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Archive for the ‘soy milk’ Category

(Same cupcakes, but different post-production on Photoshop. I couldn’t decide which looked better, so I posted them both.)

I love a good vegan recipe, and even though I’m not vegan, I’m always interested in any dairy-free desserts. These were easy to make (mix wet and dry together), and tasted great. I’m a big fan of Silk Nog, and that’s what I used.

Eggnog Cupcakes (from Baking Bites)

1/4 cup dark rum or bourbon

1 cup soy eggnog

1/4 cup canola oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

scant 1/4 teaspoon nutmeg

1 cup sugar

1 1/3 cup AP flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees F. Fill a 12-cup muffin tin with liners.

In a small bowl, mix together the rum, eggnog, oil, vinegar, and vanilla.

In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder, and salt. Pour in rum mixture and whisk until just combined. Divide evenly into muffin tins (a 1/4 cup measure is good for this).

Bake for 18 – 20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool in the pan for 3 – 5 minutes, then turn out onto a wire rack to cool completely before frosting.

Frosting:

1/4 cup soy margarine, softened

3 tablespoons soy eggnog

2 tablespoon rum

generous pinch of nutmeg

2+ cups confectioners’ sugar

Cream together margarine, eggnog, rum, nutmeg, and 2 cups of confectioners’ sugar. Add more sugar if needed to make frosting stiff but spreadable. Spread on cupcakes and garnish as desired.

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So, I tried googling recipes for stale challah, and this bread pudding came up right away. This was made for the lactose intolerant, so no modifications were necessary by me. I added no fruit, as my challah already had raisins in it, but I do think that some fruit would also be a nice addition. This tasted amazing.

Challah kugel (from PrinceClan blog)

2 – 3 cups stale challah

1 1/2 – 2 cups vanilla soy milk

4 eggs

3/4 cup sugar

optional: two large apples, chopped small; or 1 cup raisins

Tear challah into smallish pieces, and drop into large bowl.

Pour soy milk over. Allow to soak for 20 minutes. Add eggs and sugar. Mix well.

Place into a greased pan (8 x 8″ or 9″ round) and bake at 350 degrees F for 50 – 60 minutes, until browned and golden.

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Smooth and creamy. Dreamy. LOVED this recipe from Couldn’t Be Parve – many thanks! Good any time of year.

Eggnog ice cream

3 cups almond milk (used Almond Breeze unsweetened original)

1 cup soy milk powder

1/2 cup vegetable oil

2/3 cup sugar

pinch of salt

6 large egg yolks

1 1/2 teaspoons freshly grated nutmeg

2 tablespoons dark rum

2 tablespoons brandy

1 tablespoon vanilla

In a medium saucepan, whisk together 2 cups of almond milk, soy milk powder, oil, sugar, and salt. Place the egg yolks into a medium bowl and whisk to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the nutmeg, rum, brandy, and vanilla. Stir over the ice bath until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

Makes approximately 1 quart.

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Here’s a tasty little vegan quiche. Easy to make with a pre-made whole wheat pie crust. Great week-night dish.

Leek and mushroom quiche (from Chow Vegan)

1 pre-made whole wheat pie crust

2 cloves garlic, minced

1 medium leek, white and pale green parts only, coarsely chopped

5 ounces cremini mushrooms, thinly sliced

1/2 pound fresh small leaf spinach

1 pound firm fresh tofu, water pressed out

1/2 cup soy milk

salt and pepper

1/4 teaspoon nutmeg

1/2 tablespoon dried thyme

1/2 tablespoon dried parsley

1 tablespoon nutritional yeast

olive oil

Preheat oven to 400 degrees F. Precook the pie crust according to the package directions if necessary.

Heat a skillet until hot, lightly drizzle with olive oil, and saute garlic and leeks until done, season with salt to taste while cooking. Transfer to a dish and set aside. Heat skillet again and saute and season the mushrooms until cooked, drain any water and set aside. Saute and season the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.

In a food processor or blender, combine the tofu, soy milk, salt and pepper to taste, nutmeg, thyme, parsley, and nutritional yeast, process until smooth. Transfer to a large bowl, add the vegetables, mix well and scoop into the pie crust, spreading the filling evenly. Bake for about 35 minutes, let the quiche cool for 10 minutes before slicing. Makes 6 servings.

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Who doesn’t love scones? Just as I thought – nobody. Almost all scones are made with dairy products – butter, buttermilk, cream, milk – in varying measures. I always enjoy creating great little nondairy adaptations – here, here, and here. Oh, and here and here, too.These egg nog scones sounded so tempting – and at this time of year, it’s quite easy to find Soy Nog on the shelves of my local natural foods store. (btw, I’ve been known to guzzle this stuff by the quart-fuls). Anyway, these were a welcome addition to my scone recipe collection, and will become an annual treat during the holidays.

Cinnamon egg nog scones (from FlamingoBear blog via King Arthur Flour)(modified to be nondairy by me)

Dough:

2 3/4 cups flour

1/4 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1 tablespoon cinnamon

1 teaspoon freshly grated nutmeg

1/2 cup margarine, diced and frozen for 20 minutes

1 large egg

1 teaspoon vanilla

3/4 cup soy eggnog

Topping:

1 tablespoon eggnog

1 generous tablespoon cinnamon sugar

1 generous tablespoon sparkling white sugar (I left this ingredient out)

In a large mixing bowl, whisk together all the dry ingredients. Work in the frozen margarine just until the margarine is the size of peas.

In a separate mixing bowl, whisk together the egg, vanilla, and eggnog.

Add the wet ingredients to the dry ingredients and stir just until moistened. Transfer the dough to a lightly floured work surface. Divide the dough in half. Roll and pat each half into 6 1/2″ circle about 3/4″ thick.

Using a large knife, slice each circle into 6 wedges. Transfer the circles of wedges to a Silpat sheet. There should be about 1/2″ space between them, at their outer edges. This ensures that their sides will bake up soft and tender.

Brush each scone with some eggnog, sprinkle with cinnamon sugar, and then top with sparkling white sugar.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This half-hour in the freezer relaxes the gluten in the flour, which makes the scones taller and more tender. Plus, chilling the fat makes the scones flakier. While the scones are chilling, preheat the oven to 425 degrees F.

Bake the scones for about 20 minutes or until they’re golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm.

 

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This is a recipe I’ve been meaning to try. In my neck of the woods, you can only find vegan egg nog during the Christmas holiday season; it is not stocked during the rest of the year. For this recipe, I used Silk brand Nog, which I love all by itself. I just knew this panna cotta would taste good – even without any sauce at all, it was smooth, creamy, delicious.

Nog panna cotta (from BitterSweet blog)

1 1/2 cups vegan “eggnog”

1/4 cup dark brown sugar, packed

2 teaspoons agar agar powder or 2 tablespoons agar agar flakes

1 6-ounce container unsweetened soy yogurt

1 teaspoon vanilla extract

Lightly grease four 4-ounce ramekins and set aside.

In a medium saucepan over medium-low heat, combine the nog, sugar, and agar. Bring the mixture up to a simmer and do not let it boil. Continue to simmer for 5 – 10 minutes, stirring occasionally, until the agar has mostly dissolved. If you’re using powdered agar, it will dissolve much faster than the flakes, so keep an eye on the pot.

Strain the mixture using a fine-mesh sieve into a medium bowl. Quickly whisk in yogurt and vanilla until smooth and homogeneous. Pour into your prepared ramekins, and let it cool at room temperature for 15 minutes. Transfer the ramekins to your refrigerator, and allow the panna cottas to remain undisturbed for at least 2 hours, until set and fully chilled.

To serve, either eat the panna cotta directly out of the ramekin, or invert onto a plate. Top with a pinch of freshly grated nutmeg, if desired. Makes 4 servings.

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Think of your favorite coffee cake – I’m thinking moist, cinnamon-y, nutty. Now think of adding pumpkin to the flavors. There you have it – this delicious recipe. Mine did not come out as moist as a bread pudding, but it was a total win-win yummy dessert.

Pumpkin apple bread pudding (slightly adapted from Smokin’ Chestnut blog)

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

pinch of nutmeg

1/3 cup applesauce

3 tablespoons honey

1/3 cup margarine, melted and slightly cooled

1 teaspoon vanilla extract

2 large eggs, beaten

2 – 3 tablespoons soymilk or almond milk

1 cup pumpkin puree

1 apple grated, roughly 1 cup

1/4 cup raisins

1/2 cup chopped apple

3/4 cup coarsely chopped pecans or walnuts

cinnamon and raw sugar for sprinkling

Preheat oven to 350 degrees F and grease a 9″ loaf pan

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, combine applesauce, honey, melted margarine, vanilla extract, eggs, soymilk, and pumpkin puree. Mix the dry ingredients with the wet ingredients, and then add grated apple, raisins, chopped apple, and half the chopped nuts. Fold together until mixed well.

Pour batter into pan and top with cinnamon/raw sugar mixture and the rest of the chopped nuts. Bake for roughly an hour or until toothpick comes out (relatively) clean. Cool on wire rack for 15 minutes and enjoy. 8 servings.

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