I made a batch of these (which made 18 cupcakes rather than the 12 the recipe said it made, to my surprise) last night to appease the housemates who were complaining at their not being allowed to eat the two x-large pizza boxes full of rosewater cupcakes I made for an event.
I must say, they came out nice and moist, but without a lot of lemon flavor. If I didn't know they were supposed to be lemon, I'd never have guessed it. I followed the recipe, and even added some extra ground lemon peel to the mix. I'd like to get more lemony tartness, rather than lemony sweetness, if possible. I thought about lemon extract in place of the vanilla extract, but fear that'll just make lemony sweet. Maybe mix in some lemon pulp? Anyone else have this problem with these cupcakes?
One of my favorite omnivorous meals was Sausage Waffles, a recipe from the Southern Living library (it came from the late eighties, or maybe '79, I don't remember...) that combined a thick bready waffle with savory pork sausage. Oh the memories... Anyway, since adopting a vegan lifestyle this dish is something I've sorely missed, and until now haven't tried to recreate.
I read about people doing this with other dishes and having to spend months tinkering, trying, and failing until they find the exact combination, but I got lucky on the first try!
Anyway, here's my new method:
Preheat waffle iron.
Sautee 1/2 package of Go Lean! Sausage-style .... substance in about 4T peanut oil (I used one of those calphalon non-teflon nonstick pans 'cos it started to stick to my steel pan pretty badly). Set aside, drain if you want, I didn't.
Waffle mixture: 1C unbleached white flour w/germ 1T aluminum-free baking powder Dash of salt (1/8t?) 1C hemp milk 1T egg substitute + 4T water 2T peanut oil 1T maple syrup
Mix together solids and liquids separately, then combine and whisk together thoroughly. Mix in sausage immediately, let rest a few minutes, then put ~1/2C onto your pre-greased waffle iron. When nice and brown throw on some maple syrup and chow down! These freeze wonderfully.
I was terribly unimpressed with the waffle iron selection to be found at all of my available retail outlets. Belgian wafflemakers all around. I hate belgian waffles. This recipe is not designed to be prepared in a belgian waffle maker. I had to go to a thrift store to find a used waffle maker, the kind with the big square cast iron plates with the smaller wafflings and the little glass porthole in the top that looks down onto the heating element. Black bakelite is where it's at, baby!
Please post your favorite waffle recipes. I'd love to try some new variations on the theme.
i am making reubens tonight..the recipe calls for braggs. in my whole vegan cooking career (2 years or so), i have never used it...so i dont have any. IF its necessary, i will pick some up....but i was wondering, can i use soy sauce (or something else) instead?? i promise i'll buy some next time i'm at the store. thanks!
So I've been totally wanting to bake cupcakes lately (I've been on quite the epic baking spree) and I finally bought muffin tins. I am also going to be getting the awesome book vegan cupcakes take over the world book verrrrrry verrrrrrrrrrrry soon.
Anyway, I tried two recipes for vegan red velvet, and one of them was way better. and I'm going to post both of them.
also, I was SUPER impressed with the buttercream icing.