| vegan cupcakes |
[Nov. 7th, 2009|06:44 am] |
hello all,
i have a question about VEGAN CUPCAKES
i enjoy cooking, but i know NOTHING about baking. i've recently started making a dozen cupcakes a week, but with my last batch of chocolate cupcakes i noticed that the longer that sat around the more the oilier they seemed to get. as if the canola oil was seeping out of them or something. it didn't happen until they were a day or too old and we finally ate them all after about 4 days. they just got kind of gross b/c of it. i've never noticed this happening on dairy cupcakes. any vegan bakers out there know whats up with my cupcakes? |
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| Whole Grain Sandwich Bread |
[Nov. 7th, 2009|04:14 pm] |
I took some of the tips from this thread and modified a basic bread recipe from an old cookbook, and came up with this! The recipe makes one loaf in a 9x5 inch pan. It's much lighter than the other whole grain recipes I've tried and has just a tiny hint of sweetness. I'm going to try it again with different nuts and seeds mixed in!
( Recipe behind the cut )
(Edited because I had a typo in the ingredients) |
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| Granola of yum |
[Nov. 7th, 2009|12:25 pm] |
| [ | Current Music |
| | La Roux - I'm Not Your Toy | ] |
Granola:
500gr untreated oatmeal
200gr sunflower seeds
200gr of sesame
200gr peeled, sliced almonds
200gr of various dry fruits of your choice
500gr of puffed wheat
1/2 cup of canola oil
1 cup of date/carob syrup
stir-fry the oatmeal for 5-10 minutes with the silan and oil until the juices are bubbling and all the oatmeal is fully coated in the mix. Spread the oatmeal onto a flat oven pan and place in the oven for 10-20 minutes in full heat while stirring every couple of minutes or so.
When the oatmeal starts to gain a brownish-golden color, remove from oven, add the rest of the ingredients and mix. |
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| Honeycomb |
[Nov. 6th, 2009|04:50 pm] |
Just made this (along with aforementioned hazlenut biscuits) for fireworks tonight, turned out much better than my previous attempt at cinder toffee.
4 tablespoons on golden syrup
100f caster sugar
2 teaspoons of bicarb
Heat the syrup and sugar over a medium heat (swirl the pan but don't stir in case it goes grainy), keep heating until it's bubbling and brown (but not burnt), then take of the heat and quickly stir in the bicarb which should make it bubblier. Turn it out onto a baking sheet on a baking tray and leave to set for 20 mins. You might need to set it in the fridge if it's humid. Once set it's best broken up with a rolling pin and is lovely by itself or dipped in chocolate. If you crush it it's also delicious in soya yoghurt with fruit or with chocolate sauce crumbled over Swedish Glace.
http://thecookbook.com.au/2009/01/16/nigellas-express-honeycomb-recipe/ |
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| food! |
[Nov. 6th, 2009|09:10 am] |
Polenta Lasagna w/Portobello and Kale (from Fat Free Vegan)
( more! )
For more on these and other recipes, you can visit my blog at This is Vegan. Thanks for watching! :) |
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| How to make delicious polenta! |
[Nov. 6th, 2009|07:41 am] |
For a long time I was under the impression that polenta was somehow difficult to make... I finally tried it and was surprised by how easy it was and how good it came out! Now I make it all the time and it's a delicious base for meals. You can have it with vegetables or sauces, serve it with beans, as an appetizer, etc.
There are a few different variations on the recipe but this is the one I've found the easiest and best. Just thought I'd post this for anyone else who might have been intimidated. :-)
Easy Baked Polenta
(Note-ingredients can be increased by 1.5 or doubled to increase yield)
Ingredients
•One cup yellow or white finely ground cornmeal
•3 cups water
•1/4 cup oil or margarine (I usually use light olive oil)
•OPTIONAL: a few tablespoons nutritional yeast or cheese substitute
•Salt to taste
•Paprika (optional, but recommended)
Directions
1.Combine cornmeal and 1 cup of cold water.
2.Bring remaining 2 cups of water and salt to a boil in a sauce pan over medium-high heat.
3.Add cornmeal mixture slowly, stirring well.
4.Reduce heat to medium and cook, stirring constantly until mixture is thick and begins to form large bubbles, about 3 to 5 minutes. Continue cooking another 1 to 2 minutes. (Word of advice: it's important to stir WELL in this step to prevent lumps--also, there is a chance it will spatter when it starts bubbling, so use a large enough pot and again keep stirring well throughout this step)
5.Remove from heat and stir in oil/margarine and NYF/cheese, blending well.
6.Pour into a baking dish and sprinkle with paprika.
7.Bake in a pre-heated 350 degree oven until top is brown and crusty, about 35 to 40 minutes.
Serves about 4.
At this point you will have a delicious soft polenta, firm on top, warm and fluffy in the middle. If you cool it overnight in the fridge it will firm up.
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| Stuffed Cabbage Rolls |
[Nov. 5th, 2009|08:01 pm] |
Vegan and easily gluten-free! Someone posted the original recipe to another community I'm in--the "traditional" version has two pounds of meat in it, ew! I was thinking of using tempeh for stuffing instead, when a friend said she'd used potatoes and mushrooms before. I was intrigued and decided to try it myself, and the result was delicious! I'm the only vegan in a household of three people--and the other two have other food restrictions, including allergies and celiac disease. Finding something we can all eat is fun, and since we all have Polish ancestors, this was perfect.
( Gołąbki -Stuffed Cabbage Rolls ) |
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| (no subject) |
[Nov. 5th, 2009|05:59 pm] |
I havent post in a while! I had a dehydrator so i had lots of fun with raw food this week. Feel free to add me if you want to read my foodblog =)
For breakfast, i love having this kind of parfait. I made a cream of macadamia with coconut and pears, a mango coulis with mangos and agave and then i added layers of fresh fruits and sprouted cereals ( buckwheat, lentils, millet and sunflower ) sweetened with just a little bit of agave.
( The rest is here! )
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| Thanksgiving Ideas? |
[Nov. 5th, 2009|03:40 pm] |
Is anyone doing a non-tofurkey American Thanksgiving? I’m going to my husband’s omnivorous aunt and uncles’ house and I’d like to bring something tastier and nicer than tofurkey. Plus, the consistency always kinda weirded me out. What are you all doing? |
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| "Mediterranean" Tofu Scramble |
[Nov. 5th, 2009|11:20 am] |
Ingredients:
- 1 large onion, diced
- 2 Roma tomatoes, diced (use fresh ones, not canned)
- Half block of tofu
- 3-5 cloves of garlic, diced
- Olive oil
- Balsamic Vinegar
- Sea salt
Add some olive oil to a skillet and cook the onion (add sea salt here) on med-high heat for about 3 minutes. Add the garlic and cook until the onions and garlic become browned. Add the tomatoes and cook for about 1 minute, make sure nothing is sticking to the bottom of the pan. Add about 2Tbsp. balsamic vinegar to the pan and mix well. Crumble the half block of tofu into the pan (I don't press it). Continue cooking until everything is heated through but the tomatoes are not mush. Sometimes I like to add some arugala to the bottom of my bowl and then put the scramble on top.
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| Pasta with Hazelnuts |
[Nov. 5th, 2009|10:29 am] |
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This is a recipe I made last night from Christina Pirello's book "Cooking the Whole Foods Way. It was amazing! It's not a "pretty" dish, but it was delicious!! You'll need: 1 head garlic, roasted 1 onion, diced 1/4 cup + 1 tbsp. extra virgin olive oil 1 cup hazelnuts, toasted 1/2 cup balsamic vinegar *reduced - see below 1 lb. pasta sea salt, to taste chopped fresh parsley, optional Preheat oven to 350 degrees. Take a head of garlic and slice off 1/4" from top; drizzle a little olive oil and some sea salt - wrap in aluminum foil and bake for 1 hour. Put the hazelnuts on a baking sheet and bake for about 15 minutes until they are toasted/lightly browned. Once they are done and cooled put them on a hand towel and rub the skins off. (Not all of them will come off) Place nuts in a food processor and finely grind. *Balsamic vinegar - Take 1/2 cup vinegar and put in small sauce pan over low heat. Let simmer uncovered until reduced by half. Make pasta and set aside when cooked. In a large pot saute' onion in 1 tbsp. olive oil until soft and translucent. Add mashed pulp from roasted garlic & 1/4 cup olive oil to pot and cook for 5 minutes with a little sea salt. Take off heat and add in the balsamic vinegar reduction and all but 1/4 cup of the ground hazelnuts. Save the 1/4 cup for garnish on top. Add pasta and mix together. Stir in parsley if using.
*I used brown rice pasta & grapeseed oil
( Yum! ) |
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| Bread! |
[Nov. 4th, 2009|04:37 pm] |
Let's talk about bread. I'm just starting to get really into breadmaking, and I'd love to know things such as what I need to do differently when using different flours in a basic yeast/flour/water/salt type bread. I have at my disposal quite a lot of whole wheat pastry, and rye, and a little all-purpose unbleached white. I believe I have spelt, too.
I'm also curious about anything else bread-related you think is interesting or whatever. "Styles" of bread, technique, salt-risen, sourdough, etc. |
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| Pumpkin Soup Aggravation |
[Nov. 4th, 2009|09:25 am] |
| [ | Current Mood |
| | aggravated | ] |
I want to make pumpkin soup to try it out at least once.
I don't want to hit the grocery store for one last infernal ingredient. Not to mention I'm broke.
I was wanting to try this recipe:
http://allrecipes.com/Recipe/Thai-Pumpkin-Soup/Detail.aspx
Ingredients
1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 1/8 cups chicken stock (I will be using Better Than Bouilon No Chicken Base)
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk
1 bunch fresh basil leaves
But lack lemon grass. So I looked up some pumpkin soup recipes on vegancooking.
All of the recipes I'm looking at have at least one ingredient I don't have! (don't you just hate that?)
( Read more... )
Will someone with imagination and/or experience (I lack both) help me out?
Or am I doomed to put it off till payday and have to buy a citrus fruit out of season? |
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| Chinese Winter Squash |
[Nov. 3rd, 2009|11:07 pm] |
hi all! ive been following for a while, but this is my first post!
yesterday my mother in law [who doesnt cook] brought over these 2 chinese winter squash from her friends garden...i have never heard of nor eaten it before, so im wondering if anyone here has, and if so what it tastes like/how it is best prepared! :]
http://www.pbase.com/selvin/image/36274202
[if you click that link, thats what they look like and they are HUGE! i mean like length of a watermelon and about as big around as a honey-dew!]
thanks in advance for any advice! |
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| Vegan Shrimp Dumplings |
[Nov. 3rd, 2009|07:12 pm] |
Someone in veganpeople requested my dumpling recipe, so here it is :) All of these ingredients except for the brocolli sprouts can be brought at Asian groceries.
2-3 tablespoons each of chopped:
Brocolli sprouts
green onions
snowpea sprouts
1 teaspoon umami seasoning
a few drops of sesame oil
Fried garlic flakes to taste [you can buy these pre-fried to avoid the hassle of crushing/frying the garlic yourself]
1 package vegan shrimp [made of soy protein and tapioca starch, i think]
1 package dumpling skins
Simply add everything except the skins to a bowl and let it sit for half an hour to absorb the flavour. Add 1 vegan shrimp and a pinch of the chopped veggies to each dumpling skin and fold to your liking, sealing with water. Boil, steam or fry. Be careful of the cooking time because cooking the vegan shrimps too long makes them tough.
Delicious served on a bed of brown rice and baby salad leaves.
Let me know if you like them! |
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| (no subject) |
[Nov. 2nd, 2009|05:59 pm] |
Rising Moon vegan butternut squash ravioli with a nutritional yeast "cheese" sauce (i mixed earth balance + plain soy creamer + nutritional yeast to desired consistency).
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| Vegetarian comfort soups? |
[Nov. 2nd, 2009|03:10 pm] |
So after I planned my [awesome] menu for the week, my husband informs me he is sick. Usually he wishes chicken soup [made with bones, and the one of the only times we usually cook with meat] when ill, but we have a vegetarian [technically kosher (flexible obviously, as he is willing to eat our food at all) but when he lives with us we usually just cook vegetarian] living with us this week, so I'd love to hear various ideas for comfort/get well soups that are vegetarian.
Thanks! |
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