Best Chef Joeys Strawberry Rhubarb Cobbler Vegan Recipes

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STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

Strawberry Rhubarb, a match made in heaven or at least Ontario. What's the difference. When I was a child my mother made lots of this & I love it

Provided by conniecooks

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon orange zest
4 cups rhubarb, chopped
2 cups strawberries, sliced
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2/3 cup buttermilk

Steps:

  • Combine Sugar, flour, Cinnamon, & orange zest with fruit.
  • Spread in 8 x 8 glass baking dish.
  • Bake 10 min at 400 F degrees.
  • Topping:.
  • Mix dry ingredients together.
  • Cut in butter
  • Stir in Buttermilk.
  • Drop by spoonfuls on fruit.
  • Bake 25 min at 400 F Degrees.

Nutrition Facts : Calories 336.7, Fat 8.5, SaturatedFat 5.1, Cholesterol 21.4, Sodium 310.6, Carbohydrate 62.5, Fiber 3.4, Sugar 37.9, Protein 4.8

CHEF JOEY'S VEGAN BREAD PUDDING



Chef Joey's Vegan Bread Pudding image

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

4 tablespoons margarine (softened..Earth Balance)
2 cups soymilk (soy or other non-dairy milk)
3 teaspoons egg substitute (Ener-G)
4 tablespoons filtered water (add to egg replacer)
1/2 cup sugar (raw cane)
1/8 teaspoon sea salt
1 teaspoon cinnamon (ground)
3 cups stale bread (cubed)
1/2 cup raisins

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

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