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Recipes from Aileen's Collection
Tomato Basil Soup
2 tbls. olive oil
½ onion, chopped
3 cloves garlic, minced
4 c. canned tomatoes
2 c. pureed tomatoes
2 c. vegetarian chicken broth (2 tsp. McKay’s Chicken Seasoning dissolved in 2 c. hot water)
½ tsp. salt
12 fresh basil leaves, slivered
½ c. cashews, soaked
1 c. warm water
Sauté garlic and onion in olive oil. Add tomatoes and broth. Blend canned tomatoes before adding if you want a smooth soup. Bring to a boil then return to simmer. Simmer for 15 to 20 minutes. Add salt and fresh basil. Blend cashews with warm water until smooth to make cashew cream. Add cashew cream to tomato soup. Whisk until smooth.
Incredible Vegan Carrot Cake
This recipe tastes just like the real thing!
2 1/4 c. all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice or allspice
1 tsp. baking powder
1 tsp. salt
3/4 c. light brown sugar
3/4 c. granulated sugar
3-egg equivalent of Ener-G egg substitute
1 tsp. vanilla
1 c. vegetable oil
2 c. finely grated carrots
1 14-oz. can crushed pineapple, drained
1 c. shredded coconut
Nuts and raisins (optional)
Vegan Cream Cheese Frosting:
1 8-oz. package vegan cream cheese (such as Tofutti brand)
1/3 c. soy margarine, softened (such as Earth Balance)
1 tsp. vanilla
2 c. confectioners sugar
Cake directions:
Preheat oven to 350 degrees. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy (this works best with an electric mixer). Add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
If you prefer a thicker cake, use a 9x9-inch pan. If you prefer a thinner cake with more servings, use a 13x9-inch pan. Grease pan. Spread batter evenly in pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Be sure to let the cake cool before frosting.
Frosting directions:
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
Makes 9 servings. Preparation time: 20 minutes. Cooking time: 40 minutes.