Truly Vegan-Rhubarb-Recipes

The vegan-rhubarb-recipes here contain no dairy products.

These are not specifically vegetarian recipes.

There is a difference.

It is amazing how many people think that "vegan" and "vegetarian" are the same thing. I confess I used to be one of those people. Mind you, I don't practice either lifestyle, so I never gave it a second thought really.

But I remember looking at a list of recipes that were submitted to a magazine a year or so ago that were labelled "vegan".

Underneath was a comment from a reader who quite angrily tore a strip off of the author of those recipes, because honey had been used as an ingredient.

These were not in fact vegan recipes at all, as pointed out by the reader.

Honey is of course an animal product, and so hence, the argument.

Veganism actually promotes the avoidance of any consumption or use of animal products of any kind at all.

It goes with the philosophy that no animal needs to be caused pain or suffering to feed humans, and that it just isn't necessary with all of the resources we have.

It means not wearing or using anything in our lives that have come from an animal for any purpose at all. It is seen as a form of animal-cruelty or simply as an infringement upon animal rights to life.

To be truly vegan, means faithfully practising this philosophy in the day-to-day lifestyle in all respects.

Vegetarians sometimes use dairy and egg products, and some are not quite as strict in their lifestyles as the general philosophy that veganism promotes.

Some people are vegetarian because they have to be due to health reasons, or because they just believe it is better health-wise and for the environment as a whole. It is a moral conviction.

As in everything, there is controversy on both sides.

Vegan recipes certainly are gaining in popularity though and clearly there are quite a number of people who enjoy this way of preparing their foods immensely. Many of the ingredients come from soy and specially prepared other products. It is understood that all fruits and vegetables are organically grown.

Combined with your garden produce, there are quite a number of vegan-rhubarb-recipes to be tried and enjoyed if you are vegan and love rhubarb.

Do try some.

RHUBARB-MUFFINS

2/3 cup brown sugar
1 cup finely chopped rhubarb
1 1/2 cups unbleached flour
1/3 cup oil
1 egg substitute
1/3 cup soy milk
1 tsp. baking soda
1 1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. ginger

Gently combine all ingredients well. Pour into muffin cups. The topping is optional.

Crumbly Topping

1 tsp. vegan margarine
3 tblsp. sugar
1 tblsp. unbleached flour
1/4 tsp. ginger
1/4 tsp. cinnamon

Mix until mixture feels crumbly. Make adjustments to suit your taste.

Sprinkle over muffins, and bake at 350F for 35 minutes.

3 1/2 cups chopped rhubarb
1/3 cup unbleached flour
1 1/2 cups cane sugar
1 cup tofutti sour cream
Zest of one orange (organic)

Combine all ingredients and pour into a 10" pie crust.

To make a topping, combine:

1/3 cup sucanat
3 tsps. vegan margarine
1/2 cup wholewheat flour

Mix until crumb-like, and evenly spread over filling.

Bake at 350F for 40 minutes, and let cool.

Keep refrigerated.

For any of your vegan-rhubarb-recipes for pies, try this pie-crust. It is one of many varieties available for those looking for strictly vegan.

PIE CRUST RECIPE

1/4 cup canola oil
1/2 tsp. vinegar
1/2 tsp. baking powder
pinch salt
1 cup unbleached flour
2 tblsp. unsweetened soy milk

Slowly combine all ingredients and press into a pie plate.


VEGAN CANOLA PIE CRUST

These ingredients should be very cold to start with. This helps the recipe to turn out much better.

The Canola oil can be placed in the freezer for at least 30 minutes prior to use.

1 1/2 cups flour
1/2 cup canola oil
4 tsp. water or nut milk

Sprinkle the canola over the flour, and gently mix.

Add the milk or water slowly until the flour forms a ball.

Roll out into a circle large enough to cover your pie plate, and don't have it too thick.

Use immediately.

2 1/2 cups chopped rhubarb
Juice of one lemon
3/4 cup chopped dried figs
1 tsp. cinnamon
3/4 cup water
1/2 cup raw sugar

Bring the rhubarb and figs to a boil on medium heat, and let simmer for 15 minutes. Stirring frequently, add the juice and sugar and simmer until thickened. Let cool, and refrigerate.

1 1/3 cups sucanat or brown sugar
3 tsp. egg substitute with 3 tblsp. water
1 cup organic shortening
1 1/3 cups organic finely diced rhubarb
3 cups spelt flour
1 tsp. cinnamon

Combine all ingredients and drop by spoonfuls onto a cookie sheet with unbleached parchment paper.

Bake at 350F 12 - 15 minutes.

These cookies can be iced or drizzled with a cream cheese icing.

CREAM CHEESE ICING

2 tsp. vanilla extract
1 1/3 cups organic powdered sugar
1 tblsp. soy margarine
2 ounces vegan cream cheese

Combine all ingredients until smooth, and ice cooled cookies.

This crumble recipe is quick and easy.

3 cups chopped rhubarb
3 tblsp. water
1/4 cup brown sugar or sucanat

Combine and simmer on low heat until the rhubarb becomes tender. Pour into a glass dish, and top with brown sugar topping.

CRUMBLE TOPPING

1/2 cup vegan margarine
1/2 cup rolled oats
1/2 cup brown sugar

Spread evenly over rhubarb mixture. Bake at 350F for 30 minutes.

3 1/2 cups chopped rhubarb
10 strawberries
1 Granny Smith apple, peeled cored and chopped
3/4 cup tofu
juice of 1 lemon
1/4 cup cane sugar

2 tblsp. cane sugar
2 tblsp. whole wheat flour

1 10" pie crust

Simmer the rhubarb with a little bit of water on low heat until softened. Stir in the strawberries, sugar and apple pieces. Let sit.

Puree the tofu until smooth. Add in the lemon juice, flour and 2 tsp. sugar until well combined.

Spread the tofu mixture onto the pie crust, and bake at 375F for 5 minutes. Let cool completely.

Pour rhubarb through a cheesecloth or a fine sieve to drain any excess juice. Cover tofu mixture with rhubarb and refrigerate.

1 cup water
1 cup soy or rice milk
1 1/2 cups chopped rhubarb
1 cup sliced strawberries
1 tsp. lemon juice
1/2 tsp. salt
1 apple peeled, cored and diced

Combine the chopped fruits, water, lemon juice and sugar. Bring to a boil, and simmer on low heat while cooking the oats.

Separately, combine the water, milk, oats and salt. Simmer on low heat, until the oats thicken to a porridge like consistency. Remove from heat, and stir in the fruit mixture.

You could sprinkle more apple on top and a pinch of brown sugar or cinnamon.

Please return for updated vegan-rhubarb-recipes.

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