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Archive for March, 2011

 

 

Best. Hamentashen. Ever. Made these last week. The crust on these is amazing. The filling is fantastic (I used almond butter instead of peanut butter), and I will definitely be trying other fillings with this amazing recipe, too.

Chocolate almond butter hamentashen (from one of my favorite blogs, Couldn’t Be Parve)

filling:

6 tablespoons almond butter

1/4 cup powdered sugar

1 stick (4 ounces) unsalted margarine

4 ounces unsweetened chocolate, coarsely chopped

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs, cold

2 tablespoons AP flour

dough:

2 cups AP flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 stick (4 ounces) unsalted margarine

1 cup sugar

1 egg

2 teaspoons vanilla extract

To make filling: Combine the almond butter and powdered sugar. Stir until well mixed. Set aside. Melt the margarine and chocolate over a double boiler, stirring frequently until smooth. Alternatively, melt in a microwave in a medium bowl at 50% power, stirring every 30 seconds until melted. (this is what I did). Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring until fully incorporated before adding the other egg. Add the flour and stir with a spoon until the mixture is smooth and glossy, and the batter comes away from the side of the pan. Pinch off pea-sized pieces of the almond butter mixture and add to the chocolate batter. Repeat until the almond butter is used up. Stir the batter well to distribute the almond butter.

To make the dough: Thoroughly mix together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the margarine and sugar until light and fluffy. Beat in egg and vanilla extract. On low speed add flour mixture and beat until just incorporated. Form the dough into 2 flat patties. Wrap and refrigerate the patties until firm enough to roll, preferably several hours or overnight.

To make the cookies: Preheat the oven to 350 degrees F. Remove one of the dough patties and let it sit until soft enough to roll, but still firm. Roll the dough between two pieces of waxed or parchment paper until it is 1/8″ thick. Cut out rounds using a 3″ round cookie cutter or the rim of a drinking glass, dipping the edges of the cutter in flour as necessary to prevent sticking. Repeat with the remaining disk and the scraps.

Place the cookies 1/2″ apart on a parchment-lined cookie sheet. Scoop and place 1 level teaspoon of filling in the center of each cookie. Fold up the three sides of the cookie to make a triangle with the filling visible in the middle. Pinch the edges well to seal the corners.

Bake hamentashen until pale golden at the edges, about 12 minutes. Let sit for 2 minutes and then transfer to a cooling rack and let them cool completely.

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These savory muffins worked perfectly with a salad the other night. I used the Daiya cheddar style shreds, and I am very pleased with both their flavor, melting, and usability. A great vegan treat.

“Cheddar” herb muffins (from Bittersweet blog)

1 cup unsweetened nondairy milk

1/3 cup olive oil

1 teaspoon apple cider vinegar

1 3/4 cup AP flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

4 ounces (1/2 package) Daiya cheddar style shreds

1/3 cup chopped scallions

1/4 cup chopped fresh basil

3 tablespoons chopped fresh dill

1/2 cup chopped walnuts, toasted

Preheat oven to 375 degrees F, and lightly grease 9 – 12 muffin tins.

In a large measuring pitcher, combine the nondairy milk, oil, and vinegar. Stir well and let sit for at least 5 minutes for the “milk” to curdle.

Meanwhile, in a separate bol, whisk together the flour, baking soda and powder, salt, paprika, and pepper, making sure that all of the ingredients are distributed evenly throughout the mixture. Add in the “cheese,” chopped herbs, and walnuts, and mix well.

Pour the pitcher of wet ingredients into the bowl of dry, and use a wide spatula to bring the two together, stirring as few times as possible to create a mostly smooth batter. A few lumps are ok.

Scoop the batter into your prepared muffin tin, mounding it up in the centers. Move your muffin tin into the oven, and bake for 15 – 20 minutes, until a toothpick inserted into the centers comes out clean and dry. You can place the tin under the broiler for 1 – 3 minutes if you want the muffins a little more golden.

Let rest for 10 minutes in the tin, then transfer to a wire rack for cooling. Serve warm or toasted.

 

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I’ve had olive oil cookies before, when I visited Provence. They were surprisingly addictive. When I saw this recipe, I knew I could make a quick nondairy adaptation and have my cake and eat it too. Delicious.

Blood orange olive oil cake (from Smitten Kitchen blog)

margarine for greasing pan

6 blood oranges

1 cup sugar

scant 1/2 cup plain soy yogurt

3 large eggs

2/3 cup extra virgin olive oil

1 3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

honey-blood orange compote, for serving (recipe below this one)

Preheat oven to 350 degrees F. Grease a 9×5″ loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange: cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4″ pieces.

Have third orange and squeeze juice into a measuring cup; you will have about 1/4 cup. Add soy yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50-55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with honey-bloog orange compote, if desired.

Honey-blood orange compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 – 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

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Not sure what made this more yummy – the hearty flavors of chicken noodle soup, or those slurpy noodles. Either way, a great little dinner.

Chicken noodle soup casserole (with my nondairy substitutions, from TastyKitchen blog)

4 whole boneless, skinless chicken breasts

12 ounces egg noodles

1 whole onion, chopped

2 cloves garlic, pressed

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 tablespoons margarine

20 ounces cream of mushroom soup (I used Imagine – it’s dairy-free)

1/2 cup soy sour cream

salt and pepper, to taste

1 tablespoon dried parsley

about 8 ounces Ritz crackers (they’re dairy, so I used Whole Foods’ golden crackers – great!), crushed

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done, about 20 minutes.

Cook the noodles in boiling water according to package instructions.

While the noodles are cooking, cut up the chicken into 1/2″ pieces. Drain pasta and set aside. Finely chop onions, carrots, and celery.

In a pot, saute onion, pressed garlic, carrots, and celery in the margarine. Cook until the onions appear translucent. Add the mushroom soup and sour cream. Mix well. Salt and pepper if needed.

Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13″ pan. Bake at 350 degrees F for 30 minutes or until bubbly. Remove from oven and sprinkle with crackers and bake 10 minutes more. Makes 8 servings.

 

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Well, there was no ricotta or real mozzarella or parmesan, but I just love how Daiya vegan cheese melts and tastes. So I used it in this recipe – it was a great little pizza.

Asparagus, fava bean, and chive pizza (adapted by me)

1 ball pizza dough (1 pound) whole wheat preferable

6 asparagus spears, cut into 1″ pieces

1/3 cup fava beans

1/4 cup chopped chives

4 ounces Daiya mozzarella shreds

small handful of grated soy parmesan

Preheat the oven to 500 degrees F. Stretch out your ball of pizza dough, and lay it out on a baking sheet (or pizza peel) that’s been generously dusted with cornmeal. Use a pastry brush to lightly coat just the outer edge of the pizza crust with olive oil.

Bring a pot of salted water to a rolling boil, and add the fava beans. Cook them for 2 minutes, then add the asparagus pieces and cook for 1 minute longer. Drain the beans and asparagus and shock them in a bowl of ice water to stop the cooking process. Remove from the water, set the asparagus aside, and pop the bright green fava beans out of their shells.

Top the pizza in the following order: Daiya cheese, asparagus, fava beans, chives, and the soy parmesan. Bake for 8 – 10 minutes, until the crust is golden brown and the cheese is melted. Makes 4 – 6 servings.

 


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This dish has all my favorite Chinese flavors. I used a spicy soy sausage instead of the real thing, and thought it added a great zing.

Chinese no clay pot chicken casserole (from TheKitchn blog)

1/4 cup soy sauce

1 1/2 teasoons sugar

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

2 boneless chicken breasts, about 1 pound, cut into 1/2″ cubes

3 scallions, roughly chopped, plus extra to serve

3 garlic cloves, minced

1″ piece fresh ginger, roughly grated

2 ounces spicy soy sausage, cut into 1/4″ cubes

10 ounces fresh shiitake mushrooms, thinly sliced

1 tablespoon canola or peanut oil

2 cups Chinese long grain rice

1 teaspoon salt

4 cups chicken stock

Heat the oven to 350 degrees F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic, and ginger, and toss so that they are coated with the liquid. Place this mixture in the refrigerator and let marinate for at least 15 minutes while you cook the mushrooms.

Place a 3-quart Dutch oven over medium high heat on the stove. When it is hot, add the sausage and brown. Add the mushrooms. Let the mushrooms cook, without stirring them, for 5 minutes, then flip them over and cook for another 3 minutes.

Add 1 tablespoon oil to the pot, and saute the rice briefly to develop some toasty flavor, then add the salt and the chicken mixture from the fridge. Pour in the stock. Bring to a boil. Turn off the heat, cover with a lid and bake for 45 minutes. Make sure to taste the rice for doneness before taking it out of the oven.

Let stand 5 minutes, covered, before serving. Stir up the rice before serving, as the chicken and mushrooms will have risen to the top during the baking.

Garnish with chopped scallions. Makes 6 servings.

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This is a simple and elegant dish, as good for company as for after work.

Chicken and leek stew (from Food&Wine, with nondairy adaptation by me)

2 tablespoons extra-virgin olive oil

2 medium leeks, white and tender green parts only, thinly sliced

1/2 pound cremini mushrooms, thinly sliced

salt and freshly ground pepper

1 pound skinless, boneless chicken breast halves, cut into 2″ pieces

1 1;2 cups chicken broth

1 tablespoon chopped thyme

2 tablespoons soy sour cream

2 teaspoons dijon mustard

In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.

Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken broth and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to a plate with the vegetables.

Simmer the broth over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmer through, about 1 minute.

In a small bowl, blend the soy sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve. Makes 4 servings.

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