Chef Joeys Vegan Boston Creme Muffins Food

CHEF JOEY'S VEGAN BREAD PUDDING

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.

CHEF JOEY'S VEGAN NORI PIZZAS

Steps:

• Prepare the 6 nori sheets by brushing water on 3 of the sheets and then stick one sheet on top of each of the 3 sheets on 3 separate plates.
• Set aside.
• Shred the carrot. Shred the cheese. Set them aside.
• Chop up the bell pepper, olives and tomatoes. Set aside.
• In a food processor combine the avocados, yeast, garlic powder, and 6 basil leaves. Puree and then set aside.
• TO ASSEMBLE THE PIZZAS:.
• Divide the Avocado puree between the three Nori sheets.
• Divide each of the vegetable between each of the 3 pizzas.
• Top each pizza with the veggies and the shredded cheese.
• Chop the 6 remaining basil leaves thin and top each pizza with 1/3 of the leaves.
• Bon Appetit!

CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES

Steps:

• Preheat oven to 350'F.
• Put the oven racks in upper and lower thirds.
• Line two baking sheets with unbleached parchment paper; set aside.
• Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
• Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
• Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
• Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
• The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
• Bon Apetit!

JOEY'S VEGAN CREAM CHEESE FROSTING

Steps:

• 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.

CHEF JOEY'S VEGAN BOSTON CREAM PIE

Steps:

• Preheat oven to 350'F.
• Lightly spray an 8 inch round cake tin.
• FOR THE FILLING:.
• Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
• FOR THE CAKE:.
• In a mixing bowl sift the flour, baking powder and salt.
• In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
• Add the vanilla and lemon extract and continue beating.
• Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
• Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
• If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
• Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
• FOR THE GLAZE:.
• Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
• Bon Appetit.

CHEF JOEY'S VEGAN MONTINA MUFFINS

Steps:

• Preheat oven to 325°F.
• Sift the flour, sugar, baking supplement and baking powder in a bowl and set aside.
• Combine the banana, soy milk, lemon extract and oil in the bowl of a mixer and combine until well liquefied.
• Slowly add the flour mixture until blended.
• I found the batter was quite stiff.
• Lightly oil the bottom of the muffin cups and fill each evenly with the batter.
• Bake for about 15 minutes. Test each muffin in the middle with a wooden skewer to make sure they are done.
• Remove after they cool for about 5 minutes, baste with some soy milk and roll the tops in the cinnamon sugar or sugar glaze. You could also make a chocolate glaze that would be great on these.
• These are very filling.
• Bon Appetit!