October 22nd, 2005

tofu cupcakes

Hi there! I want to make cake for my friend's birthday today, and I don't have a whole lot of experience with vegan baking (I do have some though), so I come to you for advice...

First of all, do you think this recipe would work in cupcakes?

Tofu Fudge Mocha BarsCollapse )

And if so, should I use paper liners, or not? My cupcake tin is non-stick.
(Then again, I suppose I could just make bars like the recipe suggests...)

If not, any suggestions? I have a package of dessert tofu I'd like to use, and an added restriction is that it has to be as low in fat/oil as possible. I have flax seed so I can do the egg replacer thing with it, and I have most other basic ingredients.

Thanks a bazillion!

hot fudge...mmm...

After posting about the hot chocolate yesterday, my cravings started raging, but I sort of wanted ice cream as well, so I grabbed a carton of Soy Dream and whipped up this hot fudge recipe. It's awesome and makes enough for 3-4 servings. If you could melt a brownie, it would taste like this. It's modified from the recipe found here.

Ingredients and directionsCollapse )

I stuck my leftovers in the fridge and noticed that, when cooled, it actually firms up enough to be almost like pudding. It's just ever so slightly not smooth enough, but playing around with the recipe a bit could probably fix that--you could fine-sift all the dry ingredients, or maybe even combine them in the blender for a while.
  • Current Mood: satisfied

tofu & eggplant rawmesan!

bought me an eggplant a little bit ago and i decided i would do something with it before it went bad. i'd never cooked with eggplant before and i didn't feel like looking up a recipe so i just kinda made this up as i went and hoped it turned out ok.

tofu & eggplant rawmesan

one eggplant
one package of firm tofu
one can of italian stewed tomatoes
vegan butter (i used earth balance)
vegan parmesan (i used rawmesan)
soy sauce
balsamic vinegar
garlic powder (i wish i had real garlic):

how to:
preheat oven to 400*. cut eggplant in half and scoop out the meat from each half. remove as many of the seeds from it as you can and dice into little pieces. start to press tofu. heat about a tablespoon of earth balance in the skillet on medium high and throw in the eggplant pieces. once it starts to brown (about 5 minutes), crumble the tofu in with it. splash some soy sauce and balsamic vinegar on it and stirfry for ten minutes. shake lots of rawmesan on it as it's cooking. once the eggplant has good consistancy, pour the can of tomatoes on top and mix in. turn the heat up to high and let it sizzle for about ten minutes. shake garlic powder on it to taste. take the two eggplant "bowls" and put them in a casserole dish. spread some earth balance on the inside of them and shovel the tofu/eggplant/tomato mixture into the eggplant halves and put some around it in the dish. shake lots of rawmesan on top and bake in the oven for 20 minutes. voila!

this is soooooooooo delicious and i wish i had a camera because it turned out beautifully, as well.

i hope this is good

this is something i just made up and it's cooking now:

side dish:
8-10 small red potatoes, cut into 1/8
place in large bowl with dash of pepper and italian seasonings (you know...the generic bottle at the super market) and pour in approx. 1/4 cup italian dressing
shake until potatoes are covered (use a lid to avoid a mess)
place on flat baking tray and bake 30-40 min at 350*

main dish:
drain and press 1 block of water-packed tofu. cut into 16 pieces. fill skillet with enough vegetable oil to cover the bottom and cook tofu in it on medium heat. turn cubes as necessary to lightly brown each side.

while that is cooking, dice 1 red and 1 green pepper. cut 1 green apple into cubes. peel 2 clementines and separate the pieces along the seams.

when tofu is done cooking, place tofu, fruits & veggies into small cake pan. add 1/4 cup chopped peanuts (i didn't have any so i actually had to shell them, remove the brown skin and then break the halves apart...that was fun). mix it all up. bake 30min at 350*. remove from oven, slice up a banana and mix that in. enjoy!

once again i prove everyone right - i don't know how to cook in portions other than 'army battalion' size

this is super good. i posted while it was cooking but now that i've tasted it, it's great
plus the people who were coming over that i cooked for blew me off so i have extra's if you're in the kc area