Lightly grease a 5x9-inch loaf pan using a little of the margarine.
Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl, or the upper part of a double boiler.
Place the bowl or boiler over simmering water and stir until smooth.
Add the nuts if desired.
Pour the mixture quickly into the prepared pan.
Chill thoroughly and cut into squares.
Chill at least one hour, but for best results chill overnight as the fudge will be firmer and more like regular fudge.
f wonton wrapper (or other vegan ravioli dough rolled out). Wet
arsley, and top with some vegan parmesan (recipe #413778). ENJOY!
about 10 minutes.
Cream vegan margarine and coconut sugar together
rust. If you use my Easy Vegan Spelt Pie Crust you will
Mix or sift all dry ingredients together well.
Make three wells in dry ingredients.
Pour oil into one well, vinegar into another, and vanilla into the last hole.
Pour the water over the whole thing.
Mix with a wooden spoon till blended.
Pour into greased and floured 8x8 baking dish (double recipe for 9x13).
Bake at 350F for approximately 30 minutes, until toothpick comes out clean.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
b>vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Place all the ingredients except the gelatin into the top of a double boiler.
Stir in the sugar and mix until it is totally dissolved. This should take about 20 minutes and the curd should have thickened up.
If it hasn't put the gelatin in a bowl and add some of the hot curd to it. Stir well then add the rest of the curd to the bowl mix until this thickens up.
You can store this in jam jars in the fridge or use in a recipe. I'm going to use this in Chef Joey's Vegan Lemon Squares.
Bon Appetit!
Lightly grease a 9x9 inch baking dish.
In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares.
ak clean.
Stir the fudge thoroughly but not vigorously
oiling. Also, this is a recipe which requires constant stirring, so
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
ot a vegan, I have made another variation of this recipe, here
Put the vegan cream cheese into a bowl and whip it until its easy to work with.
Add the margarine, sugar and milk.
If you want a stiffer icing add more sugar.
When you like the consistancy, add a few drops of lemon (or other flavor) extract.
Let sit in the fridge to firm up and ice your cooled cake.
Enjoy.
nd omit the water and vegan bouillon cubes. 2-) If you
egrees F.
The original recipe says to grease a 12
Line an 8x8 or 9x9 pan with foil.
In a large mixing bowl, place sifted icing sugar.
In a medium-sized saucepan, melt the margarine. Add brown sugar and non-dairy milk, stirring well.
Bring mixture to a boil on medium-high. Boil for 2 minutes, stirring often.
After two minutes, remove from heat and stir in peanut butter and vanilla until smooth.
Pour peanut butter mixture over icing sugar, stirring until well combined.
Pour fudge into prepared pan, and refrigerate or freeze until firm.
This freezes well.
Pre-Heat oven to 350 Degrees.
In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth.
Stir in flour, baking soda & salt until mix completely
Stir in Vegan White Chocolate & Macadamia Nuts.
Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet.
Bake 10-12 minutes.
Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set).
ENJOY YOUR DELICIOUS VEGAN TREAT!
TOLD YOU SO!