Strawberry Ice ‘Cream’ and plain chocolate cuppers with chocolate frosting. my cooking hasn’t exactly been all that great this week, so lets just focus on the ice cream. i hate cooking ruts =(
i made gluten free cookies the other day and they were actually very good. becuase of before mentioned rut, they will be posted tomorrow. i’m trying to spread it out over a few days
April 25, 2007
So, I have come to the conclusion that I am either intolerant to wheat… or my tummy just hates when I eat it. Which is sort of the same thing. This is depressing to me beucase I LOVE to bake! I make bread, cookies, muffins, cakes, etc. and now that will change. Of course I will continue to make these things but I will have to start testing new flours and such. The process won’t be much different than switching to vegan. Perhaps a little more time-consuming, but it will just mean reading labels for more than just whey and such, and now looking for wheat byproducts. My first week or so of gluten free is going well. I messed up and had a cupcake and about died-actually more like I just felt like my tummy was going to explode-, and today I had a small bit of a cookie and again felt blech.
I console myself with the thought that there is a gluten-free cupcake recipe in VCTOTW, and that there are others out there who have done it as well. I will now be known as the weird teenager who doesn’t animal, but who also doesn’t eat anything ‘normal’ anymore. Ah well, I kind of stand out a lot already. Might as well up it.
Anyway, I made the most delicious chili last week. You know the canned Heinz stuff? That stuff tastes like mashed crap, but the consistency of the sauce is good. It is really thick and spicy. I came up with this recipe, and it came out really good. It is super thick and filling. Here I had it with dry ‘fried’ polenta:
I just cooked up the polenta, refridgerated (that looks so wrong) it, and then put it in a warm skillet until browned. On it’s own, polenta is kind of blah but the spiciness of the chili was a nice balance.
The first time I had the chili, I hadn’t quite figured out the whole wheat thing, so this one isn’t exactly wheat free.
I saw this idea on the PPK. A girl baked the cornbread right onto the chili. My omni-family devoured it:
Here is the recipe. After making it I did realize it could have used a tad more spice to it. I would add a chopped jalapeno to add a bit more flavor. This makes a LOT. I was making enough for 6 people, and I wanted leftovers. Feel free to half it.
6 cups beans (I used a mix of kidney, black beans and black eyed peas)
1 cup chopped onion
1 chopped bell pepper
1/4 cup roasted red pepper, minced
1 TB dry oregano
2 TB chili powder
2 TB molasses (I used black-strap)
4 cups veggie broth
3 TB fresh cilantro/1 TB dry
1 tsp. hot sauce
1 cup water mixed with 3 TB flour
Small can chopped tomatoes
4 TB tomato paste
2 cloves garlic
fresh lime juice, sour ‘cream’ and green onions (optional, though I do recommend the lime)
Soften onions, jalapenos and fresh bell pepper in a small amount of oil. Add in remaining ingredients EXCEPT for the water/flour mixture and the garnishes. Bring to a boil, and then simmer for about 45 minutes.
If you are making the cornbread version, simmer for 30 minutes. Pour into a 13×9 pan leaving 1.5 inches for the bread. Spread your favorite cornbread recipe on top, and bake according to cornbread recipe instructions.
April 20, 2007
So, I know I promised the sugar overload post yesterday… but I ran out of time. I hate that. Time either goes by so fast, or crawls by and it always seems like I have stuff to do on the days it just won’t slow down.
ANYWAY, here it is one day late. I even included my chocolate chip cookie recipe which is so good. Now I just need to figure out a wheat free version….
For these, I made this recipe and subbed 1/3 cup cocoa powder for part of the flour. They had such a good texture, and I was having so much fun making these I put little hearts on the front and sprinkled them with sugar. If you are going to try them, I would sub slightly more cocoa in (1/2-3/4 cups). They were delicious, but the chocolate flavor was a little too subtle.
And a VCTOTW recipe. I made mint chocolate ones, but the remaining ones were smashed and the pictures were crepe. So you get the Coconut Lime cupcake picture. They were so good. Funny story: I brought these to an Easter dinner with family and everyone was either fascinated at the idea of vegan cupcakes or they made fun of me. But that was only the adults who were poking fun =D
Anyway, an elderly woman was there and she has bad vision. She thought these were cucumber cupcakes, and thought perhaps I was taking the whole vegan thing a little far. lol.
On most every vegan community I have ever visited, there is a large discussion on the best chocolate cookie recipe. I personally dislike cakey cookies, but the thin crunchy ones seem to much like crackers. My favorite cookies are slightly crunchy on the outside, and soft and chewy on the inside. The batter also has to taste good raw-that’s half the fun of making cookies. I just veganized the recipe I made before going vegan, and they taste the same if not better. Actually, of course they taste better. Everything tastes better when it’s vegan.
These taste so good with a glass of rice or soymilk.
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup slightly softened Earth Balance
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 TB cornstarch mixed with 5 TB rice/soy milk
* 1 3/4 cups Chocolate Chips
Cream Earth Balance and sugars. In a seperate bowl, stir together all of the dry ingredients. Stir sugar mixture and dry ingredients together. Stir in the cornstarch mixture and the vanilla. Fold in chocolate chips. Drop by spponful onto a cookie sheet, and bake for 9-11 minutes until slightly browned on the bottom.
April 17, 2007
I tried making the New Farm recipe for Mac and Cheez (found here), and I love this stuff. Seriously, it is even good cold…. but I like cold food =P
When my mom made macaroni and cheese, she would cut up ham and broccoli in it. Obviosuly I skipped the ham, but the broccoli was delicious. Maybe next time I’ll cut up some vegan soy dogs, and go super tacky and you all…
Sad news: I tihnk I am gluten intolerant. Phooey. I try to eat a variety of food, but sandwiches, muffins, etc. are very easy and quick for me. It’s not bad enough to where I can never eat it, it just makes me feel a little… off. This week I am trying gluten free, just to be sure. It is going to mean some more creative cooking, that’s for sure. I’m not worried about it. I’ve always had weird food allergies/intolerances and I’ve always figured out a way to eat well with them. Onto more pictures. (note: these are all kind of ‘saved’ up from the past few weeks. I don’t eat sugar that much. And I make up a lot of recipes, but I either forget them or I don’t take pictures. I’m working on it…)
Just a simple lentil ball recipe. They were pretty good, but for some reason they crumbled like crazy. It made for some messy eating-but at leats it tasted good.
San-Francisco Style Sourdough Bread:
I’ve been trying to get a good starter for a while now, and I think that the slightly warmer/wetter weather has helped it along.
Lunch I had using the bread:
It is a piece of toasted sourdough, red pepper hummus, spinach and tomatoes. Slightly broiled, and really darkly toasted. Oops. It was good, but I didn’t care much for the hummus. Waste of chickpeas =P
Tomorrow will be the gigantic cookie post. I made up the best chocolate chip cookie recipe. I’m totally bragging, but I don’t care. They were a-mazing. Included will be some cupcakes from Easter. Boy am I behind.
April 13, 2007
I have a lot of food related ‘confessions’. Such as, I hate mushrooms. Seriously I refuse to eat them! Portebello mushrooms are the devil. Kinf os mushy with that weird fungus taste it leaves in my mouth. Another one, I hate cucumbers. In salad, I won’t eat the lettuce they touched-much less the actual cucumber’-becuase of the taste. I used to love cucumbers, my favorite salad was cucumbers, red onions, olives, vinegar, and salt and pepper. Now I refuse to eat them. That’s just the vegetables. I could go on about all my weird eating habits. Like the one where I scrape the frosting off of three Oreos onto one Oreo, eat the cookies, and then eat the overloaded cookie that remains. I’m not paritcularly picky, I just know what I like.
Anyway, as a vegan one has to expand their food horizons. If you don’t, you will end up eating broccoli and toast for the rets of your life. Not particularly horrible, but you would certainly smell weird. I’ve shyed away from certaint vegan foods. My excuses being: it’s too expensive, I have to go the health food store to find it, what 16 year old eats (insert product here)?, etc. But in reality, I’m just being a wimp.
I finally picked up nutritional yeast. Yes, shoot me now. I always read about it on blogs, it’s in many recipes, and it seems to be the cheez of choice but something about it seemed gross. I usually will try anything as long as it is vegan, but the thought of eating yeast was a little off-putting. But then I started to crave mac and cheez. And you know how you start craving something, it seems to be everywhere? The PPK, blogs, cookbooks, VegWeb. It was hard to look at those lovely pictures of vegan goodness, and not have some of it for myself. So I wrote it on my list, and marched myself into the health food store. The little yellow flakes aren’t as scary as I thought they would be. They don’t smell like beer, and they aren’t gooey or anything.
So tomorrow, I will be making Mac and Cheez. If it doesn’t work, I might cry…. actually I won’t. I’ll probably just throw a grand ol’ tantrum.
Off the subject of yeast, is it weird that I couldn’t sleep last night and I spent my time thinking about how to make a certain thing vegan? Is that weird or what? This unnamed treat is going to fantastic if it works. If it doesn’t, I can just pretend I was talking about something else, and kind of shove it under the rug. So look for that soon… it’s gonna be cool.
I’m tired and talkative, and no one is awake so excuse the rambling. More food pictures and recipes tomorrow. I finally got my sourdough starter to work, and made a really yummy chili dish. Coming up soon.
Did ya miss me??? Probably not…. Anyway, lots of cooking has been going on, but not much time for blogging. To get myself back into things, here is a recipe. Seriously these things are so good. And pretty easy too. Just be sure your mini donut pan is nicely oiled or you will end up with a big pile of donut crumbs. The very first recipe of donuts I made stuck so badly I had to pick them out with a spoon =(
I made two other varieties before these, but the pictures were deleted. Good excuse to make more wouldn’t ya say?
1.5 cups flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/8 tsp. salt
One recipe egg replacer * or Ener-G equivalent to 2 eggs
2/3 cup sugar
1 tsp. vanilla
1/2 cup milk
2 TB Earth Balance-melted
Combine first four ingredients. In separate bowl, mix ‘eggs’, sugar and vanilla until thick. Alternately pour sugar mixture and milk into flour mixture. Mix until smooth and soft. Spray mini donut pan lightly with cooking oil, fill 2/3 full of batter. The batter is really thick, so the easiest way to do this is to fill a sandwich bag with the batter and squeeze it into the pan. Otherwise it’s just a huge mess…. Bake 8-9 minutes (NO longer! They will get dry). Repeat until batter is gone.
Now the fun part. Fill a plastic bag or RubberMaid container with about 1.5-2 cups powdered sugar. Put in three or so donuts and shake until fully covered. Dust a little bit of the sugar off.
You could also glaze these with a powdered sugar-water glaze, but the powdered sugar by itself is so much more fun.
Makes about 28-30.
*Egg Replacer (I forgot this first time around…)
1 tsp Baking Powder
1/2 tsp Baking Soda
2 Tbsp Flour
3 Tbsp Water
April 3, 2007
I finally tried tofu scramble. EVERY vegan talks about it (or posts about it, whatever), but I’ve never tried it. It came out very good, but I messed up kind of a lot. lol.
1. Be careful with the turmeric. It will turn yellow as you cook, not when you are sprinkling-or in my case dumping- it on.
2. Don’t crumble the tofu to much. I did, and the consistency was a tiny bit off.
3. There is such a thing as a vegetable overload. Seriously I think I should have cut the veggie content in half.
But, taking pretty pictures makes up for all of the mistakes =)
P.S.: Am I the only person in the world who cannot for the life of me actually remember how to spell vegetable? It’s ridiculous!