2 cups semi-sweet chocolate chips
2 cups flour
1/4 cup cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated cane juice sugar
1/2 cup brown sugar
1/2 cup Earth Balance butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
egg replacer equivalent to 3 eggs
1 cup almonds, slivered and toasted
2 tablespoons vegetable shortening
Microwave 1 cup of the chocolate chips for 1 minute; stir. Continue to microwave in 10 or 15 second intervals, stirring in between to smooth; then cool to room temperature. Beat sugars, butter, vanilla and almond extracts until crumbly. Add egg mixture, a little at a time. Beat in melted chocolate, then dry ingredients. Stir in nuts. Chill for 15 minutes until firm. Then shape into 2 loaves (3 inches wide by 1 inch high) with floured hands and place on greased baking sheets. Bake in preheated oven for 40 to 50 minutes, or until firm. Let stand 15 minutes. Cut into 3/4 inch thick slices. Turn slices on their sides and bake for 10 minutes on each side until dry. Remove to wire racks to cool. Microwave remaining 1 cup of chocolate chips with the vegetable shortening for 1 minute, then intervals of 10 or 20 seconds, stirring in between until smooth. Dip biscotti in chocolate and place on wax paper lined tray. Chil for 10 minutes until chocolate is set; then store in airtight containers in cool place or in refrigerator.
Creamy Garlic Salad Dressing
Adapted from The Bold Vegetarian Chef.
6-8 garlic gloves, with their skins still on
1-1/4 teaspoons miso
2-1/2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons agave syrup
1/2 teaspoon salt
In a dry skillet over medium heat, toast the unpeeled garlic, tossing occasionally; allow to brown in spots; about 10-12 minutes. Cool, then peel. Place garlic in blender with other ingredients and process until smooth.
6-8 garlic gloves, with their skins still on
1-1/4 teaspoons miso
2-1/2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons agave syrup
1/2 teaspoon salt
In a dry skillet over medium heat, toast the unpeeled garlic, tossing occasionally; allow to brown in spots; about 10-12 minutes. Cool, then peel. Place garlic in blender with other ingredients and process until smooth.
Mexican Hot Chocolate Snickerdoodles
Slightly adapted from Post Punk Kitchen.
Topping:
1/3 cup evaporated cane juice
1 teaspoon cinnamon
Dough:
1/2 cup canola oil
1 cup evaporated cane juice
1/4 cup maple syrup
3 tablespoons rice milke
1 teaspoon vanilla extract
1 teaspoon almond extract
1-2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
Preheat oven to 350 F. Lightly grease cookie sheet(s). Mix the topping ingredients together and set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts. Sift in remaining ingredients, stirring as you add them. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack.
Topping:
1/3 cup evaporated cane juice
1 teaspoon cinnamon
Dough:
1/2 cup canola oil
1 cup evaporated cane juice
1/4 cup maple syrup
3 tablespoons rice milke
1 teaspoon vanilla extract
1 teaspoon almond extract
1-2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
Preheat oven to 350 F. Lightly grease cookie sheet(s). Mix the topping ingredients together and set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts. Sift in remaining ingredients, stirring as you add them. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack.
Pumpkin Pie
I've never been able to prepare a decent vegan pumpkin pie ... until now, thanks to this recipe that was adapted from "The Joy of Vegan Baking" ...
1 pie crust
one 12-oz. package of silken tofu
1 can pumpkin puree
1/2 cup maple syurp
1/2 cup brown sugar
1/4 cup cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat ovent to 350 degrees. Spread pie crust in pie pan. In food processor, blend together all remaining ingredients until smooth. Adjust spices to taste. Pour into prepared pie crust and bake for about 40 to 45 minutes. Don't worry if the center isn't fully set; it'll firm up as it cools. Remove from oven and place on wire rack to cool to room temperature before chilling another hour or two before serving.
1 pie crust
one 12-oz. package of silken tofu
1 can pumpkin puree
1/2 cup maple syurp
1/2 cup brown sugar
1/4 cup cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat ovent to 350 degrees. Spread pie crust in pie pan. In food processor, blend together all remaining ingredients until smooth. Adjust spices to taste. Pour into prepared pie crust and bake for about 40 to 45 minutes. Don't worry if the center isn't fully set; it'll firm up as it cools. Remove from oven and place on wire rack to cool to room temperature before chilling another hour or two before serving.
Brownies
1-1/2 cups evaporated cane juice sugar
1 banana, mashed
2 tablespoons water
2 tablespoons ground flaxseed
1/2 cup water
2 teaspoons vanilla extract
1-1/2 cups flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Oil an 8x8-inch baking dish. In a medium bowl, stir together sugar, banana and 2 tablespoons water. In a food processor or blender, whip together the flax seed and the 1/2 cup water; add to the banana mixture along with the vanilla. In a small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips and nuts. Add to banana mixture and stir just to combine (add a little soy milk, if necessary, to get the right consistency, but not too thin). Pour into prepared pan, smooth and back 40 minutes.
1 banana, mashed
2 tablespoons water
2 tablespoons ground flaxseed
1/2 cup water
2 teaspoons vanilla extract
1-1/2 cups flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Oil an 8x8-inch baking dish. In a medium bowl, stir together sugar, banana and 2 tablespoons water. In a food processor or blender, whip together the flax seed and the 1/2 cup water; add to the banana mixture along with the vanilla. In a small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips and nuts. Add to banana mixture and stir just to combine (add a little soy milk, if necessary, to get the right consistency, but not too thin). Pour into prepared pan, smooth and back 40 minutes.
Coconut Curry Tempeh and Delicata Squash
This is so "semi-homemade" that I hesitate to post it, but it was very good.
2 tablespoons vegetable oil
1 package Coconut Curry Tofurky Tempeh
1 tablespoon sugar
1 tablespoon prepared curry paste (or more, to taste)
1 delicata squash, peeled and cleaned, sliced into half-moons
1/4 cup water
1/2 teaspoon salt
1 cup frozen broccoli
1 can coconut milk
1 can pineapple, drained
fresh cilantro, chopped
salt and pepper to taste
Heat oil in pan and sautee tempeh strips until golden; transfer to a plate lined with a paper towel; salt and set aside. In remaining oil (add more if necessary), add sugar and prepared curry paste; cook 1 minute. Then add squash slices and water; stir well and cook about 10 minutes, until squash is tender but still firm. Add broccoli, coocnut milk and pineapple; cook until heated through. Add cilantro, salt and pepper to taste. Serve over rice, topped with tempeh.
2 tablespoons vegetable oil
1 package Coconut Curry Tofurky Tempeh
1 tablespoon sugar
1 tablespoon prepared curry paste (or more, to taste)
1 delicata squash, peeled and cleaned, sliced into half-moons
1/4 cup water
1/2 teaspoon salt
1 cup frozen broccoli
1 can coconut milk
1 can pineapple, drained
fresh cilantro, chopped
salt and pepper to taste
Heat oil in pan and sautee tempeh strips until golden; transfer to a plate lined with a paper towel; salt and set aside. In remaining oil (add more if necessary), add sugar and prepared curry paste; cook 1 minute. Then add squash slices and water; stir well and cook about 10 minutes, until squash is tender but still firm. Add broccoli, coocnut milk and pineapple; cook until heated through. Add cilantro, salt and pepper to taste. Serve over rice, topped with tempeh.
Seitan Scallopine with Lemon Olive Sauce
Adapted from Fat Free Vegan.
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup vegetable broth
2 tablespoons tahini
1 tablespoon flour
1 lemon, sliced; or 3 tablespoons lemon juice
4 cloves garlic, sliced thinly
10 green olives, pitted and sliced
1-1/4 cups vegetable broth
3 tablespoons white wine
2 tablespoons lemon juice
1 tablespoon minced parsley
freshly ground salt and pepper
Place a steam basket in a large pot; add water and bring to a boil. In a bowl, place the wheat gluten, nutritional yeast, onion powder, salt and basil; mix. In a smaller bowl, whisk together broth and tahini. Stir the wet mixture into the dry. Knead and divid into 4 pieces. Roll thin and place on a large square of foil. Bring edges of foil together and fold over several times to seal flap; repeat with ends. Place packets in steamer and cook 25 minutes. Keep sealed until ready to use.
Heat some olive oil in a large skillet. Open packets and dredge in flour sprinkled with salt and pepper. Fry cutlets until brown. Remove to plate. Add garlic and first portion of lemon juice to pan; cook a couple minutes. Add olives, broth, wine and the rest of the lemon juice and cook on medium heat until the liquid starts to reduce. Add a little flour to thick sauce to desired consistency. Add salt and pepper to taste and return cutlets to the pan. Cover each cutlet with sauce and heat through. Add parsley and serve.
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup vegetable broth
2 tablespoons tahini
1 tablespoon flour
1 lemon, sliced; or 3 tablespoons lemon juice
4 cloves garlic, sliced thinly
10 green olives, pitted and sliced
1-1/4 cups vegetable broth
3 tablespoons white wine
2 tablespoons lemon juice
1 tablespoon minced parsley
freshly ground salt and pepper
Place a steam basket in a large pot; add water and bring to a boil. In a bowl, place the wheat gluten, nutritional yeast, onion powder, salt and basil; mix. In a smaller bowl, whisk together broth and tahini. Stir the wet mixture into the dry. Knead and divid into 4 pieces. Roll thin and place on a large square of foil. Bring edges of foil together and fold over several times to seal flap; repeat with ends. Place packets in steamer and cook 25 minutes. Keep sealed until ready to use.
Heat some olive oil in a large skillet. Open packets and dredge in flour sprinkled with salt and pepper. Fry cutlets until brown. Remove to plate. Add garlic and first portion of lemon juice to pan; cook a couple minutes. Add olives, broth, wine and the rest of the lemon juice and cook on medium heat until the liquid starts to reduce. Add a little flour to thick sauce to desired consistency. Add salt and pepper to taste and return cutlets to the pan. Cover each cutlet with sauce and heat through. Add parsley and serve.
Nectarine Dumplings
Adapted from Pete Eatemall.
1 recipe vegan pie crust
(I used half shortening and half solidified coconut oil for this version)
3 whole nectarines, halved with pit removed
6 tablespoons evaporated cane juice
1 teaspoon cinamon
1/2 cup brown sugar
1/2 cup evaporated cane juice sugar
1 cup water
3 tablespoons Earth Balance butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 shot rum
Preheat oven to 375 degrees. Prepare the vegan pie crust recipe and roll out to make a rectangle large enough to cut into 6 equal squares. Mix together the 6 tablespoons of sugar and 1 teaspoon cinnamon. Place 1 tablespoon of this mixture on each square. Place one nectarine half, face down, on each square. Use a little water to dampen edges of the dough and fold up to enclose the nectarine. Then, in a small sauce pan on the stove, combine water and two sugars. Boil for 2 minutes. Remove from heat and add remaining ingredients, stirring to combine until butter is melted. Pour over dough balls and bake at 375 degrees for 20 to 30 minutes, until nectarines are tender. Cool slightly before serving.
1 recipe vegan pie crust
(I used half shortening and half solidified coconut oil for this version)
3 whole nectarines, halved with pit removed
6 tablespoons evaporated cane juice
1 teaspoon cinamon
1/2 cup brown sugar
1/2 cup evaporated cane juice sugar
1 cup water
3 tablespoons Earth Balance butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 shot rum
Preheat oven to 375 degrees. Prepare the vegan pie crust recipe and roll out to make a rectangle large enough to cut into 6 equal squares. Mix together the 6 tablespoons of sugar and 1 teaspoon cinnamon. Place 1 tablespoon of this mixture on each square. Place one nectarine half, face down, on each square. Use a little water to dampen edges of the dough and fold up to enclose the nectarine. Then, in a small sauce pan on the stove, combine water and two sugars. Boil for 2 minutes. Remove from heat and add remaining ingredients, stirring to combine until butter is melted. Pour over dough balls and bake at 375 degrees for 20 to 30 minutes, until nectarines are tender. Cool slightly before serving.
Crisp Tempeh with Mango
Adapted from The Bold Vegetarian Chef.
1/4 cup + 1 to 2 tablespoons vegetable oil
two 8-ounce packages tempeh, cut into strips
salt
one medium onion, chopped coarsely
2 ripe mangos, peeled, seed removed and cut into small pieces
1 (or more) serrano chile, cut into thin strips
3 tablespoons white wine
2 tablespoons evaporated cane juice sugar
1 tablespoon red wine vinegar
freshly ground pepper
2 tablespoons coarsely chopped cilantro
prepared rice
In a large skillet, heat the oil over medium high heat. When hot, fry tempeh strips, turning to brown all sites. Drain on paper towels; salt; set aside. Add onion to skillet and cook, stirring often, until soft and browned, about 7 to 10 minutes. Add mangos and hot pepper. Cook until soft, about 3 to 5 minutes. Increase heat slightly and add wine; cook until wine is reduced about two-thirds. Stir in sugar and cook another 30 seconds or so, or until dissolved. Add red wine vinegar and pepper; adjust seasonings to taste. Place tempeh on bed of rice and top with sauce, garnishing with cilantro.
1/4 cup + 1 to 2 tablespoons vegetable oil
two 8-ounce packages tempeh, cut into strips
salt
one medium onion, chopped coarsely
2 ripe mangos, peeled, seed removed and cut into small pieces
1 (or more) serrano chile, cut into thin strips
3 tablespoons white wine
2 tablespoons evaporated cane juice sugar
1 tablespoon red wine vinegar
freshly ground pepper
2 tablespoons coarsely chopped cilantro
prepared rice
In a large skillet, heat the oil over medium high heat. When hot, fry tempeh strips, turning to brown all sites. Drain on paper towels; salt; set aside. Add onion to skillet and cook, stirring often, until soft and browned, about 7 to 10 minutes. Add mangos and hot pepper. Cook until soft, about 3 to 5 minutes. Increase heat slightly and add wine; cook until wine is reduced about two-thirds. Stir in sugar and cook another 30 seconds or so, or until dissolved. Add red wine vinegar and pepper; adjust seasonings to taste. Place tempeh on bed of rice and top with sauce, garnishing with cilantro.
Zucchini Bread
Adapted from The Joy of Vegan Baking.
3 tablespoons ground flaxseed
1/2 cup water
1 cup canola oil
1 tablespoon vinegar
2 cups evaporated cane juice sugar
2 cups grated zucchini (about 3, depending on size)
2 teaspoons vanilla extract
3 cups flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
Preheat oven to 325 degrees. Lightly grease two 8 x 4 x 2 inch loaf pans. Place water in blender and add flaxseed; whip until thick and sticky creamy/gooey. In a large mixing bowl, add oil, vinegar and sugar, mixing to combine. Add the flaxseed mixture and mix. Stir in zucchini and vanilla. In a separate bowl, combine remaining dry ingredients. Stir dry ingredients into wet ingredients just until combined. Do not overmix. Divide between the two pans and bake for 60 to 70 minutes.
3 tablespoons ground flaxseed
1/2 cup water
1 cup canola oil
1 tablespoon vinegar
2 cups evaporated cane juice sugar
2 cups grated zucchini (about 3, depending on size)
2 teaspoons vanilla extract
3 cups flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
Preheat oven to 325 degrees. Lightly grease two 8 x 4 x 2 inch loaf pans. Place water in blender and add flaxseed; whip until thick and sticky creamy/gooey. In a large mixing bowl, add oil, vinegar and sugar, mixing to combine. Add the flaxseed mixture and mix. Stir in zucchini and vanilla. In a separate bowl, combine remaining dry ingredients. Stir dry ingredients into wet ingredients just until combined. Do not overmix. Divide between the two pans and bake for 60 to 70 minutes.
Subscribe to:
Posts (Atom)