Chef Joeys Vegan Rugelach Food

VEGAN RUGELACH

Steps:

• Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
• In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
• *Only add the last cup of flour if your dough is still sticky.
• Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
• Remove the dough from the bowl and knead.
• Roll out the dough and cut into a rectangle.
• Cut large triangles down your dough.
• Variation #1: To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
• Variation #2: To make the raspberry jam rugalach, spread jam over the dough and then roll up.
• Bake both variations for 25-30 minutes.
• Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.

CHEF JOEY'S VEGAN HOLIDAY SQUARES

Steps:

• Oil your muffin tin. I used spray.
• Preheat your oven to 350'F.
• In the bowl of a stand mixer beat the tofu until smooth.
• Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
• While its blending, sift the flours, baking powder and salt in a bowl.
• Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
• Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
• The batter will be fairly stiff. Spoon it evenly into the muffin cups.
• Bake for 25 minutes or until the squares are lightly browned.
• Before the squares are out of the oven make your icing.
• Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
• Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
• Cool the squares on a wire rack.
• Bon Appetit!

CHEF JOEY'S VEGAN PIZZA CRUST

Steps:

• In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
• Process these dry ingredients well, making sure all the ingredients are combined.
• Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
• The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
• Don't add too much more flour however, you don't want the dough to be tough.
• Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
• Oil the pizza pan with a little olive oil.
• In the meantime prepare your toppings.
• When the 25 minutes have passed press the dough onto the pizza pan.
• Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
• Bon Appetit!

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 APPLE STRUDEL

Steps:

• Preheat your oven to 375'F and put your oven rack in the middle position.
• In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon. Mix together and set aside.
• Prepare your apples. I washed them, then used my food processor to slice them. I didn't peel my apples but did core them.
• I then put the apples into a large bowl and added the rum mixture and mixed well. Let this sit for a few minutes.
• You should see some moisture come out of the fruit. Save this and make a sauce out if it if you wish. I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
• Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
• Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
• Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up. Fold the edges at each end.
• Brush the whole strudel with the melted vegan margarine. Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish. I keep a mixture of this on hand for these types of recipes.
• Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
• I had 1/2 cup of the rum mixture left. I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
• I put this over the strudel and wow, was that delicious.
• Bon Appetit!