Vegan Cannoli
Filling:
one (12 ounce) box firm silken tofu
2 1/2 cups powdered sugar
1/4 cup white merlot wine
1 tablespoon vanilla extract
1 1/2 cup semisweet chocolate chips
1 cup marschino cherries
Shells:
1 tablespoon ground flax seeds
2 tablespoons water
4 cups all-purpose flour
2 tablespoons unbleached sugar
1/4 teaspoon salt
3 tablespoons all vegetable shortening
2 3/4 cups marsala wine
egg replacer equivalent to one egg (I used Ener-G)
vegetable oil for frying
1. Mix all of filling ingredients (except chocolate chips and cherries) in a blender, blend, then place in refrigerator to chill. For shells, mix flax seeds and water separately, and mix all other shell ingredients in large mixing bowl. Mix thoroughly, then place in fridge to chill for 45-60 minutes.
2. After about an hour, remove the bowl with shell ingredients. Roll out with rolling pin until dough is about 1/8 inch thick. Cut out eight 3-4 inch circles. Wrap around a cannoli form, use prepared egg replacer to seal it around the tube, and fry in hot oil until brown, about a minute. Let cool, then remove form.
3. Take bowl with filling ingredients and add in chocolate chips and cherries. Place mixture in a large pastry bag, and squeeze into cooled cannoli shells.
Source of recipe: This recipe was modified from this one: http://www.recipezaar.com/Cannoli-95546
SO HOW'D IT GO?
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