1 cup potato flakes
1/3 cup nutritional yeast
1 tsp mustard powder
1/2 tsp garlic salt
1/2 tsp onion powder
1 1/2 cups water
2 tbsp vegan butter
1/2 cup soy milk
In a small bowl, whisk potato flakes, nutritional yeast, mustard powder, garlic salt, and set aside. Bring water to a boil and add vegan butter. Remove from heat, add cold soy milk. Add potato flakes mixture and fluff with fork.
Friday, May 30, 2014
Tuesday, May 27, 2014
Vegan Green Tea Cinnamon Rolls
Dough:
1 cup soy milk
1/2 cup plus 1 tablespoon sugar, divided
3 tbsp green tea powder (replaces 1/2 teaspoon salt)
1 stick vegan margarine
1 tsp pure vanilla extract
1/4 cup warm water, about 110 degrees
1 envelope active dry yeast
4 1/2 cups all-purpose flour, plus extra for rolling
Filling:
1/2 cup brown sugar
1 1/2 tbsp sugar
1 1/2 teaspoons ground cinnamon
1 1/2 tsp green tea powder
2 1/2 tablespoons vegan margarine, melted
Heat the soy milk, 1/2 cup sugar, green tea powder, and margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla; set aside to cool until warm to the touch about 110 degrees.
While the margarine mixture is cooling, place the warm water, 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line. If it doesn’t, either the yeast was dead or the water was not the correct temperature – you will need to try again before continuing on to the next step.
In a standing mixer with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes. Reduce to low speed and add 2 1/2 cups flour. Mix for about 2 minutes and then add 2 more cups of flour. Beat for 1 more minute. Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
Place dough in a large bowl sprayed with cooking spray and roll around dough so it is covered in spray (this will keep it from sticking to the bowl while it rises). Cover with plastic wrap and set aside in a warm place until is has doubled in size – about 1 1/2 hours.
Once risen, punch in the center so that the dough deflates. Take dough our of bowl and place on a floured surface to let rest an additional 10 minutes.Lightly butter a 9 x 13-inch pyrex.
Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.
Combine brown sugar, sugar, and cinnamon in a small bowl. Whisk green tea powder into melted margarine and brush evenly over surface of dough. Spread cinnamon sugar mixture over margarine.
With the long end towards you, roll the dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cute each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each, leaving a little space in between. Cover with plastic wrap and place in a warm place until they have risen and expanded, about 1 hour.
Preheat oven to 375 degrees.
Bake, uncovered, for 20 minutes.
Altered from Chloe's Kitchen
1 cup soy milk
1/2 cup plus 1 tablespoon sugar, divided
3 tbsp green tea powder (replaces 1/2 teaspoon salt)
1 stick vegan margarine
1 tsp pure vanilla extract
1/4 cup warm water, about 110 degrees
1 envelope active dry yeast
4 1/2 cups all-purpose flour, plus extra for rolling
Filling:
1/2 cup brown sugar
1 1/2 tbsp sugar
1 1/2 teaspoons ground cinnamon
1 1/2 tsp green tea powder
2 1/2 tablespoons vegan margarine, melted
Heat the soy milk, 1/2 cup sugar, green tea powder, and margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla; set aside to cool until warm to the touch about 110 degrees.
While the margarine mixture is cooling, place the warm water, 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line. If it doesn’t, either the yeast was dead or the water was not the correct temperature – you will need to try again before continuing on to the next step.
In a standing mixer with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes. Reduce to low speed and add 2 1/2 cups flour. Mix for about 2 minutes and then add 2 more cups of flour. Beat for 1 more minute. Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
Place dough in a large bowl sprayed with cooking spray and roll around dough so it is covered in spray (this will keep it from sticking to the bowl while it rises). Cover with plastic wrap and set aside in a warm place until is has doubled in size – about 1 1/2 hours.
Once risen, punch in the center so that the dough deflates. Take dough our of bowl and place on a floured surface to let rest an additional 10 minutes.Lightly butter a 9 x 13-inch pyrex.
Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.
Combine brown sugar, sugar, and cinnamon in a small bowl. Whisk green tea powder into melted margarine and brush evenly over surface of dough. Spread cinnamon sugar mixture over margarine.
With the long end towards you, roll the dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cute each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each, leaving a little space in between. Cover with plastic wrap and place in a warm place until they have risen and expanded, about 1 hour.
Preheat oven to 375 degrees.
Bake, uncovered, for 20 minutes.
Altered from Chloe's Kitchen
Vegan Iced Gingerbread Cake
Cake:
2/3 cup soy milk
1/4 cup molasses
1/4 cup pure maple syrup
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
2 tsp Ener-G egg replacer
1 cup whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp powdered ginger
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 cup brown sugar
Icing:
5 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk
1 tsp pumpkin pie spice
1 tbsp Tofutti cream cheese
Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk together the first seven ingredients (all liquid ingredients and the egg replacer). Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture.
With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. Add vanilla, soy milk, pumpkin pie spice, Tofutti, and beat until fluffy. Run water over both sides of a frosting spatula and spread icing evenly over the top of the cooled cake, wetting the spatula as needed.
Icing (for 24 cupcakes):
8 tbsp Earth balance shortening
1 1/2 cup powdered sugar
3/8 tsp pure vanilla extract
1 1/2 tbsp soy milk
1/2 tbsp pumpkin pie spice
1 1/2 tbsp Tofutti cream cheese
Altered from http://chocolatecoveredkatie.com/2013/12/13/gingerbread-recipe/
2/3 cup soy milk
1/4 cup molasses
1/4 cup pure maple syrup
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
2 tsp Ener-G egg replacer
1 cup whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp powdered ginger
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 cup brown sugar
Icing:
5 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk
1 tsp pumpkin pie spice
1 tbsp Tofutti cream cheese
Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk together the first seven ingredients (all liquid ingredients and the egg replacer). Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture.
With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. Add vanilla, soy milk, pumpkin pie spice, Tofutti, and beat until fluffy. Run water over both sides of a frosting spatula and spread icing evenly over the top of the cooled cake, wetting the spatula as needed.
Icing (for 24 cupcakes):
8 tbsp Earth balance shortening
1 1/2 cup powdered sugar
3/8 tsp pure vanilla extract
1 1/2 tbsp soy milk
1/2 tbsp pumpkin pie spice
1 1/2 tbsp Tofutti cream cheese
Altered from http://chocolatecoveredkatie.com/2013/12/13/gingerbread-recipe/
Wednesday, May 21, 2014
Vegan Grocery List
Snacks/Desserts/Drinks
Purified water (iced w/half an organic lemon, sliced)
Fresh fruit (eaten as is, layered cakes, tarts, pies)
Dried fruit, medjool dates
Unsalted raw nuts, peanuts, almonds, cashews, pecans, pistachios, macadamias, walnuts, etc
Bread (toast, sandwiches, etc)
Frozen fruit (jam, sherbet, smoothies, fruit cocktail)
Organic sugar (jam, sherbet, smoothies, fruit cocktail, baking, ice cream, tea, coffee)
Organic powdered sugar
Stevia powder (jam, sherbet, smoothies, fruit cocktail, baking, ice cream, tea, coffee)
Bean/nut/grain milks, soy milk, almond milk, rice milk, etc
Canned coconut milk (ice cream)
Coconut flakes
Coconut oil
Canola oil
Maple syrup
Agave nectar
Tea leaves
Coffee, instant or brewing
Espresso powder
Cocoa powder
Vegan chocolate
Vegan butter
Vegan shortening
Unbleached flour
Baking Soda
Aluminum free baking powder
Yeast
Apple cider vinegar
Sea salt
Entrees
Firm silken tofu
Rice
Pasta
Pasta sauce
Beans, garbanzo, pinto, edamame, etc
Frozen kale (smoothies)
Baby spinach salad bag
Broccoli floret bag
Fresh vegetables, onions, garlic, carrots, potatoes, celery, tomatoes, peppers, etc
Low sodium vegetable bouillon cubes
Spices
Olive oil
Textured vegetable protein
Nutritional yeast
Daiya vegan cheese, slices and shreds
Tofutti cream cheese
Tofutti non-hydrogenated sour cream
Helen's Kitchen veggie Italian sausage crumbles
Tofurky, slices and sausage
Gardein, chik'n and beefless tips
Purified water (iced w/half an organic lemon, sliced)
Fresh fruit (eaten as is, layered cakes, tarts, pies)
Dried fruit, medjool dates
Unsalted raw nuts, peanuts, almonds, cashews, pecans, pistachios, macadamias, walnuts, etc
Bread (toast, sandwiches, etc)
Frozen fruit (jam, sherbet, smoothies, fruit cocktail)
Organic sugar (jam, sherbet, smoothies, fruit cocktail, baking, ice cream, tea, coffee)
Organic powdered sugar
Stevia powder (jam, sherbet, smoothies, fruit cocktail, baking, ice cream, tea, coffee)
Bean/nut/grain milks, soy milk, almond milk, rice milk, etc
Canned coconut milk (ice cream)
Coconut flakes
Coconut oil
Canola oil
Maple syrup
Agave nectar
Tea leaves
Coffee, instant or brewing
Espresso powder
Cocoa powder
Vegan chocolate
Vegan butter
Vegan shortening
Unbleached flour
Baking Soda
Aluminum free baking powder
Yeast
Apple cider vinegar
Sea salt
Entrees
Firm silken tofu
Rice
Pasta
Pasta sauce
Beans, garbanzo, pinto, edamame, etc
Frozen kale (smoothies)
Baby spinach salad bag
Broccoli floret bag
Fresh vegetables, onions, garlic, carrots, potatoes, celery, tomatoes, peppers, etc
Low sodium vegetable bouillon cubes
Spices
Olive oil
Textured vegetable protein
Nutritional yeast
Daiya vegan cheese, slices and shreds
Tofutti cream cheese
Tofutti non-hydrogenated sour cream
Helen's Kitchen veggie Italian sausage crumbles
Tofurky, slices and sausage
Gardein, chik'n and beefless tips
Monday, May 12, 2014
Vegan Iced Mocha Latte
3 tbsp sugar
1 packet stevia
1 tsp vanilla extract
¼ cup water
3 tablespoons instant espresso
2 tsp cocoa powder
1 1/2 cups soy milk
dash of cinnamon
Dissolve sugar, stevia, and vanilla in water over medium fire. Add in espresso, simmering until incorporated. Mix in soy milk. Pour into an iced filled glass and stir in cinnamon.
1 packet stevia
1 tsp vanilla extract
¼ cup water
3 tablespoons instant espresso
2 tsp cocoa powder
1 1/2 cups soy milk
dash of cinnamon
Dissolve sugar, stevia, and vanilla in water over medium fire. Add in espresso, simmering until incorporated. Mix in soy milk. Pour into an iced filled glass and stir in cinnamon.
Vegan Broccoli Casserole
1 medium potato, peeled and chopped
2 small carrots
1/2 small onion, peeled and chopped
1.5 cups raw cashews
1 cup unsweetened almond milk
4 garlic cloves
2 tbsp fresh lemon juice
3 tsp kosher salt
3 tbsp nutritional yeast
1 tsp mustard
about 3 cups bite-sized broccoli florets
12-16 oz uncooked whole wheat pasta (I used 12 oz whole wheat spahetti broken into short pieces)
Preheat the oven to 350 and get a 2 1/2 quart casserole dish ready.
Dice the potato, carrots, and 1/2 an onion and place in a steamer basket over boiling water. Steam until very tender, about 15 minutes.
Meanwhile, process the cashews in a food processor until they are finely ground. Add the garlic, lemon juice, almond milk, salt, and nutritional yeast and process until smooth. When the vegetables are done steaming, add them to the food processor and process until smooth. Taste and adjust seasonings if needed.
Put a little more water under the steamer basket if necessary, and add the broccoli florets. Steam just until crisp tender, about 5 minutes.
Bring a large pot of water to a boil and add the pasta. Cook according to package directions, then drain and toss with the broccoli and sauce.
Bake for about 25 minutes.
From http://catesworldkitchen.com/2010/12/vegan-broccoli-pasta-and-cheese-casserole/
2 small carrots
1/2 small onion, peeled and chopped
1.5 cups raw cashews
1 cup unsweetened almond milk
4 garlic cloves
2 tbsp fresh lemon juice
3 tsp kosher salt
3 tbsp nutritional yeast
1 tsp mustard
about 3 cups bite-sized broccoli florets
12-16 oz uncooked whole wheat pasta (I used 12 oz whole wheat spahetti broken into short pieces)
Preheat the oven to 350 and get a 2 1/2 quart casserole dish ready.
Dice the potato, carrots, and 1/2 an onion and place in a steamer basket over boiling water. Steam until very tender, about 15 minutes.
Meanwhile, process the cashews in a food processor until they are finely ground. Add the garlic, lemon juice, almond milk, salt, and nutritional yeast and process until smooth. When the vegetables are done steaming, add them to the food processor and process until smooth. Taste and adjust seasonings if needed.
Put a little more water under the steamer basket if necessary, and add the broccoli florets. Steam just until crisp tender, about 5 minutes.
Bring a large pot of water to a boil and add the pasta. Cook according to package directions, then drain and toss with the broccoli and sauce.
Bake for about 25 minutes.
From http://catesworldkitchen.com/2010/12/vegan-broccoli-pasta-and-cheese-casserole/
Friday, May 2, 2014
Vegan Macaroni Salad
16oz macaroni, cooked and drained
20oz pineapple chunks, drained
1 Morning star chicken patty, steamed and diced
1 1/4 cups vegan mayonaise
1 stalk celery, diced
2 tbsp raisins
1 tbsp pickled relish
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
Daiya cheddar style shreds, optional
Mix all ingredients in a bowl until well incorporated. For a deeper flavor, allow to chill in refrigerator for at least 2 hours.
20oz pineapple chunks, drained
1 Morning star chicken patty, steamed and diced
1 1/4 cups vegan mayonaise
1 stalk celery, diced
2 tbsp raisins
1 tbsp pickled relish
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
Daiya cheddar style shreds, optional
Mix all ingredients in a bowl until well incorporated. For a deeper flavor, allow to chill in refrigerator for at least 2 hours.
Vegan Praline Pecan Ice Cream
Amaretto ice cream:
13.5oz can coconut milk (1 3/4 cups)
1/4 cup amaretto
2 tbsp sugar
1/8 tsp salt
Praline Pecan Ice Cream:
1/4 cup brown sugar
1 tbsp vegan margarine
1/2 tbsp soy milk
1/4 cup + 2 tbsp pecans, chopped
1 cup amaretto ice cream
Blend all almond ice cream ingredients and process in ice cream maker according to manufacturer's instructions.
In a small saucepan over medium heat, heat brown sugar, margarine, and soy milk, stirring frequently. Once the mixture comes together, increase heat to medium-high for 1 minute. Remove from heat, stir in pecans, and let sit 15 to 20 minutes, stirring occasionally.
Transfer ice cream to a large bowl and fold in as much of the pecan mixture as you would like.
Altered from http://chocolatecoveredkatie.com/2012/03/05/rated-r-ice-cream/ Chloe's Vegan Desserts
13.5oz can coconut milk (1 3/4 cups)
1/4 cup amaretto
2 tbsp sugar
1/8 tsp salt
Praline Pecan Ice Cream:
1/4 cup brown sugar
1 tbsp vegan margarine
1/2 tbsp soy milk
1/4 cup + 2 tbsp pecans, chopped
1 cup amaretto ice cream
Blend all almond ice cream ingredients and process in ice cream maker according to manufacturer's instructions.
In a small saucepan over medium heat, heat brown sugar, margarine, and soy milk, stirring frequently. Once the mixture comes together, increase heat to medium-high for 1 minute. Remove from heat, stir in pecans, and let sit 15 to 20 minutes, stirring occasionally.
Transfer ice cream to a large bowl and fold in as much of the pecan mixture as you would like.
Altered from http://chocolatecoveredkatie.com/2012/03/05/rated-r-ice-cream/ Chloe's Vegan Desserts
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