Vegan spinach dip, creme brulee & butter tarts
|For spinach dip|
|Frozen chopped spinach package||10 Ounce, thawed (1 Package)|
|Soft silken tofu||12 Ounce (1 Package)|
|Onion soup mix/Vegan vegetable soup mix||1 Ounce (1 Package)|
|For creme brulee|
|Firm silken tofu||12 Ounce (1 Package)|
|White sugar||1⁄2 Cup (8 tbs)|
|Soy milk||1⁄2 Cup (8 tbs)|
|Vanilla bean||1⁄2 , split lengthwise|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Vegetable shortening||1 Cup (16 tbs)|
|Egg substitute equivalent to 2 eggs||1 (The Equivalent Of 2 Eggs Using Egg Replacer Powder)|
|Extra firm silken tofu||12 Ounce (1 Package)|
|Corn syrup||1 Cup (16 tbs)|
|Demerara sugar/Brown sugar||3⁄4 Cup (12 tbs)|
|Vegan margarine||1⁄4 Cup (4 tbs) (Use Melted)|
Squeeze out any excess liquid from the spinach. Place in a bowl
and set aside.
Place tofu in a blender or food processor and puree until it is
smooth and creamy.
Pour the tofu into the bowl with the spinach, add the soup mix and
stir to combine everything. Cover and chill for at least an hour
(preferably longer) before serving
Preheat oven to 325°F.
Puree the tofu in a blender. Add the sugar, soy milk, and both
vanillas. Use the tip of a small knife to scrape the seeds from the
vanilla bean. Continue blending the mixture. Add the cornstarch
and blend till smooth and creamy. Make sure to scrape down the
sides of the blender so that everything is properly incorporated.
Pour the mixture into 4 ramekins. Place the ramekins in a large
baking dish and pour hot water into the pan going about 2⁄3 up the
sides of the ramekins. Be careful not to get any water in the
Bake for 30-40 minutes. It should feel set when jiggled.
Remove the ramekins from the water and allow to cool on a wire
rack. Refrigerate for at least 4 hours. When ready to serve cover the
tops with a layer of sugar and using a culinary blow torch, heat the
sugar till a bubbly crust forms. The blow torch may make the crème
brûlée warm so if necessary refrigerate for 15-20 minutes and then
Preheat the oven to 350°F.
Mix ﬂour and salt in a large bowl. Cut the shortening in with a pastry
cutter until it is crumbly and resembles rolled oats.
In a cup, combine the egg replacer mixture, vinegar and enough
water to equal 1⁄2 cup of liquid. Gradually stir mixture into ﬂour. Add
enough to make the dough cling together. Add more water if it is
not clinging. Gather into a ball and divide into 2 portions.
Roll out each portion to desired thickness (I like about 1⁄8” thick) on
a lightly ﬂoured surface. If the dough is sticking use more ﬂour on
the board. Flouring your rolling pin also helps. Cut circles out using
a round cookie cutter and gently place each disc inside a mufﬁn tin
making sure to press up the sides as well. The dough will probably
only go about half way up the sides. Use a cookie cutter that is at
least as big as the opening of the mufﬁn tin.
To make the ﬁlling, puree the tofu in a blender. In a bowl mix
together the pureed tofu, corn syrup, sugar, margarine and vanilla.
Put chopped pecans, walnuts or raisins in the bottom of the tart
shells. Fill until 2⁄3 full and bake for 25-30 minutes.
Remove from oven take out of the mufﬁn tins and allow to cool on
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