Egg stand-ins are key to tasty dishes

Kate Jacoby vowed she would not try to recreate classic egg/dairy treats such as cheesecake or crème brûlée when she became dessert chef at Horizons vegan restaurant in South Philly.

But she found herself tinkering with those very recipes to create vegan versions that satisfied her demanding tastes. Here are two of her desserts, including the crème brûlée. That cheesecake? It's still a secret.

TAHITIAN VANILLA CRÈME BRÛLÉE

Four 13-ounce cans coconut milk

1/2 vanilla bean

1 tablespoon vanilla extract

Dash salt

1 tablespoon agar

1/2 cup agave syrup

About 1/4 cup white cane sugar

1/2 pineapple, chopped

Combine all ingredients except the cane sugar and pineapple in a medium sauce pan over medium heat. Bring to a boil, then allow to simmer for about 15 minutes until agar is fully dissolved.

Remove the vanilla bean, then transfer the mixture to a blender. Slice the vanilla bean open vertically and remove the seeds. Add the seeds to the mixture in the blender and blend for about a minute to ensure that all agar is dissolved.

Pour blended mixture into 8 crème brûlée dishes or other ovenware dishes. Cool in the refrigerator for at least 2 hours before serving.

When ready to serve, sprinkle each custard with a fine layer of cane sugar, then "burn" carefully using a blowtorch. Cane sugar, rather than fructose or other granular sweeteners, achieves the best crackly crust for the custard.

Garnish with fresh pineapple, coconut whipped cream, cookies or whatever you prefer. Serves 8.

Source: Horizons: New Vegan Cuisine.

TOASTED COCONUT CHOCOLATE MOUSSE

4 cups vegan chocolate chips

One 16-ounce can coconut milk

1 1/2 tablespoons margarine

16 ounces silken tofu

1 cup flour

1/4 cup cocoa powder

1/2 teaspoon baking powder

Pinch salt

1/2 cup shredded, unsweetened coconut

In a large mixing bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In a microwave or using a double-boiler method, melt the chocolate chips with the coconut milk and margarine. In a blender, combine the melted chocolate mixture with the tofu until smooth.

Add half the blended chocolate mixture to the flour mixture and stir until totally smooth. Add the remaining chocolate to this mixture and stir again.

Pour immediately into a casserole dish or bread pan to set and place in the refrigerator. Allow to cool for at least 2 hours.

Meanwhile, heat the coconut flakes in a sauté pan on medium heat, stirring occasionally to toast evenly. Remove from heat and allow to cool in a small bowl.

Using an ice cream scooper, scoop small balls of the chilled mousse and toss them in the coconut just before serving. Serves 6.

Source: Horizons: New Vegan Cuisine.

Daily News online editor and vegan-in-residence Vance Lehmkuhl said he often makes these "crispy, chewy" cookies, from a recipe he got on Susan Lowry's Web site Vegan Occasions (www.veganoccasions.com) for potluck parties "and they're always among the first items to run out."

CHOCOLATE CHIP OATMEAL COOKIES

2 cups unbleached flour

1 cup quick-cooking oatmeal

1 1/4 cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 cup vegan chocolate chips

3/4 cup vegetable oil, or melted vegan butter

1/3 cup orange juice

1 tablespoon pure vanilla extract

Preheat oven to 400 degrees. In a large bowl, mix together the dry ingredients and set aside.

Combine the oil, orange juice and vanilla, then mix with the dry ingredients.

Roll the dough in your hands to make 1 1/2-inch balls. Place each ball on a large cookie sheet and flatten to about 1/4-inch thick with your fingers or a fork.

Bake at 400 degrees on middle rack for about 12 minutes or until they are just beginning to brown. Cool on cookie racks. Makes about 2 dozen cookies.