January 20th, 2009

Vegetarian Times Recipe Request-Grapefruit-Ginger Tea Bread

Does anyone get Vegetarian Times? I do. In the January issue there was a recipe for Grapefruit Ginger Tea Bread (in the grapefruit foods section). I tore out the recipe and made the bread after veganizing the recipe. Unfortunately, my husband gets overzealous when cleaning and he threw away the recipe. I remember which aspects of the recipe I modified to make it vegan, but I cannot recall any of the amounts of the ingredients in the original recipe. I have also gone wheat free since making this bread, so I would like to modify the recipe further. Does anyone feel up to typing out and sharing the original, non-vegan, recipe with me? I would be more than happy to share my modifications if someone is willling to do so.
As an offering; here's is the picture of my end results for this recipe:

Grapefruit-Ginger Tea Bread

Bread
1/4 cup pecans, chopped (i used walnut)
2 cups whole-wheat flour
3/4 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
2 large eggs (I replaced with with an extra quarter cup of yogurt and used most of the juice from the supremed grapefruits to compensate for the moisture loss)
6 oz. nonfat vanilla yogurt (i used Farm Soy Yogurt)
1/4 cup milk (i used Unsweetened original almond)
3 tbsp. canola oil
2 grapefruit, surpremed, segments coarsely chopped, all juice reserved with 2T set aside separately. Do not be afraid of how much juice is left over. If You need help with how to supreme a grapefruit, please ask as this is key for this recipe.
1 tbsp. grapefruit zest
1/2 cup finely chopped crystallized ginger

Glaze
2/3 cups confectioners' sugar
2T grapefruit juice

1. Preheat the oven @ 350 and spray a 9X5 loaf pan with cooking spray.

2. Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Set aside.

3. Whisk together Soy yogurt, almond milk, and canola oil in a medium-small bowl Add some of your reserved juice then stir some more. Stir in grapefruit segments, remaining grapefruit juice (except the amount for glaze) and grapefruit zest. Make sure everything is mixed together well.

4. Fold the wet mixture into the flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped nuts. Transfer to prepared loaf pan, and bake 55 to 60 minutes, or until deep brown around the edges, and toothpick inserted in center comes out clean. With my addition of more yogurt, i had to bake this for about 30 minutes longer than the instructions said. Just WATCH your bread. Cool for 1 hour on wire rack; remove from pan, and cool completely.

5. To make Glaze: Whisk together confectioners' sugar and 1 and 1/2 tbsp. grapefruit juice in small bowl. Stir in additional 1/2 T. juice to acheive thick, but pourable, consistency. I made mine MUCH thinner than the recipe suggests and i think it was more delicious that way. Place foil beneath wire rack to catch drips. Turn loaf upside down so flat side is up, and drizzle Glaze over loaf. Allow Glaze to set before slicing.

Make my dinner! Please. :)

I am not sure what to have for dinner for the next two nights. The main aim is to use up some tomatoes and broccoli before they go bad. Also, one night may have to be a really quick dinner, so any super-fast recipes would be appreciated. Here is what I have:

Tomatoes
Broccoli
Carrots
Onions
Frozen peas
Frozen beans
Two vege burgers
Silken tofu
Various herbs and spices, such as basil, cumin, chilli flakes, curry powder, ginger, garlic powder, onion powder etc
Various pastas such as penne, spaghetti, quinoa penne, cute animal-shaped pasta etc
Brown rice
Various canned things: corn, red kidney beans, four bean mix, chickpeas, diced tomato
Also have: soy sauce, bbq sauce, tomato sauce, lemon juice, coconut milk, soy milk

Any recipe suggestions or dinner ideas would be much appreciated! Thank you!

  • Current Mood: bouncy

Oatmeal Sweet Potato Muffins

I veganized This recipe over the weekend and they came out pretty good.

I used fresh baked sweet potatoes & substituted 1 Ener-G Egg and used Rice Milk and added more Nutmeg, left out Cinnamon as I'm allergic. Recipe HereCollapse )

I thought they came out pretty well. I think I'd add more margarine and not melt as much so crumble topping would be more chunky next time...seemed kinda dry.

Still Tasty tho' :)
  • Current Mood: accomplished

White chocolate/caramel frosting birthday cake ideas?

Hi all,
I spent a good bit looking through the tags and memories, but did not find anything exactly to my liking.

I will be celebrating my first vegan birthday in a week or so, and as a treat, will be baking a cake for myself and my family. I have a very vague idea of what I'd like, so basically, if you have any suggestions for me it would be much appreciated!

I'd like for it to have a crust and some sort of frosting, and I loove caramel/condensed sweetened milk and have had marginal luck in the past in making vegan versions, so I hope to incorporate that. I'll also probably be making white chocolate coated truffles, so will have some white chocolate left over.

What I'm somewhat imagining now is a layered cake with white chocolate in the middle, and frosting (what kind?) with caramel swirls on top. What I have no idea about is what the actual cake should consist of- red velvet? Shortbread? Not a big fan of pound cake. Also, if fruit (particularly cranberries) could be incorporated in some way, that'd be nice.

.. this turned out to be a bit more ambitious than I had hoped. Thanks in advance for anything you can come up with!