38 posts tagged “vegetarian”

• 1/2 cup vegan butter (I like Earth Balance), softened
• 1/2 cup raw sugar
• 1/2 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 medium bananas
• 1/3 cup applesauce
• 1 and 1/2 cup wheat pastry flour
• 1/2 cup instant oats
• 1/2 cup cornmeal
• 1/2 teaspoon baking powder
• (soy milk, if batter is too dry)

vegan banana cake

1. Preheat oven to 325 degrees F. Grease an 8 inch square pan (I used a glass one).
2. Cream sugar and butter together until light and fluffy.
3. Add bananas, applesauce, and vanilla extract. Mix until well combined.
4. Add flour, oats, cornmeal, and baking powder. Mix. Add soy milk if batter is too dry.
5. Pour mixture into the pan . . . and then bake for 35 to 40 minutes (until a toothpick inserted in the middle comes out dry).
6. Let cool completely before frosting (also, I cut mine in half to make a layer cake).

vegan banana cake

• 6 tablespoons vegan butter (Earth Balance)
• 2 teaspoons vanilla extract
• 3 cups vegan confectioners' sugar
• 3/4 cup cocoa powder
• 1/3 cup soy milk (or your favorite non-dairy substitute -- I think it'd be interesting to try coconut milk)

vegan banana cake

1. Cream the butter and vanilla together with an electric mixer on low to medium speed.
2. In a separate (large) bowl, combine the confectioners' sugar and cocoa powder with a whisk.
3. Add dry ingredients to the wet until fully integrated. Slowly add the soy milk to the mix until you have reached the desired consistency. (I found that I thought I'd added too much milk . . . because the frosting was dense and heavy . . . but actually I needed to add a few more splashes, and it turned out fine. Just add the milk s-l-o-w-l-y.)
4. Spread onto cake -- and I added some walnuts to my middle layer.
   

vegan chocolate pie

crust

• 2 cups Newman-O's wheat free, dairy free cookies (take out the filling)
• 2 - 3 tablespoons Earth Balance (or other butter substitute), melted

1. Pulverize Newman-O's in food processor.
2. Mix together cookie and butter sub. in small bowl until well combined.
3. Pour into pie pan, press until even across sides and on bottom.
4. Put in refrigerator to cool until pudding mixture is ready.

crumbs

vegan chocolate pie

• 1 14-ounce can of coconut milk (lite is fine), divided
• 3 tablespoons sugar
• scant 1/4 teaspoon salt
• 1/4 cup arrowroot powder, sifted
• 3 tablespoons alkalized dutch-cocoa powder, sifted (this part is important -- use ALKALIZED)
  
• 1 3.5-ounce bar chocolate (use chips or chop into smaller pieces)
  
• 1 teaspoons vanilla extract

process

whisk

1. Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
2. While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, and cocoa powder. It should look like a chocolate frosting (see above).
3. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
4. Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth.
   

1. You needn't wait for the pudding to cool before pouring into the cookie shell.
2. Once it's in there, cover with plastic wrap -- place it directly onto the surface of the pudding (to prevent a weird skin from forming).
3. Chill for a few hours (we waited 3) and then enjoy as is . . . or top with toasted coconut shavings . . . or vegan coconut cream . . . or whatever else you'd like.

summer rolls

• 1 package udon noodles (see photo below)
• 1 package spring roll/ rice paper wrappers
  
• Bean sprouts or regular sprouts
• 2 to 3 carrots, shaved
• 1/2 block tofu, pressed and cut into small-ish rectangles
• 10 basil leaves
• Splash sesame oil (optional)
• Splash low sodium soy sauce (optional)
• Sesame seeds (we used some black sesame seeds that we picked up at an Asian food market in Ithaca)
• Hoisin sauce

udon

food

1. Fill a large stockpot with water and bring to a boil. Cook udon noodles until soft -- about 7 or 8 minutes (but keep checking to make sure they aren't TOO done). Drain and pour cold water over them to cool.
2. This part is optional, but in a small bowl, mix carrot shavings with sesame oil, soy sauce, and sesame seeds.
3. Lay out all ingredients and fill a large bowl (large enough to fit the rice paper) with hot water. You may need to dump and refill with hot water during the process (it gets cool quickly).
   
4. Also lay out a clean kitchen towel. This is where you'll assemble everything.
5. Dip in one piece of rice paper at a time -- keep in water for about 15 - 20 seconds (this really is trail and error if you're a first-timer).
6. Transfer softened rice paper to kitchen towel (it may tear a bit, but that's OK) and add ingredients into the middle of the circle in this order: udon noodles, sprouts, carrot mixture, tofu, and basil leaf.
7. Roll rice paper tightly around filling and then fold over the top and bottoms.
8. Put finished summer rolls on plate and, when ready to eat, serve with the hoisin sauce.

summer rolls

sesame bagels

• 3/4 teaspoon active dry yeast
• 1-2/3 cups warm water
• 3 tablespoons sugar
• 1 tablespoon molasses
• 3 cups bread flour
• 1-1/2 cups wheat pastry flour
• 1-1/2 tablespoons table salt
• Poppy seeds, sesame seeds, coarse salt, rye seeds, etc., etc. (whatever you'd like to top 'em with!)
  
• Vegetable oil (for bowl)
• Plastic wrap
• Parchment paper (I don't think this is absolutely necessary, but it definitely helps)

bagels (pre-oven)

1. In the bowl of an electric mixer, whisk together the yeast and water. Let stand fo 5 minutes (until foamy).
2. Attach bowl to mixer fitted with the dough hook and -- with the mixer on low speed -- add the sugar, molasses, flours, and salt. I actually forgot to add the salt, and they still turned out beautifully. Knead for about 1 minute (until a slightly tacky -- but not sticky -- dough forms). You may need to add more flour or water depending on what you find. If so -- just add in 1 tablespoon amounts.
3. Continue to knead dough for about 5 more minutes -- then transfer to a lightly oiled bowl and cover with oiled plastic wrap.
4. Let rise in a warm place for 2 hours (until doubled in bulk).
5. Divide dough into 10 equal pieces. Cover with a damp kitchen towel (the book reminds us to make sure the towel is CLEAN, which I find hilarious). Let rest for about 20 minutes.
6. Line two unrimmed baking sheets (no worries -- mine were rimmed, so I don't know the benefit of using the unrimmed sheets) with parchment paper and lightly brush with oil; set aside.
7. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Form a circle around your hand and then press the two ends (rather, roll them) together to seal. There really isn't a great way to explain how to fasten them together -- so go with your gut!
8. Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap (I used the same one from earlier in the process), and let rest until puffed (about 20 minutes).

bagels

1. Preheat the oven to 500 degrees F (260 C) -- with racks in the upper and lower thirds.
2. Fill a large stockpot (the wider the better, Martha notes) with water and bring to a boil.
3. Gently drop bagels into the water (as many as will comfortably fit without touching each other). After 30 seconds, use a slotted spoon to gently flip the bagels over -- simmer for yet another 30 seconds. (NOTE: I only boiled 2 at a time.)
4. Then, using the slotted spoon again, return the bagels to the parchment-lined sheets. Top them with the seeds or salt -- you must do this when the bagels are still wet so everything sticks to them. Also, I was somewhat anal and used a paper towel to wipe up the extra water that dropped onto my baking sheet.
5. When you've finished this process with all to-be bagels, immediately place sheets in the oven. Bake for 5 minutes and then rotate the sheets and reduce the temperature to  350 degrees F (176-ish degrees C). Bake until golden brown (about 10 minutes -- but mine only took 8).
6. THEN use a spatula (I just made my husband do this part, as he seems to be impervious to heat) and flip bagels over. Continue baking for another 5 minutes -- or until the back-sides are golden brown as well.
7. Transfer bagels to wire rack to cool! Then toast and enjoy with some eggs (or just a generous topping of butter, Nutells, peanut butter, etc.)!

bagels

The origins of the whoopie pie remain a mystery, but many believe that the cookie, a specialty of Pennsylvania Dutch country and parts of New England, was created when leftover cake batter was baked, iced, and sandwiched as a treat for children.

vegan whoopie pies

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
  
• 1/2 cup Earth Balance (or your favorite butter substitute)
  
• 1/2 cup raw sugar
  
• 1/2 cup packed dark-brown sugar
• Ener-G Egg Replacement for 1 large egg (I also imagine that 1/4 cup applesauce would do the trick)
  
• 1 cup regular soy milk
  
• 1 teaspoon pure vanilla extract

• 2/3 cup natural, creamy peanut butter
• 1/2 cup Earth Balance (or other butter substitute)
  
• 3/4 cup confectioners' sugar

vegan whoopie pies

1. Make cookies: Preheat the oven to 400 degrees. Sift together flour, cocoa powder, baking soda, and baking powder into a small bowl; set aside.
2. Put Earth Balance (butter sub.) and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add Ener-G (or other egg replacement); mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the soy milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
4. Make filling: Put peanut butter and Earth Balance (butter sub.) in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Assemble cookies: Spread 1 scant tablespoon filling (or more!) on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

project #2

1 comment

Daring Bakers - Tuiles

Daring Bakers - Tuiles

Daring Bakers - Tuiles

• 65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
• 60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
• 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
• 2 large egg whites (slightly whisked with a fork)
• 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour (I mixed in 1/8 cup coconut flour)
• (I added some sesame seeds)
  
• 1 table spoon cocoa powder/or food coloring of choice
• Butter/spray to grease baking sheet

Daring Bakers - Tuiles

Daring Bakers - Tuiles

Daring Bakers - Tuiles

• 6 ounces dark chocolate, chopped
• 15-ounce container part-skim ricotta cheese
• 1/4 cup soy milk (or regular milk)
• 1/2 teaspoon vanilla
  

1. Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.
   
2. In a food processor bowl combine cheese, soy milk, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.

Daring Bakers - Tuiles

Bluelogo

spinach & tomato focaccia

• 1 package active dry yeast
• 1 cup warm water (115 degrees F)
• 3 cups white or wheat flour (or a mix)
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon rosemary

• 28 ounce can of whole peeled tomatoes
• 1/4 cup Olive oil
• 2 teaspoons salt
• Garlic, minced (however much you'd like to add)
• Spinach (fresh, but if you don't have any, you can just make a tomato focaccia)
• 1 egg (again, optional)
• Parmesan cheese or nutritional yeast to taste

spinach & tomato focaccia

1. Preheat the oven to 300 degrees F.
2. Roast the tomatoes: First take canned tomatoes and slice them into thin rounds. Divide between two baking sheets, drizzle oil & salt on top.
3. Bake until tomatoes begin to shrivel and juice on the pan has reduced, about 45 minutes.
4. In the meantime, start making the dough: Dissolve yeast in warm water and allow to rest for 5 minutes.
5. Stir in 1-1/2 cups flour, sugar, salt, olive oil, rosemary, and then another cup of flour.
6. Then knead in the remaining flour for five minutes -- you may need to add more water depending, but you should have a smooth, elastic dough.
7. Spray a medium-sized bowl with nonstick cooking spray (or use your hand to coat it with oil) -- set dough in and turn to fully coat.
8. Cover and allow to rise in a warm, draft-free place for 15 minutes.
9. When the tomatoes are done -- take them out of the oven to cool. Then generously brush another rimmed baking sheet with oil and set aside.
10. Increase oven temp. to 425 degrees F.
11. Take dough and place onto oiled baking sheet. Start flattening out & flip so that both sides are coated with oil.
12. Using lightly oiled hands, keep spreading the dough evenly, making sure it completely fills the sheet. The dough should be dimpled (from pressing with your fingertips) and full of bubbles.
13. Cover baking sheet with plastic wrap and let rise for 15 minutes.
14. Arrange tomatoes atop the dough. Add spinach, garlic, parmesan/nutritional yeast, etc.
15. Place in oven and bake for 15 minutes -- rotating sheet halfway through.
16. Then add egg (if you wish) and bake for another 5 minutes or until the egg has set. If you bread begins to brown, cover with aluminum foil.

spinach & tomato focaccia

spinach & tomato focaccia

Bloghere

Super Spinach Nutrition
It’s no wonder Popeye always received superhuman strength after eating spinach; it’s packed with nutrition:

• Popeye Canned Spinach is a great source of vitamin C and beta carotene—both potent antioxidants that can fight cancer and boost immunity.
• Canned spinach also contains calcium, iron, fiber, and vitamins A and K.
• Lutein, an antioxidant that helps to prevent cancer and age-related macular degeneration, is also found in canned spinach.
• You’ll also find folate in canned spinach. Folate is known to reduce the risk of cancer, heart disease, stroke, and birth defects.
• Researchers have shown that at least 13 flavonoids in spinach may work to slow cell division in cancer.

spinach-white bean soup

• 27 ounce can of spinach
• 13 ounce can white beans
• 2 cups milk (I used soy)
• 1 tablespoon butter (I used Earth Balance)
• 1 tablespoon soy sauce (light on sodium -- this just gives the soup some flavor)
• 2 teaspoons powdered garlic
• Pepper (to taste)
• Parmesan cheese (to taste, and only if you want it/have it or use nutritional yeast)
  
• A blender or food processor

1. Lightly rinse spinach and beans.
2. Throw all ingredients (except garlic powder, pepper, and parmesan) into a large stock pot and cook on medium heat until butter has melted.
3. Transfer mixture to a blender or food processor and pulse until smooth & fully incorporated.
4. Pour back into pot & add garlic powder, cheese, and pepper. Heat until warm and slightly bubbly.
5. Serve with more pepper.
   

SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUT BUTTER FLAVORED MORSELS (SUGAR, PARTIALLY HYDROGENATED PALM KERNEL AND PALM OILS, MILK AND NONFAT MILK, PEANUTS, PEANUT FLOUR, AND 2% OR LESS OF SOY LECITHIN, SALT, HYDROGENATED PALM OIL, ARTIFICIAL VANILLA FLAVORS), MARGARINE (PALM OIL, WATER, SUNFLOWER OIL, HYDROGENATED COTTONSEED OIL, SALT, VEGETABLE MONO- AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, BETA CAROTENE COLOR, VITAMIN A PALMITATE ADDED), PEANUT BUTTER (PEANUTS, DEXTROSE, HYDROGENATED RAPESEED AND COTTONSEED OILS, SALT), WATER, EGGS, HIGH FRUCTOSE CORN SYRUP, MOLASSES, SALT, CORNSTARCH, PEANUT BUTTER PASTE (PEANUTS, PEANUT FLOUR, PARTIALLY HYDROGENATED PALM KERNEL OIL, SALT, HYDROGENATED PALM OIL), BAKING SODA, SODIUM ALUMINUM PHOSPHATE, VANILLA EXTRACT, MONO- AND DIGLYCERIDES AND POLYSORBATE 60, VANILLIN - AN ARTIFICIAL FLAVOR

candy cookies

• 1 cup extra crunchy peanut butter (I used a natural variety from Wegmans)
• 1 cup butter or Earth Balance (at room temp.)
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1-1/2 cups unbleached white flour
• 1-1/2 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• m&ms
  
• Reece's peanut butter cups (I used some of the trees)

candy cookies

1. Preheat oven to 350 degrees F.
2. Cream together peanut butter, butter, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time & then stir in the vanilla.
4. Sift together the flour, salt, baking soda, and baking powder & gently fold these ingredients into the wet mixture.
5. Then mix in however many m&ms and Reece's peanut butter cups (cut into chunks the size of the m&ms) you want. I used about 3/4 cups m&ms and 4 Reece's trees.
6. Take heaping tablespoons of dough and roll between your palms to make 2-inch balls (& spread them 2 inches apart on a nonstick baking sheet).
7. Press each cookie with the tines of a fork.
8. Bake for 10 minutes & then transfer to a rack to cool.
9. Enjoy immediately.

• Earlier this week, Marie over at Make and Takes posted instructions on how to fashion Cookie Dough Log Rolls that are absolutely perfect for gift-giving. The best part, as Marie describes, is that "They can be put in the fridge for a few days or frozen to pull out and bake up later. Yum! Homemade cookies anytime!"

• I also recently caught Paula Dean's "Cookie Swap" episode on the Food Network. David Bromstad (from HGTV's Color Splash) was a guest. Anyway, if you want to bake these up and give the finished product as a gift -- try to catch that episode, or follow these instructions: Get pretty take-out containers (you can find them at A.C. Moore and other craft stores, as well as online. Ribbon. Vellum. And other decorative accents. GO WILD. The only technical part is that you'll need to cut vellum sheets to serve as moisture barriers between the layers of cookies. Otherwise, it's all art.

Bloghere

1. A thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base.
2. A soup similar to this seafood dish: corn chowder. (That's the one for us!)
   

new cookbook

• 1 tablespoon (or so) olive oil
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 2 cups vegetable stock
• 1/2 teaspoon salt
• 2 cups cubed, peeled potatoes
• 1 cup carrot slices
• 1 can (15 ounces) creamed corn (or just corn mixed with 1/2 cup soy milk & 1 tablespoon melted Earth Balance)
• 1 can (15 ounces) cannellini beans, drained and rinsed (your favorite bean will also work)
  
• 1/4 teaspoon ground black pepper
• 1 tablespoon poppy seeds
• 2 cups soy milk
• 2 tablespoons cornstarch

vegetable-corn chowder

1. Lightly oil 4-quart Dutch oven (or large saucepan) and heat over medium heat until hot.
2. Add onion and celery. Cook and stir for 3 minutes, until crisp-tender.
3. Add vegetable stock and salt & bring to a boil over high heat. (NOTE: You may wish to add the salt at the very end after tasting the chowder. That's what we did, and depending on your stock, corn choice, etc. you may not need any salt at all.)
   
4. Add potatoes and carrot. Reduce heat to medium-low. Then simmer, covered for 10 minutes (or until potatoes and carrot are tender).
5. Stir in corn, beans, pepper, and poppy seeds. Simmer -- again, covered -- for 10 minutes (or until heated through).
6. Whisk milk into cornstarch in a medium bowl until smooth. Stir into vegetable mixture.
7. Simmer -- uncovered -- until thickened.