May 29th, 2005

*EXPERIMENTAL* Wild Strawberry & Walnut Cake

This is for the benefit of splitseconds, though hopefully other people can use it as well xxx

This recipe has NOT been vegan road-tested so if you want to try it PLEASE comment & let me know if it was nice or yuk!!

Hope the measurements, etc., aren't too "British" - adapted from an utterly non-vegan cake book that's laying around... the original recipe calls for 3 extra large eggs, so I was thinking 1 packet of silken tofu? Either that or arrowroot powder mixed with mashed banana, but I'm not sure about the taste for that. If you have a better idea, it would be good to know so I can try it myself!! I don't do that much baking any more so I'm sure one of you lovely lot can recommend a better substitute for eggs?

Swiss Wild Strawberry & Walnut Cake

1 packet of silken tofu (or anything else in place of 3 extra large eggs)
4oz (100g) vegan unrefined golden caster sugar (such as Billingtons or US equivalent)
3oz (75g) self-raising flour
2oz (50g) walnut pieces, roughly chopped

10fl oz (300ml) vegan whipping cream (such as Soyatoo, HipWhip or home made,)
1lb (450g) fresh Alpine or wild strawberries
extra strawberries for decoration

pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and base line an 8inch (20cm) deep round cake tin with greased greaseproof paper.
Measure tofu &sugar into a large bowl & whisk at full speed with electric whisk until mixture is thick and mousse-like. Sift flour on to the mixture and lightly fold in with the chopped walnuts. Turn out into prepared cake tin.
Bake in the pre-heated oven for 40-45 minutes (keep an eye on it - time may be reduced), until golden and firm to the touch. Cool in tin then turn out to wire rack.
Cut cake into 3 parts horizontally (this may not work - you might only get 1 or 2 slices using the veganised version). Fill lavishly with whipped cream & strawberries. Spread remaining cream over the sides and decorate with reserved strawberries.




OK!!!! I have no idea how that will turn out - it might be pretty disgusting and need serious adaptation - but if I get some Soyatoo I'll try it myself!!! Happy vegan baking!!

Fish sauce sub

By jove, I might have something here! I'm on a Vietnamese cooking kick, and it's hard to get much of anywhere in that cuisine without a fish sauce sub. To my knowledge, there isn't a premade one on the market. I was aiming for something to fill the clear-pungent-saltiness of fish sauce without importing that nasty (IMHO) fish taste. Soy sauce just hasn't satisfied me as a substitute.

Here's what I didCollapse )

Any tweaks are most welcome!

peanut butter?

this might seem like a really stupid question...
is regular peanut butter vegan?
is it assumed that peanut butter in vegan recipes is natural peanut butter?

thanks. :)

edit: what do you think about using natural peanut butter in this recipe. would natural peanut butter require more sugar to be added to the recipe or salt or anything? or i guess that would defeat the purpose of using the natural peanut butter...?

Rice/almond milk yogurt?

Ok, my eyes want to pop out from searching the recent entries and memories...I know this topic has come through before...but I can't find it.

Has anyone made yogurt from rice milk? I'm finding lots of soy yogurt recipes online, but nothing from rice, almond, etc. I am allergic/intolerant to both dairy and soy, and one or the other seems to be in every yogurt I find, even rice yogurt (damned soy lecithin).

I'd be forever greatful for any advice here! I know I could just *try* it, substituting rice milk for soy, but thought I'd try here first so I'm not being wasteful.

Thanks!!
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Orange Chicken?

So I was at a Chinese place the other day with a friend, and I started craving orange chicken really badly. I used to eat it all the time beofre I went veggie years ago.


I looked in the memories and only found one orange chicken recipe, and it didn't sound right to me.


So does anyone have a really good recipe? I'm definitely looking something breaded, and an orange glaze/sauce that tastes like the kind they use at Chinese restaurants. Something that will resemble the taste of real orange chicken the best!


Thanks in advance if any of y'all come up with something. =)


Sarah
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