June 11th, 2007


converting cupcake recipe (from vctow) to cake

I have not googled this successfully, and I hope it's not horrible repetitive, but:

I'm turning twenty-one (woo woo) on Tuesday and I am making my own cake. I want to use a recipe from VCTOW (lemony vanilla cupcakes), but make it into a cake. I am going to triple the recipe (I'm making three layers), but I can't figure out what oven temp and baking time I should use.

to make this post less boring, here are Collapse )

thanks for your help, everyone!

Help with French Toast?

Since it's the Apostle's Fast, my husband and I are living pretty much vegan (avoiding eggs, all dairy, and meat with a few exceptions) so I realized this morning I'd had it up to my eyeballs with oatmeal and farina cereals  paired with fruit , and decided I'd try French Toast.

I used the equivalent of three eggs, 1/4 c. rice milk, cinnamon, sweetener and a healthy splash of vanilla extract.  I'd give more exact measurements, but I tend to cook by eyeball, so my recipes tend to be pretty impromptu.

It was good, but lacked the "body" I associate with French Toast made with eggs.  Would a bit of soy yogurt help with that, or am I stuck with limp French Toast?  (I'm also going to google it, but I've enjoyed the recipes I've seen here, so I thought I'd ask.)

Is there an egg replacer that you find gives a more egg-y result?  I use the Ener-G brand and sometimes it seems a bit gummy.  I realize that it's more a binding agent than anything, but I'm a bit new at this whole "not using eggs" and I wasn't sure that applesauce would taste good cooked.

Also, short of using yellow food dye, what could I toss in the mixture to give it that golden color?

Please note, I'm not really offering the recipe up for replication, more asking what I could add to give it more body and be more like the original French Toast.

(Sorry if you've seen this more than once.  I posted in veganrecipes and think this is probably a better place to ask.)


Whenever I've used a recipe that called for TVP I used the frozen burger crumbles you can find in any store. 
I decided to try out the dried TVP flakes instead. 
I know the package says to rehydrate the flakes by adding boiling water, etc.. 
but I was unsure about measurments in recipes. 
If it asks for say 2 cups of TVP.. is that 2 cups dried or 2 cups rehydrated.
Or are they about the same either way? 

thanks so much for any help.

Autumn Cupcakes

Autumn Cupcakes

(these are a bit thick, but I love them)

1 c. pumpkin
1 c. sugar
2 c. flour
1/2 tsp. bkg soda
1/2 tsp. bkg powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
4 tbl. oatmeal
1 c. soymilk

350. 20-22 minutes.

Large bowl: dry ingredients
      Then, add all. Blend well.

(I need a good camera to take food pictures, that isn't my camera. Any suggestions?)

Chickpea & Banana French Toast

Inspired by soldiergrrrl's question on French Toast (below), I went into the kitchen and pondered, and can now confirm that the following Wot I Made Up tastes rather damn good:
  1. 8oz/1 cup cooked chickpeas
  2. 4fl.oz/1/2 cup soymilk
  3. 4fl.oz/1/2 cup water
  4. 1 large banana
  5. 1 rounded tbsp nutritional yeast
  6. 1 tsp each vanilla extract and ground cinnamon
  • Blend thoroughly and saturate bread. 
  • Fry (I used carotino oil, which gave the toast a lovely golden colour - otherwise, I imagine, a dash of turmeric would do the trick). 
  • Serve drizzled with maple syrup.
I used 4 large rounds of wholemeal bread, and about half of the mixture.  Guess what we're having again?
[EDIT]: Well, now I know that the above mixture is enough for 8 rounds of bread. [/EDIT]
Mr vgnwtch pronounces it "amazing!"

Easy 3 C Soup

I made up a really easy soup with Chick peas, carrots, and cauliflower. You can find the recipe on my new recipe blog.

Notes from a Veg*n Triathlete's Kitchen

3 C Soup features cauliflower, chickpeas, and carrots. Oh, and curry. So perhaps it's the 4 C soup?

1 head cauliflower, washed and cut into bite-sized chunks
about a handfull (or more if you wish) baby carrots, halved lengthwise and then horizontally
1 can chickpeas, rinsed
7-8 cups veggie stock
various spices to taste: onion powder, garlic powder (or real onions and garlic), cumin, tumeric, curry powder, salt, pepper

Boil all ingredients for about 15 minutes until the carrots and cauliflower are soft. Then put into a blender/food processor to make creamy.

Serves about 4.