LEFTOVER RED WINE CHOCOLATE CAKE WITH DRUNKEN RASPBERRIES

SERVES ONE 9-INCH ROUND LAYER

FOR THE CAKE

1 1/2 cups all-purpose flour*

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup dry red wine

1/2 cup water

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

1 tsp. pure vanilla extract

FOR THE TOPPING

1/2 cup dry red wine

1/2 cup sugar

1 small container raspberries (6 oz.)

Powdered sugar for serving

Coconut Whipped Cream
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 358kcal
Fat: 15.1g (1.2g S.Fat)
Carbs: 58.4g
Protein: 3g
Sugar: 37.7g
Sodium: 277mg

METHOD

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease a 9- inch round cake pan and line the bottom with parchment paper.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the wine, water, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cake pan halfway with batter. Bake for 28 to 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Make a point of rotating the cake halfway through the baking time. Allow the cake to cool completely.

For the topping:
Combine the wine and sugar in a small saucepan and heat over medium heat until the sugar dissolves and the mixture begin to boil. Allow to boil for 1 to 2 minutes before removing from heat. Place the raspberries in a bowl and pour the wine mixture over them. Allow to soak for at least 30 minutes and up to 2 days in the refrigerator.

Dust each serving with powdered sugar after slicing the cake. Then, add a dollop of whipped cream and a spoonful of wine-soaked raspberries to each slice.

ITALIAN APPLE CAKE

SERVES 8 PORTIONS

1 1/2 cups all-purpose flour*

3/4 cup sugar

3/4 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup water

2 tsp. pure vanilla extract

1 tbsp. white or apple cider vinegar

3 apples, peeled and thinly sliced

Powdered sugar for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 328kcal
Fat: 14g (1g S.Fat)
Carbs: 49.6g
Protein: 2.7g
Sugar: 28.6g
Sodium: 193mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease a 9- inch round pan and line with parchment paper. Grease again.

In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the oil, water, vanilla extract, and vinegar. Mix the wet and dry ingredients together with a large spoon until just combined. Avoid overmixing. The batter will be very thick, but as the apples bake, they will release moisture.

Arrange the apples in a circular pattern to cover most of the bottom of the prepared cake pan. Fold in the remaining apples into the batter gently. Carefully spoon the batter into the pan, taking care not to disturb the apple pattern on the bottom. Pat it into the pan evenly with a spatula or your fingertips.

Bake for 40 to 45 minutes, or until the center of the cake is set and the top is lightly browned. Halfway through the baking time, rotate the cake.

Once the cake has cooled, run a knife around the edges to loosen it, then gently unmould it so that the apple design is on top. Remove the parchment paper. Serve dusted with powdered sugar.

TIRAMISU

SERVES 8 PORTIONS

FOR THE VANILLA CAKE

1 1/2 cups all-purpose flour*

1 cup sugar

1 tsp. baking soda

1/2 tsp. salt

3/4 cup water

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

1 tbsp. pure almond extract

FOR THE ESPRESSO SOAK

3/4 cup water

2 tbsp. dark rum

3 tbsp. instant espresso powder

3 cups Coconut Whipped Cream

1 heaping cup semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 383kcal
Fat: 18.4g (1.7g S.Fat)
Carbs: 52g
Protein: 2.8g
Sugar: 28.1g
Sodium: 340mg

METHOD

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease one 9- inch round cake pan.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the water, oil, vinegar, and almond extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cake pan halfway with batter. Bake for 28 to 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before assembling it.

For the espresso soak:
Whisk together the water, rum, and espresso powder in a small bowl until the espresso dissolves.

To assemble:
By scoring the cake with a knife while it is still in the pan, you can cut it into 1-inch cubes. Add half of the cake cubes to a large mixing bowl or trifle bowl. Drizzle half of the soaking liquid evenly over the cake cubes. Dollop half of the whipped cream on top and sprinkle with ground chocolate. Layers should be repeated and chilled overnight before serving.

POLENTA BERRY COBBLER WITH VANILLA GELATO

SERVES 4 TO 6 PORTIONS

FOR THE FILLING

454g (16oz) frozen berries (mixed, blueberries, or cherries)

1/4 cup all-purpose flour*

1/3 cup sugar

FOR THE POLENTA TOPPING

1/4 cup medium grind polenta (not quick-cooking)

1 tsp. baking powder

1/4 tsp. salt

3/4 cup all-purpose flour*

2 tbsp. sugar, plus extra for sprinkling

3 tbsp. vegan margarine, melted

1/2 cup soy, almond, or rice milk
Vanilla Gelato or Coconut Whipped Cream for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 338kcal
Fat: 7.6g (1.2g S.Fat)
Carbs: 65.1g
Protein: 3.5g
Sugar: 36.6g
Sodium: 206mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.

FLORENTINE BAR COOKIES

SERVES 32 (2-INCH) BARS

FOR THE CRUST

1/2 cup plus 2 tbsp. vegan margarine

1/2 cup sugar

1/4 tsp. salt

1 1/2 cups all-purpose flour

1/2 tsp. pure vanilla extract

FOR THE ALMOND TOPPING

1/2 cup vegan margarine

1/2 cup sugar

1/2 cup soy, almond, or rice milk

3 tbsp. agave

2 cups sliced almonds

1/4 cup all-purpose flour

FOR THE CHOCOLATE DIP

1 heaping cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 172kcal
Fat: 10.8g (2.4g S.Fat)
Carbs: 17.2g
Protein: 2.7g
Sugar: 9.8g
Sodium: 92mg

METHOD

Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan well.
FOR THE CRUST
In a food processor, combine all of the ingredients and pulse about 20 times until it resembles fine meal. Spread the mixture into the prepared pan and firmly press it down. Bake for 10 minutes, or until partially baked. It should be slightly golden in colour and dry to the touch.

FOR THE ALMOND TOPPING
Combine margarine, sugar, non-dairy milk, and agave in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Keep an eye on the pan and adjust the temperature as needed to prevent it from boiling over. Remove pan from heat after 10 minutes, add almonds and flour, and stir quickly until combined.

Spread the filling evenly over the partially baked crust, then return to the oven for 18 to 20 minutes, or until the almonds are golden. As it cools, the topping will harden. Allow to completely cool before cutting into small squares.

FOR THE CHOCOLATE DIP
Melt the chocolate chips over a double boiler or in the microwave. Melted chocolate should be dipped or drizzled over each bar.

Refrigerate the bars until the chocolate coating has set.

DARK CHOCOLATE CROSTINI WITH SEA SALT & ORANGE ZEST

SERVES 6 TO 8 PORTIONS

1 thin baguette, cut into 1/4-inch slices on the diagonal

Olive oil for brushing

1 cup chopped dark chocolate or chocolate chips (dairy-free)

Fleur de sel or coarse salt for sprinkling

1 small orange for zesting

NUTRITIONAL VALUES

Calories: 176kcal
Fat: 9.2g (5.3g S.Fat)
Carbs: 20.9g
Protein: 2.8g
Sugar: 15g
Sodium: 134mg

METHOD

Brush the bread slices lightly with oil and place them on a large baking tray. Bake for 5 to 8 minutes, or until the top is lightly browned.

Top each crostini immediately with chocolate pieces, then turn off the oven and return to it for 1 minute, or until the chocolate is melted enough to spread. After removing from the oven, use a mini offset spatula or knife to smooth the chocolate. Season with salt and orange zest to taste.

ITALIAN WEDDING COOKIES

SERVES 8 PORTIONS

1/2 cup blanched slivered or sliced almonds

1 cup vegan margarine

1 1/2 cups all-purpose flour*

1/2 cup powdered sugar, plus extra for dusting

1 tsp. pure almond or vanilla extract

1/4 tsp. salt
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 368kcal
Fat: 25.9g (4g S.Fat)
Carbs: 30.7g
Protein: 3.9g
Sugar: 11.4g
Sodium: 340mg

METHOD

Preheat the oven to 180°C/350°F. Line two or three large baking sheets with parchment paper.

Pulse almonds in a food processor until very finely ground. Process the margarine, flour, 1/2 cup powdered sugar, almond extract, and salt until the dough comes together, stopping to scrape down the sides as needed.

Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.

CHOCOLATE-DIPPED ALMOND BISCOTTI

SERVES 8 BISCOTTI

FOR THE BISCOTTI

3/4 cup blanched slivered or sliced almonds

1/2 cup all-purpose flour*

1/4 tsp. baking powder

1/4 tsp. salt

2 tbsp. vegan margarine or coconut oil, melted

1/4 cup maple syrup

1/2 tsp. pure vanilla extract

1 tsp. orange zest

FOR THE TOPPING

1 cup semisweet chocolate chips (dairy-free), melted

1 cup finely chopped toasted almonds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/8 tsp. xanthan gum).

NUTRITIONAL VALUES

Calories: 341kcal
Fat: 21.3g (6.3g S.Fat)
Carbs: 35.2g
Protein: 5.2g
Sugar: 20.8g
Sodium: 108mg

METHOD

Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.

Combine almonds, flour, baking powder, and salt in a food processor. Process until the almonds are ground and the mixture is the consistency of a fine meal. Process until just combined, then add the melted margarine, maple syrup, vanilla, and orange zest. Don't overdo it. The dough will be moist and sticky.

On the prepared baking sheet, divide the dough into two equal parts and shape each into a rectangle about 2 x 4 inches long and about 1 inch high. If the dough is too soft to shape, chill it in the refrigerator until it is easier to work with. Dip your fingers in cold water to keep them from sticking.

Bake for 15 minutes, or until the tops are lightly golden. Allow to cool for 20 to 25 minutes.

Reduce the temperature of the oven to 150°C/300°F.

Cut each log lengthwise into 1/2-inch-thick slices with a sharp knife. Return the slices to the oven and bake for another 30 minutes, or until golden. Allow to cool completely.

When the cookies have completely cooled, dip half of them in chocolate and roll in almonds. Refrigerate the biscotti until the chocolate coating hardens. Refrigerate until ready to serve.