7 posts tagged “vegan”
This is one of those deceptively simply and endlessly creative recipes which can work for just about anyone. Butternut squash, in addition to being chock full of nutrients like beta-carotene, is also incredibly versatile, it can be made into both sweet and savory dishes easily depending on the spices you use. For this particular butternut squash soup, I flavored it similarly to the way I might flavor a pumpkin pie, with lots of cinnamon and nutmeg. I could just as easily have gone for a savory soup by adding onions, garlic, salt and vegetable broth.
ingredients:
1 butternut squash (about 2 pounds)
equal parts water and plain soymilk or milk
margarine or butter
cinnamon
ginger
nutmeg
maple syrup
Cut your squash in half lengthwise and place cut side down into an oiled glass baking dish. Poke several holes into the outer skin of the squash with a fork or knife. Roast in oven at 375ºF for 45 minutes. Remove from oven, let cool, and scoop out the flesh from the skin.
Add the squash pulp to a food processor or blender and puree until smooth. If needed, add some soymilk to the puree to help mix. Once the squash has reached a creamy consistency pour into a large saucepan and begin adding your liquids. There is no set rule as to how much liquid you should use, I like a somewhat thick soup while others prefer a less solid consistency. Once you have reached your desired soup consistency, add butter, maple syrup, and spices to taste.
This recipe comes from the same cookbook as the lemon squares I posted a month ago and it's the perfect recipe for this time of year. I made these today in honor of my neighbor's pumpkin carving party, but they're great for every occasion. I should also note that this recipe can easily be made vegan as it only require one egg. I usually use Ener-G Egg Replacer, as long as it's well mixed it usually works fairly well it most baking recipes.
2/3 cup vegetable oil
1 cup sugar
1 egg
1/4 cup molasses
2 to 2-1/4 cup flour
2 teaspoons baking powder
1 tsp ground cinnamon
1 tsp ground ginger
about 1/3 cup sugar
Preheat oven to 350ºF (175ºC) In a large bowl combine oil and sugar. Add egg, beating well. Stir in molasses, 2 cups flour, baking soda, cinnamon, and ginger. If necessary add a little more flour to make a firm dough. Shape dough into 1-1/4 inch balls by hand and roll in 1/3 cup sugar (I usually use coarse raw sugar crystals for a better presentation.) Place 3 inches apart on ungreased baking sheets. Bake for 12-14 minutes until golden brown and tops crack. Remove immediately and cool on wire racks. Makes about 45 2-1/2 inch cookies.
In addition to the sweet potato gnocchi I made last night, I also tried out a new cake recipe, this one from the sometimes fabulous, sometimes questionable cookbook How It All Vegan. My mom has a different recipe which I plan on trying out some other time just to compare, but this one turned out to be pretty excellent. Sinfully chocolatey and nice and gooey, the perfect way to finish a good meal.
1 cup flour
1 tbsp baking powder
1/4 cup cocoa powder
1/4 tsp salt
1/2 cup sugar
1/2 cup margarine
1/2 cup soy/rice milk
1 tsp vanilla extract
Sauce:
3/4 cup sugar
1/4 cup cocoa powder
2 cups boiling water
Preheat oven to 350ºF. In a large bowl combine flour, baking powder, cocoa, and salt. Add the sugar, margarine, milk, and vanilla and mix gently until just mixed. Spread in a lightly oiled 9"x9" cake pan and set aside.
In a medium bowl mix together the 3/4 cup sugar and 1/4 cup cocoa powder. Sprinkle evenly on top of the cake mixture. Then carefully pour the boiling water over the top. Do NOT Mix. Bake for 40 minutes. To serve scoop out portions and serve warm with ice cream.
Years ago my mom clipped this recipe out of a newspaper. While I love finding new recipes, I've always liked to have my recipes vetted by friends before I'll give them a shot so I've never been adventurous enough to try new recipes sight unseen. This recipe however, is proof positive that I should try to branch out more because it's been a staple of every summer party my family has ever thrown.
It has the added benefit of taking almost no time at all to make, being good for virtually any occasion, and storing well for several days of lunch time snacking. I made it on Saturday before going to a fantastic barbeque thrown by my friends Scott and Meredith.
1 box couscous (10 ounces)
3 tablespoons olive oil
2 tablespoons fresh lime or lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions (1 cup chopped)
1 medium red or green bell pepper
1 medium tomato
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels
2 cans black beans, drained
1. Bring 2 1/4 cups water to a boil and stir in couscous. Cover the pot and remove it from heat. Let stand for 5 minutes.
2. Meanwhile in a large bowl stir together the olive oil, lime juice, vinegar, and cumin. Chop the green onions and enough of the green tops to make 1 cup. Pour them into the bowl. Seed and chop the bell pepper into bite sized pieces and pour into bowl as you go. Do the same for the tomato and then add the chopped cilantro.
3. Pour the frozen corn into a colander and rinse to soften slightly. Drain and add to bowl. Stir everything in bowl together then drain and rinse the black beans in cold water, making sure to rinse and drain thoroughly before adding to vegetable mixture.
4. Fluff your couscous with a fork, making sure to break up all chunks before adding both couscous and vegetable mixture into a large serving bowl. Stir with a wooden spoon to mix couscous and vegetable thoroughly and to coat with dressing. Season with salt and pepper to taste and serve at once of refrigerate until ready.
Way back in the sixties my mom saved up points and got herself a free Betty Crocker cookbook. Her copy is well worn and contains recipes not found in the new Betty Crocker cookbook they put out now. I suppose when I move I will have to try to ebay myself a copy of the old school book because I'd hate to loose so many classic recipes.
Pie is a staple in my family. I know lots of people are afraid of making pie (or at least their own pie crust) but I've grown up on homemade pie and have been completely spoiled for anything but pie from scratch. So in an effort to encourage others to make their own pie crusts I have begun shopping myself out as a pie crust instructor, so if you know me, and you want to learn how to make pie, holla.
10 inch one crust pie (note: I use this recipe for all of my pies, even the 9 inch ones)
1-1/3 cups flour1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons of cold water
10 inch two crust pie
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons of cold water
Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinke in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans sides of bowl (note: extra water may be needed, add one teaspoon at a time until little dry flour remains in bowl. Gather dough into ball (for two crust pie, separate dough into two equal halves) wrap in plastic wrap and refrigerate for one hour.
Some notes on rolling out your crust: roll out your chilled dough on a throoughly floured surface (preferably a pastry cloth) using a floured rolling pin. Don't be afraid to use some force in rolling out your dough but be sure to maintain an even thickness, rolling out the thicker areas more than the thinner ones. You want your crust to form a rough circle and you may need to re-flour both your pastry cloth and rolling pin during this process. Keep a cup of cold water handy in case your dough tears. In case of tears, you can use the water as a paste and patch the tear together again (dab both edges with water from your fingertip and smooth sides together.)Once your dough is large enough fold gently into quarters and ease into ready pie pan. Unfold, center in pie plate, and fill with whatever filling you like. If you are using a two crust recipe, follow the same process for rolling out the top crust and place gently on top of your pre-filled pie. Fold both edges of the pie over and inwards and pinch with fingers to form a traditional edge. Cover with strips of tinfoil and bake according to recipe.
As a child, I always refused to eat zucchini bread just on principle. I never liked plain zucchinis so why on earth would I like them in bread form? It was only a few years ago that I realized that zucchini bread is actually much more like zucchini cake than anything else! I have missed out on years of zucchini bread eating and have been making something of an effort to make up for this sad deficit ever since.
A note on this recipe: while it calls for eggs, I have found that using egg substitute works just as well should you want a vegan bread.
3 eggs
2 cups sugar
1 cup oil
3 teaspoons vanilla
2 cups grated zucchini (about 1 large zucchini)
1 cup chopped nuts (optional)
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 cups flour
1/2 teaspoon cinnamon
Mix eggs, oil, and sugar. Sift in dry ingredients. Add vanilla and zucchini. "Fold in" nuts.
In oiled loaf pans bake 1 hour at 350°. Test with a knife before removing from oven.
This is, by far, the moistest chocolate cake recipe I've ever found. It's perfect unfrosted on its own, but I sometimes dust the cake with powdered sugar for a slightly more finished look. One thing you may notice about this recipe is that it is vegan and that it only requires one dish: the pan you bake it in. Fastest cleanup ever!
3 cups flour
2 cups sugar
1/3 cup cocoa
2 teaspoons baking soda
Pre-heat oven to 350 degrees. Mix all dry ingredients thoroughly in 9x13 inch cake pan. Make 3 holes in dry mixture and pour wet ingredients into these holes:
1/2 cup oil
2 teaspoons vanilla
2 tablespoons apple cider vinegar
Then pour 2 cups of cold water over the entire pan and mix with whisk or fork until batter is smooth. Bake at 350 degrees for 30-35 minutes or until top of cake is springy to the touch or a toothpick comes out clean.
