I interrupt the series on snack bars to bring you a recipe I made last night. I adapted this from several sources and added a few things of my own. This can be a very low fat recipe; if you don't use oil to fry, they still taste great! An elaborated version of a traditional Jewish dish:
5 lbs russet potatoes
1 large onion
3-4 carrots
1 bunch scallions
1/2 cup nutritional yeast
1/2 cup matzo meal
1 t corn starch
1/2 t white pepper
3/4 t sage
salt to taste
oil, if desired
Put a large pot of water on the stove and set the heat to high to get it boiling before you're through with preparation. Peel potatoes. Shred the potatoes, onion, and carrots (I recommend a food processor for this). Have a strainer handy and dump all that you've just shredded into the now boiling water. If you'd like, add some salt to the water as this can help make things less starchy. Keep close watch over the veggies--test them frequently! Once they are almost cooked (very slightly chewy, around 3-5 minutes), remove them with a strainer and rinse them thoroughly under cold water to halt the cooking. This process of pre-cooking veggies is referred to as blanching.
Dry out the veggies you just blanched. I tried pressing some of the water out like other recipes suggested, but found this wasn't very effective. So, I just let my potato, onion, carrot mixture sit for an hour or so with occasional stirring.
Add the other ingredients (chop scallions first) and mix thoroughly. Measure out each pancake in a 1/4 cup measuring cup and fry in a pan over med-high heat. Use a spatula to flatten the pancakes. You may choose to use oil for frying, but they don't need it, so just watch them carefully. Cook on both sides until crispy brown.
Traditionally served with applesauce and sour cream. Tofutti sour cream is great for soy-happy vegans, but I used ketchup instead. Really, these have enough flavor on their own that they don't need condiments. I hope you enjoy!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, June 6, 2008
Monday, February 18, 2008
Vegan Kheer--Indian Rice Pudding
Made a delicious indian food feast with my friends this past weekend, my main contribution being, of course, dessert! I decided to vegan-ize kheer, a soupy rice pudding usually made with cream. Here's what I came up with:
8 cups almond milk
0.5 cup rice
0.5 cup sugar
0.25 to 0.5 t cardamom powder
sprinkle of nutmeg
chopped almonds and pistachios to taste, a few tablespoons is good
a pinch of saffron
Wash rice. Boil the milk in a saucepan and add the rice about 5 minutes after it starts boiling. Keep boiling off the liquid fairly rapidly with stirring until its around half the original volume, then add the sugar and spice. Cook for another 8 minutes or so. Remove from heat and garnish with nuts and maybe some extra saffron.
Rice milk might work for this too.
8 cups almond milk
0.5 cup rice
0.5 cup sugar
0.25 to 0.5 t cardamom powder
sprinkle of nutmeg
chopped almonds and pistachios to taste, a few tablespoons is good
a pinch of saffron
Wash rice. Boil the milk in a saucepan and add the rice about 5 minutes after it starts boiling. Keep boiling off the liquid fairly rapidly with stirring until its around half the original volume, then add the sugar and spice. Cook for another 8 minutes or so. Remove from heat and garnish with nuts and maybe some extra saffron.
Rice milk might work for this too.
Saturday, January 26, 2008
Vegan Coconut Banana Berry Buckwheat Muffins
Bomb buckwheat muffins! Buckwheat is a very healthy grain. I cut down on the fat in this recipe by using light coconut milk and replacing some of the oil with applesauce. Also, I tend to add a shake of clove and nutmeg to recipes that call for cinnamon. I think it rounds out the taste, try it!
0.5 cups ground oats (I ground it mortar and pestle style with a whisk, not efficient but it works)
1 cup all purpose flour
0.75 cup buckwheat flour
1.5 teaspoons baking powder
1.5 teaspoon baking soda
1.5 teaspoons cinnamon
3 mashed ripe bananas
1 cup sugar
0.5 cup canola oil
0.5 cup applesauce
0.25 cup coconut milk
0.75 cup sweetened shredded coconut
1 teaspoon vanilla extract
Egg replacer equivalent to 2 eggs (I use Ener-G)
1 cup-ish of your favorite berries, I used a frozen mix
Mix the wet ingredients plus sugar, then mix the dry ingredients in a separate bowl. Combine until just mixed, then add the berries. Fill a greased muffin tin with the batter, leaving about 1 cm at the top. These don't poof up much. Bake at 350F for 20 minutes or so. Check them regularly, they're done when the sides start looking nice and brown and the top of each muffin is firm to the touch.
Unique and awesome muffins!
0.5 cups ground oats (I ground it mortar and pestle style with a whisk, not efficient but it works)
1 cup all purpose flour
0.75 cup buckwheat flour
1.5 teaspoons baking powder
1.5 teaspoon baking soda
1.5 teaspoons cinnamon
3 mashed ripe bananas
1 cup sugar
0.5 cup canola oil
0.5 cup applesauce
0.25 cup coconut milk
0.75 cup sweetened shredded coconut
1 teaspoon vanilla extract
Egg replacer equivalent to 2 eggs (I use Ener-G)
1 cup-ish of your favorite berries, I used a frozen mix
Mix the wet ingredients plus sugar, then mix the dry ingredients in a separate bowl. Combine until just mixed, then add the berries. Fill a greased muffin tin with the batter, leaving about 1 cm at the top. These don't poof up much. Bake at 350F for 20 minutes or so. Check them regularly, they're done when the sides start looking nice and brown and the top of each muffin is firm to the touch.
Unique and awesome muffins!
Wednesday, January 16, 2008
Soft Peanut Butter Banana Cookies!
I adapted a more traditional peanut butter cookie recipe, and they came out all fluffy, soft and delicious! However, the dough was a lot stickier so that made it difficult to make those cute fork lines in the cookies. Try adding more flour if you have problems with this.
2 cups flour
0.5 t baking powder
1 t baking soda
0.5 cups maple syrup
0.25 cups brown sugar
1 mashed ripe banana
3/4 cup peanut butter (Maranatha is the BEST)
1 t vanilla
1 t cinnamon
Mix wet and dry ingredients in separate containers. Combine and mix until just blended. Don't over mix as this affects the proteins in the flour (maybe I'm a biochemist, what of it?? hehe) and can make the cookies overly chewy. Make balls of dough approx. 1 inch diameter and place on a lightly greased or non-stick cookie sheet. Silicon sheets work great! Make little fork marks in them and add toppings, if you'd like. Bake at 350F until lightly browned on the edges. I don't like to list bake times because ovens are so varied, but check them after 7 minutes or so.
Try these tasty adornments:
2 cups flour
0.5 t baking powder
1 t baking soda
0.5 cups maple syrup
0.25 cups brown sugar
1 mashed ripe banana
3/4 cup peanut butter (Maranatha is the BEST)
1 t vanilla
1 t cinnamon
Mix wet and dry ingredients in separate containers. Combine and mix until just blended. Don't over mix as this affects the proteins in the flour (maybe I'm a biochemist, what of it?? hehe) and can make the cookies overly chewy. Make balls of dough approx. 1 inch diameter and place on a lightly greased or non-stick cookie sheet. Silicon sheets work great! Make little fork marks in them and add toppings, if you'd like. Bake at 350F until lightly browned on the edges. I don't like to list bake times because ovens are so varied, but check them after 7 minutes or so.
Try these tasty adornments:
- add chocolate chips, the texture of these cookies is perfect for them!
- or drizzle chocolate on top after the cookies have cooled
- roll the balls of dough in sugar
- put some shredded coconut on top
Monday, January 14, 2008
Macaroni and chReese
...also known as Mac & Chreese, is a staple of my diet. Its a soy free, vegan macaroni and cheese alternative that's actually pretty tasty, if you make it right. It's nutritional yeast and flour based, so Mac & Chreese is fairly healthy as well. Its sold in typical macaroni and cheese package format, but to save money I buy the chreese product in bulk. I always make it with whole wheat pasta, or this high protein 7-grain pasta.
To prepare, I generally follow the instructions. I'd advise adding a swig of good olive oil and extra milk product to make it creamier, a more realistic macaroni and cheese texture. I prefer almond milk, but rice milk works as well. Be aware that these milk products are very sweet, and this will affect the taste of the mac & chreese. Add salt, garlic, and/or more chreese powder to compensate if it gets too sweet. Try both the mozzarella and the cheddar!
To prepare, I generally follow the instructions. I'd advise adding a swig of good olive oil and extra milk product to make it creamier, a more realistic macaroni and cheese texture. I prefer almond milk, but rice milk works as well. Be aware that these milk products are very sweet, and this will affect the taste of the mac & chreese. Add salt, garlic, and/or more chreese powder to compensate if it gets too sweet. Try both the mozzarella and the cheddar!
Saturday, January 12, 2008
Pancakes
mmmmmm pancakes.
1.5 cups all-purpose flour, I like white whole wheat flour best
3.5 teaspoons baking powder
1 teaspoon salt
1 tablespoon unrefined white sugar
1.25 cups milk product (I prefer almond)
1 mashed ripe banana
2 tablespoons canola oil
pinch of cinnamon
Mix the wet and dry ingredients separately. Add the wet to the dry and mix until just combined. You may want to add more milk to thin out the batter. Heat the griddle on medium to medium-high, oil it up, and add pancake batter. About 0.25 cups batter per pancake works well. Makes moderate servings for 3-4 people.
1.5 cups all-purpose flour, I like white whole wheat flour best
3.5 teaspoons baking powder
1 teaspoon salt
1 tablespoon unrefined white sugar
1.25 cups milk product (I prefer almond)
1 mashed ripe banana
2 tablespoons canola oil
pinch of cinnamon
Mix the wet and dry ingredients separately. Add the wet to the dry and mix until just combined. You may want to add more milk to thin out the batter. Heat the griddle on medium to medium-high, oil it up, and add pancake batter. About 0.25 cups batter per pancake works well. Makes moderate servings for 3-4 people.
Wednesday, January 9, 2008
No Soy Sauce
Its sushi-making time!!!! My favorite soviet vegan and I are making sushi tomorrow, so I've been trying to make a soy sauce substitute. Here's my first attempt:
0.5 cup balsamic vinegar
3-4 cloves garlic
1 cup molasses
1.5 t salt
garlic powder, onion powder, turmeric, coriander to taste
Very roughly chop the garlic cloves and add them to the balsamic vinegar in a small bowl. Let sit overnight so the garlic flavor infuses. Add molasses, salt, and spices according to taste. 1 t or so of onion and garlic powders, and just a pinch of turmeric and coriander. Mix well and enjoy!
0.5 cup balsamic vinegar
3-4 cloves garlic
1 cup molasses
1.5 t salt
garlic powder, onion powder, turmeric, coriander to taste
Very roughly chop the garlic cloves and add them to the balsamic vinegar in a small bowl. Let sit overnight so the garlic flavor infuses. Add molasses, salt, and spices according to taste. 1 t or so of onion and garlic powders, and just a pinch of turmeric and coriander. Mix well and enjoy!
Tuesday, January 8, 2008
Chocolate Avocado Pie
Rich, loaded with healthy fats, and soy-free, this pie is easy and uniquely delicious!
pre-made graham cracker crust, chocolate or regular
or try
crust
1 small package of graham crackers (10 cracker sheets), try Hain chocolate grahams or these
2 Tablespoons of oil (light flavor, like canola. Avoid vegetable, its mostly soy oil!)
Crush graham cracker with rolling pin, mix with oil and press into pie pan. Bake at 375F for around 8 minutes.
Filling
2-3 ripe avocados
1 teaspoon lemon juice
1 teaspoon vanilla extract
8-12oz vegan chocolate (watch out for soy lecithin!) , try the products here or here
1/4 cup confectioners sugar
Blend avocado until smooth. Add lemon juice and vanilla. Melt chocolate in a double broiler or over very low heat. Add between 8 and 12 oz of chocolate and 1/4 cup confectioners sugar, to taste. Blend well with avocado and pour into crust. Cover and let sit in refrigerator for at least 3 hours.
pre-made graham cracker crust, chocolate or regular
or try
crust
1 small package of graham crackers (10 cracker sheets), try Hain chocolate grahams or these
2 Tablespoons of oil (light flavor, like canola. Avoid vegetable, its mostly soy oil!)
Crush graham cracker with rolling pin, mix with oil and press into pie pan. Bake at 375F for around 8 minutes.
Filling
2-3 ripe avocados
1 teaspoon lemon juice
1 teaspoon vanilla extract
8-12oz vegan chocolate (watch out for soy lecithin!) , try the products here or here
1/4 cup confectioners sugar
Blend avocado until smooth. Add lemon juice and vanilla. Melt chocolate in a double broiler or over very low heat. Add between 8 and 12 oz of chocolate and 1/4 cup confectioners sugar, to taste. Blend well with avocado and pour into crust. Cover and let sit in refrigerator for at least 3 hours.
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