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Archive for the ‘vegan’ 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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This was my first time trying Mimic Creme, and I loved it. This was delicious, creamy, all things good. The chocolate chunks were the bonus!

Easy peanut butter ice cream (nondairy) from Couldn’t Be Parve, with my big thanks!

1 box (1 quart) sweetened Mimic Creme

1 – 1 1/2 cups creamy peanut butter (I used 1 cup)

1 teaspoon vanilla

1/2 cup peanut butter

1/2 cup powdered sugar

5 ounces chocolate

Combine mimic creme, one cup peanut butter, and vanilla in the blender. Blend to combine. Chill mixture.

While mixture is chilling, make the peanut butter candy.

Line a small cookie sheet with parchment or waxed paper. Combine the peanut butter and powdered sugar and stir well to combine. (it may seem that there’s too much powdered sugar, but keep on stirring). Knead the mixture until smooth. Press the mixture onto the prepared cookie sheet and flatten to 1/3″ thick.

Melt the chocolate in the microwave on low power. Spread half of the chocolate over the peanut butter mixture. Place the cookie sheet in the freezer for 10 minutes, or until the chocolate is set. Flip the candy over and spread the remaining chocolate on the other side. Freeze for 10 minutes, or until set. Remove the candy from the freezer and chop into small pieces. Store in an airtight container in the freezer until ready to use.

Freeze the ice cream mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and fold in the candy. Freeze until firm, at least several hours.

For best texture remove it from the freezer and leave it at room temperature for 15 minutes before serving.

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One last warm soup for spring. The green veggies really impart a fresh taste and a light soup for the season.

Spring soup with fava beans, fennel, and leek (from Cafe Liz)

1 onion, chopped

canola oil, for saute-ing

1 fennel, cut into thin slices (3 cups)

1 small leek, cut into thin slices (3 cups)

2 cups peeled fava beans

4 – 6 garlic cloves

2 teaspoons salt

1/4 teaspoon fresh black pepper

1/4 teaspoon turmeric

1 1/2 teaspoons fresh basil leaves

Pour a little oil into a pot and saute the onion. Add the fennel and leek, and saute until the veggies soften. Add the fava beans and the rest of the ingredients, and top off with about a quart of water. Boil until the beans soften, about 10 minutes. Makes 4 servings.

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For a chilly damp spring day like we had last week, I still yearned for some warm soup, even though spring is almost over. This soup was perfect.

Cabbage and chickpea soup with fresh basil (from Fat-Free Vegan)

  • 1 onion, chopped
  • 2 carrots, sliced
  • 4 cloves garlic cloves, minced or pressed
  • 6 cups hot water (plus bouillon cubes, below) or vegetable broth (and no bouillon cubes)
  • 3 cubes no-salt added bouillon cubes (or enough to flavor 6 cups of water)*
  • 1/2 head cabbage, chopped
  • 1 15-ounce can diced tomatoes
  • 1 16-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 2 teaspoons oregano
  • generous grating black pepper
  • 1/3 cup fresh basil, chopped
  • 2 tablespoons pine nuts, lightly toasted (optional)
  1. Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
  2. Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.

Makes 4 – 6 servings.

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Here’s a delicious pasta salad that was easy to adapt to nondairy. I went to my local health food store, where they sell frozen soy ravioli, but this would also taste good with gnocchi, which is usually made nondairy also. Instead of feta cheese, which was called for, I grated some soy mozzarella. The flavors blend nicely in this dish – it’s not over-powering zing; just nicely seasoned and spiced.

Spinach, artichoke, and soy ravioli pasta salad (inspired by this recipe)

20 ounces soy ravioli (I used frozen), or gnocchi

2 tablespoons oil

salt

8 ounces fresh baby spinach, coarsely chopped

2 tablespoons jarred roasted red pepper, minced

1 14-ounce can baby artichoke hearts, quartered

1/4 cup pitted kalamata olives, chopped

2 cloves garlic, minced

2 tablespoons red wine vinegar

zest of 1 lemon

1 tablespoon lemon juice

1/4 cup olive oil

1 tablespoon fresh thyme leaves, minced

black pepper, to taste

1/4 cup oil-packed sun dried tomatoes, julienned

1/4 cup soy mozzarella, grated

Boil a large pot of water. Add oil and salt to water. Add ravioli and boil 4 – 5 minutes or until tender but still firm. Drain pasta and spread out on a rimmed cookie sheet to cool.

In a large bowl, add chopped spinach, red pepper, artichoke hearts, and olives. Toss.

On a cutting board, sprinkle minced garlic with coarse salt. Mash garlic with the flat of your knife, scraping back and forth until garlic becomes a paste. Scrape up the garlic paste with your knife and add it to a small jar. Add red wine vinegar, lemon zest, lemon juice, olive oil, thyme, and black pepper. Shake or whisk to combine.

Pour dressing over spinach. Toss well. Add cooled pasta, tomatoes, and cheese. Toss again and refrigerate until ready to serve. Makes 12 cups.

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A fabulous recipe! Really great photography, too. These were wonderful.

Raw veggie spring rolls

For the salad:

1 zucchini, shredded or julienned

1/2 cup mix vegetables, shredded or julienned (carrots, broccoli, green beans, cucumber, radishes, tomatoes, peapods, bell peppers, whatever you like)

For the dressing:

1/4 cup vegan mayonnaise

2 – 3 tablespoons maple syrup

1 tablespoon lemon juice

1 teaspoon extra virgin olive oil

1 teaspoon basil (fresh or dried)

1/2 teaspoon dill

1/2 teaspoon freshly ground pepper, or to taste

pinch of salt, optional

handful of spinach

one package of rice spring rolls

Prepare the vegetables, then coat and toss with the dressing.

To prepare the spring rolls is quite easy. You’ll need a pie plate large enough to set the roll in, and fill it with hot water. The rolls are packaged as hard discs. As soon as they hit the hot water, they begin to soften. Within 5 – 10 seconds, the starch will give, and you can pull the disc out and place it on a flat surface, spreading out any wrinkles. Do one at a time.

Place several spinach leaves down as the base, then place a large fingerful amount of vegetable salad on top.

Fold the top and bottom edges over the salad, then pull one of the remaining sides over the filling, then roll into a cigar shaped log. Cut on the diagonal. This makes 7 – 8 spring rolls.

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Nothing to me is more comforting than mac and cheese. I’ve tried my hand before at nondairy adaptations (here, here, and here) with much success. When I saw this recipe, I knew I’d be trying it. This was very very good.

Creamy macaroni and “cheese”

8 ounces regular pasta, any shape

3 cups Daiya style shreds

3 tablespoons vegan butter

2 cups unsweetened soy/or rice milk product

1 tablespoon nutritional yeast

1/4 teaspoon black pepper

1/2 cup bread crumbs

1/4 teaspoon paprika

1/4 cup vegan parmesan cheese

Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350 degrees F.

Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper and nutritional yeast. Stir in the milk product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together. Transfer to an 8×8 casserole dish. Top with the bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.

Remove from oven and top with the parmesan just before serving. Makes 4 servings.

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