May 4th, 2008

Bread makers???

I have a bread maker that was given to me as a gift. The town I live in is rather small and the store does not have a vegan friendly bread. I have tried to make an oatmeal bread but when it comes out of the bread machine it is not fully cooked. However when I did the same recipe and cooked it in the oven it came out beautiful and fully cooked. My hubby thinks that maybe bread machines are only able to make the prepared mixes that you buy at the store. Is this true?

Chocolate Peanut Butter Pie.

My first vegan dessert!
If you have the free recipe book from tryveg.com, this is in it.
I never follow the recipe directly.

Package of firm tofu
Package of vegan chocolate chips
Small jar of peanut butter
Soy milk to desired consistancy
Vegan pie crust, I used graham

Mix tofu, half of chocolate chips (melted), peanut butter, and soy milk in a blender or food processor until smooth. Spread in pie crust. I topped with the other half of whole chocolate chips ( I haven't eatten dessert since I became vegan, I went all out), but you can also add a topping of melted chocolate that will harden.
Chill for 2 hours. If adding melted chocolate on top: wait two hours, add melted chocolate, and chill another 2 hours.



 

Fast Spicey Chickpea Couscous

Had an impromptu picnic today because it was so nice. Had some couscous and made this recipe, it being short notice I substituted a few ingredients (had no tobasco so I added a squirt of sriracha, didn't have carrots so I threw in some corn and raisins to brighten things up, and never having enough fresh herbs in my home I ended up omitting them all together) but despite that it was delicious!

Wonderful both warm and cold an hour later when we finally started eating.


Ingredients:
1 can (about 14 ounces) vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon hot pepper sauce (tabasco)
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup frozen corn
1/3 cup raisins (or currents)
1 can (15 ounces) chickpeas, rinsed and drained
1 cup frozen green peas
1 cup quick-cooking couscous
2 tablespoons chopped fresh mint or parsley



Preparation:
1. combine vegetable broth, coriander, cardamom, turmeric, pepper sauce, salt and cinnamon in large saucepan; bring to a boil over high heat. Add corn and raisins; reduce heat and simmer 5 minutes.

2. Add chickpeas and green peas; return to a simmer. Simmer, uncovered, 2 minutes.

3. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with mint.

chocolate raspberry pie!

So, inspired by this and a day of sitting around doing nothing, I decided to make this:



IGNORE HOW IT WAS MADE IN A SKILLET, IT IS PART OF THE CHARM. Also, I couldn't find any of my pie pans and this was more slopey than my cake pans.

Graham Cracker Crust:
Nine vegan graham crackers (one sub-package if you're using Western Family)
One stick (half a cup) Earth Balance or other vegan baking margarine
1/3 cup unrefined sugar

Preheat the oven to 350. Melt the margarine. In a bowl, crumble the graham crackers as crumbled as you can get them without getting impatient. Mix in sugar. Add margarine and mix until consistent (I just used my hands). Line a pie pan (hopefully a pie pan) evenly with the mixture. Bake for 8ish minutes - doesn't need to get brown, just set. Refrigerate for around 20 minutes.

Filling:
Vegan semi-sweet chocolate chips (around 1 1/4 cup)
One single-serving container of raspberry cultured soy (I used Silk Live)
1 14-ounce package firm silken tofu
Soymilk (to consistency)

Blend the chocolate chips, cultured soy and silken tofu in either a food processor or a blender (or in a large bowl with a hand blender if you're prepared for some mess). Add a little soymilk to desired consistency and to smooth the blending (I added around a quarter to a half cup and I didn't even need that much).

Pour filling into refrigerated crust and put back in refrigerator for 2 hours.