Tofu Sour Cream:
12.3oz tetra box soft tofu
1/2 cup olive oil
Makes 1 1/2 cups.
Sauce:
3 tbsp olive oil
3 medium size onion, finely chopped
4 1/2 cups vegetable broth
1/4 cup + 2 tbsp unbleached flour
1 1/2 cups tofu sour cream
1 tbsp yellow mustard
1 tsp garlic salt
salt and pepper to taste
Over medium heat saute onions in oil for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
Stir in sour cream, salt, pepper, and mustard.
Altered from Chloe's Vegan Kitchen
http://vegweb.com/index.php?topic=7568.0
Tuesday, December 2, 2014
Vegan Coconut Oil, Flakes, Cream Recipe
Banana coconut cream:
1 can refrigerated coconut cream
4 super ripe bananas
Peel bananas into stand mixer bowl and stir on low until well mashed. Add in cream and mix until well incorporated. Eat as is or serve with other desserts such as cookies, cake, pie, and refrigerate leftovers.
Coconut butter:
3 cups unsweetened shredded coconut flakes
2 tbsp coconut oil, melted (optional)
In a Vitamix, blend coconut flakes until grainy. If consistency is powdery and not buttery, add coconut oil and process until smooth.
To make coconut banana mousse, blend banana cream into coconut butter. Spoon into a container and store in refrigerator, reserving two tablespoons in the blender.
Iced Creamy Vanilla Latte:
2 tbsp coconut banana mousse
1/2 cup vanilla soy milk
1/2 tbsp Torani signature vanilla syrup
1 tsp stevia
3/4 cup ice (I used 6 moon shaped cubes)
In a Vitamix, blend all ingredients until smooth. Serve over ice.
Friday, November 7, 2014
Vegan Family Size Chicken Tomato Stew (Afritada)
2 tbsp canola oil
5 cloves garlic, minced
1 onion, diced
4 roma tomatoes, diced (I used Baja California, 16 oz)
4 cups water
1 bag Gardein Chick'n Strips, thawed + cut into cubes
3 large russet potatoes, peeled and diced
1 red bell pepper, diced
1 tsp salt
1 tsp pepper (try 1/2 tsp next time)
5 cloves garlic, minced
1 onion, diced
4 roma tomatoes, diced (I used Baja California, 16 oz)
4 cups water
1 bag Gardein Chick'n Strips, thawed + cut into cubes
3 large russet potatoes, peeled and diced
1 red bell pepper, diced
1 tsp salt
1 tsp pepper (try 1/2 tsp next time)
In a large pot, heat the oil and saute the garlic until brown. Add the onions and stir for five minutes or until soft. Next add the tomatoes and stir. Add the water and chicken, stirring until the chicken is soft. Lastly add the potatoes and bell pepper bringing them to a boil, stirring occasionally. Add salt and pepper and stir well. Simmer uncovered over high heat until reduced by half and potatoes are tender. Remove from heat and serve over a bed of rice. Makes 4 large servings or 8 small servings.
Old Recipe:
3 cloves garlic, minced
1 onion, diced
2 beefsteak tomatoes, diced or 2 14.5 oz cans diced tomatoes in juice
4 cups water (try 3 cups next time?)
1 bag Gardein Chick'n Strips, thawed + cut into cubes (10.5oz, can be teriyaki flavor, just don't add the sauce)
2-3 large russet potatoes, peeled and diced
1 red bell pepper or 3 small red peppers, diced (I used poblano)
1 tsp garlic salt (optional, omit if using canned tomatoes)
1 tsp salt
1 tsp pepper
Vegan Bagels
1 cup water, warmed to packaging directions (about 125F for Red Star Platinum yeast, about 105 to 115F for most other yeast)
1 1/2 tablespoons granulated sugar
2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 1/2 cups bread flour, plus more if needed and for flouring work surface
pinch salt, optional and to taste
water for submerging or boiling
2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended
Flavor suggestions
plain
onion powder
garlic salt
dried blueberries
1 tablespoon cinnamon, or to taste + 3/4 cup raisins
Warm 1 cup water to manufacturer's packaging directions, about 45 seconds in the microwave. Take the temperature with a thermometer. If you don't have one, water should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don't want to kill the yeast.
To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar.
Sprinkle the yeast over the top. Wait 5 to 10 minutes, or until yeast is foamy. This means it's alive and will work. (This is proofing and technically with instant dry yeast you don't have to proof it, for active dry yeast; you should. I do it regardless.)
Add 2 1/2 cups flour, optional salt, and knead for 5 to 7 minutes, or until dough comes together in a nice, round, smooth ball. This is a thick, dense dough. It should be smooth and not sticky. If your dough is sticky or isn't coming together, add another tablespoon or two of flour, as needed, until it does. Bread making is very climate and weather dependent. In the summer or in humid climates you may need slightly more flour than you do in the winter or in dry climates.
Sprinkle the cinnamon and raisins over the smooth mound of dough. It will look like a lot of both, but allow them to be kneaded in for 2 to 3 minutes, or as long as necessary to distribute. If the raisins are being stubborn and want to fall out, push them in with your fingers. Cinnamon and raisins may be omitted for plain bagels.
Place dough in a cooking sprayed or lightly greased large bowl, cover with plastic wrap, and allow to rise in a warm, draft-free environment until doubled in size, about 2 hours. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in quickly, close the door, and wait for the dough to rise. Just make sure your oven is off.
Punch dough down, and turn it out on a Silpat or lightly floured work surface.
Divide dough into 6 to 8 equal-sized portions.
Roll each portion into a ball.
With your fingers, make a hole through the middle of each ball. Stretch the opening, shaping dough into a bagel shape. Dough will tend to spring back and want to recoil, just re-stretch and re-shape. Push in any raisins that try to escape.
Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won't have doubled. I use the preheated oven trick again.
In the final minutes of rising, preheat oven to 400F. If you were using the oven as your rising spot, remove dough before preheating the oven.
Before baking, to create a chewier crust, submerge each portion of dough into a pot of boiling water and boil for 1 to 2 minutes, flipping over halfway through. The longer the dough boils, the chewier and thicker the bagel crust will be. I personally do not like overly chewy bread with a thick, crusty crust and skipped boiling. My bagels were plenty chewy just from submerging in warm water.
Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute.
Place moistened or boiled pieces of dough on baking trays that have been sprinkled with the cornmeal; about 1 tablespoon per tray. This prevents the bagels from getting too well-done or burning on the bottoms.
Bake for about 18 to 20 minutes, or until golden, domed, puffed, and done. If you boiled them, they may take a few minutes longer to bake; if you made 6 rather than 8 bagels, they may take slightly longer to bake. Watch your bread, not the clock, when evaluating if they're done. I preferred my 18 minute bagels to the 20 minute bagels because they're softer.
Allow bagels to cool on baking trays momentarily before serving. I recommend toasting them and serving with honey butter or cream cheese.
Extra bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months.
Slightly altered from http://www.averiecooks.com/2013/07/easy-homemade-cinnamon-raisin-bagels.html
1 1/2 tablespoons granulated sugar
2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 1/2 cups bread flour, plus more if needed and for flouring work surface
pinch salt, optional and to taste
water for submerging or boiling
2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended
Flavor suggestions
plain
onion powder
garlic salt
dried blueberries
1 tablespoon cinnamon, or to taste + 3/4 cup raisins
Warm 1 cup water to manufacturer's packaging directions, about 45 seconds in the microwave. Take the temperature with a thermometer. If you don't have one, water should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don't want to kill the yeast.
To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar.
Sprinkle the yeast over the top. Wait 5 to 10 minutes, or until yeast is foamy. This means it's alive and will work. (This is proofing and technically with instant dry yeast you don't have to proof it, for active dry yeast; you should. I do it regardless.)
Add 2 1/2 cups flour, optional salt, and knead for 5 to 7 minutes, or until dough comes together in a nice, round, smooth ball. This is a thick, dense dough. It should be smooth and not sticky. If your dough is sticky or isn't coming together, add another tablespoon or two of flour, as needed, until it does. Bread making is very climate and weather dependent. In the summer or in humid climates you may need slightly more flour than you do in the winter or in dry climates.
Sprinkle the cinnamon and raisins over the smooth mound of dough. It will look like a lot of both, but allow them to be kneaded in for 2 to 3 minutes, or as long as necessary to distribute. If the raisins are being stubborn and want to fall out, push them in with your fingers. Cinnamon and raisins may be omitted for plain bagels.
Place dough in a cooking sprayed or lightly greased large bowl, cover with plastic wrap, and allow to rise in a warm, draft-free environment until doubled in size, about 2 hours. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in quickly, close the door, and wait for the dough to rise. Just make sure your oven is off.
Punch dough down, and turn it out on a Silpat or lightly floured work surface.
Divide dough into 6 to 8 equal-sized portions.
Roll each portion into a ball.
With your fingers, make a hole through the middle of each ball. Stretch the opening, shaping dough into a bagel shape. Dough will tend to spring back and want to recoil, just re-stretch and re-shape. Push in any raisins that try to escape.
Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won't have doubled. I use the preheated oven trick again.
In the final minutes of rising, preheat oven to 400F. If you were using the oven as your rising spot, remove dough before preheating the oven.
Before baking, to create a chewier crust, submerge each portion of dough into a pot of boiling water and boil for 1 to 2 minutes, flipping over halfway through. The longer the dough boils, the chewier and thicker the bagel crust will be. I personally do not like overly chewy bread with a thick, crusty crust and skipped boiling. My bagels were plenty chewy just from submerging in warm water.
Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute.
Place moistened or boiled pieces of dough on baking trays that have been sprinkled with the cornmeal; about 1 tablespoon per tray. This prevents the bagels from getting too well-done or burning on the bottoms.
Bake for about 18 to 20 minutes, or until golden, domed, puffed, and done. If you boiled them, they may take a few minutes longer to bake; if you made 6 rather than 8 bagels, they may take slightly longer to bake. Watch your bread, not the clock, when evaluating if they're done. I preferred my 18 minute bagels to the 20 minute bagels because they're softer.
Allow bagels to cool on baking trays momentarily before serving. I recommend toasting them and serving with honey butter or cream cheese.
Extra bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months.
Slightly altered from http://www.averiecooks.com/2013/07/easy-homemade-cinnamon-raisin-bagels.html
Thursday, October 23, 2014
Vegan Flavored Cold Coffee
1 cup Starbucks unsweetened iced coffee
1/16-1/8 tsp flavored extract (e.g. coconut, banana)
3/4 cup Kikkoman unsweetened soymilk
2 tbsp agave nectar or 2 tsp stevia powder
Fill glass half with iced coffee, pour in a dash of extract, and top with soy milk. Mix in sweetener until dissolved. Extract measurements may vary depending on the flavor. Start with 1/16 tsp, stir well, and if flavor is not yet present, add 1/16 tsp more. Strong flavors such as coconut only need a dash, whereas banana extract may need up to 1/8 tsp.
1/16-1/8 tsp flavored extract (e.g. coconut, banana)
3/4 cup Kikkoman unsweetened soymilk
2 tbsp agave nectar or 2 tsp stevia powder
Fill glass half with iced coffee, pour in a dash of extract, and top with soy milk. Mix in sweetener until dissolved. Extract measurements may vary depending on the flavor. Start with 1/16 tsp, stir well, and if flavor is not yet present, add 1/16 tsp more. Strong flavors such as coconut only need a dash, whereas banana extract may need up to 1/8 tsp.
Friday, October 17, 2014
Vegan Soft Cheese Recipe
2 cups soy milk
1 tbsp apple cider vinegar
2 tsp agar powder
1-1/2 tbsp cornstarch
2 tbsp chickpea flour
2 tbsp potato starch
1 tbsp arrowroot flour
1/2 cup vegan margarine
2 tbsp refined/expeller pressed coconut oil
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp hickory liquid smoke (optional)
Pour one cup of the soy milk into a small saucepan with the vinegar & let sit for a minute or so until thickened & curdled. Stir agar agar powder into 1/4 cup of the remaining milk until there are no lumps, & set aside. Whisk the cornstarch, chickpea flour, potato starch & arrowroot into the remaining 3/4 cup of soy milk until smooth, & set aside.
Stir the agar agar mixture into the soy milk & vinegar in the saucepan, & on a low heat, bring to a gentle simmer whilst stirring regularly. While bringing it to a simmer, add the margarine, coconut oil, nutritional yeast, salt, & liquid smoke (if using).
Allow the mixture to simmer gently for 2-3 minutes, to allow the agar agar to dissolve, then pour in the soy milk combined with the flours. Stir continually as it thickens. Eventually the mixture will begin to come away from the edges of the saucepan, much like a roux.
Make sure the flours have thoroughly cooked & there’s no floury taste.
Transfer mixture to food processor and blend the cheese for a minute or two. Pour it into a lightly oiled mold or container as soon as possible.
If it sits for too long, it can start to separate a bit, but you should have enough time to add any nuts, herbs or other flavorings before pouring it into a container. You could use some soy lecithin or xanthan gum to emulsify it, but it’s unnecessary if you work fairly quickly.
Then you just need to chill it in the fridge – overnight is best – the more well-chilled it is, the easier it is to slice.
Makes fourteen 2 1/2 tbsp servings and will keep in the fridge for about a week.
About 1/2 tbsp serving of oil per 2 1/2 tbsp.
Slightly altered from http://magicjelly.com.au/blog/2011/11/magic-vegan-cheese/
1 tbsp apple cider vinegar
2 tsp agar powder
1-1/2 tbsp cornstarch
2 tbsp chickpea flour
2 tbsp potato starch
1 tbsp arrowroot flour
1/2 cup vegan margarine
2 tbsp refined/expeller pressed coconut oil
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp hickory liquid smoke (optional)
Pour one cup of the soy milk into a small saucepan with the vinegar & let sit for a minute or so until thickened & curdled. Stir agar agar powder into 1/4 cup of the remaining milk until there are no lumps, & set aside. Whisk the cornstarch, chickpea flour, potato starch & arrowroot into the remaining 3/4 cup of soy milk until smooth, & set aside.
Stir the agar agar mixture into the soy milk & vinegar in the saucepan, & on a low heat, bring to a gentle simmer whilst stirring regularly. While bringing it to a simmer, add the margarine, coconut oil, nutritional yeast, salt, & liquid smoke (if using).
Allow the mixture to simmer gently for 2-3 minutes, to allow the agar agar to dissolve, then pour in the soy milk combined with the flours. Stir continually as it thickens. Eventually the mixture will begin to come away from the edges of the saucepan, much like a roux.
Make sure the flours have thoroughly cooked & there’s no floury taste.
Transfer mixture to food processor and blend the cheese for a minute or two. Pour it into a lightly oiled mold or container as soon as possible.
If it sits for too long, it can start to separate a bit, but you should have enough time to add any nuts, herbs or other flavorings before pouring it into a container. You could use some soy lecithin or xanthan gum to emulsify it, but it’s unnecessary if you work fairly quickly.
Then you just need to chill it in the fridge – overnight is best – the more well-chilled it is, the easier it is to slice.
Makes fourteen 2 1/2 tbsp servings and will keep in the fridge for about a week.
About 1/2 tbsp serving of oil per 2 1/2 tbsp.
Slightly altered from http://magicjelly.com.au/blog/2011/11/magic-vegan-cheese/
Wednesday, October 15, 2014
Vegan Frozen Hot Chocolate Ice Cream
1/2 cup Enjoy life vegan chocolate chips
2 tbsp sugar
1 tsp unsweetened cocoa powder
1/8 tsp instant espresso powder
1 3/4 cups coconut milk
1/2 tsp stevia
Heat coconut milk till simmering and set aside. Microwave the chips in a shallow bowl for about 30 seconds to 1 minute, 2 minutes if your chocolate chips are coming out of the fridge, or until the chips are heated enough to whisk smooth.
Stir in sugar, cocoa, and espresso into melted chocolate.
Mix coconut milk and chocolate mixture until well combined. Add up to two stevia packets to taste and refrigerate for 30 minutes.
Once mixture is cool, process in a ice cream maker according to manufacturer's instructions
Altered from http://a-soy-bean.blogspot.com/2011/08/vegan-frozen-hot-chocolate.html
2 tbsp sugar
1 tsp unsweetened cocoa powder
1/8 tsp instant espresso powder
1 3/4 cups coconut milk
1/2 tsp stevia
Heat coconut milk till simmering and set aside. Microwave the chips in a shallow bowl for about 30 seconds to 1 minute, 2 minutes if your chocolate chips are coming out of the fridge, or until the chips are heated enough to whisk smooth.
Stir in sugar, cocoa, and espresso into melted chocolate.
Mix coconut milk and chocolate mixture until well combined. Add up to two stevia packets to taste and refrigerate for 30 minutes.
Once mixture is cool, process in a ice cream maker according to manufacturer's instructions
Altered from http://a-soy-bean.blogspot.com/2011/08/vegan-frozen-hot-chocolate.html
Subscribe to:
Posts (Atom)