April 27th, 2008

Banana Bread

I found whole wheat pastry flour at the local whole foods store yesterday, which excited me greatly, so I was looking around for something to make with it and found this recipe for banana maple loaf from The Everyday Vegan, and then made a few substitutions based on what I had in the house. The verdict: delicious!

3/4 cup whole-wheat pastry flour
1 1/8 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup mashed overripe banana
1/2 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup soy milk
1 tsp vanilla extract
1 tbsp canola oil
1/4 cup each finely chopped pecans, dried cherries, and crystallized ginger

Preheat oven to 350. In a large bowl, combine dry ingredients, mixing well. In a separate bowl, combine mashed banana, applesauce, maple syrup, soy milk, vanilla, and canola oil. Add wet mixture to dry, and stir through until just well combined (don't overmix). Gently fold in pecans, cherries, and ginger. Pour into a lightly oiled loaf pan and bake for 45-50 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean.

Toasted tofu?

When making baked tofu, do any of you just pop it in your toaster oven instead of firing up your oven? I'm used to marinating the tofu in aminos/ soy/ sesame oil and then baking it in the oven, but it's getting hot out and I'd like to avoid having to heat up the kitchen. I'm thinking that for small batches I could just stick the tofu on the toaster tray and pop it in there.

Anyone had success with this?

Asian soups

Hi all
SE Asian soups are one of my favourite things in the world, and I've been experimenting with different recipes recently. I'm not actually vegan, just vegetarian, but I find that Asian soups don't tend to use dairy products and you can use tofu instead of meat (or just leave it out altogether) so most recipes are easy to adapt.
Here's a recipe for Collapse )

Does anyone have any recipes for veggie/vegan Asian style soup? I'm running out of recipes in the books that I have!

Moo-less Chocolate Pie

moo-less chocolate pie close
This is from a very simple recipe from the Food Network, and it was soooo easy to make and really really good. I've already taste-tested this and it was a hit with vegans, vegetarians, and even omni's.

The ingredients are simple and easy, and it was fun to make too. It only took 20 minutes, from the start of setting up, to finishing. So this is quick as well.

The recipe:
2 cups (dark) chocolate chips (dark chocolate is the best in my opinion)
1/3 cup coffee liqueur
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon raw agave nectar
1 prepared chocolate wafer crust

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.

Combine the tofu, chocolate mixture, and honey (agave nectar) in the blender jar. Liquefy until smooth. If you find it is a bit too thick or rich, add a few splashes of plain soy milk to loosen it up.

Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Enjoy!

Also posted on my food blog: http://www.vegangrub.com