May 2, 2007

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 😉


Vegan Chili

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.

Vegan Chili
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.

sweet things

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

375 F
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.

Macaroni and Cheese

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…)

‘Meatball” sandwich:

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 11, 2007

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

325 F.
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

banana bread

March 28, 2007

Modified from this recipe. Reading over the comments, I noticed how many mentioned the super sugary taste, so I cut the sugar in half. It was delicious. Here is the recipe with my modifications:

1/4 cup brown sugar
1/4 cups white sugar
1/4 cup margarine
1/4 cup applesauce
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup plain rice milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 F, and lightly spray an 8×4 bread pan.

Sift togther dry ingredients. Cream margarine and sugar. Add bananas, milk, vanilla and apple sauce. Add the wet and dry ingredients togther, and stir until combined-DON’T overmix!

Bake for one hour, or until a toothpick comes out clean.

1 1/4 cups water
1/4 teaspoon salt
1 teaspoon olive oil
1 cup uncooked Couscous

Bring water, salt, and oil to a boil. Pour in couscous, stir quickly, cover and remove from heat. Let sit for five minutes, then fluff with a fork and serve.

Spinach garnish
2 cups thinly shredded fresh rinsed spinach (do not dry the spinach)
1/2 cup sun-dried tomatoes, thinly sliced
2 teaspoons + 1 teaspoon olive oil
3 stalks chopped green onion
2 gloves garlic, minced

While the couscous is cooking, heat olive oil over medium heat. Add garlic and onions and cook until fragrant and slightly softened. Add in sun-dried tomatoes, and cook until warm. Quickly add in the wet spinach, and cook over low heat until wilted (be careful not to overcook or the spinach will become squishy).
Spoon couscous onto a plate, and top with spinach garnish. Sprinkle with a small amount of olive oil, and salt if desired.

O.K., kitchen appliance/accessory craving time. I want one of these like you would not believe. When you can make doughnuts as gorgeous as this, who could resist?
I always think I have so many more food pictures, but when I actually go to post, I realize how much more often I need to photograph things =/