| Delicious Vegan Pancakes!! |
[Jun. 13th, 2005|02:34 pm] |
Here's the best fresking pancakes I have EVER had! You can add whatever [fruits/nuts/etc] you wish to the batter too. This time i added blueberries. Heaven! I'm including a picture :)
2 cups flour
1/2 cup brown flour
2 tbsp sugar
2 tbsp baking powder
1 tsp salt
t tbsp veggie oil
1 1/2 cups soy milk
1 cup water
dash of cinnamon.
Mix dry ingredients in a large mixing bowl. Pour milk/water/oil [you can decrease or increase the amount of soymilk or water, or even just use water only, as long as it equals into 2 and 1/2 cups of liquid] into dry mixture. Mix well. Add fruit/nuts/whater you desire. Let batter stand for a few minutes so the pancakes will be light and fluffy. Cook in a bit of margarine over med-high heat. When middle is bubbly, flip over and cook until golden brown. Makes 9 large pancakes.
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| Egg Replacers |
[Jun. 4th, 2005|07:16 pm] |
Baking without eggs can be a little tricky, because eggs do several important things. For one thing, they provide leavening, which means they make things rise. They also provide binding, which means they hold things together. They also add some liquid. So if you're leaving out the eggs, you have to find something else to do all of those things.
In baking, there's definitely a chemistry going on between the liquid ingredients, the dry ingredients, and the leavening ingredients. In place of the eggs in your favorite recipes, try the following:
Applesauce: Add about 1/4 cup in place of an egg. This holds things together and adds moisture, but it doesn't do that much in the way of helping things rise. For that, you might need to add a little extra baking powder (about 1/2 teaspoon).
Banana: Use 1/2 banana, mashed, for one egg in sweet baked goods. (This is good only in things that will work with a banana taste.) Also add about 1/2 teaspoon extra baking soda.
Tofu: Use about 1/4 cup mashed silken tofu for one egg. Also add 1/4-1/2 teaspoon extra baking powder.
Prune puree: You can puree your own or purchase pureed prunes in the baking aisle of the supermarket. You can also use baby food prunes. Use about 1/4 cup prunes plus 1/2 teaspoon extra baking powder. (Prunes will add sweetness to a recipe.)
Baking powder: Add an extra 1/2 teaspoon baking powder and about 2 tablespoons extra liquid to replace one egg in a recipe.
Powdered egg replacer: This stuff is great. It's a powdered mix, available in natural foods stores, that you blend with water to replace an egg in recipes. It works really well. It seems pricey (about $4.50 or so a box), but a box lasts a really long time, so it's worth it.
Flax seed: Flax seeds are available at natural foods stores. This flax seed mixture can be used in place of 2 eggs: Grind 3 tablespoons flax seed to a very fine powder in a blender. Add 1/2 cup water and blend until the mixture becomes thick, resembling raw egg whites. Fold it into cake batter at the end of mixing for light vegan cakes, but only use in recipes that call for 2 or 3 eggs at the most. (This recipe used with permission from Good News About Good Food by Carol M. Coughlin, R.D.)
1 tsp. soy flour plus 1 Tbsp. water to substitute for one egg.
1 Tbsp. arrowroot powder + 1 Tbsp. oil + 1/4 c. water, whipped together, equals 1 egg.
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Egg replacers using for binding [ex: burgers, patties, etc]
Ener-G Egg Replacer: Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.
[will update as i find out more info, please comment if you know anything else. |
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| Ener-G Type Egg Replacer |
[May. 30th, 2005|04:11 pm] |
Here is a recipe for homemade Ener-G:
Ener-G Type Egg Replacer
1 cup potato starch
3/4 cup tapioca flour
2 tsps baking powder
Mix all well.
Store in airtight container.
To use:
1 & 1/2 tsp powder + 2 Tbs water = 1 egg.
1 & 1/2 tsp powder + 1 Tbs water = 1 egg yolk. |
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| Soft and Chewy Peanut Butter Cookies |
[May. 21st, 2005|11:06 pm] |
Ingredients (use vegan versions):
* 1 cup peanut butter (I use the all-natural just peanuts kind)
* 1/2 cup non-hydrogenated vegan margarine (I use earth balance)
* 1/2 cup vegan vegan sugar
* 1/2 cup vegan brown vegan sugar ( or just use 1 cup vegan sugar + a few drops of molasses)
* Ener-G Egg Replacer equal to one egg (Both Ener-G and Flaxseeds + water work fine)
* 3 tablespoons thick soymilk or rice milk
* 1 teaspoon vanilla
* 1 and 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* generous pinch cinnamon or pumpkin pie spice
Directions:
Preheat oven to 375. Cream together butter and peanut butter. Add vegan sugar and cream well until fluffy, add egg replacer, soy milk, and vanilla and beat well. Combine dry ingredients and stir well, before adding to liquid ingredients. Drop by the teaspoon for small cookies or heaping tablespoon for bakery size cookies. Slightly flatten with back of spoon (these will spread but not that much). Bake 8-10 minutes. Remove from oven when they seem underdone but lightly brown (still soft) and let cool 2-3 minutes on the sheets. Then cool completely.
Serves: 36 cookies depending on size
snagged from VegWeb.com |
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| Chocolate Chip Pumpkin Cookies |
[May. 21st, 2005|10:59 pm] |
Ingredients:
* 1 cup Non-Hydrogenated Vegetable Shortening
* 1 cup Sugar
* 1 can Pumpkin
* Ener-G Egg Replacer equivalent to one egg
* 2 cups White Flour
* 1 tsp. Baking Soda
* 1 tsp. Cinnamon
* 1/2 tsp. Salt
* 1/2 cup Non-Dairy Chocolate Chips
Directions:
Cream (mix thoroughly by hand) shortening, sugar, and pumpkin. Add egg replacer. Mix by hand, then sift in dry ingredients and mix again thoroughly.
Drop heaping spoonfuls onto lightly oiled baking sheet. Bake approx. 30 minutes at 375 degrees Fahrenheit. When done, let cool, then sit on paper towels to dry. |
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| vegan chocolate chip cookies |
[May. 21st, 2005|10:58 pm] |
3/4 cup dry sweetner
1/2 cup margarine
1/2 cup oil
3 tbsp water
2 tsp vanilla extract
2-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 to 1-1/2 cup choc chips
Heat overn to 375F. In small bowl, stir together sweetner, marge, oil, water, vanilla. In large bowl, mix together flour, baking soda, salt. Add marge and choc chips and mix well. Scoop spoon sized portions onto unoiled cookie sheet, bake 8-10 minutes. |
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| vegan peanut butter cookies |
[May. 21st, 2005|10:39 pm] |
1 cup maple syrup
1/2 c canola oil (i just use reg. oil)
1 cup natural peanut butter
2tsp vanilla
2 cups unbleached flour
preheat oven to 350*
mix maple syrup, oil, peanut butter and vanilla in a medium bowl. add flour and mix to combine. form batter into teaspoon size balls of dough with yr hands
put ona cookie sheet line with parchment paper or greased. press the tines of a fork across the top of the cookie to make perpendicular imprints
bake for 20 minutes. allow to cool for 5 minutes. place on wire rack to cool completely. |
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| tofu mac n cheese |
[May. 17th, 2005|03:37 pm] |
A few days ago i made Macaroni and cheese with tofu :
12 ounces firm tofu, pressed and crumbled
2 eggs/vegan egg mixture
1/4 heavy cream (i used soy milk, worked just great)
2 cups sharp cheddar cheese (i used vegan cheese)
salt to taste
pepper to taste
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp nutmeg
1/4 tsp mustard powder (i just squeezed out a bit of mustard from the bottle instead)
1/4 tsp cayenne powder
3 cups macaroni, cooked
In a large bowl, combine eggs, cream, and cheese. Mix Well. Stir the tofu into the cheese mixture. Season to taste with the rest of the indregients. Add the cooked macaroni, and mix well. Pour the mixture into a casserole dish, and bake at 385 for 40 to 45 minutes, or until golden brown and crunchy on top.
[I added bread crumbs and additional shredded cheese on top of the mixture when it's in the dish before baking] |
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| Hot Parmesan Artichoke Spinach Dip |
[May. 17th, 2005|03:37 pm] |
Hot Parmesan Artichoke Spinach Dip
2 (14 ounce) cans artichoke hearts, drained well and quartered
1 1/2 cups (12 ounces) crumbled firm silken tofu, or 1 cup drained cooked or canned white beans
1/2 cup plain nondairy milk or water
2 tsp kuzu, arrowroot, or cornstarch
1 tsp dried basil
1 tsp dried oregano
1 tsp dried marjoram
1/4 tsp to 1/2 tsp crushed garlic
1/2 tsp salt
1 cup Vegan Parmesan Cheese Sprinkles
one package of chopped spinach (1 and 1/2 cup), frozen or fresh and squeezed to remove excess moisture
Preheat oven to 350. Place all ingredients, except parmesan cheese and spinach, in a blender or food processor and process until very smooth. Pour into a bowl and stir in the parmesan cheese and spinach. Transfer to a large, lightly oiled pie plate, quiche pan, or shallow casserole dish, and bake until lightly crusty on top (about 24 minutes to 1 hour, depending on the size of the baking dish). Serve hot, straight from the baking dish. |
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| Tofu Burritos |
[May. 17th, 2005|03:01 pm] |
Tofu Burritos ;p
This is basically my own recipe. I used to eat fried chicken burritos back in victoria, and was thinking i should try the same with sliced tofu. Joshua and I have had it a couple times now and have offically declared it good stuff. I wanted to give out instructions to some people on my lj who have tried to cook with tofu but couldn't get it right. So here goes.
You have to buy firm tofu, extra firm is even better. Any brand other than silken tofu will do. Go to your local grocery store, they should have it in the vegetarian asile if there is one. Cut the package and drain the liquid. Put the block of tofu on a cutting board. Cut the block in 4 parts. Press each slice with paper towels until no more wetness. Cut each slice (length-wise) in half (or in three pieces) so it turns out into long strips of tofu.
Once you are done with the tofu, get some rice ready. We use Uncle Ben's Original heh. The tofu should be done frying once the rice is ready if you do it just as you get ready to throw the tofu on the griddle.
Once getting each strip of tofu dry enough, oil up a griddle lightly with olive oil or seasome oil. flip the tofu so it's coated in oil, then sprinkle a lot of grinded black pepper on each slice. Sprinkle some cayenne pepper on as well if you like your burrito to be a bit hot. Adjust to personal taste. Fry until each side is brown, do a lot of flipping to make sure each side browns quite nicely.
While the tofu is frying. Get the toppings ready for the burrito. I sliced up avocado. Grated up some vegan cheese. Chopped up some green onions. I also got the salsa and vegan sour cream out. Also start heating up your boiler to boil your tortilla shell is that's how you like it to be. Or you can do it Joshua's way, which is spraying a bit of water on each side of the tortilla shell then putting it in the microwave for 30 seconds, that will soften it up.
Prepare your wrap however you like it. I like to put the sour cream on the bottom, some rice and vegan cheese on top of the rice so it melts. Then the green onions, avocado, and finally the tofu on top of all. Delicious i tell ya, delicious! |
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| Vegan Waffles |
[May. 17th, 2005|02:57 pm] |
Vegan Waffles
2 1/2 cups flour
1 tsp vanilla extract
1/4 cup sweetener (honey, molasse, sugar, etc)
4 tsp baking powder
1 stick margarine (1/2 cup) melted
1 cup soy milk
1 cup water
dash of cinnamon
Mix baking powder and flour first then ass with rest.
Make sure the mixture isn't too pourable or the waffles will not be as firm.
Brush waffle griddle with olive oil, then pour out mixture, spread with spoon.
Mixture should make 8 waffles.
On the left is sliced and fried soy temph, then you see the waffles, and behind it is the hasbrowns. |
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| vegan crepes |
[May. 17th, 2005|02:55 pm] |
vegan crepes
Blend in blender:
2 egg replacers (aka 2 eggs)
1/3 cup veggie oil
2 cups of soy milk
1/4 cup of water
Blend on slow. Add one cup of flour while blending. Should be thin.
[NOTE: If you are using actual eggs, don't bother using any water] |
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| Vegan Quick and Easy Alfredo Sauce |
[May. 17th, 2005|02:54 pm] |
Quick and Easy Alfredo Sauce
2 cups plain soy milk or rice milk
1 1/2 cups (about 12 ounces) crumbled firm silken tofu
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
pinch of grated nutmeg
1 cup parmesan sprinkles (non-dairy)
Combine all ingredients, except parmesan sprinkles, in a blender or food processor, and process until very smooth and creamy. Transfer mixture to a medium saucepan, and cook and stir over low heat until warmed through. Do NOT boil. Remove from heat, stir in parmesan sprinkles. Serve at once. |
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| Vegan Tofu French Toast |
[May. 17th, 2005|02:52 pm] |
Vegan Tofu French Toast:
12 ounces silken tofu
1/2 cup soy milk
2 tbsp honey or maple syrup
1 tsp cinnamon
1/2 tsp salt
2 tbsp veggie oil
4 to 6 slices of bread.
In a blender, combine all ingredients and mix until smooth. Pour mixture in a bowl. For the ones who are unsure how to go with the silken tofu. I pressed the tofu semi dry with paper towels and then crumbled up the tofu. Pressed it once again, then put it into the blender. It mixes better than just throwing in blocks of tofu.
Dip each slice of bread into the mixture until coated. [i found dipping then spooning some mixture onto the bread a bit easier amd spreading with the spoon, because it doesn't coat like eggs would.
On a lightly oiled griddle, brown the battered bread on each side. Serve hot.
I got this recipe from the "Giant Book of Tofu Cooking" book I have :)
( 3 pictures ) |
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| General Tso Tofu |
[May. 17th, 2005|02:41 pm] |
General Tso Tofu
1 box firm tofu
1 egg
3/4 cup cornstarch
vegetable oil for frying (i prefer seasme oil for extra flavor)
3 chopped green onions
1 tbsp minced ginger
1 tbsp minced garlic
2/3 cup vegetable stock (broth)
2 tbsp soy sauce
2tbsp of sugar
1 tbsp white vingear
red pepper to taste (optional)
1 tbsp sherry (optional)
Drain, dry and cut tofu into one inch chunks. You can freeze tofu the night before to get a more "chicken-like" consistency. Dip tofu in egg and coat completely. Pat tofu in a bowl of cornstarch (i like to repeat this once again so the coating is thick). Heat seasme oil in pan. Fry tofu until golden. Drain oil.
Heat 3 tbsp veggie oil in pan on medium heat. Add green onions, ginger and garlic. Cook for 2 minutes. Add veggie stock, soy sauce, sugar, red pepper and vingear. Mix 2 tbsp water in 1 tbsp cornstarch, then pour into mixture, stirring well.
Add fried tofu to mixture, coat well. Sprinkle with seasme seeds.
Serve immediately. |
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| NotBalls |
[May. 17th, 2005|02:39 pm] |
I got this recipe from my boy's mom. I am not sure if she made it up or got it from somewhere.
NotBalls
1 cup grated parmesan cheese
1 clove minced garlic
1 cup chopped pecans
4 tbsp parsley
2 cups bread crumbs
2 tsp sage
2 eggs
1 tsp salt
1 med chopped onion
2 cups finely chopped celery (or brocilli, i prefer brocilli, sooo good)
2 tbsp water
Mix ingredients in large bowl, beginning with dry ingredients first. Form mixed ingredients in small balls. Fry balls in pan with veggie oil, until golden brown.
This is DELICIOUS i tell ya!!! Soooooooooooooooo good. |
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| black bean burgers |
[May. 17th, 2005|02:37 pm] |
black bean burgers
1 can black beans (small can not the large ones)
1/4 cup diced onion
1/4 cup diced red pepper
1/2 tsp cayenne pepper
1 egg
1 cup seasoned bread crumbs
2 tbsp chopped fresh cilantro (i used parsley and it tasted great)
2 tbsp olive oil
Preheat oven to 350
Mash beans, chop veggies, and add remaining ingredients. Mix with hands.
Form 6 patties (or 3 fat burgers in my case), and bake for 10 minites. Instead of baking, i fried it in a bit of olive oil. |
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