A change in contraceptive method has resulted in a return of regular menstruation and subsequently cravings for really ridiculous foods.
Today, I made a peanut butter pie, inspired by my colleague's "lunch" from Astoria Bakery in Royal Oak which looks delightful, but doesn't have evenonething that is vegan. But I put the peanut butter pie in a midwestern foodbastard delight: the pretzel crust. Take 5 bars have pretzel and peanut and choco. My husband always eats peanut butter with pretzels, and of course those ridiculous peanut butter pretzel things at Trader Joe's I can't stop myself from buying.
I'm always delighted when I google for a recipe and something by my former fellow volunteer at REPRESENT), Jolinda, pops up. She writes for vegetarian.about.com and she is a lovely person and excellent cook.
This recipe is mostly made of things you have around the house, and isn't that bad for you as cream-pie-like desserts go. It's got "good fats" and "protein" and APPLE SAUCE. Nevermind all the pretzels and butter and refined sugar and sodium...
Crust Recipe:
2 cups of pretzels-- I made sure to dump out all the extra salty tiny bits at the bottom of the bag
1 c. apple sauce
2 T. Earth Balance stick
2 T. sugar or other sweetener
1. Preheat oven to 350.
2. Melt the Earth Balance in the microwave.
3. Combine everything in a food processor or blender (I used the Vitamix "dry container" and keep telling myself I don't need a food processor even though a food processor would've been a lot better here).
4. It doesn't have to be super finely blended, a few chunks will be delightful.
5. Using a rubber spatula and your clean, dry hands shape into a pregreased pie pan.
6. Bake for 8-10 minutes.
Pie Filling:
1 block (16 oz size) of tofu, (soft/medium/firm will do, anything but extra firm). I squeezed mine out but didn't go overboard.
1 c smooth peanut butter (I use the natural runny stuff)
1 T. vanilla extract
3/4 c. sugar
1 T. almond milk (maybe more if you use conventional peanut butter)
1. Combine all ingredients in a blender or food processor (I used the liquid container on my Vitamix and it worked well despite how thick it is).
2. Blend on high for about one minute once everything is well combined. Stop and stir as needed.
3. Pour into the pretzel crust once it has cooled.
4. Use a silicone spatula to even and smooth it.
Topping:
1 T. Earth Balance stick
1/4 c. semisweet chocolate chips (I use the TJ's ones)
1 t. almond milk
1. Combine in a microwave safe bowl and zap until liquid, stirring every 10-15 seconds.
2. Drizzle (or dallop) atop the filled pie
3. Refrigerate immediately for about 2 hours until set.
Friday, December 6, 2013
Tuesday, October 8, 2013
Vegan Pop Tarts!
I didn't really like pop tarts as a kid. I was more of a Cinnamon Toast Crunch type. And I don't really like breakfast breads. But the brunch place in town, Mae's, had homemade pop tarts that I needed to recreate.
I used homemade blueberry jam that I made last month, but any jam will do. When I make these again, I will probably try them with the "Just Fruit" blackberry jam from Kroger.
This recipe was adapted from Dairy Free Cooking . About .
The Crust
1 1/2 c. all purpose flour
1 stick of earth balance, softened (1/2 c I think)
1/4 c. almond milk
Dash of salt
Mash the butter into the flour until it is of uniform crumbliness. Add salt and milk and mix until it forms a nice dough ball.
Roll it out with a rolling pin on a floured surface until it's thin. Think it's thin enough? It's not, keep rolling. It should be like 1/8th of an inch. I used one of the dough scrapers from Sur La Table to measure the rectangles (I actually made mine 6" x 6" squares, but you could make rectangles). Put parchment on a cookie sheet (or spray it with Pam) and put half the rectangles down. You don't need to leave much space (unless you have jam volcano like I did).
The Filling
About 8 heaping tablespoons of jam of your choosing.
Some cornstarch if the jam of your choosing is real liquid-y
Spoon the filling onto the rectangles that are on the cookie sheet. Using a fork dipped in water moisten and "rough up" the edges of the bottom crust. Place the top crust on, squishing down the jams so they are flat/even. Use a fork (dipped in a little flour now) to seal the edges. I ran into trouble here. You really gotta seal the edges. You can't just hope they'll magically seal in the oven and put them in your very uneven oven on a cookie sheet with no edges. Really seal the edges.
Pop them into the oven at 450 for 10-15 minutes until the edges are just starting to brown.
Take them out and let them cool. In the meantime, prepare the icing.
The Icing
1 healing spoonful of the liquidiest part of your jam.
1/3 c. powdered sugar
Cornstarch as needed
Almond milk as needed
Mix the jam and powdered sugar. Add more jam/soy milk/cornstarch as needed until it's icing-y. Once the poptarts have cooled, spoon on the icing. Add sprinkles if you need to.
I used homemade blueberry jam that I made last month, but any jam will do. When I make these again, I will probably try them with the "Just Fruit" blackberry jam from Kroger.
This recipe was adapted from Dairy Free Cooking . About .
The Crust
1 1/2 c. all purpose flour
1 stick of earth balance, softened (1/2 c I think)
1/4 c. almond milk
Dash of salt
Mash the butter into the flour until it is of uniform crumbliness. Add salt and milk and mix until it forms a nice dough ball.
Roll it out with a rolling pin on a floured surface until it's thin. Think it's thin enough? It's not, keep rolling. It should be like 1/8th of an inch. I used one of the dough scrapers from Sur La Table to measure the rectangles (I actually made mine 6" x 6" squares, but you could make rectangles). Put parchment on a cookie sheet (or spray it with Pam) and put half the rectangles down. You don't need to leave much space (unless you have jam volcano like I did).The Filling
About 8 heaping tablespoons of jam of your choosing.
Some cornstarch if the jam of your choosing is real liquid-y
Spoon the filling onto the rectangles that are on the cookie sheet. Using a fork dipped in water moisten and "rough up" the edges of the bottom crust. Place the top crust on, squishing down the jams so they are flat/even. Use a fork (dipped in a little flour now) to seal the edges. I ran into trouble here. You really gotta seal the edges. You can't just hope they'll magically seal in the oven and put them in your very uneven oven on a cookie sheet with no edges. Really seal the edges.
Pop them into the oven at 450 for 10-15 minutes until the edges are just starting to brown.
Take them out and let them cool. In the meantime, prepare the icing.
The Icing
1 healing spoonful of the liquidiest part of your jam.
1/3 c. powdered sugar
Cornstarch as needed
Almond milk as needed
Mix the jam and powdered sugar. Add more jam/soy milk/cornstarch as needed until it's icing-y. Once the poptarts have cooled, spoon on the icing. Add sprinkles if you need to.
Wednesday, December 26, 2012
Chaat Inspired Salad
In order to make this delicious salad, you will need 2 things from an Indian Grocer. The Indian Grocery is one of my favorite spots to get alternative grain flours and snacks. The first thing you will need from there are the crunchy, spicy chick pea flour snack bits-- Bhel Puri. Any one of these, really. I think Haldiram's Kashmiri mixture is my favorite one so far.
The other thing you'll need is pani puri paste. Now, this is refrigerated, so it's hard to order online. The one we get is Deep brand and it looks like this. It also comes in a powder form (looks like this), but I like the paste better if you can find it. While you're there, pick up other stuff that is way cheaper here than at specialty stores like buckwheat flour (under the name kuttu flour) and seasonings.
And Now For the Recipe:
1 bag spicy snack mix bhel puri/kashmiri mixture/whatevs
3-4 T. Pani Puri Paste
1/2 c. plain vegan yogurt or vegan sour cream
1 bunch of spicy mustard greens, or spicy mix
Cilantro to taste (optional)
1 large potato
1 jalapeno, diced
1 red onion, finely chopped
2 cans of chick peas
Scrub the potato and cut it into small cubes. Boil in salted water until soft, then drain and rinse with cold water. Drain and rinse the chick peas. Wash the greens and chop into small pieces-- think fresh parsley sized. Chop the fresh cilantro as well. In a large bowl, mix together the greens, potato, chick peas. Add the jalapeno and the onion. Cover and let ruminate for a few hours and chill in the fridge. I guess you don't have to do this, but I think the flavors are better on the second day.
In a separate bowl, mix equal parts pani puri paste and yogurt/sour cream to make the dressing.
When it's time to eat, top each individual serving with dressing and crunchy snack bits. I like to mix it all up. Sam mixes the dressing in and then leaves the crunchy bits on top, unmixed, so they stay crunchy.
Once, Sam also deep fried some tofu cubes and threw those guys into the salad too. It was good.
Be prepared to never want to stop eating, and THEN be prepared for the best bowel movement of your life. Seriously. You're welcome.
Monday, August 20, 2012
Bánh Xèo and Sprouting
THESE WERE SO GOOD AND EASY.
VEGAN Bánh Xèo
We sprouted mung beans for the first time for these guys, and now we're into sprouting everything.
I fashioned an easy sprouter jar from a mason jar and an old mesh colander. Let the beans soak submerged in water overnight. Then rinse them every 3-6 hours/whenever you remember, making sure there is moisture in the jar but most of the water is dumped out. In a few days you will have some wonderful sproutlings. Remember that raw sprouted anything is not advised in pregnancy, so if you are preggo, sautee those suckers for a few minutes.
.JPG)
.JPG)
VEGAN Bánh Xèo
We sprouted mung beans for the first time for these guys, and now we're into sprouting everything.
I fashioned an easy sprouter jar from a mason jar and an old mesh colander. Let the beans soak submerged in water overnight. Then rinse them every 3-6 hours/whenever you remember, making sure there is moisture in the jar but most of the water is dumped out. In a few days you will have some wonderful sproutlings. Remember that raw sprouted anything is not advised in pregnancy, so if you are preggo, sautee those suckers for a few minutes.
.JPG)
.JPG)
YUM.
MINI PIES
THE PPK: Pecan Pie is the spot where I got the recipe for the filling for these little treasures. I used a cupcake pan and this pie crust recipe to make them.
Then, I made mini apple pies for a total bust of a dinner party that Sam and I went to and unknowingly were the only people who thought that there should be food at a dinner party/brought anything. And they made fun of my mini vegan apple pies because they were too cool for tiny, precious desserts.
Again, any old apple pie recipe will do, but because these guys are so small, i precook the filling on the stovetop, because the crusts don't take very long to cook. I didn't follow a recipe for the crusts, but I just eyeballed it with some all purpose flour, a little brown sugar, oil, water, and salt. The above recipe is my standard crust guide. If you choose not to do lattice, remember to vent the tops. You can also use dough scraps to decorate the tops with adorable shapes, like hearts. When you fill these guys try to squeeze out a little extra moisture, because they got pretty bubbly and there was some spillover that complicated the baking stone in my oven that I forgot to take out (just kidding I never take it out, ever. it's too heavy).
Crate and Barrel had a whole "mini pie" making section the last time I was there, including some wider/shallower mini-pie pans that I may eventually invest in-- despite the fact that I hate unifunctional kitchen items Because seriously look at this mini pie pan set it is amazing.
MINI PIE!
Then, I made mini apple pies for a total bust of a dinner party that Sam and I went to and unknowingly were the only people who thought that there should be food at a dinner party/brought anything. And they made fun of my mini vegan apple pies because they were too cool for tiny, precious desserts.
Again, any old apple pie recipe will do, but because these guys are so small, i precook the filling on the stovetop, because the crusts don't take very long to cook. I didn't follow a recipe for the crusts, but I just eyeballed it with some all purpose flour, a little brown sugar, oil, water, and salt. The above recipe is my standard crust guide. If you choose not to do lattice, remember to vent the tops. You can also use dough scraps to decorate the tops with adorable shapes, like hearts. When you fill these guys try to squeeze out a little extra moisture, because they got pretty bubbly and there was some spillover that complicated the baking stone in my oven that I forgot to take out (just kidding I never take it out, ever. it's too heavy).
Crate and Barrel had a whole "mini pie" making section the last time I was there, including some wider/shallower mini-pie pans that I may eventually invest in-- despite the fact that I hate unifunctional kitchen items Because seriously look at this mini pie pan set it is amazing.
MINI PIE!
Steve's Peasant Bread
.JPG)
I learned how to make bread when I was overseas from a visiting anesthesiologist. He had visited before and taught our cooks to make Challah (until I heard this, I was so confused as to why our Christian cooks in the middle of a Muslim country were making Challah), but I don't like Challah that much and it uses egg. By far, the best/easiest/tastiest/most diverse bread he taught me to make was peasant bread.
4 c. all purpose flour (white, unbleached)
1 c. oats (quick or regular, makes no difference)
2 c. water (approximately)
1 T. yeast (double this if you plan to freeze the dough)
1 T. salt
3 - 4 ice cubes
1. Preheat oven to 400 degrees
2. Mix all the dry ingredients together well
3. Add water.
4. Rest for 30 minutes
5. Knead
6. Rest for 30 minutes
7. Knead
8. Repeat resting/kneading until dough is the right feel (strong and fluffy) usually 2-3 times.
9. Form into the shape you want (loaf, baguettes, buns, breadbowls)
10. Rest for 30 minutes
11. Smash it down
12. As you're throwing the bread into the (preheated) oven throw some ice cubes into the bottom. The steam makes the bread super crusty.
13. Bake at 400 degrees F for 20-30 minutes-- until internal temp is 180-200 or until the outside seems done (brown and crusty).
14. Let it cool a little before you do anything with it! But not too much. Because it's SO GOOD warm.
Jackfruit "Pulled Pork" Sandwiches
WHOA! So, I'm back from overseas and I have been cooking up a storm, but not updating the foodblog. Trying to resume. Overseas, I was not vegan. I was too busy/isolated/infected with parasites not to eat whatever was put in front of me. I did manage to stay vegetarian. It's good to be back in the world of vegan.
I think our most recent "jackfruit pulled pork" sandwiches are a good recipe to get back with. Memphis Tap Room in Philadelphia had some pretty off the chain vegan jackfruit crabcakes, and I ate a fair amount of jackfruit when I was in Indonesia, but I hadn't thought about it in awhile. WHAT A MISTAKE. It's awesome.
Any Asian Grocer (i.e. H-Mart on Dequindre) will have canned jackfruit. Get the young/green kind in brine (not ripe or in syrup) because the ripe one is sweet.
I used 2 cans for the recipe. Start by prepping the jackfruit. Cut the center bits off leaving only the stringy part (where to cut will be self-evident on each piece). You can puree or finely chop the "waste" so you don't have to throw it away, or you can just throw it away. I threw it away the first time, but will probably try not to waste it next time.
You can veganize any BBQ pulled pork recipe with great ease, but the basics are:
1. Preheat the oven to 400 degrees. Sautee sliced jackfruit in pan with "dry rub" any combo of mustard seed, paprika, cayenne, garlic powder, black pepper, and salt.
2. Let that cook for about 10 minutes, stirring often to get nice and flavorous. In a separate pan, sautee some red onions-- about half an onion finely chopped will do nicely, and about 5-6 cloves of garlic. Combine that with the dry-rubbed jackfruit and then add the "wet ingredients" that turn it into barbecue. Again, any recipe for pulled-pork barbecue sauce can be easily veganized but the basics are: tomato paste, apple cider vinegar, maple syrup (or brown sugar), catsup, water and more seasonings to taste.
3. Let that simmer for about 30 minutes. I like my BBQ really vinegary and spicy, but make it how you like it. You can also add some raisins (as long as you don't have to share a room with my husband for the nest 18-24 hours), or a grated apple (granny smith will do nicely). Also, if you want to make a shortcut, you can just dump a bottle of premade bbq sauce over the jackfruit. Most of them are vegan (just check on honey).
4. Once the flavors have melded, dump everything into a lightly greased pan, spread it out thinly, and bake if for about 20-30 minutes to let it dry up a little. I think this step makes it have a more meatlike consistency.
5. Serve it with pickles and vegan coleslaw if you like that (I don't) on a bun (see next recipe for peasant bread).
IT IS SERIOUSLY GOOD.
I think our most recent "jackfruit pulled pork" sandwiches are a good recipe to get back with. Memphis Tap Room in Philadelphia had some pretty off the chain vegan jackfruit crabcakes, and I ate a fair amount of jackfruit when I was in Indonesia, but I hadn't thought about it in awhile. WHAT A MISTAKE. It's awesome.
Any Asian Grocer (i.e. H-Mart on Dequindre) will have canned jackfruit. Get the young/green kind in brine (not ripe or in syrup) because the ripe one is sweet.
You can veganize any BBQ pulled pork recipe with great ease, but the basics are:
1. Preheat the oven to 400 degrees. Sautee sliced jackfruit in pan with "dry rub" any combo of mustard seed, paprika, cayenne, garlic powder, black pepper, and salt.
2. Let that cook for about 10 minutes, stirring often to get nice and flavorous. In a separate pan, sautee some red onions-- about half an onion finely chopped will do nicely, and about 5-6 cloves of garlic. Combine that with the dry-rubbed jackfruit and then add the "wet ingredients" that turn it into barbecue. Again, any recipe for pulled-pork barbecue sauce can be easily veganized but the basics are: tomato paste, apple cider vinegar, maple syrup (or brown sugar), catsup, water and more seasonings to taste.
3. Let that simmer for about 30 minutes. I like my BBQ really vinegary and spicy, but make it how you like it. You can also add some raisins (as long as you don't have to share a room with my husband for the nest 18-24 hours), or a grated apple (granny smith will do nicely). Also, if you want to make a shortcut, you can just dump a bottle of premade bbq sauce over the jackfruit. Most of them are vegan (just check on honey).
4. Once the flavors have melded, dump everything into a lightly greased pan, spread it out thinly, and bake if for about 20-30 minutes to let it dry up a little. I think this step makes it have a more meatlike consistency.
5. Serve it with pickles and vegan coleslaw if you like that (I don't) on a bun (see next recipe for peasant bread).
IT IS SERIOUSLY GOOD.
Sunday, June 19, 2011
Vegan Carrot Cake
Ingredients:
-3 c. all purpose flour
-1 c. almond milk
-1 1/2 t. baking soda
-2 c. carrots, shredded (i usually shred one cup really fine, and grate one cup more coarsely)
-1.5 c. raisins (when we get the ultra-sweet raisins, I use less)
-2 c. water
-3/4 c. sugar
-1/2 t. salt
-1 1/2 t. cinnamon
-1 t. cardamom
-1 t. allspice
-1 t. cloves
If you are missing any of the above spices, vanilla, nutmeg, pretty much anything will make a nice substitute. unless you are out of cinnamon. You can't go without cinnamon.
In a pot on the stovetop, combined the carrots, raisins, water, and spices and simmer for about 15 minutes. Add the sugar and salt and cook for a little longer (maybe 2 minutes). Remove from heat, and allow to cool. I am usually in a hurry, so I usually cool it in the freezer for about 20 minutes stirring Q 5 minutes.
In a separate bowl, combine the flour and baking soda. Mix everything together, including the almond milk, and stir by hand until just mixed.
Bake at 350 for 1 hr in a greased pyrex dish.
NOM.
Sunday, April 24, 2011
Caramel Rolls
My sister-in-law made these for easter, they were off the chain. Great for breakfast, brunch, or dessert. Also a great thing to bring to someone's house when you are invited over.
Ingredients:
-2 loaves frozen bread dough (she used Rhodes Bake-N-Serv White Bread)
-1 cup brown sugar
-1/2 cup Earth Balance
-1 large pack vanilla pudding "cook & serve" - NOT INSTANT (Jell-O Brand has polysorbate 60 which isn't vegan, but Dr. Oetker's has a vanilla pudding mix that is vegan)
-2 T. almond milk
-1 t. cinammon
-chopped pecans
To Prepare:
1. Thaw bread until you can cut it / tear it into pieces
2. Cover bottom of 9X13 greased pan with pieces of bread
3. Melt butter and mix in remaining ingredients and pour over bread
4. Let bread rise for about 3 hours (or overnight in the fridge)
5. Bake for 30 minutes at 350. All the goo will sink to the bottom, DON'T PANIC!
6. Once done, flip it over onto a serving tray (carefully!) and top with pecans.
Ingredients:
-2 loaves frozen bread dough (she used Rhodes Bake-N-Serv White Bread)
-1 cup brown sugar
-1/2 cup Earth Balance
-1 large pack vanilla pudding "cook & serve" - NOT INSTANT (Jell-O Brand has polysorbate 60 which isn't vegan, but Dr. Oetker's has a vanilla pudding mix that is vegan)
-2 T. almond milk
-1 t. cinammon
-chopped pecans
To Prepare:
1. Thaw bread until you can cut it / tear it into pieces
2. Cover bottom of 9X13 greased pan with pieces of bread
3. Melt butter and mix in remaining ingredients and pour over bread
4. Let bread rise for about 3 hours (or overnight in the fridge)
5. Bake for 30 minutes at 350. All the goo will sink to the bottom, DON'T PANIC!
6. Once done, flip it over onto a serving tray (carefully!) and top with pecans.
Monday, April 11, 2011
Stuffed Peppers!
-4 ripe red peppers
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)
Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.
Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.
I served mine with a side of steamed kale.
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)
Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.
Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.
I served mine with a side of steamed kale.
Subscribe to:
Posts (Atom)
