Vegan Baklava, Oh Yeah!

IMG_0750I started with a recipe from  CrandleCakes and made slight adjustments, but not much!

IngredientsIMG_0742
1 T cinnamon
6 oz each- pistachios, walnuts, pecans
⅔ cup raw sugar
1 pound (1 package) thawed phyllo dough
4 oz. coconut oil (if you don’t  like coconut oil, use all margarine)
4 oz. vegan margarine (I used Earth Balance)
2 cups agave
1 cup water
¼ cup orange juice
1 t lemon juice

Process

If your phyllo is frozen (it probably is), thaw overnight in the refrigerator and then set it out for an hour or so before you use it. Don’t thaw on the counter!

Open the dough and unroll. Trim it to fit in your pan size. It will be around a 13×9, but I found myself trimming about ½ inch length and width. DD used the extra to make a separate mini baklava.

In a food processor or mixer, chop together cinnamon, nuts, and sugar until the pieces are the size you want them. This took about 15 seconds in the Vitamix, but will depend on your appliance. A little more fine will make a more dense pastry.

Put margarine and coconut oil in a microwave safe bowl and heat until just melted.

Use a pastry brush or new painting brush to apply a layer of the melted margarine. Lay down a sheet of phyllo. Repeat 9 times (total of 10 layers). Curse and wonder why you started this.

Sprinkle around ⅓ of the nut mixture over the dough.

Add six more layers of phyllo and margarine, then ⅓ of the nuts, then six more, then ⅓ of the nuts.

Finally, do 10 more layers of the phyllo and margarine. You’ll probably be sweaty and oily by now.

Bake for 30 minutes at 350*. Leave the oven on.

Remove from oven and slice into squares or diamonds or whatever. I meant to do diamonds until I realized it was hard to slice and decided squares were great!

Bake for 30 minutes at 350*. Yep again.

While it’s baking, combine agave, water, orange juice, and lemon juice in a saucepan and bring to a simmer. Simmer for about 10 minutes. Turn off to cool.

Remove baklava and allow both that and the syrup to cool for 30 minutes or so. Recut if needed. Drizzle with about ¾ of the syrup (I actually just put it all on, but if you want to save some for serving).

Cover and refrigerate 6-8 hours before serving.

Optional: Drizzle slices with more syrup right before you serve.

Vegan Apple and Cherry Coffee Cakes

IMG_0713 copy IMG_0714 copy

Vegan YumYum gets the credit for this one! I was planning to make little pie bites with crescent rolls, but my grocery order arrived with no crescents (apparently they were completely out… what the heck?). So, off I went in search of a recipe for something else. I found this one, and decided to do one batch as muffins and one batch as a cake, but with slight variations on the original.

They came out deliciously. If you like your coffee cake really sweet, you may want to ramp up the sugar just a bit. Otherwise… here you go!

Ingredients

2 ½ cups flour
1 cup raw or vegan sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon (for apple version)
2/3 cup vegan margarine, softened (or canola oil)
2/3 cup non-dairy milk (I used almond) + 2 tsp vinegar or lemon juice
2 Tbs cornstarch mixed with 1/2 cup water
2 tsp vanilla extract (for apple) or almond extract (for cherry)
1 20 to 25 oz can/jar apple or cherry pie filling
1 Tbs sugar mixed with 1 tsp cinnamon, for topping on apple
1.5 Tbs raw sugar, for topping on cherry

Process

Preheat oven to 350º F.

Combine dry ingredients (except topping). Add liquid ingredients (not the filling) and fold the batter until well combined. It will be pretty thick.

Spread 1/2 of the batter in the bottom of a pie pan, square cake pan, or muffin tins.

Add pie filling evenly over the top.

Spoon the rest of the batter over the top in clumps. It doesn’t need to be connected or smoothed.

Sprinkle with cinnamon sugar mixture or raw sugar.

Bake for 70 to 90 minutes or until a tester comes out clean. If it starts to get too brown before it is fully baked, Vegan YumYum suggests covering it with foil.

Allow to cool and serve.