- Receive discount with VSSJ membership (24)
- Intro (9)
- RECIPES (10)
- EVENTS (7)
- DISCOUNT COUPONS (2)
- VSSJ's 25th ANNIVERSARY Sept 18, 2011 (27)
- DINING GUIDE (285)
- Restaurant reviews (3)
- New Jersey (241)
- Monmouth County (24)
- Camden County (42)
- Burlington County (39)
- Cumberland County (2)
- Millville (2)
- Gloucester County (3)
- Mercer County (16)
- Cape May County (14)
- Atlantic County (9)
- Ocean County (8)
- Somerset County (17)
- Morris County (6)
- Middlesex County (40)
- Bergen County (3)
- Hunterdon County (7)
- Union County (5)
- Hudson County (1)
- Jersey City (1)
- Essex County (5)
- Warren County (1)
- Phillipsburg (1)
- Pennsylvania (40)
- Veg Level (260)
- Restaurant discounts for members (1)
Category Archives: Dessert Recipes
Green Tea Jelly 抹茶ゼリー from Japan
-1 cup Water
-1-2 tbsp agar
-1 tbs Green tea (Matcha) Powder
1) Boil water in a pot
2) Add agar into a pot and melt the agar
3) Add green tea powder into a pot
4) After both agar and green tea powder have melted, add sugar and combine everything. Adjust your favorite taste
5) Move mixture into a container of your liking and refrigerate till set.
*Agar is made from plant. This is one of my favorite desserts.
Below is the recipe for one of the donated items for our Vegan Bake sale held at our Spring potluck on Saturday April 16th. This recipe is adapted from the “VegNews Cookie Cookbook”. You can substitute orange juice for the bourbon.
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
1. In a medium bowl, stir together pecans, graham
cracker crumbs, brown sugar, and salt until well
combined. Add maple syrup, bourbon, and vanilla,
stirring thoroughly. Use your hands to make sure the
mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a
cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel
bowl set over a pot of gently simmering water, melt
chocolate. Line a baking sheet with parchment paper.
Dip the frozen balls into the melted chocolate, then
place onto prepared baking sheet. Let sit for 15 minutes
or until firm.
You can purchase this book and any other items from Amazon and support VSSJ. All you need to do is go to Amazon from our website and VSSJ will receive a % of your total order. This is a great way to support our organization at no cost to you. Just click here.
For information on our next vegan bake sale click here.
Wednesday, March 30th Dr Oz’s special guests were chef Art Smith and Elmo. Art with Elmo close by demonstrated his Healthy Hummingbird Cupcakes. The ingredients are listed below. For the recipe click here. Make sure you watch the clip of the demo- Elmo’s really cute!
1 cup unbleached all-purpose flour, or spelt flour
1/4 cup whole wheat pastry flour
1 tspn ground cinnamon
1/2 tspn baking powder
1/4 tspn salt
1 ripe banana, mashed
1/2 cup crushed pineapple, with juice
2/3 cup organic granulated cane sugar
1/4 cup canola oil
1/3 cup apple sauce
1 tspn vanilla extract
1/2 cup walnuts, finely chopped
1 container tofu cream cheese (or non-dairy cream cheese)
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
In December Linda hosted a woman’s holiday cookie swap. Everyone had a great time and left with lots of delicious vegan cookies to share with family and friends. The recipe that I shared with everyone was from the following site. Low Fat Peanut Butter Cookies….YUUMMM!!