Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers (55 page)

1 (14-ounce) can coconut milk (don’t use
lite coconut milk)
½ cup soy milk, soy creamer, or other
nondairy milk
2 cups fresh corn kernels
1 (3-inch) cinnamon stick
1 tablespoon cornstarch
6 ounces silken tofu (half of an aseptic
water-packed tofu block)
⅔ cup sugar
2 tablespoons rum
2 teaspoons vanilla extract

 

1. Open the can of coconut milk and spoon off as much of the solid coconut cream from the top as possible; place the coconut cream in a blender jar. Place about half of the remaining coconut water, and the soy milk, corn kernels, and cinnamon stick in a small saucepan and bring to a boil over medium heat. Lower the heat to low and simmer for 10 minutes. Meanwhile, whisk the cornstarch into the remaining coconut milk until smooth. After the corn mixture has cooked for 10 minutes, whisk in the cornstarch mixture and simmer for another 2 to 4 minutes, until the mixture has thickened and the cornstarch has cooked (the mixture should taste smooth, not chalky). Turn off the heat and let the mixture cool for 15 minutes.

2. Remove the cinnamon stick and add to the blender jar containing the remaining coconut cream, along with the silken tofu, sugar, rum, and vanilla extract. Blend until very smooth, pour into a container, and cover tightly.

3. Chill the mixture completely, then freeze in ice-cream maker according to manufacturer’s instructions. For best texture, you may want to chill the corn ice cream for 20 minutes right after it’s made, to firm it up, especially if the weather is very warm.

•
Makes about two dozen 2-inch-diameter sandwich cookies

 

Thick Dulce de Leche Filling
(recipe follows)
¾ cup nonhydrogenated vegan
margarine, slightly softened (should
not be melted or greasy looking)
⅔ cup confectioners’ sugar
1½ teaspoons vanilla extract
½ teaspoon finely grated lemon zest
1½ cups all-purpose flour
⅔ cup cornstarch
¼ teaspoon baking powder
A pinch of salt
1 tablespoon nondairy milk
1 tablespoon rum, brandy, or cognac
⅓ cup grated coconut or finely chopped
almonds (optional)

 

1. Prepare the Thick Dulce de Leche Filling first, as directed. Let sit at room temperature if you plan on filling the cookies right after you’ve baked them; otherwise store it in the fridge and take it out 15 minutes prior to using.

2. Make the cookie dough. Using a handheld mixer or standing mixer with a large bowl, cream together the margarine and confectioners’ sugar. Scraping the sides of the bowl frequently, beat the mixture until thick and fluffy, about 3 minutes. Beat in the vanilla and lemon zest, then sift in the flour, cornstarch, baking powder, and salt. Mix until you have a soft, crumbly mixture, 2 to 3 minutes. Beat in the nondairy milk and rum, scraping the sides of bowl frequently, to form a soft but not overly sticky dough.

3. Divide the dough into two pieces and place between sheets of waxed paper. Chill for 30 minutes. While the dough is chilling, place the grated coconut or almonds in small, heavy skillet over medium-low heat. Stir constantly and toast until the coconut is lightly golden, 3 to 4 minutes, and quickly transfer to a plate to prevent the coconut from overbrowning.

4. When ready to bake the cookies, preheat the oven to 325°F and line a baking sheet with parchment paper. Lightly flour a large piece of waxed paper, take out half of the dough, and pat into a circle. Top with another sheet of waxed paper and roll out the dough to ¼ to ⅜ inch thick (should be thicker than typical sugar cookies) and cut with a 2-inch-diameter round cookie cutter (one with a decorative edge is particularly nice here). Remove the excess dough and, if necessary, use a thin spatula to carefully lift the cookies onto the prepared baking sheet. You could also shape the cookies by scooping 2 teaspoons of dough, rolling in a ball and placing between sheets of waxed paper. Use a measuring cup to flatten into a circle about ¼ inch thick. This is a lazy way to do it; your circles won’t be shaped as nicely, so the sandwiches may look a little freeform.

5. Bake for 12 to 14 minutes; do not let the cookies become overly browned on the edges. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to wire cooling racks.

6. The cookies can be slightly warm when filling. To assemble an
alfajor
, spread a generous layer of Thick Dulce de Leche Filling (about a rounded teaspoon) on the underside of one cookie, spreading to the edges. Top with another cookie (the bottom sides of the cookies should face so the pretty sides of the cookie are showing). Press down gently so a little of the filling is visible around the circumference of the cookie. Roll the edges in toasted
coconut
, if desired. Continue with the rest of the cookies and
dulce
. Store in a tightly covered container in a cool place.

¼ cup brown rice syrup
⅓ cup light brown sugar
¼ cup soy creamer or rich
soy milk
2 tablespoons tapioca flour
1 tablespoon nonhydrogenated
vegan margarine
1½ teaspoons vanilla extract

 

1. In a measuring cup, whisk together the soy creamer and tapioca flour and pour into a small saucepan. Add the brown rice syrup and brown sugar to the pan and whisk over medium heat until smooth. Bring the mixture to a boil and continue to stir until it becomes very thick, then lower the heat as much as possible and simmer the sauce for 10 minutes, stirring occasionally. The mixture should resemble a thick, caramel-like spread.

2. Stir in the margarine and whisk until smooth. Remove from the heat and stir in the vanilla. Let the sauce cool for 15 minutes before filling the
alfajores
. Store any unused
dulce
in a tightly covered container in the fridge.

•
Makes 6 servings, just over ½ cup per serving

•
Glu tenFree

 

1 cup granulated sugar
3 tablespoons water
1 teaspoon lemon or lime juice

 

½ cup water
2½ teaspoons agar flakes, or
1¼ teaspoons agar powder
2 cups vanilla soy or almond milk
2 tablespoons cornstarch
1 cup regular or lite coconut milk
½ cup granulated sugar
2 tablespoons light brown sugar
2½ teaspoons vanilla extract
1½ teaspoons coconut extract

 

1. First make the caramel coating. Have ready on your work surface four to six individual clean, dry, glass or ceramic serving cups or two 2-cup serving bowls.

2. “Microwave caramel” is the fastest and my method of choice, but you’ll have to watch it closely. To do so, pour the sugar into a microwave-safe Pyrex 2- or 4-cup measuring cup. Add the water, stir gently a few times, and microwave on high for 5 to 6 minutes; do not stir again. At about 4 minutes, the sugar will be melted and rapidly bubbling. Soon after that it will start to turn pale golden, then increasingly amber. Once the browning begins, it will continue to do so very rapidly, so keep a watch on the caramel closely after about 5½ minutes or so. Once it has reached a dark amber color, stop the microwave and use oven mitts to remove the cup of hot caramel immediately; if you leave it in any longer it could burn, so pay attention! If some of the sugar has not melted, don’t worry and do not try to microwave it again; you’ll have enough caramel to work with.

Alternatively, to make caramel on the stovetop: combine the sugar, ¼ cup of water, and the lemon juice in a small saucepan (preferably one with an indented lip for pouring). Bring to a boil over medium heat, lower the heat slightly, and cook without stirring for 15 to 20 minutes (this takes enough time that you’ll wish you had a microwave); cook until the caramel reaches a deep amber color.