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Winnipeg Vegetarian Association Potluck Recipes


Here are some favorite recipes for desserts from recent potluck dinners -- ENJOY !

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Healthy Fudge

  • 1 cup sweetener
  • 1 cup natural peanut butter
  • 1 cup sunflower seeds
  • 1/2 cup coconut
  • 1/2 cup sesame seeds or flax seeds
  • 1/2 cup chopped almonds
  • 1/2 cup raisins
  • 2 Tbsp. Nutrayeast
  • 3/4 cup wheat germ
  • 3/4 cup soymilk
Stir everything together and press into an 8 inch square pan. Chill overnight.

Store in the fridge.


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Lemon Poppy Seed Cake

(from an Ecological Kitchen)
  • 5 Tbsp. flax seeds
  • 1 cup apple juice
  • 2 cups whole wheat pastry flour
  • 1 cup unbleached white or barley flour
  • 1/4 cup poppy seeds
  • 4 tsp. baking powder
  • 2 Tbsp. finely minced lemon peel (pref. organic)
  • 1/2 tsp. sea salt
  • 1/2 cup canola oil
  • 3/4 cup maple syrup
  • 1/2 cup lemon juice
Brush some oil on a 9" tube pan. Dust lightly with flour. Tip out extra flour.

Grind flax seeds in blender. Add apple juice. Process 30 seconds.

In large bowl, combine dry ingredients, poppy seeds, and peel.

In blender, blend oil and syrup 15 seconds. Add lemon juice and flax seed mixture, processing 10 seconds between additions.

Stir liquid into dry, mixing just until all flour is absorbed. Pour into pan. Smooth top with spatula.

Bake 375 degrees F., 35-40 minutes, until top bounces back and a skewer comes out clean. Set on rack to cool for 30 minutes. Stays moist if tightly wrapped. Can freeze and keep up to 3 months.

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Peach & Pear Crisp

Topping: Combine fruit, sugar, flour and cinnamon in an 8-cup baking dish.

Combine topping ingredients and sprinkle over top of fruit.

Bake at 350 F for 55 minutes. Serves 8.

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Ultra Orange Cake

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup orange juice
  • 1/3 cup oil
  • 1 Tbsp. grated orange zest
  • 1 Tbsp. white or cider vinegar
  • 1 tsp. vanilla
Preheat oven to 350 degrees F. Line one 8x8 inch pan with parchment paper.

In large bowl, whisk together flour, sugar, baking soda and salt.

Add and stir remaining ingredients together until smooth.

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into center comes out clean, 30-35 minutes. Let cool in pan on a rack for 10 minutes.

Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. Let cool completely right side up on the rack.

Optional: Glace with a mixture of orange juice and icing sugar, and top with orange segments.

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Winnipeg Vegetarian Association         Box 2721 Station Main         Winnipeg, Manitoba, Canada         R3C 4B3
E-mail: wva@ivu.org

Last updated: September 2012

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