September 26th, 2005

Tea Cupcakes

Test Kitchen PhotosCollapse )

The insdes
The insdes

Kittee's Chai Cake
AKA Webly's Tea Cake
Edit: This is not my recipe. It it Kittee's Chai cake recipe. I just tried out different tea flavors. My edits are ( ).
3 cups unbleached white flour
1 1/2 cups granulated sugar
4 tsp baking powder
1/2 tsp cinnamon
1/2 teaspoon ground cardamon/cinnamon
1/2 tsp salt
2 cups water
4 tazo brand chai tea bags (or lemon tea, Numi Lime tea, stash blueberry tea and Stash Vanilla Nut tea.)
4 tsp vanilla
1/2 cup oil
Ener-G Egg Substitute for 2 eggs, mix with brewed chai to constitute. (mix powder into dry ingredients)
_____
Preheat oven to 350 F.
Grease and flour two round cake pans (or cupcake tins
Boil the water and add the four tea bags. Brew so that the tea is quite dark. Let cool till lukewarmish.
In large bowl, mix together flour, sugar, baking powder, salt and spices.
Measure out 1 1/2 (2) cups of tea and add to it the vanilla, oil, and tea/egg mixutre.
Stir the liquid ingredients into the dry ingredients and whisk strongly until all of the lumps are gone. If batter is very thick, add in another 1/4 cup of the brewed tea.
Bake for 30 minutes, or until a toothpick inserted in center of cake comes out dry.
Makes two 8" cakes (or if cut in 1/4s 3 cupcakes of four flavors)


Finished CakesCollapse )

nori

i have a bunch of nori and i want to know if anybody has any other recipes for things to do w/it besides vegan sushi... i'm just not up to doing that these days...
i had a friend that once taught me how to make rice balls wrapped in the nori--but i don't remember exactly what all we did w/them. i know there was the option of putting an umeboshi plum/or paste in the center of some of them. anyone? anything?
didn't see anything in the recipe section.

brown rice syrup

Can anyone give tips on the best ways to use brown rice syrup as a replacement for sweeteners in recipes?

The back of the brown rice syrup bottle says: "Use 1 1/4 cups rice syrup for 1 cup sugar, using 1/4 cup less of another liquid needed in the recipe."

I did this and the finished product was more like a bread than a cookie. Something else could have gone wrong with the recipe, admittedly, but I very rarely mess up baking.

I would like to substitute brown rice syrup for sugar as much as possible and would love tips on the best way to do this, if you have 'em!

Pear and brown sugar crisp *drooooool*

Made this the other night for company coming over. It filled the house with an incredible aroma that reminded me of thanksgiving at my mom's house. I would have killed for some soy ice cream to go on top. mmmmmmmm. This is the perfect thing now that the fall chill is in the air!


PEAR AND BROWN SUGAR CRISP
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Topping
2/3 cup flour
5 tablespoons butter, softened
3/4 cup rolled oats (instant or old-fashioned oatmeal)
1/2 cup firmly packed dark brown sugar
pinch salt

Pear Filling
6 large pears, such as Bosc or Bartlett, cored and cut into 1-inch long by 1/2-inch thick pieces*
(*I used red d'anjou and sliced them into rings. mmmmm)
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1/3 cup light brown or regular sugar
1/2 teaspoon ground cinnamon
pinch ground cloves
4 1/2 teaspoons cornstarch

1. In a food processor, combine the flour, butter, oats, dark brown sugar, and salt. Pulse until the mixture starts to hold together, then set aside.

2. Preheat oven to 350F. In a large bowl, mix pears, lemon juice, vanilla, light brown or regular sugar, cinnamon, cloves, and cornstarch; toss to combine.

3. Pour pear mixture into an 13 x 9-inch baking dish or 6 individual ramekins. Cover with topping. Turn oven down to 325F and bake the crisp until the top is golden brown and the pears are tender, 70 to 80 minutes. Serve warm or at room temperature.

Serves 6.

PICTUUUURE!Collapse )

Fusilli with roasted asparagus, sundried tomatoes and pine nuts

Last one for today, I promise!

Once again, from the indespensible Vegan Planet, a very light and yummy pasta dish!

FUSILLI WITH ROAST ASPARAGUS, SUNDRIED TOMATOES AND PINE NUTS
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12oz thin asparagus, bottoms trimmed and cut diagonally into 2" pieces
3TB extra-virgin olive oil, plus more for drizzling
1/2c sundried tomatoes, cut into 1/4" wide strips
1lb fusilli
1-3 large garlic cloves, minced (When it comes to garlic, more is better I say)
salt and pepper
1/4c choppped fresh basil or parsley
3TB toasted pine nuts

1)Roast asparagus by tossing pieces with 1TB oil and cooking in 450F oven for 6-8 minutes. Set aside.

2)Cook fusilli in lg pot of boiling salted water until al dente

3)While pasta is cooking, heat the remaining 2TB olive oil in a large skillit over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add asparagus, tomatoes and salt and pepper to taste. Reduce heat and keep warm.(I also added a healthy dash of nutritional yeast powder here as well.)
Picture of step 3!Collapse )

4)Drain the pasta and place in a large shallow serving bowl. Add asparagus mixture, basil and pine nuts. Toss to combine, drizzle on a little more olive oil if desired and serve hot!
finished productCollapse )

tamarillos

Today i went to the farmers market and went a bit crazy, i think the bright colours daze me and compel me to buy much more than i need. Anyhow, to the point- I bought this pretty fruit called a tamarillo, which i've never had before, and was wondering if anyone had used it in cooking before.. any suggestions?
I have googled it and i'm sure i could find things to put it in, but i'd rather have tested and vegan recipes. Does anyone know is it used much as a desert ingredient???

thanks in advance

cookbooks: vegan with a vengeance by isachandra

ack!

i totally promised isachandra (from the ppk) that i'd pimp her new book vegan with a vengeance here! that was months ago! *facepalm* here it is now.

here is a sample of what's in it:Collapse )

i can personally vouch for the tastiliciousness of the fronch toast, the coconut pancakes, the orange rum teacake and especially the stewed tofu in miso gravy (which has become a common meal in my house)

click here to pre-order it

(let's get it up to at least slot #2 on the amazon veggie pre-order rankings, shall we?) :-)
Tags:

Rajma (red kidney beans) Curry

Ingredients:
- 2 tbs extra virgin olive oil (this is definitely preferable but other cooking oils will do in a pinch)
- 1 onion, diced
- 2 cloves garlic, pressed or minced (I sometimes use 3)
- 2 tsp fresh ginger root, grated or ½ tsp ground ginger
- 5 cloves, whole
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1 tsp ground cumin seed
- 1 tsp ground turmeric
- 1 can Red Kidney Beans
- 2 tbs basil
- salt to taste

Instructions:
1. Heat oil in large pan and sauté onions and garlic until onions tender
2. Reduce heat by ½ and stir in ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric, continuing to stir for about 1 minute.
3. Stir in beans with liquid. Cook for 5 minutes.
4. Add tomatoes and cook for 5 - 10 more minutes, until everything is cooked through and blended.
5. Remove from heat and stir in basil.
6. Serve on a bed of rice (I like brown basmati and so should you).

Servings: 3 or 4, depending on how you eat.

Note
: If you don't want that much of a bite to this reduce cayenne pepper to ½ or ¼ tsp.

When you buy curry powder this is pretty much the spice combination you are getting.  Further, this is a general curry recipe, you can change out the main ingredients and have a variety of yummy dishes.  I recommend trying garbanzos and/or potatoes.  Carrots work quite well in the dish quite well as well.  Also, if you want to double the amount keep the spice levels the same.

Also, if you don't cook with turmeric very often, be warned that it will turn everything it touches yellow.

college food --> dessert/snacks

I am stuck at college and forced onto a 21 meal plan. sadly there is rarely a vegan dessert. so I made my own. These are based on these things i used to eat called health cookies. Anyways:

about a tablespoon of peanut butter
half a tablespoon of brown sugar
half cup oatmeal
half cup shredded carrots
quarter cup raisins
about 2 tablespoons soy milk
a few sprinkles cinnamon

mix togethr in a bow

delicious and full of fiber!!

One Bowl Giant Pumpkin Oatmeal Raisin Cookies

Ok dudes, I just made up this recipe an hour ago & now I'm sitting here eating a still-warm one with a soy latte. Yuuuuum. These cookies have a consistency that's somewhere between cookies & muffins & they're not too sweet at all.

INGREDIENTS:
· 1 can (19oz) pureed pumpkin
· 1 cup unsweetened apple sauce
· 1 cup raw sugar
· 2 tsp vanilla extract
· 1 cup whole wheat flour
· 2 cups unbleached flour
· 2 cups rolled oats
· 1 cup raisins
· 2 tsp baking powder
· 1 tsp cinnamon
· 1/3 tsp each of cloves, ginger & nutmeg

DIRECTIONS:
· put first four ingredients in a large bowl & mix well
· toss remaining 9 ingredients on top of goo & mix well
· spoon heaping balls of dough onto ungreased cookie sheet
· bake for 15-18 minutes @ 375F

Makes 16 xxx-large treats.