Chef Joeys Vegan Bread Pudding Recipes

Steps:

• Preheat oven to 400'F.
• Put the flours, salt and baking powder into the bowl of a food processor and process until well combined.
• Mix the olive oil and water together and pour through the feeding tub of the food processor.
• Process for a minute or so and then check your dough. It should be somewhat sticky.
• Let it sit in a bowl with a damp cloth over it while you prepare your toppings.
• For my pizza I like to use chopped onions, garlic, mushrooms, cherry tomatoes, sweet bell pepper and vegan cheeses.
• Of course this is a personal choice. Just remember not to over load the pizza with toppings and sauce. Moderation is best for even baking.
• Once you are done cutting up toppings put the pizza crust onto an oiled 12" pizza pan and bake it in the preheated 400'F oven for 12-15 minutes.
• In the meantime, cook the onion and pepper for a few minutes, then add the garlic and mushrooms until just done.
• When the pizza crust finishes take it out of the oven then top it with the pizza sauce and cover it with toppings and then the cheese. I use Vegan Jack Cheese and Powdered Vegan Parmesan. You can also add Soy Pepperoni if you wish.
• I put the pizza back into the oven for another 10-15 minutes so the cheese melts and the crust gets a nice light golden colour.
• Bon Apetit!

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!

Steps:

• Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
• Beat for about 2 minutes or until thickened.
• Place the mixture into the fridge for 15 minutes.
• Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
• Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
• Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
• FOR THE VEGAN CHOCOLATE FROSTING.
• 1/2 cup raw cane sugar.
• 1/4 cup good quality cocoa powder.
• 1/4 cup soy milk.
• 2 tablespoons vegan margarine.
• 1 tablespoons light oil.
• 1/2 to 1 cup powdered vegan icing sugar.
• 1/2 teaspoons vanilla.
• Mix the sugar and cocoa powder in a small saucepan.
• Stir in the soy milk, oil and margarine.
• Heat to boiling and let boil for 3 minutes, sir occasionally.
• When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
• Bon Appetit!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bread cubes in a 9-inch baking pan. Stir soy milk, raisins, sugar, almonds, vanilla extract, and cinnamon together in a separate bowl and pour over the bread. Mix to combine.
• Bake in the preheated oven until golden brown and heated through, about 30 minutes.