cupcakes: 1 2/3 c flour 1/3 c sugar 2 1/4 tsp baking powder 1/4 tsp salt sift together
3/4 cream of coconut (if you dont have any, like myself, blend together 1 c shredded coconut and 1/2 c non dairy creamer) 3 tbsp ener-g egg replacer prepared with water 1/4 c oil 5 rings of pineapple or about 8 ounces crushed- drained mix together
add both mixtures together (if you use pineapple rings break them apart into smaller pieces). it will be very dry, add pineapple juice and then either non dairy creamer or soymilk until it is the correct consistency
bake at 350. i forgot to time how long i baked them...maybe like 10 or 15 minutes? they dont brown, they stay white.
frosting: (prepare while cupcakes are baking)
2/3 c sugar 1/4 c pineapple juice 1 tbsp of ener-g egg replacer prepared with water 1 tbsp light corn syrup or honey 1 shake salt 2 shakes cream of tartar heat is a NON non stick pan at medium heat white beating with a hand blander on medium heat for 7 minutes.
remove from heat add 1/2 coconut extract (or banana or almond could possibly work as well, whatever your liking is) beat on medium speed for about a minute
add butter as desired. i used about 4 tbsp, it makes the icing thicker and the pineapple less tangy
dip cucpcakes in icing and then refridgerate for, i would say, atleast a half hour so the icing can set.
for christmas, my mom got me a copy of the classic Betty Crocker's Cook Book for Boys and Girls from 1957. it is possibly the least vegan cook book of all time, haha, but i was able to make this cake tonight with hardly any changes. it was very very yummy, too.
heat oven to 350 degrees.
blend together: 1 c. sifter flour 2 t. baking powder 1/4 t. salt 3/4 c. sugar 2 T. cocoa
stir in: 1/2 cup soymilk 2 T. oil
spred in a 9 inch pan. mix, then sprinkle over the top: 1 c. brown sugar 1/4 c. cocoa
These were in a NY Times article on the new USDA food guidelines that up the ante on eating fruits and vegetables and emphasizing whole grains. Only had to be slightly modified to make them completely vegan:
Just wanted to mention that I tried three of the recipes I originally posted here.
The sesame-soy custard did NOT work. It just never got as smooth as the photo shows and although it solidified, it was more like a thick pudding than anything you could cut into nice, neat squares as shown. The flavor was ok, though.
The walnut-miso green beans were DELICIOUS and so easy to make. It looked kind of gross, but the flavor made up for its homeliness completely.
Finally, the burdock-mushroom sushi rice was sublime. I used short-grain brown rice which kind of swamped out the flavor of the kombu and vinegar used to cook it. I also took a shortcut and bought pre-julienned carrots and daikon radish mix at my local Asian grocery, so I don't know if it would be any different with burdock root. Anyway, it was deeeee-licious and an excellent combo with the green beans.
I've been lurking and commenting for a bit round here, but this is my first post. I'm a longtime veggie trying to drastically cutdown on my use of animal products. Anyway...
I have half a head (or root? I'm not sure) of Celeriac in my cupboard, and it needs to become lunch for tomorrow. I've looked through the memories for this community and not found anything, and a google search brought only this page up that looked like it had decent ideas: http://www.vegsoc.org/cordonvert/recipes/celeria2.html
I used the first half of the celeriac in a medely of roast vegetables (with thyme sprinkled on, and syrup drizzled on towards the end of cooking time), served with onion gravy, which was very nice, but I fancy something different.
For those interested in cooking and freezing in quantity, www.30daygourmet.com has a vegetarian/vegan book for sale/download.
From the site:
"Vegetarian Freezer Cooking (Downloadable eBook for only $6.95)
Bulk cooking is gaining in popularity. But there is little information available for vegetarians who want to be able to prepare meals ahead and freeze them. This book answers that need. It includes information about what foods vegetarians do and don't eat, and 25 recipes, complete with nutritional information. Over half the recipes are vegan (no animal products whatsoever), and many of the remaining ones can easily be converted to vegan with instructions included with the recipe. This is your complete guide to getting started with vegetarian freezer cooking right on your home computer."
in an attempt to prepare myself for a trip to the philippines at the end of march, i decided to make a vegetarian "seitan adobo." i adapted a recipe i found on vegrecipes a while back. 1/4 c white vinegar (could also use rice) 1/4 c soy sauce 2 T sugar a few bay leaves about a T oil (olive) garlic and onion to taste 1 package seitan (i used the chicken style kind) heat oil, stir fry the garlic and onion for a couple of minutes, add the rest of the ingredients and let simmer for about 10 min
this came out very yummy! even my step-mom (who is filipina) liked it. my question is...the original recipe called for something called "so soya" soaked in mock beef broth...what exactly is this and where would i find it? i scanned whole foods last time i was there and couldn't find it.
i have always had great luck using Ener-g, but i've only used it in place of 1 or 2 eggs. is it out of the question to replace four eggs with it? i have my mom's recipe for Kahlua cake that i really wanted to make, and that is the only thing i would need to change...
Ok, I went through the FAQ area and im still not able to find what im looking for.
I am looking for an in-depth list of all the pre-packaged foods that are vegan (such as Alternative Baking Company Cookies) things like that. But im looking for a HUGE list. I know that PETA has one, but there just has to be more choices. Anyone know of a good list?
Thanks everyone for the protein breakfast ideas....very very helpful!
I have another question... I am making a pumpkin pie cake and the recipe calls for evaporated milk and 1 cup of sugar. Is it possible to use maple syrup instead of the sugar in this recipe and is there any non-dairy substitute for evaporated milk?
For Soup Night tonight I made pyralid's White Bean and Herb Soup from this post, and it was so good! I would never have thought of putting those ingredients together, and to be honest halfway through I didn't think it would be very good, but at the end it was delicious.
Escarole is great! Raw and cooked! It sure is a pain to wash, though.
this is a truly amazing cake. so so moist and delicious. it came out just fine without the real eggs, too. yay.
mix: one package of vanilla cake mix (plenty are vegan) one box of chocolate pudding mix 1 cup of oil (it's a ton, and i always get by with a bit less) 3/4 c. water 1/2 c. sugar 1/4 c. vodka 1/4 c. kahlua 4 eggs worth of replacer (i used half Ener-G and half silken tofu)
pour this into a greased, floured bundt pan. bake at 350 for an hour. let stand for 20 minutes, then loosen from pan and let cool another 20 minutes.
punch holes all through the cake (not all the way down, though) and pour over the glaze: 2/3 c. powdered sugar 1/3 c. kahlua