January 2nd, 2007

Chocolate Gingerbread

Chocolate Gingerbread

(adapted from Nigella Lawson's Feast: Food to Celebrate Life, p. 278. I made this because I was so thrilled that the cake was a darker color than the frosting in the photo. It was a huge hit on Christmas eve with my in-laws, who didn't believe it was vegan and had seconds. The frosting hardens much like a glaze, and it stayed fresh for at least five days, and traveled well.)


Gingerbread
3/4 cup Earth Balance
1 cup plus 2 tablespoons dark brown sugar
3/4 cup golden syrup or light corn syrup
3/4 cup black treacle or molasses
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 1/4 teaspoons baking soda
2 tablespoons warm water
Ener-G egg replacer for two eggs (I used powder for two eggs, but water for only 1 egg)
1 cup milk (I used Silk creamer)
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 cup semi-sweet chocolate chips

Preheat oven to 325F and line a 12 x 8 inch pan with parchment.

In a saucepan, melt Earth Balance with sugar, golden syrup, molasses, cloves, cinnamon, and ginger. In a cup, dissolve baking soda in water. Take saucepan off the heat and beat in eggs, milk, and soda in water (I added the Ener-G and water to the baking soda mixture first). Stir in flour and cocoa, and beat with a wooden spoon to mix. Fold in chocolate chips, pour into lined lan, and bake 45 minutes until risen and firm.

Remove to a wire rack and let cool in the pan. Once cool, start frosting.

Frosting
2 cups confectioners' sugar
2 tablespoons Earth Balance
1 tablespoon unsweetened cocoa
1/4 cup ginger ale

Sift the confectioners' sugar. In a heavy saucepan, heat Earth Balance, cocoa and ginger ale. Once the butter's melted, whisk in the sugar. Lift the gingerbread out of the pan and unwrap the paper. Pour over the frosting just to cover the top and cut into fat slabs when set.

Ideas?

Any recipes that involve these foods and only these foods would be of great help to me! I've got a little under a week to feed food people on just these foods.

Lots and Lots of winter squash, assorted
Collard Greens
Celery
tempeh
The usual grain suspects: Quinoa, Couscous, Oats, Macaroni, Spaghetti, Rice Noodles
One green bell pepper
some lovely oyster mushrooms
All the usual spices, and some not-so-usual spices
Artisan Breads galore (I work as a baker)

Thanks a bunch for any hunches you have!

Apple & Sultana Cake

Hi, I just joined. I'm not vegan as such, but I am allergic to eggs and intollerant to cows dairy produce. So most things I bake are vegan.

Here is a cake I made before Christmas.
Photobucket - Video and Image Hosting
It's an apple and sultana cake the recipe is as follows:
12oz plain flour
8oz sultanas
8oz chopped apple (peeled and cored - pieces should be small, possibly grated would be better)
6oz vegetable marge
4oz sugar
1/2 tsp salt
2 tsp ground mixed spices
2 tsp bicarbonate of soda
2 tbsp vinegar (I use malt vinegar, but white wine vinegar works too)
1/2 pint apple juice

1. Sieve the flour, ground spices, salt, sugar and bicarbonate of soda into a bowl.
2. Add the marge and rub until you get a crumbly mixture.
3. Add the fruit and stir well.
4. Mix the vinegar and juice then stir them into the dry ingredients really well.
5. Pour into a lined cake tin.
6. Bake in the oven for 1 hr 45 mins at 170C.

p.s. tsp=teaspoon, tbsp=tablespoon. sorry measures are in imperial.

Sesame ball

When I worked in a chinese restaurant my favorite dish there were sesame balls. They're vegan by default but fried in the same oil that everything else is fried in so not vegan enough for most people. So I went and got the recipe and made them on Christmas for my boyfriends family. I had a little issue with popping, that I couldn't figure out how to resolve, but they were still delicious. You might want to use sugar instead of red bean candy in the dough for added sweetness and simplicity. Melting the red bean candy into the hot water is a little annoying.

2 1/2 slabs red bean candy or equivelant amount of sugar
3 cups glutinous rice flour
1 can lotus paste
1/3 cup white sesame seeds
2 quarts vegetable oil

Dissolve the red bean candy/sugar candy in 1 cup of boiling water and set aside or in the fridge to cool.

Place the rice flour in a large bowl. Make a well and add candy/sugar water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.

Dust hands lightly with rice flour and roll dough into a thick rope (I found it easier to skip the rope step and just pinch off a bit of dough to roll into little balls.) Cut the rope into 24 equal pieces, roll each piece into a ball.

Press your thumb into the dough to form a cup. Roll a scant 1 teaspoon (I again eyeballed this) of the lotus paste into a smaller ball. Place the lotus paste ball into the cup of the dough ball. Gather the edges of the dough over the filling and close the dough over the lotus paste. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.

In a 8-inch wide, 5-inch deep big pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add a few sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot (be careful here, my spatula slipped and I burned my hand really good with hot oil.) The balls will expand as they are gently rotated and pressed. Fry until golden brown. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.