March 7th, 2008

vegan and gluten free, chocolate cake recipes/development ideas

I'm looking for vegan and gluten free, chocolate cake recipes - or at
least some ideas on developing recipes.

I have improvised a refridgerated cake a using just chocolate and
ground almonds, but it was quite heavy.

Two main issues I need to address:

Texture - Using some soaked dried fruit (possibly in gluten-free vegan
booze or fruit juice) would make the texture more interesting. Also,
beetroot can be quite complementary to chocolate.

Lightness - Couple of things I can think of here. Using an acid/alkali
reaction, perhaps rasberry vinegar and baking powder. Or a very
fiddly way is by putting the melted chocolate into a charged soda syphon,
squirting it into a tupperware with a slit in the top and then putting it
in an improvised vaccum chamber (storage bags, vaccum cleaner).

As always, I like using real ingredients, not fake egg powder/soy
milk/bobbins like that.

Any help/suggestions/ideas?

Maple syrup substitutes

Hello!

I'd really like to make the chocolate chip cookies from The Vegan Sourcebook, but I don't have any maple syrup around the house. Does anyone know what a good sub would be? My question is particularly for anyone who's familiar with the recipe. The maple syrup is the only sweetener used in the cookies, and I'm worried that I'll mess them all up if I use something else...

I have light corn syrup, which seems like the closest analog; molasses; and regular granulated sugar.

What do you think? Thanks for any and all suggestions!

Baked Tofu



This was lunch today. I'm slightly ashamed to admit that in my almost-four years of being a vegan, this is the first time I've successfully made tofu that was not in some way pureed or smashed. I think it came out pretty good. I used part of a recipe on peta2 for the liquid part and a recipe for mock Shake n Bake from allrecipes for the breadcrumb part. The potato was just mushed up with some hummus and baby spinach and salt and the baby carrots were just...carrots.

Baked Tofu
1 block firm tofu, pressed and cut into triangles
cornstarch

Liquid
3 Tbsp. mustard
1/2 cup water
1/3 cup flour
black pepper and garlic powder to taste [I never measure this stuff]

Breading
2 cups dry bread crumbs
2 tablespoons and 2 teaspoons vegetable oil
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1-1/2 teaspoons celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/4 teaspoon minced garlic
1/8 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried oregano

Dilute the mustard in the water and then whisk in the flour and spices. In a ziplock bag or a bowl, combine all breading ingredients. Take your tofu triangles, dredge them in the cornstarch, then in the mustard mix, then in the breadcrumbs. Throw them on a greased baking pan and put them in the oven at about 400 degrees. Bake them until it looks like the crumbs are almost burned [I really should have timed this, but I don't know exactly how long it took.]

Super easy and good.
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