This is probably my favorite cornbread recipe ever because it is almost like eating cake. Because this is gluten-free it may be a bit more crumbly than you are used to but it tastes so good that you won't mind. Be sure to use a fine, blanched almond flour for this recipe; a coarser type more like almond meal won't give you the same result.
1 c cornmeal
1 c almond flour, sifted
2 tsp baking powder
½ tsp salt
¼ tsp xanthan gum
1 TBSP ground flax seed + 2 TBSP warm water
¼ c safflower oil or other mild oil (walnut oil is actually great but not all walnut oil has a flavor I'd recommend)
¼ c agave
1 c unsweetened almond milk
Preheat oven to 350. In a medium to large mixing bowl, stir together dry ingredients. In a separate small bowl or measuring cup, stir together flax and water and allow that to sit for a few minutes then add it to dry ingredients. Add remaining ingredients and stir until lumps are gone. Grease an 11x7 (or similar size) glass baking dish with vegan margarine/oil or spray it with cooking spray. Alternately, you can use muffin tins with liners (this makes about 12 muffins). Pour the batter in, ensuring it spreads evenly, and bake for 25 to 30 minutes or until done (edges will brown slightly and knife inserted in center will come out clean).
Showing posts with label soy free. Show all posts
Showing posts with label soy free. Show all posts
Thursday, November 20, 2014
Saturday, September 13, 2014
Black-eyed Pea Soup
This is a hearty, flavorful soup with a slightly spicy, smoky kick to it. Sadly, as soup is not the most photogenic food, I don't have any decent photos to include.
2 TBSP safflower oil
2 large green bell peppers, diced (about 3 cups)
1 very large (or 2 medium) Vidalia onion, diced (about 3 cups)
1 to 1.25 lb white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
4 medium tomatoes, diced (about 3 cups)
24 oz frozen black-eyed peas
6 or 7 cups vegan “chicken” broth or vegetable broth
½ tsp salt
1 tsp ground black pepper
1 tsp smoked paprika
4 bay leaves
2 TBSP Earth Balance soy free buttery spread
½ cup organic potato flakes
In a large stock pot, heat oil over medium. Add pepper and onion and cook covered, stirring periodically, until the onions and peppers start to soften. Add the mushrooms, tomatoes, black-eyed peas, and broth before turning the heat up to high. Combine salt, pepper, and smoked paprika and stir them into the soup along with the potato flakes. Gently stir in the bay leaves and buttery spread. Once the soup reaches a boil, cover it again and turn the heat to low. Simmer until all the vegetables and the black-eyed peas are tender. Remove the bay leaves before serving.
Notes:
For the broth, my first choice is definitely vegan “chicken” broth. Both Better Than Bouillon and Edward & Sons make it, the former is paste while the latter is cubes. Make it with at least as much bouillon as the package says to use, possibly extra to suit your taste.
If you wish to substitute canned black-eyed peas for frozen, be aware that they will be softer; frozen works best in this recipe.
To lower the fat content, skip the oil and use the buttery spread to cook the onions and peppers instead of adding it later.
Do not use regular paprika in place of smoked paprika! The smoked paprika gives this soup a delightful smoky flavor that you won’t get from regular paprika.
This makes a lot of soup because I like to make enough to have leftover soup to last several people for days. If you want to make a smaller amount of soup, see the halved ingredients list below:
Half Recipe Ingredients
1 TBSP safflower oil
1 large green bell peppers, diced (about 1.5 cups)
1/2 very large (or 2 medium) Vidalia onion, diced (about 1.5 cups)
8 to 10 oz white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
2 medium tomatoes, diced (about 1.5 cups)
12 oz frozen black-eyed peas
3 or 3.5 cups vegan “chicken” broth or vegetable broth
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 bay leaves
1 TBSP Earth Balance soy free buttery spread
¼ cup organic potato flakes
2 TBSP safflower oil
2 large green bell peppers, diced (about 3 cups)
1 very large (or 2 medium) Vidalia onion, diced (about 3 cups)
1 to 1.25 lb white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
4 medium tomatoes, diced (about 3 cups)
24 oz frozen black-eyed peas
6 or 7 cups vegan “chicken” broth or vegetable broth
½ tsp salt
1 tsp ground black pepper
1 tsp smoked paprika
4 bay leaves
2 TBSP Earth Balance soy free buttery spread
½ cup organic potato flakes
In a large stock pot, heat oil over medium. Add pepper and onion and cook covered, stirring periodically, until the onions and peppers start to soften. Add the mushrooms, tomatoes, black-eyed peas, and broth before turning the heat up to high. Combine salt, pepper, and smoked paprika and stir them into the soup along with the potato flakes. Gently stir in the bay leaves and buttery spread. Once the soup reaches a boil, cover it again and turn the heat to low. Simmer until all the vegetables and the black-eyed peas are tender. Remove the bay leaves before serving.
Notes:
For the broth, my first choice is definitely vegan “chicken” broth. Both Better Than Bouillon and Edward & Sons make it, the former is paste while the latter is cubes. Make it with at least as much bouillon as the package says to use, possibly extra to suit your taste.
If you wish to substitute canned black-eyed peas for frozen, be aware that they will be softer; frozen works best in this recipe.
To lower the fat content, skip the oil and use the buttery spread to cook the onions and peppers instead of adding it later.
Do not use regular paprika in place of smoked paprika! The smoked paprika gives this soup a delightful smoky flavor that you won’t get from regular paprika.
This makes a lot of soup because I like to make enough to have leftover soup to last several people for days. If you want to make a smaller amount of soup, see the halved ingredients list below:
Half Recipe Ingredients
1 TBSP safflower oil
1 large green bell peppers, diced (about 1.5 cups)
1/2 very large (or 2 medium) Vidalia onion, diced (about 1.5 cups)
8 to 10 oz white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
2 medium tomatoes, diced (about 1.5 cups)
12 oz frozen black-eyed peas
3 or 3.5 cups vegan “chicken” broth or vegetable broth
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 bay leaves
1 TBSP Earth Balance soy free buttery spread
¼ cup organic potato flakes
Saturday, March 9, 2013
5 Minute 3 Ingredient Vegan "Parmesan"
That's right -- you are 5 minutes and 3 ingredients away from vegan "Parmesan"! This isn't like the soy-based vegan parm that you can buy (like Galaxy Foods) which melts a bit and tastes almost exactly like the dairy version. It is totally different but totally delicious! I just call it parm because I use it in the same way: sprinkled on pasta or veggies; it even works really well as a breading in some recipes (sorry, not posted yet!). This vegan parmesan happens to be not only dairy free but also soy free and gluten free, plus it is made with walnuts (which have omegas) and nutritional yeast (which has b12 and other vitamins).
2 cups shelled walnuts, halves or pieces
1/2 cup nutritional yeast
1 tsp sea salt
Combine all ingredients in your food processor and pulse until the walnuts are in small bits; you should be able to sprinkle the parm like crumbs. Check frequently to avoid turning it into a sort of nut butter. Yields about 2 1/8 to 2 1/4 cups. Store in an airtight container in your refrigerator.
*** NOTES ***
If you happen to buy the Nutritional Yeast that comes in a shake-top container (like Red Star), saving the containers to use with this works really well!
It is best to sprinkle this parm on top of food when you are ready to serve/eat it rather than putting it on before cooking or reheating food; it won't melt but the nutritional yeast will get kind of mushy if it sits on something moist.
* Loosely adapted from a recipe in The Starch Solution by John and Mary McDougall
2 cups shelled walnuts, halves or pieces
1/2 cup nutritional yeast
1 tsp sea salt
Combine all ingredients in your food processor and pulse until the walnuts are in small bits; you should be able to sprinkle the parm like crumbs. Check frequently to avoid turning it into a sort of nut butter. Yields about 2 1/8 to 2 1/4 cups. Store in an airtight container in your refrigerator.
*** NOTES ***
If you happen to buy the Nutritional Yeast that comes in a shake-top container (like Red Star), saving the containers to use with this works really well!
It is best to sprinkle this parm on top of food when you are ready to serve/eat it rather than putting it on before cooking or reheating food; it won't melt but the nutritional yeast will get kind of mushy if it sits on something moist.
* Loosely adapted from a recipe in The Starch Solution by John and Mary McDougall
Tuesday, February 19, 2013
Mushroom Gravy
There are a lot of fancy mushroom gravy recipes out there with many ingredients and sometimes hours of cooking time. This recipe is a for a basic mushroom gravy with only four ingredients and minimal prep and cooking time. Makes about 1 to 1.5 cups, enough for two to three people.
Ingredients:
1 8oz package of white button mushroom (similar types of mushrooms should work too, like portabella or cremini)
1 cup water
1 cube Edward & Sons organic "not-beef" bouillon *
1 TBSP non-gmo or organic corn starch **
Wash the mushrooms, remove the stems, and cut them into pieces roughly the size of a nickel or quarter and 0.25" thick. In a saucepan, heat the water over high and add the bouillon cube, stirring to dissolve. When it boils, add the mushrooms, stir, cover with a tight fitting lid, and reduce the heat to medium or so. Allow the mushrooms to cook until they are quite tender, at least 15 minutes but probably longer (just check them periodically). Once they mushrooms are done, removed them from the pan and set aside. Return the pan to medium and a small whisk to stir in the corn starch. Keep whisking gently over medium heat until the liquid becomes somewhat translucent and thickens. Stir in the mushrooms, remove from heat, serve hot and enjoy!
* This makes the gravy salty so do not use this and serve with food that is already salty. If you want to use this gravy with salty food or are watching your sodium intake, try using only part of the cube or use a low-sodium bouillon or broth instead.
** This amount of corn starch gives you a thin gravy. For a thicker version, just increase the corn starch a bit. Other thickeners, like tapioca starch or arrowroot, will have different results so you may need to make adjustments for those.
Ingredients:
1 8oz package of white button mushroom (similar types of mushrooms should work too, like portabella or cremini)
1 cup water
1 cube Edward & Sons organic "not-beef" bouillon *
1 TBSP non-gmo or organic corn starch **
Wash the mushrooms, remove the stems, and cut them into pieces roughly the size of a nickel or quarter and 0.25" thick. In a saucepan, heat the water over high and add the bouillon cube, stirring to dissolve. When it boils, add the mushrooms, stir, cover with a tight fitting lid, and reduce the heat to medium or so. Allow the mushrooms to cook until they are quite tender, at least 15 minutes but probably longer (just check them periodically). Once they mushrooms are done, removed them from the pan and set aside. Return the pan to medium and a small whisk to stir in the corn starch. Keep whisking gently over medium heat until the liquid becomes somewhat translucent and thickens. Stir in the mushrooms, remove from heat, serve hot and enjoy!
* This makes the gravy salty so do not use this and serve with food that is already salty. If you want to use this gravy with salty food or are watching your sodium intake, try using only part of the cube or use a low-sodium bouillon or broth instead.
** This amount of corn starch gives you a thin gravy. For a thicker version, just increase the corn starch a bit. Other thickeners, like tapioca starch or arrowroot, will have different results so you may need to make adjustments for those.
Saturday, July 14, 2012
Maple BBQ Mashed Sweet Potatoes
Recently I happened to try a BBQ rub & discovered that it tastes amazing on sweet potatoes. I first tried it on sweet potato fries and then decided to see how it would be in instead of just on so I made these maple BBQ mashed sweet potatoes. I still want to try this rub on other veggies and other dishes, but I think this recipe is a keeper!
2 cups of sweet potato, baked & scooped from the skin
2 TBSP maple syrup, preferably grade B
1 TBSP Bella's Backwoods BBQ Rub
In a large bowl, mash the sweet potatoes with a potato masher; this would probably work in a food processor, but where is the fun in that? Stir in the maple syrup and the BBQ rub. Serve hot.
If you are interested in trying this recipe, Bella's Backwoods BBQ Rub is available from Rocco's Country Spice on Etsy.
Obviously, I did ask whether it was vegan before buying it. When I decided to post this recipe I asked him to give me a little more information about the rub so I could share it with you. Here is what Rocco had to say:
"A love for all things BBQ and a need to serve some of my vegan friends at our church dinners led to Our very own spice blend that is completely free of animal derived products and very minimally processed. Kosher salt and a special blend of spices sourced as local as possible, including FSC certified maple syrup, oragnic raw cane sugar, smoked paprika and a healthy dose of garlic are just a few ingredients in this unique blend. Bella's Backwoods BBQ rub is always made in small batches, and of course, made with a respect for those we serve."
Please note that the BBQ sauce he sells is not vegan; I have already checked.
This product was not provided for a review, I just happened to try it & love it & want to share it! Sorry for the lack of a photo, it was eaten before I got to take one. I may add one later.
2 cups of sweet potato, baked & scooped from the skin
2 TBSP maple syrup, preferably grade B
1 TBSP Bella's Backwoods BBQ Rub
In a large bowl, mash the sweet potatoes with a potato masher; this would probably work in a food processor, but where is the fun in that? Stir in the maple syrup and the BBQ rub. Serve hot.
If you are interested in trying this recipe, Bella's Backwoods BBQ Rub is available from Rocco's Country Spice on Etsy.
Obviously, I did ask whether it was vegan before buying it. When I decided to post this recipe I asked him to give me a little more information about the rub so I could share it with you. Here is what Rocco had to say:
"A love for all things BBQ and a need to serve some of my vegan friends at our church dinners led to Our very own spice blend that is completely free of animal derived products and very minimally processed. Kosher salt and a special blend of spices sourced as local as possible, including FSC certified maple syrup, oragnic raw cane sugar, smoked paprika and a healthy dose of garlic are just a few ingredients in this unique blend. Bella's Backwoods BBQ rub is always made in small batches, and of course, made with a respect for those we serve."
Please note that the BBQ sauce he sells is not vegan; I have already checked.
This product was not provided for a review, I just happened to try it & love it & want to share it! Sorry for the lack of a photo, it was eaten before I got to take one. I may add one later.
Tuesday, June 19, 2012
Mom's Oatmeal Goes Tropical
I was at a diner/cafe not long ago with my family & ordered oatmeal. I was not expecting the "oatmeal" I was served; it was nothing like what I think of as oatmeal! Apparently some people think oatmeal should be gluey, slimy, goop. I disagree! My mom has always made oatmeal that is flavorful & a little bit chewy, and after the diner I found myself looking forward to a bowl of oatmeal like my mom makes. This recipe is a variation on the way she cooks oatmeal with a bit of a tropical twist.
1 cup water
1/2 cup rolled oats (old fashioned, not quick cooking)
1/4 to 1/3 cup fresh pineapple, diced or cut into small chunks
1/4 cup walnut halves, broken into pieces
1/8 cup raisins *
1/2 tsp cinnamon
1/4 cup vanilla coconut milk (like Silk or So Delicious brand)
1/8 cup maple syrup, preferably grade B **
In a medium saucepan, bring the water to a boil. Stir in the oats, walnuts, raisins, pineapple, and cinnamon. Reduce heat to medium and allow to cook until the oatmeal is softened but still a bit chewy, about 5 to 7 minutes. Remove the pan from heat and stir in the coconut milk and maple syrup. Allow the oatmeal to sit for a few minutes before serving but don't allow it to get cold.
Makes about 1 1/2 cups cooked. Obviously, use more or less cinnamon and maple syrup as you prefer!
* 1/8 cup is 2 TBSP so just use your TBSP if you don't have a 1/8 cup measure
** Grade B maple syrup is darker and has a stronger maple flavor. If you can't find any you can use Grade A, but I promise Grade B is worth looking for!
1 cup water
1/2 cup rolled oats (old fashioned, not quick cooking)
1/4 to 1/3 cup fresh pineapple, diced or cut into small chunks
1/4 cup walnut halves, broken into pieces
1/8 cup raisins *
1/2 tsp cinnamon
1/4 cup vanilla coconut milk (like Silk or So Delicious brand)
1/8 cup maple syrup, preferably grade B **
In a medium saucepan, bring the water to a boil. Stir in the oats, walnuts, raisins, pineapple, and cinnamon. Reduce heat to medium and allow to cook until the oatmeal is softened but still a bit chewy, about 5 to 7 minutes. Remove the pan from heat and stir in the coconut milk and maple syrup. Allow the oatmeal to sit for a few minutes before serving but don't allow it to get cold.
Makes about 1 1/2 cups cooked. Obviously, use more or less cinnamon and maple syrup as you prefer!
* 1/8 cup is 2 TBSP so just use your TBSP if you don't have a 1/8 cup measure
** Grade B maple syrup is darker and has a stronger maple flavor. If you can't find any you can use Grade A, but I promise Grade B is worth looking for!
Friday, May 25, 2012
Red Tea Layer Cake with Rose Frosting
My favorite cake will always be chocolate but I also enjoy experimenting with different flavors. For my Grandma's birthday gathering I baked this lovely layer cake flavored with red tea, vanilla, and orange. The rose frosting is light, delicate, and not only tastes delicious it also smells wonderful!
A quick note about the cake recipe: I adapted this from a recipe I found years ago on a site called Cat Tea Corner. This site has since disappeared but I kept a printout of the recipe. If the person/people who used to maintain Cat Tea Corner read this please contact me; I miss your site and the fantastic recipes you posted on it!
The finished cake, assembled and frosted!
The batter in a 9" round pan.
Red Tea Cake with Orange and Vanilla
2 cups strongly brewed red tea, cooled to room temperature
2 TBSP vinegar
2 tsp vanilla extract
2 tsp orange extract (if you don't like orange use more vanilla instead)
3/4 cup safflower oil or other vegetable oil
2 cups cane sugar
3 1/2 cups unbleached flour
1 tsp salt (optional)
2 tsp baking soda
vegetable shortening, palm oil, or Earth Balance for greasing pans
additional flour for pans
Combine in the bowl of a stand mixer (or a large mixing bowl if you plan to use a hand mixer) the tea, vinegar, vanilla, orange, oil, and sugar. Mix these ingredients on low until combined. In a separate bowl stir together the sugar, flour, salt, and baking soda before adding them to the wet ingredients. Once everything is in the bowl of the stand mixer begin mixing on a low speed until the dry ingredients are somewhat incorporated and then increase the speed. Periodically stop to scrape the sides and bottom of the bowl and then resume mixing until the batter is uniform and any lumps are gone. Prepare two 9" round cake pans by greasing them with vegetable shortening or Earth Balance and then flouring them. Pour the batter into the pans, dividing it evenly between the two, and bake them at 350 degrees for 40 to 50 minutes. They are done when the middle springs back if poked gently and the cake pulls away from the sides of the pan. Allow the cake to cool completely before removing it from the pans.
The remains of the frosting in my stand mixer's bowl after I assembled the cake.
Rose Frosting
1 cup palm oil or vegetable shortening
4 cups powdered sugar
2 tsp rosewater
1/4 cup room-temperature water
8 drops of India Tree red food coloring (optional)
Place the palm oil or vegetable shortening in the bowl of your stand mixer and set it to a medium speed for a minute or two. Add the remaining ingredients, except for the food coloring, and mix on a slow speed and gradually increase it to high. Periodically stop to scrape the sides and bottom to ensure there are no lumps of fat or sugar. The frosting should reach a light, whipped consistency. Add the food coloring 1 or 2 drops at a time, mixing thoroughly with each addition, until you reach the shade of pink you would like. I used 8 drops of India Tree plant-based food coloring for a nice light pink but if you use a different food coloring you may need more or less.
The frosting that will be situated between the top and bottom layers of the cake.
To assemble the cake just place the bottom layer on your serving dish and spread it with frosting, place the second layer on top, and then spread the remaining frosting around the sides and on the top. It helps if you use a wide knife so you have a greater flat surface with which to smooth the frosting.
A quick note about the cake recipe: I adapted this from a recipe I found years ago on a site called Cat Tea Corner. This site has since disappeared but I kept a printout of the recipe. If the person/people who used to maintain Cat Tea Corner read this please contact me; I miss your site and the fantastic recipes you posted on it!
Red Tea Cake with Orange and Vanilla
2 cups strongly brewed red tea, cooled to room temperature
2 TBSP vinegar
2 tsp vanilla extract
2 tsp orange extract (if you don't like orange use more vanilla instead)
3/4 cup safflower oil or other vegetable oil
2 cups cane sugar
3 1/2 cups unbleached flour
1 tsp salt (optional)
2 tsp baking soda
vegetable shortening, palm oil, or Earth Balance for greasing pans
additional flour for pans
Combine in the bowl of a stand mixer (or a large mixing bowl if you plan to use a hand mixer) the tea, vinegar, vanilla, orange, oil, and sugar. Mix these ingredients on low until combined. In a separate bowl stir together the sugar, flour, salt, and baking soda before adding them to the wet ingredients. Once everything is in the bowl of the stand mixer begin mixing on a low speed until the dry ingredients are somewhat incorporated and then increase the speed. Periodically stop to scrape the sides and bottom of the bowl and then resume mixing until the batter is uniform and any lumps are gone. Prepare two 9" round cake pans by greasing them with vegetable shortening or Earth Balance and then flouring them. Pour the batter into the pans, dividing it evenly between the two, and bake them at 350 degrees for 40 to 50 minutes. They are done when the middle springs back if poked gently and the cake pulls away from the sides of the pan. Allow the cake to cool completely before removing it from the pans.
The remains of the frosting in my stand mixer's bowl after I assembled the cake.
Rose Frosting
1 cup palm oil or vegetable shortening
4 cups powdered sugar
2 tsp rosewater
1/4 cup room-temperature water
8 drops of India Tree red food coloring (optional)
Place the palm oil or vegetable shortening in the bowl of your stand mixer and set it to a medium speed for a minute or two. Add the remaining ingredients, except for the food coloring, and mix on a slow speed and gradually increase it to high. Periodically stop to scrape the sides and bottom to ensure there are no lumps of fat or sugar. The frosting should reach a light, whipped consistency. Add the food coloring 1 or 2 drops at a time, mixing thoroughly with each addition, until you reach the shade of pink you would like. I used 8 drops of India Tree plant-based food coloring for a nice light pink but if you use a different food coloring you may need more or less.
To assemble the cake just place the bottom layer on your serving dish and spread it with frosting, place the second layer on top, and then spread the remaining frosting around the sides and on the top. It helps if you use a wide knife so you have a greater flat surface with which to smooth the frosting.
Sunday, April 15, 2012
Maple Vinaigrette
Maple Vinaigrette is as simple as a salad dressing can get: it has only two ingredients! I find that it works best with two types of salad, spring mix and baby spinach, but it might work with other dark green leafy salads as well. My favorite way to serve Maple Vinaigrette is with some chopped (or just broken) walnut pieces atop spring mix salad, sometimes with shredded carrots. Even my 6 year old will eat a big bowl of that and come back for more, and spring mix is not among his favorite salads. The best part is that it takes only about a minute to prepare so you can throw it together right when you want it or store some in a jar in your refrigerator for another day. This recipe makes 3/4 cup of dressing.
Maple Vinaigrette
½ cup maple syrup, preferably grade B *
¼ cup vinegar (cider or distilled)
Combine the ingredients in a bowl or measuring cup and whisk together until well combined. Enjoy! Store any leftover dressing in a lidded container, such as a jar, in your refrigerator.
* Why grade B? Grade B maple syrup is darker and has a stronger maple flavor than other grades. I prefer it because of that stronger flavor. If you can't find it at grocery stores you may be able to get it at a natural food store, farmers market, or directly from a maple producer (if you live near one). Grade A will work here, it just isn't as strong.
Maple Vinaigrette
½ cup maple syrup, preferably grade B *
¼ cup vinegar (cider or distilled)
Combine the ingredients in a bowl or measuring cup and whisk together until well combined. Enjoy! Store any leftover dressing in a lidded container, such as a jar, in your refrigerator.
* Why grade B? Grade B maple syrup is darker and has a stronger maple flavor than other grades. I prefer it because of that stronger flavor. If you can't find it at grocery stores you may be able to get it at a natural food store, farmers market, or directly from a maple producer (if you live near one). Grade A will work here, it just isn't as strong.
Thursday, March 8, 2012
Peachy Oolong Iced Tea with Peachy Syrup *
I love tea, both hot and iced! It is a nice little treat any time of day and I could happily sip it all day long. In the winter I choose hot tea but once warmer weather rolls around I find it is nice to make iced tea by the gallon and keep it in the fridge, ready to drink whenever. I make a variety of different iced teas but this one is an especially summery treat. The nice thing about making a syrup instead of sweetening the tea is that you can choose just how sweet (or not sweet at all) you want each glass to be.
If you keep some frozen peach slices around dropping them in your tea in place of ice cubes is a nice little touch when you have a guest.
For the tea:
1 gallon water
5 or 6 oolong tea bags, 6 for stronger tea
5 herbal peach tea bags (I use Celestial Seasonings Country Peach Passion)
If the tea bags have tags remove them. In a large pot bring the water to just a boil and then remove it from heat. Add the oolong and peach tea bags and stir a few times with a slotted spoon to ensure they steep properly and don't cluster together too much. Allow the tea to sit with the teabags in while it cools. Do not remove the tea bags for at least 10 minutes! It is actually best to leave them in until the tea has cooled to room temperature; unlike standard black tea the oolong tea won't become bitter if left in for a long time. Once the tea is cooled to room temperature use the slotted spoon to drain and remove the tea bags. Pour the tea into a pitcher or gallon jug (using a funnel will aid with the latter) and store it in your refrigerator. This makes a bit less than a gallon of tea due to evaporation and the moisture the tea bags take with them when removed.
This syrup won't have as strong a peach flavor as commercial peach syrups, but it also doesn't have artificial flavoring, artificial coloring, or high fructose corn syrup, and you can make it with organic sugar if you like.
For the Syrup:
1 cup water
1 cup sugar
1 cup sliced peaches, fresh or frozen
In a saucepan combine the water and sugar over high heat and stir until somewhat dissolved. Add the peaches and allow to cook until the sugar is completely dissolved and the liquid is clear. Cover the pot and turn the heat off. Allow the peaches to sit in the syrup until cooled to room temperature. Remove the peaches (they will be very sweet but you can save them if you like) and pour the syrup into a container you can seal. If you don't want little bits of peach in your syrup you will want to pour it through a strainer before storing it. Unless you like your tea very sweet this will probably be more than enough syrup for one batch of tea.
NOTE: You can always just sweeten all of the tea, either by stirring syrup into the whole amount or by stirring sugar in before the tea cools if you prefer not to sweeten by the glass.
For the tea:
1 gallon water
5 or 6 oolong tea bags, 6 for stronger tea
5 herbal peach tea bags (I use Celestial Seasonings Country Peach Passion)
If the tea bags have tags remove them. In a large pot bring the water to just a boil and then remove it from heat. Add the oolong and peach tea bags and stir a few times with a slotted spoon to ensure they steep properly and don't cluster together too much. Allow the tea to sit with the teabags in while it cools. Do not remove the tea bags for at least 10 minutes! It is actually best to leave them in until the tea has cooled to room temperature; unlike standard black tea the oolong tea won't become bitter if left in for a long time. Once the tea is cooled to room temperature use the slotted spoon to drain and remove the tea bags. Pour the tea into a pitcher or gallon jug (using a funnel will aid with the latter) and store it in your refrigerator. This makes a bit less than a gallon of tea due to evaporation and the moisture the tea bags take with them when removed.
For the Syrup:
1 cup water
1 cup sugar
1 cup sliced peaches, fresh or frozen
In a saucepan combine the water and sugar over high heat and stir until somewhat dissolved. Add the peaches and allow to cook until the sugar is completely dissolved and the liquid is clear. Cover the pot and turn the heat off. Allow the peaches to sit in the syrup until cooled to room temperature. Remove the peaches (they will be very sweet but you can save them if you like) and pour the syrup into a container you can seal. If you don't want little bits of peach in your syrup you will want to pour it through a strainer before storing it. Unless you like your tea very sweet this will probably be more than enough syrup for one batch of tea.
NOTE: You can always just sweeten all of the tea, either by stirring syrup into the whole amount or by stirring sugar in before the tea cools if you prefer not to sweeten by the glass.
Friday, February 3, 2012
Banana Nut Muffins
I already have a Banana Bread recipe posted here but this recipe for banana nut muffins is a bit different. It is lighter, fluffier, and is soy-free (the other recipe uses tofu). I don't actually like eating raw bananas but I love them in bread/muffin form, especially with walnuts and chocolate chips! My favorite way to eat these muffins is warm, cut in half and spread with some soy-free vegan margarine or coconut spread.
2 cups unbleached flour
1 1/2 tsp baking soda
6 TBSP safflower oil (or other vegetable oil)
1 cup brown sugar
1 tsp vanilla
1 cup So Delicious coconut milk yogurt (I use plain but vanilla would work also)
1 TBSP vinegar
2 ripe bananas, mashed (equal to 1 cup or slightly under)
1 cup walnuts (optional)
2/3 cup vegan chocolate chips (optional), try Enjoy Life to keep this recipe soy-free
Combine sugar, vanilla, yogurt, oil, and vinegar in the bowl of a stand mixer and mix on a low speed until well combined. In a smaller bowl, stir together the flour and baking soda and then add this to the wet ingredients. Mix starting at low and increasing to medium speed, periodically scraping the sides and bottom with a spoon until the batter is free of lumps. Add the mashed bananas and mix, then the walnuts and chocolate chips. The batter will be thick but stir-able. Scoop into lined muffin tins and bake at 350 for 35 minutes. Makes 18 to 20 muffins if both walnuts and chocolate chips are included.
2 cups unbleached flour
1 1/2 tsp baking soda
6 TBSP safflower oil (or other vegetable oil)
1 cup brown sugar
1 tsp vanilla
1 cup So Delicious coconut milk yogurt (I use plain but vanilla would work also)
1 TBSP vinegar
2 ripe bananas, mashed (equal to 1 cup or slightly under)
1 cup walnuts (optional)
2/3 cup vegan chocolate chips (optional), try Enjoy Life to keep this recipe soy-free
Combine sugar, vanilla, yogurt, oil, and vinegar in the bowl of a stand mixer and mix on a low speed until well combined. In a smaller bowl, stir together the flour and baking soda and then add this to the wet ingredients. Mix starting at low and increasing to medium speed, periodically scraping the sides and bottom with a spoon until the batter is free of lumps. Add the mashed bananas and mix, then the walnuts and chocolate chips. The batter will be thick but stir-able. Scoop into lined muffin tins and bake at 350 for 35 minutes. Makes 18 to 20 muffins if both walnuts and chocolate chips are included.
Friday, December 16, 2011
Hazelnut Coffee Cookies
1 1/2 cups vegan margarine, softened (I use Earth Balance soy free)
1 1/3 cups powdered sugar
large-ish pinch of salt
2 cups all-purpose flour
1 tsp vanilla
1 TBSP instant coffee (regular or decaf)
1 cup ground hazelnuts (finely ground but not enough to become a paste)
extra margarine or nonstick cooking spray
Beat margarine on medium high with a mixer until it looks whipped. Add powdered sugar and salt and beat again until well combined and fluffy-looking (like a very light frosting). Add flour and start the mixer on a low speed, gradually increasing the speed until it is thoroughly mixed. In a small bowl or measuring cup combine the vanilla and instant coffee and stir until dissolved. Add the hazelnuts and vanilla-coffee solution to the dough and mix. The dough should turn a light coffee color evenly throughout. Preheat your oven to 350 degrees and grease cookie sheets lightly with margarine or nonstick spray. Roll balls of dough about 1" wide and place 2-3" apart on cookie sheet. Mash the balls down to about 1/4" thick. Bake for about 15 minutes and allow to cool on cookie sheet for a few minutes before transferring to brown paper* to finish cooling.
*The reason for cooling the cookies on brown paper is that the paper absorbs some of the excess oil and when laid completely flat puts less stress on delicate cookies than a wire rack does. Paper grocery bags cut into flat sections work perfectly for this!
Saturday, April 2, 2011
Peanut Butter Pasta Shells *
I love vegan mac & "cheese" but I try not to eat it too often because it doesn't have very much protein. Anyone who has looked through the rest of my recipes will know that I also like peanut butter with pasta. This recipe, unlike my previous recipes combining peanut and pasta, is more of a comfort food with the smooth, creamy texture of the peanut butter sauce, the slightly salty flavor, and the pleasant chewiness of shell pasta. For me it is the next best thing to eating a big bowl of vegan mac & "cheese" while being much more nutritious (see note below). This recipe is gluten and soy free.
8 ounce box gluten free corn/quinoa pasta shells, cooked and drained
3/4 cup smooth peanut butter
3/4 cup unsweetened almond milk (1 cup if you like a thinner sauce)
1/8 to 1/4 tsp salt (use the 1/4 if your peanut butter is not salted)
1/4 tsp garam masala
Combine all ingredients except the pasta in a pot as large enough to hold the pasta. Whisk together over medium-low heat until the sauce is smooth, creamy, and warm. Add the shells and stir together until they are coated evenly and there isn't too much extra sauce left at the bottom. Serve immediately. My family likes this paired with peas or beets.
NOTES: If you do not need to be gluten free you can substitute wheat pasta shells. The 1/4 tsp of garam masala makes a mild sauce so you may wish to add more; I am serving this to a 5 year old to whom anything beyond very mild seasoning is "too spicy" and so I keep it to a minimum. If you want to be adventurous, try adding some soaked raisins, currents, or sweetened dried cranberries. This dish is best right after it is made so if you will not being able to use it all at one meal you may want to consider cutting the recipe in half.
Nutritional Note: I calculated the nutrition in this dish with an online recipe calculator and, assuming 4 servings, there is about 14 grams of protein per serving. Obviously, if you use different ingredients the protein content may be different and it was just an online calculator not a lab analysis or anything.
Thursday, March 31, 2011
Split Pea Soup *
This split pea soup is gluten free and soy free (so long as the ingredients you choose do not contain either).
1 lb bag dry green split peas
½ gallon water plus more as needed
3 vegan “chicken” or vegetable bouillon cubes (I use Edward & Sons)
2/3 cup potato flakes (I used Edward & Sons homestyle mashed potatoes)
½ tsp ground black pepper, more or less to taste
¼ tsp liquid smoke flavoring
½ cup carrots, chopped to ¼” pieces
3 large or 4 medium stalks celery, chopped to ¼” pieces
Combine ingredients in a large pot. Bring to a boil and then cover. Cook over medium-low until the peas are soft and fall apart, stirring occasionally. When finished cooking the soup should be thick and smooth, except for the carrot and celery bits which should be quite soft. Serve hot alongside toasted crusty bread or warm cornbread. Leftover soup may need to have a little water added to it when reheated because it thickens in the refrigerator.
NOTE: If you are concerned about sodium intake be sure to use low-sodium bouillon cubes because the regular ones can be quite salty; this will alter the flavor, though, so if sodium is not an issue for you I do not recommend doing it.
1 lb bag dry green split peas
½ gallon water plus more as needed
3 vegan “chicken” or vegetable bouillon cubes (I use Edward & Sons)
2/3 cup potato flakes (I used Edward & Sons homestyle mashed potatoes)
½ tsp ground black pepper, more or less to taste
¼ tsp liquid smoke flavoring
½ cup carrots, chopped to ¼” pieces
3 large or 4 medium stalks celery, chopped to ¼” pieces
Combine ingredients in a large pot. Bring to a boil and then cover. Cook over medium-low until the peas are soft and fall apart, stirring occasionally. When finished cooking the soup should be thick and smooth, except for the carrot and celery bits which should be quite soft. Serve hot alongside toasted crusty bread or warm cornbread. Leftover soup may need to have a little water added to it when reheated because it thickens in the refrigerator.
NOTE: If you are concerned about sodium intake be sure to use low-sodium bouillon cubes because the regular ones can be quite salty; this will alter the flavor, though, so if sodium is not an issue for you I do not recommend doing it.
Tuesday, February 22, 2011
Chocolate Peanut Butter Frosting *
I wanted to make a cake that my Grandfather, a big fan of peanut butter cups, would enjoy so I whipped up some chocolate peanut butter frosting. This recipe only makes just enough to spread on the top of an 8x8" cake so if you want to frost the sides or are making a larger cake you will want to at least double it. Because of the peanut butter this won't be as light in texture or get as stiff on the outside as most frosting.
3 TBSP smooth style peanut butter
1 tsp vanilla
1 cup powdered sugar *
3 TBSP vanilla or plain almond milk
1 TBSP cocoa powder
Combine the ingredients in a mixing bowl and cream together with a fork or spoon. It may help to add 1/2 the sugar and stir it in before adding the second half. You can use a hand mixer or stand mixed instead if you like.
* If you are concerned about finding powdered sugar that was definitely not processed with bone char you can order it on Amazon or try a natural foods shop or Whole Foods.
NOTE: I use gluten free/alcohol free vanilla and smooth "natural" peanut butter with a tiny bit of palm oil in it. I don't know if using alcohol-based vanilla or true natural peanut butter (ie peanuts & salt) will alter the texture or flavor of the frosting.
3 TBSP smooth style peanut butter
1 tsp vanilla
1 cup powdered sugar *
3 TBSP vanilla or plain almond milk
1 TBSP cocoa powder
Combine the ingredients in a mixing bowl and cream together with a fork or spoon. It may help to add 1/2 the sugar and stir it in before adding the second half. You can use a hand mixer or stand mixed instead if you like.
* If you are concerned about finding powdered sugar that was definitely not processed with bone char you can order it on Amazon or try a natural foods shop or Whole Foods.
NOTE: I use gluten free/alcohol free vanilla and smooth "natural" peanut butter with a tiny bit of palm oil in it. I don't know if using alcohol-based vanilla or true natural peanut butter (ie peanuts & salt) will alter the texture or flavor of the frosting.
Friday, February 18, 2011
Peach Sorbet *
It was so nice out today that the sun and the warmth made me want peaches. Unfortunately, it is quite a while until peach season is here and any "fresh" peaches the rest of the year are always unripe and unpleasant. Luckily I have this recipe for peach sorbet and it uses frozen peaches, not fresh!
16 oz bag frozen peaches
2 TBSP agave
1/2 cup + 2 TBSP So Delicious Vanilla Coconut Milk Beverage
Combine the peaches, agave, and about half of the coconut milk in a food processor (use the metal blade for this). Puree the mixture until smooth, periodically stopping to add more of the coconut milk and stir with a spoon. It is best to serve the sorbet right away but it does alright when saved in the freezer for a few hours. If it happens to be too soft putting it in the freezer for a bit will fix that but try not to let it freeze solid or you'll have a large peach pop instead of sorbet.
Monday, November 23, 2009
Vanilla Pumpkin Custard Pie **
For the pie crust you can use any type of 9" pie crust you like. Make one from scratch, buy a graham cracker crust, or buy a frozen pie shell; as long as the pie shell is baked before you make the filling it will be fine! Unless you have a very large pie shell there will probably be some extra filling which can be cooled in a dish and eaten like pudding.
pictured with Soyatoo brand rice whip. made with almondmilk and Wholly Wholesome brand gluten free crust
Vanilla Pumpkin Custard Pie
½ cup corn starch
¾ cup sugar
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground clove
2 tsp vanilla extract
3 cups plain soymilk or almondmilk (some can be substituted with vegan creamer for a creamier pie filling)
1 cup pumpkin
9” pie crust, pre-baked
Combine in a large saucepan the corn starch, sugar, and spices. Whisk in the soymilk and vanilla. Continue whisking gently over medium heat until it begins to thicken and then add the pumpkin. Whisk thoroughly to mix in the pumpkin, remove from heat, and quickly pour into the pie crust. Allow to cool then refrigerate until set.
pictured with Soyatoo brand rice whip. made with almondmilk and Wholly Wholesome brand gluten free crust
Vanilla Pumpkin Custard Pie
½ cup corn starch
¾ cup sugar
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground clove
2 tsp vanilla extract
3 cups plain soymilk or almondmilk (some can be substituted with vegan creamer for a creamier pie filling)
1 cup pumpkin
9” pie crust, pre-baked
Combine in a large saucepan the corn starch, sugar, and spices. Whisk in the soymilk and vanilla. Continue whisking gently over medium heat until it begins to thicken and then add the pumpkin. Whisk thoroughly to mix in the pumpkin, remove from heat, and quickly pour into the pie crust. Allow to cool then refrigerate until set.
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