pound tofu
1/2 cup apple juice concentrate
1 very ripe banana
1 pint berries or 2 cups sliced fruit, coarsely pureed
2 teaspoons vanilla extract
2 egg whites (optional)
3 tablespoons apple juice concentrate (optional)
3 tablespoons unsweetened applesause(optional)
*Puree the tofu, juice concentrate, and banana in a plender or processor. Add the berries or fruit and vanille, and blend until smooth.
*Pour the mixture into a ice-cream maker and begin to freeze according to manufacturer's directions
*Beat the egg whites, if desired, to soft peaks. If you are adding the egg whites add the apple juice concentrate and apple sauce and continue beating until stiff.
*Fold the egg whites into the tofu mixture when it begins to thinken and continue to freeze until it reaches the desired consistancy.
1 cup whole-wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
1&1/2 cups apple juice concentrate
1/2 cup margarine
6 tablespoons unsweetened cocoa
1/2 cup low-fat buttermilk [what vegan substitute would be good here?]
1 whole egg [or vegan sub]
2 egg whites [or vegan sub]
2 teaspoons vanilla extract
1/2 cup coarsely chopped walnuts
*Preheat to 350F
*combine flour, wheat germ, and baking soda
*Combine juice concentrate, margerine, and cocoa in a small saucepan. Bring to a boil, stirring frequently. Add to the dry ingredients and beat until smooth. Add the buttermilk, egg, eggwhites, and vanilla and beat just until mixed. Gently fold in walnuts.
*Pour batter into a floured and greased 15x10-inch jelly-roll pan [I don't know what that means. use whatever pan you've got]. Bake until a toothpick inserted comes out clean, about 20-25 minutes. Cool before cutting
Zucchini Bread
1 egg
4 egg whites
1/4 cup vegetable oil
1 cup apple juice concentrate
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
1 cup whole-wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
1&1/2 teaspoons baking powder
2teaspoons ground cinnamon
1 cup raisins
1/2 cup chopped walnuts
Vegetable cooking spray
*Preheat to 350F
*Beat the eggs in a large bowl until thickened. Beat in the oil, juice concentrate, and vanilla. Fold in the zucchini.
*Combine the flour, wheat germ, baking soda, baking powder, and cinnamon in a small bowl. Add to the zucchini mixture and stir until just blended. Fold in the raisins and walnuts.
*Pour the batter into a 9x5x3-inch loaf pan coated with vegetable cooking spray. Bake until a tookpick inserted into the center comes out clean, about 1&1/4 hours
*Cool slightly before removing from the pan. Cool completely on a wire rack before slicing.
Frozen Tofu
1 pound tofu
1/2 cup apple juice concentrate
1 very ripe banana
1 pint berries or 2 cups sliced fruit, coarsely pureed
2 teaspoons vanilla extract
2 egg whites (optional)
3 tablespoons apple juice concentrate (optional)
3 tablespoons unsweetened applesause(optional)
*Puree the tofu, juice concentrate, and banana in a plender or processor. Add the berries or fruit and vanille, and blend until smooth.
*Pour the mixture into a ice-cream maker and begin to freeze according to manufacturer's directions
*Beat the egg whites, if desired, to soft peaks. If you are adding the egg whites add the apple juice concentrate and apple sauce and continue beating until stiff.
*Fold the egg whites into the tofu mixture when it begins to thinken and continue to freeze until it reaches the desired consistancy.