CHEF JOEY'S VEGAN APPLE STRUDEL
Our neighbor, Jorge gave us cart blanch with his apple tree and this morning Stu picked me a dozen beautiful red organic apples. I didn't have any phyllo pastry so decided to use puff pastry. I wanted to add some dried fruit so am using dried blueberries. This makes two strudels. I didn't include the thawing time for the strudel in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 692.5, Fat 31.6, SaturatedFat 8, Sodium 303.3, Carbohydrate 100.3, Fiber 8.1, Sugar 54.3, Protein 6.7
CHEF JOEY'S ORGANIC HEMP MILK
I have been making my own organic hemp milk for quite a long time. When you make your own it is stronger then what you buy in the grocery store, so be prepared to taste more of the hemp flavor. You will need a high powered blender for this to break the seeds down. I have a Vita-Mix and it works perfect. You will also need a seed bag to strain the milk from the seeds. I got mine online. Here's a link: http://www.therawfoodworld.com/index.php?cPath=100156&gclid=CK-i0bn8-JwCFSn6agodRFvDag
Provided by Chef Joey Z.
Categories Beverages
Time 6m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Fill the cup of a large blender with 7 cups of water.
- Add the hemp seed, honey and vanilla.
- Blend for a few minutes to ensure the seeds are all broken up.
- Taste your milk. If its not sweet enough or flavored enough, add more sweetener or vanilla. You can also add almond extract as well.
- If you are happy with the milk let it sit for a few minutes to let the water get into the seed puree. This step is important because it will help plump the seeds up and prevent them from leaking out into the milk while you're straining it.
- Once the milk is strained put in the fridge.
- Drink it up quickly this stuff won't keep too long.
- Bon Appetit!
CHEF JOEY'S VEGAN BREAD PUDDING
This pudding is delicious and not overly sweet. I used part of a spelt baguette cut up into cubes for this. It was good and stale which your bread should be for this sort of recipe. I topped it off with my Vegan Vanilla Sauce
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195.6, Fat 7.2, SaturatedFat 1.4, Sodium 206, Carbohydrate 30.5, Fiber 1.2, Sugar 20.9, Protein 3.5
CHEF JOEY'S VEGAN RUGELACH
Make and share this Chef Joey's Vegan Rugelach recipe from Food.com.
Provided by Chef Joey Z.
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
- Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
- Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
- Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
- Put your jam into a small bowl and stir it to get any lumps out of it.
- Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
- Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
- Set this aside.
- Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
- Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
- Roll from the outside in and place with seam side down on your covered cookie sheet.
- Brush with the soy creamer and sprinkle with some sugar.
- Bake for about 20 minutes. Keep an eye on these, they can burn easily.
- Cool on a metal cookie rack.
- Repeat with the second batch of cookies.
- You can also sprinkle other sugars on these, icing, or fruit might be nice.
- Bon Appetit.
Nutrition Facts : Calories 60, Fat 1.5, SaturatedFat 0.2, Sodium 23.1, Carbohydrate 12, Fiber 0.3, Sugar 8.7, Protein 0.6
CHEF JOEY'S VEGAN HOLIDAY SQUARES
I love fruit cake and of course wanted it to be vegan, so I came up with this recipe. I used my square muffin tin for these. The bottoms lift out of this tin which helps remove the squares easily. Next time I think I will double the recipe. I put the squares in the fridge and will enjoy them over the holidays. I think they will taste better if you let these sit for a while.
Provided by Chef Joey Z.
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 152.9, Fat 3.5, SaturatedFat 0.3, Sodium 87.7, Carbohydrate 28.3, Fiber 0.8, Sugar 22.6, Protein 1.6
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