Awesome Autumn Desserts From Our Past - non-dairy, non-egg, low fat recipes - Recipe

Vegetarian Journal, Sept, 2001 by Debra Daniels-Zeller

2 cups fresh cranberries
2 cups frozen raspberries
1/3 cup orange juice or juice of 1 orange
1/2 cup vegan granulated sweetener
1 Tablespoon arrowroot
1 Tablespoon Grand Marnier liqueur (optional)

Dumplings:
1/3 cup vanilla soy or rice milk
1 Tablespoon lemon juice
1 cup whole wheat pastry flour (or use barley
  flour or unbleached white flour)
2 Tablespoons vegan granulated sweetener
1/2 Tablespoon baking powder
1/2 teaspoon baking soda
Zest of 1 orange (about 1 Tablespoon)
2 Tablespoons cold soy margarine

Combine cranberries, raspberries, orange juice, granulated sweetener, arrowroot, and Grand Marnier, if desired, in a heavy skillet. Mix well. Simmer for 5 minutes. While fruit cooks, prepare dumplings.

Blend soy or rice milk with lemon juice. Set aside. In a medium mixing bowl combine flour, sweetener, baking powder, baking soda, and orange zest. Mix well, making sure there are no small lumps of soda or baking powder. Cut in soy margarine until mixture has a mealy consistency. Add the soymilk-lemon mixture and stir until a batter forms. Do not overmix. The batter will be fairly thick. Drop heaping teaspoons of the batter onto the fruit mixture, going around the outside of the pan in a circular pattern until you reach the middle. Most, but not all, of the top should be covered with small dumplings.

Cover and simmer for 30 to 40 minutes or until dumplings are done (when a toothpick inserted comes out clean). Serve dumplings in individual dishes with the hot fruit sauce spooned over them. Add a dollop of frozen vanilla soy or rice dessert or a nondairy frozen whipped dessert topping, if desired.

Total calories per serving: 297   Fat: 5 grams
Carbohydrates: 63 grams           Protein: 3 grams
Sodium: 198 milligrams            Fiber: 7 grams

RUM RAISIN RICE PUDDING

(Serves 8)

Puddings and pies were popular desserts made by pioneer women crossing the Oregon Trail in wagon trains. They were a welcome treat at the end of a long day. According to Wagon Wheel Kitchens: Food on the Oregon Trail, by Jacqueline Williams, puddings were made of a mixture of rice or bread, milk, eggs, or fruit, and were probably baked like pies. To bake pudding or pie, the dessert was placed in a baking dish inside a Dutch oven (a large cast iron kettle with a lid), which was set in a bed of coals with coals heaped on the top. This is a much easier stove-top vegan version of an all-time favorite rice pudding.

1 cup uncooked brown rice, rinsed (Basmati
  or short grain brown rice)
1/2 cup raisins, divided
3 cups water
1 cup soy or rice milk, plain or vanilla flavor
1/3 cup maple syrup
3 Tablespoons rum (or 1 Tablespoon
  vanilla if you don't want to use rum)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 to 4 Tablespoons toasted, ground walnuts
  or pecans (optional)

Soak the brown rice and 1/4 cup raisins in the water for 8 hours before cooking.

Combine water and soaked rice and raisins, soy or rice milk, maple syrup, rum, cinnamon, nutmeg, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 1 hour or until grains are done.