margarine - vegetarian recipes

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margarine vegetarian recipes

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the World

October 31 2017 World Vegetarian And Vegan News 

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the WorldYour help is need to reach over a million new potential vegans during #WorldVeganMonth which is kick-starting on #worldveganday 1st November. Please click on the link below to the one time vegan thunderclap 2017 has been a phenomenal year for the worldwide vegan community, google trends show interest in vegan in the UK has quadrupled since early 2015 Vegan interest quadrupled since Jan 2015 In 2015 there were around 30 Vegan Fairs, this year in 2017 there were 150 vegan fairs and festivals and yet despite this VegfestUK London was bigger than ever before with 280 exhibitors, hoards of caterers and a new vegan trade show tacked on. Vegan fairs and festivals more than quadrupled since 2015 I worked hard last year and the beginning of this year to encourage retailers to make sure they followed Pret's lead and stocked a vegan sandwich. I think everyone now sells a vegan sandwich or wrap apart from Asda who say they are "working on it". Marks and Spencers renowned for putting dairy in everything whether it needed it or not (even the Sushi!) now have a great vegan range. Asda now only supermarket with no vegan sandwich/­­wrap I've now turned my attention to pubs whose accessibility for vegans has been made a lot more accommodating by Guinness taking the fish fining out of their world famous stout (Yes Draught Guinness is now Vegan). Luckily BidFood (formerly Bidvest 3663) one of the biggest wholesale  distributors to the catering trade has introduced some vegan desserts, vegan cheese and some vegan savoury items which has left no excuses for the On trade/­­Pub trade. Brewers Fayre  - No Vegan Christmas OptionOther new vegan products this include new palm oil free vegan margarine by Flora , Ben and Jerrys vegan ice creams, new vegan dairy free cheeses by Tescos, Sainsburys and in Waitrose, a range of new vegan products by Quorn meat alternatives as well as a universal move to remove the egg from supermarket vegetarian products that would otherwise be vegan. Vegan pizzas are not just being sold in Pizza Express, Zizzis and Ask but also beginning to appear in supermarkets too starting with Sainsbury's. Independent vegan cafes and restaurants have had to work hard to keep up with the new level of quality and choice now available on the high street. The coconut craze has meant a whole new generation of ice creams, milks, yogurt and desserts that has left consumers with no excuses but to ditch dairy. Oat products from Oatly such as the new Creme fraiche and the barista milk has further eaten into  dairy sales making the dairy industry less and less viable every week. The advertising standards authority finding that the slogan "There's no such thing as Humane Milk" was indeed legitimate was a massive blow to Dairy Farmers who faced with Brexit and loss of subsidies are literally at the end of their tether. Smart dairy farmers in  Canada and the USA have moved on to Pea Milk which has more protein than other plant milks and more calcium than cow's milk. Look out for new brands in 2018. Omega 3 rich flax milk is also a thing now. Please help keep the momentum going and encourage all your non vegan friends to try going vegan for #WorldVeganMonth. 2-3 clicks is all it takes via facebook or twitter or just cut and paste the link More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Chia Lemon Cake

January 17 2017 Veganpassion 

Chia Lemon Cake Chia seeds are my latest discoveries. The small seeds look like tiny pebbles and they have great nutritional values. The superfood contains antioxidants, calcium, potassium, iron, omega-3 fatty acids and omega-6 fatty acids and withal they are very versatile! Today I want to share my Chia Lemon Cake recipe with you. Very delicous and even healthy :-). If you don't want to use any sugar you can bake the cake with any alternative you like. You can use xylit, agave sirup or stevia . Makes a 7 inch (18cm) cake springform pan. For the dough: 1 3/­­4 cup (200 g) spelt flour 7/­­8 cup (100g) raw cane sugar 1 1/­­2 tsp. baking powder 3 tsp. vanilla sugar 1 pinch of salt 1 tbsp. soy flour or arrowroot flour 2 tbsp. chia seeds 1 pinch of curcuma juice and skin of one lemon 1/­­4 cup (50 g) margarine or vegan butter, melted 1/­­8 cup (30 ml) oil  3/­­4 cup (180 ml) water In a bowl mix together flour, sugar, backing powder, vanilla sugar, salt, chia seeds, curcuma and lemon abraison. Grease cake springform pan with margarine and fill in the dough. Bake at 338°F (170°C) for about 40 minutes. Let the cake cool off in the pan and sprinkle it with powdered sugar. Enjoy your meal.

Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free Recipe

December 21 2016 Vegan Richa 

Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free RecipeThe Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Easy Classic Chocolate Chip Cookies that are perfect for the holidays, bake sales and gifting. Perfectly Crisp and Soft. Vegan Nut-free Soy-free Palm oil-free Recipe.  Because one can never have enough Chocolate Chip Cookies and these are the best! Classic Vegan Chocolate Chip Cookies to wow everyone over. No palm oil or vegan butter or margarine in these.  These are amazing cookies that come out beautifully every time. Slightly crunchy, and soft in the middle. So amazingly good! Bake half a minute less for soft cookies and a minute longer for crunchier. Bake time depends on the oven, size of the cookie etc. These are a holiday treat! Also see video below.  I have tried these with coconut sugar (not more than 1/­­2 cup). The dough needs less flour to make a soft dough that will spread well. These cookies also benefit from chocolate chunks mixed in with the chips. The gooey big chunks right after baking will live in your dreams for a while. The original recipe for these cookies is by Somer McCowan. Try her aquafaba version here. You can possibly use thick aquafaba (4.5 tbsp) in this recipe as well. Let me know if that works out. I have also made these gluten-free, see the Recipe notes for gluten-free flour and other changes.  Continue reading: Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free RecipeThe post Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free Recipe appeared first on Vegan Richa.

Pumpkin Pasta Squares with Red Cabbage

December 16 2016 Veganpassion 

Pumpkin Pasta Squares with Red Cabbage Hey lovelies! Christmas isn't too far away and I'm dreaming about a christmas menu. I cant decide which courses I'm going to put into my four exciting menus. On saturday I'm going to show you my four favourite christmas menus including the recipes! The pumpkin paste squares are a treat for one's buds at autumn-winter time and they're a lot of fun cooking with the whole family. Through the easy technique they're made very quick and they taste gread either you boil them or roast them. Makes 4 portions. For the pasta dough: 200 g coarse-grained spelt flour 90 ml water, lukewarm 3 tbsp. olive oil 1 pinch of salt Give coarse-grained spelt flour and salt into a mixing bowl and mix together. Add water and oil and mix again. Put the dough crumbs on a worktop and knead about 10-15 minutes until the dough is smooth. Put the dough into clear film and in a box and let it rest for about 20-30 mintues while preparing the filling. For the pumpkin filling: 500 g hokkaido pumpkin (420 g without seeds) 1 tsp. lemon juice 3 tbsp. water oilve oil salt, pepper 1 onion 150 g smoked tofu 1 tbsp. (30 g) almond butter 60 g breadcrumbs, whole spelt 1 tbsp. yeast flakes nutmeg, paprika spice sage Cut pumpkin into stripes and sprinkle with lemon juice and water. Heat up the pumpkin until the water has vaporized. Then add olive oil and roast it. Add onion rings and smoked tofu crumbs and roast everything. Flavour it. Put the mixture in a mixing bowl and add almond butter, breadcrumbs and yeast flakes. Mix everything together and taste it. Cut sage or put dry sage into mortar and bump it. Put some flour on your worktop and roll out the pasta dough very thin. If you have a pasta machine you can use this one but it will work with a rolling pin as well. Roll dough out longish and put each 1 tbsp. filling with some space on it. Fold the dough and press the interfaces together. Then simply cut out the pasta squares. Put the squares on a plate with flour and sprinkle with flour and let them rest. For red cabbage with apple: 600 g red cabbage 1 onion 1 apple 100 ml orange juice laurel, cloves, cinnamon Slice cabbage fine. Cut onion and apple into cubes. Roast the onions in some olive oil and add apple and red cabbage and base orange juice on it. Flavour it and let it cook on average heat about 10 minutes. Bake pasta thoroughly with sage in some olive oil or some margarine and serve with red cabbage. Enjoy your meal!

Bread Sticks

October 23 2016 Vegan Dad 

Bread Sticks Vegan Daughter watched a movie at her friends house last night and was intrigued with the bread sticks that came with their pizza order. She asked if I could make some for our pizza and movie night tonight. Vegan Son #3 is on a trip to Niagara Falls with his best friend this weekend, so I used his portion of pizza dough to make these. So, if you dont want to make six pizzas as my dough recipe  allows, consider making some bread sticks. INGREDIENTS - pizza dough - 8 tsp onion powder - 4 tsp garlic powder - 1 cup nutritional yeast - melted margarine METHOD Preheat oven to 400 degrees.  1. Make the dough per the recipe (a half recipe will make 14 bread sticks). When dough has risen, make 60g boules, then roll into 10 ropes.  2. Place ropes an inch or so apart on a baking sheet lined with parchment paper. Mist with oil, cover, and let rise until almost doubled.  3. While dough is rising, pulse the onion powder, garlic powder, and nutritional yeast in a coffee grinder (or blender).  4. When ready to bake, brush the the sticks with melted margarine. Top with the onion powder mixture (if you dont use it all, save the leftovers in a sealed container for next time). 5. Bake for 7 mins, liberally drizzle more melted margarine over the bread sticks, and bake for another 7 mins.  6. Let cool on a wire rack, but eat while still warm. 

Pumpkin Oatmeal Raisin Cookies

October 8 2016 Vegan Dad 

Pumpkin Oatmeal Raisin Cookies The sudden proliferation of pie pumpkins in the grocery store has let to some experimentation in the kitchen. Accuse me of jumping on the pumpkin spice bandwagon if you must, but these cookies are irresistible with their perfect blend of chewy and crispy.  INGREDIENTS Makes at least 24 cookies - 75g minute oats - 150g all purpose flour - 1 tsp baking soda - 1/­­2 tsp salt (omit if using salted margarine/­­butter) - 1/­­2 tsp cinnamon - 1/­­4 tsp nutmeg - 125g margarine or vegan butter - 105g packed brown sugar - 90g white sugar - 3 tbsp cooked pumpkin (see note below)* - 2 tbsp unsalted chickpea  aquafaba - 1 tsp vanilla extract - 1 cup raisins METHOD Preheat oven to 350 degrees. Line two baking pans with parchment paper.  1. Whisk together dry ingredients in a medium bowl. 2. Cream together margarine/­­butter with sugars in a separate medium bowl with an electric hand mixer. Add pumpkin and blend well. Add aquafaba and blend well. The mixture will be thick and fluffy. Blend in the vanilla.  3. Add dry ingredients and mix until just combined.  Mix in raisins. 4. Drop rounded tablespoons of batter on to the prepared baking sheets. This is a very wet dough, so a cookie scoop is the way to go. I use the 3/­­4 oz scoop. The picture will firm up as the oatmeal soaks up some liquid, so you can let it sit for 30 minutes or more if you want.  5. Bake in batches until golden, about 16-18 minutes. NOTE: baking time will be less on a dark baking sheet. 6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool. *NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool before using, and keep the leftovers in a sealed container for other recipes. 

Chocolate Truffle Cake Pop Eggs

March 14 2016 Veganpassion 

Chocolate Truffle Cake Pop Eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

911 Vegan Gravy

November 25 2015 FatFree Vegan Kitchen  

911 Vegan Gravy People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy from scratch. I’ve been eating a lot of potatoes lately while following my personal version of the McDougall Maximum Weight Loss Plan, and I can tell you from experience that (a) I don’t care for salsa on baked potatoes and (b) if I had to make a difficult sauce in order to eat them I never would. Instead, I make a gravy that is so ridiculously easy that I wasn’t going to write about it here. But then I posted the following photo of my breakfast on my Instagram account, and a couple of people wanted the recipe:(...) Read the rest of 911 Vegan Gravy (451 words) (C) svoisin for FatFree Vegan Kitchen, 2015. | Permalink | 11 comments | Add to del.icio.us Post tags: Gluten-free, Holidays, Ridiculously Easy, Soy-free, Thanksgiving Recipes

Candied Apple Cookies

September 15 2015 Vegetarian Times 

1 | To make Cookies: Cream sugar and margarine in bowl with electric mixer until smooth. Beat in applesauce, apple juice, and vanilla extract. 2 | Sift in flour, baking powder, and salt in three additions, and beat until blended. Shape dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight. 3 | Preheat oven to 400°F, and line two baking sheets with silicone baking mats or parchment paper. 4 | Roll out dough to 1/­­4-inch thickness on lightly floured work surface. Cut out apple shapes with cookie cutter. Transfer cookies to prepared baking sheets, and insert lollipop stick where stem would be. Bake 6 to 12 minutes (depending on cookie cutter size), or until cookies begin to brown on edges. Transfer to wire rack to cool. 5 | To make Glaze: Whisk together sugar, pomegranate juice, corn syrup, and cinnamon in medium saucepan, and bring to a boil over medium heat. Simmer 4 to 5 minutes, or until syrup reaches 290°-300°F on candy thermometer. 6 | Dip both sides of Cookies in hot Glaze, making sure Cookies are completely covered. Place on clean sheet of parchment paper or silicone baking mat to cool. Let harden completely before removing.

Strawberry Tart

July 6 2015 Vegan Dad 

Strawberry Tart Full disclosure: I have posted this recipe, more or less, before. But this is the version without so much rat in it. A friend surprised me today by dropping off a basket of freshly picked strawberries, and if a pie/­­tart is what you are after then I think this is the perfect way to enjoy strawberries in their prime. The only thing new this time around is the tart shell (I have posted a tart shell recipe before). I dont buy vegan cream cheese on a regular basis so I hope the use of aquafaba makes this recipe more accessible. I think it made for a better shell as well--crisp and durable, yet tender and so very delicious. INGREDIENTS Tart Shell (makes a 9 shell) - 1 1/­­4 cup (200g) all purpose flour - 1/­­2 cup (60g) icing sugar - pinch of salt (or 1/­­4 tsp is using salt-free margarine) - 1/­­2 cup (125g) cold vegan butter (or margarine, or half margarine and half vegetable shortening) - 2 tbsp aquafaba - 1 tbsp light coconut milk METHOD 1. Whisk together flour, icing sugar, and salt. Cut in fat with a pastry cutter. 2. Whisk together aquafaba and coconut milk, then add to flour mixture. Use a fork/­­your hands to bring together into ball. 3. Flatten into a disc and wrap in plastic. Refrigerate for an hour. 4. Roll out dough on a floured surface into a circle large enough to overhang the sides of your tart pan. Trim any excess along the outside bottom of the pan, then fold the overhang to the inside the pan. Press the dough smoothly and evenly into the pan. 5. Place in the freezer for 30 mins. Preheat oven to 400 degrees. 6. Blind bake the shell: line the shell with heavy duty aluminum foil. Fill with dried beans or baking weights. Bake for 15 mins (or until shell looks dry when you peel back the foil), then remove the beans and foil. 7. Reduce heat to 350 degrees and bake for another 8-10 mins, or until golden. Remove from oven and let cool. Filling - 6 cups fresh whole strawberries - 1 cup sugar - 3 tablespoons cornstarch - 1/­­2 cup water METHOD 1. Mash enough of the berries to measure 1 cup. Place remaining berries in a large bowl. 2. In a medium saucepan, whisk together sugar and cornstarch, then gradually whisk in water and then crushed berries. 3. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. 4. Cool for 10 mins, then pour over berries and gently turn to coat. Transfer to cooled tart shell and chill at least 3 hours or until set. Terrible picture but great idea: a creamy topping is the perfect addition. This is rad whip from Vegan Pie in the Sky. 

Chocolate Shortbread and Hazelnut Squares

June 22 2015 seitan is my motor 

Chocolate Shortbread and Hazelnut SquaresSometimes I look at old recipes on this blog. And the I cringe. Or a serious laughing fit makes me fall off my chair. But I probably shouldn’t be too hard on myself. After all I didn’t know much about baking in general when I started this blog. Plus, there weren’t too many vegan baking books to get help from. So I veganised ingredient lists and worked by trial and error. I wasn’t afraid of recipes that called for a ton of dairy products and I didn’t set those aside which called for three or four eggs. It was fun and creative. Baking from scratch felt like being Molly Bloom. It was mostly about what came to my mind and what came to my mind next. A stream of ingredients, a weird meandering of methods. I probably could have made recipes simpler. But that’s the good thing about blogging as a hobby. You can do whatever you want. If you want, you can make a fool of yourself. It’s just a recipe blog. I mostly want to have fun and learn a thing or two. So far, I learned a lot. And I do bake differently now. I want things to be precise and I want recipes to work (and not only for me). That’s why I sometimes rewrite old recipes, update pictures and and put the posts back on the blog. Once I found a recipe for chocolate hazelnut squares in a grocery store leaflet. I don’t remember the original ingredient list, but judging from my adaptions it must have contained a ton of dairy and eggs. I probably tried to replace every single one of these ingredients. I also mixed together my own weird version of an egg replacer by combining tapioca starch, margarine, soy creamer, and baking powder. Was that supposed to be an egg? What was I thinking? Whatever, I remember that the bars were indestructible and came out excellent. And that weird recipe stuck in my head and I’ve always wanted to revise it. Now I finally did, crossing off some ingredients and specifying the instructions. The finished bars taste almost exactly as I remember them: a delicate and rich shortbread base combined with a moist and soft hazelnut topping. And this time I got there much faster. How have your cooking and baking techniques changed over the years? What did you learn and how has your confidence improved? Did your approach towards baking or cooking change? Did you find new methods and realise that certain steps or ingredients you relied on are unnecessary? Note: I know that there’s been going on a lot of discussion about which fats to use in baking. I started using refined coconut oil instead of margarine quite a while ago. That is mostly because I have very easy access to refined coconut oil and it’s cheaper than margarine. If you buy organic, it’s also more sustainable than palm oil. But I do also think that this is completely up to you, your dietary choices and other circumstances. So you can use margarine instead of coconut oil, if you want. For the curst, increase the amount to 200 g (3/­­4 cup plus 2 tablespoons) and adjust the plant milk. You’ll probably need less if any at all to get the crust hold together. Print Chocolate Shortbread and Hazelnut Squares IngredientsFor the crust 300 g (2 1/­­2 cups) all-purpose flour 100 g (1 cup) sifted, powdered sugar 60 g (1/­­2 cup) sifted cocoa powder 1/­­2 teaspoon salt 1/­­4 teaspoon baking powder 165 g (3/­­4 cup) refined coconut oil, softened 1-2 tablespoons soy milk For the topping 200 g haselnut meal (or ground walnuts) 180 g brown sugar 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 80 g (1/­­3 cup) soy yoghurt 80 ml (1/­­3 cup) vegetable oil 60 ml (1/­­4 cup) soy milk 1 teaspoon vanilla extract InstructionsGrease a 20 x 20 cm (8 x 8 inch) brownie pan or line with parchment paper. Preheat oven to 180°C (350°F). To make the crust, combine flour, sugar, cocoa powder, salt, and baking powder. Knead in the softened coconut oil with your hands and add soy milk if the dough seems to crunbly. Press into the prepared pan and refrigerate while making the filling. To make the filling, place all dry ingredients in a bowl and mix well. Add liquid ingredients and stir until everything is combined. Pour on top of the filling and spread out evenly. Bake for 45-50 minutes. If the filling gets too dark, cover with a sheet of aluminium foil. Let cool completely and cut into 16 squares or whatever size you like.3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­06/­­chocolate-shortbread-and-hazelnut-squares/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com   Chocolate Shortbread and Hazelnut Squares is a post from: seitan is my motor

Creamy Beans on Toast

June 13 2015 Vegan Dad 

Creamy Beans on Toast We are having an actual spring this year--regular rain and cool nights. Its days like these that make me seek out something warm, hearty and comforting. Best to enjoy this dish before it gets too hot.  INGREDIENTS - 1/­­4 cup margarine, or oil - 1 large onion, diced - 2 cloves of garlic, chopped - 1 tsp tarragon - 2 cups diced cremini mushrooms - 1 tbsp light tamari or soy sauce - 1/­­3 cup all purpose flour - 2.5 to 3 cups warm vegetable stock - 1 19oz can mixed beans, rinsed and drained (about 2 cups) - 2 cups peas, fresh or frozen - salt and pepper to taste - toast METHOD 1. Heat margarine or oil in a saucepan over medium heat. Sauté onions for 5-7 minutes, until translucent. Add garlic and sauté for 1 minute.  2. Add the tarragon and the mushrooms with a pinch of salt. Sauté for 3-5 mins, or until the mushrooms begin to soften. Add tamari and cook for another 5 mins. The mushrooms should be soft. 3. Add flour and mix well. Cook for a minute or so, stirring constantly.  4. Stream in 1.5 cups of the stock, stirring constantly so that the sauce remains smooth. 5. Transfer to a blender and blend until smooth. (NOTE: I do this because my kids are picky about pieces of mushroom. You can blend just half of the mixture.) 6. Return the blended mixture to the pan, add the remaining stock, the beans, and the peas. Bring to bubbling, stirring constantly.  7. Serve over thick slices of toasted hearty bread. 

Bell Pepper Breakfast Burrito

April 27 2015 Meatless Monday 

Bell peppers, mushrooms and tofu are sautéed and seasoned savory with garlic powder, turmeric, agave syrup and apple cider vinegar. Spinach and pepper jack cheese are folded into the tasty tofu and wrapped in a tortilla. This recipe comes to us from Kathy of Happy, Healthy Life. Serves 6 - 1 tablespoon non hydrogenated margarine - 3/­­4 cup bell pepper, diced - 1 cup mushrooms, diced - 18 ounces firm tofu, drained, pressed and diced - 1 teaspoon garlic powder - 1/­­8 teaspoons black pepper - 1 1/­­2 teaspoons turmeric - 3/­­4 teaspoons salt - 1 teaspoon olive oil - 2 teaspoons agave syrup* - 1 teaspoon liquid smoke* - 1 tablespoon apple cider vinegar - 1 cup spinach, chopped - 1/­­4 cup pepper jack cheese - or - 1/­­4 cup dairy free pepper jack cheese - 6 large flour tortillas *Found at health food stores or the health food or spice section of some grocery stores. Preheat an oven to 300 degrees. Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency. Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm. Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat. Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy. The post Bell Pepper Breakfast Burrito appeared first on Meatless Monday.

Caramel Corn

April 18 2015 Vegan Dad 

I cant eat this tasty treat because of my Crohns, but I have had rave reviews from friends and family alike. This recipe is pretty much like every other caramel corn recipe out there, except that it uses vegan margarine which is cheap and adds some salt to complement the sweetness. I also like the addition of vanilla extract to round out the flavour a bit more. It does use light corn syrup which some may want to avoid--I am guessing that you can use brown rice syrup instead but I have not tried it. Experiments with adding maple syrup led to a pronounced burnt sugar taste (the kids ate it anyway). This recipe is party sized, so cut it in half if you want to. I like a thin glaze of caramel on the popcorn, so if you like more use only a 3/­­4 cup of popcorn. If you want to add nuts then reduce the popcorn accordingly. All my pictures were blurry (argh!). I will take more when I make this again. INGREDIENTS - 1 cup popcorn kernels - 1/­­2 cup light corn syrup - 1 cup vegan margarine (I use Becel) - 2 cups light brown sugar - 1 tsp vanilla extract - 1 tsp baking soda METHOD Preheat oven to 200 degrees. 1. Pop your popcorn (I do it in two batches in an air popper) and place in a large roasting dish. 2. Mix together corn syrup, margarine and sugar in a medium/­­large saucepan. Place on a burner set between medium and med-hi heat. Keep mixing while everything melts, but stop once the mixture begins to bubble. 3. Let bubble until it reaches hard crack stage (between 300 and 310F). If you dont have a candy thermometer, you can let it bubble for 10 mins and it will be close enough. 4. Remove the mixture from the stove. Add the vanilla and mix well (it will splutter a bit). 5. Add the baking soda (it will foam like mad) and mix well. 6. Pour over the popped corn and mix well. 7. Bake, uncovered, for an hour. Mix well every fifteen minutes. 8. Remove from roasting pan and spread out on a piece of parchment paper to cool. Break up an large clumps. Once cool, store in an airtight container.

Crispy Harissa Cauliflower

November 28 2016 Vegetarian Times 

These flavor-packed cauliflower pieces are great served on toothpicks as an appetizer. 1 Preheat oven to 375°F. Line baking sheet with parchment paper.  2 Whisk together flour, pinch of salt, and 3/­­4 cup water in medium bowl. Add cauliflower, and toss until florets are coated with mixture. Transfer to colander to let excess flour mixture drip off. 3 Spread cauliflower flat on prepared baking sheet. Bake 25 minutes. 4 Meanwhile, heat 2 inches cooking oil in large pot over medium heat until instant-read thermometer reaches 325?F.  5 Grind paprika, chili flakes, caraway, coriander, and cumin in spice grinder or coffee grinder, and transfer to small saucepan. Add margarine and agave nectar, and warm over low heat until margarine is melted.  6 Fry baked cauliflower pieces in hot oil 2 to 4 minutes, or until they start to brown. Transfer to bowl with slotted spoon, and toss with butter-and-spice mixture. Add peanuts, and toss again. 

Pumpkin Brioche Cinnamon Rolls

October 15 2016 Vegan Dad 

Pumpkin Brioche Cinnamon Rolls This recipe is a bit fussy but I thought I would post it anyway. The idea was to create a cheaper and easier brioche using margarine (instead of Earth Balance which I think has a weird taste, or homemade vegan butter). The problem is that margarine does not firm up in the fridge the way butter does, so the final dough is tricky to work with. Also, you need to keep the ingredients cold so the margarine does not melt. The xanthan gum gives the dough some structure, and flouring the dough before rolling helps as well. Dont worry if the rolls look a bit sloppy before they prove, as you can see from the pic it will all work out in the end. If this sounds like too much trouble, just use vegan butter and forget the xanthan gum.  INGREDIENTS Sponge - 2.25 oz bread flour - 2 tsp instant yeast - 4 oz lukewarm soy milk Dough - 8 oz  very cold  margarine - 6 oz cooked pumpkin, cold (see note below*) - 4 oz cold soy milk - 16 oz bread flour - 2 tbsp sugar - 1/­­2 tsp salt - 1 tsp xanthan gum (optional) Filling - 2 tbsp cooked pumpkin, cold - 1 tbsp margarine - 1/­­2 cup brown sugar - 2 tsp cinnamon - 1 tsp ground ginger - 1/­­4 tsp nutmeg - 1/­­8 tsp allspice Icing - 2 tbsp soy milk (more if needed) - 1 1/­­2 c icing sugar METHOD Sponge 1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins. Dough 1. Measure out the margarine and place it in the freezer.  2. Add  pumpkin, soy milk, flour, salt to the sponge and bring together into a dough with the paddle attachment. Let the dough sit for 5 mins.  3. Using the paddle attachment on a mixer, add in 1/­­4 of the butter at a time, waiting until the previous amount has been fully incorporated before adding more. The final dough will be smooth, satiny, and very soft. 4. Switch to the dough hook and knead in the xanthan gum. The dough should gather in a ball around the hook. 5. Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight.  6. On baking day: Line a large baking sheet with parchment paper. Roll/­­pat the dough on a well-floured surface into a 18 x 14 rectangle. Flour the top of the dough if needed.  7. Whisk pumpkin and margarine together. Mix in sugar and spice. Spread on to the dough, leaving a 1 space on the long side.  8. Roll up along the ling edge, ending at the 1 space. Cut into 12 1.5 pieces, tuck the piece of dough with filling on it to the bottom and place on the baking sheet.  9. Cover with plastic wrap and let rise a room temperature for about 2 hours, or until about doubled in size.  10. Preheat oven to 400 degrees. Bake for 15-18 mins, until golden. 11. Make the icing. Mix together soy milk and icing sugar. It should be thick but able to be drizzled off the end of a spoon. Add more soy milk as needed.  12. Let cool for 10 mins on the baking sheet, then drizzle the icing over the rolls. Let fully cool before eating.  *NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool in the fridge before using, and keep the leftovers in a sealed container for other recipes. 

Apple Pineapple Empanadas

June 1 2016 The Lotus and the Artichoke 

Apple Pineapple Empanadas When I was living in the small town of Lo de Marcos, on the Pacific Coast of Mexico, we’d often take day trips to Sayulita. Sayulita, like San Pancho and Lo de Marcos, used to be just a sleepy fishing village. All three towns are just up the coast from Puerto Vallerta - which has been in the tourist guidebooks for quite some time. In the 1960s and 1970s, PV was built up for tourism (kind of like planned tourism destinations Acapulco and Cancun). It was also around this time that surfers “discovered” Sayulita, which remained pretty much a secret for a while. Over the next few decades, tourism and expat enclaves grew and migrated along the Nayarit coast, creating what it is now: cities, towns, and villages coming to terms with all of the holiday traffic and escape artists. In addition to surfing, Sayulita is popular for weddings and honeymoons, yoga retreats, artistic and culinary workshop getaways, souvenir and craft shopping, and of course: respite from the louder and brasher cities. For me, Sayulita will always be about empanadas. Going to Sayulita always meant going to my favorite little hole-in-the-wall empanada take-out bakery. We’d leave Lo de Marcos in the morning on the local bus, ride about half an hour south, down the coast along jungle and oceanview roads. The bus stand was a good, hot, 10 to 15 minute walk to the “downtown”. As we approached the main town square, my mouth would already be watering, anxious to see what kind of empanadas were there. You see, this is part of why we tried to leave early and arrive before lunch. By mid afternoon, the bakery would always sell out of at least one of my favorites: Empanadas de Manzana (with apple filling) and Empanadas Espinaca y Papas (spinach & potato filling). This place only made and sold empanadas, and nothing else. You’d just walk up to the counter, see what was listed on the chalkboard, and then place your order. The baked pastries never got a chance to cool off. Usually they rarely spent a few minutes on the counter in their baskets before they’d be bought, carried away, and devoured. I’d buy a bunch of whatever vegan empanadas they had, and then bring them back to the park for a family picnic. The rest of the day was usually spent sipping coconut water or fresh juice, watching surfers (and absolute beginner surfer lessons taking place on the beach), strolling around, and then, once we got hungry again, enjoying an excellent meal at La Esperanza, or our favorite taquería (whose name I’ve long since forgotten) just off the main street. This photo of me with my surfboard in Lo de Marcos has nothing to do with Empanadas. Unless perhaps I ate empanadas that morning in Sayulita. Which is entirely possible. Back in Germany, I got to work perfecting my Empanada recipe Sure they’re great with just apple, but adding fresh pineapple is mind-blowing. I love the tropical touch, which is a really powerful, nostalgic reminder of the my months spent living next to the beach in Mexico. I suggest using a good, buttery vegan margarine. Don’t use cheap stuff, and try to find something that is recommended for baking. Cheaper margarines have too much water in them, and you’ll miss out on the rich, creamy flavor for your dough. In Germany I use Alsan, and in the U.S.A. Earth Balance makes some good stuff that will work for baking. (If you’ve got other suggestions for readers, please leave a comment below!) Also, keep an eye on your goodies in the oven! If you overbake them, you’ll be disappointed by the texture. Since I’m really not that great of a baker, I actually take the empanadas out of the oven a minute or two before I think they’re done. A bit soft and chewy is always better than hard and dry! Keep fresh, hot empanadas covered or wrapped with a damp dishtowel so they don’t dry out, too. Oh, and always be careful with the first bite - I don’t even know how many times I’ve burned my tongue on blazing hot empanada filling! Enjoy! Apple Pineapple Empanadas Empanadas de Manzana y Pi?a recipe from The Lotus and the Artichoke – MEXICO! makes 8 to 10 /­­ time 45 min + dough: - 3 cups (375 g) flour (all-purpose /­­ Type 550) - 1 1/­­2 tsp sea salt - 1 Tbs sugar - 1/­­4 tsp baking powder - 8 Tbs (110 g) margarine - 3/­­4 cup (180 ml) cold water - 2 Tbs soy milk or rice milk for glaze optional - Combine flour, salt, sugar, baking powder in large mixing bowl. - Cut margarine into thinly sliced pieces and add to bowl. Using hands, knead margarine into flour mix. - Gradually add in cold water, continue kneading a few minutes until dough is rubbery and smooth. If needed use slightly more flour or water. - Pull and form into 8-10 equal sized balls and return to bowl. Cover and let sit 20 min. apple & pineapple filling: - 2 medium apples peeled, finely chopped - 1 cup (140 g) pineapple finely chopped - 1/­­2 tsp cinnamon ground - 1 Tbs sugar - Combine chopped apples and pineapple with cinnamon and sugar in large bowl. Mix well. - Pour 2 Tbs soy milk (or water) into cup or small bowl. - Preheat oven to 400 F /­­ 200 C /­­ level 6. - On floured surface, roll out a dough ball with rolling pin (or bottle) to 1/­­4 in (1 cm) thickness. Using a medium bowl or saucer as a guide, cut circle with knife. Roll up and save trim. - Put 2 Tbs filling onto a dough circle. Dip finger in soy milk (or water) and trace around outer edge to help seal. Fold over in half and press edges firmly with a fork to seal. - Brush top with soy (or rice) milk, if desired, for glaze. Carefully transfer to baking tray. Repeat for all empanadas. - Bake until golden brown and edges start to crisp and darken, about 20-25 min. - Allow to cool 5 min before serving: Filling is very hot! Variations: Other fillings: Experiment with strawberries, raspberries, blueberries, chopped pears, walnuts, hazelnuts, banana, chocolate… or whatever else you come up with! recipe from The Lotus and the Artichoke – MEXICO! The post Apple Pineapple Empanadas appeared first on The Lotus and the Artichoke.

Truffle chocolate cake pop eggs

March 14 2016 Veganpassion 

Truffle chocolate cake pop eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Polenta with Spiraled Greens

November 23 2015 Meatless Monday 

Spinach is cooked with onions, garlic, cayenne sauce and nutmeg to contrast the polenta base with hearty greens. Your guests will be impressed at the beautiful greens spiral in the polenta, jelly roll style. Bonus: the dish can easily be prepared in advance and heated just before service. This recipe comes to us from Donna of Apron Strings. Serves 6. - 5 cups low sodium vegetable stock - 2 cups coarse grind polenta - 3 tablespoons non hydrogenated margarine, divided - 1 cup Parmesan, Asiago or Romano cheese, grated & divided - 1 onion, diced - 2 10 ounce boxes frozen spinach, thawed & pressed dry - dash of nutmeg - salt and pepper, to taste Bring the stock to a boil in a large pot over medium high heat. Slowly stir in the polenta. Reduce heat to medium low and simmer, stirring frequently, for about 5 minutes, or until the polenta thickens significantly. Remove from heat and stir in 2 tablespoons of the margarine and all of the cheese. Line an 11 x 17 inch baking pan with plastic wrap and spray lightly with oil. Pour the polenta onto a baking sheet and spread out evenly in a 1 inch layer using a spatula. Cool to room temperature. Melt the remaining tablespoon margarine in a skillet over medium high heat. Add the onion and cook for about 2 minutes, or until fragrant. Add the spinach and sauté for 3-5 minutes more, or until the liquid has evaporated. Season with the nutmeg, hot sauce and salt and pepper, to taste. Spread the greens in an even layer on top of the polenta. Carefully roll up the polenta from the widest side, as you would a jelly roll. Chill in the refrigerator for at least an hour, or until set. Remove the polenta roll from the refrigerator. Slice into 2 inch thick pieces and serve cut side up. Microwave for about 2 minutes, or until heated through and enjoy. The post Polenta with Spiraled Greens appeared first on Meatless Monday.

Gluten-Free Coconut Strawberry Shortcake Cupcakes

August 20 2015 VegKitchen 

These strawberry shortcake cupcakes are not only luscious, but also gluten-free. From The Happy Cow Cookbook, edited by Eric Brent and Glen Merzer. Recipe and photo by Chaco Canyon Organic Café, Seattle, WA. Reprinted by permission of Ben Bella Books (C)2014. Save Print Gluten-Free Coconut Strawberry Shortcake Cupcakes Author: Happy Cow Recipe type: Vegan Cupcakes Cuisine: Vegan baking Prep time:  20 mins Cook time:  35 mins Total time:  55 mins Serves: 20   These strawberry shortcake cupcakes are not only luscious, but also gluten-free. Ingredients 2 cups tapioca flour 1 1/­­3 cups white rice flour 1 cup millet flour 2 teaspoons xanthan gum 2 teaspoons baking soda 1 teaspoon salt 1 1/­­3 cups shredded coconut 2 1/­­3 cups sugar 1 cup safflower oil 2 1/­­3 cups coconut milk 1 cup water 4 teaspoons apple cider vinegar 1 tablespoon vanilla extract For the strawberry filling 10 ounces frozen strawberries 3 tablespoon plus 1 teaspoon cornstarch 1/­­2 cup sugar 2 teaspoons margarine 4 teaspoons fresh lemon juice For the coconut whipped topping 1 1/­­2 tablespoons agar powder 2 teaspoons cornstarch 1/­­3 cup sugar 1/­­4 teaspoon salt 2 1/­­2 cups coconut milk 1 teaspoon vanilla extract 2 tablespoons coconut oil Instructions Preheat the oven to 325 degrees F. Using the whisk attachment, whisk together flours and xanthan gum in mixer for about 3 minutes. Add baking soda, salt, shredded coconut, and sugar and mix briefly. Remove and set aside. In another mixing bowl, mix together wet ingredients: oil, coconut milk, water, apple cider vinegar, and vanilla extract. Slowly add flour mixture and mix thoroughly, at least 5 minutes at medium-high speed. (This is needed to get the xanthan gum to work its magic.) Grease muffin pans liberally. If using muffin liners, spray the inside of the paper cups liberally as well! Fill muffin wells only 2/­­3 full. Bake in the oven 30 to 40 minutes, or until a tester comes out clean. Cool completely. For the strawberry filling: In a small pot, cook the frozen berries over medium-low heat. In a separate bowl, combine cornstarch and sugar. When the berries are warm but not hot, add in the cornstarch mixture to the pot. Cook, stirring frequently, until the mixture is thick, bubbly, and translucent. Remove from heat and mix in margarine and lemon juice. Chill in refrigerator. For the coconut whipped topping: In a small saucepan, whisk together the agar, cornstarch, sugar, and salt. Whisk in the coconut milk. Over medium heat, bring to a boil, stirring constantly. Lower heat, continue stirring constantly, and simmer for 5 minutes. Remove from heat, and stir in vanilla extract and coconut oil. Immediately pour through a fine mesh strainer to remove any agar bits and place in the refrigerator to chill overnight. Remove from the refrigerator and transfer to a mixer. Whip the mixture until smooth and fluffy. To assemble: Cut a cone-shaped plug out of the top of each cupcake. Pipe coconut whipped topping around the hole. Pipe fill strawberry filling into the well of the hole until its level with the whipped topping. Tip: Use a piping bag with the big round tip for the strawberry filling for an easier assembly. 3.3.3077   - Here are more recipes for Gluten-Free Vegan Baking. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Chocolate Chip and Walnut Cookies

July 4 2015 Vegan Dad 

Chocolate Chip and Walnut Cookies Most of my forays into aquafaba have been failures, but these are a smashing success. I dont know why the magic bean juice acts just like an egg in this recipe and not in others, but it does. These are thin and crispy and yet still chewy--exactly like a chocolate chip cookie should be. The recipe is adapted from The Essentials of Baking. INGREDIENTS Makes 18-24 cookies - 1 1/­­4 cups (200g) all purpose flour - 1 tsp baking soda - 1/­­2 tsp salt (only if using salted margarine/­­butter) - 1/­­2 cup (125g) margarine or butter - 1/­­2 cup (105g) packed brown sugar - 1/­­4 cup plus 2 tbsp (90g) white sugar - 3 tbsp chickpea aquafaba - 1 tsp vanilla extract (or maple extract) - 1 cup chocolate chips - 3/­­4 cup chopped walnuts METHOD Preheat oven to 350 degrees. Line two baking pans with parchment paper.  1. Whisk together dry ingredients in a medium bowl. 2. Cream together margarine/­­butter with sugars in a medium bowl. Mix in aquafaba and extract. Add dry ingredients and mix until just combined. 3. Mix in chocolate chips and walnuts. 4. Drop heaping tablespoons of batter on to the prepared baking sheets. Flatten a bit with your fingers. 5. Bake in batches until golden. Smaller cookies will bake in 10-13 minutes, larger cookies in 12-15 minutes. I like to bake for 10 mins, then give the pan a quick rap in the counter to flatten the cookies, the return the pan to the oven to finish baking. 6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool.

No Bake, No Stovetop Cookie Bites

June 17 2015 VegKitchen 

No Bake, No Stovetop Cookie BitesWhen I was growing up, my mom made these great no-bake cookies all the time as an afterschool snack. They were super delicious and full of oats, chocolate, and peanut butter. Such a good combination! However, the recipe also had a stick of margarine and loads of sugar, making this a treat I havent made as often for my own kids. One day I was trying to make a raw-ish brownie out of dates, nuts, and chocolate. Instead, my creation tasted just like those no-bake cookies I loved so much as a child. Recipe from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods.  * (C)2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. Photo by Ann Oliverio. Save Print No Bake, No Stovetop Cookie Bites Author: Somer McCowan Recipe type: Vegan dessert Cuisine: Vegan /­­ healthy Prep time:  15 mins Total time:  15 mins Serves: 4   Ingredients ½ cup raw cashews, almonds or walnuts (or a combination) ½ cup gluten-free rolled oats ¾ cup (packed) pitted and roughly chopped soft medjool dates Pinch sea salt ¾ teaspoon vanilla extract 1 tablespoon unsweetened cocoa powder 2 tablespoons vegan dark chocolate chips 1 tablespoon natural peanut butter 1 tablespoon agave nectar or pure maple syrup Instructions In a food processor, combine all the ingredients. Process until finely crumbled. Continue processing until the mixture starts to hold together into a mass. If your mixture seems dry, add water 1 teaspoon at a time until it adheres. With wet hands, press the dough into an 8x4-inch loaf pan lined with parchment paper. Refrigerate the dough until firm. Remove the parchment and the chilled dough from the loaf pan and cut into 1-inch by 1-inch cookie pieces. These cookies keep nicely well-wrapped in the refrigerator for up to 10 days or in the freezer for up to 3 months. 3.3.3077 Here are more No-Bake and Raw Sweets. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Rhubarb Vanilla Meringue Tart

May 6 2015 seitan is my motor 

Rhubarb Vanilla Meringue TartI am so behind on blogging, it’s embarrassing. My draft folder is full. But there is something that keeps me from posting here. One and a half months ago I took up learning another language. Right now my head is spinning. I am trying to memorise personal pronouns, tense prefixes and suffixes, and weekdays. Before that I spent three weeks learning to trill the r. Which I was never able to do before, and believe me, I tried. But now, with the help of several Youtube videos (especially this and this one), I can do it most of the time if it’s surrounded by some nice vowels. I also learned to read and write. Yes, that is right. I am learning to read and write all over again. Because I left my European comfort zone by taking up an Arabic class. I was always decent at learning languages – except for Latin, but that was because there’s no one to talk to unless you’re friends with the pope – and I guess that’s why I signed up for this new class without thinking twice. Well, it has been challenging. And slow. We learned to read, we’re practicing to write, and we’re doing tons of grammar. My small talk skills are still very lacking. But I guess I should be more patient.  I am getting a general concept of the language and that is very important and useful. It’s something you don’t feel you have at first when everything is written in letters you can’t read. When even the alphabet comes in a completely new order and with several letters you cannot pronounce. And when there’s not a single similarity to any other language you learned before. Because those languages were either related to Latin (Spanish) or Latin and German (English) or German (Norwegian). All of this is very exiting but naturally it steals a lot of time. Time I would normally spent cooking and photographing for this blog. Instead of baking or reading other blogs,  I am now watching Arabic Youtube videos. Last Sunday, when I tried to practice for a dictation exercise, I was reminded that there was about a kilo of rhubarb in our kitchen. And  I had promised to make a cake. But what cake? My brain was toasted, I had no ideas for any kind of recipe. So I looked at my blog and decided to do a simplified version of a rhubarb pie I posted four years ago (wow!). At that time I felt bad for putting the recipe up. It was a delicious cake but it called for an uncommon ingredient: dandelion honey. Rhubarb is such a simple and humble vegetable, so why add something as fancy to the ingredient list of this pie? I probably was just super exited about my little jar of vegan honey. (To be honest, it’s not really fancy. You can make it at home, it’s made from sugar, water, and dandelion flowers.)Whatever, last Sunday I rewrote the recipe. The tart/­­pie is now made with the most accessible ingredients you can think of. It’s a simple recipe, with a very tender, sweet crust and  a tart filling that calls only for a hint of sugar. But there is a little twist to it. I made another batch of marshmallow fluff  for an easy and super sweet and sticky meringue topping. A perfect Sunday treat and some brain food that made learning those letters and prefixes a lot easier. Notes: Refinded coconut oil is very common where I live. If you cannot get it and don’t mind the coconut flavour, use unrefined coconut oil instead. Margarine should work fine, too. To make the marshmallow fluff for this recipe, double the amount of sugar (100 g or 1 cup powdered sugar). You can also omit the fluff and use coconut whipped cream instead, or leave the tart naked. Print Rhubarb Vanilla Meringue Tart IngredientsFor the rhubarb filling 750 g rhubarb, sliced into 1 cm (1/­­2 inch) pieces (6 cups or 1 lb and 10 oz) 50 g (1/­­4 cup) sugar 1 tablespoon cornstarch For the crust 1/­­4 teaspoon salt 250 g flour (2 cups plus 1/­­2 tablespoon) 200 g (1/­­2 cup) sugar 110 g (1/­­2 cup) soft refined coconut oil, cubed zest of one orange For the custard 240 ml (1 cup) soy milk 30 g (1/­­4 cup) cornstarch 50 g (1/­­4 cup) sugar For the soft meringue 1 recipe marshmallow fluff made with 100 g (1 cup) powdered sugar InstructionsTo make the filling, combine rhubarb, sugar, and cornstarch. Let sit for about an hour and stir well from time to time. To make the crust, mix salt, flour, and sugar in a bowl. Add coconut oil and orange zest. Mix with your hands and form into a crumbly dough. Make sure the fat is incorporated well and there are no lumps of coconut oil remaining. Grease a springform pan (26-27 cm or 10 inch) with fat. Preheat oven to 180°C (350°F). Pour the dough into the pan. Press into the bottom and the sides of the pan. (Only line about 2.5 cm or 1 inch of the sides with dough. You just want a small border, so the filling doesnt leak.)Set aside. For the custard, combine soy milk, cornstarch, and sugar in a small saucepan. Whisk until the starch is dissolved and bring to a boil. Cook for 1-2 minutes, or until thickened. Pour over the crust. Sprinkle rhubarb on top. Bake for 40 minutes. While the tart is baking, prepare the marshmallow fluff. Transfer to a piping bag with a star tip right before the cake is done. Pipe dollops on top of the tart, increase the temperature to 200°C (400°F) and bake for another 10 minutes, until the meringue is browned. Let cool completely and remove from pan. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­05/­­rhubarb-vanilla-meringue-tart/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com Rhubarb Vanilla Meringue Tart is a post from: seitan is my motor

Biscuits and Sausage Gravy

April 23 2015 Vegetarian Times 

1 | Preheat oven to 350°F. Coat two baking sheets with cooking spray. 2 | To make Sausage: Mix together all ingredients in large bowl with 1/­­2 cup water. Spread mixture in thin layer on one prepared baking sheet, and bake 15 minutes. Cool, then crumble into pieces. 3 | To make Biscuits: Whisk together soymilk and vinegar in medium bowl. Whisk together flour, baking powder, and salt in large bowl. Cut margarine into flour mixture with two knives or rub with fingers until it’s the size of small peas. Stir in soymilk mixture. 4 | Transfer dough to floured work surface, and pat into 1-inch-thick rectangle. Cut out eight 3-inch rounds of dough, and transfer to second prepared baking sheet. Bake 15 minutes, or until golden brown on top. 5 | To make Gravy: Melt margarine in large saucepan over medium heat. Stir in flour, and cook 1 minute, stirring constantly. Reduce heat to low, and whisk in soymilk. Cook 6 to 8 minutes, or until thickened, whisking constantly. Stir in cayenne pepper and Sausage. To serve: Split Biscuits in half. Place two halves on each plate, and top with 1/­­4 cup Gravy. Sprinkle with cayenne pepper. Pass remaining Gravy at table.

Marzipan Cheesecake Brownie Bars

February 4 2015 seitan is my motor 

Marzipan Cheesecake Brownie Bars This year I haven’t baked much so far. I admit that I needed a little sugar break after I had finished my e-book on holiday baking. I didn’t really crave a lot of sweet stuff until I saw a picture of a marzipan cheesecake bownie cake. I saw it and wanted to have it on our dessert plates right that moment. But that’s the problem with pictures and with the internet, too. You can stare all you want, that cake is not going to appear in front of you. Plus, it wasn’t even vegan. If you’re going to veganise a cheesecake, there are two methods, depending on what kind of cheesecake you’re making. If you are making a US-style cheesecake, vegan creamcheese is the substitute of choice because most Northern American cheesecakes are made with creamcheese. If you’re going for a German/­­Eastern European cheesecake, many people these days use drained soy yoghurt, because traditional cheesecake recipes call for curd cheese (quark), that is often drained. The recipe I was looking at was made with creamcheese and sour cream. I can get vegan versions of both these things, but I went with a mixture of drained yoghurt and cashews instead. It’s totally weird but whenever I use vegan substitutes for my recipes I feel like cheating. After going vegan I “grew up” making my own substitutes and now that most people can get them, I don’t need them anymore. And isn’t it funny that I consider creamcheese and sour cream substitutes but yoghurt and soy milk not? Yeah, it’s weird. Anyway, I veganised the cake with ingredients I am most comfortable with when it comes to baking. By comfortable I mean these are ingredients I know good enough so I can make a new recipe from scratch. If I would have used creamcheese, I probably would have had more work and maybe I would have been forced to make some changes. Or maybe I wouldn’t have liked the taste? I don’t know and it doesn’t matter. These bars came out so wonderful. They have a moist crust and the filling is creamy with a hint of marzipan. They are best eaten on the day they were made, right after they have cooled down.  If you store them in the fridge make sure to take them out one or two hours before serving. Marzipan Cheesecake Brownie Bars (makes one 20 x 20 cm or 8 x 8 inch pan) For the brownie crust: 120 g (4.2 oz or 1/­­2 cup) firm tofu 6 tablespoons vegetable oil 6 tablespoons non-dairy milk 100 g ( 1/­­2 cup) sugar 2 teaspoons vanilla extract or 1/­­2 teaspoon ground vanilla 120 g (1 cup) all-purpose flour 1/­­2 teaspoon salt 1/­­2 teaspoon baking powder 170 g (6 oz chocolate or 1 cup chips) dark chocolate, melted For the cheesecake filling: 500 g yoghurt, drained over night (see note) 175 g (6.2 oz or 1 1/­­4 cups) raw cashews 110 g (1/­­2 cup) melted margarine or refined coconut oil 120 ml (1/­­2 cup) non-dairy milk 125 g ( 1/­­2 cup plus 2 tablespoons) sugar 150 g (5.3 oz) firm marzipan, finely chopped 1 tablespoon cornstarch 1 teaspoon vanilla extract or 1/­­4 teaspoon ground vanilla Note: To drain the yoghurt place a sieve over a bowl and a large cheesecloth over the sieve. Pour in 500 g of yoghurt and let sit in the fridge over night. There probably won’t be much drained liquid in the bowl as the cloth will soak up almost everything. The next day, scrape the yoghurt into a bowl. It should have a creamy consistency similar to greek yoghurt or sour cream. Use immediately or cover and store in the fridge until ready to use. Preheat the oven to 180°C and line a 20 x 20 cm (8 x 8 inch) square pan with parchment paper. To make the crust, combine tofu, oil, milk, sugar, and vanilla in a blender or food processor and blend until smooth. Place flour, salt, and baking powder in a bowl and mix well. Pour in tofu mixture and stir well. Fold in chocolate. Pour into the prepared pan and use a spatula to smooth down the batter. To make the filling, combine yoghurt, cashews, margarine, milk, and sugar in a blender and process until smooth. Add the marzipan and blend again. This will probably take a while. Make sure your blender doesn’t get too hot. Once the marzipan is blended in mix in cornstarch and vanilla. Pour on top of the crust and bake for 35-40 minutes or until the filling is nicely browned. If it browns too quickly, place a piece of aluminium foil on top. Let cool before serving. Tip: For decoration you can use chocolate shavings or cut out marzipan and powdered sugar. Marzipan Cheesecake Brownie Bars is a post from: seitan is my motor


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